Fresh Artichoke Salad

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This recipe for fresh artichoke salad is zesty and delicious. I also love how surprising the ingredients are. It makes an excellent side for Juice January, and more details about the salad and its origins can be found in my book, Cocktail Italiano! Tip: make sure that the artichokes are very fresh and tender.

Roberto’s Fresh Artichoke Salad
Serves 8

You will need:
– 2 pounds (about 20) tender baby artichokes Note: you may substitute the interior soft leaves and heart of larger artichokes, but do not use the tough outer leaves
– 2 lemons, halved
– 4 tablespoons extra-virgin olive oil
– 1 to 1 ½ teaspoons salt
– 2 ounces Parmesan

To prepare:

Trim away any tough outer leaves of the artichokes to expose their tender pale green interior. Using a knife with a serrated blade, cut off the spiky top 1/3 of the artichokes. (Note: baby artichokes will not have the spikes.) Use a vegetable peeler to remove the tough outer layers around the base and stem.

Using a mandolin, slice the artichokes paper-thin and transfer to a medium bowl.

Squeeze the lemon halves over the artichokes, and toss with the oil. Sprinkle with salt, and use a potato peeler to shave the Parmesan over the salad. Serve in small bowls.

 

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Warm Winter Spinach Cauliflower Salad

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This salad is the perfect winter night supper. Smoky, sweet and filling, it’s very satisfying.

It is a vegetarian recipe, and if you leave off the cheese or substitute with vegan cheese, it is a great vegan recipe as well. Enjoy!

Spinach Cauliflower Salad

You will need:
– 1 large head of cauliflower, cut into florets
– 1 can (14 ounce) chickpeas, drained
– 1 cup halved brussels sprouts
– 1 cup raw cashews
– 1/4 cup olive oil
– 2 tablespoons chili powder
– 2 tablespoons smoked paprika
– 3 cloves grated garlic
– 1 teaspoon each of kosher salt and black pepper
– 6 cups fresh spinach
– 2 seedless cucumbers, sliced
– ½  cup thinly sliced red onion
– 4 ounces grated high quality parmesan
– 1 avocado, sliced

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Honey Mustard Vinaigrette

You will need:
– 1/4 cup olive oil
– juice of 1 lemon
– 3 tablespoons honey 2 tablespoons Dijon mustard
– 2 tablespoons apple cider vinegar
– 1/2 teaspoon kosher salt
– 1/4 teaspoon ground pepper fullsizeoutput_76a3

To prepare:

  • Preheat oven to 400 degrees F.
  • Combine the cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, brussels sprouts, and cashews, and salt and pepper. Toss well to evenly coat. Place on a parchment-lined 18” x 13” rimmed baking sheet. Transfer to the oven and roast for 30- 40 minutes, or until fork-tender and lightly charred.
  • Meanwhile, in a large salad bowl, combine the spinach, cucumbers, cheese and sliced onion.
  • To make the vinaigrette. Combine all ingredients in a glass jar or bowl and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper.
  • Toss the slightly cooled roasted cauliflower and chickpeas, nuts and brussels sprouts in with the spinach salad. Add a little of the vinaigrette and toss to combine. Top the salad with avocado and Parmesan cheese, serve with the remainder of the vinaigrette. The salad keeps well for 3-4 days in the fridge.

xx Annette

 

 

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2 Apple Sauce Recipes for Latkes (and anything else!)

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On Monday, I shared my recipe for latkes, and as everyone knows, latkes are even better with toppings. Greek yogurt and sour cream are good additions, but there’s nothing like topping them with apple sauces.

Over the years, I’ve perfected not one but two amazing apple sauce recipes perfect for latkes, and I’m sharing both with you today. Let me know what you think and which one you prefer. Honestly, I think it will be a tough decision to determine the winner!

Wouldn’t this make a lovely hostess gift? Tie some ribbon on the jar and you’re all set.

Traditional Homemade Applesauce
You will need:
– 3 to 4 lbs of peeled, cored, and quartered apples
– 4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
– Juice of one lemon, about 3-4 Tbsp
– 3 inches of cinnamon stick
– 1/4 cup of dark brown sugar
– Up to 1/4 cup of white sugar
– 1 cup of water
– 1/2 teaspoon of salt


To prepare:

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels.

Mash with potato masher.  Place in the fridge. It should last for 2 weeks in the fridge.

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Cranberry Apple Sauce

You will need:
– 8 cups of cranberries
– 8 small or 6 medium apples sliced
– 1/2 cup sugar

To prepare:
In a large sauce pan place cranberries, sliced apple, and sugar.

Simmer on low heat, stirring regularly to prevent sticking, for 45 minutes until completely cooked and softened. Press the cooked cranberries and cooked apples with a fork to completely combine. The fruit should have a smooth yet chunky consistency.

Let the applesauce cool. Stored in a closed jar, it can be kept in the refrigerator for up to 2 weeks.

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My Latkes Recipe, just in time for Hanukkah!

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Every year my kids look forward to our Hanukkah meal. We light the candles, say a prayer, open little gifts and then sit down together for our traditional meal. I roast free-range chicken, and I make homemade sweet potato + Yukon potato latkes with homemade applesauce. I also usually toss together a sweet and savory salad with a balsamic vinaigrette. It’s a meal that incorporates all the flavors while bringing back warm memories from the years we’ve enjoyed this celebration of light together.

If you’re celebrating Hanukkah this year, give my yellow and gold latkes recipe a try. Actually, give these a try regardless of your celebrations; everyone loves latkes!

Yellow and Gold Latkes
serves 4 to 6
You will need:

– 3 medium size sweet potatoes
– 3 medium size yukon gold potatoes
– 2 eggs
– 1/4 cup matzo meal
– 1 small yellow onion diced
– salt and pepper to taste
– 1 cup olive oil
To prepare:

Prepare a paper towel-lined cookie sheet for finished latkes.

Hand grate potatoes, so they are shredded. Add salt and set aside for 10 minutes.

By hand, squeeze the liquid out of the potatoes, transfer to another mixing bowl.

Add eggs, matzo meal and diced onion and mix.

Note: if the potatoes still have some water, it’s fine to add 1 more egg and more matzo meal to bind.

In a large skillet put 1/4 cup oil and heat. Drop-in latke mix with a spoon forming small pancakes.

Fry in the oil until golden and crispy.

Place cooked latke pancakes on the towels to drain oil, and continue to fry the latkes and drain. You will need to continue to add oil to the skillet as you continue to fry the latkes. Place the cooked, and drained latkes in the oven on low until guests arrive.

Serve with homemade applesauce (recipes coming later this week!), sour cream, or non fat plain greek yogurt.

xx Annette

Latkes photo by Stephanie Meyer for Food & Wine

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Festive Fall Food:: Chorizo Skewers

Esporao & Annette Joseph

Hey Everyone! It’s Nicole, Annette’s web manager and friend, and I’m here sharing another inspiring recipe from Annette. This time of year seems to be filled with fall fetes. It is football season in the South afterall! I’m always on the hunt for quick, easy and most of all, delicious recipes to take to parties. Of course, I turned to Annette for inspiration and found this recipe for chorizo skewers.

I love the idea of making elevated tailgate food like this, especially since my days of outside tailgating are over. I prefer to watch games from the comfort of my couch with a fine wine versus a cheap beer, thank you very much!

What’s more simple (and transportable!) than a tasty skewer? Annette recommends using top-notch ingredients for this one. Let us know if you try it for your next party!

Chorizo skewers with Manchego Cheese and Tomatoes
Serves 10

You will need:
4 links of Chorizo sausage
– 1/2 pound wedge of 12 month Manchego Cheese
– 20 baby tomatoes
– 1 loaf of crusty bread, cut into slices
– 10 wooden skewers

Preparation:

Grill sausages on medium heat then pull off of the grill and set aside to cool. While the sausages are on the grill, cut the cheese into 1 inch cubes and set aside. Cut the sausage into 1 inch slices. Using the wooden skewers, pierce the sausage and then the tomato, and cheese, then sausage, tomato, and cheese and then sausage. Repeat with all the skewers, and serve with slices of bread. I like to place some olives on the side as well.

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