Category Archives: Vegetables

Crunchy Winter Slaw

ginger-crinkle-cookies_17As we enter the festive season of butter and sugar, I thought it would be a good idea to have a new recipe at the ready to provide a healthy counterbalance. This slaw recipe was inspired by an Asian slaw I read about in Milk Street Magazine. This new publication is Christopher Kimball’s first venture since leaving Cook’s Illustrated last year.

I have been a huge fan and supporter of Kimball and Cook’s Illustrated since it’s inception in 1993, so I was curious to check out the premiere issue of Milk Street. The premise behind Milk Street is to bring techniques from the world’s kitchens to America’s weeknight dinner table. Christopher explains that, “There’s no ethnic cooking. It’s a myth. It’s just dinner or lunch served from somewhere else in the world…. Milk Street offers an invitation to the cooks of the world to sit at the same table…All food is everyone’s food.”

This is my take on Milk Street’s “Coleslaw by Way of East Asia.” I loved the combination of cabbage, radishes and sugar snap peas, but I wasn’t fond of the dressing (coconut milk, lime juice, sugar, fish sauce and serrano chili). I preferred an apple cider vinaigrette with honey and grainy mustard.

I settled on a combo of Brussels sprouts, red, green and Napa cabbage, radishes and sugar snap peas for my vegetables. Cilantro and mint were also invited to this fresh party.veggiesI believe that every salad needs an element of crunch. Croutons are good, but nuts are better! I was inspired by a maple spicy nut crunch I read about in the LCBO’s Holiday 2016 issue of Food & Drink.  I’m very excited that the magazine is now available online.

I used a combo of pine nuts, sunflower seeds, hazelnuts, sliced almonds, pistachios and pumpkin seeds. nuts-and-seedsThe nuts get coated in a hot bath of maple syrup, brown sugar, paprika, salt and cayenne. coating-nuts-and-seeds20 minutes in the oven crisps up everything beautifully. I added some dried cherries to the cooled nut mixture. The recipe makes more than you will need, but it keeps perfectly for at least a month in an airtight container. It makes a very yummy afternoon snack.crunch-mixtureready-to-mix

Click here to print recipe for Crunchy-Winter-Slaw.

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Pan Fried Butternut Squash and Apple Salad

black-round-serving-platter-2Guys, I have big news! Perhaps not internet breaking caliber news, but still, kind of exciting. Did you know you could make a vinaigrette with melted browned butter instead of oil? Kind of mind blowing, I know!

There are no shortage of butternut squash and apple salad recipes out there. A quick Google search unearthed 613,000 of them! What makes this one special is the dressing. It’s a brown butter and apple cider vinaigrette and it’s bonkers awesome.

Regular readers of this blog know my love for brown butter. I have used it in seven different desserts. But it had never occured to me to use it as the fat in salad dressing. I have to give credit for this genius idea to Toronto chef Haan Palcu Chang.

If you have never had brown butter before, you are in for a treat. It adds a layer of toasty, nutty deliciousness to anything it touches. Making it couldn’t be simpler. Butter is composed of butterfat, milk protein and water. When you brown butter, you are essentially toasting the milk protein. As you heat the butter, and it begins to bubble and sputter away, the water evaporates and the hot butterfat begins to cook the milk solids, turning them from creamy yellow to a splendid speckled brown colour and your whole kitchen smells like toasted hazelnuts.

The squash is thinly sliced and pan fried until is is almost charred. A cast iron skillet is perfect for this, but a non-stick skillet will also do the job.charring-in-cast-iron-panYou can cook the squash ahead of time and warm it in the oven just before assembling the salad. A tart apple like Granny Smith is a wonderful contrast to the sweet squash. Brown the butter just before you are ready to serve the salad. If you make it ahead of time the butter will start to solidify.black-round-serving-platterWhile the vibrant orange hue of butternut squash is gorgeous on its own, adding a crunchy topping of toasted hazelnuts, a verdant shower of mint and green onions and ruby red jewel-like pomegranate seeds turn this salad into a pretty stunning masterpiece.dinner-for-2

Click here to print recipe for Pan-Fried-Butternut-Squash-and-Apple-Salad.

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Autumn Grain Bowl

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Leaf peepers everywhere are bummed out that the fall foliage was delayed this year. I’m still walking around without socks, which makes me very happy, because I hate socks. (But I do love a great pair of black tights. They smooth everything out and make me feel so sleek.)

While I have yet to pull out my heavy sweaters, I know that fall is officially here because the pumpkin spice haters are out in full force and my Trader Joe’s annual pumpkin spice flyer arrived in the mail.

I’m going to pass on pumpkin spice and ease my way into fall with an autumn grain bowl. grain-bowls-for-4
While everyone is roasting their broccoli and brussels sprouts, I’m bucking the trend and going raw. I love raw broccoli when the florets are chopped into tiny pieces and the stems are stripped of their woody bark, and the tender core is thinly sliced.  chopping-broccoliusing-mandoline-for-broccoli-stemsShredded brussels sprouts, pickled red onions, cucumbers, radishes and mint round out the crunch party.veggies-all-choppedThe dressing for this grain bowl packs an umami punch, thanks to anchovy paste!derssing-ingredientsI like to dress the vegetables at least 30 minutes before eating to give the salad a chance to marinate and soften up a bit. My grain of choice is farro, but it would be delicious with brown rice, barley, wheat berries or quinoa, if you must! I served the farro on the side and let everyone fill their own bowl. A shaving of Parmesan to top the bowl is an excellent idea.ready-for-dressing

Click here to print recipe for Autumn-Grain-Bowl.

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Zucchini, Corn and Feta Socca Pizza

zucchini piza on parchmentSocca is essentially a large chickpea flour flatbread. Similar in texture to a crepe, it has crisp edges and the sweet and nutty flavor of chickpeas, with a trace of smokiness from a trip under the broiler. They originated in Nice where they are cooked in wood ovens on copper disks. I thought they would be an excellent base for pizza.

I am not very skilled at drawing or painting, so I like to think of these socca crusts as my canvas and the toppings as my paint. It’s easy to create masterpieces when late summer markets are overflowing with gorgeous produce.zucchini socca toppings

zucchini ribbonsMix up the socca batter; chickpea flour (I used Bob’s Redmill Garbanzo and Fava Bean Flour), water, olive oil and salt. Let the batter sit on the counter for at least 2 hours, or you can even refrigerate it overnight.socca ingredientsPour about 3/4 cup batter into a lightly oiled hot nonstick pan, and cook until golden brown on both sides.cooking soccaChannel your inner Picasso and top with whatever fills you with joy. For this version I shaved the zucchini and dressed the ribbons with fresh thyme, lemon juice, olive oil, salt and pepper. I sautéed some fresh corn kernels. Feta and olives for salt and some shredded mozzarella to create oozy cheesy goodness. Pop it under the broiler to melt the cheese and crisp up the edges.

Click here to print recipe for Zucchini, Corn and Feta Socca Pizzas.

zucchini piza on yellow plateStay tuned over the next few days for a virtual “socca-palooza” and watch me create Ricotta, Peach and Honey Socca Pizzas, Za’atar Roasted Carrot and Avocado Socca Pizzas and Margherita Socca Pizzas.

Cauliflower Chicken Fried “Rice”

bowl of riceCauliflower is the darling of the vegetable world this year. It is her chameleon-like qualities that make her such a popular girl. Sliced into slabs and roasted as “steak“, shaved thinly and served raw as slaw, boiled and mashed and served in “stuffed potatoes“, roasted whole so it resembles a “brain”, cauliflower crust pizza, and now, masquerading as fried rice.

Is this taking carb avoidance too far? I love fried rice, and had my doubts that cauliflower could step up to the plate and replace the rice in this classic dish. But Google “Cauliflower Fried Rice” and no fewer than 566,000 results pop up. I needed to see what all the fuss was about. IngredientsMaking the cauliflower “rice” couldn’t be simpler. Pulse cauliflower florets in the food processor, about 10 times and you’re done. You could also grate the cauliflower on the large holes of a box grater. Cauliflower beforeCauliflower after I used this recipe from chatelaine.com and adapted it slightly. Get all your ingredients chopped and measured before you start cooking, because this comes together quickly once you start the actual cooking.mise en placecookingIt genuinely looks like fried rice and it tastes delicious. I was worried that the flavour of the cauliflower would be overpowering, but with all the other ingredients, it wasn’t. Soy sauce and hoisin work together to add authenticity. While you know you’re not eating rice, it is still hits the spot. You can have a big bowl and feel satisfyingly full and healthy. I will be making this again very soon!rice for 3

Click here to print recipe for Cauliflower Chicken Fried Rice.

Big bowl of rice 2For more delicious cauliflower recipes, check out this cauliflower post on wellbeingsecrets.com.