Appetizers – Page 2

Appetizers, Breads, Pasta, Rice, Grains, gluten-free, Main Course, side dish, Vegetarian

Spring Comfort Food: Lemon Mint Risotto

March 15, 2020April 2, 2020by Lynda Balslev3 Comments

Hunker down with this comforting bowl of creamy risotto:

Here is what I think about risotto: A good risotto should be creamy, but not gummy or soupy. The rice should be tender with a little give to each bite (al dente). Any accompanying ingredients should be minimal without muddying, and, ideally, they should reflect the season.

This risotto checks all of the boxes. It’s firmly planted in spring with a lemony brightness and pucker that cuts through risotto’s inherent richness. Flecks of fresh mint and lemon zest add color and the whiff of garden-fresh flavor. The finished risotto is creamy and elegant, without being heavy. You can easily dig into a steaming bowl of this risotto and call it a meal, but it also makes a simple starter or side dish to meat and fish.

When making risotto, there are a few rules to follow for success. For a traditional risotto, you will need to purchase arborio, an Italian rice grain that’s known for its high starch content which is key to a creamy risotto. Be sure to lightly toast the rice grains in the pan before adding any liquid. This step creates a protective shell around each grain, which prevents the rice from bursting or becoming soggy while cooking. And, yes, you must continually stir the rice while it cooks. This prevents the rice from sticking to the pan, and it will help to release the starch from the rice grains, which develops the risotto’s creaminess.

This may sound labor-intensive, but the process should only take 20 to 25 minutes, and it will allow you to take pride of accomplishment in the finished result. It’s also a window of time when the only task at hand is to concentrate on the rhythm of stirring – which in itself might be considered a simple pleasure – yielding delicious results.

Lemon Risotto with Mint

Active Time: about 30 minutes
Total Time: about 30 minutes
Serves 4 to 6

6 cups chicken stock (or vegetable for a vegetarian option)
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 small yellow onion, finely chopped, about 1/2 cup
2 cups arborio rice
1/2 cup dry white wine
1/2 cup (packed) finely grated Parmesan cheese
2 tablespoons fresh lemon juice
1 tablespoon finely chopped mint leaves, plus more for garnish
2 teaspoons finely grated lemon zest, plus extra for garnish
1/2 teaspoon salt, or more to taste
1/4 teaspoon freshly ground black pepper

1. Bring the stock to a simmer in a medium saucepan. Reduce the heat to low and keep warm.

2. Heat 1 tablespoon butter and the oil in a deep skillet or pot over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Stir in the rice and cook until the rice is well coated and slightly toasted, stirring constantly, 1 to 2 minutes.

3. Add the wine and stir until the wine is absorbed, about 1 minute.

4. Add 1 cup stock and stir until the liquid is absorbed. Continue adding the stock, 1/2 cup at a time, stirring until the liquid is absorbed before adding the next 1/2 cup, until the rice is al dente, and the risotto is creamy. (Depending on the age of the rice, you may not use all of the stock. Older rice requires more liquid to cook.)

5. Stir in the cheese, lemon juice, mint, lemon zest, salt, and pepper and taste for seasoning.

6. Serve immediately, garnished with additional mint and lemon zest.

Appetizers, Condiment, gluten-free, Guacamole, Vegetables and Salads, Vegetarian

Mortar and Pestle Guacamole

January 27, 2020February 8, 2020by Lynda Balslev4 Comments

Tap into your inner caveman with this guacamole recipe:

My favorite kitchen tool is my stone mortar and pestle. It sits proudly on my kitchen counter, holding its own in a caveman-esque sort of way, flaunting its primal elegance in between the stove and the espresso machine. It’s smugly confident in its weight and kitchen hierarchy (deemed decorative) while my food processor and standing mixer are banished behind cabinet doors (deemed clutter). New kitchen techniques are awe-inspiring and futuristic, yet my mortar is old and wise with a lineage extending as far back as the Old Testament. Sous-vides, anti-griddles, and smart ovens may be cutting edge, favored by professional chefs and culinary buffs, but my mortar has a stellar history as an essential tool to Native Americans, ancient Romans and Greeks, medieval pharmacists, and home cooks spanning the ages. It is the embodiment of simplicity and timelessness, pleasingly tactile and massively elemental. And it’s affordable.

What can you do with a mortar and pestle? You can grind, pound, and smash to your heart’s content (a useful method of expression these days), making pestos, pastes, sauces, dips, dressings, and marinades. You can grind seeds into powder. (I assure you that the results of lightly toasting cardamom, cumin, or coriander seeds, and then grinding them to a fine powder in a mortar will yield results unparalleled by the pre-ground versions.) The mortar is also the perfect place to smash garlic with sea salt, adding fresh-cut herbs, such as rosemary, thyme, sage, basil, and mint. Crush the garlic first with the salt, then add the herbs and bruise them by giving them a few turns with the pestle to release their juices and flavor. You will be left with a powerful, aromatic paste you can smear on meats and poultry before roasting.

You can make guacamole, a perfect crowd pleaser, just in time to make for your Super Bowl party. Serve with chips, and you have one-stop-shopping in a primitive vessel. If you don’t have a mortar, then simply combine all of the ingredients in a bowl and mash with a fork to achieve a chunky consistency.

Guacamole

Active Time: 15 minutes
Total Time: 15 minutes
Makes about 2 cups

1 small red or green jalapeño pepper, stemmed and seeded, finely chopped
1 garlic clove, chopped
1/4 cup finely chopped red onion
1/4 cup cilantro leaves, plus extra chopped leaves for garnish
3 to 4 large ripe Hass avocados
2 tablespoons coarsely grated yellow onion with juice
Juice of one lime
1/2 teaspoon ground cumin
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
2 to 3 dashes hot sauce, such as Tabasco (optional)

1. Combine the jalapeño, garlic, and red onion in a mortar. Press on the ingredients with your pestle, and grind them around the mortar in a circular movement, 3 to 4 times. Add the cilantro and gently bruise the leaves with the pestle.
2. Add the avocados, yellow onion, and lime juice and mash to form a blended but chunky consistency. Mix in the cumin, salt, black pepper, and hot sauce, if using, and taste for seasoning. Serve garnished with additional chopped cilantro.

Appetizers, entertaining, gluten-free, holiday, Main Course, one-pot, Soups and Stews, Thanksgiving

Roasted Butternut Squash Soup

October 22, 2019October 22, 2019by Lynda Balslev1 Comment

Butternut squash mingles with its fall friends in this festive soup:

There is something magical about roasted butternut squash. Its brilliant orange flesh softens into buttery squidginess, and when roasted, its natural sugars are coaxed out and gently caramelized, accentuating the squash’s inherent nutty flavor. It’s hard to believe something so rich and sugary can be loaded with nutrients and beta-carotene, but so it is. One cup of butternut squash provides a health nut’s worth of Vitamins A and C, as well as a robust shot of potassium, manganese and fiber. In this recipe, roasted butternut squash mingles with its fall buddies – apples, cider, and loads of warming spices – yielding an essential autumn soup. Serve it as a starter to any meal, or dress it up in little shot glasses as a fancy soup starter when hosting a crowd. It’s a great way to kick off the holiday season.

Curried Butternut Squash and Apple Soup

Active Time: 40 minutes
Total Time: 1 hour and 30 minutes
Makes 4 to 6 large bowl servings or 16 to 18 small appetizer shots, depending on size of glass

1 medium butternut squash, about 2 pounds
Extra-virgin olive oil
1 large onion, finely chopped
1 large Granny Smith apple, peeled, cored, diced
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne, or to taste
3 cups chicken stock (or vegetable for vegetarian option)
1 cup apple cider
1 tablespoon light brown sugar
1 to 2 teaspoons salt, to taste
1/2 teaspoon freshly ground black pepper

1. Heat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the exposed flesh with olive oil. Place squash, cut-side-down, on a rimmed baking sheet. Bake until the flesh is fork tender, 50 to 60 minutes. Remove from oven and cool slightly. When cool enough to handle, scoop out the flesh and set aside.
2. Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and cook until softened without coloring, 3 to 4 minutes, stirring frequently. Add the apple, curry powder, cumin, coriander and cayenne. Cook until fragrant, about 1 minute, stirring constantly. Add the roasted squash and chicken stock. (There should be just enough stock to cover the squash and apples. If needed, add additional stock to cover). Bring to a boil, then reduce the heat, cover the pot, and simmer until the apples are very soft, about 20 minutes.
3. Carefully purée the soup in batches in a food processor (or with an immersion blender). Return the soup to the pot and stir in the apple cider, brown sugar, salt and pepper. Warm thoroughly over medium-low heat and taste for seasoning. Serve warm, garnished with a small spoonful of crème fraîche or sour cream if desired.

Appetizers, Asian, Condiment, meatballs, turkey

Asian Spiced Turkey Meatball Skewers with Sweet Chili Sauce

September 3, 2019October 14, 2019by Lynda Balslev2 Comments

Everything tastes better on a stick, including turkey meatballs:

Here’s the thing: it’s fun to eat with your fingers. Skewering food, such as these turkey meatballs, puts the fun in food. It takes ordinary recipes and sticks it to them (pun intended), along with an assortment of dipping sauces – because dipping a stick in a sauce is half the fun of eating food on skewers. If you need to encourage your kids to eat their veggies, or if you wish to invite your 20 best friends to a cocktail party, food on a stick is the way to go.

These Asian spiced meatballs are a sweet and spicy blend of ground turkey, ginger, cilantro, and garlic. They are fragrant and addictively good. Dutifully skewered on sticks or speared with toothpicks, they put the fun in food. Paired with a sweet and sour chili sauce for dipping (or drizzling) they are guaranteed to be gobbled up.

and nd who doesn’t like meatballs? Besides, it’s ’s also fun to eat meatballs.

Asian Turkey Meatballs with Chili Sauce

Active Time:
Total Time:
Makes about 20 (1 1/2-inch) meatballs

Meatballs:
2 pounds lean ground turkey
1/4 cup panko bread crumbs
3 scallions, white parts finely chopped, green parts reserved for garnish
3 garlic cloves, minced
1 red jalapeño chile pepper, seeded, finely chopped
1/2 cup cilantro leaves, finely chopped
2 tablespoons soy sauce
1 tablespoon finely grated peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper

Chili Sauce:
1 cup unseasoned rice wine vinegar
1/2 cup sugar
2 garlic cloves, minced
1 tablespoon Sambal Oelek (red chili paste)
1 tablespoon soy sauce
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
2 teaspoons minced peeled fresh ginger

Vegetable oil for pan frying

1. Combine all of the meatball ingredients together in a large bowl and mix to combine without over-mixing. Form into 1 1/2-inch balls (wet your hands from time to time to prevent sticking). Arrange on a plate, loosely cover with plastic wrap, and refrigerate for 1 hour or up to 6 hours.

2. Prepare the chili sauce: Combine the vinegar and sugar in a small saucepan over medium heat. Heat until the sugar dissolves, stirring frequently. Remove from the heat and stir in the remaining ingredients. Cool to room temperature.

3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the meatballs in one layer without overcrowding and flatten slightly. Cook until brown on both sides and thoroughly cooked through the center, 6 to 8 minutes, turning as needed. Transfer to a plate lined with a paper towel. Repeat with remaining meatballs.

4. Spear the meatballs with small skewers. Thinly slice the reserved green scallions. Serve with the Chili Sauce for dipping or drizzling. Garnish with the green scallions.

Appetizers, Fish and Shellfish, gluten-free, Guacamole, Main Course

Fresh and Cheesy Nachos with Shrimp and Avocado

July 29, 2019July 29, 2019by Lynda Balslev2 Comments

Call it Nacho Night – You Deserve It

I confess: Foodie I may be, parent I certainly am, and health-minded … almost without fail – but there is always a time and place for nachos. We can all do with a little cheesy nacho goodness from time to time to balance out a healthy diet, to dig into with our hands, and to wash down with an ice cold drink. And as a heaping platter of chips goes, this one is relatively, um, light. Is it possible to call nachos healthy? Where there is a will, there is a way.

This recipe for fun food isn’t as decadent as you might think. On the nacho scale of goop and weight, it scores relatively high on lightness and freshness. Sure, it’s layered with the requisite melty cheese (as any bonafide nacho plate should). Otherwise, it is not bogged down with mounds of meat, cream, and beans rendering its nest of chips soggy and heavy. Instead, there’s a generous helping of plump garlicky shrimp, and a colorful smattering of chopped fresh vegetables and herbs, such as tomato, onion, avocado, and cilantro, layered throughout the chips in the spirit of a deconstructed salsa.

The point is that these nachos are tasty, more-ish finger food, inviting interactive, family-style dining. And we can also all do with a little fun and togetherness when it comes to sharing our food and eating. These nacho score top points for that.

Shrimp Nachos

Active Time: 20 minutes
Total Time: 30 minutes
Serves 6

Shrimp:
1 tablespoon extra-virgin olive oil
1 small garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 pound medium (21/25) shrimp, shelled and deveined

1 large ripe, but not mushy, avocado, diced
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

8 to 10 ounces salted tortilla chips
4 cups grated sharp Cheddar and/or Monterey Jack cheese
3 scallions, white and green parts separated, thinly sliced
2 jalapeño peppers, stemmed and seeded, finely chopped
1 small red onion, finely chopped, about 1/2 cup
1 large vine-ripened tomato, cored and seeded, diced
1/2 cup cilantro leaves

1. Heat the oil in a large skillet over medium heat. Add the garlic, cumin, and red pepper flakes, and stir until fragrant, about 20 seconds. Add the shrimp in one layer and cook until pink and just cooked through, turning once, 2 to 3 minutes. (It’s ok if the shrimp are a little under-done. They will continue to cook in the oven.) Transfer the shrimp to a plate lined with a paper towel.

2. Combine the avocado, lime juice, cumin, salt, and pepper in a small bowl and gently stir to coat.

3. Preheat the oven to 375°F. Spread half of the tortilla chips in a 9 by 13-inch baking dish or sheet pan. Sprinkle 1 1/2 cups cheese, half of the white scallions, half of the jalapeños, and half of the red onion over the chips. Spread the remaining chips over the top and sprinkle 1 1/2 cups cheese over the chips. Scatter the remaining white scallions, jalapeños, and red onion over the top. Bake in the oven until the cheese is melted and the nachos are hot, 10 to 12 minutes. Remove the pan from the oven and turn on the broiler.

4. Arrange the shrimp over the cheese. Sprinkle the remaining 1 cup cheese over the shrimp. Transfer to the oven and broil until the cheese melts, 1 to 2 minutes. Remove the pan from the oven and scatter the avocado, tomatoes, green scallions, and cilantro evenly over the top. Serve immediately.

Appetizers, gluten-free, Soups and Stews, spring, Vegetarian

Chilled Pea Soup with Tarragon and Cream

April 20, 2019April 20, 2019by Lynda Balslev

Cool Soups Are Not Just For Summer. This light and luscious pea soup is a lovely spring teaser:

With warmer days on the way, chilled soups are a bright and refreshing alternative to a steaming bowl of soup. And while cool soups are certainly a solution to the heat of summer, they are also delicious year round. In fact, the slightly chilled temperature often amplifies the flavor and freshness of the ingredients, especially when the soup is as elegantly simple as this pea soup.

I prefer the savory flavor of the chicken stock in this recipe, but additional water may be substituted for a vegetarian version – in which case, be sure to taste and adjust the seasoning accordingly. The soup may be served slightly chilled or at room temperature. Serve as a light first course for 3 to 4 people, or divvy it up between 6 to 8 demitasse cups for a pretty appetizer.

Chilled Pea Soup with Crème Fraîche, Lemon, and Tarragon

Active Time: 20 minutes
Total Time: 20 minutes, plus cooling time
Makes about 2 1/2 cups

1 tablespoon unsalted butter
1 large shallot, finely chopped, about 1/4 cup
3 cups shelled English peas
1 cup chicken stock (or water)
1 cup water
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup crème fraîche (or plain whole-milk Greek yogurt)
1/2 teaspoon finely grated lemon zest
Sliced radishes and fresh tarragon leaves, for garnish

1. Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté until translucent without coloring, 3 to 4 minutes. Add the peas and sauté until bright and crisp-tender, 2 to 3 minutes. Add the stock, salt, and pepper and simmer until the peas are very tender, 3 to 4 minutes.
2. Carefully transfer to a food processor and process until smooth. Add 1 cup water, 1/4 cup at a time, until you reach your desired consistency. (The soup should be a little thick and not too runny.) Taste for seasoning and transfer to a bowl to cool to room temperature.
3. Whisk the crème fraîche and lemon zest in a small bowl.
4. Divide the soup between serving bowls or small cups. Add a spoonful of the cream to the soup and gently swirl, leaving light traces of the cream visible. Garnish each serving with 1 to 2 radish slices and sprinkle with snipped tarragon leaves.

Appetizers, Condiment, Cooking for Your Health, Crostini, Fish and Shellfish, gluten-free, Main Course, recipe

Condiment Spotlight: Green Olive Tapenade (with Oven Roasted Salmon)

February 27, 2019May 10, 2020by Lynda Balslev5 Comments

The Green Olive Tapenade is a keeper.

I’ll be honest. The real star of this salmon dish is the green olive and almond tapenade. No offense to the salmon, which is sublime as always and a no-fail simple, healthy meal. But, frankly, it’s the tapenade I want to talk about: it’s positively addictive with a briny brightness that complements the buttery rich salmon. It’s also versatile. Not only is the tapenade a worthy accompaniment to grilled fish (halibut is also a good contender), it’s a great stand-alone starter spooned on crostini or sprinkled over pizzas, pasta, and grains. The good news is that this recipe makes a generous amount of tapenade, so you can refrigerate the leftovers. Then you will have extra to smear on a slice of bread or swipe a carrot stick through. You might even find yourself eating it straight up from a bowl with a spoon. I’m speaking from experience.

Recipe: Roasted Salmon with Green Olive Tapenade

Active Time: 10 minutes
Total Time: about 40 minutes
Serves 4; Makes about 1 1/2 cups tapenade

Tapenade:
8 ounces pitted green olives, such as Castelvetrano or a mixture of green olives
1 ounce raw almonds, toasted, coarsely chopped
1 anchovy, drained
1 large garlic clove
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper

Salmon:
4 (6 ounce) salmon fillets, pin bones removed
2 tablespoons extra-virgin olive oil, plus extra for garnish
Juice of 1/2 lemon, plus 4 lemon wedges for serving
Salt and freshly ground black pepper

1. Make the tapenade: Place all of the ingredients in the bowl of a food processor and process to a coarse paste, without letting it get mushy. (The tapenade may be stored in the refrigerator for up to three days.)
2. Heat the oven to 350°F. Arrange the salmon in one layer in a roasting pan, skin side down. Drizzle with 2 tablespoons oil and the lemon juice. Lightly season with salt and pepper. Bake in the oven until the salmon is just cooked to your desired doneness, about 25 minutes for medium, depending on the thickness of the filets.
3. Transfer to serving plates and top each filet with about 2 tablespoons of the tapenade. Serve with a lemon wedge.

Appetizers, Breads, Pasta, Rice, Grains, Grilling, Main Course, Pizza, recipe, Summer, Vegetables and Salads, Vegetarian

Summer Pizza with Squash Blossoms and Sweet Peppers

July 25, 2018July 25, 2018by Lynda Balslev

Decorate your summer pizza with flowers – squash flowers, that is:

Squash blossoms might make this pizza sound pretty fancy, but it really isn’t. Delicate squash blossoms are everywhere at the farmers market at this time of year. I’ve been eyeing them, and contemplating ways to easily incorporate the floppy, sunny flowers into a meal. I’ve eaten blossoms fried and stuffed, but to be honest, I find them time consuming to prepare and often oily and rich. So I decided to simply layer them, with no other preparation, on a white pizza – or a pizza with no red sauce – and see what happened. The results were resoundingly good and a unanimous hit at the dinner table. The flowers shriveled and crisped while cooking, which concentrated their subtle and nutty flavor, which was nicely rounded out by sweet Jimmy Nardello peppers, onions, and a kick of heat from crushed red chili flakes. These fragile squash blossoms may be delicate, but it’s clear that they are no shrinking wall-flower.

For this recipe, you can make your own dough or purchase a good quality fresh dough from your supermarket, which is a simple shortcut for an easy meal. This recipe stretches one pound of fresh dough into a large rectangle, but you can also shape it into 2 smaller pizzas.

Squash Blossom Pizza with Sweet Peppers, Onions and Pecorino

Active Time: 15 minutes
Total Time: 30 minutes
Makes one (10 x 15-inch) pizza

3 tablespoons extra-virgin olive oil
1 garlic clove, minced
Salt
1 pound homemade or prepared fresh pizza dough
1 cup finely grated Pecorino Romano cheese
1 small yellow onion, thinly sliced, about 1/2 cup
1/2 cup thinly sliced sweet red peppers, such as Jimmy Nardello peppers
8 squash blossoms, quartered lengthwise
1 (8 ounce) fresh mozzarella ball, patted dry and thinly sliced
1 tablespoon chopped fresh oregano
1/4 teaspoon crushed red chili flakes
1/4 teaspoon freshly ground black pepper

1. Preheat the grill for indirect cooking over high heat (about 500°F for a gas grill) and preheat a pizza stone for at least 15 minutes. (Or preheat the oven to 500°F. Place a pizza stone on the lowest oven rack and preheat for at least 15 minutes).
2. Whisk the oil, garlic, and a pinch of salt in a small bowl.
3. Stretch the dough out as thinly as possible and lay on large pizza peel (or rimless baking sheet lined with parchment). Lightly brush with the oil. Sprinkle half of the Pecorino over the pizza. Top with the onions and peppers. Arrange the squash blossoms over the vegetables, and then place the mozzarella around the squash. Sprinkle the oregano, chili flakes and pepper over the pizza and lightly season with salt. Top with the remaining Pecorino.
4. Slide the pizza onto the pizza stone. Close the grill lid and grill until the pizza is golden brown, about 15 minutes. Remove and brush the crust with some of the oil. Drizzle any remaining oil over the pizza. Cut into serving pieces and serve immediately.

Appetizers, Vegetables and Salads, Vegetarian

Beet Ricotta Bruschetta

May 29, 2018July 16, 2018by Lynda Balslev1 Comment

Open-faced sandwich are unfailingly pleasing. When a sandwich is open, its filling becomes the topping, which is a lovely reflection of the sum of its parts and a visual tease, beckoning a bite. While the sandwiches vary, often these tasty bites creatively incorporate simple ingredients, or leftovers layered over a smear of olive oil or soft cheese on sturdy or day-old bread refreshed on the grill or in the oven. The presentation is fresh, minimal, and artful, with a few fresh leaves or sprigs for garnish.

These bruschette include fresh ricotta topped with roasted beets and a spoonful of garden pesto. I call it a garden pesto because I use handfuls of the fresh new herbs that have popped up in my garden at this time of year. When the garden isn’t ready, I simply combine the supermarket herbs I’ve collected in my refrigerator. This can include any combination of parsley, mint, chives, dill, chervil, and oregano. The idea is that there is a mix of at least 3 to 4 herbs, so that one flavor doesn’t overwhelm the others. The result is a brightly green and herbaceous coulis that is delicious served with vegetables, fish, chicken, or mixed with rice and pasta. In this case, it’s a vibrant garnish to these bruschette.

Ricotta Beet Bruschetta with Garden Pesto

Prep Time: 30 minutes
Total Time: 30 minutes
Serves 6

Garden Pesto:
3 cups (packed) fresh herbs, such as parsley, mint, dill, chives, chervil, plus extra for garnish
1 small garlic clove
1/2 cup extra-virgin olive oil, plus extra as needed
1/2 teaspoon finely grated lemon zest
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

6 slices ciabatta or levain bread, each about 1/2-inch thick
Extra-virgin olive oil
1 cup fresh ricotta cheese
6 to 8 roasted and peeled baby beets, cut into wedges
Sea salt and freshly ground black pepper

1. Make the pesto: Place the herbs and garlic in the bowl of a food processor. Process until finely chopped. With the motor running add the oil in a steady stream until blended. If too thick, add extra oil to your desired consistency. Add the lemon zest, salt, and pepper and pulse once or twice to blend. Taste for seasoning.
2. Heat the oven broiler or a grill. Lightly brush the bread slices with oil. Broil or grill, until toasted golden on both sides but still tender in the center, about 2 minutes. Remove and cool the bread for 5 minutes.
3. Smear the ricotta on the bread, then drizzle some of the pesto over the ricotta (You will not use all of the pesto. Cover with plastic and refrigerate for another use for up to one day.)
4. Top the bruschette with the beets. Brush the beets with a little oil and lightly season the bruschette with salt and pepper. Garnish with fresh herb sprigs and serve whole or cut in half for smaller bites.

Appetizers, gluten-free, side dish, Vegetables and Salads, Vegetarian

Lean into Winter with Root Vegetable Fries

January 23, 2018July 16, 2018by Lynda Balslev1 Comment

Roasted Roots

When it’s cold and gray outside, it’s the season for root vegetables. We can count on our not-so-fair weather friends to usher us through the frigid months, gracing our tables and fortifying our diets with their sweet, nutrient-rich roots. These winter work horses are storehouses of energy, flavor and natural sugar – guaranteed to brighten up your plate and palate on a dreary chilly day.

In this recipe, root vegetables replace the ever-popular russet potato, and while they are called “fries” they are, in fact, oven roasted, so you can feel virtuous while you scarf down a batch. Mix and match your favorite roots and spices to your taste. If you can get your hands on purple sweet potatoes, give them a try – they have a slightly spiced and earthy flavor, and remain firm while roasting. As for peeling, I prefer to leave my organic root vegetables unpeeled, and simply give them a good scrub, since their skins are a wonderful source of nutrients and flavor. Roast one root vegetable or choose a variety for striking color. I like to use a combination of parsnips, carrots, celery root, rutabaga, and sweet potato.

Roasted Root Vegetable Fries

Active Time: 15 minutes
Total Time: 45 minutes
Serves 4 to 6

2 pounds root vegetables, such as parsnips, carrots, celery root, rutabaga, and sweet potato
2 tablespoons olive oil
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper

Dipping Sauce:
3/4 cup Greek whole milk yogurt
1 tablespoon Sriracha
1 small garlic clove, minced
1/4 teaspoon salt

1. Heat the oven to 425°F. Cut the root vegetables into 2-inch batons, about 1/3-inch thick. Place in a large bowl. Add the oil and generously season with salt and pepper; toss to thoroughly coat.
2. Spread the vegetables in one layer on a large rimmed baking sheet lined with parchment. Roast on the lowest rack of the oven until golden brown on the bottoms, about 15 minutes. Move the baking sheet to the top rack of the oven and roast until tender and golden brown on top, about 15 more minutes. (If desired, turn on the broiler for the last few minutes of roasting.)
3. While the vegetables are roasting, whisk dipping sauce ingredients in a small bowl.
4. Serve the fries warm with the dipping sauce.