Tag: Vegetables

Roasted Brussel Sprouts with Yogurt/Honey/Aleppo Dip

Roasted Brussel Sprouts with Yogurt/Honey/Aleppo Dip

    Crispy Roasted Brussel Sprouts with Aleppo/Honey Dip 8 ounces brussel sprouts 2 tsp to 1 Tbsp olive oil Coarsley ground salt and pepper to taste. Ground Aleppo pepper to taste Preheat oven to 400 Fahrenheit.  About halfway through the preheating, place a rimmed 

Roasted Tomatoes and Mushrooms

Roasted Tomatoes and Mushrooms

Roasted Tomatoes and Mushrooms  1 Pound smallish whole tomatoes 1/2 pound largish white mushrooms Olive oil 2 or 3 sprigs each of thyme and rosemary salt and pepper to taste Preheat the oven to 375 Fahrenheit. Clean and dry the tomatoes and mushrooms. Arrange in 

Gouda and Caramelized Onion Stuffed Portobellos

Gouda and Caramelized Onion Stuffed Portobellos

Gouda and Caramelized Onion Stuffed Portobellos 

2 Portobello mushrooms

1-2 Tablespoons olive oil

1 tsp minced garlic or garlic paste

1/4 cup shredded Gouda cheese

1/4 cup Caramelized onions

Whisk the garlic into the olive oil and set aside.  Adjust an oven rack underneath the broiler and set the broiler to preheat.

Clean the mushroom caps by gently wiping with a paper towel, and use a spoon to gently scrape out the gills.  Slice any stem as close to the cap as possible.

Place the mushrooms in an oven proof dish, cap side up.  Brush with the garlic oil.  Place underneath the broiler for 4 minutes.

Mix the grated cheese and onions together.

Take out the mushrooms and turn over so the gill side is up.  Brush with remaining garlic oil and scoop in the cheese mixture.  Broil for another five minutes.

Roasted Sweet Potato Wedges with Yogurt Sauce, Pomegranate and Hazelnuts

Roasted Sweet Potato Wedges with Yogurt Sauce, Pomegranate and Hazelnuts

  Roasted Sweet Potato Wedges with Yogurt Sauce, Pomegranate Seeds, and Chopped Hazelnuts Inspired by multiple recipes from Jerusalem and Plenty. The vegetables: 1 large sweet potato 1/2 medium red onion 2 large or 4 medium garlic cloves 1 Tbsp olive oil Coarse Sea Salt, 

Asparagus, Mushroom and Feta Frittata

Asparagus, Mushroom and Feta Frittata

Asparagus, Mushroom and Feta Frittata Asparagus spears–I don’t know, a handful.  The thin ones are best for this Sliced mushrooms  Some butter Some garlic paste 6 eggs  2 Tablespoons half and half  Some salt and pepper to taste 1/2 cup Feta cheese   Preheat oven 

Spicy Black Bean Soup

Spicy Black Bean Soup

Spicy Black Bean Soup for Two
Olive oil
1/2 chopped onion
2-3 cloves garlic, minced
1 small carrot, diced
1/2 jalapeño, seeded and deveined, and minced
1 Anaheim pepper, seeded and minced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon kosher salt
1/2 teaspoon garlic salt
1 small chipotle with a dab of adobo to taste
1 can chicken or veggie broth
1/2 can chopped green chilis
1 bay leaf
1 can black beans
Sour cream, avocado and cilantro for garnish
Heat olive oil in Dutch oven over medium heat.  Soften chopped onions for 5 minutes.  Add the garlic, carrot, and peppers, and continue to soften the vegetables for five minutes.  Add the spices and chipotle, and add a dab of the adobo sauce if you like it a little spicer.  Stir to coat the vegetables.
Add the chicken broth to deglaze the pan and scrape up any bits on the bottom.  Add the green chilis, black beans, and bay leaf.
Bring to a boil then lower to a simmer, stirring occasionally.  Let it simmer 30 minutes.
Blend the soup with an immersion blender to whatever consistency you like.  But do be sure to blend up the chipotle.  Alternatively, you could mince it in advance.
Top the soup with a dollop of sour cream, chopped avocado, and chopped cilantro if you like.
Making Frida Kahlo’s Zucchini Salad

Making Frida Kahlo’s Zucchini Salad

This is no longer technically her salad recipe since I’ve made some adjustments over the years, and always make it as listed below, but I still call it a Frida Kahlo salad. 1 zucchini, in quarter inch slices 1 avocado, peeled and sliced Feta cheese 

Spicy Chickpeas with Preserved Lemons

Spicy Chickpeas with Preserved Lemons

Merri’s Spicy Chickpeas with Preserved Lemons   Olive oil 1 medium sweet onion chopped 2-3 large cloves garlic, minced 1/2 cup minced preserved lemons 1 red sweet pepper salt black pepper 1 tsp ground cumin Generous sprinklings of Aleppo pepper 1 jar/can cooked chickpeas, drained 

Shaved Asparagus Salad

Shaved Asparagus Salad

This is hardly a recipe.  I saw it on Smitten Kitchen awhile back, and it’s one of my favorite things to do during asparagus season.

All you do, after rinsing and letting the asparagus dry, is lay the asparagus flat on a cutting board, and use a vegetable peeler to make long strips from the thick end to the tip.  Toss those woody thick ends when you are done.
Toasted pine nuts are great on this salad.  I toast mine on the stove top over medium heat.  I want to keep an eye on them because they can burn so easily.  When they smell good, and have a toasty look, remove them from the heat.
Gently mound the asparagus ribbons in a salad bowl.  Drizzle some olive oil over them, add a few squeezes of lemon juice, and sprinkle the pine nuts over the top.  Add fresh grinds of salt and pepper to taste.
And if you remember (unlike me) shave some curls of Parmesan cheese over the top.
Creamy Garlic Vinaigrette with Frisée

Creamy Garlic Vinaigrette with Frisée

1 clove garlic 1 tsp Dijon mustard 1 Tablespoon Sherry Vinegar 1/4 cup heavy cream (I just use half and half, which I always have) 2 Tablespoons olive oil 2 Tablespoons canola oil Freshly ground black pepper The fresh garlic we got this week was