After a recent encore viewing of Forks Over Knives, several of us were inspired to cook some plant-based foods last night. On the menu were spicy peas, sweet corn salad with cucumbers and tomatoes, and this grilled corn, zucchini, and bell pepper salad with black beans and barley. Thanks for Oh She Glows for this recipe. If you dice instead of chop the vegetables, you can have more of a relish/salsa for chips. Because everything is better on a chip.
- 3 bell peppers (any color–I used a few beautiful purple peppers that turned an unappetizing gray after grilling)
- 2 zucchinis, sliced in half lengthwise
- 6 ears of corn, husk removed
- 1.5-2 cups cooked black beans (or one 15oz can)
- 1/2 cup uncooked wheatberries (I used barley since that was available)
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh lime juice (2 limes) I’m sure lemon works too
- 2 tbsp balsamic vinegar
- 2 small garlic cloves, minced
- 2 tbsp minced fresh cilantro (or herb of choice)
- 1 tsp maple syrup (or other sweetener)
- 1 tsp Dijon mustard
- Salt and Pepper, to taste
1. Preheat the grill over medium heat. When it’s ready add the corn, rotating every few minutes. After about 10 minutes, add the zucchini and bell peppers. No need to chop the peppers, you can leave them whole. Grill for another 10 minutes, rotating frequently, until lightly charred.
2. Meanwhile, cook your grains on the stovetop (if using them) according to package directions. In a small bowl, whisk together the dressing ingredients and adjust to taste.
3. When vegetables are done on the grill, cool, and then remove corn and chop the peppers and zucchini. Mix the drained and rinsed beans, grains, dressing, and vegetables together in a large bowl. Add a generous amount of salt and pepper, to taste. Will keep for a few days in the fridge.
It was one of those perfect-weather weekends in Brooklyn. Even though yesterday included a devastating playoff loss for the Nets, nothing was going to bring me down. We were so inspired by the weather that we grilled for the first time. You can roast this asparagus in the oven if a grill is not nearby. This recipe makes more than enough dressing for 1 bunch of asparagus, and I figure it would taste great on any green salad throughout the week.
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 T soy sauce
- 2 cloves garlic, chopped
- 1 T honey or brown sugar
- 2 T peeled and minced ginger (I’m a big fan of the ready-to-go minced ginger in glass jars)
- 1 t sesame oil
- sesame seeds, for garnish (optional) (Really, everything is optional…let’s be honest here)
- 1 bunch asparagus, woody stems removed
- Heat a grill to high heat.
- Place the first 7 ingredients (through the sesame oil) in a food processor (a mini one works) and blend until smooth. Add water to thin out if necessary. Set aside.
- Lightly coat asparagus with cooking spray or a touch of olive oil, and put in a grill basket. Heat on a grill for 2-4 minutes, shaking the basket once or twice, until spears are slightly tender and starting to brown. Remove from grill.
- Place asparagus in a large bowl, and coat with a few tablespoons of the dressing. Sprinkle with sesame seeds, if using, and serve.
This is a basic tabbouleh recipe that does not require a lot of ingredients. If you are looking for more of a meal, check out my tabbouleh with chicken and tahini recipe here. This week, we got a lot of parsley from the CSA, and tabbouleh is my favorite way to use it all up. Thanks to Simply Recipes for the original recipe. I revised the amounts when I made it myself. Feel free to increase the herbs and decrease the bulgur or the other way around, depending on the ratio you prefer. (I like more herbs when eating it with pita, more bulgur when eating it as a stand-alone salad). Do you have another favorite recipe that highlights parsley? Send it along!
- 1 cup water
- 1 teaspoon salt
- 1 cup bulgur wheat
- 1/4 cup olive oil
- Juice from 2 lemons
- 5-6 Roma or plum tomatoes, seeded and chopped (I used about a cup of mixed tomatoes, including cherry tomatoes–but I left the seeds in the little guys)
- 2 scallions, chopped, including the greens
- 1 1/2-2 cups parsley, chopped
- 3/4 cup fresh mint leaves, chopped
- Place the bulgur in a medium sized bowl. Bring water and the teaspoon of salt to a boil, pour it over the bulgur. Let sit for 30 minutes.
- In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine.
- Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. Will keep chilled for several days.
Here’s another version of the classic Caprese salad. This one takes a little bit more prep work than the original post, and it’s a welcome variation because you can eat this one without a knife. Sometimes, the fewer utensils the better, especially when having to carry everything up and down a spiral staircase. This is a delicious side dish for a summer BBQ. To make it a hearty main dish, you can add couscous or quinoa and some toasted pine nuts.
The cherry tomatoes and basil came from my garden in the sky. I was pretty excited that I grew enough tomatoes to make a salad that fed 5 people!
Thanks to The Curvy Carrot for this fantastic recipe.
- 2 pints cherry tomatoes, quartered
- 1/2 teaspoon sugar
- 1 medium shallot, minced (about three tablespoons)
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 and 1/2 cups fresh basil leaves, torn
- 8 ounces of fresh mozzarella cheese, chopped into bite-size pieces
- Sea salt and ground pepper, to taste
1. Toss the tomatoes, 1/4 teaspoon of salt, and the sugar in a medium bowl. Set it aside and let stand on its own for 30 minutes.
2. Transfer the tomatoes to a salad spinner and spin them for a few seconds to remove the seeds and extra juice. Make sure you conserve the juice.
3. Put the spun tomato juice/seeds through a fine strainer to reserve the juice and discard the seeds.
4. Heat a medium saucepan over medium-low heat on the stove.
5. Add 1/2 cup of the tomato liquid, the shallot, and vinegar to a simmer. Let simmer until the mixture is reduced to about 3 tablespoons. (I didn;t have that much tomato liquid so I just let it simmer for a while and then decided it was done when I felt like it)
6. Transfer the mixture to a small bowl and cool to room temperature.
7. Whisk in the oil and salt and pepper to taste.
8. Add the basil and the mozzarella to the tomatoes. Toss gently to combine.
This salad was a huge hit last night. Perhaps it was the backdrop of a beautiful sunset that swayed people’s opinions, but I’m going to give all the credit to the dressing. I’m not typically a ranch dressing kind of gal, but this one was tangy (I was a bit liberal with the vinegar) and not too heavy. This recipe made a good amount of dressing for 4 cups of thinly sliced green cabbage, 2 chopped tomatoes, and 1 jicama peeled and cut into 1/ 2 inch cubes. However, it would be great over any vegetable with a good crunch factor that you have lying around…do I hear the kohlrabi from last week’s CSA calling to you?
- 1/2 cup well-shaken buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallot
- 1 tablespoon sugar
- 3 tablespoons finely chopped chives
1. In a medium bowl, whisk together all ingredients through the sugar.
2. Once the sugar is dissolved, stir in the chives.
3. Refrigerate until ready to serve.
UPDATE: I made the salad again, and this time I took a photo of it. I used 1 clove of regular garlic instead of garlic scopes this time around.
I’ve heard a lot of people talking about how to deal with the mess from peeling beets. I know, I know, I am part of some riveting conversations. Below, I explain a trick I learned.
I never cooked with fava beans before. The internet warned me that they are time-consuming, and this is true. However, the internet also let me know it would be worth the time. Also true. Wow, the internet is so smart.
- 3 medium-sized beets
- 1/2 pound fava beans
- 1/4 cup crumbled feta
- 2 garlic scapes
- juice of 1/2 juicy lemon
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- salt and pepper to taste
1. First, you need to get the beets in the oven. Jack Bishop, author of “Year in the Vegetarian Kitchen” suggests heating an oven to 400 degrees, wrapping the beets (cut off any dangling roots and the stalks) in two layers of aluminum foil, and cooking for 1-1.25 hours. After an hour, test your beets to see if a skewer glides easily through them. If so, they are done. Then, allow the beets to cool a bit before handling. Last, take a wad of paper towels to rub off the skin. (that’s the cool trick!) The last step for the beets is to cut them into the shape you want for your salad. Then, place the beets in a medium-sized bowl.
2. Once your beets are in the oven, start to deal with the beans. Get some water boiling. While you are waiting for it to boil, peel off the stringy part to reveal the beans inside. As a bonus, you will discover that the inside of the pod is pillowy. Fascinating! The sad part will be when you realize that you don’t get a heck of a lot of beans for all that work. But you will get over it once you eat the beans (says the internet).
3. Next, put the beans in boiling water for a little under a minute. While that’s happening, prepare a bowl of ice cold water. Then, spoon out the beans and put them directly into the cold water to stop the cooking.
4. One more step before you eat the beans. Pinch off the outer shell to get to the edible part. You did it!
5. In a food processor (I used the mini prep), combine garlic scapes, lemon juice, olive oil, red wine vinegar, and a bit of salt and pepper to taste. Pour the dressing over the beets and stir to coat the beets
6. Arrange the dressed beets on a serving dish. Top with feta cheese and beans. (You can toss the ingredients all together, but the result will be a very pink salad.) Enjoy!
I was wondering what to do with all my radishes, beyond slicing and sprinkling them over greens. This recipe used up the rest of ours from our share, and the radishes and pickle relish add some great flavor to the potatoes. This is one of several recipes that I made from Food and Wine’s most recent Grilling issue (although there is no grilling involved for this recipe, I’ll be posting the grilled kale recipe soon). I like that it is a make-ahead dish, so it is absolutely no work on the day you serve it. It stays good for two days after you make it.
At this point, I have several recipes on this blog that feature the radish. You can just click on “radish” in the right column, and find other recipes that use this vegetable. Have you done anything exciting with your radishes? Let me know…I’d love to know and share more ways to use these, as I think more are arriving from the farm this week!
- 3 pounds medium Yukon Gold potatoes, halved but not peeled
- 1/2 cup mayonnaise
- 1/4 cup sweet pickle relish
- 1 tablespoon white vinegar
- 1 teaspoon dry mustard powder
- 1/2 teaspoon sweet smoked paprika (I actually used smoked hot paprika because that’s what I had on hand)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 6 red radishes, 1/3-inch dice
- 3 celery ribs, cut into 1/3-inch dice
- 1/2 medium red onion, cut into1/3-inch dice
- In a large pot, cover the potatoes with water, add a large pinch of salt and bring to a boil. Cook over moderately high heat until tender, about 20 minutes. Drain the potatoes and return them to the pot. Shake the pot over moderately high heat for about 10 seconds to dry the potatoes. Transfer the potatoes to a large rimmed baking sheet and let cool completely. Peel the potatoes and cut into 1-inch pieces.
- In a large bowl, blend the mayonnaise with the relish, vinegar, mustard powder, paprika, black pepper, cayenne, radishes, celery and onion. Gently fold in the potatoes and season with salt (I did not add any more salt at this point, I would wait until you serve it to decide if more salt is needed). Refrigerate the potato salad for at least 4 hours or overnight. Serve cold or lightly chilled.
Sang Lee Farms never ceases to surprise me. Even Irene, the tropical storm which left towns flooded and people without electricity, was not enough to stop them from delivering these gorgeous carrots to the DUMBO CSA. I love how the carrots I now eat are orange, yellow, and purple. Bugs Bunny would be so totally jealous.
Do you have leftover cilantro and ginger from that chilled soup? You’re in luck: this salad can help you use up the rest of it. Are you genetically predisposed to think cilantro tastes like soap? You’re in luck: you can use parsley instead. Thanks to Alice Waters and The Art of Simple Food for this recipe!
Baton Disclaimer: Waters suggests cutting the carrots into little batons. How lovely. Perhaps when I one day get my dream cutting board named Fred will I make beautiful batons as she suggests. For now, my carrots will have to settle with being simply “batonesque.”
- 4 large carrots (I used 7 smaller ones)
- 1/2 teaspoon each cumin and coriander, toasted and ground
- One 1-inch piece of fresh ginger, peeled and finely grated
- a pinch of cayenne
- juice of 1/2 lime
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped cilantro or parsley
- Peel carrots and cut into little batons (see baton disclaimer above) about 2 inches long and 1/4 inch square. Cook in salted boiling water until carrots are almost tender; they should be pliable, but still crisp in the center. (This only took a few minutes) Drain and season with salt.
- In a small bowl, mix together cumin, ginger and cayenne. Pour over the warm carrots and toss gently. Marinate for a few hours or in the refrigerator overnight.
- Just before serving, whisk together lime juice, olive oil and parsley or cilantro. Pour over carrots and toss gently. Taste for seasoning and add salt or lime juice as needed.
This basic dish is a great way to take advantage of the different varieties of tomatoes available in the Northeast at the end of the summer. While this salad may not win creativity points, it is worth posting because it is a classic combination and requires no cooking. I like to julienne the basil (so quick—see below) to spread the herb’s flavor out more evenly. The leftovers can be put into a sandwich for lunch the next day, or even used to make a fancy grilled cheese.
Note: If you use really fresh and delicious heirloom tomatoes, vegans can enjoy this salad without the cheese: just add a bit more salt to the tomatoes.
- 1 pound fresh, salted mozzarella cheese, cut into 1/4 inch slices. If you can find buffalo mozzarella, that would be best.
- 2-3 tomatoes, cut into 1/4 inch slices
- olive oil for drizzling
- balsamic vinegar for drizzling
- salt and freshly ground black pepper
- 15-20 basil leaves
- Layer the mozzarella and tomato in alternating slices on a large serving plate.
- Drizzle with olive oil and balsamic vinegar.
- Sprinkle with salt and pepper.
- Julienne the basil: Stack 5-10 basil leaves in a pile, facing the same direction. Roll the basil leaves up into a tight roll. Then, slice the basil into thin strips. Repeat with remaining basil leaves.
After a week of enjoying the local cuisine of the Pacific Northwest, I’m back! It was fun to see the similarities and differences between the produce available on the west coast compared to what’s been growing here on the east coast. We loved the restaurant Local 360, located in the Belltown neighborhood of Seattle. My husband and I shared a greek salad, and I was dreaming of making a similar one while on the red-eye back to NY. Lucky for me, my green-thumb-of-a-mom happened to have a surplus of all the key ingredients on hand from her garden and CSA. If you mix in the beans and serve it with toasted pita, this salad turns into a satisfying meal. For my original greek salad post, otherwise known as the salad that started it all (which is quite different from this one) click here!
- 1 red onion, thinly sliced with a mandoline
- 3 cucumbers, peeled, seeded, and roughly chopped
- 2-3 pounds of a variety of tomatoes–core and seed the bigger ones, slice the little guys in half
- 2 green bell peppers, roughly chopped
- 1 15-ounce can small white beans (such as navy), strained and rinsed-optional
- 4 ounces feta, crumbled
- 1 shallot,finely diced
- 1 teaspoon garlic, minced
- 1 teaspoon dried oregano
- 3 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
1. Prepare the dressing by mixing together the vinegar, shallots, garlic and oregano. Whisk the oil until combined and add salt and pepper to taste. Mix the onions in with the dressing and allow to sit for 20-30 minutes.
2. Combine cucumbers, tomatoes, green pepper, and beans (if you are using them) in a large bowl.
3. Add onions and dressing mixture and combine. Adjust seasoning as necessary. If you are using beans, you probably want to add more salt.
4. Sprinkle with feta, and serve with toasted pita.