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Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

IMG_4637Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

Admittadly, I considered posting only the pictures of this luscious dish. It was that delicious, fresh and beautiful. Couldn't it possibly stand alone with no words to accompany?

I'm having SO much fun cooking Raw Vegan Cuisine, learning a ton, working with new ingredients, techniques and tools, making many ingredients by hand… and continuing to feel amazing changes in my spiritual, mental and physical well being.

 Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue is a recipe by Matthew Kenney, James Beard Award nominated chef and co-founder of the upscale, sexy, award winning raw vegan cuisine restaurant in New York City, Pure Food & Wine.  This dish encapsulates what I love about Raw Cuisine: light, intoxicatingly fresh ingredients, bursting with delicious flavors.  To be absolutely cliche, it's summertime on a plate.

Enjoy:-)

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Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

 

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue (Serves 4-6)

Ingredients:

TOMATOES

  • 8 large green tomatoes (green tomatoes are firm & slice easily, I picked a couple with spots of pink blush on the skins, lo & behold they were both beautiful green and red in the centers!)

SWEET TOMATO FONDUE 

  • 1/4 cup olive oil
  • 3 cups chopped tomatoes (heirloom if possible)
  • 1/4 cup agave
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons himalayan or celtic sea salt
  • fresh ground pepper to taste
  • 1/4 cup bail, julienned, plus more for garnish

PISTACHIO RELISH

  • 1 cup pistachios
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon himalayan or celtic sea salt
  • freshly ground pepper

Method:

TOMATOES Thinly slice tomatoes on a mandoline into 1/4 inch slices.

SWEET TOMATO FONDUE Blend all ingredients except basil in a high-speed blender until smooth. Stir in basil.

PISTACHIO RELISH Pulse all ingredients in a high-speed blender until well combined but still chunky. Season with salt and pepper to taste.

FINISH Alternate layering 3 to 4 tomatoes with Pistachio Relish. Drizzle with Sweet Tomato Fondue, serving remaining Fondue in small bowls alongside with soup spoons. Garnish with more Pistachio Relish and a few pieces of fresh basil. Serve immediately.

Enjoy!

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Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

 

You may also enjoy: First Spring Harvest… a cool, zippy refrigerator snack!

Chilled French Carrot Soup w/ Lemon-buttered Farfalle

As promised here is the delicious Chilled Carrot Soup with Lemon-buttered Farfalle recipe I made from our garden's prolific carrot harvest…  It's a lovely French recipe combining cool, luxuriously silky, sweet, carrot puree with unctious lemon-buttered pastas tossed in fresh dill.  

THE perfect light yet decadent meal for this hot, steamy weather.

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Chilled French Carrot Soup w/ Lemon-buttered Farfalle

Chilled Carrot Soup with Lemon-buttered Farfalle

(Serves 6)

Ingredients:

  • 2 tablespoons butter (separated)
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 pound carrots peeled and sliced into coins (if they're baby carrots don't peel)
  • 2 tablespoons honey
  • 1/4 teaspoon nutmeg
  • 4 cups chicken stock
  • 1 1/2 cups farfalle pasta
  • 2 tablespoons fresh squeezed lemon juice (separated)
  • 1/4 cup chopped fresh dill

Method:

  1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan over a medium heat. Add the chopped onion and sautee until soft, about 5 minutes. 
  2. Add the carrots, honey and nutmeg and continue to sautee for another 10 minutes.
  3. Add the chicken stock, bring to a simmer, cover and cook for 10 minutes until the carrots are softened.
  4. Puree the liquid using an immersion blender or in a Vitamix for the silkiest, smooth result possible.  Stir in 1 tablespoon of fresh lemon juice into the soup.  Chill for a few hours or overnight.
  5. Prior to serving, cook the farfalle pasta to package directions. Drain and return to pot with 1 tablespoon of butter and stir to coat. Add the fresh chopped dill and 1 tablespoon lemon juice to the pasta and combine.
  6. Ladle the chilled carrot soup into shallow serving bowls. Divide the dilled pasta amongst the soup bowls, mounding a small amount in the center of each bowl.

Enjoy!

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Chilled French Carrot Soup w/ Lemon-buttered Farfalle


PS. Don't forget to check out StyleNectar's convenient Recipe Index!

Until Next Time, Nantucket ~ Part I

It's been a few weeks since my last post because we've been away on vacation. In addition to sharing a few vaca snaps with you, I have a delicious new recipe you'll love for a Chilled French Carrot Soup with Lemon-buttered Farfalle which I'll share in my next post.

Our vacation was spent in beloved Chatham, Mass (Cape Cod) and Nantucket, a part of the world where the weather is always mild and the sunlight ever clear and bright.  We adore the salty sea breezes, beautiful sandy beaches and silver, cedar shingled houses covered in climbing pink roses with hydrangeas galore and the lushest of English gardens.

We biked and we hiked, Jim fly fished and I sketched (lot's of material for upcoming paintings!). We strolled lazily through beautiful art galleries, window shopped and frequented The Bean (our favorite Nantucket coffee house) a couple times a day. Dining on Nantucket is absolutely fabulous. So much so that we simply allowed ourselves to steep in the romance of beautiful, fresh flavors and wonderful ambiance rather than bothering to photo-document it all. Just a few of our favorites are Company of the Cauldron, Oran Mor, Pearl, Lola 41  and Toppers. All amazing.

Meanwhile, miles away back at the home front, our garden was going into overdrive, providing us a bounty of fresh produce to help keep us light and cool for the hot, steamy weather that welcomed us home (think 95+ and high humidity).  Jim brought in beans, peas, jalapenos, ruby beets, herbs and gorgeous baby collards, red leaf lettuce, beet greens and nasturtiums (DELISH in salads) plus six pounds of beautiful baby French carrots… I'm sure I'm forgetting some things too!

Our abundance of carrots resulted in a delicious Chilled French Carrot Soup with Lemon-buttered Farfalle I'll share in my next post…  The perfect, light meal for this hot, steamy weather.

~

Nantucket and Chatham Snapshots ~ Part I

Stay tuned… I'll be sharing a few more snaps with you soon!

(As always, click images for a better, larger view)

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Bye for now… I'll be sharing a few more snaps with you soon!

PS. Check out StyleNectar's convenient Recipe Index!

Spring Spinach Pesto + a few Garden Snaps

Pesto has always been a special favorite of mine… as though its ingredients were terribly rare or difficult to prepare… it's that luxuriously delicious.  Fortunately, as pre-packaged versions don't at all measure up to homemade, it's quite simple to make.  Pesto can be customized to whatever is in season- or growing in your garden as the case is with me- nothing needs to be measured precisely… all you need is a trusty food processor and you're ready to go.

Last weekend Jim harvested a TON of fresh spinach from our garden, half of which I boxed into leftover stay-fresh spinach boxes I'd saved from the market (for our delicious morning green smoothie) the other half I made into an amazing Spring Garden Spinach & Chive Pesto.  I absolutely LOVE spinach pesto -even better than basil or arugula versions.  I made a large enough batch that we couldn't use it all immediately so I froze the bulk in ice-cube trays then popped the cubes into a ziplock freezer baggie.  Great trick!  Now we have Spring Pesto on hand whenever we need it- which er, seems to be every day suddenly…

Slathered on sandwiches

Tossed with a beautiful gluten free pasta

Starring in a potato salad

Smeared on gluten free toast/crackers

Tossed with grilled vegetables… 

Jim… I think it's time to harvest the rest of that spinach!  We're already running low on our Spring Pesto supply:)

Below, I thought I'd share a few bonus snaps (please click them to enlarge for better, larger view) from the garden which is more and more breathtaking by the day!  We've been enjoying collard greens, spinach, radishes and herbs so far this Spring with lots more on the way… purple potatoes, fingerlings, peas, carrots, beets, squash, melon, zucchini, tomatoes, peppers & eggplant!  My husband has created the most magnificent world of beauty just outside our kitchen door.

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Spring Garden Spinach & Chive Pesto frozen in ice-cube trays & popped into a freezer baggie!  

Spring Garden Spinach & Chive Pesto

Ingredients:

  • 8 cups fresh spinach packed (or substitute arugula, flat leaf parsley or basil)
  • 1 cup fresh chopped chives (to help food processor out a bit)
  • 3/4 of a cup walnuts and pinenuts (or substitute your favorite combo of nuts)
  • fresh vegan Parmesan
  • 2 or 3 cloves garlic coarsley chopped (to assist food processor)
  • juice of 1/2 lemon- or an entire lemon- suit your taste- provides a beautiful freshness
  • 1/4 cup extra virgin olive oil– or more to create desired texture
  • sea salt to taste
  • fresh cracked pepper to taste- just a wee bit

Method:

  1. Pulse the greens and chives together in your food processor until the bulk of the spinach is reduced greatly. 
  2. Add the toasted nuts, cheese, garlic, lemon juice and olive oil and pulse until you achieve a desirable texture.
  3. Season with sea salt and a WEE bit of fresh cracked pepper to taste.

Enjoy!

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The Land of Spinach

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Deep within the Land of Spinach

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Empty Spinach rows following Jim's record holding Spinach harvest… no worries, there is more growing to the right of this photo.

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"Big Red", Jim's trusty wheelbarrow

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Beet Greens

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The Land of Beets

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The Land of Carrots

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Deep within the Land of Carrots

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Purple Potato Blossoms ~ yes, the potatoes will be purple too!

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Baby Peppers growing up near the gorgeous Land of Beets

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The Land of Swiss Chard

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Sun-drenched Pea

 

What are your favorite Springtime veggies?

Are you growing anything edible in your yard this year?

Cheesy Gnocchi with Swiss Chard & Cannellini Beans

IMG_1562Cheesy Gnocchi with Swiss Chard & Cannellini Beans

If it's summertime where you live, then you’ve been seeing tons of beautiful, nutrient dense Swiss Chard at the market, your local farm stand or, if you’re like me, perhaps in your own garden!

Swiss Chard has become a staple in our kitchen garden, providing continuous harvest from cool spring through a hot summer and far into late fall. As a result of its prolific bounty, I’ve learned many a delicious summer recipe incorporating this gorgeous green leafy.

Gnocchi with Swiss Chard and White Beans is one of my favorite go-to dishes. It's perfect for summer days when you want a delicious meal that’s a snap to prepare. Brimming with color, flavor and ooey-gooey cheesiness, it’s a hit every time! Serve with crusty bread alongside for sopping the delicious broth. Yum!

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Cheesy Gnocchi with Swiss Chard & Cannellini Beans
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Swiss Chard Growing in our Kitchen Garden

Cheesy Gnocchi with Swiss Chard & Cannellini Beans Recipe:

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound gnocchi, prepared according to package directions
  • sea salt (for seasoning gnocchi water)
  • 1 onion, sliced thinly
  • 5 cloves garlic, minced
  • 1/2 cup water
  • 1 bunch swiss chard, leaves chopped into 1 inch strips; stems removed, finely sliced & separated (or substitute spinach)
  • 1 15-ounce can diced tomatoes with Italian seasonings
  • 1 15-ounce can cannellini beans, rinsed
  • 1/2 tablespoon medium-heat thinly sliced red chili pepper (substitute 1/3 teaspoon red chili pepper flakes)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • crusty bread for serving alongside
  • fleur de sel and truffle oil (or best quality EVOO) for finishing (optional but encouraged!)

 Method

  1. Prepare gnocchi according to package directions adding a bit of sea salt to water for seasoning. Set aside cooked gnocchi, reserving a bit of the pasta water as well.
  2. Heat 2 tablespoons oil in large skillet over medium heat. Add sliced onion and finely sliced chard stems only to the pan and cook, stirring, about 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, about 2 minutes.
  3. Stir in tomatoes, beans and sliced chili peppers (or dried chili flakes) and bring to a simmer. Stir in the reserved gnocchi adding a bit of the reserved gnocchi water if needed for the sauce. Sprinkle with mozzarella and Parmesan. Cover pan and cook until the cheese is melted and the sauce is bubbly, for 2 minutes or so.
  4. Ladle into bowls with crusty bread on the side for sopping. If desired, finish each dish with a sprinkling of fleur de sel and a drizzle of truffle oil. (A never fail trick to take a dish up 10 notches!)
  5. Enjoy!

Recipe adapted from Woman's Day

Do you have any veggies growing in your garden this season? I'd love to hear about them!

Garden Soups ~ Cream of Turnip & Minted Sweet Pea

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Cream of Turnip Soup

I've  been feeling rather badly that I've barely showcased our bountiful garden this season. Already it has given us so much! Therefore, in honor of the Spring garden turning it's reign over to the Summer garden, today's feature is soup! Two as a matter of fact:

Cream of Turnip, a mild, slightly sweet soup similar to cream of potato- perfect for rainy days and/or ultra air-conditioned environments. And Minted Sweet Pea, a velvety, refreshing soup, delicious hot or cold!

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Turnips from Gardner Jim

Cream of Turnip Soup (Serves 4-6)

Ingredients

  • 2 tablespoons unsalted butter
  • 2 small cleaned, chopped leeks (white & light green parts only)
  • 1 clove garlic, chopped
  • sea salt
  • 4 cups peeled, chunked turnips (about 1 1/2 pounds)
  • 4 cups less-sodium vegetable or chicken broth
  • 1/4 to 1 cup heavy cream
  • chopped fresh chives (for garnish)
  • fleur de sel & truffle oil (optional for finishing)

Method

  • Melt butter in a large Dutch oven over medium-high heat. Add leeks, sprinkle with salt, and sauté stirring occasionally until soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.  
  • Add turnips; sauté 2 minutes. Stir in broth; bring to a boil. Reduce heat to steady simmer and cook until turnips are very tender, about 10 minutes.
  • Puree the soup in batches: place 1 cup of soup in blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. 
  • Return turnip purée to pot and cook until thoroughly heated.  Stir in the cream; incorporating 1/4 cup will just smooth out the edges. The more you add, the thicker and more luxurious the soup will become. Check seasoning and add salt to taste.
  • Ladle the soup into bowls and garnish with chopped chives. If desired, finish with a drizzle of truffle oil and a sprinkling of fleur de sel. Enjoy!

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Minted Sweet Pea Soup

Minted Sweet Pea Soup (Serves 6)

Ingredients

  • 2 tablespoons unsalted butter
  • 2 leeks chopped (white and light green parts only)
  • 1 cup chopped yellow onion
  • 4 cups organic, low-sodium chicken stock
  • 5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
  • 2/3 cup chopped fresh mint leaves, loosely packed
  • 2 teaspoons course sea salt (or kosher)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup creme fraiche
  • 1/2 cup freshly chopped chives for garnish

Method

  1. Heat the butter in a large Dutch oven, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender but not browned. 
  2. Add stock, increase heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will only take 3 min.) Remove from the heat, and add the mint, salt, and pepper.
  3. Puree the soup in batches: place 1 cup of soup in blender, place lid on top, and puree on low speed. With the blender still running, open the venthole in lid and slowly add more soup til the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. 
  4. Add the soup back to the pot and gently reheat. (Also lovely served chilled or at room temperature as well!) Remove from heat and whisk in creme fraiche to incorporate. Stir in chives leaving a few for garnish. Enjoy!

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 Gardner Jim's beautiful sweet peas, freshly shelled