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Vegetables, Fixings

Roasted Vegetables + Olive Vinaigrette

Roasted Vegetables + Olive Vinaigrette | www.hungryinlove.com
Fingerling Potatoes | www.hungryinlove.com
Platter | www.hungryinlove.com

Here's a pro tip to survive single digit New England weather - live in a tiny apartment and crank that oven! I know it's been 6 degrees in Cambridge all weekend but only because I've made necessary expeditions to the gym and the farmer's market. Otherwise I've been blissfully toasty holed up inside, using the arctic chill as an excuse to accomplish many important items on my to-do list. I successfully broke in our new-to-me vintage blanket (thanks Tuck!), watched The Sound of Music for the first time (shameful but it's true), and of course roasted a bunch of stuff.

With this spread I'm embracing the monochromatic hues that define February. I thought these vegetables might look a bit dull together but I actually think the end result of all those winter whites is quite elegant. There is one hint of sunshine - the orange zest in the vinaigrette. If you're tempted to skip this ingredient, don't. It makes everything bright and perfect.

If you're like me you didn't notice right away that this dish is both vegan and gluten-free. How about that. If you're into that sort of thing, take note. Otherwise you can just appreciate these vegetables label-free for being mighty delicious.

Fingerling Potatoes | www.hungryinlove.com
Fennel | www.hungryinlove.com
Olive Vinaigrette | www.hungryinlove.com
Roasted Vegetables + Olive Vinaigrette | www.hungryinlove.com
Roasted Vegetables + Olive Vinaigrette | www.hungryinlove.com

Ingredients

Serves 4 as a side dish

Roasted Vegetables

  • 1/2 head cauliflower
  • 1 bulb fennel
  • 1 lb fingerling potatoes
  • 1 head of garlic
  • Olive oil, salt + pepper

Olive Vinaigrette

  • 1/2 cup pitted Kalamata olives, roughly chopped
  • 2 Tbs chopped parsley
  • 1 tsp grated orange zest
  • 3 Tbs red wine vinegar
  • 3 Tbs olive oil
  • 1/4 tsp (a pinch) sugar
  • Salt + pepper to taste

Prep

  • Preheat oven to 400 degrees.
  • In a baking dish, toss whole potatoes with olive oil salt and pepper. Pop in oven and set timer for 45 minutes.
  • While potatoes are baking prep the cauliflower, fennel, and garlic. For the cauliflower, remove the stem and break head into small florets. I sliced florets in half so they would lay flat on a baking sheet and be closer in shape and size to the fennel. To prep the fennel, begin by removing stalks. (Reserve some of the fronds for garnish.) Stand bulb upright and slice into 1/2 inch thick slices lengthwise. For the garlic bulb simply cut into half crosswise so each clove is bisected. Lay all vegetables on a baking sheet and drizzle with olive oil. Use your hands to toss and coat. Season with salt and pepper.
  • Transfer baking sheet to oven along with potatoes. (I added the vegetables with 30 minutes to go on the timer. This worked out great. Both the potatoes and vegetables were done when the timer went off. Potatoes are done when easily pierced with a fork and the other veggies will be done when tender and nicely caramelized.)
  • While everything is roasting prep your vinaigrette.
  • In a small bowl mix all ingredients together except the salt and pepper. Depending on the olives you use, you may not need any. Taste and add seasoning to your liking.
  • Let vinaigrette sit 15-30 minutes at room temperature before serving to allow flavors to meld.
  • When potatoes and vegetables are done, remove from oven and allow to cool slightly before transferring to a serving platter.
  • Serve warm or at room temperature with olive vinaigrette.

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Snacks, Vegetables, Cheese

A Holiday Mezze Spread

Mezze Spread | www.hungryinlove.com
Mezze Spread | www.hungryinlove.com
Marinated Carrots | www.hungryinlove.com

Who's getting ready to host a party? I'm off duty this year but if I was it'd look like this. I've had mezze on the brain since my birthday last month. My fam and I went to one of my most favorite places in Cambridge, Sofra Bakery + Cafe, and ordered about three quarters of the menu. If you live within walking, driving, or flying distance I recommend you make a date to get your tush over there. (Pro tip: bring friends who are down to share. You're going to want it all.) Turkish, Lebanese, and Greek flavors get friendly on the menu and the results are otherworldly. I have not strolled through a bazaar with a fork but I imagine it would taste like this cafe.

Of all the feasting to be done at Sofra, the mezze plate is what really makes my heart flutter. Mezze simply means a sampling of small dishes - cheeses, spreads, salads + vegetables. A brightly hued platter of contrasting textures and flavors paired with warm bread might be my favorite way to eat. It was high time I attempted to compose my own. The brilliant mind behind Sofra, Ana Sortun, has kindly shared many of her secrets in her cookbook, Spice. The beets + yogurt and whipped feta are both renditions of Ana's recipes though I've made slight modifications to mix up flavor profiles and make prep less time-intensive.

There is nothing particularly holiday-y about this spread, except that it lends itself very well to a party. Not only can you make everything ahead, you should. The flavors will become more vibrant overnight and then you can tackle your party day to-do list (take out of fridge, let come to room temperature) with feet up and a glass of wine in hand.

PS - I gave myself an early Christmas present this week and rolled out a new word mark for the site. What do you think? The font is called 'smitten' which is appropriate because I am!

Beets + Yogurt | www.hungryinlove.com
Olives with Thyme + Orange | www.hungryinlove.com
Fried Pine Nuts | www.hungryinlove.com
Whipped Feta | www.hungryinlove.com
Marinated Carrots | www.hungryinlove.com
Beets + Yogurt | www.hungryinlove.com

Beets + Yogurt

Ingredients

  • 1 lb. beets
  • 8 oz. strained yogurt (labneh, yogurt cheese, or full fat Greek yogurt)
  • 1 Tbs. lemon juice
  • 1 Tbs. mint, finely chopped
  • 1 tsp. honey
  • salt + pepper to taste
  • olive oil + nigella seeds for garnish

Prep

  • Boil beets until easily pierced with a fork; remove from water and allow to cool (cooking time will vary based on size of your beets)
  • When beets are cool enough to handle, massage skins off under running water and discard
  • Using a box grater, finely grate beetroot (This is messy! Set you grater atop wax paper or another surface to protect your table or countertop)
  • Mix grated beets with yogurt, lemon juice, mint, honey, salt + pepper until well blended
  • Cover and refrigerate for at least 2 hours before serving
  • Serve at room temperature garnished with a drizzle of olive oil + nigella seeds

 

Cumin Marinated Carrots

Ingredients

  • 1 lb. carrots, peeled and sliced into coins
  • 3 cloves garlic, peeled and roughly chopped
  • 1 tsp. maras pepper
  • 1 tsp. cumin seed
  • 1 tsp. kosher salt
  • 1/2 tsp. lemon zest
  • 2 Tbs. lemon juice
  • 1/2 cup olive oil

Prep

  • Bring a saucepan of salted water to a boil
  • Boil carrots until cooked through but not mushy (about 5-7 minutes)
  • While carrots are cooking use a mortar and pestle to mash garlic, maras, cumin, and salt into a paste
  • Drain carrots and place in bowl
  • Toss with garlic-spice paste, lemon juice, lemon zest, and olive oil until well coated
  • Cover bowl with plastic wrap and let marinate in refrigerator for at least 2 hours before serving
  • Serve at room temperature

 

Whipped Feta with Mint + Lemon

Ingredients

  • 8 oz. feta (ideally sheep's milk or goat's milk)
  • 2 Tbs. half + half (milk or cream may substitute)
  • 1 tsp. lemon zest
  • 2 Tbs. mint, finely chopped
  • 1-2 Tbs. pine nuts

Prep

  • In a food processor blend feta, half + half, lemon zest and mint on high speed until feta is smooth and fluffy (about 1 minute)
  • Transfer to a storage container and refrigerate before serving to all flavors to meld
  • When ready to serve fry pine nuts in a skillet with a glug of olive oil over medium high heat; stir constantly so as not to burn
  • Bring feta to room temperature and top with toasted pine nuts

 

Warm Olives with Orange + Thyme

Ingredients

  • 1 cup Kalamata olives
  • 6-8 strips orange zest
  • 1 Tbs. fresh thyme leaves
  • 1 Tbs. olive oil

Prep

  • Toss olives, orange zest, thyme, and olive oil in a bowl
  • When ready to serve preheat oven to 375
  • Transfer olives to an oven-safe dish and heat until warmed through, about 10 minutes

 

Za'tar Flatbread

Ingredients

  • Dough for 1 pizza
  • 2 Tbs. za'tar spice blend
  • 1/4 cup olive oil
  • 1/2 tsp. salt

Prep

  • Place a pizza stone in the oven + preheat oven to 500 degrees
  • Mix za'tar spice with olive oil and salt
  • Roll out pizza dough to desired thickness on a pizza board
  • Pierce dough all over with the tines of a fork
  • Brush olive oil + spice mixture all over dough right up to the edge of the flatbread
  • Transfer dough to pizza stone and bake 6-8 minutes (until edges are browned and dough is crisp)
  • Remove from oven and allow to cool
  • Cut into thin strips for dipping
  • Store leftover flatbread in a resealable plastic bag

Vegetables

Swiss Chard with Pomegranate + Orange Yogurt

Swiss Chard with Orange Yogurt | www.hungryinlove.com
Swiss Chard | www.hungryinlove.com
Pomegranate | www.hungryinlove.com
Orange Zest | www.hungryinlove.com
Orange Honey Yogurt | www.hungryinlove.com

My oh my, 2014, you've outdone yourself! My heart grew three sizes this year. In approximate order of wonderfulness, highlights include:

  • Married the love of my life beneath raindrops in the place where we met and grew up
  • Welcomed a perfect child, my niece Tucker, into the world + fulfilled lifelong dream of becoming an Auntie Em
  • Stood beside three dear friends as they tied the knot
  • Serial binged
  • Started this here blog

2015 is feeling mighty intimidated right about now.

Swiss Chard with Pomegranate and Orange Honey Yogurt | www.hungryinlove.com

Despite my best attempts to assign some symbolic value to this swiss chard, there's really nothing about it that's representative of my year. Given the list above though, it would be a fool's errand if I tried. It is scientifically impossible to make a dish as delicious as my year has been. Instead I'll say this recipe is a nod to 2011, the year Yotam Ottolenghi's book Plenty came out and I learned how to bedazzle vegetables with pomegranate and yogurt.

Sauteed Swiss Chard with Pomegranate + Orange Yogurt

Serves 2-4 as a side dish

Ingredients

  • 1 bunch swiss chard
  • 2 Tbs. butter, divided
  • 1/3 cup white wine (water or stock may be substituted)
  • 1/4 cup pomegranate arils
  • 1/3 cup full fat, thick Greek yogurt (if you live in the Boston area I implore you to track down yogurt from Sophia's)
  • 1 Tbs. grated orange zest
  • 1 tsp. honey
  • S+P

Prep

  • Remove stems from chard
  • Chop chard stems into 1-2 inch pieces, set aside
  • Chop chard leaves into thin ribbons
  • Combine yogurt, orange zest, and honey; set aside
  • Heat 1 Tbs. butter in large saute pan over medium heat; add chard stems
  • Season with S+P; saute chard stems for ~3 minutes; add white wine
  • Continue to cook for 3-5 more minutes until wine has evaporated and stems are tender
  • Add remaining tablespoon of butter and chard leaves
  • Saute for 3-5 minutes until leaves are wilted and tender
  • Transfer chard to serving dish and top with pomegranate and healthy dollop of yogurt (Leftover pomegranate and yogurt? Breakfast is served.)