Month: January 2017

Appetizers · Dairy-free · Fish · Gluten Free · Whole30 compliant

Seared scallops with roasted cauliflower and olive puree

Belinda

This is a dish from the “Brooklyn Rustic” recipe book and is the perfect combination with scallops without overpowering them.

Serves 4

2 head cauliflower,cut into 1 inch florets
2 tbsp extra virgin olive oil, plus more for serving
Fine sea salt
1/2 cup pitted Kalamata olives
1/2 cup vegetable stock or water
Finely grated zest and juice of 1 lemon
1/4 cup fresh basil leaves, sliced
2 tbsp avocado or coconut oil
1 1/2 lbs jumbo scallops (about 12 to 16)
freshly ground black pepper
4 oz young pea shoots

Preheat the oven to 375 degrees

Toss the cauliflower with the olive oil and 1/4 tsp salt in a bowl.
Pour the cauliflower into a preheated pan inn an even layer and roast until golden, about 15 to 20 minutes, stirring once halfway through roasting.

In a blender, puree the olives, vegetable stock, lemon juice, and half the basil until smooth, about 2 minutes

Heat the cooking oil in a large skillet over medium-high heat. Pat the scallops dry and season with salt and pepper on both sides. Cooking in batches, if necessary, add the scallops to the skillet, leaving at least 1 1/2 inches between each scallop. Sear until golden brown, 3 to 4 minutes per side.

Scatter the pea shoots on a serving platter. Sprinkle the roasted cauliflower over the pea shoots, then lay the scallops on top.
Drizzle the olive puree over everything and finish with a sprinkle of lemon zest, the remaining basil and a drizzle of olive oil

Appetizer Vegetarian · Gluten Free · Vegetable sides

Chile-roasted Delicata squash with queso fresco

Belinda

Here’s another interesting vegetable dish.
I happen to love Delicata squash as it’s the sweetest of the squashes and you don’t need to peel it. It’s perfect paired with these flavors and well worth trying

Serves 4

2 delicata squash (about 1½ pounds)
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 tablespoon maple syrup
½ teaspoon ground cumin
¼ to ½ teaspoon chipotle chile powder
¼ teaspoon sweet paprika
¼ teaspoon fine sea salt, plus more to taste
¼ cup crumbled queso fresco (you can use French feta cheese)
2 tablespoons coarsely chopped fresh cilantro

Preheat the oven to 400°F.

Slice the squash in half crosswise. Scoop out the seeds and pulp, discarding the pulp. Rinse the seeds and set aside to drain. Slice each squash half into ¼-inch to ½-inch rounds.

In a large mixing bowl, combine the 3 tablespoons olive oil, maple syrup, cumin, chipotle powder, paprika, and salt. Add the squash and toss to thoroughly coat. Arrange the squash in a single layer on a large baking sheet, overlapping the slices slightly if necessary.

On a separate baking sheet, toss the squash seeds with the remaining 1 teaspoon of olive oil and a light sprinkle of salt.

Place the squash and seeds in the oven. Roast the squash for 20 to 25 minutes, turning the slices halfway. Check on the seeds after 10 minutes and remove from the oven when golden brown. The squash will be ready when fork-tender, golden brown, and caramelized.

Place the squash on a large serving dish. Sprinkle the toasted seeds, queso fresco, and cilantro leaves over the squash.

This dish is best served warm.

Dairy-free · Gluten Free · Salad · Vegan · Whole30 compliant

Roasted cauliflower with olives, currants and tahini dressing

Belinda

This is a really tasty and well balanced recipe with a lot of interesting flavors going on. It’s terrific for those on the Whole 30 program, as my husband and I are and is fairly simple to put together.

Serves 4

1 large cauliflower (about 3lbs), trimmed and cut into florets
6 tbsp extra-virgin olive oil or more if you feel it needs it.
1 tbsp roasted ground cumin seed
Fine sea salt
1/3 cup currants
1/3 cup coarsely chopped Kalamata olives
1/3 cup coarsely chopped fresh mint
1/3 cup toasted slivered almonds

Tahini Dressing
1/3 cup tahini
3 tbsp freshly squeezed lemon juice
1 tbsp extra-virgin olive oil
2 cloves garlic, minced
1/4 tsp fine sea salt
2 tbsp water, plus more as needed

Preheat the oven to 400°F.

Toss the cauliflower florets with the olive oil, cumin seed and a sprinkle of sea salt to taste. Arrange the cauliflower florets in a single layer on a large rimmed baking sheet. Roast for about 25-30 minutes, turning once, until the edges are brown and caramelized.

While the cauliflower roasts, make the dressing. Whisk together the tahini, lemon juice, olive oil, garlic, and salt until smooth and creamy. Add the water and whisk until combined. The sauce will be thick. Add more water to thin it slightly if you like. It will continue to thicken as it sits.

Keep aside some of the olives, currants and mint so you can decorate the top of the salad after tossing it in the dressing.
Toss the warm cauliflower with most of the dressing. Add most of the currants, almonds, olives and mint and toss to combine. Taste and add more dressing or salt, if desired.
Decorate with remaining olives, almonds, currants and mint

Serve warm or at room temperature.