Cannellini Beans & Radicchio Salad with Pine nuts and Parsley Vinaigrette
Salad
-1 15-oz, can cannellini beans, drained & rinsed
-1 sm. head of radicchio, cored and leaves torn
-2 celery stalks, sliced
-2 T. chives, chopped
-2 T. parsley, chopped
-¼ c. pine nuts, toasted for a minute or two
-Salt & pepper to taste
Parsley Vinaigrette
-1 c. of chopped parsley
-3 t. fresh lemon juice
-2 T. champagne vinegar
-1 garlic clove, chopped
-2 T. water, more for thinning
-½ T. organic maple syrup
-1 T. chopped chives, or more to taste
-1 T. extra-virgin olive oil
-Salt & fresh ground black pepper
Place all vinaigrette ingredients into food processor and pulse until well blended. Taste and add salt and pepper to taste. Add another tablespoon of water if the consistency is too thick. It should be on the thinner side.
Put radicchio in a large bowl; drizzle with 1½ tablespoons of parsley vinaigrette and toss to coat. Season radicchio with salt and pepper to taste. Transfer to a serving platter.
In the same bowl, combine the beans, sliced celery, pine nuts and 1½ tablespoons of parsley vinaigrette. Toss to coat. Season to taste with a little salt and ground black pepper. Arrange bean mixture on top of radicchio.
Garnish with chopped chives and chopped parsley. Drizzle a little more vinaigrette over it. Enjoy!
From ordinaryvegan.com, 9/14… Read the rest
Soft Tacos with Fried Parsley and Lemon
Makes 4 servings
-about 4 cups vegetable oil for frying
-1 bu. curly parsley, coarse stems discarded
-1 small lemon, thinly sliced crosswise
-8 (6-inch) corn tortillas, warmed
– lemon wedges
Equipment
-deep-fat thermometer
Heat 1 1/2 inches oil to 375° in a 2 1/2- to 3-quart saucepan, then fry parsley (use caution; oil will spatter
so make sure the parsley is dried very well after washing) until leaves are dark green, about 45 seconds.
Transfer with a slotted spoon to several layers of paper towels and season with salt.
Return oil to 375°, then fry lemon slices, stirring occasionally, until golden in spots, 1 to 2 minutes.
Transfer to paper towels and season with salt. Serve parsley and lemon wrapped in tortillas. Enjoy!
From epicurious.com, 7/08… Read the rest
Daniel Patterson’s Grilled Brassica with Dandelion Green Vinaigrette
Serves 2
-1/2 c. dandelion greens, blanched quickly in salted water, shocked in ice water, squeezed dry in a towel, and very -finely chopped
-1 shallot, minced
-1 t. Champagne vinegar, plus more to taste
-2 lemons
-1 caperberry, chopped
-1/4 c. olive oil, plus more as necessary
-Kosher salt
-Crushed red pepper flakes
-~ 2 c. of florets from different members of the Brassica family, such as broccoli, cauliflower, Romanesco broccoli, broccoli di rape, and broccoli di cicco
-1/2 c. cooked bulgur wheat
-1/4 c. almonds, toasted and chopped
In a small bowl, stir together the dandelion greens, shallot, Champagne vinegar, the juice of 1 lemon, the caperberry, the olive oil, a pinch of salt and a pinch of red pepper flakes. Adjust for seasoning and consistency (it should look like a chunky pesto).
Heat a grill or a cast-iron pan on medium-high heat, add a splash ofolive oil, and then add all of the Brassica with a pinch of salt.
Spread out the vegetables and don’t move them until they start to color, at least 1 minute. Allow them to brown on all sides, a few minutes more, until thoroughly cooked (a knife should go through them easily), 7 to 8 minutes total. Set aside.
In a small bowl, stir the bulgur together with some of the dandelion dressing. Spoon the bulgur onto plates and top with more dressing. Squeeze the second lemon all over the hot Brassica and then spoon the vegetables on top of the bulgur. Drizzle with more dressing, sprinkle with the almonds, and serve immediately. Enjoy!
By Daniel Patterson in Adam Roberts’ Secrets of the Best Chefs and found on seriouseats.com, 12/12… Read the rest
Radicchio and Spinach Orzo
Serves 8-10
-16 oz. orzo pasta
-1/2 c. extra virgin olive oil
-6 cloves of garlic, 3 finely minced, 3 sliced
-4 c. or about 8 oz. fresh baby spinach, packed, cut into thin strips
-1 sm. head of radicchio, quartered and cut into thin strips
-pinch of red pepper flakes
-3/4 c. sun-dried tomatoes packed in oil, cut into thin strips (or use your cherry tomatoes from your box)
-3 T. capers
-2 lemons, zest and juice
-sea salt and freshly ground pepper to taste
Cook orzo in boiling salted water until al dente, about 8 minutes.
Drain in a fine mesh strainer, but reserve 1 cup of pasta water for later.
In a deep skillet, heat the extra virgin olive oil (you can use the oil
from the sun-dried tomatoes and just add to it if you don’t have 1/2 a cup). Add both the sliced and minced garlic and cook for about 30 seconds. You want the garlic to be a bit fragrant, but not brown.
Add in the spinach and radicchio along with a pinch of salt and a pinch of the red pepper flakes. Cook, stirring occasionally, until the spinach and radicchio is just wilted and their color is bright. Add in the sun- dried tomato capers and orzo and stir for about 30 seconds. If pasta is not moist enough, add reserved pasta water in small amounts until you get your preferred consistency. Remove the skillet from the heat.
Add lemon juice and zest. Season with salt and pepper to taste. Serve warm or at room temperature. Enjoy!
Found on dulanotes. com, 4/12 and adapted from member lockedhalo on food.com… Read the rest
Roasted Smoky Lemon Brussels Sprouts
Serves 4 as a side
-1 lb. Brussels sprouts, stem & dirty outer leaves removed, quartered if large and well dried
-1½ T. olive oil
-¾ t. sea or kosher salt
-¼ t. ground black pepper, or more to taste
-1 T. fresh squeezed lemon juice
-½ t smoked (Spanish) paprika
Preheat oven to 425 degrees°.
On a shallow rimmed baking sheet, toss sprouts with olive oil, ½ teaspoon salt, and pepper, coating as much surface area of the vegetables as possible.
Roast in bottom third of oven for 5 minutes.
Stir sprouts to expose unbrowned areas to the hot pan, then roast another 5 minutes, or until surface is mostly caramelized.
Immediately toss with lemon juice on the sheet pan, and then stir in smoked paprika.
Sprinkle with a little more salt, to taste. Serve after cooling slightly. Enjoy!
From naturalcomfortkitchen.com, 4/15… Read the rest
Frisée Apple Salad
Serves 6
-4 1/2 T. fresh lemon juice
-1 1/2 lg. shallots, finely chopped
-1/2 t. finely grated lemon peel
-4 1/2 T. extra-virgin olive oil
-2 3 or 4-oz. heads of frisée, coarsely torn
-2 sm. heads of Belgian endive, cut crosswise into thin strips
-2 sm. Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips
-9 radishes, trimmed, thinly sliced
-3 T. coarsely chopped fresh Italian parsley
Combine lemon juice, chopped shallots, and grated lemon peel in small bowl.
Gradually whisk in oil.
Season dressing, to taste, with salt and pepper.
Combine frisée, endive, apples, radishes, and parsley in large bowl.
Toss salad with dressing and serve. Enjoy!
From bonappetit.com, 12/09… Read the rest
Shaved Fennel Salad with Frisée, Almonds and Raisins
Serves 2-4
-1 lg. fennel bulb
-2 celery stalks
-Juice of 3 lemons
-1/4 c. extra-virgin olive oil
-1 head frisée, trimmed and washed
-2 T. golden raisins
-1/4 c. toasted almonds, chopped
-Parmesan shavings, to taste (optional)
Using a mandoline slicer or a very sharp knife, carefully cut the fennel and celery into paper thin slices.
In a bowl, combine the fennel, celery, lemon juice, and olive oil and allow it to sit for 30 minutes or so.
Strain the fennel and celery, reserving the dressing. Set the fennel aside while you toss the frisée in the dressing.
Pile the dressed frisée on a plate and top with the raisins, almonds, fennel, celery, and parmesan shavings, if desired.
Enjoy!
From petitbleu on food52.com, 3/13… Read the rest
Red Potato and Sautéed Greens Salad
Serves 6
-1 lb. potatoes
-1 lg. bu. of dandelion greens
-1 head of chicory
-3 T. extra virgin olive oil
-2 garlic cloves, minced
-1 can white kidney beans, rinsed
-Zest & juice of a lemon
-2 T. ricotta
-Salt & pepper, to taste
Boil potatoes until tender. Drain and cut into chunks.
Set aside.
While potatoes boil, trim ends of dandelion greens and
chicory. Rinse well (but do not dry) and cut into large
pieces.
Heat oil in a large skillet and add garlic, stirring just until
golden. Add the greens and sauté just until wilted, about
3 minutes. Season with salt and pepper.
Add the white kidney beans and boiled potatoes to the
skillet. Toss contents together and then add lemon zest,
juice and ricotta. Toss contents again to evenly coat.
Taste and adjust salt and pepper to taste. Serve either
warm or chilled. Enjoy!
Adapted from straightfromthefarm.wordpress.com, 6/08… Read the rest
Kohlrabi & Cabbage Salad with Maple Lemon Dressing
Serves 6 to 8
-4 med. kohlrabi bulbs
-3 c. shredded green cabbage
-1/4 c. dried cherries
-1/4 c. sunflower seeds
-1/4 c. coarsely chopped fresh dill
-1/4 c. extra virgin olive oil
-3 T. pure maple syrup
-Zest of 1 lemon
-Juice of 2 lemons
-1 garlic clove, minced
-1/4 t. kosher salt
-1/4 t. freshly ground black pepper
Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers.
Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.
Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl.
In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine.
Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving. Enjoy!
From The Modern Menu: Simple. Beautiful. Kosher, by Kim Kushner & found on thekitchn.com.… Read the rest
Preserved Lemons
-4 (more or less to fit jar) organic Meyer lemons
-4 T. sea salt or kosher salt
-Juice of 4 Meyer additional lemons, or more to fill jar
Wash and scrub the lemons. The classic Moroccan way is to cut
each lemon in quarters but not right through, so that the pieces
are still attached at the stem end, and to stuff each with a
tablespoon of salt and squeeze it closed.
Put them in a sterilized preserving jar, pressing them down so
that they are squashed together, and close the jar.
Leave for 3 to 4 days, by which time the lemons will have
disgorged some of their juices and the skins will have softened
a little. Open the jar and press the lemons down as much as you
can, and then add fresh lemon juice to cover them entirely.
Close the jar and leave in a cool place for at least a month.
The longer they are left, the better the flavor. (If a piece of
lemon is not covered, it develops a white mold that is
harmless and just needs to be washed off.)
Before using, scoop out and discard the pulp, and rinse the
lemon peel under the tap to get rid of the salt. Serve in salads,
dressings, risotto, pasta, on fish….Enjoy!
Adapted from Kitchen Window on npr.org who adapted it
from Arabesque (Knopf, 2005) by Claudia Roden.
Preserved Lemons
-4 (more or less to fit jar) organic Meyer lemons
-4 T. sea salt or kosher salt
-Juice of 4 Meyer additional lemons, or more to fill jar
Wash and scrub the lemons. The classic Moroccan way is to cut
each lemon in quarters but not right through, so that the pieces
are still attached at the stem end, and to stuff each with a
tablespoon of salt and squeeze it closed.
Put them in a sterilized preserving jar, pressing them down so
that they are squashed together, and close the jar.
Leave for 3 to 4 days, by which time the lemons will have
disgorged some of their juices and the skins will have softened
a little.… Read the rest