Moroccan Sweet Tomato Puree

Moroccan Sweet Tomato Puree
Author: 
Recipe type: Sauce
Cuisine: Moroccan
Serves: 4-6
 

Ingredients
  • 2 Tbsp. Driftless sunflower or olive oil
  • 2 lb. ripe tomatoes, peeled & chopped
  • salt to taste
  • 1 Tbsp. sugar
  • ½ tsp. cinnamon
  • ½ tsp. freshly cracked black pepper
  • 1 Tbsp. honey

Instructions
  1. Heat oil in a thick bottomed pan & add the tomatoes, a pinch of salt, & sugar.
  2. Cook for 45 minutes or until the liquid has gone & the puree is thick, jammy, & almost caramelized.
  3. Stir often to prevent burning.
  4. Add the cinnamon, pepper, honey, & more salt to taste.
  5. Stir well & cook for another few minutes.
  6. Serve with cold with crusty bread/pita, or hot ontop of grilled chicken, summer squash, or eggplant.

 

Roasted Beet & Spinach Salad with Goat Cheese, Pepitas, & Lime- Cilantro Vinaigrette

Roasted Beet & Spinach Salad with Goat Cheese, Pepitas, & Lime- Cilantro Vinaigrette
Author: 
Recipe type: Salad
Serves: 4-6
 

Ingredients
  • 4-5 beets, greens removed 1” from bulb & tails trimmed
  • Zest & juice of 1 lime
  • 1 tsp. honey
  • Salt & pepper to taste
  • 2 scallions, minced, green parts reserved & sliced
  • 2 Tbsp. cilantro, chopped
  • ¼ cup sunflower oil
  • 1 bag of spinach, washed & spun dry
  • 2 oz. soft goat cheese, crumbled
  • ¼ c. pepitas (pumpkin seeds), toasted

Instructions
  1. Heat oven to 400 degrees.
  2. Wrap each beet tightly with tinfoil & roast for about 45 minutes, until knife just inserts easily.
  3. Let cool a bit, remove peel, & slice.
  4. In a small bowl, whisk together lime zest/juice, honey, & salt until dissolved.
  5. Whisk in minced scallions & cilantro.
  6. Slowly whisk in oil to emulsify.
  7. Toss a bit of the dressing with the spinach in a serving bowl, top with the beets & drizzle with more dressing.
  8. Garnish with goat cheese & pepitas & serve.

 

Morrocan Cinnamon Carrots

Morrocan Cinnamon Carrots
Author: 
Recipe type: Side Dish
Cuisine: Morrocan
 

This recipe is so simple and ubiquitous in North Africa with almost every meal having some form of it.
Ingredients
  • 1 pound carrots, coarsely grated (about 4 cups)
  • ¼ cup sunflower oil or extra-virgin olive oil
  • 3 to 4 tablespoons fresh lemon juice
  • ¼ cup chopped fresh cilantro
  • 2 to 4 cloves garlic, mashed or minced
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1-2 Tbsp honey
  • ¼ cup raisins, soaked in warm water for a 10 minutes and then chopped.
  • 1 teaspoon sweet paprika
  • Pinch of salt

Instructions
  1. In a large bowl, mix together all the ingredients.
  2. Cover and let marinate inthe refrigerator for at least 2 hours or up to 2 days.
  3. Served chilled or at room temperature.

 

Honey & White Wine Braised Vegetables

Honey & White Wine Braised Vegetables
Author: 
Recipe type: Main Dish
 

Ingredients
  • 3 cups mixed or single summer vegetables, such as: carrrots, sliced cross-wise ½” thick zucchini, cut in half lengthwise, then cross-wise ½” thick green, yellow, or purple beans, whole, stems removed cauliflower, cut into ½” chunks onions, cut into ½” thick strips
  • 2 Tbsp. butter or oil
  • 2 Tbsp. honey
  • ½ c. white wine
  • 1 Tbsp. fresh thyme leaves (optional)
  • salt & pepper to taste

Instructions
  1. Melt butter in a large skilled or heavy bottomed medium sauce pan over medium high heat.
  2. Add cut vegetables & saute for about a minute.
  3. Add honey & wine & bring to simmer.
  4. Lower to medium heat & cook until liquid has reduced (around 10 minutes).
  5. Season with thyme, salt, & pepper & serve.

 

Broccoli-Cauliflower Salad with Blue Cheese & Sunflower Seeds

Broccoli-Cauliflower Salad with Blue Cheese & Sunflower Seeds
Author: 
Recipe type: Salad
Serves: 4-6
 

Ingredients
  • 5 cups broccoli & cauliflower florets
  • ½ small red onion, diced
  • 1 cup blue cheese, crumbled
  • ½ cup sunflower seeds, roasted or raw toasted
  • Dressing:
  • 2 Tbsp. mayo
  • ⅓ cup creme fraiche, sour
  • cream, or plain yogurt
  • 2 Tbsp. sunflower or olive oil
  • 2 Tbsp. honey
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. fresh lemon zest
  • salt & pepper to taste

Instructions
  1. Bring salted water to a boil in a medium pan.
  2. Have a bowl of ice water ready. Blanch broccoli & cauliflower florets for 1 to 2 minutes, drain, & immediately cool in ice water. Drain.
  3. Meanwhile, mix dressing ingredients in a serving bowl.
  4. Tossin cooled & drained vegetables, onion, cheese, & seeds.

 

Whole Roasted Cippolini Onions

Whole Roasted Cippolini Onions
 

Ingredients
  • 1 lb. (3-4 medium bulbs) cipollini onions, whole
  • 1 Tbsp. fresh rosemary
  • 1 Tbsp. Driftless Sunflower Oil or olive oil
  • ⅓ c. dry red wine
  • 2 Tbsp. balsamic vinegar
  • 1 tsp. honey
  • salt & pepper to taste

Instructions
  1. Preheat oven to 475 degrees.
  2. Remove stem & root ends of whole onions & peel
  3. (it may be easier to blanch the whole onions for a minute or so first).
  4. Arrange whole onions in small oven-worthy pan & sprinkle with rosemary.
  5. Whisk together liquid ingredients & pour over onions.
  6. Bake for 30 minutes at 475 degrees
  7. turn the onions over a couple of times & spoon the liquid over the tops.
  8. Add salt & pepper to taste & serve whole.

 

Rosemary Vinaigrette

Rosemary Vinaigrette
Author: 
Recipe type: Dressing
 

Ingredients
  • ⅓ cup balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. green garlic, minced
  • 1 Tbsp. fresh rosemary leaves, coarsely chopped
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. honey
  • salt & pepper to taste
  • ½ cup extra-virgin olive oil or Driftless sunflower oil

Instructions
  1. Combine all ingredients but oil in a food processor (or bowl with an immersion blender or even just a blender) & puree.
  2. While machine is running, slowly pour in oil until emulsified.
  3. Will keep in the fridge for a couple weeks.