Farmers Quiche

Farmers Quiche

"A great quiche with an unusual but healthy crust that doesn't dominate the flavor, but enhances the flavor of the cheese."
Ingredients:
Crust
1 cup brown long grain rice
1 tablespoon butter
1 teaspoon salt
1 egg
1⁄4 cup unsalted butter, melted
Filling:
1⁄2 lb bacon, cooked crisp
3 large eggs
1⁄2cup buttermilk
1⁄2cup heavy cream
1⁄2cup zucchini, very finely chopped
1⁄4cup frozen sweet peas, thawed
1 tablespoon chopped fresh sage
1⁄2teaspoon salt
1⁄4teaspoon pepper
1 tablespoon unsalted butter
1 cup grated gruyere or 1 cup Swiss cheese

Directions:

Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt.

Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes (do not lift lid during this time) or until rice is tender.

Allow rice to sit off heat, covered, for 5-10 minutes more.

Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1/4 cup melted butter, mixing well (may use leftover rice for another use).

Preheat oven to 350°F.

Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan.

Blind bake rice crust for 15 minutes at 350F and then remove from oven until filling (the rice should feel a little dry and not excessively tacky).

In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper.

Place crumbled bacon in the bottom of the rice crust.

Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly.

Pour egg mixture over the top of the vegetables and bacon.
Sprinkle with grated cheese.

Dot with little pieces of butter.

Bake at 350F for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche.

Allow to stand 30 minutes before slicing and serving.

Roasted Vegetable Pasta

Roasted Vegetable Pasta

Dig into a bowl of Roasted Vegetable Pasta, with garden-fresh veggies caramelized to sweet perfection.  Tossed with olive oil, garlic, and herbs, this fast, flavorful dish tastes like late summer in every bite.

Ingredients:

1 pound zucchini – about 2 medium zucchini cut in 1/2 moon slices

1 red bell pepper, chopped in one inch bite-sized pieces
8 ounces cremini mushrooms, cut in half or quarter depending on size
1 red onion, sliced in 1/4 inch wedges
1 pint cherry tomatoes
4 tablespoons olive oil, divided
2 teaspoons Italian seasoning, divided
8 ounces dry pasta (we used rigatoni)
1/4– 1/2 teaspoon red pepper flakes
6 cloves garlic, chopped fine or grated (1/4–1/3 cup)
1 tablespoon fresh rosemary, finely chopped (Optional)
1 lemon zested and juiced
salt to taste
black pepper to taste
1/2 cup fresh basil leaves torn
1/2 cup pecorino cheese or parmesan cheese, grated

Directions:
Preheat oven to 425°F.
Chop zucchini, bell peppers, mushrooms, onion. Place zucchini and bell peppers in a bowl and toss with a few teaspoons of olive oil, salt, pepper, and 1 teaspoon of Italian seasoning. 

Spread onto a baking sheet- the more room the better they will roast, if too crowded the veggies will steam rather than caramelize. 
Do the same with the mushrooms, red onion, and cherry tomatoes: place in a bowl, toss with a tablespoon of olive oil, salt, pepper and 1 teaspoon Italian seasoning and spread onto another baking sheet. 

Bake. Roast the veggies in the oven for 20-25 minutes, until tender and slightly caramelized. The zucchini tray is usually done in 20 minutes.

Pasta. Cook pasta in a large pot of salted water (important for flavor) to al dente while veggies are roasting. Drain and save 1 cup of hot pasta water.

Saute. In a saute pan, add remaining olive oil (or use 1/2 butter), sauté red pepper flakes and garlic, turn heat to medium low, add rosemary. Let the garlic soften and cook through, stirring all the while- if it is starting to get golden before it cooks through, add a little pasta water.

Combine. Add cooked pasta to the pan and toss. To loosen, add a little hot pasta water if desired. Add lemon zest, salt and pepper to taste. Toss in the roasted veggies. 

 *Adjust flavor again as needed, with more salt, pepper, lemon juice, pasta water, or a drizzle of olive oil.

Garnish. Top with pecorino cheese, basil, and optional pine nuts.

Notes:
Optional toppings: toasted walnuts, pinenuts, dollops of pesto, or vegan cheesy sprinkle, vegan parmesan cheese, 

Flavor enhancers: extra squeeze of lemon juice or a drizzle of sherry vinegar or white balsamic vinegar or a few chopped anchovies, capers, or olives (sauté in with the garlic).

Store leftovers in the fridge in a sealed airtight container for up to 3 days. Delicious for lunch – cold or warmed up!

For a rich and creamy version, omit the pecorino cheese (or use both) and stir in 4-6 ounces of creamy goat cheese with the warm pasta before adding the veggies.

Lamb Chops With Zucchini And Cumin.

Lamb Chops With Zucchini And Cumin

Lemongrass adds a minty, citrus-forward flavor to these quick-cooking lamb chops. The marinade also includes ginger, soy sauce, garlic, green chile and cumin, while mirin adds a touch of sweetness. Adapted from cookbook author Sonoko Sakai’s “Wafu Cooking,” the dish is an homage to Jingisukan, or the “Genghis Khan” barbecue dishes served in Hokkaido, Japan, where lamb has been raised since the late 19th century.

Marinate the lamb for as short as 10 minutes or as long as 10 hours; either way, the flavors clinging to the exterior of the meat are enhanced by a quick sear in a very hot pan. While the cooked lamb is resting, use the residual fat in the pan to cook a fresh, sturdy vegetable — in this case, hunks of zucchini. As the squash softens and browns, it will pick up the charred bits of the lamb and marinade left behind.

Ingredients
Servings: 2-4 (makes 6 to 8 lamb chops and 3 cups zucchini)
Two (3-inch) stalks fresh lemongrass, trimmed, dry outer layers discarded, minced
2 garlic cloves, minced or pressed
One (1-inch) piece fresh ginger, minced or finely grated
2 tablespoons soy sauce, preferably low-sodium
1 1/2 tablespoons mirin
1/2 serrano pepper, stemmed, seeded and minced (optional)
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
6 to 8 lamb ribs chops (1 1/2 pounds total), about 3/4 inch thick, patted dry
3 tablespoons high-heat cooking oil, such as vegetable or sunflower, divided
2 medium zucchini (1 pound total), coarsely chopped
2 limes, cut into wedges, for serving
Flaky sea salt, for serving (optional)

Directions:
In a large bowl, stir together the lemongrass, garlic, ginger, soy sauce, mirin, serrano, if using, cumin and black pepper until combined. Add the lamb and, using your hands, toss until well coated with the marinade. Add 1 tablespoon of the oil, toss again to coat and let marinate for 10 minutes, or cover and refrigerate for up to 10 hours. Allow the lamb to come to room temperature before cooking.
When you’re ready to cook, remove the lamb from the marinade and use a knife to scrape off any excess clinging to the meat, as it will burn during cooking. 

In a large (12-inch) cast-iron or carbon-steel skillet over high heat, heat the remaining 2 tablespoons of oil until shimmering. Working in batches as needed to prevent overcrowding, add the lamb chops, spacing them about 1 inch apart, and sear until well browned with a bit of char on the edges, 2 to 3 minutes. (A little smoke is okay, but if it gets to be too much, reduce the heat to medium-high.) 

Flip, and cook on the other side until browned and lightly charred, another 2 to 3 minutes. For medium-rare, an instant-read thermometer inserted into the thickest part of a chop away from the bone should read 130 degrees. Remove from the heat, transfer the lamb to a platter and cover loosely with foil to keep warm.

1. Return the skillet to medium heat. Add the zucchini to the skillet and sauté, stirring constantly, until browned all over with some blackened spots, 5 to 7 minutes, then remove from the heat. Uncover the lamb, and transfer the zucchini to the platter. Garnish with the lime wedges, sprinkle with flaky sea salt, if desired, and serve, family-style.
   
   Substitutions:
   If you can’t find fresh lemongrass, skip it. Prepared lemongrass paste is too finely ground for this recipe, and may burn during cooking.
   In addition to lime wedges, you could garnish the chops with fresh mint or cilantro.
   If you don’t have fresh ginger, use additional garlic. (It’s best not to use dried ginger here, as it will burn during cooking.)
   Mirin, 1 teaspoon granulated or light brown sugar.
   If you can’t find lamb rib chops, substitute lamb loin chops.
   No lamb?  Use pork chops; boneless, skinless chicken thighs; or slabs of extra-firm tofu, with adjustments to the cooking time.
   Zucchini, sliced carrots, chopped butternut squash, snap peas, corn on the cob or chopped kale.
   Limes, lemons.
   
   

Quick White Beans and Celery Ragout

 

Quick White Beans and Celery Ragout

Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is so delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they’re stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would all make for a lovely garnish.  My daughter served this dish when I visited with her.  I got the copy of the recipe and made it when I returned home.  It will be a  favorite of mine!

Ingredients:

⅔ cup vegetable stock, plus more as needed
⅓ cup extra-virgin olive oil
4 stalks celery, thinly sliced on an angle, leaves reserved
2 medium zucchini (about 7 ounces each), trimmed, quartered lengthwise then cut into ½-inch pieces
2 scallions, thinly sliced on an angle
Kosher salt and black pepper
2 (15-ounce) cans cannellini beans, rinsed and drained
Crème fraîche, mascarpone or sour cream, for serving
Pesto (or soft herbs like basil or parsley), for serving
Cooked pearl couscous or grilled bread, for serving

Directions:
Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you’d like to make it brothier, add ⅓ cup vegetable stock and warm for 1 minute. Season with salt and pepper.

Divide among shallow bowls. Top with a dollop of crème fraîche, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread. Yield 4 to 6 servings.

Glazed Zucchini Brunch Cake

                                                        

Glazed Zucchini Brunch Cake

This tender, lemony cake uses unpeeled yellow zucchini, which helps amp up the citrusy hue. To achieve a light and fluffy crumb, liquid is wrung out of the grated zucchini so the loaf can properly rise and bake through evenly. The batter may seem thick at first, but the liquid still left in the squash is enough to keep this cake super moist.  Serves 8 

Ingredients:
Candied Lemon Slices
1 lemon, ends trimmed, sliced into 1/4-inch (5‑mm) thick rounds, seeds poked out
2 cups (500 mL) water
1 3/4 cups (425 mL) sugar
Zucchini Cake
Softened butter for greasing pan
2 1/2 cups (625 mL) all-purpose flour, plus more for 

    dusting
1 1/2 cups (375 mL) coarsely grated yellow zucchini, 

    about 1 medium zucchini
1 1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) baking soda
1/2 tsp (2 mL) fine sea salt
1 cup (250 mL) sugar
1/2 cup (125 mL) unsalted butter, melted, cooled 

   slightly

2 large eggs
3/4 cup (175 mL) 3.8% plain yogurt
1 tbsp (15 mL) finely grated lemon zest
1/2 tsp (2 mL) vanilla extract
Glaze
1 1/2 cups (375 mL) icing sugar
2 tbsp (30 mL) strained fresh lemon juice, plus more as 

    needed.
Directions:
Candied lemon slices: set a wire rack on a parchment-lined baking sheet. Set aside.

In a large pot, pour a 2-inch (5-cm) depth of water. Bring to a boil, then add lemon slices in an even layer. Reduce heat to medium-low and cook just until rinds are pliable—it’s OK if water doesn’t fully simmer—about 5 minutes. 

Gently remove with tongs to prepared rack. Drain pot, then add 2 cups (500 mL) water and sugar. Raise heat to high and bring to a boil, stirring occasionally to dissolve sugar. 

Return lemon slices in an even layer. Reduce heat to maintain a simmer. Cook, turning lemon slices halfway through, until centres are glossy and translucent, 25 to 30 minutes. 

Gently remove with tongs to rack, shaking off any excess syrup. Cool completely. Store in an airtight container, in even layers sandwiched between parchment, up to 3 days.

For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
Generously butter a 5 x 9-inch (13 x 23-cm) metal loaf pan. Dust bottom and sides with flour, tapping out excess. Set aside.

Transfer zucchini to a clean kitchen towel. Wring out zucchini to extract as much liquid as possible. Transfer to a small bowl, using your fingertips to loosen shreds. Set aside.

In a medium bowl, whisk flour with baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter and eggs until fully blended. Whisk in yogurt, lemon zest and vanilla until fully combined. 

Whisk in flour mixture, just until combined with some streaks remaining—batter will be thick. Using a spatula, fold in zucchini until fully combined and no streaks remain. Transfer to prepared pan, pushing to fill edges. Smooth top.

Bake on middle rack until a wooden skewer inserted into centre comes out clean, 70 to 75 minutes. Transfer to a wire rack and cool 10 minutes. Turn out onto rack and cool completely.

For the glaze, combine icing sugar and lemon juice in a small bowl. (Add extra lemon juice if you prefer a thinner glaze.) Spread evenly over loaf, pushing to edges and letting it drip prettily down sides. Let stand until dry to the touch, about 15 minutes.

Pat lemon slices dry on paper towel, then arrange overtop of loaf. Serve immediately.   Serves 8

Vegan ZLT Sandwich

Vegan ZLT Sandwich

The beloved BLT is given a vegan-friendly update using ribbons of marinated zucchini and a super creamy mayo made from cashews which have been soaked overnight. A high-speed blender is essential to blend the nuts fully, so if you don’t have one, swap in store-bought vegan mayo instead. Grey zucchini is slightly sweet with tender skin flecked with soft green and grey tones.

Ingredients:

Vegan Mayo

1 1/2 cups (375 mL) raw cashews

1/2 cup (125 mL) water

4 tsp (20 mL) strained fresh lemon juice

1 tsp (5 mL) Dijon mustard

1/2 garlic clove, peeled

Salt and freshly ground pepper to taste

Marinated Zucchini

1 medium green or grey zucchini, about 12 oz (340 g), trimmed

Salt to taste

2 tbsp (30 mL) extra virgin olive oil

1 tbsp (15 mL) strained fresh lemon juice

1 tbsp (15 mL) finely sliced chives

1 tbsp (15 mL) finely chopped parsley

1/2 garlic clove, finely grated

Freshly ground pepper to taste

Sandwiches

8 slices sourdough boule

1 to 2 large heirloom tomatoes, thinly sliced

Salt and freshly ground pepper to taste

1 cup (250 mL) micro arugula or radish sprouts

Directions:

For the vegan mayo, place cashews in a 4-cup (1-L) Mason jar. Completely fill with cold water. Cover with lid. Refrigerate overnight.

Drain cashews and place in a high-speed blender. Add 1/2 cup (125 mL) fresh water, lemon juice, Dijon and garlic. 

Blend on medium speed to combine roughly, then increase to high speed and blend, scraping down sides halfway through, until mixture is silky and smooth, about 2 minutes. Season with salt and pepper. Blend on high speed until fully combined, about 30 seconds. 

Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the marinated zucchini, thinly slice zucchini lengthwise into paper-thin ribbons on a mandoline. (Or shave off ribbons with a vegetable peeler). Transfer to a colander set over a bowl. Season with salt, gently tossing to ensure each slice is fully coated. Let stand until zucchini is lightly softened and some liquid has drained, 15 to 20 minutes. Rinse well under cold, running water.

In a medium bowl, whisk oil, lemon juice, chives, parsley and garlic. Lightly season with salt and pepper. Shake off excess liquid from zucchini, then pat dry with paper towel, firmly pressing to remove as much liquid as possible. Add to oil mixture, tossing to coat fully. Transfer to an airtight container. Refrigerate up to 1 day.

5. For the sandwiches, smear each slice of bread generously with vegan mayo. Divide marinated zucchini among four bread slices. Top with tomatoes. Season with salt and pepper. Top with microgreens. Top with remaining four slices of bread, mayo side down. Cut sandwiches in half and serve immediately.

 

Serves 4 

New York Strip Steak With Charred Zucchini & Mint Chermoula

New York Strip Steak With Charred

Zucchini & Mint Chermoula 

This is a James Beard recipe coordinated with the chef at the Dough Winery in Oregon.   I find their recipes are no fail and while sounding maybe not the ordinary,  they will not let you down on "deliciousness" or appearance. 

Ingredients:

Pickled Raisins

2 tablespoons sugar
1 tablespoon salt
1/2 cup champagne or apple cider vinegar
4 tablespoons water
4 tablespoons golden raisins
Mint Chermoula

1 bunch mint leaves chiffonade
1/2 bunch flat leaf parsley
1/2 bunch cilantro
4 tablespoons pickled golden raisins
2 tablespoons capers can be omitted
4 anchovy filets can be omitted
1 medium lemon 
1 cup extra virgin olive oil
Salt to taste

Steak

• 4 16-ounce bone-in sirloin steak 2-inch thick
• Salt to taste
• Black pepper to taste
• 1 tablespoon + 1 teaspoon extra virgin olive oil

Zucchini

4 medium zucchini 6 - 8 inches

• Salt to taste
• Extra virgin olive oil as needed

Directions

 

Pickled Raisins
Combine all ingredients except for the raisins in a small pot. Bring to a boil.

Add the raisins to a bowl. Pour boiling liquid over the raisins and allow to sit, covered, for 20 minutes.

Pickled raisins can be stored airtight in the liquid until needed.
Note: If you don’t want to pickle the raisins, you can reconstitute them in hot water.

Mint Chermoula
Chiffonade the mint leaves: stack a few leaves of mint together. Roll together tightly.  Turn the roll and slice through as if cutting cinnamon rolls. Slice as thinly as possible into ribbons. Repeat as needed. Set aside.

Chop the cilantro and parsley. Add to the mint.

Drain and rough chop the pickled raisins. Set aside.

Rough chop the capers and anchovies. Add to the chopped raisins.

Zest the lemon using a microplane. Add the zest to the capers and raisins. Mix to combine.

Add the juice from the lemon to the raisin mixture. Combine with the herbs. Pour the olive oil over and mix to combine. 

Taste and adjust with salt. You will need to add more salt if you have omitted the capers and / or the anchovies.

Allow the chermoula to rest so the flavors can combine.

Steaks

Take the steaks out of the refrigerator about 20-30 minutes before you are ready to serve to allow them to come to room temperature. 

Preheat the oven to 400F.

Heat a cast iron or other heavy-bottomed pan over medium high heat.

Season the steaks with salt and black pepper and rub both sides with the olive oil.

When the pan is hot (about 2 minutes), sear the steaks on each side for two minutes (four minutes total). Put the pan with the steaks in the hot oven for an additional two minutes.

Remove the steaks from the oven and allow to rest for 3 minutes.

Zucchini
Heat a grill pan over the stove or light a charcoal grill.

Using a mandoline or a sharp knife, slice the zucchini into ribbons about ¼ inch thick.

Season the zucchini with salt and olive oil on both sides.
Rest the strips directly on the grill pan or grill. Cook for a minute to 1½ minutes until tender and pliable.

Place grilled zucchini in a bowl and cover with a few spoons of the chermoula.

To Finish
Slice the rested steak against the grain. Fan the slices on the plate.

Ribbon the dressed zucchini on top of steak.Finish with sea salt and a little more chermoula.  Serves 4

One Pot Sausage And Lentils

 One-Pan Sausage & Lentils

With canned lentils and ready-to-cook sausages, this dish is quick, easy and delicious. Mild Italian links work well here, but feel free to use any favourite sausage. A leafy green salad and some crusty bread would be excellent accompaniments. 

Ingredients:

1 tbsp (15 mL) olive oil

4 mild Italian sausages, about 1 1/4 lbs (565 g) total

1 medium red onion, thinly sliced

1 medium zucchini, cut into 1/4-inch (5-mm) rounds

1 orange pepper, cut into 1/2-inch (1-cm) dice

Salt to taste

2 cloves garlic, thinly sliced

1 sprig rosemary

1 can (540 mL) lentils, drained and rinsed

1 cup (250 mL) vegetable broth

1/2 cup (125 mL) water

2 tsp (10 mL) cider vinegar

1/2 cup (125 mL) crumbled feta cheese

1/4 cup (60 mL) roughly chopped parsley 

Directions:
Heat oil in a large high-sided pan over medium-high heat. Add sausages and cook until golden brown, 3 to 4 minutes per side. Transfer sausages to a plate.

Reduce heat to medium. Add onion, zucchini and pepper. Season with salt. Cook, stirring occasionally, until vegetables start turning golden, 3 to 4 minutes. Add garlic and rosemary. Cook 1 minute. Add lentils, vegetable broth and water. Stir to combine. Bring to a boil, then reduce heat to medium-low. Top with sausages and any juices. Partially cover and simmer until sausages are cooked through, about 10 minutes.                                                                                                    

Remove from heat. Drizzle with vinegar. Sprinkle with feta and parsley.  Serves 2 to 3

Vegetarian Lebanese Koosa

 

Vegetarian Lebanese Koosa

Ingredients:

12 Lebanese koosa, about 5-8 inches in length

3/4 cup medium grain rice (substitute long grain)

1 large tomato, seeded and finely chopped

2 scallions, finely sliced

1 medium vidalia or other sweet onion, finely diced

1/4 cup flat leaf parsley leaves, finely chopped

1/4 cup fresh mint leaves, finely chopped

1/4 teaspoon cinnamon

Several grinds Black pepper

1 teaspon kosher salt

For the tomato broth:
6 cloves garlic, peeled and trimmed
1 large yellow onion, quartered
1 48 oz. container tomato juice
1 teaspoon kosher salt
Several grinds black pepper
1 tablespoon tomato paste (optional)
Labneh for serving (optional)

Directions:

First, trim the koosa. Cut the stem end of the koosa low enough to remove any bend in the koosa and to create a flat top. Slice the very tip of the round end off as well.

Hollow out the koosa using a Lebanese koosa corer or zucchini corer, leaving about 1/4-inch perimeter inside the koosa (it's quite hollow; be careful not to make the interior too thick). Don't worry if you poke through a koosa, it can still be used! Discard the cores or save for another use (the Lebanese like to drain the cores and cook them with eggs, ijjeh).

In a medium bowl, rinse the rice and pour off the water. Stir in the tomato, scallions, onion, parsley, and mint. Season with cinnamon, salt, and pepper and stir well.

Fill the koosa with the rice mixture, spooning it into the hollowed squash and gently pushing the filling into the cavity. Be sure to leave at least 1/4-inch headroom with no filling at the top of the koosa, otherwise once the rice cooks and expands it will fall out of the koosa.

Place the stuffed koosa in a large pot, leaning the koosa against one another on an angle. Tuck in the garlic cloves and onion slices. Pour the tomato juice over all, then fill the container with some water and pour that over almost to cover the koosa. Season the broth with salt and pepper

Cover the pot and bring to a boil over medium high heat. Reduce to medium low and simmer for about one hour, or until the koosa is tender.

Transfer the koosa to a serving dish and reduce the sauce a bit to thicken it. You can add tomato paste as well (loosen it with the sauce before adding to the pot). Increase the heat to bring the sauce to a boil, and boil for about 10 minutes, or until the sauce thickens and gains some body. Take care not to scorch the bottom of the pan or to over-reduce the tomato sauce here. Unlike pasta sauce, In the end this sauce is still quite liquid, which is what we want.

Ladle the tomato sauce over the koosa. To serve the koosa, cut the top side open lengthwise and spoon the sauce over. A dollop of labneh is delicious served on top!

Vegan Green Curry With Tofu And Cashews

Vegan Green Curry With Tofu and Cashews

Fragrant and comforting, this verdant Thai-style curry requires a fair bit of advanced prep, but it comes together in minutes. Thai Kitchen brand curry paste is specified as it’s relatively mild and easy to find. Keep in mind that other brands may contain fish sauce and vary in heat level, so adjust accordingly.
Ingredients:
1 tbsp (15 mL) raw coconut oil
2 large shallots, thinly sliced
3 cloves garlic, minced
2 tbsp (30 mL) Thai Kitchen green curry paste
1 1/#2 cups (375 mL) vegetable stock
1 (400 mL) can full-fat coconut milk
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) packed light brown sugar
Salt to taste
3 cups (750 mL) broccoli florets
1 medium zucchini, about 8 oz (225 g), trimmed, halved lengthwise and sliced on bias 1/3 inch (8 mm) thick
6 oz (170 g) green beans, trimmed and halved
1 (1-lb) block extra-firm tofu, drained, dried and cut into 1-inch (2.5-cm) cubes
1 cup (250 mL) lightly packed cilantro leaves
2 tsp (10 mL) lime juice
1 lime, washed
Roasted cashews and basil leaves for garnish
Steamed jasmine rice for serving

Directions:
In a large pot, heat oil over medium heat. Add shallots. Cook, stirring occasionally, until just starting to brown, about 4 minutes. Add garlic. Cook, stirring, for 1 minute. Add curry paste. Cook for 30 seconds. Add vegetable stock, coconut milk, soy sauce, sugar and salt. Raise heat to high. When it comes to a ­boil, add broccoli, zucchini, beans and tofu. When it returns to a boil, partially cover and reduce heat to maintain a brisk simmer. Cook, gently stirring twice, until vegetables are al dente, about 4 ­minutes. Remove from heat.

Place cilantro in a food processor or mini food chopper. Pulse until finely chopped. Add 1 cup (250 mL) of hot cooking liquid. Run machine until cilantro is very finely chopped and liquid is light green. Return mixture to curry and gently stir in along with lime juice. Taste for salt.

Using a rasp, lightly grate a little lime zest overtop. Sprinkle with cashews and basil. Serve with steamed rice.
Serves 4

 

Vegetable Curry ~ Pure Wow

Vegan Curry ~  Low Carb

4 servings
Ingredients:

¼ cup vegan butter
½ green bell pepper, thinly sliced
2 scallions, thinly sliced, white and green parts kept

   separate
2 garlic cloves, thinly sliced
2½ tablespoons vegan red curry paste
1 medium zucchini, diced
1 medium carrot, diced
1½ cups unsweetened full-fat coconut milk
1 cup vegetable stock
2 tablespoons unflavored vegan protein powder
2 tablespoons natural unsweetened peanut butter
4 drops liquid stevia
1 teaspoon sea salt
Freshly ground black pepper
16 ounces extra-firm tofu, cut into medium dice
1 cup baby spinach
¼ cup chopped fresh cilantro, plus more for serving
4 tablespoons coconut oil, melted

Directions:
1. In a large pot, melt the butter over medium heat. Add the bell pepper, scallion whites and garlic; cook until fragrant, about 1 minute. Add the curry paste and cook, stirring constantly, until fragrant, about 1 minute.

2. Stir in the zucchini, carrot, coconut milk, vegetable stock, protein powder, peanut butter, stevia, salt and black pepper. Bring to a boil, then reduce the heat to medium-low and simmer uncovered until the vegetables are tender, 8 to 10 minutes. Taste and adjust the seasoning if necessary.

3. Add the tofu and simmer for 5 minutes to warm through. Add the spinach and cilantro to wilt. Taste and adjust the seasoning if necessary.

4. Divide the curry among four bowls. Drizzle 1 tablespoon melted coconut oil over each portion. Sprinkle with the scallion greens and more cilantro.

Market Chicken With Vegetables

 

Market Chicken with Vegetables

You can adjust the vegetables depending on what you like and what is in season. The sauce is light and the dish is easy to prepare. If you want to make it ahead of time, cook until the stock is added. When cool, place chicken breasts on top and bake when needed. Cavolo nero is also known as Tuscan cabbage and dino kale. The long dark green leaves have a strong but not bitter flavor.

Ingredients:

2 tbsp (30 mL) olive oil 
4 chicken breasts, boneless but with skin on 
Salt and freshly ground pepper 
2 leeks, cut in ½-inch (1-cm) pieces (white and light green parts only) 
1 yellow zucchini, cut in 1-inch (2.5-cm) pieces 
1 green zucchini, cut in 1-inch (2.5-cm) pieces 
1 head garlic, broken into cloves, peeled, and root end removed 
4 radishes, cut in quarters 
1 bunch cavolo nero, sliced (Tusdcan Cabbage)
1 cup (250 mL) chicken stock 
1 tbsp (15 mL) fresh chopped tarragon 
2 tbsp (30 mL) chopped chives

Directions:

Preheat oven to 450°F (230°C). 

Heat oil on high heat in an ovenproof skillet large enough to hold the 4 chicken breasts (or use 2 skillets). Season chicken with salt and pepper on both sides. Place chicken in skillet, skin side down, and sear for 2 minutes or until skin is golden. Turn over and sear second side for 2 minutes or until browned. Remove from skillet and set aside. 

Add leeks and zucchini to skillet and sauté for 2 minutes, then add garlic cloves, radishes and cavolo nero. Stir everything together and cook another 2 minutes. Season with salt and pepper. Pour over stock and tarragon, scraping the bottom of pan for any sticky bits. 

Place chicken on top and place in oven. Bake 20 to 30 minutes or until chicken juices run clear. Sprinkle with chives before serving. 

Serves 4

Veggie Burgers

Veggie Burger

Veggie burger essentials

Al dente beans: Choose beans that have a firm texture and cook them from scratch until they’re just al dente to solve the problem of a mushy texture. Try Negro, Bayo, or Ayocote Morado.

Sauteed veggies: Sauté the veggies beforehand to remove moisture and add depth of flavor.

Smoky flavor: Chipotle chiles or smoked paprika kicks the flavor up a notch.

Coarsely ground nuts: Make for a hearty bite.

Panko bread crumbs: Perfectly binds the ingredients together.

Crumbled salty cheese: Adds moisture and seasoning right into each patty.

Serves: 6   Time: 30 minutes (plus bean cooking and chilling)
Cookware: medium skillet, food processor, grill or large cast-iron skillet

Ingredients:
Patties
⅓ lb dried beans (makes ~2-⅓ cups cooked), flavored to your liking (see our cooking guide)
1-½ tbsp vegetable oil, plus more for cooking the patties
½ cup finely chopped onion (any color) or scallions
Up to 1 cup veggies (grated or very finely chopped): fresh peppers, roasted red peppers, mushrooms, beets, carrots, sweet potato, zucchini, etc.
3 cloves garlic, minced
1 chipotle chile in adobo sauce, finely chopped, or 1-½ tsp smoked paprika
¾ cup toasted nuts, pulsed in a food processor into small pieces: cashews, walnuts, almonds, etc.
½ cup finely crumbled feta or cotija cheese (optional)
2 tbsp mayonnaise (or substitute with vegan mayonnaise)
1 egg (or substitute with 1 tbsp ground flax mixed with 2-½ tbsp water)
¾ cup panko breadcrumbs
¾ teaspoon coarse salt
½ tsp freshly ground black pepper

Burger fixings
6 hearty hamburger buns
Sliced cheese: muenster, Swiss, sharp cheddar, pepper jack
Condiments: mayonnaise, ketchup, mustard, hot sauce, BBQ sauce, etc.
Toppings: crisp lettuce, juicy sliced tomato, thinly sliced onions, pickled onions, smashed avocado, dill pickles, pickled jalapeños, fried egg, etc.

Directions:
Prepare the beans: Cook beans according to our guide in the cooking vessel of your choice. Reduce the cooking time by 5 minutes (pressure cooker), 20 minutes (stove top) or 1 hour (slow cooker) so that the beans are nearly tender, but not quite cooked through. Once cooked, strain very well and allow to cool.

Sauté the veggies: Meanwhile, heat 2 tbsp of the oil in a medium skillet over medium heat. Add vegetables (minus garlic) and sauté about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add chipotle or smoked paprika and stir until fragrant, about 30 seconds. Transfer mixture to a large bowl and allow to cool.

Pulse the ingredients: Place nuts in a food processor and pulse until chopped into small pieces (stop before nuts become a smooth meal). Add to the bowl with vegetables. Transfer strained beans to the food processor and add cheese. Pulse just until beans are roughly chopped. Transfer mixture to the bowl with the other ingredients.

Mix everything together and chill: Add mayonnaise, egg, bread crumbs, salt, and pepper to the ingredients in the bowl. Mix thoroughly with a wooden spoon or your hands. Divide mixture into 6 equal portions and form each portion into a patty about ¾ inch thick and roughly as wide as the buns you are using. Cover in plastic wrap and refrigerate for at least 2 hours (and for up to 3 days) to let everything firm up before cooking.

Cook the patties: For the grill: Heat the grill and brush the patties with oil. Grill over a low to moderate flame for 4-6 minutes per side, until well browned and cooked through, topping with cheese at the end if desired. If they start to burn before they’re fully cooked, move them to the sides of the grill to finish cooking over indirect heat. For the stovetop: Heat 2 tsp oil in a cast-iron skillet over medium-low heat. Cook 2-4 patties at a time (depending on how many will fit comfortably) until well browned and cooked through, about 6 minutes per side, adding more oil as necessary in between batches.

Dress up and serve: Toast the buns if desired. Spread top and/or bottom buns with condiments, place patties on bottom bun, and top as desired. Enjoy immediately.