Zucchini & Yellow Squash Ribbons with Daikon, Oregano & Basil

One of my favorite food bloggers Janet from the taste space is hosting this week's Weekend Herb Blogging and this recipe is my very first submission for the event. Fresh oregano and basil together brings a new dimension to the light texture of the zucchini and summer squash. It is perfect if you are craving the bold flavors of these fresh herbs! 

Ingredients:
3 small zucchini (about 1 lb.)
3 small yellow summer squash (about 1 lb.)
1 large daikon radish (about 1/2 lb.)
20 medium basil leaves, very thinly sliced
2 tsp. chopped fresh oregano
6 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
Small basil leaves for garnish (optional)

Directions:

1. Trim the ends of the zucchini and yellow summer squash. With a vegetable peeler, shave the zucchini lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, where the seeds are, turn it over and slice from the other side until you get to the center again. Discard the center.

2. Put the zucchini ribbons in a large bowl.

3. Slice the yellow squash using the same technique and add them to the zucchini.

4.Peel off and discard the rough exterior peel of the daikon and then shave the daikon as you did the squash. 5. Add the strips to the bowl with the squash, along with the basil and oregano.

6. In a small bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper.

7. Toss the vegetables with enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette) and season to taste with salt and pepper.

8. Serve immediately, garnished with the small basil leaves.

From Fine Cooking 93, pp. 51, May 7, 2008

Got Quinoa? Turkish Tabbouleh (Kısır) with Quinoa

Quinoa is a recently rediscovered ancient "grain" once considered "the gold of the Incas." Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. In addition to protein, quinoa features a host of other health-building nutrients. These amino acid-rich seeds are not only very nutritious, but also very delicious. Cooked quinoa seeds are fluffy and creamy, yet slightly crunchy. They have a delicate, somewhat nutty flavor. You can serve this dish as a salad, appetizer or light summertime meal.

Ingredients:

1 cup quinoa

1 1/2 cups cold water

1 tbsp tomato paste

1 tbsp pepper paste

1/2 cup olive oil

2-3 green onions, finely chopped

1 small red onion, petite diced

1 bunch Italian parsley, finely chopped

1 large tomato, diced

1 cucumber, petite diced

2 tbsp pomegranate syrup*

1 tsp red pepper flakes (optional)

1 tsp ground black pepper

1 1/2 tsp mint flakes

juice of 1 lemon

Romain lettuce leaves

Directions:

1.Soak the quinoa for 15 min - 1/2 hour in it's cooking pot. Soaking helps quinoa to cook evenly, and loosens up the outer coating of saponin, which can give a bitter taste if not removed. If you don't have time for a longer soaking, use hot water and soak for five minutes

2.To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer at the last. Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired.

3.Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer cook for 15 minutes.

4. Remove quinoa from heat and allow to sit five minutes with the lid on. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. If you desire the quinoa to have a nuttier flavor, you can dry roast it before cooking; to dry roast, place it in a skillet over medium-low heat and stir constantly for five minutes.

5. Put tomato and pepper paste in a big bowl and melt them with boiling hot water. Add the quiono into this mix. Stir once. Fluff quinoa gently with a fork.

6. Add pepper flakes, ground pepper, cumin, mint flakes, oil, pomegranate syrup, lemon juice, and red onion. Mix well. At this point taste to see if it needs more lemon juice.

7. Add tomatoes, spring onions, cucumber, and parsley. Mix gently and serve on a lettuce bed.

*Traditionally Kisir (Turkish Tabbouleh) is made with Bulgur. It is very delicious with bulgur also. If you want to try this recipe the traditional way use 2 cups of fine Bulgur and 2 cups of hot water instead of Quiona and skip the steps 1-4 above. Instead pour the tomato and pepper paste mix into bulgur. Stir and cover with a thick kitchen towel and let it soak the water for 10-15 minutes. Then repeat the steps six and seven.

If you don't have Pomegranate Syrup at home you can make your own, or you can find it online, I strongly suggest to make your own, it is not only great for this recipe it also makes a great salad dressing. If you decide not to use pomegranate syrup in this recipe increase the amount of lemon juice.

Pomegranate Syrup or Molasses

Ingredients

4 cups pomegranate juice

1/2 cup sugar

1 tablespoon freshly squeezed lemon juice

Directions

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months. (Recipe for Pomegranate Syrup-Molasses is adapted from Alton Brown for original molasses recipe go to http://www.foodnetwork.com/recipes/alton-brown/pomegranate-syrup-or-molasses-recipe/index.html)

Roasted Beet Salad

One of my favorite salads from meals that heal, this is a very easy and quick way of adding beets to your diet. If you don't have time for roasting you can microwave the beets, or use canned beets. I also added fresh pomegranate seeds to get more antioxidants.

Even if you don't have the fruit spread and balsamic vinegar you can skip them and use your favorite vinaigrette dressing and it will still taste good. You can check the below link for making your own salad vinaigrette http://www.cookingforengineers.com/recipe/44/Basic-Vinaigrette-Salad-Dressing

Ingredients:

4 medium beets (about 1 pound), stems trimmed to 1"
2 tablespoons apricot all-fruit spread
1 tablespoon white balsamic vinegar
1½ teaspoons olive oil
1½ teaspoons flaxseed oil
2 tablespoons snipped fresh chives or thinly sliced scallion greens
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 medium navel oranges
4 cups mixed bitter salad greens, such as arugula, watercress, endive, and escarole

1. Preheat the oven to 400F. Coat a 9" baking pan with cooking spray.

2. Place the beets in the prepared baking pan and cover tightly with foil. Roast for 1 hour, or until very tender. Uncover and let the beets stand until cool enough to handle.

3. Meanwhile, in a large bowl, whisk the all-fruit spread, vinegar, olive oil, flaxseed oil, chives or scallions, salt, and pepper.

4. Slip the skins off the beets and discard the skins. Chop the beets. Cut off the peel and white pith from the oranges. Section the oranges into the bowl with the dressing. Add the beets and toss to coat well. Let stand for at least 15 minutes to allow the flavors to blend.

5. Just before serving, arrange the greens on a serving plate. Top with the beet mixture.