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Aug 21, 2017
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Posts Tagged ‘vegetarian’

Recipe: Grilled Eggplant Salad

Thursday, August 3rd, 2017

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I recently discovered that seared eggplant serves as a phenomenal blank canvas for a grilled salad – a dish I usually dismiss as a trendy waste of produce. But this warm, delightful Mediterranean-style salad loaded with soft feta and drizzled with a tangy lemon-garlic yogurt dressing is more than enough to make me a believer (at least for one night).

Perfect for summer grilling, this warm-weather friendly salad pairs especially well with grilled Italian sausages or a big slab of barbecue pork and a bottle of richest, full-bodied red wine you can get your paws on.

Like many salads, the key to success in this dish is timing. Soaking the eggplant slices too long or grilling them even a few minutes more than the recommended time will result in an overcooked pile of goo. Have all the ingredients prepped before lighting the grill and plan plating, dressing and serving it immediately while the eggplant is still warm and relatively firm.

 

Grilled Eggplant Salad
3 to 4 servings

8 oz. plain Greek yogurt
Juice of ½ lemon
3 garlic cloves, minced
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1 large eggplant
40 cherry tomatoes
Olive oil, for greasing
½ cup chopped basil leaves
3 oz. crumbled feta

• In a medium mixing bowl, stir together the yogurt, lemon juice, garlic, salt and pepper. Refrigerate until ready to use.
• Fill a large bowl with lightly salted water. Cut the eggplant lengthwise into ¾-inch slices and submerge them in the water. Brine 20 to 30 minutes.
• Thread the tomatoes on metal or wood skewers.
• Prepare a charcoal or gas grill for high, direct heat.
• Lightly spray or brush olive oil on the grill grate. Grill the eggplant slices and tomato skewers over direct heat 6 minutes, turning once halfway through.
• Divide the eggplant slices among the serving plates. Top each with grilled tomatoes, then drizzle with the yogurt dressing and garnish with the basil and feta. Serve immediately.

Matt Berkley is a longtime contributor to Sauce Magazine. 

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Just Five: Zucchini Carpaccio

Wednesday, July 19th, 2017

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‘Tis the season for many friends to offer zucchini “free to a good home” on social media. I have such a home and jumped on a similar post, so I drove to Kirkwood to pick up quite possibly the largest zucc I’ve ever seen – more baseball bat than vegetable. Thanks to a recent lunch at Olio, it was destined for a home run (see what I did there?).

Olio’s zucchini carpaccio is made with preserved lemon and herb oil. With five ingredients at your disposal, there’s room to play here: add minced fresh herbs or try different nuts (toasted walnuts, hazelnuts or pepitas would be great). The trick is to thinly shave the zucchini with a decent vegetable peeler. This is a quintessential summer dish, perfect with some crusty bread and glass of white wine.

 

Zucchini Carpaccio
Inspired by a dish at Olio
4 to 6 servings

2 medium zucchini
1 tsp. kosher salt
2 Tbsp. lemon juice
1 tsp. lemon zest
2 cloves garlic, thinly sliced
½ cup shaved Parmesan or pecorino cheese
¼ cup toasted pine nuts
Freshly ground black pepper to taste
Drizzle of olive oil, for serving

• Trim the ends of the zucchini and use a vegetable peeler to shave them into thin ribbons, discarding the first and last peelings that are mostly skin.
• Toss the zucchini ribbons in a colander with the salt and let drain 30 minutes, tossing occasionally. Blot the zucchini dry with paper towels and layer them in a shallow baking dish.
• Tuck the garlic slices between the layers and sprinkle with the lemon juice and lemon zest. Cover with plastic and marinate at least 15 minutes.
• Remove and discard the garlic. Place the zucchini in a shallow serving bowl and top with Parmesan, pine nuts, pepper and a drizzle of olive oil immediately.

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This. 

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• When Life Gives You Zucchini

Make This: Zucchini Pasta

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Just Five: Acorn Squash with Apples and Blue Cheese

Wednesday, November 9th, 2016

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With beautiful greens, oranges and yellows (and even some blue!), this dish belongs on a holiday table. The crystallized ginger shines through with chewy, peppery-sweet pops that make this dish spectacular. Adding blue cheese to this recipe was genius, but if you dislike it, try a good tangy goat cheese or a sharp cheddar.

 

Acorn Squash with Apples and Blue Cheese
4 servings

2 acorn squashes*, halved and seeded
2 Tbsp. butter
1 to 2 Granny Smith apples, peeled, cored and chopped into ½-inch dice (about 2 cups)
¼ cup golden raisins
2 Tbsp. chopped crystallized ginger
⅓ cup crumbled blue cheese
Kosher salt

• Preheat the oven to 350 degrees.
• Place the squash cut side-down in a baking dish filled with ½ inch of water. Bake 40 minutes.
• Meanwhile, melt the butter in a saucepan over medium heat. Add the apple and saute 2 to 3 minutes. Add the raisins, ginger and ¼ cup water and bring to a simmer. Cover, remove from heat and let rest 5 minutes. Uncover and let cool.
• Remove the squash, empty the water and return the squash the baking dish cut side up.
• Stir the blue cheese into the apple mixture, then fill each squash half with about ¼ cup of the apple mixture. Sprinkle each with a pinch of salt.
• Bake 15 minutes then serve.

 

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

Just Five: Moroccan-spiced Spaghetti Squash

Thursday, October 27th, 2016

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While I love decorative gourds as much as the next person, I’m an edible gourd kind of gal. Pumpkin, delicata, acorn, butternut, pattypan… As soon as autumn hits, I’m throwing these at everything except my tablescape. Spaghetti squash is one variety I haven’t played with much. I love the idea of a squash that transforms into “noodles” when pulled apart with a fork, but then what? I’m not putting marinara on that “spaghetti.” Instead, I turned to the flavors I associate with autumn.

Cinnamon, cumin, cayenne, nutmeg and cardamom are all found in garam masala, one of my favorite spice blends. I added a little sweetness and texture from golden raisins and some protein with cooked lentils. A hit of chopped parsley or cilantro adds brightness that goes with the dried fruit and earthy squash. Save this recipe for a great Thanksgiving side or vegetarian entree.

 
Moroccan-spiced Spaghetti Squash
2 servings

1 medium spaghetti squash
2 pinches of kosher salt, plus more to taste
½ cup cooked lentils, divided
½ cup golden raisins or currants, divided
2 Tbsp. butter, divided
1 Tbsp. garam masala, divided
¼ cup chopped cilantro or parsley, divided

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Cut the spaghetti squash in half lengthwise and scoop out the seeds and membrane. Sprinkle each half with a pinch of salt and place cut-side down on the baking sheet.
• Bake 30 minutes, remove and let rest 10 minutes until cool enough to handle.
• Use a fork to scrape the flesh of the spaghetti squash into long strands, leaving the skins intact to use as a serving vessel. To each half, add ¼ cup lentils, ¼ cup raisins, 1 tablespoon butter and ½ tablespoon garam masala. Toss until the butter is melted and all ingredients are combined. Season to taste with salt, garnish with cilantro and serve.

 

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

 

Meatless Monday: Root Vegetable Chocolate Chili

Monday, September 26th, 2016

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Prepare yourself for chili season with a hint of chocolate. Root Vegetable Chocolate Chili starts with a fragrant saute of onion and bell pepper, then add garlic and smoky cumin, chili powder and red pepper flakes for bursts of flavor. This vegetarian dish gets is meaty heft from not from traditional kidney beans, but lentils and root veg like sweet potatoes and carrots. Add a can of tomatoes and let simmer, and just before serving, add your secret weapon: semisweet chocolate. Click here for the recipe here.

Meatless Monday: Quinoa Vegetable Lasagna

Monday, September 19th, 2016

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Put excess produce to good use in a meat-free Quinoa Vegetable Lasagna. Beat eggs and mix with cooked quinoa to create the base of this dish, then cover with sauted onion and earthy mushrooms, followed by sliced raw zucchini, tomato sauce and fresh greens. Cover the whole thing ricotta, mozzarella and Parmesan, then bake until the cheese is melted and slightly browned before enjoying. Click here for the recipe.

 

Meatless Monday: Tofu Tacos

Monday, September 12th, 2016

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Don’t wait for Taco Tuesday. Spice up Tofu Tacos with Spanish paprika, chipotle and cumin and saute with crunchy pumpkin seeds. Bring the best picks of the farmers market together in a pico de gallo with ripe tomatoes, colorful bell peppers and crisp onions, then blend cilantro, lime juice and more pumpkin seeds for a refreshing salsa verde. Pile it all atop grilled tortillas and start the week right. Click here for the recipe.

 

-photo by Carmen Troesser

Just Five: Simple Summer Gazpacho

Thursday, September 1st, 2016

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This recipe couldn’t be simpler. Go to a farmers market – any farmers market – and buy the following: tomatoes, cucumber, garlic and a bagel (yes, a bagel). Go home, throw this stuff in a blender and you’re pretty much done. If you can’t find a bagel, swap in whatever bread you want – about ½ cup of toasted or stale bread cubes should do it. Don’t get too hung up on measurements, either. Add a pepper for spice, chop up more cucumber, or toss in a handful of basil from your backyard. Have fun and savor all the amazing local produce you can right now.

Simple Summer Gazpacho
4 servings

1 medium cucumber, peeled, seeded and chopped
3 cups chopped tomatoes, chopped
½ everything bagel, toasted and torn into pieces
1 clove garlic, smashed
2 Tbsp. red wine vinegar, plus more to taste
1 cup water, plus more as needed
Kosher salt and freshly ground black pepper to taste
Olive oil for serving

• Put the cucumber, bagel pieces, tomatoes, garlic and vinegar into a blender and puree. With the blender running on high speed, pour in the water, plus more to achieve desired consistency.
• Season to taste with salt, pepper and vinegar. Refrigerate at least 30 minutes. Drizzle with olive oil before serving.

Meatless Monday: Zucchini Parmesan Soufflé

Monday, August 29th, 2016

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Zucchini takes an elegant turn in this Zucchini Parmesan Soufflé. Mix this grated summer squash with rich egg yolks and cheese, then gently fold in fluffy egg whites. Bake 30 to 40 minutes (no peeking!) and carefully remove this billowy, burnished meal from the oven. Click here for the recipe here.

 

 

Meatless Monday: Black Bean and Edamame Burgers

Monday, August 15th, 2016

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Frozen veggie burger patties fill the shelves at grocery stores, but like their beefy counterparts, nothing beats the homemade version. These Black Bean and Edamame Burgers get healthy dose of heat and smoke from fresh chile pepper, shredded radish, red onion and ancho chile powder. Mix it all together with cornmeal and an egg to bind, then sear to toasty perfection on the stove and top with everything from avocado to pea shoots. Click here for the recipe.

 

-photo by Carmen Troesser

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