Apple and Fennel Salad

Stay healthy in 2017 with this crisp and bright salad!

apple-fennel-salad

Apple and Fennel Salad with Shaved Parmigiano and Black Currants

Yield: 4 servings

 

1 tablespoon white wine vinegar

1 tablespoon freshly squeezed lemon juice

1 medium shallot, peeled and diced small (3 tablespoons)

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 large apple, unpeeled (preferably Braeburn, Fuji, or Honeycrisp)

1 large fennel bulb

¼ cup black currants

⅓ cup toasted, salted walnut pieces

¼ cup finely chopped Italian flat-leaf parsley

Kosher salt, to taste

Freshly ground black pepper, to taste

Parmigiano-Reggiano cheese, not pre-grated, for serving

In a small container with a tight fitting lid, combine the vinegar, lemon juice, shallot and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

Slice the apple and fennel bulb into French-fry strips on a mandolin (or cut into matchsticks), for approximately two cups apple and two cups fennel.

Toss together the apple, fennel, currants, walnuts and parsley in a medium bowl. Add vinaigrette and gently fold to combine. Season to taste with salt and pepper.

To serve, divide the salad among 4 large plates and drizzle extra-virgin olive oil over each salad. Lastly, using a vegetable peeler, top each serving with shavings of Parmigiano-Reggiano.

Honey Vanilla Ricotta with Fresh Berries

It’s summer! Make use of your stash of berries with this simple and super quick dessert. Sure to be a crowd pleaser (for kids and adults)… Enjoy! Recipe is below (and in my cookbook, Great Food Starts Fresh, page 110) AND you can also watch me make this on my youtube page. https://www.youtube.com/watch?v=quJvHnOrIlE

Screen Shot 2016-08-10 at 12.57.01 PM.png

Fresh Fruit with Honey Vanilla Whipped Ricotta

Yield: 4 to 6 servings

Fruit: (feel free to make your own berry combo!)

2 cups fresh sweet cherries, halved and pits removed

2 pints strawberries, hulled and quartered

1 pint blueberries, raspberries, blackberries, or a combination

5 large fresh mint leaves, chopped finely (2 tablespoons) plus 4 large whole mint leaves for garnish

1 teaspoon granulated sugar

Vanilla Whipped Ricotta:

1 (16-ounce) container whole-milk ricotta cheese, drained

1 teaspoon pure vanilla extract

⅓ cup confectioners’ sugar

2 tablespoons honey, preferably orange blossom

 

In a medium bowl, toss to combine the fruit salad ingredients.

Put the ricotta, vanilla extract, confectioners’ sugar, and honey in the bowl of a food processor or mixer. Process or whip until smooth. Refrigerate until it’s time for dessert.

To serve, divide the fruit into bowls, top with a generous spoonful of the Honey Whipped Vanilla Ricotta and garnish with a mint leaf.

Roasted Carrots with Carrot Top Cilantro Puree

It’s 2016 and California is in the midst of our rainy season with the addition of El Nino weather. Although we have gotten a bit of rain, we are still in a drought and conservation efforts continue. Super Sous and I created our Drought Friendly Recipes project last year and released a handful of recipes that make the most of California water.

Continuing with this project, we have a new recipe, perfect for one our favorite root vegetables, carrots. This recipe uses not only the carrot, but the carrot tops (for the most part the tops are discarded (unless you have a pet rabbit you are feeding)). Carrot tops can be bitter and fibrous, but this method of preparation – turning the tops into a puree mixed with herbs – might just change the way you think about carrots next time you see them in the store.

Enjoy!

carrots2 carrots1 carrotpuree

Roasted Carrots with Carrot Top Cilantro Puree

Yields: 2 servings

 

Roasted Carrots

 

1 bunch of large carrots, approximately 7 carrots, ¾ pounds, with tops

1 tablespoon grapeseed oil

1 teaspoon cumin seeds

¼ teaspoon kosher salt

2 tablespoons fresh cilantro leaves

 

Place an oven rack to the middle position. Line a sheet tray with parchment paper. Place sheet tray on rack and preheat oven to 425 degrees Fahrenheit.

Remove carrot tops and reserve for puree (recipe below). Peel and cut carrots in half, lengthwise.

In a medium bowl, mix together carrots, grapeseed oil, cumin and salt. Stir to coat the carrots.

When oven is preheated, removed sheet tray and place carrots in one layer on top of the parchment-lined sheet tray.

Roast for 30-35 minutes, until carrots are nicely caramelized, flipping carrots once after 20 minutes.

Serve roasted carrots atop carrot top cilantro puree and garnish with some fresh cilantro leaves.

Serve immediately.

 

Carrot Top Cilantro Puree

Yield: 1 cup

 

2 tablespoons + 1 teaspoon grapeseed oil, divided

1 small onion, peeled and diced small (1½ cups)

5 large garlic cloves, peeled and rough chopped (3 tablespoons)

½ teaspoon ground coriander

1/8 teaspoon chipotle powder

Tops from 1 bunch of large carrots, rinsed and chopped roughly (1 packed cup)

1 cup vegetable broth

1 packed cup roughly chopped fresh cilantro

½ cup roughly chopped fresh mint

½ teaspoon Dijon mustard

1 teaspoon freshly squeezed lemon juice

1/8 teaspoon freshly ground black pepper

kosher salt, to taste

 

Place 2 tablespoons grapeseed oil and onions in a large sauté pan over medium heat. Cook, stirring occasionally, until onions are lightly caramelized, approximately 8 to 10 minutes.

Add garlic, coriander and chipotle. Stir and cook until fragrant, approximately 1 minute.

Add carrot tops. Stir and cook for 1 minute.

Add vegetable broth and cook, stirring occasionally, until broth has reduced and only 1/3 cup of liquid remains, approximately 10 to 12 minutes.

Remove from heat.

Transfer contents of sauté pan into a blender. Add cilantro, mint, Dijon mustard, lemon juice, pepper and 1 teaspoon grapeseed oil to the blender. Blend on high for 30 seconds. Scrape insides of blender down with a rubber spatula and blend again on high for 30 to 45 seconds until fully pureed.

Season to taste with salt and serve puree with roasted carrots.

Refrigerate any remaining puree; use extra for roasted veggies, fish dishes and sandwich spreads.

Not Too Spicy Green Papaya Salad

(Hey! Update to this post – you can watch me make this salad on my YouTube page. Thanks and now back to the blog…)

California drought friendly and delicious, this papaya salad is a refreshing, bright, crunchy, herbaceous and spicy (not too spicy!) dish, perfect for warm weather months.

Super Sous and I traveled to Vietnam in February, our first stop being Hanoi, the capital city in the North. Upon arrival, we immediately arranged a street food tour of the Old Quarter of Hanoi (where we were staying). Our wonderful guide, Tam, took us on a whirlwind food extravaganza through the streets, alleys and hidden corridors to eat some of the best food Hanoi has to offer. From classics like Bun Cha to Egg Coffee to Beef Pho we ate A LOT, probably hitting up 7 different street food vendors/restaurants within the 3 hours of wandering.

Our third stop for the night was at a spot that served the best Papaya Salad we have ever had. At first, Super Sous and I were a little nervous about this dish as papaya salads we have eaten in Thai restaurants have been extremely spicy, but this salad was the perfect blend and balance of sweet, sour and spice. It was then that Super Sous and I fell in love with the Vietnamese papaya salad and despite our best efforts to not overeat and pace ourselves that evening, we couldn’t resist finishing off the whole salad.

Tam NL SS

Me, Tam – our street food tour guide – and Super Sous

Upon returning to California, we created our own version which comes pretty close to our experience. A note about the green papaya – you can find these in an Asian grocery store. (Sometimes they even have it pre-shredded in bags – score!) To shred yourself, cut in half, peel the section you want to use and shred using a citrus zester (photo below), a “noodler” (the instrument that makes zucchini noodles) a food processor (with the shredding attachment) or a box grater.

Citrus Zester

Citrus Zester

Now, a note about drought friendly recipes: Super Sous and I started the project of creating drought friendly recipes as a way for all of us around the country to help conserve California’s water. What I love about this recipe is the use of Virginia peanuts. They are so good! (It wouldn’t at all have anything to do with me being a Native Virginian…) Peanuts are a groundnut and therefore do not grow like almonds or walnuts in large orchards that require a lot of watering. Peanuts are a good source of protein and with their low water footprint, are a great alternative to almonds. According to the Water Footprint Organization, it takes 381 gallons of water to produce 1 pound of peanuts, whereas almonds require 6 times that amount. So, yay for peanuts!

green papaya salad

Green Papaya Salad

Yields: 2 servings

 

Dressing:

1 tablespoon light brown sugar

1 tablespoon distilled white vinegar

2 teaspoons fish sauce

2 tablespoons freshly squeezed lime juice

¾ teaspoon freshly grated ginger, grated on a microplane

½ teaspoon freshly grated garlic, grated on a microplane

2 teaspoons minced lemongrass

¼ Bird’s eye aka Thai chili, finely chopped

¼ teaspoon kosher salt

 

Salad:

2 cups packed shredded green papaya

¼ cup grated carrot (1 medium carrot)

½ cup thinly sliced green beans, sliced on a bias (8 beans)

3 tablespoons whole toasted peanuts

½ cup quartered grape tomatoes (7 tomatoes)

¼ cup fresh cilantro leaves

¼ cup fresh Thai basil leaves

¼ cup fresh mint leaves

 

Combine dressing ingredients in a medium mixing bowl and let sit for 5 minutes, stirring occasionally so the sugar dissolves.

Add papaya, carrot and green beans to dressing and massage ingredients together with your hands for approximately 30 seconds, to meld all flavors and allow dressing to permeate papaya.

Add remaining ingredients and stir to combine.

Divide onto plates and serve.

Cauliflower “Couscous” Salad with Currants, Pine Nuts and Fresh Herbs

From start to finish this dish will take you around 10 minutes. Not only is it quick and easy, it’s versatile. Eat it as it’s own dish or use it as a bed for grilled fish, chicken or lamb. Enjoy it for lunch or throw it together for dinner. And did I mention it’s gluten free and vegetarian? (Make it vegan by omitting the cheese.) Fast, simple and delicious. No matter how you slice it, this one is a winner!

Cauliflower Salad

Cauliflower “Couscous” Salad with Currants, Pine Nuts and Fresh Herbs

Yield: 2 to 3 servings

1 small head of cauliflower, approximately 1½ pounds, cored and florets cut into medium-sized pieces

3 tablespoons extra-virgin olive oil, divided

½ teaspoon kosher salt, plus more to taste

1/8 teaspoon freshly ground black pepper, plus more to taste

1 small shallot, peeled and diced small (3 tablespoons)

2/3 packed cup roughly chopped fresh flat-leaf Italian parsley

½ packed cup roughly chopped fresh cilantro

¼ cup toasted pine nuts

¼ cup dried currants

2 tablespoons freshly squeezed lemon juice (juice of 1 lemon)

1/3 packed cup freshly grated Parmigiano-Reggiano, not pre-grated

Place cauliflower chunks in a food processor. Blend until cauliflower has broken down into couscous sized pieces. You should have approximately 3 cups.

Place a large sauté pan over medium-high heat and add 2 tablespoons of olive oil. Heat until very hot and almost smoking, approximately 1-2 minutes.

Transfer cauliflower from food processor into the hot sauté pan. Add salt and pepper. Stir.

Cook on medium-high heat, stirring occasionally, until cauliflower is heated through and lightly cooked, approximately 3 minutes.

Remove from heat and transfer cauliflower to a medium-sized mixing bowl.

Add shallot, parsley, cilantro, pine nuts and currants. Stir to combine.

Add lemon juice and remaining 1 tablespoon of olive oil. Stir to combine.

Add cheese and stir to combine.

Season to taste with salt, pepper and additional lemon as needed.

Divide into bowls and serve.

People Magazine

If there was ever a week to buy People Magazine, or to flip through the pages as you wait in the check out line of your local grocery store, this is the week! The February 2 issue (J Lo on the cover) page 81. You’ll find my Brussels Sprouts Caesar Salad recipe. It’s quick and easy to make and darn right tasty. So, grab a People, people! And if you are looking for more delicious recipes, try my cookbook, Great Food Starts Fresh, which you can purchase at www.chefnathanlyon.com

2015/01/img_6895.png

The Fare Trade – All’s Fare in Love and Food

SarahNathanKitchen-copy

Want to know the first meal Super Sous and I shared? Or our favorite restaurant in LA?

Super Sous and I were excited to participate in The Fare Trade’s All’s Fare in Love and Food project – where all these answers are revealed!

If you haven’t heard about The Fare Trade – they send a delicious box of artisanal food to your doorstep every month. We got to play with Jacobsen Salt and Grist and Toll products (in addition to other goodies) – seriously these boxes are AMAZING.

And, we created 2 special recipes!

Herb Drop Biscuit Salad Blood Orange Evoo