Green Gazpacho and Desert Colors

It is no secret that the desert can often be an inimical and inhospitable place (see any and all posts between May and September where I'm probably complaining about the heat...). The desert takes some getting used to. The mountains are brown and the lawns are "zero-scaped" with stones. Grass is a luxury. Trees are a rarity. Plants attack. Yet, it would be a bold-faced lie to declare that the desert is devoid of life and color. 

Green cacti are highlighted all the more by complimentary red sandstone.

         

Catch a hummingbird between wing flaps, and see the varied green, blue, and purple hues in its feathers.

Even if all that surrounds is drab, the sky never disappoints.

And on that rare occasion, the most precious treasure springs forth and dances in the endless sunshine.

Ottolenghi's vegetarian cookbook Plenty is just as vibrant as these desert gems. The recipes are simple, yet incorporate a multitude of vegetables and complex flavors. Do not let the number of ingredients in this gazpacho deter you! This soup takes a mere 10 minutes to make. It is the most refreshing, yet filling and satisfying vegetarian dish I have made to date. So much so that I wanted to eat it for every meal of the day (Yes you will find a way to incorporate this into breakfast - omelette... breakfast burrito... soup for breakfast... it's fine...).

Green Gazpacho

Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi

yields 8 servings

Ingredients:

2 celery stalks (including the leaves)
2 small green bell peppers, stemmed and seeded
1 1/4 pounds cucumbers, peeled and seeded
3 slices stale bread, crust removed (I used multigrain, and would also recommend white or wheat)
1 fresh green chile/jalapeno, seeded
4 garlic cloves
1 teaspoon sugar
1 1/2 cups walnuts, lightly toasted
6 cups baby spinach
1 cup basil leaves
2 tablespoons chopped parsley
1/4 cup sherry vinegar
1 cup olive oil, plus more for drizzling
3 tablespoons Greek yogurt
2 cups water
9 ounces ice cubes
2 teaspoons salt
Freshly cracked pepper to taste

Directions:
Roughly chop the celery, bell peppers, cucumbers, bread, chile, and garlic. Place these in a large bowl along with the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, 1 1/2 cups of the water, half the ice cubes, the salt and a pinch of pepper.

Working in batches, pulse the soup in a blender or food processor until smooth, pouring each batch into a bowl and stirring to combine at the end. Add as much of the remaining 1/2 cup water, a little at a time, to get your preferred consistency.

Serve the green gazpacho immediately, ladling it into bowls and drizzling a little olive oil on top. Soup can be refrigerated in an airtight container for up to 3 days.

Enjoy.
Pin It

Creamy Goat Cheese, Basil & Spinach Pesto Pasta with Sun-dried Tomatoes

Pesto pasta has become my default when I don't feel like cooking a complex meal. It's a step above pasta with sauce out of a jar? Maybe? At least I make the pesto myself, which is really arduous: put some ingredients in a food processor and press on... Whatever. It's delicious!

         

This pesto is a little lighter than your average pesto, with goat cheese instead of parmesan, spinach, and no nuts. I like to add some sun-dried tomatoes or artichokes (I admit that those come out of a jar) to add another layer of flavor. I hope you enjoy this simple yet satisfying dinner (makes a great leftover lunch, too!).

Creamy Goat Cheese, Basil & Spinach Pesto

yields about 1 cup pesto

Ingredients:
2 ounces goat cheese
1 1/2 cups basil leaves
1 1/2 cups spinach leaves
1/2 teaspoon salt
1 teaspoon freshly cracked pepper
1/4 - 1/3 cup olive oil

Directions:
Place goat cheese, basil, spinach, salt, and pepper in a food processor. Blend and slowly add olive oil until desired consistency is reached.

Smother on anything. Here I tossed the pesto with some pasta and sun-dried tomatoes.

Pesto can be stored in the fridge for up to three days. Over time the pesto will brown. It's still okay to eat, but looks rather unappetizing.
Pin It

Hummus

Hummus. You've seen it at about every potluck/dinner party these days. You've probably bought a giant tub of it before. You've probably never made it yourself though, and lucky for you, it's super simple! You just chuck a bunch of ingredients into a food processor, and voila! you have a dip that deceptively makes you feel better about your hips than ranch dressing does.

I like to garnish my hummus with a drizzle of olive oil and either paprika or some sun-dried tomatoes, and serve with some cut up pita bread (that's on the list of things to bake!). But hummus doesn't just have to be an appetizer. You can pretty much spread it on whatever you like. I like to put it in my sandwiches and wraps for lunch.

This hummus takes five minutes to make, so try it out the next time that you have a party or want to switch up the lunch routine. And most importantly, enjoy.

Hummus

yields 4 cups

Ingredients:
2 16 ounce cans garbanzo beans, drained of liquid
3 tablespoons tahini
3 cloves garlic, minced or pressed
1/4 cup water
4 tablespoons olive oil
7 tablespoons lemon juice
1 teaspoon salt

Directions:
Place all ingredients in a food processor and blend until evenly mixed and smooth (about 3 minutes).

Place in a serving bowl and top with olive oil and other garnishes (paprika, sun-dried tomatoes, parsley, pine nuts, cumin, etc.).
Pin It