Category Archives: veggies

Tomato and Smoked Salmon Pasta

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Top Tomato 2012 finalist Mehan Dossani says this dish reminds her of a bagel with lox and tomato. It comes together in less than 20 minutes, and it’s her go-to recipe when she has leftover smoked salmon in the fridge. For the pasta, she is partial to perciatelli (long, hollow tubes), but you can use your preferred variety.

  • 8 ounces dried pasta, such as perciatelli
  • 1 tablespoon olive oil, preferably a fruity variety
  • 1/2 Vidalia onion, chopped
  • 2 cloves garlic, put through a garlic press or very finely chopped and pressed with the side of a knife blade
  • 2 medium to large ripe tomatoes (12 to 16 ounces), coarsely chopped, with their juices
  • 1 ounce cream cheese
  • 8 ounces smoked salmon, coarsely chopped
  • Freshly ground black pepper
  • 1/4 cup torn or chopped basil leaves, packed
  • Parmesan cheese, for garnish

Bring a pot of water to a boil over medium-high heat. Add the pasta, cook according to the package directions and drain.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes, stirring frequently. Add the garlic and cook for about 10 seconds, then add the tomatoes and their juices. Increase the heat to medium-high; cook the tomatoes for about 4 minutes, stirring occasionally, until they soften, then use a wooden spoon to break up the pieces and mash them down a little. When the tomatoes and their liquid begin to bubble gently around the edges of the skillet, cook for 1 to 2 minutes, stirring occasionally. Reduce the heat to low and stir in the cream cheese, stirring until it has melted. Add the smoked salmon, season with pepper to taste and stir to combine. Remove from the heat.

Add the drained pasta to the sauce, toss to coat and let the pasta soak in the sauce for a moment. Stir in the basil, sprinkle with Parmesan to taste and serve.

2 to 4 servings

Dad’s Creamy Marinated Cucumbers

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  • 2 large cucumbers (about 2 pounds), peeled (if desired) and sliced
  • 1 large red (or other sweet) onion (about ½ pound), peeled, halved vertically, thinly sliced
  • ½ cup top quality mayonnaise
  • 1 ½ teaspoons salt
  • 1 teaspoon sugar
  • ½ teaspoon white pepper

Mix everything in a large bowl and allow to sit in the refrigerator for several hours.

Bonus tip: There will be extra dressing, as the cucumbers release a lot of their water. This dressing can be saved and refrigerated for use as a dressing for salad greens.

Serves 6.

Fresh Corn Salad (4-6 servings)

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The fresh corn salad is from the Barefoot Contessa Cookbook.

5 ears of corn, shucked
1/2 cup small diced red onion
3 tbsp cider vinegar
3 tbs good olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 cup julienned basil leaves or use chopped chives

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Beatrice’s notes: The first time I made the salad, I cut the kernels off the cob and then sauted in a pan.  The second time I grilled the corn instead of boiling, then cut the kernels off the cob.  Both were good but I liked the grilled flavour better.  The second time I made the salad I added diced red pepper and substituted chives for the basil.  I liked this better than basil.  I think thyme would also be good.

DMV notes: I used two ears of corn, cooked for 3-4 min, cooled kernels removed. Divided other ingredients by 1/3. Used chives. Very quick, easy and TASTY.

Enjoy!

Fresh Corn Salsa With Tomato — Cook’s Illustrated

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3 ears corn — kernels cut from cobs (2 1/4 cups)
1/4 teaspoon baking soda
salt and pepper
2 tablespoon lime juice
1 tablespoon vegetable oil
1/2 teaspoon honey
1 Tomato — cored and cut into 1/4 inch pieces
1 shallot — minced (substitue red onion 1/4c.)
1 jalapeno chile — stemmed, seeded and minced
1/4 cup cilantro — chopped

Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, baking soda, and 1/4 teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.

Whisk lime juice, oil, honey, and 1/4 teaspoon salt together in bowl. Add corn, tomato, shallot, jalapeno and cilantro to lime juice mixture and toss to combine. Let stand for 10 minutes. Season with salt and pepper to taste; serve.

Recipe Notes

This recipe gives you a really bright fresh uncooked corn flavor while the baking soda will softening the hulls of the kernels.

 

Green Bean and Potato Salad

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1 1/2 pounds potatoes red or russet
3/4 pound fresh green beans, trimmed and snapped
1/4 cup chopped fresh basil
1 small red onion, chopped
salt and pepper to taste

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce
1/2 cup extra virgin olive oil

1. Place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 15 minutes, or until potatoes are tender. Throw in the green beans to steam after the first 10 minutes. Drain, cool, and cut potatoes into quarters. Transfer to a large bowl, and toss with fresh basil, red onion, salt and pepper. Set aside.
2. In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed.

Broccoli Sauce for pasta

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1 bunch of broccoli ( about 1 1/2 lbs)
1/4 c. olive oil or less
4 garlic cloves, chopped
salt and pepper to taste
1/4 tsp red pepper flakes
3 c. warm water
1/2 lb pasta
1/3 c. freshly grated romano or parmesan cheese, plus more for garnis

Cut off and discard about 1/2 inch of the end of the broccoli stem.  Cut the broccoli into flowerettes.  Trim the tough leaves, cut the stems into large dice. Set all aside

Heat the oil in a heavy sauce pan.  Add the garlic, s&p and red pepper flakes.  saute slowly on low heat until the garlic is lightly browned.

Remove the pan from the burner and gently pour in the warm water to start the sauce.  Let the water and oil misture boil briskly for a minute, then add the broccoli.  Cook on medium heat for about 5 minutes.  Add more s&p and red pepper to taste.

Cook the pasta, reserve some of the cooking liquid.  Put the drained pasta in a large skillet and pour the cooked broccoli sauce on top.  sprinkle with the grated cheese, cover and simmer for a few minutes until the cheese is melted.  Or to make it the peasant-style add the cooked pasta to the pan of broccoli, toss a couple of times until well mixed, then serve.  Sprinkle each serving with more cheese.

Serves 6.

Bean Dip

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1 (15 ounce) can refried beans
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 tsp cumin
pepper
for spicier version add:
3-5 slices bottled jalapenos
1 tablespoon brine, from bottled jalapeno slices

For regular bean dip mix all ingredients
If you make the spicier version whirl all ingredients in blender
Cover and refrigerate for bit before serving.

Seitan cutlets or patties

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1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon basil
3/4 cup Imagine No-Chicken Broth (or other vegetable broth)
2 tablespoons tahini or cashew butter

Tear off 4 – 6 pieces of aluminum foil about 10 inches long. (See tips below for a foil-free way of making the scaloppine). Begin heating water in a steamer. In a large bowl, mix the vital wheat gluten with the nutritional yeast, onion powder, salt, and basil. In a smaller bowl, whisk together the broth and tahini (or cashew butter). Stir the wet mixture into the dry until well blended. Knead gently 10 times. Quickly divide dough into 4 equal pieces.

Take a piece of dough and shape and flatten it into a thin oval cutlet. Place it on a sheet of foil, a little higher than center. Fold the bottom of the foil over to meet the top, and then fold the two edges over about 1/2 inch to form a seam. Continue folding the foil by half inches until it reaches just above the cutlet. Flatten the cutlet down a little more, and then fold the left and right edges in the same way until the packet is snug around the cutlet. Repeat with all pieces of dough.

Place the packets flat into the steamer and cover. Steam for 25 minutes. Keep packets sealed until you’re ready to use them.

Use in place of meat and chicken