Category Archives: Recipes

More Summer Recipes from the Omnivore’s Delight Archive

Tomato Salad

Ingredients:

  • 2 ½ pounds ripe tomatoes, preferably of different colors coarsely chopped
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 clove garlic minced or pressed
  • ¼ tsp red pepper flakes
  • ¼ tsp fresh ground pepper
  • 1 cup fresh basil leaves

Mix tomatoes with salt, place in a colander and allow to drain for 15 minutes.

Combine olive oil, vinegar, pepper flakes, oregano, and pepper in a small jar. Shake well to combine.

Place tomatoes and basil in a bowl. Drizzle with enough dressing to coat tomatoes evenly.  Adjust seasoning as necessary.

This salad is great on its own, or can be served with fresh mozzarella and stale crusty bread chunks to make the Italian salad panzanella.

Melitzanosalata

Ingredients:

  • 2 large eggplants
  • 3 tbsp fresh lemon juice
  • 3 medium cloves garlic minced
  • ½ cup olive oil
  • ½ cup chopped parsley
  • Salt and pepper to taste
  • A dash of tobacco (optional)

Preheat oven to 400.  Using a fork, poke holes all over the outside of the eggplant.  Place on a baking sheet and roast for 30 to 40 minutes, until soft.  Remove from oven and allow to cool enough to handle.

Cut eggplants in half lengthwise and scoop contents into bowl of a food processor. Add garlic, lemon juice, and olive oil and pulse several times to combine.  Add parsley, a pinch of salt and pepper and process until combined.  Adjust seasoning.  Can be served with mixed greens as a salad or as a dip or spread.

Verdure a Scapece

  • 1 medium eggplant
  • 4 bell peppers, preferably red, yellow, and orange
  • 2 zucchini (1.5 pounds)
  • ¼ cup olive oil, plus more for brushing the vegetables.
  • ¼ cup balsamic or white wine vinegar
  • 2 garlic cloves minced
  • 2 oil-packed anchovies, chopped
  • 1.5 tbsp fresh mint or oregano, minced

Combine olive oil, vinegar, garlic, anchovies, and mint in a small bowl or jar and mix until well combined

Cut eggplant and zucchini into slices about ½ inch thick.  Cut each pepper in half lengthwise, removing and discarding the membranes and seeds. Cut each half in half again.

Prepare a medium hot charcoal or gas grill, or preheat the oven broiler.  Brush eggplant and zucchini slices lightly with olive oil and grill on each side for 5 minutes, or until the slices are dark brown on both sides.  If using broiler, broil directly under element for 5 minutes on each side or until dark brown on each side.  Remove to a deep dish or platter.

Place pepper halves skin side down on grill or skin side up under broiler.  Cook until the peppers are slightly blackened and the skin is starting to blister. Remove to platter with eggplant and zucchini.

Pour dressing over hot vegetables, cover, and set aside at room temperature to marinate for at least two hours before serving.  Can be refrigerated overnight.  Bring to room temperature before serving.

Stuffed Zucchini

Ingredients:

  • 4 medium zucchini (about 8oz each) washed
  • Salt and pepper to season
  • Olive oil for brushing
  • Filling (see recipe below)

Adjust oven rack to upper middle position and second oven rack to lowest position.  Place a rimmed baking sheet on the lowest rack and heat oven to 400.

Halve each zucchini lengthwise.  With a small spoon scoop out seeds and most of the flesh so that the walls are ¼ inch thick.  Season the cut side with salt and pepper and brush with olive oil.  Place zucchini halves cut side down on hot baking sheet.  Return to oven and roast until zucchini are slightly softened and the skins are wrinkled, about 10 minutes.

Fill each half with filling using about a ½ cup of filling.  Top with either grated cheese or pine nut topping (see below).  Return baking sheet to oven, this time to the upper middle rack and bake for about 6 more minutes, until golden brown on top.

Mushroom Quinoa Filling

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • ½ medium onion, chopped
  • 8 crimini mushrooms, coarsely chopped
  • 6 fresh sage leaves, finely chopped
  • 1 tablespoon olive oil
  • ¼ tsp salt
  • Pepper to taste
  • ¼ cup chopped fresh chives

Heat oil in medium saucepan over medium high heat.  Add onions and sauté until soft.  Add mushrooms and salt and continue to sauté until mushrooms are softened.  Stir in sage leaves.  Add quinoa and broth.  Raise heat to high and bring to a boil.  Lower heat to low, cover, and allow to simmer for 15 minutes.  Remove from heat and keep covered for 5 minutes.  Stir in chives, pepper, and additional salt if needed.

Pine Nut Topping

Ingredients:

  • ½ cup pine nuts
  • 2 tablespoons nutritional yeast
  • 4 fresh sage leaves finely chopped.
  • ¼ tsp salt
  • A few grinds of fresh pepper

Place all ingredients in food processor and grind until it becomes a fine powder.

Cruciferous Vegetable Recipes from the Omnivore’s Delight Archive

Broccoli Slaw

Ingredients:

  • 4 broccoli stalks peeled and ends cut off.
  • 1 medium carrot, ends removed.
  • 4 cups shredded red cabbage (about 1/3 of a medium cabbage)
  • 1 small red onion, minced.
  • 1 shallot, coarsely chopped
  • 2 medium cloves garlic, coarsely chopped
  • ¼  cup apple cider vinegar
  • 1/3  cup grape seed oil
  • ½ Tbsp honey
  • ½ tsp salt
  • ¼ tsp fresh ground pepper
  • ½ cup pine nuts

Heat oven to 300 degrees.  Spread pine nuts out on cookie sheet.  Bake until lightly toasted, 7-10 minutes, stirring occasionally to prevent burning.  Remove from oven and let cool.

Using a grater, shred broccoli stalks and carrot into a large bowl.  Add cabbage and onion and mix to combine. 

Put shallot, garlic, olive oil, vinegar, honey, salt, and pepper in food processor.  Process until smooth, about 30 seconds.

Pour dressing onto broccoli-cabbage mixture.  Add pine nuts and toss to coat evenly with dressing.  Cover and place in refrigerator for at least 2 hours before serving.

Curry Roasted Cauliflower

Ingredients:

  • 1 large cauliflower cut into medium florets.
  • 3 Tbsp olive oil
  • 1 Tbsp curry powder
  • ¼  tsp salt.

Preheat oven to 425.

Place cauliflower in a large bowl.  Drizzle with olive oil. Sprinkle with curry powder and salt. Toss until evenly coated.  Pour cauliflower onto a roasting pan in a single layer. Roast, stirring occasional until golden brown, 25 to 30 minutes. 

White Bean and Kale Soup

Ingredients:

  • 3 15 oz cans of Cannellini beans drained and rinsed
  • 4 tbsp olive oil
  • 1 medium onion, diced,
  • 3 cloves garlic, minced
  • 1 large carrot, dices
  • ¼ cup fresh parsley, chopped
  • 1 Tbsp fresh sage leaves, chopped
  • ½ tsp dried thyme
  • 4 cups chicken or vegetable stock
  • 1 bunch kale (preferably lancenato or dino kale) leaves removed from stems and chopped
  • 1 tbsp balsamic vinegar
  • ½ tsp salt, plus more for taste
  • Water if necessary for thinning

In a large saucepan, heat 2 tbsp olive oil over medium heat.  Add onions, carrot, garlic, and salt. Sauté until softened 7 to 10 minutes.  Add parsley, sage, and thyme.  Continue to sauté for another minute. 

Add the beans and stock to the pot.  Bring to a simmer cover and allow to simmer for 15 minutes.

Meanwhile, heat 2 Tbsp olive oil in a large fry pan over medium heat.  Add kale and sauté until leaves begin to wilt.  Drizzle with balsamic vinegar and a pinch of salt.  Stir and remove from heat.

Using a hand blender puree bean mixture until smooth.  Add cooked kale to soup.  Taste and adjust seasoning with salt or more balsamic vinegar as necessary.  If constancy is too thick add a little bit of water until desired consistence is achieved.

Arugula Pesto

Ingredients:

  • 2 cups arugula leaves, rinsed and dried
  • 1 clove garlic, peeled and coarsely chopped
  • 2 tbsp. chopped walnut
  • 1 tbsp. lemon juice
  • 1 tsp. lemon zest
  • ½ cup extra virgin olive oil
  • Salt

Combine the arugula, a pinch of salt, garlic, nuts, and about half of the olive oil in a food processor or blender.  Process  until smooth, scraping down the sides as necessary.  Check consistency.  Add more oil and process again until desired consistency is reached.  Add more salt if necessary.

Arugula pesto is great on cooked grains, chicken, salmon and cooked or raw vegetables.

An Apple a Day…

Ever wondered if there is any truth in that old saying “an apple a day keeps the doctor away”?

Apples from L to R: Grimes Golden, Baldwin, Black Oxford, and Esopus Spitzenburg

Turns out, there is!

In 2015 The Journal of the American Medical Association published a study looking to see if apple consumption was associated with fewer doctor’s visits.  While the study did not find a decrease in doctor’s visits in those who reported that they regularly consumed apples, it did find a significant decrease in prescription medication use in apple consumers.

While apple consumption may not be a panacea, it can be a delicious way to improve your health.  Consuming apples can  be beneficial for lowering cholesterol, decreasing inflammation, promoting weight loss, optimizing digestive function, protecting against lung and colon cancer, diversifying the microbiome and lowering asthma risk.

The health benefits of apples are thought to be due to the presence a high number of antioxidant compounds along with the fiber and pectin content.  Many of the antioxidant compounds in apples are found in highest concentrations in the skins, so for greatest benefit, do not peel them.

According to the Environmental Working Group, apples are among the 12 foods with the highest pesticide residues on them. Because of this, organic or minimally treated apples are best for individuals wanting to avoid pesticide associated health risks.  The skin contains the highest concentration of pesticide residue, so if left with no other option, peel nonorganic varieties.

There are many ways to enjoy apples, from eating them fresh off the tree, to making apple sauce, and apple pie.  Below is a recipe for a wheat free Caramelized Apple Pancake. Enjoy!

Caramelized Apple Pancake

Ingredients:

  • 1 cup plain soy, rice, or cow milk
  • 1 large egg lightly beaten
  • 3 Tbsp. grape seed, coconut, or canola oil
  • 1 cup oat flour
  • 2 tsp baking powder
  • 3 Tbsp. maple syrup
  • 2 large apples, cored and cut into ¼ inch thick slices
  • 1 tsp cinnamon
  • Zest of ½ a lemon and a splash of lemon juice
  • ½ cup walnuts chopped.

Preheat oven to 500.  In a medium bowl, combine milk, egg, 1 tbsp. maple syrup, and 1 tbsp. oil.  Add in flour, baking soda, and salt.  Stir until combined.  Heat a cast iron or other oven proof skillet over medium high heat. Add 1 tbsp. oil.  Put apples in pan in single layer.  Allow to cook 4 minutes or until they begin to brown. Carefully flip apples and continue to cook until browned on second side.  Add 2 Tbsp. maple syrup, cinnamon, and walnuts.  Toss to just coat apples. Remove from heat. Using a pastry brush or piece of paper towel, coat sides of pan with oil.  Pour in batter.  Put in oven on middle rack. Reduce oven to 425 and cook for 12 minutes or until top is beginning to brown and the pancake is cooked. Slice into wedges and serve.

Davis MA, Bynum JP, Sirovich BE. Association between apple consumption and physician visits: appealing the conventional wisdom that an apple a day keeps the doctor away. JAMA Intern Med. 2015;175(5):777-783.

Summer Recipes from the Omnivore’s Delight Archive

Strawberry Salsa

Ingredients:

  • 2 cups diced strawberries
  • ½ jalapeño pepper
  • 1/4 of a medium white onion, finely minced
  • ½ cup cilantro, chopped
  • Juice of ½ a lime
  • ½ tsp salt.

Remove seeds and ribs from pepper. Mince into small pieces. 

Combine berries, pepper, onion, and cilantro in a small bowl.  Pour lime juice over the top and sprinkle with salt.  Mix to combine.  Serve with chips, or try on grilled chicken or salmon.

Jicama Mango Salad

Ingredients:

  • 1 medium jicama, peeled and chopped into ¼ inch cubes
  • 1 small white onion chopped
  • 1 tsp salt
  • 1 medium mango peeled and cut into ¼ inch cubes  (Can use frozen mango)
  • ¼ tsp freshly ground pepper
  • 2tbsp lime juice
  • 2 tbsp lemon juice
  • 2 tbsp chopped cilantro leaves

In a colander, toss jicama and onion with salt.  Allow to sit for 15 minutes. Rinse and put in a large bowl.  Add mango, lime juice, lemon juice, cilantro, and pepper.  Toss to combine, adjust seasoning to taste.  Serve immediately, or refrigerate until serving.

Sesame Garlic Snap Pea Salad

Ingredients:

  • 1 pound fresh sugar snap peas
  • 3 Tbsp toasted sesame oil
  • 1 Tbsp seasoned rice wine vinegar
  • 1 tsp red pepper flakes
  • 1 clove garlic smashed and chopped
  • ½ tsp salt
  • 1 Tbsp sesame seeds

Put the snap peas in a medium bowl.  In a small bowl, whisk together the sesame oil, rice vinegar, pepper flakes, garlic, and salt.  Pour dressing over the snap peas and toss to coat well. Sprinkle on sesame seeds and toss again to distribute them.  Refrigerate for at least 15 minutes before serving.

Polish Honey Rhubarb Drink

Adapted from a recipe by Barbara Rolekrhubarb cocktails

  • 4 cups water
  • 1/2 cup honey
  • 1 pound rhubarb, peeled if necessary, chopped
  • 3 cups hot water
  • Orange slice or mint for garnish

 

Bring 4 cups water to boil, remove from heat, stir in honey and let cool.

Whiz chopped rhubarb in a food processor. Place pulp in medium bowl, pour hot water over pulp and cover. When bowl is cool enough to handle, place in refrigerator for 2 hours or until cold.

Once cold, strain rhubarb pulp through a sieve into honey-water mixture. Stir. Pour over ice and garnish with either an orange slice or a mint leaf.