Tuesday, February 24, 2015

Artichoke, Heirloom Bean and Mozzarella Salad!




























Hello everyone! I'm back this week(after feeling under the weather last week)with a refreshing and healthy salad based on Italian antipasto flavors. This is my first foray into making dried beans(shame!)and I was super impressed with the flavor. I usually can't get my stuff together enough to prepare anything too far ahead but if you have the time, it's fun to try some of the unusual varieties that you can't find canned. The dressing for this dish is super easy and zesty and pairs so well with the artichoke hearts and tender mozzarella. Enjoy!

Artichoke, Heirloom Bean and Mozzarella Salad:

Ingredients
  • 1/2 cup olive oil
  • 1/3 cup lemon juice(1 lemon)
  • 2 small garlic cloves, peeled and chopped roughly
  • 2 TBSP white wine vinegar
  • 1 cup loosely packed basil leaves
  • 8-10 mint leaves
  • sea salt and pepper to taste
  • 1 head butter lettuce, rinsed, dried and torn into bite sized pieces
  • 7 oz. fresh buffalo mozzarella balls
  • 2 cans artichoke hearts(packed in water), drained and halved
  • 1 cup cooked heirloom beans
Instructions
  1. In a food processor or mini prep, blend together first seven ingredients until emulsified. 
  2. In a large bowl, combine dressing with beans and artichoke hearts and set aside.
  3. On a platter, arrange lettuce and scatter the mozzarella balls(I like to tear them in half for a rustic look) on the top evenly. Spoon artichoke bean mixture over the salad and drizzle desired amount of dressing evenly on the top. Serve room temperature.
Serves 4

Tuesday, February 10, 2015

New Hippie Pasta with Kalettes and Feta!




Since I love my kale and Brussels sprouts, I was super excited to try the new hybrid veggie Kalettes! I realize it's weird to get excited over a sprout but I'm an admitted food nerd. Kalettes are tender but nutty like kale and are delicious in a simple saute over pasta. I added plenty of garlic and lemon and finished this dish with some sheep's milk feta. Super hearty and delicious winter dinner for the fam. Enjoy!

Pasta with Kalettes and Feta:

Ingredients
  • 1 10 oz package gluten free pasta such as Le Veneziane
  • 3 cloves garlic, peeled and minced
  • juice of 1/2 lemon
  • 1 tsp finely grated lemon rind
  • 3 TBSP olive oil
  • 1/2 cup crumbled sheep's milk feta cheese
  • 1 5 oz bag Kalettes rinsed well and sliced lengthwise
  • 2 tsp dried parsley
  • sea salt and pepper to taste
Instructions
  1. Cook pasta according to package directions. Rinse in cool water, drain and set aside.
  2. Heat oil in a large saute pan under medium heat. Saute garlic until golden about 2 minutes.
  3. Add Kalettes and saute for 5-6 minutes, adding 2 TBSP water to steam along.
  4. After Kalettes are tender, add lemon juice, rind, parsley, salt, pepper and pasta. Saute for 3-4 minutes until well combined and pasta is hot.
  5. Sprinkle each portion with the crumbled feta and enjoy!

Serves 4

Tuesday, February 3, 2015

New Hippie Vegan Red Lentil Soup!




























For those of us living in the Northeast, this is the time of year when the 'snow crankies' kick in. This is my term for when most of us get slightly irritable after countless snow storms ruin our plans and commutes. For me it also steels my resolve to migrate to a warmer climate asap! Although a bowl of this yummy and comforting soup I created does take the edge off! Along with a stockpile of red wine and binge watching those tv shows I've been wanting to catch up on. Enjoy the warmth!

Vegan Red Lentil Soup:

Ingredients
  • 2 TBSP coconut oil
  • 4 cloves garlic, peeled and minced
  • 1 lb organic red lentils, rinsed well and drained
  • 5 cups water(plus more for thinning)
  • 1 cup vegan, gluten free broth
  • 1/8 tsp ground cumin
  • juice of 1 lemon
  • 1 tsp dried parsley
  • 1 tsp sea salt
  • 1/2 tsp freshly ground pepper
Instructions
  1. In a large saucepan, saute garlic in coconut oil under medium heat for 2-3 minutes until golden.
  2. Add lentils along with water, broth, salt and pepper. Stir well and bring to a boil. 
  3. Lower heat and simmer for about 35-40 minutes, stirring every 10 minutes to keep lentils from sticking.
  4. When lentils have broken up and soup becomes creamy, add lemon juice, cumin and parsley and simmer for an additional ten minutes until flavors meld. You may need to add a little more water to reach desired consistency.
Serves 6