Category Archives: Vegetarian

Harissa and Maple Roasted Carrots

on oval plateThere are certain things I am powerless to resist. Cute black jumpsuits (only my daughter knows how many I own, and I’ve sworn her to secrecy), anything coconut on a dessert menu, smelling the head of a newborn baby and rainbow carrots with the tops still on.

Whenever I see them, I buy several bunches. I love them roasted. This is a simple recipe I found in Bon Appetit a few years ago. Harissa, is a spicy North African chile paste. I buy it in a tube, that keeps for quite a while in the fridge. Maple syrup tempers some of Harissa’s heat.What you'll need

Lined up for roastingpouring marinadeready for roastingI think this marinade will also be fantastic with roasted squash or parsnips, and I am excited to try it on grilled zucchini this summer.

Here’s a few other ideas for using up that tube of Harissa. It is spicy, so a little bit goes a long way.

  • Blend a spoonful into meatloaf or burgers
  • Swirl a bit into some mayo for a spicy sweet potato fries dip
  • Mix a dollop into humus for a spicy kick
  • Stir some into your favourite BBQ sauce for grilled or roasted chicken
  • Enhance your tomato sauce for pasta

Click here to print recipe for Harissa and Maple Roasted Carrots.

on round plate

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.

on-white-plate

Margherita Socca Pizza (Socca Palooza: Chapter 4)

Margherita pizzaThe final entry in my Socca Palooza is the classic Margherita; roasted cherry tomatoes, buffalo mozzarella and fresh basil. Start with some sweet little tomatoes, assorted colours are pretty.rainbow tomatoesCut them in half, mix with olive oil, salt and a bit of minced garlic. Roast them for about 20 minutes. roasted tomatoesTop the soccas with roasted tomatoes and buffalo mozzarella. Pop it under the broiler to melt the cheese. Finish with fresh basil, a drizzle of olive oil and a sprinkling of sea salt. Margherita pizza toppingsThis is a drippy messy socca. Serve with a knife, fork and lots of napkins and dig in. Margherita pizza have a slice

Click here to print recipe for Margherita Socca Pizzas.

Za’atar Roasted Carrot and Avocado Socca Pizzas (Socca Palooza: Chapter 3)

carrot avocado pizzaThis socca pizza is the creation of Gwyneth Paltrow. Regardless of your feelings for Gwynnie, this socca is pretty awesome! (For the record, I’m a fan) It was featured in this spring’s In Style Magazine. Bookmark this one for when you have to cook for those annoying vegan friends. (No judgement here!!)

Toss sliced carrots with olive oil, salt and za’atar. Bonus points if you can find some purple and yellow carrots to mix in with the orange ones. Roast them in a hot oven for about 20 minutes. roasted carrotsAvocado, cilantro and lime join the party. A lemon-tahini sauce makes a fine accompaniment to drizzle on top.carrot avocado pizza toppings

Click here to print recipe for Za’arat Roasted Carrots with Avocado Socca Pizzas.

 

 

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.