Fattoush Salad

fattouchPita Chips

2 rounds pita bread (8- to 12-inches)

2-3 T olive oil

½ t sumac

Salt and pepper

 

Salad

2 C shredded romaine lettuce

1 large or 2 small cucumbers, peeled and seeded, diced small

2 medium tomatoes, chopped

5-6 radishes, sliced

½ C parsley leaves, chopped

¼ C mint leaves, chopped

5-6 scallions, chopped

 

Dressing

½ C lemon juice

½ C olive oil

1 t sumac

1/8 t cinnamon (optional)

Sea salt to taste

 

 

Toast the pita bread in your toaster oven until dried and crisp but not browned. Heat the olive oil in a large pan. Break the pita into pieces and put into the heated oil. Fry briefly until browned, tossing frequently. Remove from the oil and place on paper towel. Sprinkle with salt, pepper and sumac.

 

In a large mixing bowl, combine the salad ingredients. In a small mixing bowl, whisk together the ingredients for the dressing. Dress the salad with the vinaigrette and toss lightly. Lastly, add the pita chips and toss one more time. Serves 4-6.

 

Advertisements

Melon and Blueberry Salad with Roasted Shallot Vinaigrette

A healthy summer salad that can be amped up with a pinch of cayenne. You can also try it with a bit of Tajin chili-lime powder, available at many supermarkets, including Walmart. http://www.walmart.com/ip/Tajin-Fruit-With-Lime-Seasoning-5.3-oz/10849977

 

696d1dc6424857cf24eea97708766ab7

2 C Galia or cantaloupe melon, cut into 1-inch cubes

2 C watermelon, cut into 1-inch cubes

1 apple, thinly sliced (a combination of red and green is nice, but choose whatever you like)

1 C blueberries

4 C arugula

¼ lb feta cheese, crumbled

 

Dressing:

4 medium shallots

Zest and juice of 1 lime

¼ C apple cider vinegar

1/3 C olive oil

1 T honey

Pinch of cayenne (optional)

½ t Tajin chili-lime powder OR Sumac (optional)

Sea salt, to taste

 

Roast the shallots: Preheat the oven to 375F. Place the shallots in an oven tray with the skin on, drizzle with a bit of olive oil and roast for 45 minutes. Allow them to cool enough to handle and remove the skins. Transfer the shallots to a food processor, mini-prep or Magic Bullet and add the remaining dressing ingredients. Blend well, taste and adjust for salt and spice.

 

Put the arugula in a large, wide serving bowl and scatter it decoratively with the melons, apple slices and blueberries. Add the crumbled feta and lastly drizzle with the vinaigrette. Extra dressing can be served on the side. Serves 4.


Provençal Leeks

provencal-leeks

 

We learned this recipe quite literally at our mother’s apron strings. As children, we spent summers on the beach of a coastal small village on the Cote d’Azur. Our mother occasionally brought in Madame Victoria, an elderly woman from Provence who then lived in St. Maxime, where she cooked and cleaned.  She taught our mom a lot about the cuisine of the region, leeks Povençal being a classic favorite. Mom made it every spring when leeks were abundant in the marchés near the village outside Paris where we lived. Danielle made this for our alluim ,month, May 2016.

3 medium-sized leeks, trimmed and washed and cut into 2-inch pieces
3 tomatoes, or 1 (15-oz) can, cut into eighths
¼ C pitted black Kalamata or green olives
Zest and juice of 1 lemon
1 clove garlic, minced
1 t Herbes de Provence
¼ C white wine
¼ C olive oil
Sea salt and pepper

Preheat the oven to 400F. Trim and clean the leeks: remove one outer layer of the leek and remove the dark green top. Slit the leek vertically and rinse under running water to remove and sand or dirt. Cut the leeks into 2-inch pieces, removing any additional dark or touch pieces. You want to be left with the white and light green parts only. Put the trimmed, washed and cut leeks into an ovenproof baking pan.

In a separate bowl, mix the tomatoes, olives, lemon juice and zest, garlic and Herbes de Provence. Spread mixture over the leeks, mixing gently. Add the white wine and olive oil. Season with a bit of sea salt and pepper. Bake uncovered 20-30 minutes until leeks are very tender. Serve warm or chilled on a hot summer day. Serves 4-6.


Caramelized Onion Tart “Tatin”

oniontarttatin_zpse531fc84

 

 

For best results, bake this in a well-seasoned cast-iron pan. Let it cool slightly before flipping the pan over and easing out the tatin. Serve as a first course or as a main course with salad and cheese for a vegetarian meal. Adrienne made this in a class at Brookside Gardens in May 2016.

2 T butter
1 T olive oil
1.5# boiler onions, peeled and slice in half around the middle
2 T brown sugar
1 T balsamic vinegar
1 C crumbled goat cheese
1 (8 oz.) sheet puff pastry

Preheat oven to 400°. In a 10-inch cast-iron or other oven-proof pan, melt butter with olive oil. Place onion cut-side down in hot fat and cook until onions are soft and turning brown, about 10 minutes. In a small bowl, combine sugar and balsamic, stir to incorporate. Add to onions and let sizzle until they caramelize, about one to two minutes. Remove from heat and let the pan and onions cool about 10 minutes.

Sprinkle 3/4 of the cheese over the onions. Roll out the pastry dough gently and press over the cheese. Prick lightly with a fork. Bake 25 minutes, or until pastry is golden and filling bubbles up around the edge. Set aside for a few minutes, then invert on a plate and sprinkle with the remaining cheese.

Serve warm or at room temperature.


Twice Times Sweet Potatoes in Coconut

For “Top-to-Toe” demoes for the month of April 2016, Danielle and Adrienne brought new ways to prepare beet tops and bulbs and sweet potato green and tubers to audiences in the Washington metro area. This one was a big hit. Don’t have access to sweet potato greens? Don’t worry, just use spinach.

2 sweet potatoes, peeled and diced to yield 3 C
1 large bunch sweet potato greens, washed and sripped of their stems
2 T oil – coconut, olive or vegetable
2 shallots, minced
2 clove garlic, minced
1 t minced fresh ginger root (from a ½-inch piece)
2 t grated fresh turmeric root, or 1 teaspoon ground turmeric
1 hot chile pepper, red thai chili or serrano, finely sliced
2-inch lemon grass stalk, trimmed and finely sliced
1 to 2 t soy sauce, or to taste
1 C coconut milk
1 t brown sugar, or to taste
Salt and pepper, to taste

Prehat oven to 425 degrees. Toss the diced sweet potatoes in a bowl or bag with 1 T oil (if you use coconut oil, warm it up first). Spread oiled potatoes onto a cookie sheet. Roast 15 minutes, then turn potaotes and continue roasting until they are done and slightly caramelized. While the sweet potaotes are cooking, bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain well.

Heat 1 T oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chile and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce. Add coconut milk and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with roasted sweet potatoes and rice.


Sweet and Savory Sweet Potato Greens

yam

Yes, you CAN eat the green tops of sweet potatoes that curl and snake above the tubers themselves, tucked safely below the earth. Sweet potato greens — sold in Asian supermarkets as “yam leaf” — in fact come in a variety of color and shape these days, with their growing popularity as ornamental vines. They taste a lot like spinach, are packed with nutrients and farmers are discovering a burgeoning market for these once-tossed-away side harvest to the perennial favorite tuber of fall. Look for the greens in your local farmer’s market — or CSA – starting in June and going through the fall harvest of sweet potatoes. This recipe was demoed by Adrienne in April 2016 as part of our “Top-to-Toe” month.

8 C sweet potato/yam leaves, stems removed, washed
1 T olive oil
½ onion, diced
½ t Dijon mustard
2 t sugar
½ t hot pepper flakes
1 t salt
1-2 T cider vinegar
3/4 C vegetable or chicken stock
2 T dried cranberries
2 T chopped nuts

Heat olive oil in a large pot over medium heat. Add the onion and cook and until softened and translucent, about two min.; add garlic and cook another two minutes until garlic is fragrant. Combine mustard, sugar, salt, hot pepper flakes, one tablespoon vinegar and add to pan, stirring the ingredients together until sugar is dissolved and they are well incorporated. Add stock and bring to a boil over high heat. Stir in the sweet potato leaves, cover and turn heat down to a simmer. Stir in the cranberries and continue simmering until the liquid has reduced by about half, and the cranberries have softened, about 10 min. Season to taste with pepper and more vinegar as desired. Sprinkle with nuts before serving.
http://www.cook-sisters.com


Leeks Mimosa with Toasted Hazelnuts

Dorie Greenspan Leeks Vinaigrette with Mimosa on eatlivetravelwrite.com

 

 

Begin this simple, distinctive side dish by roasting leeks, which mellows them and brings out their sweet side. Give them a drizzle of citrus vinaigrette, and sprinkle on toasted hazelnuts for a pleasant crunch. As a garnish, grated egg yolks are called mimosa (named for the yellow mimosa flower); we use the whites as well, to finish the dish. This recipe is a hearty side dish for four. Store extra vinaigrette in the refrigerator up to three weeks. Adrienne demoed this as part of allium month, May 2016. Recipe adapted from Martha Stewart.

4 large leeks (2 pounds), white and pale-green parts only, halved lengthwise and rinsed well
Coarse salt and freshly ground pepper
2 eggs, hardboiled and cooled
1 t Dijon mustard
2 t finely grated orange zest, plus more for garnish
3 T fresh orange juice
1 T fresh lemon juice
1 T minced shallot
3 T extra-virgin olive oil, plus more for brushing
1 ounce (¼ cup) skinless hazelnuts, toasted and chopped

Preheat oven to 400 degrees. Arrange leeks on a rimmed baking sheet, and brush generously with oil. Season with salt and pepper. Roast, flipping once, until tender and gold, about 20 minutes. Let cool slightly on sheet. Halve eggs and remove yolks. Finely grate whites on the medium holes of a box grater; place in a small bowl. Grate or crumble yolks; place in another small bowl. Whisk together mustard, orange zest and juice, lemon juice, and shallot. Slowly add oil, whisking until emulsified. Season with salt and pepper. Arrange leeks on a platter. Scatter whites and yolks on top. Drizzle with vinaigrette. Sprinkle with hazelnuts, and garnish with orange zest. Serve immediately.