vegetarian – Page 11

Breads, Pasta, Rice, Grains, salad, Vegetables and Salads, Vegetarian

Kale, Bulgur and Carrot Salad

June 5, 2010August 7, 2014by Lynda Balslev17 Comments

Lately, kale has been irresistable at the market. I usually like to sauté kale with garlic and olive oil or wilt it in warm soups. But in warm weather, the firm toothsome leaves beckon me when making salads. And what better way to highlight the nutrient-rich kale than in a salad? A member of the brassica family of vegetables, Kale is high in beta-carotene and fiber and rich in vitamins K, A and C. Not only that, it contains sufloraphane, an anti-cancer chemical which forms when kale and other cruciferous vegetables are chopped, minced or chewed. Combine all that goodness in a scrumptious salad, and we are extremely happy, well-fed campers.

This salad is a riff on tabbouleh, one of my favorite summer salads. Usually I add copious handfuls of mint, parsley and coriander to my tabbouleh, but this time I wanted a milder salad to accompany grilled salmon. I had a bunch of Tuscan kale on hand, so I finely chopped the leaves and added them to the bulgur. The dark sturdy greens rippled throughout the salad. Shredded sweet carrot and flecks of red chile rounded out the flavors and added to the confetti of colors. In place of the usual aromatics, I tossed in a handful of dill sprigs, adding subtle grassy sweetness. The result was a delicious, satisfying and healthy salad. Serve as a simple salad or an accompaniment to grilled meat and fish.

Kale, Bulgur and Carrot Salad
Serves 6-8 as a side dish

2 cups bulgur
2 cups water
1 tablespoon extra-virgin olive oil
juice from one lemon
juice from one lime
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon Tabasco sauce
1 cup finely grated carrots
1 small red onion, finely chopped
1 serrano chile, minced
1 garlic clove, minced
4 large Tuscan or curly kale leaves, ribs removed, finely chopped
1/2 cup fresh dill sprigs (or mint, parsley)

Pour 2 cups boiling water over bulgur in a non-reactive bowl. Let sit, covered, until nearly all the liquid is absorbed, about 30 minutes. Add olive oil, lemon and lime juice. Let sit until liquid is absorbed. Mix in cumin, salt, pepper and tabasco. Stir in carrots, onion, chile, garlic and kale. Refrigerate 1-2 hours. Before serving, taste to adjust seasoning. Stir in dill. Serve.

Appetizers, Crostini, entertaining, Vegetarian

Roasted Asparagus Crostini with Pecorino Cheese and Truffle Oil

June 2, 2010August 5, 2014by Lynda Balslev4 Comments

Recently I wrote about how much I like rustic desserts. Let me clarify that. I like rustic food. What is rustic food? It’s simple, local, seasonal food that makes use of available ingredients. Rustic cooking is a reflection of the countryside. It’s comforting and inviting, and it’s economical.

While crostini may conjure up images of dinner parties, cocktails and hors d’oeuvres, they are quite grounded in rustic cooking. Bread that is no longer fresh, is lightly toasted and flavored with olive oil and garlic. The toppings can run the gamut, but are usually fresh, simple and composed with ingredients on hand.

These crostini were created as an impromptu starter for a barbecue this weekend. Day old baguette was efficiently put to use, while the asparagus were fresh from the morning’s farmers market. Pecorino Toscano and a little truffle oil were fished from the refrigerator and were the necessary finishing touches for this rustic and delicious appetizer.

Roasted Asparagus Crostini with Pecorino Cheese and Truffle Oil

Makes 16

16 baguette slices, cut 1/4″ thick
2 garlic cloves, lightly smashed
Extra-virgin olive oil

8 asparagus spears, bottoms trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon truffle oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup shaved mild Pecorino cheese (Pecorino Toscano)

Prepare crostini:

Preheat oven to 400 F. (200 C). Rub baguette slices with garlic. Lightly brush with olive oil. Arrange on baking sheet and bake until golden brown. Remove and cool.

Prepare asparagus:

Toss asparagus with 1 tablespoon olive oil. Arrange in one layer on baking sheet. Roast under oven broiler until bright green and slightly charred but still firm, 3-4 minutes. Remove. When cool enough to handle cut horizontally in thin slices. If stalks are thick, slice in half lengthwise and cut halves in thin slices. Transfer to a bowl and toss asparagus with truffle oil, lemon juice, salt and pepper. Top crostini with asparagus. Top asparagus with pecorino cheese. Serve immediately.

Barbeque, Grilling, Vegetables and Salads, Vegetarian

Roasted Red Potatoes with Garlic, Lemon and Mint

May 30, 2010August 4, 2014by Lynda Balslev4 Comments

Do not underestimate the power of the side dish. Roasted potatoes are meat’s best friend and a dependable side kick in any season. I serve these potatoes frequently when it’s summer and fresh mint is abundant. The grill is always going, these potatoes are a perfect accompaniment to grilled meat, chicken and fish. The fresh mint and lemon elevate the mild red potato and perfume it with flavor. Be sure to toss the potatoes with the garlic, lemon and mint when they are warm from the oven, so the heat will coax out the aroma of the garnishes. Serve warm or at room temperature.

Roasted Potatoes with Mint, Lemon and Garlic
Serves 6-8 as a side dish

2 pounds (1 kg.) baby red potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 teaspoon finely grated lemon zest
1/4 cup fresh mint, chopped

Preheat oven to 375 F. (190 C). Toss potatoes with 1 tablespoon olive oil, salt and pepper. Arrange in one layer in a baking pan. Roast in oven one hour. Transfer potatoes to serving bowl. Toss with 1 teaspoon olive oil, garlic, lemon zest and mint. Serve immediately or cool slightly.

Main Course, Pizza, Vegetarian

Broccoli Rabe, Potato and Rosemary Pizza

May 19, 2010August 5, 2014by Lynda Balslev16 Comments

A traditional white pizza has no tomato sauce. What this white pizza recipe does have is a delectable combination of broccoli rabe, potato, rosemary and garlic. The dough gets a rub down with olive oil and garlic for a gentle infusion of flavor before the toppings are added and baked. The result? A delicious pizza. Apparently, the editors at Food52 agree. They chose my recipe for Broccoli Rabe, Potato and Rosemary Pizza as a finalist in their Best Pizza contest, and after members of the Food52 community voted, it won first place! You can watch Food52 founders Amanda Hesser and Merrill Stubbs, along with Adam Kuban, Managing Editor of Serious Eats and founder of the blog Slice, make and taste the pizza here. Warning: It might make you hungry.

Broccoli Rabe, Potato and Rosemary Pizza

The dough is lightly brushed with olive oil and rubbed with crushed garlic before the toppings are added, taking a cue from bruschetta. The pizza dough is a recipe I have used and tweaked from Alice Waters over the years. Feel free to use your own favorite dough recipe. Makes 2 (10-inch) or 4 mini-pizzas.

2 uncooked pizza crusts (recipe below)

1 large yukon gold potato, very thinly sliced
Salt
Extra-virgin olive oil
1/2 pound broccoli rabe, washed, ends trimmed
1 large garlic clove, minced, plus 2 garlic cloves lightly smashed but still intact
1/4 teaspoon crushed red pepper flakes
8 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons fresh rosemary leaves
1/2 cup finely grated Pecorino Romano cheese
Freshly ground black pepper
Rosemary sprigs for garnish

Preheat oven to 375 F.
Toss potatoes with 1 tablespoon olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake until edges begin to turn golden brown, 15 to 20 minutes. Remove from oven and let cool.
Increase oven temperature to 475 F.
Bring a large pot of salted water to boil. Add broccoli rabe and blanch 30 seconds; drain. Plunge broccoli rabe into a bowl of ice water. Cool and drain again. Lay in one layer on a kitchen towel to thoroughly dry. Cut in 2″ pieces.
Heat one tablespoon olive oil in skillet over medium heat. Add minced garlic and red pepper flakes. Sauté briefly, 30 seconds. Add broccoli rabe and 1/2 teaspoon salt. Sauté one minute. Remove from heat. Taste and add more salt if necessary.

Assemble pizzas:
Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves.
Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes and broccoli rabe. Sprinkle one tablespoon rosemary over each crust. Top with grated Pecorino cheese.
Bake on pizza stone or on tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes.
Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with extra-virgin olive oil.

Pizza Dough Recipe:

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10 inch shapes.

Appetizers, Crostini, spring, Vegetarian

More Ramps: Crostini with Sautéed Ramps

May 2, 2010August 5, 2014by Lynda Balslev2 Comments

More ramps? Yes, please. Ramp season is fleeting, so now is the time to take advantage of these baby leeks by the bunch. Tiny and fragile they may be, but do not underestimate these delicate onions – they pack a punch in the flavor department. Their unique flavor is a cross between a green onion and garlic. Eaten raw, ramps are sharp and pungent, making a distinct impression in salads, pestos, gremolatas or simply as a garnish. Cooking ramps will result in a kinder gentler version of themselves, coaxing out their natural sweetness and softening their shape into slippery ribbons with the added character of a little char.

Crostini with sautéed ramps is one of my favorite ways to showcase seasonal food: minimally, with few adorning ingredients thus allowing the flavors of the key ingredient to shine through. In this case, baguette slices are browned in olive oil in a skillet. Ramps are added to the same skillet and sautéed until tender and golden brown, then heaped over mild and creamy buffalo mozzarella. A chiffonade of ramp leaves serves as an efficient garnish along with a simple pinch of sea salt. What you see is what you get: One skillet and 3 ingredients create a sweet and savory, creamy and crunchy mouthful that will send you to the market for more ramps. Hurry, though, the season is short.

Crostini with Sautéed Ramps
Makes 8

Extra-virgin olive oil
8 – 1/2″ thick slices baguette
8 ramps, ends trimmed, leaves trimmed and reserved
sea salt
1 ball buffalo mozzarella (approx. 8 ounces) room temperature, cut in half, each half cut in 4 slices

Heat 1 tablespoon olive oil in a skillet over medium heat. Arrange baguette slices in one layer. Cook until golden brown on both sides; remove. Add 1 tablespoon olive oil to skillet. Add ramps; sprinkle with 1 teaspoon salt. Sauté until golden brown and soft. Remove from heat. Slice ramps in half lengthwise.
Take 4 reserved ramp leaves and stack on top of one another. Roll up lengthwise. Cut horizontally in thin strips. Arrange crostini on a serving plate. Place a mozzarella slice on crostini. Top with ramps. Garnish with ramp leaf chiffonade. Sprinkle with a little sea salt.

Appetizers, Crostini, spring, Vegetarian

Crostini with Ramps and Pea Shoots

April 29, 2010August 5, 2014by Lynda Balslev4 Comments

This simple recipe highlights the fresh flavors and ingredients of spring. Chopped ramps add crunch, bite and attitude to fluffy ricotta which is smeared over crostini and topped with a jumble of sweet pea shoots. Little else is needed except a pinch of fresh mint and a squeeze of lemon to keep things real and make these crostini sing.

Crostini with Ramps and Shoots

Ramps, also known as wild leeks, are a member of the onion family and resemble a scallion. Their long, broad green leaves and burgundy tinged bulb are edible. Green Garlic also resembles a scallion and is garlic in its early growth stages. Green garlic may be substituted for the ramps.

Makes 8

8 – 1/2″ thick baguette slices
extra-virgin olive oil

1/2 cup whole milk ricotta
sea salt
freshly ground black pepper
1/4 cup finely chopped ramps or green garlic, bulbs and stems only
1 tablespoon finely chopped mint
generous handful pea shoots
1/2 lemon

Preheat oven to 400 F. Lightly brush bagette slices with olive oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once. Remove.
Mix ricotta, 1 tablespoon oil, 1/2 teaspoon salt and black pepper in a bowl until fluffy. Stir in ramps and mint. Spread ricotta on baguette slices.
Top crostini with a few pea shoots. Drizzle a little olive oil over crostini, followed by a squeeze of lemon juice. Sprinkle with a few grains of sea salt and black pepper.

Eggs, spring, Vegetables and Salads, Vegetarian

Spring Pea and Ricotta Torte with Lemon and Mint

April 14, 2010August 5, 2014by Lynda Balslev4 Comments

I love peas. They are nature’s superior answer to fast food, popped straight from the shell into the mouth. No plastic packaging, no coloring nor additives. I also enjoy them cooked, but in our house they rarely last long enough to make it to the cooking stage. When I do manage to put some aside, I love to purée them and serve as an accompaniment to shellfish, or keep them whole, tossed into pastas and risottos. This torte has a little of both. Fresh peas are cooked in butter with shallots and then divided. Half remain intact and the other half are puréed with ricotta to form the base for this colorful springtime egg dish.

Spring Pea and Ricotta Torte with Lemon and Mint

The unmistakable sweetness of the peas is amplified by cooking and can overpower the eggs and ricotta, so I like to balance their sweetness with tangy lemon zest, lots of salty Italian cheese and fresh mint. This dish may be served warm or at room temperature. I find that by letting the torte cool to room temperature, the flavors mellow and smooth into each other in a very appealing way.
Serves 8.

1 tablespoon unsalted butter
1 shallot, finely chopped, about 1/4 cup
2 cups shelled peas
salt
1/4 cup water or chicken stock
1 cup whole milk ricotta cheese
1/4 teaspoon ground nutmeg
4 large eggs
1/4 cup creme fraiche
1/4 cup finely grated young Pecorino cheese
1/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for sprinkling
2 tablespoon finely chopped fresh mint
2 teaspoons finely grated lemon zest
1 teaspoon freshly ground black pepper

Preheat oven to 375 F. Butter a 9 inch springform pan and wrap bottom with foil to prevent any leakage. Melt 1 tablespoon butter in a skillet over medium heat. Add shallots and cook until softened, one minute. Add peas and 1 teaspoon salt; sauté briefly to coat. Add water or stock, and cook until peas are tender and liquid has evaporated. Remove from heat and let cool slightly. Transfer half of the peas to a bowl of a food processor; puree. Add ricotta and nutmeg; pulse to blend. Add eggs one at a time, blending well after each addition. Transfer to a bowl. Whisk in creme fraiche, 1/4 cup Parmigiano-Reggiano and Pecorino cheese. Stir in remaining peas, mint, lemon zest, 1/2 teaspoon salt and black pepper. Pour eggs into prepared springform pan. Sprinkle top with extra Parmigiano-Reggiano cheese. Bake in oven until edges are golden brown and center is puffed and cooked through, about 30-35 minutes. Serve warm or at room temperature.

Appetizers, Eggs, Vegetarian

In Season: Asparagus and Leek Frittata

April 5, 2010August 4, 2014by Lynda Balslev9 Comments

I was serious when I mentioned that I cannot resist buying asparagus right now. Gloriously firm, upright and grassy-green, they are presently in season in California, and I am doing my best to overdose on these veggie wonders. So far there is no end in sight to my cravings.

Asparagus have an ancient culinary heritage. Popular with the Greeks, Romans and Egyptians, they even have an entry in the oldest surviving cookbook. Nowadays, asparagus are enjoyed in cuisines worldwide. Ripe asparagus are mildly sweet and astringent with a hint of lemon and grass.Their growing season is in the springtime, and they are a good match with other spring ingredients such as lemon, peas, morels and favas. In addition to tasting great, asparagus are healthy to eat. They are low in calories and great sources of vitamins A, B6, E, and K, as well as calcium, magnesium, zinc and folic acid. What’s not to like about all of that?

This is a recipe I prepared over the weekend from the TasteFood archives. As it was Easter, there were handily many eggs in the house, so a frittata was an obvious choice for a light meal. In this frittata, asparagus and leeks are sautéed and combined with fresh eggs, Gruyère and Parmigiano-Reggiano cheese for a rustic yet elegant one dish meal.

Asparagus and Leek Frittata

Serves 4

2 tablespoons extra-virgin olive oil
1 leek (white and green part only), halved lengthwise and sliced thinly – about one cup
1 lb./500 g. asparagus, ends trimmed, cut on diagonal in 1″ pieces
6 large eggs
6 oz. (175 g.) Gruyère cheese, grated
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese

Preheat oven broiler.
Heat oil in an oven-proof skillet over medium heat. Add leek and sauté until soft but not turning brown, about 3 minutes. Add asparagus, sprinkle lightly with 1/4 teaspoon salt and sauté until bright green and crisp tender, about 5 minutes.
Lightly beat eggs in a medium bowl. Add 3/4 of the Gruyère cheese, 1/2 teaspoon salt and freshly ground black pepper. Pour eggs over asparagus, gently stirring to distribute evenly. Cook over medium heat until bottom is set and top is still runny. Sprinkle remaining Gruyère cheese and Parmigiano-Reggiano cheese over top. Place skillet in oven under grill. Broil until frittata is puffed and golden brown, 2-3 minutes. Remove and serve immediately or at room temperature.

Breads, Pasta, Rice, Grains, Farmers Market, Pasta, spring

Spring Fling: Linguine with Asparagus, Morels and Fava Beans

April 3, 2010April 7, 2011by Lynda Balslev4 Comments

It never fails. Come spring I do my best to overdose on all the tempting produce that arrives at the market. Mind you, I live in California, so the winter is hardly dire and food is certainly not relegated to root cellars. Nonetheless, when the spring season’s first asparagus, English peas, and favas make an appearance, I cannot resist buying them – every day.

Asparagus is one of my all time favorites and they never cease to catch my attention. Today is a perfect example. Plump, purple-tinged asparagus were nestled in my market’s produce section, their tips standing at attention, towering over the artichokes to the left and English peas to the right. It was impossible to pass them by without picking up a bunch, breathing in their clean, grassy aroma, appreciating their weight and firmness. Into my basket they went.

Fortunately, my family shares my love for asparagus. Yet, in order to keep them interested as long as my seasonal obsession continues, I know I must come up with new and interesting ways to serve asparagus. After all, I know that when I return to the market tomorrow or go the farmers market this weekend I will buy more.

This recipe combines asparagus with morels and fava beans. If you are not lucky enough to find fresh morel mushrooms, dried ones will do. I used fava beans from my freezer from a crate I blanched, shelled and froze in small freezer bags to enjoy through the winter.

Linguine with Asparagus, Morels and Fava Beans
Serves 4

1/2 ounce (15 g.) dried morel mushrooms or 1/4 pound fresh morels, cleaned, sliced
1 pound (500 g.) asparagus, ends trimmed, cut in 1″ pieces
Salt

1 lb. (500 g.) linguine

1 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large garlic clove, minced
1/2 cup (125 ml.) chicken stock
1 cup heavy (250 ml.) heavy cream
1 cup fava beans, blanched, shelled
1/3 cup grated Parmigiano-Reggiano cheese
Pecorino cheese shavings for garnish – use a mild cheese such as Pecorino Sardo or Brigante
Salt and freshly ground black pepper

Prepare morels:
If using dried morels, place in a small bowl and cover with boiling water. Let sit 20 minutes. Drain and gently squeeze out any extra liquid. Cut in half lengthwise and set aside.

Bring a large pot of salted water to a boil. Add asparagus and blanch until crisp-tender and bright green, 1-2 minutes; do not overcook. Remove with slotted spoon and refresh under cold water. Set aside.
Add linguine to same pot and cook until al dente or firm to the bite according to package instructions. Drain and return to pot.

Heat olive oil and melt butter in a skillet over medium heat. Add garlic and morels. Saute until garlic is fragrant and morels are tender, 2 minutes. Add chicken stock and cream. Simmer until thickened and somewhat reduced, about 5 minutes. Stir in asparagus pieces and fava beans. Add to pasta in pot and toss to combine. Stir in Parmigiano-Reggiano cheese. Season with salt and lots of freshly ground black pepper.

Serve on individual plates or large serving bowl. Garnish with shavings of Pecorino cheese.

Condiment, Vegetables and Salads, Vegetarian

Black Bean, Corn and Red Pepper Salsa

March 18, 2010June 9, 2019by Lynda Balslev7 Comments

Here is one easy way to jazz up your dinner plate. Black Bean, Corn and Red Pepper Salsa is spicy, bright and colorful. It’s delicious as an appetizer with tortilla chips, as a salad or an accompaniment to grilled fish, meat or chicken. Like any good salsa this one combines a variety of textures and tastes, balancing sweetness with spice and acidity. And, like all good salsas, there is no one way to make it. Take advantage of the vegetables and fruits you have on hand, selecting for a variety of colors and textures, and a balance of sweet and savory components.

Black Bean, Corn and Red Pepper Salsa

For the best texture, cut the ingredients in uniform pieces, as much as possible. Makes about 4 cups

1 1/2 cups cooked black beans, or 1- 16 oz. can black beans, drained
1 cup frozen corn, thawed, or uncooked corn from the cob
1 small red pepper, stemmed, seeded, diced
1 jalapeno pepper, stemmed and seeded, minced
4 green onions, trimmed, white and green parts finely sliced
1 garlic clove, minced
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste
1/2 cup chopped cilantro sprigs

Combine all the ingredients except the cilantro in a bowl. Toss to combine. Taste to adjust seasoning. Cover and refrigerate one hour or up to 4 hours. Before serving, add cilantro and toss to combine. Serve as a salad or accompaniment to grilled fish, chicken, meat.