Posts Tagged ‘vegetarian’

Fresh Field Pea and Heirloom Tomato Salad

Kids small hands are helpful for shelling peas!

Adapted from a Southern Living (August 2009) recipe.  We are getting fresh, still light green, black-eyed peas at our Farmers’ Market right now (as opposed to the dried ones you’ll get in the autumn).   This was a very satisfying, light summery way to use Southern Field Peas, with lovely textures and little cooking.

These peas have a range of color, the greener the fresher.

Dressing:

In the order below, place ingredients in a jar and shake well.

1 teaspoon lemon zest

¼ cup lemon juice

1 tablespoon honey mustard

1/3 cup chopped fresh basil (plus another few tablespoons for serving)

¾ teaspoon salt

several pinches chili powder

pepper to taste

1/3 cup good olive oil

Salad:

2 cups fresh field peas

4 medium or 6 small heirloom tomatoes

several handfuls of micro greens

4 oz. goat cheese, crumbled

2 slices cooked bacon, crumbled (optional)

Bring a medium pot of water to boil.  Add a generous amount of salt.  Add peas and boil for 8 – 10 minutes, until tender.  Drain and rinse with cold water to stop cooking.  Toss with about 1/3 cup of dressing, to coat.

Cut ¼ inch tomato slices and arrange on salad plates.  Top with a small bunch of micro greens, then a dollop of peas.  Sprinkle goat cheese, bacon (if using), additional basil.  Drizzle with a bit more dressing and serve.

Printable version here:  Fresh Field Pea and Heirloom Tomato Salad

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LENTIL VEGETABLE SOUP

This is adapted from Ina Garten’s recipe in “The Barefoot Contessa Cookbook”.  Halved it, simplified it a little, and made it completely vegetarian.  The French green lentils are nice, but I’ve also made it with red or regular green lentils (even in combination, see picture below).  What really makes this quick soup special is the dash of vinegar before serving.  Sounds weird, but don’t skip it!

½ lb. French green lentils

this was a double batch

3 tablespoons olive oil

2 cups diced yellow onions

1 ½ cups diced carrots (3 – 4 carrots)

1 ½ cups diced celery (3 – 4 stalks)

1 teaspoon dried bouquet garni, or thyme

1 teaspoon salt

½ teaspoon freshly ground pepper

½ teaspoon cumin

3 – 4 cloves garlic, minced

1 quart vegetable stock

15-oz. can diced tomatoes with juice

1 bay leaf

red wine vinegar and parmesan cheese for serving

After picking them over for stones, etc., place lentils in a large metal bowl, cover with boiling water and let stand 15 minutes.  Drain.

In a large stockpot or dutch oven, sauté onions carrots, celery with spices, salt and pepper with olive oil over medium heat, until onions are translucent and soft, 15 – 20 minutes.  Add garlic and sauté for another minute.

Add stock, tomatoes, bay leaf and drained lentils.  You might also want to fill the (unrinsed) tomato can with water and add that.  Bring to a boil, then reduce heat and simmer for about one hour, until lentils and vegetables are cooked through.  Add salt and pepper as needed.  Serve hot, with a dash of vinegar and a sprinkled of grated parmesan on top.

Printable version here:  LENTIL VEGETABLE SOUP

SPINACH & MUSHROOM QUICHE

Will not last long.

This is a simple and satisfying recipe that comes together pretty easily, adapted heavily from a Bon Appetit June 1991 recipe.  Totally do-able for weeknight cooking.  I used a combo of Crimini and baby Shitake mushrooms, but your favorite mushrooms will do.  You can also sub a yellow or red onion for the shallots, other cheeses like Monterey Jack, cheddar or fontina and cottage cheese or plain greek yogurt for the sour cream.  This goes well with the WHOLE WHEAT PIE CRUST (SAVORY) recipe.  This just fits into a regular 9” crust, or easily into a deep dish crust.

1 tablespoon butter

1 tablespoon olive oil

½ cup finely chopped shallots

2 tablespoons minced garlic

8 – 12 oz. mushrooms, sliced

splash dry white wine

6 oz. fresh baby spinach, roughly chopped

salt

dough for one 9” pie crust

1 ½ cup grated Gruyere cheese

4 eggs

½ cup sour cream

½ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon nutmeg

1/8 teaspoon dried basil

Heat butter and oil in a large saucepan over medium heat.  Saute shallots until softened, about 5 minutes.  Add garlic and sauté for one minute.  Add mushrooms and sauté until they begin to release their juices.  Add splash of wine, raise heat, and sauté until juices are almost evaporated.  Add spinach in handfuls, with a few pinches of salt and sauté just until wilted.  Remove from heat and allow to cool.

Roll out dough to fit your pie pan and fit into it.  Preheat oven to 375 degrees.

Beat eggs, then beat in sour cream and spices.  Put half the cheese on the bottom of the pie crust, then layer in vegetable mixture, then other half of cheese.  Pour egg mixture over top.  Bake about 50 minutes until filling is set.  Cool slightly and serve.

Printable version here:  SPINACH AND MUSHROOM QUICHE

Morgan likes it.

QUINOA PATTIES

topped with Yogurt Dip and Mustard Aioli

Finally a new vegetarian recipe that didn’t turn out horribly.  (I made a broccoli cheddar quiche and a bean and kale soup that were simply bad.)  This was from Heidi Swanson’s Super Natural Every Day, but I found it on epicurious.  Made a few changes according to reviewer suggestions.  As Heidi says, this is a good use for leftover quinoa, but if you make the quinoa for the recipe, you can make it in the morning or the night before, and then the recipe will come together pretty quickly.  I added the chopped spinach, Heidi also suggests finely chopped vegetables such as broccoli, asparagus, cauliflower – zucchini would be good, too!

2 ½ cups cooked quinoa, at room temperature

4 (maybe 5) large eggs, beaten

½ teaspoon sea salt

1/3 cup finely chopped fresh chives

½ cup yellow onion, finely chopped

3 cloves garlic, minced

2 handfuls baby spinach, chopped

1/3 cup finely grated parmesan cheese

3.5 oz goat cheese, softened

1 cup bread crumbs

olive oil

Combine the quinoa, eggs and salt in a medium bowl.  Stir in chives, onion, garlic, spinach and cheeses.  Fold in the bread crumbs and let sit for several minutes.  Try making the mixture into a 2 inch ball.  If it is too sticky, add more bread crumbs.  If it is too dry, add some water or more beaten egg.  Once you’ve got the right consistency, make the 2 inch balls and place on a plate or tray.

Heat about a tablespoon of oil in a cast iron skillet, or other heavy bottomed frying pan or griddle, over medium high heat.  Add about six of the balls, leaving an inch or so between them.  Gently press down on the balls with a spatula to flatten a bit.

cooking the first side

Cover and cook for 5 – 7 minutes, until bottoms are golden brown (check after 5 minutes and raise heat if they are not browning).

 

 

 

Flip and cook the second side, same as the first.

first side browned, cooking the second side

Remove from the skillet and keep warm on a wire rack.  Between batches, wipe out crumbs, and add more oil as necessary.

 

Serve warm, with desired toppings, such as a Cilantro & Chive Yogurt dip (TJs), Mustard Aioli (TJs), hot sauce, Tzatziki, Soy sauce (maybe add ginger to the patties), Gaucamole (sub cilantro for the chives)

are a hit

 

 

 

 

 

 

 

 

 

 

Printable version here:  QUINOA PATTIES

LENTIL RICE STEW WITH CRISPY ONIONS

 

This is from Cook This Now by Melissa Clark.  Very hearty and uniquely spiced, it was great as lunch all week!I used red onions

Crispy onions:

3 medium onions, halved from root to stem and thinly sliced

2 tablespoons butter

3 tablespoons olive oil

pinch salt

Stew:

2 tablespoons olive oil

1 onion, finely chopped

2 inch piece fresh ginger, peeled and minced (mine was rotten so I subbed a teaspoon of ground ginger)

2 garlic cloves, minced

1 cinnamon stick


¼ teaspoon ground cumin

pinch ground allspice

1 bay leaf

Rinse and pick out any stones before using

6 cups vegetable stock

½ cup short grain brown rice (or basmati)

1 ½ teaspoons salt

1 ½ cups red lentils

bunch of baby spinach, chopped (I used “teenage” kale)if its young, you can leave in the stems

¼ cup chopped fresh mint

lime wedges

 

Make onions:  Melt butter and 2 tablespoons oil over medium low heat in a large skillet.  Add onions and cook until they release juices, about 5 minutes.  Raise heat to medium high and cook until the onions are soft and golden, about 7 minutes.  Add remaining tablespoon oil and increase heat to high.  Cook, stirring only a few times, until onions are crisp and charred in spots.

Make stew:  Heat oil in a large pot or Dutch oven over medium heat.  Add onion and sauté until softened, 5 – 7 minutes.  Add ginger, garlic and herbs and spices and cook for about a minute, until fragrant.  Add stock, 3 cups of water, the rice and salt.  Raise heat to high, bring to a boil and then reduce to medium low and simmer for ten minutes.  Add lentils and cook until lentils and rice are soft, about 30 minutes.  Stir in greens and mint and stir until wilted.  Add more salt, and pepper if necessary.  Serve with a squeeze of lime and topped with crispy onions.  If you have leftovers, go ahead and stir the onions into the stew before storing.

Printable version here:  LENTIL RICE STEW WITH CRISPY ONIONS

before the crispy onions

PESTO WITH ARUGULA & WALNUTS

Here in California, walnuts are local and arugula is fantastic in late winter and early spring. Last week I went to a Farmer’s Market class at The Gourmandise School in Santa Monica where we made pesto totally without basil, which was new to me. We had a bunch of arugula in our garden that needed harvesting and I thought: make pesto! This is an adaptation of the recipe we used in class.  Ingredients and amounts are fluid: feel free to adjust to desired taste and texture, and to substitute nuts or greens or hard cheeses.  You can combine spinach with the arugula for a milder taste, use pecans or the traditional pine nuts, pecorino or romano for the cheese.  You can blend until its really smooth, or keep the leaves and nuts coarse for a more rustic pesto.  This will keep in the fridge for several days in an airtight container and freezes well, too.

1 ½ cups walnut pieces, toasted and cooled

4 – 6 cloves garlic, peeled and crushed

3 cups packed arugula leaves

1 cup grated parmesan

¾ cups olive oil

½ teaspoon salt

1 teaspoon lemon juice

Pulse the nuts and garlic together in a food processor, just until nuts are in very small pieces.  Don’t turn it to butter.  Add arugula and cheese and pulse about ten times.  Scrape down edges if necessary.  Add oil in a slow stream while processor is running, until you reach the desired texture.  Taste; add salt if necessary and stir in lemon juice to preserve color.

Serving suggestion: 

Prepare 8 oz. pasta according to package directions. When the pasta is almost done, stir a few handfuls of thinly sliced kale leaves into the cooking pasta.  After another minute of cooking, drain pasta and kale.  Squeeze a bit more lemon juice on top, and toss with about ½ cup of pesto in a large serving bowl.  You can also add fresh mozzarella, dabs of goat cheese, sundried tomatoes, etc.  Top with additional toasted nuts and/or grated parmesan and enjoy!  Serves 2 – 4.

Printable version: PESTO WITH ARUGULA & WALNUTS

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