Recipes Archives - Page 71 of 111

Lentil and grilled eggplant salad recipe

Do you remember the Dunkin Donuts commercial from the ’80s, where the guy wakes up super early in the morning every day and says, “time to make the donuts” ? That’s how I felt yesterday morning when I stumbled out of bed as the sun came up because it was “time to make the lunches.” Oy. How is it that I love to cook, but I dread making school lunches?

This isn’t a post about school lunches though. I’ll still post my kids’ lunches once a week on Instagram and Facebook so we can all share ideas. I just can’t believe it’s the beginning of school and I have not eaten what I think is enough tomatoes! Or eggplant. Or peaches. So now I’m on a mission to eat as much summer produce as I can before it is gone. And the first day of school is my warning bell.

I saw a post on Instagram the other day asking who was excited for pumpkin season? Uh, not me. What’s the rush? I would be delighted to eat watermelon and plums for a bit longer thank you. I want to make more of this Lentil and Grilled Eggplant Salad. I taught this salad in a class last year and I became obsessed with it, making it for friends and family all summer long. It has many of my favorite foods like grilled eggplant, which is much better than eggplant cooked any other way, in my opinion; hearty, protein-rich lentils, which are my favorite vegetarian protein source (Mr. Picky’s, too); and of course, the best of summer, ripe, juicy tomatoes.

I love the earthy, assertive flavors in this salad and especially the delicious, mustard-y vinaigrette. Dijon and lentils are great pals. This would be a perfect salad to bring to a Labor Day BBQ, especially if you don’t eat meat and make to ensure a vegetarian option. Or make this for dinner with something green on the side and you’re done. I’ve also added some goat cheese or feta for an extra salty bite. Many of my students like the precooked lentils from Trader Joe’s which would make this even easier to put together. Because I’m all about easy if it will make me cook something at home instead of getting take out. Gotta run — it’s already that time of day. Time to make dinner!

5.0 from 3 reviews

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Lentil and Grilled Eggplant Salad

Author: Pamela

Serves: 4-6

Ingredients

¾ cup French lentils, picked over and rinsed
¼ cup dry white wine
½ yellow onion
2 garlic cloves, smashed
3 cups vegetable stock or water
2 Tablespoons unrefined, cold-pressed extra-virgin olive oil, plus more for brushing vegetables (or use melted unrefined coconut oil to grill vegetables)
3 Tablespoons apple cider vinegar, preferably raw
1 ½ teaspoons Dijon mustard
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper to taste
2 medium eggplants (approx. 1- 1 ¼ pound each), sliced lengthwise ½-inch thick
1 small red onion, sliced into whole rings
1 large tomato, diced
⅓ cup fresh whole flat-leaf parsley leaves
½ cup walnuts, roughly chopped

Instructions

Place the lentils and the wine in a medium saucepan over medium heat and simmer until the wine has been absorbed.
Add the stock or water, onion and garlic to the saucepan with the lentils and bring to a boil over high heat, lower to a simmer and cook for 25-30 minutes, or until lentils are tender.
Whisk the olive oil, vinegar, mustard, salt and pepper together in a small bowl and reserve.
When the lentils are done, drain and pick out onion and garlic pieces and discard. Place lentils in the serving bowl and pour a tablespoon of the dressing onto the warm lentils and stir gently to combine. Reserve remaining dressing.
Turn your grill on to medium-high heat. Brush the eggplant and red onion with olive oil and sprinkle with salt. Grill the eggplant and onion until tender and slightly charred (not burned).
Chop the grilled vegetables into bite-size pieces and add to the lentils. Add the chopped tomato, parsley leaves and walnuts.
Toss the salad with the remainder of the dressing and taste for salt. Serve warm or room temperature.

Corn and zucchini frittata recipe

I just returned from Dallas, one child and many suitcases lighter. Sigh…. My daughter has officially opened her wings and flown from the proverbial nest to plant her roots at college. The whole thing is quite surreal as many of you may or may not know. One minute they’re spinning around in a pink tutu drinking from a sippy cup and the next you’re renting a mini fridge and lecturing them about why beer is the devil.

I actually met my husband freshman year of college. So we couldn’t help but reminisce about our move-in experience and our crummy, old and unrenovated dorm. I think my daughter was a little tired of my exclaiming every five minutes how her new dorm is “like the Four Seasons compared to where we lived!” Of course you can’t furnish the Four Seasons with cinderblocks and plastic milk crates. So we channeled our inner Nate Berkus and coordinated duvet covers with cork boards. Funny, I do not remember my parents making two trips to Bed Bath & Beyond, two trips to The Container Store, a visit to the campus bookstore, Whole Foods, and, of course, amazon.com for anything and everything we didn’t find in the oasis of Dallas and that could be delivered in 2 days flat. As another student’s exasperated father said to me after his ninth trip up the stairs with the umpteenth box, “My parents sent me to school with a towel.” Yep.

Even the food is better at college than it used to be. My daughter’s school has a smoothie and juice bar in the dining hall. I knooooow!!!!!! So I kinda had to stick my fingers in my ears and sing a little “la-la-la-la” song when my sweet girl started to complain about what she was going to eat. Not listening!

In the week after we returned from Europe and before she left, I did indulge her with all her favorites though. And it was my pleasure. We had pasta with pesto, caprese salads, spanakopita, oatmeal-butterscotch chip cookies, veggie frittatas, acai bowls and on and on. All for my daughter who was pickier than Mr. Picky and at 17 now craves fresh-pressed juices and veggie tacos. Certainly, nothing beats food cooked by your mom who loves you to the moon and back. I will miss cooking for my baby to be sure, but I am already planning cookie and granola bar care packages.

This corn and zucchini frittata is one of my daughter’s favorites and a perfect way to enjoy summer’s last gifts before they slip away. I very often make frittatas on Fridays or the weekend to use up whatever’s left in the fridge and that’s exactly how this one came about. I had leftover sautéed corn and zucchini from dinner to which I added some beaten eggs and voila! Our newest favorite frittata was born.

Surprisingly, corn goes so well with eggs and adds a beautiful sweetness, but more importantly, the perfect texture to the soft eggs. Sometimes I add goat cheese or feta to the top and I’ve even made this for a big crowd by doubling everything and baking it in a parchment-lined baking sheet.

Summer’s bounty is still here, but only for a few fleeting moments longer. Enjoy every last morsel while you can, because it will slip from your fingers before you’re ready to let it go.

5.0 from 3 reviews

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Corn and Zucchini Frittata

Author: Pamela

Serves: 6

Ingredients

2 Tablespoons unrefined, cold-pressed extra-virgin olive oil + additional
1 bunch scallions, trimmed and sliced
2 cloves garlic, sliced thinly
3 medium zucchini (about 1 pound), ends trimmed and sliced ¼-inch thick by hand or by the slicing disk of the food processor
Fine grain sea salt
Freshly ground black pepper
8 large eggs
1 ½ cups of organic corn kernels, from 2-3 ears (frozen, defrosted is fine)
½ cup grated cheddar or mozzarella or a few crumbles of feta or goat cheese (optional)

Instructions

Preheat oven to 375 degrees. In a 10-inch skillet, warm the olive oil. Sauté the scallions until softened. Add the garlic and cook for 1 minute. Add the zucchini slices and a generous pinch of salt and sauté until tender, about 6 minutes.
In a large mixing bowl, beat the eggs, 1 teaspoon salt, and a few grinds of black pepper. Stir the cooked zucchini mixture and the corn (and grated cheese if using) into the eggs and combine well. Pour the mixture back into the skillet. If using feta or goat cheese, scatter the pieces across the top of the egg mixture.
Transfer skillet to the oven and bake until firm, about 40 minutes.

Notes

Alternatively, bake in a larger skillet for less time for a thinner frittata.

Or, cook gently over medium-low heat, covered until slightly set on the bottom, 15-20 minutes. Transfer the skillet to the oven and broil until the top is slightly puffed and golden, about 3-5 minutes. Serve warm or room temperature.

corn eggs green onions zucchini

Fresh tomato soup recipe

The moment we arrived in Lake Garda on Wednesday for the last leg of our trip, I looked at my husband and said, “Good luck getting me on that plane back home.” The vistas are breathtaking, the air is clean, and the food is to die for. Total heaven here. Check out my Instagram and Facebook page for some pictures.

One food combination that I will never tire of is tomatoes and basil. And if you add some high quality mozzarella, I am even happier. I do so many combinations of tomatoes and basil in the summer, whether it be in soups, salads, pasta, eggs, grains, on toast, and on and on. Needless to say, I have been indulging like crazy in Italy, where I will argue you find the best tomatoes!

I made this soup at home before I left. The recipe is from Angelini Osteria, one of my favorite Italian restaurants in LA, and was printed in the LA Times recently. I didn’t waste any time making it! Trust me when I tell you that you must use great, flavorful tomatoes here. Otherwise, the soup will probably taste like nothing. I’ve tasted other Italian tomato soups in the past and they’ve all tasted like tomato sauce. Not this one! It’s so light and fresh with just a little essence of basil. It is summer in a bowl! Also, did you know that tomatoes are very rich in lycopene, a powerful antioxidant and anti-cancer compound. But the lycopene becomes more available when the tomatoes are cooked. Bonus!

I couldn’t help but drizzle some good olive oil on the soup and tear a smidge of burrata into it, too. If you want to keep this dairy-free or vegan, just forget the burrata and add a piece of grilled bread rubbed with some garlic. You really can’t go wrong.

Sadly, this vacation is coming to an end soon. But I am excited to get back in the kitchen in a few days and cook again. I’ve been so inspired by all the places we have visited. I am also looking forward to seeing many of you next week in class. Lots of stories to share and yummy food to make!

5.0 from 1 reviews

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Fresh Tomato Soup

Author: Pamela, adapted from adapted from Angelini Osteria via the Los Angeles Times

Serves: 4-5 (although the original recipe said serves 6-8)

Ingredients

2 Tablespoons unrefined, cold pressed, extra virgin olive oil, plus extra for drizzling
1 small onion, finely diced
½ carrot finely diced
2 large basil leaves
1 sprig fresh thyme
3 pounds fresh tomatoes, coarsely chopped
¾ teaspoon sea salt + additional to taste
¼ teaspoon freshly ground black pepper
optional garnishes: burrata, grated Parmesan cheese, croutons

Instructions

In a medium, heavy bottomed pot, heat 2 Tablespoons olive oil over medium heat. Add the onion, carrot, basil and thyme. Cook, stirring frequently until the vegetables are tender; 10-12 minutes.
Stir in the tomatoes, along with ¾ teaspoon salt and ¼ teaspoon pepper. Simmer for 20 minutes to break down the tomatoes and meld the flavors.
Remove from the heat and puree the soup in a blender or food processor, then strain through a strainer. Taste for seasoning. I added a bit more salt.
Serve the soup hot or warm, with desired garnishes and a drizzle of olive oil.

basil garlic onion thyme tomatoes

Chicken souvlaki with tzatziki recipe

I thought since I am vacationing in the Mediterranean with my family for three weeks, I would post some new recipes that complemented my travels. When I return (if I ever return!), I will definitely write up my itinerary and any do’s and don’t’s which I learned that might be helpful for your planning purposes.

If you’ve hung around this blog long enough, you’ve read that Mediterranean food is my favorite. It’s my comfort zone. It’s exactly the way I like to eat – fresh, seasonal, organic food, mostly veggies, legumes and whole grains, olive oil, more fish than meat, a little sheep or goat cheese and yogurt,. Mediterranean cuisine is also considered to be among the most healthful in the world. More importantly, I think the food is just downright delicious, but simple. Of course in order for simple food to taste amazing, each ingredient has to be the best.

This is where sometimes we have trouble duplicating something we’ve eaten, even if we have the exact recipe. For example, there’s no secret Greek salad recipe. I have made and eaten a lot of them in my life, some forgettable and some outstanding. It just comes down to the ingredients that were used.

Chicken Souvlaki is an easy, light dinner I can pull together quickly and one that I know everyone will eat. It’s basically a grilled, marinated chicken and veggie kabob, which I love to serve with a very tasty cucumber-yogurt sauce called Tzatziki. My family likes to eat it with grilled pita bread (which is literally store-bought pita that I put on the grill just to get a few char marks) or garlic rice. You can also serve the kabob over a Greek salad which would make for a great light summer dinner.

Check out my recent Instagram and facebook pictures from Greece and Turkey. We will be finishing off our trip next week in Venice and then Lake Garda, so expect some Italian recipes soon!

5.0 from 1 reviews

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Chicken Souvlaki with Tzatziki

Author: Pamela

Serves: makes 6 12-inch skewers*

Ingredients

1 ½ teaspoons finely grated lemon zest
3 Tablespoons freshly squeezed lemon juice, divided
2 medium cloves of garlic, finely grated, divided
1 ½ teaspoons dried oregano
1 ½ teaspoons dried thyme
2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
Sea salt and freshly ground black pepper
1 ¼ pounds boneless-skinless chicken breast halves, cut into 2-inch cubes
2 Persian cucumbers, chopped or coarsely grated (personal preference)
1 cup full fat Greek yogurt (Straus makes a great organic one)
½ Tablespoon white wine vinegar
1 Tablespoon finely chopped fresh mint or dill (optional)
8 small plum tomatoes, halved (or large ones quartered)
½ small red onion, cut into 2-inch pieces
6 whole-wheat pitas (optional)

Instructions

Whisk together lemon zest, 1 ½ Tablespoons lemon juice, 1 grated clove of garlic, oregano, thyme, 1 Tablespoon plus 1 teaspoon olive oil, and ½ teaspoon salt in a medium bowl. Add the chicken, and toss to coat. Marinate at room temperature for 45 minutes or refrigerated, covered, for up to 6 hours.
Meanwhile make the tzatziki sauce: Stir together the remaining lemon juice and garlic, the cucumber, yogurt, vinegar, herbs (if using) and ½ teaspoon salt. Refrigerate, covered, until ready to serve.
Heat the grill to medium-high. Thread the chicken, tomatoes, and onion onto 6 skewers. Brush with remaining 2 teaspoons olive oil, and season with pepper.
Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.
Serve skewers with charred pitas and tzatziki sauce.

Notes

*Not all skewers are the same size. This recipe would probably make 8 9 ½-inch bamboo skewers.

chicken cucumber red onion tomatoes yogurt

Roasted summer vegetable tian recipe

After Barcelona, we went to Aix-en-Provence, which is the center and heart of Provence, France. I adore the South of France! We had a guide for the day since I don’t know the area well and I had no time before we left to do proper research. I absolutely love hearing about the history of European towns because it puts everything in context. This wall was here for this reason. These two towns were perched on opposite hills facing each other for that reason. Plus the only way to keep my son interested is if you talk drama – wars, fighting, weapons, who won, who got killed, etc.

More than that, I love seeing how other people live. Do they drive or walk? What do they eat for lunch and when? How much vacation do they get every year? What’s the coffee shop for locals? I am very, very nosy! I was so excited to find and experience the local farmer’s market in Aix and see what is sold here and how it is different from my market in Manhattan Beach. It thought I was so lucky to be here on market day, until our guide told me the market is open every day until 1:00. People in Provence prefer to shop daily for their food so it’s really fresh. Heaven. It was such beautiful market, where they sold everything from tomatoes, herbs, melons and lettuce, to eggs and the freshest fish, to the most delicious olives ever and lavender sachets with lavender from the fields in Provence. I could get used to that.

While I was in Provence, I remembered the recipe for this Roasted Summer Vegetable Tian that I taught when I was in France 2 years ago and in my cooking classes in LA last summer. It’s a very simple, easy, seasonal vegetable side dish and of course, it’s quite delicious. Who wouldn’t love a casserole with gently cooked onions on the bottom and then a mélange of tomatoes, zucchini and potatoes on top, where the tomato juice kind of infuses everything and mixes with a bit of fresh thyme and some Parmesan cheese? Yum! I love it because it goes with anything, whether you are making a piece of grilled fish or some roasted chicken or you want a light vegetarian meal with either a frittata or a simple green salad. Don’t forget a cold glass of rosé, too!

It does take some time to cook, so it’s not a last-minute deal. But you also don’t have to time it perfectly with your meal, since I think it actually tastes just as good warm and even room temp. You know how I love a good do-ahead!

The one thing I miss when I’m on vacation is cooking at home, especially when I see such beautiful ingredients around me. For now, I’m picking up inspiration everywhere I go. Next stop – Italy!

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Roasted Summer Vegetable Tian

Author: Pamela

Serves: 6

Ingredients

2 Tablespoons unrefined, cold pressed extra-virgin olive oil + more for drizzling
1 large onion, halved and thinly sliced
Sea salt and freshly ground black pepper
4 cloves garlic, finely chopped
2 medium Yukon Gold potatoes, about ¾ pound, sliced ¼-inch thick
2 small tomatoes, about ¾ pound, sliced ¼-inch thick
1 medium zucchini, about ½ pound, sliced ¼-inch thick
1 Tablespoon fresh thyme leaves
2 Tablespoons freshly grated Pecorino or Parmesan cheese

Instructions

Preheat oven to 375 degrees. Warm oil in a skillet over medium heat and add onions and a pinch of salt and pepper. Sauté until tender and lightly golden, about 6 to 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.
Transfer onion and garlic on the bottom of an 11 x 9 gratin dish or a 10-inch round baking dish. Overlap potatoes, tomatoes and squash over the onion mixture. Season with salt (I use about ½ teaspoon) and pepper. Sprinkle with thyme and Pecorino/Parmesan and drizzle with olive oil.
Cover and bake for 30 minutes. Uncover and bake another 30 minutes until golden and potatoes are tender. You can serve this hot, warm or at room temperature.

Notes

Try to find potatoes, zucchini and tomatoes with approximately the same diameter so the casserole looks balanced.

You can also add shredded gruyere or buttered bread crumbs to the top for an extra special finish.

onions potatoes thyme tomatoes zucchini

Vegetable Paella Recipe

We made it to Barcelona! Neither my husband, the kids , nor I has ever been to Barcelona before, and hubby and I haven’t been to Spain in 17 years! We are very excited to start our European vacation here. So much to see and do in a short amount of time!

As you would imagine, I am fairly obsessed with what people eat around the world. As much as I love visiting landmarks and museums and churches (I am actually also obsessed with churches), local markets and restaurants are high on my list of places to experience. I am fairly open-minded when it comes to trying new foods, although I am not a huge fan of meat, game and pork. I know, my options will be limited in Barcelona since every other menu item contains some sort of the above mentioned. Moderation is my mantra.

I am for sure on the lookout for excellent paella, which is basically like the national rice dish of Spain. I L-O-V-E rice in any way, shape or form. Paella is particularly delicious because it is typically cooked with lots of seafood, chicken, pork and some other tidbits like olives and roasted peppers all mixed together in the same saffron-infused dish. It’s so tasty. And it’s basically Mr. Picky’s nightmare since he would eat all of those things PLAIN, and “why did they have to mess this up by cooking it all together?!” I already gave Mr. Picky a pep talk before we left about being open-minded about food, otherwise he might ended up starving, or worse, really cranky. I’ll keep you posted, friends. Wish me luck.

Whether I find the perfect paella in Barcelona or not (and if you know where I should go, speak up!), I did teach this Vegetable Paella in my cooking classes this past spring. And I might admit, it was so flavorful and rich even without all the meat. You don’t normally find paella loaded with vegetables, and I find that true about a lot of the dishes in Spain – not very veggie-heavy, unless you count (fried) potatoes as a veg. Asparagus, peppers, artichokes (by all means, use frozen), tomatoes, mushrooms all go in here. I did make this several times for my vegetarian students with veggie stock, and it was very good, but I do prefer using chicken stock.

The one ingredient that is missing from this paella recipe that makes it an imposter and non-authentic is saffron, which gives the rice a beautiful gold color and imparts a unique flavor. Saffron is absurdly expensive and I have always had success substituting a bit of ground turmeric for saffron when I need that great yellow tint. If you have saffron however, by all means use it by crumbling it and dissolving it in some hot stock.

I love eating this paella with a green salad on the side and that’s it (although a pitcher of sangria wouldn’t hurt.) More from Barcleona to come, including my quest for the best paella!

5.0 from 2 reviews

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Vegetable Paella

Author: Pamela

Serves: 6

Ingredients

2 Tablespoons unrefined, cold pressed, extra virgin olive oil
1 onion, chopped
¼ cup drained sliced jarred pimientos, chopped (one 4-ounce jar) or equivalent amount of roasted red pepper, diced
1 large tomato, peeled and chopped or ½ an 18-ounce jar of diced tomatoes, drained
4 cloves garlic, minced
1 ¼ teaspoons sea salt (or more if your stock is unsalted)
1 ½ teaspoons smoked paprika
¼ teaspoon turmeric
1 teaspoon paprika or sweet pimenton
1 ½ cups rice, preferably medium grain such as bomba or arborio
3 cups chicken or vegetable stock, preferably homemade
½ cup chopped flat-leaf parsley
½ pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
1 cup frozen peas
6 ounces artichoke hearts, either frozen and thawed or jarred and drained*
optional: serve with lemon wedges on the side

Instructions

In a large skillet pan (between 12-14 inches,) heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato and garlic and cook, stirring occasionally for 2 minutes.
Stir in the salt, both paprikas, turmeric, and rice. Add the chicken stock and parsley and bring to a boil. Continue cooking over moderate heat, stirring occasionally, until most of the liquid has been absorbed by the rice, about 7 minutes.
Stir in the asparagus, peas, and artichokes. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered for 10 minutes before serving. Serve with lemon wedges, if desired.
*to give the artichokes some extra flavor, pat them dry and sauté them in olive oil and season with salt and pepper.

Notes

you can also add mushrooms to the paella to add a meatiness. Sauté with onion in Step 1.

artichokes asparagus peas red pepper rice smoked paprika turmeric

Grain-free Chocolate Zucchini Cake Recipe and VIDEO

You’re either going to love me or hate me for this post. Why? Because this grain-free chocolate cake which just so happens to have zucchini in it is AMAZING. You will love how rich and chocolaty it is, how moist and tender. You will be utterly amazed that this cake has no flour of any kind and that there is zucchini in it. Zucchini! It is sweetened with maple syrup and that’s all. After your first bite, you might exclaim, “Three cheers for Pamela!”

Orrrrrrr, you will find this cake, which is more like a cross between a brownie and cake, completely irresistible and TOO amazing. You will walk by it on the countertop and find the uncontrollable need to even out all the edges until you are left with a mere crumb. But you’ll convince yourself it’s healthful! It contains almond butter and zucchini. Zucchini! And you will not be able to stop eating it. The next time you make it you will freeze most of it so that you are not tempted by its chocolaty goodness and inhale three-fourths of it before the kids get home. But you cannot stop dreaming about this cake so you find out it even taste good FROZEN because there is no waiting when it comes to this cake. And after you eat all of the frozen cake, you might exclaim, “I curse the day I met Pamela! Darn this chocolate amazingness!”

And that’s what I’m talking about.

Even Mr. Picky himself went crazy for this cake. I actually came clean and told him there was zucchini in here and he didn’t care!! If you are nut-free, don’t sweat. Substitute sunflower butter in an equal amount and it will work perfectly. Sunflower butter does have a slightly nuttier flavor, almost like peanut butter. But I when I made the cake with sunflower butter for some nut-free people, they couldn’t detect it. Make it. Devour it. Love it. Share it. Tell me all about it.

5.0 from 23 reviews

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Grain-free Chocolate Zucchini Cake Recipe and VIDEO

Author: Pamela

Serves: makes 1 8 x 8 or 9 x 9-inch cake

Ingredients

coconut oil or butter for greasing pan
1 cup creamy, unsweetened, unsalted almond butter, raw or roasted, or sunflower butter for a nut-free cake
⅓ cup pure Grade A maple syrup or raw honey
¼ cup raw cacao or cocoa powder
¼ teaspoon fine ground sea salt
1 teaspoon instant coffee powder (optional)
1 teaspoon baking soda
1 large egg
1 teaspoon pure vanilla extract
1 ½ cups of shredded zucchini, about 2 small
1 cup dark or semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9-inch pan. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well.
In a large bowl combine the almond butter, maple syrup, cacao powder, salt, coffee powder, egg, vanilla, and baking soda until smooth.
Stir in zucchini and chocolate chips.
Pour into prepared pan and bake until just set and a toothpick comes out clean or with dry crumbs. Do not overbake. A 9 x 9 pan will take 35-45 minutes. An 8 x 8 pan will take 40-50 minutes. Allow to cool before serving.

Notes

Notes: You can also add ½ cup chopped walnuts or pecans to the batter.

almond butter cacao chocolate chips zucchini

Vegetarian Chopped Antipasto Salad Recipe

I learned via osmosis from watching my parents entertain that an antipasto platter is really all you need with drinks before dinner. It’s certainly simple enough for the busy host to put together, and always popular with guests because all those salty foods taste wonderful with cocktails. But there are antipasto platters and there are antipasto platters. My parents always had the best stuff because every time my father went to Italy, he would wedge all sorts of cheeses and salamis in his suitcases to bring back home. Actually, he still does it! But beyond delicious cheeses and cured meats were always beautiful olives, marinated artichokes, homemade roasted peppers with garlic and herbs and some crusty bread to put it all on. I don’t eat most of that anymore, but I still reminisce about the delicious flavors.

When I saw this amazing salad at Mozza, Nancy Silverton’s restaurant, it reminded me of my parents’ antipasto platters, but probably better for you since it’s disguised as a salad. I have been a Nancy Silverton fan since her days at Campanile and The La Brea Bakery. I think everything she creates is utterly delicious. It’s called the “Nancy’s Chopped Salad” and it’s almost famous in LA. Chock full of chickpeas, provolone cheese, salami and tomatoes, and a zesty oregano dressing, it’s similar to, but way better than, a lot of house salads I have had at Italian restaurants in the US, including the one they had at the old La Scala restaurant in Beverly Hills. That said, I couldn’t help but tinker with this salad to make it vegetarian, and a little lighter.

I taught my version of this salad in my classes this year, but encouraged everyone to adjust the ingredients to suit their tastes. I love, love, love bitter lettuces like radicchio, but when I am hoping to appeal to younger kids with this salad, I substitute red cabbage which is much milder, but just as crunchy and healthful. Sometimes I’m feeling cheesy and with a vegetable peeler I’ll shave lots of Pecorino or Parmesan into the salad (see top image), but if I’m not in the mood, I’ll just take my microplane and dust a bit on top (see image below.) My favorite part is the roasted artichoke hearts, which is my sub for the salami. Obviously they don’t taste the same. I haven’t completely gone off the deep end. But there is something really hearty and substantial about the artichokes, especially if they get a nice crispy edge to them.

During the summer, it’s not unusual for me to make a hearty salad for dinner. I always have Mr. Picky take out what he wants before I dress it because he’s not open to vinaigrettes yet. He will eat plain chickpeas, cherry tomatoes, romaine lettuce and the occasional pickled pepper. And Mr. Picky’s dad, my husband, has really come around to the Meatless Monday schedule. He used to look at me with raised eyebrows when I made a dinner without animal protein, but lately he’s been much more open to a very veggie dinner or weekend lunch. They all come around, don’t they!

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Vegetarian Chopped Antipasto Salad Recipe

Author: Pamela, adapted from the "Mozza Cookbook"

Serves: 6

Ingredients

10 ounces of frozen artichoke hearts, defrosted, quartered and patted dry
1 Tablespoon unrefined, cold-pressed, extra-virgin olive oil
Half of a small red onion or 2 large shallots, thinly sliced
1 head romaine lettuce, sliced thinly, about 8 cups
1 head radicchio or half of a small head of red cabbage, sliced thinly, about 4 cups
1 pint cherry tomatoes, quartered or halved
1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed
4 ounce block of Pecorino Romano or Parmigiano Reggiano, shaved with a vegetable peeler and crumbled or grated with a microplane (feel free to use less)
5 pepperoncini, stems cut off and discarded, thinly sliced (about ¼ cup)
Dressing:
2 Tablespoons apple cider vinegar, preferably unpasteurized
1 teaspoon fresh lemon juice or white wine vinegar
1 garlic clove, smashed
2 teaspoons dried oregano
¾ teaspoon fine sea salt
freshly ground black pepper to taste
½ cup unrefined, cold-pressed, extra-virgin olive oil

Instructions

Preheat oven to 400 degrees. Line a baking sheet with unbleached parchment paper. Place the artichoke pieces on the prepared baking sheet and toss with the tablespoon of oil. Sprinkle with salt and pepper. Roast for 20 minutes or until lightly golden brown around the edges.
Optional: in a small bowl, soak the onion slices in ice water for 15-20 minutes. Drain and pat dry with paper towels. This will cut the harsh flavor of the raw onion. If you don’t mind raw onion, don’t bother soaking.
Place the lettuces in a large serving bowl. Add the roasted artichokes, cherry tomatoes, chickpeas, cheese, pepperoncini, and onion.
Prepare the dressing: in a medium bowl or in a screw-top jar, whisk together all the dressing ingredients.
Drizzle enough dressing on salad to lightly coat. Toss and taste for seasoning. Serve immediately.

Notes

Do not for a minute think you need to follow this recipe exactly. Just don't add so many extra ingredients that you don't have enough dressing. Cannelini beans are a great sub for chickpeas, you can add sundried tomatoes in the winter instead of fresh, add chunks of fresh mozzarella or pieces of fontina or Havarti cheese instead of Parmesan. The original recipe calls for provolone. Radicchio looks so pretty, but arugula would taste great, too.

chickpeas radicchio romaine lettuce tomatoes