YIELD: Makes 6 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
1/2 cup hazelnuts
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
2 small heads of radicchio (15 ounces total), cut into 1-inch pieces
2 cups arugula
12 dates, pitted, quartered lengthwise
3 ounces feta cheese, crumbled
Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.
Serves 4 to 6
3 cups coarsely chopped fresh tomatoes (about 6 large)
3 cups cubed and seeded fresh watermelon
1 serrano chili
2 tablespoons red wine vinegar
¼ cup extra virgin olive oil
2 tablespoons minced red onion
1 cucumber, peeled, seeded and minced
2 tablespoons minced fresh dill, plus more sprigs for garnish
Kosher salt and freshly ground pepper
¼ cup crumbled feta cheese
In a blender, puree tomato, watermelon and chili. Pour in the vinegar and olive oil and pulse to blend. Fold in the onion, cucumber and dill and season with salt and pepper to taste.
Pour into shot glasses and garnish with crumbled feta and dill sprigs.
*adapted from Tyler Florence, “Tyler’s Ultimate”
An easy, delicious vegan stew (but you don’t have to tell anyone it’s vegan!). Serve with a green salad and crunchy whole grain bread.
• 2 tablespoons vegetable oil
• 2 1/2 cups chopped onions
• 5 teaspoons curry powder
• 6 cups small cauliflower florets (from 1 medium head)
• 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
• 2 10-ounce cans diced tomatoes with green chiles
• 1 Bunch Kale cleaned and ripped into small pieces
• 1 14-ounce can unsweetened coconut milk*
• 1/2 cup chopped fresh cilantro
Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Enjoy!
This is an easy, pretty dessert. It can be used for Passover too.
3/4 cup sugar
1 (14 ounce) can condensed milk
1 (12 ounce) can evaporated milk
1 tablespoon vanilla extract
boiling water, for baking in
1. Preheat oven to 325.
2. Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
3. In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
4. Pour mixture into pie plate.
5. Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
6. Bake for approximately 45 – 55 minutes. The center should be soft and firm but not liquidy.
7. Let cool and then after running a knife around the edge to separate, flip over onto a serving dish.
I am giving you our vegan version of an amazing Anthony Boudain recipe. Feel free to replace the vegetable stock with any other and the olive oil with butter. Either way, this is a delicious, easy to make healthy soup. Enjoy!
Makes 4 servings
1/3 cup Olive Oil
1 Small Onion thinly sliced
12 oz. Button Mushrooms
4 Cups Vegetable Stock or Broth
1 Sprig of Flat Leaf Parsley
2 oz. High quality Sherry (really it makes a difference)
In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat and add the onion. Cook until the onions is soft and translucent, then add the mushrooms and the remaining olive oil. Let the mixture sweat for 8 minutes, taking care that the onion doesn’t take on any brown color. Stir in the vegetable stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
After an hour, remove the parsley and discard. Let the soup cool for a few minutes and either puree(very carefully) in a blender or a cuisinart or my favorite tool…..the hand mixer.
When blended, return the mix to the stove, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well and ENJOY the deliciously grandness of it all!