The Good Dirt
August 24th, 2015
The sour tang of this refreshing salad will wake up your taste buds with the flavors of summer. Using goat’s milk yogurt lends a flavor similar to feta cheese, but go ahead and substitute plain regular yogurt if goat’s milk isn’t available. This recipe comes to us from Kait of Chickadee Says.
- 4 cups cucumber, sliced paper-thin
- 1 cup red onion, sliced paper-thin
- 1/4 cup dill, de-stemmed
- 1/2 cup plain goat’s milk yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Combine yogurt, dill, lemon juice, garlic, salt, and pepper in a small bowl. Whisk well to combine. Pop in the refrigerator.
Using a very sharp knife or mandolin cut cucumbers, length-wise, and red onion into paper-thin slices.
Combine cucumber and onion in large bowl. Toss well.
One or two tablespoons at a time add chilled dressing to the veggies. Add dressing and toss until you like the consistency of the salad.
Serve chilled and enjoy!
August 24th, 2015
Fresh apples come together with blueberries in this spectacular summer breakfast. Maple syrup plays well off the fruit and sweetens the hearty oats. This recipe comes to us from Trudy of veggie.num.num.
- 1 large apple, peeled and finely grated
- 1/3 cup rolled oats
- 1 cup nonfat milk
- 1 cup rice milk
- 1/2 cup water
- pinch of salt
- 1 tablespoons white chia seeds*
- 1/4 cup fresh blueberries plus a few more as garnish
- maple syrup, to serve
*Optional. Found at health stores or the health section of most grocery stores.
Place 3/4 of the apple pulp into a small pot over medium heat. Add the oats, milk, water, chia seeds, if using, and salt to the pot.
Let the oats come to a simmer and allow to gently bubble for 1 minute, stirring constantly. Add the blueberries and stir to combine.
Transfer the cooked oats to 2 bowls. Drizzle with maple syrup and garnish with a few more blueberries and enjoy!
August 24th, 2015
Tangy scallions and tart lemon juice bring depth to the flavor of these savory veggie appetizers. These zucchini scallion cakes are ideal hors d’oeuvres, because you can make them a day in advance; just reheat in your oven 10 minutes before serving. This recipe comes to us from Phoebe Lapine of Feed Me Phoebe.
- 1 medium zucchini, grated
- 2 scallions, thinly sliced
- 1/4 cup flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 2 tablespoons olive oil
Combine the grated zucchini, scallions, flour, sugar and salt together in a medium mixing bowl and toss to combine. Add the egg, lemon juice and zest and stir to combine.
Prepare a plate with a layer of paper towels. Place the olive oil in a large skillet over medium-high heat. Scoop tablespoons of zucchini scallion batter out into the oil, taking care to ensure space between the mounds of batter. You may have to fry the cakes in batches. Cook for about 1 minute on each side, or until the cakes have browned on both sides and are semi-firm. Transfer to the paper towel lined plate and repeat until you are out of batter.
August 17th, 2015
Eggplant is roasted then tossed with sautéed onions, bell peppers and pinenuts in this savory pudding. Matzo meal creates a hearty texture to this kugel, finished with a sprinkle of paprika. This recipe comes to us from our friends at Cooking Light Magazine.
- a little nonstick cooking spray
- 1 2 pound eggplant
- 2 teaspoons vegetable oil
- 3 cups onion, finely chopped
- 1 1/2 cups bell pepper, finely chopped
- 3 tablespoons pine nuts
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 eggs, lightly beaten
- 3/4 cup matzo meal
- 1 teaspoon paprika
Preheat an oven to 450 degrees. Prepare a large baking dish with a light layer of nonstick cooking spray and set aside. Prepare a baking sheet with a layer of foil.
Pierce the eggplant several times with a fork and place on the baking sheet. Put in the oven and roast for about 20 minutes, or until the eggplant is tender. Set aside to cool. When eggplant cools, chop coarsely and set aside in a large bowl.
Place the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper and nuts to the pan. Cook for about 6 minutes, or until the onion is tender. Transfer the onion mixture to the bowl with the eggplant.
Season the eggplant onion mixture with salt and black pepper. Add the eggs and stir well to combine, taking care to ensure all ingredients are evenly distributed. Add the matzo meal and toss gently to combine.
Spoon the eggplant onion mixture into the prepared baking dish. Sprinkle the paprika on top and put in the oven. Bake for 35 minutes, or until thoroughly heated and golden brown. Cut into 8 servings and enjoy!
August 17th, 2015
Looking for a new way to try eggplant this summer? Take your pick from this terrific trio of recipes from Executive Chef Jason Weiner who features prix fixe Meatless Monday menus each week at his terrific trio of restaurants: Almond NYC, Almond Bridgehampton and Almond Tribeca!
Each recipe yields 6 servings.
Eggplant Fritters with Goat Cheese
- 1 Large Italian Eggplant (peeled and small dice)
- ½ medium yellow onion (small dice)
- 1 clove garlic (minced)
- 2 Tbs. olive oil
- ¼ cup grated Parmesan cheese
- 2 Tbs chopped flat parsley
- 2 Tbs + 1 cup of Panko breadcrumbs
- Salt and Pepper to taste
- 1 cup all purpose flour
- 4 beaten eggs
- 1 qt. canola oil for frying
- ¼ cup soft goat cheese
In a heavy bottomed sauté pan, sauté the eggplant, onions, garlic in the olive oil until the vegetables take on a golden color.
Allow to cool and fold in the parsley, cheese, 2 tbs of Panko, salt and pepper
Prepare the flour, eggs and remaining Panko in three separate bowls.
Form the eggplant mix into patties and bread them by tossing them first in the flour, then eggs, and finally the bread crumbs.
In a deep heavy bottomed sauce pot, bring your frying oil to about 325 degrees.
Fry the fritters in batches until they are golden brown and blot them on paper towels.
Anoint with a dollop or schmear of goat cheese and serve piping hot.
- 5 tablespoons olive oil
- 1½ pound eggplant (unpeeled, cut into 1/2-inch cubes)
- 1 medium red onion (cubed)
- 2 ribs celery (large dice)
- 4 large garlic cloves (chopped)
- 14½ ounce can diced tomatoes with Italian seasonings in juice
- 2 tablespoons sugar
- 3 tablespoons red wine vinegar
- 2 tablespoons drained capers
- 1/3 cup chopped fresh basil
Heat oil in heavy large pot over medium heat. Add eggplant, onion, celery and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar, sugar and drained capers.
Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil.
Transfer caponata to serving bowl. Serve at room temperature on grilled bread. (Caponata can be made 2 days ahead. Cover and chill.)
- 1 large eggplant
- ¼ cup mayonnaise, plus more as needed
- 3 garlic cloves (minced)
- ¼ cup fresh lemon juice, plus more as needed
- 1 pinch ground cumin
- salt, to taste
- 1 tablespoon extra virgin olive oil
- ½ teaspoon smoked paprika
Prepare a medium-hot fire in a charcoal grill.
Preheat an oven to 375°F.
Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
Remove from the oven, let cool slightly, and peel off and discard the skin.
Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the smoked paprika. Serve at room temperature on a warm crouton or cracker.
August 17th, 2015
Dinosaur kale, also known as Tuscan or Lacinato kale, has bumpy green leaves that somewhat resemble dinosaur skin. Paired here with thick slices of crispy eggplant, this salad is hearty enough to satisfy any monstrous appetite! This recipe comes to us from Maria of Bean a Foodie.
- 1 bunch dinosaur kale, washed, cleaned and chopped
- 1/3 cup parmesan cheese shavings
- 1/3 cup pine nuts, toasted
- 1 medium to large eggplant, sliced in to 1/2″ rounds
- 1 cup whole wheat panko bread crumbs
- 1/4 cup za’tar spice
- 1/2 tsp freshly ground pepper
- 1 egg, scrambled with 2 tbsp water
- 1/3 cup whole wheat flour
- non-stick cooking spray
- 2 tbsp – 1/4 cup Lemon Vinaigrette
Preheat oven to 425 F.
Set out 3 separate flat bottom bowls or baking dishes. Add the flour to one dish. Add eggs and water to another dish, scramble to combine. In the third dish add in both bread crumbs, za’tar spice and ground pepper.
Prepare a large sheet pan or baking pan with parchment, cooking spray or a silpat. Working in small batches first coat eggplant rounds in the flour. Then move to egg and thoroughly coat. Finally transfer eggplant into the breadcrumb mixture. Press down lightly to ensure a thick coating of breadcrumbs.
Place on sheet pan . Lightly spray the tops of the eggplant with non stick cooking spray.
Bake at 425 for about 20-25 minutes. As many oven temperatures differ, monitor eggplant to make sure it does not burn. The eggplant rounds should turn golden brown and the breadcrumbs toasted and crunchy when finished.
While the eggplant bakes, toss the chopped kale with the lemon vinaigrette – add more or less dressing based on your taste. Plate salad and sprinkle on the pine nuts and parmesan shavings.
When the eggplant is finished baking, top each salad with 2-3 crispy rounds. Enjoy!
August 10th, 2015
Fresh peaches, blueberries, bananas and apples are seasoned with lemon juice and the Indian spice mix chaat masala. The spicy sour fruit is topped with refreshing, but sweet honey yogurt and finished with cilantro. This recipe comes to us from Mehak of Measured in Pinches.
- 1 cup fresh peaches, peeled and chopped
- 1 cup blueberries
- 1 banana, sliced
- 2 apples, cut into chunks
- 1/4 lemon
- 1 tablespoon chaat masala, or to taste*
- 1 tablespoon cilantro leaves, chopped
- 4 tablespoons plain yogurt
- 1 teaspoon honey
*Chaat masala is a hot-sour spice mix found in Indian stores or the Indian section of some grocery stores. If time allows, we suggest making your own.
Place the chopped peaches, blueberries, banana slices and apple chunks into a large bowl. Squeeze a few squirts of lemon over the fruit and season with the chaat masala. Toss well to ensure the seasonings are evenly distributed over the fruit.
Place the yogurt and honey together in a large bowl. Stir until well combined.
Divide the spiced peach blueberry mixture into two bowls or glasses. Top with a dollop or two of honey yogurt. Garnish with a few cilantro leaves and enjoy!
August 10th, 2015
This fragrant curry is a delicious way to give cauliflower center stage. Packed with the flavors garlic, ginger and coconut milk, it makes an excellent weeknight meal, requiring only one skillet and 30 minutes of cooking. This recipe comes to us from Amber of Homemade Nutrition.
- 1 teaspoon canola oil
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1 garlic clove, chopped
- 1 teaspoon fresh ginger, finely chopped or grated
- 1 small head of cauliflower (about 3 1/2 cups), cut into florets
- 1 cup low sodium cooked chickpeas, rinsed and drained
- salt and pepper to taste
- 1 cup low sodium canned crushed tomatoes
- 1 cup coconut milk
- chopped cilantro for garnish (optional)
Heat a skillet over medium high heat. Add the oil, garam masala, curry powder, and turmeric and stir for about 30 seconds.
Add the garlic, ginger, cauliflower, and chickpeas, and stir until the cauliflower and beans are evenly coated with the spices, about 2 minutes
Add the crushed tomatoes, coconut milk, salt and pepper, reduce heat to low and simmer for about 25 minutes, stirring occasionally.
Garnish with fresh chopped cilantro. Serve with whole grain naan or pita bread, or over a bed of brown rice.
July 27th, 2015
Lemony white beans, red pepper with feta and a parsley pine nut pesto are layered to create this vibrant spread with flavors as bright as its looks. Bring this veggie pâté to your next potluck and serve with baguette rounds or pita bread. This recipe comes to us from Donna of Fab Frugal Food.
For the white bean layer:
- 2 15 ounce cans cannellini beans*, drained and rinsed
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon fresh oregano, minced
- 1 teaspoon dried oregano
2 garlic cloves, pressed
For the roasted red pepper layer:
- 1 7 ounce jar roasted red bell peppers, drained and chopped
4 ounces feta cheese, crumbled
For the pesto layer:
- 2 garlic cloves
1 cup fresh basil leaves
1 cup Italian parsley leaves
1/4 cup pine nuts, toasted
3 tablespoons olive oil
1/2 cup low-fat ricotta cheese
To complete the dish:
- 1 3 ounce jar sun dried tomatoes, drained and chopped
*also referred to as white kidney beans.
Prepare a 10×5 inch loaf pan with a light coating of cooking spray or oil.
To make the white bean layer:
Mash the cannellini beans in large bowl.
Combine the mashed beans, lemon juice, olive oil, oregano and garlic together in a food processor or blender. Blend until smooth and season to taste with salt and pepper. Spread the white bean mixture evenly on the bottom of the prepared pan.
To make the roasted red pepper layer:
Combine the peppers and feta in a food processor and blend until smooth. Spread the red pepper mixture evenly over white bean layer in the prepared pan.
To make the pesto layer:
Pulse the garlic in the food processor until minced. Add the basil, parsley and pine nuts and pulse until all ingredients are minced and thoroughly combined.
With the food processor running, gradually add the oil to the garlic basil mixture through the processor’s feed tube. Process until smooth.
Mix the ricotta into the pesto. Spread the pesto evenly over the red pepper layer.
To complete the red pepper pesto pâté:
Sprinkle the chopped sun dried tomatoes evenly over the pesto layer.
Cover the dish with plastic wrap and refrigerate overnight.
To unmold, invert the pâté onto a serving platter. Peel off the plastic wrap and enjoy.