Meatless Archives - Page 40 of 63

Hello? Summer calling…

Hello Summer Salad

Israeli Couscous, Corn, Heirloom Tomato, Zucchini, Jalapeño
Chunky Lemon Basil Dressing, Chervil

I forget how much I like Israeli couscous. It’s airy, toasty, and kind of fun. Perfect for summer. This roasted pasta is shaped like little balls and popular with kids in Israel where it’s called ptitim, we know it here as Israeli couscous. It makes a pasta salad that’s light and not too pasta-y. Vegetables are the star, but the couscous makes it into a meal. A beautiful colorful healthy meal for a hot summer day…

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peas & pasta, garlicky yogurt sauce, smoky chile walnuts

peas & pasta
pea sprouts, basil, feta
garlicky yogurt sauce, smoky chile walnuts

Color, texture, aroma, flavor – it’s all here in this delightful pasta bowl. Beautiful green peas and fresh pea sprouts, summery herbaceous basil, toasty walnuts cooked with hot chile and smoky paprika, a garlicky creamy yogurt sauce, briny tangy feta. Nope, nothing’s missing.

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A Celebration of Green: Herbed Fettuccine, Spinach-Poached Egg

A Celebration of Green

Herbed Fettuccine, Spinach-Poached Egg, Artichoke Heart
Asparagus, Baby Heirloom Tomato, Shredded Parmesan, Raw Pepitas
Tarragon, Marjoram, Thyme, Chervil

I simply cannot go to the Farmers Market without bringing home load of …everything green. Yesterday’s haul included tomatillos, asparagus, artichokes, raw pepitas, spinach, chervil, jalapeños, chervil, chives, little green tomatoes, sage, basil, tarragon, summer squash, thyme, marjoram. And probably more.

What shall I do with all this GREEN stuff? Pairing with pasta sounds good…but not all the produce can end up in the final dish. It has to be balanced, the herbs and other ingredients have to harmonize. Alas the tomatillos, summer squash & jalapeños will be saved for another day. Asparagus stays. I’ll use marjoram for pretty floral and subtle lemony notes, tarragon for its sweet anise-like spice, thyme for pungency and earthiness, and chervil for its bright green color and lacy texture.

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A “Down Under” BBQ & Blueberry Limoncello Pavlova

PAVLOVA
Blueberry, Lemon Curd with Limoncello, Greek Yogurt

Gidday Mates! This past weekend we celebrated our friend Chip’s birthday, as well as my new BBQ grill with a “Down Under” Party. The idea started with “shrimp on the barbie” and grew from there with Australian wines, beers, and ports, grilled lamb steaks, grilled corn, grilled bread, salads, cheeses, and more. And of course there had to be the quintessential dessert, Australia’s beloved Pavlova. And being us, we had to put booze in the pavlova. Limoncello to be exact. We do love our themed dinner parties.

In this simple but beautiful blueberry limoncello pavlova, the sweet meringue dissolves on the tongue, the lively lemon curd spiked with limoncello adds a surprisingly zippy note which is balanced by the tart yogurt and the heavenly fresh blueberries that pop in the mouth. Could it have been too elegant for our outback party?

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Risotto: Carrot, Cumin, Vodka, Creme Fraiche

RISOTTO
Carrot, Cumin, Vodka, Creme Fraiche
Parmesan, Nasturtium Blossom

I just happened to be thinking about making risotto while reading the Proud Italian Cook’s fabulous new ebook, Italian Sauces My Way (highly recommended and available here). In her book, my friend Marie has a recipe for Vodka Cream Sauce which she recommends spooned over steamed mussels, ravioli, gnocchi, or the classic penne pasta. It’s not a complicated sauce but the vodka makes it fancy, taking her delicious basic marinara to another level. Anyway, her wonderful sauce got me thinking about pairing vodka and risotto.

Other than tomato, what vegetable would pair well with vodka? Beet, celery, and carrot all sounded right. I decided to make the first trial with carrot. I added a kiss of cumin and a some creme fraiche for the creamy element. The color was so incredibly lovely, I didn’t want to detract from it. So the dish was finished with a nasturtium flower from the garden, keeping that monochromatic look.

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