plantook

Plant Oriented Cooking


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RECIPE: Mediterranean Salad


INGREDIENTS

  • 2 handfuls roughly torn lettuce leaves
  • 2 fresh Roma tomatoes—cut into ½-inch rounds, or regular tomatoes and cut them into wedges
  • 1 chopped cucumber
  • 1 green pepper (capsicum) julienned
  • 1 small red onion—thinly sliced
  • 2 tablespoons extra virgin olive oil
  • fresh lemon juice
  • 1 clove garlic—minced (crushed)
  • Salt and pepper to taste

METHOD

  1. Whisk a vinaigrette from the olive oil, lemon juice, garlic, salt and pepper in a small bowl.
  2. Mix the salad ingredients in a large bowl.
  3. Add the dressing over the salad and toss gently to combine just before serving.

NUTRITION


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RECIPE: Ensalada Mixta


INGREDIENTS

  • 1 head lettuce, torn into bite-sized pieces
  • 3 tomatoes, peeled and cut into wedges
  • 4 scallions, including the tender green tops, cut crosswise into ½-inch-long pieces
  • 4 small boiling potatoes, about 1 pound total weight, boiled, peeled, and cut into small chunks
  • 1 (3-ounce) can white albacore tuna in olive oil, drained and flaked
  • 12 green or black olives
  • ½ cup Sherry Vinaigrette
  • 2 hard-boiled eggs, peeled and cut into wedges
  • 6 anchovy fillets in olive oil

METHOD

  1. Combine the lettuce, tomatoes, scallions, potatoes, tuna, and olives and mix well.
  2. Drizzle all but about a spoonful of the vinaigrette over the salad and mix gently with the ingredients.
  3. Garnish the salad with the egg wedges and the anchovies, sprinkle the remaining vinaigrette on the eggs, and serve.

NUTRITION


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RECIPE: Cucumber Mexican Salad


INGREDIENTS

  • 2 cucumbers
  • 2 oranges
  • 1 avocado
  • 1 lemon or lime (the juice)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • cilantro

METHOD

  1. Wash the cucumbers, oranges and lemon or lime under cold running water.
  2. Slice the cucumbers. Peel and cut the oranges and avocado into small pieces.
  3. Place cucumber slices, orange and avocado pieces in a medium size bowl.
  4. Add chili powder, lemon or lime juice and salt.
  5. Garnish with cilantro.

NUTRITION


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RECIPE: Gazpacho


INGREDIENTS

  • 6 to 8 large beefsteak or other full-flavored tomatoes
  • 1 small sweet yellow or red onion, chopped
  • 4 garlic cloves
  • 6 Tbs. red wine vinegar, or to taste
  • 2 regular or 1 English (hothouse) cucumber, halved, peeled, seeded and diced
  • salt and freshly ground pepper, to taste
  • 1 tablespoon chopped tarragon, optional
  • 1 small green bell pepper, seeded and finely diced
  • crusty rustic bread

Optional Toppings

  1. Reserved cucumber, diced
  2. 8 cherry tomatoes, diced finely
  3. 2 hard boiled eggs, crumbled
  4. 1 ear of corn, blanched and kernels sliced off
  5. 1/2 avocado, diced finely
  6. 1 small shallot, chopped finely
  7. olive oil

METHOD

  1. Blanch the tomatoes in boiling water for 1 minute. Rinse them under cold water to cool them and stop the cooking process. Peel, core, seed and dice them.
  2. Blend together the tomatoes, pepper, 3/4 of the cucumber, onion, garlic, tarragon and a dash of chili flakes until very smooth in texture. Stir in the vinegar, olive oil, season with salt and pepper and transfer to a container. Cover and refrigerate for 2 hours, or overnight so that the flavors develop even more.
  3. Serve with bread and a mixture of hard boiled egg, chopped tomato, cucumber, avocado, shallot and corn. Add a drizzle of of olive oil and season with more salt or pepper and oil if necessary.

NUTRITION


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RECIPE: Cold Cucumber Soup with Yogurt and Dill


INGREDIENTS

  • 2 large European cucumbers, halved and seeded—1/2 cup finely diced, the rest coarsely chopped
  • 1 1/2 cups plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1 small shallot, chopped
  • 1 garlic clove
  • 1/3 cup loosely packed dill
  • 1/4 cup loosely packed flat-leaf parsley leaves
  • 2 tablespoons loosely packed tarragon leaves
  • 1/4 cup olive oil, plus more for drizzling
  • Salt
  • Fresh ground white pepper
  • 1/2 red onion, finely chopped

METHOD

  1. Puree the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil in a high-powered blender.
  2. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight.
  3. Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.

NUTRITION


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RECIPE: Cucumber Soup


INGREDIENTS

  • 1 cucumber (peeled and de-seeded plus additional cuke for garnish)
  • 1 tablespoon onion (minced)
  • 1 avocado, peeled
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon chili powder
  • 1 dash of cayenne pepper
  • 1 cup water
  • paprika for garnish

METHOD

  1. Puree the avocado, cucumber, onion, oil, lemon juice, vinegar and water in a high-powered blender.
  2. Blend in salt, chili powder and remaining ingredients.
  3. Serve, garnishing with extra cucumber cubes and smoked paprika if desired.

NUTRITION


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