Meatless Monday - Nut Free Sunflower Seed Pesto

It's that time again - Meatless Monday. This week we challenged ourselves to not only prepare a meat-free dinner, but to make a popular vegetarian pasta preparation nut-free too. Pesto is a great way to use leftover Herbs and Lettuces, and part of what makes Pesto amazing is the addition of Nuts in most, if not all, traditional recipes. That's why it's a risky proposition for the allergic, unless, of course, you make it yourself. 

Campanelle with Nut-Free Sunflower Seed Pesto, Photo: NK 

While you'll normally find Pignoli (aka Pine Nuts) in Pesto, other Nuts like Almonds, Walnuts, and even Pistachios are popular choices these days. This is all well and good, unless you have a nut allergy, as many do, sadly, in rapidly increasing numbers. While the reason behind the statistical spike in food allergies noted over the past few decades is the subject of much scientific debate, we can all agree that everyone should be able to safely enjoy such a popular dish. 

Today's clever nut-free Pesto achieves much of the nutty and herbacious deliciousness you find in the original version, without making it inaccessible to those with nut allergies. The secret ingredient is Sunflower Seeds (just be sure you don't have an allergy to seeds before you try it). 

After some experimentation, I came up with an easy version drawing from a recipe for Nut-Free Arugula Pesto I adapted out of Bon Appetit Magazine,  Although the original recipe recommends soaking the Sunflower Seeds overnight, we prepared ours without doing so and the result was still great. If you have the time and forethought, absolutely soak them. The Seeds have a slightly toothier texture when not soaked, but the food processor you use will ensure that the bits of crunch are very small. I happen to like the texture that we achieved. Soaking the Seeds may also help release some additional flavor, but again, we were very happy with the result of our 10 minute version.

Finally, because I simply can't fathom Pesto without a healthy dose of grated Parmigiana Cheese blended in, our version incorporates it to round out the brightness of the Lemon Juice and Zest, while blending with the aromatic Basil and peppery Arugula. 

Campanelle (pictured above) is an awesome pasta shape for Pesto. The name refers to the pasta's "bell" shape, and the wavy edges capture the Pesto perfectly and evenly. Whatever pasta you choose, I am sure you'll enjoy this nut-free favorite whether or not you're on a special diet. Now let's Mangia! 

Nut-Free Sunflower Seed Arugula Pesto
Serves 4, enough for 1 Pound of Pasta
Adapted from Bon Appetit

Ingredients:  1/4 Cup Raw Shelled Sunflower Seen
1 Cup of Basil, packed (a few sprigs set aside for garnish)
1 Cup of Arugula or Baby Arugula, packed
1 teaspoon freshly grated Lemon Zest
2 teaspoons Lemon Juice
1 small Garlic Clove
1 teaspoon of Honey or Light Agave
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Freshly Grated Parmigiana Cheese
2 large pinches of Kosher Salt

Method:  1. Blend all the ingredients together in a a food processor until smooth. 
2. Toss right away with cooked Pasta that is has been boiled in well-salted water. Taste for seasoning and add a little Salt if needed.
3. Serve with extra Parmigiana and a Basil garnish and enjoy! 

Fancy 'Cue: Grilled Peaches + Crottin, Walnuts, & Truffle Honey

Pitted Fresh Peaches, Photo: NK  

Stone Fruit. 

Stars of summer. 

Making sweet and savory dishes everywhere that much more sumptuous...

like our Apricot Frangipane Tart
or Stone Fruit, Burrata, Prosciutto & Arugula Salad. 

Today's subject? 

Juicy and ripe Peaches.

Together with just a few other high quality ingredients, these beauties make one striking and simple grill-able side-dish. All in under twenty minutes.

Elegance has never been so easy.

Let's get to work:

Grilled Peaches with Crottin, Walnuts & Truffle Honey

Serves 3-4 as a Side Dish 

Ingredients:

Photo: NK   

3 Medium-sized Ripe Peaches, sliced in half and pitted.

3.5 Ounces Goat Cheese, room temperature (we like Crottin).

1/3 Cup Walnuts, chopped

2 Tablespoons Olive Oil, for brushing

Salt and Pepper

Regular Honey or Truffle Honey, for drizzling

Method:

1. Preheat a gas or charcoal grill. 

2. Brush cut side of each Peach half with Olive Oil and then sprinkle with Salt and Pepper. 

Truffle Honey, Photo: NK 

3. Grill Peaches cut side down for 10-12 minutes on the hot part of the grill. Don't attempt to move them during the cooking or they will stick. They will release more easily once true grill marks appear. When ready to remove Peaches, you may need to help them off just a bit using a metal spatula. You can also grease the grill grates with oil if you prefer.

4. Arrange Peaches on serving plates and spoon about a heaping teaspoon of Goat Cheese into the middle of each Peach half.

5. Sprinkle with chopped Walnuts and a bit more Salt and Pepper. 

6. Finish by adding a few drizzles of Truffle Honey or Regular Honey across each Peach.

Grilled Peaches with Crottin Goat Cheese, Chopped Walnuts, and Truffle Honey, Photo: NK 

7. Serve immediately and enjoy.

Strawberry Pie with Whipped Cream, Photo: NK 

See? 

Even the easiest summer dishes can be absolutely sublime when super-fresh fruits are involved.

Just like this gorgeous Strawberry Pie made by my mom-in-law. 

The recipe, passed down through generations, originated from Sarah Gibbs of Pomeroy, Ohio. 

Delicious and simple never go out of style.

Restaurant Inspiration - ilili Brussels Sprouts with Fig, Yogurt, Walnuts & Grapes

Ever wonder which Neurotic Kitchen recipe gets the most action? Of course not. But it will come as no surprise that such questions take up a large part of my brain space. 

NK's most popular post of all time was last spring's feature on Ramps, or Wild Leeks that are available for just a few weeks each year, making them an uber-popular foodie favorite.  Check it out HERE

Who's the runner up?  NK's Weeknight Brussels Sprouts.

NK's Weeknight Brussels Sprouts. Recipe HERE

My original recipe for everyday Brussels Sprouts is easy, reasonably healthy, and a crowd-pleaser, but I must say, the consistent popularity of these humble Sprouts both surprises and delights me. I think it's safe to assume that Brussels Sprouts have finally edged their way up the food chain taking a place of well deserved honor, their bad reputation a distant memory. Way to go, little guys! 

Today's restaurant copy-cat Sprout side is the polar opposite of its simpler Neurotic Kitchen predecessor. Created by the chefs at ilili in NYC (ililinyc.com), a fantastic upscale Lebanese/Mediterranean restaurant that's SO well worth a visit, this dish is so incredibly unexpected, creative, and complex - you'll be thinking about it for days. 

When was the last time you fantasized about a veggie side as much as the main event? They are that good. 

ilili Brussels Sprouts get their sweetness from a drizzle of fig puree, their richness from a few swirls of creamy Yogurt, and a pleasant crunch from the crispy outer layer of the roasted (or deep-fried) Sprouts and a sprinkle toasted walnuts. Additions like juicy Grapes, Sherry Vinegar, and Mint Sprigs lend extra brightness. Hungry yet? 

The perfect dinner party side or Thanksgiving offering, Ilili Brussels Sprouts may take a bit of planning, but they are actually quite easy to make. Don't be scared off by the volume of steps below - I have included perhaps too ample directions so you too can get them just right! I chose to roast these Sprouts, though the restaurant typically deep fries them. If you are curious about the original recipe, you can find it HERE.

Photo: NK

ilili Brussels Sprouts
Lightly Adapted from ilili Restaurant, NYC 
Serves 2-3 as a side dish

Ingredients:
1 lb Brussels Sprouts
1 Tablespoon Olive Oil
Mint Yogurt, Recipe Follows*
Fig Puree, Recipe Follows*  
4 Tablespoon Toasted Walnuts, slightly crumbled. 
6 - 8 Tablespoons Seedless Red Grapes sliced into halves or thirds.
1/2 teaspoon Sherry Vinegar  or to taste
Equipment - a baking sheet with sides or shallow roasting pan and 2 one gallon ZipLoc bags

Straining the Fig Puree, Photo: NK

Fig Puree*  
Yields enough for 1 batch serving 2-3
Can be prepared a day ahead and refrigerated. Bring to room temperature or warm slightly before using.
Ingredients
1/2 Cup Water
1/2 Cup Fig jam 

Method - Combine Jam and Water in a small saucepan and bring to a boil. Allow to cook, gently boiling, for another 2-3 minutes or so, stirring occasionally until mixture thickens and is reduced by half. Remove from the heat and strain out and discard any solids. Alternatively, you can puree the mixture in a mini blender. Set aside. 

Preparing the Mint Yogurt, Photo: NK 

Mint Yogurt*
Yields enough for 1 batch serving 2-3 plus extra.Can be prepared several hours ahead and refrigerated. 
Ingredients
3/4 Cup (6 Oz) Plain Low Fat Yogurt - Emmi Swiss has great consistency and flavor
1 Tablespoon Water
3 Heaping Tbsp Mint, very finely minced
1/4 to 1/2 Teaspoon Salt* 

Method - Combine Yogurt, Mint, and Water. Stir to incorporate. Next, start by stirring in a 1/4 teaspoon of Salt first and taste.* If you choose to add another 1/4 teaspoon Salt, you may find the Yogurt very salty. In the end, when all flavors are combined, the extra saltiness becomes very balanced, but I have a salty palate so use your discretion! You can always add more Salt later if you prefer. 



Overall Preparation Method:
Place your oven rack in the upper middle position and preheat oven to 500. 
Clean and fully dry Sprouts. Remove some of the loose, outer leaves, especially the smaller yellow ones, and trim the woody Sprout base just enough to shorten it without cutting  it so high that you sever the part that holds all the sprout leaves together. Pour Sprouts into a gallon ZipLoc bag and add a Tablespoon of Olive oil. Seal the bag and give it a good few shakes and squish it around with your hands so that Oil is distributed evenly. Next, spread Sprouts out evenly on a baking sheet and place in the oven. 

*If you haven't already prepared your Mint Yogurt or Fig Puree, now is the time, while your Sprouts are cooking. Both sauces come together fast! 

Cook Sprouts for about 18 minutes, shaking the pan twice or more throughout the cooking process to turn the Sprouts and cook them evenly. If you like your Sprouts more well done and less al dente, cook for up to 20 minutes - you can feel free to remove a few extra-browned leaves that may result once you are done and Sprouts have cooled slightly. Instructions for that follow. 

When cooking is done, the Brussels Sprouts will emerge partially browned and crispy on the outside but the first interior leaves should be green and the Sprout itself should be tender but not mushy. Even if they look very browned to you, don't worry - it will all taste great in the end. If there are some overly browned parts that seem too burnt/bitter, feel free to let Sprouts cool a bit and peel just a few of the darker leaves off and discard. When in doubt, taste! 

Let Sprouts cool slightly and place in another ZipLoc bag or bowl. Pour in half a teaspoon of Sherry Vinegar, seal, and give the bag a good shake. Sprinkle ever so slightly with Salt if you choose. 

To Serve:
Plate your Sprouts in one serving bowl, alternating layers of Sprouts, Grapes, and Walnuts.

Next, the two sauces should be drizzled over everything in a crosshatch pattern. You should use about 4 Tablespoons of the Fig Puree and 4-5 Tablespoons of the Mint Yogurt. Do not over-sauce, you can always serve the extra Fig Puree and Yogurt on the side. Optionally garnish with Mint Sprigs or a sprinkling of Chopped Mint if you choose. 

In the words of Ilili Restaurant/ The Recipe Author - "You’ll know you’ve perfected the seasoning when you get the perfect bite - a balance between bitter, salty, sweet, and sour and the umami."

Photo: Neurotic Kitchen

Amazing ilili Brussels Sprouts with Mint Yogurt, Grapes, Walnuts, and Fig, Photo: NK

Enjoy!
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