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Garlic Scape Dressing
Garlic Scape Dressing
INGREDIENTS
DIRECTIONS
Combine the vinegar, water, salt and pepper in the blender pitcher. I like to add the salt with the vinegar so that it gets a head start on dissolving. Then, add the Dijon, agave and garlic scapes. Blend the contents until the scapes are more or less pureed. Put the blender on a low speed, remove the top feeding lid and slowly drizzle in the oil with the motor running until the dressing is thoroughly combined and creamy. Store in the fridge for up to 1 week.
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Wild Rice, Gold Zucchini and Pecorino Salad
Wild Rice, Gold Zucchini and Pecorino Salad
INGREDIENTS
DIRECTIONS
Preheat oven to 400 degrees F.
Cook the rice: in a medium saucepan, bring 3 cups of water to a boil. Add the rinsed rice and a pinch of salt. Lower heat to a simmer, place lid on top and cook until whites start to emerge from inside the grain and rice is slightly softer (but still a bit toothsome). Drain in a colander and rinse with cold water. Set aside
While rice is cooking, roast the zucchini. Toss slices in 1 tbsp. of the olive oil and lots of salt and pepper. Lay the slices out onto a wire rack positioned over a parchment lined baking tray. Place in the oven until edges are browned and interiors are soft, about 20 minutes. Chop into small pieces when cool enough to handle.
Place rice and chopped zucchini in a medium bowl. Add remaining olive oil, lemon zest, juice, cheese, pecans and chopped parsley. Season to taste (I like a lot of black pepper here). Serve immediately or chill and store for later
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Falafel Lettuce Wraps with Cucumbers and Tahini Sauce
Falafel Lettuce Wraps with Cucumbers and Tahini Sauce
INGREDIENTS
For the Tahini Sauce
For the Falafel Patties
For the Wraps
DIRECTIONS
To make the tahini sauce, mash together the garlic clove and kosher salt with a mortar and pestle or the back of a spoon until it turns into a paste. In a small bowl, whisk together garlic mash, tahini, lemon juice, black pepper and water until it’s a drizzle-able consistency. Set aside.
Preheat oven to 400°. To make falafel patties, pulse together chickpeas, onion and garlic in a food processor until well-chopped. Add in egg, cumin, salt, lemon juice, baking soda, bread crumbs and black pepper. Pulse until just combined. Form the chickpea mixture into 15 balls or patties, place on a cooking spray-coated baking sheet. Spray tops of of balls or patties with cooking spray and bake in preheated oven for 15-20 minutes or until tops are golden brown and begin to split.
To assemble lettuce wraps, layer cucumber and tomato slices on lettuce leaves, top with falafels and drizzle with tahini sauce. Sprinkle with parsley before serving.
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