Tater tots are a mid twentieth century (1953) invention born out of the frugality of brothers F. Nephi and Golden Grigg. Co founders of Ore-Ida, they were looking for a way to use the potato pieces left over when making their french fries. The pieces were used as feed for the livestock on the family farm or just tossed in the trash. The brothers Grigg knew that there had to be a way to consume the discards.They chopped the potato pieces, added seasonings and salt, put them through an extruder where they got their tot shape then into the deep fryer.
Fast forward to the twentieth first century and Americans consume 70 million tots a year. They are loved by young and old alike, everyone from high end chefs like Daniel Boulud to mommy bloggers. Mommy bloggers have taken tots beyond the potato. To their delight they discovered that their little ones would eat veggies they wouldn’t touch before when they were presented in tot form. Broccoli, cauliflower, sweet potatoes, carrots, beets and zucchini have all been used to make tots.
So it was time for me to take on the tot. I chose two things we have in abundance, zucchini and basil. Basil is in season so why not make some pesto? Whatever vegetable you choose for your tots it is important to squeeze as much water out of the shredded vegetable as possible. A clean linen dishcloth is what I recommend. If time is short and you don’t have time to make the tot shape, divide the mixture evenly into well greased mini muffin pans. Make a double batch and freeze half for later. To eat, place frozen tots on a baking sheet and bake at 400°F 10-15 minutes, until heated through.Crispy on the outside and soft on the inside, zucchini pesto tots make a great snack or side dish.
Shredded zucchiniShredded zucchini after squeezing
Zucchini Pesto Tots
Ingredients
1¼ lb zucchini
2-3 T basil pesto
1 large egg, lightly beaten
½ c panko bread crumbs
½ c grated Parmesan cheese
Kosher salt and freshly ground black pepper
Directions
Preheat oven to 400° F. Line a large baking sheet with parchment paper.
Grate the zucchini with the large holes of a box grater.
Transfer the grated zucchini to a large dish towel and strain out as much liquid as possible.
Transfer the grated zucchini to a large bowl then add the pesto, egg, Parmesan and kosher salt and freshly ground pepper to taste. Mix together until well blended.
Spoon a generous tablespoon into your hand and roll it into a cylinder. Place on the prepared baking sheet. Repeat with remaining zucchini mixture.
Bake 18-20 minutes, rotating the baking sheet half way through, until golden brown. Serve with your favorite dipping sauce.
When the invitation says the party is a potluck, it’s time to pull out your favorite crowd pleasing dishes. Joe is most likely to bring his delicious baby back ribs or his mouth-watering prime rib roast. Sometimes both! As for me, I’m the designated salad queen. My end of summer salads usually include juicy ripe tomatoes and salad greens. Not this year, an exceptionally rainy and hot summer brought an early end to the tomatoes. Joe usually plants a nice variety of lettuces and greens at the end of August, for the same reason that didn’t happen either.
Not giving up on making a salad, I chose a vegetable that we did have in abundance, eggplant. Joe grows a wide variety; every color, from pure white to dark purple, globe shaped, plump Italian, long slender Asian varieties. The salad can be made with any variety of eggplant. Peel the eggplant, leaving strips of skin and cut into 1″ cubes and place into a large bowl. Sprinkle eggplant lightly with kosher salt, this helps bring out excess moisture.
Set the eggplant aside while you make the vinaigrette. Whisk together oil and vinegar, honey, smoked paprika and cumin. Blot the water off the eggplant and toss with the vinaigrette.
If you don’t already have it, smoked paprika is a great addition to your spice rack Smoked paprika can be made with either sweet or hot peppers that are dried and smoked over an oak fire. When purchasing smoked paprika, if the label doesn’t specifically say it’s hot, it is sweet, with a deep rich smoky flavor. Cumin is one my favorite spices, it adds a warm, nutty flavor and aroma to this dish.
Preheat oven to 375°F with the rack in the middle position Spread the eggplant cubes evenly over a large parchment lined baking sheet. Roast until eggplant is softened and browned. Every fifteen minutes stir the cubes during the baking process to ensure even browning. The entire cooking process takes about 35-40 minutes.
While you are waiting for the eggplant to cook, whisk together the lemon juice and soy sauce. Return the cooked eggplant to the large bowl and toss with the soy-lemon mixture. Stir in chopped parsley, nuts and most of the crumbled goat cheese. Top salad with remaining cheese and chopped scallions.
Late summer harvest of eggplants.
Late summer harvest of eggplants.
Ready to toss with vinaigrette.
Roasted Eggplant Salad
Serves 4
Ingredients
2 lbs eggplant
Kosher salt
1/3c olive oil
2T apple cider vinegar
1T honey
1T smoked paprika
½t cumin
4 garlic cloves, chopped
2 T fresh lemon juice
1 T soy sauce
1 c roughly chopped parsley
½ c roughly chopped smoked almonds
2 oz goat cheese crumbled
¼ c finely chopped scallions
Directions .
Preheat oven to 375° Cut the eggplant into 1″cubes and place in a large bowl. Sprinkle lightly with kosher salt and set aside.
Whisk together olive oil, vinegar, honey, smoked paprika and cumin. Blot excess liquid from the eggplant, toss with the vinaigrette. Stir in the chopped garlic.
Spread the eggplant out on a large parchment lined baking sheet and place on the middle rack of the oven. Roast until softened and lightly browned, stirring every 15 minutes, eggplant should be done in 35-40 minutes.
Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley, almonds and most of the goat cheese, reserving a little.
Place the finished salad in a serving bowl and sprinkle scallions and reserved goat cheese on top
Rain happens. And when it does day after day I am less likely to make my way out to the garden. Unfortunately that doesn’t stop the veggies from growing. A prime example of this is the bush and pole beans Back in the early spring it’s easy to dream of vines loaded down with beautiful slim beans. Haricot Verts, as the French call them, only need a quick steaming, finished with butter, garlic, thyme and squeeze of lemon.
The beans I picked that first day without rain were well beyond their haricot verts stage but still usable. Since we love just about every other vegetable roasted, why not green beans? Using the method I use for other vegetables, I was certain they would turn out great.
Start with about a pound of beans, we have green, yellow and purple beans this year. Purple beans are pretty on the vine but when you cook them they do not stay purple, they become a very dark green color.
After you have rinsed the beans lay them out on paper towels and pat them dry as possible. This will allow for the beans to be thoroughly coated with the olive oil. Place the beans in a bowl large enough to toss them in. Add a few tablespoons of olive oil and toss the beans well.Then add kosher salt and fresh ground pepper and toss again. Place the beans on a lined baking sheet spread out as evenly as possible.
Roasting time is a function of how old your beans are. Slimmer beans may only ten to fifteen minutes, larger ones fifteen or more. When I made the first batch I timed them for ten minutes and rotated the pan, then every five minutes so they wouldn’t burn. As soon as the beans are close to being done, take them out the oven and sprinkle with cheese. Return the pan to the oven to melt the cheese. Serve warm.
Joe is growing both bush and pole beans.One days pick.
Roasted Green Beans with Parmesan
Ingredients
1 lb green beans, medium to large in size
Extra virgin olive oil
Kosher salt and fresh ground pepper to taste
½ c freshly grated Parmesan cheese
Directions
Preheat oven to 425°F
Rinse beans in a colander with cool water. Removing all stems and blemishes, then blot with paper towels to remove off excess moisture.
Transfer beans to a bowl large enough to toss them in. Use enough oil to lightly coat all the beans. Sprinkle with kosher salt and freshly ground pepper and toss them again to coat.
Put beans on a parchment lined baking sheet. Spread the beans evenly on the sheet.
Roast for ten minutes, then pull out the oven and toss the beans in the pan again.
Return the beans to the baking sheet and continue to roast until the beans are browned in spots.
Remove pan from the oven and immediately sprinkle with Parmesan as evenly as possible. Return pan to the oven for a few minutes to melt the cheese. Serve warm.
With temperatures consistently in the eighties and more than our share of rain, it was time to do a final harvest of the spring vegetables. The heat, rain and deer damage sadly ruined our edible pod pea crop. On the positive side we have enjoyed a variety of lettuces, spinach, radishes and small white Japanese turnips. Also in the harvest, those funny looking space alien looking vegetables, kohlrabi.
Translated from the German, cabbage turnip, it is the bulbous above ground stem that gives the “turnip” name to the crispy green and sometimes purple vegetable. Oddly enough, it doesn’t taste like cabbage or turnips. When young, about the size of a tennis ball, it is thin-skinned, sweet and juicy with a mild flavor reminiscent of broccoli stems. Older, larger kohlrabi should be peeled, and the flavor is still sweet but a bit peppery.
Kohlrabi is a natural shredded or julienned in a slaw. This time I combined it with another ugly ducking vegetable, jicama. “HEE-kah-mah” is the edible tuberous root of a vine native to Mexico. Resembling a round potato, the papery brown skin needs to be peeled away before eating. The texture of the flesh is similar to an apple or a pear with a flavor that is mild and slightly sweet.
You can either shred or julienne the vegetables. Since the kohlrabi I used was on the small side, I shredded it in the food processor. The kohlrabi were still young and tender, so there was no need to peel, preserving the purple color. Larger kohlrabi with thicker skin should be peeled.
I was looking for a new twist on dressing the slaw so I turned to The Flavor Bible for some inspiration. I saw that both mustard and lemon were compatible flavors so I thought a honey whole grain mustard dressing would add the right texture and tang to the recipe. A little juice from one of our Ponderosa lemons gave the dressing brightness.
This simple slaw is a great addition to any buffet or picnic because it stays crisp long after it is dressed.
Kohlrabi ready to pick from the garden.Just picked kohlrabi, love that purple color!Jicama surrounded with purple kohlrabiThe kohlrabi need to be trimmed before they are shredded.A recent harvest of Ponderosa lemons.Nicknamed the “five pound lemon” they usually weigh two to four pounds. Ponderosa lemon is a citrus hybrid of a pomelo and a citron.
Kohlrabi Slaw
Serves 4-6
Ingredients for slaw
3-4 small or 1 large kohlrabi
1 small jicama
Kosher salt and freshly ground pepper
Honey Lemon Mustard Dressing
Ingredients for dressing
2 T honey
2 T whole grain mustard (can add another T if desired)
3 T olive oil
¼ c freshly squeezed lemon juice
pinch of salt
Directions for dressing
Place all the ingredients in a small bowl and whisk to combine. Taste and adjust seasonings to your liking.
Directions for slaw
To prepare the kohlrabi, trim the root stem to the base. Cut the leaf stems from the globes. Wash leaves if using in another preparation. If the kohlrabi is mature, peel, if smaller leave skin on.
To prepare the jicama, peel.
Grate kohlrabi and jicama in a food processor or on a box grater. Squeeze out any excess water with your hands. You should have about 6 cups total.
Place shredded vegetables in a large bowl. Pour the dressing over the slaw and toss to combine. Season to taste with kosher salt and fresh ground pepper.
Our spring vegetable garden includes several varieties of lettuce, spinach, radishes, Japanese turnips, beets, kohlrabi, sugar snap peas and cooking greens. However there is one spring vegetable that we don’t grow that makes my trip to the farmers market worthwhile, fresh local asparagus. Asparagus is a real sign that spring is here. and the season is fleeting. I will serve it roasted, grilled, raw in salads, in stir fries and a new way (at least for me) I heard about from a new “friend”, Alexa.
Alexa is a digital assistant that performs tasks, like turning on Sirius radio when I’m in the kitchen. “Alexa, play Seventies on Seven”. You can ask her the score of the game, will it be sunny today and even turn the lights on if you have the right smart home device. Our Amazon Echo has a screen that always shows the time, weather and rotating news headlines, fun facts and even recipes. One afternoon I noticed that a recipe for oven baked asparagus fries popped up. I was too busy at the time but thought that this was one I needed to try. On line I found many recipes, this is my interpretation of this popular dish.
Look for medium-sized asparagus for this recipe, twenty spears weighed about a pound. If you are storing the asparagus for any length of time, leave the rubber band on, trim about an inch off the bottom. Stand the spears up in a jar with about two inches of cool water and cover loosely with a plastic bag.
When you are ready to proceed with the recipe, preheat the oven to 425° F. Line a large baking sheet with parchment paper or foil for easy clean up and brush with a tablespoon of oil or coat lightly with cooking spray. Set up your breading station by lining up three containers that are long enough to accommodate the asparagus spears. Place the flour in the first container. Add the beaten eggs to the second container. Combine panko and Parmesan and season with salt and pepper for the third container. Trim off the tough ends and lightly rinse the asparagus. Coat the spears with flour, dip in the egg then turn to coat in the Parmesan panko mixture. Place on baking sheet, lining up in a row but not touching. Lightly coat the spears with olive oil cooking spray. Bake in preheated oven, turning spears over halfway during the cooking process to ensure even baking.
In the category of “in case you didn’t know” panko is a Japanese style white breadcrumb that is light and airy with a texture like crushed corn flakes. You can easily find them in the Asian section of your supermarket. I prefer to only put a third of the breadcrumb mixture in the dredging pan at a time. After you have rolled several eggy spears in the crumbs, they tend to make the crumbs wet, so adding more dry crumbs as needed makes the process easier and neater. Remember the rule of wet hand dry hand. Designate one hand to do the dry steps, flour and breadcrumbs and the other to do the wet step-the egg mixture.These are best served right from the oven. Serve plain or with smoked paprika aioli.
I love my Williams-Sonoma interlocking stainless steel pans for my breading station.Ready to go into the oven.Crispy, brown and delicious!
Baked Parmesan Panko Asparagus Fries
Serves four
Ingredients
1 lb asparagus-medium thickness
½ c or more unbleached all-purpose flour
2 eggs, beaten
1 T fresh lime juice
1 c panko breadcrumbs
1 c freshly grated Parmesan cheese
Kosher salt and fresh ground pepper
Non stick spray or olive oil
Directions
Preheat oven to 425°F. Line a large baking sheet with parchment and lightly coat with a tablespoon of olive oil or olive oil cooking spray.
Rinse the asparagus and snap or cut tough ends off.
In a large bowl stir with a fork to combine the Parmesan and panko
Set up your breading station: line up three shallow bowls or dishes that are long enough to accommodate the spears. Put the flour in the first dish. Place the beaten eggs in the second and lightly beat in the lime juice. Place the Parmesan panko crumbs in the third, season crumbs with salt and pepper to taste.
Dredge the spears first in the flour, dip in the egg mixture and roll in the crumbs to coat on all sides, pressing crumbs in.
Place asparagus on the prepared baking sheet, spears close together but not touching. Coat lightly with olive oil cooking spray.
Bake the asparagus until browned, crisp and crunchy, about 10-12 minutes. Flip spears over halfway through the cooking time for even baking.
Serve immediately with smoked paprika aioli or your favorite dipping sauce.
Smoked Paprika Aioli
Makes about a cup
Ingredients
4-5 cloves roasted garlic
¾ c mayonnaise (homemade or prepared)
1 t smoked paprika
1 t fresh lemon juice
Kosher salt and freshly ground pepper
Directions
To make roasted garlic, cut off top third of a head of garlic, drizzle with olive oil, wrap in foil and bake in a 375°F oven for about 40 minutes or until garlic is soft and brown.
With a fork, mash 4-5 roasted cloves in a medium bowl. Add mayonnaise, smoked paprika, lemon juice and whisk to combine. Adjust seasonings and salt and pepper to taste.
Refrigerate for at least an hour to meld the flavors.
Is there any other vegetable as versatile as cauliflower? Puréed as a substitute for mashed potatoes, broken down into fine grains like rice, couscous and polenta, filling in as both pizza crust and tortilla, sometimes I think we forget how good it is without the disguises. I love to toss cauliflower florets with olive oil, salt and pepper and roast them until crispy brown on the outside and tender and creamy to the bite. A tray of roasted cauliflower sometimes doesn’t make it to the dinner table, we finish it off like popcorn. I shouldn’t leave out cauliflower “steaks”, thick slabs roasted in the same fashion as the florets and just as good. But the version that is visually impressive and surprisingly not that hard to do is whole roasted cauliflower. The internet has countless recipes for whole roasted cauliflower, most of the ones I read just baked the cauliflower. This one, from Israeli celebrity chef Eyal Shani in the latest issue of Milk Street Kitchen uses two techniques, poaching in well salted boiling water and then roasting at a high heat.
Prime season for cauliflower is in the fall and the ones available at farmers markets can be as large as 4-5 pounds. Out of season we depend on the wrapped varieties in our local supermarkets. Look for a cauliflower that weighs about two to two and half pounds. A larger head will be overcooked on the outside before it is tender on the inside. To begin the two step cooking process, get a large pot of water on to boil and preheat your oven to 475°F with the rack in the middle position.
While you are waiting for things to heat up, carefully trim off the leaves and the hard core near the bottom of the cauliflower. Leave the main stem intact and make sure not to cut through any of the florets. When the water has come to a rolling boil, add a half cup of kosher salt to the water. Carefully lower the cauliflower into the boiling water and immediately set a timer for five minutes. Since the cauliflower floats to the top, you will need to flip it halfway through the cooking process so it will cook evenly. When the timer goes off, transfer the cauliflower, stem side down to a colander. I found that a large Chinese strainer made this process easy. Allow the cauliflower to drain for at least ten minutes, you want the cauliflower to roast, not steam.
Transfer the cauliflower to a shallow sided baking dish, stem side down of course. Sprinkle with pepper or a pepper seasoning blend and rub with olive oil. Don’t neglect the bottom florets. Place the dish in the oven and bake, rotating the dish several times during the cooking process. This will allow for even browning. Tilting the pan with a potholder, use a small spoon to redistribute any olive oil that accumulates in the pan. The cauliflower is done when it is golden brown on the outside and the center is easily pierced with a skewer. Let cool for five minutes and serve right in the baking dish. Use a knife to cut into wedges. Delicious as is, or serve with your favorite dipping sauce.
Start with a cauliflower that weighs about 2 lbs.Trim away the leaves and the hard stem.Blanch cauliflower in a large pot of well salted water. Salting the water ensures the cauliflower is seasoned to the core.At the halfway point flip the cauliflower to the other side.Immediately transfer cauliflower to a colander to drain, stem side down.The finished product.
Whole Roasted Cauliflower
Serves two to four
Ingredients
2-pound cauliflower
Kosher salt and fresh ground pepper
3-4 T extra virgin olive oil
Directions
Preheat oven to 475°F with the rack in the middle position. In a 6 to 8 quart pot, bring 4 quarts of water to a rolling boil. While you are waiting for the water to boil, trim the green leaves and hard stem from the cauliflower. leaving the core and florets intact. Add a ½ cup of salt to the water and when it comes to a boil carefully lower the cauliflower into the water. Immediately set a timer for five minutes. Flip the cauliflower half way through the cooking process. Remove from heat.
Transfer the cauliflower to a colander stem side down and drain for at least 10 minutes.
Transfer the cauliflower to a shallow sided baking dish, stem side down.
Drizzle with olive oil and use your hands to rub it in. Season with fresh ground pepper.
Roast in the preheated oven, rotating the baking dish several times during the cooking process. Spoon oil that accumulates in the pan back over the cauliflower.
Cauliflower is done when golden brown on the outside and a skewer can easily pierce the center, 20-25 minutes.
Let rest for five minutes and serve in the baking dish.
I tried Brussels sprouts for the first time as an adult. It’s not that I disliked them, my mom never served them. In our 1960’s kitchen, most nights canned beans; green, wax, baked and the dreaded lima reigned supreme at the dinner table. That turned out to be a good thing, at least I didn’t have childhood memories of overcooked mushy (and often stinky) sprouts. If you only have memories of bad Brussels sprouts, now is the time to give them a second chance.
Brussels sprouts are members of the same family as cabbage (brassica) and they look like mini heads of cabbage growing on a tall stalk. They are every bit as nutritious as cabbage, low in calories and rich in fiber, vitamin C, vitamin K, beta carotene, folic acid and potassium.
In this one pan recipe sprouts are cooked in two steps. Start with fresh firm sprouts that are 1 to 1 ½ inches in diameter.The smaller the sprout the more tender and sweet it is. If you can find them sold on the stock, usually in the fall, they will be even fresher. Trim the base of the sprout where it was attached to the stalk. Remove any discolored or blemished leaves and cut each head in half through the stem end. Set the sprouts aside.
In a large non stick skillet cook the prosciutto until crisp, remove with a slotted spoon and drain on paper towels. Chopped bacon or pancetta would work here too. Add all the sprouts, cut side down to the skillet and cook undisturbed until nicely browned. Check the first sprout at about the 2 minute mark to see how they are progressing. I add my sprouts clockwise starting from the top of the pan so I will remember which one to check first. When all the sprouts are browned add a half cup of water to the pan and cover with a lid to simmer until they are tender, easily pierced with the tip of a knife. Transfer sprouts to a plate and keep warm. Add balsamic vinegar to the pan and boil it until reduced and lightly syrupy. Return the sprouts to the pan, tossing them with the balsamic reduction. Add the crisped prosciutto and pine nuts to the pan. If you find pine nuts to be too expensive (they are) substitute chopped walnuts. Top the warm sprouts with some freshly grated Parmesan cheese.
The sprouts are deliciously tender inside and perfectly browned and crusted on the outside. to create a delicious side dish that will be a worthy compliment to any entrée.
Brussels sprouts on the stalk. Stalks can be anywhere from 24-48 inches long.
Brussels Sprouts with Prosciutto and Pine Nuts
Serves 2-3
Ingredients
¼ c finely diced prosciutto
2 T extra virgin olive oil
10-12 oz Brussels sprouts, trimmed and halved through the core
¼ c balsamic vinegar
2 T unsalted butter
3 T toasted pine nuts
Kosher salt
Parmesan cheese
Directions
In a large non stick skillet set over medium heat, cook the prosciutto in 1 tablespoon of the oil until crisp, 7-8 minutes.
Transfer the prosciutto to a paper towel lined plate, leaving any oil and fat behind.
Add the second tablespoon of oil to the pan and return the heat to medium high. Add the Brussels sprouts cut side down in a single layer. Cook undisturbed for 2-3 minutes until nicely browned.
When the sprouts are browned, add ½ c water to the pan, cover immediately and simmer until the sprouts are tender, they will be easy to pierce with the tip of a knife. If the water evaporates before the sprouts are tender, ¼ cup at a time. Transfer the sprouts to a plate with a slotted spoon.
Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it is reduced to about 2 tablespoons. Reduce the heat to low, add the butter and stir until melted.
Return the sprouts to the pan, tossing them in the balsamic reduction. Add the prosciutto and pine nuts and swirl and shake the pan to coat with the sauce. Top with a grating of fresh Parmesan cheese. Serve immediately.
With three nor’easters bringing snow, rain and high winds over the last week or so and two more anticipated this week, it’s hard to believe that the first day of spring is tomorrow. We are months away from the heart of the summer produce season but that doesn’t mean you can’t enjoy a delicious fresh salad. Using this formula for a roasted vegetable salad from Fine Cooking magazine is just what you need to stimulate your cooking creativity and beat the winter blahs.
Hearty greens like spinach, arugula and radicchio form the base of this salad. Other choices could include baby greens like kale, collards and chard. I must emphasize baby (immature), because the mature greens are quite toothsome and should be used in recipes where they are cooked. This is a good time to experiment with bitter greens like escarole, endive and radicchio. They contrast nicely with sweetness of the roasted vegetables.
Roasted vegetables give the salad substance and a lot of deep rich flavor. Root vegetables, potatoes and winter squash are great for roasting, you can even add apple and pear wedges. Cut the vegetables into fairly even sized pieces so they cook evenly. Toss the vegetables with olive oil and some kosher salt. If you are using red beets, toss and roast on a separate pan. Otherwise the beets will discolor the other vegetables on the baking sheet. Roast about 20 minutes, tossing veggies halfway and rotating the baking sheet. The amount of vegetables may seem like a lot but roasting condenses them in size and concentrates their sweet flavor. I used golden beets, rainbow carrots, butternut squash and apple, all items I had in my pantry. So for me it was a “clean out your fridge” recipe.
The salad is accented with cheese and nuts that add contrasting flavors and textures. Aged Gouda brings a sharp, sweet flavor reminiscent of butterscotch and toasted slivered almonds add a wonderful aroma and crunch. An optional sprinkling of dried fruit, raisins, dried cranberries, figs give a nice touch as well.
A slightly tart white balsamic lime vinaigrette is a pleasing contrast to the sweetness of the roasted vegetables. I chose this recipe because Joe picked a large yellow, very fragrant lime from our Persian lime tree. This vinaigrette calls for an oil you may not be familiar with. High in polyunsaturated fats and vitamin E, grape seed oil is extracted from the seeds of grapes. Its flavor is neutral allowing the infused flavors of shallots and ginger to shine through.
White balsamic vinegar is made from the same variety of white grapes as dark balsamic . While the dark balsamic is simmered for hours and aged in barrels for years, white balsamic is slow cooked to avoid caramelization and is not aged. White balsamic vinegar is a good choice when you don’t want to darken the appearance of your final dish.
Toss the greens in a large bowl with a drizzle of the warm vinaigrette. Distribute the greens on two plates. Next, gently toss the roasted vegetables with some of the remaining vinaigrette. Distribute the vegetables over the plates, along with the nuts, cheese and optional fruit.
This would be a nice vegetarian lunch or dinner. Add chicken or thinly sliced flank steak if you need to include meat. The formula gives you the chance to be creative and make your own unique and delicious salad.
Butternut Squash, Golden Beet, Carrot and Apple Salad
Serves 2
Ingredients for the roasted vegetables
6-7 c mixed vegetables and fruit, I used butternut squash, rainbow carrots, golden beets and apple, trimmed and peeled.
2 T extra virgin olive oil
Kosher salt
Directions for the roasted vegetables
Position oven rack in the center and preheat oven to 450°F.
Trim vegetables into 1-inch dice or wedges.
In a large bowl, combine the vegetables and fruits with the oil and 1 t salt.
Toss well and transfer to a large rimmed heavy-duty baking sheet.
Spread the vegetables evenly on the baking sheet.
Roast. flipping the vegetables halfway through the baking time and rotating the baking sheet.
Cook until the vegetables are browned and tender, 20-25 minutes.
Let cool and transfer to a large bowl.
Toss the vegetables with olive oil and salt.Spread out evenly on a baking sheet.
Ingredients for the white balsamic lime vinaigrette
¼ c grape seed oil
1/3 c thinly sliced shallots
kosher salt
1 t chopped fresh ginger
2 T white balsamic vinegar
1 T maple syrup or honey
1 T fresh lime juice (more to taste)
1 t grated lime zest
1 t fine minced parsley
1 t Dijon mustard
Freshly ground black pepper
Despite the color, this is a lime, very fragrant and juicy from Joe’s citrus trees.Infusing grape seed oil with shallots and ginger.
Directions for the white balsamic lime vinaigrette
Heat the oil in an 8-inch skillet, over medium heat. Add the shallots and a pinch of salt and cook for 2-4 minutes, shallots should be softened and slightly browned.
Add chopped ginger and cook until fragrant until softened and fragrant, 15 seconds. Take infused oil off the heat and let cool for about 5 minutes.
While the oil is cooling, to a heat proof metal bowl add the vinegar, maple syrup, juice, zest, mustard, ¼ t salt and a few grinds of pepper.
Whisk the warm oil into the vinegar mixture until emulsified. Taste vinaigrette and season to taste with additional salt, pepper or citrus juice.
Ingredients for assembling the salad
5-6 cups of sturdy greens, torn into bite sized pieces if needed
Kosher salt
Roasted vegetables from step one
¼ c toasted slivered almonds
½ c cubed aged Gouda
Directions for assembling the salad
In a large bowl, lightly salt greens and toss with a drizzle of the warm vinaigrette. Taste a green and add a little more dressing if necessary. Arrange the greens on a platter or two plates.
Season the vegetables with a pinch of salt and dress them lightly with 1-2 T of the remaining vinaigrette.
Spread the vegetables evenly over the greens, then top with the almonds and Gouda. Serve immediately, passing the remaining dressing at the table.
Does any vegetable come close to having the versatility of cauliflower? It has a nutty sweetness when roasted and a creamy sumptuous quality when steamed and puréed. It’s a low carb, paleo, gluten-free option that substitutes for rice, couscous and even pizza crust. Let’s not neglect to mention the nutritional benefits as well. Cauliflower is an excellent source of vitamin C. vitamin K, folate, pantothenic acid (vitamin B5) and dietary fiber and an entire head of cauliflower is only 156 calories!
Here’s a recipe to help keep you on track for a new year of healthy eating and a creative addition to your cooking repertoire, cauliflower tortillas. They have a texture similar to the real thing and a mildly nutty flavor.
Preheat your oven to 375°F and line two baking sheets with parchment paper, a Silpat liner works too. I use a little nonstick spray on the edges to keep the parchment from curling up. Start with a medium cauliflower, the one I used was 2 lbs, including the greens. Cut the cauliflower in quarters, remove the greens and most of the core. In a food processor, pulse the cauliflower into granules finer than rice, but don’t get to the point of liquefying it. I do this in batches so no chunks are left behind. If you don’t have a food processor you can go low tech and do this step with a hand-held box grater. The cauliflower needs to be cooked to remove as much liquid as possible. You can do this in either a microwave or a steamer. The next step is crucial to get the right consistency for the cauliflower “dough”. Gather the steamed cauliflower granules in a clean cloth dish towel (a thin one works best) and wring out all the excess liquid. Use rubber gloves or an extra towel to protect your hands, the cauliflower will be very hot. If you have the time, you can wait until it cools down a bit. When you think you have squeezed out all the liquid you possibly can, squeeze some more. The end result reminds me of masa dough, the ingredient corn tortillas are made from.
Place the well-drained cauliflower in a medium bowl and mix in two well beaten eggs and salt and pepper to taste. Many of the recipes I read add additional herbs and spices at this point and you are welcome to do so if you choose. I prefer to keep mine plain like a regular corn tortilla to showcase the flavors of what I fill it with.
Divide the cauliflower mixture into six portions and use your hands to press them evenly into six small circles, about five to six inches in diameter. Bake in the preheated oven for ten minutes, take them out of the oven and flip them to the other side and bake for an additional 5-7 minutes. I used convection heat and that helped them brown in the oven. You can also brown the tortillas in a pan to give them a crispy edge and a more nutty flavor.
The resulting tortillas are soft and pliable like the real thing and they hold up well to a variety of fillings. On my first attempt I filled them with taco seasoned ground turkey, guacamole and salsa. They would be great for quesadillas or enchiladas too. You don’t have to limit your choices to just Mexican, they would make a great breakfast wrap or with some smoked turkey, avocado slices, lettuce and tomato for a low carb lunch. Joe gave them two very enthusiastic thumbs up. Today we made breakfast tacos with scrambled eggs, cheese and chicken sausage topped with guacamole and salsa, delicious! Next to try, chicken enchiladas.
The cauliflower head, also known as the curd.Pulse the cauliflower into fine granules.Gather the cooked cauliflower into a dish towel, cheesecloth works here too.After several minutes of squeezing the liquid out of the cauliflower, the finished product looks like this.The resulting cup and a half of liquid that was squeezed out.Mix the dried cauliflower with eggs and salt and pepper to taste.Divide the mixture into six portions and form into circles on parchment lined baking sheets.Cauliflower tortillas hot out of the oven.
Cauliflower Tortillas
Makes 6
Ingredients
1 medium cauliflower (about 2 lbs total including the greens)
2 large eggs
Kosher salt and freshly ground pepper to taste
Directions
Preheat oven to 375°F (I used convection heat) with racks in the upper and lower shelves of the oven. Line two large baking sheets with parchment. I use a little non stick spray on the corners to keep them from rolling up.
Cut the cauliflower in quarters, remove the leaves and cut out most of the core. In a food processor pulse the cauliflower into granules, smaller than rice. I ended up with 6 cups lightly packed cauliflower.
Place the riced cauliflower in a bowl and microwave on high for two minutes, stir well, microwave two minutes, stir and microwave again for two minutes.Alternately you can cook the cauliflower in a steamer.
Dump the cooked cauliflower in the center of a cloth dish towel or a doubled layer of cheesecloth. Gather up the ends, careful, it will be extremely hot and squeeze out any excess liquid. You may want to protect your hands with an additional towel or rubber gloves. When you think you have removed all the water, give it one more squeeze.
Return the cauliflower to a bowl, add two beaten eggs, salt and pepper to taste and mix well until combined.
Scoop out the cauliflower into 6 fairly equal portions on the baking sheets and form into circles.
Bake with trays in the upper and lower half of the oven for five minutes then reverse the upper and lower positions and bake for another five minutes. Remove both trays from the oven and peel the tortillas off the baking sheets, flip them over and return to the oven for another 5-6 minutes.
Transfer cooked tortillas to a wire rack to cool.
Heat a medium-sized non stick pan over medium heat and brown the tortillas on both sides to crisp the edges.
Store in well sealed freezer bags. To use, reheat tortillas over medium heat in a small non stick pan.
Normally I wouldn’t share a recipe for zucchini in the middle of January, but this time I had to make an exception. I am always looking for new ways to prepare for the buckets of zucchini that our garden produces every summer, so I had to try out this recipe I saw on The Chew, “Herby” Ricotta Zucchini Ravioli. In this recipe, very thinly shaved zucchini slices take the place of pasta and are filled with a herbed ricotta filling.
The zucchini could be sliced on a mandoline, but to simplify things, a Y peeler works just as well. Remove the first strip of skin, then a few more slices until you have a flat surface. Make slices down the length of the zucchini until you reach the seedy core. Look for medium length zucchini. I found that strips 5-6 inches long and 1½ inches wide were the right size to accommodate a generous tablespoon of the filling. Place the slices on baking trays lined with paper towels and lightly salt to draw out any excess liquid.
The filling is very simple, ricotta cheese with an egg, grated Parmesan and seasonal herbs. Fresh ricotta is always best but one without preservatives is a good second choice. Drain the ricotta in a fine strainer to draw out excess liquid then squeeze it out in cheesecloth to make it as dry as possible. There aren’t any fresh herbs in the garden on this very cold January day, but Joe has brought some into the conservatory. For this recipe I used parsley, thyme and a little dried oregano. Let the ricotta herb mixture sit for 10 to 15 minutes to allow the flavors to blend.
Now it’s time to make the bundles. Put enough tomato sauce on the bottom of your prepared pan to lightly coat it. Blot any excess liquid from the zucchini. On a clean work surface, lay two strips of zucchini so that they slightly overlap lengthwise. Lay two more noodles on top perpendicular to the first two strips, it should look like a plus sign. Place a generous tablespoon at the intersection where the strips meet. Starting with the bottom strips, fold them over the center, repeat with the second set of strips. Place the ravioli seam side down in the prepared baking dish and repeat with remaining zucchini strips until you fill the baking dish. Top with sauce and sprinkle with shredded mozzarella cheese. Bake for about 25 minutes, take out of the oven and sprinkle on the remaining Parmesan.
The verdict? Joe and I both thought they were delicious and didn’t feel cheated with the zucchini wrapper. As Chew co host Clinton Kelly said,” this is an amazing alternative to pasta.” The calorie savings are pretty amazing too with regular ravioli coming in at 785 calories while the zucchini ravioli is 260 calories! The portion size wasn’t mentioned though. This is not the best dish for the freezer. Zucchini is 95% water so I think this dish would best be served fresh. This is a great meatless dish whether for lunch, dinner or as a side. Pesto would be a good addition to the ricotta filling and a cheesy Alfredo sauce could take the place of the tomato sauce. Can’t wait until summer to try these with zucchini from the garden and my own variations.
Drain the ricotta in a fine mesh sieve for a half hour.
Wrap the ricotta in cheesecloth and squeeze out any excess moisture.
Using a Y peeler, slice the zucchini into long thin strips.Combine the ricotta, beaten egg, herbs, spices and cheese.Slightly overlap 2 strips of zucchini and overlap two more strips, forming a plus sign.Place a generous tablespoon of filling where the strips intersect.Fold the bottom strips over the filling.Fold in the other 2 strips to the center to completely enclose the filling.
Add the ravioli, seam side down to a baking dish lightly coated with tomato sauce.Top with additional sauce.Top with mozzarella cheese and bake .
Herby Ricotta Zucchini Ravioli
Serves 4
Ingredients
Olive oil for greasing the baking dish
2 c ricotta – whole milk or part skim
4-5 medium zucchini
1/3 c plus 2 T grated Parmesan (divided)
1 large egg
¼ c fresh herbs, finely chopped (parsley, thyme, chives etc.)
¼ t freshly grated nutmeg
2 cloves garlic, peeled and finely minced
2 ½ c tomato sauce-homemade or your favorite store brand
1 c shredded mozzarella
Basil chiffonade for garnish
Kosher salt and freshly ground pepper to taste
Cheesecloth – that will be used with the ricotta
Directions
Preheat the oven to 375°F. Lightly grease a 8×12 baking dish with olive oil.
Place a fine mesh sieve over a medium bowl and add the ricotta. Set aside and allow to sit for 30 minutes.
Using a Y vegetable peeler, slice the zucchini lengthwise into thin strips, avoiding the seedy core. Place strips on a paper towel lined baking sheet, lightly sprinkle with salt and set aside.
In a medium bowl, add ricotta, 1/3 c Parmesan, egg, chopped herbs, nutmeg and garlic. Season with salt and pepper and stir until fully combined. Set aside for 10 minutes to let the flavors combine.
Blot excess moisture off zucchini slices. On a work space, overlap 2 strips of zucchini and then overlap 2 additional strips on top and across the first 2 strips, forming a cross shape.
Using a spoon or cookie scoop, place a generous tablespoon of the ricotta mixture into the center of the zucchini formation.
Fold the bottom layer of the zucchini strips over the filling and into the center so that they are overlapping. Fold in the other two strips to the center so that the filling is completely enclosed. Repeat process with remaining filling and zucchini.
In prepared baking dish, spread ½ cup sauce evenly over the bottom. Place zucchini seam-side down. Pour remaining sauce over zucchini. Top with remaining Parmesan and mozzarella. Transfer to oven and bake for 20 to 25 minutes, until zucchini is al dente.
