Radishes, Garlic, Artichokes & Olives
I’ve been a little lost for inspiration since going gluten-free. I know, it’s ridiculous. There is so much food out there that doesn’t include flour. But I guess that’s what I’m missing so that’s what I’m thinking about.
It wasn’t until I was looking at the list of posts in the admin section here that I realized how few posts I’d added in the last couple of months. So time to get some inspiration going on. And I decided that rather than going with what I’m actually thinking about (wholemeal bread, pizza, pasta, you get the picture…) to take inspiration from the little images of veg I have on the page. Actually I’m not sure if any of these are, strictly speaking, vegetables, but I know they are all very nutritious and delicious, so it’s a pretty good place to start.
The first time I ate artichoke was when I was 14 on a language exchange in France. It was gorgeous. It had been steamed and was served with a sort of vinaigrette to dip the leaves in. I have never cooked it myself and actually I haven’t eaten it that often either because it’s not something that is widely on offer in Ireland. But if you go to a good green grocers you can pick them up at this time of year.
- Simply Recipes – How to Cook and Eat an Artichoke
- Steamed Whole Artichokes – Tyler Florence, Food Network
I suspect this is very close to how the first artichoke I tasted was cooked.
- Basic Steamed Artichokes – Chow.com
This covers the basics – I think I’ll be starting with this one.
I’ve added radishes to salads in the past and roasted them (they’re lovely with butter melted over them). Radishes are reputed to be really good for you, your blood and your liver so lets get some good recipes:
- Radish and Cucumber Salad Recipe – Natasha’s Kitchen
- Chilled Cucumber Avocao Soup – Pickles & Honey
Yes, this doesn’t contain radishes – yet!
- Cold Cucumber Soup with Mint – Food & Wine
This one does have radishes in it.
I love olives. I will happily add them into many many dishes. I have a very simple recipe for roasted red pepper and black olive tapenade that I use a bit like ketchup. It’s much sweeter with more of a tomato flavour than a normal tapenade and I make it with black olives you get in brine in a jar. It’s very cheap, very healthy and full of flavour. But it’s not – hmm what’s the word … sophisticated? I also love green olives but I’ve never actually made salsa verde so time to get recipes for these things I guess.
- How to make the perfect tapenade – The Guardian
The caption under the first photo says a ‘dark and sophisticated dip’, I’m sold 😉 This recipe uses anchovies (which is part of the traditional recipe) – maybe some dillisk would be a good substitution?
- Slow Roast Shoulder of Lamb with Aioli and Salsa Verde – Cooking by the Book
The Salsa Verde in this recipe is the Ballymaloe one. It also uses anchovies. I’m thinking of substituting green bell pepper for this which would completely change the flavour but sure we’ll see.
- Eggplant, Onion and Tomato Stew – The Healthy Family Home
I know I’m going to love this. All it needs is some black olives.
Everybody knows garlic is good for you and it’s so tasty too. Particularly when roasted.
- Creamy Roasted Garlic Soup with Rosemary Flatbread Crackers
This looks so good! Just substitute vegetable stock for the chicken broth. And the rosemary and pepper gluten-free crackers should work great with this.
- I-Use-It-In-Everything Raw Mayo – The Blender Girl
This sounds like one of the most appetizing vegan mayo recipes I’ve seen but what would it be like without the coconut sugar (or dates) and with roasted garlic instead? I’ll have to try it out.
- Spicy Eggplant, Tomato And Garlic Salad Recipe – Food Republic reprinted from Morocco, A Culinary Journey with Recipes
Aubergine sneaks in once again. Pretty sure I’m going to love this one too.
Well I’ve no excuses now. Best get cooking.