Winter Salad à la Vegetables

Try a warm salad on a cold, winter day with vegetables for lunch. Make extra for a side dish for tomorrow's dinner.

Insalata invernale con verdure (Italian)

Makes 8-10 servings

Preheat the oven to 425ºF/220ºC

~Use organic ingredients if possible.~

1 pound (455 g) each: broccoli florets, Brussels sprouts (cut in half), green beens (trimmed and cut in half), and summer squash (cut into 1-inch/2,5 cm) or use vegetables you like

3 Tbs. (45 ml) olive oil

1/2 cup (120 ml) vinaigrette

crumbled feta or goat cheese

optional spices: Choice a few.

• garlic powder (savory depth)
• chili powder (for heat)
• onion powder (sweet and mild savory flavor)
• paprika (adds color and flavor)
• cumin (earthy and warm)
• rosemary
• thyme
• oregano
• Italian seasoning

uno 1. Place the vegetables on a baking sheet in single layers.

due 2. Drizzle with oil and toss.

tre 3. Roast until crisp and tender, about 10-15 minutes. (longer for Brussel sprouts)

quattro 4. Place all the vegetables in a bowl, toss with vinaigrette, and spice(s). 

cinque 5. Top with cheese and serve warm.

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Lyonnaise Potatoes

Lyon is north of Marseille. It is the third largest city in France. Wander into one of its bouchons, traditional restaurants, and savor this classic 19th century dish. Or better still, enjoy preparing this potato and onion dish at home.

Pommes de terre à la Lyonnaise (French)

Serves 4-6 

~Use organic ingredients as much as possible.~

2 pounds (910 g) Russet, Yukon Gold, or red potatoes, peeled and sliced

3 Tbs. (45 g) (gluten free) butter

3 Tbs. (45 ml) (dairy free) butter or olive oil

2 Tbs. (30 ml) white vinegar

2 onions, thinly sliced

4 cloves of garlic, crushed

seasoning: Himalayan salt, black pepper, thyme and/0r rosemary to taste

chopped parsley for garnish

~French (Lyon dialect)~

yon [ˈɔ̃] 1. In a pot, cover the potatoes with about 2 inches (10 cm) of waters and add the vinegar.

doux [ˈdo] 2. Bring to a boil over high heat, then reduce to simmer.

três [ˈtʀe] 3. Cook about 4 minutes.

quatro [ˈkatʀə] 4. Drain and set aside.

cinq [ˈsɛ̃] 5. Sauté the onions and garlic in the butter/oil for 10 minutes.

sês [ˈsi] 6. Transfer to a bowl.

sèpt [ˈse] 7. In the same skillet, add 1 Tbs. (15 ml) of water and scrape the bits off the bottom.

hoét [ˈɥi] 8. Add 2 Tbs. (30 g) of oil/butter to the skillet, over medium-high heat, add half of the potatoes. Add any seasoning and cook about 3 minutes on both sides. Caramelize slowly.

nêf [ˈnu] 9. Add to the bowl of onions.

diéx [ˈdi] 10. Add more butter and repeat.

onze [ˈɔ̃zə] 11. Serve from the pan with sprinkle of parsley.

Bon appetit et bon courage!

(Enjoy the meal and good luck!)

["good luck" is the humorously way 

for the typical quantities 

and number of course of Lyonnais meals]

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Spinach Salad à la Japanese

Japanese eat salads for breakfast, lunch, and dinner as a side dish. 

I took my 6th graders to a Japanese "youth hostel", while living in northern Japan. They, too, thought it was strange to have a green salad with breakfast.-Mike

スペイン風サラダ (Japanese)

/supein-fuu sarada/

organic spinach

2 Tbs. (30 ml)  sesame seeds 

2 Tbs. soy sauce or gluten-free liquid aminos 

1 Tbs. (15 ml)  each: sesame oil, miso, and rice vinegar 

1 Tbs. organic brown  sugar 

organic garlic, minced 

organic ginger, graded

i /long e/

一 /ichi/ 1. Blanch the spinach in boiling water for a few minutes.

二 /ni/ 2. Put it in a bowl of ice water.

三 /san/ 3. Drain and squeeze out the water.

四 /shi/ 4. Toast the sesame seeds in a dry skillet. Remove and cool.

五 /go/ 5. Whisk: soy sauce/liquid aminos, miso, garlic, sugar, and ginger.

六 /roku/ 6. Płatę the spinach and pour the dressing over it.

 七 /shichi/ 7. Sprinkle with the sesame seeds.

 八 /hachi/ 8. Refrigerate until serving.

Looking for other salads:  https://veggiefernandezs.blogspot.com/search/label/salads

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Chicken à la French Basque

In the north central of Spain and across the border to southwestern France, Basque traditions, customs, language, and culinary recipes are still enjoyed. Key ingredients include from both the sea and mountain for grilled meats and fish dishes. There are diverse range of dishes, paired with txakoli /cha-koh-LEE/, a dry, sparkling white wine and Basque cider.  

Oilasko baskoa (Basque)

/oy-las-ko bask-ō/

Poulet Basquaiser (French)

Pollo vasco (Spanish)

Serves 4

1 whole organic chicken (about 4 pounds/1.820 g) cut into 8 pieces or chicken breast or legs

to taste: cayenne pepper, Himalayan salt and black pepper 

2 Tbs. (30 ml) olive oil

1 Tbs. (32 g) (dairy-free) butter

1 tbs. (5 g) organic tomato paste

1 organic onion, sliced

organic garlic cloves, minced

1 bay leaf

2-3 organic bell peppers, different colors, sliced

16 ounces (455 g) organic tomatoes

1/2 cup (120 ml) each: chicken stock or broth, water, and white wine

parsley and thyme

cooked pilaf (is GF) or rice

~Basque~

bat 1. Season the chicken.

bi 2. Heat the oil over medium heat.

iru 3. Add the butter, then the chicken pieces (whole children with the skin down). Brown about 5 minutes. Remove and set aside.

lau 4.  Sauté the peppers, onions, and garlic. Add the tomatoes, tomato paste, and bay leaf. Cook until liquid is reduced by half.

bost 5. Stir in the wine. Cook until it reduced by half. Then add the water and broth/stock.

sei 6. Add the chicken, cover and simmer on low for about 30 minutes, inside temperature 165ºF/74ºC.

zap 7. Place the chicken on a platter.

zortzi 8. Add the parsley to the pot and boil the sauce until it thickens, about 5 minutes. Remove the bay leaf.

bederatzi 9. Pour over the chicken. Serve with pilaf or rice.

On egin! 

Enjoy your meal!

Add a Basque salad: https://veggiefernandezs.blogspot.com/2019/01/basque-tossed-salad.html

or a Basque bean dish: https://veggiefernandezs.blogspot.com/2016/01/basque-beans.html

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Doner Kabab Seasoning

Döner Kebap Baharatı (Turkish)

about 2 Tbs. (12 g)

~Double or triple the ingredients if you plan use it in many future dishes.~

1 Tbs. (6 g) each: coriander, onion power, Himalayan salt, paprika, black pepper, oregano, chili powder, garlic powder, cayenne pepper

1 tsp. (2 g) thyme

1/2 tsp. (1 g) cumin and savory

Use with 

• vegetables: zucchini, eggplant, bell peppers with olive oil
• grain bowls: sprinkle over cooked quinoa, couscous, or rice
• marinades: blend into tofu, tempeh, or seitan for at least 30 minutes; with lamb, beef, or chicken (add little water to form a paste)
• dip and sauces: mix into (dairy-free) yogurt, cream cheese, sour cream, or Greek yogurt

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