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Grilled Cauliflower Fajitas

Posted on July 17, 2019November 1, 2021 by The Olive Oil Hunter

One of the best things about fajitas is that you can stuff them with anything that suits your fancy. If dairy’s not a concern, shredded cheese is a winner, and so is a dollop of sour cream. If you want to double up on the veggies, add some shredded lettuce, sliced tomatoes, and more onions and peppers. Half the fun is letting everyone put together the combo of ingredients they like best. This recipe was adapted from a dish served at El Toro Blanco, a wonderful Mexican restaurant in New York City.

With over 6 percent of Americans identifying as vegan and millions more describing themselves as “vegetarianinclined,” a meatless main course option belongs in your recipe repertoire.

Ingredients

1 head cauliflower, green leaves and stem removed
1 orange or red bell pepper, stemmed, seeds and veins removed
1 poblano pepper, stemmed, seeds and veins removed
1 white onion, sliced
1 tablespoon ancho chile powder
1 tablespoon merquén or pimentón (Spanish smoked paprika)
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
2 tablespoons toasted pine nuts
1/2 cup fresh herbs, such as cilantro, parsley, and basil, stemmed and chopped
8 corn tortillas
1 cup salsa or pico de gallo
Lime wedges

Directions

Step 1

Cut the cauliflower into florets and slice the red and poblano peppers into long strips. Place the cauliflower, peppers, and onions in a large bowl. Whisk together the ancho powder, merquén or pimentón, cumin, salt, and olive oil and add to the vegetables, tossing until they’re thoroughly coated. Transfer to a grill basket.

Step 2

Preheat your grill to medium-high, and then grill the cauliflower mixture until slightly charred and tender-crisp, about 10 minutes. Remove from the grill, transfer to a platter, and sprinkle with the pine nuts and herbs. While the grill is still hot, warm the tortillas. To serve, let each person fill two tortillas with equal amounts of the cauliflower mixture and top with salsa or pico de gallo and a squeeze of lime.

Serves 4 — Recipe adapted from El Toro Blanco, New York, NY

Fresh Tomato Soup

Posted on July 17, 2019February 2, 2022 by The Olive Oil Hunter

Make this simple soup when sun-ripened tomatoes come into the market. If you’re unfamiliar with it, burrata is a water-packed, milky mozzarella-like cheese filled with cream. Substitute a spoonful of fresh ricotta if burrata is unavailable.

Ingredients

2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 small onion, finely diced
1/2 carrot, finely diced
2 fresh basil leaves
1 sprig fresh thyme
3 pounds tomatoes, coarsely chopped
Salt and pepper
Burrata cheese, for garnish

Directions

Step 1

In a small, heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat. Add the onion, carrot, basil and thyme. Cook, stirring frequently, until the vegetables are tender, 10 to 12 minutes.

Step 2

Stir in the tomatoes, along with 3/4 teaspoon salt and 1/4 teaspoon pepper, or to taste. Simmer for 20 minutes to break down the tomatoes and marry the flavors.

Step 3

Remove from the heat and purée the soup in a blender or food processor. (Do not fill the blender jar more than half full with the soup; process in batches with a folded kitchen towel held firmly over the lid.) Strain the soup through a fine mesh strainer or food mill. Serve the soup hot, with a small spoonful of burrata and a drizzle of olive oil.

Serves 6 to 8 — Recipe from Angelini Osteria, Los Angeles, CA

Lemon Blueberry Zucchini Cake

Posted on July 17, 2019November 12, 2019 by The Olive Oil Hunter

This beautiful cake is dense, as it was originally adapted from a quick-bread recipe. Before juicing the lemon, remove the zest in long thin strips and reserve for a garnish.

Ingredients

For the cake:

3 eggs at room temperature, lightly beaten
1 cup extra virgin olive oil
3 teaspoons vanilla extract
2 1/4 cup granulated sugar
2 cups finely shredded and lightly drained zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 pint fresh blueberries, a few reserved for garnish

For the Lemon Buttercream:

1 cup butter, room temperature
3 1/2 cups confectioners’ sugar
1 lemon, juiced
1 teaspoon vanilla extract
1/8 teaspoons salt

Directions

Step 1

Preheat the oven to 350°F. Prepare two 8-inch round cake pans with butter and flour or nonstick baking spray. (You can also line the bottoms of the pans with parchment rounds, if desired.)

Step 2

Make the cake: Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Lift the edges of the towel up and squeeze some of the extra moisture out, but you do not want the zucchini to be dry. You want to have about 2 cups of shredded drained zucchini. Set aside.

Step 3

In a large bowl, beat together the eggs, oil, vanilla, and sugar with a stand mixer with a paddle attachment or a hand mixer. Fold in the zucchini.

Step 4

Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide the batter evenly between the prepared cake pans.

Step 5

Bake the cakes for 35 to 40 minutes, or until a toothpick inserted in the center of a cake comes out clean. Cool 20 minutes in the pans, then turn the cakes onto wire racks to cool completely.

Step 6

Make the Lemon Buttercream: Combine the butter, sugar, and salt and beat until smooth. Add the lemon juice and vanilla and continue to beat for another 3 to 5 minutes, or until creamy. Place the cake on a cakestand or plate. Frost the top with the Lemon Buttercream. Top with the second cake and frost the top generously. (If desired, you can frost the sides, too. We like the “naked” look.) Garnish with reserved blueberries. Serve warm or at room temperature.

Serves 8 — Recipe adapted from i ambaker.net

Black Bean and Corn Salad

Posted on July 17, 2019August 15, 2019 by The Olive Oil Hunter

This colorful side dish is potluck-worthy, and with the addition of sliced grilled chicken, pork, or steak, is substantial enough to serve as a main course. Diced avocado is an optional ingredient. If you’re short on time, substitute canned black beans (drained, thoroughly rinsed, and drained again) for the dried.

Ingredients

1 pound dried black beans
1 small onion, peeled
1 small carrot, peeled
1 bay leaf
3 cloves garlic, unpeeled
1 teaspoon sea salt
2 ears grilled or boiled corn, kernels cut off
2 grilled red peppers, finely diced
8 green onions, white and green parts thinly sliced
1/3 cup coarsely chopped cilantro
4 tablespoons extra virgin olive oil
Juice of 2 limes
1/2 teaspoon chili powder, or to taste

Directions

Step 1

Place the beans, onion, carrot, bay leaf, and garlic in a large saucepan and add water until the beans are covered by about an inch. Bring to a boil, then partially cover and reduce the heat to low. Simmer until the beans are almost tender, about 2 hours, adding water as needed.

Step 2

Add the salt and continue cooking until tender. Drain the beans, discarding the onion, carrot, garlic, and bay leaf.

Step 3

In a large bowl, combine the beans, corn kernels, red pepper, green onions, and cilantro. Stir in the olive oil, lime juice, and chili powder, and adjust the seasoning. Serve warm or at room temperature.

Serves 8 to 10 — Recipe adapted from the Los Angeles Times, June 23, 2004