by natalia | Apr 21, 2013 | Recipes
VEGETABLE BBQ RECIPES PART ONE — Veggies in Tinfoil Packets
This keeps the vegetables away from direct heat, uses only a minimal of oil, no charring, keeping the integrity of the vegetables intact. You can magnify the steaming effect by adding a little vegetable stock instead of oil and leave it on the grill a minute or two less than suggested. You can do family style or individual packets. Make sure you use heavy duty aluminum or double up on the layers. Keep the tinfoil vented higher for more of a steam action or flat packaged for more of a grill effect. Great way to cook greens like swiss chard, asparagus, cremini mushrooms, practically any vegetable but experiment especially the ones that that tend to fall into the charcoal. Here are some ideas:
• One bunch of chopped Swiss chard, kale, leafy spinach or beet greens
• sliced small red onion
• 2 sliced garlic cloves
• pinch of crushed red pepper
• stalk of rosemary
• s/p
• drizzle of extra virgin olive oil or dab of butter
8 min.
• bunch chopped kale
• 1 large sweet potato, kabocha or butternut squash, peeled and 1” cubes
• 1 small chopped onion
• 2 minced garlic cloves
• thyme sprigs
• s/p
• drizzle of extra virgin olive oil
10 to 15 min
• 1 pint cremini mushrooms
• 2 minced garlic cloves
• handful chopped parsley
• pinch crushed red pepper
• thyme sprigs
• drizzle of olive oil and drizzle of nama shoyu or balsamic vinegar
6-8 min
• 1 pint halved cherry tomatoes
• 2 minced garlic
• handful chopped basil
• s/p, drizzle of e/v olive oil
This could stay on the grill and slow roast for as long as 20 min, if you keep it away from the main heat.
• 2/3 zucchini and or yellow squash, chopped, wedged, or sliced
• handful chopped basil and mint
• zest of a lemon
• s/p
• drizzle of e/v olive oil.
8-10 min.
• 1 bunch asparagus
• handful sliced shitake mushrooms
• zest of lemon
• fresh oregano leaves
• dab of butter
• s/p
5 min.
by natalia | Apr 21, 2013 | Recipes
This is a winner and I guarantee if you make it, friends and family will request it every year!
• 4 whole Eastern, Japanese, Koimo or Korean yams (different names, same thing; has a reddish skin and white flesh; when in doubt, break off tip to check).
Just roast it whole wrapped in tinfoil, 400 degrees for at least an hour till it soft and the outside is a bit caramelized. Throw it in a blender with a cup of coconut milk, knob of fresh ginger, tablespoon of vanilla extract, ¼ cup agave nectar (or stevia but agave gives it a beautiful gloss)Blend/puree till nice and light. If you really want to take it up a notch, you can grated some crystallized ginger on top.
This is great cold from the fridge so make it in advance.
by natalia | Apr 21, 2013 | Recipes
Gratins are creamy and rich but contain way too much cream, butter and cheese to be fully enjoyed comfortably after. This version is a wonderful way to enjoy all the elements of the dish w/o the regret.
Cauliflower gratin:
• 8 cups of florets
• 3 minced garlic cloves
• fresh chopped tablespoon of oregano or marjoram
• pinch crushed red pepper flakes
Ingredients should all be tossed together with butter or coconut oil, roasted for ½ hour. Add freshly grated raw goat cheese (Alta dena brand works great for this one) and pop it back in the oven till it melts.
The following vegetables also work great with the above recipe but substitute for the following herbs and also add:
• Fennel, sliced thin with thyme
• orange zest
• fennel fronds as garnish
• Asparagus with lemon zest (I like the raw sheep pecorino for this one)
• Portobello or cremini mushroom with minced shallot
• thyme
• parsley
by natalia | Apr 21, 2013 | Recipes
A combination of beets, parsnips, carrots, turnips, butternut squash or kabocha squash cut into same sized cubes or pieces, tossed with butter or coconut oil, minced garlic, chopped sage, s/p and roasted in a 400 degree oven for 30 minutes.
by natalia | Apr 21, 2013 | Recipes
One of the students at one of my classes told me this technique of taking the leaves off one by one (just lob off the end) and roasting it as is. Beautiful presentation with all the single leaves! Just add pat of butter, minced garlic, fresh thyme, s/p and roast 400 degrees 10 to 15 minutes.
Just keep and eye out to make sure the leaves don’t char too fast; toss it around a bit) I love to drizzle a little sriracha (Asian hot sauce) when it comes out of the oven!
by natalia | Apr 21, 2013 | Recipes
• 4 Cups grated butternut squash (I cut them into long chunks and grate it though my food processor)
• small thumb sized minced ginger
• tablespoon pumpkin pie spice (cinnamon, ginger, nutmeg, all spice)
• drizzle of agave nectar
• juice of a lemon
• pinch of sea salt.
YUMMY!
by natalia | Apr 21, 2013 | Recipes
This looks like a rainbow exploded in your plate. The ingredients are forgiving; just grate any of the following:
• Beets (look for the chiogga that is pink and white, so pretty!)
• Fennel (reserve fronds)
• Radish, carrot, red or white cabbage
Add in fresh chopped parsley, tarragon, chervil, dill and the reserved fennel fronds. You can dress this with drizzle of extra virgin olive oil (optional) lots of lemon, lemon zest, sea salt and pepper. Or to make it creamy, add ¼ cup of goat yogurt.
by natalia | Apr 21, 2013 | Recipes
• 1 cup, carrot, celery, onions, broccoli stems, if any
• 2 cloves garlic minced
• 1 pinch crushed red pepper
• 8 cups broccoli (chop up stem and add to mira poix)
• 6 sprigs fresh thyme, desprigged
• 2 fresh or dried bay leaves
• 1 cup grated raw goat cheese of choice OR grated raw sheep pecorino OR nutritional yeast
Saute carrot, celery, parsnips, onions, garlic and red pepper with coconut oil or butter for 8 minutes till onions are translucent. Add broccoli, thyme, bay leaves and water or vegetable stock to cover by an inch. Simmer on low heat for 430 to 40 minutes till broccoli is falling apart. Puree in batches in blender, season to taste. Top with cheese while hot to melt.
by natalia | Apr 21, 2013 | Recipes
• 1 cup of diced carrot, celery, onions, parsnip, tomatoes, zucchini
• 1 cup small cauliflower florets, corn off the cob
• 2 cloves garlic minced
• 11/2 tablespoon of tomato paste
• 1 tbs dried oregano, basil and thyme
• 2 fresh or dried bay leaves
• 1 pinch crushed red pepper
• Fresh parsley to garnish
Saute carrot, celery, parsnips, onions, garlic and red pepper with coconut oil or butter for 8 minutes till onions are translucent. Add tomato paste and water to thin, saute 2 to 3 minutes. Add water or vegetable stock, bay leaves and oregano and let simmer for 10 minutes till carrots and celery are bit soft, add cauliflower, zucchini and corn. Simmer for 5 more minutes. Garnish with chopped parsley.
by natalia | Apr 21, 2013 | Recipes
• 1 medium onion, diced
• 1 fennel bulb, diced
• 2/3 cloves of garlic minced
• 1 8 oz salmon filet • 6 sprigs of thyme,desprigged
• zest of whole lemon, grapefruit or orange
• s/p to taste
Toss all ingredients in baking tray with coconut oil or butter, bake in preheated 400 degree oven for 8 to 10 minutes. Flake fish into chunks with a fork.
Top with cauliflower mashed potato from Thanksgiving Pot Pie recipe.
