Tag: soy-free

Chilled Spring Pea and Tarragon Soup

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This soup actually takes just a few moments, but pushing it through the sieve takes a little longer. Have a bit of patience if you want something silky smooth, but if you like the texture, just omit that step. In any event, sweet peas and floral tarragon shine bright in a creamy springtime soup that’s superb served warm or chilled.

This recipe was made for one of my workshops I run at Della Terra.

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Chilled Spring Pea and Tarragon Soup

4 tablespoons Tarragon Olive Oil, divided, plus more for serving
1 bunch (about 7) green onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons Premium White Balsamic Vinegar
6 cups fresh or frozen green peas
3 cups water
Fine sea or Himalayan salt to taste
Ground white pepper to taste
1 tablespoon lemon juice
Fresh tarragon, for serving

Heat 2 tablespoons of the Tarragon Olive Oil in a saucepan over medium heat. Add the green onions and garlic. Cook until softened, about 3 minutes.

Add the Premium White Balsamic Vinegar, bring to medium-high heat, and cook until reduced to half, about 1 minute.

Add the peas, water, a few dashes of salt and white pepper. Reduce to low heat, cover, and let simmer for 20 minutes.

Remove from heat and let cool slightly. Using an immersion blender, blend until smooth, drizzling in the remaining Tarragon Olive Oil and lemon juice while blending. Press through a fine sieve to strain, if desired.

Refrigerate until serving. Garnish with fresh tarragon and additional olive oil before serving.

Strawberry Almond Chocolate Chip Biscotti

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This is the first time I’ve used fresh fruit (other than applesauce) in biscotti, and, the infusion of strawberry flavor is so, so good. Cooking down the strawberries to a thick, jam-like mixture worked perfectly, and it is always a good match for toasted almonds and sweet chocolate chips.

strawberry chocolate chip almond biscotti

Strawberry Almond Chocolate Chip Biscotti

1 cup chopped strawberries
1 tablespoon water
1 tablespoon ground flaxseed
3/4 cup plus 2 tablespoons sorghum flour
1/2 cup arrowroot flour
1/4 cup quinoa flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teapsoon fine sea or Himalayan salt
1/2 cup unrefined sugar
2 tablespoons coconut oil, softened
1 teaspoon vanilla extract
1/2 cup toasted almonds
1/4 cup mini chocolate chips

Put the strawberries and water in a small saucepan, bring to medium heat, then cook, mashing with a fork as they get soft, for about 20 minutes. The mixture should be thick like jam. Transfer the mixture to a small food processor or blender and puree until smooth. You want 1/2 cup (120mL) total. If it is more than 1/2 cup, continue cooking on medium heat until 1/2 cup is reached. Stir in the flaxseed and let cool to room temperature.

Preheat the oven to 325F. Line a baking sheet with parchment paper.

Put the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, baking powder, and salt in a small bowl. Whisk until combined. Put the sugar, coconut oil, and vanilla extract in a stand mixer. Beat until smooth and well combined. Add the strawberry mixture. Beat until combined. Turn the mixer to low speed. Gradually add the flour mixture to the sugar mixture, beating until well mixed. The dough will be stiff. Use your hands to knead in the almonds and chocolate chips.

Transfer the dough to the baking sheet. Using lightly floured hands, form it into two logs, each about 8 x 3-inches. Bake for 25 minutes, until firm to the touch but not hard. Let cool on the baking sheet for 10 minutes.

Decrease the oven to 300F. Cut each log into 3/4-inch slices using a sharp knife—do not saw. Remove the parchment paper from the baking sheet. Put the slices on one side, cut-side down, and bake for 10 minutes. Turn the slices onto the other side and bake for 5 to 10 minutes, until toasted and firm. Transfer to a cooling rack to cool completely. The biscotti will continue to harden after they have cooled.

Roasted Asparagus with Pickled Onions

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These pickled onions are delicious with the roasted asparagus, but consider saving the leftovers for atop your favorite veggie burger—the best excuse to fire up the grill.

asparagus with onions

Roasted Asparagus with Pickled Onions

For the onions:
2 cups (480mL) cider vinegar
1/4 cup (60mL) unrefined cane sugar
1 1/2 teaspoons (8mL) fine sea salt
1 red onion, thinly sliced

For the asparagus:
1 pound (454g/16oz) asparagus, ends trimmed
2 tablespoons (30mL) mild extra-virgin olive oil
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Put the cider vinegar, sugar, and salt in a glass bowl. Whisk until the sugar and salt has dissolved. Add the red onion, making sure it is completely covered. Cover and refrigerate for 24 hours.

Before serving, preheat the oven to 425 degrees F. Toss the asparagus with the olive oil, and place on a baking sheet in a single layer. Sprinkle with salt and pepper. Roast for 12 to 15 minutes, shaking the pan mid-way, until tender crisp and browned. Serve warm with the pickled onions.