Moosewood Restaurant Simple Suppers - Moosewood Collective [36]
INGREDIENT NOTES If you want to use frozen spinach instead of fresh, look for bags with loose clumps of spinach instead of a solid block, and defrost before adding to the filling.
You can use thinly sliced onions instead of scallions.
serving & menu ideas
We usually serve burritos on Yellow Rice or plain brown or white rice. A crisp salad or a crunchy slaw is nice on the side. New England Squash Pie would make the evening divine.
easy egg rolls
These egg rolls made with filo dough bake in the oven, so there’s no deep-frying. Crisp and delicious, they are a fine supper. They can be assembled a day ahead, wrapped in plastic, and refrigerated until they go into the oven.
SERVES 3
HANDS-ON TIME: 20 MINUTES
BAKING TIME: 20 MINUTES
1 tablespoon vegetable oil
1 tablespoon grated peeled ginger root
2 garlic cloves, minced or pressed
1 16-ounce package of slaw mix (about 6 cups)
1 tablespoon soy sauce
½ teaspoon salt
generous pinch of black pepper
6 sheets of filo pastry
about ¼ cup vegetable oil
Duck Sauce
Preheat the oven to 375°. Lightly oil a baking sheet.
Warm a wok or large skillet on medium-high heat. Add the oil and when it is hot, add the ginger and garlic and sizzle for just a few seconds. Add the slaw, soy sauce, salt, and pepper and stir-fry for 3 or 4 minutes, until the vegetables are hot, coated with oil, and somewhat wilted but not soft. Remove from the heat.
Place the stack of filo sheets on a dry surface with the short sides at the top and bottom. Brush the top sheet lightly with oil. About 3 inches from the bottom edge, spread a generous cup of the wilted slaw in a line parallel to the bottom. Pick up 2 sheets at the bottom edge and lift them up and over the filling and roll up. Filo is fragile but forgiving; don’t fret over small rips at the start. Brush the finished roll with oil. Lift it carefully and place on the prepared baking sheet. Repeat this process to make 2 more rolls. Place the rolls about 2 inches apart on the baking sheet. With a sharp knife, slice the rolls into 4-inch pieces. Bake until golden brown, about 20 minutes.
While the egg rolls bake, make the Duck Sauce to serve on the side.
greek antipasto pita
This sandwich has been a favorite of Moosewood Restaurant’s customers for more than 30 years. (See photo)
SERVES 4 TO 6
TIME: 20 MINUTES
2 tablespoons olive oil
1 tablespoon red wine vinegar or cider vinegar
2 garlic cloves, minced or pressed
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill or oregano)
1 celery stalk
1 large tomato
½ red bell pepper
1 cucumber
¼ red onion
8 pitted kalamata olives
salt and pepper
4 pita breads
In a bowl, whisk together the oil, vinegar, garlic, and dill. As you prepare the vegetables, add them to the bowl: dice the celery, tomato, and bell pepper, seed and dice the cucumber, mince the red onion, chop the olives. Toss well. Add salt and pepper to taste. The filling tastes best if it sits at room temperature for at least 10 minutes. It will keep in the refrigerator for a couple of days.
Cut the pitas in half and toast them lightly. To serve, stuff each pita half with filling.
variation
Add about 3 ounces of seasoned seitan, chopped. Look for seasoned seitan in the refrigerator section near the tofu in natural foods stores and many supermarkets.
serving & menu ideas
Top with crumbled feta, diced fresh mozzarella, or shredded provolone cheese.
Shrimp Curry with Snow Peas
Seafood is a perfect ingredient for quickly prepared simple suppers—and there’s no shortage of possibilities for variety. Some of the most easily prepared suppers for nonvegetarians are built around fish that is lightly seasoned or topped with a basic sauce. Steam, broil,