Meatless Archives - Page 52 of 68

Resplendent Baby Golden Beet Salad

Roasted Baby Golden Beet, Gala Apple, Kumquat
Raw Sheep’s Milk French Roquefort, Pistachio
Dandelion, Butterhead, Roasted Poblano Vinaigrette
Tricolor Viola & Wild Mustard Flower Garnish

Roasted tarragon-scented sweet soft baby golden beets are paired with tart-crisp apple, bitter-spiky dandelion, creamy-smooth butter lettuce, zingy kumquat, tangy Roquefort, rich pistachios and a playfully-spicy poblano chile vinaigrette. It’s a very refreshing, harmonious, and somewhat surprising salad – which I submit to this month’s 5 Star Makeover Cooking Group Challenge featuring BEETS.

The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. It continues to be a great source of inspiration and my absolute pleasure to be on the team. Please visit their blogs this coming Friday to enjoy the round-up of super-creative beets recipes from this talented cooking group.

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Mashed Potato. Chestnut. Nutmeg. Butter.

Mashed Potato. Chestnut. Nutmeg. Butter.

Mashed potatoes with a heavenly creamy nuttiness where the chestnut lends a muted sweetness and the nutmeg, a warm spicy perfume. How in the world did such a sublime combination of everyday ingredients elude me for decades? Mashed Potato. Chestnut. Nutmeg. Butter. (Plus a bit of light cream for the mash, salt and pepper). It’s a glorious side dish.

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Italian Twist on Yuzu

pignoli yuzu gremolata

Yuzu is a captivating versatile citrus that has been valued in Asian cuisines for centuries. This twist on an Italian condiment employs the yuzu in a fusion-style preparation. The young green yuzu fruit of September has turned a mellow golden yellow. Both the young green and the mature yellow fruits are used in cooking, so we’ve enjoyed fabulous yuzu all through autumn and winter. The rind is very aromatic, the juice is tart. Yuzu adds a striking bright note to vegetables. Its flavors are more complex than lemon – maybe like a combination of grapefruit plus mandarin orange with a hint of sour lime? Pair the zest with pine nuts, garlic, and a pinch of salt – and this gremolata will brighten up any winter roasted vegetable dish!

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A Quinoa Meatball Landscape

Evolution of the Creation/
A Quinoa Meatball Landscape

Meatballs. Swedish meatballs. New Nordic Cuisine. Landscape design. Bed head. Tousled. Meatballs. Vegetarian. Quinoa. Fundamental naturalism. Foraging. Windy. Wavy. Ruffled. Native. Tasty. Satisfying. Elemental. Pickled. Fresh. Healthful. Tumbled. Unordered. Artfully disheveled. Meatballs…

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purple sweet potato soup – coconut, red chili, toasted cumin

purple sweet potato soup – coconut, red chile, toasted cumin

Color, color, color. This is one intensely hued soup. It is warm and comforting because it is soup, after all. But it is also exotic, spicy, jazzy. Made from purple-fleshed sweet potatoes from the farmers’ market. But what if one was to close the eyes? No “Taste With The Eyes” allowed. Would this soup still hit the mark? Flavor, texture, balance, intrigue…yes, yes, yes.

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