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Tag Archives: vegetarian

peach and goat cheese panzanella

September 18, 2013
somethin' on the side, the main event, the underwear diet
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This is more an idea than a recipe:

baguette, cubed
olive oil
kosher salt and black pepper
green bell peppers
peaches
tomatoes
goat cheese

Preheat oven to 350 degrees F. Toss the baguette cubes with olive oil, salt and pepper. Toast until golden brown, flipping halfway, about 10-15 minutes. Slice the peppers and cut the peaches and tomatoes into wedges. Toss with the toasted baguette cubes. Drizzle the salad with olive oil and adjust salt and pepper to taste. Top with goat cheese. Eat. Now. Before the peaches and tomatoes disappear for the winter.

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charred corn and zucchini

September 15, 2013
somethin' on the side, the underwear diet
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Couldn’t be simpler or more delicious. A perfect side dish for al fresco dining, especially when paired with grilled skirt steak with chimichurri.

3 ears of corn, shucked and silks removed
2 zucchini, cut in half lengthwise, and then crosswise to make little half moons
2 Tbsp olive oil
1/4 cup cilantro, rough chop
kosher salt and black pepper, to taste

1. Place the corn directly on the grill and cook, turning occasionally, until charred, about 10 minutes.
2. Heat 2 tsp of the olive oil in a pan over high heat. Add the zucchini and sautee until tender, about 5 minutes.
3. Once the corn are cool enough to handle, remove the kernels from the cob.
4. Combine the corn kernels with the zucchini and toss with the remaining olive oil.
5. Stir in cilantro and season with salt and pepper, to taste.

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chimichurri

September 11, 2013
condiments
1 Comment

A very very loose recipe, which should be adapted to your taste.

2-3 cloves garlic
1 small bunch fresh oregano, rough chop
1 small bunch fresh cilantro, rough chop
1 bunch fresh parsley, rough chop
1/4 tsp red pepper flakes
3 Tbsp red wine vinegar
1/4 cup olive oil
kosher salt, to taste

1. Combine herbs, red pepper flakes and red wine vinegar in a food processor and pulse until finely chopped.
2. Transfer to a small bowl and stir in the olive oil.
3. Season with salt, to taste.

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Serve atop grilled skirt steak and you will be happy happy happy.

green bean, summer squash and red quinoa

September 8, 2013
somethin' on the side
2 Comments

Okay so, the wings aren’t healthy. BUT, it was the night of the Fantasy Football Draft, so the boys obviously deserved to treat themselves, what with all the strategy and mouse-clicks.

1/2 cup red quinoa, rinsed
kosher salt and black pepper
3/4 pound green beans
1 summer squash, very thinly sliced
1 small bunch mint, rough chop
juice of 1 lemon
1/4 cup extra-virgin olive oil

1. Prepare the quinoa according to the package directions, seasoning the water with a bit of salt and pepper. Cool.
2. In boiling salted water, blanch the green beans for 3-5 minutes, or until crisp tender. Drain and run under cold water. Cut in half on a bias.
3. Combine the quinoa, green beans, squash ribbons, mint, lemon juice and olive oil.
4. Gently toss to combine and adjust seasoning to taste.

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broccoli pesto

September 5, 2013
the main event
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340 grams (12 oz) broccoli
2 cloves garlic
zest and juice of 1/2 lemon
1/2 cup half and half
30 grams parmesan cheese, grated, plus more for passing
kosher salt and black pepper, to taste
1 pound whole wheat spaghetti

1. Steam the broccoli until tender and then place in a food processor.
2. Add the garlic, lemon zest and juice, half and half, and parmesan cheese to the food processor and blend until smooth and incorporated.
3. Season with salt and pepper, to taste.
4. Cook the spaghetti to al dente. Drain, reserving 1 1/2 cups cooking water.
5. Toss the spaghetti with the broccoli pesto, adding cooking water as needed until it reaches desired consistency.
6. Pass finely grated parmesan cheese and black pepper to garnish.

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