Category: Vegetable-related

Appetizer Vegetarian · Do-ahead · Vegetable-related

Cauliflower-and-Cumin Fritters

Belinda

recipe c/o Yotam Ottolenghi

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Yields: Serves : 4 to 6

“These are not your usual fritters,” says cookbook author Yotam Ottolenghi. His are pancake-like, packed with cauliflower and spiced with cinnamon, cumin and turmeric. As a dipping sauce, he serves lime-spiked Greek yogurt.

Lime Sauce
1 1/3 cups plain full-fat Greek yogurt
2 tbsp finely chopped cilantro
1 tsp finely grated lime zest
2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil
Kosher salt
Freshly ground pepper

Put all of the ingredients in a bowl and whisk well. Taste—the flavor should be vibrant, tart and citrusy—and adjust the seasoning as necessary. Chill or leave at room temperature for up to 1 hour.

Fritters
1 small cauliflower, about 3/4 pound, cut into little florets
Scant 1 cup all-purpose flour
3 tbsp finely chopped parsley, plus whole leaves for garnish
2 shallots, finely chopped (1/4 cup)
1 garlic clove, minced
4 large eggs, preferably organic
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp turmeric
1 1/2 tsp salt
1 tsp freshly ground pepper
About 2 cups sunflower oil, for frying

Add the florets to a saucepan of salted boiling water. Simmer until very soft, 15 minutes; drain.
Meanwhile, put the flour, chopped parsley, shallots, garlic, eggs, cumin, cinnamon, turmeric, salt and pepper in a bowl and whisk to make a smooth batter. Add the warm cauliflower. Mix, smashing the cauliflower into the batter with the back of a wooden spoon.

In a wide skillet, heat 2/3 inch of oil over high heat until very hot. Working in batches, spoon in the cauliflower mixture, allowing 3 tablespoons per fritter.
Separate the fritters with a fish spatula. Fry in small batches, adjusting the heat so the fritters cook but don’t burn. They should take 3 to 4 minutes on each side.

Drain the fritters well on paper towels.
Garnish with the parsley leaves and serve hot or warm with the lime sauce.

Do-ahead · Egg based · Gluten Free · Vegetable-related

Greek zucchini and feta frittata

Belinda

Recipe from Delicious magazine
In this recipe, quintessential Greek ingredients – olive oil, zucchini, tomatoes and feta – make this frittata sing with delicious light, summer flavors. Enjoy warm, cold for a picnic or in a packed lunch.

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Serves 4
3 tbsp olive oil
3 medium zucchini, thinly sliced into rounds
2 garlic cloves, crushed
4 ripe tomatoes (about 14oz/400g), chopped
8 medium free-range eggs
Handful fresh dill, finely chopped
4oz feta, crumbled

Heat the grill to medium.
Heat 2 tbsp olive oil in the frying pan over a medium heat. Add the zucchini to the hot pan and cook, turning occasionally, for 4-5 minutes until tender and lightly golden. Stir in the garlic and chopped tomatoes and cook for 2-3 minutes.
In a large bowl, beat the eggs and season with salt and pepper. Add the dill, zucchini and tomato mixture and stir well.
Add the remaining olive oil to the frying pan and, when hot, pour in the zucchini and egg mixture, then crumble the feta over the top.
Reduce the heat to low and cook gently for 8-10 minutes or until the frittata is set and golden underneath and only the top is still runny.
Put the pan under the grill for about 2 minutes or until the top is puffy, golden brown and set.
Slide the frittata out of the pan onto a board and cut into wedges. Serve warm or cold.
Tips
Next time, use soft goat’s cheese instead of feta. Swap the dill with parsley, oregano or Greek basil. Add some chopped scallions in step 2.

Wrap leftover slices of frittata in baking paper, then keep in an airtight container in the fridge for up to 2 days.

Do-ahead · Grains · Salad · Vegetable sides · Vegetable-related

Mediterranean roasted vegetables & barley with feta & pine nuts

Belinda

Recipe from “The Mediterranean Dish”

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Serves up to 6 people

1 cup dry pearl barley, washed
water
2 whole zucchini, diced
1 red bell pepper, cored, diced
1 yellow bell pepper, cored, diced
1 medium red onion, diced
salt and pepper
2 tsp harissa spice, divided
3/4 tsp smoked paprika, divided
A good Greek extra virgin olive oil
2 scallions (green onions), trimmed and chopped (both whites and greens)
1 garlic clove, minced
2 oz chopped fresh parsley
2 tbsp fresh squeezed lemon juice
Greek feta cheese, to taste
Toasted pine nuts, to taste

Preheat the oven to 425F.
Place the pearl barley and 2 1/2 cups of water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook for 40 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)

While the barley is cooking, place the diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.

When the barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.

Transfer the cooked barley to a large mixing bowl.
Add the roasted veggies.
Add the chopped scallions, garlic, and fresh parsley.
Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss.
Top with crumbled feta and toasted pine nuts.
Serve warm, at room temperature, or cold!
Enjoy.

Appetizer Vegetarian · Vegetable sides · Vegetable-related

Sautéed zucchini with mint, basil, caper and walnuts

Belinda

Such a lovely flavor combination with the added crunch of the walnuts.

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SERVES 4 as a small side or 2 as a meal

1lb zucchini (or any summer squash), sliced into 1/2-inch rounds
3 tbsp olive oil, divided
3 small cloves garlic
10 mint leaves
5 basil leaves
1 heaping tbsp capers, rinsed
2 tbsp walnuts or pine nuts, lightly toasted
1 tsp red wine vinegar, more to taste
1 pinch Sea salt and freshly ground pepper, to taste

1 handful additional mint and basil, torn, to garnish
Ricotta cheese and your favorite bread (optional, for serving)

Heat half of your olive oil in a 10-inch skillet over medium-high heat.
When the oil is hot, add half the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes. Don’t salt them yet!

While your zucchini cooks, chop together the garlic, mint, basil, and capers so that they intermingle and turn into a sort of knife pesto.

When the zucchini is golden, remove it from the pan and cook the remaining zucchini in the remaining oil, just as you did the first batch. Then add the first batch back into the pan, along with the herb-garlic mixture and the vinegar, to taste.
Taste for salt; add a good pinch, plus a few cracks of pepper. Toss well.

Scoop everything out onto a serving plate. Right before serving, sprinkle on the nuts and extra herbs as a garnish.
I like to carve out a corner of my serving dish, dollop on a big pile of ricotta, and serve everything together with thick slices of crusty bread. It also makes for some mean crostini.

Appetizer Vegetarian · Gluten Free · Salad · Vegetable sides · Vegetable-related

Bibb lettuce salad with black truffle vinaigrette and Mimolette cheese

Belinda

Recipe from Food Blog, “The Defined Dish”
There is just something about the tender, silky bibb lettuce leaves tossed in the tangy black-truffle vinaigrette. The black truffle oil does cost around $13 for a small bottle, but you only use 2 teaspoons of it for each salad, leaving you with the ability to make this salad over and over again.
I also love the Mimolette cheese, a hard French cheese but when grated its got a fudgy texture with a nutty, salty, and buttery flavor. It’s the perfect finish on this delightful salad and is pretty easy to find.I
If you cannot find it, substitute bright orange gouda cheese.

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Serves 2 people

FOR THE BLACK TRUFFLE VINAIGRETTE:
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tsp black truffle oil
1/2 tsp dijon mustard
1 small shallot, loosely chopped
1 clove garlic, minced
1/2 tsp kosher salt
1/2 tsp cracked black pepper

FOR THE SALAD:
1 head bibb lettuce also known as: Boston or butter lettuce
1/4 cup grated Mimolette cheese

In a small bowl, combine all of the vinaigrette ingredients. Whisk until well combined.
Place the bibb lettuce in a large bowl.
Right when ready to serve, toss with the vinaigrette until evenly coated.
Top with Mimolette cheese and a few extra cracks of black pepper.
Serve immediately! Enjoy!

Do-ahead · Vegetable sides · Vegetable-related

Cheesy Cabbage Gratin

Belinda

Cabbage is the new hot vegetable for 2020!
Everyone who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. I think you’ll do the same.

Recipe c/o Bon Appetite magazine

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1 medium head of green or savoy cabbage (about 3½ lb. total), cut through core into 8 wedges
2 Tbsp. extra-virgin olive oil
1½ tsp. kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
2 medium shallots, quartered through root end
4 garlic cloves
2 cups heavy cream
1 Tbsp. thyme leaves, plus more for serving
1 Tbsp. unsalted butter
3 oz. Gruyère, grated (about 1½ cups)
½ oz. Parmesan, finely grated (about ½ cup

Place oven racks in upper third and middle of oven; preheat to 350°. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes. (This is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.)

Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.

Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30–40 minutes. Let cool 30 minutes.

Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.

Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.

Do-ahead · Holiday Food · Vegetable sides · Vegetable-related

Butternut squash, mustard and Gruyere gratin

Belinda

I love anything that has cream, cheese and vegetables in it and you might want to think about changing up your Christmas/Thanksgiving meal by adding this to the repertoire.I highly recommend it.

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A small knob of butter (1 tbsp)
1 tbsp olive oil
2 onions, halved and thinly sliced
2 or 3 garlic cloves, peeled and squashed
10 decent sized-sage leaves
10 fl oz pot double cream
6 fl oz whole milk (or use cream instead for an extra luxurious dish)
2 tbsp wholegrain mustard
1 butternut squash, peeled, seeds removed, quartered and thinly sliced (about 2lb 2oz prepared weight)
1/4 tsp hand grated nutmeg
8 oz Gruyère, grated

Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10-15 mins until golden and soft.

Meanwhile, put the garlic and half the sage in a saucepan, add the cream and milk, and heat gently, not allowing the mixture to boil, for 5 mins. Remove from the heat and set aside to cool for 10 mins, then fish out the sage and garlic. Stir in the mustard and season well.

If cooking straight away, heat oven to 350 F.
Layer the squash slices, (sprinkling a little grated nutmeg on each layer)the onions, most of the cheese and the infused cream into a large baking dish, finishing with a layer of cream. Once you’ve used the ingredients up, scatter with the remaining cheese and put the remaining sage leaves on top. Cover the dish with foil and bake for 45 mins.

Uncover the dish and increase the heat to 400 F. Cook for a further 20-30 mins until golden brown and tender all the way through. Leave to cool for 10 mins before serving.

Appetizer Vegetarian · Appetizers · Vegetable-related

Roast pumpkin with cream, thyme and parmesan

Belinda

It doesn’t come much better than this! Make sure you serve this as an appetizer with lots of fresh crusty bread for dipping into that incredible sauce .

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3 1/2 lb pumpkin,like a Hubbard
11 fl oz heavy double cream
5 fl oz whole milk
3 garlic cloves, crushed
2 tsp thyme leaves
2/3 cup grated parmesan

Heat the oven to 300F.

Cut the lid off the pumpkin and scoop out the seeds and strands. Put the pumpkin on a baking tray.
Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty of seasoning. When hot, pour into the pumpkin and stir in 2oz of the Parmesan. Put on the lid.

Bake for 1½ hrs, take from the oven, then turn up the heat to 400F.
Remove the lid, sprinkle with pepper and the rest of the cheese, then bake for 15 mins more until golden.

Scatter over the remaining thyme leaves. Scoop the tender pumpkin flesh into bowls with the cheesy cream and serve with crusty bread as a starter.

Gluten Free · Holiday Food · Vegetable-related

Leftover Christmas veggie tray-bake with brie, cranberry and pine nuts

Belinda

Use up your leftover Christmas veg in the best way. Such a simple idea, but stunning and easy for the day after Christmas Day.
Mix up some festive veggies, brie and cranberry sauce then bake in the oven for the ultimate Christmas veggie tray-bake.
Recipe from Delicious Magazine

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Ingredients
21 oz (600g (roughly) leftover roast veg, such as potatoes, carrots and parsnips
1 tbsp olive oil to drizzle
A few leftover woody herbs such as rosemary, thyme and sage, leaves removed
7oz (200g) brie, sliced
3 tbsp leftover cranberry sauce
2 tbsp pine nuts
Pesto to serve (optional)

Heat the oven to 400F/200°C/180°C fan/gas 6.

Put the roast veggies on a roasting tray, drizzle with olive oil, add black pepper and scatter the herbs over (reserve some to garnish), then roast for 15 minutes to heat through and crisp up.

Dot the brie over the roasted vegetables, then return to the oven for 8-10 minutes until melted.

Drizzle with the cranberry sauce, scatter with the pine nuts and the remaining herbs, then serve with pesto, if you like.

Do-ahead · Holiday Food · Vegetable sides · Vegetable-related

Potato, leek and sauerkraut gratin

Belinda

Recipe c/o Yotam Ottolenghi

“Sauerkraut brings a welcome acidity to a rich potato gratin. This is a relatively easy side dish, and it reheats well, too.”

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Prep 20 min
Cook 1 hr 50 min
Serves 6

1/2 oz (15g) unsalted butter
1 tbsp olive oil
22oz (600g) leeks (ie, about 3 large ones), trimmed, cut in half lengthways, then cut into 4cm lengths
Salt and black pepper
1 tbsp thyme leaves, roughly chopped, plus 4 extra sprigs
4 garlic cloves, peeled and crushed
7fl oz (200ml) double cream
7fl oz (200ml) whole milk
10.5oz (300g) sauerkraut, store-bought or homemade
1oz (20g) chives, cut into 1½cm lengths
2.2lbs (1kg) floury potatoes like Maris piper or Yukon Gold potatoes, peeled and cut into 1/4 inch (1cm)-thick rounds
6oz (150g) Gruyère, roughly grated

Heat the oven to 400F/ 200C (180C fan)/gas 6.
Put a large, ovenproof saute pan for which you have a lid on a medium-high heat, and add the butter and oil. Once hot, add the leeks, a quarter-teaspoon of salt and plenty of pepper, and cook, stirring occasionally, until the leeks have softened and are just beginning to color – about eight minutes.
Add the chopped thyme and garlic, cook for two minutes more, until fragrant, then turn off the heat and leave to cool slightly, for 10-15 minutes.
When the leeks have sat for 10 minutes, put the cream, milk and 7fl oz(200ml) water in a small saucepan on a medium heat, bring to a gentle simmer, and keep warm on a low heat.

Stir the sauerkraut, chives, potatoes, half the cheese, three-quarters of a teaspoon of salt and a generous grind of pepper into the cooled leeks, and smooth out the top so the potatoes are lying flat.
Pour over the warm cream mixture, then sprinkle on the rest of the cheese and top with the thyme sprigs. Cover the pan, bake for 50 minutes, then remove the lid and bake for 30 minutes more, or until golden and bubbling.
Leave to rest for about 15 minutes before serving directly from the pan.