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vegetables

The Older Bolder Life Vegetable Wednesday: Grilled Summer Squash, Feta, and Pepper Salad

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Like many of you, we’re always on the lookout for new ways to prepare grilled vegetables along with our favorite proteins, especially given the bounty of summer gardens and farmer’s markets coming in these days.

One of our favorite restaurants years ago served a simple side of grilled summer squash slices hot from the fire; we always ordered one or two for the table, and you had to be quick or they’d be gone in a flash. Being avid gardeners, we’ve always had plenty of zucchini around to grill at home too.

I came across the predecessor of this recipe in Bon Appetit a couple of months back, and changed up the onions and herbs a bit to suit our family palate. We’re big fans of grilled onions, and in the land of 1015s here in Texas, it’s hard not to throw one on the grill anytime we’re roasting the protein of the day.

By the way, the oregano plays very well with the feta sprinkled over the top here, and the pepperoncini adds a sharp, acidic bite to the ocean of vegetables you’ll throw together. This one is really good and will be in our weekly rotation during the summer…

4 medium large summer squash (yellow, zucchini, etc), sliced as per below
1 small sweet onion, cut into 8 wedges through the root end
1 small red onion, cut into 8 wedges through the root end
2-3 sprigs fresh oregano
Good salt and fresh ground pepper

For the dressing
1/2 cup good extra-virgin olive oil or avocado oil
1/4 cup good white wine vinegar
1 garlic clove, grated
1-3 tsp crushed red pepper flakes

To serve
6-8 pepperoncini, drained, stemmed, and sliced thin
8 ounces feta cheese, crumbled
More good salt and fresh ground pepper to taste

Fire the grill; this one is great over real wood charcoal. Whisk the dressing together and set aside.

Scrub the squash, trim the ends, and then slice length-wise into 1/4-inch thick slices. Cut the two onions into 8 wedges each through the root end (keeps the onion layers together).

Now toss the cut squash, wedged onions, and oregano sprigs on a rimmed baking sheet with 3-4 tbsp oil, then aggressively salt and pepper. Place on the hot grill and cook, turning the squash pieces when well-marked on the first side (roughly 3 minutes pending your fire) and cooking another 1-2 minutes on the second side, taking care not to overcook (it make the slices too soft).

Remove the squash to the baking sheet; the onions will need a few minutes longer to take on good color; remove when marked and beginning to brown.

Plate the squash and onions on a large platter or shallow, wide bowl, then crumble the feta over, followed by the sliced pepperoncini. Drizzle with the dressing and go to it.

Enjoy.

the Older Bolder Life Vegetable Wednesday: Turmeric Cabbage Coconut Stir Fry

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Perhaps it has something to do with the fact my lovely wife and I grew up in the South, eating slaws and chow chows prepared lovingly by matronly grandmothers and diner / greasy spoon cooks during our childhoods – but I’ve confessed before that we enjoy cabbage prepared in a variety of ways.

We typically enjoy a simple cabbage slaw with this Chile Lime Vinaigrette at least once a week and add a bit of cabbage to many of our favorite salads. Though we don’t savor fish tacos as often as we once did, who doesn’t love a spicy fish taco inspired slaw (we have several in the rotation), and I’ve stockpiled a number of cooked and sautéed cabbage recipes over the years as well.

This Turmeric Cabbage Coconut Stir Fry has become one of our favorites this spring and early summer as it’s a little different than many cooked cabbage recipes we’ve seen, and when cooked for just a few minutes the cabbage maintains a delightful crunchiness.

Though optional (recipes are made to be adjusted to your own palate and interests anyway) the poblano chiles and fresh peas add a splash of color and interest as well, as do the coconut flakes and the sautéed mustard seeds.

1/4 cup unsweetened coconut flakes
2 tbsp avocado or coconut oil
2 tsp yellow or black (or both) mustard seeds
1 small-medium cabbage, trimmed and thinly sliced/chopped
1 poblano chile, stemmed, seeded, cut into thin strips or small dice
1-2 dried de arbol chiles, roughly crushed OR 1-2 tsp red chile flakes
1 tsp good salt
1/2 tsp ground turmeric
2-3 tbsp chopped cilantro
1 tbsp fresh lemon juice
Optional: 1/2 cup fresh or frozen peas

Heat the oil in a large skillet over medium heat until hot; add the mustard seeds, cover, and shake gently until they begin to pop.

When the popping slows, add the poblano and / or the dried red chiles, sauté for a minute, then add the cabbage, salt, and turmeric. Stir to mix well, then cook over medium heat for 3-4 minutes until the cabbage begins to wilt but still has some tooth (crunch). Add the coconut and peas if using, mix well, and cook another minute or so until heated through.

Remove from the heat, then stir in the cilantro and lemon juice; taste and adjust seasonings as needed (usually salt and lemon juice).

Enjoy.

The Older Bolder Life Vegetable Wednesday: Crispy Verde Cauliflower Rice Pilaf

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We’ve come to really enjoy deeply and creatively flavored cauliflower rice this year, like this Ginger Pecan Cauliflower Rice Pilaf or this Asian Fried Cauliflower Rice. Buying pre-riced, frozen cauliflower makes it even easier, and there are several organic brands widely available (I’ve been buying of late from Costco) which are consistently good and quite tasty.

When a version of this Crispy Verde Cauliflower Rice Pilaf showed up in my feed from Bon Appetit recently, I wondered if there was a way to get riced cauliflower crispy, and set to experimenting a bit (and pestering my friend Chef Libby in Austin). As you cauliflower rice fans know, it does tend to release moisture when cooking, and if you’re not attentive to time and heat, can make your cauliflower rice dish seem a bit soggy.

The trick is to sauté this cauliflower prep twice, once to dry it out a bit, then you rest it on a paper towel-lined plate before crisping it in oil a second time.

This recipe is wonderfully tasty, given the multiple herbs and peppers called for in the sauce; use any combination of green herbs you care too. We’re big cilantro fans, so I skewed this recipe that way, and be generous with the serranos too – the sauce may taste too spicy at first when tasting it alone, but the cauliflower really mellows out the final flavors, as do the two different peas and the green onions.

Note the source recipe used a couple of tablespoons of miso; if you’re avoiding soy, use your favorite umami-rich substitute (I usually reach for tamari, coconut aminos, or tahini). Chef Libby argues that white miso’s taste is so unique, it’s hard to sub, and it does contribute to the final flavors…

Finally, the roasted pistachios add a flavor and texture you don’t often come across, and good feta is always tasty. Don’t be put off by a long set of instructions below, this one’s pretty easy and actually comes together pretty quickly. And wow, this one’s very good.

1 pound bag frozen riced cauliflower OR 1 medium cauliflower, riced

1/2 cup raw pistachios

2 cups cilantro (see note)
1 cup basil leaves
1 cup mint and/or dill
2-4 serrano chiles, stemmed, seeded, roughly chopped
1/3 cup + 3 tbsp avocado or EV olive oil
Juice of 2 fresh limes (1/4 cup)
2 tbsp white miso or your sub of choice
2 tbsp water
1/2 tsp good salt

3/4 cup good feta, crumbled
6-8 ounces sugar snap peas, thinly sliced on diagonal
4-5 green onions, thinly sliced on diagonal
1/3 to 1/2 cup golden raisins (optional, see note)

1 cup fresh shelled or frozen peas (optional)
Additional good salt to taste

Fire the oven to 350 and toast the pistachios until nicely browned (5-7 minutes); cool, then roughly chop.

Now sauté the cauliflower in a dry nonstick skillet over medium-heat for 7-10 minutes, stirring occasionally. You’re not trying to brown it here, you’re cooking off some of the water in the cauliflower to dry it a bit. Remove to paper towel lined plate when the skillet dries out 7 or 8 minutes in.

Meanwhile, into the blender go the herbs, the chiles, 1/3 cup of your oil of choice, the lime juice, white miso (or sub of choice), water, and salt. Blend until smooth, and taste for salt and heat. You want this herb mixture to be spicy; the cauliflower tones it down, so you may need another pepper (or two).

Now wipe your skillet clean, add 2-3 tbsp of oil, and heat over medium-high heat until hot. Add the cauliflower back to the skillet, smoothing it out in a single layer and compressing a bit with a spatula. You’re goal is to crisp and brown the cauliflower here; after a minute or two turn the heat down to medium and DON’T stir for 6-8 minutes until it’s browning and getting crispy.

During the sauté process above, into a clean bowl go the sliced sugar snap peas and green onions (thinly sliced on a diagonal), the crumbled feta, the raisins if using, and the pistachios; toss gently to combine.

When the riced cauliflower is beginning to brown and crisp, add the peas, and cook for another couple of minutes until the peas are just tender.

Finally, stir the cauliflower rice into the vegetable and cheese mixture, stir in the herb drizzle, and toss to combine.

Enjoy.

the Older Bolder Life Vegetable Wednesday: Grilled Poppers with Smoked Gouda

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We love to grill around our house, and we love spicy foods from our native Texican cuisine and that of nearby New Mexico.

That said, I have to admit we’ve eaten a lot of jalapeño (and other pepper) poppers over the years, even some back in our pre-Primal/Paleo days that were breaded and deep-fried in the franken oil of the day (dammit).

Like many of you we’ve cleaned up our popper act considerably, and still enjoy them with friends for appetizers and the occasional main course, the most outrageous being a bacon-wrapped, smoked pulled pork and cheddar popper bomb that we served at a party a few years back.

As we lean these days toward more simple preparations (most of the time) that highlight great ingredients, a few days ago I made these Grilled Jalapeño Poppers with Smoked Gouda to accompany an artisanal chicken sausage I’d run across at our favorite market here in the city. Don’t skip adding the fresh ground pepper to the cheese mixture by the way – it adds a great flavor point and interesting texture too.

Hot off the grill, sprinkled with a coarse sea salt, drizzled with fresh lime juice and just a little of a very nice California extra virgin olive oil, and finally sprinkled with fresh cilantro, these were probably the best popper we’ve ever crafted in our kitchen. Gouda is such a wonderful cheese, the smoked version adds a nifty touch, and it’s a great melter.

Many thanks to Chef Libby in Austin; it pays to have a genius friend in the professional kitchen.

18-20 large jalapeño and Fresno chiles
6 ounces cream cheese, room temperature
1 and 1/2 cups smoked Gouda, finely grated
1-2 tsp fresh coarsely ground pepper
Salt to taste

Optional
Fresh cilantro, chopped
Lime quarters
A light drizzle of good extra virgin olive oil

Cut the washed peppers in half lengthwise but leave connected at the stem end; using a grapefruit spoon, scrape out the seeds and membranes from the peppers.

Combine the room-temperature cream cheese and grated Gouda in a bowl; add a little salt and grind in the fresh pepper. Mash it up well, then carefully spoon the filling into the peppers, taking care not to overstuff and closing the peppers back together when they’re full. They’ll hold together better cooking if you throw them in the fridge for an hour or two.

Fire the grill (live fire is best!).

Now place the peppers on the grill over direct heat and cook for at least three minutes per side; you’re looking to soften the peppers and have them begin to brown (charring a little is fine) and have the cheese melt inside.

Pull the peppers, sprinkle with the cilantro, spritz with the fresh lime quarters, and go to it (I like to add a little more coarse salt too!).

Enjoy.

the Older Bolder Life Veg Tuesday: Slow Roasted and Grill Finished Cabbage

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We’re big cabbage fans around our camp; cabbage is incredibly versatile, can either be a supporting player or the star of the show, is hardy, stores well, and readily available for most of us around the country.

When this recipe popped up in Garden and Gun’s feed a few months back, I have to admit I was a bit skeptical at first, though finishing vegetables on the grill, or just plain grilling vegetables is pretty much always a great prep, and done right, wins over even the pickiest eaters.

We cooked this up yesterday afternoon, and it was amazing to say the least. We’re real-wood fire people in our grill and smoker worlds, and using a very good butter also pushes this dish over the top.

1 medium-sized cabbage, loose outer leaves removed, stem trimmed flat
2-3 tbsp good butter
1 medium lemon, quartered

Optional toppings
Finely chopped chives or thinly sliced green onions
Toasted pepitas or sunflower seeds
Your favorite spice mix

Preheat the oven to 300, then roast the cabbage whole on a foil-lined baking sheet until a small knife can easily penetrate to the core, roughly 2 hours.

Remove from the oven, fire your grill, and melt the butter.

When the cabbage is cool enough to handle, peel away the dark outer leaves until down to less-brown layers, cut into quarters, brush with the butter and dust with any spice or spice mix you’re using, and grill until slightly charred and well marked (won’t take long).

Pull from the grill, brush once more with the butter, spritz with the lemon, and go to it.

Enjoy.

the Older Bolder Life Tuesday Veg 5 March: Ginger Pecan Cauliflower Rice Pilaf

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Our friend Chef Libby down in Austin has been playing around with cauliflower rice pilaf recipes over the past few weeks, working on something with a bit of Texas flair for some events on her spring calendar coming up.

In Texas, that means of course incorporating pecans instead of the classic pilaf sliced almonds, and to her palate ginger seems to play very well with the butter (or ghee) toasted pecans.

Her team has been using the organic pre-riced cauliflower in 5-cup bags from Costco for some of their experiments in her kitchen, and I’ve sized the following recipe down to fit that or a medium-sized cauliflower head you rice yourself.

Libby notes the fresh ginger really makes this recipe pop, though I made a recipe yesterday with powdered ginger (no fresh ginger in the house!) and it was delicious. You’ll want to try this one; it’s tasty, spot on in terms of macros, and presents very well for impressing the family or guests at the table.

1 medium head cauliflower, trimmed and riced, see notes above
5-6 green onions, green and white parts separated
3-4 tbsp butter or ghee
1/2 cup coarsely chopped pecans, walnuts, or almonds
1-2 tbsp finely chopped ginger (or 1/2 to 1 tsp ground ginger)
1/2-1 tsp crushed red pepper flakes
Good salt to taste

Optional
Alternative spices: Garlic, cinnamon, your call
3-4 tbsp chopped golden raisins OR
1-2 chopped medjool dates

Rice your cauliflower if using fresh. Prep the green onions: trim and clean, chop the white parts, then thinly slice the green stems on a steep angle and set aside.

Melt 2 tbsp of the butter/ghee over medium heat, and sauté (toast) the pecans until fragrant and golden brown. Remove from the heat, stir in the ginger and red pepper flakes, sprinkle with salt, then scrape into a large bowl.

Into the same skillet goes the remainder of the butter/ghee over medium-high heat, then the white parts of the onions; sauté for several minutes until just beginning to caramelize around the edges. Add the cauliflower, and raisins or dates if using, drop the heat down a notch, and cook for 4-5 minutes (longer if using frozen) until the cauliflower is just beginning to get tender.

Now scrape the cauliflower onion mixture into the bowl with the nuts, stir to mix, and adjust the salt to taste. Top artfully with the sliced onion greens and go to it.

Enjoy.

the Older Bolder Life Vegetable Wednesday 16 January: Grilled Cabbage, Jalapeno, and Onions

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For the next several days here in North Texas we’re about to enjoy a reprieve from winter (such as it is down this far South); we’re adjusting our menu accordingly, breaking out the grill and pondering several nifty grilled protein options.

One of the things my lovely wife asked for was this Grilled Cabbage, Jalapeno, and Onion dish; you could call it a side, a salad, or probably even a slaw.

Grilled vegetables are ridiculously tasty and in reality shockingly easy to prepare; you might not have grilled much cabbage before, if not, this recipe will be one you’ll come back to again and again.

There’s nothing overly fancy about the simple lime, onion/shallot, cilantro, and oil “dressing” here, you could of course substitute any favorite vinaigrette in here (maybe a warm vinaigrette with bacon…).

As always, consider this a starting point; it would probably be great with grilled endive or radicchio, a quarter of red cabbage, different peppers, and even grilled avocados…

1 medium head of green cabbage, core intact, quartered
2 medium sweet onions, halved, root end intact
3-4 jalapeno peppers, stem intact
1-2 bunches green onions, trimmed
6 tbsp avocado oil (or EVOO)
Kosher salt, fresh ground pepper

1/3 C fresh lime juice (or more)
1/4 to 1/2 small red onion or large shallot, finely chopped
2-3 tbsp fresh cilantro, chopped
1 tsp fresh ground pepper
Kosher salt to taste

Fire your trusty grill (or heat a grill pan over medium-high heat).

Prep the cabbage, sweet onions, jalapenos, and green onions, then drizzle with 4 tbsp of the oil and sprinkle with salt and pepper. Grill until well marked/charred, 3-4 minutes for scallions, 5-7 for the peppers, and 10-12 for the cabbage. Remove from the grill when done, and cool slightly.

Now cut the peppers, green onions, and sweet onions into bite-sized pieces; core the cabbage quarters and cut into bite-sized pieces, place everything in a large bowl.

Toss to combine the vegetables, then add the red onion (shallot), lime juice, 2 remaining tbsp of oil (may want more), and cilantro. Season to taste with salt and pepper, stir to combine well.

Serve immediately or hold in the fridge for a few hours.

Enjoy.

the Older Bolder Life Vegetable Wednesday 19 December: Marinated Vegetables (and Cheese)

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While chatting with our friend Chef Libby in Austin the other day, I pestered her about what her teams’ latest efforts in the marinated vegetable world had been, as we’re helping with party appetizers at an event next week.

She’d shared before about her love of quick pickles and marinated vegetables and cheese, actually often using the phrase MIY – marinate it yourself – when talking about the various preps she and her team use often.

She (and I) are big fans of these dishes, as you can customize the marinade to suit your vegetables, cheese, and your tastes that particular day, as well as (at least in part), what’s on hand in the pantry. Even better, you can adjust the amount of spice and acid you add in to suit you – Libby likes hers tart and packed with flavor.

My wife is particularly fond of marinated olives and feta or mozzarella, with citrus and peppers for spice, and a healthy splash of white wine vinegar.

Libby reminded me that a generous amount of good salt is needed, and she’s partial a bit of fresh thyme sprinkled in the marinade as well.

The vegetables
Good olives, brined
Blistered peppers, i.e. shishito or banana
Lightly roasted mushrooms
Artichoke hearts
Hearts of palm
Carrot slices
Radishes/radish slices

The cheese
Slabs of good feta (try the organic imported feta from Costco)
Chèvre (goat cheese) sliced or crumbled
Fresh mozzarella
Ricotta salata
Your favorite cheese

The marinade
Good olive oil, see comments above regarding amount
Aromatics – citrus peels, dried chiles, crushed garlic, shallot slices
Acid – vinegar (white wine, red wine, white distilled, ACV), or lemon juice
Good salt
Fresh ground pepper
Fresh thyme leaves

Based on how much you’re planning to marinate, heat a generous amount of good olive oil over medium-low heat, along with whatever aromatics you’ve chosen to use. Heat long enough to soften the garlic (if using) and infuse the oil with flavor, then remove from the heat and cool (leave the aromatics in).

When cooled, stir in the vinegar, as much you want to taste; think of the marinade as a very highly seasoned vinaigrette. Salt and pepper to taste (it should be on the salty side), stir in the thyme or other fresh herbs, then pour over your cheese and vegetables and set aside for 30-60 minutes (or more), stirring a time or two if not covered completely.

When ready, plate artfully and serve.

Enjoy.