I recently shot for the Gatherings feature of Simple Things Magazine. I invited a few friends over to share a large Indian meal full of roasted, spiced vegetables, coconut curry and lots of candles. The theme was based on the Diwali festival also known as the "festival of lights," so we made sure to load up on tea lights and decadent servewear. This feature also gave me an excuse to spend too much money at the Indian spice market -- 15 specialty spices isn't a lot, right?
Be sure to check out the November issue to see the five (vegetarian) recipes I developed for this gathering (which may or may not include sunchoke chips with spiced red lentil dip). Now that it's finally a consistenltly cold temperature in New York, I'm ready for soups, curry and hearty meals with friends. You can buy or order your issue here or check out where to buy.
PICNIC PANZANELLA WITH HEIRLOOM TOMATO & WATERCRESS
I don't know what it is about panzanella that I love so much. I constantly forget it exists and then remember and become in awe of it's delicious simplicity. For this Fourth of July, I'm opting for a picnic instead of a bbq (not by choice, let's be real), but a panzanella works wonderfully for either. It's the perfect summer sandwich disguised as a salad. Eat this immediately, share with others and let it soak up some of your day drinking. Happy 4th!
BTW -- For all you people who use RSS feeds, I'm sorry for your loss (Google Reader), but please follow me on BlogLovin' instead!
Picnic Panzanella with Heirloom Tomatoes, Cannellini beans, Watercress and Garlic Dijon Dressing (Gluten-free, Vegan) Serves 4
- (15 oz.) can cannellini beans, drained
- 2 small garden cucumbers, cubed
- 2 heaping cups heirloom cherry tomatoes, halved
- 5 bread slices (gluten-free or otherwise)
- 2 garlic cloves, one whole + one minced
- 1 tablespoon olive oil
- 8 oz heirloom tomatoes
- 1 cup watercress
- 1/2 lemon, zest and juice
- Maldon sea salt, to taste
- Fresh ground pepper, to taste
Preheat over to 400 degrees. Add bread slices to foil-lined baking sheet and bake until charred and browned. Rub with raw garlic clove and sprinkle with sea salt. Set aside to cool.
In a large mixing bowl, combine cubed cucumber, 1 garlic clove (minced), tomatoes, lemon zest and juice, and white beans.Cut charred bread into cubes and add to large bowl. Fold in bread, watercress and dressing, making sure to coat everything well. Sprinkle with sea salt and fresh ground pepper. Serve immediately!
Everyday Garlic Dijon Vinaigrette
- 2 tablespoons dijon mustard
- 2 tablespoons balsamic vinegar
- 2 teaspoon lemon juice
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon maldon sea salt
- 1 garlic clove, minced
In a small mason jar or bowl, whisk together dijon, vinegar, lemon juice, olive oil and sea salt. Add minced garlic and stir very well, or if using a mason jar, shake very well until emulsified.
Slow-Roasted Tomato, Greens + Burrata
I dont know about you, but I don't do well with heat. After a wonderful (temperate) trip to Los Angeles, I was gifted with a swampy heatwave upon my return. "I love NY!" Summer is one thing -- 100 degree heat is another. It changes your appetite, will to live and ability for rational thinking. Lately, I just can't figure out what to eat.
This is the season where produce is so good, you just don't need to do much with it. Summer has taught me about restraint. It doesn't always have to be about big, bold flavors, but sometimes...of subtler ones. Like a light coating of good olive oil and a squeeze of lemon juice on amazing, seasonal greens. I'm one to over-complicate things in general, so I enjoy when I'm forced to simplify (whether it be from heat exhaustion or not). This simple salad cured my low Summer spirits.
MIXED GREEN SALAD WITH SLOW-ROASTED TOMATOES, BURRATA & BASIL
Slow roast tomatoes at 300 for 1 hour with olive oil, 1 minced garlic clove and a splash of balsamic. Once tomatoes are caramelized, let cool. Serve with mixed greens dressed with good olive oil, lemon juice and sea salt. Add a hunk of burrata and fresh basil leaves.