We had a very green dinner tonight, Pesto Gnocchi and Steamed Artichokes with Salsa Verde. Should have waited until this Saturday to cook it, huh?
The salsa really has a nice flavor. It definitely needs lemon, though, so if you boil your artichokes instead of steaming them with lemon juice, be sure to add a few teaspoons of lemon juice to the salsa. We also skipped the whipping cream, one because I don’t do dairy, and two because it just seemed out of place?
Steamed Artichokes with Salsa Verde
Makes 4 servings. Recipe from Bon Appetit.
1/2 teaspoon fennel seeds
1/2 cup fresh italian parsley leaves
2 tablespoons drained capers, rinsed
3 tablespoons shallot, chopped
2 garlic cloves, coarsely chopped
1 1/2 tablespoons fresh tarragon leaves
1 anchovy fillet
pinch of dried crushed red pepper
1/2 cup extra-virgin olive oil
2 tablespoons whipping cream
2 teaspoons Sherry wine vinegar
4 medium globe artichokes
Head small skillet over medium heat. Add fennel seeds and toast until aromatic and beginning to darken, about 2 minutes. Transfer seeds to food processor. Add parsley, capers, shallot, garlic, tarragon, anchovy, and crushed red pepper to processor. Puree until coarse paste forms, scraping down sides occasionally. Transfer to medium bowl. Whisk in oil, cream, and vinegar. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature).
Lay 1 artichoke on its side and cut off top third; cut off stem at base of artichoke. Using scissors, cut top 1/2 inch off each remaining leaf. Rub all cut surfaces with lemon, squeezing slightly to release juice. Repeat with remaining artichokes.
Place rack on bottom of large pot. Add enough water just to touch rack. Bring to a boil. Place artichokes on rack in pot. Reduce heat to medium, cover, and steam artichokes until tender, adding more water if necessary, about 30 minutes.
Fabulous flavor in these Greek inspired turkey sliders (bite sized burgers – think White Castle). The olives, feta, and tahini give these a seriously strong flavor (but it’s a good flavor! I promise!)
Grecian Turkey Sliders
Recipe originally from RecipeZaar, miniaturized by us. :) Makes 4 servings.
1 lb ground turkey
1 cup crumbled feta cheese
1/2 cup olives, chopped (i usually use chopped salad olives)
1 teaspoon dried oregano
2 tablespoons freshly chopped basil (or 1 teaspoon dried)
1 teaspoon onion powder
1/2 teaspoon garlic powder
ground black pepper, to taste
Dinner rolls or slider-size burger buns
Combine first eight ingredients in a large bowl. Form into 8 small patties. Cook in non-stick skillet for 3 minutes per side, or until cooked through.
Toast halved dinner rolls, spread both sides with Tahini, top with burger patties, red onions (caramelized are yummy), lettuce, and tomato.
Another special treat, but quick at the same time. Taylor wasn’t a fan of the lemon/ginger combination on the scallops, and thought garlic would work better. We both agreed, however, that the marmalade was fabulous and gave the dish great flavor. Pretty too. :)
Pan-Seared Scallops on Red Onion Marmalade
Makes 4 servings. Recipe from Bon Appetit.
16 large sea scallops (about 1 3/4 lbs)
5 tablespoons olive oil, divided
1 tablespoon grated lemon peel
1 tablespoon minced peeled fresh ginger
3 medium red onions, thinly sliced
1/3 cup dry red wine
1/4 cup red wine vinegar
2 tablespoons golden brown sugar
chopped fresh chives
Preheat oven to 250 degrees F. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl. Heat large nonstick skillet over medium-high heat. Add scallops; sprinkle with salt and pepper. Cook until brown and opaque in center, about 3 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm.
Add 3 tablespoons oil to drippings in same skillet; place over high heat. Add onions; sprinkle with salt and pepper. Cover and cook until brown, stirring occasionally, about 10 minutes. Add wine, vinegar, and sugar. Cook until onion marmalade is thick, stirring often, about 2 minutes. Season with salt and pepper. Spoon marmalade onto plates. Top with scallops and any juices, then chives.
You should know something about me: when I get chocolate cravings, I bake. This is the result of one of those such cravings.
Almond Rocky Road Clusters
This recipe could be easily altered depending on your mood. Try tossing in different nuts, adding some peanut butter maybe, or even using vanilla or peppermint extract in place of almond. Makes approximately 2 dozen clusters.
12 oz. semisweet chocolate chips
3/4 cup whole almonds
3/4 cup mini marshmallows
1 tsp. almond extract
Melt chocolate over double boiler. Remove from heat. Stir in almond extract and almonds. Gently fold in marshmallows. Drop by tablespoonfuls onto a waxed paper lined baking sheet. Refrigerate until set.