Quinoa and roasted salmon salad {Dairy and gluten-free}

A hearty salad, full of crunchy textures and flavors is just the sort of meal I would prefer to eat any day of the week! This quinoa salad is loaded with fresh herbs, toasted nuts, celery, sautéed onion, dried cranberries, pomegranate seeds, roasted salmon and a simple balsamic honey dressing. It’s packed with nutrients, protein and fiber and a real crowd pleaser.
Honestly, nothing makes me happier than seeing my family, especially my mom, enjoy this salad! We both have been keeping a very strict diet for the past few years due to health issues and this is such a refreshing and fulfilling lunch.
I like to use the tri-color quinoa as it has a crunchier texture. If you don’t eat fish, crumbled feta or grilled halloumi would make a great substitute.  

Quinoa and roasted salmon salad {dairy and gluten-free}

Serves 4

Cook’s notes:

• Place the quinoa in a fine mesh strainer and rinse thoroughly under cold running water. This will help remove any bitter flavor from the quinoa.

• I cook quinoa like pasta, it’s the easiest method and turns out perfectly fluffy every time!

• This is a great make-ahead salad, perfect for lunches, BBQs and picnics. Leave out the nuts and salmon and toss them in right before serving. Best served at room temperature.

Ingredients
 
For the salad:
1 cup tri-color quinoa, rinsed well *see notes
2 tsp extra virgin olive oil
1 medium yellow onion, thinly sliced 
2 celery stalks, cut into small dice
2 scallions, trimmed and finely sliced
1/4 cup celery leaves, finely chopped
1/3 cup cilantro, finely chopped
1/3 cup flat-leaf parsley, finely chopped
1/3 cup dries cranberries
1/3 cup toasted, blanched, roughly chopped hazelnuts or slivered almonds
1/4 cup pomegranate seeds
 
For the salmon:
2 tbsp extra virgin olive oil
600 gr (21 oz) skinless salmon fillet
1/2 lemon, seeds removed and thinly sliced
Salt and freshly ground black pepper

For the vinaigrette:
3 tbsp extra virgin olive oil
2 tsp freshly squeezed lemon juice
2 tsp honey
1 tsp balsamic crema (glaze)
Salt and freshly ground black pepper

Directions

Heat 1 tsp olive oil in a medium saucepan, add the rinsed quinoa* and toast, stirring constantly for 2 minutes. Add water to cover by 3 inches and bring to boil over medium-high heat. Cook for 12-15 minutes or until tender. Transfer to a fine mesh strainer and drain well for at least 30 minutes to an hour. 

Meanwhile, make the roasted salmon. Preheat your oven to broil and line a large rimmed baking sheet with aluminum foil and grease with a tbsp of olive oil. Arrange the lemon slices on the prepared baking sheet, then top with the salmon fillet, drizzle the remaining tbsp of olive oil on the salmon and rub all over. Season with salt and freshly ground black pepper, place on the upper rack and roast until golden and opaque throughout, about 12 minutes. Set on the counter to cool for a few minutes and gently flake with your fingers or with a fork.

Heat remaining 1 tbsp olive oil in a small frying pan over medium heat. Sauté sliced onion until golden, then transfer to a large serving bowl. Add the drained quinoa, celery, herbs and dried cranberries.

Combine dressing ingredients in a small bowl and whisk until smooth. Season with salt and pepper.

Before serving, toss dressing with salad. Top with roasted salmon and scatter over pom seeds and nuts. xx

Red Lentil and carrot soup with labneh and homemade croutons

This soup reminds me of fall in New England, when the weather begins to chill and the leaves change colors.
I think that there is nothing quite like a bowl of hot, hearty soup, it’s the ultimate comfort food and can be a meal in itself.
This one consists of simple pantry ingredients that are healthy, packed with nutrients and a whole lot of flavor.
The different toppings of tangy labneh, salty parm, homemade croutons, evoo and freshly ground black pepper, creates the perfect balance of flavors and textures so don’t skip on any of them.

Red lentil and carrot soup with labneh and homemade croutons {vegetarian}

Serves 6-8

Cook’s notes:

• Pick over the lentils to remove any debris and then rinse in cold water to remove any dust.

• Make your own croutons, they’re easy to make and far tastier than the store bought ones.

• Season the soup with salt only after it is cooked, so lentils don’t become tough.

• As the soup cools over night in the fridge, it will thicken up. Simply add filtered water and thin it out to the consistency of buttermilk.

Ingredients

For the soup:
2 tbsp olive oil
1 leek, cut in half lengthwise and cleaned under running water, sliced thinly
1 medium yellow onion, thinly sliced
5 large carrots (about 1.5 lb.), peeled and cut roughly into 1/2 inch dice 
Chili flakes (as hot as you like it)
4 garlic cloves, minced
1 1/2 cups red lentils, rinsed (*see notes)
8 cups (2 quarts) vegetable stock or filtered water
Salt and freshly ground black pepper

For the croutons:
2 tbsp Extra virgin olive oil
1 French baguette, cut in 1 inch cubes
1 tsp thyme leaves

To serve
Labneh or plain greek yogurt
Good quality extra virgin olive oil
Freshly ground black pepper
Parmesan Reggiano

Directions
Heat the olive oil in a large dutch oven or saucepan over medium heat. Add the leek, onion, carrots, chili flakes and sauté for 3-5 minutes, stirring occasionally until softened. Add the garlic and sauté for a minute more, add lentils, black pepper and stock or water. Bring to a boil, lower heat and simmer covered (stirring from time to time) for 30 minutes or until carrots are soft and lentils are cooked through.
Take the soup off the heat and blend with an immersion blender until silky smooth, season with salt.

Meanwhile make the croutons.
Preheat the oven to 180°c.
Put the cubes of baguette on a baking sheet lined with parchment, sprinkle with thyme, drizzle with olive oil and toss with your hands to coat. Arrange in a single layer and bake, mixing twice half way through for about 12-15 minutes, until crunchy and lightly golden.

Serve soup with a dollop of labneh or yogurt, croutons, a drizzle of evoo, freshly ground black pepper and grated Parm. xx

Watermelon, feta and shrimp salad

This is one of those refreshing, easy-to-make salads I could eat everyday! Sweet juicy watermelon, garlicky-spicy shrimp, creamy salty feta, sharp red onion and fresh nana (mint) leaves tossed with a subtle vinaigrette. It’s the perfect flavor combo all in one bite!
Although it’s the end of August, there are still plenty of sweet watermelons around, so give it a try.
Serve it at a BBQ or a picnic.

Watermelon, shrimp and feta salad {gluten free}

Serves 6 to 8 as a starter or a side

Cook’s notes:

• This recipe can be easily adjusted to serve more than 6 people.

• If you are vegetarian or keep kosher, skip the shrimp or serve it alongside grilled fish.

• I always buy half a watermelon at the farmer’s market and ask to taste it, to be sure it’s sweet enough to my liking. Tasting is the best tip I can give you when you buy one.

Ingredients
For the salad:
Half small seedless red watermelon, cut into 1 cm chunks
Small red onion, peeled, cut in half and thinly sliced
1/2 cup nana leaves, washed and picked
100 gr. feta cheese

For the shrimp:
2 Tbsp extra virgin olive oil
2 garlic cloves, minced
1/8 tsp chili flakes
500 gr. medium size shrimp, peeled and deveined
Salt and pepper to taste

For the vinaigrette:
2 tsp white balsamic vinegar
1 tsp honey
2 Tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste

Directions

Put the watermelon, onion and nana in a large shallow serving bowl.
Whisk the vinaigrette ingredients in a small bowl. Set a side.
 
Heat a large skillet over medium heat, add olive oil, minced garlic, chili flakes, the shrimp, salt and pepper to taste and sauté, stirring frequently, for about 2 minutes, until fragrant and cooked through.

Add shrimp and vinaigrette, toss gently to coat. Top with crumbled or chunks of feta and serve immediately.

Homemade butternut squash fettuccine with red wine braised beef Ragù

I adore the passion Italians have for home-cooked food with an Old World approach. The pride they take in preserving authentic traditional family recipes that have been handed down for generations; the process of making pasta, artisanal cheeses, cured meats, balsamic vinegar, and wines. 

There is something so brilliant in the simplicity of the Italian kitchen. With just a handful of the finest seasonal produce, and the very best ingredients, you can create the most flavorful dishes that are both rustic and exquisite. Hands down, it's my favorite cuisine to cook and eat, in particular pasta!!!

This recipe takes a bit of cutting and prepping, but once everything is in the pan, the oven does the rest of the work for you. The veggies, meat, and wine create such a rich, flavorful sauce that's so wonderful over the homemade fettuccine that absorbs the ragù sauce so well.
It's slow food at its best and the kind of comfort food that fills your home and the neighbor's… ;-) with wonderful aromas! It's cozy and perfect for this time of year, when squash is in season and the air is getting chilly! 

Homemade butternut squash fettuccine with red wine braised beef Ragù

Serves 6

By Tal Shofman-Schejter

Making fresh pasta is quite simple, versatile, and so satisfying. A pasta machine is a must for rolling the dough perfectly and well worth the investment! I hope this post inspires you to give it a try.

Cook's notes:

• The proper way to cook pasta is using a big pot of boiling water to allow plenty of room for the pasta to move around, which prevents it from sticking together. After the water comes to a rolling boil, add about 2-3 tablespoons of kosher salt. The water should taste like the sea. Unlike dried pasta, cooking time is short and requires between 5-6 minutes or until al dente. Drain well in a colander.

• I use roasted squash puree in the pasta dough to give it an orange hue. The taste is less notable.

• For the ragù, I used chuck roast, which is a cut of beef marbled with fat and sinew, but any cut of meat with fat such as short ribs or ox tail would be wonderful too! The fat renders out and the meat gets so tender, it falls apart and melts in your mouth.

• Both recipes can be made ahead of time and kept in the freezer. Simply arrange fettuccine in a single layer on a baking pan and wrap tightly with plastic wrap. Store ragù in an airtight container and freeze for up to 4 weeks.

Ingredients

For the beef ragù:
3 Tbsp. olive oil
3 pounds chuck roast, cut into 2-inch pieces (you can use short ribs or ox tail), room temperature
Salt and freshly ground pepper
1/3 cup flour for dredging
1 medium onion, peeled and cut into 1/2 inch dice
2 medium carrots, peeled and cut into 1/2 inch dice
2 celery stalks, cut into 1/2 inch dice
8 cloves of garlic, peeled and finely chopped
1 6oz (170g) can of tomato paste
2 cups (500ml) red wine (Shiraz, Cabernet or Chianti)
2-3 cups chicken stock
1 28oz (800g) canned peeled plum tomatoes, crushed with your hands
1 Tbsp Glaze of Aceto Balsamico di Modena 
2 Bay leaves
2 sprigs of fresh thyme leaves

To serve
Homemade butternut fettuccine *see recipe below or dried fettuccine
Good quality extra virgin olive oil
Parmigiano Reggiano

Method
Preheat oven to 150C (300F) degrees.
Heat 2 Tbsp olive oil over medium-high heat in a large, heavy-bottomed pan or enamel-coated Dutch oven.

Season meat well with salt and pepper. Dredge in flour until evenly coated and shake off any access flour. Sear beef (don't crowd the pan) in batches on all sides until it is browned. Transfer to a plate and set aside.

Add a Tbsp. of olive oil and the onion, carrots and celery and sauté, stirring often with a wooden spoon, until vegetables are browned, about 10 minutes.  Add garlic and tomato paste and cook for 4 more minutes. Add wine and deglaze the bottom of the pan, stirring and scraping up browned bits; cook and reduce wine by half.

Add 2 cups chicken stock, crushed tomatoes, balsamic glaze, bay and thyme. Taste and season with salt and pepper and arrange the meat in a single layer. The liquid should come half way up the sides of the meat. (Add the remaining stock and water if needed).

Bring to a gentle simmer and cover with a tight-fitting lid. Put the pan in the oven on the lower rack and braise for 3-4 hours, until meat is very tender and falling apart.

Carefully remove meat and strain braising liquid into a medium pot. Shred meat with 2 forks and add to the strained sauce. Adjust seasoning with salt and pepper and serve over the cooked fettuccine. Drizzle with extra virgin olive oil and top with grated parmesan.

Ingredients
For the butternut squash fettuccine:  
1/2 c. butternut squash puree
6  large egg yolks
1/2 tsp. salt
2 1/2 cups 00 flour plus more if needed
Semolina flour for dusting fettuccine

Method
In a small mixing bowl, whisk together squash puree along with the yolks and salt.

Mound the flour on your counter and make a well in the center. Pour the squash and yolk mixture into the well. Using a fork, begin incorporating the flour into the mixture, working from the outside edges. When the dough becomes too stiff to mix with a fork, begin kneading it.

Add more flour onto the dough and knead until it is no longer wet and sticky, about 5 minutes. Wrap the dough in plastic wrap, and set aside for 1 hour at room temperature to rest.

Cut dough into 4 pieces. Working with one piece at a time (keep the remaining pieces covered with plastic wrap to prevent it from drying out). Flatten dough into a square shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine fold lengthwise into thirds and rotate 90 degrees. Repeat 4 times on the same setting.

Turn the dial to next narrower setting. Pass dough through twice. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until you reach number 6 on your pasta machine.

Cut the rolled dough into 12 inch pieces and keep it covered on a lightly semolina dusted parchment paper. (You can stack all your rolled pasta in between sheets of parchment paper dusted with semolina). Working with one piece of rolled dough at a time, pass through the fettuccine attachment of your pasta machine. Arrange on prepared baking trays lightly dusted with semolina flour. Repeat with the rest of the dough.
* See cook's notes for how to cook pasta.