Amazing August Recipes

By Danea Mather | Photography By August Nyson

Go for big, bold spices and alternative main ingredients with these flavor packed, late summer dinner recipes.


Cauliflower Steak with Chimichurri Sauce and Roasted Grape Tomatoes

Makes 2+meals

Chimichurri Sauce

3/4 cup parsley, finely chopped

3 tablespoons red wine vinegar

1 1/2 tablespoons oregano

1/2 teaspoon red pepper flakes

1 1/2 teaspoons salt

4 cloves garlic

1/2 cup olive oil

Add all items to a food processor. Pulse and blend on low to chop and combine, but do not puree.

Allow to marinate for at least one hour before serving. Can be made a day ahead.

Cauliflower Steak with Roasted Grape Tomatoes

2 cauliflower heads

Juice of 1 lime

1/3 cup olive oil

1/2 teaspoon salt

Freshly cracked black pepper

1 cup grape tomatoes

Preheat oven to 350 F. In a small bowl, whisk together lime juice, oil and salt.

Carefully trim sides of the cauliflower heads off into cauliflower steaks about
1 1/2 -inches thick. 

In a sauté pan, heat a small amount of oil and sear each cauliflower steak on both sides until golden brown.

Gently place cauliflower steaks on a roasting pan. Coat both
sides with lime marinade and sprinkle with freshly cracked black pepper.

Add grape tomatoes to pan and brush with oil.

Place pans in oven and roast for 30-40 minutes, until fork tender. Flip once half way through cooking.

Carefully transfer cauliflower steaks and grape tomatoes to serving plates.

Generously garnish with Chimichurri sauce and enjoy!



Jerk Tempeh with Mango Chutney and Blanched Kale

Makes 3-4 entrees

Mango Chutney

1 large, ripe mango, cut into chunks

juice of 1 lime

1/2 teaspoon red pepper flakes

1 teaspoon freshly

grated ginger

Add all ingredients to a food processor or blender. Pulse ingredients together until chunky,
but not pureed. Set in refrigerator until ready to serve.

 

Jerk Seasoned Tempeh

2 tablespoons coconut sugar

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon cayenne, to

spice preference

1/4 teaspoon red chili flake

1/2 teaspoon smoked paprika

1/2 teaspoon allspice

1/2 teaspoon salt

1/4 teaspoon black pepper

3/4 teaspoon thyme

3/4 teaspoon dried parsley

1/2 teaspoon cinnamon

1 8-ounce package

tempeh, cut into 8 triangles

Add all ingredients to a mixing bowl and whisk to combine well.

Heat a generous amount of oil in a sauté pan and sear tempeh on both sides.Coat tempeh on both sides with jerk seasoning mix.

 

Plating

6 cups destemmed kale

Diced green onion for garnish

Bring a large pot water to a boil. Once boiling, submerge kale for 3 minutes, until bright green and tender. Strain and divide between dinner plates. Place seasoned tempeh triangles on kale. Garnish with mango chutney and green onions.


Moroccan Tofu Over Jeweled Pearl Couscous

Makes 4 entrees

 

Jeweled Couscous

4 cups prepared pearl couscous

1/2 cup diced, dried apricots

1/4 cup dried cranberries

1/4 cup diced fresh parsley, plus more for garnish

slivered almonds

Gently stir apricot, cranberry, and parsley into prepared couscous.

Divide amongst dinner plates

 

Moroccan Tofu

1 1/4 cups fresh orange juice (4-5 large oranges)

1/3 cup fresh lemon juice (about 2 lemons)

1/3 cup maple syrup

1/2 teaspoon coriander

1/4 teaspoon clove

1/2 teaspoon cumin

2 tablespoons paprika

1 tablespoon oregano

1 tablespoon turmeric

2 teaspoons thyme

1/2 teaspoon cinnamon

1 teaspoon cayenne

1/2 teaspoon allspice

1 teaspoon salt

1/2 teaspoon black pepper

4 garlic cloves

1 tablespoon freshly

grated ginger

1 pound extra firm tofu, drained and cut into large squares

2 red bell peppers, cut into

1-inch pieces

1 large zucchini, cut into half moon shaped pieces

Add orange juice, lemon juice, maple syrup, all spices, garlic and ginger to a high speed blender. Blend on high until completely pureed. Set aside.

Heat a generous amount of oil in a large pan over medium heat. Add tofu to pan and allow to sear and brown before turning. Gently turn onto each side and allow to sear and brown before turning again. Sear all sides of tofu.

In a separate pan, heat a small amount of oil and saute bell pepper and zucchini until tender. Stir vegetables into tofu.

Turn heat to low, pour Moroccan sauce into pan with tofu and veggies, and heat until just simmering.

Spoon over jeweled pearl couscous and garnish with fresh parsley, slivered almonds, and more dried fruits to taste.


Sun Basket’s Tandoori-Style Chicken with Bombay Curried Potatoes

Courtesy of Brandpoint | makes 2-4 servings

2 to 4 boneless skinless chicken thighs

Tandoori spice blend

1 onion

Potatoes

4 sprigs of fresh cilantro

1 teaspoon curry powder

1 cup vegetable broth

1/2 cup diced tomatoes

2/3 cup peas

1 1/2 ounces baby greens

Preheat oven to 425 F. Pat the chicken dry with a paper towel. Season generously with salt, pepper and the tandoori spice blend.

Place the chicken on a pan lined with foil and roast at 425 degrees for 15 to 20 minutes. Halfway through, turn it over.

Chop 3/4 cup of onions. Scrub potatoes and cut into 1/2-inch by 1/2-inch pieces.

Coarsely chop the cilantro for garnish.

In a large frying pan warm 2 to 3 teaspoons oil over medium-high heat. Add the onion, season with salt and pepper, and cook until starting to soften. Stir in the curry powder and cook until fragrant, about 1 minute.

Add the potatoes, vegetable broth and tomatoes. Bring to a boil, reduce to a vigorous simmer, cover and cook between five and seven minutes.

Uncover and cook until the liquid has thickened and the potatoes are tender. Stir in the peas and cook for about two minutes. Stir in the greens and cook until just wilted.

Transfer the chicken and Bombay potatoes to individual plates, garnish with the cilantro. Serve and enjoy!


Cherry-Glazed Duck Breast Salad

Recipe courtesy of Chef Ted Cizma on behalf of Maple Leaf Farms

Makes 4 servings

2 cups dried cherries, divided

3 cups hot water

1/3 cup raspberry vinegar

1 cup extra-virgin olive oil

salt, to taste

freshly ground black pepper, to taste

2 Maple Leaf Farms Boneless Duck Breasts

6 cups loosely packed baby spinach leaves

2 cups blue cheese

2 cups slivered almonds

Cherry Vinaigrette

In small saucepan over low heat, cover 1 cup cherries with water. Bring to simmer, cover pan and remove from heat. Let cherries soak in hot water 15-20 minutes. Strain cherries and reserve liquid.

In food processor or blender, puree cherries until smooth, adding reserved liquid as necessary. Add raspberry vinegar to cherry mixture. With blender or food processor on low, slowly add olive oil, reserving about 2 tablespoons. Season mixture, to taste, with salt and pepper. Set aside Cherry Vinaigrette.

Heat grill to medium heat. Remove skin from duck breasts. Rub with remaining olive oil and season liberally with salt and pepper. Pour some Cherry Vinaigrette into separate container to use as glaze; reserve remaining for dressing. Using pastry brush, coat duck breasts with Cherry Vinaigrette.

Cook duck until crisp and dark brown (about 5-6 minutes), turn over and recoat with Cherry Vinaigrette. Continue cooking until second side is crisp and brown, brushing with vinaigrette as needed, about 4 minutes, or until internal temperature reaches 155 F. Remove to cutting board and let rest at least 5 minutes.

Place spinach in mixing bowl. Toss spinach with enough dressing to coat leaves. Add blue cheese, almonds and most of remaining dried cherries, reserving some of each for garnish. Season with salt and pepper.

Divide spinach mixture among four bowls. Slice duck breast thinly on bias, starting at one end of each breast with knife at 45-degree angle. Fan slices of duck on top of each salad. Sprinkle each salad with crumbled blue cheese, almonds and
dried cherries


 

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