Friday, 24 June 2011

• What I'm Making This Weekend (Vegetarian Edition!)

  
  Summer always makes me want to eat lighter and healthier.  Somehow, the word vegetable just seems much more appetizing in the warm seasons than when it is cold and all I want is something fattening!  The meatless menu I've put together is just as appealing as a steak, but is far better for you. 
  For starters:
  
  Green Herb Hummus
  A simple and delicious way to eat better without even knowing it!
  
  Ingredients:

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 clove garlic
  • 2 tablespoons tahini
  • 1/4 cup fresh parsley leaves
  • 6 fresh basil leaves
  • 1 medium scallion, chopped
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon honey
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 1/3 cup extra-virgin olive oil
  • Options for dipping: carrot sticks, sliced cucumber, red pepperand whole-wheat pita chips

  Directions:

  1. Place ingredients in a food processor fitted with a steel blade and pulse until smooth.  Serve with dippers.

  Main course...
  
  Grilled Vegetable Panini with Basil Pesto (image at top)
  Giada can make anything look good.  This vegetable panini brings everything great about summer and stacks it beautifully on a baguette.  Yum!
  Click here to get the recipe!
  
  To wash it down...
  
  
  Watermelon Mojitos
  I have been dying to try this recipe from my Ina Garten cookbook ever since I got it!  It just looks so refreshing and healthy (fruit cancels out alcohol, right?)
  
  Ingredients:

  • 30 large fresh mint leaves, coarsely torn by hand
  • 3 to 4 thick slices fresh watermelon
  • 12 ounces light rum, such as Bacardi
  • 1/2 cup simple syrup
  • 6 tablespoons freshly squeezed lime juice (3 limes)
  • Sprigs of mint and spears of watermelon, for serving

  Directions:
  

  1. Use a mortar and pestle to mashthe mint leaves. Remove and discard the rind and seeds of the watermelon.

  2. Put the fruit into a food processorfitted with the steel blade and puree. Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, the rum, simple syrup, and limejuice and stir to combine.

  3. Pour the mixture into a pitcher for serving. Place ice cubes in 6 glasses and pour the mojitomixture into the glasses.  Garnishwith sprigs of fresh mint and spears of watermelon. Serve ice cold.

  What is your favorite vegetarian dish?
  
  

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  • 9:15 PM
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