vegetarian – Page 3 – And What I Ate

Summer Salad – Corn, Avocado, Tomato, Feta, Cucumber & Red Onion with a Cilantro Vinaigrette

This recipe was the first thing I ever found on Pinterest, and I was hooked from that point forward. Summertime means lots of salads, but this is one of my very favorites. It makes a bunch, so throw it together and bring over to a friend’s house. Especially if that friend has a pool.

SUMMER SALAD – CORN, AVOCADO, TOMATO, FETA, CUCUMBER & RED ONION WITH A CILANTRO VINAIGRETTE (serves 6-8) – adapted almost exactly from authenticsuburbangourmet.com

– 4 ears corn, cooked
– 2 avocados, diced
– 2 cups cherry tomatoes, halved (I use orange & red for a little color)
– 1/2 an english cucumber, finely diced, skin on
– 1/3 C. crumbled feta
– 1/2 red onion, finely diced

Cilantro Vinaigrette
– 1 tbsp. rice wine vinegar
– 1 tbsp. white wine vinegar
– 1/2 tsp. salt or Herbamare
– 1 tsp. garlic powder
– 1/2 freshly ground black pepper
– 2 tbsp. cilantro, chopped
– 6 tbsp. EVOO

1. Cook your corn – there are a ton of ways to do this, but the easiest is just to put the oven on 350, and throw the corn in, husks and all. Bake them for 25 minutes, let it cool, and then cut off the very bottom of the corn. You should be able to easily pull off the husks and the silk.

2. Cut off the kernels with a large knife (I love this one, it’s inexpensive and it holds up well), add to a big bowl.

3. Chop the avocados, cherry tomatoes, english cucumber, and red onion, then add to the bowl. Add the feta.

4. For the vinaigrette, combine the first 5 ingredients (so the seasonings react with the vinegar), then add the cilantro and the EVOO. Shake it up.

5. Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine.

— I’ve really been working on staying present lately, and focusing on all the amazing things and people in my life. Days like this, it’s easy. I love my friends.

Breakfast Bake: Egg, Baby Kale, & Feta

Baby kale! Who knew? I was so excited when I saw this in the grocery store. Kale is great for you, but traditionally it’s really hearty and kind of tough. Baby kale is so much more delicate, doesn’t require any prep work, and can be used in place of spinach leaves for just about anything, so I started with this. Throw this “breakfast bake” together in 15 minutes, bake it for 30-35, and you have a super filling breakfast that gives you the added benefit of another serving of veggies for the day. We ate this over the next 2 days, and it was still delicious.

BREAKFAST BAKE: EGG, BABY KALE, & FETA (makes 6 servings)
– 1/2 a container of baby kale (I used Olivia’s Organics, so approx. 6 oz.), or regular-leaf kale, “ribs” removed, and chopped roughly
– 1 tbsp. EVOO
– 3 shallots, thinly sliced
– 1/2 – 1/3 C. crumbled feta
– 8 eggs – 4 with yolk, 4 egg whites only
– 1/4 c. milk
– 1 tsp. Herbamare, which is the greatest seasoning ever, or just regular salt & pepper if you can’t find it
– 1/2 tsp. fresh chopped dill (optional)
– Kosher salt & freshly ground black pepper to taste

1. Preheat the oven to 375.

2. Rub a little olive oil in an 8 x 8 (or similar) casserole dish.

3. In a large sautee pan, heat the 1 tbsp. EVOO, then add the shallots and cook until they soften, approx. 2 minutes. Add the baby kale and sautee until wilted, which shouldn’t take longer than a minute. If you’re using regular kale, it’ll take about 2 minutes until it’s just wilted. Add the tsp. Herbamare and the dill, and stir to combine everything.

4. Remove from heat and spread the kale/shallot mixture in the casserole dish. Top with the crumbled feta.

5. Lightly beat the eggs and milk. Add however much salt & pepper you would typically add for scrambled eggs.

6. Pour the egg mixture over the kale/shallots/feta. Use a fork to gently sort of poke the egg mixture down into the kale & shallots, so that the eggs get evenly distributed.

7. Bake for 30 – 35 minutes, or until the eggs are set. Remove from the oven and let stand 5 minutes.

8. Cut into servings and enjoy, then save your leftovers (if there are any!) for a quick breakfast over the next day or two.

Mediterranean Shrimp & Feta Bake

Not only is most Mediterranean cuisine amazing for you & your health, it’s also awesome. There’s an emphasis on fresh cooking, olive oil instead of butter, foods with flavors of their own so you don’t need a bunch of add-ons, and then flavors like dill, lemon, olives, feta, etc. The “Mediterranean diet” practices eating habits that the U.S. recommends for us, and just think of how much better off we all would be if we lived like this all the time! Plus, I’m a fan of any eating plan that encourages drinking red wine. So pour yourself a glass and get this Shrimp & Feta bake started. It’ll be ready in 30 minutes, tops.

MEDITERRANEAN SHRIMP & FETA BAKE (SERVES 4-6)
– 1 lb. frozen, uncooked shrimp
– 1 vidalia onion, diced
– 3 cloves garlic, chopped
– 1 tbsp. EVOO
– 1 28-oz. can chunky crushed tomatoes
– 1 tbsp. chopped dill
– 1/4 c. fresh chopped flat-leaf parsley
– juice of 1 lemon
– 1/3 c. crumbled feta
– Kosher salt & fresh-cracked pepper to taste
– Orzo, or pasta, or rice, to top with the Shrimp & Feta bake

1. Quickly defrost your shrimp. Fill a bowl with cold water, add the shrimp, and change the water twice over the next 20 minutes. You’ll be able to throw the rest of this together by the time they’re de-thawed.

2. Preheat the oven to 425.

3. In a saucepan (or better, to make this a one-pot meal, a Le Creuset Dutch Oven), heat 1 tbsp. EVOO over medium-high heat. Add the onions and cook until softened, approx. 5 minutes.

4. Add the chopped garlic and stir until fragrant, approx. 60 seconds.

5. Add the tomatoes, stir to combine, and let heat until it starts to shimmer (approx. 2 minutes). Then, lower the heat to a simmer, and simmer for 5-10 minutes, or until the juices start to thicken.

6. Remove from the heat. and stir in the dill & parsley, juice of 1 lemon, feta, shrimp, and salt & pepper.

7. Place pan on the middle rack in the oven and bake, uncovered, until shrimp are cooked through, approx. 10-12 minutes.

8. Serve over cooked orzo, pasta, rice, etc. – or eat it on its own for a fully gluten-free meal.

Creamy Avocado Dressing – No Olive Oil or Dairy!

This dressing was a happy accident. Dinner was almost ready one night, and I realized we didn’t have any olive oil left to make a salad dressing. So I searched the internet and found a couple basic recipes, combined a few of them, and came up with this. It’s fantastic. It’s like a salad on top of a salad, is one of the healthiest, most refreshing dressings I’ve ever put together, and will keep a couple of days, too. We ended up using it for a dipping sauce for mexican summer rolls for dinner the next day. I really can’t express just how much I love avocados and how they seem to make just about every recipe better.

CREAMY AVOCADO DRESSING (serves 4-6)
– 1 avocado, cut into chunks
– 1/2 english cucumber, chopped
– 1/4 C. cilantro, chopped
– juice of 1/2 lime
– zest of 1/2 lime
– juice of 1/2 lemon
– 1/4 C. water
– kosher salt to taste

1. Cut up the avocado, english cucumber, cilantro, and put into a Food Processor. Add the lemon & lime juice, lime zest, water, & 1/2 tsp. kosher salt to start.

2. Blend everything really, really well. Taste, then add more juice, water, salt, etc. to taste.

3. Serve on top of a nice green salad, use as a dipping sauce, etc. This is a great way to sneak in an extra serving of veggies, too.

Roasted Asparagus with Lemon

Is there any vegetable that roasting won’t make delicious?? Asparagus is great, but roasting it and adding a bit of lemon takes it to a whole other level. This is one of the quickest, tastiest side dishes you can make. I would eat this for a snack.

ROASTED ASPARAGUS WITH LEMON (serves 2-4)

– 1 lb. asparagus, ends trimmed – get thicker spears, if you can – these will hold up better during roasting

– zest of 1 lemon

– 1 tsp. kosher salt, or more to taste (kosher is best here, or any other larger-grain salt)

– couple of grinds fresh black pepper

– 2 tbsp. EVOO

– squeeze of lemon juice, for topping

1. Preheat oven to 425.

2. Trim the asparagus – you can kind of just bend them towards the bottom, and the “woodsy” part should snap off naturally.

3. In a large ziplock bag, combine the EVOO, lemon zest, and half of the salt & pepper.

4. Add asparagus spears to the bag, zip it, and roll the spears around inside the bag so they get covered with everything.

5. Add asparagus to a roasting pan in a single layer. Top with the remaining kosher salt & pepper.

6. Roast for approx. 10 minutes, shaking the pan about halfway through to get them to roll around a bit and get all sides cooking.

7. Remove from the oven, squeeze a little lemon over them, and serve.

— Also, check out what some of my girlfriends and I did last night! Indigo dyeing!!! This was so much fun, and we got pretty creative, and I felt like I was back in summer camp, which was awesome. There are some seriously talented people out there who do this “Shibori dyeing” (to clarify, we are not those people) – check out this blog for a little tutorial: http://honestlywtf.com/diy/shibori-diy/

After you dip these, even though the end color is indigo, the pieces come out kind of an acid green. So weird.

Some of our masterpieces!! This was such a fun, and funny, craft project. Definitely worth the blue-stained fingernails today!

Avocado & Tomato Salad with Lemon Olive Oil

Ohhh, this is just the best thing ever. There are 5 main ingredients in this recipe, and they all combine to create one of the most delicious salads I’ve ever had. The creaminess of a whole avocado together with toasted, super thin slices of almonds is insanely good on its own. Combine that with the peppery-ness of some arugula, the freshness of plum tomatoes, and a little dusting of parmesan cheese, dress it with a really simple lemon olive oil, good grief. This seems like a really indulgent little lunch, but it’s so healthy, and pretty, too. The next time we have people over for dinner, I think I’m going to make a platter of this for the salad course. Any takers?

AVOCADO & TOMATO SALAD WITH ARUGULA, TOASTED ALMONDS, & LEMON OLIVE OIL (serves 1)
– 1 ripe avocado, halved
– 1.5 plum tomatoes, cut into quarters (discard the middle part with the seeds)
– handful arugula leaves, or mixed greens
– handful thinly sliced almonds (you can find a bag of these in most grocery stores), toasted
– parmesan cheese, for topping
– juice of half a lemon
– 2 tbsp. EVOO
– good-quality salt, for topping

1. In a small pan, toast the almonds over medium heat, shaking the pan frequently so they don’t burn. They should toast up pretty quickly – maybe only 2-3 minutes. Remove pan from the heat and set aside.

2. Cut the avocado in half – run a knife through it, twist it open, then carefully whack the avocado pit with the knife blade and remove it. Then, run your knife around the perimeter of the avocado halves, and carefully squeeze out each avocado half.

3. Arrange arugula leaves in the center of a plate, then place the avocado halves on either side. Add sliced tomatoes.

4. Combine the lemon juice and EVOO, stir to combine. Drizzle over the avocado/tomato/arugula.

5. Top with the toasted almond slices, dust with a little parmesan cheese, then add a pinch of really good quality salt crystals over everything to bring it all together.

I’m going to go make another one of these right now. So good!

Tomatillo Salsa

Tomatillos have to be one of the cutest foods out there. They come in their own little leaf packaging, they’re a bright green which would be fabulous in a wedding color palette, and they’re perfectly, adorably, palm-sized. They also have a really unique flavor – kind of tart, kind of tangy – and are a great, fresh base for an incredibly flavorful salsa. I used this as a topping to the fish tacos I made a couple of days ago, and it was terrific.

TOMATILLO SALSA (serves 4)
– 4-5 tomatillos, seeded and diced (approx. 2 cups)
– 1/3 red onion, diced
– 1 lime, juiced
– 2 small cloves garlic, chopped
– handful cilantro, chopped
– 1/2 tsp. cumin
– 1/4 tsp. kosher salt, couple of grinds fresh black pepper

1. Peel the “leafy” part away from the tomatillos. This has a bonus of smelling like crumpling leaves in the fall! Wash the whole tomatillo to remove any residue.

2. Cut the tomatillos into quarters, then with your fingers, kind of push out the whole middle part to “seed” them. These seeds are teeny, so don’t worry if you don’t get all of them. You also lose a lot of the bulk of the tomatillo in this process, but that’s ok too.

3. Dice a 1/3 of a red onion – make slits along the natural ridges of the onion, lengthwise, then flip it to the side and make horizontal cuts. The onion will dice itself naturally.

4. With a Citrus Reamer, juice a lime into a small prep bowl. Add the cumin, garlic, salt & pepper, stir to combine.

5. Combine the diced tomatillos, onion, chopped cilantro in a bowl. Add the dressing and stir to combine. Taste and adjust seasonings. Serve as a topping to any mexican dish, or even on its own.

Fish Tacos spiked with Cilantro and Lime

When I first heard of fish tacos, I thought they sounded totally gross. Fish tacos?? How would that work? Weren’t tacos just meat, salsa, lettuce and shredded cheese? Little did I know. A couple of years later, these are one of my favorite things to make – they’re healthy, full of flavor, and are really adaptable to different ingredients. This one infuses tilapia with cilantro and lime flavors, and is topped with avocado slices and a tomatillo salsa for a fresh, quick dinner. A fresh, light creamy avocado dressing would also be really nice with this, too.

FISH TACOS SPIKED WITH CILANTRO AND LIME (serves 2 for dinner – approx. 4 tacos)
– 1 lb. tilapia
– handful cilantro, chopped
– small whole-wheat tortillas
– 1 lime, zested and juiced
– 1/2 tsp. cumin
– dash paprika
– 1/2 tsp. kosher salt
– 2 tbsp. EVOO
– couple grinds of fresh black pepper
– sour cream, for topping
– tomatillo salsa, for topping
– avocado, for topping

1. Zest the lime (just the green, not the white – the “pith” is really bitter), then juice it. This was the first time I got to use our new Rosle Citrus Reamer, and holy moly. Game-changer.

2. Combine the lime juice with the lime zest, cumin, paprika, salt & pepper, stir to allow the spices to mix with the lime juice. Add the olive oil & chopped cilantro, stir to combine.

3. Add the fish to a ziplock bag, then pour the marinade over it. Ziplock the bag, shake it all up so that the marinade covers the fish, and let sit for approx. 20 minutes (I used this time to make a tomatillo salsa).

4. If you have a Le Creuset Grill Pan (Le Creuset continues to be awesome), get it super hot (medium-high heat, no oil), then add the fish. Cook until it’s flaky and cooked through, approx. 7 minutes on each side, depending on the thickness of the tilapia.

5. Warm the tortillas in a microwave – 4 at a time, in a paper towel, for approx. 45 seconds – then top with the fish. Add avocado slices, tomatillo salsa, sour cream. These are light and delicious, and a little different than our typical mexican fare, the turkey taco lettuce wraps. Hope you like them as much as we do!

The Kitchen’s Tomato Soup

The Kitchen, one of my very favorite restaurants in Boulder, is everything that’s right with the world. The space is warm and welcoming. Their food is outrageously, ridiculously delicious. They highlight local & organic farms, farmers, and Colorado ranchers. They’re committed to sustainability, financially generous to their community, and environmentally conscious to the point where the restaurant’s leftover cooking oil is used to fuel the car of one the servers.

And.

They make the world’s greatest tomato soup. Enjoy.

THE KITCHEN’S TOMATO SOUP (serves 8-10, or 2 very lucky people who will eat this for lunch & dinner for 2 days straight. Ahem.)
– 1 & 1/3 sticks unsalted butter.
– 1 large vidalia onion, sliced into half-moons
– 3 16-oz. cans whole peeled organic tomatoes, preferably San Marzano
– 1/3 cup heavy cream
– Good quality EVOO or Basil Oil, for finishing
– Kosher salt

1. In a large saucepan (or, better, a Le Creuset dutch oven, which I use for just about everything), melt butter over low heat. Add the half-moons of onions and stir to coat with the butter. Add a good pinch of salt to help them “sweat”, not brown, and stir to incorporate that. Reduce heat to lowest possible setting, cover, and cook for approx. 30 minutes or so, until the onions are translucent. Stir occasionally during the 30 minutes these are cooking.

2. When onions are soft, add the tomatoes & their juices. Increase heat a little bit – to a simmer – and gently cook these for another 30 minutes.

3. Add cream, stir to combine. Then, with an Immersion Blender – I’m amazed by how much I use this in cooking – puree the soup until the texture is smooth but still has a little texture to it. Taste, adjust seasonings, and taste again.

pre-stirred, pre-blended

4. Pour yourself a bowl, drizzle a little EVOO or basil oil over the top, serve alongside a grilled cheese sandwich, and add The Kitchen to your list of places to eat at the next time you’re in Colorado.

Oscars tonight!!!

Sauteed Zucchini Ribbons with Shallots & Garlic

I’m really looking forward to zucchini season coming around again. I use it in so many recipes that it makes me sad to see the miniature little organic zucchinis that are available this time of year. That said, grab a bunch of them, because this is one of the tastiest, most delicate side dishes you can make.

SAUTEED ZUCCHINI RIBBONS WITH SHALLOTS & GARLIC (serves 2-3)

– 5 small or 3 large zucchini

– 2 shallots, sliced into thin moons

– 2 cloves garlic, thinly sliced

– 1 Tbsp. butter

– Kosher salt & freshly ground black pepper to taste

1. Wash the zucchini, then peel it. Even though the skin will be removed, they’ve still grown in the ground and are dirty – so wash them to get rid of anything that’s lingering. With a vegetable peeler, remove the outside layer of the zucchini – the greenest part – and discard. Then, continue to peel the zucchini into ribbons until you get to the seeds in the middle. Throw away the “core” of the zucchini, and set aside the ribbons.

2. In a large saute pan, melt the butter over medium heat. When melted, add the garlic and shallots, and saute, stirring frequently, approx. 3 minutes.

3. Add the zucchini, then saute until wilted and beginning to color, approx. 5-7 minutes. If too much brown starts to appear on the bottom of the pan, add 1 tbsp. of water and scrape the bottom of the pan to remove the brown bits and incorporate them back into the zucchini. Add kosher salt & pepper to taste at the end, so that the zucchini gains some color and doesn’t “sweat” as much.

4. Serve alongside your favorite “main” – I love this with steak, but it works with just about anything.