I got some carrots in my CSA and decided to make Moroccan Carrot Salad. In a traditional carrot salad you would slice the carrots but these were so thin and delicate I just peeled them and left them whole.
I have previously posted the recipe for Moroccan Carrot Salad
This is an easy healthy and refreshing salad.
2 Cups lentils
1 Tomato, chopped
1/4 Onion chopped
1 Zucchinii, choppers
1 Cup frozen, peeled edamame
1 Cup frozen peas
1 Carrot, peeled and chopped
1 Cup kale chopped
2 Tablespoons Italian parsley chopped
2 Tablespoons sherry vinegar
1 Tablespoon extra virgin olive oil
Salt and Pepper
Cook lentils in salted water for about 40 minutes or until tender. defrost peas and edamame. Cool lentils and mix all ingredients together. Let stand for about twenty minutes. Refrigerate or enjoy.
It is summer vacation for my kids. For me that means a couple extra hours to cook at home since I am not dealing with the commute to take my son to school. Since we are not going away this summer we have deciding to take a culinary trip to Europe at home. Every few days we will be discovering the cuisine of the different countries in Europe. The kids will be helping out in the kitchen and also learning a little bit about the cuisines bite by bite.
The last four days we have been in Greece. I researched recipes on the great Greek culinary site Kalofagas (everything I have ever made from this site has been wonderful) and a couple Greek cookbooks. Everyone thought each meal was wonderful.
The first night we had Roasted Leg of Lamb with Rosemary potatoes. I also made a Tzatziki sauce and a great salad with tomatoes and capers.
The marinade for the lamb was easy. 2 cups red wine, 6 cloves garlic chopped, 2 tablespoons rosemary, 1 tablespoon oregano, 1/2 cup olive oil, juice on 1 lemon, salt and pepper.
The next night we made the classic greek comfort food Pastitsio.
It is like a lasagna made with Bucatini. This was a big hit and was requested to be made again.
The next night we made to savory pies, dill and chicken and spinach both were encased in filo. The were very good especially the chicken pie that had lots of green onion, dill and garlic. I did not get a picture of them.
For our last Greek meal we enjoyed some wodrful souvlaki made of pork and a greek eggplant and pepper recipe that I got from Kalofagas.
The pork was marinated in grated onion, garlic, dill, oregano and lemon juice. The great thing about the souvlaki is that it is cooked over slowly cooked over low heat and basted. The slow grilling makes it a very enjoyable grilling experience especially with a glass of Rose'.
The souvlaki was served with minted rice pilaf.
This dish was incredible. I got the recipe from at Kalofagas it is called Mantza. It is a spicy side dish of eggplant, peppers, tomatoes and feta.
Our next stop is Italy!
Even here in Hawaii we get a chilly day, this chowder is sure to warm you up.
Serves 4 -6
3 pounds manila clams, cleaned
1 cup sherry (not cooking the real stuff)
4 slices uncured bacon, cut in to 1 inch pieces
2 tablespoons butter
3 celery ribs, diced
1 medium white onion chopped (about 1 cup)
3 cups Yukon gold potatoes, diced
2 cups corn, freshly shucked or frozen
2 cups half and half
1 teaspoon thyme
Place clams and sherry in a pan over high heat, steam until clams just pop open. Strain clams reserving cooking liquor. Remove clams from shell. Strain liquor through cheese cloth.
Saute bacon until crisp, add butter, celery, onion. Cook until translucent. Add potatoes, corn, half and half, cooking liquor, salt, pepper and thyme. Cook for about ten minutes until potatoes are fork tender. Add clams. Serve warm.
This is a great dip for toasted pita or crudites. It was a favorite at our restaurant.
serves 6
3 Cloves peeled garlic
2 Cans white beans or 3 cups cooked beans
1/4 Cup extra virgin olive oil
Salt and Pepper
Hot smoked paprika
Drizzle of extra virgin olive oil for garnish
Oregano leaves for garnish
In a food processor, chop garlic. Add beans, oil, salt and pepper puree until smooth. Add a little water if it seems to thick.
Place in bowl garnish with paprika, oil, oregano and serve with bread or veggies.
This is a great salad using in seasonal ingredients.
Persimmon Slaw
Serves 4
(thick matchsticks)
Mix ingredients together. Served chilled
Garnish with red pepper and pomegranate.
Served chilled.
This one is for all my friends facing the winter cold. If you can't warm up here in Hawaii try this soup.
Roasted Root Vegetable Soup
Serves 6
Toss vegetables in oil, herbs, salt and pepper.
Roast in 400 oven until cooked through and caramelized.
Let vegetables cool.
Place in blender, puree until smooth
Put in stock pot, add six cups of vegetable stock, 2 cups of beans.
Warm through.
Toss one cup of the beans with one tablespoon mint oil.
Place hot soup in bowl and garnish with minted beans and drizzle with mint oil.
