The lemonade cookbook, p.6
The Lemonade Cookbook, page 6
FARRO, SPAGHETTI SQUASH, POMEGRANATE VINAIGRETTE
MAKES 4 CUPS
If you haven’t gone down the road of spaghetti squash because you’re not quite sure what the hell to do with it, let this be the first recipe you try! The “noodles” are a terrific stand-in for carb-dense pasta, firm yet tender, with a bit of bite. Nutty farro, roasted spaghetti squash, sweet, tart cranberries, grassy parsley—are all brought together with a slightly mouth-puckering vinaigrette. Southern California’s coastal region has a unique Mediterranean climate found in only five areas of the world, with mild wet winters and hot dry summers. The combination of Mediterranean ingredients sings with color and flavor. For a hot side-dish alternative, omit the Pomegranate Vinaigrette and replace with a pat of butter.
1 spaghetti squash (about 3 pounds), halved lengthwise and seeds removed
2 tablespoons olive oil
Coarse salt
Freshly ground black pepper
1 cup farro
¼ cup fresh flat-leaf parsley, chopped
¼ cup dried cranberries
½ cup Pomegranate Vinaigrette (recipe follows)
¼ cup crumbled feta
PREHEAT THE OVEN TO 375 DEGREES F.
DRIZZLE THE FLESH OF THE SQUASH WITH OIL and season generously with salt and pepper. Place the squash halves, cut-sides down, on a baking pan and roast until fork-tender, about 45 minutes. Scrape squash with a fork to remove flesh in long strands. Put into a large mixing bowl and set aside to cool.
TO PREPARE THE FARRO, bring a 2-quart pot of salted water to a boil. Add the farro, reduce the heat to medium-low, and cover. Simmer until the farro is tender and the grains have split open, about 20 minutes. Drain and rinse with cool water.
ADD THE COOKED AND COOLED FARRO to the bowl of spaghetti squash. Add the parsley and dried cranberries. Drizzle with the vinaigrette, season with salt and pepper, and toss to combine. Crumble the feta on top before serving.
POMEGRANATE VINAIGRETTE
Tartly sweet pomegranate juice is now widely available in supermarkets, making quick work of this Pomegranate Vinaigrette. Splashing on bitter greens, such as arugula, kale, or baby spinach.
1 cup pomegranate juice
¼ cup honey or agave nectar
½ shallot, minced
2 garlic cloves, minced
2 tablespoons red wine vinegar
Juice of 1 lemon
1 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
POUR THE POMEGRANATE JUICE INTO A SMALL POT and place over medium-low heat. Add the honey and gently simmer until the juice has reduced to ¼ cup and is thick and syrupy, roughly 10 minutes. Set aside to cool.
IN A SMALL MIXING BOWL OR MASON JAR, combine the cooled pomegranate syrup, shallot, garlic, vinegar, lemon juice, and oil; season lightly with salt and pepper. Whisk or shake to blend. Reserve at room temperature until needed. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.
Makes about 1 cup
ISRAELI COUSCOUS, WILD MUSHROOM, PARMESAN, LEMON-TRUFFLE VINAIGRETTE
MAKES 4 CUPS
Israeli couscous, sometimes called “pearl pasta,” is a delightfully soft, satisfying, healthy “grain” that’s a welcome substitute to the average pasta, potato, and rice dishes. Like all starches, couscous provides a versatile foundation upon which you can build any combination of flavors. Here, I’ve chosen a medley of earthy mushrooms for depth; grainy, aged Parmesan for height, and an herbaceous finish of fresh parsley. This couscous dish makes a terrific side for roasts or grilled meats, and you can add whatever savory ingredients you like to jazz it up.
¾ pound assorted wild mushrooms, such as crimini, shiitake, and oyster, wiped of grit, stemmed, and sliced
2 tablespoons olive oil
Coarse salt
Freshly ground black pepper
1 cup Israeli couscous
1 cup vegetable broth or water
¼ cup Lemon-Truffle Vinaigrette
½ cup shaved Parmesan cheese
¼ cup coarsely chopped fresh flat-leaf parsley
PREHEAT THE OVEN TO 400 DEGREES F.
PUT THE MUSHROOMS ON A LARGE BAKING PAN, drizzle with the oil, toss to coat and spread out in a single layer. Season generously with salt and pepper. Roast, shaking the pan from time to time, until the mushrooms lose their moisture, shrink, and begin to brown, 15 to 20 minutes. Transfer the mushrooms to a mixing bowl and set aside to cool. The mushrooms can easily be prepared in advance, covered, and refrigerated.
TO PREPARE THE COUSCOUS, place a large dry skillet over medium-low heat. Toast the couscous, stirring frequently, until it smells nutty and is golden-brown, about 5 minutes. Pour in the broth, cover, and simmer until the couscous is just tender, 10 to 12 minutes. Set the couscous aside to cool. The couscous can easily be prepared in advance, covered, and refrigerated.
WHEN READY TO PREPARE THE DISH, in a large mixing bowl, combine the cooked, cooled mushrooms, couscous, vinaigrette, cheese, and parsley. Season with salt and pepper, and toss to combine.
FORBIDDEN RICE, HEART OF PALM, MUSHROOM, JALAPEÑO VINAIGRETTE
MAKES 4 CUPS
Without containing any animal protein, this is one meaty meal! Exotic in concept but simple in execution, this refreshing rice dish is a winner. Serve with Seared Ahi Tuna or Braised Pork Belly.
1½ cups black forbidden rice
1½ cups water
1 (15-ounce) can heart of palm, drained, rinsed, and chopped
8 button mushrooms, wiped of grit, stemmed, and sliced
4 scallions, white and green parts, chopped
½ cup Jalapeño Vinaigrette (recipe follows)
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
FORBIDDEN RICE
Forbidden rice grains look like sexy black leather. Legend has it that Chinese emperors were once the sole consumer of forbidden rice, hence its name. Its firm texture and vaguely smoky taste hold up well to assertive flavors.
PUT THE FORBIDDEN RICE IN A COLANDER under cold running water and rinse until the water runs clear. Drain well.
COMBINE THE RICE AND WATER in a 2-quart pot over medium heat. Bring to a boil, reduce the heat, and simmer for 30 to 35 minutes, uncovered, until the rice is tender but still firm, stirring occasionally. Remove from the heat and let stand for 5 minutes to allow the grains to absorb any remaining liquid; drain any excess.
PUT THE RICE INTO A BOWL and allow to cool to room temperature. The black rice can easily be prepared in advance, covered, and refrigerated.
TO THE COOLED FORBIDDEN RICE, add the mushrooms, scallions, and vinaigrette. Season with salt and pepper; toss thoroughly to combine. May be served warm, cold, or at room temperature.
JALAPEÑO VINAIGRETTE
Layered with warming spices like ginger and cumin and tamed with a smidge of honey, this well-rounded vinaigrette easily doubles as a marinade for chicken or fish.
2 tablespoons seasoned rice vinegar
Juice of 1 lime
1 jalapeño, stemmed, halved lengthwise, seeded if desired, and coarsely chopped
½ inch fresh ginger, peeled and coarsely chopped (about 1 tablespoon)
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon Dijon mustard
1 teaspoon honey or agave nectar
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
¾ cup canola oil
IN A BLENDER, combine the vinegar, lime juice, jalapeño, ginger, parsley, mustard, honey, salt, pepper, and cumin. Blend on medium speed for a few seconds, then reduce the speed to low. With the motor running, slowly add the oil until emulsified. Pour into a container or jar. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.
Makes 1 cup
RICE PILAF, NECTARINE, WHITE CHEDDAR, MINT VINAIGRETTE
MAKES 4 CUPS
Many foods benefit from toasting to bring out more flavors, such as spices and nuts. The same goes for grains, especially in this preparation. Basmati and orzo are pan-toasted before boiling in the broth to bring out an unmistakable depth of character. Combining the grains with juicy nectarines, mint, and sharp cheddar cheese creates a satisfying dish.
2 tablespoons canola oil
½ cup basmati rice
½ cup orzo
2 cups vegetable broth or water
½ cup Mint Vinaigrette (recipe follows)
2 ripe white nectarines, halved, pitted, and cubed (about 2 cups)
¾ cup shredded sharp white cheddar
¼ cup fresh mint leaves, coarsely chopped
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
BASMATI RICE
Literally translated as “queen of fragrance,” basmati has been grown in the foothills of the Himalayas for thousands of years. Basmati is a slim, long-grained rice with a fine texture and nutlike flavor and aroma. Its distinctive qualities can be attributed to the fact that the grain is aged to decrease its moisture content. It can be found widely in Indian and Middle Eastern stores and most supermarkets.
TO PREPARE THE RICE: Place a 2-quart pot over medium heat and coat with 1 tablespoon of the oil. When the oil is hot, add the rice, and stir for a minute or two until the grains are well coated and opaque. Take care not to let the rice brown; this will ensure that the rice stays separate and fluffy. Pour in 1 cup of the broth and bring to a boil. Cover tightly and reduce the heat to low. Allow the rice to steam for 20 to 25 minutes or until all of the liquid is absorbed. Set aside to cool. The rice can easily be prepared in advance, covered, and refrigerated.
TO PREPARE THE ORZO: Place a separate small pot over medium heat and coat with the remaining 1 tablespoon of the oil. When the oil is hot, add the orzo and cook, stirring frequently, until the orzo starts to toast and is lightly browned and golden, 5 to 6 minutes. Pour in the remaining 1 cup of the broth and bring to a boil. Simmer, uncovered, until the orzo is just tender, 8 to 10 minutes. Drain well. Set aside to cool. The orzo can easily be prepared in advance, covered, and refrigerated.
WHEN READY TO PREPARE THE DISH, in a large mixing bowl, combine the cooled rice, orzo, vinaigrette, nectarines, cheese, and mint. Season with salt and pepper, and toss to combine.
MINT VINAIGRETTE
The sunny fresh flavors of cool, refreshing mint and mildly acidic Champagne vinegar combine to make a lively dressing that adds oomph to salads, roasted vegetables, and grain dishes.
1 cup fresh mint leaves, finely chopped
⅓ cup Champagne vinegar
1 tablespoon honey or agave nectar
½ cup canola oil
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
IN A SMALL MIXING BOWL OR MASON JAR, combine the mint, vinegar, honey, and oil; season with salt and pepper. Whisk or shake to blend. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.
Makes about 1 cup
MARKETPLACE VEGETABLES + PROTEIN
IT’S NOT JUST L.A., but today we live in a time where people are very sensitive to their diet, garnering a lot of attention to selective eating, where we’ve all become conscious of what we eat, whether simply for a healthy lifestyle or out of necessity. While the Marketplace Vegetables comprise most of Lemonade’s menu, some folks simply need a bit of added protein to make a “complete” meal, so this chapter delivers that.
Leftovers from LAND + SEA make their way into these fully realized dishes, whether its Tandoori Chicken, Mango, Coconut, Tamarind Vinaigrette or Skirt Steak, Balsamic Bermuda Onion, Poblano Pepper. Here, lean leftovers of seared tuna, baked chicken, and grilled steak are not second-string afterthoughts, but instead bump up Marketplace Vegetables to create meals that are equally light and satisfying.
AHI TUNA, SNAP PEA, WATERMELON RADISH, GINGER VINAIGRETTE
MAKES 4 CUPS
Sugar snap peas have the same lively sweetness as shelled peas but are eaten pod and all! If snap peas aren’t available, substitute green beans. The colorful combination of ruby tuna, green peas, and magenta radishes is dressed with tangy sesame vinaigrette for a light lunch or refreshing side dish.
½ pound Seared Ahi Tuna, cooled and cut into ¼ inch chunks
½ pound sugar snap peas, strings removed and cut into thirds
2 watermelon radishes or 6 regular radishes, halved and thinly sliced
1 teaspoon white sesame seeds, toasted
1 teaspoon black sesame seeds
½ cup Ginger Vinaigrette (recipe follows)
¼ cup fresh mint leaves, coarsely chopped
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
IN A MIXING BOWL, combine the seared tuna, snap peas, radishes, and sesame seeds. Drizzle with the vinaigrette, add the mint, season with salt and pepper, and toss well to combine. Chill for 30 minutes to 1 hour to allow the flavors to come together.
WATERMELON RADISH
From the outside they don’t look like much—just an ordinary turnip or radish with a green hue—but inside bursts a seductive raspberry pink. They’re super crunchy, with just a hint of peppery bite, and surprisingly sweeter than you might expect from a normal radish. A mandolin is ideal for slicing these beauties into perfectly thin half moons, but a sharp knife will do. If watermelon radishes are not available, daikon or regular radishes make fine substitutes.
GINGER VINAIGRETTE
Try tossing this Ginger Vinaigrette with rice noodles, or use as a dipping sauce for pot stickers or spring rolls.
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon sesame oil
2 teaspoons peeled and grated fresh ginger
2 teaspoons honey or agave nectar
1 garlic clove, smashed
1 teaspoon Dijon mustard
1 teaspoon sesame seeds, toasted
1 cup canola oil
¼ teaspoon freshly ground black pepper
IN A BLENDER, combine the soy, vinegar, sesame oil, ginger, honey, garlic, mustard, and sesame seeds. Blend until smooth. With the motor running, slowly add the canola oil until emulsified. Season with pepper. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.
Makes about 1 cup
BAY SHRIMP, CANNELLINI BEAN, SHALLOT, CAYENNE
MAKES 4 CUPS
This rustic dish combines some of my favorite Tuscan ingredients—beans, seafood, garlic, lemon, herbs, and fruity olive oil. Fresh herbs make all the difference, adding a powerful pop of flavor to the tender shrimp and white beans. To save on time, use good-quality frozen shrimp and canned cannellini beans. This light, summery dish is effortless on evenings when you’re looking for a light meal that can be made quickly, and even ahead of time. Don’t dare toss the leftover garlic-lemon oil; serve with grilled baguette.
FRIED GARLIC
10 large garlic cloves (about 1 bulb), thinly sliced on a mandolin or with a paring knife
¼ cup canola oil
SALAD
1 (15-ounce) can cannellini (white) beans, drained and rinsed
2 cups olive oil
1 lemon, cut into thin slices
2 fresh rosemary sprigs
1 pound cooked Bay or Rock shrimp, frozen and thawed
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh chives
1 large shallot, chopped
½ cup Champagne Vinaigrette
2 teaspoons cayenne pepper
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
TO PREPARE THE CRISPY FRIED GARLIC CHIPS, place a small skillet over medium-low heat and coat with the canola oil. When the oil is hot, add the sliced garlic cloves and cook for only 2 to 3 minutes, until the garlic just begins to lightly brown and crisp. Take care not to burn the garlic; you must keep the slices moving around the pan so they don’t burn. If they do, start over because nothing worth eating can come after burnt garlic. With a slotted spoon, transfer the fried garlic to a small plate. The leftover garlic oil is terrific for sautéing sliced potatoes.
PUT THE CANNELLINI BEANS in a 3-quart pot over medium-low heat, cover with the olive oil, lemon, rosemary, and half of the fried garlic. Cover and gently simmer until the beans are tender, about 15 minutes. Set the beans, along with the oil and aromatics, aside to cool. The cannellini beans can easily be prepared in advance, covered, and refrigerated in the olive oil mixture.
WHEN READY TO PREPARE THE DISH, drain the cannellini beans, rosemary, preserved lemon, and fried garlic chips and put them in a large mixing bowl—you may reserve the fragrant olive oil for cooking or bread dipping. To the cooked beans, add the shrimp, parsley, chives, shallot, vinaigrette, and cayenne. Season with salt and pepper, and toss to combine. Chill for 30 minutes to 1 hour to allow the flavors to come together. To serve, garnish with the remaining crispy fried garlic chips.
SMOKED SALMON, WATERCRESS, CUCUMBER, BAGEL CROUTONS, HORSERADISH DRESSING
MAKES 4 CUPS
Growing up in L.A., I’m confident to say that Nate ’n Al’s is the best Jewish deli on the West Coast. It’s been around forever. Located within easy walking distance of glittery Rodeo Drive in Beverly Hills, this old-world-style delicatessen is anything but posh. Sunday breakfasts are the best; I order a bagel with the works: a schmear of cream cheese, slices of red onion, juicy tomato, crunchy cucumber, a smattering of salty capers … crowned with a thin veil of salmon lox. Here, all of those ingredients find themselves reinvigorated when transformed into a salad. I prefer using cryovacted blocks of smoked salmon as opposed to traditional sliced lox. The taste and flaky texture of a chunked smoked salmon takes the familiar flavor combination to new heights.
