Tag Archives: extra-virgin olive oil

Mediterranean Salad with Toasted Walnuts

30 Jun
Perfect summer side dish

Perfect Summer Side Dish

My muse for this dish was a Turkish recipe I saw in Organic Gardening magazine. I added more vegetables, replaced the parsley and dill with mint and chives and removed the sugar. However you choose to modify this dish, do not omit the toasted walnuts. Just saying…

 

Ingredients:

1 pint cherry tomatoes

1 bunch asparagus

1 pint snow peas

3 chives, minced

1 scallion, chopped

4 zucchinis

1 tsp sea salt

1/2 cup raw walnut pieces

1/2 cup pitted kalamata olives

black pepper to taste

1 Tbsp extra virgin olive oil

fresh mint, to taste

 

Directions:

1. Pre-heat oven to 400°. Clean vegetables, place tomatoes in a large glass mixing bowl (after patting them dry) and set aside the remainder of the vegetables.

2. Fill large stock pot with 1 inch of water and place metal steamer inside. Bring water to a boil. While water is boiling, cut asparagus in half and chop snow peas’ tops off. Place in pot and steam for 6 minutes. Remove and place in an ice bath or run under cold water. Pat dry and place in mixing bowl.

3. While asparagus and snow peas are steaming, mince the chives and chop the scallions, placing them in the bowl.

4. Using a mandoline, slice the zucchinis in 1/8 inch thick rounds. Place in a separate mixing bowl and mix with 1 tsp sea salt. Let them sweat for 10 minutes. Pat dry and place in large mixing bowl with the other vegetables.

5. While zucchinis are sweating, place walnuts on a baking sheet and toast for 8 minutes. Then, cut kalamata olives in half and add to the mixing bowl.

6. Add olive oil and black pepper to the bowl. Mix well.

7. Serve garnished with toasted walnuts and ribbon-sliced mint.

 

Serves 4-6

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Basil Walnut Pesto (pine nut and dairy-free)

23 Jun
Pesto!

Pesto!

Basil. Honestly, what’s not to love? Now is the perfect time to enjoy this beautifully blooming herb. I love it chopped fresh on sautéed vegetable salads and I love it in pesto. Since I’m allergic to pine nuts and dairy gives me a less-than-desired pubescent complexion, I opt for my own rendition–skipping the dairy, lessening the oil (most pestos are too oily for my taste) and adding in walnuts. Enjoy it drizzled on fresh vegetables, in place of salad dressing and topped on grilled chicken or scrambled eggs.

 

Ingredients:

1 cup walnut pieces

1/4 tsp garlic powder or 3 cloves finely minced

1/2 tsp sea salt

3 1/2 cups fresh basil

1/4 cup extra-virgin olive oil

1/2 lemon, juiced

 

Directions:

1. Place walnuts, garlic, sea salt and 1/2 of the olive oil in a food processor. Blend until smooth.

2. Add basil, the rest of the olive oil and lemon juice to the walnut mixture. Blend until smooth. Add more olive oil, salt and garlic powder if you need to reach your desired taste and consistency.

 

For more ways to eat healthfully and deliciously, visit my recipe page.