lemon | Pamela Toman

Pasta Salad

Jess brought this delicious pasta salad to us early in the summer. It reminds me of one that Luke would make, whose recipe I seem to have lost, and given when the recipe first appeared, it may well be exactly the same recipe. The fresh basil and feta make the salad.

Ingredients	Step
¼ c. red wine vinegar ½ c. olive oil juice of 1 lemon 1 t. honey salt pepper	Blitz into an emulsified vinaigrette.
6 c. broth 1 lb. orzo	Bring broth to boil. Add orzo, reduce heat, cover partially, cook until al dente, then drain. Move to large bowl and toss frequently to cool.
2 c. grape tomatoes, halved 7 oz. feta, cubed 1 c. basil, chopped 1 c. green onion, chopped	Mix in, then add vinaigrette. Let stand a few hours before serving.
½ c. slivered almonds, toasted	Add at time of serving. Serve at room temperature.

Source: Giada De Laurentiis in Bon Appétit (April 2006)

Broccoli and White Bean Sandwiches

Serve on ciabatta or pan de cristal.

I haven't made this recipe recently, and the proportions may be off. Use your judgment, rather than relying on the values given here.

The original recipe calls for blanched broccoli rabe, which I find too bitter, so I substitute it with roasted broccoli.

Ingredients	Step
6 T olive oil 1 head of garlic, cloves thinly sliced 1 t. crushed red pepper flakes	Cook garlic and red pepper flakes in oil, being careful to infuse but not brown the garlic.
some of the oil 1 can white beans (½ c. from dry)	Puree the beans with the flavored oil, adding oil and water as needed.
5-6 heads (4-5 lbs.) broccoli, coarsely chopped remainder of the oil	Toss broccoli in flavored oil, then roast in 350 degree oven until browned. Cool.
juice of 1-2 lemons salt pepper	Squeeze lemon juice on top of cooled broccoli, and season to taste.
8 rolls (6-8" long) 8 1-ounce slices provolone	Preheat oven to 400 degrees. Split rolls. Spread bean puree on one side. Add broccoli. Top with provolone. Toast in oven until cheese is melted, 7-10 minutes, then serve.

Based on a recipe originally from Bon Appetit

Baked Risotto with Greens

An easy and delicious way to serve greens.

Violife parmesan is acceptable, but dairy parmesan is better. I often split the meal in half before the last "saucy" step to target both diets.

First enjoyed with Tom and Tobi.

Ingredients	Step
	Preheat oven to 375 degrees.
1 small onion, diced olive oil	In a cast iron skillet with a lid, saute onion until softened.
1 small garlic clove minced 1 heaping c. Arborio rice	Add garlic and stir until fragrant (about 1 minute), then stir in rice. Season with salt and pepper, and fry rice until lightly toasted (about 2 minutes).
4 oz. kale leaves, as bite-sized pieces salt and pepper	Add. Stir until wilted.
quart of no-chicken broth	Add broth. Bring to a boil over high heat.
	Cover and bake until liquid is almost all absorbed and rice is tender, about 20 minutes.
4 oz. spinach (chopped) 1 c. frozen peas, thawed --or-- asparagus, sliced 1 T. lemon juice	Stir in. (Don't add too much lemon -- we're not making lemon risotto!)
¾ c. parmesan 3 T. butter	Add. Stir until well blended and saucy.

Source: Kay Chun (NYT Cooking)

Lemon Corn Quinoa

A lovely salad that works as a side dish for omnivores and an entree for vegetarians (easily vegan-izable). Can be served warm or eaten straight from the fridge.

Ingredients	Step
4 ears of corn	Cut off kernels into a very large bowl.
zest of 2 lemons (1 T.) juice of 1 lemon (2 T.) 4 T. butter, melted 1 T. honey ½ t. salt ¼ t. pepper	Whisk together.
1 c. raw quinoa, washed 2 c. water	Bring water and quinoa to a boil, cover, and simmer for 15 minutes. Then remove the lid, move the saucepan from the heat, place a towel on top of the pan to collect additional steam, and replace the lid. Let sit 5 minutes. (Try to not overcook the quinoa!)
4 scallions, sliced thin ½ c. mint, chopped	Add.
	Season to taste (salt, pepper, lemon juice).

I explained how I cook with quinoa on the Broccoli Spoon Salad recipe.

Lemon Shake-ups

I've been really into lemon shake-ups this summer. They're simple and delicious -- but you've really got to shake them. The ice isn't optional, and the sugar can't be cut back too much.

Ingredients	Step
ice cubes ½ lemon, washed scant ¼ c. sugar 6 oz. water	Place ice in container with lid. Squeeze lemon into it, then drop in rind. Add sugar and a splash of water. Shake! Pour into glass and top with water to taste.

Pamela Toman

Tag: lemon

Pasta Salad

Broccoli and White Bean Sandwiches

Baked Risotto with Greens

Lemon Corn Quinoa

Lemon Shake-ups

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