Category Archives: Vegetarian

PAN-FRIED HALLOUMI AND WATERMELON SALAD

Posted on by
2

I made a salad this weekend that my daughter really loved — so much so that she made it herself the next night.  We started by browning some halloumi cheese, also known as Greek grilling cheese.  Halloumi is kind of like the love child of mozzarella and feta.  It’s got a texture similar to mozzarella (except that it does not melt when you heat it), and the saltiness of feta.  Neither one, however, is a substitute for halloumi cheese.  It’s worth seeking out and trying.

We cut the cheese into 1/2″ slices, then cooked it in a dry nonstick skillet over medium heat until it was browned on one side, then flipped it and browned the other.  Once it was cool enough to handle, we cut it into cubes.

We lined a platter with baby arugula, then topped it with cubes of seedless watermelon, the halloumi cubes, and thinly sliced radishes.  A sprinkle of salt and pepper, a tiny drizzle of olive oil and Saba or balsamic glaze, and you have the makings of a light, fresh, and visually striking summer salad.

ING-halloumi-cheese_sql[1]

Salty, chewy goodness

005

 

Refreshing!

NINFA’S CARROTS AND CAULIFLOWER

Posted on by
2

Ever since I attended the Herb Symposium last month, I’ve been on the lookout for herbs to add to my collection.  The other day I found this Mexican Oregano, with its pretty orchid-colored blossoms:

010

I’ve always had a pot of oregano among my herbs, but it was either Greek or Mediterranean.  This was the first time I had seen, or at least noticed, Mexican oregano. Unlike the grayish-green rounded leaves of the other varieties, this one had bright green, pointed leaves:

011 (2)

I can’t wait to use it in a recipe, and those flowers are going to make a pretty garnish.

Oregano is used frequently in Mexican recipes, and one that we really love is Ninfa’s Carrot Relish.  These pickled carrots were always on the table at Ninfa’s, along with the restaurant’s legendary red and green salsas.  One time, my Dad threw some raw cauliflower into the warm brine, and it was so good, that he declared, “I don’t know why you would ever make it any other way.”  Gotta agree with you, Dad — it is even better with the cauliflower!

Print
NINFA'S CARROT RELISH WITH CAULIFLOWER
Author: 
Recipe type: Vegetables
 
Ingredients
  • ¼ cup water
  • ¼ cup vegetable oil
  • 2 cups white vinegar
  • 12 chiles de arbol
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 pound carrots, peeled, diagonally sliced ⅛" thick
  • 1 cup cauliflower florets
  • ¼ cup thinly sliced onion
  • 3 ounces canned pickled jalapenos
Instructions
  1. Place water, oil, and vinegar in a medium saucepan and bring to a boil over medium high heat. Add chiles, reduce heat, and simmer for 5 minutes. Add oregano, cumin, pepper, salt, and sugar and simmer 5 minutes longer. Add carrots, onion, cauliflower, and jalapenos, and simmer approximately 10 minutes, or until carrots have reached desired consistency (they should be relatively firm). Transfer to jar, allow to cool, then refrigerate.

CHIEX_014b430(3)[1]Chiles de arbol add just the right kick

008 (3)

Why would you ever make it without cauliflower?