spiced curiosity | appetizers Archives - Page 5 of 7

Sunday, July 29, 2012

summer basil beet salad – fresh all around!

makes 3 servings

5 medium-size beets
1/2 cup basil leaves
1/2 cup beet greens
1 small carrot
1 fresh medium-size corn cob
1-in knob of fresh ginger
3 small garlic cloves
1/3 cup olive oil
1/2 tsp apple cider vinegar
salt to taste!

Hope y’all are having a wonderful summer. With all the sun and fresh produce abound, it’s great all around.

I recently ventured to the Union Square Greenmarket, and dang, I couldn’t stop drooling. Vibrant colors, sweet smells, all up for grabs. I wandered through a couple aisles, and my heart settled on a bright bunch of beets. I also had a fresh crop of basil at home, so I was excited to mix the two together.

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Wednesday, April 25, 2012

lemony asparagus with roasted pinenuts — green on a plate, or a green tarp?

1 lb asparagus
2 Tbsp olive oil
3 Tbsp pinenuts
1/2 lemon’s juice — save some rind of zest!
1/2 tsp salt
lemon pepper

Happy belated Earth Day! Yeah, it didn’t really sink in for me ’til the morning of. I was standing on the Highline in front of a row of food-prepping cooks, laughing and grinning when they tossed pounds and pounds of fresh salad over the edge. A sight to behold. The idea of “salad for all” is a beautiful concept.

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Monday, March 26, 2012

cauliflower gazpacho — springtime in new york

1 cauliflower head
2 cups sprouts (I found some tasty-looking pea shoots)
1/2 cup fresh vegetable juice
5 carrots, chopped
1/2 yellow onion
1 small apple
1 Tbsp lemon juice
1 Tbsp olive oil
1/2 tsp ground cumin
1/4 tsp whole grain mustard
1/2 tsp fresh ginger
3 cloves of garlic, minced
1/4 tsp cinnamon
dash of cayenne pepper

The only explanation for how breathtaking spring is here seems to be the contrast against the raging cold. Granted, we’re not in Chicago, but the winter was pretty biting, coming from 70° winters in Austin. (I kid you not, one time it hit a Texas high of 90°.) I was mightily grateful to experience a real winter, but even more ecstatic to have a fresh breath of spring.

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fresh cashew pesto

1 1/2 cups raw cashews
1/3 cup extra-virgin olive oil
1 lemon — or 3 tablespoons of lemon juice
4 garlic cloves, minced
3 tablespoons flat-leaf parsley leaves
1½ tablespoons fresh oregano leaves
1 tablespoon fresh cilantro leaves
1 scallion, white and light-green parts only, thinly sliced – about 1 tablespoon
1/4 cup water
Salt

I really love spreads.

They’re ridiculously easy to eat – on anything, with anything. I’m talking spoon, bread, popsicle stick, you name it.

And since I’ve recently not been using any sugar, I’ve focused more on making savory dishes. This lends itself perfectly to just that. Salty, garlicky, nutty, with a touch of sweetness. And the oil and nuts are great fats — for the tastebuds and the rest o’ the body.

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