Archive for Ethnic: Mediterranean

Raw Lasagna


By Leslie · Comments (4) · January 2nd, 2013

First off, apologies for the quality of the photo… I only had my phone with me to snap a shot.  I’ve had many a raw lasagnas in restaurants and most of the time very good and very filling.  I wanted to make mine, still satisfying, but a little lighter.  I also wanted to highlight the flavors of each ingredients as opposed to making a smashed pile.  I assembled each lasagna individually on the plates to avoid messing cutting when serving.  This recipe does take a good deal of prep time, but because you’re not cooking it for 30-40 mintues, think of all the time it actually saves :) By the way, the sun-dried tomato sauce turned out so good I think I’m going to incorporate it into some of my “cooked” cooking as well!

And ps I made this for my meat-loving very skeptical Mom and Dad and they both enjoyed it!

Raw Lasagna

Serves 4

2 zucchini, thinly sliced lengthwise

1 yellow squash, thinly sliced lengthwise

3-4 cups of fresh spinach

8 mushrooms, sliced

Sun-Dried Tomato Sauce

1 3.5 oz. package of halved dried tomatoes

3 roma tomatoes

2 cloves of garlic

1/2 tsp. dried oregano

water if needed

Blend all the ingredients in a food processor or blender till smooth.  Add water by the tablespoon as needed.

Pesto

about 2 oz. or a big handful of fresh basil leaves

1/8 cup pine nuts (or raw almonds)

1 clove garlic

1 tbsp. water

Blend all the ingredients in a food processor until fine.

Cashew Cheeze

1 cup of cashews, soaked in water for 1 hour and drained

1/4 cup nutritional yeast

1 tbsp of fresh chopped parsley leaves

1/2 cup water

Blend all the ingredients in a food processor.

To assemble: Lay 3 slices of zucchini on the plates.  Follow with a layer of tomato sauce.  Next, the spinach, then lay 3 slices of yellow squash going the opposite way of the zucchini.  Next is the cashew mix, then the mushrooms, followed by the last layer of zucchini laid the opposite of the yellow squash.  Top off each lasagna with an extra dollop of tomato sauce and finish with some sliced basil.

Enjoy!

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Categories : Ethnic: Mediterranean, featured, recipes, Vegan

Tuscan Kale and White Bean Soup


By Leslie · Comments (3) · December 6th, 2012

There are many ways of making kale and white bean soup.  It’s a traditional Italian dish that’s been cooked for centuries.  This is my take on it :) Of course I make the addition of pasta (because why not?!).  It’s a hearty soup, but it won’t leave you feeling sluggish.  A perfect dish for this Winter.

Tuscan Kale and White Bean Soup

Serves 6

1 medium onion, diced

4 cloves of garlic, minced

8 cups vegetable broth

1 can of white beans, drained and rinsed

1 cup of pasta, I used Ditalini

8 leaves of kale, rinsed and broken up into bite size pieces

salt and pepper to taste

What you’ll do:

In a stock pot, saute the onions and garlic in a couple tablespoons of olive oil with a pinch of salt for about 3 minutes.  Add in the garlic and broth, cover, turn up heat to high and boil.  Once boiling, add the pasta and half of the beans.  Cover and reduce heat to medium high.  Let cook for 7 minutes.  Add in the kale and remaining beans.  Cook until the kale is the texture you like.  I like a bite to mine so I only cook it for about 3 minutes.  Season with salt and pepper and serve with a piece of crusty bread.

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Categories : Ethnic: Mediterranean, featured, recipes, Soup

Homemade Italian Caponata


By Leslie · Comments (3) · November 29th, 2012

Holy cow! We’re two days away from December!  This time of year always make me think of the amazing Holidays I’ve spent with my family on the East Coast.  I thought I’d share one of my favorite recipes from my Great Aunt Rose.  This is her recipe for Caponata a delicious vegetable spread that’s perfect for Holiday parties and family dinners!

Aunt Rose’s Caponata

What you’ll need:

3 medium eggplants, diced into 1/2 inch pieces

1 medium onion, chopped

1 cup tomato puree

2 tbsp. sugar

2 tbsp. balsamic vinegar

3 stalks celery, diced

1/4 cup sliced black olives

3 tbsp. chopped parsley

2 tbsp. capers

salt and pepper to taste

What you’ll do:

Saute the eggplant in a large frying pan with a little olive oil and salt until it’s soft.  Set aside.

In another large frying pan, saute the onion with a drizzle of olive oil.  Saute 2 minutes.  Add the tomato puree and sugar and simmer for about 5 minutes.  Add the vinegar and saute another 2 minutes.  Add in the eggplant, celery, olives, and capers.  Saute another couple minutes and season with salt and pepper to taste.  Chill in the fridge for 4 hours or overnight.  Serve at room temp.

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Categories : Dips, Ethnic: Mediterranean, featured, gluten free, Party Ideas, recipes, Vegan

Italian Summer Heirloom Tomato Bruschetta


By Leslie · Comments (2) · July 2nd, 2012

 

With Summer here, take the time to enjoy all the produce it has to offer!  Heirloom tomatoes are one of my favorite things about the season!  The bright, beautiful flavors of them can be savored in this simple, yet super tasty bruschetta!

Enjoy and if you want to see more, check out the Dasani Facebook page!

Heirloom Tomato Bruschetta

serves 15-20

What you’ll need:

5 large heirloom tomatoes, diced and de-seeded

1/2 purple onion, finely diced

3 cloves of garlic, finely chopped

a big pinch of sea salt

2 tbsp. balsamic vinegar

1 -12 tbsp. extra virgin olive oil

a cup of fresh basil, shredded

What you’ll do:

Mix it all up and serve on a toasted baguette.  Tomato mix can be made the night before and kept in the refrigerator.

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Categories : Appetizers, Dips, Ethnic: Mediterranean, featured, recipes, Vegan, Vegetables: Tomato, Videos

Lemon & Spinach Pesto Pasta


By Leslie · Comments (2) · June 11th, 2012

Last night was one of those beautiful San Diego evenings, it was warm and the air was full of ocean breeze… I was enjoying myself so much that I didn’t want to go to the store so instead I walked around my parents backyard and grabbed ingredients for dinner.  Lemons from my Mom’s magical lemon tree and some basil.  I’ve never put lemon in a pesto before, but I thought, “why not?” and I’m glad I did!  The results were very tasty!

Lemon & Spinach Pesto Pasta

Serves 4

1 lb. pasta

1/2 cup pine nuts, toasted

4 cloves of garlic

about 2 cups of basil (including stems)

about 2 cups of spinach

1 lemon

about 1/2 cup olive oil

salt and pepper to taste

What you’ll do:

Put your pot of water on to boil for the pasta and make the pesto in your food processor.  You’ll place the basil and spinach in the processor topped with the garlic and nuts.  Pulse a few times to break them down a bit.  Add in the zest from the lemon and all the lemon juice.  Pulse again and then drizzle in the olive oil until the pesto is smooth.  Cook your pasta to al dente, drain and return to the pot.  Add the pesto right on top and stir to coat the noodles.  Serve immediately.

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Comments (2)
Categories : Ethnic: Mediterranean, featured, Pasta, recipes, Vegan

ah-May-zing Farmers Market Pasta


By Leslie · Comments (2) · May 29th, 2012

May is an incredible month to get to your local farmers market.  Here is a pasta dish I created that’s just perfect for all those farmer’s market Spring veggies!  Check out my video making it!

Farmers Market Pasta

Serves 4

1 onion, diced

2 carrots, peeled, sliced into 1/4 inch pieces

1 crown of broccoli, cut into bite size pieces

1 large zucchini, halved lengthwise and sliced into 1/4 inch pieces

1 yellow summer squash, halved lengthwise and sliced into 1/4 inch pieces

1 bell pepper, deseeded and diced into 1/4 inch pieces

4 cloves of garlic, chopped

1 roma tomatoes, deseeded and diced

a couple handfuls of fresh spinach, chopped

1/3 cup toasted pine nuts

5-6 large basil leaves, sliced

1 lb. of pasta

olive oil

a few pinches of salt

Place a large stock pot of water on to boil.  In the meantime place a large pan over medium heat, drizzle a couple tablespoons of olive oil and add in the onion, carrots and broccoli with a pinch of salt.  Saute for 2 minutes and add the zucchini and squash.

When the water is boiling, add your pasta with a few big pinches of salt.  Stir and cook until al dente or according to the directions, about 7-9 minutes.

Add to your veggie pan the bell pepper and garlic.  Saute until the pasta is done cooking then lift the pasta straight from the pot right into the pan.  Add in the tomatoes, spinach and pine nuts and stir to coat the pasta in all the veggies.

Serve topped with a drizzle of olive oil and a sprinkle of fresh basil.

Enjoy!

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Categories : Entrees, Ethnic: Mediterranean, featured, Pasta, recipes, Vegan

Mediterranean Veggie Israeli Couscous


By Leslie · Comments (4) · April 25th, 2012

When I think of comfort food, a meal like this comes to my thoughts.  This dish is hearty, healthy, and jam packed with flavor!  It’s simple and yet has lots going on.  It comes together so quickly it’s perfect for that last minute weeknight meal.  And having prepared tomato sauce stored in your freezer is perfect for a recipe like this!

Mediterranean Veggie Israeli Couscous

Serves 4-6

What you’ll need:

2 cups Israeli couscous

4 cups vegetable stock

1 medium onion, diced

4 cloves garlic, chopped

2 zucchini, halved and sliced

1 15 oz. can of quartered artichokes, drained and rinsed well

1 cup tomato sauce (my recipe or yours)

1/4 cup pine nuts, toasted

2 large tomatoes, diced

6 fresh basil leaves, thinly sliced

olive oil

salt

What you’ll do:

In a medium saucepan, boil the vegetable broth, add the israeli couscous, cover, and reduce the heat to a simmer.  Let cook for 8-10 minutes or until all the liquid has absorbed.

While the couscous is cooking, in a large frying pan saute the onion and garlic in a few tablespoons of olive oil and a big pinch of salt.  Saute until the onion starts to turn soft.  Add in the zucchini and artichokes and saute 2 minutes.  Next, add in the tomato sauce.

When the couscous is done, pour all of it right into the frying pan with the veggies.  Also add in the pine nuts and diced tomatoes.  Toss all together.  Taste and season with salt and pepper.   Serve warm with the fresh basil over it.

Enjoy!

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Comments (4)
Categories : Ethnic: Mediterranean, featured, recipes, Vegan, Vegetables: Artichokes, Vegetables: Zucchini

Lemon & Fresh Pea Risotto


By Leslie · Comments (7) · April 2nd, 2012

When I was at Trader Joe’s last, I found these gorgeous fresh shelled peas and I decided I had to have them and risotto would be the perfect way to use them :)  And the addition of lemon gives this risotto just the right amount of fresh flavor to make the risotto light and easy on these Summer nights.

Now I know a lot of people are scared to make risotto.  Let me be clear: it’s not hard!  BUT it does take patience and attention.  This isn’t the kind of meal you can let cook and walk away from.  Trust me, this juice is worth the squeeze when it comes to risotto!

Lemon & Fresh Pea Risotto

Serves 6

What you’ll need:

2 leeks

4 cloves of garlic

1 1/2 cups aborio rice (risotto rice)

1 bottle of dry white wine (I used pinot grigio), room temperature

3 cups vegetable broth

1/2 lemon, juiced

zest of 1/2 lemon

1 cup of shucked peas

salt and pepper to taste

What you’ll do:

In a large heavy pot saute the leeks and aborio rice in a few tablespoons of olive oil until the rice is coated with olive oil and slightly toasted.  A very light translucent/golden color is what you are looking for.  Pour in enough wine to cover the rice and leeks.  Stir until the wine is absorbed.  Add enough wine again to cover the rice.  Again stir until absorbed.  Repeat until the entire bottle is gone.  Add in the garlic and lemon juice.  Then use the vegetable broth in the same way.  When you add the last of the broth, add in the peas.  Season with salt and pepper and serve immediately garnished with lemon zest.

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Comments (7)
Categories : Ethnic: Mediterranean, featured, gluten free, recipes, Risotto, Vegan

Panzanella Salad


By Leslie · Comments (5) · March 20th, 2012

You may or many not know what panzanella salad is… but bottom line is you should!  It’s a traditional Italian bread salad.  And let’s face it, the best way to make salad better is to make one out of bread right?!

Panzanella Salad

Serves 8

What you’ll need:

1 loaf of Italian bread, sliced

1 small onion, halved and thinly sliced

8-10 roma tomatoes, de-seeded and diced

a large handful of fresh basil leaves, chopped

2/3 cup plus olive oil

1/4 cup plus white balsamic vinegar

salt and pepper to taste

What you’ll do:

In a large bowl, toss the onions with a big pinch of salt and add about a 1/4 cup of white balsamic vinegar and 2/3 cup olive oil. Set aside.

Brush the slices of bread with olive oil and grill lightly on both sides.  Let cool and cut into 1-inch cubes.

Add the bread in with the onions and toss to coat.  Add in the diced tomatoes and basil and toss gently.

Season with salt and pepper.

Serve shortly. (do not make too far ahead of time or the bread will get soggy)

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Comments (5)
Categories : Ethnic: Mediterranean, featured, recipes, Salad, Vegan

Rollin’ in Love


By Leslie · Comments (4) · February 14th, 2012

The perfect Valentine’s Day dinner for me always includes cooking in!  Who wants to deal with the crowds and getting pushed though a restaurant that is charging double for a tasting menu?  Cooking for someone shows them how much you love them.  So surprise the one you love tonight with a candlelit dinner for two!

Eggplant Wrapped Quinoa

Serves 4

What you’ll need:

1 large eggplant, ends cut off and sliced thin lengthwise

1 cup quinoa, cooked according to directions on package

a handful of spinach, chopped

1/4 cup pine nuts, toasted

1/8 cup raisins

8-10 basil leaves

tomato sauce (your recipe or mine)

What you’ll do:

Grill or broil the eggplant with some salt and olive oil until browned and soft.  Set aside.  Cook the quinoa according to the package.  When done, stir in the raisins, nuts, and spinach.  Heat up your tomato sauce on the stove.

On a clean workspace, lay out a slice of eggplant.  Place a basil leaf in the middle of it and dollop a spoonful of quinoa on it.  Carefully roll the eggplant up and place either on a plate with the tomato sauce on it (like in the picture) or in a 9X9 baking dish with some tomato sauce at the bottom.  Continue until you’ve rolled all your eggplant.  Serve immediately or you can refrigerate the baking dish full and reheat them in the oven.  You could also top them with cheese if you are into it ;)

Enjoy!

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Comments (4)
Categories : Ethnic: Mediterranean, featured, recipes, Vegan
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