I love this easy recipe! It travels really well so it's great for a picnic or potluck.
2 pounds carrots, peeled and ends trimmed
5 tbsp country-style Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup finely chopped fresh Italian parsley
3 tbsp minced fresh chives
3 tbsp red wine vinegar
2 lightly packed tsp orange zest (from 1 medium orange)
1 1/2 tsp kosher salt
Fit a food processor with the grating blade. With the processor running, feed carrots down the tube to grate them. (Use the hopper to push carrots through.) Alternatively, grate carrots on large holes of a box grater. (You should have about 6 cups.)
Whisk together remaining ingredients in a nonreactive mixing bowl until evenly blended. Add carrots, and, using clean hands, toss together until they are well coated. Season well with freshly ground black pepper.
Let marinate at least 15 minutes and serve.
Grilled Vegetable Kebabs
This is a great basic recipe for grilled kebabs. Get creative with the veggie combinations!
5 c. vegetables (squash, onions, eggplant, cherry tomatoes, etc.)
1/4 c. balsamic vinegar
1/4 c. olive oil
1/4 c. chopped tomato
2 T. maple syrup (the real stuff)
2 T. chopped fresh herbs (basil, sage, thyme, rosemary etc)
1 T. lemon juice
4 cloves minced garlic
1/4 t. salt
1/4 t. pepper
Cut the vegetables into bite-size pieces or leave them whole, depending on their shape. (For example, you’d want to chop up zucchini but not so much the cherry tomatoes.) Place them in a large bowl.
Whisk together the remaining ingredients, pour the marinade over the vegetables and stir to coat. Refrigerate. Leave the vegetables to marinate for several hours (anywhere from 1 to 24 hours of marinating will do).
Thread the vegetables onto bamboo or metal skewers. If you’re using bamboo skewers, it’s a good idea to soak them in water for at least 30 minutes so they don’t catch on fire when you put them on the grill.
Grill the kabobs over medium heat for about 8-10 minutes, turning once.
Tomato and Green Bean Salad
For a side salad, combine the following ingredients in a large bowl and toss them with the vinaigrette. For a lunch or dinner salad add several ounces of cooked chickens, or chickpeas for a vegetarian option.
2 cups halved cherry or grape tomatoes (about 1 pint)
8 ounces trimmed green beans, steamed for about 5 minutes
1-2 tbsp capers
Salt and pepper to taste
3/4 cup olive oil (good quality)
1/4 cup apple cider vinegar
2 tablespoons water
2 tablespoons honey
1 1/2 teaspoons salt
1/4 teaspoon pepper
Combine vinegar, water, honey, salt and pepper in a blender. Drizzle olive oil into blender until combined.
Grilled Eggplant with Tomatoes, Basil and Feta
1 large eggplant (about 1 1/2 pounds), trimmed, cut lengthwise into 1-inch-thick slices
1 tbsp extra-virgin olive oil, plus more for brushing
2 cups cherry tomatoes (about 10 ounces), halved
1/4 cup pine nuts, toasted
1 ounce feta cheese, crumbled (about 1/4 cup)
Pinch of red-pepper flakes
1/4 cup packed fresh basil leaves, torn if large
Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.
Wilted Spinach Salad with Warm Apple Cider and Bacon Dressing
This recipe comes to you courteous of Gourmet, October 1991.
5 slices of lean bacon, chopped fine
2 tbsp minced shallot
1/2 cup finely chopped apple
2 tbsp cider vinegar
1 1/2 cups unpasteurized apple cider, or substitute apple juice
1 tsp Dijon-style mustard
1 tbsp olive oil
1 pound fresh spinach, coarse stems discarded and the leaves washed well and spun dry
In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the apple over moderate heat, stirring, for 1 minute, add the vinegar, the cider, and salt and pepper to taste, and boil the mixture, stirring occasionally, for 8 to 10 minutes, or until it is reduced to about 1/2 cup. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon.
There aren't many recipes out there with celery as the star. Here's one I found by Alton Brown on the Food Network recipe that got great reviews.
8 stalks celery, rinsed and trimmed, leaves chopped and reserved
1 tablespoon unsalted butter
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup good quality beef stock or broth
Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias.
Heat the butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt and pepper and cook for 5 minutes until just beginning to soften slightly. Add the beef broth and stir to combine. Cover and reduce the heat to low. Cook until the celery is tender but not mushy, approximately 5 minutes. Uncover and allow the celery to continue to cook for an additional 5 minutes or until the liquid has been reduced to a glaze. Transfer to a serving dish and garnish with the reserved leaves.