Perfectly Paired - Israeli Couscous With Zucchini, Mint & Pomegranate

You know we love Israeli (also known as Pearl) Couscous because we feature a new recipe for it just about once a year (check out the latest HERE and HERE). Today's version of our trusty favorite side dish was inspired by a creation my BFF made during one our girls trips to the Catskills (read about that awesome smorgasbord HERE). 

Israeli Couscous with Zucchini, Mint & Pomegranate

Prepping the ingredients, Photo: NK

Her creation stood out to me because it ingeniously included tart and crunchy Pomegranate Arils - a great pairing with the peppery Arugula she mixed in - so good! Our version brings together some great Mediterranean and Middle Eastern flavors like Mint, Lemon, and of course, Pomegranate. Raw Zucchini is one of my favorite veggies, so we threw it together with a salty, firm cheese called Kashkaval. Pairing these ingredients rounds out the acidic components of the Couscous.  Feel free to use any kind of salty cheese you like (Feta or Ricotta Salata might be easier to find). Whatever you do, find a reason to make this couscous for yourself to bring a little excitement to even the most basic main. Enjoy! 


Couscous With Zucchini, Mint and Pomegranate
Serves 4

Ingredients:
1 Cup Israeli Couscous
2 Cups Water
2 Tablespoons Olive Oil
1 Large Shallot, very thinly sliced
3 heaping Tablespoons Fresh Mint Leaves, finely chopped
1 teaspoon Lemon Zest
4 Ounces Kashkaval Cheese or other firm, salty cheese, cut into a small dice
1/2 teaspoon Salt
1 small Zucchini, thinly sliced, then each round cut into fourths
1/2 Cup Pomegranate Arils (from about half a Pomegranate)

Zucchini, Photo: NK 

Method:
1. Heat oil over medium-low heat in a small sauté pan. Add shallots and cook, stirring until translucent slightly golden, about 6 minutes. 

2. Meanwhile, in a medium saucepan, toast the Couscous over medium heat, stirring, until some of pearls have become golden, 2-3 minutes. Add the Water and Salt, and bring to a boil. Cover and lower to a simmer. Cook 8-10 minutes until the liquids have dissolved. 

3. Turn off the flame and add Zucchini, Mint, and Lemon Juice. Allow to come to room temperature. 

4. When ready to serve, stir in Pomegranate Arils and Cheese cubes. Serve room temperature or 
chilled. 

Meatless Monday: Pasta + Zucchini, Lemon, Chili & Burrata

The Perfect Simple Summer Produce Side Dish -
NK's Tomato Carpaccio
Recipe HERE

So did everybody have a great holiday weekend? 


Welcome to Monday! 

Don't all jump up and down at once. 

But if we're looking on the bright side, I can report that some really good meatless meals have been materializing in our kitchen of late. 

At the height of summer, when produce is especially great, going meat-free gets that much easier. 



There's nothing like walking into a farm stand or market and being totally inspired by their fruits and vegetables. (With Tomatoes in season, our Tomato Carpaccio pictured here is a great place to start.) That very thing happened to me recently and resulted in what is today's meatless Dinner, a vegetarian pasta dish that I hope you will like as much as I do. 

~In our Lumachine with Zucchini, Lemon, Chili, & Burrata, market-fresh Zucchini gets a quick saute and then marinates for about 10 minutes in Lemon Zest and Juice, as well as spicy Red Chilies. Once tossed with short Pasta or your choice, the Zucchini mixture is enhanced with fresh ribbons of Basil and, here's the topper -  runny and impossibly delicious dollops of Burrata Cheese. 

The result is a bright, herbaceous and lemony dish with a spicy Chili twist cooled by the mellow, creamy cheese. If you can't find Burrata, a good Buffalo Mozzarella will stand in just fine, but don't miss trying Burrata at least once in your life. And don't sample it too much while you're cooking this meal because if you are anything like me, you'll eat it all and have none left for dinner. 

What makes this dish great? Today's Pasta will enthuse even the most reluctant veggie eaters, or at the very least, those that groan when meat is missing from their dinner (ahem, Husband...). I will even go out on a further limb and propose that perhaps if you sub in another short pasta in a fun shape (remember Wagon Wheels?) and omit the spicy Chilies, you may even ge able to coax your vegetable averse kids into eating this.

Let's get to it. 

Lumachine with Zucchini, Lemon, Chili and Burrata

Serves 4 as an appetizer, 3 as an entree

Ingredients:

Freshly Chopped Zucchini, Photo: NK 

2 Large Zucchini, well scrubbed. Cut in half lengthwise and sliced into thin half moons

2.5 Tablespoons Extra Virgin Olive Oil

3 large Garlic Cloves, lightly crushed

3 Small Dried Chilies (Such as Thai Bird Chilies), very finely chopped

Zest of 1 Large Lemon

1 Tablespoon Lemon Juice

Red Chilies, Photo: NK  

8 Ounces Burrata Cheese, cut into 1 inch pieces (try for about 3 pieces per person)

1/2 teaspoon Kosher Salt (plus more for boiling Pasta)

1/4 teaspoon Black Pepper

5 Large Basil Leaves, cut into thin ribbons (chiffonade)

3/4 Pound Short Maccheroni such as Lumachine or other thimble-shaped Pasta

Method:

1. In a large skillet, heat Oil and Garlic Cloves over medium flame. Heat for about 3 minutes until Garlic becomes fragrant and begins to brown. Remove Garlic Cloves and discard.

Marinating the Zucchini, Photo: NK 

2. Add sliced Zucchini to the skillet and cook, stirring often, for about 4 minutes. Turn off the flame and season with a 1/4 teaspoon Kosher Salt and an 1/8 teaspoon of Black Pepper. Next, add the chopped Red Chilies, Zest of 1 Lemon, and a Tablespoon of Lemon Juice. Stir. 

3. Carefully pour the contents of the skillet into a heatproof bowl, juices and all. Set aside for at least 10 minutes, stirring occasionally. The longer it sits, the better it will be. Reserve skillet for finishing the Pasta.   Note: You could stop right here and end up with a really nice Vegetable Antipasto. You can also make this entire pasta recipe ahead by following the directions up to this step and refrigerate the Zucchini Mixture up to 1 day. Bring to room temperature before using.

4. When ready to finish up the dish, boil your Pasta of choice in well-salted water according to the package directions. When Pasta is done, drain it well and pour it back into the large skillet over low heat. 

5. Toss the Zucchini Mixture with all its juices into the skillet. Stir to mix Pasta and Zucchini together. Add the ribbons of Basil and stir again. Taste for seasoning and adjust to your liking. 

6. Plate your Pasta and top each dish with 2-3 dollops of Burrata Cheese. Finish with an extra sprinkling of Black Pepper. Serve immediately and enjoy!  

Lumachine with Zucchini, Lemon, Chili, & Burrata, Photo: NK 

Good Deeds Grow In Brooklyn - Community Inspired Vegetarian Menu

Photo: NK

Today, you don't have to look too far to find legions of foodies on the web and on the streets waxing poetic about what they are eating, ate, plan to eat, or cook.



Clearly, I am a major offender.  


In the national conversation, the subject of food and food enjoyment has certainly hit critical mass. I can understand why. Food is amazing.



But with the airwaves and internet so saturated with food chat, it's easy to forget -
we are the lucky ones.

For so many, far too many, food means survival, not entertainment. It is basic sustenance. Hunger is a problem that I have always been passionate about, and in these especially trying economic times, it's even more pervasive. There is no better time to answer the call for help.

Pre-Dinner Snacks - Beet Hummus & Homemade Pickles, NK

Last week, I had the privilege of attending a fundraiser for an incredible community outreach group - the Soup Kitchen at the Greenpoint Reformed Church in North Brooklyn.

The dedicated folks there, with the help of monetary donations and partnerships with local farms and CSAs, provide homemade community dinners for the hungry in the neighborhood as well as groceries and bagged lunches on select days each week.


The volunteers at the Greenpoint Reformed Church do their best to serve tasty meals that are organic when possible, and most importantly, filling and nutritious.

The festive night featured a delicious all-vegetarian menu, live music, and great people - all of which made for an especially spirited fundraiser. To donate your time or money to this wonderful charity, please follow this link: Get Involved!

Church volunteers set up a beautiful dining area, Photo: NK

On the way home, my brain still abuzz with the excitement of the evening, I decided I'd try my hand at a company-worthy all-veggie feast. Check it out below.

Most importantly, the event served as a personal reminder to be grateful and give back, and of how everyday people offering their talents and dedication in unison can make a world of difference in the lives of others.

Vegetarian Menu

Cauliflower Steak with Olive and Sun-Dried Tomato Relish

Grey Zucchini Stuffed with Red Quinoa and Graffiti Eggplant

Cocktail: Rye Lemon Ginger Fizz 

Cauliflower Steak with Olive and Sun-Dried Tomato Relish

Lightly Adapted From Bon Appetit  

Serves 4 

Ingredients: 

1 large head of Cauliflower

1/2 cup pitted Oil-Cured Black Olives, finely chopped

5 Sun-Dried Tomatoes, thinly sliced

3 1/2 Tablespoons Olive Oil, divided, plus more

2 Tablespoons Chopped Flat-Leaf Italian Parsley

1 teaspoon fresh Lemon Juice

Salt and freshly ground Black Pepper

3 whole Garlic Cloves

2 Roma or 3 Plum Tomatoes, cored and cut into quarters

Method: 
Remove leaves and trim stem end of Cauliflower, leaving the core intact. Stand cauliflower core side down on a cutting board. Using a long, sturdy knife, slice Cauliflower into four 1/2 inch "steaks" from center of Cauliflower working outwards (some florets will break loose - reserve them). 

Finely chop enough loose florets to measure about a 1/2 cup. Transfer chopped florets to a small bowl and mix with the Olives, Sun-Dried Tomatoes, 1 Tablespoon of oil, the Parsley and Lemon Juice. Season relish Pepper and add a bit of Salt if needed. 

Olive and Sun-Dried Tomato Relish, Photo: NK

Preheat oven to 400. 

Heat 1 Tablespoon Olive Oil in a large heavy ovenproof skillet over medium-high heat. 

Working in 2 batches, cook Cauliflower steaks until golden brown, about 2-3 minutes per side, adding a tablespoon of oil to pan between batches if needed.

Transfer steaks to a large rimmed baking sheet. Reserve skillet. 

In the oven, Roast cauliflower until tender, about 15-17 minutes. 

Meanwhile, return skillet to medium-high heat and add Garlic Cloves and Tomato wedges, cut side down. 

For the Simple Tomato Sauce Base, Photo: NK

Cook until Tomatoes are browned - just a few minutes. Turn Tomatoes over so they are cut side up and transfer the entire skillet to the oven either alongside the Cauliflower pan or on a different rack if need be. Roast the Garlic and Tomato skillet in the oven until both are tender, about 12 minutes. 

Transfer Garlic, Tomatoes, and 1/2 Tablespoon Oil to a blender and purée until smooth. Season the sauce with Salt and Pepper to taste. 

To Serve: Divide Tomato Sauce among plates. Place 1 Cauliflower steak on each plate and spoon the relish over. Serve warm. Enjoy!

Cauliflower Steak with Olive and Sun-Dried Tomato Relish, Photo: NK

NK's Grey Zucchini Stuffed with Red Quinoa and Graffiti Eggplant

Serves 4

Ingredients:

Local Graffiti Eggplant (Latham Farms) or other long, thinner Eggplant

Local Grey Zucchini, Photo: NK

1 Cup Prepared Red Quinoa

1 Tablespoon Oil

2 local Grey Zucchini (Pederson Farm), or the shortest, chubbiest Zucchini you can find

Salt and Pepper

1/4 Cup grated Parmigiana Cheese

3/4 Cup prepared Tomato Sauce of your choice or homemade

Chopped Italian Parsley, Optional

Method:

30 minutes ahead, slice the Eggplant into centimeter thick rounds. Salt both sides of the Eggplant generously and lay the slices on paper towel for 20-30 minutes. The moisture and any bitterness from the Eggplant will be drawn out by the Salt. 

Preheat your oven to 375. 

If you haven't already, prepare your Quinoa on the stovetop according to basic package directions and season with a bit of Salt to taste. Set aside when done.

Zucchini Stuffed with Red Quinoa & Eggplant, NK

After the Eggplant has sat for enough time, rinse off the salt and thoroughly pat dry. Cut Eggplant rounds into 1/2 inch cubes. Add 1 Tablespoon Olive Oil to a skillet over medium heat. Cook eggplant on both sides until tender but not mushy, about 5 minutes per side. Don't worry if it browns or chars just a bit. Stir Eggplant cubes into the cooked Quinoa. 

Cut the Zucchini in half lengthwise. Run your knife carefully around the inside edges and gently scoop out the middles with a melon baller or small spoon until the Zucchini is hollow.

To assemble, place Zucchini scooped side up on a baking sheet. Pour in about an 1/8 of cup of Tomato Sauce into the bottom of each Zucchini. Top with Eggplant and Quinoa mixture all the way up to the top and a little bit over if you like. Dot with a Tablespoon of Tomato Sauce and sprinkle with shredded Parmigiana over each Zucchini.

Place baking sheet in the oven and cook Zucchini for about 25 minutes. Serve hot and enjoy!

Next up, we have an adult beverage that I created as a nod the delicious "Gold Rush" Cocktail, a concoction of Lemon and Ginger-spiked with Rye, that was served at the event by our gracious hosts.  A quick and easy simple syrup of fresh Ginger and Lemon makes this slightly sweet and refreshing drink the perfect addition to a late summer evening.

NK's Rye Lemon Ginger Fizz

Yield - 1 drink

Ingredients:

1 Ounce Rye - we prefer Bulleit Rye

2 Ounces Lemon Ginger Simple Syrup - recipe follows * 

Ice

Plain or Lemon/Lime Seltzer

Lemon Wedges and Slices

Method:

Place Lemon Ginger Simple Syrup and in the bottom a short glass tumbler.Top with Rye and stir well. Add Ice and finish with a generous splash of Seltzer. Garnish with a Lemon Wedge and float a Lemon Slice in the glass.

Rye Lemon Ginger Fizz, Photo: NK

*Lemon Ginger Simple Syrup

Recipe from Epicurious

Yield: Makes 1.5 cups

Ingredients:

1 Cup Sugar 

3/4 Cup Water 

1/2 cup finely chopped Peeled Ginger 

3/4 cup fresh Lemon Juice

Method:

Place Water, Sugar and Ginger in a small saucepan. Bring mixture to a boil over medium low heat stirring occasionally until it is reduced to about 1 cup. This will take about 7 minutes. Remove from heat and add the Lemon Juice. Stir. Next, strain the mixture through a fine-mesh sieve. Discard the solids and then chill the mixture, covered, until ready to use.

Cheers!

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