SHAVED ASPARAGUS SALAD WITH ROASTED CHICKPEAS, RADISH & LEMON CAPER VINAIGRETTE

I've always been a huge advocate of salads, especially those that can double as actual meals. So many people think salads can't fill them up, or worse, they get the "restaurant salad" which is arugula and a shaved something (which won't fill you up for more than 10 minutes).  It's a recipe for thinking salads only belong as starters.

Another thing, I use the word salad as a lose term.  It doesn't have to be green, or even made OF greens (ex: quinoa salad). This shaved asparagus salad is as light as Springtime (which it finally is!!), but satisfying enough to be a main meal.  Even though the radish is technically shaved, it's not the only thing on this salad. The crunchy chickpeas (addictive enough on their own) add such amazing texture and the true holding power to this "green" salad.  

Even though this meal is meat & dairy-free, you won't even notice.  As the days are starting to get warmer, I'm looking a lot to these hybrid salads.  Something not too cold, not too hot.  Something a little in between Spring & Summer...

SHAVED ASPARAGUS SALAD WITH ROASTED CHICKPEAS, RADISH & LEMON CAPER VINAIGRETTE (Gluten-free & Vegan) Serves 4

•  2 (15-ounce) cans chickpeas, drained
• 2 tablespoons olive oil
• 1 teaspoon sumac powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon sea salt
• 1.5 lbs asparagus
• 2 small watermelon radishes, shaved
• 1 cup microgreens, loosely packed

Lemon Caper Dressing:

• 1/2 lemon, juiced
• 1-2 teaspoons capers
• 1 teaspoon caper liquid
• 1 garlic clove, minced
• 1/2 small shallot, minced
• Sea salt to taste
• Freshly cracked pepper
• About 1/4 cup extra virgin olive oil, or to taste

Preheat oven to 400 degrees (°F). 

In a mixing bowl, dry chickpeas well.  Mix together with spices, salt, pepper and olive oil.  Make sure chickpeas are evenly coated.  Then, place in an even layer on a foil-lined baking sheet.  Bake for 35-40 minutes or until super crispy and browned.  Set aside to cool.

Trim the edges off all asparagus stalks.  Using a vegetable peeler, shave asparagus, and add to mixing bowl.  Continue until all asparagus has been shaved (save the scraps and use for stocks or soup). Using a mandolin or paring knife, shave radishes and add all vegetables to a large mixing bowl.  I used watermelon radishes, but feel free to use any radish variety you can find. They're all good! Season with salt and pepper.

In a small jar, add all dressing ingredients and shake until well emulsified/combined.  Drizzle dressing over salad, toss well and add to serving bowls.  Top with roasted chickpeas, microgreens and flaky sea salt.  Serve immediately!

THIS POST WAS ORIGINALLY SHOT FOR H&M !

YEAR OF THE HIPPIE / "PULSES" !

I was very excited to be contacted by the USADPLC back in March to help them develop recipes based on dry peas, beans & legumes.  I mean, what a treat!  Apparently, each year the United Nations picks a topic of global interest, and they named 2016 the “Year of Pulses” - meaning beans, peas & legumes (who knew they were named pulses, right?).  It’s officially going to be the year of hippie food!

Obviously, I’ve always been a huge advocate of beans & legumes.  For healthy eating, vegetarian cooking & low-cost meals, “pulses” are literally the best option out there.  When I’m tired, exhausted & don’t want to feed myself (but need a homemade meal), I’ll very often turn to soccas or a quick batch of lentils over a salad.  It’s the easiest way to feel well-fed, fast.

Gearing up for 2016 (I can’t believe it’s already May), each country is called to submit one recipe to represent their country.  The USA Dry Pea and Lentil Council reached out for me to develop a recipe to be in the running.  Side note: If you love cooking with beans/legumes, their site is a great resource for recipes ( Lentil meatballs & chickpea quiche sound so good!).  With your help, my recipe could be selected as the National Signature Pulse Recipe for the U.S.

All you have to do, is go to the USADPLC Facebook page & vote just by LIKING my photo.  Simple as that.  I'd love if you could help spread the word, help out this amazing non-profit and get a good, hippie pizza recipe selected Nationally.  As always, thank you for your continued support!

As for this pizza, it's the simplest crust option there is - no rising, waiting or yeast.  It's super quick & something you could throw together for a lovely weeknight meal.  Plus, pesto & pizza are a true match made in heaven.

CHICKPEA PIZZA WITH ARUGULA, PISTACHIO NETTLE PESTO & BURRATA (Gluten-free, Grain-free) Serves 4

Chickpea Crust:

• 1 cup chickpea flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon celery seed
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fennel fronds, roughly chopped
• 1 cup lukewarm water
• 4-6 tablespoons olive oil, divided
• 1 garlic clove, minced
• 1 lemon, zest
• 4oz. burrata, broken into knobs
• Large handful baby arugula, to top
• Pea shoots, to top
• Flaky sea salt
• Cracked black pepper

Toasted Pistachio Nettle Pesto:

• 2 large "tongfuls" of stinging nettle leaves, de-stemmed* 
• 2 garlic cloves, roughly chopped
• 1/3 cup pistachios, toasted
• 1 lemon, juice & zest
• 1/2 cup parmigiano reggiano, freshly grated & packed
• 1;2 teaspoon sea salt
• Freshly cracked pepper, to taste
• Olive oil (about 1/3-1/2 cup)

Heat oven to 450 degrees.  In a large mixing bowl, whisk together chickpea flour, salt, pepper, celery seed, fennel fronds and parsley. Slowly whisk in lukewarm water, making sure to eliminate all lumps.  Stir in 2 tablespoons of olive oil. Fold in garlic and lemon zest.  Let mixture sit and thicken for about 15 minutes (or up to 12 hours).  

While socca thickens, make pesto: Bring a large pot of water to a boil.  Blanch your nettles: add leaves to a boiling pot of water for 1-2 minutes. Remove with tongs or a slotted spoon, and add to an ice bath to cool.  once greens are cool to the touch, strain and squeeze all water from the leaves.

Roughly chop the blanched greens.  Add to a food processor with garlic, pistachios, lemon juice and zest, parmigiano, salt and pepper.  Pulse into a coarse paste.  Then stream olive oil to desired consistency or about 1/3-1/2 cup.  Set aside.

*NOTE: To de-stem your nettle leaves, hold onto stem with tongs, and use your other hand to carefully snip the leaves using kitchen scissors

Drizzle about 2 tablespoons of olive oil evenly into a cast iron (10-12 inches) or 9x11 baking dish to preheat for about 5-6 minutes (or until pan is very hot).  Carefully remove hot pan and pour in batter evenly.  

Top with sea salt, fresh pepper and bake for 12-15 minutes or until edges are browned and firm.  If socca appears dry while baking or after, drizzle more olive oil over top.  Let cool for 15-20 minutes.  Then. spread a thick layer of pesto over chickpea crust and dollop with burrata.  Top with baby arugula, a sprinkling of pea shoots, flaky sea salt and freshly cracked pepper.  Serve warm!

GREEN CAULIFLOWER PIZZA WITH HEIRLOOM TOMATOES, PROSCIUTTO & PESTO

New work for EIDE's Cerebral Issue ( out now!) and a recipe for decadent green cauliflower pizza!

GREEN CAULIFLOWER PIZZA WITH HEIRLOOM TOMATOES, PROSCIUTTO & PESTO (Gluten-free) SERVES 4-6

CAULIFLOWER "CRUST"

• 2lbs. cauliflower or about 3 cups roughly chopped
• 3/4 cup almond flour
• 1 tablespoons dried thyme
• 3 eggs, beaten
• Sea salt to taste
• Freshly ground pepper

PESTO:

• 3/4 cup pistachios
• 2 garlic cloves, smashed
• 2 cups basil
• 1/3 cup parmesan, grated
• 1 lemon juice + zest
• Olive Oil until desired texture

TOPPINGS:

• 12 oz. heirloom cherry tomatoes, sliced
• 3 garlic cloves garlic, sliced
• 1 large ball mozzarella (about 12oz), sliced
• 3 oz. prosciutto
• 2 cups baby arugula
• Shaved parmesan, for serving

Preheat oven to 400 degrees.

In a food processor, pulse cauliflower until pureed the size of rice.  Add to a large mixing bowl.  Use a paper towel to press cauliflower well and remove any moisture.  Then, add almond flour, thyme, sea salt and freshly ground pepper; mix.  Fold in beaten eggs until mixture is well combined. Refrigerate for 20 minutes

While crust is chilling, use the same (cleaned) food processor to make the pesto.  First add pistachios and garlic until fine. Pulse together basil, parmesan, lemon juice and zest until gritty.  Stream in olive oil while blending until pesto reaches desired consistency.  About 1/3-1/2 cup.

Once crust has chilled, add to a parchment-lined (and greased!) baking sheet using your hands to shape. Make sure to form a crust!

Parbake your crust for 25 minutes. Then, remove from oven and begin adding toppings.  First layer sliced garlic along the bottom of the crust.  Then, cover with sliced mozzarella slabs and a thick layer of pistachio pesto.  Top with cherry tomatoes. 

Bake for 7-9 minutes or until cheese has melted completely.  Then, add oven to broil and return pizza to oven for 3-5 minutes or until bubbly and browned.

Remove from heat and allow pizza to cool.  Then, top with prosciutto, baby arugula and shaved parmesan.