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Posts Tagged ‘red wine vinegar’

by Sarah Steimer

Rainbow chard with a maple-vinegar drizzle

I love chard so very much, but for whatever reason I haven’t eaten much in the past few month. This salad brought my love for the green back with a vengeance, and it made sure I wouldn’t forget it again anytime soon.

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by Sarah Steimer

Without a doubt, the two best parts of this salad were the dressing and the walnuts. I saved leftover dressing for another salad and will definitely be making those extremely simple sugared walnuts again.

Without a doubt, the two best parts of this salad were the dressing and the walnuts. I saved leftover dressing for another salad and will definitely be making those extremely simple sugared walnuts again.

  • 1/2 cup walnuts halves
  • 1/2 tablespoon vegetable oil
  • 1 teaspoon sugar
  • salt and pepper
  • 1/4 cup low-fat Greek yogurt
  • 1 tablespoon Sherry vinegar (I substituted red wine vinegar)
  • 1/2 teaspoon honey
  • 1/8 teaspoon ground coriander
  • 2 large carrots, scrubbed and sliced thin either with a peeler or mandoline
  • 3 medium radishes, cut into thin wedges
  • 1 scallion, sliced thin on a sharp diagonal

    Make sure the carrots are sliced very thin. A few of mine were too thick and would not curl.

    Make sure the carrots are sliced very thin. A few of mine were too thick and would not curl.

Toss the walnuts with the vegetable oil on a rimmed baking sheet. Bake at 375 degrees for about 6-7 minutes, or until lightly toasted and fragrant. Add the sugar, along with a pinch of salt and pepper, immediately after the walnuts are removed from the oven. Toss to coat.

Whisk together the yogurt, vinegar, honey, coriander, and a pinch of salt and pepper.

Place the carrots in colander, set in a bowl of ice water. Let sit until the carrots begin to curl, 2-4 minutes. Remove from the water and let dry, patting lightly with a towel.

Combine the carrots, radishes and scallions. Toss with as much salad dressing as you would like (I didn’t use it all). Serve topped with the sugared walnuts.

Makes about 2-3 servings.

Recipe adapted from: Bon Appetit

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by Sarah Steimer

This is a good make-ahead salad. Just cook the rice in advance and get everything cut up so all you have to do before the actual meal is toss it all together. The nuts in this recipe really are optional, in my opinion, because the basmati rice already has a nice, nutty flavor.

  • 1 small shallot
  • 2 tablespoons flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup extra-virgin olive oil
  • salt and pepper, to taste
  • 2 cups cooked basmati rice, cooled
  • 2 cups bite-size pieces assorted vegetables (I used radishes, edamame and summer squash)
  • 3/4 cup torn mixed leafy greens (I used spinach)
  • 1/4 cup chopped red, yellow or white onion or scallions
  • 2 tablespoons toasted walnuts or pine nuts (optional)

Finely mince the shallot, thyme and parsley and place in a small bowl. Add the vinegar and, while whisking with a fork, slowly pour in the olive oil. Season with salt and pepper, set aside.

In a serving bowl, combine the rice, vegetables and nuts. Drizzle and toss with about half of the dressing, allowing others to add more if they please.

Makes 2-4 servings.

Recipe adapted from: Bon Appetit

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by Sarah Steimer

Deviled eggs are great to take to a party - but fancy deviled eggs are even better.

To hard boil eggs

Place eggs in a medium or large saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover the pot and remove from heat. Let stand 13 minutes. Drain and transfer eggs to ice-water bath until cold.

Roasted red pepper deviled eggs

  • 12 eggs
  • 5 roasted red peppers – from a jar or from scratch
  • 2 teaspoons garlic powder
  • 2 teaspoons red wine vinegar
  • 3 teaspoons Dijon mustard
  • salt and pepper, to taste

Cook eggs according to directions above. Once cooled, slice in half and remove the yolks, mixing with a fork until smooth.

In a food processor, chop the red pepper into very small pieces. Using the tines of a fork, drain most of the liquid out.

Mix the pepper with the yolks, garlic powder, vinegar, Dijon mustard, salt and pepper. Fill the egg whites with the mixture and refrigerate.

It's nice to balance something hot/spicy (wasabi) with something milder (red pepper) so you can please different tastes.

To garnish, slice very thin pieces of the roasted red pepper and place on the filling of each egg.

Makes 24 deviled eggs.

Wasabi deviled eggs

  • 8 eggs
  • 1/3 cup mayonnaise
  • 1 1/2 or 2 teaspoons of wasabi paste (depends on how hot you like it)
  • 2 teaspoons unseasoned rice-wine vinegar
  • 2 large scallions, minced (3 tablespoons), plus extra for garnish
  • salt

Cook eggs according to directions above. Once cooled, slice in half and remove the yolks, mixing with a fork until smooth.

Combine the yolks with the wasabi paste (start with less then add more as you taste), vinegar, scallions and salt. Fill the egg whites with the yolk mixture.

Garnish with the extra scallions.

Makes 16 deviled eggs.

Both recipes adapted from: Martha Stewart (red pepper and wasabi)

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by Sarah Steimer

"You don't need a picnic to eat picnic food." - Thomas Jefferson*

  • 1 pound of small potatoes – I used German butter ball and
  • 2 cloves garlic, minced
  • 1/4 cup chopped onion
  • 5-6 fresh basil leaves, torn
  • 1/4 cup walnuts, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon olive oil, plus more for roasting potatoes
  • salt and pepper

Scrub the potatoes and cut into chunks about the same size. Boil for about 10-15 minutes or until soft. Drain well.

Toss the potatoes with a sprinkling of olive oil and the garlic. Place in a glass baking dish and roast at 400 degrees for about 20-30 minutes or until the edges start to crisp.

I just grabbed up a bunch of the littlest potatoes at the farmer's market.

For the dressing, whisk together the vinegar, mustard, olive oil, mayonnaise, salt and pepper. Set aside.

Toss the potatoes – while still warm – with the basil, walnuts and dressing. Serve warm or cold.

Serves 2-4 as a side dish.

Recipe: Sarah Steimer

Photos: Sarah Steimer

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by Sarah Steimer

How did I come up with this? The ingredients were fresh and in the fridge.

  • pizza dough here (I only used half)
  • 1 small squash – zucchini, patty pan, etc.
  • 1 small head of broccoli – just the florets
  • 2 roma tomatoes, sliced thin
  • 1/4 cup onion, chopped
  • 1 cup fresh spinach
  • 1 cob of corn, cooked and kernels removed (about 3/4 cup canned or frozen)
  • 1/2 cup Gouda, shredded
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon  chives, chopped
  • salt and pepper, to taste

Follow these directions for the dough.

Stole the idea of a vinaigrette from Caitlin!

Steam the broccoli until tender.

While the dough begins to brown in the oven, whisk together the olive oil, mustard, vinegar, chives, salt and pepper. Toss the vegetables – except for the spinach and tomatoes – in the vinaigrette.

When the crust is ready, distribute the spinach then sprinkle with most of the cheese. Evenly distribute the mixed vegetables, followed by the tomatoes. Top with the rest of the cheese and put back in the oven for another 10 minutes, or until the vegetables and crust are browned.

Serves about four.

Recipe: Sarah Steimer

Photos: Sarah Steimer

*Throughout August, “That’s Amore” will feature our favorite pizza recipes using farmer’s market ingredients — all of which can be found here.

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by Sarah Steimer

Maybe not the fanciest salad, but I bought cranberry beans and had to try something.

For the dressing

  • 2 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt

    It's sort of a shame you have to cook the cranberry beans, because they lose their very cool red speckles and turn sort of... mauve-y.

  • 1/4 teaspoon pepper

For the salad

  •  cups cooked and cooled cranberry beans – either soak them overnight and cook them according to package directions, or cook fresh cranberry beans… of course you could also substitute other beans
  • 2 cups fresh green beans, stemmed
  • 1 quart cherry tomatoes, halved
  • 1 cup diced Gouda, or another soft cheese
  • 1 small red onion, diced

Toss the salad ingredients together. Whisk dressing and mix with the salad.

Recipe adapted from: Marcus Samuelsson

Photos: Sarah Steimer

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by Sarah Steimer

These were actually really outrageously good cold the next day, too. Also to note: Mine look burnt compared with the magazine's - but only because I used a darker quinoa.

For the cakes

  • 1 large egg
  • 2 tablespoons flour
  • 1 1/2 tablespoons tahini or nut butter
  • 1 1/2 teaspoons red or white wine vinegar
  • 1 1/2 cups cooked quinoa
  • 1/2 cup finely grated sweet potato
  • 1/2 10-ounce package frozen spinach, thawed and squeezed dry
  • 1/4 cup chopped sun-dried tomatoes (I used a little less – they can be overly salty for my taste)
  • 1/4 cup chopped walnuts (optional)
  • 3 tablespoons feta (optional)
  • 2 tablespoons finely diced onion
  • 1 tablespoon chopped parsley or cilantro
  • 1 clove garlic, minced

Combine egg, flour, tahini and vinegar in a bowl. Stir in remaining ingredients and mash together until texture is firm enough to shape into cakes.

Shape into about 1/4-cup patties with floured hands. Bake at 400 degrees on a greased baking sheet (or try parchment paper) for about 25 minutes, turning once, until the patties are crisp.

Makes about 6-7 patties. Serve with the red pepper sauce.

For the sauce

  • 1 1/2 cups roasted red pepper, drained
  • 1/2 cup toasted almond slivers
  • 1 clove garlic
  • 2 teaspoons red wine vinegar

Combine all ingredients in a food processor or a blender. Makes 2 1/2 cups (I split this recipe in half).

Recipes: Vegetarian Times

Photo: Sarah Steimer

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