Sturdy green salad with lemon yogurt dressing Well dear friends, the distillery, which after a flurry of ad hoc focus group testing with friends who are roughly in our target market and/or have clever things to say about names is now officially named Vikre Distillery, now has a Facebook page. As of yesterday! And you know, if that doesn’t make something real, then what does, really? In the non-Facebook version of life, also known as reality, the distillery is still very much in the process of becoming extant. By day, I find myself bopping between meetings and then back to focused data coding. Joel crunches and recrunches numbers, and perfects powerpoints, and pamphlets, and makes a lot of phone calls. Some days are awful and I throw up my hands, convinced this was the worst idea in the known history of mankind (worst, no exaggeration) and that it will all be a miserable failure. Anyhow, progress, progress, progress. Since we’re both working from home now, it’s possible to break for lunch and sit down to eat together.
GRILLED CABBAGE STEAKS WITH JALAPEÑO CHIMICHURRI LENTILS & MAPLE MUSTARD TAHINI » The First Mess // Plant-Based Recipes + Photography by Laura Wright May 22, 2019 (last updated August 26, 2021) Grilled cabbage steaks with jalapeño chimichurri lentils and maple mustard tahini is an explosion of flavour. Simple and so flavourful. Have you ever grilled some cabbage steaks? Here in Ontario, we’re getting gorgeous sunshiny days and nights that are still going down to 2 degrees! I saw a bunch of variations on chimichurri in the latest issue of Magnolia Journal, and knew that it’s herbal and peppery flavours would be perfect with the lightly sweet charred cabbage. Hope you give this one a try if you’re ready to step into grilling season! Grilled Cabbage Steaks with Jalapeño Chimichurri Lentils & Maple Mustard Tahini Grilled cabbage steaks with jalapeño chimichurri lentils and maple mustard tahini is an explosion of flavour. PREP TIME30 mins COOK TIME35 mins TOTAL TIME1 hr 5 mins Servings: 4 ¼ cup tahini1 tablespoon lemon juice1 tablespoon maple syrup1 tablespoon grainy mustardsea salt, to taste⅓ cup cold, filtered water
Recipes for Mobile Contributed by Jon Shook, Vinny Dotolo Serves: 10; Total Time: 1 Hour 15 Minutes; Active Time: 40 Minutes; Comfort food is rarely healthy, or vegetarian. INGREDIENTS 3/4 cup farro2 1/2 pounds large sunchokes, peeled and cut into 2-inch piecesSalt1 pound Tuscan kale, tough stems discarded3 tablespoons extra-virgin olive oil blended with 3 tablespoons of vegetable oil1 small red onion, sliced 1/4 inch thick1 tablespoon unsalted butter1/2 pound oyster mushrooms, halved if largeFreshly ground pepper DIRECTIONS 1.
Halloumi and Grapefruit Salad Recipe on Food52 Test Kitchen-Approved Author Notes: We've all seen halloumi as the vegetarian option at a burger stall, but I personally find it too salty to eat all by itself like that—it needs some friends to dissipate the salinity. That's why it works so well if you fry it to golden-brown, tear it into pieces, then pair it with a zingy dressing and crisp leaves. The bite-sized salty chunks effectively season the salad for you. When it's tossed with juicy chunks of grapefruit, tender herbs, and nubbly almonds, you'll get a salad worth your time. Serves: 4 Ingredients 1 grapefruit 1 teaspoon cumin seeds 3 tablespoons olive oil generous pinch of salt 1 teaspoon granulated sugar or honey Vegetable oil 3 ounces halloumi cheese, sliced into 1/4-inch thick pieces 1/4 cup chopped fresh mint 1/4 cup chopped fresh cilantro 3 cups mixed salad leaves 1/3 cup raw, unsalted almonds, chopped In This Recipe Directions Peel the grapefruit, as you would an orange.
Cucumber Asian Slaw Recipe | Pen & Fork Do you like knife work? Or do you want to get better at slicing and dicing? This is a great recipe to practice knife skills and end up with a delicious, refreshing salad as a reward. I came up with this Asian-flavored side dish to accompany a main dish recipe from Yotam Ottolenghi’s cookbook Plenty called Black Pepper Tofu. I’m not perfect and there are mistakes in my own cookbooks, so I’m not bashing Yotam, but I am here to tell you that his recipe for Black Pepper Tofu is way, way off on the ingredients. That’s insane because it serves four. But I digress… and in all fairness, I must admit the flavor of that Black Pepper Tofu (once I adjusted the out-of-whack ingredients and tamed the salt) was utterly fantastic. I think this is a great recipe and you don’t need to adjust the ingredient amounts, except to double if you want to serve more than four. It’s extremely simple to make and it gives you a shot at honing your knife skills. About the tahini. Cucumber Asian Slaw Serves: 4
One Year Ago | A Sweet Spoonful There are those Sundays when you get started slowly, and feel a little antsy actually sitting and reading the paper so you decide to go on a really long run. You come home to a Sam in the kitchen meticulously chopping cabbage and green onion, boiling eggs and catching up with his mom on the phone. Suddenly, you’re no longer antsy. The sun is out and it feels like the best, slowest kind of Sunday. That’s what happened this past weekend. We even had the back door open and the heat turned off. This coleslaw? Sure, coleslaw is no Salted Caramel Cupcake. As we sat in the nook on Sunday afternoon finessing this coleslaw, it was hard not to think about what we’d been up to one year ago–the weekend I picked Sam up from Point Reyes Station and it all began. Sam’s Coleslaw: A Rough Recipe Serves: 6 Directions: Chop the cabbage as fine as you have patience for. In a large bowl, combine the cabbage, green onion, parsley, celery and eggs. Store covered and refrigerated for up to 3 days.
Yotam Ottolenghi's vegetarian mezze recipes We all, at some point, want to do things differently – break the rules a little, throw off our parents' habits – so what better a target for the home cook than the dreary old three-course meal? Isn't it much more thrilling to eat like a Spaniard or a Lebanese? This sense of nonconformity is definitely part of the attraction of small plates right now, but it also has something to do with the way we eat out these days. I'm certainly not going to lament this state of affairs – I love trying just about everything on a menu, taking loads of pictures and sharing them via every possible medium, and many of my customers do the same. Pace yourself. And follow this mantra: something sharp, something salty, something hot – a citrussy dressing or intensely salty cheese will give you a big hit of flavour without filling you up. Finally, you're mixing foods, but don't mix alcohols, too. Fried cauliflower with pine nuts, capers and chilli Dry the saucepan and add enough oil to come 3-4cm up the sides.
CREAMY BROCCOLI CHOP before we get deep into winter squash and pumpkins, i have to share this autumn side/chop salad. the main star is broccoli. it’s one of my all-time favorite vegetables to eat , even since i was a kid. and right now, at the markets, it's at its peak! i think the best part about broccoli is its versatility. roasted, grilled, sautéed, or steamed. and whether it’s topped with sauce, a bit of lemon juice, or just some oil and salt & pepper, if it’s fresh, it has the possibility to be a great compliment to whatever main you’re serving. Detox Salad One of my favourite things to do after visiting Whole Foods is to re-create salad bar foods or specialty products at home for much less money. Or at least, that’s my good intention until I get home and I can’t remember the ingredient list! Not last night. :) Thanks Eric! After we dined – Eric on pizza and me on the hot & cold salad bar – I picked up the ingredients for the Detox Salad and vowed to make it when I got home that night. Whole Foods salads typically have short ingredient lists as well as vegan and wheat-free options. But why call it a detox salad? World’s Healthiest Foods reports that cruciferous vegetables (such as broccoli, kale, cauliflower, cabbage, watercress, and mustard greens) are said to be detoxifying because they provide support for the immune system, inflammatory system, hormonal system, detoxification system, and antioxidant system (source). I couldn’t remember the last time I had raw broccoli or cauliflower! Up next on the ingredient list: Carrots. Detox Salad 1.
Lemony Cabbage Shawarma With Garlic-Chile Oil & Pine Nuts Recipe on Food52 Test Kitchen-Approved Author Notes It’s no secret that cabbage has made its way to the top of the vegetable hierarchy of late, but I still love to ogle at the transition this frumpy piece of produce has made. It’s a hopeful reminder that everyone has their time to shine. Prep time 10 minutes Cook time 35 minutes Serves 4 Ingredients Directions Heat the oven to 350 degrees Fahrenheit.To make the shawarma spice, in a small bowl, combine the coriander, allspice, cinnamon, cumin, paprika, ginger, cloves, turmeric, and citrus salt and set aside. Ingredients Ingredients For the cabbage shawarma:For the tahini lemon sauce & garlic-chile oil:
Braised Fennel with Saffron & Tomato This last week has bean surreal. In a very good and absolutely mind-blowing way. We have been in London meeting lovely blog readers, signing books and doing more than a few magazine interviews. If you would like to cast your vote on us we would be MADLY grateful. And now on to the food. Vegetable Literacy, by Deborah Madison, is a wonderful and beautiful book. Braised Fennel Wedges with Saffron & Tomato Slightly adapted from ‘Vegetable Literacy‘ by Deborah Madison 1 cup uncooked brown rice 2 1/4 cups water 1 large fennel bulb a large knob of ghee or olive oil 1 zucchini 1 onion, thinly sliced 2 tsp fennel seeds 1/2 tsp (0,5 g) ground saffron 1/2 tsp dried thyme 1 clove garlic, crushed 3 tbsp tomato paste 1 cup water sea salt and freshly ground pepper, to taste 1 handful fennel greens or flat-leaf parsley Rinse the rice thoroughly, drain and place in a medium sauce-pan together with the water. Trim off the stalks and greens from the fennel bulb. Serve with brown rice and fennel greens. PS.
Shades of Green Chopped Salad Recipe on Food52 Author Notes I love combining sweet and savory in salads and that is where the idea for this dish came from. Dried fruits and nuts are a must in most of my salads, I love the texture and crunch they have and the wonderful contrast they give to the freshness of fruits and vegetables. - fortheloveofyum —fortheloveofyum Test Kitchen Notes Fast-forward to summer. Serves 2 to 3 Ingredients Chive dressing 1 small clove garlic 2 tablespoons Champagne vinegar 1 teaspoon crème fraîche 1 tablespoon honey 1 tablespoon chopped chives 2 tablespoons extra-virgin olive oil 1 pinch sea salt and black pepper, plus more to taste Salad 1 Granny Smith apple, chopped 1 Hass avocado, chopped 1 tablespoon freshly squeezed lemon juice 1/2 English cucumber, chopped 1/4 cup chopped pistachios 1/4 cup golden raisins 1/3 cup crumbled gorgonzola cheese, room temperature 1 pinch salt and black pepper, plus more to taste 2 tablespoons chopped chives, for garnish (optional) Directions Ingredients
Grilled Peaches and Haloumi Salad There is something about the combination of fruit and cheese that I just can't resist. Think of figs and goat cheese, quince paste on a cheese platter, pear and blue cheese, cherries and feta... they all seem to compliment each other so perfectly. This simple grilled peaches and haloumi salad is celebrating summer and of what is officially left of it here in Sydney. I go crazy for the stone fruit when they hit the markets, and love snacking on them as they are or occasionally making a salad like this one. Haloumi is a long time favourite of mine and I can't resist myself buying some every now and then. Grilled Peaches and Haloumi Salad (Serves 2) 2 peaches, cut in half and stones removed 1 tbsp olive oil 200g fat-reduced haloumi cheese, cut into slices handful of rocket few sprigs of lemon thyme 2 tbsp pomegranate balsamic 3 tbsp pine nuts, toasted Heat a grill pan on high. Enjoy the flavours of the season!
Cabbage e Pepe Recipe on Food52 Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♦ 80 Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: Shaved into long, thin strands and sweated in a covered pot, cabbage becomes as luxurious as a bowl of buttered noodles. Inspired by Jessica Koslow's Brussels Sprouts and Leeks Cacio e Pepe. Serves 4 to 6 6 tablespoons unsalted butter, divided 1 leek, tough outer leaves removed, sliced thinly into half-moons, and rinsed thoroughly 8 cups (packed) thinly shredded Savoy cabbage (620 grams) Salt, to taste 1/2 lemon 1 cup finely grated Parmesan, divided 1 1/2 teaspoons pepper, plus more to taste In a large, heavy-bottomed pot, melt 3 tablespoons of the butter over medium-high.