Tag Archives: provencal

Farmer’s Market Provençal Salmon Couscous

~ Salmon, Cherry Tomatoes, Eggplant, Peppers, Leek, Couscous ~

It’s Provençal vegetable season. Peppers, eggplants, squash and tomatoes are impossible to miss (and resist) at the farmer’s market. Tables stacked with teetering piles of gypsy, poblano, Hungarian and myriad chile peppers vie for attention, showing off their glorious colors and funky, gnarly shapes. I pass a table of eggplant where shiny black beauties, the sturdy workhorse of the eggplant family, sit proudly with their brethren: skinny, lilac Chinese no thicker than a fat finger, purple and white zebra-striped Sicilian, baby ball-shaped Thai.  It’s impossible not to pick up too many, simply because they look so pretty. At home, I fill my refrigerator with as much as I can fit and save the prettiest to display in baskets and bowls on our tables.  The challenge is to remember to eat them.

Provençal Salmon Couscous

Any vegetable that you like to roast will work with this recipe, but it’s especially delicious with late summer veggies. Feel free to mix and match to your taste. I roast the vegetables separately from the salmon (except the leek) so that they won’t absorb too much fish flavor while cooking.

Serves 4.

4 thin, small Chinese eggplant, sliced diagonally, 1/2-inch thick (or one medium dark beauty eggplant, cut in 3/4-inch chunks
1 poblano pepper, stemmed and seeded, halved, thinly sliced
1 sweet red bell pepper (or other peppers you might like), stemmed and seeded, halved, thinly sliced
1 cup small cherry tomatoes
2 garlic cloves, minced
Extra-virgin olive oil
Salt
Freshly ground black pepper

1 large leek, white and pale green parts sliced 1/2-inch thick
4 salmon fillets, 6 to 8 ounces each
2 tablespoons, plus 1/4 cup fresh lemon juice
1 tablespoon Sriracha

1 1/2 cups couscous
1 1/4 cups hot water
4 scallions, white parts removed (save for another use), green parts thinly sliced

Prepare:
Heat oven to 375 F (190 C). Toss eggplant, peppers, tomatoes and garlic in a bowl with 2 tablespoons olive oil, 1 teaspoons salt and 1 teaspoon black pepper. Transfer to a baking dish. Bake in oven until vegetables are tender and slightly colored, 45 minutes.

Place leeks in a rectangular baking dish. Nestle the salmon filets between the leeks. Whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, Sriracha, 1/2 teaspoon salt, 1/2 teaspoon black pepper in a small bowl. Drizzle over fish and leeks. Using your hands, gently turn the fish and leeks to coat. Place in same oven with the vegetables. Bake until salmon is just cooked through and beginning to color on top, about 30 minutes.

While the salmon is baking, prepare the couscous. Place couscous in a large bowl. Pour hot water over. Add 1/4 cup lemon juice, 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir once or twice. Cover and set aside until liquid is absorbed and couscous is tender, 10 to 15 minutes. Fluff with fork. Stir in scallions.

To serve, spoon the couscous onto a large platter or individual serving plates. Sprinkle the roasted vegetables over the couscous. Place the salmon filets in the center and scatter the leeks around the salmon. Garnish with fresh parsley and serve with lemon wedges.

If you like this, you might enjoy these recipes:
Ratatouille Gratin from TasteFood
Sambal Eggplant from Rasa Malaysia
Oven Roasted Fish with Provençal Vegetables and Basil from TasteFood
Eggplant and Red Pepper Terrine from Simply Recipes
Pasta Provençal with Basil, Tomatoes and Olives from TasteFood

Roasted Provençal Vegetable Salad

~ Roasted Provençal Vegetable Salad with Couscous ~

Consider this as a deconstructed ratatouille – which happens to be oven roasted. The same cast of characters applies, only the method differs. An end of summer symphony of squash, eggplant, peppers and tomatoes are tossed together with olive oil and roasted in the oven until softened and gently charred, instead of simmered and thickened in a pot. The traditional ratatouille stew morphs into a roasted vegetable salad, freshened with a shower of fresh herbs and served over a bed of couscous for a light and healthy meal.

Roasted Provencal Vegetables Salad with Couscous

You may either roast the tomatoes with the vegetables or toss them in at the end for extra freshness. The salad is delicious as is or served over couscous, pasta, or quinoa. Serves 4 -6.

1 medium eggplant, cut in 1/2 inch slices, each slice quartered
2 small zucchini, cut in 1/2 inch slices
2 small yellow squash, cut in 1/2 inch slices
1 large red onion, halved horizontally, each half cut lengthwise in 4 thick chunks
6 baby sweet peppers, stemmed, seeded halved
1/4 cup extra-virgin olive oil
Salt
Freshly ground black pepper
1 cup cherry or grape tomatoes
1 large garlic clove, minced
1/2 cup Italian parsley sprigs, coarsely chopped
1/2 cup fresh basil leaves, shredded
Optional: Crumbled goat or feta cheese as garnish

Heat oven to 375 F. (190 C.) Place all of the eggplant, zucchini, squash and onion in a large bowl. Drizzle with olive oil. Sprinkle with 2 teaspoons salt and 1 teaspoon freshly ground black pepper. Toss to coat. Arrange on 2 rimmed baking sheets in one layer. Place in oven. Bake until vegetables are tender and turning golden brown, rotating baking pans, to ensure even roasting. Remove from oven and cool. Transfer vegetables to a large bowl. Add tomatoes, garlic and fresh herbs. Toss. Season to taste with additional salt and pepper. Serve over couscous. Sprinkle with crumbled cheese if using.

Ratatouille Gratin

~ Ratatouille Gratin ~

It’s that time of year when the vegetables sneak up on you. A month ago, summer squash were elusive, appearing in the markets in small groups at a price. In the garden they were merely a hint of themselves peeking from their flowers. Purchases felt premature, tasting a little bitter, and costing too much for something you knew would soon be prolific.

~
Then, before you know it, a month has passed and squash are teeming everywhere. The garden is lobbing them to you like tennis balls, the market shelves are stacked with zucchini, crooknecks, and patty pans, ripe and ready for consumption. With the bounty, it’s time to get creative, because, ironically, it’s easy to tire of this abundance, and that is a shame.  So, yesterday I was determined to use my imagination to celebrate summer squash. Instead of a traditional ratatouille, I made a gratin. And before I made the gratin, I played a little bit with my food and made Ratatouille Stacks.

~ Ratatouille Stacks ~

The ingredients are identical, only the arrangement is different. Serve the gratins as side dishes or a light vegetarian meal. The stacks are fun appetizers.

Ratatouille Gratin

Be sure that the squash and eggplant have similar diameters. Makes 4 individual or 1 large gratin.

2 narrow Italian eggplant
2 zucchini
2 yellow squash
Olive oil
Salt and freshly ground black pepper
2 red peppers, roasted, seeded, skinned (or 1 jar piquillo roasted peppers, drained)
1 bunch basil leaves
6 ounces soft, fresh goat cheese

Preheat oven to 375 F. Slice eggplant, zucchini and yellow squash 1/4 inch thick. Arrange in one layer on an oiled baking tray. Brush the tops with oil. Sprinkle with salt and pepper. Bake in the oven for 20 minutes. Turn on broiler and broil briefly until the vegetables begin to brown. Remove and cool.


~
Reduce oven temperature to 350 F. Cut the peppers in pieces no larger than the sliced vegetables and set aside.  Place an eggplant slice on the work surface. Smear a pea-sized amount of goat cheese in the center of the eggplant. Top with a squash slice. Smear with the goat cheese and top with a red pepper piece. Smear with goat cheese and top with a basil leaf. Repeat process, alternating with squash, eggplant, red pepper and basil leaves, always adhering with a pea-sized amount of goat cheese. (If forming stacks, top with a basil leaf and a little goat cheese, then impale with a toothpick).
If making a gratin, carefully transfer stacks to an oiled gratin dish and slightly fan out the layers. Repeat until gratin dish is full. Sprinkle with crumbled goat cheese. Bake gratin in the oven until heated through and cheese begins to brown, about 20 minutes. Serve warm or at room temperature.

Summer Pasta Provençal


Provencal Pasta Salad

What is it about summer holiday?  I had visions of lazy, sultry, unscheduled down-time where the days would stretch out, tantalizing us with infinite possibilities.  Our only responsibilities would be remembering the sunblock and planning our dinner, while we read books, relaxed in the sun, and watched the hummingbirds hover in our garden.  Apparently, we are not on holiday yet.  Since the children were let out of school last month the days seem to have accelerated in a blur.  There is little time to laze, attempt sultriness or admire hummingbirds.  Sunscreen is haphazardly remembered and wisely applied immediately after breakfast otherwise risking delinquency.  The days evolve into a series of carpooling forays and playdate arrangements, punctuated by uncomfortably frequent stops at the gas station.  Dinnertime arrives unexpectedly in a whiplash fashion, and I realize I never made it to the market, let alone had a moment to serenely mull over a creation to present at the kitchen table.   Is this the summer holiday?  What was I thinking?

This afternoon I returned home from a long day as described above.  I did not shop, and we were all hungry.  In fact, the only full family member was our recently filled car’s gas tank (which seems to be eating more these days) and we opted to eat in tonight.  So, I will prepare an easy pasta salad dish that makes use of the vegetables, cheese, and olives I have stashed in my refrigerator.  This recipe is forgiving in its ingredients and it encourages fiddling and adjusting depending on what you have available.*  Because of its versatility, its name is rather generic: I simply call it Summer Pasta Provençal, because its ingredients reflect the season, and the ease of preparation reflects our crazy summer schedule.

Summer Pasta Provençal
Serves 4-6

1 lb. (500 grams) farfalle

3 tablespoons extra-virgin olive oil
1 red pepper, stemmed, seeded, ribs removed, sliced in julienne
2 cups small cherry tomatoes, halved
1 cup kalamata olives, pitted, halved
2 fresh mozzarellas
1/4 cup grated Pecorino Romano cheese
1 teaspoon balsamic vinegar
1 garlic clove, minced

1 bunch, about 1/2 cup, fresh basil leaves, shredded
Grated Parmigiano-Reggiano or Pecorino Romano cheese as garnish

Bring a pot of salted water to boil.  Add pasta and cook until al dente.  Drain. 
Pour pasta into a large serving bowl.  Toss with 1 tablespoon extra-virgin olive oil.
Add remaining ingredients and toss to combine well.  Adjust seasoning to taste.
Serve warm or at room temperature with grated cheese on the side.

*Experiment with ingredients you have in your refrigerator.  Try substituting grilled eggplant or zucchini, roasted sweet peppers, olivada, parsley, or arugula.