Category: Vegetable-related

Appetizer Vegetarian · Appetizers · Gluten Free · Vegetable-related

Asparagus spears with Cambozola sauce

Belinda

This is simple and really tasty. Thanks to Michael Chiarello

1 1/2 lbs asparagus, ends trimmed and peeled
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
2 cloves minced garlic
1/2 cup heavy cream
salt and freshly ground black pepper
1/4 lb Cambozola cheese, broken into pieces
1 tsp finely chopped thyme leaves

Fill a deep frying pan halfway full with water and bring to the boil. Add asparagus to the boiling water and add salt and olive oil. Boil for 6 mins. Shock the asparagus in iced water to stop the cooking process then lay on a sheet pan or plate to cool and place in the refrigerator for 5 to 10 minutes. Chop into 2 – 3″ pieces ready for dipping.
Melt the butter in a skillet over medium heat. Add the garlic and saute for about 1 minute. Add the cream and simmer until it’s reduced by half. Season with salt and pepper.
Add the cheese bit by bit, whisking as you go.
As one piece melts add another until no cheese remains. Now add the thyme and stir to combine.
Serve with the asparagus pieces.
It’s wonderful! I serve it in a dish that keeps warm so it doesn’t solidify, so I use ramekin dishes that sit over a tea light flame.

Gluten Free · Nuts · Salad · Vegetable-related

Watermelon Salad with Feta, Pine Nuts and Basil

Belinda

Watermelon and feta may sound like a strange combination to you, but it’s eaten this way all over the Eastern Mediterranean – the salty-sweet combination works really well. It’s a very pretty salad too.
Combined with the crunchy pine nuts and fragrant basil, this has become one of my favorite ways to enjoy this beautiful melon, and it’s reliably delicious whether I’ve managed to pick a perfect one or not.


Serves: 4 

about 1/2 medium-sized watermelon, flesh cubed or cut into slices and seeds removed
8oz/200g good-quality feta, crumbled

1/3 cup pine nuts, toasted 

handful fresh basil leaves, torn into pieces
 (I have also used fresh mint which also works well)
a few spoonfuls of extra-virgin olive oil

freshly-ground black pepper 
Combine the watermelon, feta, pine nuts and basil leaves in a large bowl or platter. Drizzle with some extra-virgin olive oil and sprinkle with pepper. Eat immediately!!

Asian flavors · Do-ahead · Gluten Free · Nuts · Salad · Vegan · Vegetable-related

Curried cauliflower with currants and pinenuts (CleanCuisine)

Belinda

This recipe is really unusual and full of flavor.
Serves 6-8


Dressing
1/4 cup plus 2 tbsp rice wine vinegar 
1 1/2 tbsp granulated sugar
2 tsp Madras curry powder
1/4 tsp sea salt
freshly ground black pepper to taste
1/2 cup olive oil

Cauliflower
2lbs cauliflower florets
2 tbsp kosher salt
3/4 cup pine nuts, toasted (I used about 1/2 cup at most)
3/4 cup dried currants
1/3 cup raw sunflower seeds
1 small red onion, finely chopped

Method for the dressing

 In a large bowl, mix the rice vinegar and sugar until the sugar is dissolved.
Whisk in the curry powder, salt and pepper.
Very slowly, drizzle the oilve oil and whisk into the vinegar mixture until incorporated. Taste and add more salt and pepper if desired. Set the dressing aside.

Method for the cauliflower

Blanch the cauliflower in salted boiling water. Drain and add pine nuts, currants, sunflower seeds and onions. Pour the dressing over the salad, tossing lightly to mix thoroughly. Chill for 1 -2 hours before serving. (I didn’t have time to chill it for that long when I made it and it was still great warm)

Plating
Mound the salad onto a plate in a compact pile and decorate with a few cilantro leaves