Recipes to celebrate the harvest period.
Most of you know, falling is my favorite season. You just can’t beat the crisp morning, busy farmers markets with overflow and colorful vegetables and so many delicious choices everywhere.
Here are some recipes that focus on vegetables that I have made this use of all season products.
Special sauces to jazz up to the ordinary
Tested and true basil pesto
Amended by loveandlemons.com. Makes about 1 cup.
This classic Pesto Basil recipe is walnut and bright.
½ cup nuts
2 tablespoons of fresh lemon juice
1 small clove of garlic
¼ teaspoon sea salt
freshly cut black pepper
2 cups of basil leaves
¼ cup of extremely virgin olive oil, plus more for a smoother pesto
¼ cup recently grated parmesan cheese, optional
In a food processor, combine nuts, lemon juice, garlic, salt and pepper and pulse until well. Add the basil and pulse until combined. With the food processor, it grips in olive oil and pulse until combined. Add parmesan cheese and pulse to briefly combine. For a smoother pesto, add more olive oil.
Peperonata
From 6 seasons. McFadden. It serves 4.
It is a silky smooth, thick, deep aromatic coating or dive.
4 pounds of peppers, mostly sweet, but some hot too (for taste)
9 kg of tomatoes (½ normal, cut into pieces, ½ cherry tomatoes)
Excellent virgin olive oil
5 cloves of garlic
3 bunches of onion, cut, including ½ inch of green peaks, cut into 1 -inch pieces
½ teaspoon of dried chili flakes
salt and pepper
1 tablespoon of balsamic vinegar
6 sprigs of fresh thyme
Core and seed of peppers. Cut them into slices, some thick and a few thin for the best texture. Stand aside. Heat ½ cup olive oil in a large saucepan over the middle. Add the garlic and cook slowly to toast until it is very soft, but not burn. Add the peppers, half of the onions, chili flakes and season with salt and pepper. Cook over medium heat, stirring occasionally until peppers begin to relax, about 5 minutes.
Add half of the tomatoes (use normal pieces). Cook and stir until peppers and tomatoes are very soft, about 30 minutes. The tomato jelly should become like a thick sauce. Stir frequently. Add the cherry tomatoes and other onions, vinegar and thyme. Continue to cook until the cherry tomatoes are soft. Serve hot over chicken, fish, eggs or crackers.
Rich salads at the end of the season
Quinoa tabbouleh
By cooks illustrated. It serves 4.
A twist in the classic and a wonderful lunch salad.
½ cup cooked quinoa
3 tomatoes, chopped
¼ cup of lemon juice (from 2 lemons)
6 tablespoons of extra virgin olive oil
⅛ Tsp Cayenne Pepper
1 ½ cups minced fresh parsley
½ cup mint, chopped
2 onions, sliced thin
Combine all ingredients. Allow to sit at room temperature until a mixture of flavors, about 20 minutes. About salt and pepper to taste. Serve with Hummus and Baba Ganoush (eggplant) with pie bread or gluten -free crackers.
Quinoa, tomatoes, corn, mint, basil + scallions bowl
From 6 seasons. McFadden. It serves 4.
Fresh and explodes with summer and fall flavors.
3 cups cooked quinoa
1 onions, cut and sliced
1 cherry tomatoes, with half
4 ears sweet corn, bark, and cores chopped cob
1 handful of fresh mint leaves
1 handful of fresh basil leaves
¼ cup red wine vinegar
1 teaspoon of dried chili flakes
Salt and pepper
Excellent virgin olive oil
Make the quinoa. Add chopped onions, tomatoes, corn, mint, basil and pour everything together. Add olive oil, vinegar and chili flakes, salt and pepper. Fly to combine. It can be served frozen or at room temperature.
Roasted beets, carrots + bowl quinoa
From 6 seasons. McFadden. It serves 4.
A beautiful and complex dish. The roasted beets and carrots are earthy, rich, sweet and simple fantastic together, and the dressing of citrus fruits gives it the perfect zing.
For vegetables:
1 pounds beets, yellow and red if possible
½ pound carrots, a mixture of colors, if possible, cut into thick coins
½ pounds of onions or lumps, cut into pieces
1 cup cooked quinoa
1 clove of garlic, chopped
1 thyme
½ teaspoon of dried chili flakes
½ cup salted roasted sunflower seed
1 cup slightly full of coral leaves, roughly chopped
½ cup fell feta cheese, optional
Excellent virgin olive oil
salt and pepper
For citrus vinaigrette:
1 orange
1 lemon
1 lime
1 ½ tablespoons of honey
1 tablespoon white wine vinegar
¾ cup extra virgin olive oil
salt and pepper to taste
Mix Vinaigrette ingredients to combine.
Heat the oven to 450 degrees. Push the tops and bottom of the beet, peel and cut the bite size pieces. Fly with olive oil and season with salt and pepper. Bake for 10 minutes. Toss the carrots and onions with olive oil, add to the baking pan. Bake for 15 more minutes. Fly with citrus vinaigrette and add quinoa, spices, seeds and slice if you use.
