Edamame Pasta Salad with Arugula Mint Pesto

It is pesto season.  The part of the year when our gardens and refridgerators are all filled with lots of greens and herbs just begging to be blended to perfection with nuts, garlic and oils.  I love that the possibilities are endless when it comes to pesto ingredients.  Afterall, there are no rules.  Although the classic basil always gets made a lot at my house, all sorts of greens find their way into my pesto.  Tonight when I decided that pesto pasta sounded delicious, I grabbed a bunch of arugula and a bunch of mint and got to work. 

I had never combined these two ingredients before in a pesto, but an experiment was in order.  I combined them with pepitas that I had in my fridge as well, because at the moment I was out of walnuts and pine nuts.  The rest of the ingredients I added to the pesto were ones I would use in a classic pesto,   but it had such a different vibrant flavor than any other pesto I have made due to the peppery arugula and fresh strong mint.  I kept it vegan this time and skipped adding any cheese since the pepitas and the olive oil had already contributed plenty of richness.  I decided that this salad needed to have lots of veggies as well in addition to the pasta, so I added edamame for protein, and radishes and carrots for color as well as crunch.  It was all quite a delicious combination!  If you are in pesto making mode as well, here is the recipe if you would like to try some for yourself! 

Edamame Pasta Salad with Arugula Mint Pesto

Serves 4

Pesto:

1/2 cup mint

1 cup arugula

1 cup pepitas

2 lemons
4 garlic
sea salt
freshly ground black pepper
1/4 cup olive oil

8 oz penne pasta
10 radishes, thinly sliced
3 medium carrots, cut julienne
1/2 cup pepitas
1 12 oz bag frozen edamame, thawed

Place all pesto ingredients in a food processor and process until smooth.  Set aside.  Cook pasta according to package directions, rinse with water, drain and let cool.  In a large bowl, combine pasta, radishes, carrots, pepitas, and edamame.  Add pesto and toss to coat.  Serve at room temperature.

Cherry Pistachio Salad with Sweet Lemon Vinaigrette and Fresh Mint

Often times in life simple is best.  I went on a walk last night along the Mississippi river with someone special after dinner, and although it was just a walk it was so much more than that.  It It was one of the most enjoyable walks, not to mention moments I have had in quite a long time filled with lots of good conversation.  It was a beautiful night, with a light breeze and lots of people watching of course with an awesome view of the river. Although I have to admit the company was more of the enjoyment than the act of walking itself.  I guess it doesn't matter what you do as long as you do it in good company.  It was so much better than any movie we could have gone to, or something costing lots of money to do.  I have always appriciated the simple, especially when it comes to spending time with those you care about.  Afterall, without all the distractions you can just focus on each other, and that is always best!  The same goes for food sometimes as far as simplicity goes.  Tonight I made a wonderful salad with a few fresh seasonal ingredients, cherries, mint, and local greens topped off with some toasted pistachios.  It was delightful!  So simple and quick to make, and yet so good!  The perfect accompaniment to a light tofu dish I had also made.  I have included a recipe if you would like to try some!  Take some time to enjoy the simple things in life, all too often we get lost in the details. 

Cherry Pistachio Salad with Sweet Lemon Vinaigrette and Fresh Mint

Serves 2

Dressing:

2 Tbsp lemon juice

1 Tbsp olive oil

2 tsp agave nectar

sea salt to taste
freshly ground black pepper to taste

Salad:
1 cup pitted halved fresh cherries
2 Tbsp fresh mint, cut in chiffonade
1 large bunch of arugula or greens of your choice
1/2 cup shelled roasted salted pistachios

Whisk together dressing ingredients and set aside.  In a large bowl, combine cherries, mint, and greens.  Pour over dressing and toss to coat.  Divide salad between 2 plates, and scatter pistachios over each. 

Rhubarb BBQ Tofu with Roasted Asparagus and Green Garlic Quinoa

Tis the season for BBQ!  Just because I am a vegetarian doesn't mean that I can't enjoy it as much as the people slathering it on chicken, pork and beef!  I love BBQ tofu, especially of the fruit based variety, so when I had a large amount of tofu last weekend, I knew what to do with it...make BBQ sauce for some tofu!  The rhubarb contriubuted a nice tangyness that doesn't come from other fruit or veggies I normally inculde in sauce. 

I decided to serve the BBQ tofu with roasted asparagus quinoa since I had bought some delicious tender locally grown asparagus.  I laced the salad with green garlic, and lots of lemon for a pop of flavor.  It was a nice accompaniment to the sweet and tangy tofu!  As a whole it screamed SPRING without being a salad.  I suppose it is nearly summer and the rhubarb and asparagus are nearly gone, so might as well enjoy them while they are available!  Here is the recipe if you would like to try some for yourself!

Tofu in Rhubarb BBQ Sauce

Serves 2

1 10 oz block firm tofu, diced

peanut oil

1 Tbsp peanut oil

2 cups organic rhubarb, diced

1/2 cup shallots, chopped
2 cloves garlic, minced
1/4 cup fresh orange juice
2 Tbsp agave nectar
1 Tbsp tamari
2 tsp mustard of your choice
2 Tbsp mirin
sea salt to taste

Preheat oven to 475 degrees.  Line a baking sheet with foil, and toss tofu with just enough peanut oil to coat.  Place on baking sheet, and bake until starting to brown at edges.  Remove from oven.  Meanwhile, Add 1 Tbsp peanut oil to a large saucepan over medium heat.  Add shallots, and saute until soft, about 5 minutes.  Add rhubarb and garlic, and saute until fragrant, 1 minute, then add orange juice, agave nectar, tamari, mustard, and mirin, along with sea salt to taste and let simmer for about 15-20 minutes until the rhubarb is soft and starting to break up.  Remove from heat and puree until smooth.  Serve sauce over tofu! 

Roasted Asparagus and Green Garlic Quinoa

Serves 2

1 cup water
1/2 cup uncooked quinoa, rinsed
1 cup asparagus, cut into 2 inch pieces
1 Tbsp lemon zest
juice of 2 lemons
2 Tbsp olive oil
2 Tbsp fresh rosemary, minced
1 Tsp fresh thyme leaves
2 green garlic, thinly sliced
3/4 tsp sea salt or to taste
freshly ground black pepper

Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool. Preheat oven to 475.  Line a baking sheet with foil, and spray with non-stick spray.  Toss asparagus with just enough olive oil to coat, and spread out on sheet.  Roast until starting to brown and tender, about 10-15 min.  Let cool to room temp.  When quinoa is cool, combine with asparagus, lemon juice and zest, olive oil, rosemary, thyme, green garlic, and sea salt and freshly ground black pepper to taste.

Rosemary Gin Lemonade

If I am feeling too hot on a warm evening, honey lemonade is often my go to drink.  I make many varitations of it, herbs happen to be my favorite!  A butt kicking work day however...is another story.  Then that drink might have to be a martini.  But today happened to be both, so it was a tough descision!  Today at work it was as if everyone came back from their labor day celebrations at the cabin hungry, and hit the deli where I work hard!  I felt like I was running around like a crazy woman, and that is just the sort of day that calls for a delicious refreshing drink while relaxing at home afterwards!  Since the refreshing gin of the martini and the tart sweetness of the lemonade both sounded good, I combined them and made honey gin lemonade.  But not just plain honey gin lemonade. 

Rosemary infused!  I had some honey syrup infused with rosemary that I thought would be a nice addition to sweeten the drink and it was!  The herby rosemary was perfect with the refreshing gin, not to mention the aroma was calming!  The lemonade was just the right tart sweetness and the floral honey paired well with the rosemary!  It was just what the doctor ordered for today.  Butt kicking day no more after savoring every last drop of it!  If you had a butt kicking day, or just wish to relax, here is the recipe for this concoction!

Rosemary Gin Lemonade

makes 1

1/3 cup lemon juice

4 oz gin
2 Tbsp honey rosemary syrup*
ice
a few sprigs rosemary
a few lemon slices
sparkling water

In a martini shaker, combine lemon juice, gin, and honey syrup (more if a sweeter drink is desired), and shake until well blended.  Place a good amount of ice in a tall glass, along with a few sprigs of rosemary, and a few lemon slices.  Pour drink into the glass, and top off with some sparkling water...enjoy!

*To make honey rosemary syrup, combine 1/4 cup boiling water, 1/4 cup honey and 2 Tbsp fresh rosemary in a container.  Cool, cover, and place in the fridge and let sit at least a day or up to a few weeks.  Works well in lemonade to sweeten as well as drinks!

Spring Roasted Vegetables with Tahini Dressing, Poached egg, and Crispy Sesame Panko

I was extremely excited yesterday when I got my hands on local asparagus, radishes, snow peas and sunchokes!  I have been waiting for what seems like far too long to buy these veggies, as I didn't want to buy some shipped from another part of the country. 

So I thought for tonight what better than to create a salad showcasing them?  I decided to roast the asparagus and sunchokes to bring out the flavor but leave the radishes and peas raw and crunchy!  I was in the mood for something with a little middle eastern flavor, so a tahini dressing was to accompany them, as well as some toasted sesame seeds.  I am a bit textural person when it comes to food, so I thought the crunch of some nice garlicy panko breadcrumbs would be perfect with the veggies and silky dressing!  Lastly, wanting this to be a complete meal, a poached egg topped off the lovely pile of veg! 

It was satisfying and delicious, plus quick to throw together!  Here is the recipe if you wish to try it for yourself! 

Spring Roasted Vegetables with Tahini Dressing, Poached egg, and Crispy Sesame Panko

Serves 2

Dressing:
2 Tbsp lemon juice
2 Tbsp tahini
2 Tbsp water
sea salt and freshly ground black pepper
1/2 tsp cumin
a pinch cayenne
1 garlic clove, minced

Sesame panko:
1/2 cup whole wheat panko bread crumbs
2 Tbsp sesame seeds
1 garlic clove, sliced
1 Tbsp olive oil
sea salt
 a large pinch red pepper flakes

Veggies:
Olive oil
2 cups sliced sunchokes
2 cups asparagus, cut into 2 inch pieces

Poached eggs:
1 tsp vinegar
1/2 tsp sea salt
3 cups water
2 organic eggs

1 cup snow peas
1 cup radishes

In a small bowl, whisk dressing together, and set aside.  For sesame panko, in a small nonstick skillet, combine breadcrumbs, sesame seeds, garlic clove, olive oil, about 1/4 tsp sea salt, and red pepper flakes.  Saute until crumbs, seeds and garlic are toasted.  Remove from heat and set aside.  To prepare veggies, preheat oven to 475 degrees, line a sheet pan with foil, and spray with non-stick spray.  Toss asparagus and artichokes with just enough olive oil to coat and spread out on pan.  Roast until browned at the edges and crispy, about 15 minutes.  Remove from oven, and let cool to room temperature. 
To poach eggs, heat water to a simmer in a medium saucepan with the vinegar and salt. Crack an egg into a ramakin. Stir water with a spoon to swirl, and carefully pour egg into it. Let cook for 3-4 minutes or preferred doneness, and remove with a slotted spoon to a paper towel lined plate. Repeat with other egg.  To plate between 2 plates, scatter roasted veggies, snow peas, and radishes about the plate, drizzle with dressing, top each with a poached egg and the toasted sesame panko.  Serve!

Caramelized Fennel and Walnut Chevre Crepes with Fennel Beet Slaw

When I was in highschool, I remember being in French class, and making crepes.  We filled them with sweet things like jam, whipped cream and chocolate, and they were delicious.  They are simple to make, and I love the fact that they can be filled with whatever you wish!  Sadly as an adult I think I have made crepes only about 4 times.  I decided that tonight they would be on my menu because it had been far too long.  These crepes however were not to be filled with sweet things, but savory.  I had a couple of beautiful fennel bulbs in my fridge, and decided they would be perfect to showcase in the crepes. 

 

For the filling I caramelized them along with some shallots, and added a bit of fresh rosemary, garlic, and lemon, as well as some toasted walnuts and chevre for protein and a bit of richness.  The filling was delicious, and was even more so when wrapped in the eggy delicate crepes!  It had everything, smooth chevre, crunchy walnuts, caramelly fennel!  I decided to throw together a fennel beet slaw to go with it as well, not being one to skimp on the veggies at any meal, and it provided a nice acidity to balance out the rich savory crepes.   It all came together in less than an hour, but if I were only eating it and not preparing it I would have expected that it took much longer.  I felt like I was enjoying something from an upscale restaurant without leaving my home.  I think it is always more satisfying to enjoy delicious food when you have prepared it yourself!  Here is the recipe if you would like to try it!

Caramelized Fennel, Walnut, and Chevre Crepes with Fennel Beet Slaw

Serves 3

Crepes:
3 large organic eggs
1 cup goat milk
1 Tbsp melted Earth Balance butter, or organic butter
1 cup whole wheat pastry flour
1/4 tsp sea salt
Additional Earth balance for cooking crepes

Filling:
1 Tbsp olive oil
2 large fennel bulbs, sliced

2 large shallots, sliced

2 garlic cloves, minced

1 Tbsp fresh rosemary, minced

2 tsp lemon zest

juice of one lemon

8 oz chevre

1 cup toasted walnuts

sea salt

freshly ground pepper

Slaw:

1 large fennel bulb, thinly shaved
1 cooked beet, diced very small
1 Tbsp olive oil
1 Tbsp riesling vinegar

1 tsp honey

sea salt and freshly ground pepper to taste

To make crepes, buzz together all ingredients in a food processor (or whisk), cover and set aside in the fridge for an hour.  When ready to make crepes, re-whisk batter, and it should be about the consistency of heavy cream (if not, thin with a little milk).  Heat crepe pan, or medium non-stick skillet over medium heat.  Wipe pan with Earth balance to grease, and pour about 2 1/2 Tbsp batter into the pan.  Swirl to create a thin crepe, and let cook for about 1 minute, and flip crepe over to cook other side.  Place finished crepes on a plate, separating with parchment while you cook the remaining crepes (you should have 9).  When crepes have finished cooking, wipe out pan (if saute pan) and add 1 Tbsp olive oil, fennel, shallots, and saute until starting to caramelize about 8 minutes.  Add garlic, fresh rosemary, and saute another minute until fragrant.  Add lemon juice, zest, chevre and walnuts, and continue to cook until chevre melts and coats filling.  Add sea salt and freshly ground pepper to taste, and set aside.  To make slaw, combine all ingredients in a bowl, and toss to coat.  To plate, fill each crepe with about 2 heaping Tbsp filling in the bottom left corner.  Fold in half, then again to form a triangle.  Place on plate, and repeat with another so you have 3 on each plate.  Repeat with remaining crepes, and spoon a bit of slaw onto each plate. 

Spring Beet and Potato Salad

Potato salad is something that people start craving this time of the year.  My Grandma always made it for our family when I was young, and it was always the same, bright yellow, topped with the hardboiled eggs, and red paprika!  It was tasty, but full of mayonnaise in large amounts of course, so not the most healthy.  We make a similar version at the deli I work in, and we always top it with hardboiled eggs as well...one of my cowoerkers Gabrielle lovingly refers to it as the "many eyed beast", and the customers love it!  I have to admit I do love classic potato salad, there is a comforting element to it.  But what I don't love is the unhealthy dressing that comes with it.  So the other day when I was enjoying some Greek yogurt and its creaminess, I thought it would be perfect for a healthy potato salad dressing!  So I created my own potato salad featuring spring ingredients.  Beets, ramps, and radishes were a must!  Maybe Grandma would have thought my shocking pink potato salad odd looking, but it was damn delicious!  It was the perfect meal, filling but light with a tangy dressing just as good as the classic, but kind to the waistline.  I loved the beets in there, they give it a nice sweetness that you don't get from just potatoes.  I think if my Grandma tasted it she would approve of course!  Here is the recipe if you would wish to try it! 

Spring Beet and Potato Salad

Serves 2

Dressing:
1/4 cup plus 2 Tbsp Greek yogurt
2 Tbsp lemon juice
1 clove garlic
1 tsp dijon mustard
2 tsp dried dill
2 tsp dried chervil
2 tsp dried parsley
1/2 tsp sea salt or to taste
freshly ground pepper to taste

2 cups cooked beets, diced large
2 cups baby potatoes, halved, or quartered
4 radishes, thinly sliced
2 ramps, thinly sliced
1 shallot, thinly sliced
4 hardboiled eggs, sliced
mixed greens of your choice (such as arugula, mizuno, dandilion, spinach, watercress)

Whisk dressing ingredients together until smooth.  Combine beets, potatoes, radishes, ramps, shallot, eggs in a bowl, and toss with dressing until well combined.  Place greens on a plate, and top with salad.