Meatless Archives - Page 38 of 68

Spicy Rainbow Slaw

A Spicy Kaleidoscopic Slaw

Napa Cabbage, Purple Cabbage, Korean Pear, French Breakfast Radish
Pink Carrot, White Carrot, Orange Carrot, Purple Carrot
Red Fresno Chile, Serrano Chile, Cilantro, Scallion
Sesame Oil & Rice Wine Vinegar Dressing

A sharp knife and vegetable peeler are all it takes to make this kaleidoscopic summer slaw. As a twist on the ubiquitous Asian Slaw – Korean pear, French breakfast radish, serrano chile, and red Fresno chile are added for additional sweet, spicy, and crunchy notes. The result is a truly irresistible wild salad pleasing to the eye and palate. Add bay shrimp and peanuts to take this slaw from a side dish to a meal.

Spicy Rainbow Slaw Recipe

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Thyme & Mint Roasted Eggplant with Arugula, Spinach, Tomato and Yogurt Sauce

Thyme & Mint Roasted Eggplant

Japanese Eggplant, Arugula, Spinach, Tomato
Garlicky Yogurt Sauce, Arugula Flowers Garnish

While the presentation may look a bit familiar, the dish itself is unique. It is inspired by one of my all time favorite chefs ~ Yotam Ottolenghi. His fans will recognize the Japanese eggplant presentation from the cover of his innovative vegetarian cookbook Plenty, where he adorns them with pomegranate arils and za’atar. Try Ottolenghi’s dish in autumn when pomegranates are in season, but try my version this summer with bursting ripe tomatoes and vibrant fresh greens.

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Farmer Turns a City Dump into Urban Farm

Local Farmer Turns a City Dump into a Charming Urban Farm

Long littered with car bumpers, scrap metal and trash, a land plot in Long Beach, California has been transformed into an enchanting petite urban farm. There, everything is organically grown and tended to the old fashioned way— by hand, without the use of chemicals or pesticides.

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Cherimoya Brûlée

Cherimoya Brûlée

Recently at the local farmers market, a woman walked up and started asking about an exotic fruit called cherimoya. I shared that while it was very expensive (a medium-large one cost almost $8) I thought that it was ultimately worth the price. At about the same cost per pound as a top sirloin steak, it is probably not a fruit you would have on the breakfast table every day – but to add variety, or when guests are in town, cherimoya is a special treat.

This fruit, native to the valleys of Ecuador, Columbia, and Peru, has a mysterious flavor and unique texture. The juicy white sweet flesh tastes a bit like pineapple, though not as tart, with a hint of banana, and maybe papaya. The aroma is heady and tropical. The texture is even more intriguing, less like fruit and more like custard. As I was explaining the cherimoya to her, a pineapple banana crème brûlée came to mind. And that is how this Cherimoya Brûlée was born…

Cherimoya Brûlée Recipe

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Vegetable Casserole with Fresh Herbs, Lemons and Cured Black Olives

Vegetable Casserole with Fresh Herbs, Lemons and Dry-Cured Black Olives

Potato, Zucchini, Yellow Squash, Tomato
Lemon, Onion, Garlic, Parmesan, Dry-Cured Black Olives
Thyme, Oregano, Basil

The mandoline seems to be my go-to kitchen tool of choice these days. Thinly sliced vegetables and lemons are drizzled with olive oil and layered with fresh herbs, then baked for 40 minutes. Dry-cured black olives, Parmesan, and basil finish the dish. The result is a light fresh casserole that can be enjoyed warm or at room-temperature, easily wrapped up and whisked off to a picnic or the beach (or both). And would be equally fitting served as part of a fancy buffet dinner.

Fresh Vegetable Casserole Recipe

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