May – Lentils and Roast Cauliflower with Almonds and Dates

May – Lentils and Roast Cauliflower with Almonds and Dates

This is a wonderful vegetarian or vegan main dish, or a side dish for a large party. It’s perfect when you have folks with different dietary needs, also being gluten and dairy free. And because it is served at room temperature, you can make it several hours ahead. It will only get more flavorful as the lentils absorb the tahini sauce. What more can you ask for? On one platter you have your greens, roasted vegetable and starch/protein. The dates add a sweet note while the almonds add crunch and even more protein.

I served this to a large gathering, the leftovers the next day were still yummy (and didn’t last long).

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Lentils with Roast Cauliflower, Chopped Dates, and Almonds

The original recipe came from Food and Wine, but it came to me about a year ago via one of the members of my book club. It’s been hanging out just waiting for the right time to make it.

I have given two measurements for the spices. The original recipe used the smaller amount but I found it was not sufficiently spiced for my taste. Cauliflower is quite mild and can absorb a lot of flavor.

This recipe serves 6-8

INGREDIENTS:

  • 1/2 cup raw almonds
  • 1 cup beluga or green lentils, rinsed and checked for small stones
  • 1 head of cauliflower, cut into 1 inch florets
  • 1/4 cup plus 1 tablespoon of extra virgin olive oil
  • 1/4 to 1/2 teaspoon of ground cumin, briefly toasted in a dry frying pan
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/4 to 1/2 teaspoon ground ginger
  • pinch of cayenne or red pepper flakes
  • kosher salt
  • freshly ground pepper
  • 2 tablespoons tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon honey or maple syrup
  • 10 dates, pitted and chopped
  • 1/2 small red onion, thinly sliced
  • 4 cups loosely packed arugula or baby spinach

METHOD:

  1. Preheat the oven to 350 degrees F. Spread the almonds on a pie plate or sheet pan and toast for 10-12 minutes, until golden brown. When cool, coarsely chop.
  2. Increase the oven to 425 degrees F.
  3. Meanwhile heat 2 cups of water in a saucepan, bring to a boil and add the lentils. Simmer until tender, about 20 minutes. Drain and cool.
  4. Prepare the cauliflower. On a rimmed baking sheet toss the cauliflower florets with 1/4 cup of olive oil, the spices (cumin, cinnamon, ginger, salt, pepper. Roast until tender and slightly browned, about 20-25 minutes. When cooked to your liking, remove from the oven and cool.
  5. In a large bowl, whisk the tahini with the remaining 1 tablespoon of olive oil until smooth. Add the lemon juice, honey or maple syrup, and 2 tablespoons of water.  Mix well.
  6. Add the lentils to the bowl and toss to coat.
  7. On a large platter lay a bed of the lentils, top with the roasted cauliflower, dates, almonds, and sliced onion. Sprinkle the arugula or baby spinach on top and serve.

 

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June – Tomato and Roasted Lemon Salad

June – Tomato and Roasted Lemon Salad

This scrumptious salad was inspired and came together by combining two recipes, the Tomato Chickpea Salad from the blog kitchn, and one for Tomato and Roasted Lemon Salad from the cookbook Plenty More by Yotam Ottolenghi. Are you familiar with Yotam Ottolenghi? He is the inspiration behind the London restaurants Ottolenghi and NOPI, and has written several vegetarian cook books. They include Plenty and Jerusalem, in addition to Plenty More. His recipes have a wonderful mix of new spices, exotic ingredients, and methods (at least to me), many of them coming from the middle east. I changed some of the spices (I adore cumin, allspice not so much) and added the stir fried chickpeas from the kitchn recipe to make it a heartier dish.

Roasted Lemon and Tomato Salad

The new method in this salad is the addition of roasted lemons. I love the way lemons become caramelized and sweet when roasted, sheet pan roasted chicken and citrus is a favorite at our house. But, I had never thought of adding them to a salad. They add a wonderful citrusy scent and mellow lemon flavor sweetened by the roasting. Take a deep breath when you open the oven to check on them, the aroma is incredible. I had a sudden craving for lemon meringue.

Roasted Lemons – before

Roasted Lemons – after

This salad will be even better at the height of tomato season, unfortunately it’s still a few weeks away for us and I missed the farmer’s market last weekend. Use the best cherry tomatoes you can find (a variety is colorful), the rest of the ingredients will certainly ramp things up.

This is a salad I will be making multiple times this summer, it is a perfect side for a BBQ or potluck. In fact it is my addition to a friends party on the 4th of July. It has the benefit of also being both vegan and vegetarian, so can be served to a variety of guests without worry about dietary restrictions. You could bulk it up even further by increasing the amount of herbs or adding some arugula. It is even hearty enough to serve as a main dish with the addition of some crisp bread.

Roasted Lemon and Tomato Salad

The recipe will serve 4 but it is easily doubled or even tripled. Make the roasted lemons and chickpeas earlier in the day, all you have to do later is assemble.

Tomato and Roasted Lemon Salad

  • 2 medium lemons, unwaxed and organic preferred
  • 5 tablespoons olive oil
  • 1/2 teaspoon superfine sugar
  • 8 sage leaves, finely shredded
  • 2 1/2 cups cherry tomatoes, halved (it is nice to have a mixture of colors)
  • 1 can of chickpeas, rinsed and drained
  • 1 teaspoon ground cumin
  • pinch red pepper flakes
  • 1/2 cup flat leaf parsley, roughly chopped
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 cup pomegranate seeds
  • 1 1/2 tablespoons of pomegranate molasses
  • 1/2 small red onion, thinly sliced
  • Salt (kosher or sea) and freshly ground pepper

Method:

  1. Preheat your oven to 325 degrees F (or 325 degrees C) and line a large baking sheet with parchment paper.
  2. Slice the lemons in half lengthwise and remove the seeds. Thinly slice the half lemons into half rounds (paper fine if possible).
  3. Bring a small saucepan of water to a boil.
  4. Add the lemon slices to the boiling water, and blanch for 2 minutes. Drain well, place the lemon slices in a small bowl and add 1 tablespoon of the olive oil, the 1/2 teaspoon sugar, and the shredded sage leaves. Mix well.  Spread the lemon slices out in a single layer on a parchment lined baking sheet.
  5. Bake the lemon slices for about 20 minutes until the edges have browned and they have dried out a bit. Remove and set aside to cool.
  6. Meanwhile prepare the chickpeas. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add the chickpeas and spread out in a single layer. Cook without stirring until browned on the bottom (about 4-5 minutes). Salt and stir them, spread them out again to brown the other side. Cook for another 2-3 minutes until golden brown and blistered on all sides. Remove from the heat, add the cumin and red pepper flakes. Toss to coat on all sides with the spices, taste them and add some salt if needed, set aside to cool.
  7. To assemble the salad combine the tomatoes, chickpeas, parsley, mint, pomegranate seeds, pomegranate molasses, onion, 2 tablespoons of olive oil, salt and freshly ground pepper.Lastly add the lemon slices and stir gently.

    Roasted Lemon and Tomato Salad

    Roasted Lemon and Tomato Salad

    This salad was a hit on the 4th of July, I bet the folks at Fiesta Friday will also enjoy it. This week it is Fiesta Friday #179 hosted by Angie and cohosted by Petra @ Food Eat Love and Laura @ Feast Wisely. 

Join the party by adding your own link and come visit all the lovely food that contributors               are bringing along.

 

June – Roasted Carrots and Beets with Curried Lentils

June – Roasted Carrots and Beets with Curried Lentils

The title for this could be even longer, Roasted Carrots & Beets with Curried Lentils, Feta and Yogurt Salad. There is a little something in there for everyone. I’ve adapted the recipe slightly from one I found in a book I mentioned a few posts ago. The same book gave the inspiration for cauliflower hummus. Take a look at Dishing Up the Dirt by Andrea Bemis, it is a keeper.

Dishing Up the Dirt

Serve this dish as a salad at room temperature, or warm. It makes a wonderful stand alone vegetarian entree, or a side dish for roast chicken or fish. It would be perfect as part of a large buffet. I found that leftovers are even more flavorful the next day.

The original recipe did not call for curry, but I love the warming influence it has on lentils. I also left out the dill and substituted fresh parsley. Adapt this recipe to your own taste.

Roasted Beet & Carrot Lentil Salad with Feta and Yogurt Sauce

Ingredients for Roasted Carrot & Beet Curried Lentil Salad (serves 4)

Lentils

  • 1 1/2 cups of French green lentils, rinsed and picked over
  • 1 small yellow onion, quartered
  • 1 large bay leaf
  • 1 teaspoon curry powder
  • Drizzle of olive oil
  • Juice of 1/2 fresh lemon
  • Sea or kosher salt
  • Freshly ground pepper

Roasted Beets and Carrots

  • 1 bunch of small beets, any color or a combination, scrubbed, trimmed and cut into eighths
  • 1 large bunch of carrots, scrubbed, trimmed and halved lengthwise if small, or cut into 1/2 inch lengths
  • 2 tablespoons of olive oil, more if needed
  • Sea or kosher salt

Sauce and garnish

  • 1 cup of full fat yogurt
  • 1 large garlic clove, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea or kosher salt
  • 1/4 cup coarsely chopped almonds, briefly toasted
  • Feta cheese, crumbled for serving
  • 1/4 cup of parsley, coarsely chopped

Method

  1. Preheat your oven to 425 degrees F (218 C)
  2. Place the lentils in a medium saucepan, cover with 3 inches of cool water, add the onion and by leaf. Bring to a boil over high heat, turn the heat to low and simmer 20 to 30 minutes, or until the lentils are tender but still holding their shape. Add 1 teaspoon of salt towards the end of cooking. Add more water if needed.
  3. Drain the lentils, discard the onion and bay leaf. While still warm, toss with a drizzle of olive oil and the curry powder. Taste for salt and add freshly ground pepper, squeeze on the lemon.
  4. Meanwhile toss the beets and carrots with the olive oil and spread out on a parchment lined baking sheet. Sprinkle with salt. Roast until browned and tender, 25 to 30 minutes, turning halfway through cooking.
  5. In a small bowl, whisk together the yogurt, garlic, lemon juice, salt and olive oil.
  6. When ready to serve, spread the lentils on a platter, top with the beets and carrots, drizzle with the yogurt sauce. Top with the chopped parsley, feta and almonds. Serve remaining yogurt sauce on the side.

    Roasted Carrots and Beets with Curried Lentils

    Curried Lentils with Roasted Carrots and Beets

    Note: the original title included May, which is when I served this dish to my book club. I am a bit late in the posting.

    Note 2: I am taking this to Fiesta Friday #176 to share with the rest of the party goers, it will be a great addition to the buffet. Click here to see the dishes brought by other members and to add your own link. Fiesta Friday #176 hosted by Angie and co-hosted by by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook.

May – Wild Rice and Black Bean Salad

May – Wild Rice and Black Bean Salad

Black bean and wild rice salad is a flexible dish, it even doesn’t have to be a salad. You could serve it warm as well. Modify this very versatile recipe for the occasion and your taste. Add some shredded cheddar or crumbled goat cheese and it could be the center of a vegetarian feast. It is a perfect side dish for a BBQ or pot luck. Best of all it can be made a few hours ahead, it doesn’t require any last minute attention other than a sprinkling of chopped cilantro. The flavors will improve by sitting for a few hours. If made ahead, refrigerate the salad and bring it up to cool room temperature, sprinkle with cilantro and serve.

I know that wild rice can be pricy. Modify by using leftover cooked brown rice, it would work as a substitute. When I cook any kind of rice I always prepare more than I will use. Day old rice makes the best fried rice, and cooked rice freezes well in heavy duty freezer bags. Portion as much as you will need for a meal. label it, and pop it in the freezer. When you want to use it, add a few drops of water to the bag and reheat in the microwave.

Wild Rice and Black Bean Salad

INGREDIENTS (serves 4 – 6)

  • 1 can of black beans, rinsed and drained (or 1 1/2 cups of cooked and drained black beans)
  • 1 1/2 cups cooked wild rice (about 1 cup uncooked)
  • 1 bunch of spring onions or scallions, chopped
  • 1 clove of garlic, finely minced
  • 1 English or thin skinned cucumber, chopped into cubes (if using a regular cuke, peel and seed it first)
  • 1/2 pint of cherry tomatoes, halved
  • 1 red pepper, chopped
  • 1 avocado chopped
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 – 1/2 tsp red pepper (depending on desired heat)
  • Salt to taste
  • Lemon and/or lime juice, about 1/4 cup
  • Olive oil, about 1/4-1/2 cup
  • Chopped fresh cilantro or parsley

METHOD

  1. Prepare the wild rice according to package directions, drain and cool.
  2. In a large bowl mix the black beans, onions, garlic, cucumber, cherry tomatoes, red pepper together.
  3. Add the chili powder, cumin, red pepper and salt. Taste and see if it needs any additional seasoning.
  4. Toss with the juice of a lemon or 2 limes, then add the olive oil. I start with the smallest amount and taste, adding more if needed.
  5. Serve, or chill until serving time. Garnish with chopped cilantro or parsley.

    Wild Rice and Black Bean Salad

 

I am taking this salad to Fiesta Friday #171. It will be a perfect balance to the array of dishes brought by other bloggers. Click here to read the posts, please add your own to the party.

 

 

August – Fruit and Cucumber Salsa

August – Fruit and Cucumber Salsa

I don’t think summer is the season for fancy cooking. It is the time for salads of all kinds, melon and prosciutto, yogurt with fresh fruit and berries, juicy sliced tomatoes, BBQ, veggies on the grill, and chilled wine. The spotlight should be on highlighting the glory of the best local and seasonal ingredients, cooked (or not cooked) with a few fresh herbs and a drizzle of olive oil.

That being said, sometimes the food needs a little embellishing. Maybe you are expecting company or it is a special holiday weekend. I want to introduce the idea of a fruit salsa to go with those amazing grilled dishes. We are all familiar with a tomato based salsa but peaches, nectarines, watermelon, and mangos all make excellent salsas. If you live in Hawaii or the tropics, pineapples are also a good choice (I don’t think they are worth eating elsewhere…sorry Dole).

fruit salsa

fruit salsa

Use whatever is freshest and perfectly ripe but not mushy. This is a very loose recipe but I will give some general directions. I think the essentials are sweet, crisp, spicy heat, sharpness, acid, and salt. In the salsa shown above the peaches provide sweet, the cucumber is crisp, the chilis are heat, the onion sharp, and lime juice acid.

Ingredients

  • Fresh fruit, cut into cubes – I used 4 peaches
  • 1 large cucumber, peeled if necessary and cubed to the same size
  • 1 – 2 hot chilis – seeded and cut into small cubes, I used 1 jalapeno and 1 small red chili
  • 1/2 red onion – chopped finely
  • squeeze of lime juice
  • salt to taste

Again this is a very flexible list. If you have a ripe avocado, add it. What about a mix of fruit? Watermelon with tomatoes is a winner. Apples would be good in the fall. Have some fresh basil on hand? Wonderful! Cilantro? Yum! Mint? Oh my! See what I mean?

Notice that there is no oil in this salsa? None is needed. It is a good way to get an extra serving of fruits and vegetables deliciously without any additional fat.

Peach and Cucumber Salsa

Peach and Cucumber Salsa

I am taking this to share at Fiesta Friday #131, hosted by Angie. This weeks co-hosts are Su @ Su’s Healthy Living and Laura @ Feast Wisely. Click on the link to read the posts and join the party.