Tart Apple and Celery Root Salad
This salad hits you on the head with its sharp sweetness and oniony heat, and it's a great way to shake you up a little on a drowsy spring night. Serve it alongside a seasonal stew and you'll get a perfect balance. When serving it on its own try adding a handful of chopped walnuts and a few baby leaves. From the book "Plenty More" by Yotam Ottolenghi.
3/4 cup quinoa
3 tbsp white wine vinegar
2 tbsp superfine sugar
1 medium red onion, thinly sliced
1/4 cup canola oil
1/2 large celery root
1/4 cup lemon juice
2-3 Granny Smith apples
2 tsp poppy seeds
1 red chile, thinly sliced on the diagonal
1 cup cilantro leaves, coarsely chopped
Bring a saucepan of water to a boil. Add the quinoa and simmer for 9 minutes. Drain, refresh under cold water, and then set aside to dry completely.
Place the vinegar, sugar, and 1 tsp salt in a bowl and whisk to combine. Add the onion and rub the liquids into it using your hands. Add the oil, stir, and set aside for 30 minutes to marinate.
Peel the celery root, cut into very thin strips, and place in a bowl with the lemon juice to prevent discoloration. Quarter the apples, remove the cores, and cut each quarter into similarly thin strips. Add to the celery root and mix well. Add the onion along with the quinoa, poppy seeds, chile, and cilantro. Mix well and taste to see if you need any more salt, sugar, or vinegar; you are aiming for a pungent, sweet-and-sour flavor.
Baked Pesto Pasta
This is a different twist on an old favorite, baked penne. The tomato sauce adds a nice layer of depthness to the pasta and pesto mixture and the cheese brings it all together.
1 lb plain pasta or 1 lb whole wheat pasta (penne, ziti, shells or corkscrews work well)
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1?2 yellow onion, diced
1 (28 ounce) can crushed tomatoes
1 bay leaf
crushed red pepper flakes, to taste
1?2 cup fresh basil leaf
salt and pepper
1 cup basil pesto
1 cup part-skim ricotta cheese
1?2 cup freshly grated parmigiano-reggiano cheese
1?2 lb part-skim mozzarella cheese, shredded
Bring a large pot of salted water to a boil for the pasta. Preheat your pot for the tomato sauce over medium heat. Add olive oil, then garlic and saute for 2-3 minutes. Next add the diced onion, crushed red pepper, bay leaf, and saute for about 5 minutes, or until onion soft and fragrant. Add the crushed tomatoes and stir well. When tomatoes begin to boil, reduce heat to low, add fresh basil leaves, and salt and pepper to taste. Let sauce simmer.
Add pasta to boiling water and cook until just barely al dente. Drain pasta, and toss with 1 cup of your pesto sauce, 1/2 cup parmesan, and 1 cup of the ricotta cheese, be sure to blend well. Add pasta to a casserole dish. Top with the tomato basil sauce. You don't need to use all of the sauce, but rather serve the extra on the side. Top casserole with shredded mozzarella cheese. Place under broiler for about 5 minutes, or until cheese is melted.
Remove foil for last 5-10 minutes in order to melt cheese.
**Note:Casserole can be assembled ahead of time, covered with foil, and then reheated in a 350 degree oven until heated through.
Shredded beet-cabbage salad
This salad is super tasty and would be even better with some shoots added in!
2 cups red beets, peeled and shredded
2 shredded carrots
1 cup shredded cabbage
1/2 cup fresh parsley (optional)
3 tbsp olive oil
2 tbsp lemon juice
2 tbsp onion, chopped
1 tbsp sugar
1/2 tsp salt
pepper to taste
1 cup carrots, shredded
2 hard-cooked eggs, sliced (optional)
1/2 cup fresh parsley
green olives (optional)
Steam beets, carrots, and cabbage separately until barely tender, about 5 minutes. Let cool to room temperature. Mix veggies with all other ingredients and chill.
Beer and Vegetables One-Pot Dish
So apparently today, April 7th is National Beer Day! In honor of this "holiday" I thought it would be fun to include a beer recipe. This is a super easy way to roast your veggies!
Various root vegetables - carrots, potatoes, beets, celeriac, cabbage, onions, garlic
1 bottle beer
salt and pepper
Pre-heat the oven to 425F. Peel and chop veggies to a uniform size and put them all into a pot. Add salt, pepper, and beer. Cook for 45-60 minutes, or until tender. Enjoy!
Garlic Potato Salad
This is a very pleasing and light tasting potato salad with a Mediterranean flavor. It would be especially good with garlic scapes once in season.
6 cups potatoes, cubed
3 cloves garlic, minced
1 cup green onions, minced, OR 1 yellow onion, minced
1/4 cup olive oil
2 tbsp balsamic vinegar
2 tsp fresh rosemary, chopped, OR 1 tsp dried
salt and pepper to taste
Boil potatoes in water until tender, about 5 minutes. Drain and set aside.
Combine all other ingredients in a large bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving.