I’ve been really enjoying eating my veggies lately and will take them in all forms! From the Green Goddess Dressing + Veggie Platter that I brought to my fellow work-out buddies last Friday night at the ACAC Happy Hour to the Giardinieri that I taught in my Italian Cooking Class Sunday night to the impromptu Minestrone that I made using up leftover veg from the fridge last night–this has been a vegetable-packed week. Thank goodness. I think I needed it!
I absolutely love (and feel honored by) the fact that when I make things people ask for the recipes. It is a privilege to cook for anyone who eats! I’ve been asked to post these recipes to my blog, so here you go:
3 super quick & easy vegetable-inspired recipes that are great for potlucks and cold nights in alike.
Green Goddess Dressing
Combine in a food processor the following:
1 bunch cilantro (stems included), cleaned
1 bunch parsley (stems included), cleaned**
2 cloves garlic
the juice of 1 large lemon or two small (taste and add more if desired)
1 cup yogurt
2 tbsp. olive oil
1 pinch red pepper flakes
2 tsp salt (or more to taste)
Puree until smooth. Taste and adjust seasonings as necessary, remembering that to decrease tartness of lemon, add more salt. Likewise, to decrease saltiness, add more lemon juice!
**Any herbs/greens will do so feel free to add what you have on hand: fresh basil, spinach or arugula are great additions!
Serve chilled with your favorite raw or blanched vegetables. Crispy potato wedges are particularly good with this!!
well…giardinieri is actually a mixture of pickled vegetables that has a bit of a sweet edge. Typically, the veggies all need to be blanched before hand, which can make this dish a little complex to make. I prefer to take those same veggies and ferment them. Here’s what I did Sunday night:
Pack cleaned radishes, celery stalks, cauliflower florets, bell pepper strips, zucchini slices, whole garlic cloves, fresh basil, red pepper flakes (a couple pinches), and whatever other veggies you have on hand, into a half-gallon clean mason jar.
Pour brine over to cover (2 tbsp. pink salt to 1 quart water, make as much as you want as long as the proportions are right).
Place lid loosely on top and set jar over a towel to absorb any liquid that might overflow. Let sit on the counter out of direct sunlight for 1 week, top off with water and enjoy for up to a year.
Keep refrigerated once opened.
Add the following to a large stock pot:
2 cups dried white beans (or whatever beans you have on hand)
1/2 head cauliflower, cut into florets
5 stalks celery, chopped
2 onions, chopped
2 Bell peppers (1 red, 1 orange), seeded and chopped
1 zucchini, chopped
1 bunch radishes, cleaned and quartered
4 cloves garlic, sliced
Add at least 3 quarts water and bring everything to a boil without salt. Add a ham bone or other stock bone if you have one. Boil for 45 minutes.
Remove bone, test a bean for doneness. It should be half-cooked.
Add can of tomato paste and can of fire roasted tomatoes.
Continue to cook, boiling for another 30 minutes or so.
Test beans for doneness. If soft, add salt and remove from heat.
Serve with shredded basil leaves, red pepper flakes and lots of parm!