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Love & Lemons

By on July 10, 2016

I love soups  all year round,  especially  gazpacho when the weather  warms up. If you can’t find yellow tomatoes,  use red ones— your soup  won’t be green, but it’ll be delicious nonetheless. Gluten-Free.

GREEN GAZPACHO

Ingredients
1 large English  cucumber, chopped  (reserve
½ cup/125 mL chopped  for garnish)
6 small to medium  yellow tomatoes, quartered,  with juices
2 scallions
1 garlic clove
½ cup (125 mL) cilantro
¼ cup (60 mL) sherry  vinegar
⅓ cup (75 mL) extra- virgin olive oil, plus extra for drizzling
½ cup (125 mL) raw sunflower seeds
Sea salt and freshly ground  black pepper
½ serrano  pepper  (optional)
1 teaspoon  (5 mL) honey  or raw cane sugar

Directions
In a blender, combine  the cucumber, tomatoes,  scallions, garlic, cilantro, sherry vinegar, olive oil, sunflower seeds, and serrano  pepper, if using. Blend until smooth  and season  to taste. Depending on the sweetness  of your tomatoes,  you may want to add a drizzle of honey  or a few pinches  of sugar. Chill for at least 30 minutes.  Garnish  the soup  with the reserved  chopped  cucumbers  and a drizzle of olive oil.
 



beet and carrot salad with sweet citrus vinaigrette

BEET AND CARROT SALAD WITH SWEET CITRUS VINAIGRETTE

Ingredients
4 medium  yellow beets, or any other  color
2 tablespoons (30mL) extra- virgin olive oil, plus more for drizzling
2 tablespoons (30mL) freshly squeezed lemon  juice, more to taste
2 tablespoons (30mL) freshly squeezed orange  juice
2 tablespoons (30mL) white wine vinegar
1 teaspoon  (5mL) Dijon mustard
½ garlic clove, minced
4 red radishes,  thinly sliced
4 medium  carrots, peeled  into thin strips
1 cup (250 mL) cooked farro or quinoa
½ cup (125 mL) sliced fresh mint
2 cups  baby salad  greens
Sea salt and freshly ground  black pepper
½ cup (125 mL) cooked chickpeas  (optional)
¼ cup (125 mL) crumbled  feta cheese (optional)

Directions

Wash the beets and cut into thin slices, or roast  two of the beets  whole for a nice combination of raw and roasted.

To roast  the beets, preheat  the oven to 350°F (200°C). Drizzle the beets  with olive oil and a pinch  of salt. Wrap them  in foil and roast  for 35 to 50 minutes,  or until soft and fork tender. The time will depend on the size and freshness  of your beets. Remove the beets  from the oven, unwrap the foil, and set aside  to cool. When they are cool to the touch, peel the skins. I like to hold them  under  running  water and slide the skins off with my hands.  Slice the beets and chill until ready to use.

In a large bowl, combine  the olive oil, lemon  juice, orange  juice, vinegar, Dijon mustard,  and garlic. Add the raw beets  and radishes  to the bowl and season  with a few generous  pinches  of salt and pepper. Toss, and let the raw vegetables marinate  at room temperature for at least 20 minutes. Add the roasted  beets, if using, carrots, farro, and mint to the bowl and toss until well coated. Add the baby salad  greens, chickpeas,  and feta, if using, and toss again. Season  to taste. Add a drizzle of olive oil and a squeeze  of lemon, if desired.

Excerpted from “The Love & Lemons Cookbook” by Jeanine Donofrio and Jack Mathews. Copyright © Jeanine Donofrio, 2016. Photograph copyright © Jeanine Donofrio and Jack Mathews, 2016. Published by Viking, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. All rights reserved.
 



Veggie Ceviche

VEGGIE CEVICHE

CEVICHE 
¼ cup (60 mL) finely diced red onion
1 scallion, finely chopped  (2 tablespoons/30 mL)
1 red pepper, stem  and ribbing  removed and finely diced (1 cup/250 mL)
½ to 1 jalapeño  pepper, finely diced
1 small Granny  Smith apple, finely diced (1 cup/250 mL)
1½ cups  (375 mL) fresh corn kernels, cut from about  2 ears of corn
3 tablespoons (45 mL) fresh orange  juice
3 tablespoons (45 mL) fresh lime juice
½ teaspoon  (2 mL) lime zest
½ cup (125 mL) chopped  cilantro
Pinches  of sea salt and freshly ground black pepper

2 ripe plantains
Extra- virgin olive oil, for drizzling
Sea salt and freshly ground  black pepper

Make the ceviche: In a medium  bowl, mix all of the ceviche  ingredients together. Chill for at least 20 minutes. After chilling, season  the ceviche  with additional  salt to taste. 

Make the plantain slices: Preheat  the oven to 400°F (200°C) and line a baking  sheet  with parchment paper. Slice off the ends of the plantains and peel. Cut into thin, ¼-inch (0.5-cm) slices on a bias. Arrange  the plantain  slices on the baking sheet. Drizzle with olive oil and pinches  of salt and pepper. Bake for 20 minutes,  then flip the plantains with a spatula and bake for an additional 5 minutes.

Serve ceviche with the plantain  slices. It can also be served with tortilla  chips.

Excerpted from “The Love & Lemons Cookbook” by Jeanine Donofrio and Jack Mathews. Copyright © Jeanine Donofrio, 2016. Photograph copyright © Jeanine Donofrio and Jack Mathews, 2016. Published by Viking, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. All rights reserved.

Love & Lemons cookbook

About Charleen Wyman

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