This is one of my go-to Summer weeknight meals. It’s really delicious and nutritious and I can grill a big mess of veggies on a Sunday and have them all week long. The yogurt sauce really ties this dish together. And if you’re in a meat sort or mood, some grilled shrimp or chicken on this sandwich is a great addition. I usually marinate them in tandoori paste if I’m going that route. Depending on how many veggies you eat on the side, there’s enough for 4 – 8 servings. 4- 8 frozen naan; defrosted 4 small to medium zucchini, yellow and green; sliced ¼ inch thick 1 medium eggplant; sliced ¼ inch thick ramps or scallions; roots removed tomatoes; quartered ¼ cup olive oil 2 tablespoons white balsamic vinegar (or red, white wine, champagne) zest of one lemon 1 teaspoon garlic paste salt and pepper ½ cup thick yogurt ½ teaspoon salt ¼ teaspoon cayenne ½ teaspoon curry powder Marinate the vegetables in the olive oil, vinegar, zest, garlic and salt and pepper. I quickly dip the eggplant first and then toss everything else in while I grill the eggplant. The eggplant wants to suck up all the oil, … Continue reading
Tag Archives: weeknight meal
This recipe is quick, easy and satisfying assemblage cooking at its best. The fresh veggies take a couple of minutes to chop and the hearts of palm are canned. This salad can be assembled in 5 minutes. For real. While I make this salad most often in the summer for barbeques and picnics, it occurred to me that all of the ingredients are easily found at great quality year round and I ought to branch out and enjoy it in the winter as well. It lends itself well to being bulked up into a main dish for a vegetarian night meal with the addition of some cotija cheese and garbanzo beans. I can’t take all the credit for it though; I first had a version of this salad at the culmination of my Women’s Health Law Course. My instructor and mentor made this salad for lunch. I still think of her and all the smart women who were in that course every time I make it. So this is a special tribute to her. 1 each: red, yellow and orange bell pepper; large dice 14 ounce can hearts of palm cut into ½ inch rounds ¼ cup chopped cilantro 1 … Continue reading
Caponata is a Sicilian dish that’s old enough and it’s history murky enough that I can call this dish Caponata too. Most recipes and histories of the dish agree on eggplants and capers being included in the relish. And that’s where I started. Lots of eggplants. Then I balanced it out with lots of other veggies and finished with some capers. I often serve this at a cocktail party next to some good baguette. It looks beautiful and offers an easy way to eat some veggies instead of just cheese and dessert. I always make it in large quantities as the leftovers offers endless leftover possibilities. Such as the “sauce” element in my Parmesan Chicken Quinoa Bowl. 1 yellow pepper; diced 1 bulb of fennel; diced 2 medium or 1 large eggplant; diced 1 yellow squash; diced 2 green zucchini; diced ¼ cup olive oil 1 teaspoon salt ½ teaspoon black pepper ¼ cup capers 1 tablespoon brine from capers Preheat oven to 400. Toss eggplant, fennel and yellow pepper in olive oil, salt and pepper. Roast for 30 minutes stirring every 10 minutes. Add the diced squash and zucchini. Roast an additional 20 minutes. The veggies should be very … Continue reading
One of the reasons I like to make big batches of soups, sauces and dishes like pulled pork is for the leftovers. I love quick but tasty weeknight meals and leftover doesn’t have to mean tired and boring. These pulled pork quesadillas make the pulled pork I made last weekend seem brand new. Some store bought salsa with fresh pineapple diced in feels gourmet and exciting, but takes minutes to prep. ½ pound sliced onions ½ pound sliced jalapenos (hot) or poblanos (mild/medium) with seeds removed ½ pound shredded cheese (I used idiazabel, but sharp cheddar, mozzarella all work) Pulled pork 8-inch flour tortillas Pineapple, mango or peach salsa ¼ teaspoon salt 1 tablespoon vegetable oil This makes between 4 and 8 quesadillas depending on how full you like to stuff them. Pour the oil into a pan on low heat. Cook the onions and peppers low and slow. I cooked mine for about 45 minutes. Once they’re quite caramelized, add the salt and further soften. Reserve. Wipe out the pan. Place a little cheese (½ an ounce or so) on a tortilla. Then layer some of the pepper onion mixture. Add the pork. Cover with a little more cheese. … Continue reading
Last year, I didn’t eat meat or drink alcohol (unless I was at Blue Hill in New York since I made the reservation in November) for the month of January. This wasn’t a resolution so much as a staving off death measure. For whatever reason, December 2011 was so wet it required a Dryuary. Fortunately, December 2012 wasn’t quite so crazy and a full on Dryuary wasn’t required. But here’s a salad I’ve come to think of as the salad I eat with Rebekah. We made it together on a girl’s night recently and lately it’s worked its way into the assemblage/weeknight/healthy eating lineup. There’s lots of flavor and plenty of protein. 4 cups of greens (I like arugula, butter lettuce and romaine, probably because that was what was on hand) 2 ounces of feta; crumbled 4 ounces chickpeas 4 ounces olives 2 whole oranges; segmented 4 carrots rough chopped and steamed dressing 2 tablespoons olive oil salt (to taste- for me, around ¼ teaspoon) pepper (to taste- for me, around ¼ teaspoon) 1 tablespoon honey orange juice from the waste from segmenting the oranges 4 ounces fresh herbs (mint, thyme, parsley or some combination thereof are great) Steam the … Continue reading
This salad is inspired by many trips to Parc restaurant. I love to sit at the outdoor tables on Rittenhouse square and watch the dog walkers while I pretend I’m in Paris. But this salad and the wonderful French bread they bake makes a trip worth it even in the winter. When I don’t have time for a meal out or it’s not in the budget, I make this version as an easy weeknight or light summer meal and forego the lemon beurre blanc dressing. But, if you have an elegant luncheon planned, you may want to go for it. 4 cups mix of arugula and baby greens, rinsed and dried 2 oven roasted tomatoes quartered (2 quarters per person) 1 small to medium bulb shaved fennel 2 avocados in ¼ inch slices 4 oz shaved pecorino 16 quick-poached large or jumbo shrimp (more count for smaller shrimp) salt and pepper to taste Dressing: Either a simple lemon vinaigrette or lemon beurre blanc Lemon Vinagrette: 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1 tablespoon cider vinegar Salt and pepper to taste Lemon Beurre Blanc: ¼ cup white wine 2 tablespoons lemon juice 2 tablespoons very rough chopped … Continue reading
