15th November 2008

    Fennel and Celery Salad – Dama Bianca

    One thing that can be a challenge if you subscribe to a CSA is, well, not wasting vegetables! Sometimes you get way more of a certain ingredient than you’d normally buy at the store, or you end up with vegetables that you’re not used to cooking with. That actually ends up being a bonus for us, as it’s forced us into finding completely new dishes or to adapt and explore ways to incorporate new ingredients into old favorites. A few days ago I looked in the fridge and realized that we had most of a bunch of celery and a fennel bulb left over from last week’s delivery. Just a couple minutes of searching turned up this extremely simple salad recipe from Gourmet magazine — the only thing I had to pick up was the mozzarella. Great success!

    Lisa says:

    Such a fresh-tasting salad!

    Chris says:

    It was extremely simple and quick to make.

    Lisa says:

    I really like the crunch from the celery and fennel.

    Chris says:

    The light dressing really brings out the flavor of the fennel — I’m a fan.

    Lisa says:

    Now I’m ready for dinner!

    Fennel and Celery Salad – Dama Bianca
    1 medium fennel bulb, stalks discarded
    3 pale inner (white) celery stalks, leaves discarded and stalks thinly sliced
    1/4 lb ball mozzarella, roughly torn
    1/4 tbsp grated lemon zest
    1 tbsp fresh lemon juice
    3 tbsp extra-virgin olive oil
    1/8 tsp fine sea salt
    freshly ground pepper

    Cut fennel in half lengthwise, then thinly slice crosswise about 1/4 inch thick. Toss with celery and arrange on a platter with mozzarella. Whisk together zest, juice, oil, sea salt, and pepper and drizzle over salad.

    3-4 starter-size servings

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    posted in Appetizers, Salads and Light Soups | 2 Comments

    11th September 2008

    Heirloom Tomato Gazpacho

    Blendy!

    A couple days ago, a recipe for Heirloom Tomato Gazpacho ended up in my email, and that same afternoon I came home to discover that our local supermarket had sent out a coupon for a free pound of heirloom tomatoes!  Synchronicity!  We hadn’t made gazpacho since last summer, and we’ve been meaning to try out a blended version to see how it compares to the chunky-style we’ve made in the past.  The recipe here is adapted from Latin Evolution, set to release in a few weeks.

    Lisa says:

    Are you making snacks and trying to pass them off as dinner again?

    Chris says:

    Hey, what’s wrong with wanting to eat light?

    Lisa says:

    Nothing, but come on… I literally ran out of the house to get food to go with this soup.

    Chris says:

    Okay, okay… but the question is, how do you like it?

    Lisa says:

    I like it … it might be just a touch too vinegary, though.

    Chris says:

    I agree — I updated the recipe note that you should taste it as you go before adding it all in.

    Lisa says:

    Good idea. So, this is really smooth…

    Chris says:

    …like yacht-rock!

    Lisa says:

    …sure… I think I like the chunky version a little better though.

    Chris says:

    I’m undecided. I think with a little tweaking this one could be the winner for me — I actually prefer the pureed consistency. The chunkier version was almost like just eating a bowl of salsa.

    Lisa says:

    What’s wrong with that?

    Chris says:

    Nothing, if I just wanted a snack…

    Lisa says:

    Why does that sound so familiar?

    Heirloom Tomato Gazpacho
    4 large red heirloom tomatoes
    2/3 English cucumber, seeded and diced
    4 cloves garlic
    1/4-1/3 cup sherry vinegar
    3 tbsp diced day-old baguette, crust removed
    1/3 cup extra-virgin olive oil
    2 tbsp granulated sugar
    1 tsp kosher salt
    1/2 tsp black pepper
    1/3 English cucumber, seeded and diced
    yellow bell pepper, seeded and diced
    red onion, diced

    Core and peel the tomatoes, then cut into chunks. In a blender, combine the tomatoes, cucumber, garlic, most of the vinegar, and bread. Taste, and if needed, add the rest of the vinegar. Puree until smooth. While pureeing, slowly add olive oil until emulsified. Season with sugar, salt, and pepper. Refrigerate until cold. Serve in a bowl with a drizzle of olive oil and garnish with cilantro, accompanied by the diced cucumber, bell pepper, and red onion.

    Makes 4-6 cups, depending on the size of the tomatoes

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    posted in Latin, Salads and Light Soups, Spanish | 9 Comments

    25th August 2008

    Beet & Avocado Salad, and on planning ahead

    Beet & Avocado Salad

    Lisa attended a Super Foods class tonight, and I was inspired to create a quick side-dish featuring one… beets! The dish, from Mark Bittman’s How to Cook Everything Vegetarian, sounded super easy to make, and it was — roasted beets are sliced along with avocado, and spooned over the top is a lemon vinaigrette with tarragon and red onion. Perfect — and should only take about 15-20 minutes, right? Right! Unfortunately, I totally zoned the fact that, um, yeah: I’d have to roast the beets first. Gah! That’s like an hour just for that step! So there went my relaxing, look-how-quick-this-was side dish. Oh well, the good news was that Lisa wasn’t going to arrive until late anyway, so I was able to finish up dinner just a few minutes after she walked in the door. Note to self: Think through recipes before deciding when to start!

    Lisa says:

    That class made me so hungry — a few hours talking about nothing but food!

    Chris says:

    Well, you can start on this now…

    Lisa says:

    Hey, did you know beets were a super food?

    Chris says:

    I knew they were a super-delicious food…

    Lisa says:

    I heart this dish… and… for once, I don’t think these beets taste like dirt!

    Chris says:

    Hooray for CSA beets. This is a great combo… the avocado is perfect. Just a little firmer than one I’d pick if I was making guacamole.

    Lisa says:

    Mmmm-hmmmm… this is excellent.

    Beet and Avocado Salad
    3-4 medium beets
    1 very large avocado
    1 small red onion, minced
    1/3 cup light olive oil
    1/4 cup freshly squeezed lemon juice
    pinch dried tarragon
    salt and freshly ground pepper

    Set the oven to 400 degrees and wrap each beet in aluminum foil. Place the beets on a cooking sheet and into the oven for 45 minutes to an hour, until a knife pressed into a beet gives little resistance. (The beets may cook at different rates). Remove and set aside.
    To make the vinaigrette, place the olive oil, lemon juice, and a tablespoon of warm water into a blender and pulse until emulsified. Pour into a bowl with the minced onions and tarragon.
    When the beets are cool, peel and slice them. Pit, peel, and slice the avocado. Arrange the beet and avocado slices in alternating layers in a dish. Whisk again the vinaigrette and spoon over the beets and avocados. Season with salt and pepper, and serve.

    4 Servings

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    posted in Salads and Light Soups, Sides | 3 Comments

    20th July 2008

    Ginger and Cilantro Baked Tilapia over Mixed Baby Greens


    I came across this baked tilapia dish on the kitchn, and thought it would work well as a salad. Man, was I right! Not only that, but the asian-flavors marinade, made with white wine, soy, and sesame oil, makes a great warm salad dressing. This is a super-quick, super-simple meal that we’ll definitely be adding to the rotation.

    Chris says:

    This might be one of my favorite ways we’ve prepared tilapia.

    Lisa says:

    I agree — it’s so delicious. That sauce is awesome.

    Chris says:

    I didn’t even think about using it as the salad dressing until I pulled the pan out of the oven. It just smelled incredible — the wine, the ginger… so aromatic.

    Lisa says:

    I love the green onions and extra cilantro on top.

    Chris says:

    Me too. I don’t think I’d change a thing!

    Lisa says:

    It worked out perfectly. I definitely won’t complain if we have this again…

    Ginger and Cilantro Baked Tilapia
    2-3 tilapia fillets – about 3/4 pound
    1 jalapeno pepper
    3 garlic cloves
    1 inch grated ginger (1 tablespoon)
    2 tablespoons soy sauce
    1/4 cup white wine
    1 teaspoon spicy sesame oil
    1/3 cup chopped cilantro
    Scallions, chopped for garnish
    Extra cilantro, to garnish
    1 package/bag Mixed Baby Salad Greens

    Heat the oven to 475F. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.
    Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Mix until blended. Pour the sauce over the fish, pressing the solid ingredients down into the fish a bit. Bake for about 8 minutes, or until the fish flakes easily and is cooked through.
    Divide the salad greens between two plates. Remove the tilapia with a spatula and place half on top of the greens on each plate. Drizzle the fish with the marinade left in the pan. Serve with warm, crusty bread.

    2 Servings

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    posted in Asian, Main Dishes, Salads and Light Soups | 2 Comments

    9th July 2008

    Pan Roasted Salmon over Fresh Greens with Garlic and Basil


    We’re continuing detox week here at We Heart Food, so tonight we made this light salmon dish as prepared in How To Eat Supper. Salmon is pan-roasted with garlic and basil and then placed over a bed of fresh greens. A simple and very quick preparation; the salmon is the star of the show here!

    Chris says:

    This salmon is slammin’. What the — what’re you doing with that bread?

    Lisa says:

    Making a Slammin’ Salmon Sandwich, obviously.

    Chris says:

    Obviously. What’s your favorite part of the dish?

    Lisa says:

    One guess.

    Chris says:

    Gotta be the garlic. Those paper-thin slices just melt on your tongue!

    Lisa says:

    Ding ding ding! My only problem is that there aren’t more of them.

    Chris says:

    I really like that you have both the cooked and the fresh basil. I also think this would also be good with some asparagus.

    Lisa says:

    Ooooh, good idea!

    Pan Roasted Salmon over Fresh Greens with Garlic and Basil
    1/2 bag fresh spring greens or mesclun mix
    1/4 lb sugar snap peas, roughly chopped
    12 fresh basil leaves, torn into large pieces
    2 salmon fillets, skinned
    extra-virgin olive oil
    salt and freshly ground pepper
    2 large garlic cloves, sliced paper thin
    1/3 cup dry white wine
    lemon wedges

    Divide the greens between two dinner plates, then scatter the snap peas and 1/2 the basil leaves over them. Rinse the salmon, pat it dry, then salt and pepper both sides of the fish. Set aside.
    Add enough olive oil to a 12-inch skillet to leave a light film, and heat to medium-high. Add the salmon to the pan and sear for one minute, flip, and sear for another minute on the other side.
    Sprinkle the garlic and remaining basil around the fish in the pan, lower the heat to medium-low, and cover. Cook for 5-6 minutes, flipping the salmon once, until just done. The fish should be barely opaque in the center.
    Remove the salmon from the skillet and set aside, keeping warm. Add the wine to the skillet, set the heat to high, and scrape the garlic and basil from the bottom of the pan. Simmer until the juices thicken and sizzle.
    Drizzle the hot sauce over the greens and top with the salmon. Serve with lemon wedges.

    2 Servings

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    posted in How to Eat Supper, Main Dishes, Salads and Light Soups | 3 Comments


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