Browsing Tag

basil

Farmers’ Market Gazpacho

August 12, 2013
farmers-market-gazpacho

When fresh markets, farm stands and gardens are overrun with ripe tomatoes, cucumbers, peppers and onions, I could eat gazpacho every day. I love to make runs downtown to the Union Square Farmers’ Market to check out the fabulous local produce. I look for the juiciest tomatoes I can find to make this refreshing and zesty gazpacho. There are no hard-and-fast rules in making this recipe. You can adjust the amounts and types of vegetables to your liking.

This soup is a celebration of freshness – in the body and in the season.  

What are some of your favorite ways to use your farmers’ market bounty?

farmers-market-tomatoes

Farmers’ Market Gazpacho

Serves 2-4

Ingredients:

  • 5 ripe tomatoes, coarsely chopped
  • 1/2 cup tomato juice
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup celery, diced
  • 1/4 cup red onion, finely diced
  • 1 medium garlic clove, minced
  • 1/4 cup cucumber, seeded and diced
  • 4-5 fresh basil leaves, finely chopped (more whole leaves for garnish)
  • fresh ground pepper, to taste

Directions:

  1. Place the tomatoes and tomato juice in a blender and process until smooth. Transfer to a large bowl.
  2. Add the chopped bell pepper, celery, red onion, garlic, cucumber, basil and black pepper to the soup and stir well. Cover and chill in the fridge overnight. This allows for the flavors to meld. 
  3. To serve, ladle the soup into bowls and garnish with whole basil leaves. Enjoy. 

 

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Baked Aubergine with Tomato & Pesto

March 30, 2013
baked-aubergine-with-tomato-and-pesto

I just returned from a lovely holiday in France. Every cell of my body is now officially made of baguette. There seems to be many stereotypes attached to the French people, but so many of them are true. They can be seen carrying bread around, they drink wine at lunch and they are fiercely passionate about their food. Although breakfast consisted of little else than bread and some fruit, there were nice cafe lunches followed by fancy dinner feasts that would satisfy our tummies for the rest of the night. Not a sustainable way to live for this girl, but I was happy all the same.

aubergine-eggplant-recipe

Thankfully we would take daily trips to the market to buy fresh produce to replenish our vitamin stores. The markets were busting at the seams with the freshest, most beautiful produce. Upon returning home to Ireland, I felt inspired to make use of the aubergines I had seen in our local markets. Of all the unappealing things to call such a delightful vegetable, eggplant has to be the worst. I think we could all stand to get a tad pretentious and call them aubergines from now on. Same vegetable, now far more appealing. Aubergine is low in calories (only 35 calories per cup), but high in fiber – making it a delight for anyone watching their weight.

As mentioned above, aubergine is an excellent source of digestion-supportive dietary fiber. This fiber can bind to cholesterol in the digestive tract so that fat is not absorbed into the bloodstream. Aubergine contains bone-building manganese and vitamin K. They also are high in a chlorogenic acid, a powerful antioxidant offering antimicrobial and antiviral activities along with the ability to help lower bad cholesterol levels.

baked-aubergine-tomato-pesto

If you’re feeling truly minimalist, just roast the aubergine with some olive oil and serve alone with the pesto. Or just pop it the oven and come back later to silky soft goodness. The aubergine and tomato would also make an excellent sauce for pasta. Just roughly chop the cooked vegetables and stir through hot pasta. This dish is great to make ahead and reheat when you’re ready to eat – also a fantastic option for vegetarian entertaining.

I have plenty more to say about my unbelievable trip, but for now I’ll leave you with a delicious recipe and the promise of more gorgeous, Parisian-inspired recipes to come!

 Baked Aubergine with Tomato & Pesto

Vegan & Gluten-free

Serves 2

Ingredients:

  • 2 medium aubergine (eggplant)
  • 1 clove garlic, peeled & very finely sliced
  • drizzle olive oil
  • tomato sauce, to serve
  • pesto, to serve

Directions:

  1. Preheat oven to 425°F (220°C)
  2. Slice aubergine into 1/2 inch slices and spread slices onto a baking sheet lined with parchment paper. Mix the oil and garlic and brush it on both sides of the aubergine slices. Bake for 10 minutes, flip slices and bake for another 10 minutes.
  3. Create your stacks by starting with one piece of aubergine, top with tomato sauce, and then another piece of aubergine. Top with pesto and fresh basil. Drizzle plate with more oil to get extra fancy. Enjoy!
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Soba Noodles with Spicy Lemongrass Broth

March 15, 2013
soba-noodles-spicy-lemongrass-broth

It’s no secret that I love a big bowl of noodles or a big bowl of veggies, so combining the two is just double happiness for me. I also have an adoration for Thai inspired meals. Who knew it was so simple to make at home? This soba noodle with spicy lemongrass broth recipe is perfect any time of year – full of flavor, ginger and chili. You can have it as lunch, dinner or as a starter and it will probably also cure your cold …

The great thing about this dish is you can add any type of green or vegetable that you like, it goes with just about anything. Simply add all the fresh ingredients together and let the flavors meld – and you have yourself a delicious noodle bowl.

Well, that is all for today. Wising you all a very happy weekend! Now if I could only find some tropical weather…

soba-noodles-with-spicy-lemongrass-broth

Soba Noodles with Spicy Lemongrass Broth

Vegan & Gluten-free

Serves 2-3

Ingredients:

  • 6 cups water
  • 2 red chillies (seeded)
  • 2 inch piece of ginger (roughly chopped)
  • 2 cloves garlic (minced)
  • 1 Tbsp. black peppercorn
  • 2-3 lemongrass stalks (chopped)
  • juice of 1 lime
  • buckwheat soba noodles, or any desired noodle
  • broccoli
  • sugarsnap peas
  • bean sprouts
  • basil
  • sesame seeds

Directions:

  1. Place water, chili, ginger, garlic, peppercorns, lemongrass and lime juice in a large pot and boil for 30 minutes. Strain.
  2.  Place the strained broth back on the stove in a large pot over medium-high heat. Add noodles and vegetables of your choice. Cook for about 7 minutes or until the vegetables are the desired tenderness and the noddles are cooked. Serve warm and enjoy.
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Melon Salad

September 24, 2012
melon-salad

Even though it’s perfectly legit to enjoy a melon with nothing but a fork, it only takes a few extra steps for something even a little more special. You can serve this as an afternoon snack, or alongside a more elaborate meal.

You may be surprised at the sight of basil, show curious interest in the addition of olive oil but it will surely prompt an addiction to each salty, sweet, cool and crunchy bite. It’s as simple as a few ingredients and magically transcends the sum of its parts, as they say. With Autumn well upon us, this may be our last chance to enjoy a few last bites of summer.

Melon Salad

Vegan, Raw & Gluten-free

Ingredients:

  • seedless watermelon, cubed
  • cantaloupe, seeds removed and cubed
  • cucumbers, cut into large chunks
  • Several branches of fresh basil
  • 1 Jalapeno–thinly sliced or diced small
  • 2 limes, juiced
  • olive oil
  • pinch of sea salt and pepper

Directions:

  1. Prep the ingredients, being careful to put each in its own container. Remove basil leaves from the stem, tear.
  2. For the chili vinaigrette, remove seeds from the pepper and rinse before slicing, dice the pepper and add to the lime juice. Let macerate for several minutes. Add a healthy splash of olive oil to the citrus and pepper mix. Add salt and pepper for taste.
  3. When ready to serve, build each salad individually with an equal portion of colorful melon and cucumber. Toss with two tablespoons of chili vinaigrette and a big pinch of fresh basil. Top each portion with a nice drizzle of olive oil and a pinch of sea salt.
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