Vegetarian

Farmer's Market Quick and Easy Salad Vegetarian

Kohlrabi Radish Coleslaw

written by Ali

Kohlrabi radish coleslaw is a tangy, crunchy and pretty solution to an onslaught of CSA veggies. Plus, it’s a great accompaniment to all the wonderful grilled recipes for this week’s #CookoutWeek2018!

I have to admit, I am not the world’s biggest fan of kohlrabi. But kohlrabi positively loves the mild coastal climate, so it shows up again, and again, and again, and again in our CSA share. There’s a purple kohlrabi lurking in the fridge even as I write this post. Fortunately, it’s a long lasting veggie – no doubt I’ll be making up some of this kohlrabi radish coleslaw as a side for 4th of July grilling.

I also happen to really enjoy kohlrabi radish coleslaw on tacos. This particular batch went on roasted chickpea tacos with avocado crema for lunch a couple of weeks ago. What a way to improve a Monday! I would also definitely eat this coleslaw with fish tacos.

Yum

Kohlrabi Radish Coleslaw

Ingredients

1 kohlrabi
4 - 5 radishes
Juice from 1/2 lime
1 tablespoon white wine vinegar
1 tablespoon olive oil
Pinch sugar
Pinch salt
Pinch celery seeds
1 tablespoon freshly chopped parsley

Instructions

Julienne the kohlrabi and radishes. Combine with all ingredients from lime juice through parsley. Refrigerate for an hour or more to let flavors blend.
Serves 4. Enjoy!

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June 26, 2018 3 comments

Farmer's Market Foodie Parties Salad Vegetarian

Wedge Salad with Fresh Ginger Yogurt Dressing

written by Ali

Wedge salad with fresh ginger yogurt dressing is the result of this month’s Food Bloggers Recipe Swap. I was paired with Mildly Indian this month. This is a beautiful blog that combines both amazing vegetarian recipes with great travel posts. I love all the wonderful flavors of the recipes I looked through – it was incredibly hard to pick just one recipe to adapt. I finally landed in Inji Kichadi – a fresh ginger yogurt sauce. I love all the flavors that are in this dish – the tangy yogurt, the spice of the ginger, the heat from the chili, and the great combination of mustard, fenugreek, and hing.

When I looked at this recipe, I started to think about how it might best be adapted into my weekly lunch routine. To make a long story short, I spent some of our three day weekend cleaning out our pantry. In the process, I realized that I still have four jars of pickled beets from last season. In a brilliant clean the pantry moment, it occurred to me that the flavors of the ginger yogurt sauce would be lovely with the pickled beets. One thing led to another, and I finally landed on wedge salad with fresh ginger yogurt dressing for lunch this very short week.

I was incredibly pleased to learn that our local food co-op carries both fenugreek seed and powdered hing. In case you are wondering, hing (also called asafoetida) comes from the resin of giant fennel. It definitely presents an umami touch to a dish and has a garlic/onion tone. This is the first time I’ve cooked with fenugreek and hing and I’m definitely hooked. In fact, I added both to a marinade for grilled chicken, which turned out great! I’m pretty sure that marinade will be showing up here on the blog in a few weeks during #cookoutweek.

In the meantime, I’m going to be using this fresh ginger yogurt dressing all week long. I absolutely love how it pairs with the pickled beets, as well as the beautiful wedge of lettuce from the farmer’s market.

Once you get done making this recipe, check out Mildly Indian’s adaptation of my sriracha hummus (with bean magic).

Yum

Wedge Salad with Fresh Ginger Yogurt Dressing

Ingredients

Fresh Ginger Yogurt Dressing

1 inch ginger root, peeled and finely grated
1 cup yogurt
1/2 serrano chili, finely chopped
1 teaspoon curry powder
1 tablespoon white wine vinegar
1 pinch hing
1/2 teaspoon salt
1/2 teaspoon mustard seed
1 pinch fenugreek seeds
1 teaspoon coconut oil

Wedge Salad

1 head lettuce, cut in quarters
4 pickled beets, diced
4 radishes, diced

Instructions

Combine the ingredients from the ginger through the salt in a small jar and shake gently. Heat the coconut oil in a small pan. Add the mustard seeds and fenugreek seeds and cook until fragrant. Add the coconut oil and spices to the yogurt mix. Stir to combine.
Place each wedge of lettuce on a plate. Divide the beets and radishes over the lettuce. Drizzle the ginger yogurt dressing over the top.
Serves 4. Enjoy!

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May 29, 2018 1 comment

Farmer's Market Lunch Recipes Quick and Easy Vegetarian

Roasted Veggie Chickpea Buddha Bowl

written by Ali

With spring finally on the way for most parts of the country, why not make a roasted veggie chickpea Buddha bowl to celebrate? We are still a little bit on the cusp of having great produce back – our farmer’s market starts up next week, and I’m sure we’ll have access to things like spring greens and asparagus. However, our local food co-op has been upping their game in the produce department lately, so I’ve been stocking up on things like Japanese sweet potatoes, watermelon radishes, and fava beans. The favas never make it past snack status – I just love them too much to save them for a lunch dish. The sweet potatoes and the watermelon radishes, on the other hand, got to star in this roasted veggie chickpea Buddha bowl.

I also used fresh herbs from the patio garden. I’ve never brought an herb plant into my life and resisted using it immediately. In this case, while the chives are fully established, the Italian flat leaf parsley and the basil are already missing a few leaves before they even get into the ground. I was doing some research on sauces for Buddha bowls and came across a lovely idea for goat cheese and herbs being blended into a sauce. I can’t even begin to say how easy this dish ends up being.

Buddha bowls are so versatile – you can use just about any grain, roasted veggie, fresh veggie, legume and sauce. In this case, I sliced up some raw asparagus for a little crunch. I also used a wild rice blend that’s been lurking in the cupboard for a little while (might have moved it last year from Vancouver, might have bought it more recently than that). It’s definitely a healthy start to the week.

Yum

Roasted Veggie Chickpea Buddha Bowl

Ingredients

1 watermelon radishes
1 sweet potato
1 tablespoon olive oil
2 cups cooked grains
1 cup chickpeas
4 ounces goat cheese
1/3 cup finely chopped herbs

Instructions

Preheat oven to 375 degrees.
Slice the watermelon radish and sweet potato into 1/2 inch rounds. Place on a single layer on a parchment lined baking sheet. Drizzle with olive oil. Roast for 45 minutes.
To make the sauce, combine the goat cheese, herbs, and 3 tablespoons water and stir until smooth.
To assemble the bowls, place the grains in the bowl first. Divide the roasted vegetables, chickpeas and asparagus between the bowls. Drizzle with the goat cheese and herb sauce.
Serves 2. Can be doubled easily. Enjoy!

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April 29, 2018 0 comment

Foodie Parties Lunch Recipes Quick and Easy Vegetarian

Preserved Lemon Aioli Egg Sandwich

written by Ali

I made a preserved lemon aioli egg sandwich as my contribution to Food ‘n Flix this month. I figured as a good Food ‘n Flix hostess, I needed to make at least one egg focused recipe for this month’s movie: Runaway Bride.

First off, Runaway Bride is my all time favorite rom com movie. It helps that it’s the movie that introduced me to Miles Davis’s music (yes – I realize that will horrify most Miles Davis aficionados, but I’m really not sorry). It’s also one of my favorites because of the eventual realization of Julia Roberts’ character that she needed to figure out who she was before she could be functional as part of a couple. Not to get too deep here, but after getting married and then getting divorced in my mid/late twenties, I realized I really needed some time to figure out who I was before I ever got into another serious relationships. I, too, had no clue how I liked my eggs cooked – in both the most figurative and literal ways. I think that’s why I’ve always loved this movie.

As it turns out, I love eggs in all their variations. Give them to me fried, scrambled, poached, and hard-boiled. I prefer runny yolks in everything but scrambled or hard-boiled eggs. For the sake of simplicity though, nothing beats a hard-boiled egg. I have very fond memories of my time in the Marshall Islands when I’d buy a hard-boiled egg, a few local bananas and a cup of instant coffee for breakfast. I’ve carried that through with a hard-boiled egg and pickled veggies for a mid-morning protein snack. So for the purposes of this Food ‘n Flix post, I opted to make a simple preserved lemon aioli egg sandwich.

And it’s spring, my friends, which means it’s time for asparagus! In addition to the hard boiled eggs and the preserved lemon aioli, I roasted a bit of asparagus and tossed it on to my sandwiches. I might have just also baked some ciabatta rolls, though this isn’t totally necessary to make a great sandwich – any lovely bread or roll will do. I also have to admit that I went the simple route for the aioli – a little mayo and some preserved lemons. Feel free to improvise – add some chives or some other herbs.

One of the things I really appreciated about this simple recipe was that it was so easy to assemble for lunch at my desk. I kept my aioli, my bread, and my toppings separately and then just put everything together when I was ready to eat. It definitely made for a happy lunch these last few days.

Yum

Preserved Lemon Aioli Egg Sandwich

Ingredients

4 ciabatta rolls or 8 slices of thick bread
8 hard boiled eggs, peeled and sliced
1 bunch asparagus, roasted or sauteed in olive oil
4 tablespoons mayonnaise
4 tablespoons preserved lemon, finely chopped
2 tablespoons finely chopped chives or two teaspoons of dried herbs (Herbes de Provence or similar)
Salt and pepper to taste

Instructions

Combine the mayonnaise, preserved lemon and chives or dried herbs.
Divide the preserved lemon aioli between all slices of bread or rolls. Layer the asparagus and sliced eggs on top. Sprinkle with salt and pepper.
Serves 4. Enjoy!

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March 28, 2018 2 comments

Breakfast Farmer's Market Vegetarian

The Best Fruit and Veg To Cook With In Spring!

written by Ali

Asparagus (Asparagus & Feta Cheese Omelette)

Asparagus is a great vegetable to cook with in the springtime. It’s bang in season, offers great texture, and is deliciously tasty too. Not to mention it’s also great for you! My recipe idea is a simple asparagus and feta cheese omelette. It’s so easy to make and tastes so fresh and healthy. You get the crunch from the greens and the lovely salty taste of the feta.

All you have to do is make an omelette as you normally do – crack a couple of eggs in a bowl and whisk them up, then add them to a pan. Here, I suggest you use a non-stick pan as it makes the cooking process a lot easier. As it shows on StoneFryingPans.com, ceramic pans are good for this purpose. When you try and take the omelette out of the pan, none of it will be stuck to the base! When the eggs start to set around the sides, add in your asparagus. It can be chopped if you want, or put them in whole! Then, cook a little bit more and finish under the grill until the omelette is set!

Rhubarb (Classic Rhubarb Crumble)

When it comes to classic spring fruits, you can’t beat a bit of rhubarb. It’s ripe and ready to eat at this time of year, and there are loads of different recipes you can attempt. My suggestion is a beautiful crumble. There’s a lovely sweet tanginess to the rhubarb that goes so well with some homemade custard too.

Unfortunately, making a rhubarb crumble is harder than making an omelette in that there are way more steps. So, I can’t talk you through all of them here! But, there’s a great recipe on bbcgoodfood.com that I thoroughly recommend you follow.

Artichokes (Artichoke Pizza)

Artichokes often get confused with anchovies, which is funny because one is a fish and the other is a vegetable. These little things are so great during springtime and have a unique taste to them. Now, you can buy them in jars, which is technically cheating, but you’re still eating a spring vegetable in spring! They have a vinegary taste to them, and I find them irresistible on pizza.

The pizza I have in mind is so easy to make. First, get your pizza dough ready and rolled out. Then, grate over some parmesan cheese, drop on some sundried tomatoes, crushed garlic, onions, and artichokes. Sprinkle with some chopped parsley, and bake in the oven until golden and crispy.

There you go; the best fruit and veg to cook with during springtime. Try out any of my ideas and let me know how you found them!

March 21, 2018 0 comment

Freezer Meals Lunch Recipes Main Dishes Vegetarian

Stuffed Shells with Ricotta and Preserved Lemons

written by Ali

It was a cold and blustery weekend here on the Oregon coast, making Stuffed Shells with Ricotta and Preserved Lemons a really good comfort food. It was also a recipe born out of thwarted plans and icy roads. We’ve had great weather all winter long with just a few nights in the high thirties. All of that came to a screeching halt yesterday when the Polar Vortex split into two and decided to extend its icy fingers over the PNW. Yesterday rained, snow pelleted, and rained some more. We went to Bandon for the Gorse Festival Bloody Mary Stroll and came back to slushy streets. My poor herbs and geraniums that have dutifully grown all winter long had to be bundled up in the garage, where they are likely to stay all week long.

All of this to say that, while my original plan for this week’s blog post was Dungeness crab mac and cheese, I gave up when I looked out the window this morning and saw a dusting of snow. Yep, I’m from Colorado originally and driving in snow doesn’t really phase me, but I’ve learned that other motorists who are from this coast and California aren’t quite as skilled. (I don’t fault them – they didn’t learn to drive in March in the snow driving their mother’s 82 Mustang that had absolutely no traction whatsoever). Bottom line was I wasn’t leaving the house.

Fortunately, we’d already grocery shopped and I had all the necessary ingredients set aside for these stuffed shells with ricotta and preserved lemons. I’m sure Dungeness crab will show up on the blog next week. In the meantime, these creamy shells are baked in a glorious white wine cheese sauce. If it’s going to insist on being cold and frozen all week long, at least I’ll have a cozy, comforting lunch.

Yum

Stuffed Shells with Ricotta and Preserved Lemons

Ingredients

16 jumbo pasta shells - cooked according to package directions
1 cup ricotta cheese
1 teaspoon herbes de Provence
1 tablespoon finely chopped preserved lemon
1 cup grated mozzarella cheese (divided into half)
1 tablespoon butter
1 tablespoon flour
1/4 cup dry white wine
3/4 cup half and half
salt to taste
pepper to taste

Instructions

Preheat the oven to 350 degrees.
Combine the ricotta cheese, herbes de Provence, and preserved lemon and stir to combine. Fill each shell with a tablespoon of the cheese mixture and place in a casserole dish. Set aside.
In a small saucepan, melt the butter over low heat. Add the flour, a bit at a time, whisking constantly until all butter is incorporated. Add the white wine slowly and whisk until it is incorporated. Add the half and half and stir over medium heat until the sauce is smooth and begins to thicken. Take the sauce off the heat and stir in 1/2 cup of the mozzarella cheese. Taste and add pepper/salt to taste.
Pour the sauce over the shells. Sprinkle the remaining 1/2 cup of the mozzarella cheese evenly over the top.
Bake for 30 minutes or until the sauce is bubbly and the cheese has started to turn golden brown. Broil for 1 or 2 minutes if desired.
Serves 4 Enjoy!

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February 20, 2018 0 comment

Appetizers Breakfast Foodie Parties Holiday Recipes Quick and Easy Snacks Vegetarian

Deviled Eggs with Preserved Lemon and Dukkah

written by Ali

Deviled Eggs with Preserved Lemon and Dukkah are a fun way to use up extra hard-boiled eggs. And since Easter’s right around the corner, this is definitely a recipe worth pinning for later. I was inspired to make this recipe as part of this year’s #FoodBloggerLove. I have so much fun with this event! Bloggers are paired with each other and get to surprise one another with a great recipe. This year, I was so lucky to have Colleen from Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice as my assigned blogger. Let’s just start with I so totally love the name of her blog! The whiskered companion is a Bengal cat named Lady Brenna of Fairfax. Oh and how I can relate to the joys and challenges of cooking with whiskered companions. After all, we have three cats, one of whom is a total food fiend (recently, she raided our emergency/earthquake rations and pulled out animal crackers. Yes – animal crackers. Never mind that she’s fifteen years old and a croaky old lady calico and shouldn’t be eating carbs or sugar. And she was maaaad when we took them away from her. One of my glass mixing bowls paid the price for that one) Plus, the dog who thinks she’s a cat. So, yes, Colleen’s food blog was right up my alley.

While I absolutely love all the great baked goods on the site (please – someone make this ginger and peach jam cake for me), I was equally impressed by all the deviled egg recipes on Colleen’s site. So, I decided to do a deviled egg recipe showcasing two of my current favorite ingredients – preserved lemon and Dukkah spice. These deviled eggs are so delightfully spring-y. The yellow of the preserved lemon and the egg yolks is sure to make you smile on a rainy day.

I entirely envision curling up with a plate of these, a good crisp white wine, and a cat on some early spring evening. But let’s be real – the snuggling cat part is pretty unlikely. The wine and the Deviled Eggs with Preserved Lemon and Dukkah on the other hand, are a sure thing.

I tried for a heart here, because #foodbloggerlove and all. Unfortunately, my eggs weren’t really cooperating with me.

Yum

Deviled Eggs with Preserved Lemon and Dukkah

Ingredients

6 hard boiled eggs, peeled
3 teaspoons mayonnaise
1 tablespoon finely chopped preserved lemon
1 teaspoon Dukkah spice

Instructions

Slice each hard boiled egg in half. Remove the yolk and combine yolks with the mayonnaise, preserved lemon, and Dukkah spice. Whisk until smooth (add a bit of water if needed to smooth the mix out).
Pipe or spoon the mixture into the egg whites. Serve with a small slice of preserved lemon as a garnish.
Enjoy!

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I encourage you to check out Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice.

And check out all of Colleen’s social channels:

Facebook: https://www.facebook.com/faithhopeloveandluck
Pinterest: https://www.pinterest.com/luckybrenna/
Instagram: https://www.instagram.com/faith_hope_love_and_luck/
Twitter: https://twitter.com/LuckyBrenna

February 12, 2018 5 comments

Farmer's Market Lunch Recipes Main Dishes Vegetarian

Roasted Cauliflower Pasta with Cream Sauce

written by Ali

I have a long week ahead of me with lots of deadlines and thing that need to be done yesterday. However, I think the week will be just fine, thanks to this roasted cauliflower pasta with cream sauce. This particular recipe was inspired by Don’t Give a Fork – the beautiful blog from Payal Bhuptani. I was so happy to get this blog for the January Food Bloggers Recipe Swap. As I’ve mentioned before here, one of the best parts of blogging is getting to know more about other food bloggers. (If you want to check out recipes from past swaps, click here and here).

It was really hard for me to make up my mind which recipe I wanted to make from Don’t Give a Fork. I’d contemplated a beautiful roast chicken, an elegant looking apple galette, and several great looking egg recipes. In the end, I landed on Spinach and Pasta with Pan Roasted Cauliflower and Cream Sauce. I’m always looking for great ways to use up cauliflower and this recipe was perfect.

I did do a bit of adaptation. I left out the spinach, largely because I couldn’t find a good looking bunch of organic spinach at the store. I would definitely add the spinach back in next time I make this. I also oven roasted the cauliflower because, well, I’m a little lazy. Plus, Payal did say she would oven roast if she had an oven – it seemed a fair thing to do. And I tossed in a 1/4 cup of Parmesan cheese in the cream sauce. There might have been a bit of fridge scavenging/cleaning going on this weekend.

The end result is scrumptious! (How I love that word to describe beautiful food!). The soaked almonds are an absolute must – they are a perfect counterpoint to the nuttiness of the roasted cauliflower.

I really encourage you to check out Don’t Give a Fork. I will be cooking many more recipes from this site this year. It’s all just so yummy looking!

Yum

Roasted Cauliflower Pasta with Cream Sauce

Ingredients

2 tablespoons olive oil
1/2 head of cauliflower
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 box or package of pasta (small shells, wheels, or penne)
1/4 cup whole almonds
2 tablespoons flour
2 tablespoons butter
1 cup half and half
1/4 cup Parmesan cheese

Instructions

Preheat the oven to 375 degrees.
Cut the cauliflower into thin slices (1/4 inch thick). Spread them out on a parchment lined cookie sheet and drizzle with the olive oil, red pepper flakes, and salt. Roast for 10 minutes. Stir. Return to the oven and roast for another 10 - 15 minutes or until the cauliflower is lightly browned.
While the cauliflower is roasting, cover the almonds in water and let them soak.
Boil water for the pasta in a medium sized saucepan. Cook the pasta according to package directions and drain.
Once the cauliflower is roasted and the pasta is cooked, start the cream sauce. Melt the butter in a small saucepan. Add the flour, a bit at a time, whisking constantly. Cook for 1 minute once all the flour is incorporated. Add the half and half slowly and continue to whisk. Cook over low heat until the sauce thickens. Take off the heat and stir in the Parmesan cheese.
To plate, divide the pasta between three or four bowls. Divide the cauliflower. Chop the almonds into small bits and divide. Spoon the cream sauce over each and serve.
Serves three or four. Enjoy!

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January 30, 2018 0 comment

Lunch Recipes Quick and Easy Vegetarian

Guacamole Black Bean Wraps

written by Ali

If you are looking for a quick and easy lunch for this new year, look no further than guacamole black bean wraps. Homemade guacamole is the star of this recipe. With just a few other ingredients, you’ll have lunch ready to go in no time.

I’m paring my guacamole black bean wraps with a kale salad this week. I’m continuing to experiment with kefir – I promise there will be tips and recipes featuring kefir coming up soon on the blog. I’ve managed to keep my kefir grains healthy and happy for several weeks now. What’s that got to do with kale salad? Well, I made a great ranch kefir dressing, which also made a pretty good dipping sauce for the wraps.

I can’t wait for tomatoes to be in season again. It’s been warm here on the coast, and I’m starting to long for spring. Fresh tomatoes would go great in this guacamole. In the absence of that, some local shallots worked out really well. A little lime and some cilantro and salt rounds out the guac. Black beans, cheese and tortillas and there’s lunch. This will definitely make my week much easier.

Yum

Guacamole Black Bean Wraps

Ingredients

4 flour tortillas
2 large avocados
1/4 shallot, chopped finely
2 tablespoons cilantro
Juice from 1/2 lime
1 can black beans, drained and rinsed
1 cup shredded cheese
Salt to taste

Instructions

Combine the avocados, shallots, cilantro, and lime. Mash the avocado and salt to taste.
Warm the tortillas in a skillet or for a few minutes in a preheated oven.
Spread the guacamole evenly between the four tortillas. Divide the black beans and the cheese and spread on top of the guacamole. Roll the wraps by folding the top and bottom of the tortilla over the ingredients and then rolling up the sides.
Serves 4. Enjoy!

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January 16, 2018 0 comment

Farmer's Market Lunch Recipes Vegetarian

Almond Butter Dressing Buddha Bowl

written by Ali

New Year, new you and all that led to my almond butter dressing Buddha bowl. It’s been a long time since I’ve made a Buddah Bowl. I usually resort to these when I have an excess of early spring produce. However, I’ve been looking to make some healthier alternatives for my lunch. I had initially thought I’d use tahini to make a dressing, but for the life of me, couldn’t find any at the store. Rural life problems. I decided I’d experiment with almond butter instead and as it turned out, I really like the results.

I had an interesting cooking weekend this weekend. While my primary focus was on the almond butter dressing Buddha bowl, I was also babying my kefir. Kefir grains are a weird combination of bacteria and yeast that happily culture milk. I recently purchased some grains and left them to culture away on the counter. However, last week wasn’t great at work and the kefir got away from me. I spent most of my morning rescuing the grains and making kefir cheese. Sometimes I think that if I can’t handle my fermented critters, I’m probably not adult enough for chickens, bees, and goats.

Because I was busy with my kefir, I decided to go super simple with my almond butter dressing Buddha bowl. I made up some pearl couscous; sauteed some kale with a little salt, olive oil and red pepper flakes; oven poached some eggs; and opened a can of black beans. And made my dressing. I’m looking forward to my lunch now.

You could most definitely substitute a grain for the pearl couscous, as well as use any sauteed green you’d like. I highly recommend the poached eggs. Once I learned you could oven poach an egg, there’s been no going back to trying to baby poached eggs in gently simmering water. I can barely manage my kefir – poached eggs are just too much right now.

I made four Buddha bowls – just the number of days I need lunch this week. I’ll pair these with some trail mix and possibly (hopefully) some kefir later this week.

Yum

Almond Butter Dressing Buddha Bowl

Ingredients

Almond Butter Dressing

1/2 cup almond butter
2 teaspoons olive oil
1/4 cup low sodium soy sauce
1/4 cup apple cider vinegar
1/4 cup water

Buddha Bowl Ingredients

4 poached eggs
1 can black beans or other beans
1 bunch kale, sauteed in olive oil and lightly salted
2 cups cooked pearl couscous

Instructions

Combine all the ingredients for the dressing in a jar. Secure the lid tightly and shake vigorously to combine.
Divide the Buddha bowl ingredients between four bowls or containers. Dress with the almond butter dressing.
Serves 4. Enjoy!

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January 8, 2018 0 comment

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