Category Archives: Vegetarian

Watermelon Gazpacho & Watermelon Salad

September 6, 2007 – 8:21 pm

Last month for two weeks in a row, I received watermelons in my CSA. Though they were small, I hesitated from cracking into them, fearing I wouldn’t finish them on my own. So I let them sit for a few days until I received a fortuitous email from the Fair Food Farmstand. Emily Teel, the manager, sends an email each week listing the products the stand has in stock along with some seasonal recipes. When I saw the recipe for watermelon gazpacho, I set to work in the kitchen. Before too long, I had found a wonderful use for my two sugar baby watermelons, and produced a most delectable soup that I enjoyed, with the help of my sister, for the next few days.

While my sister and I slurped this minty, refreshing soup straight from the Tupperware containers I had packed it in, this gazpacho really deserves a more honorable presentation: The combination of colorful vegetables of all shapes and textures floating in a magenta base is truly striking. Served with a wedge of avocado and a sprig of mint in delicate bowls, this simple chilled soup makes an elegant summer meal.

When I first saw feta paired with watermelon, I thought the combination seemed odd, and truthfully, not that appetizing. My mother and I have been trying to remember where we first saw the duo — possibly a Jean Georges or Todd English cookbook, but we’re not quite sure. In any case, sweet and salty ingredients, hardly a novel concept, often work nicely together, watermelon and feta being one example. Only a few more weeks of watermelon season remain, so enjoy them while you can!

Watermelon Gazpacho
From Emily Teel, manager of the Fair Food Farmstand

3 pounds of watermelon flesh, diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 red bell pepper, seeded, diced (about 1 cup)
1 pint yellow cherry or sungold tomatoes, quartered (about 1 cup)
1 small jalapeño chile, seeded, minced
3 pale green inner celery stalks, diced (about ½ cup)
½ small red onion, diced (about 1 cup)
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
¼ teaspoon salt
5-8 mint leaves, finely chopped
avocado for garnish

Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.

Divide gazpacho among bowls. Top each with a slice of avocado.

Watermelon and Feta Salad
Serves 1

4 slices watermelon
2 ounces feta cheese
2 slices Prosciutto di Parma
extra-virgin olive oil
aged balsamic vinegar or reduced balsamic (see recipe below)
kosher salt and pepper to taste

Place watermelon wedges on a plate. Crumble feta cheese over the watermelon. Lay the prosciutto aside the watermelon. Drizzle entire plate with olive oil, balsamic, salt and pepper to taste.

Reduced Balsamic
Yield = ¼ cup

½ cup Rainwater Madeira
1 cup commercial balsamic vinegar
1 tablespoon brown sugar

Place Madeira in a small saucepan and simmer over medium heat until reduced to about 1 tablespoon. Add the balsamic vinegar and boil until the vinegar has reduced to about ¼ cup and is very syrupy and big shiny bubbles are forming at the surface. Watch the mixture very closely at this point—it will burn easily. Remove from the heat and stir in the brown sugar until dissolved. Pour into a clean jar and cool before using.

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Appetizers Cheese Hors d'oeuvres Vegetarian

Peaches with Ricotta and Honey

September 4, 2007 – 8:07 pm

See, I lied. I thought I had finished posting about peaches this season, but it seems I’ve found one more way to savor this delectable fruit.

This dish couldn’t be simpler to prepare: Slice a peach, top it with a few spoonfuls of fresh ricotta cheese and drizzle the whole mixture with honey to taste. This combination makes a nice dessert, but can be enjoyed really at any time of day: breakfast, lunch, a hearty snack?

This tasty treat is particularly delicious when prepared with juicy white peaches, sweet lavender honey and Claudio’s fresh ricotta.

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Entrees Olallie Cafe recipes Vegetarian

Heirloom Tomato Tart

August 30, 2007 – 8:26 pm

Today, I arrived to work to find a bag filled with heirloom tomatoes sitting on my desk. I knew right away they had been left by Brian, one of the men who works in advertising for The Bulletin, who travels to the city from Lancaster, where he and his wife have a small farm. He has been bringing in his goodies all summer, sharing them with the staff, and his tomatoes are incredible. They really don’t even need olive oil, vinegar or basil — a pinch of salt does the job.

While I prefer to eat these gems raw, this recipe still allows the tomatoes to shine. Filled with caramelized onions, corn, and Gruyère cheese, and topped with a layer of heirlooms, this tart makes a wonderful summer dinner. Any leftover makes a great lunch too.

Heirloom Tomato Tart
Serves 4

1¼ C. all-purpose flour
1/3 C. cornmeal
1 tsp. sugar
1¼ tsp. salt
6 T. unsalted butter, chilled
4 T. olive oil, divided
¼ C. ice water
4 medium heirloom tomatoes
2 medium onions, thinly sliced
kosher salt and pepper to taste
kernels from one ear of corn, a scant cup
2 cloves of garlic, minced
¼ C. fresh tarragon, minced
4 oz. Swiss or Gruyère cheese, grated
basil for garnish

In a medium bowl, mix together the flour, cornmeal sugar and salt. Cut in the butter using the back of a fork or a pastry cutter, until the butter resembles the size of large peas. Mix 3 tablespoons of the olive oil with the ice water, add to the flour mixture, and stir until the dough begins to come together. Gather the dough into a ball, pat into a disk, wrap in plastic and refrigerate 30 minutes.

Preheat the oven to 400ºF. Cut the tomatoes into ¼-inch thick slices and place in a single layer on a double layer of paper towels. Sprinkle evenly with ½ teaspoon of kosher salt. Let stand 30 minutes. On a lightly floured work surface, roll dough out approximately into a 10-inch circle, then transfer to 9-inch tart pan with removable bottom. With lightly floured hands, press dough into bottom and sides of pan. Place tart pan on a cookie sheet. Line dough with foil or plastic wrap, fill with dried beans or pie weights and bake for 20 minutes or until edges are lightly golden brown. Remove pan from oven, remove beans from center, and place on cooling rack.

Meanwhile, sauté the onions in the remaining one tablespoon of oil over medium heat until slightly caramelized, about 15 minutes. Season with salt and pepper to taste. Add the corn kernels and garlic and cook for a minute longer. Add the tarragon and remove pan from heat.

Pour onion mixture into center of tart. Top with cheese. Pat the tops of the tomatoes dry with another double layer of paper towels. Arrange the tomatoes over the top of the onion mixture in overlapping circles. Bake 20 minutes longer or until cheese is bubbly and crust is golden.

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Salads Side dishes Vegetarian

Peach and Beet Salad

August 19, 2007 – 5:43 pm

I can’t promise this will be my last peach post, but I’m definitely reaching my peach limit. Thanks to my literary mother who located this poem by Li-Young Lee, I can finally post some eloquent words in the name of my favorite summer fruit. “From Blossoms” is printed in Li-Young Lee’s first book of poems Rose (Boa editions, Ltd., 1986)

From Blossoms

Li-Young Lee

From blossoms comes

this brown paper bag of peaches

we bought from the boy

at the bend in the road where we turned toward

signs painted Peaches.

From laden boughs, from hands,

from sweet fellowship in the bins,

comes nectar at the roadside, succulent

peaches we devour, dusty skin and all,

comes the familiar dust of summer, dust we eat.

O, to take what we love inside,

to carry within us an orchard, to eat

not only the skin, but the shade,

not only the sugar, but the days, to hold

the fruit in our hands, adore it, then bite into

the round jubilance of peach.

There are days we live

as if death were nowhere

in the background; from joy

to joy to joy, from wing to wing,

from blossom to blossom to

impossible blossom, to sweet impossible blossom.

Reproduced from Rose by Li-Young Lee

Peach and Beet Salad

Serves 4

1 lbs. beets
2 T. pine nuts
2 peaches
4 oz. goat cheese
small handful of basil
Cider Vinaigrette (below)

Preheat the oven to 450ºF. Trim beets of their greens and discard. Place beets in a small shallow pan such as an 8 by 8 baking pan or 9-inch pie plate. Fill pan with water to reach an 1/8 of an inch high. Cover pan with foil and place in the oven for 45 minutes. Remove from oven and let cool completely.

Beets at the Green Market, Union Square, New York City:

Meanwhile, toast the pine nuts in a small nonstick skillet over medium-high heat until golden. Set aside.

Cut rough end (not long pointy end) off and discard. Rub the beets of their skin and discard. Slice beets in half through the long pointy end, then continue cutting into large wedges. Place on a large serving platter.

Slice the peaches in half, twist gently to release the pit. Cut peaches into wedges about the same size as the beets. Add to the platter. Crumble goat cheese over the peaches and beets and sprinkle with the pine nuts. Scatter small basil leaves over the top, tearing big leaves into smaller pieces if necessary. Sprinkle whole salad with salt and pepper to taste.

Give dressing a stir and with a large tablespoon, spoon dressing to taste over the top of the salad. Do not toss. Serve, passing more dressing if necessary.

Cider Vinaigrette
Yield = 3/4 cup

1 tsp. Dijon mustard
1½ tsp. honey
¼ tsp. kosher salt
freshly ground pepper to taste
¼ cup cider vinegar
½ cup extra virgin olive oil

Whisk mustard, honey, salt, pepper and vinegar. Drizzle in the olive oil, whisking to mix, but do not emulsify. Set aside.

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Appetizers Hors d'oeuvres Salads Side dishes Vegetarian

Stuffed-Squash Blossoms Tempura

August 17, 2007 – 5:55 am

Every year I look forward to the arrival of squash blossoms at the farmers’ markets. There seems to be only one way to prepare this seasonal delicacy: Stuff them; batter them; fry them. As the Barefoot Contessa says, “How bad can that be?”

I first tasted stuffed blossoms when I worked at Fork. There, during the summer, the fried and stuffed zucchini blossoms replace the onion rings on their signature romaine salad with sauce gribiche. Regulars at Fork adore sauce gribiche, a dressing made with olive oil, lemon juice, capers, chopped cornichons, shallots and tons of fresh herbs — tarragon, parsley, chervil, chives and thyme.

A staple on the menu year round, this salad becomes even more popular every summer with the addition of these delectable edible flowers. I like Fork’s preparation: They stuff them minimally with an herbed goat cheese and coat them in a simple tempura batter. I prefer the light coating of tempura to the frequently used flour, egg, breadcrumb coating, which also is delicious.

This year, Weaver’s Way Co-op at the Sunday Headhouse Farmers’ Market has been carrying the blossoms consistently at three for a dollar or 40 cents each. For a perfect summer meal, make a simple romaine salad with a modified gribiche dressing (recipe below), top with some crispy blossoms and serve with fresh bread and cheese. To quote my favorite food network star again, “Who wouldn’t like that?”

Stuffed-Squash Blossoms Tempura
Serves 4 as an appetizer

1 small shallot, minced
¼ C. basil, chopped finely
¼ C. goat cheese
¼ C. fresh ricotta
kosher salt and pepper

1 egg
½ C. ice water
¾ C. flour

8 squash blossoms
canola oil for frying

In a small bowl, mix the shallots, basil, goat cheese, ricotta and salt and pepper to taste. Refrigerate until ready to use.

In a separate bowl, whisk egg, water and flour. Don’t overmix: batter should be lumpy. Set aside.

Place heaping teaspoons of the cheese mixture into the center of each squash blossom. Place blossoms on a plate, cover with a paper towel or plastic wrap and chill until ready to fry.

Line a plate with paper towels. Heat oil in a large, wide mouth. When a sprinkling of flour sizzles in the oil, the oil is ready for the blossoms. Dip the blossoms one by one into the tempura batter, then place carefully into the oil. Fry each for 30 seconds a side until crisp. Transfer to a prepared plate until all blossoms have been fried.

Serve immediately with a crisp romaine salad dressed in a simple vinaigrette: whisk 1 teaspoon Dijon mustard, 1½ teaspoon honey, ¼ teaspoon kosher salt, freshly ground pepper to taste, 3 tablespoons capers, ¼ cup chopped parsley, ¼ cup cider vinegar and ½ cup extra virgin olive oil until combined.

A patch of pattypan squash blossoms growing on Sam Consylman’s farm in Lancaster:

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Appetizers Hors d'oeuvres Vegetarian

Peach Bruschetta

August 12, 2007 – 12:25 pm

For the past year, I have been listening to two of my most reliable sources rave about an Italian restaurant in Northern Liberties. My friends, Meredith, a Jeff med student and native Philadelphian, and her fiancé Matt, a private chef on the Main Line, rank Sovalo as one of their favorite spots in the city.

Joseph and Karey Scarpone, a husband and wife team with children named Sophia and Valentino (hence Sovalo), left the Napa Valley to open this bistro in early 2005. With a great wine list and a menu filled with homemade pastas such as burrata-filled ravioli and seasonal items such as chilled melon soup and local heirloom tomato salad, Sovalo has earned a reputation as one of the city’s best new restaurants.

A few weeks ago, I finally had the chance to experience this highly praised establishment with none other than the restaurant’s two biggest fans. To celebrate Matt’s new job and Meredith’s start of her final year of med school, and in general, to continue celebrating their recent engagement, the three of us trekked across town to Sovalo.

As we approached the front door of this adored Northern Liberties bistro, however, Meredith expressed some anxiety. She worried that the peach bruschetta she and her family had enjoyed a week earlier might no longer be offered: Sovalo prints its menu daily, changing its dishes depending on ingredient availability. To everyone’s relief, however, this peach, robiola, arugula and prosciutto topped grilled bread again starred on the menu. We all savored the delectable combination as a second course and ultimately pegged it the highlight of the evening.

Fortunately, this peach bruschetta, unlike Sovalo’s homemade ravioli or ricotta fritter dessert, can easily be replicated at home. I have a weakness for Claudio’s fresh ricotta and have used that in place of the robiola, but a number of cheeses — fresh mozzarella, mascarpone, goat or Brie — would work well in this tasty summer starter.

Peach and Prosciutto Bruschetta
Serves 6 as an appetizer

1 baguette
olive oil
2 peaches
6 oz. fresh ricotta*
2 oz. baby arugula or watercress
12 thin slices prosciutto di Parma
*I love the fresh ricotta from Claudio’s. At Sovalo, the chef uses robiola, also very delicious.

Preheat the oven to 400ºF (or preheat a grill to high). Slice the baguette into 12 ½-inch thick slices, place on a cookie sheet, drizzle lightly with olive oil and bake until golden, about 10 minutes. (Or grill for 1-2 minutes a side). Transfer to a cooling rack. Slice each peach into about 12 wedges.

Spread each slice of bread generously with ricotta. Top each with a small handful of arugula or watercress. Top each with 2 peach wedges followed by one slice of prosciutto. Serve.

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CSA Entrees Pasta Vegetarian

Zucchini Pappardelle

July 27, 2007 – 5:37 am

My favorite restaurant in Philadelphia is Melograno, a BYOB at 22 and Spruce. Every time I go I can’t help but order the pappardelle tartufate, a mix of homemade pasta, wild mushrooms, walnuts, Parmigianno Reggiano and truffle oil. I try to branch out, but ultimately never have the courage — I always give in when the waiter appears.

This recipe only resembles Melograno’s signature pasta by way of the shape of its noodles. I purchased a fluted roller at Fante’s and fresh, whole pasta sheets from Talluto’s on the Italian Market and cut the pasta into 2-inch wide strips. The noodles cook in three minutes and their heat instantly cooks the thin ribbons of zucchini when gently tossed. A recipe for linguini with julienned zucchini in Michael Chiarello’s Tra Vigne cookbook inspired this recipe. Tons of basil and parsley make this a perfect summer pasta.

Zucchini Pappardelle
Serves 4

¾ lb. fresh pappardelle* pasta
¾ lb. zucchini
kosher salt
pepper
¼ cup extra-virgin olive oil
2 T. minced garlic
½ teaspoon red pepper flakes
¼ cup chopped fresh basil
2 T. chopped parsley
½ cup grated Parmigiano Reggiano

Bring a large pot of water to a boil and add a big pinch of salt. Meanwhile, using a mandoline or peeler, cut the zucchini lengthwise into long thin ribbons about 1/8-inch thick. Set aside in a large serving bowl

Place the oil and the garlic in a large nonstick sauté pan and turn heat to medium. Heat only until garlic begins to sizzle. Add the pepper flakes and remove from the heat.

Eggplant, purslane and summer squash at the South and Passyunk Farmers’ Market:
Add the pasta to the water, and using tongs, gently move pasta around to make sure it is not sticking. Cook until al dente. Reserve ½ cup of the pasta cooking liquid. Drain pasta — do not rinse — and add to the bowl with zucchini. Return the sauté pan with the oil to a burner over medium heat and when the garlic begins to sizzle again, add the parsley and the basil and immediately pour over the pasta and zucchini. Add the Parmigiano, season with kosher salt and pepper to taste and toss gently. Taste, adding some of the reserved cooking water, more olive oil or more salt and pepper if necessary.

*Delicious fresh pasta sheets can be found at Taluto’s on the Italian Market. For a pretty presentation, purchase a fluted roller at Fante’s and cut the fresh pasta sheets into 2-inch-wide strips. Dried pappardelle works well also.

CSA Week 11

1 bunch Chiogga beets grown by Farmdale Organics
2 green peppers grown by Meadow Valley Organics
1 head red leaf lettuce grown by Scarecrow Hill Farm
3 candy onions grown by Back Forty Ranch
1 dozen ears of sweet corn grown by Green Acres Organics
6 tomatoes grown by Green Valley Organics and Countryside Organics
2 lemon cucumbers grown by Riverview Organics
1 bag green beans grown by Countryside Organics
2 green cucumbers grown by Farmdale Organics
2 green zucchini grown by Meadow Valley Organics
4 patty pan squash grown by Green Valley Organics
1 pint grape tomatoes grown by Farmdale Organics

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Appetizers CSA Entrees Lunch Vegetarian

Summer Squash Tart

July 26, 2007 – 8:58 am

Frozen puff pastry is amazing. I finally found a use for the box I’ve had in my freezer for three years now — the box that survived a move across town in 2005 — and it baked off perfectly. This tart requires a fair amount of summer squash — a perfect showcasing of the season’s produce — and takes little time to prepare with puff pastry on hand.This recipe has been slightly simplified from one I saw recently in Saveur, which called for grating, salting and sauteeing some of the zucchini, and also called for chopped and strained cherry tomatoes. With a simple salad, this tart, served at room temperature as suggested by the author, makes a wonderful summer dinner, and leftovers make an even better lunch.

Summer Squash Tart with Ricotta and Feta
Serves 6

1 10” x 13” sheet frozen puff pastry, thawed
parchment paper
pie weights or dried beans wrapped in plastic
1 tablespoon of olive oil
1 small onion, thinly sliced
kosher salt and pepper to taste
2 lbs. mix of zucchini and yellow squash
½ cup fresh ricotta
1 egg, lightly beaten
1 bunch parsley, finely chopped
1 tablespoon butter, melted
¼ cup feta cheese

Preheat the oven to 350ºF. Place pastry on a parchment-lined rimmed baking sheet. With a paring knife, gently score (being careful not to go all the way through) the pastry about one inch from the edge on all sides. Prick bottom of pastry all over with a fork, line center area only with parchment paper and fill with pie weights or beans. Bake for 20 minutes or until the edges are golden. Remove pan from oven and place on a cooling rack. Remove weights and parchment paper.

Meanwhile, heat the oil over medium heat and add the onion. Season with salt and pepper and let sauté until slightly caramelized about 6 to 8 minutes. Remove from heat to cool.

Zucchini and yellow squash at the South and Passyunk Farmers’ Market this past Tuesday:
Fill a medium saucepan with water and bring to a boil. Cut the squash crosswise into ¼ – inch thick rounds. Add to the pot of boiling water, cook for 30 – 60 seconds, drain and let dry on a paper-towel lined cookie tray.

In a small bowl, whisk together the ricotta, egg and parsley. Season with salt and pepper to taste and spread onto puff pastry. Top with the onions. Arrange squash pieces in overlapping rows until tart is filled. Bake for 15 minutes. Remove from oven, brush with butter and return to the oven for five minutes longer. Remove pan from oven, sprinkle with feta, and let cool for 10 minutes before serving.

CSA Week 10

1 bunch of beets grown by Farmdale Organics
2 green peppers grown by Meadow Valley Organics
3 Cubanella peppers grown by Green Valley Organics
1 head lettuce grown by Scarecrow Hill Farm
1 Walla Walla onion grown by the Scarecrow Hill Farm
1 dozen ears of sweet corn grown by Green Acres Organics
1 bag of potatoes grown by Green Valley Organic
2 lemon cucumbers grown by Riverview Organics
1 bag green beans grown by Hillside Organics

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Appetizers CSA Eating Locally Salads Side dishes Vegetarian

Three Summer Salads

July 13, 2007 – 8:26 am

Before I received my first CSA produce box this spring, I resolved to document each delivery. Alas, now in week nine, I’ve only recorded the contents of three boxes, and have not posted nearly as many recipes as I had hope. I have, however, been truly enjoying my vegetables each week, the variety and quantity forcing me, at times, to be creative: I fix cucumber and kohlrabi sandwiches for lunch; eat zucchini, raw, thinly shaved with lemon vinaigrette and Pecorino Romano; and when in the company of my sister, enjoy corn — only corn — for dinner: just yesterday we polished off a dozen ears together. Below are recipes for three summer salads, each requiring the dressing of a simple lemon vinaigrette.

CSA Week 9
3 green zucchini
3 yellow squash
2 stalks fennel
2 bunches Detroit red beets
1 dozen ears of sweet corn
2 candy onions
3 tomatoes
2 heads lettuce
1 bag green beans

Zucchini Ribbon Salad
Serves 4

2 medium zucchini
Lemon Vinaigrette (recipe below)
Pecorino Romano
Freshly ground pepper to taste

With a y-shaped peeler, skim long, wide strands from one side of the zucchini. Flip the zucchini over and repeat the same motion until the zucchini no longer can hold its shape. (Discard remaining, or save for another use, such as zucchini bread.) Place zucchini ribbons in a large bowl and drizzle with lemon vinaigrette to coat. Shave, using the same y-shaped peeler, pieces of Pecorino and set aside. Season zucchini with freshly ground pepper and toss in the Pecorino shavings. Serve immediately.

Grilled Panzanella Salad
Serves 4

1 loaf bakery-style bread such as French or Italian
extra-virgin olive oil
2 beefsteak tomatoes
1 cucumber
½ red onion
½ cup ciligene mozzarella (small balls)
Lemon Vinaigrette
1 bunch basil

Preheat the grill to high. Cut four ¾-inch thick slices of bread and brush each side with olive oil. Grill for 1-2 minutes a side, until each side has nice grill marks. Transfer to a cooling rack.

Cut the tomatoes into big, irregular-shaped chunks. Peel cucumber, if desired, and cut into similar shapes. Finely dice the red onion and place in a large bowl with the tomatoes, cucumber and mozzarella. Drizzle in the lemon vinaigrette until everything is nicely coated. Tear basil leaves from their stems (leaving the leaf intact) directly into bowl.

Cut the grilled bread into cubes and add to the bowl. Toss to combine and serve.

Cucumber-Feta Salad
Serves 4

2 medium cucumbers
1 bunch mint
4 oz. feta cheese*
Lemon vinaigrette

Cut cucumber into small cubes and place in a large bowl. Chiffonade (very finely mince) the mint and add to bowl. Crumble feta atop cucumber-mint mix and toss salad with the lemon vinaigrette.

* Earlier this week at Whole Foods I discovered a tub of marinated feta, beautifully packaged and stamped with an enticing slogan: “Eat shamelessly straight from the tub,” — I couldn’t resist. Produced by Meredith Dairy in Australia, this sheep’s- and goat’s-milk cheese, has a creamy texture and wonderful flavor — the hints of thyme, peppercorns and garlic perfectly detectable. While this farmhouse feta truly is a treat, any will suffice in this simple summer salad.

CSA Week 8
1 lemon cucumber
2 dasher cucumbers
1 bunch dandelion greens
1 candy onion
1 head radicchio
1 head lettuce
1 bag green beans
1 dozen ears sweet corn
1 bag potatoes
1 bag yellow squash

Lemon Vinaigrette
Yield = 1 cup

¼ cup finely chopped shallots
¼ cup lemon juice
½ tsp. kosher salt
¼ tsp. sugar
freshly ground black pepper to taste
½ cup extra-virgin olive oil

Whisk shallots, lemon juice, salt, sugar and pepper. Slowly drizzle in the oil and whisk until emulsified. Transfer to a jar and refrigerate until ready to use.

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