Summer Squash Salad with Mustard Mint Aioli recipe on Food52.com Author Notes: The name of this is fun to say, right? We just got back from New Orleans where, among other things - we had a fantastic lunch at Cochon (Melissav we finally made it there!). I had a squash salad that I knew right away I was going to have to riff of of ... turns out to be a perfect match for aioli week! Food52 Review: On a sweltering New York afternoon, we came home from work and were incredibly grateful that aargersi's no-cook Summer Squash Salad with Mustard Mint Aioli was going to be the evening repast. Serves 4-6 Mustard Mint Aioli 1 large egg yolk at room temperature 1 tablespoon champagne vinegar salt 1 cup pecan oil 2 teaspoons dijon mustard 1 teaspoon lemon juice 1 teaspoon minced fresh mint 1 very small mashed and minced clove of garlic Put the egg yolk and vinegar in a bowl you can comfortably whisk in. Salad Part This recipe is a Community Pick! Popular on Food52 and Provisions Tags: Summer
Korean Kimchi Wraps A few days before Christmas, David’s uncle invited the whole family for a pre-Christmas dinner. The thing is that he’s not a fan of Christmas food. At all. So instead of traditional food he prepared a homemade Korean BBQ – with a full table of fermented and pickled vegetables, rice noodles, sauces, fresh bell pepper, seared salmon and meat ready to be thrown on the small table grills. Everyone picked a little bit of this and a little bit of that onto their plate, and wrapped it up in thin lettuce leaves. It was without a doubt one of the most delicious and unusual Christmas dinner that we have experienced. Since you just as well can make this dinner on a non-Christmas occasion, we decided to recreate a few of the recipes for you. Korean wraps is a really fun thing to do for dinner. If you for some reason haven’t heard of Kimchi before, we recommend that you immediately add it to the list of things you need to try. We have been wanting to share a kimchi recipe with you for a long time.
Veggie Burger Love I struggled to come up with a name that differentiated this veggie burger from all the rest, but decided to just call it what is was – a Veggie Burger! Not just any veggie burger though, it’s an easy to assemble, ‘meaty’-like burg that would be a good starting point to experiment with a bunch of different flavour combinations. After reconstituting a package of HotHuck’s Lean Veggie Ground, I had a wonderful base to mix together a rather ‘traditional’ burger concoction, aside from the can of pinto beans, which helped bind everything together, and stretched the mixture to make four decently sized patties. Topped with sauteed mushrooms and onions and and condiments galore, these will take your veggie burger love to a whole new level! Ingredients: 1 package of HotHuck’s Veggie Ground, reconstituted (available at Karmavore) or any package of veggie ground (For a soy-free version, add 1.5 cups of cooked brown rice or quinoa, and 1 tablespoon tamari, for more flavour) 1 can mashed pinto beans
ROASTED ZUCCHINI, BLACK BEAN + GOAT CHEESE ENCHILADAS Between an oven that heats the entire upstairs to 350' or a charcoal BBQ that requires a bit of forethought to get going, turning on either for summer cooking is a bit of a commitment. I have been deterred from making enchiladas for the site because they are difficult to photograph, so not only did this recipe come with an obligation to a sweaty mid-July photo session with the oven on, but also the challenge of making them look as good as they tasted. We make enchiladas pretty often. I appreciate having them for dinner and then warming them back up with scrambled eggs for a slightly different meal the next day. I've experimented with a butternut squash, greens and white cheddar version in the fall and then stuffing them with a bounty of zucchini in the summer with a slight tang of soft goat cheese. We added a few dates for upcoming book events. August 28th - Barnes & Noble Booksellers in Huntington Beach, CA at 7pm September 9th - Omnivore in San Francisco, CA at 3 pm / for serving /
Mung Bean Stew on a Budget Buying and eating healthy vegetarian whole foods is often a painfully expensive pleasure. Organic products, fresh fruits and vegetables, plant milks, special flours, nuts and seeds can easily crash any family budget. We can definitely vouch for that. For the last couple of years, our food expenses have doubtlessly been our highest cost each month. With this in mind, we have decided to start a new series on the blog called Healthy Eating on a Budget. Here are some general tips on how to eat healthy vegetarian whole foods on a budget: Choose dried. If you feel like sharing your own personal budget tips, we’d love to hear them! Mung Bean Stew & Whole Grain Rice Serves 4-6 2 cups dried mung beans, soaked in water for 8-12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea salt 1 x 400 ml can full fat coconut milk 1,5 cups whole grain rice 3 cups water 1 tsp sea salt
white bean quinoa burger with basil aioli After two tasty trials, the third time is Most Definitely A Charm. I finally made a vegan ‘burger’ that fits my criteria – great taste, holds shape, short ingredient list. See? Very few ingredients, just as I like it: Those ingredients make for a very tasty burger, and after baking, they held their shape! check, Check and CHECK ! For added flavor, I also made a vegan basil aioli, using my beautiful basil plant: Jason’s burger, without tomatoes: Jason had a second burger, sriracha-fied. white bean quinoa burgers 1 can great northern beans, rinsed, halfway mashed 1 cup cooked quinoa 1/2 cup yukon gold potatoes – mashed 1/4 cup nutritional yeast 1/2 red onion, finely diced 2 cloves garlic, finely diced sea salt, to taste + gluten free ap flour, to roll/form (1/8 cup) Combine all ingredients except flour. Bake @ 325 for 40 minutes – flip burgers after 20 minutes. Makes 5 burgers. vegan basil aioli 1/2 cup raw cashews, soaked overnight 1/3 cup water splash lemon juice 25-30 fresh basil leaves
Zucchini: A manifesto. Zucchini + toasted walnut “Junk Salad” with a roasted garlic + lemon drizzle {gluten-free, vegetarian}. Zucchini is one of those vegetables that, when it comes to be in season, it comes to be very much in season. For this reason (among others), it is our bad luck that it’s not currently July. But, no matter. Zucchini is also one of those vegetables that people with gardens are always trying to give away. The rule about zucchini is that, when you have a lot of it, you eat a lot of it. I remember baking zucchini bread those summers — so much zucchini bread. A salad. The much-celebrated zucchini bread is always made even more celebratory when aided by its faithful sidekick, the toasted walnut. Until the time is right, I’ll be enjoying my zucchini in moderation. Zucchini + toasted walnut “Junk Salad” with a roasted garlic + lemon drizzle {gluten-free, vegetarian}. Yields: 2 big salads Ingredients: For the salad: For the drizzle: Method: First, roast the zucchini. Like this: Like Loading...
Roasted Zucchini & Funnel Chanterelles We had a conversation with a friend a while back about the effects of cooking according to season. It might be one of the most helpful and immediate actions we can do for our environment. Choosing locally grown doesn’t only help the farmers but also on a bigger perspective. Don’t misunderstand us now, we really don’t want to preach. We will however, when it is possible for us, try even harder to share recipes according to the season. We will kick things off with something incredibly local and seasonal. Since we live in central Stockholm we don’t find a lot of food growing in our neighborhoods. When we got back home we brought two jars of honey, a bag of delicious funnel chanterelles and some fresh rhubarbs with us. Baked Zucchini & Roasted Funnel Chanterelle 1 big zucchini, squash, butternut squash or pumpkin 2 tbsp olive oil1 tbsp raw honey fresh thyme4 cloves garlic (1 for the zucchini and the rest for the chanterelles) 500 g Funnel Chanterelle or winter mushrooms
» Zucchini Noodle Salad Recipe with Spicy Peanut Sauce Vintage Mixer This cool zucchini noodle salad came from an epiphany I had recently and maybe it’s not that grand of a thought but it inspired me none the less. Here it is… instead of starting my grocery list with things I need, I’m going to start my list with the things I already have, then I’ll find recipes using those items. If there are some ingredients I still need at this point, then I’ll make a grocery list from here. Last week I visited my friend Kalyn’s bountiful garden and snagged a few of her lovely zucchini. We made a huge bowl of it to share with friends for a picnic in the mountains. Around this time of year, when produce is more plentiful, I really hope to keep up with this thought of making the best use of what I already have. Zucchini Noodle Salad with Spicy Peanut Sauce Ingredients 3 zucchini, julienned 1 carrot, julienned 1 can of chickpeas for spicy peanut sauce Instructions Using a mandolin on the thin sliced setting, julienne the zucchini and carrot into thin noodle like ribbons.
Buttermilk Squash Soup Recipe It has been one of those afternoons...I finished writing up this recipe, then realized I made a similar soup this time last year. Yikes. I'm officially starting to repeat myself. My apologies. This is what to expect. The soup - I enjoyed it hot, but it is good thinned out a bit and served cold too. - More Zucchini Recipes - - More Buttermilk Recipes - - More Soup Recipes - I used yellow summer squash here, but you can certainly substitute any green summer squash/zucchini. 1 teaspoon cumin seeds 1/4 cup / 2 oz / 55g unsalted butter fine grain sea salt 3 tablespoons unsalted butter 2 medium yellow onions, chopped 2 medium garlic cloves 1 pound / 16 oz / 450 g potatoes, cut into 1/4-inch cubes 2 1/2 pounds / 40 oz / 1+kg yellow summer squash, cut into 1/2-inch slices 4 cups / 950 ml good tasting vegetable stock 1 cup / 240 ml buttermilk 1 bunch of chives, chopped In a skillet, over medium heat, toast the cumin seeds until they are fragrant. Serves 10. Prep time: 15 min - Cook time: 40 min
Linguine della via di Grotta Pinta 45 To tell you about this plate of pasta I need to take you back a couple of years. Back to when I was living in Rome, Italy. I had moved there to learn how to speak Italian, and I rented the most beautiful tiny tiny one bedroom apartment right in the centre of Rome, just around the corner from Campo de’ Fiori. I didn’t have any fancy kitchen appliances or large set of spices, just the very basic: one frying pan, one pot for the pasta, one knife, one small little fridge, salt, pepper, chili flakes, olive oil and a pot of fresh basil in a glass jar in my window (the jar fell down on the roof of a car on my last day in that apartment, but that’s another (very expensive) story). Like this pasta. By the way. Now, let’s eat! Linguine della via di Grotta Pinta 45Serves 4 Prepare the linguine according to package directions, but set it aside one minute too early. Photos by: Johanna Frenkel
Spicy Peanut Tofu Rice Salad + Twirl of Avocado This Spicy Peanut Tofu Rice Salad + Twirl of Avocado is a rockstar salad - easy to whip up in a flash for lunch or dinner. The spicy peanut flavors that infuse the dressing and tofu are bold and cravable. The vibrant green twirl of creamy, buttery avocado slices compliment the rustic, nutty brown rice and protein-rich chilled tofu cubes doused in the bold peanut sauce. A fluffy bed of mixed spring greens lays the foundation to this sassy meets elegant salad feast. Craving spicy peanut sauce flavors? The secret is in the sauce. Substitutes. Spicy Peanut Tofu Rice Salad + Twirl of Avocadoserves 2 entree/large portions (or 3 for smaller portions) Spicy Peanut Miso Sauce / Dressing: 2 Tbsp peanut butter 1 Tbsp white miso paste 2 tsp agave syrup 1/2 cup water 2 tsp tamari 3-4 dashes cayenne powder (to taste for heat) 5 cups spring greens mix (spicy greens variety for me) 1/2 avocado, sliced long 1/2 cup firm tofu, chilled/cubed 1 cup cooked brown rice Directions: 1. 2. 3. 4. 5. 6.