Lima Bean Rosemary Puree

Dip into this delicious dip any day of the week!

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Lima Bean Rosemary Puree

 

1 lb (approximately 3 cups/1 bag) frozen lima beans

3/4 teaspoon finely chopped fresh rosemary (1 5-inch sprig)

¼ cup 2% plain Greek yogurt

2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice (juice from 1 large lemon)

1 large garlic clove, peeled and smashed

¾ teaspoon kosher salt

¼ freshly ground black pepper

¾ teaspoon ground fennel

3 tablespoons water

 

Cook lima beans according to package instructions (stovetop or microwave).

Add lima beans and remaining ingredients to a food processor. Blend until smooth, 3 to 4 minutes.

Serve with crudité or in place of serving rice or mashed potatoes in a dish.

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Vietnamese-Style Wild Snapper Lettuce and Noodle Wraps

Gather the troops! This is a super fun meal to share and it’s quick and easy to make. Be sure to use Seafood Watch to find a best choice for snapper at your local grocery store or fish market. Enjoy! (P.S. This recipe was recently featured in Clean Eating Magazine!)

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Photo by Andrew Grinton

Yield: 4 servings

 

Dipping Sauce

¾ cup distilled white vinegar

3 tablespoons raw cane sugar

3 tablespoons freshly squeezed lime juice (juice of 1 lime)

1 tablespoon fish sauce

½ thai chile, thinly sliced, or more to taste

 

Mix all ingredients in a small bowl. Stir until sugar is dissolved.

 

Lettuce Wraps

8-ounces vermicelli noodles

12 red leaf lettuce leaves (6-ounces or ½ bunch)

1 cup fresh cilantro leaves

1 cup fresh mint leaves

1 cup fresh thai basil leaves

8-ounces small carrots, (approximately 4 small carrots) peeled, cut in half widthwise and thinly sliced lengthwise

 

Add water to a large saucepan (enough to boil the noodles) and bring to a boil. Add noodles and let cook for 1 to 2 minutes until noodles are soft. Drain and rinse noodles under cold water and place in a bowl.

Arrange lettuce, herbs and carrots on a tray or plate.

 

Snapper

1 pound skinless snapper fillets (¾ to 1-inch thick), pin bones removed

½ teaspoon kosher salt

1 tablespoon grapeseed oil

 

Pat fish dry and season fish evenly on both sides with salt. Cut fish into 3-inch by 1-inch strips.

Place a large sauté pan over medium heat and add oil. Heat until hot and oil is shimmering, approximately 2 minutes.

Add fish strips, adding the thickest strips to the pan first, and let cook for 2½ minutes total, flipping the fish every 30 seconds. Fish will start to flake when done.

Transfer fish to a plate. Serve immediately.

Gather the family/friends around the table! To serve, place some noodles on a leaf of lettuce. Add some carrots, fish and fresh herbs. Roll or fold the lettuce to form a wrap or pocket. Spoon over some sauce (or dip the lettuce wrap in the sauce). Eat and repeat!

Note: If you are not up for making the wrap, you can always shred the lettuce on your plate and add the other wrap items on top and spoon over the sauce like a salad dressing.

Classic Basil Pesto

Pesto never goes out of style and it’s application is wide and varied. Add it to pasta or roasted vegetables. Slather it on chicken or use it as a pizza sauce. And the best part? You can make large batches, while the basil is overflowing in the summer, and freeze it for later use. Hooray for pesto!

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Classic Basil Pesto

Yield: 1 cup

 

2 ¼ packed cups fresh basil leaves

½ cup extra-virgin olive oil

2 large garlic cloves, peeled and chopped roughly (2 teaspoons)

½ cup pine nuts

½ cup grated Parmigiano-Reggiano, not pre-grated

Kosher salt, to taste

Freshly ground black pepper, to taste

 

In a food processor, process to combine, the basil, ¼ cup oil, garlic, and pine nuts. Scrape down the sides, then add the remaining ¼ cup oil, and the cheese. Process until the desired texture is achieved, seasoning to taste with salt and pepper. For the record, I add about ½ teaspoon salt and a few good cranks of pepper. No need to rush; taste as you go. Take your time and enjoy.

Note: Care for a nuttier flavor in your pesto? Try using toasted pine nuts.

 

Tzatziki: Chilled Cucumber Yogurt Dip

There’s nothing like a cool dip on a hot summer day!

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Tzatziki: Chilled Cucumber Yogurt Dip

Yield: 4 servings

 

1 cup plain Greek-style yogurt

2 small cucumbers (English, Japanese, or Persian), peeled, seeded and diced small

1 small garlic clove, peeled and grated on a Microplane

1½ teaspoons finely chopped fresh dill, plus more for garnish

1½ teaspoons finely chopped fresh mint

1½ teaspoons extra-virgin olive oil

¾ teaspoon red wine vinegar

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Mix all ingredients in a small bowl.  Garnish with dill.

Serve with grilled meat, pita crisps and/or freshly cut vegetables such as carrots, celery, bell peppers and cucumbers.

Wakame Avocado Puree

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Wakame Avocado Puree

Try this as a spread on Asian style tacos or as your next avocado toast…

 

½-ounce dried wakame

¾ cup packed fresh cilantro leaves and stems

¼ cup packed fresh mint leaves

¼ cup grapeseed oil

1 tablespoon rice vinegar

3 tablespoons freshly squeezed lime juice

1 teaspoon honey

2 teaspoons grated (grated on a microplane) fresh ginger

2 small cloves garlic, peeled and grated on a microplane (1 teaspoon)

1 large avocado, pit removed and flesh scooped out

¼ teaspoon freshly ground black pepper

1 teaspoon kosher salt

 

Place the wakame in a blender and blend on high to turn into a fine powder. Remove wakame powder and set aside.

Place remaining ingredients in a blender and blend until smooth. Transfer to a medium bowl and stir in 2 teaspoons of the wakame powder. (Reserve remaining wakame powder for sprinkling over fish, rice or popcorn.)

 

Photo: Ronald Tsang

P.S. This recipe was recently featured in Clean Eating Magazine!

Lemon and Herb Kefir Spread

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Lemon and Herb Kefir Spread

(Look for kefir in the yogurt section of your grocery store.)

2 cups plain whole milk kefir
1 teaspoon finely chopped preserved lemon (optional)
½ teaspoon lemon zest, grated on a Microplane
1 teaspoon freshly squeezed lemon juice
1 teaspoon finely chopped fresh thyme
kosher salt, to taste
freshly ground black pepper, to taste

Pour the kefir into a nut bag or a triple layer of cheese cloth. Place the nut bag in a strainer. Place the strainer inside a bowl. Cover with a towel or plastic wrap and put in the refrigerator for 16 to 18 hours.

Discard or reserve the whey (clearish liquid) in the bowl. Transfer the strained kefir from the nut bag into a small bowl. Add the preserved lemon, lemon zest, lemon juice and thyme and stir to combine. Season to taste with salt and pepper.

Slather on a piece of your favorite toasty bread and serve!

Photo: Ronald Tsang

P.S. This recipe was recently featured in an issue of Clean Eating Magazine!

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!

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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.