Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
From Table to Farm: Ramps
One thing I love about the internet, is the journey you can take in a morning. Today I learnt about ramps....never heard of them before, I may have seen them in my backyard though :)
Video courtesy of MarioBatali.com
Zucchini in the raw
Ingredients
- 1 large or 2 small zucchini (peeled and coarsely chopped)
- 1/2 cup raw almond butter
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon Celtic or Himalayan salt (to taste)
- 1 large clove of garlic
- pinch of cayenne
- sprinkle of paprika
Preparation
Place all ingredients in food processor with "S" blade and blend till creamy. Add some distilled water to thin if needed for use as a spread or dip. Keep refrigerated and enjoy it at leisure!
Quick and Healthy Zucchini and Spinach Pesto with Raw Zucchini Noodles
Ingredients
Pesto:
* 3 Tablespoons olive oil
* 1 bunch basil
* 2 cloves garlic
* small zucchini, cut into large chunks
* 1/4 cup water
* handful baby spinach
* salt and pepper
Base:
* 2-3 zucchini (or substitute regular or gluten-free pasta)
Toppings:
* cherry tomatoes
* crumbled goat cheese or grated Parmesan
* 3 Tablespoons olive oil
* 1 bunch basil
* 2 cloves garlic
* small zucchini, cut into large chunks
* 1/4 cup water
* handful baby spinach
* salt and pepper
Base:
* 2-3 zucchini (or substitute regular or gluten-free pasta)
Toppings:
* cherry tomatoes
* crumbled goat cheese or grated Parmesan
Preparation
Combine the olive oil, basil, garlic, zucchini and water in the base of a blender. Process until nearly smooth, adding additional water if necessary, and then add the baby spinach. Continue to process until smooth and creamy. Add plenty of salt and pepper- you'll know you've added enough when the flavors pop.
Drag a vegetable peeler along the zucchini to create long, spaghetti-like noodles. Rotate around the zucchini, and continue to peel into noodles until you hit the seeds. Repeat with the remaining zucchini. Place noodles in a large bowl and pour in desired about of pesto. Toss to coat the noodles.
Transfer to individual bowls and top with tomatoes and goat cheese or Parmesan.
Note: You'll end up with more pesto than you'll need for these two servings, so you'll have plenty of extra sauce leftover for fish or pasta.
YIELD: 2 servings
Drag a vegetable peeler along the zucchini to create long, spaghetti-like noodles. Rotate around the zucchini, and continue to peel into noodles until you hit the seeds. Repeat with the remaining zucchini. Place noodles in a large bowl and pour in desired about of pesto. Toss to coat the noodles.
Transfer to individual bowls and top with tomatoes and goat cheese or Parmesan.
Note: You'll end up with more pesto than you'll need for these two servings, so you'll have plenty of extra sauce leftover for fish or pasta.
YIELD: 2 servings
Roasted Vegetables
Ingredients
Baby Carrots
Beets
Sweet Onions
Red Potatoes – but Yukon Gold’s are best
Sweet Potatoes
Fennel (optional)
Several heads of Garlic
Olive Oil
Italian Seasoning (I use Mrs Dash, oregano, basil & thyme, ground salt & pepper)
Fresh Rosemary
Preparation
(No quantities were given for this recipe, so adjust according to your family’s size.) Cut vegetables in large pieces. Toss all vegetables, except for the garlic, in olive oil and Italian seasoning to taste. For roasting, I use a large cast iron skillet. Place Garlic in middle and pour some olive oil over the Garlic. Arrange other vegetables around the garlic. Scatter sprigs of fresh rosemary over the vegetables, pulling the leaves off of some to release the flavor. Cover and roast 5 hrs on high. To be most enjoyable, vegetables should be completely done, but still slightly firm. ENJOY!
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