Exciting news! I'll be the featured chef on The Fresh and Local Showon AM950, this Saturday, August 1. The Fresh & Local Show is sponsored by the Central Minnesota Vegetable Growers Association and is in association with the always fabulous Minneapolis Farmer's Market. Each week hosts Susan Berkson, local food advocate, and Bonnie Dehn, the Minnesota herb lady, will interview local growers and experts to discuss things you need to know about nutrition, gardening practices and what to look for when buying healthier foods. During the Twin Cities' chef segment, they will interview chefs who believe in buying local and using the freshest foods.
Entries from July 1, 2009 - July 31, 2009
- Preheat oven to 450* F.
- Clean and peel turnips and carrots. Cut into sticks/wedges about 1/4" x 1/2". Place in a large bowl, drizzle with a little olive oil, and toss to evenly coat.
- On a plate or tray, mix about 1/4 c millet flour with salt and herbs/seasonings. Transfer fries to flour tray, tossing to coat fries evenly with seasoned flour, working in batches if necessary.
- Lightly oil a baking sheet, or line with parchment, and transfer fries to sheet. Place in oven, and bake at 450* for about 15-20 minutes, flipping/stirring occasionally, until fries are slightly crisp and brown and are softened.
- Remove from oven, let cool slightly, then dig in!
- Wash and prepare the vegetables: Thinly slice chard, removing rib if very firm (save rib for another dish later!). Dice onion. Chop pea pods/snap peas - if using snap peas, feel free to shell and throw in the fresh shelled peas for fun texture! Dice cucumber - if your cucumber is large and the skin is tough, peel and remove seeds before chopping. If using fresh cilantro, finely chop.
- Drain and rinse beans and place in a large bowl. Add vegetables and cilantro and toss to mix.
- In a small fry pan, heat 1-2 Tbsp sunflower or other high heat oil to the smoking point, then add cumin seeds and turmeric and stir to coat with oil. Turn down heat to medium and heat until seeds start to pop. Remove from heat and let cool for a few minutes.
- In a small bowl, mix together miso paste, olive/flax oil, apple cider vinegar, and other spices.
- Pour miso mixture over salad, then pour cumin/turmeric oil over salad as well. Stir to mix evenly and coat salad.
- Serve immediately, or for best flavor, let sit for an hour or two in fridge before serving.For a fun twist, garnish with coconut chips or grated coconut, more cilantro, or crushed cassava chips. Enjoy!
Therefore, I have been making pesto like a madwoman. Each time it is a little different. Sometimes I'll throw in other herbs, like parsley or mint. Other times I add garlic, or garlic scapes. I've added sunflower seeds in place of pine nuts. And sometimes I'll keep it simple, and just use basil and a little garlic. Pesto is endlessly forgiving and flexible - as long as you are using good olive oil, you really can't go wrong. And, as this photo on the right shows, I am in love with olive oil (I am also in love with vintage aprons and my blender). My current favorite is Spectrum Organic Mediterranean Extra Virgin Olive Oil - especially when it is on sale at the co-op, like is is right now. : )
My friend Lauren is getting married in August, and I am in the bridal party. My friend Becky (another bridesmaid) and I threw her a bridal shower yesterday. When we were recipe planning, I thought that roasted vegetables with pesto sauce would be the perfect addition to the buffet table. So, I whipped up this wickedly garlicky version, which used garlic scapes from the farmer's market, and a little pecorino romano cheese. Pecorino romano is a hard Italian sheep's milk cheese, resembling parmigiano reggiano. Salty and sharp, it is the perfect addition to pesto. If you are dairy intolerant, feel free to leave it out - but if you can eat it, I'd recommend it.
The pesto was a hit at the bridal shower, nestled in the middle of a platter of rosemary roasted carrots, onions, asparagus, and baby scallopini squash, raw pea pods, and crispy rice-flour breaded eggplant slices. Everyone left with garlic breath and a belly full of vegetables. Now that's my kind of party. HINT OF THE DAY:
Freeze leftover pesto in ice cube trays (the bendy plastic ones in funky shapes from IKEA work like a charm). Measure how much liquid each cube holds so you know how much pesto is in each little chunk. Freeze until solid, then transfer pesto cubes to freezer bags for longer storage. Pre-measured pesto in a flash! It is an awesome way to have pesto on hand for whenever you want/need it.
BASIL AND GARLIC SCAPE PESTO (gluten free, nut free)
yield: about 2 1/2 cups
3 c packed fresh basil leaves
1 c chopped garlic scapes
1 1/2-2 c olive oil
1/2 c grated pecorino romano
1 tsp salt
fresh cracked black pepper
- Wash and dry basil leaves. I use a salad spinner to dry them in a flash!
- Wash and chop the garlic scapes.
- Place basil and scapes in a blender, along with half of the olive oil and the grated pecorino romano. (If you bought your cheese in a chunk - like I did - pulse chunks of it in a food processor until finely grated).
- Pulse a few times, then blend. Gradually add remaining olive to reach desired consistency. Add salt and pepper, and blend a few more times.
- Serve immediately, or place in a jar to store. To keep it from turning brown in the jar, pour a little olive oil on top - it protects it from the air!
WANT TO SEE OTHER RECIPES FROM THE BRIDAL SHOWER? Check it!
Millet Taboulli with Roasted Red Pepper and Olives (gluten free, vegan)
Plum Apricot Tart (gluten free, egg free, low sugar, vegan option)
CRUST (crust adapted from La Tartine Gourmande)
1/3 c + 3 Tbsp cup quinoa flakes
1/4 c + 2 Tbsp cup amaranth flour
10 1/2 T cold coconut oil or cold butter/ghee (I used a half and half mix of butter and coconut oil)
3/4 tsp salt
7-9 Tbsp cold water
- With a standing mixer, mix flours, flakes, salt, and cold coconut oil/butter until crumbly.
- Add cold water by the tablespoon gradually, mixing constantly, until dough reaches a good consistency and starts to pull away from the bowl. Roll into ball, wrap tightly in plastic, and chill for 1-2 hours.
- Remove from fridge and let sit for 30 minutes at room temperature.
- Pat between two layers of saran wrap, and roll out to fit an 11" tart pan, turning every few to ensure it is rolled evenly. Crust should be about 1-1 1/2 larger than pan. Gently transfer to 11" tart pan. Gently press dough into pan and up the sides, trimming even with the top edge of the pan.
- Place pan in fridge and chill for 30 minutes.
- Preheat oven to 425 F.
- Wash plums and apricots, pit, and thinly slice.
- In a small bowl, mix together maple syrup, vanilla, spices, sweet rice flour, and a pinch of salt. Remove crust from refrigerator, and gently brush mixture onto surface.
- Then, arrange slices of fruit in crust in concentric circles, packing in as many slices as you can, and alternating colors.
- Place tart in pre-heated oven, and bake for 10 minutes at 425 F.
- After 10 minutes, turn down heat to 350 F. Bake for an additional 30 minutes until crust is golden and fruit has softened. It will smell GOOD.
- Remove tart from oven and let cool completely on a wire rack.
- If not eating immediately, cover cooled tart and store in refrigerator until ready to serve.
- Remove outer tart pan ring and slice tart with a large sharp knife. If desired, serve with a dollop of something creamy (yogurt, coconut milk cream, whipped cream, etc). Enjoy!
Millet Taboulli with Roasted Red Pepper and Olives (gluten free, vegan)
Basil and Garlic Scape Pesto (gluten free, nut free)
Be sure to check out my Recipe Index for more great recipes.