Monday

20

July 2015

Melon and Feta Salad

Written by Rachel, Posted in Cheese, Dinner, Fruit, Gluten Free, Herbs, Lunch, Quick and Easy, Salads, Sides, Vegan, Vegetables, Vegetarian

I mentioned last week that I have a hard time eating melon any way other than chilled, plain, nothing else to it. I’ve heard of people putting feta with their melon. So weird. So so weird. I was never gonna try it. Why ruin a perfectly good thing?

I was wrong.

I’ve been missing out.

I was the weird one.

Creamy, cool, salty chunks of feta. Savory, crunchy, spicy red onions. Bright, summery, fresh herbs.

It’s like a summer poem on a plate. A mouthwatering piece of art.

Oh that I could eat this for every meal of every day.

Although I really reeeeally enjoyed this salad as is (and it’s seriously best with everything piled into the same bite), if you wanted to change things up, here are some suggestions: You could make this an all savory salad and substitute eggplant for the melon. Easy. If you’re going for a vegan dish you might swap the feta for some crumbled extra firm tofu (you might want to add a little extra salt). If feta isn’t your favorite, but you love blue cheese, ricotta, or goat cheese, give ’em a try. Like most things that I make, it’s best made to suit the cook’s tastes, with what they have on hand.

I ate this for lunch today, standing at the kitchen island, watching a Red Sox game, all the while trying to hurry so I could clean up and get back to work. But, here’s how I really want to enjoy it: outside, with some of my favorite people, alongside some grilled sausage and a creamy potato salad, with some of Tim’s homemade ice cream for dessert. Maybe not today, but soon. It needs to happen soon.

Sometimes there’s something to be said for, “if it ain’t broke, don’t fix it”. Not here. I will never tire of freezing cold melon on its own. But, this salad holds a special place in my heart. Because, if I dig a little deeper, it’s a great reminder that it’s always a good thing to venture out of my comfort zone to try something new, something scary, something that might seem a little bit weird.

Happy Eating!

Melon and Feta Salad

Prep Time: 15 minutes

Yield: 4

Melon and Feta Salad

Ingredients

2 C (heaping) melon (cantaloupe or watermelon), cubed
1 C tomatoes, chopped
1/2 C cucumber, chopped
1/2 C red onion, diced
1-2 sprinkles cayenne or 1 hot pepper, ribs and seeds removed, minced
to taste salt
to taste pepper
2 T fresh mint, diced
2 T fresh basil, diced
3 T balsamic vinegar
2 T olive oil
4 oz. feta (or ricotta, blue cheese, goat cheese, or extra firm tofu), crumbled

Instructions

Toss melon through hot pepper (if using) in a bowl.
Whisk salt through vinegar (and cayenne, if using), stream in olive oil as you whisk.
Toss melon mixture with dressing. Add feta. Taste and adjust seasoning if needed.

http://www.de-ma-cuisine.com/melon-and-feta-salad/

Monday

13

July 2015

0

COMMENTS

Watermelon and Mint Gazpacho

Written by Rachel, Posted in Breakfast, Brunch, Dairy-Free, Dessert, Drinks, Fruit, Gluten Free, Herbs, Kid-Friendly, Quick and Easy, Snacks, Soups, Vegan, Vegetarian

When I get a watermelon that’s as perfectly ripe and sweet as the one that came in our Abundant Harvest Organics box today, I have a really hard time not eating the entire thing in one sitting. I like to slice the melon in half and just eat with a spoon. If I can stop myself, I like to save the center for last, because it’s the best.

But, if you can resist, here’s a fun way to eat watermelon… in soup!

It’s a cold soup though, don’t worry. It’s called a Gazpacho. Traditional gazpachos often consist of raw veggies and have a tomato base. But, there are many variations, including this simple watermelon one.

Since everything will be blended up, you don’t have to be too careful about how the watermelon is cut. I figured large chunks would work just fine. The seeds of a watermelon are edible (and some say they’re even good for you), but I don’t like to eat them. They ruin the texture for me. I don’t even like chunks in my ice cream. Tim says that’s weird, but I’m fine with my choices. If you want to leave the seeds in and blend them up, that’s fine with me.

Watermelon pairs well with things like orange juice, maple syrup, and balsamic vinegar, so I added a little bit of each.

It also tastes great with some refreshing mint. I added about 15 smallish leaves. You could add way more or way less, depending on how minty you want it. Basil would be another great addition (along with or in place of the mint). If you don’t want to add the herbs that’s fine. But, they add a cool, fresh burst of flavor.

If the melon is already chilled, you can consume immediately. If not, pop it into the fridge for an hour or so before serving. You could serve it as a gazpacho, just on its own. You could add a dollop of yogurt or whipped cream. You could freeze it in an ice cube tray and use it in place of ice or frozen fruit in smoothies or summer drinks, or just pour it into a glass and drink it.

If you have cantaloup or honeydew melon on hand, they’d be a great addition, or could be used in place of the watermelon.

I don’t really like change, especially when it comes to my favorites. That’s why I prefer a traditional Thanksgiving dinner, I love to re-watch Gilmore Girls, and I think watermelon is best served super freezing cold, halved and eaten with a spoon. But, with change comes learning new things and growth, so I’m ok with it (ahem, in moderation). I will bravely taste a new dish at Thanksgiving, try watching a new show, and I will, for the first time ever, branch out and do something different with watermelon. And I will enjoy it.

Happy Eating!

Watermelon and Mint Gazpacho

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-4

Watermelon and Mint Gazpacho

Ingredients

2 1/2 - 3 C watermelon (or cantaloupe or honeydew or mixture of all 3), seeds removed, cut into large chunks
2 t balsamic vinegar
1-2 t maple syrup
1/4 to 1/2 C orange juice
10 to 12 large or 15-20 small mint leaves

Instructions

Blend all ingredients until smooth.
Then either: Chill and serve as a gazpacho.
Freeze in an ice cube tray for summer drinks and smoothies (use in place of ice cubes or frozen fruit).
Make into a sorbet in an ice cream canister (freeze according to manufacturer's directions).

http://www.de-ma-cuisine.com/watermelon-and-mint-gazpacho/

Wednesday

18

March 2015

0

COMMENTS

Crispy Tofu with Black Bean Purée and Microgreens

Written by Rachel, 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

Ingredients

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

Instructions

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.
Whisk lemon juice, parsley, mint, green garlic, and salt. Stream in olive oil while whisking. Taste and adjust seasoning if needed. Set aside.
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.
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.

http://www.de-ma-cuisine.com/crispy-tofu-with-black-bean-puree-and-microgreens/

Thursday

4

December 2014

0

COMMENTS

How to Make Pesto – Part 3 – Mint Pesto

Written by Rachel, Posted in Condiments, Dairy-Free, Fruit, Gluten Free, Herbs, How To, Quick and Easy, Sauces, Vegan, Vegetables, Vegetarian

It’s time for another pesto installment. I still can’t believe that I hadn’t made pesto before I tried my hand at Basil Pesto, the more traditional pesto. Then came the Kale Pesto, a bright, green tasting treasure.

But, recently, I’ve been loving mint. I love mint so much that I stuck a few sprigs in some dirt to see if they’d grow.

They did!

I have more mint growing outside than I know what to do with. And I’m fine with that.

I thought I’d highlight the cool mint flavor with just a few ingredients. No nuts or cheese this time. Just some lemon, garlic, balsamic vinegar, salt, and olive oil. (But, if you wanted to add nuts, almonds, pine nuts, pistachios, or cashews would be a great choice.)

Simple.

Since I have a tiny food processor-like attachment to my hand blender, I just put everything in at the same time and blend. You could also stream the olive oil in as you blend, if you have a blender or regular food processor. I think it worked just fine the way I did it though.

You could adjust the amount of liquid (or add more mint) if this isn’t thick enough for you. But, I liked the way it turned out.

I have so much pesto in my freezer that I’m going to have to start including it in my weekly menu, every week.

What a problem to have, right?!

I’m going to eat it with a baguette that’s topped with feta. Yes. I’m gonna do that. I’m going to drizzle it over roasted green beans and peas. I might toss it with pasta or rice (hello risotto!), with grilled eggplant, steamed carrots, or fresh tomatoes. I might make it into a salad dressing, add it to hummus, or use it to top soup. Or, like I did today, I may add it to a Greek Pasta Salad that’s got chickpeas, veggies, and feta.

Happy Eating!

Mint Pesto

Prep Time: 5 minutes

Mint Pesto

Ingredients

1 - 1 1/2 C packed mint (about 1 bunch)
1/4 C olive oil
1-2 cloves garlic
1 T lemon juice
1/2 to 1 t lemon zest
1 T balsamic vinegar
to taste salt

Instructions

Blend all ingredients for about 60 seconds. Scrape down the sides of the blender, taste and adjust seasoning if desired, and blend for about 30 seconds more.

http://www.de-ma-cuisine.com/how-to-make-pesto-part-3-mint-pesto/

Thursday

14

August 2014

0

COMMENTS

How To Dry and Pair Summer Herbs

Written by Rachel, Posted in Herbs, How To, Storage/Prep

If you walked into my kitchen, at most any time of the year, you’d see herbs at various stages in the drying process.

Usually they start in the fridge, in a glass, with a bit of water in the bottom. This is my favorite way to store fresh herbs, as they will sometimes last a week or two.

Once they’re past their prime, or if I don’t have plans to use them soon, I will wash them and lay them on a clean tea towel to dry. I leave them there for a week or two, or until they’re crispy and crumbly.

Dried herbs are stripped from their stems and stored in a labeled glass jar with a lid.

I have jars filled with most of the herbs we get from Abundant Harvest Organics in my pantry. Fresh is usually best, in my opinion, but I’m always happy to have things like basil and oregano on hand, no matter what state it is in.

We enjoy Italian flavors a lot in our home, so having a jar of an Italian herb blend always comes in handy. It’s perfect for anything from pizzas and calzones, to pastas and soups. This week I combined some of my favorites: basil, oregano, parsley, thyme, and rosemary.

They are smashed up and mixed together with a mortar and pestle before being stored in a jar for the next time we have Italian inspired pasta (which will probably be tonight).

Since it’s summer right now, let’s talk about a few of the summer herbs that we’ve been getting, and what they will pair well with (I often find ideas for what pairs well together in one of my favorite kitchen tools, The Flavor Bible).

Basil

Herbs Basil Pairs Well With

Chives

Cilantro

Oregano

Parsley

Rosemary

Thyme

Marjoram

Mint

Foods Basil Pairs Well With

Cheese

Eggs

Garlic

Olive Oil

Fennel

Pasta

Pesto

Tomatoes

Zucchini

Cuisines Basil Can Be Found In

Asian

Italian

Mediterranean

Thai

Vietnamese

Great Ways to Use Basil

Fresh Herb and Dried Tomato Bruschetta

Basil and Summer Squash Risotto

Fresh Fruit and Basil Stuffed French Toast

English Peas with Ricotta and Ham over Pasta

Roasted Stuffed Squash

Oregano

Herbs Oregano Pairs Well With

Basil

Marjoram

Chives

Parsley

Rosemary

Sage

Thyme

Foods Oregano Pairs Well With

Bell Peppers

Fish

Lemon

Meats

Pasta

Pizza

Tomatoes

Cuisines Oregano Can Be Found In

Greek

Italian

Mediterranean

Mexican

Tex-Mex

Great Ways to Use Oregano

Dried Tomatoes

Herbed Roasted Chicken Thighs with Cherry Tomatoes

Simple Summer Salad

Roasted Stuffed Squash

Sage

Herbs Sage Pairs Well With

Lemon Balm

Lemon Thyme

Thyme

Rosemary

Savory

Parsley

Oregano

Mint

Marjoram

Foods Sage Pairs Well With

Fennel

Beans

Cheese

Chicken

Onions

Pork

Pasta

Stuffing

Eggplant

Cuisines Sage Can Be Found In

European

French

Greek

Italian

Mediterranean

Spanish

Great Ways to Use Sage

Roasted Stuffed Squash

Roasted Lemon Balm Chicken

Sage Pesto

Mint

Herbs Mint Pairs Well With

Basil

Chives

Cilantro

Dill

Lavender

Lemongrass

Lemon Verbena

Marjoram

Parsley

Rosemary

Sage

Thyme

Foods Mint Pairs Well With

Beans

Chocolate

Cream

Ice Cream

Cucumbers

Fruit

Lamb

Salads

Sugar

Yogurt

Cuisines Mint Can Be Found In

Afghan

Asian

Egyptian

Greek

Indian

Mediterranean

Mexican

Middle Eastern

Moroccan

Thai

Turkish

Vietnamese

Great Ways to Use Mint

Mediterranean Summer Salad

Mint Iced Tea

Indian Spiced Okra

Fun Drinks with Summer Herbs

Happy Eating!

Newer Entries →

← Older Entries

Mint Archive

20

0

Melon and Feta Salad

Happy Eating!

13

0

Watermelon and Mint Gazpacho

Happy Eating!

18

0

Crispy Tofu with Black Bean Purée and Microgreens

Happy Eating!

4

0

How to Make Pesto – Part 3 – Mint Pesto

Happy Eating!

14

0

How To Dry and Pair Summer Herbs

Basil

Oregano

Sage

Mint

Happy Eating!

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