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Posts Tagged ‘lemon juice’

by Sarah Steimer

Farrotto with scallions and bacon

This was an ideal dish for our wacky weather lately. The farro and bacon are the comfort food we (still!) need while the temperatures continue to dip, while the bright pops of scallion give us a literal taste of the spring season I hope we see soon.

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by Sarah Steimer

Dandelion greens can be pretty bitter, even once they're wilted. The richness of the "cream" (which --- surprise! --- uses no dairy products), helps to balance everything out. I would suggest serving this as a side dish with fish or chicken, cooked simply.

Dandelion greens can be pretty bitter, even once they’re wilted. The richness of the “cream” (which — surprise! — uses no dairy products), helps to balance everything out. I would suggest serving this as a side dish with fish or chicken, cooked simply.

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by Caitlin Saniga

Buttercup squash and sweet potatoes with tangy chermoula

Chermoula is a tangy, spicy Moroccan marinade typically served with fish, but it also goes well with sweet vegetables. I chose buttercup squash and sweet potatoes, but beets, carrots and fingerling potatoes would also be great.

Vegetables:

  • 2 medium sweet potatoes, peel scrubbed, and chopped into 1/4-inch half-moons
  • 1 medium butternut squash, seeded, peeled, and chopped into 2-inch planks
  • extra-virgin olive oil
  • salt and pepper

Chermoula:

  • 4 garlic cloves, smashed, peeled, trimmed and roughly chopped
  • 1 teaspoon salt
  • 3/4 cup roughly chopped cilantro
  • 1/3 cup roughly chopped parsley
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 1/4 cup extra-virgin olive oil
  • juice of 1 large lemon
Chermoula is a Moroccan marinade typically served with fish, but it also goes well with sweet vegetables. I chose buttercup squash and sweet potatoes, but beets, carrots and fingerling potatoes would also be great.

Ever seen a buttercup squash before? It’s kind of crazy looking. To break it down, I used a sharp knife to cut it in half, then scooped out the seeds. From there, I cut it into manageable slices and chopped off the peels. Then I sliced it into bite-size pieces.

Heat the oven to 400 degrees. In a large bowl, toss the vegetables in just enough oil to coat. Arrange in a single layer on 2 baking sheets. Grind fresh salt and pepper over top to taste. Roast for 20 minutes, then flip the vegetables. Cook an additional 10 minutes, or until everything’s golden brown and tender.

Meanwhile, prepare the chermoula by placing all of the ingredients in the bowl of a food processor.

I like to serve sauces and dressings on the side, so everyone can choose how much to use on their own plate.

I like to serve sauces and dressings on the side, so everyone can choose how much to use on their own plate.

Pulse until smooth, take a taste and adjust seasonings to your preference.

Serve the vegetables hot with fresh chermoula drizzle over top.

Makes 4-6 side dish servings.

Recipe adapted from: Vegetarian Cooking for Everyone

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by Sarah Steimer

If you cut these spring rolls in half, they would make an awesome appetizer for a party. Nearly everyone (well, meat-eaters specifically) loves a BLT, and this spring roll version is a pretty unique spin. Plus the aioli is out of this world.

  • 4 rice papers
  • 2 cups cooked rice or bean noodles
  • 3-4 large leaves Swiss chard, roughly chopped
  • 1 regular tomato, cored and sliced thin (using just the flesh will allow for a less runny spring roll)
  • 4 slices of thick bacon OR 8 slices of thin bacon, cooked

Dip one of the rice papers in warm water for about 10 seconds, getting both sides wet. Place the paper flat on a cutting board, allowing

I retained the traditional tomato and bacon for these rolls, but chose Swiss chard as my “lettuce.” Another good green would be spinach or even bok choy – which would make it a little more Asian-inspired.

about 1/2 – 1 inch to hang off the edge so it is easier to grab.  Layer the noodles, chard, tomato slices and bacon on the lower one-third of the roll. Use enough of each ingredient to evenly distribute everything among all four rolls – NOTE: You may not use all the noodles.

Starting at the bottom, pull the flap up and over the filling, tucking it underneath the ingredients. Fold the left and right sides over and continue to roll the paper and ingredients. Here is a helpful video if these directions are not clear.

Continue for all four rolls.

For the wasabi aioli

  • 1/2 cup good mayonnaise
  • 1-2 teaspoons wasabi paste or powder
  • 2 teaspoons lemon juice
  • 1 small clove garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon light soy sauce
  • 1 teaspoon rice vinegar

Whisk all ingredients together until smooth. Serve as a dipping sauce with the spring rolls.

Makes four spring rolls and a little more than 1/2 cup aioli.

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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