Garbanzo Bean Salad With Cucumber Salsa

Garbanzo Bean Salad With Cucumber Salsa

Ingredients:
1 lemon, thinly sliced (about 12 slices)
6 tablespoons olive oil, divided
Fine sea salt and black pepper
3 mini or Persian cucumbers, cut into 1-inch irregular chunks (about 8 ounces total)
¾ cup diced sweet gherkins or sweet dill pickles (about 4 ounces), plus ¼ cup pickle brine
3 spring onions or scallions, thinly sliced
½ cup (packed) roughly chopped fresh dill
1 medium jalapeño, thinly sliced
1 teaspoon maple syrup
¼ teaspoon celery salt (or fine sea salt)
2 (20-ounce) jars chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
½ cup (5 ounces) plain Greek yogurt
½ cup mayonnaise
1½ tablespoons whole-grain mustard
¼ teaspoon nigella seeds, to serve (optional)

Directions:
Heat the oven to 425 degrees. Toss the lemon slices with 1 tablespoon of oil and ⅛ teaspoon of salt on a small parchment-lined baking sheet, and arrange in a single layer. Roast for about 12 minutes, until the lemon is tender and just starting to char around the edges. Set aside to cool briefly, then finely chop.

In a medium bowl, combine the cucumbers, gherkins, pickle brine, spring onion, dill and jalapeño. Stir in the chopped roasted lemon, along with the remaining 5 tablespoons oil, the maple syrup, celery salt and a few grinds of pepper.

In a separate bowl, mix together the chickpeas, yogurt, mayonnaise and mustard, along with ¼ teaspoon of salt and a few grinds of pepper.

To serve, transfer the chickpeas to a serving platter, spoon over the cucumber salsa and sprinkle with the nigella seeds, if using.  

Yield:6 servings

Stuffed Zucchini or Kousa Squash

Stuffed Zucchini Or Kousa Squash

 If you manage to find or grow a kousa squash, use it for this by all means, but this recipe also works well with regular green or yellow zucchini. You can use ground beef or lamb, although the latter is more traditional.

Ingredients
Stuffing
½ cup uncooked long-grain rice
2 tablespoons olive oil
½ pound lean ground beef or lamb
1 clove garlic, chopped
1 teaspoon allspice or cinnamon
1 tablespoon chopped fresh parsley
Salt and freshly ground pepper
Squash and sauce
2½ pounds medium-size zucchini or Middle Eastern kousa squash 

   (about 8)
2 tablespoons olive oil
1 medium yellow or white onion, thinly sliced

1 teaspoon kosher salt, or to taste

½ teaspoon chili flakes
Freshly cracked pepper, to taste
2 pounds firm tomatoes, chopped with juice, or a 28-ounce can of 

   chopped tomatoes, undrained
2 tablespoons tomato paste
¾ cup water, as needed
Greek yogurt, optional, for serving

Directions:
To make the stuffing:
Rinse rice in a colander under running water until clear. Put into a bowl with 2 cups of boiling water. Drain after 10 minutes and set aside. Add olive oil to a Dutch oven on medium heat, then add meat and garlic, and cook, using a wooden spoon to break meat into ¼-inch pieces. Continue until meat is slightly pink but not fully cooked. Reserving drippings in Dutch oven, remove meat with a slotted spoon and place in bowl with rice, adding allspice or cinnamon, parsley, salt and pepper. Mix by hand to combine. Set Dutch oven aside but do not clean.

To make the squash:
Trim off the stem from one of the squash with a knife and cut squash in two crosswise. Insert an apple corer at one end of squash and push through until about ½ inch from end of squash. Pull out core. If it does not come out, use a melon baller to remove squash insides. The goal is to hollow squash until there is about ¼ inch of flesh remaining on all sides of the squash. Repeat with all of the squash.

Loosely place the stuffing by hand into the squash, taking care not to pack the stuffing in. Fill each squash to about ½ inch from its top. Reserve any remaining stuffing to add to the sauce when the squash are cooking, if desired.

Return the Dutch oven to the stovetop and add 2 tablespoons of olive oil to meat drippings. Add onions to the pot with salt, chili flakes, and pepper. Top with chopped tomatoes and tomato paste. Set stuffed squash upright in pan, tilting them slightly to their side. Cook on medium heat until the sauce begins to simmer. Lower heat, cover, and gently simmer 40 to 50 minutes. Halfway through, turn the squash if needed. Add water as needed to keep sauce a little on the thin side.

Remove from heat and serve squash in a bowl with a ladleful of sauce. Serve with a dollop of Greek yogurt, if desired.

Matcha Glazed Swirl Bread

Matcha Glazed Swirl Bread

The bread is shaped like four giant cinnamon rolls cozied together
in a loaf pan, but with many, many more lay- ers, all beautifully
laced with matcha glaze. I bought a half-loaf, and loved it so much
that I convinced my husband to go back with me to buy a full one
the very next day. Being thousands of miles away from that fantastic
bakery, it was only a matter of time before I felt the need to try to
make this at home.”—James Beard Foundation Award nominee Cynthia Chen McTernan
Ingredients:
Sweet Dough
1/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter plus more for pan
1 teaspoon active dry yeast or instant yeast
2 1/4 cups (282 grams) all-purpose flour plus more for rolling
3 tablespoons granulated sugar
1/4 teaspoon salt
1 large lightly beaten egg plus 1 large egg yolk
1/4 cup full-fat Greek yogurt
1/2 teaspoon vanilla extract
Matcha Glaze
1 tablespoon plus 1 teaspoon matcha powder (Green Tea Powder)
5 tablespoons heavy cream, plus 1 teaspoon more for thinning
1 1/4 cups confectioners’ sugar

Directions:
Make the dough: the night before, or at least 2 hours before baking,
in a small saucepan over medium heat, bring the milk just to a boil,
2 to 3 minutes, or heat the milk in a small microwave-safe bowl in the
microwave, about 1 minute. (This scalds the milk to kill any enzymes
that might prevent the yeast from doing their thing.) If you find a film
on the surface of the milk after heating it, just pour the milk through a
sieve.

Sprinkle the yeast on top and let sit until foamy, about 5 to 10 minutes.
If the milk-yeast mixture does not foam, you may want to start over to
make sure your yeast is active. (See Note if using instant yeast.)

Meanwhile, in a large bowl, whisk together the flour, granulated sugar, and salt. If you are not using a scale, take care to use the spoon-and-sweep method for measuring your flour, since too much flour canmake the dough dense.

When the yeast is foamy, add the egg and egg yolk, yogurt, and
vanilla to the yeast-milk mixture and whisk to combine. Mix the wet
ingredients into the dry, until all of the flour is incorporated and a wet,
sticky dough forms. Knead [the dough] in the bowl until it is smooth
and elastic, 8 to 10 minutes. Alternatively, use a silicone spatula to
scoop underneath the dough and fold it in onitself repeatedly. The
dough will start out maddeningly sticky; sprinkle up to 2 more
tablespoons of flour, just as much as needed to knead.

Cover with plastic wrap or a damp dish towel and place it in the refrigerator to rise overnight. Alternatively, you can let it rise at room temperature for 2 hours or so, until well doubled. I prefer a longer rise, to give the flavor time to develop and to split up the labor. The dough should be fine for up to 24 hours.

The next day, or at least 1 hour before baking, line a 9 × 5-inch
Pullman loaf pan with parchment paper or grease it with butter.

Make the matcha glaze: sift the matcha powder into a medium bowl.
Vigorously whisk 2 tablespoons of cream into the matcha until no
lumps remain. Whisk in the remaining cream, then sift in the
confectioners’ sugar 1/4 cup at a time, whisking after each addition,
until the mixture forms a very thick, barely pourable glaze.

Turn the dough out onto a well-floured surface. Roll the dough out
thin, thin, thin, to about an 18 × 24-inch rectangle, making sure to lift
the dough and add more flour to the work surface as you go. When the
dough is evenly rolled out, reserve 1/4 cup of the glaze and spread the
rest in a very thin layer across the dough. Using a pizza cutter, sharp
knife, or scissors, slice the dough in half lengthwise to form 2 long
9 × 24-inch strips. Carefully lift one strip and place it on top of the
other. If desired, trim the edges into a neater rectangle, then, starting
at a 9-inch end, roll the stack into a short, thick log.

Using a sharp, serrated knife, slice the log widthwise into 4 equal
pieces. Place the rolls, cut-side down, into the loaf pan. (Things will
get messy, but do not fear. The rolls are apt to bake up a little lopsided
no matter what; regardless of how they look, they all taste the same.)

Let [the dough] rise in a warm place until it is boisterously puffy and
fills the pan, 1 to 1 1/2 hours. When the dough is pressed with a finger,
it should bounce back very slightly, but the indent should remain.

During the last half-hour of the second rise, preheat the oven to 350°F.
Bake, uncovered, for 35 to 40 minutes, until golden-brown on top. Let
cool, then drizzle with the remaining glaze.

Note: If using instant yeast, use the same amount as active dry
yeast, but mix it in with the dry ingredients instead of adding it to
the scalded milk. If you can find SAF Instant Yeast, I have found
it to be wonderful and reliable, with yeast goods that are fluffier,
softer, and more flavorful than most.

Creamy Herb And Preserved Lemon Salad Dressing

                                             

Creamy Herb And Preserved Lemon Dressing

As winter envelops Southern California, the region’s orchards burst with a kaleidoscope of citrus fruits, offering a vibrant antidote to the season’s chill. With the abundance of local, seasonal ingredients, what better way to celebrate winter than by exploring the versatile world of citrus? From preserving its essence to incorporating it into cozy recipes, let’s delve into the art of citrus preservation and culinary creativity during this bountiful season.
Ingredients:
1⁄4 cup mayonnaise
1⁄4 cup Greek yogurt
1 teaspoon Worcestershire sauce
1 tablespoon water
2 tablespoons finely chopped preserved lemon, unwashed
2 tablespoons finely chopped fresh soft herbs (chives, tarragon, parsley, etc.)
Fresh ground black pepper
Preserved lemon brine or salt to taste

Directions:

In a medium bowl, whisk* together mayonnaise, Greek yogurt, Worcestershire sauce, and water. Fold in preserved lemon and herbs, and season generously with fresh ground pepper. Taste dressing for seasoning and add brine or salt as needed.

*For a smoother dressing, blend mayonnaise, Greek yogurt, preserved lemon, and Worcestershire sauce in a blender or with an immersion blender, then fold in remaining ingredients.

Best Black Bean Soup Revisited

Best Black Bean Soup

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a chemical reaction preventing the beans from softening).  If so add the wine later with the stock.

Ingredients:

Yield: 4 to 6 servings

1 pound dried black beans (not soaked)

1 yellow onion, peeled, trimmed and quartered

5 garlic cloves, smashed and peeled

1 chipotle chile in adobo plus 1 tablespoon adobo sauce

2 teaspoons ground cumin

2 dried bay leaves and/or 1 teaspoon dried oregano

¼ teaspoon baking soda (optional)

Kosher salt (Diamond Crystal)

1 teaspoon apple cider vinegar

Any combination of Greek yogurt, corn chips, pickles red onion, cilantro, lime wedges, poached egg for topping.

Directions:  

In a 5 to 8 quart slow cooker, combine beans, onion, garlic, chipotle chili and adobe sauce, cumin, bay leaves and or oregano, and baking soda.  

Cook on low until beans are tender, 8 to 10 hours.   Taste more than one bean to make sure they and tender.  The bean should flatten easily when pinched between two fingers.

Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.)  Blend until smooth.  Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

TIP

Beans should reach a simmer and cook until tender to be safe to eat. If your slow cooker does not reach a simmer on the low setting, increase the heat level to high, and ensure the beans cook at a simmer for at least 15 minutes at come point in the preparation.   NY Times recipe.

Take It Easy Dude

Take It Easy, Dude

The signature drink of The Big Lebowski can be made even richer and creamier with the addition of vanilla yogurt. Swapping in aged rum for vodka gives it another boost, while complementing the coffee flavor. We’re sure The Dude would abide.

The Big Lebowski (/ləˈbaʊski/) is a 1998 crime comedy film written, directed, produced and co-edited by Joel and Ethan Coen. It follows the life of Jeffrey "The Dude" Lebowski (Jeff Bridges), a Los Angeles slacker and avid bowler. He is assaulted as a result of mistaken identity then learns that a millionaire, also named Jeffrey Lebowski (David Huddleston), was the intended victim.
Ingredients:
1 oz aged dark rum
3/4 oz coffee liqueur
1 oz 2% milk
1/4 cup (60 mL) vanilla Greek yogurt
Cocoa powder for dusting
1 cinnamon stick for garnish
Directions:
Combine rum, coffee liqueur, milk and yogurt in an ice-filled cocktail shaker. Shake well for 30 seconds. Strain into a chilled tumbler over ice. Dust with cocoa powder and garnish with cinnamon stick. 

Makes 1 drink

Grilled Bread With Cottage Cheese Ranch And Hot Honey

                                                       

Grilled Bread With Cottage

Cheese Ranch and Hot Honey

Cottage cheese is having a moment, so we’ve transformed it into a smoky, creamy, ranch-like dip generously flecked with charred serranos and scallions. It’s drizzled with trendy hot honey and served with grilled sourdough rubbed with garlic, though you could also pair it with crackers or flatbreads.  Serves 6 with leftover dip

Ingredients:
1 bunch green onions, washed
1 serrano pepper, halved lengthwise
2 tsp (10 mL) olive oil, plus more for drizzling on bread
Salt and freshly ground pepper to taste
1 tub (500 g) 2% cottage cheese
1/2 cup (125 mL) 2% Greek yogurt
1 tbsp + 2 tsp (15 mL + 10 mL) fresh lemon juice
3/4 tsp (4 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) dried dill
1 tbsp (15 mL) finely chopped parsley
6 thick slices hearty sourdough bread
1 clove garlic, halved lengthwise
Hot honey for drizzling

Directions:
Preheat grill to high, about 450°F (232°C).

Place green onions and serrano on a baking sheet. Drizzle with 2 tsp (10 mL) olive oil and season with salt and pepper.

Place onions and serrano on grill and cook until nicely charred and tender, 1 to 2 minutes per side—serrano will take slightly longer. Transfer to a cutting board. Scrape out serrano seeds, if you don’t want it too spicy. Roughly chop both and set aside.

Place cottage cheese, yogurt, lemon juice, onion and garlic powders, dill, parsley and a pinch of salt in a food processor. Process until smooth, about 10 seconds. Add green onion and serrano. Pulse until well combined and flecked with green. Transfer to a serving bowl.

Drizzle bread with olive oil. Grill until lightly charred, about 1 1/2 minutes per side. Rub with cut sides of garlic then cut each piece in half. Drizzle hot honey over dip and serve immediately with small butter knives for spreading.

Refrigerate leftover dip in an airtight container for up to 1 week. Stir before serving. Serves 6 with leftover dip

Puttanesca Deviled Eggs

 Puttanesca Deviled Eggs

This recipe turns the deviled egg on its head—literally—by serving it whole and upside down rather than halved on its side. It’s filled with a punchy emulsion inspired by the bold flavours of pasta puttanesca—tomato, capers, olives and garlic. A final garnish of anchovies and mustard sprouts will make these eggs the stars of any cocktail party. Makes 12

Ingredients

12 free range organic eggs

2 tbsp (30 mL) julienned sun-dried tomatoes with their 

   oil
1 tbsp (15 mL) capers, drained
6 Kalamata olives, pitted
1 medium garlic clove, roughly chopped
1/2 tsp (2 mL) dried chili flakes
2 tbsp (30 mL) Greek yogurt
1 tbsp (15 mL) sherry vinegar
Salt to taste
3 anchovy fillets in oil, each cut in four even pieces
Spicy mustard green sprouts or other sprouts to garnish

Directions:
Place eggs in a medium pot. Pour in enough water to cover by at least 1 inch (2.5 cm). Place over high heat. As soon as it comes to a boil, cover and remove from heat. Let stand 10 minutes. Drain and run under cold water to cool.

When eggs are cool enough to handle, peel shells, then use a sharp paring knife to cut a small slice off tops of eggs, so they can stand upright. Cut a slice off each bottom end that’s large enough to expose the yolk, about 1/4 inch (5 mm) in diameter. Place the trimmed egg pieces in a food processor. With a small spoon or melon baller, gently remove yolks and add to food processor. Refrigerate hollowed-out eggs to keep them cold.

Add sun-dried tomatoes, capers, olives, garlic and chili flakes to food processor. Process until finely chopped. Add yogurt and vinegar, and process until smooth, stopping to scrape down bowl as necessary. Taste and season with salt, if necessary.

Transfer egg mixture to a piping bag fitted with star attachment. (Or use a freezer bag with a corner snipped off). Place in refrigerator to firm up, at least 30 minutes.

Pipe mixture into hollowed egg whites, filling each cavity generously. (At this point, eggs can be covered and refrigerated up to 2 hours.) To serve, garnish with anchovies and sprouts.

Caramelized Five Onion Dip

 Caramelized Five Onion Dip

Classic French onion dip gets a new twist with creamy Greek yogurt, five kinds of alliums and crispy onions on top. A little brown sugar lends the perfect amount of sweetness to offset the tanginess of the yogurt. Serve with tortilla chips or crinkle-cut potato chips.

Ingredients:
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) unsalted butter
2 large shallots, halved, thinly sliced
1 large sweet onion, halved, thinly sliced
1 medium red onion, halved, thinly sliced
1 medium yellow onion, halved, thinly sliced
Salt and freshly ground pepper to taste
2 tbsp (30 mL) packed light brown sugar
1 tbsp (15 mL) good-quality balsamic vinegar
1 clove garlic, grated on rasp
2 cups (500 mL) full-fat plain Greek yogurt
3 tbsp (45 mL) mayonnaise
1 green onion, green part only, cut into julienne
Crispy onions to garnish

Directions:
In a large frying pan, heat olive oil and butter over medium heat. Add shallots, sweet onion, red onion, yellow onion, salt and pepper. Cook, stirring often, until onions begin to soften, about 10 minutes. Reduce heat to medium-low. Cook, stirring occasionally and adjusting heat as necessary, until onions are caramelized, 30 to 35 minutes. Stir in the sugar, balsamic and garlic. Cook for 2 minutes. Transfer to a plate. Cool completely.

In a medium mixing bowl, whisk yogurt and mayo until well combined. Fold in cooled onions. Season with salt and pepper. Transfer to an airtight container. Cover and refrigerate at least 30 minutes and up to 5 days.

When ready to serve, place green onion in a small bowl of ice water for 15 minutes. Drain and pat dry with paper towel. Transfer dip to a shallow serving bowl. Sprinkle with crispy onions and green onion curls. Serve immediately.   Serves 6 to 8

Cauliflower Stem And Leaf Fritters With Garlicky Yogurt Dip

Cauliflower Stem And Leaf 

Fritters With Garlicky Yogurt Dip

Cauliflower stems and their mustardy green leaves are usually composted without much thought, but they should be used up as they’re just as delicious as the florets! The trimmed stem, separated from the florets and leaves, doesn’t need any special preparation, just a quick wash with water to remove any grit from the field.
Makes 14 fritters
Ingredients:
Yogurt Dip:
¾ cup (175 mL) 2% Greek yogurt
½ small clove garlic, finely grated
Salt to taste
Extra virgin olive oil and sumac for garnish
Fritters:
2 cups (500 mL) coarsely grated cauliflower florets
¾ cup (175 mL) coarsely grated cauliflower stem, base trimmed and discarded, from about 1 cauliflower
1 tsp (5 mL) salt, divided
¼ cup (60 mL) finely chopped cauliflower leaves, fibrous ribs removed and discarded, from about 1 cauliflower
2 medium shallots, finely chopped
3 large eggs
½ cup (125 mL) all-purpose flour
½ tsp (2 mL) ground coriander
¼ tsp (1 mL) turmeric
Freshly ground pepper to taste
Vegetable oil for frying
Lemon wedges for serving

Directions:
For the dip, combine yogurt with garlic in a small serving bowl. Season with salt. Cover and refrigerate until ready to serve.

For the fritters, add grated cauliflower florets and stems and ½ tsp (2 mL) salt to a medium bowl. Toss until well combined. Let stand to draw out some of the moisture, 10 minutes. Transfer to a clean kitchen towel. Wring out cauliflower to get rid of as much liquid as possible. Return to bowl, then add leaves and shallots. Using a fork, stir until mixture is fully combined. Set aside.

Whisk eggs with flour, coriander, turmeric and remaining ½ tsp (2 mL) salt in a medium bowl until smooth. Season with fresh pepper. Fold in cauliflower mixture until fully combined.

Heat a large skillet over medium-high heat. Pour in enough oil to come ½ inch (1 cm) up side of the skillet. When oil is hot, carefully spoon 2-tbsp (30-mL) portions of cauliflower mixture into oil, lightly flattening tops with a spatula. Fry in batches until golden, about 2 minutes per side. Transfer cooked fritters to a cooling rack. Repeat to use up cauliflower mixture.

Garnish yogurt mixture with olive oil and sumac. Serve with hot fritters and lemon wedges. Makes 14 fritters

Lazy Spring Cabbage Rolls

Lazy Spring Cabbage Rolls

Cabbage rolls are a lot of work. Instead, make just one rice- and pork-filled parcel and divvy it up like a cake. You lose nothing in flavour and save some precious time in return. If you have any doubts as to the freshness of your dried mint, purchase new, or use dried dill instead.
Ingredients:
1 head Savoy cabbage
1 can (796 mL) Italian tomatoes

6 tbsp (90 mL) unsalted butter, divided
1 small onion, peeled and quartered
2 tbsp (30 mL) sweet Hungarian paprika
Salt and freshly ground black pepper
1¼ cups (310 mL) medium-grain rice such as Calrose
1½ cups (375 mL) water
1 medium onion, chopped
6 cloves garlic, finely chopped
2 lbs (905 g) medium-ground pork
¼ cup (60 mL) 4% Greek yogurt, plus extra for serving
2 tbsp (30 mL) dried mint
Finely grated zest of 1 large lemon
Directions:
Carefully remove the 10 largest outer leaves of cabbage; reserve remaining cabbage for another use. Trim the tough centre stem, inches (8 cm) from root end, with a pair of kitchen shears; stack cabbage leaves and cook in boiling salted water for 10 minutes or until pliable.

Meanwhile, purée tomatoes; strain through a fine-mesh sieve to remove seeds. Combine tomato purée with 3 tbsp (45 mL) butter, quartered onion and paprika in a medium pot.

Once the cabbage is cooked, measure 1 cup (250 mL) of the cooking water and add to tomato mixture; drain cabbage and set aside.

Season tomato mixture with salt and pepper and bring to a boil over medium heat. Reduce to low and simmer 30 minutes or until the consistency of heavy cream; reserve.

Combine rice and water in a medium pot over high heat. Bring to a boil, reduce to medium-low, cover and cook for 15 minutes or until no liquid remains. Scrape into a large bowl and cool to room temperature.

Heat the remaining 3 tbsp (45 mL) butter in a medium skillet over medium heat. Cook onion until translucent, about 5 minutes. Stir in garlic and cook 1 minute longer. Add to rice along with pork, yogurt, mint, lemon zest and 1 tbsp (15 mL) salt. Season with black pepper. Using your hands, work the mixture together.

Preheat oven to 375°F (190°C).

Spread one-half of the tomato sauce over the bottom of a round 9-inch (23-cm) non-reactive baking dish. Line with the cabbage, being sure to completely cover the bottom and leaving enough overhang to enclose filling. Fill with pork mixture and fold cabbage over to enclose. Top with remaining sauce. Cover dish with foil and bake for 1 hour 15 minutes or until bubbling and hot in the centre.

Cut into wedges and serve with extra yogurt. 

Serves 8 

Greek Yogurt And Kale Pesto Dip

Greek Yogurt and Kale Pesto Dip

This creamy yogurt dip is full of flavor. Making pesto with fresh in-season winter greens like kale is a nutrition powerhouse. Garnishing it with sun-dried tomatoes and pine nuts gives it a beautiful look and an added crunchy texture.

Ingredients:

¼ cup plus 1 tbsp (60 mL plus 15 mL) pine nuts

Kale Pesto
3 cups (750 mL) baby kale leaves
1 large garlic clove, roughly chopped
¼ cup (60 mL) grated Parmesan cheese
½ cup (125 mL) olive oil
½ tsp (2 mL) salt
½ tsp (2 mL) fresh ground pepper
1¼ cups (310 mL) Greek yogurt
2 tbsp (30 mL) julienned sun-dried tomatoes in their oil

Directions:

For the toasted pine nuts, heat a medium skillet over medium-high heat. Add pine nuts and cook for 2 to 3 minutes until golden, stirring occasionally to brown evenly and avoid burning. Remove from heat and set aside to slightly cool.

In a food processor, add kale, garlic, Parmesan cheese, ¼ cup (60 mL) toasted pine nuts and pulse until finely chopped. Scrape down the sides and run the food processor, slowly adding the olive oil in a steady small stream. Season with salt and pepper.

Place yogurt in a serving bowl and mix in kale pesto, reserving 2 tbsp (30 mL). Garnish top of dip with reserved pesto, sun-dried tomatoes and remaining 1 tbsp (15 mL) toasted pine nuts. Serve with crispy Smoked Sea Salt Lotus Chips (recipe below).

Serves 4 to 6

Smoked Sea Salt Lotus Chips

Lotus root is a popular root vegetable in Asian cuisine and is available year round. It is nutritious with large amounts of vitamins and minerals that include vitamin B, vitamin C, iron, potassium, copper, thiamine and zinc. It is also a good source of protein and dietary fibre. Lotus root makes perfect dipping chips for thick dips as they bake up very crispy. The addition of smoked sea salt gives these chips an aromatic subtle flavour that make them delicious for dipping or on their own.

Ingredients:
2 large lotus roots, about 2 lbs 2 oz (960 g), peeled
3 tbsp (45 mL) extra virgin olive oil
1 tsp (5 mL) smoked sea salt

Directions:

Preheat oven to 350 F (180 C). Line a large baking sheet with parchment paper.

Slice lotus roots into rounds ⅛ inch (3 mm) thick. Place them in a large bowl and toss with olive oil to coat well.

Spread evenly in a single layer on baking sheet, ensuring they do not overlap. You can divide them on 2 baking sheets if necessary. Bake in oven for 20 to 25 minutes until golden and crispy. Ensure you check them, as they brown and crisp rapidly. Remove crispy ones and place them on a dish lined with paper towel to absorb oil. Repeat with remaining chips until they are all done.

Toss lotus chips with smoked sea salt and serve warm or at room temperature with dip.

Serves 4 to 6

 

Asparagus And Bacon Pizza

Asparagus and Bacon Pizza

Oma's Tarte Flambée ~ Flammkuchen

Tarte Flambee, aka Flammkuchen, is German pizza with a twist! So easy to make, quick and easy to get creative with. Enjoy this Alsatian treat that’s SO traditionally German! It's so delectably delicious and can be made with many variations.

This one is my favorite with asparagus, bacon, and caramelized onions.

Ingredients:

Dough:

2 cups all-purpose flour
¾ teaspoon salt
½ cup warm water
3 tablespoons olive oil
Topping:
½ cup crème fraîche or Greek yogurt
4 ounces lean bacon, diced
1 medium onion
8 stalks green asparagus (optional)
salt and pepper

Directions:

Mix together flour and salt in a medium-small bowl. Stir in water and olive oil. Mix together with a wooden spoon, until dough is crumbly. Add more water as needed, one tablespoon at a time, until the dough starts to hold together (it usually takes 2 to 3 tablespoons). Knead dough with hands until the dough is smooth and doesn't stick to the sides of the bowl.

Remove dough from bowl, and pour about ½ teaspoon olive oil in bowl to grease it and return ball of dough to the bowl. Roll it around until it has oil all over. Cover bowl with plastic wrap and set put in fridge for about 30 minutes while you prepare the toppings.

Preheat oven to 450°F.

Meanwhile, render the bacon in a frying pan, just until the fat starts to be released (do not let the bacon become crisp.) Remove the bacon to a paper-towel lined plate to drain the bacon fat.

Add the onions to the frying pan and sauté until soft and translucent over high-medium heat, stirring frequently.

Snap off the tough ends of the asparagus. Slice asparagus stalk thinly on the diagonal. Cut the heads, lengthwise, in half.

Line a baking sheet with parchment paper.

Remove dough from fridge. Place on parchment paper and roll out very thin. It should cover the whole baking sheet.

Spoon Greek yogurt over top. Sprinkle with bacon, onion, and asparagus. Sprinkle with salt and freshly ground pepper

Bake in the hot oven, on lowest rack, for about 20 to 30 minutes or until edges are nicely browned and topping is crisp.

Cool, cut, and serve.  Serves 2 to 4

NOTES/HINTS:

Traditionally, the bacon and the onion is added raw on top of the dough and NOT pre-cooked. Personally, though, I like the bacon already rendered and the onions more caramelized than just letting them cook in the oven. Use your preference.

You can divide your dough and top each piece of dough differently.
Sprinkle a little nutmeg over the Greek yogurt

Instead of the creme fraiche or Greek yogurt, you can use fromage blanc, quark, sour cream or equal parts buttermilk and cream cheese.

Cauliflower Steak With Carrot 

Miso Puree And Carrot-top Pesto

Looking for a vegetarian steak alternative?  This roasted cauliflower steak is easy to make and is packed with flavor thanks to the top pesto!

Ingredients:

Cauliflower Steaks

2 heads of cauliflower
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp garlic powder
dash of pepper
Carrot Miso Dressing
4 oz orange carrots , cut into even pieces
2 Tbsp white miso
1 Tbsp rice vinegar
1/2 cup plain greek yogurt
2 Tbsp olive oil
salt and pepper , to taste
Carrot Top Pesto
1 1/2 cups carrot tops
1 garlic clove , peeled
3 Tbsp pecans
3/4 cup basil leaves
1/4 cup asiago cheese
1/4-1/2 cup olive oil + more for drizzlings
Directions

For the Cauliflower Steaks:
Preheat oven to 500 degrees F. Remove the green leaves from head of cauliflower and trim the stems. Cut 1 1/2 inch thick steaks (I got 4 from two heads plus a bunch of florets which I saved for another use).

Transfer slices to a baking sheet and brush olive oil on each side of each piece. Sprinkle spices on all steaks and then cover the baking sheet with aluminum foil.

Bake for 5 minutes, remove foil, and bake for an additional 10. Flip steaks and bake for another 5-10 minutes or until the tops are browned. Remove from heat and set aside.
For the Carrot Top Pesto:

Combine carrot tops, garlic, pecans, basil leaves, and asiago cheese in a high speed blender or food processor. Pulse until everything is chopped into small pieces. Turn the machine on and drizzle in 1/4 cup olive oil to incorporate. If the mixture is too dry, drizzle more olive oil until you reach your desired consistency.

For the Carrot Miso Dressing:
Bring a medium saucepan of water to a boil over high heat. Salt and add in carrot pieces. Let blanch for 5 minutes. Meanwhile, add ice to a large mixing bowl and add water to create an ice bath. Once the carrots are ready, use tongs to transfer from the boiling water to ice bath.

Once carrots are cooled, transfer to a high speed blender along with miso, vinegar, yogurt, olive oil, and a dash of salt and pepper. Blend until completely combined and a thick dressing forms. You want the dressing to be thin enough that you can spread it but quick enough that it won't run. If it's too thick, add 1 Tbsp of water at a time until you've received a desired consistency.
To serve:

Spread carrot miso dressing on a serving platters and place cauliflower steaks over it. Top with pesto, a drizzle of olive oil, salt, and pepper. Serve right away.

Tzatziki

Tzatziki

Ingredients:
3 Persian cucumber or 1 English cucumber
½ teaspoon salt
1-½ cups Greek yogurt
1-2 Tbsp extra virgin olive oil
1 Tbsp lemon juice
1-2 Tbsp fresh chopped dill(increase or decrease according to taste)
3 garlic cloves /minced
2 tbsp fresh chopped mint
Salt and pepper to taste

Directions
Grate the cucumbers. Toss cucumbers with salt in a small bowl. Firmly squeeze several times with your hands to release excess water. Drain.

Mix cucumbers, yogurt, lemon juice, herbs and garlic in a medium bowl. Season with salt and pepper. Mix is well

When ready to serve, stir the tzatziki sauce to refresh and transfer to a serving bowl, drizzle with extra virgin olive oil, if you like. Add a side of warm pita bread, falafel, and your favorite vegetables.

Strawberry-Rose Cheesecake

For all of its luscious richness, this cake is delightfully light, refreshing, and beautiful. It doesn't hurt anything for our summer days that it's not baked, but chilled for a good long time, so you can make it up to a few days in advance. Top the cheesecake with strawberries and blueberries for a 4th of July beauty.

Ingredients:

1 envelope plain powdered gelatin (such as Knox brand)
½ cup pomegranate juice
1½ cups graham cracker crumbs
4 ounces salted butter (1 stick), melted
1 pound cream cheese (2 8 oz. boxes)
1 cup labneh or plain Greek yogurt
⅔ cup plus 1 teaspoon granulated sugar, divided
½ teaspoon rose water
1 pound strawberries, hulled and coarsely chopped, 

   reserving a few for garnish
⅓ cup sour cream

INSTRUCTIONS
In a small saucepan, slowly sprinkle the gelatin over the pomegranate juice, letting the powder saturate in the juice as you go. Warm the mixture over medium low heat until the gelatin is dissolved, taking care not to bring to a boil. Pour the mixture into a small bowl to cool completely.

Heat the oven to 360°F. In a medium bowl, combine the graham cracker crumbs with the melted butter. Press the damp crumbs evenly into the bottom of a 9-inch spring form pan. The crumbs can be pressed up the sides of the pan partially, or kept along the bottom only. Bake the crust for about 20 minutes, or until it is fragrant and firm. Cool completely.

In the bowl of a food processor, or in a mixer fitted with the whisk attachment, pulse or whisk the cream cheese and labneh with ⅔ cup of the sugar and rose water until they are completely smooth and no lumps remain.

Add the strawberries and pulse or whisk until the berries are fully incorporated into the cheese mixture. Pour in the cooled pomegranate juice mixture and mix just to combine (over-stirring the gelatin can render it less effective). Taste and add more rose water if needed.

Pour the strawberry-cheese mixture into the prepared and cooled graham cracker crust. Chill for at least 8 hours and up to 3 days. 

To remove the cake from the spring form pan, wrap the pan with a kitchen towel that has been rinsed in very warm water and wrung out. Run a sharp knife around the edge of the cake, then open the spring form ring, run a large metal spatula under the crust, and transfer the cake to a serving platter.

Combine the sour cream with a teaspoon of sugar and spread it over the top of the cheesecake. Arrange the reserved whole berries in the center of the cake, and serve cold.

Pasta Primavera With Asparagus And Peas

Pasta Primavera With Asparagus And Peas

 

Ingredients:
¼ pound sugar snap peas, stems trimmed
½ pound asparagus, ends snapped
2 tablespoons unsalted butter
¾ cup fresh English peas
¼ cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
½ teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh 
⅔ cup grated Parmigiano-Reggiano, at room temperature
½ cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Directions:
Bring a large pot of heavily salted water to a boil over medium-high heat.

While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.

Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.

Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Coconut Cauliflower Bites With Creamy Honey Mustard Yogurt Sauce, Vegan

Coconut Cauliflower Bites With

Creamy Honey Mustard Yogurt Sauce

Ingredients:

For the Coconut Cauliflower bites: 

1 medium (or half) cauliflower head, leafy parts 

   trimmed, and cut into bite size florets.

1 14 oz. can unsweetened coconut milk

1 cup unsweetened coconut flakes

1 cup Panko breadcrumbs

1/2 cup all-purpose flour

1 tsp salt

1/2 tsp freshly ground black pepper

2 eggs lightly beaten with 1 Tbsp water

Creamy Honey Mustard Dipping Sauce:

1/2 cup plain Greek yogurt

2 Tbsp yellow or Dijon mustard

2 Tbsp honey

1 Tbsp juice from a fresh lemon

salt and pepper to taste

Directions:
For the Coconut Cauliflower bites:
Add your cauliflower florets into a medium glass bowl or ziplock bag and pour in the coconut milk (reserving any cream that has formed in the can for another use). Toss and set aside to marinate for two hours, tossing every 30 minutes or so to get any pieces not submerged mixed in.

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

In either a high speed blender or food processor, pulse the coconut flakes until ground into small crumbs. Transfer to a shallow bowl and add in the panko breadcrumbs. Toss to combine and set aside.

In another shallow bowl, toss together the flour, salt, and a dash of pepper. Set aside.

In a third shallow bowl, add the beaten egg.

Remove the cauliflower florets from the coconut milk and dip into the flour mixture to thoroughly coat. Next, dip into the egg mixture to thoroughly coat and then dip into the breadcrumb mixture to coat. Place coated cauliflower pieces onto your prepared baking sheet, making sure to leave a little space between each floret, and repeat the dipping steps with the remaining florets.

Bake for 30 minutes or until starting to brown all over, tossing halfway through. Serve warm with the Creamy Honey Mustard dipping sauce.

Creamy Honey Mustard Dipping Sauce:

Whisk together the yogurt, mustard, honey, and lemon juice. Taste and season with salt and pepper.

Low Carb Broccoli Salad

Low Carb Broccoli Salad

Make Low Carb Broccoli Salad for a crisp, creamy, refreshing side dish! This fresh salad is filled with broccoli, cauliflower, bacon, purple onions, cheese, and a homemade dressing your family will love.

 
Dressing
3/4 cup plain Greek yogurt
1/2 cup mayonnaise
1/2 cup clover honey
2 tablespoons red wine vinegar
1 tablespoon granulated sugar optional
1/2 teaspoon salt
1/2 teaspoon black pepper

Salad
4 cups broccoli florets chopped
4 cups cauliflower florets chopped
12 slices bacon cooked and crumbled
8 ounces Colby Jack cheese cut into small cubes
1 red onion peeled and chopped

Directions:
In a medium mixing bowl, whisk together the dressing ingredients. Cover and refrigerate while you move on to the next steps.

In a large mixing bowl, combine the broccoli, cauliflower, half of the bacon, cheese, and diced onion.
Pour the dressing over the salad and toss to coat. Top the salad with the remaining bacon.

Serve the salad immediately.

INGREDIENTS

  3x

Dressing

• 3/4 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/2 cup clover honey
• 2 tablespoons red wine vinegar
• 1 tablespoon granulated sugar optional
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Salad

• 4 cups broccoli florets chopped
• 4 cups cauliflower florets chopped
• 12 slices bacon cooked and crumbled
• 8 ounces Colby Jack cheese cut into small cubes
• 1 red onion peeled and chopped

INSTRUCTIONS

 

• In a medium mixing bowl, whisk together the dressing ingredients. Cover and refrigerate while you move on to the next steps.
• In a large mixing bowl, combine the broccoli, cauliflower, half of the bacon, cheese, and diced onion.
• Pour the dressing over the salad and toss to coat. Top the salad with the remaining bacon.
• Serve the salad immediately.