Avocado and Roasted Tomatillo Dip

My CSA this week included five beautiful tomatillos.  I’d never cooked them myself before and had only eaten them in the form of green enchiladas and salsa verde in various Mexican restaurants in California.  But here I was in New York City with five locally grown tomatillos.  I’ll admit, I wasn’t exactly excited when I saw that it would be included in the week’s CSA share,  and my first thought was “OK, what am I gonna do with these.”

Well I was inspired by a recent Bon Appetit Instagram post and luckily had most of the ingredients I’d need already on hand.  Tomatillos have a bright and slightly acidic flavor that brightens up this quacamole-ish dip.  I didn’t even add any lime.  Also, roasted garlic adds aroma and depth of flavor, sans the bite and bad breath of raw onion.

No need for special equipment, as I don’t have much myself, but if you have a food processor I suppose that could be a convenient way to incorporate the ingredients.  I just used my knife and cutting board.

Serves 2-4

What you need:

2 avocados, cubed

5 tomatillos

3 cloves garlic (do not peel or crush)

3 red chili peppers (a.k.a. fresh cayenne peppers)

handful cilantro, finely chopped

salt, to taste

What to do:

Put whole tomatillos, garlic cloves and chilies on a pan and place in oven set to broil.  Roast for about 15 minutes, turning once as it begins to blacken.  (The tomatillos may pop a bit- that’s okay.)

Meanwhile, place avocado and cilantro in medium bowl.

When ready, remove roasted vegetables from oven and let cool slightly.  Remove garlic from the peel and toss in bowl with avocado and cilantro.  Squeeze chilies from their skins and remove most of the seeds, without obsessing too much.  Chop as much as you can- a little smooshing action is okay.  Add to bowl as well and, finally, chop up the tomatillos and begin mashing that with the rest of the ingredients.  Season with salt and serve with chips, on top of fish, salad or whatever else you feel like!

Downloadable/Printable Version

 


Simple Nights: Garlicky Arugula and Shaved Vegetable Salad with Poached Egg (Sere Semplici: Insalata di Rucola e Verdura Affettata all’Aglio con Uovo in Camicia)

Woo life got crazy!   Culinary school, work and exercise dominate my days, but I’m having the time of my life!  New York is amazing and I’m loving the people I get to see every day.  Indeed, I no longer dread Mondays :).

Dinners lately often consist of practicing recipes from school or utilizing leftovers from class to make new dishes.  I’ll also whip up something simple like tonight’s dinner.

Raw garlic, radish and celery are very cleansing and are a refreshing way to start the week.  Also, using a mandolin makes prep go twice as fast and makes cuts look beautiful without fail.  (I love OXO’s Hand-Held Mandoline Slicer, because it’s small and light, but you get three settings and it locks for safe storage.)  If you are vegan and don’t eat eggs, I would recommend some white beans cooked with minced fresh rosemary and black pepper.

Proportions are not terribly important here, but I’ve put suggested amounts based on what I used tonight.  Feel free to switch up the veg as well!

Serves 2-3

Ingredients:

For the Garlicky Arugula and Shaved Vegetable Salad:

4-5 cloves garlic

juice of 1 medium lemon

2 tablespoons extra virgin olive oil

pinch salt

arugula

1 cucumber, peeled and thinly sliced*

1 6-inch piece daikon radish, peeled and thinly sliced*

3 red radishes, thinly sliced*

2 medium carrots, peeled and thinly sliced on the diagonal*

1 large stalk celery, thinly sliced on the diagonal*

freshly cracked black pepper, to taste

For the poached eggs:

egg(s) (as many as you and whoever is with you prefers)

apple cider vinegar or white wine vinegar

salt and freshly cracked black pepper, to taste

Organic whole wheat English muffin or whole grain bread, toasted

What to do:

Whisk together raw garlic, lemon juice, extra virgin olive oil and salt.  Set aside.

Assemble the arugula, cucumber, daikon, red radish, carrot and celery on each plate.

Carefully crack eggs into individual cups, ensuring that the yolks don’t break.

Bring a small to medium pot (depending on how many eggs you’re poaching) of water to a boil.  Add a splash of vinegar and a pinch of salt.  Turn flame under water down to a low simmer and slowly lower eggs into water.   Use a spoon to gather the whites around their yolks.  Simmer 3-4 minutes, until whites are set.  Scoop eggs out with a slotted spoon and place on paper towel-lined plate in order to drain excess water.

Prepare toast and set on plates.  Top with poached egg and season with salt.  Give the dressing another whisk and drizzle over salad and egg.  Finish with some cracked black pepper.

*Use a mandolin to quickly make consistent and beautiful thin slices.

Garlicky Arugula and Shaved Vegetable Salad with Poached Egg - The Clean Gourmet

Insalata di Rucola e Verdura Affettata all’Aglio con Uovo in Camicia:

(2-3 porzioni)

Ingredienti:

Per l’Insalata di Rucola con Verdura Affettata all’Aglio:

4-5 spicchi d’aglio

succo di un limone

1-2 cucchiai d’olio di oliva extra vergine (aggiustate secondo le vostre preferenze)

pizzico di sale

rucola

1 cetriolo, pelato e tagliato a fette sottili*

1 pezzo di ravanello daikon, pelato e tagliato a fette sottili*

3 ravanelli, tagliati a fette sottili*

2 carote medie, pelate e tagliate a fette sottili al diagonale*

1 gambo di sedano, tagliato a fette sottili al diagonale*

pepe nero, a piacere

Per le uova in camicia:

uovo(a) (quante ne servono secondo gli appetiti)

aceto di mele o di vino bianco

sale e pepe nero, a piacere

pane integrale, tostato

Cosa fare:

Battete insieme l’aglio crudo, il succo di limone, l’olio d’oliva e il sale.  Mettetelo da parte.

Montate della rucola, del cetriolo, del ravanello daikon, del ravanello, della carota e del sedano su ogni piatto.

Delicatamente aprite le uova dentro tazze separate, facendo cura di non rompere i tuorli.

Fate bollire dell’acqua in una pentola piccola o media (secondo quante uova fate).  Aggiungete un goccio d’aceto e un pizzico di sale.  Abbassate il fuoco sotto l’acqua, giusto che si faccia poche bollicine.  Abbassate le uova e usate un cucchiaio per radunare gli albumi intorno ai propri tuorli.   Lasciate cuocere 3-4 minute, finché gli albumi non siano sodi.  Usate una mestola perforata per rimuovere le uova e fatele scolare su un panno da cucina pulito.

Tostate il pane e mettete una o due fette su ogni piatto con sopra le uova.  Metteteci del sale a piacere.  Battete l’olio e l’aceto all’aglio un’altra volta e gocciolatelo sull’insalata e sulle uova.  Finite con del pepe nero fresco a piacere.

*Usate il mandolino per fare velocemente le fette consistenti e belle.

Garlicky Arugula and Shaved Vegetable Salad with Poached Egg - The Clean Gourmet

Downloadable/Printable Version

Related Articles

  • autumn arugula salad with caramelized squash + pomegranate ginger vinaigrette  (howsweeteats.com)
  • Parsnip chips with a raw garlic and coconut oil dip  (glutenfreecookies.org)
  • Mixed Baby Beet Salad with Blood Oranges, Shaved Fennel, and Chevrot Cheese  (marthastewart.com)

Roasted Vegetable and Garlic Scape Pesto Salad

Roasted Vegetable and Garlic Scape Pesto Salad

Serves 3-4

Untitled

For the Salad:

One small head cauliflower, sliced into ¼” thick pieces (or other “roastable” vegetable)

6-8 oz wild mushrooms (I used oyster), roughly chopped

Organic herbed lettuce mix (or add herbs to baby romaine)

Heirloom tomato, diced into 1″ pieces

Cucumber, peeled and cut into half-moons

One lemon

For the Pesto:

4-5 garlic scapes

1/4 cup grated parmesan

2 tsp lemon juice

1/3 cup basil

2-4 T good olive oil

salt and pepper

Heat oven to 400 degrees.  In the meantime, make the pesto by putting scapes into a food processer and running until finely chopped.  Add remaining ingredients, starting with two tablespoons of the oil and run.  Add more oil until ultimately smooth and incorporated.  Set aside.

Spray* a baking sheet with oil and lay cauliflower pieces flat.  Spray cauliflower and put in oven until browned.

Put about half the pesto in a medium-sized bowl and add cauliflower.  Cover with lid and begin to cook mushrooms.

Heat pan or skillet over medium heat and spray or lightly grease with olive oil.  Lay mushroom pieces flat (do in batches if you don’t have enough room in pan) and allow to brown.  Once browned, flip.  Add to bowl.

Untitled

Toss mushrooms and cauliflower with pesto, adding more pesto if you prefer.

Untitled

803c6eb9-ad6e-439a-8757-f11e5f8153f0

Arrange lettuce on plates, topping with cooked vegetables, tomato and cucumber.  Spritz with lemon juice and serve immediately.

Untitled

*I use a refillable sprayer that uses pumping action, rather than chemicals, to spray.  If you don’t have one of these, just toss the cauliflower in olive oil.

Downloadable/Printable Version