Cauliflower-Parmesan Fritters

One last meatball post! These cauliflower fritters are essentially vegetarian meatballs. 🙂 Like the chicken meatballs in my last post, they were also filled with fresh herbs and served with a lemony-yogurt sauce and greens. Delicious.

The recipe was adapted from Bon Appétit, contributed by Jesse Szewczyk. I modified the method and proportions. I loved using frozen riced cauliflower as a shortcut.

We ate the dish with crusty bread on the side. I ate the leftovers on top of extra arugula (my favorite). Healthy, bright, and fresh.

Yield: 4 servings

• 1 1/3 cups whole-milk Greek yogurt
• finely grated lemon zest from one large lemon
• 4 tsp fresh lemon juice, divided
• 8 large garlic cloves, divided, pushed through a garlic press or finely grated
• 5 T extra-virgin olive oil, plus more for drizzling
• 2 1/2 tsp Diamond Crystal or 1 1/2 tsp Morton kosher salt, divided, plus more to taste
• 1 10 to 12 oz bag frozen riced cauliflower (I used Trader Joe’s)
• 1 large egg
• 1 large egg yolk
• 1 1/2 cups finely grated Parmesan (about 2 oz)
• 1 cup panko
• 3/4 cup finely chopped mixed tender herbs (such as dill, cilantro, chives, and/or parsley), plus leaves for garnish
• 1/2 tsp freshly ground pepper, plus more to taste
• 1/4 medium red onion, thinly sliced
• 2 cups baby arugula, or more to taste

1. In a medium bowl, whisk together Greek yogurt, lemon zest, 2 tsp fresh lemon juice, 2 pressed (or finely grated) garlic cloves, 1 tablespoon extra-virgin olive oil, and 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt.
2. Taste sauce and season with more salt if needed. Set aside.
3. Cook the frozen riced cauliflower according to package directions until very tender. Transfer to a medium bowl and let cool 5 minutes.
4. Add the egg, egg yolk, grated Parmesan, panko, herbs, 2 1/4 tsp Diamond Crystal or 1 1/2 tsp Morton kosher salt, freshly ground pepper, remaining 6 garlic cloves, finely chopped, and remaining 2 tsp lemon juice.
5. Using a rubber spatula or clean hands, mix and knead slightly to smash cauliflower pieces into panko until texture is uniform.
6. Using a cookie scoop, spoon out 2-tablespoonful portions; put on a plate. Roll each scoop into a smooth ball. (You should have about 15 to 17.)
7. Heat 4 tablespoons olive oil in a 12-inch cast iron skillet or a large nonstick skillet over medium to medium-high.
8. Cook balls in a single layer, undisturbed, until golden brown underneath and fritters release easily, about 3 minutes.
9. Turn onto opposite side; cook until golden brown underneath, about 3 minutes.
10. Shake pan to encourage balls onto an un-browned side (fritters will have flattened slightly); cook, turning occasionally to brown, just until firm, about 3 minutes. Remove from heat.
11. Toss the red onion, arugula, and some herb leaves in a medium bowl to combine. Drizzle with oil, season with salt, and toss again to coat. (I used fine sea salt.)
12. Spread reserved sauce over a platter, top with salad and arrange fritters on top. Season with pepper, as desired.

Persian Barley-Lentil Soup with Spinach

This hearty vegetarian dish is definitely a new favorite. It was creamy, healthy, and fresh. Easily made in a pressure cooker (or Instant Pot) too.

The original recipe notes that this dish is a combination of two classic Persian soups- lentil and barley. Traditionally, dried limes are incorporated but this version uses “easier-to-find” fresh limes instead. The lime juice added brightness and tanginess to the finished dish.

The recipe was adapted from Milk Street Fast and Slow, inspired by a recipe in “Bottom of the Pot” by Naz Deravian, contributed by Julia Rackow. I modified the method and proportions. We omitted the optional yogurt topping and ate it with warm naan and green salad on the side. Full-flavored and fabulous.

Yield: Serves 8

• 4 T extra-virgin olive oil, plus more to serve
• 2 medium yellow onions, chopped
• 12 large garlic cloves, chopped
• 4 medium carrots, peeled, quartered lengthwise and sliced 1/2-inch thick
• 4 T tomato paste
• 8 bay leaves
• Kosher salt and freshly ground black pepper
• 1 1/2 cups pearled barley (see Note)
• 1 cup brown or green lentils
• 3 quarts low-sodium vegetable broth (I used 1 quart of homemade stock and 2 quarts of chicken stock)
• freshly squeezed juice from 2 large limes
• 8 cups lightly packed baby spinach, chopped
• 2 cups lightly packed fresh cilantro, chopped
• plain yogurt, for serving, optional
• lime wedges, for serving, optional
• warm naan, for serving, optional

1. Put an 8-quart pressure cooker on the stove over medium heat (on an Instant Pot, select High Sauté).
2. Add the oil and heat until shimmering.
3. Add the onion, garlic, carrots, tomato paste, bay leaves and 2 teaspoons of salt. Cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.
4. Stir in the barley, lentils, and stock/broth, scraping up any browned bits, then distribute in an even layer.
5. Place the lid on the pressure cooker and lock into place. (On an Instant Pot: Press Cancel, lock the lid in place and move the pressure valve to Sealing; Select Pressure Cook or Manual.)
6. Bring the pressure level to high over high heat. Once pressure level is achieved, set the cooking time to 15 minutes.
7. When the pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
8. Remove and discard the bay leaves.
9. Stir in the lime juice, spinach, and cilantro. Taste and season with salt and pepper.
10. Serve with a dollop of yogurt, drizzled with oil, and with lime wedges and warm flatbread on the side, as desired.

Note:

Don’t use hulled barley instead of pearled barley. Hulled barley has had its inedible outer hull removed but retains its bran. Pearled barley, on the other hand, has been polished to remove the bran, which makes it quicker to tenderize; in this recipe, it cooks at the same rate as the lentils.

Butter-Roasted Rainbow Carrots with Orange & Pistachios

Roasted carrots are also part of our Thanksgiving feast every year. Everyone loves them. 🙂 This version had a lot of brightness from the roasted orange juice, a little bit of heat from the Aleppo pepper, and crunch from the pistachios. It was my daughter’s favorite dish.

The recipe was adapted from Milk Street, contributed by Courtney Hill. I modified the proportions. I loved that I could incorporate my CSA carrots. Nice.

This recipe uses a “low and slow” method. The thought behind roasting the carrots using lower heat and longer duration is to ensure that they are uniformly tender without charring the outside. Because of the extended cooking time, the seasonings are added midway through the cooking process to prevent burning.

The original recipe recommends using slender bunch carrots. If using carrots with especially thick upper portions, cut the top lengthwise into quarters and the bottom lengthwise in half in order to create uniform pieces.

Yield: Serves 8

• 3 1/2 to 4 pounds rainbow carrots, peeled and halved (or quartered if large) lengthwise
• 1 1/2 T extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 1 orange
• 6 T salted butter, melted
• 2 tsp Aleppo pepper, za’atar, or ground coriander, plus more to taste
• 2 T raw or roasted pistachios, chopped, plus more to taste
• 2 tsp pomegranate molasses, plus more to taste

1. Heat the oven to 350°F with a rack in the middle position. (I set my oven to convection roast.)
2. Divide the carrots between 2 rimmed baking sheets. Toss the carrots with the oil, 1 1/4 teaspoon salt and a few grinds of black pepper; distribute evenly.
3. Roast for 30 minutes.
4. Meanwhile, grate 1 teaspoon zest from the orange, then cut the orange into quarters.
5. Drizzle the carrots with the butter and sprinkle with the Aleppo pepper and zest. Toss; then redistribute evenly.
6. Place the orange quarters cut sides up on a baking sheet. Roast, rotating the position of the sheet pans, until a skewer inserted into the largest carrot meets no resistance, another 15 to 20 minutes, stirring once about halfway through.
7. Squeeze the juice from 1 or 2 orange quarters over the carrots.
8. Using a wide metal spatula, transfer to a platter, scraping up any browned bits.
9. Taste the carrots and season with salt and pepper.
10. Sprinkle with the pistachios and drizzle with the pomegranate molasses. Serve the remaining orange quarters on the side.

Cider-Glazed Brussels Sprouts

Brussels sprouts are always part of our Thanksgiving meal. Buying them on the stalk is irresistible! I enjoy trying different ways to prepare them every year.

This recipe was adapted from The New York Times, contributed by Lidey Heuck. I reduced the amount of glaze and modified the cooking method. I loved that the glaze could be prepared a day in advance.

Yield: 6 servings

• 1 1/2 to 2 pounds Brussels sprouts (from one large stalk), trimmed and halved, quartered if very large
• 3 T olive oil
• kosher salt and freshly ground black pepper
• 1 T unsalted butter
• 1/4 cup finely chopped shallots (about 1 medium shallot)
• 1 cups apple cider
• 1 1/2 T apple cider vinegar
• 3/4 tsp Dijon mustard

1. Heat the oven to 400 degrees. (I set my oven to convection roast.)
2. Place the Brussels sprouts on a parchment paper-lined, rimmed sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and then reposition so that each sprout is placed cut side down. Roast for 25 to 35 minutes, until evenly browned and tender.
3. Meanwhile, heat the butter in a medium skillet over medium-low.
4. Add the chopped shallot and cook for 6 to 8 minutes, until tender and starting to brown.
5. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk until smooth.
6. Add the cider mixture to the shallots and bring to a boil.
7. Cook over medium heat for 10 to 15 minutes, until reduced to a scant 1/2 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use. (see note)
8. Pour glaze over the roasted Brussels sprouts on the sheet pan, toss and serve.

Note: If making the glaze ahead, store covered in the refrigerator and reheat gently before using. You may need to thin it with a splash of water or stock.

Simple-is-Best Stuffing (Dressing)

After reading an article about how this Thanksgiving dish has been a staff and a fan favorite at Bon Appétit for over ten years, I was convinced that I had to include it as part of our feast this year.

It was crispy on the outside and custardy on the inside. Full of classic Thanksgiving flavors including parsley, sage, rosemary and thyme- all from my yard. 🙂 The bread was torn rather than cut to add texture. Great.

The recipe was adapted from Bon Appétit, contributed by Victoria Granof. I also loved that it could be assembled a day in advance.

Yield: 8–10 servings

• 3/4 cup (1 1/2 sticks) unsalted butter, plus more for baking dish
• 1 lb good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)(I used sourdough)
• 2 1/2 medium onions or 2 large onions, chopped (about 2 1/2 cups)
• 3 celery stalks, sliced 1/4-inch thick
• 1/2 cup chopped flat-leaf parsley
• 2 T chopped fresh sage
• 1 T chopped fresh rosemary
• 1 T chopped fresh thyme
• 2 tsp Diamond Crystal kosher salt or 1 1/2 tsp Morton kosher salt
• 1 tsp freshly ground black pepper
• 2 1/2 cups chicken stock or low-sodium chicken broth, divided
• 2 large or extra-large eggs

1. Preheat oven to 350°F, preferably on convection.
2. Grease a 13x9x2″ (or equivalent) baking dish with unsalted butter and set aside.
3. Scatter bread pieces in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 30 minutes on convection or up to 40 minutes in a standard oven. Let cool.
4. Meanwhile, melt butter in a large skillet over medium-high heat; add onions and celery. (I used a 12-inch stainless “all in one” pan.) Stir often until just beginning to brown, about 10 to 12 minutes. Scrape into a large to bowl; let cool.
5. Add toasted bread pieces, parsley, sage, rosemary, thyme, salt, and pepper to the bowl; toss gently to combine.
6. Drizzle in 1 1/4 cups chicken stock and fold gently.
7. Whisk eggs and remaining 1 1/4 cups chicken stock in a measuring cup. Pour over bread mixture; fold gently until thoroughly combined.
8. Transfer to prepared dish, cover with parchment paper topped with foil.
9. Bake until an instant-read thermometer inserted into the center of dressing registers 160°, 40 to 50 minutes.
10. Remove parchment and foil and continue to bake until set and top is golden brown and crisp, 35 to 45 minutes longer.

Do Ahead: Bread can be baked 1 day ahead; store loosely covered at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.

Chinese Tiger Salad with Grilled Corn & Avocado

I served this delicious grilled corn side salad on Labor Day with grilled impossible and beef burgers. It is a variation on a traditional Chinese tiger salad which is usually composed of cilantro, cucumbers, scallions, and chilies. I loved that this one included elements from Mexican esquites- corn, avocado, and salty cheese.

The recipe was adapted from Bon Appétit, contributed by chef Shuai Wang of Short Grain and Jackrabbit Filly in Charleston, South Carolina. I was able to incorporate my CSA cilantro and a beautiful homegrown cucumber from a neighbor. As it was a little bit heavy on the (wonderful) dressing, the leftovers were delicious served over salad greens.

Yield: Serves 6

• 2 T sesame seeds
• 3 large or 6 small garlic cloves, pushed through a garlic press or finely grated
• 1/2 cup freshly squeezed lime juice (from 3 1/2 to 4 limes)
• 3 T canola oil
• 2 tsp low-sodium soy sauce
• 2 tsp oil from a jar of chili crisp (preferably Lao Gan Ma)
• 2 tsp toasted sesame oil
• 2 tsp unseasoned rice vinegar
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, plus more
• 3 large ears of corn, husked
• 1 ripe avocado, cut into large pieces
• 1 English hothouse cucumber, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal 1/4″ thick
• 1 small shallot, halved through root end, thinly sliced
• 1/2 bunch cilantro, tough stems removed, coarsely chopped
• 2 T crumbled queso fresco or Cotija cheese, plus more for garnish

To Make the Dressing:

1. Toast the sesame seeds in a dry small skillet over medium heat, shaking pan constantly, until deep golden brown and fragrant, about 5 minutes; transfer to a large shallow bowl.
2. Add garlic cloves, lime juice, oil, soy sauce, chili crisp oil, toasted sesame oil, unseasoned rice vinegar, and salt and stir vigorously until salt is dissolved. Set dressing aside.

To Make the Salad:

1. Prepare a grill for medium-high heat.
2. Grill husked corn, husked, turning often, until lightly charred all over and tender, 8–10 minutes. Let sit until cool enough to handle.
3. Hold the corn vertically over a medium bowl and slice kernels from cobs.
4. Add avocado, cucumber, shallot, half of the cilantro, and cheese.
5. Add reserved dressing and toss gently to combine. Taste salad and season with more salt if needed.
6. Top with extra cheese and remaining cilantro.

Ina Garten’s Summer Garden Pasta

Please make this simple dish with your summer tomatoes and backyard basil! Easy to prepare and absolutely delicious. It is essentially classic bruschetta over pasta.

The recipe was adapted from Ina Garten’s Barefoot Contessa at Home, via barefootcontessa.com. I have made dishes like this in the past but used fresh mozzarella instead of Parmesan. I loved this variation. 🙂

We ate the dish with sliced sourdough baguette and green salad- garlicky and perfect.

Yield: Serves 6

• 4 pints (8 cups) grape or cherry tomatoes, halved
• extra-virgin olive oil
• 6 to 12 cloves garlic, minced
• 18 large basil leaves, julienned, plus extra for serving
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt (I used Diamond Crystal)
• 1/2 tsp freshly ground black pepper
• 1 pound capellini or angel hair pasta
• 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving (I used Parmigiano-Reggiano)

1. Combine the halved tomatoes, 1/2 cup (8 T) olive oil, minced garlic, julienned basil leaves, red pepper flakes, 1 teaspoon Kosher salt, and the pepper in a large bowl.  Cover with plastic wrap, and set aside at room temperature for about 4 hours.
2. Just before you’re ready to serve, bring a large pot of water to a boil; add salt.
3. Add the pasta and cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!).
4. Drain the pasta- reserving about 1 cup of pasta water. Add pasta to the bowl with the cherry tomatoes.
5. Add the cheese and some additional fresh basil leaves and toss well. (I julienned the basil leaves.) Add pasta water to adjust the consistency, if necessary. (I also use the pasta water before reheating leftovers.)
6. Transfer to a serving dish in layers- ensuring that ample amounts of basil and tomatoes are placed between layers of cheesy pasta.
7. Garnish with extra cheese and basil, as desired. Serve immediately.