Roasted red onions with walnut salsa

January 12, 2019 Belinda

Another beauty from Yotam Ottolenghi’s “Plenty More” Such a terrific combination of flavors

Screen Shot 2019-01-12 at 3.48.54 PM

Serves 4
4 medium red onions (1-1/3 lb.)
1-1/2 tbsp olive oil
1 cup arugula
1/2 cup small flat-leaf parsley leaves
2 oz. soft goat cheese, broken into 3/4″ chunks
Salt and black pepper

Salsa
2/3 cup walnuts, coarsely chopped
1 red chili, seeded and finely chopped
1 clove garlic, crushed
3 tbsp red wine vinegar
1 tbsp olive oil
salt

Preheat the oven to 425ºF.
Peel the onions and remove the tops and tails. Cut each crosswise into 3 slices, about 3/4″ thick, and place on a baking sheet.
Brush the slices with the olive oil, sprinkle with 1/4 tsp salt and some black pepper, and roast in the oven for about 40 minutes, until the onions are cooked and golden brown on top. If they haven’t taken on much color, place under a hot broiler for a few minutes. Set aside to cool slightly.

While the onions are cooking, put all of the salsa ingredients in a small bowl, add 1/4 tsp salt, stir and set aside.

To serve, put the arugula and parsley in a large bowl. Add the warm onions, the cheese, and half the salsa and toss carefully so the onions don’t fall apart. Divide among shallow plates, spoon the remaining salsa over the top, and serve.

Dairy-free · Gluten Free · Vegetable sides · Vegetable-related · Whole30 compliant

Charred Cauliflower With Anchovies, Capers and Olives

November 1, 2018January 5, 2019 Belinda

This deeply versatile recipe from the New York Times is essentially a baked cauliflower salad. You can serve it room temperature as an antipasto, as part of a buffet or warm as a nearly vegetarian main course with rice pilaf, roasted sweet potatoes or pasta. It is also a perfect make-ahead side dish to accompany nearly everything from roasted chicken or fish fillets to steaks and chops.

Screen Shot 2018-10-31 at 8.05.10 AM

1 medium cauliflower (about 1 1/2 lbs)
Salt and pepper
2 garlic cloves, minced
4 to 6 anchovy fillets, rinsed, patted dry and finely chopped
½ cup roughly chopped good-quality green or black olives
1 tbsp capers, rinsed, patted dry and roughly chopped
¼ cup extra-virgin olive oil, plus more for drizzling
2 tbsp lemon juice
1 tsp grated lemon zest
½ tsp red-pepper flakes, or to taste
½ cup roughly chopped parsley
3 tbsp chopped scallions

Put a large pot of water on the stove and bring to a boil. Meanwhile, with a large knife, cut the cauliflower into quarters. Cut off the tough core at the stem end of each piece. Cut cauliflower quarters into rough 1/2-inch slices. Cut larger slices into several pieces, so all the chopped cauliflower is about the same size.

Salt the boiling water generously and add the chopped cauliflower. Cook for 2 minutes, then drain and spread out on a baking sheet to cool.

In a large bowl, put garlic, anchovy, olives, capers, olive oil, lemon juice and lemon zest. Whisk ingredients together and taste. Adjust salt or lemon juice as necessary.

Add blanched cauliflower to the bowl. Season lightly with salt and pepper. Add a generous pinch of red-pepper flakes, or add to taste, and toss cauliflower with your hands to coat evenly with dressing.

Transfer mixture to a shallow baking dish, small roasting pan or sheet pan. (Recipe may be prepared up to this point several hours ahead of baking.)

To finish, heat the oven to 450 F.
Bake the cauliflower, uncovered, for about 20 minutes, until the top is browned and beginning to char in some places.
(For extra char, place dish under broiler for 1 to 2 minutes.)
Remove from the oven and let cool for 5 to 10 minutes.
Serve at room temperature with a sprinkling of parsley and scallions. Drizzle with a little more olive oil, if desired.

Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Roasted carrots with cilantro yogurt and peanuts

October 26, 2018October 26, 2018 Belinda

A new and interesting recipe from Con Poulos for The New York Times.

Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.

Screen Shot 2018-10-26 at 8.11.15 AM

Serves 4 to 6

FOR THE CARROTS:
1 ½ lbs medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
2 tbsp olive oil
Kosher salt and black pepper
1 tsp ground coriander

FOR THE YOGURT:
1 cup full-fat Greek yogurt
½ cup finely chopped cilantro
¼ tsp ground coriander
1 tbsp lime juice, (about 1/2 lime), plus more for serving (optional)
Pinch of Aleppo pepper or red-pepper flakes (optional)
Kosher salt
¼ cup roughly chopped roasted, salted peanuts
3 tbsp scallions, thinly sliced, green parts only
Flaky salt, for serving

Heat oven to 400 F.
Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.

While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.

Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.

Appetizer Vegetarian · Gluten Free · Vegetable sides

Parmesan roasted zucchini spears

October 25, 2018October 25, 2018 Belinda

This is a lovely and easy way to use zucchini as a snack or side.

Screen Shot 2018-10-25 at 7.09.33 AM

Serves: 4-6

3 medium sized zucchini (about 1½ pounds)
1 tbsp olive oil
1 tbsp lemon juice
2 tsp grated lemon peel
1 garlic clove, minced
½ tsp oregano
2 tbsp grated parmesan cheese
1 tbsp shredded parmesan cheese
salt and pepper

Preheat the oven to 350 F.
Cut the zucchini lengthwise into quarters, then cut in half widthwise.
Line a baking sheet with aluminum foil and spray with cooking spray.
Lay the zucchini on the cookie sheet and sprinkle with salt and pepper.
In a small bowl whisk together the olive oil, lemon juice, lemon peel, garlic, and oregano.
Drizzle over the zucchini spears. Sprinkle with parmesan cheese.
Bake for 15 minutes or until lightly golden brown.
To give more of a crisp edge, broil for the last 3 minutes.

Appetizer Vegetarian · Appetizers · Vegetable sides · Vegetable-related

Whole roast cauliflower with lemony yoghurt sauce

October 13, 2018 Belinda

This recipe comes from the food blog “Alexandra’s Kitchen”
I have roasted whole cauliflowers before, with spices rubbed in but this one is lovely as the lemony yoghurt sauce takes it to another level. (I personally love the charred top)

Screen Shot 2018-10-13 at 10.30.45 AM

Count on two people per head of cauliflower

1 (1 1/2- to 2-pound) head cauliflower with leaves
1/3 cup Kosher salt
1 to 2 tsp nice, flaky sea salt, such as Maldon
3 tbsp best-quality extra-virgin olive oil, divided

For the yoghurt sauce:
1 cup good Greek yoghurt like “Fage”
1 tbsp freshly squeezed lemon juice
1/4-1/2 tsp kosher salt or to taste
Extra-virgin olive oil, optional
Za’atar or fresh chopped thyme leaves are an option to mix into the yoghurt

Preheat oven to 550°F with oven rack in center of oven.
Trim the stem of cauliflower, keeping the leaves intact, so it will sit level on a rimmed baking sheet—I line mine with parchment paper. Bring a large pot of water to a boil in a stockpot over high heat. Stir in the 1/3 cup kosher salt until dissolved.
Add the cauliflower to the water; place a heatproof ceramic plate on top of the cauliflower to keep it submerged or use a lid and partially cover the pot. Boil until tender and a fork inserted in the cauliflower meets no resistance, 10 to 13 minutes.
Gently lift the cauliflower from the water, transfer to a colander and drain in the sink. Let stand until the cauliflower has cooled slightly and is dry to the touch, about 15 minutes. Place the cauliflower, stem side down, on a rimmed baking sheet.
Rub 1 tablespoon olive oil between hands, then rub over cauliflower to apply a thin, even layer OR: drizzle the cauliflower with some of the tablespoon of oil, then coat your hands with the remainder and rub the oil all over it.
Sprinkle 1 to 1 1/2 tsp sea salt over the cauliflower (salt might clump in some places). You may need to turn the cauliflower upside down and rub it in the salt that falls on the sheet pan.
Bake in preheated oven until dark brown, about 25 minutes—this may take longer depending on your oven. If you find it’s not getting as dark as you would like, you can run it under the broiler, watching closely the entire time.
Meanwhile, make the yoghurt sauce: stir together the yoghurt, lemon, and salt (and thyme leaves if using).
To serve, smear the yogurt onto a plate. Drizzle with olive oil. Sprinkle with za’atar.
Remove the cauliflower from the oven, and carefully rub with remaining 2 tablespoons olive oil.
Place on top of the yoghurt smear. Serve hot.

Dairy-free · Gluten Free · Vegan · Vegetable sides

Warm salad of roasted carrots with cilantro avocado sauce and chili salt

September 22, 2018 Belinda

Matt Wilkinson is known for his adventurous salads and this one is a beauty. The caramelized roasted carrots sit on the colorful, creamy cilantro/avocado sauce, kicked up with the chili salt.

Screen Shot 2018-09-21 at 7.10.53 PM

1/4 cup + 4 tbsp olive oil
4 large carrots, quartered lengthways
Juice of 2 oranges
3 green cardamom pods, lightly crushed
3 star anise
2 garlic cloves, roughly chopped
1/2 tsp ground cumin
1 tsp caster (superfine) sugar
Juice of 1/2 lemon
1 bunch fresh cilantro, roughly chopped,2 tbsp whole leaves reserved
1 good sized avocado, roughly chopped
1 long green chili, seeds removed, chopped

Chilli salt
3 tsp salt flakes
1 tsp dried chilli flakes

Preheat the oven to 350F.
Heat 1/4 cup of oil in a large frypan over high heat. In batches, cook the carrots, cut-side down, for 3 minutes each side or until golden.
Transfer to a roasting dish, pour over the orange juice, then add the cardamom and star anise. Roast for 15 minutes or until tender and caramelized. Cool slightly.

Meanwhile, whizz the garlic, cumin, sugar, lemon juice, chopped cilantro, avocado, chili and 1 tsp salt in a food processor to a puree. Stir through remaining 3-4 tbsp of oil.

For the chili salt, using a mortar and pestle, grind salt and chili to a rough powder.

Spread the puree over a serving plate and top with warm carrots, chili salt and extra cilantro leaves to serve.

Do-ahead · Gluten Free · Vegetable sides

Grilled asparagus with caper salsa

June 7, 2018September 7, 2022 Belinda

This is a really super recipe I got from the NYT and the salsa really complements the asparagus beautifully. If you can’t get the right goat cheese that crumbles easily, you can use crumbled feta cheese too.

Screen Shot 2018-06-02 at 1.21.58 PM

3 bunches asparagus, approximately 1lb, woody ends trimmed and discarded
2 tbsp extra-virgin olive oil
Kosher salt and freshly cracked black pepper to taste
¼ cup capers, ideally small, drained, rinsed and patted dry
Grated zest of 1 lemon
2 tsp lemon juice
1 small garlic clove, peeled, crushed and minced
⅓ cup parsley leaves, roughly chopped
½ cup crumbled caprino fresco cheese, or another soft goat cheese like chèvre, or crumbled feta if you can’t get the right goat cheese

Fill a medium-size pot with cold water, and place it over high heat. When the water boils, add the asparagus, and blanch for 1 minute.
Drain the asparagus, and rinse it immediately under cold water. Drain the asparagus again and place in a medium bowl, with 1 tablespoon of the oil, a pinch of salt and a generous grind of black pepper.
Mix gently, and set aside.

Light a charcoal or gas grill, or place a grill pan on the stove over high heat. Once it is hot, add the asparagus in batches, and grill for approximately 2 to 3 minutes, turning a few times, until the spears are lightly charred. Transfer to a large platter with all the tips facing in one direction.

Meanwhile, make the salsa. Mix together the capers with the remaining tablespoon of oil, the lemon zest, lemon juice, garlic and parsley. Add the goat cheese to the mixture, stir gently and spoon over the asparagus.