Roasted Fennel with Parmesan Vinaigrette January 5, 2013

 

I created this recipe for Vegetarian Times (1 food, 5 ways: fennel, March 2012).  Roasting fennel concentrates its natural sweetness and mellows out the licorice flavor.  A sprinkling of Parmesan gives it a crunchy crust, while the tender center of the fennel pieces melt in your mouth.  This makes a lovely winter starter or side dish – especially for braised or roasted meat.  Of all the fennel recipes that I made for family and friends to taste-test while developing the fennel recipes for Vegetarian Times, this one was the favorite.

Roasted Fennel with Parmesan Vinaigrette

 

3 medium fennel bulbs, quartered

1/8 cup olive oil

4 cloves garlic, minced (about 1 Tbs.)

1/2 tsp. Dijon mustard

1 Tbs. red wine vinegar

1/2 tsp. salt

1/8 tsp. black pepper

1/4 cup Parmesan cheese

 

1. Preheat oven to 425˚F. Coat rimmed baking sheet or roasting pan with cooking spray.

2. Blend oil, garlic, vinegar, mustard, salt and pepper in food processor until smooth.  Toss fennel with oil mixture and Parmesan in large bowl until coated.

3.  Place fennel on prepared baking sheet, and roast 35-40 minutes, or until tender and outer edges are golden brown.

 

Serves 4

Photo credit: Vegetarian Times

Zucchini Basil Soup July 27, 2012

There’s a great vegetarian restaurant by my office that makes delicious chilled soups.  Last week I had their zucchini basil soup which had a really mellow zucchini flavor, infused with lots of bright basil.  The soup was creamy and filling, but contained no dairy other than a few tablespoons of butter.  We have had quite a bumper-crop of zucchini from our crop-share so I was inspired to recreate this one at home.  I found a recipe for zucchini garlic soup from Kitchn, which had great reviews so I used that as my base, and adapted it by adding basil.  I used purple basil from the crop-share, which altered the color and bit so I added some baby spinach to retain the vibrant green color I was after.  The result was a fresh, summery chilled soup that the whole family loved – including my 17-month-old daughter.

Make this soup vegan by using a vegan butter spread in place of the butter (it will add more flavor than olive oil, but you could use that instead).  Serve this soup as a starter for a summer al fresco dinner.  Double the recipe if you’d like; leftover are great for lunch and will even freeze well.

Zucchini Basil Soup

4 tablespoons unsalted butter

1 large onion, diced

8 large cloves garlic, chopped

4 medium zucchini (about 1 ½ lbs.)

4 cups chicken or vegetable broth

½ cup baby spinach

½ cup fresh basil (or more)

½ tsp. salt

fresh-ground black pepper, to taste

basil springs, as garnish (optional)

1.  Melt butter in heavy 4-quart pot over medium heat.  Add onions and garlic after butter begins to foam.  Sweat onions and garlic over medium-law heat until onions are soft and translucent, about 10 minutes (keep heat low enough to prevent garlic from browning).

2.  Add zucchini and cook until soft.  Add broth and bring to boil, then reduce to simmer over low heat for 45 minutes.  Remove from heat, add spinach and basil, and cool slightly.  Using an immersion blender, puree until creamy, or use puree in blender in small batches.  Serve soup chilled or reheat over medium heat until warm.  Add salt and pepper to taste, and garnish with basil, if using.

Serves 4 (about 1 ½ quarts total)

Cooking Tips:

• If the soup is still hot when transferring it to the blender, open the center of the lid for the blender slightly, while holding it over the hole as the mixture is pureeing.  This will allow the steam to escape.
• This soup can be made 1-2 days in advance, as the flavor actually improves after a day or two in the fridge.

Portobello Mushroom “Pizzas” April 18, 2012

In these healthy “pizzas” large portobello mushroom caps stand in for pizza dough.  Serve several with a side of steamed greens for a healthy and filling vegetarian (and gluten-free) meal.  They’re also a great appetizer for any Italian theme menu.

Portobello Mushroom “Pizzas”

6 large Portobello mushroom caps

¾ shredded part-skim mozzarella cheese

15oz can pizza sauce

1 tsp. dried oregano

1.            Preheat oven to 350 degrees.  Line rimmed baking sheet with tin foil and set aside.  Carefully remove any dirt from mushroom cap using a damp paper towel.  Remove gills from inside mushroom by gently scraping with a spoon, leaving sides of mushroom intact.  Place cleaned mushrooms on baking sheet.

2.            Fill each mushroom with ¼ cup pizza sauce and top with 2 Tbs. cheese.  Bake 15 minutes in preheated oven, or until mushrooms are softened and cheese is melted and golden brown in spots.  Sprinkle each mushroom “pizza” with a pinch of dried oregano.

6 servings

Nutritional Info per serving: 85 calories; 2.8g fat (1.8g saturated fat); 7.5 mg. cholesterol; 475mg sodium; 10g carbs; 2.3g fiber; 6.6g protein.

Middle Eastern Quinoa Tabbouleh Salad August 16, 2011

I love the flavors in traditional tabbouleh, so I added the seasoning to wonderfully healthy, protein-rich quinoa.  I also made this more of a meal, rather than a side, by adding marinated chickpeas.  Serve this as part of a Middle Eastern menu with hummus, babaganoush (roasted eggplant dip), an Israeli salad (chopped tomatoes and cucumbers with lemon and olive oil) and whole wheat pita.  This salad is light yet filling and flavorful; the perfect meal for a warm summer night.  Leftovers are great for lunch.

Middle Eastern Quinoa Tabbouleh Salad

2 C. quinoa, rinsed

3 C. low-sodium chicken stock

15oz cooked garbanzo beans, rinsed (about 1 ½ C.)

2 lemons, zested and juiced (about ¼ C. juice)

½ medium red onion, minced

1 hothouse cucumber, seeded and diced

8oz roasted red peppers, diced

½ C. parsley, chopped (½ bunch)

¼ C. extra-virgin olive oil

1 Tbs. kosher salt

½ Tbs. fresh-ground black pepper

1.            Rinse quinoa under cold water until water runs clear (don’t skip this step – quinoa has a bitter outer layer that you need to rinse off).  Place quinoa and broth in medium saucepan and bring to boil.  Once boiling, cover and reduce heat.  Simmer 15 minutes, or until liquid absorbs into quinoa.  Fluff quinoa with a fork.  Transfer to a medium bowl and cool.

2.      While quinoa is cooking, combine garbanzo beans, lemon zest and juice, and red onion in a small bowl.  Allow the beans to marinate while you prepare the rest of the salad.

3.            Combine olive oil through pepper in a large bowl and whisk together.  Add in cucumber, red pepper and parsley; toss to coat vegetables.  Add in the quinoa and chickpeas (including marinade) and toss to combine.  Add additional salt and pepper to taste, if you’d like. Can be made up to 2 days in advance and refrigerated in an airtight container (the flavor improves if it sits for a few hours, giving the quinoa time to absorb the other flavors).

Zucchini Pancakes with Yogurt Dill Sauce August 13, 2011

Here’s another great zucchini recipe for those with a bumper crop.  These savory pancakes are light, yet filling enough for dinner when paired with salad or corn on the cobb.  I used yellow summer squash for the batch pictured, but generally makes these with zucchini.  A combination of both zucchini and summer squash is a nice alternative too.  Using garbanzo bean flour makes these pancakes gluten-free and adds some protein, as does the tangy yogurt sauce.  The pancakes can be prepared in advance and kept warm in the oven; the yogurt sauce can also be made in advance and kept separate from the pancakes until ready to serve.

Zucchini Pancakes with Yogurt Dill Sauce

For pancakes:

2 small or 1 medium to large zucchini (or yellow squash), grated

¼ medium onion, grated

2 large eggs, lightly beaten

1 clove garlic, minced

6 Tbs. garbanzo bean flour

1 tsp. baking powder

1 Tbs. fresh dill, chopped

½ tsp. salt

Fresh-ground pepper

2 Tbs. olive oil, divided

For yogurt sauce:

6oz plain Greek yogurt (fat free or 0% works well)

½ Tbs. fresh dill, chopped

Salt and fresh-ground pepper to taste

Additional sprigs of dill, as garnish (optional)

1.            Preheat oven to 300 degrees.  Line a baking sheet with tinfoil and set aside.  Combine grated zucchini, onion, eggs, garlic, garbanzo bean flour, baking powder, salt and pepper in medium bowl and mix well.  [If your batter is very loose, you may need to add an additional 1-2 Tbs. garbanzo bean flour; the consistency should be similar to a thick pancake batter.]

2.            Heat 1 Tbs. olive oil in 12” nonstick skillet over medium-high heat.  Scoop ¼ cup of batter into pan a spread lightly with the back of measuring cup to flatten.  Repeat and cook 4 pancakes in the pan at a time.  Flip when bubbles begin to form around the edges and cook until moderately firm and golden brown on both sides.  Remove from pan, place on prepared baking sheet and keep warm in pre-heated oven while making the next batch.  Add remaining Tbs. olive oil to pan and make 4 more pancakes (recipe makes 8 pancakes total).

3.            Place additional cooked pancakes on baking sheet and keep warm in oven until ready to serve (up to 30 minutes).  Make yogurt sauce by combining yogurt, chopped dill, salt and pepper.  Serve warm pancakes with a dallop of yogurt sauce and a spring of dill, if using.

Mesclun Salad with Roasted Butternut Squash January 16, 2011

Winter salads can be boring.  My solution is to add a special ingredient, like roasted butternut squash.  Roasting brings out the sweetness of the vegetable and gives it a great texture.  Adding a good balsamic vinaigrette and candied walnuts or pecans (buy Pecan Pralines if you don’t feel like making them yourself) make this salad absolutely delicious.  Top it with some crumbled goat cheese for an extra special touch.  Serve this salad at brunch, lunch or dinner.

Mesclun Salad with Roasted Butternut Squash

½ medium butternut squash, peeled and diced in ½” pieces

1 large shallot, cut into quarters

2 Tbs. extra virgin olive oil

1 Tbs. balsamic vinegar

½ Tbs. fresh thyme, chopped

salt and pepper

5 ounces mesclun greens or other salad mix

¼ cup candied walnuts or pecan pralines, chopped

Balsamic vinaigrette (homemade or store-bought)

2 ounces goat cheese, crumbled (optional)

1.            Preheat oven to 375 degrees.  Toss squash with shallot, olive oil, vinegar, thyme, salt and pepper on a rimmed baking sheet until well coated.  Arrange in a single layer and roast in the preheated oven for about 20 minutes, tossing after 10 minutes, and cook until squash is soft and slightly browned.  Once cooked, chop shallot into small pieces and mix with squash.  Squash mixture can be prepared up to 2 days in advance.  Cool before adding to salad.

2.            Place mesclun greens in large serving bowl.  Top with roasted squash mixture, candied nuts and balsamic vinaigrette.  Toss until well combined.  Sprinkle with crumbled goat cheese, if you are using it.   Serve immediately.

Serves 6

Sweet Potato & Blackberry Quesadillas September 9, 2010

Sweet potatoes, plump blackberries and mild cheddar cheese unite for a delicious and super simple fall appetizer or vegetarian dinner.  These quesadillas are truly one of my favorite quick menu options; they take 25 minutes from start to finish.  They come together even faster if using leftover mashed sweet potatoes and cooking the quesadillas several at a time on a griddle.

You’ll love the unique flavor combination of these filling quesadillas.  Serve them with sour cream or Greek yogurt (a healthier substitute) and enjoy! 

Sweet Potato Quesadillas

2 large sweet potatoes

4oz fresh or frozen blackberries

8oz cheddar cheese, shredded or sliced thin

12 corn tortillas (8”)

Kosher salt

Sour cream (or Greek yogurt) and salsa

Chopped cilantro, for garnish (optional)

1.         Wash potatoes, scrubbing dirt from skin.  Poke several holes in potatoes using a sharp knife; wrap each potato in a single paper towel and microwave until soft when squeezed.  Once cooked, cut a slit lengthwise on each potato and let cool for a few minutes.  Peel off skin and place cooked potato flesh in a bowl.  Mash lightly with a fork, and sprinkle with salt to taste.

2.         Lay 6 corn tortillas on counter and divide mashed potatoes evenly among each tortilla.  Spread potatoes until almost at the edge of tortillas.  Top with blackberries (about 4-5 per quesadilla), pressing them into potatoes.  Sprinkle with cheese and top with remaining tortillas.

3.         Spray tops of tortillas with nonstick cooking spray and place top side down on preheated griddle or nonstick pan.  Spray other side of tortillas as they cook and flip when slightly brown.  Cook bottom until also slightly brown.  If making in batches, keep cooked tortillas warm on baking sheet in preheated 200 degree oven.  Cut quesadillas into 4 wedges and serve with sour cream and salsa.

Spring Quinoa Salad With Asparagus and Feta May 26, 2009

 

I always enjoy the first asparagus of the season simply steamed or sauteed.  In the following weeks I find more interesting uses for my favorite spring vegetable, like this Asparagus and Feta Quinoa Salad.  If you can find them, use pencil thin stalks in this recipe.  

 

This salad goes well with grilled meat, poultry and fish.  It’s a great side dish for a cookout or BBQ since it can be prepared in advance and served at room temperature.  Make this salad up to two days in advance and add additional olive oil, vinegar and/or lemon juice if the the quinoa seems dry (it will absorb some of the liquid if prepared in advance).

 

Spring Quinoa Salad With Asparagus and Feta 

1 ½ C. chicken or vegetable stock (low sodium)

1 C. quinoa

Juice from ½ large lemon (about 1 ½ Tbs.)

1 Tbs. extra virgin olive oil

2 Tbs. sherry vinegar or red wine vinegar

1 large garlic clove, minced

1 bunch pencil thin asparagus, trimmed and cut into 1” pieces

15 grape tomatoes, halved lengthwise

4oz feta or goat cheese, crumbled

Salt and pepper to taste

 

1.    Bring stock to a boil in a medium saucepan over medium-high heat.  While waiting for the stock to boil, place quinoa in a fine-mesh strainer and rinse under warm water for 2 minutes to wash away the natural (but bitter) outer layer of the grain.  Once stock is boiling, add quinoa and return to a boil.  Reduce heat to low, cover saucepan and simmer until quinoa has absorbed most of the liquid, about 15 minutes.  Remove from heat, uncover, fluff with a fork.  Cool at room temperature.

 

2.   While quinoa is cooking, steam asparagus.   Fill a small pot with 1” water.  Bring to a boil over high heat.  Place asparagus in the boiling water or in a steamer basket fitted inside the pot.  Cover with a lid and steam for 2-3 minutes, or until asparagus is fork tender but still slightly crisp.  Fill a small bowl with ice and cold water and plunge asparagus into the cold water to stop the cooking process and keep the asparagus from over-cooking.  

 

3.    In a medium bowl combine lemon, olive oil, vinegar, garlic, salt and pepper.  Whisk until well combined.  Add cooled quinoa, steamed asparagus and tomatoes and stir gently with a fork to keep quinoa fluffy.  Add feta and continue until well combined.  Serve at room temperature or slightly chilled. 

 

Serves 6 as a side