Tag Archives: dressing

Zucchini Cakes; Vegetarian, Gluten Free and Garden Fresh

IMG_07882 zucchini (10 ” long); finely shredded
1 teaspoon sea salt
2 carrots; finely shredded
1 stalk celery; minced
1 small onion; minced
1-2 clove garlic; crushed
1/3 cup fresh parsley; chopped (or 1 1/2 Tablespoons dry)
2 Tablespoons fresh dill; chopped (or 2 teaspoons dry)
1 Tablespoon fresh oregano; chopped (or 1 teaspoon dry)
1 Tablespoon fresh pressed lemon juice
1 egg; beaten
1 cup chickpea flour (besan)
1 teaspoon baking powder
1/2 teaspoon fresh ground black pepper
pinch cayenne (optional)
canola or extra virgin olive oil for frying

Shred zucchini, place in a mesh sieve, sprinkle with salt and place in a larger bowl or over the sink and allow the water from the zucchini to drain for 30 minutes.

Meanwhile prepare the carrot, celery, onion, and garlic. Place in a large bowl with the herbs and lemon juice and mix well. In a separate bowl combine the chickpea flour, baking powder, black pepper and optional cayenne. Prepare the rest of the meal (I recommend your favorite grain, salad and sauce). I served them on a chop salad straight out of the garden with ranched sour cream (recipe below).

Preheat a large heavy bottomed frying pan over medium heat. **Preheat oven to 200 IF keeping the patties warm between batches**

While the pan is preheating- squeeze out excess water from the zucchini by firmly pressing the zucchini between your hands and let the water drain out. Place the squeezed zucchini in the center of a kitchen towel, wrap and wring out remaining water by holding the ends of the towel and twisting. Add drained zucchini to the prepared vegetables and herbs. Add the egg and mix well. Add the dry ingredients, combining well.

Oil the pan to coat and allow the oil to heat but not smoke/burn. Scoop 1/3 cup of “batter”, dollop onto the hot oiled pan and press down slightly. Add more patties but don’t crowd them so they are easy to flip. Fry each patty for 3-5 minutes, until they are golden and begin to brown on the edges, flip and repeat on the second side. Remove from the pan and drain on paper towels in a single layer. **They can be kept warm in a 200 degree oven or simply serve right out of the pan.

Ranched Sour Cream
1 clove garlic; crushed
1/2 teaspoon sea salt
pinch fresh ground black pepper
2 1/2 Tablespoons fresh herbs (I used oregano, parsley, dill, French tarragon, marjoram and thyme); finely chopped (or 3 teaspoons dry)
2 teaspoons apple cider vinegar (or white wine vinegar)
1 cup sour cream (or plain yogurt)

Combine all ingredients and chill till ready to serve.


Raw Root Salad, Rice and Peas, Fried Plantain and Broiled Salmon

I recommend preparing this meal in the order the recipes are given. I have found this to be the most efficient use of “wait” time so everything finishes at the same time.
2 Tablespoons extra virgin olive oil
1/2 onion; diced
1 teaspoon sea salt
1/2 green pepper; diced
1-2 cloves garlic; crushed
¼ cup olives; optional
½ cup diced fresh tomatoes or sauce
1 teaspoons ground cumin
1/4-1/2 teaspoon fresh ground black pepper
1 1/2 cups frozen pigeon peas (found in the frozen Goya section)
2 cups brown rice; soaked in water 3-8 hours, rinsed and drained
3 1/2 cups water

Preheat a heavy bottom pot over medium heat, add olive oil, onion and salt and sauté until soft and transparent, about 5 minutes. Add peppers and garlic, sauté for 3 more minutes. Add optional olives, tomatoes and spices. Simmer for 1-2 minutes. Add pigeon peas, rice and water. Bring to a boil, stir and turn down heat bringing the rice mixture to a slow simmer. Simmer without a lid until almost all the water is absorbed, about 10 minutes. Do not stir as this can make the rice sticky. Cover, turn heat to low and allow to slow cook/steam until rice is tender and all of the water is absorbed, another 10-15 minutes.

2 beets; peeled and shredded
2 carrots; peeled and shredded
2 stalks celery; thinly sliced
4 scallions; thinly sliced
salad greens (I used mesclun mix)

Prepare vegetables and place in separate bowls or on a serving platter.

3 cloves garlic; crushed
1/4 teaspoon sea salt
pinch black pepper
1/4 cup fresh pressed lemon juice
3/4 cup extra virgin olive oil

Combine ingredients in a glass jar, tighten the lid and shake. Serve with a spoon or mini-ladle.

2 yellow plantain
oil for the pan
sea salt to taste

Preheat a heavy bottomed skillet over medium heat. Peel the plantain- this can be difficult depending on how (not) ripe they are when picked. I keep a paring knife handy to slice away any left over peel. Cut as you like into roughly 1/4 inch thick pieces. I normally do disks but wanted to try “fries” today. Add olive oil to generously cover the bottom of the pan. Place the sliced plantain in the pan and fry until yellow-golden turning each piece till cooked on all sides. Place on a serving dish and sprinkle with salt.

2 lbs wild (Alaskan) salmon
sea salt and fresh ground black pepper to taste
lemon wedge to taste

Preheat oven to 375. Place the salmon on a lightly oiled broiling pan and sprinkle with salt and pepper. Turn oven off and broiler to high and place salmon under flame for 10 minutes (it is done when it starts to brown on the top). Squeeze lemon if desired when serving.

Detox Dinner

My son and fiancé are following Jennifer Schonborn‘s detox diet this week. This meal aligns with her guidelines so when they joined us for dinner we could all enjoy.
We started the meal with CREAM OF BUTTERNUT SQUASH SOUP (prepared with extra virgin olive oil) and then on to the main meal.

1 5 oz package arugula
4-5 beets
raw sunflower seeds for sprinkling

Cut off stems and the thin root tail and scrub the beets. Place in a medium sized pot, fill with enough water to cover and sprinkle with sea salt. Bring to a boil, reduce heat to simmer over medium low to medium heat. Simmer with lid on for 20 to 40 minutes until the beets are tender. Test with a toothpick, if it inserts easily they are done. Remove from heat, pour off hot water and pour cold water into the pot and let sit 10 minutes to cool. Repeat until the beets are cool enough to handle. The skin will slide right off with a little bit of pressure. Remove skins, slice in half and slice to 1/4 inch thickness. Chill the beets completely in the refrigerator. Assemble the salads just before serving; place beets on a bed of arugula, sprinkle with sunflower seeds and drizzle with lemon garlic dressing.

3 cloves garlic; crushed
1/4 teaspoon sea salt
pinch black pepper
1/4 cup fresh pressed lemon juice
3/4 cup extra virgin olive oil

Combine ingredients in a glass jar, tighten the lid and shake. Serve with a spoon or mini-ladle.

BLACK (aka forbidden) RICE
1 cup black rice; soak 1-8 hours and rinse
1 1/2 cups water

Bring rice and water to a boil, reduce heat to medium low and simmer for 15 minutes then reduce heat to low and continue to simmer 5 minutes or until all of the water is absorbed. Check by tipping the pot sideways carefully to see if any water remains.

1 clove garlic; coarsely chopped
1 inch piece fresh ginger; coarsely chopped
3/4 cup fresh parsley; coarsely chopped
1/4 teaspoon sea salt
pinch black pepper
2 Tablespoons lemon juice
1/4 cup extra virgin olive oil

Combine garlic, ginger, parsley, sea salt and pepper in food processor. Process until finely ground, scraping down the sides as needed. Add the lemon juice and olive oil and process until smooth, scraping down sides as needed.

2 lbs wild (Alaskan) salmon
sea salt and fresh ground black pepper to taste

Place the salmon on a lightly oiled broiling pan and sprinkle with salt and pepper. Turn Broiler on high and place salmon under flame for 10 minutes.

Raw Shredded Salad with Ranch Dressing and Deviled Eggs

Salad Ingredients I used what I had on hand – feel free to use your favorite veggies, or what you have on hand
1 head romain lettuce; thinly sliced
1 large carrot; shredded
1 red beet; shredded
stalk of 1 head of broccoli; shredded

Arrange each vegetable in a separate pile on a platter or in separate bowls or stack the separate vegetables on top of the lettuce on individual plates. *if making ahead, mix the shredded carrot with 1 teaspoon of fresh pressed lemon juice and 2 teaspoons of extra virgin olive oil to prevent browning.

Ranch Dressing
1/4 cup mayonnaise (homemade)
1 cup kefir
1 clove garlic; crushed
1 teaspoon fresh pressed lemon juice
1 teaspoon extra virgin olive oil
1/2 teaspoon sea salt
pinch fresh ground black pepper
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/2 teaspoon dry dill weed
1/8 teaspoon dry thyme

Combine all ingredients till well blended and pour into a bowl to serve over the salad or spoon over each individual plate to serve.

Deviled Eggs
8 eggs
3 Tablespoons mayonnaise
1 Tablespoon relish
1/2 Tablespoon spicy mustard
paprika to garnish

Hard boil the eggs – place eggs in a medium sized pot, cover with water, bring to a boil with lid on, reduce heat to simmer for 8 minutes – drain water, pour cold water over eggs to cool for 10 minutes, drain and repeat a few times then drain and peel eggs (gently tap eggs to crack shells and pick away then rinse any residual shell pieces).
Cut eggs in half, remove egg yolk with a teaspoon and place in a small bowl. Add remaining ingredients and mash together with a fork till well combined to make the filling.
Fill eggs. I use a teaspoon to scoop and butter knife to push the filling into the egg yolk hollow. Place on a plate, garnish with a sprinkle of paprika and serve immediately or cover and refrigerate.

Farm to Table Party

Yesterday evening we went to a gathering with farmers and foodies for a “farm to table” party. I prepared a creamy vegan potato salad using ingredients from Hall Farm and marinated vegetables from my garden in a balsamic vinaigrette.
DSC_004520 medium potatoes
1/4 red onion; minced
1 Tablespoon mustard
1 Tablespoon white wine vinegar
1 Tablespoon dill weed (if I had fresh I would have preferred it and used 1/4 cup chopped)
1/3 cup extra virgin olive oil (my favorite for dressing- California Olive Ranch)
1/2 teaspoon sea salt
1/8-1/4 teaspoon ground white pepper

Scrub potatoes, place in a large pot with water and 1 teaspoon sea salt. Bring the potatoes to a boil, reduce heat and simmer for 20 minutes until tender (I have a little metal poker I use to test but my mother simply used a toothpick). Drain and rinse with several baths of cold water then set aside to cool. Meanwhile, prepare the dressing by whisking together the remaining ingredients. Cut potatoes into 1/2-3/4 inch cubes and place in a large bowl, add the onions and pour the dressing over top and toss together.

DSC_004812 cups fresh vegetables (I included yellow wax beans, 3 varieties of tomato, tomatillos and Italian peppers) cut into bite size pieces
2 cloves garlic; crushed
1/4 cup fresh basil; chopped
1/2-3/4 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
3 Tablespoons balsamic vinegar (I prefer The Olive Oil Factory‘s organic)
6 Tablespoons extra virgin olive oil (California Olive Ranch)

Combine all ingredients.