2 tbsp almond oil or olive oil
2 tbsp finely chopped shallots
2 tbsp fresh chopped terragon
1 tbsp fresh lemon juice
3/4 tsp freshly grated lemon peel
3/4 cup sliced almonds
1 large egg
1 tbsp water
11oz goat cheese, molded into soft rounds
6 cups baby spinach or salad mix
1 cup halved pitted cherries (about 7oz whole cherries)
1/2 cup fresh fennel bulb
Preheat oven to 475 degrees. Whisk first 5 ingredients in a small bowl. Season dressing generously with salt and pepper.
Spread almonds on plate. Whisk egg and 1 tbsp water, sprinkle with freshly ground pepper. Turn cheese rounds in egg mixture, then coat with sliced almonds, covering on all sides. Place on rimmed baking sheet. Bake goat cheese rounds until warm but not soft, about 10 minutes.
Combine greens, cherries and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Top each salad with goat cheese and serve.
Friday, July 9, 2010
Spicy Napa Cabbage Slaw with Cilantro Dressing
1/4 cup rice vinegar
2 tsp sugar
1 tsp grated ginger peel
2 tbsp olive oil
1 fresh serano chile, chopped with seeds
1 small head napa cabbage, cored and cut crosswise into 1/2 inch slices
1 bunch scallions, sliced
1/2 cup coarsley chopped cilantro
Whisk together vinegar, oil, ginger, sugar. Add to remaining ingredients. Marinate at least 10 minutes before serving. Tossing frequently.
2 tsp sugar
1 tsp grated ginger peel
2 tbsp olive oil
1 fresh serano chile, chopped with seeds
1 small head napa cabbage, cored and cut crosswise into 1/2 inch slices
1 bunch scallions, sliced
1/2 cup coarsley chopped cilantro
Whisk together vinegar, oil, ginger, sugar. Add to remaining ingredients. Marinate at least 10 minutes before serving. Tossing frequently.
Sauted Kale with Kohlrabi
1 1/4 lb peeled kohlrabi bulbs
1/2 tsp grated lemon zest
2 tbsp fresh lime juice
1/4 cup olive oil, divided
2 lbs (2 bunches) kale, stems and rins removed
5 cloves garlic, finely chopped
1/3 cup roasted pistachios, finely chopped
Slice kohlrabi very thinly. Whisk together in large bowl lime zest and juice, 2 tbsp olive oil, 1/2 tsp salt and pepper each. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining 2 tbsp olive oil in a heavy 12 inch skillet over medium-high heat until it shimmers. Saute garlic until pale golden, about 30 seconds. add kale by the handful, turning and stirring with tongs and adding more kale as the volume reduced in the skillet. When all the kale is wilted, saute with 1/2 tsp salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss with kohlrabi and dressing and serve.
1/2 tsp grated lemon zest
2 tbsp fresh lime juice
1/4 cup olive oil, divided
2 lbs (2 bunches) kale, stems and rins removed
5 cloves garlic, finely chopped
1/3 cup roasted pistachios, finely chopped
Slice kohlrabi very thinly. Whisk together in large bowl lime zest and juice, 2 tbsp olive oil, 1/2 tsp salt and pepper each. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining 2 tbsp olive oil in a heavy 12 inch skillet over medium-high heat until it shimmers. Saute garlic until pale golden, about 30 seconds. add kale by the handful, turning and stirring with tongs and adding more kale as the volume reduced in the skillet. When all the kale is wilted, saute with 1/2 tsp salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss with kohlrabi and dressing and serve.
Kohlrabi Salad
3 medium kohlrabi
1/2 small red onion
1 tbsp fresh lemon juice
3 tbsp olive oil
2 tbsp drained capers
4 cups lettuce
Peel kohlrabi. Slice very thinly and put in a bowl. Slice onion very thinly, rinse, pat dry and add to the kohlrabi. Stir together lemon juice, pinch of salt and pepper to taste, oil and capers. Pour over vegetables, toss with lettuce and serve immediately.
1/2 small red onion
1 tbsp fresh lemon juice
3 tbsp olive oil
2 tbsp drained capers
4 cups lettuce
Peel kohlrabi. Slice very thinly and put in a bowl. Slice onion very thinly, rinse, pat dry and add to the kohlrabi. Stir together lemon juice, pinch of salt and pepper to taste, oil and capers. Pour over vegetables, toss with lettuce and serve immediately.
Thursday, July 8, 2010
Sizzling Halloumi Cheese with Fava Beans and Mint
Another fun fava bean recipe from epicurious.com
1 1/4 pounds fresh fava beans, shelled
1 1/4 cup fresh peas, shelled
3 tbsp extra virgin olive oil
2 tbsp fresh mint plus several sprigs for garnish
1 tbsp grated lemon peel
3 8 1/2 oz Halloumi Cheese, each cut lengthwise into 7 pieces, rinsed and patted dry
2 tbsp fresh lemon juice
6 pepperoncini
1 lemon, cut into six wedges
Blanch fava beans in boiling salted water for 2 minutes. Transfer to ice water. Peel fava beans. Blanch peas in boiling water until just tender, about 3 minutes. Using slotted spoon, transfer peas into ice water; cool. Drain peas.
Place fava beans, peas, 2tbsp mint, olive oil and lemon peel in large skillet. Cook over medium heat until warmed through, stirring frequently, about 3 minutes. Divide mixture onto 6 serving plates.
Heat large non-stick skillet over medium heat. Add cheese slices and fry until golden, about 1 minute on each side. Arrange 3 slices atop vegetables on each plate. Drizzle with lemon juice, top with pepperoncini and garnish with mint sprigs and lemon wedges. Serve immediately.
1 1/4 pounds fresh fava beans, shelled
1 1/4 cup fresh peas, shelled
3 tbsp extra virgin olive oil
2 tbsp fresh mint plus several sprigs for garnish
1 tbsp grated lemon peel
3 8 1/2 oz Halloumi Cheese, each cut lengthwise into 7 pieces, rinsed and patted dry
2 tbsp fresh lemon juice
6 pepperoncini
1 lemon, cut into six wedges
Blanch fava beans in boiling salted water for 2 minutes. Transfer to ice water. Peel fava beans. Blanch peas in boiling water until just tender, about 3 minutes. Using slotted spoon, transfer peas into ice water; cool. Drain peas.
Place fava beans, peas, 2tbsp mint, olive oil and lemon peel in large skillet. Cook over medium heat until warmed through, stirring frequently, about 3 minutes. Divide mixture onto 6 serving plates.
Heat large non-stick skillet over medium heat. Add cheese slices and fry until golden, about 1 minute on each side. Arrange 3 slices atop vegetables on each plate. Drizzle with lemon juice, top with pepperoncini and garnish with mint sprigs and lemon wedges. Serve immediately.
Fava Beans with Red Onion and Mint
Mint salads are a refreshing way to wind down from a hot day!
3 cups shelled fresh fava beans (about 2 1/2lbs in pod)
1 tsp plus 2 tbsp oilve oil, divided
2 medium red onions, chopped
fine sea salt
generous handful of mint, roughly chopped (about 1/2 cup)
Cook fava beans with 1 tsp oil in unsalted boiling water until tender, about 6 to 8 minutes, then drain. Cook onions in remaining 2 tbsp olive oil in a medium skillet over medium heat, stirring frequently until just crisp-tender. About 4 minutes. Add beans and cook until heated through, then toss with salt and pepper. Add mint. Serve immediately.
Serves 6
3 cups shelled fresh fava beans (about 2 1/2lbs in pod)
1 tsp plus 2 tbsp oilve oil, divided
2 medium red onions, chopped
fine sea salt
generous handful of mint, roughly chopped (about 1/2 cup)
Cook fava beans with 1 tsp oil in unsalted boiling water until tender, about 6 to 8 minutes, then drain. Cook onions in remaining 2 tbsp olive oil in a medium skillet over medium heat, stirring frequently until just crisp-tender. About 4 minutes. Add beans and cook until heated through, then toss with salt and pepper. Add mint. Serve immediately.
Serves 6
Subscribe to:
Posts (Atom)