Browsing Tag

Capers

Appetizers, Bread, Italian, Lactose Free, Recipes, Sandwiches, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Artichoke Bruschetta with Capers & Tomatoes

August 11, 2024

Bruschetta! If there’s a simple way to enjoy juicy summer tomatoes this is it. This is a jazzed up version of the classic tomato and basil bruschetta with savory olives, capers and artichoke hearts. It’s one of the easiest and most delicious appetizers you can serve at your next summer gathering.

Use ripe and juicy tomatoes either cherry or larger ones diced into bite-size pieces. The key is to use good tomatoes and avoid those with mealy interiors.

All the ingredients are tossed in a bowl. Easy!

I highly recommend using good country bread and grilling it with a bit of olive oil. Grilled bread has a slightly smoky flavor and crispy browned edges that deliver the most delicious flavor.

These are seriously yummy toasts.

Artichoke Bruschetta with Capers & Cherry Tomatoes
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Artichoke Bruschetta with Capers & Cherry Tomatoes

Recipe by Kiyo
Servings

2-4

servings

Ingredients

  • 1 cup coarsely chopped drained oil-packed artichoke hearts (such as Cara Mia Marinated Artichoke Hearts)

  • 1 cup quartered cherry tomatoes or larger tomatoes, chopped

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon red wine vinegar

  • 1 teaspoon finely minced garlic (or to taste)

  • 2 tablespoons finely chopped basil

  • 2 tablespoons coarsely chopped Italian parsley

  • 2 tablespoons coarsely chopped green olives

  • 2 tablespoons finely chopped red onion

  • 1 tablespoon brined capers, drained (coarsely chopped if capers are large)

  • Kosher salt and freshly ground black pepper

  • 4 slices sourdough or ciabatta, lightly brushed with olive oil, grilled or pan fried with olive oil until golden and crunchy

  • Flaky sea salt, such as Maldon

Directions

  • Toss together the artichoke hearts, cherry tomatoes, olive oil, balsamic vinegar, red wine vinegar, garlic, basil, parsley, olives, onion, and capers in a medium bowl. Season to taste with kosher salt and black pepper. Set aside while you grill the bread.
  • Turn your gas grill to high heat and allow to preheat for about 10 minutes. Brush olive oil on both sides of bread and grill, turning a few times until you have the desired grill marks and bread has a few charred marks. Remove bread to a plate and season with a few pinches of Maldon salt (if grilling is not an option, pan fry the bread brushed with olive oil, on both sides until golden and crunchy). Top with artichoke bruschetta and serve.

Notes

  • The artichoke bruschetta is equally delicious tossed with your favorite short pasta (farfalle, fusilli, cavatappi, penne) and served cold or at room temperature as a side dish.
Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian

Green Goddess Dressing

March 25, 2024

Here’s a lactose free green goddess dressing for those of us who are unable to digest lactose. Green Valley lactose free yogurt comes in handy for all sorts of recipes such as bread, cake and even popsicles. If regular dairy products suit you, go ahead and use your favorite brand of yogurt. Using a good mayonnaise is essential in this recipe as is seeking out the freshest herbs you can find.

This is one of the easiest and tastiest dressings you can make. It definitely falls into the rich category of dressings given that its main ingredient is mayonnaise, so I make it for special occasions or when I have a produce drawer full of crispy romaine hearts.

For a stunning salad, arrange steamed diced beets and avocado over green goddess dressing.

A green goddess dressed salad with a side of sourdough bread makes a splendid meal.

Green Goddess Dressing
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Green Goddess Dressing

Recipe by Kiyo
Servings

1 1/2 c

servings

Adapted from NYT Cooking

Ingredients

  • 1 1/2 teaspoons drained capers

  • 1/2 cup mayonnaise

  • 1/3 cup full fat plain lactose free yogurt (or regular yogurt)

  • 1 cup coarsely chopped flat leaf parsley

  • 1/2 cup roughly chopped basil

  • 1/8 teaspoon finely grated garlic

  • 1 1/2 tablespoons fresh lemon juice, divided

  • 2 tablespoons finely chopped tarragon

  • 2 tablespoons finely chopped chives

  • kosher salt

  • freshly ground black pepper

Directions

  • In a food processor (or use an immersion blender) combine the capers, mayonnaise, yogurt, parsley, basil, grated garlic and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon, chives, a few dashes of kosher salt, and a few grinds of black pepper. Taste and adjust seasoning as needed with salt, pepper and reserved 1/2 tablespoon lemon juice.

Notes

  • Store dressing in the refrigerator for up to 5 days.
Fish, French, Lactose Free, Recipes, Sandwiches

Tuna Nicoise Sandwich

March 9, 2024

For a clever twist on the classic Salad Niçoise, make a sandwich! This sandwich (known as pan bagnat in Nice, France) is made with some of the tastiest ingredients you might find in the many versions of this famous salad. Though there is much debate on which ingredients should be included in a Salad Niçoise, there will be no debate when you taste this tuna sandwich.

With so many choices of canned tuna available today, you’re bound to find some very good options. For this recipe a good tuna packed in olive oil is essential.

Having your mise en place ready will make it effortless to build your sandwich. Boil the eggs ahead of time, wash and dry your greens, and place all of the sandwich ingredients within easy reach.

Crispy Peppadew peppers have the perfect balance of sweet and tangy with a hint of heat. Their vibrant color and flavor make them a pretty addition to this sandwich. You can find these at your local olive bar or in jars in the pickle section of many markets.

With its distinctive peppery flavor, arugula adds a nice contrast to the rich tuna, eggs, and briny olives. If arugula is not your thing, you can substitute it with another green such as tender butter lettuce leaves.

Baguettes are typical for this sandwich but they can become a bit messy to eat. Choose bread or rolls that are a bit softer than a baguette. You can use ciabatta or something similar to that. If your bread is very thick, hollow out the inside a bit. I used a homemade pinsa bread which worked well as it is not too chewy or very thick. Serve your sandwich with a side of kettle chips and your favorite fizzy beverage.

Tuna Nicoise Sandwich
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Tuna Nicoise Sandwich

Recipe by Kiyo
Servings

2

servings

Adapted from Bon Appetit magazine

Ingredients

  • 1 large egg

  • 1/2 teaspoon lemon zest

  • 2 teaspoons fresh lemon juice

  • 1/8 teaspoon finely grated garlic

  • 1/4 cup mayonnaise

  • kosher salt

  • 1 can tuna in olive oil (6-7 ounce), lightly drained

  • 1/4 cup thinly sliced red onion

  • 1/2 cup torn basil

  • 6 Peppadew peppers, sliced (optional but recommended)

  • 1/4 cup pitted mixed olives, sliced

  • 1 tablespoon capers, drained

  • 1 1/2 tablespoons extra virgin olive oil

  • kosher salt and freshly ground black pepper

  • 2 ciabattas or other bread or rolls of your choice

  • 1 tablespoon whole grain mustard

  • 1 cup baby arugula

Directions

  • Using small tongs or a slotted spoon, gently lower egg into a small saucepan of boiling water. Cook, adjusting heat as needed to maintain a gentle boil for 8 minutes. Transfer egg to an ice bath. Once cool, peel and slice into 6 pieces.
  • Meanwhile, whisk lemon zest, lemon juice, garlic, and mayonnaise in a small bowl. Season with a pinch of kosher salt.
  • Placed drained tuna in a medium bowl and gently break up into large pieces with a fork. Add red onion slices, torn basil, Peppadew peppers, olives, capers and 1 1/2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper. Gently stir to combine.
  • Spread both sides of bread with mayonnaise and the top side with mustard. Arrange arugula on bottom half and layer with tuna mixture. Top each sandwich with 3 pieces of egg. Season egg with salt and pepper. Cut sandwiches in half and serve with kettle chips and fizzy beverages.
Beans, Dinner, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Roasted Green Beans with Caper Butter

March 1, 2023

Sometimes just a few simple ingredients can turn a dish into a delectable treat, as is the case with these roasted green beans. Though there’s nothing fancy about this side dish, it reminds me of something I might find at a fine restaurant. I love how uncomplicated this recipe is. You can have it ready in less than 30 minutes.

Capers are the definition of a flavor bomb. Briny, bold, salty and tart they add umami to the butter and other ingredients. The lemon zest adds a bright flavor and the fresh thyme (don’t leave it out!) is just delightful with the roasted beans. This basic compound butter can be whisked up in a jiffy.

The green beans are quickly roasted at high heat, 450 degrees for just about 12 minutes, or until slightly charred in areas.

Once roasted, the beans get tossed with the caper butter before being served.

Roasted Green Beans with Caper Butter
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Roasted Green Beans with Caper Butter

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 1 pound fresh green beans, ends trimmed

  • 2 teaspoons olive oil

  • kosher salt

  • freshly ground black pepper

  • 2 tablespoons Earth Balance Buttery Sticks for lactose free version (or regular butter), softened

  • 1 1/2 teaspoons Dijon style mustard

  • 1 1/2 teaspoons chopped fresh thyme (not packed)

  • 2 teaspoons capers, drained and chopped

  • 1/2 teaspoon lemon zest (add additional 1/2 teaspoon for zestier flavor)

Directions

  • Preheat oven to 450 degrees. Line a sheet pan with foil for easy clean up.
  • Toss green beans with olive oil. Sprinkle with kosher salt and freshly ground pepper.
  • Roast green beans (in one layer) for 10-12 minutes or until lightly charred in areas, stirring once. They will soften a bit more once they are out of the oven.
  • Meanwhile, in a small bowl, stir together Buttery Sticks (or regular butter), mustard, thyme, capers, lemon zest and a dash of salt. Toss roasted green beans with the butter and serve immediately.
Beans, Dinner, Italian, Lactose Free, Recipes, Vegan, Vegetarian, Veggies

Cauliflower Piccata

December 9, 2021

Cauliflower Piccata

We all need to take an occasional break from all of the rich holiday meals that begin in November with Thanksgiving, and continue through the New Year.  This cauliflower piccata from NYT Cooking fills the bill for a satisfying meal that also happens to be vegetarian.  There is no skimping on flavor thanks to the roasted cauliflower, fresh lemon juice, lemon rind and briny capers.  It’s a recipe that can be made with or without several ingredients to fit your taste.  The chickpeas can be left out if you don’t fancy them, or you can substitute another type of bean in its place.  The pasta is also optional if you prefer a lighter dish.  

Cauliflower

It all starts out with a humble head of cauliflower that gets roasted in the oven until nicely browned and full of flavor.  

Cauliflower with Olive Oil, Kosher Salt, Pepper

Roasted Cauliflower

The cauliflower takes on a beautiful color and flavor when roasted on a fairly high heat.  It’s seasoned with olive oil, kosher salt and freshly ground black pepper before going into the oven.

Lemon, Shallot, Garlic, Lemon Zest, Capers & Barilotti Pasta

I have used spaghetti and this short pasta named barilotti.  I tend to favor the short pasta as it holds up well when you have leftovers and the nooks and crannies trap the delicious sauce.  I found this pasta shape at our local Mana Foods.  Another good option and more readily available would be orecchiette.

Lemon, Shallot, Garlic, Lemon Zest

Fresh lemon juice and zest can’t be beat.  It really adds a zing to this dish.

Capers

Cauliflower Piccata Sauce

The sauce is divine.  It’s tangy from the lemon juice, zest, and capers and velvety rich from the butter.

Cauliflower Piccata

The cauliflower piccata is delicious on its own, however, good sourdough bread with a drizzle of olive oil or a pat of butter is a tasty accompaniment. If you prefer to serve it with more vegetables on the side, grilled asparagus, or charred broccolini are good options.

Cauliflower Piccata

Cauliflower Piccata
 
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Adapted from NYT Cooking
Author:
Serves: 4
Ingredients
  • 1 cauliflower (about 1½ pounds) cut into large 2-inch florets
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 6 ounces pasta of your choice (optional)
  • 1 cup chickpeas, drained and rinsed (optional)
  • 1 medium shallot, finely diced
  • 2 medium garlic cloves, finely chopped
  • 1 cup vegetable or chicken stock or broth
  • 4 tablespoons Earth Balance Buttery Sticks or regular unsalted butter
  • 2 heaping tablespoons capers, drained
  • zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • parsley, chopped for garnish
Preparation
  1. Heat oven to 425 degrees. Place cauliflower florets on a sheet pan and drizzle with a few tablespoons of olive oil. Season with kosher salt and pepper. Toss well. Roast for 20 - 25 minutes until the cauliflower is golden and tender. (I sometimes flip the cauliflower florets towards the end of the baking time). Remove the pan from the oven, add chickpeas if using, and toss to combine. Transfer to a bowl and set aside.
  2. Meanwhile, cook pasta as directed on package if using. Drain and add to the bowl of cauliflower and chickpeas.
  3. Heat a medium skillet over medium heat. Add 1 tablespoon of olive oil and the shallot and sauté until soft and fragrant, about 2 minutes. Add the garlic and cook for 1 minute longer. Pour stock into the pan and simmer until reduced by half, about 5 minutes. Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with ¼ - ½ teaspoon kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed.
  4. To serve, reheat the bowl of cauliflower in the microwave until warm. Transfer to a serving platter or wide, low-sided bowl. Top with the lemon caper sauce. Sprinkle parsley over the top before serving.

 

Dinner, Fruit, Gardening, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian

Avocado Salad with Herbs & Capers

March 26, 2021

Avocado Salad with Herbs & Capers

Now that it’s avocado season, we have been enjoying avocado sandwiches with cheddar, chunky guacamole, avocado toast, and avocado eggs Benedict.  The Green Gold tree in our back yard is a heavy bearer and the avocados are incredibly tasty.  So here we have a new addition to our ever expanding recipe file.  The tart dressing and herby flavors compliment the rich, velvety avocado slices.  This salad is a keeper.

Green Gold Avocados

The Green Gold avocado has to be one of the best varieties to grow in Hawaii (a cultivar developed by the University of Hawaii).  The trees are heavy bearers and produce beautiful fruit that are rich and creamy and known for their high oil content.  If you are thinking of planting an avocado tree I highly recommend seeking out the Green Gold.

Herb Dressing

The dressing is reminiscent of a chimichurri sauce. A good splash of red wine vinegar gives the right acidic touch to the herbs, jalapeño and garlic.

Green Gold Avocado, Green Onions, Jalapeño, Garlic, Cilantro & Parsley

The addition of a jalapeño makes for a nice pop of heat.  Since jalapeños vary in their level of spiciness, test the one you use and add more or less according to your taste.  If you don’t have one, sprinkle in some red chili flakes.  You could even use pickled jalapeños if you have those in your refrigerator.

Avocado Salad with Herbs, Capers & Grilled Sourdough Bread

My favorite way to serve this salad is with good, crusty grilled sourdough bread.  Drizzle some of the dressing onto the grilled bread, or scoop some of the avocado salad onto the bread.  Delicious.

Avocado Salad with Herbs, Capers & Grilled Sourdough Bread

Avocado Salad with Herbs & Capers
 
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Adapted from NYT Cooking
Author:
Serves: 2
Ingredients
  • 1 medium bunch cilantro
  • 1 medium bunch Italian parsley
  • 2 scallions, very finely chopped
  • 1 medium garlic clove, finely grated or minced
  • 1 small or ½ medium jalapeño, seeded and very finely chopped
  • ¼ teaspoon fine sea salt
  • 1 tablespoon red wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 medium avocados, peeled, pitted and sliced
  • 2 teaspoons capers, drained
  • Maldon sea salt or other flaky salt
  • freshly ground black pepper
Preparation
  1. Reserve ½ cup of both whole cilantro leaves and parsley leaves. Finely chop the rest of the leaves and transfer to a medium bowl. Add scallions, garlic, jalapeños, salt and vinegar. Stir in oil. Taste and add more salt, vinegar or both if needed.
  2. Scatter the reserved whole cilantro and parsley leaves over two serving plates. Fan the avocado slices over the top, and sprinkle lightly with salt to taste. Spoon herb dressing over the avocado slices, making sure to include the oil in the bowl (you may not use all of the dressing), and top with the capers. Sprinkle with Maldon sea salt and pepper. Serve with crusty grilled sourdough bread brushed with olive oil.

 

 

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