Cilantro Vinaigrette

So good it will make your toes curl the first time you taste it.

Makes about 1 ¾ cups

• 4 cloves garlic, minced
• 2 ½ cups cilantro leaves
• 1 cup Italian parsley leaves
• ½ cup fresh-squeezed lemon juice
• ¼ cup diced tomato
• 1 ½ teaspoon salt
• 1 teaspoon sugar
• Plenty of freshly ground black pepper
• Dash Tabasco or similar hot sauce
• 1 cup olive oil
  

Combine all of the ingredients except oil in a food processor; buzz until smooth. You may need to scrape the processor sides down once or twice. If your machine’s pusher tube has a tiny hole, pour the oil into the tube in two batches and let it drip in as the machine runs. Otherwise, remove the pusher and gradually drip in the oil. Taste for seasoning and transfer the dressing to a refrigerator storage container.

From Passionate Vegetarian, by Crescent Dragonwagon

Arugula Salad with Grilled Eggplant and Shiitakes

• 8 to 10 medium, or 6 to 8 large, fresh shiitake mushroom caps, stems removed (save for soup stock!)
• 1 large or 2 small eggplants, stem ends removed, sliced horizontally into long flattish pieces, each the length of the whole eggplant and roughly 1/3 inch think
• 1 to 2 tablespoons olive oil
• Cilantro Vinaigrette (see above)
• 6 to 8 cups very fresh arugula leaves, well washed and very well dried (handle them tenderly; they’re fragile and bruise easily)

Preheat the grill to high.

Lightly brush the shitake caps and eggplant slices with the oil. Place them directly on the preheated grill. Grill the shiitakes for 6 to 8

minutes and the eggplant for 8 to 12 minutes, turning once with tongs about halfway through. The mushrooms should be slightly softened and a little “grill-y” and the eggplant lightly browned and very tender inside.

Remove the vegetables from the grill. Drizzle about 2 tablespoons of the cilantro vinaigrette over the vegetables while they are still warm, toss well to combine, and refrigerate until nearly ready to serve.

About 30 minutes before serving time, remove the vegetables from the refrigerator and let them come to room temperature. Slice each eggplant oval into three or four long vertical strips and cut the shiitakes into slices. When ready to serve, divide the arugula among chilled salad plates. Place equal portions of eggplant on top of each serving of greens. Top with a portion of shiitakes. Pass the remaining vinaigrette at the table.

From Passionate Vegetarian, Crescent Dragonwagon

Skillet-Seared Fennel

• 1 tablespoon olive oil
• 3 bulbs fennel, cut in round slices
• 2 teaspoons tamari or shoyu soy sauce
• 1 teaspoon Pickapeppa sauce
• Salt, if needed, and freshly ground black pepper to taste
• A few finely minced fennel fronds (1-2 teaspoons)

Heat a nonstick skillet over high heat Add the oil When very hot, add the fennel; it should sizzle as it goes in, Lower the heat slightly and cook, stirring almost constantly, until the fennel starts to get a little limp, 4 to 6 minutes. Drizzle with the tamari and Pickapeppa, and stir fry for 2 to 3 minutes more. Sprinkle with salt, if it needs it, and pepper. Garnish with fennel fronds and serve immediately.

Serves 4 to 6

From Passionate Vegetarian, by Crescent Dragonwagon

Creamed Leeks

Serves 4 

Gourmet, November 2006

• 3 1/2 lb leeks, root ends trimmed
  
• 2 cups coarse fresh bread crumbs (from a country loaf, crusts discarded)
  
• 3/4 teaspoon salt
  
• 3/8 teaspoon black pepper
  
• 3/4 stick (6 tablespoons) unsalted butter
  
• 1 cup heavy cream
  

Special equipment: a 1 1/2-qt gratin or other shallow baking dish (10 by 8 inches)

Put oven rack in middle position and preheat oven to 450°F.

Cut each leek into an 8-inch length, measuring from root end, and halve lengthwise, then cut crosswise into roughly 1 1/2-inch pieces. (You should have about 8 cups.) Wash leek pieces in a large bowl of cold water, agitating them, then lift out and transfer to another bowl. Repeat with clean water, then drain leeks well.

Cook bread crumbs with 1/4 teaspoon salt and 3/4 teaspoon pepper in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until crisp and pale golden, 3 to 4 minutes. Remove from heat.

Cut out a round from parchment or wax paper to fit just inside a 12-inch heavy skillet.

Cook leeks with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in remaining 3 tablespoons butter in a 12-inch heavy skillet over moderately low heat, leeks covered directly with parchment, stirring occasionally, until tender, about 12 minutes.

Discard parchment and transfer leeks with a slotted spoon to gratin dish. Pour cream slowly over leeks, then scatter bread crumbs on top. Bake until cream is bubbling and slightly thickened and crumbs are golden brown, about 15 minutes.

Roasted-Pepper Salad

Serves 4 to 6

Gourmet Magazine, May 2006

2 lb mixed bell peppers, tender-roasted (see below) and cut lengthwise into 1/4-inch- wide strips

3 tablespoons white balsamic vinegar

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons capers in brine, rinsed and drained

2 tablespoons chopped fresh basil

Toss together all ingredients and let stand, covered, 1 hour for flavors to develop.

To Tender-Roast Bell Peppers:

Preheat broiler. Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes.

Transfer to a bowl. Cover and let steam 15 minutes. Peel.

Carote al Rafano (Carrots with Horseradish)

Serves 6

Gourmet Magazine, august 2006

• 2 pounds carrots
  
• 6 cups ice water
  
• 2 tablespoons fresh lemon juice
  
• 1/2 cup heavy cream
  
• 1/4 cup plain whole-milk yogurt
  
• 1 tablespoon packed finely grated peeled fresh horseradish (using a Microplane rasp)
  

Peel carrots and combine with ice water and lemon juice in a 13- by 9-inch glass or ceramic baking dish, then let stand about 20 minutes.

Stir together cream, yogurt, horseradish, and salt in a bowl.

Drain carrots and pat dry. Thinly slice crosswise (less than 1/3 inch thick) with slicer. Toss with horseradish cream and chill, covered, stirring occasionally, 1 hour.

Braised Turnips with Poppy-seed Bread Crumbs

Serves 4

Gourmet Magazine, February 2008

For turnips

• 3 tablespoons unsalted butter
  
• 2 lb medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
  
• 1 1/2 cups water
  
• 1 tablespoon fresh lemon juice
  

For bread crumbs

• 2 tablespoons extra-virgin olive oil
  
• 1 garlic clove, minced
  
• 1 cup fine fresh bread crumbs from a baguette
  
• 1 tablespoon poppy seeds
  
• 1 tablespoon chopped flat-leaf parsley
  

Braise turnips:

Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).

Make bread crumbs while turnips cook:

Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.

Arugula and Fennel Salad

Recipe from Whole Foods

Serves 4

• 4 cups arugula
• 1 large fennel bulb, trimmed and very thinly sliced
• 1/2 cup thinly sliced red onion
• 1 teaspoon Dijon mustard
• Sea salt, to taste
• Ground pepper, to taste
• 2 tablespoons aged balsamic vinegar
• 6 tablespoons extra virgin olive oil
• 1/3 cup freshly shaved Parmigiano-Reggiano
  

1. Arrange arugula on a large platter. Top with fennel and red onion slices.

2. Put mustard, salt and pepper in a medium bowl. Whisk in vinegar to combine. Gradually whisk in olive oil until vinaigrette emulsifies.

Taste and adjust seasoning.

3. Drizzle vinaigrette over arugula and toss well to coat leaves. Top with shaved Parmesan and serve.

Orange Curry Carrots

• 1 cup freshly squeezed orange juice (about 2 medium oranges)
• 1 cup water
• 4 cups 1/4-inch-sliced carrots (about 6 medium carrots)
• 1/2 cup raisins
• 2 tablespoons ghee or butter
• 2 teaspoons curry powder
• 1/2 teaspoon turmeric seeds from 3–4 cardamom pods, freshly ground (optional)
• 2 tablespoons flour
• 1 very ripe banana, peeled, mashed 1/2 teaspoon
• salt
• freshly ground black pepper
• chopped fresh cilantro
  

1. Bring the orange juice and water to a boil in a medium pot. Add the carrots and reduce the heat to a simmer; cook, uncovered, until barely tender, about 6 minutes. Stir in the raisins and remove the pot from heat; let stand.

2. Melt the ghee or butter in a large skillet or pot over medium-high heat. Add the curry powder, turmeric, and cardamom seeds; cook, stirring constantly, just until fragrant, 1 to 2 minutes. Sprinkle the flour into the skillet and stir constantly until a smooth paste forms.

Remove from heat.

3. Drain the carrots and raisins, reserving the orange liquid. Add about half of the liquid to the curry powder mixture in the skillet, return the skillet to medium heat, and stir to combine. When the sauce thickens nicely, slowly add in the rest of the liquid, and then stir in the mashed banana. Add the carrots and raisins and stir to combine. Season with salt and pepper to taste.

4. Garnish with cilantro and serve immediately

Celeriac and Apple Salad with Tarragon and Roasted Walnuts

• 4 cups water
• juice of 1 lemon (about 3 tablespoons)
• 2 tart apples, peeled, cored, sliced into 1/4-inch strips
• 1 large celeriac, peeled, cut into matchstick-sized strips
• 1/2 cup chopped walnuts
• 1 1/2 tablespoons white wine vinegar
• 2 1/2 tablespoons mayonnaise
• 1 tablespoon heavy cream
• 2 teaspoons prepared Dijon mustard
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon freshly ground black pepper
• salt

1. Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this acidified water will keep the celeriac and apple from turning brown)
   
2. Toast the walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes. Let cool.
   
3. Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss.
   
4. Combine the mayonnaise, cream, mustard, tarragon, pepper, and salt to taste in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again. Chill for at least 1 hour before serving (2 or 3 hours is even better).
   

Recipe from Angelic Organics Kitchen

Serves 4 to 6