Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [35]
Add the tahini, yogurt, lemon juice, 1 tablespoon of the dill, the salt and a grinding of black pepper and process until finely chopped, stopping to scrape down the sides of the bowl as needed. Transfer the mixture to a bowl.
Spread the puree on the crostini. Top each crostini with about 1 tablespoon chopped egg or diced avocado, if using, and sprinkle with the remaining 1 tablespoon dill.
Shortcuts
To save time, use the packaged cooked beets available in some markets. Add to the food processor in step 2 and continue with the recipe.
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Make a Meal
Serve with hard-cooked eggs, halved and sprinkled with za'atar (see [>]) and coarse salt (omit the hard-cooked egg garnish on the puree). Accompany with wedges of ripe avocado topped with lime juice and sprinkled with sesame seeds.
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BRAISED SWISS CHARD WITH PECORINO CURLS
White Bean and Fennel Soup ([>]) and Braised Swiss Chard with Pecorino Curls ([>])
Greens are a favorite topping, no matter what the season. You won't need the full wedge of cheese for this recipe, but you will need a good-sized chunk from which to shave curls of Pecorino to crown the tops of the bruschetta.
Cook Time: 10 minutes
Serves: 4
2 bunches (about 1½ pounds) Swiss chard
2 tablespoons extra-virgin olive oil, plus more as needed
2 garlic cloves, finely sliced
Coarse salt and freshly ground black pepper
8 bruschetta ([>]), for serving
Wedge of Pecorino Romano cheese, at room temperature
Wash the Swiss chard and tear the leafy parts away from the thick center ribs. Reserve the ribs for another use (see Swiss Chard Ribs Gratin, [>]) or add to vegetable soup or broth. Tear the leaves into 2-inch pieces.
Combine the oil and garlic in a large heavy pot and cook over low heat until the garlic sizzles, about 1 minute.
Add the wet Swiss chard leaves to the pot and cook, covered, over medium heat, until wilted, 3 to 5 minutes. Add a sprinkling of salt and a generous grinding of black pepper. Transfer to a strainer to drain off any excess moisture.
Drizzle about ½ teaspoon oil on the surface of each bruschetta. Top with a layer of the hot Swiss chard.
Hold the wedge of cheese firmly in one hand. With a cheese plane or a heavy-duty vegetable peeler pressed hard into the flat surface of the cheese, slice off curls of cheese and place on top of the Swiss chard. Serve immediately.
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Make a Meal
Serve as an accompaniment to a hearty soup. Try Tomato and White Bean Soup with Spinach Pesto ([>]) or White Bean and Fennel Soup ([>]).
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TOMATO, AVOCADO AND TARRAGON SPREAD Vegan
This recipe is best when tomatoes are big and juicy. If you're forced to use less-than-stellar tomatoes, the "bath" of salt, lime juice, oil and tarragon will jazz them up a bit. I am not as liberal in my use of tarragon as I am with other herbs, but I do like its aniselike taste. If you prefer, substitute cilantro, dill, mint or basil for the tarragon.
Serves: 4 to 6
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons chopped fresh tarragon (see headnote)
1 garlic clove, grated
1 teaspoon coarse salt
3 large ripe tomatoes, sliced ¼ inch thick
2 avocados, halved and pitted
1 teaspoon finely chopped seeded jalapeño pepper
12 bruschetta ([>]), for serving
Whisk the oil, 1 tablespoon of the lime juice, 1 tablespoon of the tarragon, the garlic and ½ teaspoon of the salt in a small bowl until blended. Place the tomatoes on a platter and spoon the dressing over them.
With a tablespoon, scoop the avocado flesh into a small bowl and mash it with a fork. Add the remaining 1 tablespoon lime juice, the remaining ½ teaspoon salt and the jalapeño and stir to blend.
Pour the juices from the tomato platter into a small bowl and