Tender chickpeas and sweet carrots are infused with enticing spices, and get a dollop of an
Indian-inspired yogurt topping in this recipe. White quinoa is a great substitute for couscous, and it is very high in protein.

Makes 4 servings

Ingredients

Slender carrots, 1 lb (500 g), unpeeled
Olive oil, 4 tablespoons (2 fl oz/60 ml) plus 11⁄2 teaspoons
Large onion, 1, coarsely chopped
Sweet paprika, 2 teaspoons
Ground cumin, 1 teaspoon
Ground cinnamon and ginger, 1⁄2 teaspoon each
Cayenne pepper, 1⁄4 teaspoon
Chickpeas, 2 cans (15 oz/470 g each), rinsed and drained
Diced tomatoes with juices, 2 cans (14.5 oz/455 g each)
Raisins, 1 cup (6 oz/185 g)
Kosher salt and freshly ground black pepper
Quinoa, 11⁄2 cups (9 oz/92 g)
Plain Greek-style yogurt, 1⁄2 cup (4 oz/125 g)
Fresh cilantro leaves and toasted sliced almonds for garnish

Directions

Halve the carrots lengthwise and then quarter them crosswise. In a large nonstick frying
pan over medium heat, warm 2 tablespoons of the oil. Add the onion and carrots and sauté
until the onion is tender, about 5 minutes. Add the paprika, cumin, cinnamon, ginger, and
cayenne and stir for 10 seconds. Add the chickpeas, tomatoes with juices, raisins, and 1 cup
(8 fl oz/250 ml) water. Sprinkle with salt and black pepper. Bring to a boil, reduce the heat,
cover, and simmer until the carrots are just tender, about 20 minutes.

Rinse and drain the quinoa 4 times, and then place in a saucepan. Add21⁄4 cups (18 fl
oz/560 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and
simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for
at least 5 minutes.

In a small bowl, mix the yogurt and 1 tablespoon of the oil. Season to taste with salt and
black pepper. Fluff the quinoa with a fork, and then mix in the remaining 1 tablespoon plus
11⁄2 teaspoons oil.

Divide the quinoa among warmed plates. Season the chickpea mixture to taste with
salt and black pepper and spoon over the quinoa. Spoon the yogurt on top. Sprinkle with
cilantro and almonds and serve right away.

For the topping, choose the yogurt you like best—whole milk, two percent, or fat free. No
side dish is needed for this complete dish.

This recipe appears courtesy of  The Modern Menu. Simple. Beautiful. Kosher. By Kim Kushner

Photograph by Andrew Zuckerman

The post Braised Chickpeas and Carrots with Yogurt Topping appeared first on EcoSalon.

Do it once and you will see the wisdom of grilling sliced eggplant in batches, allowing them to cool completely, and then freezing them in single layers in large freezer bags.

When you have them on hand, you can make this salad in just minutes. The combination of flavors in this vibrant salad is delicious and unusual. Bocconcini (“small mouthfuls”) are small mozzarella balls packed in water or olive oil; they can be found in most supermarkets.

Serves 6 to 8

Ingredients

1 large eggplant, cut into ¼-inch-thick rounds
Olive oil, for brushing the grill pan
1 cup oil-packed sun-dried tomatoes, plus
2 tablespoons of their oil
½ cup bocconcini packed in oil
6 fresh basil leaves, torn into small pieces
3 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350°F. Place the eggplant slices in a colander and sprinkle with salt. Set
aside for 10 minutes. Meanwhile, prepare a grill or heat a grill pan over high heat. Brush the
pan with olive oil.

Pat the eggplant slices dry and grill until translucent and charred, about 3 minutes per side.
Transfer the eggplant to a baking sheet and bake until soft, about 10 minutes. (At this point, the
cooked eggplant can be stored in resealable plastic bags and frozen for up to 3 months. To use,
thaw at room temperature until softened.)

Place the eggplant slices on a serving plate. Scatter the sun-dried tomatoes over, then drizzle
the tomato oil on top. Scatter the bocconcini and basil on top. Drizzle with the balsamic vinegar
and season with salt and pepper before serving. The dish can be made a day in advance,
covered, and refrigerated. Bring to room temperature before serving.

This recipe appears courtesy of  The Modern Menu. Simple. Beautiful. Kosher. By Kim Kushner

Photograph by Andrew Zuckerman

The post Grilled Eggplant Salad Recipe with Sun-Dried Tomato and Bocconcini appeared first on EcoSalon.

The unmistakeable sweetness of beets, paired with the spice of cumin and red pepper, make this salad recipe one for all seasons.

In addition to the warm heat of cumin, I use crushed red pepper flakes to add a little fire to this colorful salad. The contrast between the sweet beets and hot pepper is addictive. I wear rubber gloves when handling beets to prevent my hands from staining; the ruby red spots can last for days!

Serves 6 to 8

 Ingredients

4 large beets, stem and roots removed, well scrubbed
Juice of ½ lemon
2 tablespoons white vinegar
1 tablespoon extra virgin olive oil
2 garlic cloves, pushed through a garlic press
2 teaspoons cumin powder
½ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Directions

Place the unpeeled beets in a large pot and fill with enough cold water to cover. Bring the water to a boil, reduce the heat to medium, and simmer, uncovered, until the beets are easily pierced with a fork, about 1 hour. Drain and cool for 10 minutes.

Wearing gloves if you like, peel the skins from the beets (they should come off easily). Slice thinly. (I use a crinkle cutter knife that creates zigzag slices.) In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, cumin, and pepper flakes. Place the beets in a large bowl, pour the dressing over, and toss to coat thoroughly. Season generously with salt and pepper. Serve cold or at room temperature. The salad can be refrigerated, covered tightly, up to 1 week.

This recipe appears courtesy of  The Modern Menu. Simple. Beautiful. Kosher. By Kim Kushner

Photograph by Andrew Zuckerman

The post A Spicy Spring Delight: Cumin-Spiced Beet Salad Recipe appeared first on EcoSalon.

 Nigella Lawson, one of my absolute favorite celeb chefs, got me hooked on her pavlova recipe. I made it so many times that I began to adapt it as I went along.

The recipe below is a reflection of all this toying around. The dessert is like a work of art and has all the essentials a great dessert should have: the glossy meringue shell is crisp and rich, the whipped cream topping is soft and delectable, and the raspberries add the perfect dose of tartness. Once you get the hang of making these, it’s pure joy.

Serves 10

Ingredients

6 large egg whites
2 cups granulated sugar
¼ cup skinned hazelnuts, ground
1 tablespoon cinnamon
1 teaspoon balsamic vinegar
2 cups heavy cream
½ cup packed dark brown sugar
Pinch of kosher salt
4 cups raspberries

 Directions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until satiny peaks form. Add the granulated sugar, ¼ cup at a time, and continue beating until the meringue becomes stiff and very shiny. Using a spatula, fold in the hazelnuts, cinnamon, and balsamic vinegar.

Spoon the meringue onto the prepared baking sheet, forming a 10-inch circle that is about 2 inches thick. Place in the oven, and immediately turn the tem­perature down to 300°F. Bake for about 1 hour and 15 minutes, until the meringue looks and feels dry. Let cool in a dry place overnight.

Invert the pavlova onto a serving dish, peel away the parchment, and flip over onto the dish. Combine the cream and brown sugar in a large bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks form. Spoon the whipped cream into the center of the pavlova, leaving a 1-inch border. Sprinkle the raspberries over the whipped cream and serve.

This recipe appears courtesy of The Modern Menu: Simple. Beautiful. Kosher. By Kim Kushner

Photograph by Andrew Zuckerman

The post Bite Into Heaven: Cinnamon-Hazelnut Pavlova Recipe with Raspberries appeared first on EcoSalon.

Why wait for summer to enjoy salad? This marinated vegetable salad recipe is a delight anytime of the year. Simple to make and full of flavor and crunch, you may even want to double the recipe to make sure there’s enough to go around.

The longer this salad marinates, the more flavorful it is. It’s my go-to summer Sunday night salad; I make enough to last for the week!

Marinated Vegetable Salad

Serves 8 to 10

Ingredients

1 pound haricots verts, trimmed
4 carrots, peeled and cut into thin julienne
2 cups sugar snap peas, trimmed
1 cup frozen shelled edamame, thawed
1 large bunch asparagus, trimmed and cut into 2-inch pieces
½ small red onion, very thinly sliced
3 tablespoons minced fresh ginger
½ cup rice vinegar
2 tablespoons toasted sesame oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

 Directions

Combine the haricots verts, carrots, snap peas, edamame, asparagus, onion, ginger, rice vinegar, sesame oil, salt, and pepper in a gallon-size resealable bag or a rigid container and seal. Marinate in the refrigerator for 1 hour or up to 1 week. Bring to room temperature before serving.

This recipe appears courtesy of  The Modern Menu. Simple. Beautiful. Kosher. By Kim Kushner

Photograph by Andrew Zuckerman

The post Spring into Seasonal Vegetables: Marinated Vegetable Salad Recipe appeared first on EcoSalon.

Looking for a menu to wow even the most picky eater? Try this marinated chicken recipe that’s juicy and flavorful with the help of balsamic vinegar, Kalamata olives and sun-dried tomatoes.

The key to this ridiculously succulent chicken is in the extended marinating. Don’t skimp on the 24-hour (48 hours is even better!) soak in vinegar—it will bring raves. Avoid using canned olives if at all possible—those in the olive bars at gourmet supermarkets are far superior.

Serves 8 to 10

Ingredients

2 whole chickens, cut into 8 pieces
2 cups Kalamata olives, pitted
¾ cup oil-packed sun-dried tomatoes, plus ¼ cup of their oil
½ cup dry white wine
3 tablespoons balsamic vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Directions

Combine the chicken, olives, sun-dried tomatoes and their oil, wine, vinegar, salt, and pepper in a large baking dish. Coat the chicken evenly with the marinade, turning the pieces several times with your hands. Cover tightly with aluminum foil and refrigerate for 24 to 48 hours.

Remove the chicken from the refrigerator and bring to room temperature, about 1 hour.

Preheat the oven to 400°F. Turn the chicken in the marinade to coat once again. Bake, uncovered, moving the chicken pieces around several times to allow for even cooking, for about 1 hour, until cooked through.

This recipe comes from The Modern Menu

The post Balsamic-Marinated Chicken Recipe with Olives and Sun-Dried Tomatoes appeared first on EcoSalon.