I've been eating a ton of salads lately and have been trying out new salad dressings. I thought it would be neat to highlight a few to broaden your palate. All of these are made the same way- add all the ingredients to a blender or food processor and blend until smooth and creamy, or use an immersion blender in a large glass measuring cup. These will all keep for at least 3 days in the refrigerator. The first 3 recipes come from Eating Well, August 2013.
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 medium tomato, quartered and seeded
5 anchovy fillets
2 cloves garlic
1 tbsp capers, rinsed
1 cup shredded carrot
1/2 cup canola oil
1/3 cup rice vinegar
2 tbsp white miso
2 tbsp chopped onion
1 tbsp chopped fresh ginger
1 tbsp soy sauce
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/4 cup chopped shallot
1 tbsp Dijon mustard
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp ground pepper
1/2 cup well-shaken buttermilk
1 TB sour cream
2 TB mayonnaise
1/4 tsp dried tarragon, crumbled
1/2 tsp minced garlic, mashed to a paste with 1/4 teaspoon salt
1/4 tsp dry mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
Carrots with Coconut Butter and Lime
I got a new book out from the library called "Vegetable Literacy" by Deborah Madison. It's a great veggie resource filled with interesting facts about all kinds of veggies, as well as wonderful recipes. This recipe caught my eye as it's so simple yet so delicious. You should be able to find coconut butter at a co-op or you can make your very own. Get a bag of shredded unsweetened coconut and blend for about 3-5 minutes until smooth. If it doesn't come together try adding some coconut oil to make it gel. Store the butter in a glass jar and use it anywhere you have a recipe that calls for vegetable oil or regular butter.
1 pound carrots, scrubbed and sliced into rounds or on the diagonal 1/2 inch thick
About 2 tbsp coconut butter
In a pot, bring 4 or more cups of water to a boil. Add the carrots and 1 tsp salt and simmer until the carrots are tender to the touch of a knife tip, about 15 minutes. Drain well, then return the carrots to the pan for a few minutes to dry in the residual heat. Add the coconut butter, toss to coat the carrots, and then halve the lime and squeeze over the carrots. Taste for salt and add more if needed.
Asian Cucumber Salad
This is a very tasty salad that best made a bit ahead. Though you can certainly eat it right away it's best after a few hours and still excellent the second day.
2 cucumbers, peeled, cut in half, scoop seeds out, thinly sliced
1 tsp toasted sesame oil
1 TB honey
1 TB soy sauce
1 TB rice vinegar
Mix together the dressing ingredients then toss with the cucumbers. Though you can certainly eat it right away it's best after a few hours and still excellent the second day.
Baingan Bharta (Eggplant Curry)
A traditional Indian dish (though perhaps not a totally traditional recipe), and a great, easy, delicious way to serve up eggplant. Serve alongside rice or pearled barley.
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste (or several cloves of garlic and a smaller than thumb sized piece of fresh ginger chopped)
1 tablespoon curry powder (or good garam masala if you have that)
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped (optional but good, could also use some parsley here)
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro or parsley to serve.
1 large eggplant?
3 tablespoons olive oil?
2 tablespoons balsamic vinegar
?2 cloves garlic, very finely minced?
1 pinch each thyme, basil, dill, and oregano
?salt and freshly grated black pepper??
When grill is hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.? Place eggplant on the hot preheated grill. Grill about 15 to 20 minutes, turning once.
Mini Frittatas with Zucchini, Tomatoes, and Goat Cheese
These little frittatas are delicious and a good way to get some veggies into the kids too! The original recipe comes from Does Leap Farm, and I came to it by way of Tracey Medeiros Dishing Up Vermont Cookbook.
1.25 cups grated zucchini
1/4 cup whole wheat flour
1 cup grated cheddar
2 garlic cloves, peeled and crushed
1/8 tsp salt
1/8 tsp pepper
1/4 cup goat cheese (around 2 ounces) crumbled (parm or feta good too!)
1/4 cup seeded minced tomato
1.5 TB fresh basil
Preheat oven to 400°F. Lightly oil and flour a mini muffin tin; set aside.
Place zucchini in a colander and sprinkle lightly with salt. Place colander in a bowl and set aside to drain about 15 minutes. Place salted zucchini between layers of clean tea towel or paper towel and gently press down to remove excess water.
Whisk the eggs in a medium bowl. Add zucchini, flour, cheddar cheese, garlic, salt, and pepper, and mix well. Spoon mixture into each muffin cup, just even with the rim, and sprinkle with the crumbled goat cheese. Bake in the oven until the edges are crisp and brown and frittatas are set, about 12 minutes. Carefully remove from oven and evenly top with tomatoes and basil. Return to oven and bake until tomatoes have heated through, about 1 minute.
Curried Zucchini & Couscous
This quick, easy side dish is a great accompaniment to grilled meats. For a little sweetness throw in a handful of raisins with the carrots. From Eating Well, August 2013.
2 tbsp extra virgin olive oil
2 medium zucchini, diced
1/4 cup finely chopped onion
1 cup water
1 tbsp lime juice
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground black pepper
2/3 cup whole-wheat couscous
1 cup grated carrot
1/4 cup slivered almonds, toasted
Heat oil in a large saucepan over medium heat. Add zucchini and onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Transfer to a large bowl.
Add water, lime juice, curry, cumin, salt and pepper to the pan and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork.
Add the couscous and carrot to the bowl with the zucchini; stir to combine. Serve topped with almonds.
Blueberry Angel Food Cake
This is one of my very favorite blueberry dessert recipes. I first made it for my Dad's birthday a few years ago and now he requests it every year.
1 1/2 cups sugar, divided
1 cup sifted cake flour
12 large egg whites (about 1 1/2 cups)
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
2 tablespoons sifted cake flour
1 tablespoon grated lemon rind
1 cup powdered sugar
3 tablespoons fresh lemon juice
Preheat oven to 375°. Sift together 1/2 cup sugar and 1 cup flour.
In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries. Combine 2 tablespoons flour and lemon rind; toss to coat. Sprinkle over egg white mixture; fold in. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 40 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk. Drizzle over cooled cake.