vegetarian Archive

The Prettiest Watermelon Salad (with Cucumber, Basil and Fresh Mozzarella)

So, I just recently learned that watermelon is super good for you. It’s chock-full of vitamins, antioxidants, and other great things.

Who knew?

It’s just so funny to me. In my mind, watermelon was always just a pretty pink fruit, consisting of nothing but water and sugar (and annoying black seeds). Turns out, I was quite wrong about watermelon. And for that, I apologize.

It’s not that I’ve ever shied away from watermelon. On the contrary, I’ve been known to gobble down slices of watermelon at many a BBQ and family picnic. I love watermelon. But now that I’m armed with the knowledge of the health benefits of watermelon, I can truly relish each bite. It’s a rare blessing, this combination of nutrition and taste.

I saw this pretty little salad recipe on Pinterest a few weeks ago, and I was dead set on making my own version. I was in love with the presentation (a circular slab of watermelon, on a plate! amazing!). So, I went the the farmer’s market and procured myself a watermelon. I came straight home and made a watermelon salad for one. I sat at my dining room table, and I savored every bite. It was perfect.

Just the other day, while I was editing photos from my trip to Minneapolis, I realized that I completely forgot to post this recipe. In the midst of all of my travels and the general craziness of life, this post fell through the cracks. Whoops.

Don’t fret, however, because watermelon is still very much in season.

But get it while you can, folks. It won’t last long. This salad is a great way to celebrate the end of summer, and to savor some watermelon while you can.

Watermelon, Cucumber & Basil Salad
(Adapted from The Forest Feast)
Serves 4

1 small or medium sized watermelon
1/2 red onion
1 small cucumber
1 handful of fresh basil leaves, washed and patted dry.
1 package of fresh mozzarella cheese
Good quality sea salt (such as Jacobsen’s)
Freshly ground black pepper
Good quality olive oil
Balsamic vinegar
Optional: Fresh parsley or mint, minced

First, slice off four thick rounds of watermelon (starting from the center). Lay the slices flat on a cutting board, and using a small paring knife, remove the rind from the melon. Place each circle of watermelon on it’s own plate. Sprinkle a little sea salt over each piece of watermelon.

Using a mandoline (or very sharp knife), slice the cucumber and red onion very thinly. Slice the mozzarella into thin circles.

Arrange a layer of cucumber slices atop each piece of watermelon. Place a layer of mozzarella slices on top of the cucumbers. Drizzle a little olive oil and balsamic vinegar over the mozzarella, and season with a little sea salt and freshly ground black pepper. Top with thinly sliced red onion and basil leaves. If using other herbs (such as parsley or mint), sprinkle them on top of the basil. Drizzle just a touch more olive oil and balsamic over the salad. Serve immediately.

Roasted Cherry Tomato Bruschetta with Balsamic & Honey

My level of productivity has greatly declined during the Olympic games.

I’m not sure why, but I am really into the the 2012 games. I’m over-eager and excited. I’m invested in the stories of the athletes, and carefully choose my heroes. I’m so over Michael Phelps. I adore Gabby Douglas.

Honestly, I feel like a kid again. Back in those days, my sisters and I would huddle in front of the television and cheer on our favorite athletes (the ice skaters and gymnasts, of course). Oh, how we loathed Oksana Baiul! And how we loved Kristy Yamaguchi!

I’m telling you, I’m a nerd about this stuff.

And somewhere in the midst of all this Olympics madness, I’ve carved out a little bit of time to cook. It’s finally tomato season in the Northwest, and thus this recipe was born.

I have a Sun Gold cherry tomato plant in my backyard, and it produces a lot of tomatoes. It’s a crazy little plant and I can hardly keep up with the tomato production. If there was a tomato Olympics, I’m pretty sure my plant would get a medal. (See what I did there? I brought it all back to the Olympics).

So, if you’re in the throes of cherry tomato season and need a good recipe for your arsenal: this one is a gem. It’s simple, elegant, and ridiculously tasty. It’s like a better version of tomato bruschetta (who knew it could get any better?).

As for me, I’m off to watch more of the Olympic games. Go USA!

ROASTED CHERRY TOMATO BRUSCHETTA WITH HONEY & BALSAMIC
Adapted from Cheesy Melty Toasty
Makes 1 cup of roasted tomatoes, enough for 8-10 small appetizers.

Ingredients:
1 pint cherry (or grape) tomatoes, halved (I used a mix of sungolds and red grape tomatoes)
1.5 tablespoons olive oil
1.5 tablespoons balsamic vinegar
1.5 teaspoons honey
1/2 teaspoon red chili flakes
salt & pepper, to taste
2 cloves garlic, minced
1/2 cup fresh basil
Baguette slices
Ricotta cheese

Method:
Preheat oven to 275 degrees. Place halved cherry tomatoes on a lined baking sheet and drizzle with olive oil and a splash of balsamic vinegar. Sprinkle with salt & pepper.

Roast cherry tomatoes in the oven for an hour and a half, or until the tomatoes are brown and caramelized.

While tomatoes are roasting, slice 1/2 of a baguette into thin slices. Heat a small amount of olive oil in a skillet on the stove top. Toast bread slices in the skillet, 3-4 minutes on each side (or until golden and crisp). Set aside.

When the tomatoes are ready, remove from the oven. Remove the roasted tomatoes to a bowl and allow to cool. Once the tomatoes have cooled to room temperature, toss with the rest of the olive oil and balsamic vinegar. Add in the honey, red chili flakes, minced garlic. Slice the basil into a chiffonade (very thin strips) and toss 1/2 of the basil into the cherry tomato mixture. Taste, and add more salt and pepper if necessary.

Slather each piece of toasted baguette with fresh ricotta cheese. Top with the roasted cherry tomato bruschetta, and garnish with a bit more sliced fresh basil. Feel free to drizzle a little extra honey over the top. Eat and enjoy.

Note: basil bruises easily and turns a sad blackish-brown color after awhile. I like to slice the basil right before serving so it’s bright & green & lovely!

Kimchi Breakfast Bowls

Nich and I went out to brunch a couple of weeks ago and ordered a few things to share. I don’t recall anything else we ate that morning, but I do know we had a delicious breakfast bowl with a fried egg and kimchi. I’ve been craving it ever since.

The funny thing is that I’ve been making a similar rice bowl – Eggs in a Nest – for years. I just never thought to add kimchi into the mix.

I’m not sure why, but the kimchi makes all the difference. It’s tangy, it’s funky, and it’s good. (If you’re not a fan of kimchi, then you’re out of luck. But you should seriously reconsider. Kimchi is wonderful!)

In addition to the funky goodness of kimchi, this recipe is also great because it can be made a million different ways. I basically just sauteéd a few vegetables I had in the fridge (green beans, onions, red bell peppers, kale) and tossed them atop some brown rice. I then topped that with a healthy portion of kimchi and a fried egg. Lastly, I poured kimchi juice (the fermenty goodness left in the jar) and Sriracha over the whole thing.

I devoured the whole bowl in seconds and felt like a champ. I highly recommend you do the same.

KIMCHI BREAKFAST BOWLS
Makes 2 servings

Ingredients
1.5 cups cooked brown rice
2 eggs
1 heaping cup of kale, roughly chopped
1 small red bell pepper, sliced thinly
1 small yellow onion, sliced thinly
Olive oil
Salt & pepper, to taste
Various other fresh vegetables: zucchini, green beans, broccoli, cauliflower, carrots, snap peas, etc.
1/2 cup kimchi, at room temperature (homemade or store bought. I’m a sucker for Choi’s Kimchi, which I get at the PSU Farmer’s Market in Portland. It’s SO stinking good.)

Optional sauces: Sriracha and/or Gochujang

Method:

If you made your rice ahead of time and left it to cool (or stored it in the refrigerator), warm the rice in the microwave or on the stovetop. If your kimchi has any liquid in the jar, pour a little of the kimchi juices into the rice to season it. Stir, and set aside.

Heat one tablespoon of olive oil over medium heat in a large non-stick skillet. Once the oil is hot, add in the onions. Cook for 1-2 minutes before adding in the rest of the vegetables (except for the kale). Season with salt and a few grinds of black pepper. Once the vegetables are cooked (and starting to caramelize), add in the chopped kale. Place a lid on the skillet and turn the heat down to low, and allow the greens to wilt. Cook for 5 minutes, or until the kale (and other veggies) are fully cooked.

Divide the rice between two soup bowls. Portion the kimchi and the sauteed vegetables between the two bowls of rice. Set aside. In the same pan you used to cook the veggies, fry two eggs.

Once the eggs are cooked to your liking (I like the yolk nice and runny!), place a fried egg atop each rice bowl. Douse with a hefty squirt of Sriracha (or Gochujang. or both!). Add salt and pepper if needed.

Asparagus & Arugula Salad with Feta and Mint

I took a week off from everything.

It’s been wonderful.

I slept in (which I never do). I went to the gym. I spent time with friends and family.

I cooked, I baked. I concocted fun summer cocktails.

I watched a lot of Breaking Bad.

I went off the grid.

It was just what the doctor ordered.

And now, I’m starting my new job with Plate & Pitchfork. Our summer dinners start next weekend and I honestly can’t wait. It’s going to be a lot of work, but it’s the work I want to be doing. It’s what I love.

Oh, and I suppose I should say something about this asparagus salad. That’s what you’re here for, right?

The salad is remarkably simple. It’s bright and summery and wonderful. The asparagus is crisp, with just a hint of delicious char. Since we are nearing the end of asparagus season, I’m imploring you to snatch up as much as you can. Get it while it’s hot.

ASPARAGUS & ARUGULA SALAD WITH FETA & MINT
Note: While I call for roasted asparagus in this recipe, you could also grill, steam, or sauteé the asparagus. Really, it’s up to you! I prefer roasting or grilling, as I think the char on the asparagus tastes particularly good in this salad.

1 bunch of asparagus (approx. 1 lb)
1.5 cups arugula
2 tablespoons crumbled feta cheese
2 tablespoons chopped fresh mint
Drizzle of good quality olive oil (1 tablespoon, plus more for roasting)
Salt & pepper, to taste
Fresh lemon juice
1 teaspoon red wine vinegar

Preheat the oven to 400 degrees. Trim the woody ends off the asparagus. Toss asparagus with a bit of olive oil, salt, and pepper. When the oven is hot, roast asparagus in the oven for 8-12 minutes, or until asparagus is roasted. I prefer my asparagus to be slightly undercooked, so it’s still crisp (but cooked).

Remove asparagus to a plate (or bowl) to cool.

Once the asparagus is fully cooled, toss the asparagus with the arugula. Drizzle olive oil over the mixture, and toss with vinegar and lemon juice. Gently toss in the feta cheese and mint. Season with salt & pepper. Add more olive oil or lemon juice, if needed.

Serve immediately. (Note: this salad doesn’t keep particularly well. It is best if you eat it the same day you make it.)

Curried Potato Salad

I’ll be honest, I wasn’t planning on posting this recipe.

(I’m not sure what my problem was, since this potato salad is really damn delicious.)

It’s just that potato salad is a funny thing. It’s not a particularly sexy dish, it’s a bit kitschy and old fashioned, and it certainly doesn’t look good in photographs. But good grief, it sure tastes great. But it doesn’t matter how Stepford-wife I feel when I show up to a BBQ with a bowl full of potato salad, it always gets eaten. Every last bite.

My girlfriends all implored me to post this recipe on the blog, despite the fact that it photographs like an ugly, yellow bowl of mush. (It doesn’t taste like an ugly bowl of mush, I promise.) I’ve always loved the combination of curry and potatoes, and it works just as well in this context. This potato salad somehow still tastes like the one you remember from your childhood, but with more adult flavors: curry, cilantro, and cumin.

Since Memorial Day is right around the corner, it does seem like an appropriate time to post a recipe for the ultimate BBQ side dish. Funny enough, I’m actually making this potato salad for my family’s Memorial Day BBQ, which means I’ll make this recipe 3 times in one week. Thankfully, I happen to really like this salad. And I kind of can’t wait to eat it again.

If you’re looking for something to eat alongside a giant bowl of potato salad on Memorial Day, check out my “What to Eat: Grill Edition” over at Plate & Pitchfork’s blog. I posted a little bit of everything – grilled kebabs, pizzas, veggies, meats, and more!

Happy Memorial Day weekend, everyone!

CURRIED POTATO SALAD

Ingredients:
6-10 small Yukon Gold potatoes (or other small waxy potato), cut into 1″ or 2″ cubes (skins left on)
1/4 cup Greek Yogurt
1.5 Tablespoons mayo (I used Kewpie mayo)
1 teaspoon red wine vinegar
2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Salt & pepper to taste
2-3 stalks celery, diced
1 small shallot, finely diced
2 tablespoons minced fresh cilantro

Method:
Bring a medium-large pot of water to a boil. Carefully add the cubed potatoes to the water and allow to simmer for 15-20 minutes, or until the potatoes are soft and cooked all the way through. (I test them with a fork or knife tip after 15 minutes).

Once the potatoes are cooked, drain the hot water using a colander or strainer. Rinse the potatoes with cold water and set aside to continue cooling. (Optional: I like to sprinkle a bit of red wine vinegar over the potatoes at this time, as it absorbs into the potatoes and gives them an extra tang.)

In a small bowl, mix together the yogurt, mayo, red wine vinegar, curry powder, coriander, cumin, and salt and pepper. Taste, and adjust seasonings to your liking. Set aside.

Once the potatoes have cooled to room temperature, gently toss them with the diced shallots and celery. Gently stir in the yogurt mixture, to coat. Once the potatoes are coated in the yogurt mixture, gently stir in the chopped cilantro. Chill in the refrigerator for at least a half an hour before serving. Just prior to serving, garnish with more fresh cilantro and a dash of curry powder.

Ramp Tartines with Ricotta and Ramp & Radish Pesto

I might be the first person in the history of the internet to post two separate blogs on radish leaf pesto. Last year, I posted my recipe for radish leaf pesto pasta salad with asparagus. And here I am, posting another recipe with radish leaf pesto.

Really, the pesto on these tartines doesn’t have to be radish leaf pesto. It can be any kind of pesto you want it to be! I happened to sautée a bunch of radishes and I had all the leaves leftover. Hence, the radish leaf pesto.

But this post isn’t really about radishes leaves…it’s about ramps (otherwise known as: spring onions, wild garlic, rampson, wood leeks, or wild leeks.). For those who are unfamiliar, ramps are “a spring vegetable; a perennial wild onion with a strong garlic-like odor and a pronounced onion flavor.” I’m relatively new to the ramp world myself, but I’ve quickly come to love this spring vegetable. The ramp season is quite short – they only appear at farmer’s markets for a couple of weeks – so I make sure to get them while I can.

If you can’t get ramps in your neck of the woods, don’t fret – you can easily substitute normal garlic for ramps in this recipe. However, if you’ve not had the pleasure of eating and/or cooking ramps, I urge you to try to get your hands on some in the next couple of weeks! They’re like garlic, but milder and slightly onion-esque. They’re wonderful.

As I explained in my last post, these tartines were part of a market-inspired dinner I made for myself over the warm and summery weekend. Paired with sauteed radishes and a glass of rosé, it made for the perfect spring meal.

RAMP TARTINES WITH RICOTTA AND RAMP & RADISH LEAF PESTO
Note: As I’ve said before, pesto is really as simple nuts + greens + hard cheese. The amounts and quantities listed below can be changed to your tastes and likings. Use any green you like (parsley, cilantro, beet greens, spinach, arugula) and mix with nuts and cheese. The end.

For the pesto:
1/4 cup pine nuts, toasted
A handful of ramps (10-12), washed and ends/roots removed (leave the green parts in tact)
1.5 cups radish leaves (the leaves from 1 bunch of radishes), washed and patted dry
A handful of fresh basil
1/4 cup (or more) olive oil
2 teaspoons lemon juice
1/4 cup grated parmesan cheese
Salt & pepper to taste
Dash of red pepper flakes

For the tartines:
Thin slices of grilled bread and/or crostini
8-10 ramps (1 per tartine)
Whole milk ricotta
Freshly ground pepper

To make the pesto (can be done ahead of time):
In a food processor or blender, blend together the pine nuts and grated cheese. Place half of the radish leaves, ramps, and basil in the food processor. Blend while drizzling olive oil over the mixture. Remove lid, and stir the mixture. Add in the rest of the greens and ramps, plus olive oil salt, pepper, and red chili flakes. Pulse until well combined, adding olive oil until desired consistency is reached. (I like my pesto rather thick, so I use less olive oil than most). Taste, and adjust seasonings as needed.

To assemble the tartines:
In a small pan, heat 1/2 tablespoon of butter over medium heat. Add remaining ramps and cook over medium heat until the greens are wilted and the lower white part of the ramp is soft and starting to brown (about 6-8 minutes). Set aside.

Spread a good amount of ricotta on each slice of bread. Add a dollop of radish leaf pesto on top of the ricotta, and place one sauteed ramp atop the pesto. Season with a bit of freshly ground black pepper and enjoy!

Sautéed Radishes with Butter and Chives

Hello friends! I feel like I’ve been gone forever.

I was in Chicago and St. Louis for a week, and I had a lovely time. I caught up with old friends, ate a lot of good food, and experienced tornado season in the Midwest. I then came back home and wrote a big, long post about my travels (complete with lots of pictures!) and somehow managed to delete the entire post. My dear friend ‘Auto-Save’ managed to save immediately after I deleted everything I’d written. Go figure.

So, you’re just going to have to trust that Chicago and St. Louis were fantastic. I just don’t have it in me to re-write the post.

But, now I’m back home in Portland. As great as it is to be home and sleeping in my own bed, I can’t help but feel slightly overwhelmed. There are emails to write, vegetables to plant, clothes to be washed.

And then the sun came out and wrecked all of my plans (in the best possible way)! I had every intention of accomplishing things, but all of those intentions went out the window the second the sun came out. I went to the farmer’s market, BBQed with friends, drank margaritas in the sunshine, and generally had a fabulous weekend.

I did manage to stop by the farmer’s market on Saturday morning. I had planned on only picking up a couple of things, but instead left with two giant bags of produce: radishes, asparagus, ramps, rhubarb, tomato plants, and more. I can’t get over how much I love spring in Oregon! I was so excited about my farmer’s market purchases that I promptly came home and made myself a delicious spring meal: tartines with ricotta and ramp and radish pesto (more on these in another post), and sautéed radishes with chives and butter. Nich works on Saturday evenings, so I poured myself a glass of French rose and dined alone in the backyard. It was absolutely perfect.

I feel almost silly posting the recipe, as it’s ridiculously simple. But I’m a new convert to cooked radishes and thought I might make a few converts out of y’all! I love radishes, but like most people, I grew up eating them raw. It wasn’t until somewhat recently that I realized that radishes are super delicious when cooked. I’m not sure how to explain the flavor of a cooked radish, it’s just a bit more mellow and sweet than a raw radish. Cooked radishes retain some of their radish-y bite, but the cooking calms them down a bit. (Also, most things taste better when sautéed in butter. It’s a fact.)

I could talk til I’m blue in the face, but really, you must try it for yourself. Just cook up some radishes with butter, and you’ll be happier for it. I promise.

SAUTEED RADISHES WITH BUTTER AND CHIVES

Ingredients:
1 bunch of radishes, washed and leaves removed (reserve leaves for another use)
1 tablespoon butter
1 tablespoon minced chives
Salt & pepper, to taste

Method:
Slice radishes into quarters (or sixths, if the radishes are large).

Heat butter in a medium sized skillet over medium-high heat. When the butter is melted and beginning to brown, toss in the radishes. Sprinkle with a generous amount of salt and freshly ground pepper, and give the radishes a stir.

Cook radishes, until golden brown and caramelized on the outside, about 8 minutes. (Stir occasionally, to ensure that all sides of the radishes are browned.) When the radishes are done, remove from heat and toss with the minced chives. Taste, and add more salt and pepper if necessary. Serve immediately.