Weeknight Dinner

Cucumber and Goat Cheese Toasts
Red Quinoa with Arugula, Roasted Vegetables
and Lemon Pistachio Gremolata



Cucumber and Goat Cheese Toasts
Spread approximately 1 teaspoon of plain goat cheese atop fresh or toasted bread. Top with thinly sliced cucumber and place on a plate or platter. Drizzle over a bit of extra virgin olive oil, a squeeze of lemon and a pinch of salt and pepper.

Red Quinoa with Arugula, Roasted Vegetables
and Lemon Pistachio Gremolata
This recipe is adapted from my Moroccan Quinoa with Roasted Fall Vegetables. Here I use red quinoa instead of white, which I thought had a more delicate flavor, and toss in a bit of fresh arugula. I also use seasonal summer vegetables and instead of topping off the dish with goat cheese, I make a wonderfully flavorful Lemon Pistachio Gremolata. This tangy, buttery topping is what really makes this simple vegan dish truly flavorful. To be honest, this gremolata is the most successful part of the dish and since making it, a few weeks back, I have being trying to think of what else this nutty topping could grace – maybe atop a goat cheese crostini or maybe tossed into some plain grains …




Serves 4

Ingredients

1 medium (white) sweet potato, peeled, diced into 1 inch cubes
4 medium carrots, cut into 1 pieces
1 small yellow onion, diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 small zucchini, cut into 1 inch pieces
1 medium yellow or crookneck squash, cut into 1 inch pieces
1 1/2 cups quinoa
2 cups baby arugula
Gremolata
zest of 1 lemon and juice of half
1/2 cup shelled pistachios, finely chopped
1/2 teaspoon minced garlic
1/4 teaspoon salt
pinch fresh ground pepper
1-2 tablespoons extra virgin olive oil

Preheat the oven to 400 degrees F. In a large roasting pan, toss together the sweet potato, carrot and onion with the olive oil, salt and pepper. Roast the vegetables for approximately 30 minutes, or until slightly caramelized. Remove the pan from the oven and add the zucchini and crookneck squash. Toss together with the hot veggies, add more oil, if needed, and return to the oven for 18-20 more minutes, or until all of the veggies are slightly caramelized.
Meanwhile, rinse the quinoa well in a fine sieve. In a medium saucepan bring 3 cups of water to a boil. Stir in the quinoa, cover and reduce the heat to a simmer until all of the liquid is absorbed, about 15-20 minutes. Season the quinoa with salt and pepper and transfer to a large serving platter or bowl. Add the baby arugula to the warm quinoa and toss together to wilt the arugula.
To make the gremolata, mix all of the ingredients together in a small bowl. Set aside until ready to serve.
When the vegetables are caramelized, remove from the oven, season with a bit more salt. Serve the warm vegetables over the quinoa and top with a bit of the gremolata.

June Gloom in July

Last month I mentioned that once I had my computer back I would post a recipe for Spicy Tortilla Soup - a recipe that was intended to be posted during our long and dreary June Gloom episode. But then "the crash" occurred and June came and went and so did the gloomy weather. I began to think that I was crazy for considering a blog post for a soup recipe in the midst of summer, especially after last week's little heat spell. Fortunately, the heat has dissipated and sunny San Diego has returned to its weather of typical coastal haze. So... I thought I might be able to get away with posting my June Gloom Soup recipe even though it's a bit delayed.






Spicy Tortilla Soup
This soup is actually one that could be served year round - nothing particularly designates it to a specific season. It's rather light and brothy and is a good warm summer soup - if there is such a thing. The soup is a bit spicy, which can be adjusted to your own taste, and as usual is very basic and easy to make. It is really all about the toppings -fresh baked tortilla chips, ripe avocado, fragrant cilantro, creamy goat cheese and a squeeze of lime makes up the true essence of this tasty soup.


Serves 6

Ingredients

Tortilla Strips
6 corn tortillas, cut into strips
1 teaspoon olive oil
1/2 teaspoon salt

Soup
2 tablespoons olive oil
1 yellow or white onion, finely diced
3 cloves garlic, minced
1 jalepeno, seeds and core removed, minced
1/2 teaspoon ground cumin
1 teaspoon chili powder
14 ounces crush tomatoes
8 cups homemade vegetable stock (or 5 cups store bought and 3 cups water)
1 bunch fresh cilantro
1-2 ripe avocados, cut into slices or bite size pieces
4 ounces goat cheese
2-3 limes, cut into wedges
salt
fresh ground pepper


Preheat the oven to 350 degrees F. Toss the tortilla strips with the olive oil and salt on a large baking sheet. Bake until golden, about 15 minutes.
In a large heavy bottom saucepan heat the olive oil over medium heat. Add the onions and season with salt and pepper. Cook until translucent, about 5 minutes. Add the garlic, jalepeno, cumin and chili powder and cook for 1 minute more. Add the tomatoes, and 1 cup of stock and cook for 5 minutes over medium/low heat. Turn off the heat and puree with a hand held food blender, until smooth. Add the remaining stock, season with a bit more salt and pepper and bring everything to a simmer over medium heat. Let the soup simmer without a lid for 20-30 minutes. Taste for spiciness. You can add more chili powder if you want a spicier soup.
Serve the hot soup in individual bowls and top with a handful of the tortilla strips, a sprig of cilantro, chunks of avocado, and a tablespoon or so of goat cheese. Squeeze a wedge of lime over the soup, if desired.

Back in Business

Finally... I have my computer back - with recipes, photos and all of my work. I never thought I could be excited about an electronic device.
Anyhow, I certainly haven't taken a break from cooking this past month or so, and I have a backlog of wonderful summer recipes to share. Coming soon...