I've been pretty inspired by the work of Yotam Ottolenghi lately, as I know many of us are. I've always been intrigued by his beautiful books and recipes, but recently fell in love with his story after hearing him (and Sam Tamimi) on Heritage Radio Network's TASTE MATTERS. If you know anything about this man, you know his recipes and flavor combinations are LEGIT, both in aesthetic and taste. He merges his Israeli heritage with the influence of the Western world and a serious understanding of vegetables. Classic is not a word I would use to describe him, but I mean that in the best way. He still manages to reflect a sense of cultural appreciation while making some pretty refreshing dishes.
Of all Ottolenghi's talent, I appreciate his boldness most. Both his recipes and food philosophy don't easily fit into one box. Although it is often vegetarian, he doesn't abide by that rule exclusively. You may have noticed I myself have stopped labeling my eating habits as vegan, vegetarian, pescatarian, etc. What feels most important to me is experiencing food in the way that is most satisfying to me and leaving labels aside. Usually, what feels right to you will resonate with others as well.
CUMIN SPICED FRENCH LENTIL SALAD WITH ROASTED CARROTS (Gluten-free) Serves 4
- 2-3 tablespoons olive oil
- 1 teaspoon cumin seed
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 2 garlic cloves, minced
- 1 lb. organic carrots, whole and de-stemmed
- 1 1/2 cups french lentils, rinsed
- 1 small red onion, sliced thin
- 2-3 tablespoons mint, minced
- 2-3 tablespoons parsley, minced
- 1 teaspoon sea salt
- 2 tablespoons greek yogurt, to serve
- Fresh pepper to taste
- Flaky sea salt, to serve
LEMON CAPER DRESSING:
- 1 garlic clove, minced
- 2 teaspoons capers, drained
- 1 lemon, juice & zest
- 1/2 teaspoon sea salt
- Olive oil, to drizzle
Preheat oven to 450 degrees. In a small mixing bowl, combine olive oil, cumin seed, mustard, garlic powder, 1/2 teaspoon sea salt and 2 garlic cloves. Add carrots to a foil-lined baking sheet, then drizzle dressing overtop, making sure carrots are well coated.
*NOTE:I used a bunch organic carrots which are on the smaller size. If yours are large, I would quarter them lengthwise, or you could just chop them in large chunks and roast that way. Roasting time will vary.
Add to oven and roast for 30-35 minutes or until super browned and tender. Set aside.
While carrots are cooking, add 1.5 cups of lentils to a large saucepan with 1/2 teaspoon sea salt and about 4 cups of water. Bring water to a boil, then reduce to simmer (uncovered) and cook for 20-30 minutes or until tender, but not mushy. Once finished cooking, strain lentils in a sieve to remove any excess water. Set aside to cool.
In a small mason jar or bowl, muddle 2 tsp. capers, 1 minced garlic clove until broken down well. Add the zest and juice of 1 lemon, a good pinch of salt (about 1/2 teaspoon), and a drizzle of olive oil. Whisk together well.
Add lentils to a large serving bowl and fold in the caper dressing. Toss to coat well. Add shaved onion, fresh mint, and parsley. Top lentil salad with roasted carrots and a dollop of greek yogurt. Season with flaky sea salt and freshly ground pepper to top. Serve this salad warm, cold over greens or with toasted bread.
CLICK HERE TO READ THE RECIPE FOR CUMIN SPICED FRENCH LENTIL SALAD!
MASCARPONE VANILLA PARFAIT WITH PLUM COMPOTE & PISTACHIO
Summer produce is seriously bountiful right now. I've recently subscribed to Quinciple, the wonderfully curated farm box and I can say it's inspiring my home cooking more than ever. With all the amazing produce, I find myself struggling to eat all of it before they overripen. This predicament (?) has led me to many summer fruit compotes which are the easiest way to do away with overripe fruit. It takes almost no effort at all, minimal ingredients and let's you release the guilt of throwing away your neglected produce.
As I'm continuing to relish in the simplicity of summer flavors, I'm doing a lot of no-bake desserts. I'm loving homemade popsicles (post to come!) and super simple fruit desserts (like this magical chocolate coconut oil shell, which is also amazing with frozen pineapple). This mascarpone parfait is just decadent enough to feel completely indulgent while remaining a perfect summer staple.
MASCARPONE VANILLA BEAN PARFAIT WITH PLUM COMPOTE AND PISTACHIO DUST (Gluten-free)
Lemon, mint and plum compote:
1 lb. overripe plums, chopped + pitted
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons sugar
Bring all ingredients to a boil, reduce and simmer for 25-30 minutes or until thickened. Set aside to cool.
2 oz. shelled pistachios, ground very finely
1/2 lb. mascarpone cheese
2 tablespoons sugar
1 vanilla bean, de-seeded
1. While compote cools, whisk together mascarpone, sugar and vanilla bean in a medium prep bowl. Store in refridgerator to cool.
2. Add pistachios to a food processor and pulse until finely ground. Set aside.
3. Once compote has cooled, parfaits are ready to assemble. Spoon mascarpone cream into small ramekins or cups and layer compote and pistachio. This will make approximately 4 very decadent parfaits. Sprinkle top with pistachio dust and serve immediately.
BERRY, RED CURRANT & MASCARPONE TARTLETS (Gluten-free) & A PARK PICNIC
Although I'm not the biggest warm weather fan, there's something romantic about Summer. You can ride bikes like you're in a Godard film or picnic luxuriously in the park. When you have beautiful days like this one, it makes you forget about the downsides like mosquito bites and 100% humidity. Right now, I love summer food and festivities. So, I had a picnic in the park with great friends, wine and weather:
1 cup quinoa, dried 3 oz. Raspberry Tart Ale cheese, crumbled 3/4 cup sweet peas 1/2 an avocado, diced 2 tablespoons fresh mint, minced 1 tablespoon olive oil Maldon sea salt to taste Fresh ground pepper 1 lemon, juice and zest Handful of clover sprouts, to top 1. Add quinoa to saucepan with 2 cups water and a pinch of sea salt. Boil, then simmer and cover for 10 minutes or until water is absorbed and quinoa is tender. 2. Let grains cool to room temperature. Then, stir in lemon juice, zest, olive oil, salt and pepper. Combine with sweet peas, avocado, mint, cheese and top with clover sprouts. Serve room temperature or chilled! CRUST: 2/3 cup sorghum flour 1/3 cup tapioca starch 1/3 cup almond meal 2 tablespoond light brown sugar 1 1/2 teaspoon xanthum gum 6 1/2 tablespoons cold butter, diced 1 egg 1 teaspoon water 7 oz. mascarpone cheese, room temperature 1/3 cup cane sugar 2 tablespoons vanilla extract 12-15 small strawberries, whole 1 bunch red currants, as needed Fresh mint, minced 1. In a stand mixer, beat mascarpone with sugar and vanilla. Fill tart pans evenly with mascarpone mixture. 2. Top evenly with whole strawberries and sporadically place red currants. Garnish with chopped mint and fresh lemon zest. Chill or serve immediately.
