By mlb, on June 5th, 2009%
This was a side dish that worked really well with some grilled albacore tuna steaks. For the fish, I made a quick topping of kalamata olives, green olives, cherry tomatoes, red onion, olive oil, lemon juice and feta cheese. So, it was a Mediterranean kind of a thing (one of my favorite kinds of things).
The zucchini grilled while the fish rested. I think the scores in the zucchini are to let the buttery goodness soak in. This recipe is easily halved or even quartered. I did the later with 2 tbsp butter, 1/2 tbsp lemon, 1/4 tsp each of the spices and a pinch of curry. Oh and yes — there was cheese!
Grilled Zucchini with Garlic and Lemon Butter Baste
recipe adapted from Bon Appétit magazine
8 medium zucchini (about . . . → Read More: Summer Side Dish: Grilled Zucchini with Garlic and Lemon Butter Baste
By mlb, on February 9th, 2007%
Super Foods count here is three. Not too bad. This turned into a very successful experiment. jwa was a bit skeptical, as he is with all things that involve pumpkin. Although, once I told him I was using butternut squash as a substitute, he relaxed. He has some kind of weird pumpkin phobia that strikes in the Fall and doesn’t leave until Spring.
I changed this a bit from the original — I added olive oil, the sausage and the roux. I also used chicken broth in this version (mahahahaha, Vegetarian Times!) rendering it meat-laced and definitely un-vegetarian. You can use vegetable broth if you’d like.
Feta-Pumpkin (Squash) Casserole
Based on a recipe in The Vegetarian Times
1 tbsp olive oil (plus a little extra for the pan, if desired)
1/4 cup . . . → Read More: Super Foods Friday#6: Feta and Pumpkin Casserole
By mlb, on February 1st, 2007%
Edited because I forgot about the spinach. Oops!.
Three. Four. Count ‘em, three four super foods: turkey, walnuts, blueberries and spinach. Woohoo. I saw a recipe for a blueberry-port sauce which I thought looked very good (originally, it was alongside a pork tenderloin) but instead, I decided to pair it up with a stuffed chicken breast.
But — hold the phone, there. Swap the chicken for turkey and add some walnuts and spinach to the goat cheese and hey! It’s a Super Foods meal.
The idea for the turkey is almost exactly like the stuffed chicken breast I have been known to make on occasion. Pound it out between layers of plastic wrap, spread it with a little goat cheese and walnuts (or some kind of tasty stuffing), . . . → Read More: Super Foods Friday #5: Turkey Stuffed with Goat Cheese & Walnuts with a Blueberry-Port Sauce
By mlb, on January 19th, 2007%
Today’s Super Foods recipe is a little like falafel — ‘cept it’s not. Instead of garbanzo beans it uses lentils. I was very surprised by the overall flavor difference, in that there was one. These have a nuttier taste and were very, very good. Even jwa expressed a surprised liking for these. That’s quite a recommendation as he typically does not get too excited about lentil recipes.
These were a little crumbly, so you probably don’t want to over stuff the pita. Two-three patties per each sandwich.
Next week, Sugar High Friday kicks Super Foods Friday to the curb.
Lentil Fritters with Yogurt Mint Sauce
From a recipe in Gourmet Magazine
1 1/4 cups lentils, picked over and rinsed
1/2 cup rolled oats
3 garlic cloves, minced
2 tsp ground cumin
dash of . . . → Read More: Super Foods Friday #3: Lentil Fritters with Yogurt Mint Sauce
