GRILLED BROCCOLI WITH SMOKEY CASHEW SAUCE
PREP TIME: 30 MINUTES COOK TIME: 10 MINUTES SERVES: 4
1/2 pounds broccoli, cut into 1 inch florets
1 Tablespoon olive oil
salt + pepper
1 cup raw cashews-soaked in water for at least 30 minutes
2 Tablespoons tomato paste
1/4 cup nutritional yeast
1-2 teaspoons smoked paprika, more or less depending on preference
1/4 teaspoon cayenne pepper + more to taste
1/2 teaspoon fine sea salt
2 Tablespoons fresh lime juice
1 cup water + additional to thin if necessary
Prepare the sauce by draining the soaked cashews. Rinse them under cold water and then place into a high speed blender along with the rest of the ingredients. Blend on the highest possible setting (a Vitamix works well here!) until smooth and creamy. Scrape the sides down as necessary while blending. Taste test and adjust seasonings as needed…
Preheat the grill to high. Toss the broccoli with the oil, salt and pepper. Place directly on the grill (being careful not to let the veggies slip in between the grates) and grill for about 3-5 minutes per side or until lightly charred and crisp.
Serve with the cashew sauce on top and enjoy!
This is one of those recipes that just about anything can be thrown in! Added some roasted, chopped carrots, or kale. Bump up the heat with cayenne or added extra herbs for a wild flavor. — The weather is cool friends, heat up your insides with this healthy, comfort food inspired meal.
SMOKY LENTIL STUFFED SWEET POTATOES
PREP TIME: 15 MINUTES COOK TIME: 1 HOUR SERVES: 4
4 medium size sweet potatoes
2 tablespoon coconut oil
1 medium sized yellow onion, finely chopped
2 cloves of garlic, minced
1 cup French green lentils, rinsed and picked over
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 (14.5 ounce) can full fat coconut milk
1 1/2 cups water
2 tablespoons tomato paste
1-2 diced diced tomatoes
3-5 leaves kale, sauted
salt and pepper to taste
fresh lime juice
minced parsley or cilantro for serving
Heat the oven to 400 F and place a rack in the center of the oven. Poke a few holes in all of the potatoes and place them directly on the oven rack (with a sheet pan below to catch any of the drippings) Bake until the potatoes are fork tender. About 1 hour (this will vary depending on the size of the potatoes so test them a few times while baking)
While the potatoes bake prepare the filling. Heat the coconut oil in a deep bottom pot over medium high heat. Add the onion and cook, stirring occasionally until it's fragrant and turning soft. About 8 minutes. Stir in the garlic and cook for 1 minute longer. Add kale and saute until soft.
Add the lentils, smoked paprika and cayenne pepper. Stir until the mixture is well coated in the spices. Add the coconut milk, and water. Bring to a boil. Reduce the heat to medium-low, cover the pan and cook until the lentils are tender, about 30 minutes. Remove the lid and stir in the tomato paste and chopped tomatoes. Season with a pinch of salt and pepper. Cook for about 15-20 minutes longer or until the mixture thickens up. Taste for seasonings and adjust as needed.
Slice each sweet potato in half and serve with the lentils. Drizzle with fresh lime juice and minced parsley.
Fresh herbs, juicy tomatoes, a tangy dressing, fried chickpeas and capers, plus a sprinkling of feta cheese make this salad so good that it’s reason enough to crack open a bottle of champagne and toast to the flavors of the season!
HEIRLOOM TOMATO & HERB SALAD WITH FRIED CHICKPEAS & CAPERS
PREP TIME: 20 MINUTES COOK TIME: 10 MINUTES SERVES: 4
Fried Chickpeas & Capers
6 tablespoons grape seed oil (or another high heat oil) divided
3 tablespoons brine packed capers, drained and patted dry
1/2 cup chickpeas (if from the can drained and patted dry)
pinch of smoked paprika
pinch of fine sea salt
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
2 tablespoons minced dill + additional sprigs for garnish
2 tablespoons minced basil, + full leaves for garnish
1 tablespoon minced parsley + additional sprigs for garnish
1/4 cup extra virgin olive oil
1/4 teaspoon kosher salt
freshly ground black pepper
2 1/2 pounds assorted heirloom tomatoes, sliced
1 pint cherry tomatoes, sliced in half
crumbled feta cheese for serving (optional)
Heat 3 tablespoons of the grape seed oil in a skillet over medium-high heat. Add the capers and cook, stirring occasionally, until they begin to brown and burst open, about 3 minutes. Use a slotted spoon to remove them to a paper towel lined plate to drain. Carefully add the additional oil to the pan along with the chickpeas. Cook, stirring occasionally, until the chickpeas begin to brown and crisp up. About 5-7 minutes. Remove from the heat to a paper towel lined plate to drain. Sprinkle the chickpeas with a pinch of smoked paprika and sea salt.
Whisk together the vinegar, mustard, honey, dill, basil, and parsley. Drizzle in the olive oil and continue to whisk together until smooth. Stir in the salt and pepper and set aside.
Arrange the sliced tomatoes on a large platter. Drizzle with the dressing and top with the fried capers, chickpeas and sprinkle with crumbled feta cheese.
Cheers from Black Finger Farm!