I have to thank my colleague Jennifer for introducing me to this brilliant way of preparing zucchini. Sometimes you just need to chop that same old vegetable in a new way to add a new ingredient to your repertoire….
Jennifer was staring at an abundance of zucchini in her kitchen, having been somewhat over zealous at the farmers market. “How was I possibly going to eat all the zucchini I bought without getting squash fatigue?”
While muffins and quick breads are certainly an option, this time she was craving something healthier that appreciated zucchini for its own merits.
This is her spin on a vegan tartare, made with finely chopped zucchini. It supports our belief that vegetables can be as interesting to prepare as meat.
Best part about this recipe is you only need five ingredients to make it—six if you count the salt. Seven if you include knife skills! They are the key to making this tartare. You want to finely dice the zucchini. If you’re looking for a shortcut, shredding it on a grater would work, although you’re veering more into slaw territory with the presentation.
That said, we’re talking about a vegan appetizer inspired by a meat-based dish, so why start following the rules now?
Here’s the recipe.
When Sophia, the founder of Dress It Up Dressing, shared her tip for super quick roasted garlic I was intrigued. Want meltingly tender garlic that doesn’t require turning on the oven, or waiting an hour? Upcycle your Dress It Up Dressing jars to “roast” it in the microwave (really!). I know it, sounds crazy, but trust me it works brilliantly.
Sophia uses this method to quick-roast already peeled cloves. I opted for using a whole, unpeeled head of garlic, and both ways work. I took mine one step further, and gussied it up with some fresh thyme because my garden is exploding, and I seize any chance to use some while cooking. Swap in whatever herbs you like, or leave them out all together.
Since I rarely go through a whole head in one cooking session, I pop the leftover roasted garlic back in my empty salad dress jar, screw on the lid, and store it in the fridge.
Here’s how to make your own 90 Second Roasted Garlic.
On its own, the salad is lovely, and a nice beginner to any summer entree. Piling it on top of toasted bread transforms it from an appetizer to a substantial main course. Perfect for lunch or a light, but filling, dinner.
Good quality bread is key here. Think sturdy, too, along the lines of country bread, something that can hold the topping when you pick it up. (And not to add to your To Do List, but either one of these recipes is perfect for this recipe, or any other recipe you might be considering!) Grilling the bread adds a nice charred flavor to the tartine. If you don’t have an outdoor grill, toasting it in a cast iron skillet is a great alternative.
Pecorino-Romano cheese is what I usually have on hand, but Grana Padano or Parmigiano-Reggiano would be equally lovely. Use a cheese slicer or a vegetable peeler to shave paper-thin slices, and use as much or as little as you like, or leave it out if you want to keep this dairy-free.
One last note to share. I realize it sounds a bit fussy to peel the outer skin from the chickpeas. Trust me, it’s so worth the extra few minutes.
Okay, time to get down to the business at hand. Here’s the recipe.
Here’s a different take on a classic.
When I was at college, my friend Mat Record was on his way to a party where he had been asked to bring a potato salad. He kept on repeating, “a po-ta-TOE salad” “a po—TAY—to salad”. Rolling around the word “potato” in an English accent so richly and vividly that twenty plus years later, I cannot see a potato salad without hearing Mat’s voice playing with the word.
And potato salad has as many variations as Mat came up with pronunciations that day. Some days you want a classic, some days a classic with a twist, and other days—just the twist. So you’ll see several recipes for potato salad here. I don’t believe there’s such a thing as The Best. This one is simply the most recent one I’ve made, and loved.
I made it for people who don’t think they like potatoes (that would be my children), but they do. Sometimes. And they did. This time. I think the key to them liking it was keeping some bite to the potatoes (read: not mushy), and adding a little something extra to break up the carb overload. Some finely diced kohlrabi and celery adds a nice dose of crunch.
I used a few different types of potatoes based on what I found at the market, including one sweet potato. They add some natural sweetness, and are loaded with extra nutrition. I like to leave on all the skins, but feel free to peel them if you prefer.
Enough chat. Here’s the recipe!
Have you ever wondered why salads are reserved for lunch and dinner only? Me, too. That’s exactly what was on my mind last week, as I set out to make breakfast.
It all started with a craving for poached eggs. Toasting up some bread was the obvious, and easy choice, but I didn’t want to feel weighed down from carbs so early in the morning. My mind wandered to the bag of baby lettuce I’d picked up at the farmers’ market earlier in the week. Bingo. A breakfast salad was the perfect answer.
I’m sharing the recipe as I made it that morning. No hard or fast rules and measurements. This is the way I often cook at home—a handful of this, a pinch of that. If it helps to guide you, I have small hands! Choose whatever greens you have in the fridge, or garden. Mine was a mesclun mix, but baby spinach or even chopped up romaine hearts would work well.
I love pecans, and brought back a sack from a recent trip to North Carolina, so that’s what I used to add some texture (and added protein) to my breakfast salad. Go with what you like, and again, have on hand. Walnuts would be a close runner up for me, personally.
How you cook the egg is up to you. I poached mine to keep it on the leaner side (no oil necessary), but a crispy, fried sunny side up egg would be equally delicious.
Get the recipe here.