Fresh, green, and delightful , a simple and tasty side dish from my favorite local haunt…Thank you Ottolenghi !!
2 cups French Green Beans – steamed or blanched
2 cups Snow Peas- steamed or blanched
½ cup toasted hazelnuts-roughly chopped
3-5 chives roughly chopped
1 clove garlic-chopped
3 tablespoons olive oil
3 tablespoons hazelnut oil
Sea Salt and Pepper
Steam or blanch your beans and snow peas.
Roughly chop and then toast your hazelnuts.
In a medium sized pan on the stovetop, toast nuts.
Zest your orange. Chop your chives and garlic.
In a large bowl _Toss all ingredients together.
Salt and pepper to taste.
This is like fools gold! The texture, flavor, and color is so close to the wheat alternative you won’t even know your eating a veggie. Healthy isn’t so hard at all.
1 large head Cauliflower-blitz in the food processor fit with blade attachment (or grate with a hand grater until vegetable resembles wet sand)
3 tablespoons Olive Oil
Heat oil in a large frying pan.
Saute’ shallot until soft.
Add Cauliflower and sauté for 5 minutes or until hot throughout.
Add Sea Salt and Pepper and toss well.
Pour into large bowl and mix in:
Raisins or sultanas
2 fresh Figs –chopped
a handful chopped Parsley
a handful of chopped Coriander/Cilantro
a handful of Toasted Almonds
and a handful or Pomegranate Seeds
Serve and enjoy !
When I go to Paris an overwhelming force hustles me into La Bon Marche Food Hall directly to the Celeriac Salad.! Its fresh crunchy creamy goodness is like a magnet! The tenderness of the Celeriac makes this “French Coleslaw” unforgettable.
Here is my best shot !
zest of 1 small orange
1 head celeriac- grated
1 head fennel -grated
2 teaspoons dijon mustard
3 teaspoons mayo
3 tablespoons olive oil- (more if needed)
1 tablespoon fresh parsley-chopped
In a small bowl combine mustard, mayo, olive oil and lemon and zest- whisk until incorporated.
Add salt and pepper to taste. (don’t be shy)
Pour over grated veggies.
Toss well and refrigerate for at least 2 hours before serving.
Sprinkle with parsley before serving.
You can serve this as a main dish, as a side dish, or toss it into a salad sprinkled with goats cheese for a fresh warm lovely dinner.
Preheat oven 180c/350f
Yellow Bell Pepper- cut in chunks
Red Bell Pepper-cut in chunks
Broccolini- 1 bunch
Peach- torn in pieces
Toss in Olive oil and sprinkle with sea salt and pepper
Roast for 25-30 minutes
This recipe Is a staple in my kitchen. It is so versatile, easy and it fits into so many recipes. You can eat it by itself , in an omlette, with cheese and crackers, as a relish on sandwiches, on top of fish, or even mix it into ground beef to make the most savory meatloaf. Sooo Good and so many possibilities. Use it as a point of departure!
- 2 slices bacon –chopped (optional)
- 2 yellow bell peppers – thinly sliced
- 1 bulb fennel- thinly sliced
- 2 stalks celery-thinly sliced
- 2 shallots –thinly sliced
- 3 tablespoons- olive oil
- 1 red thai chile – chopped fine (optional)
- Zest of one small orange
- 2 tablespoons – truffle oil (optional)
in a large frying pan on medium , heat olive oil . Add shallots and cook for 5 minutes.
Add the rest of the ingredients and sauté for 20 minutes.
Turn heat to very low and continue to cook until all is soft and melded together (about another 30-40 minutes.)
For an even more savory depth, top with a drizzle of your finest balsamic vinegar .
Making homemade Hummus is well worth the small task. Its simple and it always tastes better than store bought
In a Cusinart
- 1 ½ Cups Cooked chickpeas
- 2 tablespoons Tahini
- 2 small cloves Garlic
- 3 tablespoons Olive Oil
- Juice of half Lemon
- Pinch Salt
A small squeeze of fresh Orange Juice-( ¼ of an orange)
Whirl all ingredients in Cusinart.
Season to Taste with salt. Chill. Drizzle with olive oil and sprinkle with Paprika to serve.