Weekly recipes for August 21, 2013
Baked Potatoes with Lemon, Anchovy and Burrata
Start to finish: 55 minutes. Servings: 4.
4 medium baking potatoes, such as Russet
2 4-ounce pieces burrata cheese
Zest of 1 lemon
8 marinated white anchovies
2 tablespoons toasted pine nuts
Salt and ground black pepper
Heat the oven to 400 degrees.
Use a fork to poke the potatoes all over, then place them directly on the rack inside the oven. Bake until they are tender. Using a towel, squeeze open each of the potatoes to create a deep cavity.
Cut the burrata balls in half, using care to lose none of the cream in the center. Place a piece of burrata inside each of the potatoes, followed by a bit of lemon zest, a few anchovies and a sprinkle of pine nuts. Season with salt and black pepper, as desired.
Nutrition: 370 calories; 150 calories from fat (41 percent of total calories); 17 grams fat (8 grams saturated; 0 grams trans fats); 55 milligrams cholesterol; 39 grams carbohydrate; 3 grams fiber; 2 grams sugar; 17 grams protein; 340 milligrams sodium.
Start to finish: 30 minutes. Servings: 12.
2 cups dry green or French lentils
1 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh oregano
4 cloves garlic, minced
3 stalks celery, diced
1/2 cup sliced Kalamata olives
1 red bell pepper, cored and diced
3 tablespoons red wine vinegar
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Ground black pepper
1/2 cup slivered almonds, toasted
Bring a medium pot of salted water to a boil. Add the lentils and cook until al dente, about 15 minutes.
Dain the lentils, then spread them in an even layer on a rimmed baking sheet. Transfer to the refrigerator to cool.
Meanwhile, in a large bowl, combine the parsley, thyme, oregano, garlic, celery, olives and red pepper. Set aside.
In a small bowl, whisk together the vinegar, lemon juice and olive oil. Drizzle the dressing over the herbs and vegetables, then mix thoroughly. Once the lentils have cooled (they don't need to be chilled, just no longer hot), add to the bowl and mix well. Season with salt and pepper, then sprinkle the almonds over the top.
Nutrition: 180 calories; 45 calories from fat (25 percent of total calories); 5 grams fat (0.5 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 25 grams carbohydrate; 6 grams fiber; 3 grams sugar; 11 grams protein; 160 milligrams sodium.
Fast-Pickled Green Beans
Start to finish: 30 minutes. Servings: 4.
3/4 cup white balsamic or cider vinegar
1/3 cup sugar
1 teaspoon salt
1 large shallot, sliced
1/2 teaspoon allspice
1/2 teaspoon pepper
Pinch red pepper flakes
1 teaspoon yellow mustard seeds, lightly crushed
1/4 teaspoon dill seeds, lightly crushed
1 pound green beans, trimmed
In a medium saucepan over medium-high, combine the vinegar, sugar, salt, shallot, allspice, black pepper, red pepper flakes, mustard seeds and dill seeds. Bring to a boil. Cover and simmer for 5 minutes. Add the green beans and simmer for another 5 minutes. Remove from the heat and allow to cool. Once cooled, the green beans can be jarred (with some of the liquid) and refrigerated for up to 5 days.
Pressed Cucumber Salad with Sour Cream
Start to finish: 15 minutes. Servings: 6.
The trick to this salad is slicing everything as thinly as possible. A mandoline is best, but a food processor fitted with the slicing blade will work too.
2 large cucumbers
1 small red onion
1 teaspoon salt
1/2 cup sour cream
2 tablespoons chopped fresh dill
Zest and juice of 1/2 lemon
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Slice both cucumbers and the onion as thinly as possible, then mix them together in a large bowl. Sprinkle the salt over the vegetables.
Using your hands, gently knead and press the vegetables. Don't crush or mash them, just gently work the vegetables in the bowl.
After 2 to 4 minutes of kneading, there should be a large amount of water in the bowl. Pour off and discard the water.
Stir in the sour cream, dill, lemon zest and juice, garlic powder and black pepper. The salad can be made up to 4 hours in advance. If so, prepare the dressing separately and refrigerate in a separate container from the cucumbers. Just before serving, drain the cucumbers again, then mix in the dressing.
Nutrition: 60 calories; 30 calories from fat (50 percent of total calories); 3.5 grams fat (2.5 grams saturated; 0 grams trans fats); 15 milligrams cholesterol; 4 grams carbohydrate; 1 grams fiber; 3 grams sugar; 1 gram protein; 330 milligram sodium.