Normally I spell yogurt without the “h” on account of I’m an American. But since I made it (the yog[h]urt) myself, I feel it needs an “h” to impart some sort of artisanal value to it.
This can be a pretty spicy dish but the yogurt cuts the spice beautifully! Or you can halve the chili pepper amount. YUM I love this salad! Next time, when I’ll surely have my wits about me, I plan on serving it with the pilaf Yotam recommends. But at this point in life, I’m a single course meal type of gal.
Yotam tends to use “exotic” ingredients so I’ve adjusted this recipe to what I can get without visiting 3 more shops.
Here’s what you need:
and this:
INGREDIENTS:
2 lbs carrots, sliced into 1/2″ thick coins or semi-circles
1/3 c olive oil
1 medium onion, chopped finely
1 tsp sugar
3 garlic cloves, crushed
2 medium green chilies, finely chopped (I used Jalapeños)
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika (I didn’t have this so I omitted it)
1 tsp ground cumin
1 TBSP white wine vinegar
1 TBSP chopped preserved lemon (I used 2 TBSP lemon juice instead)
2-1/2 c cilantro leaves, chopped Greek yogurt, chilled (I made my own yoghurt!)
1. Slice carrots into 1/2″ thick coins or semi-circles, for even cooking.
Put carrots in large pot and cover with salted water. Bring to a boil, then simmer on low for about 10 minutes. Carrots should be tender but crunchy.
2. In a large pan, heat the oil and sautee onion for about 12 minutes on medium until onion is browned. Be sure to stir every few minutes for even cooking.
3. Add everything else EXCEPT the cilantro & yogurt.
Stir and remove from heat. Salt to taste and allow to cool.
4. Just before serving stir in cilantro.
Serve in individual bowls with a dollop of yogurt.
Spicy carrot salad served warm or cold. Adjust spices to your liking!
Ingredients
2 lbs carrots, sliced into ½” thick coins or semi-circles
⅓ c olive oil
1 medium onion, chopped finely
1 tsp sugar
3 garlic cloves, crushed
2 medium green chilies, finely chopped (I used Jalapeños)
⅛ tsp ground cloves
¼ tsp ground ginger
½ tsp ground coriander
¾ tsp ground cinnamon
1 tsp sweet paprika (I didn’t have this so I omitted it)
1 tsp ground cumin
1 TBSP white wine vinegar
1 TBSP chopped preserved lemon (I used 2 TBSP lemon juice instead)
2-1/2 c cilantro leaves, chopped
Greek yogurt, chilled (I made my own yoghurt!)
Instructions
Slice carrots into ½” thick coins or semi-circles, for even cooking. Put carrots in large pot and cover with salted water. Bring to a boil, then simmer on low for about 10 minutes. Carrots should be tender but crunchy.
In a large pan, heat the oil and sautee onion for about 12 minutes on medium until onion is browned. Be sure to stir every few minutes for even cooking.
Add everything else EXCEPT the cilantro & yogurt. Stir and remove from heat. Salt to taste and allow to cool.
Just before serving stir in cilantro.
Serve in individual bowls with a dollop of yogurt.
Notes
Adjust the amount of chilis (I used jalapeños) you use to achieve the spiciness you like. You can also remove the seeds from the jalapeños to cut the heat. Wear gloves while doing this so you don’t get the spice on your hands like I did.
Hope you all had fun last weekend! All I remember doing was jumping in a jumper with a bunch of little kids and hiking in the noon day sun WITHOUT sunscreen or hats. Real smart.
Here’s a tasty, simple little salad I made last Friday. I saw the fennel at the farmer’s market last Wednesday and at $1 a bulb it seemed a good deal.
You know who got me into fennel? My dad. He makes a really good salad.
Here’s what you need:
INGREDIENTS:
1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed & shaved paper thin (or as thin as you can get them!)
2/3 c loosely chopped fresh dill
1/3 c fresh lemon juice (about 3 juicy lemons)
salt
4 or 5 generous handfuls of arugula
1/2 c pine nuts, toasted
1/3 c feta cheese, crumbled
OPTIONAL: Honey
1. Combine the fennel, zucchini and dill in a bowl.
Toss with the lemon juice, olive oil, and 1/4 tsp salt.
Just EXACTLY enough lemon juice, any extra carelessly spilled
Set aside and let marinate for 20 minutes, or up to an hour.
2. Just before serving salad, put the arugula in a large bowl. This is also from my garden – from last summer if you can believe it. It’s been producing since then. Wow!
3. Scoop all of the marinating veg on top of the arugula and pour as much of the lemon juice dressing as desired on top of that. Toss gently. Adjust dressing to your taste with more lemon juice, salt or pepper. If the lemon juice is too sour – add a bit of honey.
Not THIS!!!
4. Sprinkle pine nuts & feta on top & toss gently. Serve!
Author: Christina Cox (Source: Super Natural Every Day)
Recipe type: Salad
Prep time:
Total time:
Serves: 4
Light, tangy, crunchy salad!
Ingredients
1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed & shaved paper thin (or as thin as you can get them!)
⅔ c loosely chopped fresh dill
⅓ c fresh lemon juice (about 3 juicy lemons)
salt
4 or 5 generous handfuls of arugula
½ c pine nuts, toasted
⅓ c feta cheese, crumbled
OPTIONAL: Honey
Instructions
Combine the fennel, zucchini and dill in a bowl. Toss with the lemon juice, olive oil, and ¼ tsp salt. Set aside and let marinate for 20 minutes, or up to an hour.
Just before serving salad, put the arugula in a large bowl.
Scoop all of the marinating veg on top of the arugula and pour as much of the lemon juice dressing as desired on top of that. Toss gently. Adjust dressing to your taste with more lemon juice, salt or pepper. If the lemon juice is too sour – add a bit of honey.
Sprinkle pine nuts & feta on top & toss gently. Serve!
If you drop two scoops of French vanilla ice cream, drizzled with hot fudge and fresh whipped cream atop a bed of mixed baby greens, does that make it a salad? OF COURSE it does!! Same with this ravioli “salad.” Nobody’s going to waste away during this salad month…
This recipe, although it has fresh pesto, is simpler than the Orzo Salad of the last posting. And the crazy vibrant green of the cilantro makes it extra gorgeous!!!
**WARNING: Cilantro haters – do NOT read on!!! This recipe is not for you! However, check back this weekend for something cilantro-free…**
I couldn’t help it – I got a MASSIVE bush of cilantro at the Farmer’s Market for $1.00
INGREDIENTS:
1/3 c toasted pine nuts
1 c lightly packed cilantro leaves & stems
1/3 c Parmesan cheese
3 cloves garlic, peeled
2 TBSP lemon juice
2/3 c olive oil
sea salt
16 oz fresh or frozen ravioli
1/2 c oil-cured black olives, pitted and torn or chopped
OPTIONAL: thyme or chive flowers, to garnish
This was about 1/4th of the amount of cilantro I got!
1. Bring a large pot of water to boil. Toast pine nuts: Pre-heat oven to 400. Spread pine nuts evenly on a cookie sheet and bake for a few minutes.
Ugh!@!! Someone PLEASE clean out my toaster oven?
3 minutes would have been perfect. I did 4 and they got a little dark but still tasty.
2. Make cilantro pesto while water is heating. In a food processor or blender (I only have a blender) add cilantro, parmesan, salt, garlic, lemon juice and a generous splash of olive oil.
Blend until you have a gorgeous electric green sauce. Wow! Taste and add salt, lemon juice or olive oil to your taste.
How does SO much cilantro become so little sauce? Magic!
3. Salt boiling water & add ravioli. Boil until they float and are cooked through. (Follow package directions on this.) Drain immediately and, while still hot, add a large spoonful of pesto. Toss gently and let the pesto soak into the pasta.
Add most of the remaining pesto and olives and toss gently.
4. Gently pour onto a platter and drizzle remaining pesto, sprinkle remaining olives, pine nuts and (optional) flowers atop.
(I opted OUT of the flowers as I did not have them but they would be a pretty addition – especially if this were served at a special event.)
Maddie professed to loving this.
However, Maddie lied. (That was the only bite she took.)
A Word about my Adaptations:
I respect the original recipe and its ingredients very much but, sometimes I don’t have all the ingredients and I still want to make the dish. For this reason, I adapt the ingredients to make them less particular and hopefully more accessible. My adaptations involve using ingredients I have. For example, I didn’t have any pepitos (not only did I not have them but I’d never heard of them!) and wasn’t about to make a trip with 2 kids to Whole Foods or the CO-OP to find them. Also, if you have olive oil but not extra-virgin olive oil, that doesn’t mean you can’t make this dish. That said, I find that using the best ingredients I can get (and afford) makes a difference in the dish.
Do you think I used the word “dish” enough?
This is what I call a First World problem. Most of the people reading this blog (you two know who you are! HAHAHAAH!!!) have more than enough to eat. If we can be aware of where we are getting our food from to be more environmental/humane, than great. Otherwise, I don’t want to get caught up in “I can’t use regular olive oil, it has to be extra virgin.” to the point you drive yourself nuts.
Author: Christina Cox (slightly adapted from “Super Natural Every Day”)
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4-6
An visually stunning warm salad perfect for special occasions (showers, luncheons…) Can be served room temp or warm. But be careful not to serve to the cilantro-averse.
Ingredients
⅓ c toasted pine nuts
1 c lightly packed cilantro leaves & stems
⅓ c Parmesan cheese
3 cloves garlic, peeled
2 TBSP lemon juice
⅔ c olive oil
sea salt
16 oz fresh or frozen ravioli
½ c oil-cured black olives, pitted and torn or chopped
OPTIONAL: thyme or chive flowers, to garnish
Instructions
Bring a large pot of water to boil. Toast pine nuts: Pre-heat oven to 400. Spread pine nuts evenly on a cookie sheet and bake for a few minutes.
Make cilantro pesto while water is heating. In a food processor or blender (I only have a blender) add cilantro, parmesan, salt, garlic, lemon juice and a generous splash of olive oil.
Blend until you have a gorgeous electric green sauce. Wow! Taste and add salt, lemon juice or olive oil to your taste.
Salt boiling water & add ravioli. Boil until they float and are cooked through. (Follow package directions on this.) Drain immediately and, while still hot, add a large spoonful of pesto. Toss gently and let the pesto soak into the pasta. Add most of the remaining pesto and olives and toss gently.
Gently pour onto a platter and drizzle remaining pesto, sprinkle remaining olives, pine nuts and (optional) flowers atop.
FINALLY!!! A recipe the kids like. M even professes to liking avocados again after this one.
INGREDIENTS:
1-1/2 c orzo (whole wheat if you can find it)
5 c raw broccoli cut intros small florets & stems
2 cloves garlic, peeled
2/3 c pine nuts, toasted
1/3 c parmesan cheese
juice of 1 lemon
1/4 c olive oil
1/4 c creme fraiche
grated zest of 1 lemon
1 small ripe avocado, peeled, pitted & sliced (do this at the last minute!)
1. Bring a large pot of water to boil for the orzo. Salt generously, add the orzo, and cook according to the package instructions. Drain, rinse with cold water, and drain well again.
2. Cook the broccoli. While we’re on the subject – you can use the flowers and the stems in this recipe. Just be sure to peel the skin off the thick stems and then you can slice small coin shaped pieces. They are really tasty and that way as little as possible goes to waste.
Bring 3/4 c water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for about 1 minute. Quickly drain in a strainer and run under cold water to stop cooking. Drain & set aside.
3. Make the pesto. (Yum!) Combine 2 cups of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, 1/4 tsp salt, and 2 TBSP lemon juice in a food processor. (I used my blender.) Drizzle in olive oil and creme fraiche and pulse until smooth. (I added those before I tried blending anything since I knew it wouldn’t work without some liquid.)
4. Just before serving, toss the orzo and remaining cooked broccoli with about 2/3rds of the broccoli pesto and the lemon zest. (I totally forgot the zest but will do it next time!) Thin with a little warm water of you like, then taste and adjust the salt, lemon juice and/or pesto. Mine needed more pesto.
Two ways to serve:
For a group – fold in avocados, turn out in a bowl or platter and top with remaining pine nuts & lemon slices for drizzling.
For individual servings – serve in single serving bowls with sliced avocado & pine nuts on top as well as a small sprinkle of parmesan & a lemon slice.
Ooooooooooooooo
Ahhhhhhhhhh….avocado porn!
This is a delicious & pretty comfort food. Both my kids loved it which makes it a big hit and a small miracle.
NOTES: You can make the separate parts ahead of time and refrigerate. I made them the afternoon before as I had a couple of friends coming by the next day. I ran hot water over the orzo & broccoli to take the fridge chill out and then tossed with the pesto.
Author: Christina Cox (slightly adapted from Super Natural Every Day)
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 6
This is called a “salad” but I like to think of it as a yuppie’s macaroni & cheese. A tasty, healthy kid-friendly meal. In other words: a small miracle!
Ingredients
1-1/2 c orzo (or any other small pasta)
5 c raw broccoli cut into small florets & stems
2 cloves garlic, peeled
⅔ c pine nuts, toasted (see NOTE for how to toast)
⅓ c parmesan cheese
juice of 1 lemon
¼ c olive oil
¼ c creme fraiche
grated zest of 1 lemon
1 small ripe avocado, peeled, pitted & sliced (do this just before serving!)
Instructions
Bring a large pot of water to boil for the orzo. Salt generously, add the orzo, and cook according to the package instructions. Drain, rinse with cold water, and drain well again.
Cook the broccoli. Bring ¾ c water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for about 1 minute. Quickly drain in a strainer and run under cold water to stop cooking. Drain & set aside.
Make the pesto. Combine 2 cups of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, ¼ tsp salt, and 2 TBSP lemon juice in a food processor. (I used my blender.) Drizzle in olive oil and creme fraiche and pulse until smooth. (I added those before I tried blending anything since I knew it wouldn’t work without some liquid.)
Just before serving, toss the orzo and remaining cooked broccoli with about ⅔rds of the broccoli pesto and the lemon zest. Thin with a little warm water of you like, then taste and adjust by adding salt, lemon juice and/or pesto.
Notes
TOASTING PINE NUTS: Heat oven to 400. Spread pine nuts evenly on a cookie sheet. Toast a few minutes until golden brown. Do NOT walk away & forget the pine nuts!
Two ways to serve:
1. For a group – fold in avocado slices, turn out in a bowl or platter and top with remaining pine nuts & lemon slices for drizzling.
2. For individual servings (and if you plan to have leftovers) – serve in single serving bowls with sliced avocado & pine nuts on top as well as a small sprinkle of parmesan & a lemon slice. (This way your whole salad will not turn brown overnight!)
I know, it’s wayyyyyyyyyyyyy too early in the year to start making potato salad. Hold on a minute? Says WHO? I felt like making this salad in March and so I did.
Lord knows, G will gag and possibly need to be hospitalized if he so much as smells mayonnaise. Also, although I love almost ANY kind of potato salad, I wanted to try a brighter, lighter version. This one is AMAZING and can be eaten room temp, warm or cold.
This salad has NO mayo.
All you need is:
and these: Please excuse that basket of junk in the back.
Here’s a gratuitous shot of the parsley from my garden:
INGREDIENTS:
8 oz green beans, trimmed & cut into 1-1/2″ pieces
3 lbs small red-skinned potatoes, unpeeled, halved (if yours are medium-sized, then quarter them)
2 TBSP dry vermouth
2 TBSP white wine vinegar
1 large shallot, chopped
1 TBSP coarse-grained Dijon mustard
2/3 c olive oil
2 TBSP chopped fresh parsley
1. Boil beans in large pot of salted water until crisp/tender, about 4 minutes.
Drain. Transfer to a bowl of ice water. Drain. Pat dry with a towel. (Or let drip dry, like I did!)
2. Cook potatoes in a large pot of boiling salted water until just tender, about 12 minutes. Drain. Transfer to large bowl (I put them back in the pot to save dishes!) Sprinkle vermouth over hot potatoes. **NOTE: I had medium sized potatoes so I ended up cutting them into quarters. I think I overcooked them a tad but they were still excellent.**
Toss gently and let stand for 5 minutes.
3. In a small bowl, whisk together vinegar, shallot, and mustard. Gradually whisk in oil.
Uh, YUM!
4. Pour over potatoes and toss gently to coat. Obviously, pre “tossing to coat.”
Cool completely. Mix in green beans and parsley. Season with salt & pepper to taste.
I love this salad!! It’s a little more “refined” maybe? Fresher & definitely lighter than the mayo based potato salad we all know and still love. (Except for those of us who gag and throw themselves on the floor at the sight or even thought of mayo ((Christina Lynch & George, you know I’m talking to you…))) Wow, those parenthesis are blinding me!
