Sweet n’ Spicy Herbed Carrots

Sweet n' Spicy Herbed Carrots recipe

Usually, when I’m making dinner, my primary focus centers on the main entrée. The side dishes get made, but my attention is elsewhere. It is just too stressful to cook three different recipes, that require a lot of ingredients, prepping, and everything done at the same time. I love vegetables and don’t mind eating them without a lot of flourishment. Yet, they do deserve an opportunity to be front and center. Making a composed dinner doesn’t have to take up a lot of time, just a little foresight.

Sweet n' Spicy Herbed Carrots

Most people like carrots. When my son Evan was young, carrots was one of the 3 vegetables he ate. This popular vegetable is easy to prepare and does not require a lot of pampering. It is one of the backbones used to make stocks, soup, stews and braises. If you haven’t given carrots much thought, think again. Carrots are so much more than crudité. I love cooking with them because their natural sweetness and sturdy structure make it easy to pair with bold flavors on either the sweet and/or spicy side.

Sweet n' Spicy Herbed Carrots recipe

Sweet n' Spicy Herbed Carrots recipe

This recipe was inspired by a recipe written by Nigel Slater titled, Harissa Carrots. His recipe is delicious and is featured in his cookbook Eats. In Slater’s recipe he blanches carrots, then mixes them with harissa paste, egg yolk, vinegar and olive oil. The egg yolk in the dressing made it nice and creamy, but not suitable for a vegan diet. My idea was to make a carrot side dish that everyone could eat. So, keeping the flavor of Slater’s Harissa Carrots in my mind, I created a vegan dressing to compliment the carrots natural sweetness, provide some spicy-heat, and lots of fresh herbs. I have said it before and I will say it again, fresh herbs elevate any food from good to awesome. I do not cook without them.

Sweet n' Spicy Herbed Carrots recipe

Sweet n' Spicy Herbed Carrots recipe

In this recipe for Sweet n’ Spicy Herbed Carrots, I use three different types of herbs. I realize cilantro and dill do not have a big fan club. Yet, if you are willing to be adventurous then reduce the amount of cilantro and see if you like it in a blend. There are times when less is more, but this recipe is not one of them. However, if you do not want to commit to all three herbs, use one or two of them. Mint and dill are especially delicious with carrots. I want you to enjoy your meal, so if you know you don’t like something – don’t use it.

Sweet n' Spicy Herbed Carrots Recipe

For me, I am no longer fearful or stingy with how I cook with herbs. Many recipes from Middle Eastern cuisine have inspired me to combine herbs and not use them by themselves. There are many herbs that compliment each other, and tasting an abundance of the freshness is always welcome in a recipe.

More carrot recipes: One Pan, One Meal Chicken Dinner

Fortunately, making Sweet n’ Spicy Herbed Carrots, is as easy as making a salad. Making this dish won’t take up a lot of your attention, but the results will taste as if you slaved all day. The spicy heat is in the background and will grow as you continue to enjoy your meal. I prefer all the ingredients to balance one another. This recipe is not about the heat but about balance, and bringing all these flavors together to give carrots center stage.

Sweet n' Spicy Herbed Carrots recipe

Sweet n' Spicy Herbed Carrots reicpe

Sweet n' Spicy Herbed Carrots reicpe

Serve with any grilled meats and white meat fish. They are also delicious as part of a vegan bowl made with greens, carrots, chickpeas, a grain, and nuts. Enjoy!

Sweet n’ Spicy Herbed Carrots

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

6 servings

Serving Size: 3oz

Sweet n’ Spicy Herbed Carrots

Carrots are a great and pleasing vegetable. Their natural sweetness makes them a very versatile food that most people enjoy eating. This recipe for carrots has a nice balance of flavors, not too sweet and not too spicy. I prefer the heat to be in the background and not dominate the flavor of the food.

The fresh herbs add a bright green touch and really compliment the carrot's sweetness. Add all three herbs or just a couple. The mint adds a really nice touch and it is not too overbearing.

Perfect with grilled meats, and most fish. Sweet n' Spicy carrots are also great as part of a vegan meal made with greens, grains, these carrots and walnuts.

Ingredients

  • One inch piece of fresh ginger
  • 2 tsp Dijon mustard (smooth or grainy)
  • 2 tsp honey (or 1 tsp maple syrup for a vegan recipe)
  • 1/4 tsp ground chili pepper* (more if you want it hotter)
  • Zest from 1 lime
  • Juice from half a lime, reserve the other half to add if needed
  • 1 Tb red wine vinegar*
  • 1/4 tsp Kosher salt
  • 4 Tbs extra virgin olive oil
  • 1 Tb chopped cilantro
  • 1 Tb chopped mint
  • 1 Tb chopped dill (optional)
  • 1 1/2 lbs / 683g medium size carrots
  • 2" piece of daikon radish (3 oz / 87g)

Instructions

  1. Gently scrape off the thin skin of ginger using the edge of a teaspoon. Be careful not to dig into the flesh of the ginger root. Once the skin is removed, thinly slice the ginger and mince. Add to a small mixing bowl.
  2. Add the Dijon mustard, honey, (maple syrup), ground chili pepper, lime zest and juice, vinegar, and Kosher salt into the bowl with the minced ginger. Whisk together until well combined.
  3. Slowly drizzle in the olive oil, a little at a time. While you drizzle, whisk to create an emulsion. Once all the olive oil is added, give it a good whisk to keep the oil and acid from separating.
  4. Taste the dressing and correct the seasoning to suit your taste.
  5. Add the herbs, then whisk to combine. Set the sweet and spicy dressing aside while you prepare and cook the carrots.
  6. Peel the carrots and trim the ends. Cut each carrot in half across the width, then cut each piece in half down the length. Cut all the pieces in half lengthwise to create long carrot strips.
  7. Fill a medium saucepan with water and turn the heat up to high. Add a pinch of Kosher salt, a 1/4 inch sliver of ginger, and 2 crushed garlic cloves to the water. Bring the pot to a boil and add the carrots. Cook the carrots for 1-2 minutes after the water returns to a boil. Drain the carrots and pick out the garlic cloves and ginger. Add the carrots to a mixing bowl.
  8. Peel and julienne the daikon radish in long thin strips. Add the daikon to the carrots and gently toss the carrots and daikon radish with your hands to mix together. Before you add the dressing taste it again and make any adjustments. Add the dressing, give it a gentle but good stir until the vegetables are evenly coated with the dressing.
  9. Serve hot, warm or room temperature.

Notes

Use your favorite ground chili. The ground chili I used has a bright flavored heat, not a smokey one. Sorry I do not know the name of it. I started with a quarter teaspoon of ground chili then added a little more later. This meal is not about the heat, but about the balance of heat and sweetness. Good substitutes are: your favorite ground chili powder, harissa paste, Thai chili paste, or sriracha. Adjust the amount you add to match the chili's heat. Example, if you use sriracha I would begin with 1/2 teaspoon then add more later if needed. Just like cooking with salt, it is always good to start with less then add more.

Do not substitute balsamic vinegar for this dressing. Good substitutions are: white wine vinegar, sherry vinegar, or apple cider vinegar.

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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Sugar Snap Peas with Shiitake Mushrooms and Ginger

When I plan a meal the quote, “Everything in moderation, including moderation,” is forever lurking in my brain, except when it comes to vegetables. I love vegetables and could easily have them take over half of my plate for any dinner meal. One vegetable I particularly love is sugar snap peas, and despite the fact that it is not spring, they are widely available at most stores in my area now.

Sugar Snap Peas with Shiitake Mushrooms recipe

Sugar Snap Peas with Shiitake Mushrooms recipe

Sugar snap peas have a great sweet pea flavor and a snappy-crispy crunch. They could not be easier to prepare, just clean and trim the ends. Sometimes the fibrous string along the side needs to be pulled off, but I rarely feel it is necessary. I like to eat them raw in a salad, or quickly blanch or sauté them, then toss the snap peas with butter and fresh herbs.

Sugar Snap Peas with Shiitake Mushrooms Recipe

I wanted to make a vegetable side dish that would compliment my chicken entrée that was marinated in yogurt, tahini, and sriracha and roasted in the oven. With the chicken baking in the oven, I could spend the down time on creating a flavorful vegetable side dish. Truth be told, the real inspiration came from the fact that I just happened to have all the ingredients in my refrigerator. I know I should be more studious and plan every meal for the week, but often my dinners are spontaneous creations based on what is in my refrigerator. Spontaneous or not, this is a recipe that compliments most meat entrée and can be adapted for a vegetarian entrée as well.

Sugar Snap Peas with Shiitake Mushrooms recipes

When cooking with vegetables most of the work involves cleaning and prepping the vegetables. The actual cooking time is very short. For this recipe I have a two-step cooking process for the sugar snap peas. First I blanch them for 30 seconds and set them aside until the mushrooms are sautéed. Then I add the snap peas to the pan with the mushrooms and sauté just long enough to get the sugar snap peas heated through. The blanching and minimal cooking time help maintain the bright green color and crispness of the peas. In this recipe the contrast of the crispy sugar snap peas with the silky sautéed shiitake mushrooms is part of its appeal.

Sautéed sugar snap peas with shiitake mushrooms pair beautifully together.  Add minced shallots, fresh ginger and garlic to the sugar snap peas and shiitake mushrooms you have a side dish that can stand on its own merit. Despite the potent ingredients the flavoring is subtle with the ginger adding a bright note that is not overwhelming. I happen to love cooking with fresh ginger. I do not find its flavor to sharp or biting. It is a sweet bite of spice. If you are not a fan of ginger, you can omit the ginger and the sugar snap peas and shiitake mushrooms will have plenty of flavor.

Sugar Snap Peas with Shiitake Mushrooms recipe

Sugar snap peas with shiitake mushrooms and ginger can be paired with any grilled or roasted meat, chicken or fish. It would make a perfect Thanksgiving side vegetable that would brighten up the rich flavors of the turkey and gravy and stuffing. If you serve this recipe with rice or other grain, the sugar snap peas with shiitake mushrooms and ginger becomes a great vegetarian and vegan meal for Thanksgiving, or for any dinner. Sprinkle some chopped peanuts, almonds, or hazelnuts over the dish and it is even better for vegetarians by adding more protein.

Sugar Sanp Peas with Shiitake Mushrooms Recipe

Bits and Tips making Sugar Snap Peas with Shiitake Mushrooms

Sugar Snap Peas with Shiitake Mushrooms recipe

What is a sugar snap pea?

A sugar snap pea is a member of the legume family that originated in East Asia. It is a cross between a snow pea and a garden, or English pea and is widely cultivated in North America. Like the snow pea, sugar snap peas are eaten whole: pod and seed together. They can be enjoyed raw or briefly cooked to keep the crisp snappy texture and bright green color. The fibrous string along the side may need to be removed.

Sugar Snap Peas with Shiitake Mushrooms recipe

How to store mushrooms:

Mushrooms often come packaged in plastic containers and tightly sealed in plastic wrap. Plastic creates an overly moist environment that will quickly turn the mushrooms slimy. Paper bags are perfect for storing loose mushrooms. Be careful not to crowd the mushrooms, (or any vegetable) in an overly packed crisper drawer. Air movement keeps everything fresh longer.

How to clean mushrooms:

Sometimes mushrooms have a lot of dirt on them and brushing or wiping the dirt off the mushroom is not practical or effective. You can quickly rinse the mushrooms in running water and then pat dry with a paper towel or a clean cloth. Mushrooms are like sponges, so rinse them quick and do not soak them. Clean mushrooms right before you plan on using them.

Sugar Snap Peas with Shiitake Mushrooms Recipes

How to peel ginger: 

To peel the skin off of a knobby chunk of ginger root the best tool to use is a spoon. Hold the piece of ginger in your non-working had and a spoon in the other. Gently scratch the ginger skin with the side of the your spoon. The skin should scrape right off without you having to dig into the ginger root. Use a light hand when working. The spoon makes it easy to work around all the knobby ends.

Sugar Snap Peas with Shiitake Mushrooms and Ginger

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

4-5 servings as a side dish

Sugar Snap Peas with Shiitake Mushrooms and Ginger

Sugar Snap Peas with Shiitake Mushrooms and Ginger is a delicious vegetable side dish.This will pair well with Asian inspired main entrees or with grilled or roasted meats, chicken or fish. It is also the perfect Thanksgiving side dish that will brighten up the rich flavors of turkey with gravy, stuffing and potatoes.

To serve as a vegetarian entree serve Sugar Snap Peas with Ginger along with your favorite cooked grain, like brown rice. and add chopped nuts and/or sesame seeds.

Ingredients

  • 1 lb/ 455 g of sugar snap peas- cleaned and trimmed
  • 1 Tb olive oil
  • 1 medium shallot (about 3 oz/ 92 g)
  • 2 garlic cloves
  • 1 1/2 inch piece of fresh ginger root
  • 1/2 tea Kosher salt, divided
  • 8 oz/ 246 g shiitake mushrooms
  • 1/2 cup vegetable or chicken stock
  • Optional garnishes
  • About 1 to 2 Tb of chopped fresh herb of your choice- parsley, scallions, mint, chives, thyme, (see note)
  • Chopped nuts like peanuts, almonds or hazelnuts, or toasted sesame seeds are a great garnish

Instructions

    Prep
  1. Wash and cut the stem off the sugar snap peas. You can remove the little string at the tip if think it is unsightly.
  2. Cut the stem off the shiitake mushrooms right at the base of the mushroom cap. Discard the stem or reserve for making stock. Slice each mushroom cap in long 1/4 inch strips.
  3. Mince the shallots garlic and set aside in separate piles. If the garlic cloves have a green germ in the middle, remove it before mincing. Peel the skin off of the fresh ginger root then mince. Keep the vegetables in separate piles and set aside.
  4. Quickly blanch the prepared sugar snap peas in boiling salted water for about 30 seconds. As soon as the water returns to a boil. Drain the water from the sugar snap peas. Keep the peas in a colander and set aside.
    Putting it all together
  1. Heat a large 10 or 12 inch skillet on medium heat and add 1 Tb olive oil.
  2. Add the minced shallots and stir to evenly coat with the olive oil. Cook the shallots until they are translucent. Stir occasionally to prevent them from sticking to the pan and to prevent browning. About 4 minutes.
  3. Add the minced garlic, ginger and 1/4 tea Kosher salt, then stir to coat with the olive oil and mix with the shallots. Cook until the garlic and ginger become aromatic, about 1 minute.
  4. Add the sliced mushrooms and stir until they are evenly combined with the shallot mixture. Cook the mushrooms and occasionally stir them until the mushrooms have reduced in size, look glossy and released all its liquid. About 5 minutes.
  5. Pour in the stock into the pan and stir to deglaze the pan and cook off the liquid for a minute.
  6. Add the sugar snap peas and the rest of the Kosher salt then stir to combine. Cook the vegetables briefly just to get the sugar snap peas heated all the way through. About 2 minutes.
  7. Taste and add more salt if needed.
  8. Serve immediately.

Notes

Depending on what you are serving the sugar snap peas with, will dictates what herb or garnish you may want to finish it with. Sugar snap peas and shiitake mushrooms with ginger is perfectly delicious as is, but I always like to add fresh herbs to finish a meal. For this recipe the ginger should remain the dominant seasoning, choose an herb, if using, to compliment the ginger and your main entree, like parsley and mint and use a light hand adding it.

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© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Fennel and Chickpea Ratatouille

It is hard to think about turning on the oven when it is so hot and humid outside. It is ironic to me that during the summer when the sun and the heat produces abundant amounts of fruits and vegetables, turning on a heat source to cook vegetables, or anything else for that matter, is the last thing on our mind. Fortunately fruits and vegetables can be eaten raw or cooked, hot or cold. During this crazy hot weather it is ideal to be thrifty and make one meal that can be used later for several additional meals.

An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Mixed vegetables for fennel and chickpea ratatouille

Ratatouille is just that kind of dish. It can be used as a side dish with grilled meats or fish, a sauce to cook eggs or fish in, a sauce to mix with pasta or other grain for a vegetarian entrée. Ratatouille is so versatile it is worth turning on the oven once for the additional meals that can be served with it afterwards.

An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Eggplant
An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Tomatoes with Zucchini

I was not a huge fan of ratatouille until I tried this recipe from Mark Bittman at cooking.nytimes.com.  One reason being, I first learned to cook ratatouille by sautéing each vegetable separately then combining all the vegetables in a crock and bake until bubbly. No thanks. There can be at least five different vegetables and that is just too laborious for a summer’s day. Secondly, I like eggplant but I do not love it, so making something with eggplant is not my first idea or inspiration.  Eggplant is a stunning and beautiful plant. The color is one of my favorites and why I haven’t dismissed it altogether. The flavor, by itself, just does not excite me. With this recipe the eggplant helps give ratatouille body developing on the classic pairing of eggplant and tomatoes. The fennel and fresh herbs makes the ratatouille fresh. Each ingredient adds a layer of flavor to create a medley of roasted vegetables that does not feel heavy.

An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Fennel
An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Prepared Fennel

Three aspects make this recipe stand out: fennel, chickpeas and the simple preparation. The fennel lightens the flavor of the roasted vegetables and the chickpeas turn it into a substantial meal when served as a vegetarian/vegan entrée. I also find the concentrated sweetness of the roasted red peppers gives the ratatouille its depth of flavor and body. Thanks to Mark Bittman, who was the Minimalist Chef for the Times after-all, the cooking process is simple and effective. There is no need to sauté each ingredient separately. Add a large handful of fresh herbs and the ratatouille will be bright like the beautiful summer day you are experiencing.

An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Chickpeas for Ratatouille
An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Prepared Vegetables for Fennel and Chickpea Ratatouille

Turn on the oven for one hour and you will have created a mixed vegetable cornucopia that you can enjoy, for two to three additional meals. Fennel and chickpea ratatouille can be a vegetable side dish, (tonight I am serving my ratatouille with lamb burgers,) or serve ratatouille as a sauce for pasta or mixed with your favorite grain. You can serve this ratatouille on grilled toasts or make an open face sandwich by adding cheese and putting it under the broiler for lunch or an appetizer. Add a fried egg to the ratatouille and you have a great breakfast or light dinner. No recipe needed for the additional meals, just imagine and go. The possibilities are endless.

An easy vegetable dish that can be served for breakfast, lunch, dinner or an appetizer. This versatile dish can be served as a vegetarian/vegan entree or a side dish along with your favorite meat. It is also great as a sauce for pasta.
Fennel and Chickpea Ratatouille

Don’t throw out your chickpea water, make aquafaba meringue cookies

Fennel and Chickpea Ratatouille

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

8 serving as a side dish

Fennel and Chickpea Ratatouille

Fennel and Chickpea Ratatouille is an easy meal to prepare that can be served for any meal of the day. Serve this dish as a main course vegan entree with pasta or grains. Serve as a side dish with any grilled meats or cook as a sauce to cook fish and eggs with. Spread this ratatouille on toast for an easy lunch or quick appetizer. There are so many options for easy meals at any time of the day.

This recipe is very slightly adapted from Mark Bittman' s Chickpea and Fennel Ratatouille from New York Times Cooking.

Ingredients

    Fennel and Chickpea Ratatouille
  • 1 medium eggplant, 1 lb or less
  • 2 medium zucchini, about 1 lb
  • 1 pound of plum (Roma) tomatoes
  • 2 red and/or yellow sweet bell peppers
  • 1 fennel bulb
  • 1 onion
  • 5 garlic cloves, peeled and cut in half (green germ removed)
  • 1/4 cup (about 60ml) olive oil
  • 1 tea Kosher salt
  • 3 cups cooked chickpeas (2 15oz cans of cooked chickpeas, about 1 lb, or 487g))
  • 2 Tbl minced fresh herbs such as rosemary with thyme or lemon thyme, or basil and parsley. If you do not have fresh herbs you can use 1 1/2 tea of dried Herbs De Provence.
  • You will need a large roasting pan, I used 12" x 17" x 2" pan. (30.5cm x 43cm x 5cm)

Instructions

  1. Pre- heat the oven to 425 degrees F/ 220 degrees C/ Gas Mark 7
  2. Cut each vegetable into similar size pieces, about one inch. There is no need to peel the eggplant, do so if it is your preference. Combine all of the chopped vegetables and garlic in a large roasting pan. If you do not have a pan large enough you can use two separate pans, like rimmed baking sheets, but your cooking time might change. Add the salt and olive oil and mix until evenly combined. (If you are using dried herbs add them now.)
  3. Bake the vegetables in the oven for 40 minutes. Add the chickpeas to the vegetables and fresh rosemary, if using. Bake for an additional 10 minutes or until all the vegetables are evenly cooked through and there is some browning in the pan. Once the vegetables are cooked take the pan out of the oven and mix in any reserved fresh herbs you are planning on using.
  4. Serve hot or room temperature.

Notes

There are a lot of vegetables in this recipe and a large roasting pan is perfect for the job. You can use a rimmed baking sheet and divide the vegetables in half and bake on two sheets. You just might need more time roasting the vegetables.

Feel free to substitute any vegetable with your favorite summer vegetables, just keep the sizes of the chopped pieces similar. Ratatouille is traditionally tomato based vegetable "stew" that is easily adapted to what you have on hand.

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© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Fresh Zucchini and Corn Salad with Avocado and Pistachio

The middle of the summer is here and the farmers markets are overflowing with a variety of fruit and vegetables. At last zucchini and corn are announcing their presence. Don’t let these “common” and affordable vegetables fool you, both offer a wide choice of preparations and pair beautifully together. When zucchini and corn  are eaten in its natural state, raw, the flavors are so fresh you will think you are sitting in their vegetable patch, surrounded by vegetables and feeling the summer breeze.

Zucchini and Corn Salad is an easy and fresh salad hot those hot summer days. No need to turn on the oven , slice and mix.

Up until last summer I was not impressed with corn. The corn I bought at the grocery store was bland, getting sweet fresh corn was the exception not the rule. Even corn bought at a farm stand was just ok. Fortunately, last summer the corn was outstanding. It did not matter were I bought corn, all of it was sweet and bright. I discovered eating corn uncooked, just scraped off the cob. Fresh corn just scraped off the cob, is corn at its sweetest and crunchiest. Raw fresh corn became my not so secret, secret ingredient that changed a salad from being “good” to extraordinary. Raw corn is the essence of summer – simple, carefree and bright.

Zucchini and Corn Salad is an easy and fresh salad hot those hot summer days. No need to turn on the oven , slice and mix. Zucchini and Corn Salad is an easy and fresh salad hot those hot summer days. No need to turn on the oven , slice and mix.

These hot summer days require food that helps bring the heat down and keep the stove off. Fresh zucchini and corn salad will do just that. The sweetness of the corn adds depth to the zucchini with crisp texture and bright and fresh flavor. Add lemon vinaigrette, fresh herbs, avocados and pistachios and this salad will satisfy all cravings with crisp, crunch and creamy textures and flavors. Most importantly you do not have to turn on the oven.

My recipe is inspired by and adapted from a recipe of Patricia Wells, Zucchini Carpaccio from her book, Salads as a Meal: Healthy Main-Dish Salads for Every Season.  The paper-thin sliced zucchini paired with avocado, pistachios and a lemon dressing was elegant and inspirational. Now I do not see this as a main entrée, I would definitely be prowling in the pantry for munchies a couple of hours after dinner if I did eat this as my main meal, so I adapted  this salad to be featured as a vegetable side dish and added corn.

Patricia Wells, Zucchini Carpaccio recipe via Food52

Zucchini and Corn Salad is an easy and fresh salad hot those hot summer days. No need to turn on the oven , slice and mix.

To prepare the zucchini I used a Spiralizer and cut the zucchini noodles into smaller pieces. This made the salad easier to mix and eat. If you do not have a Spiralizer you can julienne the zucchini, or slice across the zucchini as thin as possible then, cut each slice in half or quarters. The point is to have the zucchini in extra thin pieces to reinforce zucchini delicate flavor. No big chunks in this salad.

Zucchini and Corn Salad is an easy and fresh salad hot those hot summer days. No need to turn on the oven , slice and mix.
Zucchini and Corn Salad

Fresh herbs are another key ingredient in the salad and lemon thyme is a stand out feature. If you do not have lemon thyme, substitute basil or other fresh herb that pairs well with lemon. But use fresh herbs, dried herbs will not do the salad justice.

Serve Fresh Zucchini and Corn Salad with Potato Salad with Yogurt and Sorrel Dressing and Grilled Sherry Marinated Flank Steak for a lemony summer dinner.

Fresh Zucchini and Corn Salad with Avocado and Pistachio

Prep Time: 20 minutes

Total Time: 20 minutes

4 side dish servings

Fresh Zucchini and Corn Salad with Avocado and Pistachio

These hot summer days require food that helps bring the heat down and keep the stove off. Fresh zucchini and corn salad will do just that. The sweetness of the corn adds depth to the zucchini with crisp texture and bright and fresh flavor. Add lemon vinaigrette, fresh herbs, avocados and pistachios and this salad will satisfy all cravings with crisp, crunch and creamy textures and flavors. Most importantly you do not have to turn on the oven.

Recipe is adapted from Patricia Wells, Zucchini Carpaccio with Avocado and Pistachios.

Ingredients

  • 1 Tbl fresh squeezed lemon juice
  • Zest from half a lemon
  • 3 Tbl extra virgin olive oil
  • 1/4 tea sea salt
  • 2 medium fresh zucchini
  • 1 ear of fresh corn, husked
  • 1/2 ripe avocado, chopped
  • 1/4 cup pistachio nuts, ruff chopped
  • 1 Tbl fresh lemon thyme, minced

Instructions

    For the Salad Dressing
  1. In a small jar with a lib, or small bowl, mix together the lemon juice, lemon zest and sea salt until just combined. Add the olive oil and vigorously shake the jar with the lid tightly screwed on, or whisk with a fork in a bowl, until the salad dressing is well incorporated. Set aside.
    Zucchini and Corn Salad
  1. Clean and trim the ends of each zucchini. Use a Spiralizer to spiral cut the zucchini into noodles, or very thinly slice the zucchini across the zucchini then cut each piece in half, or julienne the zucchini. If using the Spiralizer, cut the zucchini noodles into smaller lengths. Put the prepared zucchini into a medium mixing bowl.
  2. Hold the ear of the corn at the pointed end and rest the stem end on a cutting board. (Cut the stem off so you can have a stable surface to rest the corn on.) Take a sharp chef knife and starting an the top of the corn cut down the length of the corn, scraping the knife against the cob, to cut off the corn kernels. Rotate the corn around and continue to cut the corn kernels off the entire ear of corn. Put the corn kernels in the bowl with the zucchini.
  3. Add the chopped avocado, and chopped pistachios to the bowl and gently mix to combine all the ingredients. Add the fresh herbs and salad dressing and mix to combine. If not planning on serving the salad right away, do not add the avocado and pistachios. Add these ingredients just before serving. Serve at room temperature.

Notes

If you do not have lemon thyme you can add basil or thyme. Any fresh herb that pairs well with lemon will work.

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© 2016 – 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Spring Sorrel: Potato Salad with Sorrel Dressing

Fresh sorrel from the farmers market.
Young sorrel leaves

Each Spring I walk around my garden looking for evidence of new life after the dormant winter months. It is reassuring to see the familiar perennials sprout up, especially during that winter/spring limbo time of year. I give a grateful sigh as each plant reveals that it has survived the winter, and sneak around in hopes of discovering new volunteers, hopefully ones that will add interest to my garden. My Spring ritual is like going on a nature treasure hunt and each newly revealed sprout my prize.

Fresh sorrel from the farmers market.
Cleaned fresh sorrel

A walk around a Farmers Market is a similar adventure. As the season transitions from the sparse offerings of early spring to the abundant fall harvest, newly introduced vegetables are available every couple of weeks. There is surprise element with each visit to the Farmers Market, anticipating what will be available this time around.

This past week I came across sorrel, a vegetable I knew about but have never tried. I have been curious about sorrel as I have seen umpteen recipes for sorrel soup, but I wanted to discover if this leafy plant had other culinary options. Sorrel is usually available at Farmers Markets, but not at grocery stores. It is a fairly hardy plant but for some reason does not have wide appeal. My clue that sorrel could be a worthwhile addition to my shopping bag is that every vegetable centered cookbook I have read has a few recipes featuring sorrel.  If Deborah Madison and Alice Walters have taken the time to showcase sorrel, it is worth bringing home to see for myself.

Continue reading “Spring Sorrel: Potato Salad with Sorrel Dressing”

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