vegetarian – TasteFood

Appetizers, Cooking for Your Health, gluten-free, side dish, Vegetables and Salads, Vegetarian

Roasted Beet and Ricotta Salad

Transforming ricotta: Just whip it.

**Roasted Beet and Whipped Ricotta Salad**

I am little late to the ricotta party. For a long while, this Italian whey cheese was relegated solely to lasagnas and other filled pasta dishes. Aside from that, ricotta did not play a role in much of my cooking. This is likely due to unfortunate first impressions, the ho-hum results of part-skim varieties, that tend to be watery, grainy, and lacking in character. More recently, however, I began to dabble with using fresh ricotta, and it was revelatory. The difference between a skimmed and watered down version versus a high quality whole-milk ricotta or a hand-dipped artisan ricotta (besides a few extra dollars) is a worlds-apart creamy, sweet and milky cheese, urging consumption. To which I obliged, and started experimenting with different recipes.

And then I whipped it.

Apparently, whipped ricotta has been a thing, but, as mentioned, I am late to the party. Thank goodness I arrived. Whipping ricotta transforms this creamy, slightly grainy, cheese into an ethereal spreadable wonder, which is sweet and mild and very receptive to additional ingredients, such as olive oil, honey, fresh herbs, salt, and pepper. It’s a protein-rich alternative to whipped cream, crème fraiche, yogurt, sour cream, and even a dollop of ice cream on top of dessert.

To whip ricotta, use a dense, creamy whole-milk ricotta that smells dairy fresh and tastes milky and mildly sweet. Avoid watery, grainy, part-skim ricotta and any ricotta that has a funky aroma.

Sweet Whipped Ricotta
Makes 1 cup

Combine 1 cup whole-milk ricotta, 1 tablespoon honey, 1 tablespoon fresh lemon juice and an optional pinch of lemon zest in a food processor and process until light and smooth. Taste for seasoning and add more honey if desired. Serve as a substitute for whipped cream, crème fraiche, or ice cream with fresh fruit and baked desserts.

Savory Whipped Ricotta
Makes 1 cup

Combine 1 cup whole-milk ricotta, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon salt, and a grind or two of black pepper in a food processor. Process until light and smooth and taste for seasoning. If you like, add a generous pinch of finely grated fresh lemon zest. Spread the ricotta in a bowl and use as a dip for crudités and bread. Stir it into cooked pasta dishes as a creamy sauce. Smear it on bruschetta or garlic toasts and top with sliced figs or stone fruit, a drizzle of honey and lemon zest, or your other favorite toppings. Spoon a dollop on cooked pizzas, roasted vegetables, and salads, such as the following beet salad.

Roasted Beet and Spring Green Salad with Whipped Ricotta

The beets will release their juices while roasting, which will mix with the olive oil to create the base for the vinaigrette.

Serves 4
Active Time: 20 minutes
Total Time: 1 hour and 20 minutes, plus cooling time

3 bunches small or baby beets, 10 to 12, ends and stems trimmed, scrubbed clean
1/4 cup extra-virgin olive oil
Salt
Freshly ground black pepper
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
4 ounces mixed spring greens, such as arugula, mache, baby spinach, miners lettuce, frisée
1 cup Savory Whipped Ricotta
Lemon zest, for garnish

1. Heat the oven to 400°F.
2. Place the beets in a large Dutch oven. Pour in the oil, stir to coat, and lightly season with salt. Cover the pot, transfer to the oven, and roast the beets until tender when pierced with a knife, about 1 hour. Remove and cool, uncovered, in the pot.
3. When cool enough to handle, peel the beets and cut into large bite-size chunks. Do not discard the oil from the pot. Place the beets in a bowl with 1 tablespoon of the cooking oil, and lightly season with salt and pepper. Cool to room temperature or refrigerate until chilled (the beets may be prepared up to one day in advance).
4. Pour the remaining cooking oil into a bowl (through a strainer if desired). Whisk in the vinegar, lemon juice, and a pinch of salt to taste.
5. To assemble the salad, arrange a layer of mixed spring greens on serving plates. Lightly drizzle with some of the vinaigrette. Mound the beets on the greens and top with a dollop of the whipped ricotta. Garnish with lemon zest and black pepper. Serve with the remaining vinaigrette for drizzling.

Autumn, Fall, gluten-free, side dish, Vegetables and Salads, Vegetarian

Balsamic Braised Radicchio

Featuredby Lynda Balslev

Taming the Chicory

Winter is chicory season. Chicories are the often-labeled family of bitter greens, which include radicchio, endive, puntarelle, and escarole. Bunches and heads of chicory are prolific throughout the cold season, difficult to miss with their dramatic frilly, spiky, and cone-headed leaves. And while their bitterness can be off-putting to some, at winter’s peak, chicories are crisp, juicy, nutty and mildly sweet – all qualities that pleasantly balance their natural bitterness. Plus, they are healthy to boot. Fiber-rich and loaded with vitamins C, B, and K and nutrients, such as iron, zinc, copper, and potassium, chicories are the cold season’s warriors that will fight to keep you healthy throughout winter.

The best way to approach these robust greens is to pair them with equally assertive yet balancing ingredients, striking a balance between bitter, sweet, sour, and heat. This is one of my favorite methods to cook radicchio. The sturdy purple heads hold up well to braising, and balsamic vinegar is a great foil with its rich, fruity, and sharp notes. When cooked, balsamic vinegar reduces to a sweet and sour syrup that shellacs the wilted radicchio wedges. Choose deeply colored, firm heads that have a little weight to them, and try to purchase similarly sized heads for this recipe to ensure even cooking.

Balsamic Braised Radicchio

Serves 3 to 4 as a side dish
Active Time: 40 minutes
Total Time: 40 minutes

4 medium-large heads radicchio
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/3 cup balsamic vinegar
1/4 cup chicken stock, mushroom stock, or water
2 tablespoons packed light brown sugar
3 to 4 thyme sprigs

1. Halve the radicchios top to stem. Using a paring knife, cut out the white stem at the bottom of each half, then halve each half lengthwise so that you have 4 wedges.
2. Heat the oil in a large skillet with a lid over medium heat. Arrange the wedges snugly in the skillet, cut-sides down. Cook until slightly colored, 2 to 3 minutes. Using tongs, turn the wedges so that the other cut side is down in the skillet. Season with the salt and black pepper and cook until slightly colored, about 2 minutes more.
3. Pour the balsamic vinegar over the radicchio and then pour the chicken stock over. The pan should be about 1/2-inch full of liquid. Top off with additional balsamic or stock if needed. Sprinkle the brown sugar evenly over the radicchio and then scatter the thyme sprigs in the skillet.
4. Partially cover the skillet and simmer over medium-low heat until the radicchio are crisp-tender when pierced with a knife through the base, 12 to 15 minutes, carefully turning the wedges once or twice. Remove the cover and continue to simmer until the radicchio is soft, 5 to 7 minutes more, turning once or twice to evenly coat and cook.
5. Using tongs, transfer the radicchio to a serving dish, gently squeezing any excess liquid back into the skillet. Continue to simmer the braising liquid until reduced to a syrupy consistency, about 5 minutes. Discard the thyme sprigs and taste for seasoning. You may need to add a little more salt and black pepper. There should be a balance of sweet, salt, bitter, and the kick of black pepper in the flavor.
6. Drizzle the syrup over the radicchio and serve warm.

Appetizers, gluten-free, Legumes, Middle Eastern, Vegetarian

Falafel Fritters

April 28, 2020May 7, 2020by Lynda Balslev1 Comment

I love falafel, but they can be messy and oily to deep-fry. The solution? Pan-frying. Not only does pan-frying require much less oil, the flattened patties have more surface area to brown. The edges become crumbly and crisp, and the little bits that break off are good enough to eat on their own – just saying.

When making your own falafel, you must begin with dried chickpeas, which yield the right crumbly and mealy texture. Falafel should not be mushy, which is what will happen when you use canned chickpeas. So, begin your falafel-making process the night before cooking by soaking the chickpeas overnight in water. That’s all you need to do. The next day, the chickpeas will have tripled in size and will be firm yet tender to the bite. Drain, rinse them well, and pat dry. Then simply blitz them with the remaining ingredients until you have a crumbly, mealy texture.

Now, I understand that the overnight soaking defeats any cravings demanding instant gratification – as most cravings do. With this in mind, I recommend soaking more chickpeas than you need. This way, you can refrigerate or freeze any unused chickpeas for later use (no overnight soaking required!) Or make a double batch of the falafel mixture and freeze some of that, instead. Then you will be set the next time the craving for falafel strikes – because you know it will.

Falafel Fritters
Makes about 24 (2-inch) patties

1 pound dried chickpeas
1 small onion, chopped about 1/2 cup
4 garlic cloves, chopped
1 small jalapeño pepper, seeded, chopped
1/2 cup (packed) Italian parsley, leaves and tender stems
1/2 cup (packed) fresh cilantro, leaves and tender stems
1/4 cup (packed) fresh mint leaves
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

Grapeseed oil for pan-frying

Yogurt Tahini Sauce:
1 cup whole-milk yogurt
1 tablespoon tahini
1 tablespoon lemon juice
2 teaspoons Sriracha
Pinch of salt

1. The night before making, place the chickpeas in a large bowl. Cover with three inches of cold water and let stand overnight. The next day, drain the chickpeas and rinse well, then spread on a kitchen towel and pat dry.
2. Place the chickpeas in the bowl of a food processor. Process until finely chopped with a consistency of coarse sand. Transfer half of the chickpeas to a bowl. Add the remaining ingredients to the food processor bowl and process to form a coarse paste. Add the reserved chickpeas and pulse to finely blend. The overall consistency should be slightly sticky but not mushy, with small pieces of the chickpeas evident. Transfer to a bowl and taste for seasoning. Cover and refrigerate for at least 1 hour.
3. Heat 2 tablespoons oil in a large skillet over medium heat. Gather the falafel mixture, about 2 tablespoons at a time, and gently form into 1 1/2 to 2-inch patties. Add to the skillet and gently press in the center and around the edges to compact with a spatula. Pan-fry until the fritters are deep golden in color on both sides, 6 to 8 minutes, using the spatula to carefully flip. Transfer to a plate lined with a paper towel and repeat with the remaining mixture.
4. Whisk the Yogurt Tahini Sauce ingredients in a small bowl. Serve the falafel with the sauce, lemon wedges, and additional Sriracha if desired.

Appetizers, Condiment, gluten-free, Middle Eastern, Vegetables and Salads, Vegetarian

Smoky Red Pepper Hummus with Dukkah

March 31, 2020March 31, 2020by Lynda Balslev1 Comment

Pantry Cooking: Fire up your hummus with smoke and heat.

Hummus is my go-to appetizer. And while traditional chickpea hummus is always a favorite, it’s fun to riff on this popular Middle Eastern dip with additional ingredients.

This red pepper hummus is my latest favorite, which is smoky, sweet, and fragrant with spice. Using the faithful chickpea as a base, roasted red peppers and fiery harissa paste are added to the mix. It’s garnished with sprinkle of dukkah, which is an essential Middle Eastern condiment made from groundnuts, sesame seeds, and whole spices. It may sound underwhelming, but I assure you it’s not. Dukkah is crunchy and aromatic, and adds extra texture and flavor to an assortment of dishes. It can simply be sprinkled over bread dipped in olive oil, swirled into dips and spreads, scattered over salads, or used as a coating for meat and fish. And the good news is that it stores exceptionally well. You can make a batch of this versatile mix and keep it in the refrigerator for up to 6 months for handy flavoring.

Smoky Red Pepper Hummus with Dukkah

Active Time: 15 minutes
Total Time: 15 minutes
Makes about 1 1/2 cups hummus and 3/4 cup dukkah (both recipes may easily be doubled)

Dukkah:
1/2 cup hazelnuts
1/4 cup raw almonds
2 tablespoons sesame seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 teaspoons black peppercorns
1 teaspoon fennel seeds
1 teaspoon sea salt

Hummus:
1 (15-ounce) can chickpeas, drained
1 large roasted red bell pepper, drained well if using a jarred pepper
1/4 cup extra virgin olive oil
2 garlic cloves
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 to 2 teaspoons harissa paste (or Sriracha)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper

Make the dukkah:
1. Toast the hazelnuts in a skillet over medium heat until fragrant and colored. Remove and pour onto a kitchen towel. Cover with the towel and rub to remove the skins. Cool the hazelnuts.
2. Separately, toast the almonds until golden brown, and toast the sesame seeds until light golden.
3. Add the cumin, coriander, peppercorns, and fennel seeds to a clean skillet and toast until fragrant, about 1 minute.
4. Combine the nuts and seeds in the bowl of a food processor and process until finely ground. Add the salt and taste for seasoning. Use immediately or store in an airtight container in the refrigerator for up to 6 months.

Make the hummus:
Combine all of the hummus ingredients in the bowl of a food processor, and process until smooth. If too thick, add additional olive oil or warm water to your desired consistency. Serve the hummus garnished with dukkah and chopped fresh mint and/or cilantro.

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.

gluten-free, side dish, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Vegetarian

Mashed Root Vegetables – A Colorful and Healthy Alternative to Mashed Potatoes

November 25, 2019November 25, 2019by Lynda Balslev2 Comments

These Roots are Smashing

Root vegetables are fall and winter’s best-kept secret. Packed with nutrients, natural sugars and starch, the humble root is a healthy and flavorful substitute for the ubiquitous russet potato, and a superb way to get your vitamins and nutrients in the cold weather season. A good peel of skin reveals a rainbow of antioxidant-rich colors ranging from magenta to ochre to buttery yellow, sure to brighten any gray day – and your holiday table.

Feel free to mix and match roots, such as sweet potato, parsnip, rutabaga, carrot, celery root, and of course the dependable russet, to your taste and preference. Try to choose a balance of sweet and savory roots for even flavor and mash them to your desired consistency. It’s ok if the mash is a little chunky – it provides a pleasant texture. This recipe calls for a combination of sour cream and Greek yogurt in the mash, which creates a balance of smooth richness and tangy lightness. So long as you use a combined amount of one cup, you can opt for all of one or the other.

Mashed Root Vegetables

Active Time: 40 minutes
Total Time: 40 minutes
Serves: 4 to 6

3 pounds mixed roots (such as 1 pound each of sweet potato, celery root, and rutabaga)
Salt
3 garlic cloves, minced
2 tablespoons unsalted butter, softened
1/2 cup sour cream
1/2 cup whole milk Greek yogurt
Freshly ground black pepper

1. Peel the root vegetables and cut into 1-inch chunks. Place the vegetables in a large pot with 2 teaspoons salt and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the vegetables are very tender, about 20 minutes.
2. Drain the vegetables and return them to the pot; cool 5 minutes. Add the garlic and butter and mash with a potato masher until the butter is melted. Add the sour cream and yogurt and continue to mash until the ingredients are blended and the mash is to your desired consistency (I like mine a little chunky). Add 1 teaspoon salt and 1/2 teaspoon black pepper, taste for seasoning, and add more if desired.
3. Spoon into a serving bowl and serve warm.

Prepare ahead:
The mash may be prepared up to 1 day in advance of serving. Cool completely and transfer to a buttered gratin dish. Cover and refrigerate for up to 24 hours. Remove from refrigerator 1 hour before serving.
To reheat, heat the oven to 325°F. Dot the top of the mash with about 1 tablespoon of finely diced butter and cover with foil. Bake in the oven until heated through, 30 to 40 minutes.

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.

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

Herb and Cheesy Hasselback Potatoes

September 16, 2019September 16, 2019by Lynda Balslev

These baked potatoes are not a hassle:

I can’t think of a better way to prepare a potato than hasselback-style. You may have seen these baked potatoes, with their distinctive accordion pattern. Thinly sliced, but still intact, the flesh is exposed while creating a cascade of ridges and edges ready to crisp. As the potato bakes, a flavorful basting sauce dribbles into the potato, flavoring the interior while hastening the browning of the skin. Apparently, you can have your baked potato and your crisps and eat them as one.

Russet potatoes, large Yukon Gold potatoes and sweet potatoes are all fair game for hasselback-style. The key to the prep is to first thinly slice a piece of each potato base lengthwise to stabilize them, so they won’t wobble or tilt while baking. Then cut thin slices crosswise, 1/8 to 1/4-inch thick, nearly to the bottom without cutting through the base. A trick to doing this is to lay 2 chopsticks, or 2 thin cutting boards lengthwise on either side of the potato, to act as a buffer for the knife as it cuts through the potato, and prevent it from reaching the work surface.

Then, brush the potato all over and in the crevices with a melted butter basting sauce, and continue to baste the potato once or twice while it bakes. About halfway through the baking process you can gently fan the slices to spread the potato further open to expose to the interior. If some of the slices break off, no worries! They will be delicious chips on the side.

Herb and Cheesy Hasselback Potatoes

Active Time: 30 minutes
Total Time: 1 hour and 30 minutes
Serves: 4

2 tablespoons unsalted butter
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt, plus extra for finishing
1/4 teaspoon freshly ground black pepper, plus extra for finishing
1/4 cup finely grated Gruyère or Parmesan cheese
1/3 cup chopped fresh herbs, such as parsley, mint, and/or chives

1. Preheat the oven to 400°F.
2. Cut a very thin slice lengthwise from the bottom of each potato to stabilize the bottom. Cut each potato, crosswise, as thinly as possible, 1/8 to 1/4 inch thick, to about 1/4 inch from the bottom, without piercing the base. Place in a baking pan or cast iron pan.
3. Melt the butter with the oil in a small saucepan over medium heat. Whisk in the garlic, salt, and pepper and remove from the heat. Brush the potatoes all over and in the crevices with some of the butter mixture.
4. Transfer to the oven and bake until the potatoes are tender and beginning to crisp, 45 minutes to 1 hour, depending on the size of the potatoes, basting once or twice with the butter. In the last 10 minutes or so of cooking, sprinkle with the cheese and continue to bake until the cheese is melted.
5. Remove from the oven and immediately brush all over with the remaining butter. Season with additional salt and black pepper and sprinkle with the herbs.

Farmers Market, gluten-free, salad, Vegetables and Salads, Vegetarian

Farmers Market Potato Salad

July 23, 2019July 23, 2019by Lynda Balslev

Tasting Potatoes, Danish-style

I discovered this fresh and light-handed salad years ago when I lived in Denmark. Most likely it was at one of our frequent family gatherings, seated outdoors at a long wooden picnic table in the shadow of a thatched roof farmhouse with the summer sun hanging, as if caught on the hook of the horizon, refusing to sink as the evening set in. It was certainly summer, because that’s when new potatoes are at their peak in Denmark, and considered not only a staple but a delicacy to be greedily devoured.

I was smitten by the salad’s restraint, simply tossed with oil and vinegar, and generously layered with freshly snipped flowering sprigs and herbs from the garden. As an American, my experience with potato salads to that point had been the heavy-handed mayo and egg sort, tasty for sure, but more of a cloak and disguise to the mild-mannered potato. I would prod a fork through those murky salads swathed in cream, sugar, and oil in an attempt to fish out any intact morsel of potato, which by then had no flavor except that of the coating with which it was blanketed. The Danish potato salad was delightfully different, and appropriately Scandinavian in its understatement and use of fresh ingredients, celebrating the humble potato with a confetti of garden herbs. Most importantly: I could taste the potato. And when the season’s newest potatoes are available, delicately sweet and faintly redolent of butter, there is nothing as sublime as the taste of potato.

As you can see, I chose blue potatoes for this salad, since I love their unusual color and how they contrast with the flowering yellow mustard greens I found at the farmers market. You can also use yellow or red new or small potatoes. The combination of herbs is up to your taste and whatever might be growing in your garden or stashed in your fridge. If you can find flowering mustard, add it to the mix or use it as a garnish, since it adds a nice peppery bite and vibrant color to the salad.

Danish Potato Salad with Garden Herbs

Active Time: 20 minutes
Total Time: 20 minutes plus cooling time
Serves 6

3 pounds new potatoes or small potatoes (red, white, or blue), washed
Salt
1/4 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper
3 cups fresh herbs, such as parsley, mint, dill, chervil, chives, tarragon, coarsely chopped
Flowering mustard sprigs for garnish

1. Place the potatoes in a large pot. Cover with cold water and add 2 teaspoons salt. Bring to a boil over medium-high heat. Partially cover the pot and cook until the potatoes are fork tender, but not mushy, 10 to 15 minutes depending on the potatoes. Drain the potatoes and let stand for 5 minutes to cool slightly.

2. Cut the potatoes in half or large bite-size pieces. Add the potatoes, the oil, vinegar, scallions, garlic, 1 teaspoon salt, and the black pepper to a large bowl and stir to thoroughly combine. Cool to room temperature.

3. Before serving, taste for seasoning and add more salt and pepper if desired. Add the fresh herbs and stir to blend. If the salad is too dry, add additional olive oil. Serve at room temperature.

Breads, Pasta, Rice, Grains, entertaining, Middle Eastern, side dish, Vegetables and Salads, Vegetarian

Roasted Carrot and Pearl Couscous Salad

June 16, 2019June 16, 2019by Lynda Balslev

Here’s a party-worthy salad layered with flavor, that you can call a main course or a sumptuous side:

This salad does not hold back on herbs and spice. Handfuls of garden herbs and a shake of the contents of your spice drawer build layers of flavor and freshness into this bright and festive couscous platter. Israeli couscous (also known as pearl couscous) is made of wheat flour and semolina which is rolled into tiny “pearl” balls and then toasted. The dried couscous, once purchased, is simmered in a liquid to soften. I like to toast the dried couscous in the pan first, before adding the liquid to simmer, which essentially means the couscous is doubly toasted. This extra step adds satisfying nutty flavor and golden color to the sturdy little semolina balls.

Purchase rainbow carrots for this salad, if possible, since they add a brilliant array of color to the platter. Choose thin carrots of uniform size to ensure similar cooking time. If necessary cut thicker carrots in half lengthwise.

Roasted Carrot and Israeli Couscous Salad with Pine Nuts and Arugula

Active Time: 40 minutes
Total Time: 40 minutes
Serves 6 to 8

2 tablespoons extra-virgin olive oil, divided
2 cups Israeli (pearl) couscous
2 1/4 cups water
Salt
1 small red chile pepper, minced
1 clove garlic, minced
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 ½ pounds thin rainbow carrots, peeled, halved lengthwise if thick
Freshly ground black pepper

Gremolata:
1/4 cup chopped Italian parsley
1/4 cup chopped cilantro
2 tablespoons chopped dill
1 small garlic clove, minced
1 teaspoon finely grated lemon zest
Pinch each of salt and freshly ground black pepper

3 to 4 cups baby arugula
2 to 3 tablespoons toasted pine nuts
1/2 lemon, plus wedges for serving

1. Heat 1 tablespoon oil in a skillet. Add the couscous and toast over medium heat until golden, 1 to 2 minutes, stirring frequently. Add the water and 1/2 teaspoon salt. Cover the skillet and simmer over medium-low heat until the liquid is absorbed and the couscous is tender, about 10 minutes. Transfer the couscous to a bowl and stir in the chile pepper, garlic, lemon juice, lemon zest, cumin, coriander, and cayenne. Let stand at room temperature while you roast the carrots.
2. Heat the oven to 425°F.
3. Place the carrots in a large bowl, drizzle with the remaining 1 tablespoon oil, and lightly season with salt and freshly ground black pepper. Spread the carrots on a rimmed baking sheet and roast in the oven until lightly charred and crisp tender, about 20 minutes. Remove and cool slightly or to room temperature.
4. Make the gremolata: Mix the parsley, cilantro, dill, garlic, lemon zest, salt, and black pepper in a small bowl.
5. Scatter the arugula on a serving platter or in a wide shallow serving bowl. Spoon the couscous over and around the arugula and arrange the carrots on top. Squeeze the half lemon over the salad and sprinkle evenly with the gremolata. Garnish the platter with the lemon wedges and serve.