Month: May 2009

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Green Salad with Portobello Mushrooms, Figs, and Rosemary-Yogurt Dressing

Sweet figs, creamy tart yogurt, earthy mushrooms, and crunchy nuts combine in a palate sensaation. You can grill the portobello mushrooms in advance. Or grill a lot of them, use them for another dish, and make this salad with the leftovers.

True yogurt, a local yogurt produced in Vermont, is delicious and Lactose-Free!

Serves: 2 as a main course or substantial first course (easily multiplied)
~6-8 oz baby spinach or other greens, rinsed and dried well
1 onion, diced
~3-4 portobello mushroom caps
5 oz plain yogurt
Zest of 1/2 lemon and juice of 1 whole lemon (zest half the lemon, then juice it)
~10 dried figs, minced
handful of walnuts or hazelnuts
1T olive oil plus more for brushing
pinch dried rosemary (or a 3x larger pinch fresh)
pinch salt
pepper

1. In a small skillet, heat onion and a pinch of salt in 1T olive oil over medium-low heat until onion caramelizes. Stir occasionally. When onions are mostly browned, throw walnuts in the pan to toast for a few minutes.
2. Meanwhile, brush mushroom caps with olive oil. Grill or Broil ~5 minutes; check for doneness. Chop into large pieces.
3. Make the dressing: Whisk together yogurt, rosemary, lemon juice and zest, and salt and pepper to taste.
4, Toss in a large bowl: greens, caramelized onions, nuts, mushrooms, and figs. Slowly add dressing to taste.

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Green Salad with Portobello Mushrooms, Figs, and Rosemary-Yogurt Dressing

Sweet figs, creamy tart yogurt, earthy mushrooms, and crunchy nuts combine in a palate sensaation. You can grill the portobello mushrooms in advance. Or grill a lot of them, use them for another dish, and make this salad with the leftovers.

True yogurt, a local yogurt produced in Vermont, is delicious and Lactose-Free!

Serves: 2 as a main course or substantial first course (easily multiplied)
~6-8 oz baby spinach or other greens, rinsed and dried well
1 onion, diced
~3-4 portobello mushroom caps
5 oz plain yogurt
Zest of 1/2 lemon and juice of 1 whole lemon (zest half the lemon, then juice it)
~10 dried figs, minced
handful of walnuts or hazelnuts
1T olive oil plus more for brushing
pinch dried rosemary (or a 3x larger pinch fresh)
pinch salt
pepper

1. In a small skillet, heat onion and a pinch of salt in 1T olive oil over medium-low heat until onion caramelizes. Stir occasionally. When onions are mostly browned, throw walnuts in the pan to toast for a few minutes.
2. Meanwhile, brush mushroom caps with olive oil. Grill or Broil ~5 minutes; check for doneness. Chop into large pieces.
3. Make the dressing: Whisk together yogurt, rosemary, lemon juice and zest, and salt and pepper to taste.
4, Toss in a large bowl: greens, caramelized onions, nuts, mushrooms, and figs. Slowly add dressing to taste.

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It’s Picnic . . . It’s Picnic Time!

Spring has sprung in Boston. And it’s hard to stay inside. So I packed up a picnic for some visiting friends, using the three recipes below.

“This is fascinating!” said the process development engineer as I demonstrated proper fruit soup assembly. “Quinoa . . . I’ve never had this before . . . this is fantastic!” said the aspiring nurse, as her 3-year-old gnawed happily at a strawberry. “Who knew that a bunch of vegetarian dishes could destroy me like this?” exclaimed the leukemia researcher, rubbing his highly carnivorous belly in satisfaction. “She has a food blog, you know,” added the newly minted Organizational Behavior Ph.D. When they whipped out their iPhones to jot down the URL, I knew I had scored big.

My friends do good work; they deserve to be fed well. I hope you’re lucky enough to have such wonderful company to go along with these three great recipes. They’re not my original recipes — a first here at Smart Green Gourmet — but are being posted by popular demand. All can be made in advance, and each in 10-25 minutes. So you’ll have plenty of time to get on with the other business of your day.

Posted on

It’s Picnic . . . It’s Picnic Time!

Spring has sprung in Boston. And it’s hard to stay inside. So I packed up a picnic for some visiting friends, using the three recipes below.

“This is fascinating!” said the process development engineer as I demonstrated proper fruit soup assembly. “Quinoa . . . I’ve never had this before . . . this is fantastic!” said the aspiring nurse, as her 3-year-old gnawed happily at a strawberry. “Who knew that a bunch of vegetarian dishes could destroy me like this?” exclaimed the leukemia researcher, rubbing his highly carnivorous belly in satisfaction. “She has a food blog, you know,” added the newly minted Organizational Behavior Ph.D. When they whipped out their iPhones to jot down the URL, I knew I had scored big.

My friends do good work; they deserve to be fed well. I hope you’re lucky enough to have such wonderful company to go along with these three great recipes. They’re not my original recipes — a first here at Smart Green Gourmet — but are being posted by popular demand. All can be made in advance, and each in 10-25 minutes. So you’ll have plenty of time to get on with the other business of your day.

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Sweet Potato and Quinoa Salad

Eye-poppingly colorful and tongue-teasingly textured and tasty.

Adapted from Mark Bittman’s How to Cook Everything Vegetarian

Time: 25 minutes with cooked quinoa, 40 minutes with uncooked quinoa
Serves: 4, or 4-6 with other dishes
Make Ahead: Yes

Ingredients:
2 1/2 C cooked quinoa (or other grain), or 1 C raw
2 sweet potatoes, in roughly 1/2″ cubes
1 red bell pepper, diced
1/2 red onion, diced
1/4 C EVOO
2 T sherry vinegar (or balsamic or red wine vinegar)
1/4+ C minced fresh parsley, chives, or mint for garnish
salt and pepper to taste

1) Cook quinoa in 1.5 C water with a pinch of salt and a splash of EVOO. Bring to a boil and simmer ~20 minutes. Fluff with fork.
2) Boil sweet potatoes in salted water about 15 minutes, or until tender. Drain. (Chop other things while quinoa and sweet potatoes are cooking).
3) Whisk together oil and vinegar.
4) Toss together all ingredients. Add 1/2 dressing, then more to taste. Add salt and pepper and garnish with parsley, chives, or mint. If making ahead, add the herbs just before serving.

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Sweet Potato and Quinoa Salad

Eye-poppingly colorful and tongue-teasingly textured and tasty.

Adapted from Mark Bittman’s How to Cook Everything Vegetarian

Time: 25 minutes with cooked quinoa, 40 minutes with uncooked quinoa
Serves: 4, or 4-6 with other dishes
Make Ahead: Yes

Ingredients:
2 1/2 C cooked quinoa (or other grain), or 1 C raw
2 sweet potatoes, in roughly 1/2″ cubes
1 red bell pepper, diced
1/2 red onion, diced
1/4 C EVOO
2 T sherry vinegar (or balsamic or red wine vinegar)
1/4+ C minced fresh parsley, chives, or mint for garnish
salt and pepper to taste

1) Cook quinoa in 1.5 C water with a pinch of salt and a splash of EVOO. Bring to a boil and simmer ~20 minutes. Fluff with fork.
2) Boil sweet potatoes in salted water about 15 minutes, or until tender. Drain. (Chop other things while quinoa and sweet potatoes are cooking).
3) Whisk together oil and vinegar.
4) Toss together all ingredients. Add 1/2 dressing, then more to taste. Add salt and pepper and garnish with parsley, chives, or mint. If making ahead, add the herbs just before serving.

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Chilled Berry Soup

Amazing. Looks impressive, yet so easy. Can be an appetizer, dessert, or even breakfast. Defrosted frozen berries actually are better to use than fresh here because of the their beautiful swirly juices. You can make the soup ahead and then combine just before serving with the berries and mint.

Prep Time: 10-15 Minutes
Servings: 4-6
Modified from Mollie Katzen’s Moosewood Cookbook

3 C orange juice
3 C buttermilk or yogurt
1-2 T fresh lime or lemon juice
1-2 T sugar or honey (I use it!)
2-3 C frozen defrosted or fresh of any kind or combination. Larger berries should be sliced.
Optional: Pinch of cinnamon, to taste
Optional: Pinch of nutmeg, to taste
A handful of fresh mint, minced

1) Whisk (or stir) together orange juice and buttermilk or yogurt. Add lemon or lime juice and optional sugar or honey (or not), and cinnamon and nutmeg, to taste. Cover and chill until serving time.
2) To serve, place about ½ c berries in each bowl and ladle soup on top. Make pleasing swirls. Garnish with mint.

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Chilled Berry Soup

Amazing. Looks impressive, yet so easy. Can be an appetizer, dessert, or even breakfast. Defrosted frozen berries actually are better to use than fresh here because of the their beautiful swirly juices. You can make the soup ahead and then combine just before serving with the berries and mint.

Prep Time: 10-15 Minutes
Servings: 4-6
Modified from Mollie Katzen’s Moosewood Cookbook

3 C orange juice
3 C buttermilk or yogurt
1-2 T fresh lime or lemon juice
1-2 T sugar or honey (I use it!)
2-3 C frozen defrosted or fresh of any kind or combination. Larger berries should be sliced.
Optional: Pinch of cinnamon, to taste
Optional: Pinch of nutmeg, to taste
A handful of fresh mint, minced

1) Whisk (or stir) together orange juice and buttermilk or yogurt. Add lemon or lime juice and optional sugar or honey (or not), and cinnamon and nutmeg, to taste. Cover and chill until serving time.
2) To serve, place about ½ c berries in each bowl and ladle soup on top. Make pleasing swirls. Garnish with mint.

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Simple Edamame Salad

So easy. So good. Two tips: steam the edamame rather than boiling them to keep them crunchy. Shave the cheese rather than grating it for ultimate texture. Any hard, salty, flaky, buttery cheese will work — I’m partial to sheep’s-milk cheeses, especially those from Spain. Leftover vinaigrette goes well on tomatoes or other vegetables. Can be made ahead, with the cheese and mint added just before serving.

Inspired by Mark Bittman, the Minimalist

Serves: 4-6
Time: ~20 minutes
Make Ahead: Yes

1 package frozen shelled edamame
~3 oz pecorino romano or other similar cheese
handful minced mint

Dressing:
Juice and zest of 1 lemon
2T red wine vinegar
~4T EVOO
sea salt
lots of freshly ground black pepper

1) Steam edamame for 5 minutes or until just tender. Rinse with cold water; drain well.
2) Meanwhile, whisk together dressing ingredients. Don’t skimp on the paper.
3) In bowl, slowly add dressing to edamame. You want the beans to look slick, but not be swimming in liquid. Toss and adjust seasoning to taste.
4) Add shavings of cheese (use a vegetable peeler) and garnish with mint.

Posted on

Simple Edamame Salad

So easy. So good. Two tips: steam the edamame rather than boiling them to keep them crunchy. Shave the cheese rather than grating it for ultimate texture. Any hard, salty, flaky, buttery cheese will work — I’m partial to sheep’s-milk cheeses, especially those from Spain. Leftover vinaigrette goes well on tomatoes or other vegetables. Can be made ahead, with the cheese and mint added just before serving.

Inspired by Mark Bittman, the Minimalist

Serves: 4-6
Time: ~20 minutes
Make Ahead: Yes

1 package frozen shelled edamame
~3 oz pecorino romano or other similar cheese
handful minced mint

Dressing:
Juice and zest of 1 lemon
2T red wine vinegar
~4T EVOO
sea salt
lots of freshly ground black pepper

1) Steam edamame for 5 minutes or until just tender. Rinse with cold water; drain well.
2) Meanwhile, whisk together dressing ingredients. Don’t skimp on the paper.
3) In bowl, slowly add dressing to edamame. You want the beans to look slick, but not be swimming in liquid. Toss and adjust seasoning to taste.
4) Add shavings of cheese (use a vegetable peeler) and garnish with mint.