Roasted Cherry Tomato Clafoutis

(recipe from Whole Living magazine)

1 1/2 lbs. cherry tomatoes
2 cloves garlic, sliced
2 Tbsp. olive oil
2 Tbsp. fresh thyme (I used less, dried)
Fine-grain sea salt and freshly ground black pepper
5 large eggs
1/4 cup cornstarch
3/4 cup unsweetened coconut milk
1 oz. grated Manchego cheese
5 basil leaves, torn into pieces
1 Tbsp. chopped fresh parsley

Heat oven to 400F.  On a rimmed baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper.  Roast until caramelized, about 30 minutes, then transfer tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep)  baking dish and let cool slightly.  Decrease oven temperature to 350F.

In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 tsp. salt, and herbs.  Pour mixture over slightly cooled tomatoes.

Bake until top is golden brown and edges are puffed, 35 to 40 minutes.  Serve warm or at room temperature.

Quinoa and Bean Summer Salad

(recipe from The Kinfolk Table by Nathan Williams)

1 cup quinoa
2 Tbsp. olive oil
Sea salt
2 cups water
One 16-oz. can black beans, rinsed and drained
One 16-oz. can chickpeas, rinsed and drained
1 red bell pepper, ribs and seeds removed, chopped
1 cucumber, seeded and cut into 1/4-inch dice
1/4 cup red wine vinegar
2 Tbsp. fresh lemon juice
Freshly ground black pepper

Rinse the quinoa under cold running water in a fine-mesh sieve until the water runs clear.  Heat 1 Tbsp. of the olive oil in a medium saucepan over medium-high heat until shimmering.  Add the quinoa and 1/2 tsp. salt and cook, stirring, for about 5 minutes or until beginning to dry and turn golden.  Add the water and bring to a boil.  Reduce the heat to medium and simmer for about 10 minutes.  Reduce the heat to low, cover, and cook for about 15 minutes, until all of the water has been absorbed and the quinoa is tender.  Fluff the quinoa with a fork and transfer to a salad bowl.  Cool completely.

Add the black beans, chickpeas, bell pepper, cucumber, vinegar, lemon juice, and remaining 1 Tbsp. olive oil and toss to combine.  Season with salt and pepper to taste and serve.

Cauliflower Sautéed with Peaches and Cardamom

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)

4 cups chopped cauliflower
2 medium shallots, slivered
1/4 tsp. salt
3/4 lb. peaches (2 medium)
1/2 tsp. ground cardamom
Several grinds black pepper
2 Tbsp. minced fresh parsley leaves

Combine the cauliflower, shallots, and salt with 1/3 cup water in a heavy-bottomed skillet.  Cover and cook over medium heat 7-10 minutes, until the cauliflower is barely fork-tender.

Meanwhile, peel the peaches and slice the flesh from the pits into bite-size chunks.

When the cauliflower is barely tender, stir in the peaches and sprinkle the cardamom and pepper evenly over the contents of the skillet.  Cook, stirring gently but frequently, for 3 minutes or so, until the peaches are heated through.  Toss with the parsley in a bowl and serve hot or at room temperature.

(Really good and interesting.  I took an old vegan cookbook - so old it didn't have any recipes with kale! - and cooked my way through the whole of it.  Many recipes were so-so, but there have been a few stunners like this one, truly odd and delightful.)

Honey Orange Blossom Vinaigrette

(recipe from Edible Maine magazine)

1/2 cup olive oil
1/4 cup honey
1/4 cup lemon juice
4 tsp. sherry vinegar
2 tsp. orange blossom water
1 tsp. kosher salt
1/2 tsp. cracked black pepper

In a pint jar with a lid, combine ingredients.  Put cover on and give it a good shake until the honey is dissolved.  

Citrus Lentil Salad

(recipe from The Kinfolk Table by Nathan Williams)

1 cup dried lentils, picked over
6 scallions, white and pale green parts only, thinly sliced
3 Tbsp. olive oil
1 Tbsp. white wine or apple cider vinegar
3 Tbsp. fresh lemon juice
Grated zest of 1 lemon or orange
1 Tbsp. sugar (I used honey)
Salt and freshly ground black pepper

Place the lentils in a medium saucepan and add enough cold water to cover by 3 inches.  Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 20 to 30 minutes or until the lentils are tender.

Drain the lentils and place them in a large bowl.  Add the scallions, olive oil, vinegar, lemon juice, zest, sugar, and salt and pepper to taste.

Let the salad rest for at least 20 minutes to allow the flavors to combine.  Serve.  The salad can be stored, refrigerated, in an airtight container for up to 2 days.

Note: The scallions may be replaced by 1/2 red onion or 2 shallots.

Napa Cabbage and Tofu Salad with Sesame Dressing

(recipe from Food & Wine magazine)

Dressing:
1 Tbsp. minced fresh ginger
1 large garlic clove, coarsely chopped
1/2 large jalapeño, seeded and chopped
1 Tbsp. plus 1 tsp. tahini
1 Tbsp. sesame oil
1 Tbsp. vegetable oil (I used flax oil)
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1/2 tsp. light brown sugar (I used honey)
3 Tbsp. chopped cilantro
1 Tbsp. chopped mint
Salt and freshly ground pepper

Salad:
1 lb. soft tofu, drained and cut into 1-inch cubes
4 cups finely shredded Napa cabbage (about 1/2 large head)
2 cups spinach leaves, finely shredded
1 cup finely shredded red cabbage
1 medium kohlrabi or small jicama, peeled and cut into matchsticks
5 large radishes, cut into matchsticks
1 large carrot, shaved into thin curls with a vegetable peeler (or matchsticks)
Salt and freshly ground pepper
1 Tbsp. black sesame seeds or toasted white sesame seeds, for garnish

Make the dressing: Combine all of the ingredients except for the cilantro and mint in a mini food processor and puree until smooth.  (I pureed the cilantro and mint too.)  Transfer to a bowl and stir in the cilantro and mint.  Season with salt and pepper.

Make the salad:  Bring a medium saucepan of water to a gentle simmer.  Add salt.  Put half of the tofu in a small strainer and ease it into the water.  Simmer over moderate heat for 2 minutes, then transfer to paper towels to drain.  Repeat with the remaining tofu.

In a large bowl, toss the cabbage, spinach, red cabbage, kohlrabi, radishes, carrot, and tofu.  Season with salt and pepper.  Spoon the dressing over the salad and garnish with sesame seeds.

Endive and Apple Salad

(recipe from Food & Wine magazine)

1/4 cup apple cider vinegar
1 tsp. Dijon mustard
1 tsp. minced shallot
1 tsp. sugar
3/4 cup olive oil
3 heads Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces
1 cup torn escarole leaves
1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise

Whisk first 4 ingredients in a small bowl.  Gradually whisk in the oil.  Season to taste with salt and pepper.  Set vinaigrette aside.  Mix endive, escarole, and apple in a large bowl.  Toss salad with 1/4 cup of the vinaigrette, or to taste.