Meatless Archives - Page 38 of 70

Savory Little Pumpkins with Labneh, Zaatar, Pumpkin Seed Oil

Savory Roasted Little Pumpkins
Labneh, Zaatar, Roasted Pumpkin Seeds, Pumpkin Seed Oil

Earthy autumn flavors, intense nuttiness, creamy textures and a bit of crunch describe this petite pumpkin side-dish charmingly served in its own shell.

Green-hued Austrian pumpkin seed oil contrasts with the burnt-orange pumpkin. It is used as a finishing oil, to add a deep complex taste and striking color. Labneh, a strained yogurt, adds rich and tangy notes while zaatar, a spice mix consisting of thyme, sesame seeds, sumac, and salt anchors the dish with warm earthy aromas and flavors. Roasted seeds bring the third element of pumpkin to the dish. Served with the lid on, guests are delighted to lift off the top and behold the unexpected presentation and enjoy the wafting aromas of the season.

Savory Roasted Little Pumpkins Recipe

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Spiced Roasted Cauliflower with Walnut, Cilantro, Mint

Spiced Roasted Cauliflower
Walnut, Cilantro, Mint, Kaffir Lime, Pink Peppercorn

I’m channeling my inner Ottolenghi, move over steamed white cauliflower. The king of vibrant vegetable dishes, Chef Ottolenghi often chooses a single ingredient then enhances it with various herbs, spices, and other exotic flavors. Here – mustard, fennel, and cumin seeds are toasted in olive oil. Then turmeric, hatch chile powder and dry mustard are whisked in. Cauliflower is tossed with the spice mixture and roasted until it begins to caramelize. Roasted walnuts add nutty rich notes. A huge handful of cilantro and mint add a fresh bright herbal character. Kaffir lime shards and crushed pink peppercorns bring the magic. The humble cauliflower side dish, is now kicked to the curb and dressed to kill…

Spiced Roasted Cauliflower Recipe

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Welcome Fall: Radicchio and Sautéed Mushroom Salad

Radicchio and Sautéed Mushroom Salad
with
Frisee, Point Reyes Blue Cheese, Toasted Pine Nuts, Golden Raisins
Garlic Chives, Warm Balsamic Vinaigrette

Deeper colors, warm earthy mushrooms, and crisp bitter lettuces make this a perfect salad to serve as we transition into Fall. Creamy pungent blue cheese and rich toasted pine nuts harmonize with the smooth flavors of a fine balsamic vinaigrette. And to bring the entire salad into balance, golden raisins add the perfect touch of sweetness.

Speaking of balance, today, the earth will be rotating upright on its axis. The northern and southern hemispheres will have equal sunlight and the sun will be rising due east, and setting due west. Happy Autumnal Equinox!

Radicchio and Sautéed Mushroom Salad Recipe

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“End of Summer Rolls” Caprese-Style

“End of Summer Rolls” Caprese-Style

Heirloom Tomato, Burrata, Basil, Rice Noodle
Olive Oil & Balsamic Vinegar

Perhaps you’ve heard me bemoan the ubiquitous Caprese Salad and all its incarnations?

Caprese grilled cheese, caprese kabobs, caprese bruschetta, caprese pasta salad, caprese pizza, caprese schmaese. But when I was challenged to come up with a tomato dish by our friendly Creative Cooking Crew, forgive me but I turned to those very Caprese ingredients. After all, there truly is something magical about the classic pairing of tomato and mozzarella and basil. Especially in summer. And what better way to bid farewell to the fabulous Summer of 2014, than with Caprese Summer Rolls – light, fresh, refreshing. These hand-held bites capture summer’s waning days in a tidy rice paper wrapper.

Caprese Summer Rolls Recipe

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Grilled Corn, Soy-Mirin Glaze, Wasabi Goat Butter

Grilled Corn, Soy-Mirin Glaze, Wasabi Goat Butter

Pure white. Very subtle yet intriguing chèvre flavors. Goat butter is produced by churning the fresh, pasteurized goat cream. The composition of goat butter has a lower melting point than cow’s butter, so it is softer than cow’s butter at room temperature. Combined with the clean flavor and subtle heat of wasabi powder, this goat butter is simply sublime paired with grilled corn.

Mirin, soy sauce, and olive oil are combined to make a stellar glaze for grilled corn. Fresh corn is shucked and placed on the hot grill, then liberally brushed with the glaze as the corn is rotated and roasted.

Mirin is a cooking wine brewed from glutinous rice, its complex sweet flavors complement the salty soy sauce. It also adds a glossy sheen to the grilled corn. Be sure to buy high quality mirin, as some brands on the market are made with corn syrup (read the label). Look for mirin made with water, rice, koji (aspergillus oryzae), and sea salt. Or, if possible buy artisanal mirin rather than the commercially produced variety.

With Japanese flavors, wasabi goat butter and soy-mirin glaze take summer’s simple grilled corn on the cob to new umami heights.

Grilled Corn, Soy-Mirin Glaze, Wasabi Goat Butter Recipe

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