Tag Archives: side dish

BUTTERNUT SQUASH WITH CHERMOULA

You have seen my recipe for chermoula before. I’ve added it to soup and to steak, but one of my favorite uses is to mix it up with butternut squash for a delicious fall side dish. Let me know if you give it a try.

 Butternut Squash with Chermoula

For the chermoula, you will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2-inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– Salt and pepper
– 2 teaspoons coriander seeds

To prepare:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.

For the butternut squash, you will need:
– 4 cups of cubed squash (cubes should be about 2 inches square)
– 4 tablespoons of prepared chermoula
– 3 tablespoons of olive oil
– 1 teaspoon of salt

To prepare:

Preheat oven to 400 degrees.

Combine the Charmoula, oil and salt in a large bowl. Add the cubed squash and toss with a spoon. Place the marinated squash into a 12″x 8″ baking dish.

Place into the oven for 1 hour until golden brown.

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Summer Salad Week:: Fresh English Pea Salad

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Hi All! It’s Nicole, Annette’s web manager and friend, and I’m back for our second salad of the week. Here in Atlanta, we have an incredible Tex-Mex restaurant, Taqueria del Sol. They make an incredible English pea salad that I literally dream about. It is a lot like the below version, from an archived issue of Atlanta Magazine’s HOME, but it’s made with jalapenos. The flavor profiles will remind you a lot of Southern staples like deviled eggs and potato salad, but the snap of the peas is exactly the cool crunch you need for a great summer salad.

To be honest, I think this would be excellent served alongside a big scoop of chicken salad, but thanks to the baby arugula that’s included, I think it stands on its own just fine. By the way, 4th of July is just around the corner, and I think this would be an excellent dish to bring to a cookout!

Fresh English Pea Salad
serves 8–10

For the salad, you will need:
– 2 ½ cups fresh English peas, shelled and blanched (or frozen peas defrosted if in a pinch!)
– 1 cup celery with leaves, diced fine
– ½ cup parsley, chopped
– 6–8 medium radishes, sliced very thin
– 4 large eggs, hard-boiled, peeled, and still warm
– 1½ cups Irish cheddar cheese, grated
– ½ cup baby arugula

For the dressing, you will need:
– ½ cup Dukes mayonnaise
– 1 ½ tablespoons Dijon mustard
– 2 tablespoons white balsamic vinegar
– Juice of one lemon
– Salt and cracked pepper to taste
– 2 tablespoons very fine olive oil

To prepare:
Combine salad ingredients in a large bowl. Mix the dressing ingredients until well blended, and toss. Just before serving, garnish with a ring of baby arugula.

PHOTOGRAPH BY RAFTERMEN

Styling by me

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Summer Salad Week:: Beets & Goat Cheese

Beets

Hi all! It’s Nicole, Annette’s web-manager and friend. Have you been following Annette in Italy recently? If so, you know that she’s working hard on her La Fortezza cookbook, so I am running things this week. And it’s all about summer salads.

As of yesterday, it’s officially summer. The days are long and hot, and when I find myself searching for great meals, all I want is something to cool me off. Enter the summer salad.

Of course, when I need some inspo, I turn to Annette’s blog archives. I found this recipe for a beet and goat cheese salad, and I’m adding it to this week’s lunch rotation. I just found my tastebuds for beets in recent years, but when paired with acidity and cheese, I can’t get enough of them. There are so many varieties of beets available at groceries and markets these days, and I love the idea of gathering a few to make the salad extra colorful.

Let’s try this salad together, shall we?! Report back and let Annette know what you think!

Beet and Goat Cheese Salad with Thyme/Lime Dressing
Serves 6-8

You will need:
– 6 large red beets, roasted
– 8 tablespoons plain goat cheese
– 6 cups arugula

To prepare beets:

Preheat the oven to 350 degrees F.

Roast beets in skin in the oven for 45 minutes

Let the beets cool, then peel the beets and slice into ½ inch disks

* I use gloves or a knife and fork to peel my beets; it’s much less messy this way.

Dressing

You will need:
– ¼ cup lime olive oil like O&CO
– ¼ cup lime juice
– ¼ cup plain Greek yogurt
– 3 tablespoons finely chopped shallot
– 3 tablespoons fresh Thyme leaves
– 1 teaspoon lime zest

To prepare salad: 

Place all dressing ingredients in a small lidded jar, close the lid and shake until combined

Assembly of the salad: Arrange beets on platter or a plate on top of arugula, dollop with teaspoons of goat cheese, pour dressing over the salad.

Photo Credit: Helen Norman

xo Nicole

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Harissa Cauliflower

 

 

Fall begins this weekend, and that means we can start indulging in all of the warm spices of the season. This harissa cauliflower recipe, for example, is the perfect love letter to autumn. It’s a great way to add a little fall pizzazz to your plate, especially while it’s still warm throughout most of the country.

I love cauliflower, and I thought that it might be delicious baked with the Moroccan spices. I was right; it was a delicious combination. Here’s the recipe.

Harissa Cauliflower
Serves 6

*Preheat oven to 375 degrees F

You will need:
– 1 head of cauliflower
– 2 teaspoons Harissa
– 1 teaspoon Kefta rub
– 3 tablespoons olive oil
– 1/2 teaspoon salt

To prepare:

In a large bowl combine the Harissa, Kefta rub and oil, and salt, stir to combine.

Break the cauliflower into pieces and toss into the spices. Coat the pieces well.

Place into an ovenproof roaster and place into the preheated oven for 1 hour, or until the cauliflower is fork-tender. Serve warm or at room temperature.

xx Annette

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Moroccan Spiced Cauliflower

After years of leading  styling + photography workshops through Marrakech, I’ve developed a love of Moroccan spices. They are rich with flavor which makes them perfect for making otherwise plain dishes outstanding.  Villa Jerda‘s Harissa and Kefta rubs are must have items for any spice rack. They’re delicious and beautiful, too. Helpful hint: these would make great gifts this holiday season, too!

You’ll love how this cauliflower is absolutely transformed when tossed and baked with the Moroccan spices. It’s a delicious combination. Here’s the recipe, and I encourage you to read Villa Jerda’s blog for more amazing recipes using their spices!

xx Annette

Moroccan Spiced Cauliflower
Serves 6

*Preheat oven to 375 degrees F

You will need:
– 1 head of cauliflower
– 2 teaspoons Harissa
– 1 teaspoon Kefta rub
– 3 tablespoons olive oil
– 1/2 teaspoon salt

To prepare:

In a large bowl combine the Harissa, Kefta rub and oil, and salt, stir to combine.

Break the cauliflower into pieces and toss into the spices, coat the pieces well.

Place into an oven proof roaster and place into the preheated oven for 1 hour until the cauliflower is fork tender. Serve warm or at room temperature.

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