Monthly Archives: March 2012

Roasted Beet Salad Recipe with Ricotta Salata and Pistachios

PrintBeet Salad with Ricotta Salata and Pistachios Serving Size: Makes 2 side servings This roasted beet salad recipe is easy to make and is the perfect healthy lunch or dinner. It’s also vegetarian and gluten-free. Ingredients4 large beets (about 1 ¼ pounds), stalks and greens trimmed 1/3 pound ricotta salata, cut into ½ inch cubes 2 tablespoons shelled pistachios 1 tablespoon olive oil 1 tablespoon lemon juice InstructionsRoast the beets. Follow my instructions here. Once the beets have cooled, and you’ve removed the skins, cut them into 1/4 inch thick wedges and set aside in a medium mixing bowl. Toss the beets with the lemon juice and olive oil and season to taste with salt and pepper. Sprinkle the cheese and pistachios over the dressed beets. Serve the beet salad atop a bed of arugula or mixed greens for a … Continue reading

Comment2 Share This!

Lemon Mousse Recipe with Strawberries and Basil

PrintLemon Mousse with Strawberries and Basil Serving Size: Makes 4 servings This lemon mousse recipe is the perfect dessert for any occasion. Meyer lemon can be used, although other kinds of lemons work well, also. Ingredients5 large egg yolks 1/2 cup sugar 1/2 cup fresh lemon juice 1 tablespoon lemon zest Pinch of salt 1 1/3 cups chilled heavy whipping cream ½ pound strawberries, stems removed and sliced 3 tablespoons Basil Simple Syrup (recipe follows) InstructionsWhisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium bowl until combined. Set bowl over saucepan of simmering water (this is a makeshift double boiler). Whisk until mixture is very thick, about 6 minutes. Remove and let the lemon mixture cool to room temperature. Beat remaining 1 1/3 cups cream in large bowl until firm peaks form. Carefully fold whipped cream into … Continue reading

Comment2 Share This!

Arugula and Black Quinoa Salad Recipe with Green Goddess Dressing

PrintArugula Salad with Black Quinoa and Green Goddess Dressing Serving Size: Makes 2 Entree Servings This quinoa salad recipe is a perfect healthy lunch or dinner, and is both quick and easy to make. It is also vegetarian and gluten-free. IngredientsFor the salad: 5oz baby arugula ½ cup cooked black quinoa ¼ cup thinly sliced carrots ½ cup diced cucumbers For the vinaigrette: ½ medium avocado 3 tbsp white wine vinegar 1 garlic clove 1/2 lemon, juiced 1 tbsp mayonnaise 2 tbsp parsley, chopped 2 tbsp basil, chopped 2-3 scallions, chopped ½ – ¾ cup olive oil ½ tsp salt (to taste) InstructionsIn a large salad bowl, combine all the ingredients for the salad. Make the vinaigrette: combine all ingredients in a food processor and pulse to combine. Stream in the olive oil gradually and blend until the mixture becomes … Continue reading

Comment1 Share This!

Zucchini Fritters Recipe with Scallions

PrintZucchini-Scallion Cakes Yield: Makes 15 small cakes This zucchini fritters recipe combines zucchini and scallions with flour to create delicious cakes that can be topped with Greek yogurt or aioli. Ingredients1 medium zucchini, grated ( about 1 1/2 cups) 2 scallions, thinly sliced (about 1/4 cup) 1/4 cup flour 1 teaspoon sugar 1/2 teaspoon salt 1 egg, beaten 1 tablespoon lemon juice 1/2 teaspoon lemon zest 1 tablespoon butter (optional) InstructionsCombine the zucchini, scallions, flour, sugar, and salt in a medium mixing bowl. Toss to combine. Add the egg, lemon juice, and zest and stir until well incorporated. Heat 1 tablespoon of olive oil and 1 tablespoon of butter (you can use more olive oil if keeping this recipe dairy-free) in a large cast iron skillet. Once the butter is melted and the oil is fairly hot, drop in the … Continue reading

Comment3 Share This!

Blue Potato Salad Recipe with Sherry Vinaigrette

PrintBlue Potato Salad with Sherry Vinaigrette Serving Size: Makes 2-4 servings This simple potato salad recipe is vegetarian, vegan, and gluten-free, and is the perfect side for any meal. The vinaigrette is delicious with the potatoes.Ingredients1 pound small blue potatoes, halved 2 tablespoons olive oil 1 large garlic clove, minced 3 green onions (scallions), white parts thinly sliced, green parts cut into 2 inch pieces 2 tablespoon sherry vinegar 2 tablespoons chicken stock 1/4 tsp saltInstructionsBring a medium pot of salted water to boil. Cook the potatoes until al dente–nearly cooked through, but still slightly firm. This will take about 5-10 minutes, but test with the point of a knife as you go. Drain the potatoes. In the same pot, over medium heat, add the olive oil, garlic, and white part of the scallions. Saute until the garlic is beginning … Continue reading

Comment2 Share This!

Heirloom Tomato Bruschetta Recipe

PrintHeirloom Tomato Bruschetta Yield: Makes 10-12 pieces This bruschetta recipe uses fresh tomatoes and is dairy-free. It is healthy, simple to make, and a perfect homemade appetizer for any event.Ingredients4 heirloom tomatoes (preferably multi-colored), seeded and roughly chopped 1 clove garlic, minced 2 tbsp chopped basil ½ tbsp balsamic vinegar 1 tsp sugar olive oil ¼ tsp crushed red pepper flakes salt 1 rustic loaf of country or Italian bread, cut into ¾ inch slices and halved InstructionsCombine tomatoes, garlic, basil, balsamic, sugar, and a glug of olive oil in a medium mixing bowl. Season with salt and red pepper. Set aside to marinate. Preheat the oven to broil (you can also use a flat bed toaster if you have one). Arrange the bread slices on a cookie sheet. Brush both sides with olive oil. Toast in the oven for … Continue reading

Comment2 Share This!

Vegetable Salad Recipe with Warm Delicata Squash, Balsamic and Oregano

PrintWarm Delicata Squash Salad with Balsamic and Oregano Serving Size: Makes 6 side servings This simple vegetable salad recipe combines roasted squash with balsamic and oregano to create the perfect gluten-free, vegetarian side for lunch or dinner. It sounds like a lot of squash, but it really cooks down in the oven. Plus, it’s so delicious, you’ll be more than pleased if there ends up being extra yield!Ingredients2 tablespoons olive oil 4 pounds delicata squash 2 medium red onions, halved and cut into thin half moons 1 tablespoon balsamic vinegar 1 teaspoon finely chopped fresh oregano ¼ teaspoon crushed red chili flakes 1 tablespoons olive oil InstructionsPreheat the oven to 400°F. Remove the ends of the squash and cut it in half length-wise. Scoop out the seeds and stringy interior (a grapefruit spoon works well for this). Cut the squash … Continue reading

Comment Share This!

Green Bean Recipe with Rosemary Pecans

PrintString Beans with Rosemary Pecans Serving Size: Makes 8-10 servings This green bean recipe combines fresh string beans, pecans, and rosemary for a quick and easy side that goes with any lunch or dinner.Ingredients2 1/2 cups pecans 2 Tbs. olive oil 1 1/2 Tbs. chopped fresh rosemary 1 Tbs. sugar 1 1/2 tsp. ground cumin 1 tsp. salt 1 tsp. freshly ground black pepper 1/4 tsp. cayenne pepper 3 pounds string beans InstructionsPreheat an oven to 300°F. Place the nuts in a bowl. In a small, heavy saucepan over medium-low heat, warm the olive oil. Add the rosemary and stir until aromatic, about 1 minute. Pour the seasoned oil over the nuts. Add the sugar, cumin, salt, black pepper and cayenne and stir to coat the nuts evenly. Transfer the nuts to a baking pan. Bake, stirring occasionally, until the … Continue reading

Comment1 Share This!

Pumpkin-Leek Stuffing Recipe

PrintPumpkin-Leek Stuffing Serving Size: Makes 15 servings This homemade stuffing recipe uses pumpkin and leeks to put a twist on a traditional and classic Thanksgiving dish. It is perfect for any holiday meal. IngredientsOne 2-pound pumpkin, peeled, seeded, and cut into 1-inch cubes 3 leeks, white and light green parts only, halved and thinly sliced 4 tablespoons butter 1 1/2 cups stock, divided 1 large sweet onion, chopped 1 large fennel bulb, chopped 2 teaspoons fresh chopped thyme leaves ¼ cup dry white wine 2 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 3 eggs, lightly beaten 1/4 cup chopped fresh parsley InstructionsPreheat the oven to 375 degrees F. Toss the pumpkin with a drizzle of olive oil and a generous amount of salt on several rimmed cookie sheets. Roast in the oven for 40-45 minutes, redistributing … Continue reading

Comment1 Share This!