red onion Archives | figgy and sprout

Farmers’ Market Gazpacho

August 12, 2013

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 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:

Place the tomatoes and tomato juice in a blender and process until smooth. Transfer to a large bowl.
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.
To serve, ladle the soup into bowls and garnish with whole basil leaves. Enjoy.

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Blood Orange, Beet & Fennel Salad

February 22, 2013

There’s nothing like a trip to the market to really get the creative juices flowing. I was so inspired in fact, that my walk to the market to buy every type of citrus fruit in sight, also yielded another bright idea: a citrus salad. How do you like them apples…err…oranges? I really do believe that eating seasonally is one of the most important steps to take towards personal health, which means choosing more locally-grown fruits and vegetables and preparing them in a way to support the body’s needs. However, it is possible to eat well according to the season, and still have lots of flavor and variety.

My fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets, grapefruit and oranges for color contrast. Served alongside some gorgeous greens, it’s a complete meal to share with someone special. I hope you all enjoy this uncomplicated dish as much as I do. It’s amazing how something so simple can be so mind-blowingly tasty.

Get yourself to the shops quick and pick up some of your favorite fruits before they are out of season! And perhaps get into some of the lesser-known citrus that is sure to please. Ever tried a kumquat? How about a tangelo or minneola? Yum.

Blood Orange, Beet & Fennel Salad

Raw, Vegan & Gluten-free

Serves 2

Ingredients:

1 blood orange
1 medium grapefruit
1 medium red beetroot, top trimmed
1 tsp. fresh lemon juice
1 tsp. fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
olive oil, for drizzling
sea salt and freshly ground black pepper
fresh cilantro leaves

Directions:

Using a sharp knife, cut all peel and white pith from oranges and grapefruit. Place sliced fruit in bowl and add lemon juice and lime juice.
Remove the skin of the beetroot and slice crosswise into thin rounds.
Layer beets,oranges and grapefruit on plates, dividing evenly. Arrange fennel and onion on top. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Garnish salad with cilantro leaves.

(*Photo Credit: my sister, Jenny Norris – jjnorris.com)

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Brussels Sprout & Red Onion Flatbread

February 5, 2013

I woke this morning to find a light dusting of snow outside covering the lawn and streets. The colder temperatures and rain are something I’ve grown accustomed to living in the Emerald Isle, but snow is something so foreign. While looking out the window I pondered what to do to keep warm. My first thought was to build a fire, but that was out of the question. The next thought, of course, is comfort food. At this time of year it has to be something rich, nourishing and earthy. I know just the thing – bread.

I’ve been looking forward to sharing this recipe very much, only because it is really good. This bread does not need much in terms of toppings. It can easily be enjoyed on its own or topped with something a little creative, like Brussels sprouts and red onion.

Cozy up and enjoy the season.

Brussels Sprout & Red Onion Flatbread

Makes 4 flatbreads

Ingredients:

2.5 cups light spelt flour, plus more for shaping
1 cup whole spelt flour
1 cup lukewarm water
1 1/2 Tbsp. active dry yeast
2 Tbsp. olive oil
a pinch of sea salt

Toppings:

brussels sprouts, shaved thin on a mandoline
red onion, sliced
crushed red pepper flakes

Directions:

1. Sift flour into a medium bowl.
2. Dissolve yeast and salt in lukewarm water. While stirring with a wooden spoon, add to flour and stir in olive oil until well incorporated.
3. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large bowl. Cover with a clean dish towel and let dough rise at room temperature until dough has doubled in size, about 1 – 2 hours.
4. Preheat oven to 350° F (176° C).
5. Transfer dough to a floured work surface. Divide into 4 equal portions. Working with 1 portion at a time, mold gently into a ball. Roll out portion of flatbread dough on a piece of parchment paper or a floured baking sheet. Repeat with remaining portions.
6. Arrange dough disks on baking sheet and sprinkle with crushed red pepper flakes. Bake bread until it is crisp and browned – about 30 minutes. Top with desired toppings. Share and enjoy!

(*Photo Credit: my sister, Jenny Norris – jjnorris.com)

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