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Subject: Permaculturist Health
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- From: Lawrence London <lfljvenaura@gmail.com>
- To: Permaculturist Health <pchealth@lists.ibiblio.org>
- Subject: [pchealth] Vegetarian recipes
- Date: Wed, 25 Jan 2017 22:42:56 -0500
Radish and Pecan Grain Salad
2 cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
1 cup baby arugula leaves
1 cup parsley leaves, minced
1/2 cup tarragon leaves, minced
1/2 cup mint leaves, cut in a chiffonade
1/2 cup pecans
1/4 cup walnut oil
1/4 cup sherry vinegar
1 cup watermelon radishes, cut into thin slices, preferably using a mandoline (you can substitute carrots if you like)
1/4 cup shallot, minced
1/4 cup olive oil
1/2 cup raisins
1/2 cup dried cranberries
Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).
Drain the grains into a colander, then set aside until warm to the touch.
Combine all the ingredients in a large bowl and toss well. Season with salt to taste. www.food52.com
Carrot Salad with Beets and Watermelon Radishes
1 pound carrots
2 watermelon radishes
1 red beet
1 handful of Italian basil
3 oranges
1/2 pint ricotta salata, crumbled
1/4 cup cider vinegar, or more to taste
3 tablespoons extra virgin olive oil
salt to taste--be generous.
Over a large bowl, shred carrots into ribbons with peeler. You can use a mandolin too, but I find the peeler works better with the carrots. Scrub the radishes and peel the beet and slice paper thin on the mandolin.
Whisk together the vinegar and oil, and a healthy hit of salt, then pour the vinaigrette over the veggies and toss to coat them. Let them sit in the fridge, tossing occasionally while they begin to soften.
Meanwhile, use a knife to cut the peel away from the oranges, and cut out the segments with a pairing knife.
When the root veggies have wilted but still have a nice crunch, taste them. I find this salad craves acid and have often added more vinegar at this point, but If it tastes too acidic add a bit more olive oil.
Throw in the oranges, crumble the cheese, and tear up the basil leaves over the salad and toss together again. Taste for seasoning one more time, and serve.
Butternut Squash on Toast
One 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
1/2 teaspoon dried chile flakes, more to taste
Kosher salt, to taste
1 yellow onion, peeled, halved, and thinly sliced
1/4 cup apple cider vinegar
1/4 cup maple syrup
1 large loaf of Pugliese, or smaller, thick slices country bread
1 heaping cup ricotta
Flaky salt, for finishing
1/4 cup chopped mint
Dump the squash into a heavy saucepan or Dutch oven, add a 1/4 cup of olive oil, the chile flakes, and a hefty, 3-finger pinch of salt. Place the pan over medium-high heat, and cover it.
Cook until the squash is tender, about 15 to 20 minutes, lifting the lid occasionally to stir. (As per Amanda Hesser's method, the idea is that the squash quickly sauté and steam.) Adjust the heat if necessary so the squash doesn’t burn. (Alternatively, you can roast your squash at 425° F until tender.)
While the squash is cooking, make the onion jam: In a small saucepan, heat the remaining 1/4 cup of oil over medium heat, and add the onions, stirring, and cook until they begin to soften and darken, about 15 minutes. Add the vinegar and syrup, and reduce until everything is jammy. Depending on the surface area of your pan, this could take as little as 15 minutes or as long as 30. When it looks as though it’s ready to be spread on toast and it tastes tart-sweet, it’s ready.
Add the onion mixture to the cooked squash, stirring gently so as to preserve a few chunks of squash. Taste, and season with salt or more chile if needed -- the mixture should have a nice heat.
Cut your loaf of bread in half along its equator, and lightly toast the bottom half. (If you’re using smaller slices, don’t worry about this step!) Save the top for all manner of things: breadcrumbs, croutons, cheese…
Spread a thick layer of ricotta on the bread, and then the same of the squash-onion mixture. Sprinkle with a bit of flaky salt and a bit of olive oil, then scatter the chopped mint on top.
--
2 cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
1 cup baby arugula leaves
1 cup parsley leaves, minced
1/2 cup tarragon leaves, minced
1/2 cup mint leaves, cut in a chiffonade
1/2 cup pecans
1/4 cup walnut oil
1/4 cup sherry vinegar
1 cup watermelon radishes, cut into thin slices, preferably using a mandoline (you can substitute carrots if you like)
1/4 cup shallot, minced
1/4 cup olive oil
1/2 cup raisins
1/2 cup dried cranberries
Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).
Drain the grains into a colander, then set aside until warm to the touch.
Combine all the ingredients in a large bowl and toss well. Season with salt to taste. www.food52.com
Carrot Salad with Beets and Watermelon Radishes
1 pound carrots
2 watermelon radishes
1 red beet
1 handful of Italian basil
3 oranges
1/2 pint ricotta salata, crumbled
1/4 cup cider vinegar, or more to taste
3 tablespoons extra virgin olive oil
salt to taste--be generous.
Over a large bowl, shred carrots into ribbons with peeler. You can use a mandolin too, but I find the peeler works better with the carrots. Scrub the radishes and peel the beet and slice paper thin on the mandolin.
Whisk together the vinegar and oil, and a healthy hit of salt, then pour the vinaigrette over the veggies and toss to coat them. Let them sit in the fridge, tossing occasionally while they begin to soften.
Meanwhile, use a knife to cut the peel away from the oranges, and cut out the segments with a pairing knife.
When the root veggies have wilted but still have a nice crunch, taste them. I find this salad craves acid and have often added more vinegar at this point, but If it tastes too acidic add a bit more olive oil.
Throw in the oranges, crumble the cheese, and tear up the basil leaves over the salad and toss together again. Taste for seasoning one more time, and serve.
Butternut Squash on Toast
One 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
1/2 teaspoon dried chile flakes, more to taste
Kosher salt, to taste
1 yellow onion, peeled, halved, and thinly sliced
1/4 cup apple cider vinegar
1/4 cup maple syrup
1 large loaf of Pugliese, or smaller, thick slices country bread
1 heaping cup ricotta
Flaky salt, for finishing
1/4 cup chopped mint
Dump the squash into a heavy saucepan or Dutch oven, add a 1/4 cup of olive oil, the chile flakes, and a hefty, 3-finger pinch of salt. Place the pan over medium-high heat, and cover it.
Cook until the squash is tender, about 15 to 20 minutes, lifting the lid occasionally to stir. (As per Amanda Hesser's method, the idea is that the squash quickly sauté and steam.) Adjust the heat if necessary so the squash doesn’t burn. (Alternatively, you can roast your squash at 425° F until tender.)
While the squash is cooking, make the onion jam: In a small saucepan, heat the remaining 1/4 cup of oil over medium heat, and add the onions, stirring, and cook until they begin to soften and darken, about 15 minutes. Add the vinegar and syrup, and reduce until everything is jammy. Depending on the surface area of your pan, this could take as little as 15 minutes or as long as 30. When it looks as though it’s ready to be spread on toast and it tastes tart-sweet, it’s ready.
Add the onion mixture to the cooked squash, stirring gently so as to preserve a few chunks of squash. Taste, and season with salt or more chile if needed -- the mixture should have a nice heat.
Cut your loaf of bread in half along its equator, and lightly toast the bottom half. (If you’re using smaller slices, don’t worry about this step!) Save the top for all manner of things: breadcrumbs, croutons, cheese…
Spread a thick layer of ricotta on the bread, and then the same of the squash-onion mixture. Sprinkle with a bit of flaky salt and a bit of olive oil, then scatter the chopped mint on top.
--
- [pchealth] Vegetarian recipes, Lawrence London, 01/25/2017
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