Category Archives: Raw

Farmers Market to Table Gazpacho

DSCN0375DSCN0378

Delicious fresh vegetables from the local farmers market went into this gazpacho. This time of year you must take advantage of the awesome selection of fruit and vegetables at your local farmers market. In Colorado there is so much local produce it would be a pity not to . I bought the tomatoes , cucumbers, peppers, garlic and red onion all from our local farmers market. Whole Foods also sells many local products which is so amazing.  It’s just quite wonderful to put food on your table from your own garden or at least from one within 100 miles of where you live. Farm to Table . Simply put it’s the best .

Ingredients:

1 cucumber or 2 – 3 Kirby size cukes, halved and seeded , but don’t peel . If not Kirby cukes you can use a hothouse cucumber. Go organic, because you are eating the peel.

2 yellow bell peppers, cored and seeded. Of course you can use red bell peppers, but not green.

4 tomatoes — Whole Foods and most grocery stores have beautiful produce this time of year so use the heirlooms if you can get them or any of the fresh tomatoes will do.

1 red onion

3 garlic cloves, minced or throw them into the food processor along with vegetables

3 cups Spicy V8 or use regular tomato juice

1/4 cup champagne vinegar or white wine vinegar

1/4 cup good olive oil

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

*1/2 to 1 whole jalapeno depending on how spicy you like it, remove seeds from jalapeno

* cilantro, chopped is a nice touch for garnish

*avocado cut up is also nice garnish

*shrimp is also a nice garnish

Directions:

I cut up cukes, tomatoes, bell peppers and red onions into app. 1 inch cubes. Put each vegetable separately into a food processor with steel blade and pulse until it is coarsely chopped. Do not make baby food, don’t over process.

After each vegetable is chopped up combine them in a large bowl and add the garlic ( if you haven’t already) , juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. It’s a good idea to chill for a while, the longer it sits the more the taste develops.

The second night I added shrimp and avocado.

20130809-090155.jpg

20130809-090221.jpg

Middle Eastern Salad

This salad appeals to me on so many levels. Firstly I love Middle Eastern food , I love raw salads, I love the freshness that is going on in this salad and did I mention that it’s super easy with very obtainable ingredients.

I served with toasted pita bread cut into small triangles.

*this salad is obviously large — feel free to cut in half and play around with ingredients–it’s not an exact science

Ingredients:

5 scallions, white and green parts, thinly sliced

2 pints of small grape /cherry tomatoes or any tomatoes that you want to use. You can use up to 1 lb. of fresh cut up tomatoes

1 hothouse cucumber, halved lengthwise , seeded and 1/2 inch diced

1 can 12 to 16 oz. size of chickpeas, rinsed and drained

1/3 cup chopped fresh flat leaf parsley

1/3 cup chopped fresh mint leaves

1/3 cup cut up fresh basil leaves

1/2 cup freshly squeezed lemon juice — you may need up to 4 small lemons or 2 very large ones. I use my juicer for this.

1 Tbsp. minced fresh garlic — app. 3 cloves

Kosher Salt and Freshly Ground Black Pepper to taste– start with 2 teaspoons of kosher salt and 1 tsp. pepper– you’ll taste for additional salt and pepper at the end.

1/2 cup good olive oil

8 oz. good feta cheese, buy a chunk and dice it up

Toasted Pita Bread for serving

Directions:

Place the scallions, tomatoes, cucumber, drained chickpeas, parsley , mint, and basil in a large salad bowl and toss to combine.

In a small bowl whisk together the lemon juice, garlic 2 tsp. kosher salt, 1 tsp freshly ground black pepper. Slowly whisk in the olive oil in a steady stream till it emulsifies. Pour the dressing over the salad tossing gently to coat all the vegetables. Add in the feta, sprinkle with salt and pepper *if necessary. Serve the salad alongside the toasted pita.

Yum!

Michele’s Ramon Noodle Salad – Perfect Summer Salad

photoI have already posted my version of a Napa Noodle Salad, which we all love and totally enjoy all summer long. Here is a new spin on it which my friend Michele passed to me.  So whether you love the other one or never even tried it this one is definitely worth trying and will be a part of my Summer Salad Repertoire.  Thanks again Michele! And by the way Joel loved it, and it contains Broccoli Slaw!!!! this was a major shock for sure. Maybe the tide is turning? This is not vegetarian but my Napa Noodle Salad is so just substitute that dressing. Enjoy!

  • you can check out the other version of this salad and it’s listed as Napa Noodle Salad which is perfectly vegetarian

Ingredients:

1 cup of olive oil ( you can use a little less)

1/2 cup sugar

1/2 cup apple cider vinegar

2 – 3 packages slaw of any style or mix. Michele used 2 12 oz. bags broccoli slaw and one bag regular cole slaw (these bags of slaw are available in almost every supermarket now in the lettuce section) 3 bags will serve 12 nicely and there is enough dressing for 3 .

2 packages beef flavored Ramon noodle soup mix ( I know this is a bummer for the vegetarians out there

1/2 cup sunflower seed kernels

1/2 cup slivered almonds

1 tbsp. soy sauce

Directions:

Prepare dressing by combining oil, sugar, vinegar, soy sauce and two flavor packets from soup mix. Whisk well and chill. Make the dressing early in the day and whisk it a few times throughout the day.

Before you’re ready to serve , crush the ramen noodles. Then combine slaws, seeds, almonds, and noodles.

Dress salad 10 minutes before serving. Put together the salad right before serving so everything stays crunchy.   Enjoy!

Traditional Ashkenazi Charoset–Apple/Walnut

DSCN2703This is my easiest Charoset and maybe this year we just have a little bit of this on the table for tradition sake.  It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine!

Have a Sweet Passover !

Ingredients:

3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)

1 1/2 cups walnuts, chopped (buy them pre-chopped)

1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga or just Concord Grape is fine

*20 pitted dates, chopped; or 1/2 cup golden raisins (optional)

1 1/2 teaspoons ground cinnamon

1 tablespoon packed brown sugar

*for a bit of extra added flavor you can add 1/2 teaspoon of powdered ginger (optional)

Directions:

After chopping apples, stir all ingredients in a large bowl. Keep in refrigerator ’til ready to serve. Serve at room temperature. You can also pulse everything together in processor, just be very careful not to over-process. I often do this to save time. You don’t want it too fine, so just go gently with the processor if you go that route. I do it in the processor, and I know exactly how I like it to come out, so go easy with the chopping.  If it’s a little dry or too thick, you can always add more wine. I find this always tastes better after it sits and allows the wine  to really soak and ripen for 24 hours. Before serving, check for consistency and add a little more wine, if necessary.

Summer Salad–Farm Fresh Farro

photo 5 (4)photo 4 (65)photo 2 (69)photo 3 (4)

I am always on the search for some new vegetarian recipes to try out.  The inspiration for this salad came from some beautiful radishes from the farmers market and some fresh sugar snap peas. During the summer months with all the beautiful fresh vegetables available it’s super easy to throw together these salads. The fresh parmesan pieces give it the extra kick and salt it needs, use as much or as little as you like. I prefer pearled farro for this recipe.

*original recipe from Jessica Seinfeld website Do it Delicious

Ingredients:

1 cup pearled farro

1 cup sugar snap peas

4 large radishes

2 scallions

1/4 cup mint leaves loosely packed

1/4 cup parmesan pieces

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Follow directions on the box of farro or fill a saucepan to about an inch from the top. Bring to a boil, and add the farro and cook until tender but still chewy, about 10 minutes. Drain in a strainer and run under cold water to cool down. Drain out excess water and let sit while you prep the rest of the salad.

Wash the snap peas and radishes. Remove the stems from the snap peas, cut them crosswise into 1/2″ pieces and add to a medium bowl. Trim the stems off the radishes and remove the root ends. Slice the radishes in half , then slice crosswise into thin half moons. Add the radishes to the bowl. Trim the ends of the scallions, wash and then slice the white and light green parts of the scallions into small rounds. Add to the bowl. Tear the mint leaves and add to the bowl. Take the parmesan and crumble into the bowl, you can use your hands or a knife to crumble parmesan. Add the cooled farro to the bowl.

Add the lemon juice, olive oil, salt and pepper to the bowl. Taste for seasonings. Mix and allow to sit for a bit before serving. I made ahead and stored in fridge. I removed before serving for a while to bring to room temperature.

 

Greek Salad

I originally posted this way back and figured what a perfect day to re-post. This has become my go to Greek Salad and Salad Dressing when I want to make it at home. I of course love anchovies and feel free to put in there. I didn’t have any whole garlic cloves so I used garlic powder and you know what? it worked out just right. If you’d prefer to use chopped fresh garlic go right ahead. I am going to give you ingredients from tonite’s dressing because it tasted just right. This is salad , so please feel free to substitute and leave out whatever you don’t like and add in whatever you like.   I like to chop up a grilled piece of chicken and add in or a piece of salmon if you’re looking to make this more of a meal. Last night I made Greek Chicken Patties from Jennifer Fisher  check them out @jenniferfisherjewelery.com

 

Ingredients:

1/2 head of iceberg and 1 whole head of romaine (you can use less lettuce and you’ll just have a little more dressing left over depending on how you like it) you can also use all iceberg or all romaine, I like the combo.

grape tomatoes cut in 1/2 ( about 1/2 the package that it comes in )

1 small cucumber diced up, I take the seeds out first and then slice it up with skin on, do it however you like

red onion diced, use as much or as little as you like

1/4 cup Kalamata Olives cut up without pits

3/4 cup of cubed Feta Cheese – I like it cubed for some wierd reason in this salad, again use whatever you prefer

Dressing:

In a small mixing bowl using a small whisk

1/4 cup red wine vinegar

1/2 cup olive oil

1/2 tsp. kosher salt

1/8 teaspoon garlic powder

1/4 teaspoon of oregano, I love oregano so I used a heaping amount, if you don’t use less

1/8 teaspoon freshly ground black pepper

Mix spices and red wine vinegar and then slowly whisk in the olive oil, when you’re ready to serve pour over salad and mix. Add as much as you’d like. This dressing should dress the whole salad depending on how light or heavy you like your salad dressed.

Enjoy! this is a perfect meal with fish or chicken or any protein you like.  I loved the Greek Chicken Patties on top !

Farmers Market to Table Gazpacho

DSCN0375DSCN0378

Delicious fresh vegetables from the local farmers market went into this gazpacho. This time of year you must take advantage of the awesome selection of fruit and vegetables at your local farmers market. In Colorado there is so much local produce it would be a pity not to . I bought the tomatoes , cucumbers, peppers, garlic and red onion all from our local farmers market. Whole Foods also sells many local products which is so amazing.  It’s just quite wonderful to put food on your table from your own garden or at least from one within 100 miles of where you live. Farm to Table . Simply put it’s the best .

Ingredients:

1 cucumber or 2 – 3 Kirby size cukes, halved and seeded , but don’t peel . If not Kirby cukes you can use a hothouse cucumber. Go organic, because you are eating the peel.

2 yellow bell peppers, cored and seeded. Of course you can use red bell peppers, but not green.

4 tomatoes — Whole Foods and most grocery stores have beautiful produce this time of year so use the heirlooms if you can get them or any of the fresh tomatoes will do.

1 red onion

3 garlic cloves, minced or throw them into the food processor along with vegetables

3 cups Spicy V8 or use regular tomato juice

1/4 cup champagne vinegar or white wine vinegar

1/4 cup good olive oil

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

*1/2 to 1 whole jalapeno depending on how spicy you like it, remove seeds from jalapeno

* cilantro, chopped is a nice touch for garnish

*avocado cut up is also nice garnish

*shrimp is also a nice garnish

Directions:

I cut up cukes, tomatoes, bell peppers and red onions into app. 1 inch cubes. Put each vegetable separately into a food processor with steel blade and pulse until it is coarsely chopped. Do not make baby food, don’t over process.

After each vegetable is chopped up combine them in a large bowl and add the garlic ( if you haven’t already) , juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. It’s a good idea to chill for a while, the longer it sits the more the taste develops.

The second night I added shrimp and avocado.

20130809-090155.jpg

20130809-090221.jpg

Middle Eastern Salad

This salad appeals to me on so many levels. Firstly I love Middle Eastern food , I love raw salads, I love the freshness that is going on in this salad and did I mention that it’s super easy with very obtainable ingredients.

I served with toasted pita bread cut into small triangles.

Ingredients:

5 scallions, white and green parts, thinly sliced

2 pints of small grape /cherry tomatoes or any tomatoes that you want to use. You can use up to 1 lb. of fresh cut up tomatoes

1 hothouse cucumber, halved lengthwise , seeded and 1/2 inch diced

1 can 12 to 16 oz. size of chickpeas, rinsed and drained

1/3 cup chopped fresh flat leaf parsley

1/3 cup chopped fresh mint leaves

1/3 cup cut up fresh basil leaves

1/2 cup freshly squeezed lemon juice — you may need up to 4 small lemons or 2 very large ones. I use my juicer for this.

1 Tbsp. minced fresh garlic — app. 3 cloves

Kosher Salt and Freshly Ground Black Pepper to taste– start with 2 teaspoons of kosher salt and 1 tsp. pepper– you’ll taste for additional salt and pepper at the end.

1/2 cup good olive oil

8 oz. good feta cheese, buy a chunk and dice it up

Toasted Pita Bread for serving

Directions:

Place the scallions, tomatoes, cucumber, drained chickpeas, parsley , mint, and basil in a large salad bowl and toss to combine.

In a small bowl whisk together the lemon juice, garlic 2 tsp. kosher salt, 1 tsp freshly ground black pepper. Slowly whisk in the olive oil in a steady stream till it emulsifies. Pour the dressing over the salad tossing gently to coat all the vegetables. Add in the feta, sprinkle with salt and pepper *if necessary. Serve the salad alongside the toasted pita.

Yum!

Traditional Ashkenazi Charoset–Apple/Walnut

DSCN2703This is my easiest Charoset and maybe this year we just have a little bit of this on the table for tradition sake.  It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine!

Again try and have a Sweet Passover I know how difficult this year is. If you do nothing more than have a piece of Matzoh with charoset or Matzoh with butter for breakfast.

Stay Safe and Keep on Cooking at Home.

Ingredients:

3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)

1 1/2 cups walnuts, chopped (buy them pre-chopped)

1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga or just Concord Grape is fine

*20 pitted dates, chopped; or 1/2 cup golden raisins (optional)

1 1/2 teaspoons ground cinnamon

1 tablespoon packed brown sugar

*for a bit of extra added flavor you can add 1/2 teaspoon of powdered ginger (optional)

Directions:

After chopping apples, stir all ingredients in a large bowl. Keep in refrigerator ’til ready to serve. Serve at room temperature. You can also pulse everything together in processor, just be very careful not to over-process. I often do this to save time. You don’t want it too fine, so just go gently with the processor if you go that route. I do it in the processor, and I know exactly how I like it to come out, so go easy with the chopping.  If it’s a little dry or too thick, you can always add more wine. I find this always tastes better after it sits and allows the wine  to really soak and ripen for 24 hours. Before serving, check for consistency and add a little more wine, if necessary.

Summer Salad–Farm Fresh Farro

photo 5 (4)photo 4 (65)photo 2 (69)photo 3 (4)

I am always on the search for some new vegetarian recipes to try out.  The inspiration for this salad came from some beautiful radishes from the farmers market and some fresh sugar snap peas. During the summer months with all the beautiful fresh vegetables available it’s super easy to throw together these salads. The fresh parmesan pieces give it the extra kick and salt it needs, use as much or as little as you like. I prefer pearled farro for this recipe.

*original recipe from Jessica Seinfeld website Do it Delicious

Ingredients:

1 cup pearled farro

1 cup sugar snap peas

4 large radishes

2 scallions

1/4 cup mint leaves loosely packed

1/4 cup parmesan pieces

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Follow directions on the box of farro or fill a saucepan to about an inch from the top. Bring to a boil, and add the farro and cook until tender but still chewy, about 10 minutes. Drain in a strainer and run under cold water to cool down. Drain out excess water and let sit while you prep the rest of the salad.

Wash the snap peas and radishes. Remove the stems from the snap peas, cut them crosswise into 1/2″ pieces and add to a medium bowl. Trim the stems off the radishes and remove the root ends. Slice the radishes in half , then slice crosswise into thin half moons. Add the radishes to the bowl. Trim the ends of the scallions, wash and then slice the white and light green parts of the scallions into small rounds. Add to the bowl. Tear the mint leaves and add to the bowl. Take the parmesan and crumble into the bowl, you can use your hands or a knife to crumble parmesan. Add the cooled farro to the bowl.

Add the lemon juice, olive oil, salt and pepper to the bowl. Taste for seasonings. Mix and allow to sit for a bit before serving. I made ahead and stored in fridge. I removed before serving for a while to bring to room temperature.