Green Apple and Celery Salad with Walnuts and Lemon Vinaigrette

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

6 large or 8 medium celery stalks
13 cup roughly chopped walnuts
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon-style mustard
1 garlic clove, crushed
2 teaspoons honey
½ teaspoon coarse sea salt or kosher salt
5 tablespoons extra-virgin olive oil
Freshly milled black pepper
1 large Granny smith apple
¼ cup finely chopped celery leaves

DIRECTIONS

Peel away and discard any tough fibers from the celery stalks. Trim the celery leaves and reserve. Slice the celery on the bias into 18-inch thick pieces about 1 inch in length. Transfer the celery pieces to a bowl of cold water and refrigerate.

In a small skillet over medium heat, toast the nuts for 3 to 4 minutes, shaking the pan for even browning. Transfer the nuts to a plate to cool.
In a salad bowl, combine the lemon juice, mustard, garlic, honey, and salt. Whisk in the oil and season with pepper.

Peel and quarter the apple. Core and slice each quarter into 2 wedges. Cut the wedges across into thin slices. Add the apple slices to the dressing and toss.

Drain the chilled celery and dry in a salad spinner or blot dry with a paper towel. Add the celery, celery leaves, and walnuts to the apples and toss. Serve immediately or refrigerate for up to 1 hour.

© Recipe Property of Peter Berley

Lentil Salad with Creamy Yogurt Dressing

May 24th, 2011 § 0 comments § permalink

Serves 4 to 6

Ingredients

For the salad

6 cups water
113 cups French lentils, sorted
2 teaspoons sea salt
2 medium carrots, peeled and finely diced (to the size of the lentils)
1 stalk celery, finely diced (to the size of the lentils)
½ medium red bell pepper, finely diced (to the size of the lentils)
½ medium yellow bell pepper, finely diced (to the size of the lentils)
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, snipped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh parsley, chopped

For the dressing

1 cup yogurt
2 tablespoons freshly squeezed lemon juice
2 teaspoon white wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons sea salt, or to taste
½ teaspoon freshly milled black pepper, or to taste

Directions

To prepare the salad, in a medium saucepan, bring the water to a boil. Add the lentils and cook at a boil for 10 minutes. Add the salt and boil for 10 to 15 minutes longer or until the lentils are cooked through but are still firm enough to hold their shape. Drain them in a sieve and rinse under cold running water until cool. Drain thoroughly and pour into a serving bowl.

Add the chopped vegetables and herbs and stir to combine.

In a bowl, combine all of the dressing ingredients and whisk until smooth. Pour the dressing over the salad and mix well. Let the salad to rest for 10 to 15 minutes. Adjust seasonings to taste.

Adapted from The Modern Vegetarian Table by Peter Berley

Maple Roasted Carrots

May 24th, 2011 § 0 comments § permalink

Serves 4

Remember, to shorten the roasting time of any root vegetable you can pre-steam it. For even speedier cooking, you can use bagged baby carrots.

Ingredients

2 pounds carrots, peeled and sliced into 1-inch diagonals ½-inch thick
3 tablespoons maple syrup
1 tablespoon lemon juice
½ teaspoon salt
1 tablespoon unsalted butter or extra-virgin olive oil

Directions

Adjust an oven rack to the middle position and preheat to 475°F.

Pour ½ inch of water into a pot fitted with a steamer insert and bring to a boil over high heat.
Add the carrots, cover and steam for 5 minutes.

Place a rimmed baking pan or baking dish (it should be large enough to hold the carrots in a single layer) in the oven to heat.

In a large bowl, combine the maple syrup, lemon juice, butter and salt.

Drain the carrots well, transfer them to the bowl and toss to coat. With a rubber spatula scrape the carrots onto the baking pan and roast, stirring halfway through, until tender and lightly caramelized, about 15 minutes.

Adapted from Fresh Food Fast by Peter Berley

Olive Oil Roasted Root Vegetables with Rosemary

January 14th, 2011 § 1 comment § permalink

Serves 4 to 6

INGREDIENTS

1½ pounds carrots
2 medium turnips (about ½ pound)
2 medium parsnips (about ½ pound)
2 medium red onions (about ½ pound)
2½ tablespoons extra-virgin olive oil or unsalted butter
1 teaspoon organic brown sugar
½ teaspoon sea salt
8 cloves garlic, peeled but left whole
1 tablespoon balsamic vinegar plus additional to taste
Freshly milled black pepper to taste
2 tablespoons finely chopped fresh parsley

DIRECTIONS

Position a rack on the middle shelf of the oven and preheat to 450°F.

Peel the carrots, turnips and parsnips and cut them into large chunks.

Peel the onions but leaves the roots intact. Cut each onion in half from root to stem then cut each half into 3 wedges. The roots will keep the wedges from falling apart.

In a large bowl, toss the vegetables with the oil, sugar and salt.

Spread the vegetables in a large roasting pan and roast for 30 minutes, stirring halfway through for even browning.

Stir the garlic cloves into the vegetables and roast for another 30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even browning.

Season the vegetables with balsamic vinegar and black pepper to taste. Sprinkle with chopped parsley and serve.

© Recipe Property of Peter Berley

Oranges in Marsala Wine

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

1 cup fresh orange juice, from preparing oranges
½ cup Marsala wine
4 tablespoons sugar
Zest from 1 orange
8 seedless oranges, sectioned

DIRECTIONS

Combine orange juice, Marsala, sugar, orange zest and in a saucepan and simmer 10 minutes over medium heat. Cool and combine with orange sections, chill until ready to serve.

© Recipe Property of Peter Berley

Shaved Spring Vegetable and Apple Salad

May 24th, 2011 § 0 comments § permalink

Serves 6 to 8

Ingredients

½ cup extra-virgin olive oil
2 tablespoons rice vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons fresh chives, chopped
2 tablespoons fennel fronds, chopped
2 red apples (gala, winesap, or red delicious), shaved paper-thin
2 fennel bulbs, trimmed, cored and shaved paper-thin
6 large or 8 small radishes, trimmed and shaved paper-thin
4 large or 6 small sunchokes, peeled and shaved paper-thin
Sea salt or kosher salt and freshly ground black pepper

Directions

In a medium bowl, whisk together the oil, rice vinegar, lemon juice, chives, and fennel fronds.

Add the shaved fruit and vegetables to the vinaigrette, toss well, and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld. Taste again and add additional salt if desired before serving.

Adapted from The Flaxitarian Table by Peter Berley

Winter Squash Potage with Spiced Créme Fraiche

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For soup

3 pounds winter squash (such as kabocha, acorn, or butternut), peeled and cut into 2-inch chunks
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large or 2 medium Spanish onions, chopped (2 cups)
Sea salt or kosher salt
1 tablespoon minced fresh ginger
3 garlic cloves, peeled
1 quart vegetable stock, or water
½ cup apple cider or apple juice
Freshly ground black pepper

For bouquet garni

1 small handful celery leaves
3 to 4 fresh sage leaves
One 2-inch piece cinnamon stick
3 whole cloves

For spiced créme fraiche

&frac12 cup créme fraiche or sour cream
Freshly grated nutmeg
Freshly ground black pepper
Freshly ground cinnamon
Chopped fresh parsley, for garnish

DIRECTIONS

Preheat the oven to 400°F. Toss the squash with the oil, season lightly with salt, and spread on a rimmed baking sheet. Roast, turning several times, until the squash is tender and lightly caramelized, 25 to 30 minutes.

While the squash is roasting, in a heavy, 3 to 5 quart soup pot or Dutch oven over medium heat, melt the butter. Add the onions and ½ teaspoon of salt and cook, stirring, for a minute or two. Stir in the ginger and garlic, cover the pot, reduce the heat to medium-low, and cook gently for 15 minutes, stirring once or twice and lowering the heat if necessary to keep the vegetables from browning. Pour in the stock or water, and the apple cider or juice, and add the roasted squash.

To make the bouquet garni, bundle the ingredients in a square of cheesecloth and tie it closed with kitchen twine.

Add the bouquet garni to the soup. Raise the heat to bring the soup to a boil, then reduce the heat to as low as possible, cover, and cook for 20 minutes. Discard the bouquet garni and pass the soup through the fine holes of a food mill (or puree using an immersion blender or working in batches in a hand blender).

In a bowl, combine the créme fraiche with 5 or 6 gratings of nutmeg, several grinds of black pepper, and a pinch of salt.

Serve the soup in bowls with a dollop of the spiced créme fraiche, a dash of cinnamon, and a sprinkling of parsley.

Stop and Take Stock.

Making a simple vegetable soup? Take stock of the trimmings, and the other vegetables you have on hand and consider simmering them into a flavorful broth to enhance the flavor and nutrient-content of your soup. In a stockpot, combine 6 cups of any of the following: squash and ginger peels, mushroom stems, cabbage cores, parsley stems, chopped carrots, celery, onions, mushrooms, leeks, parsnips, fennel, and garlic (cut a whole heat in half crosswise, and leave the peels on). Add a couple bay leaves, and some fresh thyme, or sage, cover with water, bring to a simmer, skim off any foam that rises, then simmer gently, uncovered, for an hour. Strain and use right away or refrigerate for up to 2 days.

© Recipe Property of Peter Berley

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