Moroccan Grilled Vegetable Salad

Serves 6

2 slender Asian eggplants (about 1 pound)
1 red bell pepper
1 green bell pepper
1 medium red onion
2 medium zucchini
4 tablespoons extra virgin olive oil, divided use
Salt and freshly ground pepper
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon harissa or more to taste (See Note)
1 teaspoon ground cumin
1 large tomato, chopped
½ cup Italian parsley, chopped
1 tablespoon fresh mint, chopped

Slice eggplants, peppers, onion and zucchini in half vertically, spearing the onion crosswise with a bamboo skewer or toothpicks to hold the layers together.  Brush the vegetables with 2 tablespoons of the oil and season lightly with salt and pepper.  Grill over medium heat, turning as necessary, until eggplants just begin to collapse in on themselves and the onions and zucchini are tender.  The peppers should blacken and blister on the skin side. Remove vegetables from grill and place peppers in a sealed paper bag for 10 or 15 minutes, until they’re cool enough to handle and peel.  Cut the eggplant, zucchini and peeled peppers into bite-sized chunks. Slice the onion lengthwise into slivers.
Whisk together the remaining olive oil, vinegar, garlic, harissa and cumin in a small bowl.  Season with salt and pepper to taste.  The dressing should be spicy but not incendiary.
Combine the vegetables with the dressing in a large bowl.  Add the chopped tomato, parsley and mint.  Toss gently until well mixed and serve.
Note: Harissa is available in Middle Eastern markets and specialty grocers like Whole Foods.  If you can’t find it, though, you may substitute the more widely available Asian chile paste known as sambal oelek or a mixture of paprika and ground chile (not chili powder).

From foodgawker.com

Tuscan Kale Salad

Ingredients

• 1/4 cup fresh lemon juice
• 8 anchovy fillets packed in oil, drained
• 1 garlic clove
• 1 teaspoon Dijon mustard
• 3/4 cup extra-virgin olive oil
• 1/2 cup finely grated Parmesan, divided
• Kosher salt and freshly ground black pepper
• 1 hard-boiled egg, peeled
• 14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)

Preparation

Combine the first 4 ingredients in a blender; purée until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.

Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.

Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

recipe from: epicurious.com

Chili Lime Sweet Potatoes

CHILI LIME SWEET POTATOES

2 pounds sweet potatoes
olive oil spray
juice and grated zest of 1 lime
1 teaspoon extra virgin olive oil (or up to 2 tablespoons if calories aren’t a concern)
½ teaspoon coarse kosher salt
½ teaspoon chili powder
2 tablespoons fresh parsley, finely chopped
½ garlic clove, smashed into a paste

Preheat and oven to 400 degrees.

Peel the sweet potatoes and slice ½” thick. Spray a foil lined baking sheet with olive oil. Spread the sweet potato slices onto the baking sheet forming a single layer. Spray the slices with a bit of olive oil and sprinkle with salt. Bake for 1 hour flipping them once after 30 minutes.

Meanwhile, whisk together the remaining ingredients in a small bowl.

When the sweet potatoes are done baking arrange them on a serving platter and pour the vinaigrette over top. Delicious hot or cold. Enjoy!

Grilled Veggie Salad

 This salad was suggested by a CSA member.

I slice eggplants, red onions, bell peppers (different colors) and squash and brush with olive oil, salt and pepper and grill on the barbeque.
After they cool, I chop them in about 1 inch pieces and add chopped avocados and tomatoes.  I add oregano, basil and/or mint and cilantro and then make a dressing of olive oil, red wine vinegar and a little honey.  And then add some crumbled feta cheese.   Even my grandsons eat it!

Simple Greek Salad

Ingredients

4	tomatoes, deseeded and diced
2	cucumbers, medium size, sliced
1/2	Spanish onion, coarsely chopped
20	black olives
120 g	feta cheese, diced
3 tbsp	extra virgin olive oil
1 1/2 tbsp	wine vinegar
2 tsp	dried oregano
	salt to taste
	ground pepper to taste

Method

1. In a small bowl, soak the coarsely chopped onion in water with few drops of vinegar about 20 min while preparing the rest of the salad.
2. Dice the tomato(es) discarding the seeds. Put them in a salad bowl.
3. Prepare the Cucumbers: Sprinkle with salt and let drain about 20 min. Add the sliced cucumber(s) to the salad bowl along with onion, olives and diced feta cheese.
4. In a small bowl, whisk together the oil, vinegar, salt and pepper until the vinaigrette is emulsified.Adjust the seasoning. Pour the vinaigrette into the salad bowl then toss well. Sprinkle some oregano on top then serve. 

From: SOS Cuisine

Roasted Turnips and greens

 

• TOTAL TIME: 55 MIN
• SERVINGS: 4

Ingredients

1. 1/4 cup pitted kalamata olives
2. 1 navel orange, plus 1/4 cup fresh orange juice
3. 2 pounds young turnips and their greens—turnips halved, greens stemmed and chopped
4. 3 tablespoons extra-virgin olive oil
5. 1 medium onion, thinly sliced
6. 1 garlic clove, minced
7. 1/2 cup water
8. Salt and freshly ground pepper
9. 2 ounces baby spinach (2 cups)
10. 2 tablespoons chopped hazelnuts

Directions

1. Preheat the oven to 400°. In a mini food processor, puree the olives; transfer to a bowl. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over another bowl, cut in between the membranes to release the sections.
2. On a rimmed baking sheet, drizzle the turnips with 1 tablespoon of the oil. Roast for 20 minutes, until almost tender.
3. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the water and turnip greens, cover and cook over moderate heat, stirring occasionally, until the greens are just tender, 5 minutes. Season with salt and pepper.
4. Pour the orange juice over the turnips. Roast for 5 minutes longer, until the turnips are tender and glazed; season with salt.
5. Add the spinach to the greens; toss until wilted. Drizzle the pureed olives onto a platter. Top with the turnips, greens, orange sections and hazelnuts. Serve hot or warm.

recipe from  www.foodandwine.com

Mashed Turnips with Parmesan

Mashed Turnips with Parmesan

serves 5

about 4 turnips, peeled and cut in large dice
1/3 cup shredded Parmesan cheese, with extra for sprinkling to top
3 tablespoons mayonnaise
salt to taste

Place the turnips in a large pot and and enough cold water to cover. Bring to a boil and reduce heat to a gentle boil. Cook turnips for about 20 - 30 minutes or until fork tender.

Drain well and return to pot. Mash turnips until they a slightly chunky. If necessary, turn the heat on medium and cook off any liquid that has accumulated. Add the Parmesan cheese and mayonnaise and stir to combine. Season to taste with salt and sprinkle with extra Parmesan cheese if desired.

Recipe from dinnersforayear.blogspot.com

CHINESE CABBAGE SALAD

~~~~

1 1/2 tablespoons butter

1/3 cup sesame seeds

1/3 cup sliced almonds

1 package ramon noodles, broken – minus the spice packet

1 small head  of cabbage, chopped or sliced fine

1 bunch green onions, sliced – green parts only

4 tablespoons Splenda

1 tablespoon freshly ground black pepper

4 tablespoons canola oil or olive oil

1 1/2 teaspoons salt – or to taste

7 tablespoons rice wine vinegar – original

In a frying pan, over medium heat, melt the butter; saute the sesame seeds, almonds, and broken ramen noodles until golden brown.  Set aside to cool completely.

In a large bowl combine the cabbage and green onions.  In a blender or food processor emulsify the Splenda, pepper, oil, salt, and rice wine vinegar until creamy.  Pour over the cabbage and toss.  Add the sesame mixture and toss.  Add more salt to taste, if necessary.  Serve immediately.  

Per Serving: 97 Calories; 2 g Protein; 8 g Tot Fat; 6 g Carb; 2 g Fiber; 2 g Sugar; 255 mg Sodium

Recipe from  www.eatingwelllivingthin.wordpress.com

Kale with Caramelized Kumquats

Ingredients

Yields: 6 servings

2-½ punds kale, fresh
1-½ tablespoons olive oil
1 yellow onion, thinly sliced
8 kumquats
1 teaspoon fresh ginger, freshly grated
1 tablespoon agave nectar or honey
2 tablespoons orange juice (or lemon juice), freshly squeezed
1 clove garlic, finely minced
½ teaspoon salt
1 tablespoon soy sauce
¼ teaspoon black pepper, freshly ground

Preparation

Prepping the kumquats: Wash the kumquats and thinly slice them using a sharp chef's knife. Discard the seeds and the white center membrane (if any).

Caramelizing the onions and kumquats: Heat about 1 tablespoon of olive oil in a non-stick pan. Add the onions. Cook over low heat for about 8 minutes, stirring frequently to prevent the onion from burning, until the color is evenly golden brown. Add the ginger and sliced kumquats. Cook for about 4 minutes until the kumquats are soft and tender. Add the agave nectar and orange juice. Transfer to a plate with the citrus-infused oil from the pan.

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Cooking kale:

Wash the raw kale thoroughly in several baths. Remove and discard the fibrous and older part of the stems. Drain and remove all the excess water using a salad spinner. Roughly chop the kale leaves.

In the same pan, add the rest of the olive oil. Once the oil is hot, add the minced garlic. Cook the garlic for a minute until fragrant. Add the kale to the pan, constantly toss the kale leaves until they're shiny (coated in oil). The leaves will start to wilt after 30 seconds or so. Season with salt (this will prevent the kale from changing color and help keep its bright green color). Add soy sauce. Turn off the heat. Stir well. Cover and let sit for about 2-3 minutes. Add the onions and spiced kumquats with the oil. Check seasoning and add black pepper.

Enjoy!

Recipe from  www.phamfatale.com

Basmati Rice with Pine Nuts, Mint, and Pomegranate seeds

Basmati Rice with Pine Nuts, Mint, and Pomegranate

1 Cup Basmati Rice

1 Tbls Clarified Butter or vegetable oil

2 Bay leaves

2 Green Cardamom Pods, lightly crushed

1/4 tsp salt to start

1 tsp fresh lemon juice

2 Cups water

1/2 cup toased pine nuts

8 to 10 whole mint leaves

1/2 cup fresh pomegranate seeds

1. Rinse the rice well in running water, drain and set aside.

2. In a deep lidded saucepan, heat butter over medium heat. Add bay leaves and Cardomom pods. Saute' for 1 minute until fragrant.

3. Add the salt, lemon juice, and rice. Mix well. Add the water and bring to a rolling boil. Reduce heat to low. Cover and cook for 18 to 20 minutes, until most of the water has been absorbed. You will see small craters forming on top of the rice.

4. Remove from heat and let sit, covered, for 5 minutes.

5. Fluff with a fork, top with pine nuts, mint leaves, and pomegranate seeds and serve immediately.

NOTE: To toast pine nuts: Heat a small dry skillet over medium heat. Add the pine nuts and toss gently for about 30 seconds, until they begin to brown. They burn very easily, so watch them closely. Remove immediately.

Recipe from Monica Bhide's "Modern Spice".

Saut'eed Green Beans With Almonds

Saut'eed Green Beans With Almonds

2 handfuls of green beans, ends trimmed
kosher salt
2 Tbsp. olive oil
1 medium onion sliced
scant 1/4 cup sliced almonds
freshly ground black pepper

1. In a 2 quart pot, boil water and add about 1 Tablespoon salt.
2. Reduce heat to a slow boil, add green beans to pot. Cook for 5 minutes, or just until beans are tender.
3. Meanwhile, heat olive oil in medium pan over medium-high heat.
4. Add onions to pan with a generous pinch of salt. Sautè 4 minutes, until softened. Add almonds to pan.
5. Drain green beans and add to pan with onions and almonds. Season to taste with salt and pepper. Sautè for 1-2 minutes, or until beans are coated with olive oil and heated through.
6. Serve warm. Serves 2.

I was delighted with this recipe from  randomanderson.wordpress.com. Very simple, quick way to fix green beans and they taste great.

Shaved Beet Salad with Mint and Feta

Shaved Beet Salad With Mint And Feta

• 1 bunch of beets (any color or type)
  
• A handful of mint leaves
• 1-2Tbsp Champagne vinegar
• 1-2 Tbsp olive oil
• Crumbled feta cheese
• Salt

1. Peel the beets and with a very sharp knife, carefully slice the beets as thinly as you can. You can also do this on a very sharp mandolin.
2. Place the raw beets in a bowl and toss with the vinegar and olive oil.
3. Crumble the feta cheese over the beets and then top with minced mint leaves.
4. Crack a little salt over the salad, serve, and enjoy.

Beets can be very challenging for some people.  I typically steam them and tossed them with a little butter and cinnamon. I found this recipe on cooklocal.com, and gave it a whirl. It was a very nice side dish, served with Kebabs and stuffed Zucchini.
Beets can be quite a mess to work with, wear rubber gloves when peeling if you don't want to be sporting pink hands for a few hours, but the vibrant color will liven up any table.