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Gluten Free

Seared scallops with roasted cauliflower and olive puree

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

Chile-roasted Delicata squash with queso fresco

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.

Roasted cauliflower with olives, currants and tahini dressing

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
3 tbsp extra-virgin olive oil
Fine sea salt
1/4 cup currants
1/4 cup coarsely chopped Kalamata olives
1/4 cup coarsely chopped fresh flat-leaf parsley
Tahini Dressing
1/4 cup tahini
2 tbsp freshly squeezed lemon juice
1 1/2 tsp extra-virgin olive oil
1 small clove garlic, minced
1/8 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 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 20 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 parsley (or add a little more) 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, olives, and parsley and toss to combine. Taste and add more dressing or salt, if desired.
Decorate with remaining olives currants and parsley

Serve warm or at room temperature.

Frittata muffins

These are super easy, and lovely to make ahead of time and reheat. You can change up the ingredients, just make sure they’re super tasty with lots of good quality strong cheddar cheese.

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6 large organic eggs
1/2 cup milk (or cream for a richer taste)
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup (6oz) shredded mature Cheddar cheese (not the pre-grated sort)
3/4 cup zucchini, chopped small
1/2 cup chopped bacon
1/4 cup red bell pepper, chopped small
2 tbsp chopped red onion

Makes: 6 servings/12 muffin frittatas

Heat the oven to 350°F.
In a little butter, saute the zucchini, bacon, red pepper and chopped onion until starting to soften and the bacon is starting to brown.
Beat the eggs, milk/cream, salt and pepper in medium bowl until well-blended. Add the grated cheese and the zucchini, bell pepper, bacon and onion mixture; mix well.
Spoon evenly into 12 greased muffin cups, about 1/4 cup each. Add a little extra grated cheese on top of each muffin if you like.

Bake in the oven until just set, 20 to 22 minutes. COOL on wire rack 5 minutes. REMOVE from cups; serve warm.

Spinach, mushroom and lemon pilaf

We love this, it’s easy, tasty, interesting and light and complements any meal

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Serves 4 to 6

8 oz fresh spinach, washed and roughly chopped
1 lemon,zested and juiced. (You may not need to use all the lemon juice, so try a little less)
2 garlic cloves, crushed
3 oz butter
8 oz Basmati rice
6 oz chestnut mushrooms, sliced I have made this recipe without the mushrooms, and it’s just as good.)
2 onions, finely sliced
2 cups vegetable or chicken broth
1 cinnamon stick
4 whole cloves
4 bruised green cardamon pods

Cook the mushrooms in 2oz of the butter until they soften start to brown. Remove them from the pan and set aside, add a little more butter to the pan and add the onion and garlic and saute until soft and golden. Add back the mushrooms in the last 2 minutes and stir well.
Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and broth.
Cover and cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
Stir through the spinach and about 3/4 of the lemon juice, cover for 2 minutes until the spinach is wilted. Taste for seasoning and if you think it can take more lemon juice, add the rest.

Broccoli-Quinoa salad with buttermilk dressing

This is a lovely recipe from Bon Appetite magazine with a clean, refreshing buttermilk dressing poured over the broccoli, herbs and quinoa.

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Serves 4

Buttermilk Dressing
¾ cup buttermilk
2 tbsp olive oil
2 tbsp vegetable oil
1 tbsp finely grated lemon zest
1 tbsp fresh lemon juice
1 tsp unseasoned rice vinegar
Pinch of freshly ground black pepper
1 tsp (or more) fine sea salt

Salad
1 shallot, finely chopped
2 small heads of broccoli, cut into bite-size florets
Kosher salt
1 cup white, red, or black quinoa
½ cup coarsely chopped parsley
¼ cup coarsely chopped tarragon
¼ cup coarsely chopped pistachios

Whisk the buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, pepper, and 1 tsp. sea salt in a medium bowl. Taste and season with more salt if needed.
Do Ahead: The dressing can be made 5 days ahead. Cover and chill.

The final salad

Stir together the shallot and 2 Tbsp of the buttermilk dressing in a small bowl and set aside.
Cook the broccoli in a large pot of boiling salted water until crisp-tender, or about 1 minute. Using a slotted spoon, transfer the broccoli to a bowl of ice water; let cool. Drain and place on a kitchen towel–lined baking sheet.
Meanwhile, return the water in the pot to a boil and cook the quinoa until slightly al dente, about 12 minutes, and drain. Toss the quinoa and 2 Tbsp the buttermilk dressing in a large bowl to coat; season with salt. Let cool.
Add the dressed shallot, broccoli, parsley, tarragon, pistachios, and 2 Tbsp. buttermilk dressing to the quinoa and toss to combine. Season with more salt if needed.

Crispy potato, olive and caper bake

This is such a lovely mixture of flavors and again, really not difficult to make.
Paired with some grilled meat or poultry, you have a pretty gorgeous meal

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2lbs Jersey Royal or Baby Yukon potatoes
A handful small capers
2 x handfuls pitted black olives (Please, not those awful canned ones!)
1 tbsp thyme leaves
A medium bunch rosemary, broken into sprigs
6 tbsp extra virgin olive oil
1 tbsp white wine vinegar

Heat oven to 450 F
Boil the potatoes until the softer side of cooked, about 12 mins.
Drain, slice in half, then tip into a bowl. Tip the capers, olives and herbs on top of the potatoes then add most of the oil and a some seasoning.
Stir together, lightly crushing the potatoes.
Line a medium Swiss roll-type tin with baking parchment, leaving some hanging over the sides.
Tip the potatoes into the tin and flatten down. Mix the vinegar and remaining oil, drizzle over the potatoes, then bake for 40 mins until golden.

Enjoy!

Onion and parmesan gratin

This is a very economical dish high in flavor, which is a great accompaniment to strong flavored dishes. It goes really well with red or white wine and the cloves bring an unexpected wonderful flavor to the dish

 

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Serves 4 to 6

2 pounds yellow onions, peeled
4 tablespoons unsalted butter
¾ teaspoon freshly ground whole cloves
½ teaspoon fresh thyme leaves
Fine sea salt, to taste
2 large egg yolks
¼ cup heavy cream
½ cup freshly grated Parmesan cheese

Slice the onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices, and set aside.
In a large, nonstick skillet, combine the butter, cloves, onions, thyme and salt. Cover and cook over very low heat until the onions are very soft, about 10 minutes. Taste and adjust the seasoning.

Transfer the onion mixture to a gratin dish and smooth it with the back of a spoon. The recipe can be prepared several hours in advance up to this point. Cover and store at room temperature.

Preheat the broiler. In a small bowl, combine the egg yolks and cream and whisk together well. Stir in the cheese. Pour the mixture over the onions in the baking dish. Place the baking dish under the broiler about 2 inches from the heat. Broil until the top is sizzling and golden, about 1 to 2 minutes. Serve immediately as a vegetable course or as an accompaniment to meat dishes.

Roast salmon with spiced coconut crumbs

As you probably know by now, anything with coconut makes me stop in my tracks, so when I saw this on the BBC GoodFood website, I had to try it. It’s easy and very tasty, what more do I need to say!

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Serves 8
Made in 30 mins or less

2 oz butter, ghee or clarified butter
8 green cardamom pods, seeds removed and finely crushed
3 tbsp desiccated coconut
1 plump fresh red chili pepper, seeded and finely chopped
1 tbsp grated fresh ginger
2 garlic cloves, finely chopped
1 tsp ground coriander
1 pinch ground turmeric
8 slim boneless skinless salmon fillets
2 tbsp finely chopped fresh cilantro

UP TO A DAY AHEAD:.
Melt the butter in a medium pan, add the cardamon and coconut and stir non-stop for 2-3 minutes until the coconut starts to toast. Stir in the chili, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.

Arrange the salmon in a single layer, spaced slightly apart, in 1 large or two smaller buttered ovenproof dishes. Season the salmon, scatter on the cilantro and spread the coconut mixture on top. Cover in cling film and chill (for up to one day) UNTIL ONE HOUR BEFORE COOKING.

TO SERVE:
Turn the oven to conventional 400F/200°C .
Roast the salmon for 13-15 minutes until cooked, but still moist. If this is for a buffet, bring to the table in the dish(es).

Bacon, avocado and corn salad

This has got to be the headiest combination of ingredients and although simple to make, your guests will adore this and there will never ever be any leftovers! The recipe uses a Mexican cheese called “cotija” but you can easily substitute feta cheese.

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Serve 4 to 6

5 strips of thick-cut bacon
4 ears corn, husks and silks removed
3 oz cotija or feta cheese
2 tbsp chopped fresh cilantro
Juice of 1 lime
1 good sized Hass avocado
salt and pepper to taste

Fry the bacon strips on both sides until crisp. Transfer to a paper towel-lined plate to dry and remove all but 1 tbsp of the bacon fat from the frying pan.
Cut the kernels from the corn cobs and put into the frying pan with the 1 tbsp bacon fat.
Cook over medium-high heat for about 5 mins or until slightly golden-brown. Turn off the heat and tip the corn into a nice serving bowl, leaving behind as much of the bacon fat as possible. Let the mixture cool to room temperature.
Crumble in the cotija or feta cheese and add the cilantro and lime juice.
Roughly crumble the bacon into the corn mixture and toss to combine.
Cut the avocado flesh into 1/2 inch cubes. Put the avocado cubes into the frying pan and gently toss.
Taste and season with salt and pepper. Serve immediately at room temperature or refrigerate for later.
Bring to room temp before serving