Archive for the ‘veggies’ Category

h1

roasted artichoke and spinach melts

June 3, 2019

Everything you love about spinach and artichoke dip, combined with everything you love about grilled cheese!

ROASTED ARTICHOKES:

Drain a large can of artichokes. If the artichokes are marinated in oil and spices, leave them plain. If they are packed in saltwater, rinse and toss them in olive oil and Italian seasoning like thyme and oregano. Add a few whole cloves of garlic to add to the dip. Roast at 425 until crispy.

SPINACH-ARTICHOKE DIP:

Add the following to blender: roasted artichoke hearts, one large pack of spinach that you have blanched or steamed or sauteed, red pepper flakes and black pepper to taste, a pinch of garlic powder, roasted garlic cloves (or raw minced garlic if you’re daring,) and any combination of creamy things like plain yogurt, mayo, cream cheese, or their vegan substitutions.

ARTICHOKE-SPINACH MELTS:

Butter slices of bread, sprinkle with garlic powder, and toast in your toaster oven. When it’s almost crispy garlic bread, top the slices of bread with spinach-artichoke dip and tons of shredded cheese. You can use any blend of cheeses. (I used just sharp cheddar.) Place on small baking tray and toast in toaster oven, or bake at 425 for maybe 7 min or so.

+

roasted artichoke recipe adapted from Anna Stockwell @epi – sandwich recipe adapted from Deb Perelman @Bon Appetit

+

Exactly as good as it sounds. Fantastic way to trick yourself into getting some serious greens!

Advertisements
h1

asparagus and avocado salad

May 27, 2019

One of the best simple salads ever. Great seasonal flavors. Lots of textures. Super fresh and healthy. Thanks, Kathy – best snack at the potluck by far!

1 lb trimmed asparagus, cut into bite-sized pieces
1 pint cherry or grape tomatoes, cut into bite-sized pieces
2 avocadoes, cubed
crumbled goat cheese
olive oil, Dijon, salt & pepper, and the juice of one lemon

– mix up vinaigrette
– blanch asparagus (barely 3 mins; leave it a bit crisp)
– combine everything

+

recipe adapted by our midwife Kathy, original (calling for feta) by oh-so-delicioso

h1

roasted broccoli and garlic white pizza

May 13, 2019

I LOVE this savory garlicky pizza!

Ingredients:
– 1 pizza crust
– 1 batch of white sauce from scratch or alfredo from a jar
– roasted broccoli and garlic
– shredded cheese
– ricotta

Make a batch of your favorite pizza crust. I recommend Kenji’s New York style pizza crust. It’s great on a super thin-crust, too. Of course, you could also use a pre-made crust from the store!

Preheat oven to 500F, or whatever your oven’s highest setting is.

Roast your favorite veggies. I love whole roasted cloves of garlic and broccoli for this pizza. You can add anything from roasted sliced sweet potatoes to caramelized onions! I also think this would be incredible topped with “garlic chips” (cloves of garlic sliced thin and roasted on super high heat til crispy). I like to toss everything in olive oil, and roast everything on a SUPER high heat for this pizza (think 425). That leaves the florets crispy like broccoli chips, while the bits of stem stay a little crunchy. Very texturally interesting and amazing on a pizza. If you want it even healthier, though, chisel and fork just barely cooks the broccoli in a skillet, so it retains its raw crunch.

Start a white sauce. You can make a simple white sauce in five minutes flat. You can also use alfredo from a jar. Season to taste with whatever you like. I like garlic powder, cayenne, a pinch of oregano, and tons of black pepper with this pizza.

Build your pizza! Get the crust ready, then top with sauce. Shred a bunch of cheese over that. I like brick mozzarella, but any melty cheese will work. You can even mix in a little sharp cheddar for that “broccoli-cheddar soup” taste!

Top with glops of ricotta. (That’s fun to say out loud.) If you want to go super-fancy, top with spinach and basil leaves, fresh grated parmesan, maybe even a sliced cherry tomato or two or some crumbled bacon. This pizza really doesn’t need meat, though!

Bake at your oven’s highest heat until the cheese starts to brown in spots.

+

recipe by chisel and fork – I highly recommend you click this link and admire those beautiful photos of this pizza!

+

My favorite homemade pizzas on Earth are:
1. a caramelized onion and lemon cream sauce pizza,
2. a sausage, bleu cheese, and caramelized onion pizza,
3. THIS broccoli and ricotta pizza!

It’s a real crowd-pleaser.

h1

torshi tareh (persian sour spinach)

May 6, 2019

200 g fresh cilantro/coriander, finely chopped
250 g fresh spinach, finely chopped (or any dark leafy greens)
2 tablespoons dried mint
6 garlic cloves, finely chopped
1 medium onion, finely chopped
5 eggs
lemon juice or grape verjuice, to taste
canola oil and butter
3 tablespoons all-purpose flour
2/3 teaspoon turmeric powder
2 1/2 cups water
salt & pepper to taste

+

heat onions in oil. when golden, add garlic and turmeric powder and saute for 1 minute.
add spinach and saute a few minutes. add cilantro, water, salt, pepper, and simmer over med-low til cooked.

dissolve flour in 3 tablespoons of cold water; pour it into the stew and stir. Add butter and lemon juice to taste (you want it sour!) and stir well.

crack the eggs into the center of the pot, do not stir.

cover the pot and cook for 3-4 more minutes. Then stir gently, cover the pot and cook until the eggs are set.

+

recipe by cookingandcooking

+

A great, simple way to switch up your dark leafy green routine! Great served with other Persian food, like Shirazi salad, cold cucumber yogurt soup, or lentil & butternut squash stew. I ate it with rice and plain yogurt as a great, healthy breakfast!

There are a ton of bugs going around right now – in my area, a stomach flu, pneumonia, and strep groups A and C. This combo of turmeric, garlic, and dark leafy greens is a perfect boost for your immune system! Take care of yourself as the seasons change and eat some veggies!

h1

persian chopped salad

April 15, 2019

Shirazi salad, also known as Persian chopped salad, is an amazing bright, fresh, and summery vegan treat. It doesn’t get much healthier than this raw crunchy salad.

The only necessary ingredients here are a veggie or two, lemon or lime juice, and something herby. It’s too early in the season here for fresh garden herbs, but dry mint was great in this!

Chop any combination of the following:
raw fresh cucumbers
raw fresh tomatoes
raw onion
raw garlic
fresh hot chili pepper
fresh herbs like mint, parsley, or cilantro

Add chickpeas if you like. (I do!)

Dress with lemon or lime juice, and any combination of salt and pepper, dry or fresh mint, dry or fresh dill, and a splash of extra virgin olive oil.

(If you’re leaving out the fresh herbs, make sure to add extra citrus, and some dried herbs like dill-and-garlic seasoning or capitol hill blend!

+

recipe adapted from a variety of sources, including Persian mama and Cleveland clinic.

+

Similar to a fattoush or “Israeli salad” – this infinitely adaptable salad goes with everything. I highly recommend the chickpeas. Chickpeas add an interesting texture, and lots of protein and fiber!

If you like spicy, Sichuan cucumber salad is your best bet. But what if you want something clean and fresh, not doused in spicy oil? The dry mint in this recipe makes it super refreshing.

This is basically a textbook example of a “detox meal” – something that makes you feel alive again after a winter of eating junk food like super-greasy crispy fried tofu. Easy to make low-sodium, great for a potluck, and a great way to use local veggies from your backyard garden or your farmers’ market.

It doesn’t get much healthier than this!

h1

sichuan cucumber salad

April 9, 2019

perfect fresh, sour, crunchy foil to anything heavy. equally amazing served as a side with a rich pork meal (like dandanmian) – a crunchy topper for your salad – or just a mid-day snack.

smash or slice cucumbers into your favorite shape and size

top with any combination of the following:

– splash of sesame oil and/or hot chili oil (make your own with dry chilis and canola/veg oil, or use leftover dandanmian oil – easy substitution would be canola oil with a pinch of cayenne or hot sauce)
– splash of tamari or soy sauce
– pinch of sugar
– pinch of salt
– toasted Sichuan peppercorns
– splash of black vinegar (if you don’t have chinkiang vinegar, rice wine vinegar or apple cider will do)

if you want to get wild, add:
– pinch of toasted sesame seeds
– pinch of minced ginger and/or garlic

+

adapted by friedsig from lots of sources, especially richard hsiao’s pickled cukes, but also China Sichuan food, appetite for China, and omnivore’s kitchen

+

absolutely fantastic. perfect summery recipe. dare you not to eat the whole thing! it’s really more of a quick pickle than a salad, so let flavors absorb for at least an hour before eating (if you can resist the urge to eat it all immediately)

without question my best cucumber salad recipe besides fattoush and a plain-yogurt-and-dill thing i make in high summer. try this!!!

h1

charred onion and cucumber salad (vegan!)

January 6, 2019

In the middle of the winter, it’s easy to get tired of your favorite soups and heavy, stewed dishes. After a few weeks of holiday eating, I was craving something light and fresh. This recipe is from bon appetit.

+

1 medium English hothouse cucumber, sliced into rounds

1 small to medium onion

1 Fresno chile, thinly sliced into rings, seeded if desired

4 tablespoons red wine vinegar, divided

4 tablespoons olive oil, divided, plus more for serving

Kosher salt and freshly ground black pepper

¼ teaspoon dried oregano

+

GRILL DIRECTIONS:

Prepare grill for medium-high heat. Combine chile and 2 Tbsp. vinegar in a small bowl; set aside.

Place onions on a rimmed baking sheet and drizzle with 2 Tbsp. oil; season with salt and pepper. Turn to coat. Grill onions directly on grate until lightly charred and softened, about 2 minutes per side. Transfer to a large bowl and toss with remaining 2 Tbsp. vinegar; let cool.

Coarsely chop ½ cup grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 Tbsp. oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.

+

NO GRILL DIRECTIONS:

Heat a cast-iron to be ripping hot on the stovetop, probably at least medium-high heat. Combine chile, vinegar, cucumber, oregano, and oil. Set aside.

Heat onions on cast iron until charred. Remove from pan and transfer to separate bowl with vinegar. Let soak five minutes, then combine everything.

+

The seasoning of just red wine vinegar and oregano makes it taste exactly like an East coast style sub sandwich/hoagie. I found it extremely nostalgic. This was great brought along to lunch and used to top salads, sandwiches, and grains. The flavor is simple and uncomplicated. Next time, I will experiment with charred onions and cucumbers by adding some other spices, so it doesn’t taste like a sandwich. Mark suggested adding some toasted cumin. I think I will try something even more balanced and complex, like dukkah, or numbing xi’an spice. Or maybe it’s better to go simple, with some fresh dill and other herbs, and a pinch of sugar to bring out the caramelization of the onions. Whatever you do, charring the onions does add something interesting, so experiment and let me know what you think!

(If you live on the East coast, this red-wine-vinegar-and-oregano combo might not be all that exciting, so can I recommend slicing cucumbers and adding some garlicky Syrian yogurt and tahini sauce? It’s one of my favorite ways to eat a cucumber.)

+

recipe adapted from bon appetit by friedsig