Tag: vegetarian

Breads, Pasta, Rice, Grains, gluten-free, Middle Eastern, recipe, salad, side dish, Vegetables and Salads, Vegetarian

Quinoa Tabbouleh

by Lynda Balslev19 Comments on Quinoa Tabbouleh
Quinoa Tabbouleh

~ Quinoa Tabbouleh ~

I love a good tabbouleh. For the uninitiated, tabbouleh is a Middle Eastern salad chockablock full of grains tumbled together with fresh herbs and diced vegetables coated with olive oil and lemon juice. It’s infinitely satisfying – hearty and fresh at once. It’s also agreeably flexible, allowing for a variety of ingredients, including the choice of grain. Traditionally, tabbouleh is made with bulgur or couscous, but quinoa is a tasty and gluten-free alternative. I like to serve tabbouleh as a side to grilled meat and fish, or as a light vegetarian meal accompanied by pita bread and hummus.

Quinoa Tabbouleh

Quinoa is a South American grain, originating in the Andes. It is complete in protein, rich in phosphorous, magnesium and iron, with a nutty flavor. Quinoa is a healthy alternative to rice, couscous and bulgur – and it’s gluten-free. When cooking quinoa, be sure to cook it long enough for the germ or tiny tail to release from the grain. Serves 4.

1 cup quinoa (I used a combination of white and red quinoa)
1 1/4 cups water
2 tablespoons extra-virgin olive oil
1 teaspoons salt
1 teaspoons cumin
1 teaspoon freshly ground black pepper
3 scallions, white and green parts, thinly sliced
1 red or orange bell pepper, seeded, membranes removed, finely diced
1 jalapeno pepper, minced
1 red jalapeno or serrano chile pepper, minced
1 large garlic clove, minced
1/2 small red onion, finely chopped
Juice of one lemon
1/2 teaspoon Tabasco sauce, or to taste
1 bunch mint, chopped
1 bunch cilantro (or parsley), chopped

Combine quinoa and water in a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook, covered, until liquid is absorbed and the germ, or tail, is released from the quinoa, about 15 minutes. Remove from heat and fluff with a fork. Stir in olive oil, cumin, salt and pepper. Cool to room temperature. Add remaining ingredients except for the mint and cilantro. Toss to combine. Taste to adjust seasoning. Cover and refrigerate at least one hour or up to 4 hours to allow flavors to develop. Before serving, stir in the mint and cilantro.

Breakfast, Desserts, Fruit, recipe, Summer, Vegetarian

Rise and Shine: Yogurt, Plum and Granola Parfait

by Lynda Balslev21 Comments on Rise and Shine: Yogurt, Plum and Granola Parfait

~ Spiced Plum Compote, Maple Granola, Greek Yogurt ~

If you need a reason to get up in the morning, then try this sumptuous breakfast parfait. A slick of stewed plums swirls through clouds of rich greek yogurt flecked with nuggets of granola. If it weren’t so early in the morning, you might be tempted to call this dessert.

Spiced Plum Compote
Not overly sweet, this rich plum stew is delicious with yogurt. If you are calling this dessert, do not hesitate to ladle some over a bowl of ice cream, too.
Makes about 1 1/2 cups.

1 pound plums, pitted, sliced
1/4 cup orange juice
2 tablespoons brown sugar
1/2 cinnamon stick
1/2 teaspoon ground cardamom
1/4 teaspoon salt

Combine all of the ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until the plums soften and the compote thickens, about 20 minutes. Cool, cover and refrigerate until use. The flavors will develop with time. (May be refrigerated for up to 3 days.)

Granola
Feel free to fiddle with the ingredients. Substitute or add hazelnuts, pecans, flax, dried cranberries … you get the picture.
Makes about 2 cups.

1 cup old fashioned oats
1/2 cup shredded unsweetened coconut
1/2 cup chopped almonds
2 tablespoons wheat germ
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons maple syrup
2 tablespoons vegetable oil
1/2 cup raisins

Preheat oven to 300°F (160°C). Combine the oats, coconut, almonds, wheat germ, sugar, cinnamon, and salt in a bowl. Whisk maple syrup and vegetable oil together in a small bowl. Drizzle over the oats and toss to combine. Spread in a baking pan lined with parchment paper. Bake until golden brown, about 30  minutes, stirring once or twice. Remove from oven and cool. Add the raisins. Store in an air-tight container for up to 1 week.

To assemble parfaits:
Alternate plum compote, granola and whole milk Greek-style yogurt in a bowl or glass. Serve for breakfast, lunch or whenever you please.

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

Simple Sides: Warm Potato and Chive Salad

by Lynda Balslev18 Comments on Simple Sides: Warm Potato and Chive Salad

~ Potatoes, Chives, Garlic, Sea Salt ~

This simple salad is warm and cool at once. Roasted baby potatoes, hot from the oven, are tossed with garlic and fresh chives. The heat of the potatoes releases the aromas of the garlic and herbs, creating a warm yet fresh potato salad, with a minimum of ingredients and little effort. This is a perfect side dish to accompany grilled food. Summer dinners shouldn’t be any more complicated than this.

Warm Potato and Chive Salad
Feel free to mix in other fresh herbs such as mint, parsley or dill to your taste.
Serves 6.

2 pounds new or small potatoes, with skin
3 tablespoons extra virgin olive oil, divided
2 teaspoons sea salt, divided
1 large garlic clove, minced
1 teaspoon freshly ground black pepper
1 bunch chives, snipped in 1/2 inch pieces

Preheat oven to 375 F. (190 C.) Arrange potatoes in one layer on a rimmed baking pan. Pour 2 tablespoons olive oil over the potatoes, and toss to coat. Sprinkle with 1 teaspoon salt. Roast in oven until cooked through, about 1 hour. Transfer potatoes to a serving bowl. Add 1 tablespoon olive oil, garlic, 1 teaspoon salt and black pepper. Toss to combine. Scatter the chives over the potatoes. Toss and serve warm or at room temperature.

Desserts, Fruit, Summer, Vegetarian

Black and Blueberry Clafoutis

by Lynda Balslev33 Comments on Black and Blueberry Clafoutis
Black and Blueberry Clafoutis

~ Blackberry Clafoutis ~

Here’s a riddle: What do a basket of berries and 3 eggs have in common? A light and simple dessert called clafoutis. Clafoutis is a baked French dessert similar to flan, consisting of fresh fruit smothered in a lightly sweetened egg batter. The result is a pudding-like concoction redolent with seasonal fruit.

Berries are everywhere now, lining the tables at the farmers market and teetering on shelves at our local store. Never one to hold back, I pile them into my basket and head home, nibbling on my purchases while thoughts of tarts, jams and fools run through my mind. Sometimes, when time is short, I know I will make  a clafoutis.


~
Clafoutis is remarkably quick and easy to prepare with a short list of ingredients. The result is rustic yet elegant, generously showcasing the season’s fruit. Bake the clafoutis in a gratin dish or cast-iron skillet. If you would like to fiddle with presentation, divide the batter between individual ramekins. I had a little extra batter left over and filled asian soup spoons for a dessert inspired amuse-bouche.

~ Blueberry Clafoutis ~

Black and Blueberry Clafoutis

Active Time: 15 minutes
Total Time: 40 to 55 minutes
Makes 8 (6-ounce) or 1 (10-inch) clafoutis

Unsalted softened butter for greasing the pans
1 tablespoon plus 1/3 cup granulated sugar
6 ounces fresh blueberries
6 ounces fresh blackberries
3 large eggs, room temperature
1 1/4 cups half and half
1/3 cup all-purpose flour
1 teaspoon finely grated lemon zest, plus extra for garnish
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
Powdered sugar for garnish

1. Preheat the oven to 350°F. Butter 8 (6-ounce) shallow ramekins (or 1 (10-inch) ceramic tart pan). Sprinkle the ramekins with the 1 tablespoon granulated sugar and tap out any excess. Place the ramekins on a baking tray. Arrange the berries in one layer in the ramekins.
2. Beat the eggs and sugar in a bowl until light and fluffy, about 3 minutes. On low speed, mix in the half and half, flour, lemon zest, vanilla extract, almond extract, and salt until just combined.
3. Pour the mixture over fruit. Transfer the clafoutis to the oven and bake until the top is tinged golden brown and the custard is set, about 25 minutes for the ramekins (or 35 to 40 minutes for the tart pan). Remove from the oven and cool on a rack.
4. Before serving, sprinkle the clafoutis with powdered sugar and garnish with additional lemon zest. Serve slightly warm or at room temperature.

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

Summer Corn and Tomato Salad

by Lynda Balslev21 Comments on Summer Corn and Tomato Salad
Summer Corn and Tomato Salad

~
Fresh corn and tomatoes are symbols of summer, right up there with steamy sultry days and perspiring clinking drinks. So it’s no surprise that corn and tomatoes pair perfectly in this casual, summery salad. Their mutual sweetness is differentiated by the milky crunch of fresh corn kernels and the juicy acidity of sweet cherry tomatoes. A shower of parsley keep them grounded along with the bite of sweet red onion and a squirt of lime. This is summer simplicity at its best.

Summer Corn and Tomato Salad
Serves 4

2 ears corn, husked
1 poblano pepper, stemmed, seeded, diced
1/2 small red onion, chopped
1 pint cherry or grape tomatoes, halved
1 bunch Italian parsley, stems removed, leaves chopped
2 tablespoons extra-virgin olive oil
Juice of 1 lime
1/2 teaspoon ground cumin
Sea salt
Freshly ground black pepper

Cut the kernels from the corn and place in a bowl. Add the pepper, onion, tomatoes and parsley. Mix to combine. Drizzle with olive oil and lime juice. Sprinkle with cumin, salt and pepper to taste. Toss and serve.

Appetizers, gluten-free, Main Course, recipe, side dish, Summer, Tians and Casseroles, Vegetables and Salads, Vegetarian

Ratatouille Gratin

by Lynda Balslev30 Comments on 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 with Goat Cheese and Basil

Try to choose squash and eggplant of a similar diameter. This recipe makes enough for an 8 to 9-inch square or round pan. Alternatively, you can arrange the vegetables in smaller individual gratin dishes.

Active Time: 30 minutes
Total Time: 45 minutes
Serves 4

1 narrow eggplant, about 10 ounces
1 medium zucchini, about 6 ounces
1 medium yellow squash, about 6 ounces
1 large red bell pepper, quartered and seeded
Olive oil
Salt and freshly ground black pepper
1/2 cup basil leaves, torn into 1/2-inch pieces, plus extra for garnish
3 ounces soft fresh goat cheese

1. Preheat the oven broiler.
2. Slice the eggplant, zucchini, and yellow squash crosswise about 1/3 inch thick. (If the eggplant is much wider than the squash, quarter lengthwise and slice 1/3 inch thick.)
3. Arrange the eggplant, zucchini, squash, and peppers in one layer on an oiled baking tray. Brush the tops with additional oil and lightly season with salt and black pepper. Broil on the top shelf of the oven until the vegetables are tender, but not mushy, and brown in spots, 8 to 10 minutes, turning once. Remove and cool to the touch.
4. Preheat the oven to 350°F. Lightly oil an 8 or 9-inch square or round gratin dish. Arrange the vegetables, alternating and slightly overlapping, in rows or a circular pattern. Tuck the basil between the vegetables in a random pattern so that it is evenly distributed. Scatter grape-size amounts of the goat cheese evenly over the vegetables.
5. Bake the gratin in the oven until the cheese is soft and light golden in spots, about 15 minutes. Serve warm or at room temperature, garnished with extra basil if desired.

Middle Eastern, recipe, salad, Summer, Vegetables and Salads, Vegetarian

Fattoush Salad

by Lynda Balslev11 Comments on Fattoush Salad
Fattoush Salad

~ Fattoush Salad ~

I don’t know about you, but I think I ate a month’s worth of meat over the weekend. With July 4th falling nicely on a Monday, it meant a 3 day weekend was entirely devoted to barbecues. Our house, friends’ houses, the beach: all locations involved a fire and platters of smoked and grilled ribs, steak, chicken, salmon. Now it’s time for a little break.  To begin this short week, I will invoke a brief barbecue time-out. Dinner tonight will be light, fresh and vegetarian – a Fattoush salad.

Fattoush is a Middle Eastern garden salad with pita bread. Day old pita is toasted, crumbled and tossed with greens in a vinaigrette, adding texture and substance to the salad, while the dressing softens the bread. Extra Mediterranean ingredients, such as olives, feta, mint and sumac (a dried Middle Eastern spice with tart lemony notes) make this salad special and addictively good.  When the weather is warm, this is a perfect easy meal and a nice break from the grill – at least for a day.

~
Fattoush Salad
Serves 6

For the vinaigrette:
1 small garlic clove, minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried cumin seed
1/4 teaspoon dried sumac
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup extra-virgin olive oil

For the salad:
2 large pita breads
Olive oil
Salt
Freshly ground black pepper
2 cups arugula leaves
1 head romaine lettuce, washed, leaves torn in pieces
1 small bunch Italian parlsey leaves
1 small bunch  fresh cilantro leaves
1 small bunch  fresh mint leaves
1 pint cherry or grape tomatoes, halved
1/2  English cucumber, quartered lengthwise, thinly sliced
1 small red onion, thinly sliced
1 cup kalamata olives
1/2 cup crumbled feta cheese, plus extra for garnish

Prepare the vinaigrette:
Mix all of the ingredients, except the olive oil, together in a small bowl. Whisk in olive oil in a steady stream until emulsified.

Prepare salad:
Preheat oven broiler. Brush pita bread with olive oil. Sprinkle with a little salt and pepper.  Cut each pita circle in 6 triangles.  Toast in oven, turning once, until crisp and light golden. Remove from heat and cool.  Break into pieces.
Toss the pita pieces with the arugula, romaine, parsley, cilantro and mint in a large bowl. Scatter the tomatoes, cucumber, onion, olives and feta over the salad. Drizzle with half of the dressing and toss to combine. Add additional vinaigrette to taste and toss again.  Serve garnished with extra feta.

Appetizers, gluten-free, recipe, Soups and Stews, Summer, Vegetarian

Beat the Heat: Gazpacho

by Lynda Balslev21 Comments on Beat the Heat: Gazpacho
Beat the Heat: Gazpacho

~ Gazpacho ~

If heat could speak, then it’s shouting right now. It’s so hot outside, the candles have melted on the terrace, the dog hasn’t moved since yesterday, and we have blankets pinned down over our skylights to keep out the sun. In this heat, food must be easy, cool and light. Preparation should be kept to a minimum, and any heat generating appliances forbidden. In our home, this means it’s time for Gazpacho.

When I make gazpacho, we know that summer has arrived. We are dining al fresco, and the temperature is approaching triple digits. It’s a hot weather dinner staple that’s followed us from country to country, always called upon when we are in the midst of a heatwave. This gazpacho is chunky, and we affectionately call it a liquid salad. Not a fan of mushy consistencies, I dice all of the vegetables and float them in seasoned tomato juice. The result is a cool soup with loads of crunch and texture, satisfying and refreshing to eat. And in this heat, crunching our soup is the most exertion we can manage.


~
Gazpacho

Serve with cheese and bread, melon and prosciutto and a chilled rosé or sauvignon blanc. Serves 6-8.

32 ounces or 1 liter tomato juice
4 medium vine-ripened tomatoes, diced, with juices
2 spring onions, white parts thinly sliced, green parts reserved for garnish
1 English cucumber, seeded, cut in 1/4 inch dice
1 sweet red pepper, seeded, cut in 1/4 inch dice
1 small fennel bulb, fronds removed, cut in 1/4 inch dice
1 large carrot, finely diced
1 small red onion, finely chopped
1 jalapeño pepper, minced
1 large garlic clove, minced
Juice of 1 lemon
Juice of 1 lime
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
2 teaspoons salt, or to taste
1 teaspoon sugar
1 teaspoon Tabasco sauce, or to taste
1 teaspoon freshly ground black pepper
1/2 cup finely chopped cilantro (or parsley)

Garnish:
Sliced jalapeños
Cilantro or parsley
Lime wedges

Combine all of the ingredients, except the cilantro in a large bowl. Mix together and taste for seasoning. Refrigerate at least one hour or up to 6 hours. Before serving, stir in the cilantro. Serve ganished with sliced green parts of the spring onions, sliced jalapeños, additional cilantro and lime wedges.

Vegetables and Salads, Vegetarian

Roasted Potatoes with Sea Salt and Thyme

by Lynda Balslev31 Comments on Roasted Potatoes with Sea Salt and Thyme
Roasted Potatoes with Sea Salt and Thyme

~
Sometimes it’s necessary to state the obvious. These roasted potatoes are a simple side dish, a predictable accompaniment to meats and fish. An obvious choice, yes, but also an elegant reflection of simplicity and a delectable sum of its ingredients. Predictability can be reassuring. And these days it’s nice to have a little predictability to rely on – especially when it looks and tastes as good as this.

Roasted Potatoes with Sea Salt and Thyme
Serves 4 as a side dish

1 1/2 pounds small or new potatoes, with skin
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
3-4 thyme sprigs, plus extra for garnish

Preheat oven to 425 F. Quarter potatoes and place in a large bowl with the garlic. Drizzle with olive oil. Toss to coat potatoes. Sprinkle with salt and pepper. Toss again. Dump the potatoes on a rimmed baking sheet. Scatter the thyme sprigs around the potatoes. Place baking tray on lowest rack in the oven. Bake 30 minutes without disturbing. Move baking tray to top half of the oven and continue to bake another 30 minutes. Remove and transfer potatoes to a bowl. Garnish with additional sea salt and thyme sprigs.

Appetizers, Crostini, Fruit, Vegetarian

Peach and Blue Cheese Bruschetta with Honey and Thyme

by Lynda Balslev16 Comments on Peach and Blue Cheese Bruschetta with Honey and Thyme

Organic California peaches are now available in our market, and I am very excited. When I see peaches it means that summer is just around the corner. Hard to believe, I know, but in a few weeks school will be out, and the summer holiday will stretch ahead with unstructured time, travel, camps and sunny activities.

For now, I will focus on the peaches. This recipe combines fragrant peaches with crumbly blue cheese, a drizzle of honey and thyme. The flavors play off and elevate each other in wonderful harmony. For extra freshness and crunch, arugula may be added as a bed for the peaches. It’s all good.



Peach and Blue Cheese Bruschetta with Honey and Thyme
Makes 4

4 slices country-style bread, cut 1/4 inch thick
Extra-virgin olive oil
Sea salt
2 ripe, but not too soft, peaches, halved and pitted
1/4 cup crumbled blue cheese
Runny honey
Thyme sprigs

Preheat oven broiler. Arrange bread slices on a baking pan with a rack. Brush both sides with olive oil. Sprinkle with a little sea salt. Broil, turning once, until golden brown on both sides. Remove and transfer slices to a plate or platter.
Thinly slice peach halves. Arrange on bread, overlapping slightly. Sprinkle blue cheese over the peaches. Drizzle with honey and garnish with thyme sprigs.