Serious Eats: Recipes - Vegetarian

Japanese Miso-Glazed Eggplant (Nasu no Dengaku)

2012-05-18T17:25:35Z

[Photographs: J. Kenji Lopez-Alt]

Note: Mirin is a sweet rice-based wine. It can be found in any Japanese or Asian grocery story. If unavailable, you can make a substitue by heating 1 cup of sake with 1 cup of sugar until dissolved.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Special equipment: grill or grill pan

Ingredients

serves serves 2, active time 25 minutes, total time 25 minutes

2 tablespoons mirin (see note above)
2 tablespoons sake
1/4 cup mild red or white miso
2 tablespoons sugar
4 Japanese or Chinese eggplants, stemmed, split in half lengthwise (about 1 1/2 pounds)
1 tablespoon vegetable oil
2 teasoons toasted sesame seeds
1/3 cup sliced scallions

Procedures

Combine mirin, sake, miso, and sugar in a small bowl and stir with a fork until a homogenous paste is formed. Set aside.
Rub eggplants on all surfaces with vegetable oil. Heat a grill pan or prepare a gas or charcoal grill to high heat. Grill eggplant, cut-side-down until charred grill marks appear, about 1 1/2 minutes. Rotate 45 degrees and cook until checkered hash marks appear, about 1 1/2 minutes longer. Flip and continue cooking until nearly tender, about 4 minutes longer. Transfer eggplant to a large plate and allow to cool slightly.
Adjust a rack 6-inches from the element and preheat broiler to high heat. Carefully spread the miso glaze on the cut surface of every eggplant. Place on a rimmed baking sheet or foil-lined broiler pan, face up. Broil until completely tender and glaze has begun to caramelize, about 4 minutes. Transfer to a serving platter, sprinkle with sesame seeds and scallions, and serve

Gallopinto (Nicaraguan Rice and Beans)

2012-05-17T13:25:00Z

[Photograph: Kristin Teig]

Note:

Rice should be prepared 1 day in advance for gallopinto.
Goya sells "Central American Beans," which are the small, red kidney beans that are standard issue in Nicaragua. If you can't find them, use small black beans.
This recipe makes more beans than necessary for the gallopinto, but leftovers may be reserved for other use.
Gallopinto is served either soft or crisp—cook according to preference.

About the author: María del Mar Sacasa is a recipe developer, food stylist, and author of the food blog High Heels & Frijoles. Behind her girly façade lurks a truck driver's appetite. Read about her cravings and suffer through her occasional rants on Twitter @HHandFrijoles and Pinterest.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: rimmed baking sheet, large pot with lid, zipper-lock bags, large heavy-bottomed saucepan with lid, large skillet with lid

Ingredients

serves serves 8, active time 45 minutes, total time 1 day

For the beans
1 (16-ounce) bag dried small red or black beans
Salt
7 garlic cloves, peeled
For the rice
1/4 cup vegetable oil, divided
1 medium yellow onion, finely chopped (about 1 cup), divided
1 1/2 cups long-grain white rice
3 cups water or low-sodium chicken broth
1/2 green bell pepper, cored and seeded

Procedures

For the beans: Spread beans out in a rimmed baking sheet. Pick out any debris and broken beans. Transfer beans to colander and rinse under cold running water. Place rinsed beans in a large pot and cover with cold water; water should cover beans about 3 inches. Let soak for 30 minutes.
Bring to boil over high heat. Reduce heat to medium and simmer beans for 30 minutes. Turn off heat, cover beans, and let rest 1 hour. Bring beans back up to boil over high heat. Add 2 teaspoons salt and garlic, reduce heat to medium, and simmer until beans are tender, 30 to 60 minutes.
If storing the beans, cool completely, transfer beans and some of the cooking liquid to quart-sized zipper-lock bags. When ready to use, thaw out in refrigerator and heat on stovetop in saucepan or microwave.
For the rice: Heat 2 tablespoons oil in large heavy-bottomed saucepan over medium heat until shimmering. Add 2/3 of onion and cook, stirring, until softened and translucent, about 5 minutes.
Add rice and cook, stirring, until grains are shiny and evenly coated with oil, 2 to 3 minutes. Add water or broth and 1 1/2 teaspoons salt, increase heat to high, and bring to a boil. Place bell pepper on top of rice.
Boil rice without stirring until most of the liquid has evaporated and you can see small bubbles bursting on the surface of the rice. Immediately reduce the heat to the lowest setting, cover, and cook (do not stir, do not remove lid) for 15 minutes. Remove and discard bell pepper. Fluff rice with chopsticks or fork, then let cool and refrigerate for 1 day.
For the gallopinto: Heat remaining 2 tablespoons oil in large saucepan over medium-high heat until shimmering. Add remaining onion and cook, stirring, until softened and translucent, about 5 minutes.
Add rice and 2 cups beans to skillet and cook, stirring, until rice is evenly coated. Continue to cook, stirring, to allow flavors to meld and mixture to become slightly crisp, about 10 minutes. Cover and cook over low heat an additional 10 minutes. (See note above.)

Pickled Hakurei Turnips

2012-05-16T18:00:00Z

The Hakurei turnip is a small, creamy, white-fleshed turnip that looks more like a radish than it does its larger kin. They can be eaten raw, braised, or pickled.

About the author: Marisa McClellan is a food writer, canning teacher, and dedicated pickler who lives in Center City Philadelphia. Find more of her jams, pickles and preserves (all cooked up in her 80-square-foot kitchen) at her blog, Food in Jars. Her first book, also called Food in Jars, was published by Running Press in May 2012.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: mason jar

Ingredients

serves makes 1 pint, active time 10 minutes, total time 1 hour

1 bunch hakurei turnips (approximately six, see note above)
1 teaspoon salt
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 tea black peppercorns, crushed
3 thin slices of ginger

Procedures

Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar.
Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.

Spicy Brown Mustard

2012-05-16T14:15:00Z

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Blender

Ingredients

serves makes about 1 1/2 cups, active time 10 minutes, total time 4 days

1 cup white wine vinegar
3/4 cup brown mustard seeds
2 teaspoons Kosher salt
1/2 teaspoon turmeric
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Water, as needed

Procedures

Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.
Transfer mustard seeds and liquid to jar of a blender. Add in salt, turmeric, allspice, ginger, cinnamon, and nutmeg. Puree until smooth, adding 2 tablespoons of water at time to thin consistency as needed. Transfer to an airtight container and let rest in refrigerator for 2 to 3 days before use.

Corn Fritters

2012-05-12T16:45:00Z

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Ingredients

serves serves 4, active time 20 minutes, total time 20 minutes

1 cup cornmeal
1 cup all-purpose flour
1 tablespoons plus 1 teaspoon baking powder
Pinch of salt
1/4 cup sugar
3/4 cup milk
2 eggs, beaten
4 tablespoons (1/2 stick) butter, melted
1 cup corn kernals (thawed if frozen)
About 2 quarts vegetable, canola, or peanut oil
powdered sugar (optional)
sliced scallions (optional)

Procedures

Whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl combine milk and eggs then pour wet ingredients over dry ingredients and whisk to combine. Add melted butter and corn and mix well.
Add 2 inches of vegetable oil to a Dutch oven or wok and heat to 350°F. Drop corn fritter batter into hot oil one tablespoon at a time. Cook, agitating and turning frequently until golden brown and crisp on all sides and fritters are cooked through, about 4 minutes total. Remove fritters to a large plate lined with paper towels and season with salt. Serve immediately, garnished with powdered sugar or sliced scallions.

Hainnanese Ginger-Scallion Oil

2012-05-12T15:19:59Z

[Photographs: J. Kenji Lopez-Alt]

Ingredients

serves makes about 2 cups, active time 10 minutes, total time 10 minutes

1 cup vegetable oil
Kosher salt
2 cups sliced scallions (about 24 scallions)
2-inch knob of ginger, grated on the medium holes of a box grater

Procedures

Heat vegetable oil in a small saucepan over medium-high heat until shimmering (a scingle scallion dropped into it should sizzle immediately. Meanwhile, combine scallions and ginger in a medium bowl and season well with salt. When oil is hot, pour over scallions and ginger. It should sizzle for a few seconds. Allow to cool.
Store in a sealed container in the refrigerator for up to 2 weeks. Serve with grilled meats, boiled chicken, on top of rice, or with anything else you'd like.

Grilled Asparagus, Zucchini, and Bread Salad with Olive-Caper Dressing

2012-05-11T16:55:00Z

[Photographs: J. Kenji Lopez-Alt]

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: grill, wooden or metal skewers

Ingredients

serves serves 4, active time 45 minutes, total time 45 minutes

2 medium red onions, cut into 1/2-inch slices
1 pound zucchini (about 3 medium), split in half lengthwise
1 1/2 pounds asparagus, trimmed
1 loaf Italian bread (about 12 ounces), split in half lengthwise
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon
1/4 cup chopped pitted black olives (such as kalamata)
1/4 cup capers, drained, rinsed, dried, and chopped
1/4 cup chopped fresh parsley leaves
3 tablespoons red wine vinegar

Procedures

Place onion slices flat on cutting board thread two wooden skewers through each onion slices to keep them flat as they grill. Place onions, zucchini, asparagus, and bread on two large rimmed baking sheets. Drizzle evenly with 1/4 cup olive oil and rub with hands to coat all the vegetables and bread evenly. Season everything with salt and pepper. Set aside.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of the coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. If using a gas grill, preheat half the grill to high.
When fire is ready, place bread over cool side of grill. Place onions in center of grill. Place zucchini cut-side-down over hot side. Cook, turning once until well charred on both sides and just starting to become tender, about 4 minutes total. Return to baking sheet. Check bread and flip and rotate to make sure it's drying evenly. Check onions and flip if necessary.
Add asparagus to hot side of grill and cook, turning occasionally until well charred and barely tender, about 3 minutes total. Return to baking sheet. Continue cooking onions until charred and tender throughout, about 10 minutes total. Return to baking sheet.
When bread is mostly dry, transfer to hot side of grill and cook, turning occasionally, until well toasted and lightly charred, about 1 minute total. Return to baking sheet. Split lemon and place on grill cut-side-down. Grill until lightly charred and warm about 4 minutes.
Combine olives, capers, parsley, vinegar, and remaining 1/4 cup olive oil in a large bowl and whisk to combine. Cut zucchini, asparagus, bread, and onions into rough chunks and add to bowl. Season with salt and pepper and toss everything well to combine, adding extra olive oil to taste if desired.
Transfer salad to a bowl and serve with charred lemon halves.

Patacones Con Hogao (Colombian-style Fried Plantains with Tomato-onion Sauce)

2012-05-10T12:55:00Z

[Photographs: J. Kenji Lopez-Alt]

Note: It's not necessary to peel or seed the tomatoes if you don't mind skin and seeds in your finished sauce.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves serves 4 as a side dish or 8 as an appetizer, active time 45 minutes, total time 45 minutes

2 pounds ripe roma tomatoes (about 8 tomatoes)
2 tablespoons olive oil
1 small onion, finely sliced
2 medium cloves garlic, minced (optional)
Kosher salt
2 quarts vegetable oil
4 green plantains, peeled and cut into 1-inch segments
Chopped parsley (optional)

Procedures

Bring a large pot of water to a boil and cut a small X into the bottom of each tomato. Drop the tomatoes into the boiling water and cook until skins are loosened, about 30 seconds. Transfer to an ice bath. Peel and discard skins. Split each tomato into quarters and remove the seeds and pale inner core with a knife. Slice resulting tomato filets into thin slices.
Add tomatoes, olive oil, onion, and garlic to a large skillet. Season well with salt. Set over medium-high heat and bring to a simmer, stirring constantly. Reduce heat to low, cover, and allow sauce to cook, stirring occasionally, until all vegetables are completely tender, about 30 minutes. Remove lid for last 5 minutes of cooking.
While sauce simmers, heat oil in a wok or Dutch oven until it registers 300°F on an instant read or deep-fry thermometer. Add plantains and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer to a paper towel-lined plate.
Line your cutting board with plastic wrap. Smash plantains under a plastic wrap-lined metal can or heavy skillet to roughly 1/8th to 1/4-inch thickness.
Heat oil up to 350°F to 375°F and return plantains to pot. Cook, stirring and flipping occasionally until golden brown and crisp. Transfer to a paper towel-line plate and immediately season with salt.
Season sauce to taste with salt. Serve fried plantains topped with sauce and sprinkled with parsley.

Marinated Fava Beans

2012-05-09T19:15:00Z

Fava beans are sweet, tender, and pleasantly starchy. When they're coated with a slick of olive oil, vinegar and garlic bits, the contrast between the sharp dressing and the mild greenness of the beans is really wonderful.

During fava bean season, I try to make it at least once or twice with the fresh beans. The rest of the year, I happily settle for frozen beans. It's good served as part of a spread of pickles and marinated salads, or just on its own.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: saucepan, mason jar

Ingredients

serves makes 1 cup, active time 45 minutes, total time 1 hour

1 1/2 pounds fava beans (or 3/4 cup frozen beans)
2 tablespoons sherry or red wine vinegar
2 tablespoons olive oil
1 medium garlic clove, finely minced (about 1 teaspoon)
2 sprigs fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Procedures

Bring a pot of salted water to a boil. While the water heats, remove the fava beans from their long pods. Once the water boils, add the fava beans and cook until bright green and just tender, about 3 minutes. Drain and immediately rinse under cold water. Pop the bright green fava beans out of their casing and set aside.
In a pint jar, combine the vinegar, olive oil, garlic, rosemary sprigs, salt, and pepper. Place a lid on the jar and shake to combine the vinaigrette.Pour prepared fava beans into the jar of vinaigrette. Replace lid and shake to coat the fava beans.
Let stand at least 15 minutes before serving. Marinated fava beans will last 2-3 days in the refrigerator.

S. H. Fernando Jr.'s Cashew Nut Curry

2012-05-09T18:00:00Z

The following recipe is from the May 9 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

[Photograph: Susan Now]

Perhaps the most unusual curry in S.H. Fernando Jr.'s guide to Sri Lankan cuisine, Rice & Curry, is made of an ingredient more often found in a bowl of mixed nuts than in a steamy pot of coconut milk and chiles. Cashew Nut Curry is a wonderfully rich vegetarian curry, with soft, fatty cashews floating in creamy coconut milk spiced with curry leaves, lemongrass, coriander, and just enough chile heat.

What Worked: Never thought of nuts as a curry ingredient? Give it a shot; this is a fascinating dish.

What Didn't: All clear.

Suggested Tweaks: This recipe has us wondering what other nuts can be stirred into the curry equation.

Ingredients

serves makes 4 to 6 servings, active time 30 minutes, total time 30 minutes plus soaking time

1/2 pound (226 grams) raw cashew nuts
1 1/2 cups (375 ml) water
1/2 teaspoon turmeric powder
1 teaspoon ghee
1 onion, chopped
2 cloves garlic, chopped
2-inch (5-cm) piece ginger, chopped
2-inch (5-cm) stalk lemongrass
2 to 3 green chilies, sliced
1 sprig curry leaves
1 tablespoon coriander powder
1 cup (250 ml) coconut milk
Salt to taste

Procedures

Soak cashews in water to cover overnight (ideally changing water a couple of times).
Drain nuts and boil with the 1 1/2 cups water and turmeric powder until tender. Drain.
Heat ghee in a pan. Fry onions, garlic, ginger, lemongrass, green chilies, and curry leaves until onions are translucent.
Add coriander powder, coconut milk, salt, and cooked cashews.
Cook on medium heat until liquid has almost evaporated.

Spring Vegetable Risotto With Asparagus, Zucchini, Fava Beans, Snap Peas, and Morels

2012-05-09T17:45:00Z

[Photographs: J. Kenji Lopez-Alt]

Note: Note: I prefer using Carnaroli rice for its slight longer grains and firmer texture. Feel free to use any risotto-style rice like Arborio or Vailone Nano.

Ingredients

serves serves 4 to 6, active time 1 1/2 hours, total time 1 1/2 hours

1/2 pound mixed asparagus (white, green, purple, or a combination thereof), ends trimmed, stalks cut into 1-inch segments, tips removed and reserved separately
1/2 pound sugar snap peas, cut into 1/2-inch segments on the bias
1/2 pound fresh shelled fava beans, still in their skins
1/2 pound baby zucchini, split in half lengthwise
2 ounces dried morel mushrooms
1 1/2 cups (about 13.5 ounces) risotto-style rice (see note)
1 cup white wine
1/4 cup extra-virgin olive oil
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
2 small shallots, finely minced (about 2 tablespoons)
Kosher salt and freshly ground black pepper
1/4 cup fresh parsley leaves, finely chopped
1 tablespoon juice and 2 teaspoons zest from 1 lemon

Procedures

Bring 2 quarts of lightly salted water to a boil. Prepare an ice bath. Working with one vegetable at a time, cook asparagus stalks, asparagus tips, snap peas, fava beans, and zucchini by adding to water and cooking until just tender, 2 to 3 minutes (taste as they cook to confirm doneness). Transfer to ice bath to stop cooking, then drain and transfer to a bowl. Carefully peel skins off of fava beans. Set all vegetables aside while you prepare the risotto.
Add mushrooms to a microwave-safe bowl and cover with 1 quart of vegetable blanching water. Microwave on high heat until just starting to simmer, about 5 minutes. Let steep for 10 minutes, then remove mushrooms and carefully dry with paper towels. Reserve mushroom liquid.
Combine rice and mushroom liquid in a large bowl. Agitate rice with fingers or a whisk to release starch. Strain through a fine mesh strainer set in a 2-quart liquid cup measure or other large bowl. Allow to drain five minutes, stirring rice occasionally. Reserve liquid.
Heat 3 tablespoons olive oil in 12-inch skillet over medium-high heat until foaming subsides. Add rice and cook, stirring and tossing frequently until all liquid is evaporated, oil is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes. Add garlic and shallots and continue to cook, stirring frequently until aromatic, about 1 minute. Give reserved broth a good stir and pour all but one cup over the rice. Increase heat to high and heat until simmering. Stir rice once, cover, and reduce heat to lowest possible setting.
Cook rice for ten minutes undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.
While rice is cooking, heat remaining tablespoon olive oil in a medium skillet over medium-high heat until shimmering. Add dried mushrooms and cook, stirring occasionally, until faintly nutty and crisp in bits, about 2 minutes. Season to taste with salt and pepper and transfer to a plate.
Remove lid from rice and add final cup of liquid. Increase heat to high and cook, stirring and shaking rice constantly until thick and creamy. Fold in vegetables, mushrooms, parsley, and lemon juice and zest. Season to taste with salt and pepper. Add water just until risotto is creamy and loose. Serve immediately.

Charred Asparagus Tacos with Creamy Adobo and Pickled Red Onions

2012-05-08T12:40:00Z

[Photographs: J. Kenji Lopez-Alt]

Ingredients

serves serves 4, active time 30 minutes, total time 30 minutes

2 ancho chiles, stemmed and seeded
2 tablespoons vegetable oil
1 small onion, finely sliced
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
2 teaspoon dried oregano
1 tablespoon cider vinegar
1 chipotle chili and 1 tablespoon sauce from 1 can chipotles en adobo
2/3 cup sour cream or Mexican crema
2 teaspoons fresh juice from 2 limes
Kosher salt and freshly ground black pepper
2 1/2 pounds asparagus (green, white, or a mix), bottoms trimmed, cut into 1-inch segments
24 corn tortillas warmed
Pickled Red Oniona
Queso fresco or queso cotija
Fresh cilantro leaves
Lime wedges

Procedures

Heat ancho chiles in a medium saucepan over high heat, turning occasionally, until toasted and fragrant, about 3 minutes. Transfer to a microwave-safe measuring cup and cover with 1 cup water. Microwave on high heat until just simmering, about 3 minutes. Let steep until chilis are softened. Drain chilis, reserving liquid.
Meanwhile, heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, and cook, stirring frequently until softened and lightly browned, about 8 minutes. Add garlic and oregano and cook, stirring frequently, until fragrant, about 30 seconds. Add vinegar, chipotle chili and sauce, and reserved chili liquid. Scrape up browned bits from bottom of pan. Transfer contents to jar of a blender along with soaked chilis, sour cream, and lime juice. Blend on high speed until completely smooth, about 1 minute. Season to taste with salt and pepper and set aside.
Heat remining tablespoon oil in a large skillet over high heat until smoking. Add asparagus, season with salt and pepper, and cook without moving until well charred on bottom, about 2 minutes. Toss and repeat, allowing asparagus to char before tossing again. Repeat until all asparagus is charred and softened, 8 to 10 minutes total. Transfer to a large plate.
Form 12 double stacks of tortillas. Spread a tablespoon of sauce over each one. Divide asparagus evenly between tortillas. Top with pickled onions, cheese, and cilantro. Serve immediately with lime wedges and extra sauce.

Mindy Fox's Red Quinoa, Raw Asparagus and Endive Salad with Shaved Parmigiano-Reggiano

2012-05-07T19:25:00Z

[Photograph: Nick Kindelsperger]

Adapted from Mindy Fox's Salads: Beyond the Bowl.

Why I Picked This Recipe: Because so many of the recipes looked great, it was hard to figure out where to even begin with this cookbook. But considering it is spring and all, it seemed like I should go for the asparagus recipe.

What Worked: The red quinoa cooked up in just 15 minutes, and combined beautifully with the rest of the ingredients. Though I worried it would simply dilute the flavor of the crunchy vegetables, the quinoa actually added an earthiness to each bite, which worked as an effective counterpoint to the crisp and sweet fresh vegetables.

What Didn't: I just used my standard extra-virgin olive oil for this, but I can see how a really nice olive oil would have worked even better. Also, I wouldn't be against adding just a little more lemon juice.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Ingredients

serves serves 4, active time 20 minutes, total time 30 minutes

1 cup red quinoa, pre-washed
1/4 cup pine nuts
1/2 pound asparagus, tough ends trimmed
1/2 pound Belgian endive
2 ounces Parmigiano-Reggiano, thinly shaved with a vegetable peeler or pairing knife
1/4 cup extra-virgin olive oil (use the good stuff)
1 tablespoon fresh lemon juice
Kosher salt

Procedures

Pour two cups of water into a medium-sized saucepan. Add quinoa. Bring to a boil over high heat. Cover and reduce heat to low to maintain a simmer. Cook until the quinoa absorbs the water, about 15 minutes.
Meanwhile, set a large dry skillet over medium-low heat, and add the pine nuts. Toast the pine nuts, tossing occasionally, until lightly browned, 4 to 6 minutes. Transfer the pine nuts to a plate when done, and turn off the heat.
Cut off the tips of the asparagus, and then quarter the tips lengthwise. Thinly slice the asparagus stalks crosswise at a slight diagonal. Cut the endive crosswise at a slight diagonal into 1/2-inch-thick slices. Discard the bases of the endive.
When the quinoa is done, spread it out on a large baking sheet set over a wire rack (that way the bottom cools quickly). Let the quinoa cool, about five to ten minutes.
In a large bowl, combine all the ingredients, plus a 1/2 teaspoon of salt, and gently toss. Divide the salad between four plates and serve, seasoning with more salt to taste.

Asparagus and Ramp Soup with Yogurt

2012-05-07T18:40:00Z

[Photographs: J. Kenji Lopez-Alt]

Note: If ramps are unavailable, substitute with 1 clove garlic and 1 bunch sliced scallions.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves Makes about 2 1/2 quarts, serving 4 to 6, active time 30 minutes, total time 30 minutes

2 pounds asparagus stalks, fibrous root end trimmed
Kosher salt
1 pound trimmed ramps, divided (see note above)
2 tablespoons unsalted butter
Freshly ground black pepper
2 cups vegetable or low-sodium chicken broth
1 cup plain yogurt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoons juice from 1 lemon
2 tablespoons chopped mint

Procedures

Cut the top inch off of each asparagus stalk. Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready. Add asparagus tips and cook until bright green and tender, about 1 minute. Transfer to ice bath until chilled. Dry carefully and reserve. Add asparagus stalks to water and cook until bright green and tender, about 2 minutes. Transfer to ice bath to chill. Transfer chilled stalks to jar of a blender.
Set aside 8 ramps (if using scallions, set aside 2 whole sliced scallions). Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming subsides. Add remaining ramps and season with salt and pepper. Cook, stirring and tossing frequently, until tender and lightly browned. Transfer to blender jar. Add broth and yogurt to blender. Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until rich, soupy consistency is reached.
With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper, then strain through a fine mesh strainer if smoother texture is desired.
Transfer to a medium saucepan and heat, stirring frequently. When ready to serve, stir in lemon juice. Melt remaining butter in a large skillet. Sautée ramps and asparagus tips until lightly browned then transfer to a plate. Ladle soup into individual bowl. Garnish with sauteed ramps, asparagus, chopped mint, and an extra drizzle of olive oil (be generous). Serve immediately.

Vegetarian Grilled Zucchini Croque Mademoiselle

2012-05-03T20:55:00Z

[Photograph: Kerry Saretsky]

This vegetarian version of Croque Monsieur starts with thick, crusty slices of white sandwich bread. I stuff the inside with chargrilled slices of zucchini made earthy with herbes de Provence and tons of Emmenthaler, which gives a more delicate flavor than traditional Gruyère. Over the top goes a béchamel flavored with piquant Dijon mustard and a scrape of nutmeg. Then, more cheese, set under the broiler to bubble and blister. It's everything you want in a Croque Monsieur, made just slightly more delicate—hence, Croque Mademoiselle.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves makes 1 giant sandwich, active time 20 minutes, total time 20 minutes

1 medium zucchini, cut into 4 long planks
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
Pinch of herbes de Provence
1/2 tablespoon unsalted butter, room temperature, plus more for spreading on the bread
1/2 tablespoon all-purpose flour
1/2 cup milk
1/2 tablespoon Dijon mustard
Pinch of freshly grated nutmeg
2 (2/3-inch) slices of fresh white sandwich bread
1 1/4 cups grated Emmenthaler cheese

Procedures

Preheat a grill or grill pan to high heat. Toss the zucchini lightly with olive oil, salt, pepper, and herbes de Provence. Grill until charred and cooked through, about 4 minutes per side. Set aside.
In a small saucepan, melt the butter. Whisk in the flour and cook over low heat for 1 minute. Whisk in the milk, and continue whisking until the mixture has thickened enough to thickly coat a spoon. Set aside.
Preheat broiler to high. Spread one side of each slice of bread with butter. Place 6 tablespoons grated cheese on un-buttered side of one slice of bread. Top with the zucchini, then top with 6 more tablespoons cheese. Close sandwich, buttered side out. Toast the sandwich in a nonstick skillet over medium heat until golden brown on both sides, about 3 minutes per side.
Place the sandwich on a foil-lined rimmed baking sheet. Spread the top with the white sauce, then top with remaining 1/2 cup cheese. Broil until the cheese is toasted. Serve immediately.