Tag: Eggs

salade nicoise with roasted beets & potatoes

tomatoes salmon potatoes carrots beets eggs olives salads halibut asparagus

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When I find myself with a refrigerator full of beautiful Alaskan produce (and sometimes, some fresh seafood), I often prepare this salad to make a big dent in it. Just pick several of the vegetables to prepare. I usually make a huge salad and invite friends over to help eat it, since it’s so beautiful—I just have to share it! It’s a meal in itself if you add plenty of vegetables and serve it with toasted whole wheat bread dunked in olive oil!
lemony vinaigrette

2 garlic cloves, minced
1 small red onion, minced fine
juice of one lemon
¼ cup white wine vinegar
2 tablespoons Dijon mustard (if you have grainy mustard too, you can use 1 tablespoon of each)
1 tablespoon honey
½ to 1 teaspoon sea salt or kosher salt
¼ teaspoon cracked pepper
½ cup extra virgin olive oil

Whisk together all the vinaigrette ingredients, except the oil, in a small bowl. Slowly drizzle in the oil while whisking. Season with salt and honey to taste, then set aside.

vegetables (pick 5 or 6 of the following to prepare)

2 pounds garlic-roasted potatoes (see following recipe)
1 pound green beans, blanched in salted water until just tender. Drain the beans and immediately spread them out on a baking sheet spread with a dishtowel. (This allows extra water to evaporate, and the beans stop cooking almost immediately.)
1 pound roasted beets (see following recipe), peeled, sliced into wedges, and tossed with some of the lemony vinaigrette
1 pint cherry tomatoes or several slow-roasted tomatoes (see “tomatoes” section)
4 hard-boiled eggs, peeled and quartered (See perfectly cooked hard-boiled eggs in the “sandwiches and things to eat on toast” section.)
1 pound grilled asparagus (see “asparagus” section)
4 roasted red peppers (see following recipe)
1 large cucumber, sliced thin and tossed with some of the lemony vinaigrette
3 large carrots, grated and tossed with some of the lemony vinaigrette

optional fish (pick one if you’d like to include fish in your salad)

fresh Alaskan scallops, threaded on skewers, sprinkled with salt and pepper, and grilled on a clean, oiled rack just until done
kippered salmon, flaked
fresh salmon, seasoned with salt and pepper or lemon pepper, and grilled
fresh halibut, seasoned with salt and pepper or lemon pepper, and grilled

 
salad

½ cup kalamata olives, pitted
2 tablespoons capers, rinsed and drained
12 cups of assorted salad greens
cracked pepper

Compose this salad on a large serving platter. Toss the salad greens with some of the lemony vinaigrette, and make a bed of lettuce on the platter. Attractively group each vegetable on the lettuce. Have fun with all those colors! Drizzle vinaigrette over all the vegetables. Scatter the olives and capers over all, and sprinkle cracked pepper over the top. Enjoy!!

garlic-roasted potatoes

2 pounds small Butterball potatoes (or other yellow, waxy potato)
garlic oil (recipe in Step 1.)
sea salt or kosher salt and freshly-ground pepper

1. Make garlic oil: Mash or mince 3 or 4 garlic cloves and cover with ½ cup extra-virgin olive oil. Let steep for 30 minutes if you have time. Strain out the garlic and store the oil in the refrigerator.
2. Preheat the oven to 400 degrees. Cut the potatoes into halves or quarters. Toss them in a bowl with a few spoonfuls of garlic oil, then sprinkle with salt and pepper. Toss again.
3. Lightly oil a large baking dish or sheet pan, and transfer the potatoes onto it, making sure that a cut side of each potato is touching the pan. (The side touching the pan will brown nicely). Roast the potatoes until tender and browned, 35 to 40 minutes.

roasted beets
1. Put the beets (unpeeled) in a baking dish and put ¼” of water in the dish. Cover with foil, and bake them until tender when stabbed with a paring knife. Usually they take 40 minutes or longer, but young beets might be quicker, depending on how big they are. In the fall, when the beets are bigger, they may take much longer—up to an hour and a half. Remove from the oven and let cool until you can pick them up without burning yourself.
2. When the beets are cool enough to handle, slip their skins off. Cut in halves lengthwise and then crosswise into ¼-inch thick slices, or in wedges—as you prefer.

roasted red peppers
1. Preheat your grill or broiler. Roast the red peppers, turning them as each side gets blackened.
2. When they are blackened all the way around, place them in a big bowl and cover it with a lid or a plate until the peppers are fairly cool (this steams and cooks the peppers the rest of the way).
3. Peel the skins from the peppers and remove the seeds, but don’t rinse the peppers—just rinse your fingers as you peel the skins off. Slice the peppers into ½” wide pieces.

zucchini skillet cakes with capers and pine nuts

capers zucchini eggs bread crumbs pine nuts

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Usually we grill our zucchini (see the previous recipe), but when I want to do something different and special, I make this recipe, modified from a recipe in Vegetarian Suppers from Deborah Madison’s Kitchen. These skillet cakes have great flavor from the lemon zest, capers, pine nuts and thyme. I like to serve them with the beet pilaf with dill and a little pile of fresh peas with scallions.

If you have a food processor, this recipe is very fast—if you don’t, just grate and chop everything by hand.

2 garlic cloves
½ bunch parsley
3 teaspoons chopped thyme
3-4 slices of stale bread (whole-grain, if possible), or 1 cup of fresh bread crumbs
4 medium zucchinis (about 2 pounds)
sea salt and freshly ground pepper
3 tablespoons snipped chives or scallion greens
grated zest of one lemon
¼ cup pine nuts, lightly toasted in a dry skillet
¼ cup capers, rinsed and drained
2 eggs, beaten
olive oil for frying

1. Toss the garlic into the bowl of a food processor and chop it up.
2. Add the parsley and thyme into the food processor and chop finely. Scrape the garlic-herb mixture into a bowl.
3. Tear the bread slices into pieces, put them into the bowl of the food processor and grind into fine bread crumbs. Transfer 1 cup of crumbs to the bowl with the garlic and herbs.
4. Switch to the grating attachment and grate the zucchini. Put the zucchini in a separate medium bowl and toss it with a teaspoon of salt. Set it aside for 30 minutes to an hour while you prepare the rest of the ingredients and other parts of your meal. Then rinse the zucchini in a colander and squeeze out as much moisture as you can.
5. Toss the zucchini with the bread crumb mixture, chives, lemon zest, pine nuts and capers. Taste for salt and pepper and season accordingly. Then add the eggs and mix thoroughly.
6. Film a large griddle or 2 large skillets with olive oil. When hot, add the batter in ½-cup mounds. Squish the batter down flat with the back of a spatula and cook over medium heat until golden-brown. Flip and cook the other side. Serve right away, or keep warm in the oven until all are done.
7. You can reheat these the next day by putting them back in a hot skillet and flipping a few times until they are hot.