American, Mediterranean Recipes
3 recipes found
Quinoa Bowl With Artichokes, Spring Onions and Peas
Lately I’ve been into “big bowls” — layered grain and vegetable meals in a bowl — in a big way. I cook up a pot of grains and let the vegetables I’m finding at the market inspire how I’m going to build the bowl. Spring onions, artichokes and peas are the focus of this seasonal bowl, and there’s a lot happening here as far as flavor goes. The onions and peas are sweet, but roasting also gives the onions a lovely bitter-edged char, as it does for the artichokes. I’m a recent convert to roasted artichokes; you coat them with olive oil after trimming them, and throw them into a hot oven, where the hearts soften while the edges of the leaves crisp and char. The flavors are intense. I hardly want to prepare them any other way. Garlicky yogurt garnishes and moistens the quinoa and vegetables, and brings more lusty flavor to the dish. You can be flexible with big bowls. If you don’t have quinoa in the pantry, use another grain: bulgur, rice, farro. Couscous would also work. If you want more protein, add a poached egg or even some shredded or sliced chicken breast. And if you want to sprinkle a little feta or Parmesan over the top, be my guest.
Mollie Katzen-Inspired Potato and Broccoli Burgers
The famed vegetarian cookbook author Mollie Katzen has a whole chapter devoted to burgers and savory pancakes in her beautiful cookbook “The Heart of the Plate.” Before I’d looked carefully at the chapter I’d bought a bunch of broccoli with the idea that specks of broccoli would be beautiful in a burger. Mollie, with her delicious Walnut-Coated Broccoli-Speckled Mashed Potato Cakes, was way ahead of me on that idea. I loved her idea of coating the burgers with ground walnuts and barely cooking the finely chopped broccoli before incorporating it into the mix. I’ve made a variation on Mollie’s burgers, using red potatoes, cumin and garam masala.
Arugula Salad With Grilled Apricots and Pistachios
Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You’ll be able to make this beautiful salad only during the summer’s short apricot season, and even then, you should buy the fruits at the farmers’ market so you can sample them to make sure they are juicy and sweet.