Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons

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As I noted in a previous post, I was one of a handful of lucky bloggers selected to participate in a contest hosted by Dave of eRecipeCards and sponsored by O Olive Oil. After much thought and a taste test, I decided to make a variation of my classic Caesar salad. The pressed extra-virgin olive oil made with California Mission Olives with Meyer Lemons crushed together along with a bottle of their elegant Champagne Vinegar seemed perfect for a Caesar salad. I often add fresh lemon juice when making my Caesar salad, but the lemon olive oil was even better. I cut down on the mayonnaise, omitted the red wine vinegar, and was sparing with the garlic because I wanted the oil and vinegar to shine in this dish. And it did.



To make the salad extra special, I roasted some mixed nuts and baked a batch of polenta croutons. The result was a rather bold salad, but subtle at the same time in the sense that the aftertaste pleasantly lingered in your mouth. Certainly, I will be wanting more oils and vinegars from O Olive Oil in the future. I have already make an asparagus dish with eggs and the oil and vinegar, in addition to testing the products with fresh bread and goat cheese.

I am grateful for the opportunity to have tested these fine products and for the chance to participate in the contest. The inspiration was a welcome challenge. I know my husband was savoring my culinary exploration.



Thanks again to Dave and O Olive Oil. Do be sure to visit their respective sites. I know my discerning readers will be most impressed.

Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons

Recipe by Lisa Turner Published on June 15, 2012 A tangy and zesty vegetarian Caesar salad with a lemon olive oil and champagne vinegar dressing and tossed with toasted nuts and polenta Parmesan croutons Print this recipe Salad: a handful or two of polenta Parmesan croutons (recipe below) 1/2 cup slivered almonds 1/2 cup walnut pieces 1/2 cup pecan pieces 1 large bunch Romaine lettuce Dressing: 3 - 4 tablespoons O meyer lemon olive oil* 3 tablespoons O champagne vinegar* 2 small cloves garlic, crushed or minced 1 1/2 teaspoons Dijon mustard 1/4 cup mayonnaise fresh cracked black pepper to taste 2/3 cup fresh grated Parmesan cheese Instructions: Toast the nuts in a heavy-bottomed skillet over medium heat, stirring often, until lightly browned. Meanwhile, wash the lettuce and break into pieces. To make the dressing, whisk together the olive oil, vinegar, Dijon mustard, mayonnaise and black pepper. Add the Parmesan cheese and whisk for another minute. This may be made ahead of time and refrigerated in an air-tight container or jar until ready to use. Toss the Romaine leaves with the toasted nuts, dressing, and a handful of baked polenta Parmesan croutons (recipe below). Serve with some crusty bread for a delightful hot summer day lunch. Makes 4 to 8 servings *Substitute a salad olive oil and a teaspoon of lemon juice for the meyer lemon olive oil if necessary *Substitute a dry vinegar such as a white wine vinegar for the champagne vinegar if necessary

Polenta Parmesan Croutons

Recipe by Lisa Turner First published on May 11, 2008 Dense and delicious polenta croutons baked with Parmesan cheese Print this recipe Ingredients: 3 cups water 1 1/2 cups yellow cornmeal 1 teaspoon cayenne 1 teaspoon sea salt 2 teaspoons olive oil fresh cracked black pepper to taste 1/4 cup fresh grated Parmesan cheese Instructions: Bring the water to a boil in a medium saucepan. Reduce the heat to medium-low, and pour in the cornmeal, stirring constantly. Simmer for about 10 minutes, stirring often, until the mixture is thickened. Remove from heat, and stir in the cayenne, salt, olive oil and black pepper. Grease an 8 × 8 baking pan. Transfer the polenta into the pan and spread evenly with a spatula or knife. Sprinkle with grated Parmesan cheese. Leave to cool. Preheat an oven to 450° and line a baking sheet with parchment paper. Cut the polenta into small cubes and gently transfer the cubes to the baking sheet. Bake for 30 minutes or until the croutons are crisp and golden, flipping occasionally with a pair of tongs so that each side of the cubes browns evenly. Makes about 3 dozen croutons

Chickpea Patties Smothered in Vegetable Gravy

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This recipe was part of a mini feast I cooked up for my husband and best friend Basil. Chickpeas are likely my favorite legume and, served with a thick spicy vegetable gravy, the meal was pronounced a "classic" according to Basil. I served this dish with a crustless quinoa quiche that I will be sharing with my readers soon.



I never can resist experimenting in the kitchen, even when the temperatures soar here in London. Factor in the humidity, and you figure there is a likelihood that you will spontaneously combust. I tend to stick with salads more often than not when it is 30°C or higher, but sometimes I get a craving and cook up something a little fancier. Really, these spicy and nourishing patties don't take long to mix up and fry, and the wonderfully fragrant fresh vegetable gravy is straightforward too, especially if you have a sous chef to help out with the prep. Thanks to hubby for helping out.

The vegetable gravy can be made ahead of time and warmed in a pan with a little added water. It will keep in the refrigerator for several days in a sealed container, and makes a wonderful addition to cooked rice or all kinds of other dishes.

Chickpea Patties Smothered in Vegetable Gravy

Recipe by Lisa Turner Cuisine: African Published on June 17, 2012 Simple and nourishing spiced chickpea patties served with a thick vegetable gravy Print this recipe Ingredients: 1 cup dried chickpeas 1 large clove garlic, crushed or minced 1 small bunch of green onions, trimmed and sliced 3 - 4 fresh green or red chilies, seeded and finely chopped 5 - 6 sun-dried tomatoes 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon cayenne 1/4 cup fresh cilantro, chopped 1 egg, beaten 3 tablespoons unbleached, whole wheat or quinoa flour sea salt to taste fresh cracked black pepper to taste sesame oil for frying Instructions: Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juiced added. Drain and rinse, then transfer to a large heavy-bottomed saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Remove from heat and drain. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Place the cooked chickpeas in a food processor and add the garlic, green onions, chilies, sun-dried tomatoes, cumin, coriander and cayenne. Process to a coarse paste. Transfer to a large bowl and stir in the cilantro, egg, flour, salt and black pepper. Stir well to combine. Flour your hands and shape the dough into 10 to 12 patties about 1/2-inch thick and 3 inches in diameter. Cover with plastic wrap and refrigerate for at least 30 minutes. Heat 1/4 cup of sesame oil in a non-stick skillet over medium heat. When hot, fry the patties for about 3 minutes, flip, and cook for another few minutes until lightly browned on each side. Drain on paper towels and keep warm in a 150° oven. Serve warm covered with generous spoonfuls of warm vegetable gravy (recipe below). Makes 10 to 12 patties

Vegetable Gravy

Recipe by Lisa Turner Published on June 17, 2012 Thick, hearty and spicy vegetable gravy made with your favorite fresh vegetables Print this recipe Ingredients: 2 tablespoons olive oil 1/2 tablespoon butter (optional) 1 small onion, finely chopped 1 large clove garlic, minced or crushed 2 - 3 fresh green or red chilies, seeded and finely chopped pinch of cayenne 2 stalks celery, chopped 1 teaspoon sea salt 1/2 teaspoon dried tarragon 1 teaspoon fresh thyme (1/2 teaspoon dried) 2 cups vegetable stock or water 3 tablespoons cornstarch 2 cups mixed chopped fresh vegetables (I used zucchini, green pepper, cauliflower, green beans and white mushrooms)* Instructions: Heat the oil and butter in a large heavy-bottomed saucepan over medium heat. When hot, add the onion and stir for 10 minutes or until the onion begins to brown. Now add the garlic, chilies, cayenne, celery, salt, tarragon and thyme, and continue to fry for 5 minutes. Add 1 cup of the vegetable stock or water to the pan and simmer for 5 to 6 minutes. Meanwhile, whisk the remaining cup of vegetable stock or water together with the cornstarch in a small bowl. Increase the heat under the pan to medium-high and stir in the whisked cornstarch and stock or water. Continue to simmer for a few minutes, and then add the vegetables. Reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are tender and the gravy has a thick consistency. Refrigerate for up to 3 to 4 days in a sealed container and gently reheat in a saucepan with a little added water. Makes 4 cups *Avoid using root vegetables

More chickpea recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Baked Paneer and Chickpea Cutlets
Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce
Spicy Chickpea Koftas
Chickpea Pumpkin Burgers

On the top of the reading stack: The Hunger Angel by Herta Muller

Audio Accompaniment: Peter Tosh

Asparagus Mimosa

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Seasonal local asparagus is a real treat here in southern Ontario. Because of the robust and unique flavor of this treasured vegetable, it is best to keep things simple and pair it with just a handful of simple but classic flavors such as butter, lemon or salt to let the asparagus shine. The Italians know this quite well, and love to serve asparagus with eggs — hard-boiled, soft-boiled, in egg sauces or in frittatas.


This is a variation of an asparagus mimosa, a classic Italian asparagus dish served with grated cooked egg and olive oil and often very little else except salt and perhaps a little lemon juice. Although ordinarily a hard-boiled egg is grated for this salad, I made some soft-boiled eggs instead to let a little of the yolk ooze out onto the lightly steamed asparagus — instead of grating the egg you may find it easier to finely chop the eggs instead. I used a little of the extra-virgin O meyer lemon olive oil and the wonderful dry O champagne vinegar that I received recently, both of which enhanced the asparagus beautifully. If desired, add just a 1/2 teaspoon of lemon juice to a salad olive oil, and be sure to use a very light and dry vinegar such as rice vinegar or a dry white wine vinegar.

With a little chopped fresh parsley and just a hint of sea salt and fresh cracked black pepper seasoning, this is an elegant salad to enjoy on a warm summer day, such as the days we've been having here with temperatures soaring to over 30°. I don't mind the heat really, but I don't care to be standing over a hot stove in this weather either. Unfortunately the landlady has resisted turning on the air conditioning so far — just as when she resists turning on the furnace in the winter until the temperatures are numbing! Oh well, this is a lovely apartment, indoor temperatures aside, and I don't mind making these simple salads. But one of these days, I would like to have a house of my own.

Enjoy this elegant dish on your patio or deck along with a whole grain. I am sending this off to my dear friend Jac and partner in arms for this month's No Croutons Required. The theme is to come up with a leafless vegetarian salad.

Asparagus Mimosa

Recipe by Lisa Turner Cuisine: Italian Published on June 19. 2012 Simple, classic and elegant Italian dish of asparagus served with a simple olive oil and champagne dressing and topped with grated egg Print this recipe Ingredients: 2 eggs 1 bunch asparagus 2 tablespoons olive oil 1 tablespoon champagne, white wine or rice vinegar 1/2 teaspoon of sea salt or to taste fresh ground black pepper small handful fresh parsley, chopped Instructions: Place the eggs in a medium saucepan, cover with water, bring to a boil, and simmer for 5 minutes. Remove the eggs from the pan and set aside to cool. When cool, peel the eggs and grate with a coarse grater or chop finely. Meanwhile, snap off the woody ends of the asparagus. Steam the spears for 5 minutes, or alternately place in a large pan of boiling water and cook for 2 to 3 minutes or until just tender. (You may cook the asparagus longer for more tender spears, but this dish works better with firm and just-cooked asparagus.) Divide the asparagus between 4 or more serving plates. Whisk together the olive oil and vinegar, and drizzle over the spears. Sprinkle the plates with salt and pepper and scatter the chopped parsley over top. Garnish with the grated egg and serve. Makes 4 or more servings

More asparagus dishes from Lisa's Vegetarian Kitchen:
Warm Baby Potato and Asparagus Salad
Wild Rice and Asparagus Salad
Asparagus and Oriental Tamari Dressing with Pine Nuts
Asparagus Pesto Rice
Asparagus and Feta Cheese Frittata

On the top of the reading stack: The Hunger Angel by Herta Muller

Audio Accompaniment: silence

An Event In Toronto to Help Fight Breast Cancer

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Cancer surely has touched all of us. I lost my treasured and loving Mom on the 23 of June, 2007 to cancer. Such a long fight and she was a fighter, but alas, she did not survive. Too young to die before she was even 60 years old - she was only 58. My Mom developed breast cancer when she was 39 and the cancer eventually spread to other areas of her body. There were times when she had some relief, but she battled this horrible disease for most of her life after the initial onset of cancer. I think of my Mom each and everyday. Certainly I credit her with inspiring me in the kitchen at an early age, even though my cooking style is much different now since becoming a vegetarian.

For those residing in Toronto and surrounding areas, there is an event you may want to attend to help fight breast cancer. Though cancer is surely a terrible thing to contemplate, this is an important cause and such events celebrate life. The image below provides those interested in attending with all the details you will need.

Strawberry-Rhubarb Syrup with Ricotta Pancakes

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Without any care or tending at all, rhubarb grows into enormous stalks and leaves in the corner of my backyard every year from spring right through into late summer. It must be one of the most carefree food plants that grows in this climate. Although rhubarb stems are rich in vitamin C, dietary fiber and calcium, their sour taste means that they're ordinarily stewed with sugar and used for desserts like pies and cobblers — that is why rhubarb was once known as the "pie plant" in the United States. Their sour taste also lends a wonderful tartness to strawberries with which they're commonly combined — strawberry-rhubarb pies can be found all over around here in Ontario in the spring and summer.

Once it is cooler, I am going to make a pie from the harvest in the backyard. Hubby and best friend Basil are chopping at the bit in anticipation. In the meantime, try this for a weekend breakfast.



This beautiful sweet and tart rhubarb and strawberry combination also makes a great syrup for using on pancakes or ice cream or in teas, milkshakes or other drinks, and the best part of making this easy syrup is that straining the stewed fruits before reducing the syrup yields a delicious compote that you may want to consider using in a pie or cobbler too. I served up this syrup and compote on my famous light and creamy ricotta pancakes with plenty of syrup left over for ice cream when the weather turns hot again this week. The compote is also excellent served with ice cream.



Tips: choose firm and smooth rhubarb stems but avoid stems that are hard and rigid or blotched. You can also use frozen rhubarb and/or strawberries to make a syrup, but you may want to reduce the water slightly.

Strawberry-Rhubarb Syrup

Recipe by Lisa Turner Published on June 22, 2012 Tart and sweet homemade strawberry-rhubarb syrup Print this recipe Ingredients: 1 pound fresh rhubarb, chopped 1 pound strawberries, halved or quartered 1 cup white sugar 3/4 cup water juice and zest from 1/2 lemon Instructions: Bring all the ingredients to a boil over medium-high heat in a medium saucepan. Reduce the heat to medium-low and simmer, stirring frequently, for 5 minutes or until the rhubarb is soft. Strain the liquid, reserving the pulped fruits for use as a compote, and return the liquid to the pan. Bring to a simmer again and continue to simmer gently, stirring occasionally, for 1/2 hour to 1 hour or until the syrup has thickened to a desired consistency. Remove from heat, pour into jars, and refrigerate for up to 1 week. Makes 1 cup of syrup and 1 cup of compote

Light and Creamy Ricotta Pancakes

Recipe by Lisa Turner First published on March 23, 2010 These light, fluffy and creamy ricotta cheese pancakes are simple to whip up Print this recipe Ingredients: 4 large eggs, separated 3/4 cup whole milk 2 tablespoons honey 1/2 teaspoon vanilla 1 1/4 cups unbleached all-purpose flour 1 teaspoon baking powder pinch of sea salt zest from 1/2 lemon 1 cup whole milk ricotta cheese Instructions: Combine egg yolks, milk, honey and vanilla in a large mixing bowl. Stir in flour, baking powder, salt and lemon zest. Cover with a clean dish cloth and set aside to rest for 15 minutes. Beat the egg whites until stiff peaks form. Gently fold into the batter, leaving a few white streaks. Gently mix in the ricotta, leaving small chunks of cheese in the batter. Heat a non-stick griddle or cast-iron skillet over medium heat. Lightly grease the pan with butter. When the pan is hot enough to makes drops of water dance and sputter before vanishing, pour in 1/3 cup of batter for each pancake. Cook for 1-2 minutes or until small bubbles appear on the edges, then flip and cook for 2 more minutes or until the batter is set and the sides are golden brown. Remove from heat and serve right away drizzled with strawberry-rhubarb syrup and with a spoonful of the compote. Makes about 16 4-inch pancakes

Other pancake and syrup posts you may enjoy:
Homemade Maple Syrup from Muskoka
Vanilla Oat Pancakes
Mollie Katzen's Blueberry & Cornmeal Buttermilk Pancakes
Cottage Cheese Blintzes and Peach-Plum Compote

On the top of the reading stack: The Mr. Men Cookbook

Audio Accompaniment: Daniel Waples - Banyan Tree

Slow Cooker Main Dishes: Pepperoncini Beef

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1 (3 pound) beef chuck roast4 cloves garlic, sliced1 (16 ounce) jar pepperonciniMake small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat. Cover, and cook on Low for 6 to 8 hours. Amount Per Serving  Calories: 275 | Total Fat: 20.5g | Cholesterol: 80mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 275

Total Fat: 20.5gCholesterol: 80mgSodium: 865mgTotal Carbs: 1.6g    Dietary Fiber: 0.3gProtein: 19.9g VIEW DETAILED NUTRITION
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Healthy Lunch Recipes: Mandarin Chicken Pasta Salad

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1 teaspoon finely chopped, peeled fresh ginger1/3 cup rice vinegar1/4 cup orange juice1/4 cup vegetable oil1 teaspoon toasted sesame oil1 (1 ounce) package dry onion soup mix2 teaspoons white sugar1 clove garlic, pressed1 (8 ounce) package bow tie (farfalle) pasta1/2 cucumber - scored, halved lengthwise, seeded, and sliced1/2 cup diced red bell pepper1/2 cup coarsely chopped red onion2 diced Roma tomatoes1 carrot, shredded1 (6 ounce) bag fresh spinach1 (11 ounce) can mandarin orange segments, drained2 cups diced cooked chicken1/2 cup sliced almonds, toastedTo make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed. Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl. To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately. Amount Per Serving  Calories: 425 | Total Fat: 18.9g | Cholesterol: 35mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 425

Total Fat: 18.9gCholesterol: 35mgSodium: 358mgTotal Carbs: 44.7g    Dietary Fiber: 4.5gProtein: 21.8g VIEW DETAILED NUTRITION
About: Nutrition Info

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