28th August 2016
I love the My New Roots cookbook! I received it for Sinterklaas from my sister-in-law and love making all of the delicious nutritious plant-based recipes.
Every week I receive a bag of fresh vegetables from local farms, and this week included zucchini and green onions – so what better than a grilled salad with this hot weather? And I do mean hot! It’s been around 90 degrees all week!
I made this salad for a fresh lunch for Koen and me – so delicioso!
Grilled Zucchini and Spring Onions with Baby Spinach and Almonds, serves 2
- 1-2 zucchini, depending on how hungry you are
- Butter, coconut oil, or ghee
- Sea salt and freshly ground black pepper
- 3 medium spring onions
- 1/2 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1/2 garlic clove, minced
- 1/2 fresh chile ( I didn’t have any on hand, so I used a few drops of hot sauce)
- 1/2 teaspoon maple syrup
- Grated zest of 1 1/2 lemons
- Few handfuls baby spinach
- 1/4 cup hazelnuts, toasted (I used almonds because it’s all I had on hand)
- Heat a grill pan
- Slice the zucchini lengthwise into thin ribbons. Lightly rub melted oil on the slices and season lightly with salt and pepper. Slice the green onions in the same manner.
- When the grill pan is hot, lay the zucchini and green onions on the pan and cook uncovered until you have some char marks on the underside, 3 to 5 minutes. Flip them over and cook until tender and marked, another 2 minutes. Remove the vegetabels from the grill pan and place them on a plate.
- Whisk the lemon juice, olive oil, garlic, chile, maple syrup, and grated zest of 1 lemon in a small bowl. Put the spinach in a serving bowl, and pour this dressing over it; toss to combine.
- Roughly chop the nuts. Arrange the grilled veggies on top of the spinach. Sprinkle with the nuts and the remaining lemon zest, and serve.
30th September 2015
As I mentioned in an earlier post, my husband I really love pickling leftover vegetables. Rather than having to throw them away, pickling preserves the vegetables to be used for many more months. Plus the flavors they develop become more complex.
Most recently Koen pickled our leftover carrots with dried peppers and other spices using Bon Appetit’s Moroccan style recipe. They were finally ready to be eaten, so we wanted to choose a dish that would pair well with the carrots. I decided on Green Kitchen Stories Moroccan Quinoa Salad. This is one of my favorite salads and I knew the carrots would fit perfectly. So many delicious flavors – the garlicky marinated zucchini and eggplant with the crunch of green onions, the soft avocado, and the warm, spiced quinoa topped with fresh mint and cilantro. Mmm!
- 1 1/4 pound baby or medium sized carrots, trimmed
- Peel from one lemon, in strips
- 4 large garlic cloves, thinly sliced
- 4 dried hot chiles
- 1 1/2 cups water
- 1 cup apple cider vinegar
- 1/4 cup sugar
- 1 1/2 tablespoons coarse kosher salt
- 2 teaspoons coriander seeds, cracked
- 2 teaspoons cumin seeds, cracked
- Pack carrots vertically into 1-quart jar, cutting spears to fit. If you have thick carrots, you can slice them lengthwise.
- Add lemon peel, garlic, and chiles, spilling some chile seeds into jar.
- Mix 1 1/2 cups water, vinegar, sugar, salt, coriander, and cumin in medium saucepan. Bring to boil, stirring until sugar and salt dissolve, then boil 3 minutes.
- Pour hot brine over carrots, adding all spices to jar.
- Cool, then cover jar tightly and chill at least 1 week before opening. Keep refrigerated.
Moroccan Quinoa Salad, serves 4
- 1 zucchini, cut in thin slices
- 1 eggplant , cut in thin slices
- Olive oil
- 1 clove garlic, minced
- 1 1/2 cup quinoa
- 1 tbsp cinnamon
- 1 lemon
- 2 bunches mint leaves
- 1 bunch cilantro/coriander
- 2 avocados, cut into 1 inch squares
- 4 small spring onions, chopped
- Start by making the marinated vegetables. Spread out the zucchini and eggplant slices on a bbq, in a grill pan or in the oven, a couple of minutes on each side. Put them in a bowl, drizzle olive oil, garlic and salt over them and set aside.
- Cook the quinoa according to the package but add one tbsp cinnamon in the water. When it’s done cooking, rinse and set aside to cool off. Squeeze the juice from half a lemon and add five tbsp of olive oil into the quinoa. Chop half of the mint leaves and half of the cilantro, throw them in the quinoa and toss it around until everything is mixed.
- Serve in bowls together with the marinated vegetables, avocado, spring onions, the rest of the mint and cilantro and the pickled carrots.
2nd August 2015
Zucchini noodles, or courgetti/zoodles, is very popular at the moment. All you need to make courgetti is a julienne slicer. I bought mine for about 5 euros in a kitchen store. Courgetti is a raw spaghetti that many people use as a substitute for regular pasta. I’ve tried it as a main, but like it best as a side.
The Mint and Mango Marinated Zucchini Spaghetti from Green Kitchen Stories is one of my favorite ways to prepare courgetti. It is the perfect compliment to a summer fish dinner. The mint, mango, and chili pepper add a wonderfully fresh fruity/spicy accent to the meal!
Mango and Mint Marinated Zucchini Spaghetti, serves 4 as a side
For the zucchini spaghetti:
- 2 zucchinis, washed and sliced into courgetti/zoodles with a julienne slicer
For the sauce:
- 1 medium sized mango
- 4 tablespoons olive oil
- 15 fresh mint leaves
- 1 fresh red chili pepper
- 2 inches fresh ginger
- Pinch of salt and pepper
- Handful pistachio nuts, for garnish
- Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth.
- Pour the mango mint marinade over the zucchini spaghetti and work it in by hand.
- Arrange the spaghetti on the plates and garnish with chopped pistachio nuts.
1st February 2015
One of my favorite ways of preparing vegetables is by roasting them in the oven. Slicing up veggies and tossing them with a little bit of oil and salt before letting them bake in the oven for half an hour makes the perfect side! Combinations are limitless!
Zucchini pizza boats combine my love of roasted vegetables with pizza. They are easy and delicious! Plus you can be creative and add whatever toppings you’d like!
Zucchini Pizza Boats
- 1 zucchini per person
- Marinara sauce (my recipe follows below, or you can use your favorite jarred sauce)
- Toppings for the pictured boats:
- Halved cherry tomatoes
- Other possible toppings:
- Bell pepper
- Mushrooms, etc.
- Preheat oven to 350 degrees Fahrenheit.
- Cut off the ends of the zucchini and slice lengthwise. With a spoon, hollow out the middle.
- Arrange a baking tray with baking paper and the zucchini slices.
- Spoon in marinara sauce, then whatever toppings you’d like.
- Bake in the oven for 30 minutes.
- Serve with pasta topped with the leftover marinara sauce and enjoy!
Lisa’s Marinara Sauce
- 3 tablespoons olive oil
- Crushed dried peppers (to taste – I like my sauce super spicy!)
- 2 shallots, minced
- 3 cloves of garlic, minced
- 1 14oz can of whole peeled tomatoes
- 1 tablespoon maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Place a large sauce pan on a medium-high heat. Once the pan has heated up, and olive oil and crushed dried peppers.
- As soon as the oil becomes fragrant, add the shallots and garlic. Saute for about 3 minutes.
- Add the rest of the ingredients and stir to combine. Bring to a boil, then reduce heat, cover, and let the sauce simmer for 15-20 minutes.
- After the 15-20 minutes, remove the cover and, using a potato masher, crush the tomatoes until you have a nice, thick sauce.