Vegetarian

March – Fennel and Celery Salad with Lemon and Parmesan
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March – Fennel and Celery Salad with Lemon and Parmesan

I’ve seen several versions of this recipe. David Tanis from the NY Times published one and it also appeared in a 2014 issue of bon appetit. This recipe is a combination of both those recipes. The salad can be made ahead. Prepare the vegetables and toast the pine nuts, then dress it just before serving to take advantage of the crispness of the celery. It will begin to soften after an hour. It will still be delicious and makes great leftovers for lunch the next day, but it won’t have quite the same freshness.

Fennel and Celery Salad

Fennel and Celery Salad

I have finally overcome my own aversion to celery, this salad definitely helps. It wasn’t that I ever actively disliked celery (although I do dislike celery salt) and more that our CSA box of the time had a huge head of celery week, after week, after week. It became tiresome to find ways to use it up.

I used a mandolin for slicing the celery and fennel, a sharp knife works as well. They were cut about 1/4 inch thick.

This would be the perfect salad for a spring BBQ. Spread it out on a platter rather than in a bowl to take advantage of all those wonderful textures.

Fennel and Celery Salad

Fennel and Celery Salad

Dressing Ingredients:

  • 3 tablespoons fresh lemon juice plus the zest from 1 large lemon
  • 1 or 2 crushed garlic cloves
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper to taste

Dressing Preparation:

  1. Put the lemon juice, zest and garlic cloves in a small jar or bowl. Add a pinch of salt and pepper. Add the olive oil and shake or stir to mix. Set aside for at least 10 minutes.
  2. Remove the garlic cloves before dressing the salad.

Salad Ingredients:

  • 1 cup of pine nuts, toasted
  • 2 medium fennel bulbs, trimmed and thinly sliced
  • 6 celery stalks, thinly sliced
  • About 4 ounces of parmesan, thinly shaved or thickly shredded
  • 1/2 cup chopped parsley
  • 1/2 cup of mint leaves, roughly torn
  • Kosher salt and freshly ground pepper

Salad Preparation:

  1. Toast the pine nuts in a dry skillet (tossing frequently) or 350 degree F oven for 8-10 minutes. Watch them carefully as they will go from toasty brown to burnt quickly.
  2. Place the fennel and celery in a bowl, season with salt and pepper.
  3. Remove the garlic from the dressing, give it a shake or a whisk. Pour over the vegetables, and toss well. Adjust the seasoning as needed.
  4. Transfer to a platter, add the parmesan and sprinkle over the parsley and mint.

Enjoy!

Fennel and Celery Salad

Fennel and Celery Salad

October – Spicy Delicata Squash Pasta with Arugula
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October – Spicy Delicata Squash Pasta with Arugula

Spicy Delicata Squash Pasta with Arugula

Spicy Delicata Squash Pasta with Arugula

Delicata squash is my favorite of the winter squashes. Because the skin is soft and thin, you don’t need to peel it. It’s lovely sliced into half moons and roasted. For this recipe it is first tossed with the warming spices of ground cumin and red pepper flakes, then roasted until brown on the edges and soft, tossed with pasta and finished with a dusting of grated Parmesan and a few handfuls of arugula.

Here’s the beauty of this recipe…

  • Use any kind of winter squash you happen to have on hand. For butternut, peel it and cut into 1 inch chunks.
  • No arugula? Use baby spinach instead.
  • I used gluten free chickpea pasta, but any kind of of dried pasta will work.
  • Turn it into a baked dish by finishing with grated mozzarella and cooking for 15 minutes in the oven.
  • Want to some extra protein? Add some quickly sautéed chicken (or tofu) cut into 1 inch pieces at the end or roast it with the squash.
  • Looking for more options…what about adding a drained can of chickpeas to roast with the squash? A sprinkle of toasted pumpkin seeds or a drizzle of pumpkin seed oil would be nice as well.
Gluten Free Chickpea Pasta

Gluten Free Chickpea Pasta

I found this pasta at our local market and was intrigued. It was delicious and I recommend it if you are looking for a gluten free option. It would be fun to serve with some chickpeas in the sauce as suggested above.

Spicy Delicata Squash Pasta with Arugula

Spicy Delicata Squash Pasta with Arugula

Spicy Delicata Squash Pasta with Arugula (serves 3 -4)

Ingredients:

  • 2 tablespoons of olive oil
  • 3 delicata squash or equivalent in other varieties, about 6 cups. Seeds removed and sliced into 1/2 inch half moons.
  • 1 tablespoon of ground cumin
  • 1/2 teaspoon of red pepper flakes
  • 2 cloves of garlic, finely minced
  • 2 teaspoons of cornstarch
  • Dried pasta, I used the entire package of 8.8 oz. It gave a high ratio of ‘filling’ to pasta. You could easily go with a full 16 oz package if you want more servings. The 8.8 oz package gave us 2 very generous servings (with seconds and leftovers for lunch)
  • 3/4 cup of grated Parmesan
  • 3 packed cups of arugula
  • 1 cup of grated mozzarella (optional)

Method:

  1. Preheat the oven to 425 degrees F (218 C) and line a baking sheet with parchment paper.
  2. Combine the olive oil, cumin, red pepper flakes and garlic in a large bowl. Add the squash and toss with your hands to coat. Sprinkle with the cornstarch and mix to coat the squash lightly. Make sure that the squash doesn’t have any white cornstarch. See Note below. Reserve the bowl.
  3. Place on the baking sheet, trying to separate them as much as possible and bake for 30 minutes or until browned and soft. About half way through, turn to brown the other side.
  4. Meanwhile, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente. Reserve about 1 cup of the cooking water and drain the pasta.
  5. If the pasta is done before the squash, add a tablespoon of olive oil to the colander to prevent the pasta from sticking together.
  6. Using the same large bowl from step 2, combine the pasta, squash, arugula and parmesan. Add the additional saved pasta cooking water if things seem dry. Toss and serve.
  7. Optional: Put the mix into a serving bowl, sprinkle the mozzarella on top and bake in the oven for about 15 minutes to melt the cheese. I recommend adding some of the pasta water in this case.

Note: The cornstarch will crisp the edges of the squash. I use the same technique with cubes of sweet potato. Try it.

Spicy Delicata Squash Pasta with Arugula

Spicy Delicata Squash Pasta with Arugula

Spicy Delicata Squash Pasta with Arugula

Spicy Delicata Squash Pasta with Arugula

I think the folks over at Fiesta Friday will like the seasonal dish. This week is Fiesta Friday #402 hosted by Angie. Come on over to sample delicious recipes, decorating and craft ideas.

September – Zucchini Cakes (in the air fryer or oven)
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September – Zucchini Cakes (in the air fryer or oven)

Zucchini cakes

Zucchini cakes

I’ve made these zucchini cakes or fritters several time, they are a big hit each time. They could be the center of a vegetarian meal if you add another grilled vegetable (maybe more zucchini), avocado, and/or a scoop of ricotta or goat’s cheese.

Zucchini cakes

Zucchini cakes

Zucchini cakes

Zucchini cakes

Zucchini cakes

Zucchini cakes

You can cook them in your air fryer or in the oven, both ways turn out wonderfully. I recommend you cook them on a rack if using the oven. Or, preheat your sheet pan before adding the fritters. By cooking them in the oven or air fryer you reduce the amount of fat to a bare minimum.

Zucchini Cakes or Fritters

Ingredients:

  • 2 large zucchini
  • optional: 2 zucchini flowers if available, thinly sliced
  • 2 large eggs
  • 1/2 cup breadcrumbs, I used gluten free panko
  • 1/2 cup of ricotta
  • 1/4 cup of freshly grated parmesan
  • 2 cloves of garlic, grated
  • 4 scallions, light green and white parts, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil for brushing

Method:

  1. Oven: Preheat to 425 degrees F. If using a rack, line your sheet pan with parchment paper. If not, place your unlined sheet pan in the oven to preheat with the oven and grease it lightly with olive oil before placing the fritters on the pan.
  2. Air Fryer: Follow the manufacturers directions. If recommended (mine does not need preheating) preheat to 400 degrees F.
  3. Grate the zucchini on the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and wring out as much excess liquid as possible. You can work in batches if needed. You can save the juice as it makes an excellent stock or soup base.
  4. In a large bowl, combine the grated zucchini, zucchini flowers, bread crumbs, ricotta, Parmesan, garlic, scallions and red pepper flakes. Season with salt and pepper.
  5. Using your hands, scoop out about 1/4 cup of the zucchini mixture and flatten into a patty. Place on the air fryer rack or baking rack or directly on the oiled sheet pan, space the patties about 1 inch apart.
  6. Brush the patties lightly with olive oil. Bake until golden, about 15-20 minutes, flipping them halfway through.
  7. Sprinkle with more salt before serving. Chives are also nice if you have some.
Zucchini cakes

Zucchini cakes

Zucchini cakes
Zucchini cakes
Zucchini cakes

 

Zucchini Cakes

Zucchini Cakes

I think zucchini flowers are amazingly beautiful and they can be very strange. This one looks like an alien creature.

zucchini flower

zucchini flower

Adding the zucchini flowers to the fritters was an idea from Irene of the blog My Slice of Mexico, thank you Irene.

I’m taking these to share with Angie over at Fiesta Friday #398. Come on over to see all the amazing ideas for recipes, gardening and crafting. This week the cohost is Diann @ Of Goats and Greens

Have a wonderful weekend.

June – Cauliflower Cutlets with Arugula Salad
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June – Cauliflower Cutlets with Arugula Salad

The inspiration for this cauliflower cutlet (or pancake or fritter) recipe came from G. Daniela Galarza at The Washington Post. As written it is vegetarian, gluten, and dairy free. I’ve modified it slightly, adding more seasoning and using fresh riced cauliflower rather than frozen. I will include instructions for both using both fresh and frozen cauliflower. I like the addition of some soft goat cheese but that is entirely optional, the original recipe did not call for it.

The ingredients are mostly pantry staples; rice or chickpea flour and frozen riced cauliflower. I’ve made them with both brown rice flour and chickpea flour. Chickpea flour produces a tender, meatier fritter; brown rice flour fries up crispier. These cutlets or patties or fritters make a perfect lunch dish out on the patio now the weather has warmed. Or make them for a light supper. Or as a side for a BBQ. Or simply put a poached egg on top and call them savory pancakes.

Leftovers are good the next day in a sandwich with some sharp mustard, lettuce and slices of summer tomato.

Cauliflower Cutlets with Arugula Salad

Cauliflower Cutlets with Arugula Salad

Ingredients for about 10 cutlets:

  • 1 (10 oz) package of frozen cauliflower rice or measure 10 oz of fresh cauliflower (about 1/3 of a large head), chop into chunks and pulse in your food processor until you have finely chopped bits or 10 oz of already riced cauliflower from the store.
  • 3 large eggs
  • 1/2 small yellow onion, grated
  • 1 clove of garlic, finely minced or grated
  • 3/4 cup (about 3-3/4 oz) of rice flour or (2-1/2 oz) of chickpea flour
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • optional: 1/2 cup of fresh goat cheese, crumbled
  • 1/4 avocado or grape-seed or canola oil plus more if needed

Salad

  • I small cucumber, sliced or chopped
  • 1/2 pint of cherry tomatoes, halved
  • 4 radishes, sliced into coins
  • 1/2 can of garbanzo beans, drained and rinsed
  • 2 – 3 handfuls of arugula or mixed greens
  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of wine vinegar or lemon juice
  • 1/4 cup of flavorful olive oil
  • kosher salt to taste
  • optional: chopped fresh parsley, crumbled fresh goat cheese

Method:

  1. Make the cauliflower cutlets: If using frozen – microwave the cauliflower on high for 3 minutes until partially steamed. If using fresh from a head – chop about 10 oz into chunks (about 1/3 of a large head) and process in your food processor until the texture of rice, steam in the microwave about 3 to 4 minutes on high. If using fresh already riced – Steam in the microwave for 3 – 4 minutes. In all cases, cool before using.
  2. Line a tray with a cooling rack or paper towels, set aside.
  3. In a large bowl, whisk the eggs until frothy. Whisk in the grated onion, garlic, rice or chickpea flour, salt, spices and goat cheese if using. Stir in the riced cauliflower.
  4. Heat a large nonstick skillet over medium high heat with 1/4 cup of oil. Add a large spoonful of the batter, spreading into an oval.
  5. Flatten into an even thickness and cook until the bottom is golden brown and small bubbles appear on the top. Gently flip and fry until the other side is golden brown.
  6. Remove to the tray to cool slightly.
  7. Repeat as needed until they all are cooked, adding more oil if needed.
  8. In a large salad bowl combine the dressing ingredients. Add the tomatoes, cucumber, garbanzo beans and radishes tossing to coat them with the dressing. Add the arugula and toss again.
  9. Serve the fritters warm, with the salad and optional goat cheese on top.
Cauliflower Cutlets with Arugula Salad

Cauliflower Cutlets

Cauliflower Cutlets with Arugula Salad

Cauliflower Cutlets with Arugula Salad

I am taking this dish to Fiesta Friday #383, hosted by Angie and cohosted this week by myself. Please come on by to read blogging posts about cooking, gardening and crafts.

May – Celery and Lentil Salad with Salsa Verde
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May – Celery and Lentil Salad with Salsa Verde

Celery and Lentil Salad

Celery and Lentil Salad

So I am going to start this post by admitting that I am not a great celery fan. Not a fan of celery seeds either. But this salad converted me. The celery provides a crisp freshness to the lentils, toasted almonds and sauce which is rich with umami from anchovies and capers. I personally love anchovies but I know many folks do not agree. For a vegetarian version leave them off; you may want to add a splash of coconut aminos or soy sauce to the dressing to provide a similar lift. If you want to make the salad several hours ahead, just bring it back to room temperature before serving. Refrigerated leftovers were wonderful for lunch the next day, this time with some crumbled goat cheese on top. I think cottage cheese would also be good.

If your celery from the market has its leaves, use them in the salad. Otherwise chopped Italian parsley or baby arugula will work. I used a combination of all of those.

I served it at our first BBQ of the season with a buttermilk brined beer can chicken and crisp sourdough bread. It was perfect.

Celery and Lentil Salad with Salsa Verde

Ingredients:

For salsa verde or vinaigrette:

  • 3 anchovies, smashed and minced
  • 2 tablespoons minced shallots
  • 1 teaspoon capers, rinsed and chopped
  • 1 large lemon, finely grated zest and 3 tablespoons of juice
  • 2 pinches kosher salt
  • 4 tablespoons of extra virgin olive oil

For salad:

  • 3/4 cup of green French lentils
  • 1 bay leaf
  • 3 tablespoons raisins
  • 1 lemon, juiced
  • 2 pinches kosher salt and freshly ground pepper
  • 1 pinch red pepper flakes
  • 5 celery stalks, trimmed and thinly sliced on the diagonal (about 3 cups)
  • 2 – 2 1/2 cups of chopped celery leaves, Italian parsley leaves, and/or baby arugula
  • 1/3 cup toasted thinly sliced almonds
  • 2 oz. shaved pecorino or parmesan cheese

Method:

  1. Toast the almonds in a small dry skillet until beginning to turn golden. Turn them out to a small plate to cool.
  2. Place lentils and bay leaf in a saucepan and cover with several inches of water. Bring to a boil, then turn the heat down and simmer until the lentils are tender, about 20 minutes. Keep the lentils covered by addition additional water if needed.
  3. Meanwhile make the salsa verde: combine the anchovies, shallots, capers, lemon zest and juice with a few pinches of salt in a small jar with a lid. Shake to combine and let sit for about 5 minutes for the flavors to meld. Then add the oil and shake to emulsify.
  4. When the lentils are done, drain them and discard the bay leaf. Return the lentils to the pan, add about 3 tablespoons of the salsa verde and the raisins. Let cool and then taste for seasoning. Add more salt and/or lemon juice if needed.
  5. In a large serving bowl, toss the celery and leaves with 1 tablespoon of the vinaigrette, red pepper flakes and salt if needed. Add the lentils and almonds, toss to mix. Taste again and add more of the vinaigrette, lemon juice or salt if required.
  6. Shave the pecorino or parmesan on top when serving.
  7. Can be served immediately or at room temperature.
Celery and Lentil Salad

Celery and Lentil Salad

 

This recipe comes from the Food52 site by EmilyC.

I’m taking this one to Fiesta Friday, a virtual blogging party hosted by Angie. The party is home to bloggers with recipe and craft ideas. It’s Fiesta Friday #379 and this would be wonderful served at your Mother’s Day BBQ. Please consider joining us and adding your own post to the party.

Celery and Green Lentil Salad

Celery and Green Lentil Salad