De Ma Cuisine

lemon Archive



March 2015



Crispy Tofu with Black Bean Purée and Microgreens

Written by , Posted in Appetizers, Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Quick and Easy, Sandwiches, Sides, Snacks, Vegan, Vegetables, Vegetarian


I think of this dish as a sort of open faced sandwich. We eat bread in our house. We also eat gluten. But, there are plenty of folks who don’t. There are also plenty of vegan-loving people out there. This is a shout out to all of you. But, but but but, not just for you GF+V friends! Because let me tell you, as a carnivore and gluten-eater, I loved this meal. So much so that I re-heated the leftovers and ate it again for dinner the day that I made it.


My goal was to make a bean purée (ish) topping. I love to eat beans. They’re full of protein and add so much to most any dish. But, I didn’t want it to taste like I’d just opened a can of beans and mashed them up. So I added things like a touch of lemon and vinegar for acidity and brightness, butternut squash for creamy richness, and cayenne for a hint of spice.


Which all tasted great topped with these super cute microgreens. Hello yum! Hello packed with nutrients!


I mixed up a lemony dressing to toss the microgreens in. Note: wait until right before serving to toss them. They will wilt if left too long (lesson learned). If you have extra dressing, just save it for tomorrow’s lunch, use it for drizzling on some soup, or make a double batch of these yummy treats and have a party!


I’m seriously digging crispy pan fried tofu these days. I love to sprinkle it with lots of cayenne and a bit of ginger (plus salt and pepper). In a super hot pan they’ll cook in no time at all.


The tofu gets spread with beans and topped with the microgreens (mine were kinda swimming in the dressing, so I had to quickly consume as many as possible – not a problem).


The perfect little gluten-free, vegan treat for lunch, dinner, snack, appetizer… maybe even for breakfast!

Happy Eating!

Crispy Tofu with Black Bean Purée and Microgreens

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Yield: 2-3

Crispy Tofu with Black Bean Purée and Microgreens


  • 1 C black beans (if canned, drained and rinsed)
  • 1/4 C water
  • 1 T lemon juice
  • 1 t rice vinegar
  • sprinkle cayenne
  • 1/4 C mashed butternut squash or sweet potato
  • to taste salt
  • to taste pepper
  • 1/4 C lemon juice
  • 1 T parsley, minced
  • 1 t mint, minced
  • 1 T green garlic/green onion/chives/garlic, minced
  • to taste salt
  • 2-3 T olive oil
  • 1-2 C microgreens
  • olive oil, for frying
  • 14 oz. tofu (extra firm or firm)
  • to taste salt
  • to taste pepper
  • to taste cayenne
  • to taste ground ginger


  1. Heat beans, water, 1 T lemon juice, rice vinegar, cayenne, squash, salt, and pepper in a saucepan over medium-low heat for about 10 minutes, stirring occasionally. Mash, taste and adjust seasoning if needed, and set aside and keep warm.
  2. Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
  3. Heat a large skillet over medium-high. Add olive oil. Add tofu and sprinkle with salt, pepper, cayenne, and ginger. Cook for about 2-3 minutes per side, or until golden brown and crispy. Work in batches so the pan isn't overcrowded, adding more oil as needed. Set on a paper towel lined plate as they are done.
  4. Spread beans on top of tofu, toss microgreens with dressing (right before serving, being careful not to overdress, as they will get soggy) and place them on top of the beans.



March 2015



Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Quick and Easy, Salads, Sides, Vegetables, Vegetarian


For me, it’s not officially spring until we get asparagus in our Abundant Harvest Organics box. Guess this means that spring is here. I’ve planted my garden, baseball is back on with some spring training games, and the weather is pretty nice. It all adds up.


The asparagus that we got this week is that super delicate, thin stalked, first batch. They’re just lovely.


Especially when they’re tossed with some olive oil, salt, and pepper and roasted in a hot oven.


I’m not sure that fennel is a sign of spring, but roasted, just like most any veggie, it’s sure to be yummy.


To go with our spring theme, I have a bright and cheerful dressing that’s full of lemon, herbs, and delicious Bari olive oil. Right now I just can’t get enough of lemon and herbs. I want to eat it on everything. It’d be great with fish, to brighten most any roasted veggies (broccoli and cauliflower in the winter months, summer squash when it’s hot out, and even on hearty harvest veggies like winter squash in the fall), and as a great finish to soups.


I served the veggies a-top some bulgur wheat. If you want to keep it gluten-free, wild rice would be great too. Be sure to spoon some extra dressing over to let the bulgur wheat or rice get nice and coated. You could also serve it as a hot and cold salad to go alongside some Parmesan Risotto or Gnocchi.


We ate this outside, enjoying the sunshine and cool breeze. Tim, who is really into writers and Paris was reminded of absenthe, by the licorice notes in the fennel. He feels like this is a dish that Hemmingway would have eaten. Me, I just thought it tasted good, Hem or not.

Happy Eating!

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette


  • 1 T olive oil
  • 1 fennel bulb, thinly sliced
  • 20 asparagus, ends snapped off
  • to taste salt
  • to taste pepper
  • 1/4 C lemon juice
  • 1 t dijon mustard
  • 1 t honey
  • 1 T parsley (or basil or tarragon), chopped
  • to taste salt
  • 1 T green garlic (or garlic or shallots), chopped
  • 3 T to 1/4 C olive oil
  • 1 pint (2 C) mâche
  • Pre-heat the oven to 425F.


  1. Toss fennel and asparagus with olive oil, salt, and pepper. Place on a baking sheet and roast for 20 minutes, flipping once.
  2. While veggies roast, whisk lemon juice through green garlic. Stream in olive oil as you whisk. Taste and adjust seasoning if needed.
  3. Toss the mâche with the dressing and serve over the roasted veggies. (Great served on top of bulgur wheat, but would also be great over wild rice, or alongside some parmesan risotto or gnocchi.)



March 2015



Kohlrabi Stew

Written by , Posted in Beans, Cheese, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, One Dish Dinners, Potatoes, Soups, Vegetables, Vegetarian


This is a humble meal. I like to think of it as peasant food. It begs for bread that’s hot from the oven, torn rather than sliced, topped with a good amount of butter. Peasant food, or comfort food. Or just good food. Doesn’t really matter what label you put on it.


It contains simple ingredients like kohlrabi, mizuna, and garbanzo beans. You could play with the recipe if you need to, depending on what you’ve got in your fridge. Sweet potatoes in place of the carrots, cabbage in place of the mizuna, or cannellini beans in place of the garbanzo beans. You could use Greek yogurt instead of the ricotta, or leave the dairy out all together, to make it a vegan dish.

Whatever suits you.

But, for me, I’m gonna lock this one down and keep it just the way it is.


The garbanzo beans add texture, protein, and a creamy beanie goodness.


I have a drawer-full of lemons in the fridge. They brighten like nothing else (except maybe limes).


For a soup, or a stew, whatever you want this to be, the flavors develop quickly, and there’s not a lot of cooking required. It’ll be in your bowl in about 43 minutes.


If you can help it, don’t skip the ricotta or a drizzle of really good quality olive oil. They really made the dish, for me. Plus, that parsley, yep, do it!


I really don’t know if peasants would have eaten this. But, I picture a cozy family dinner, roasted meat, stew made from things they’ve grown on their land, with their own hands. There’d be a fire in the fireplace and the biscuits would be passed around the table, to be eaten with a dollop of fresh butter and homemade jam. Maybe that’s what we will do tonight. Or, maybe we will eat it while watching something fun on Netflix, since we don’t have a fireplace or any meat that’s meant to be roasted. I do, however, have my garden boxes all planted. Maybe in a few months I will be making stew from things that I’ve grown.

Happy Eating!

Kohlrabi Stew

Prep Time: 15 minutes

Cook Time: 28 minutes

Total Time: 43 minutes

Yield: 4

Kohlrabi Stew


  • 2 T olive oil
  • 1 C kohlrabi, peeled and chopped
  • 2 C broccoli, chopped
  • 1 1/2 C carrots (or sweet potatoes), chopped
  • 1 C cauliflower, chopped
  • 1/2 C potato (or rutabaga), chopped
  • to taste salt
  • 1 t mustard
  • 1 T balsamic vinegar
  • 1/2 t dried (or 1 t fresh) thyme
  • pinch cayenne
  • 1 t paprika
  • 1 C garbanzo (or cannellini) beans
  • 4 C water or veggie stock
  • 1 bunch mizuna (or chard, cabbage, kale... any greens will do), long part of stems removed, chopped
  • 1-2 T lemon juice
  • 1/4 C parsley (1 T reserved for topping), chopped
  • ricotta, for topping
  • olive oil, for topping
  • lemon wedges, for topping


  1. Heat soup pot, add oil. Add kohlrabi through salt. Cook covered (letting them sweat) over medium-low heat for 10 minutes, stirring occasionally.
  2. Add mustard through water/stock. Bring to a boil, then simmer for 15 minutes.
  3. Add mizuna, lemon juice, and 3 T parsley. Cook for 3 minutes more.
  4. Taste and adjust seasoning if needed. Serve topped with ricotta, parsley, a drizzle of olive oil, and a squeeze of lemon.



March 2015



Roasted Carrots with Honey and Almonds

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Lunch, Nuts, One Dish Dinners, Quick and Easy, Roasting, Salads, Sides, Vegetables, Vegetarian


If these carrots had a story, I’d imagine that it would go something like this, “My grandmother used to tell us about life in the old country. Her father was a carrot farmer. They had good years, but there were the lean years too.


Her mother made the best ricotta. It was a favorite in their town. During those harder times they would trade their carrots and that ricotta for the almonds grown on the farm right next to theirs.


At the end of the summer, they would shake the trees and there was always so much dust in the air. But, it was worth it. When they tasted those almonds, combined with the sweet carrots, grown by her father’s hand, topped with the cool, silky ricotta, it felt like everything would be alright. There was a promise of better times in those simple ingredients.


As she tossed the carrots with some olive oil, salt and pepper, a far away look would come over her.


As she took her first bite, I knew that the taste was taking her back to a different time. Memories long forgotten were brought back with the sweet roasted flavor. It tasted like home.”


 Yes, I think that’s the kind of story these carrots would tell.

Happy Eating!

Roasted Carrots with Honey and Almonds

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: 2-4 as a side dish, 2 as a light main dish

Roasted Carrots with Honey and Almonds


  • 3 carrots, sliced into rounds (1/4" thick)
  • 1 T olive oil
  • to taste salt
  • to taste pepper
  • 1 clove garlic, minced
  • 2 T honey
  • 1/4 C (heaping) almonds, diced
  • 1/4 C ricotta cheese
  • lemon slices, for serving


  1. Pre-heat the oven to 425F.
  2. Toss the carrots with the olive oil, salt, and pepper. Place on a baking sheet and roast for 10 minutes.
  3. Toss partially roasted carrots with garlic, honey, and almonds. Spread out on the baking sheet and return to the oven and roast for 5-7 minutes more.
  4. Serve topped with a scoop of ricotta and a squeeze of lemon.



February 2015



Sweet and Spicy Roasted Beet and Carrot Soup

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Roasting, Soups, Vegan, Vegetables, Vegetarian


If you are into time travel and happen to meet up with my younger self, please don’t tell her that she will grow to love beets. She will surely not believe you and may even laugh in your face.

I am not a believer in time travel, if you were wondering. But, we just watched the Back to the Future trilogy, and being married to Tim, we discuss time travel way more than I ever thought I would. So it’s on my mind more often than I would have ever thought it would be… But then again, I never thought I’d like beets, sooooooo…

If I could time travel, I think I’d go to a point in history when Julia Child was alive, so I could meet her, preferably in Paris, at a dinner party at her house, after we’d become best friends during one of her L’école des trois gourmandes classes. Maybe we’d even enjoy beets together, since I would be taking my love of beets with me wherever I time traveled to.

Yes, beets. I love them. I am sad when they’re gone. It’s a pretty good life lesson, if I stop and think about it. There are so many things that I think I don’t like. Maybe I really and truly don’t like them. But, with the right additions, with the right complimentary flavors, after trying and failing a few times, maybe they will become not just not as bad as I’d thought, but a favorite.


For this soup, beets are most certainly the star. They bring a sweet, earthy depth to it that’s like nothing else. Combined with (also sweet) carrots, it’s just a fabulous combination. They stained my hands red when I was peeling them (making me wonder how they’d do as an Easter egg dye) (if that would bother you, you could wear gloves), but it washed off with a good scrubbing.


The cauliflower in this dish adds a bit of crunch and, well technically a lack of color, that looks kinda awesome with the red soup. I cooked it separately and added it at the end so that it wouldn’t turn pink. If you don’t care as much, you can add it to the soup with the beets and carrots.


The base of the soup is basically (ha, no pun intended) olive oil, garlic, balsamic vinegar, and vegetable stock. There’s a bit of salt and pepper, and some heat from cayenne. That’s it. It’s a simple one.


The carrots and beets take a while longer to roast than the cauliflower, so they get a head start.


Don’t worry, the cauliflower will catch up.

Roasted cauliflower and broccoli are one of my favorite sides. Probably ever. I can’t get enough of how crispy and nutty they get in the oven.


The beets and carrots are added to the boiling stock. They’ll all simmer away for a few minutes. Then it’s ladled into a bowl, topped with some cauliflower, lemon juice, and dill. I haven’t decided if I like it better with or without the dill. I mean, I like it both ways, so I’d say add it if you want to.


I made a very different beet soup a few weeks ago that was not yummy. I added a few too many bitter root veggies that threw off the taste. So, my expectations for this soup were admittedly not very high. This soup pleasantly surprised me with how flavorful it was. I liked it so much that I put my spoon down and slurped the last of the broth out of the bowl.

The real test will be if Tim likes it. He doesn’t yet know that he loves beets like I do. 😉

Happy Eating!

Sweet and Spicy Roasted Beet and Carrot Soup

Sweet and Spicy Roasted Beet and Carrot Soup


  • 1 large beet (about 2 C), peeled and cut into 1/2" cubes
  • 3 t olive oil, divided
  • to taste salt
  • to taste pepper
  • 3 carrots (about 1 1/2 C), cut into 1/2" chunks
  • 1/4 head of cauliflower (about 2 C), cut into bite sized pieces
  • 1 T olive oil
  • 2 cloves garlic, diced
  • 2 T balsamic vinegar
  • 4 C vegetable stock
  • 2 C water
  • to taste salt
  • to taste pepper
  • good sprinkle cayenne
  • lemon slices, for serving
  • 1/2 t dill (optional), finely chopped, for topping


  1. Pre-heat the oven to 400F.
  2. Toss beets with 1 t olive oil and a bit of salt and pepper. Place on a baking sheet and bake on the top rack for 15 minutes.
  3. Toss carrots with 1 t olive oil, some salt and pepper. Stir beets and add carrots, cook for 15 minutes more.
  4. Toss cauliflower with 1 t olive oil, place on a baking sheet. Stir beets and carrots and move to a rack in the lower portion of the oven. Place cauliflower on the upper rack. Roast for 10-15 minutes.
  5. Remove beets and carrots from the oven. Flip cauliflower, and roast 10 minutes more.
  6. Heat soup pot over medium-low. Add 1 T olive oil. Add garlic and cook for 1 minute. Add balsamic vinegar and cook for 30 seconds more. Add stock through cayenne. Bring to a boil, add beets and carrots* and reduce to a simmer. Cook for 5-10 minutes. Taste and adjust seasoning if needed.
  7. Spoon into bowls, topping the soup with cauliflower, lemon, and a tiny bit of dill.