feel food club

Vegetarian

Grilled Peach Salad

by 1 Kommentar

I currently am enjoying the last barbecues with friends and family on those late warm (or not so warm as we have here in Austria :() summer days. It’s a coming together, spending time with loved ones, enjoying sun, summer & drinks. Just laughing, chatting and feeling so free, just happy. You’re just sitting around a table and enjoying your time. Honestly, who doesn’t enjoy it? I am really going to miss the smell, taste and atmosphere of the barbecuing during winter, when it is cold and you only step outside when there is no other option. Thinking about this just gives me even more reason to enjoy every day, on which sitting outside and having a barbeque is still possible, as much as I can.

Barbecue to me means grilling some goood meat and making a bunch of delicious sides & salads. But who only wants boring salads. I mean – I get it, get some Vitamins in and be healthy but that doesn’t have to be boring. It is so simple to transform a boring salad into super delicious and addicting one with very little effort and ingredients. I can tell you so much, this salad is so mouthwatering and has such a great flavor so everyone will love it. Believe me. Even my brother who can be hunted with salads, really liked it. This salad is such a great side for any grilled dish. And if you don’t feel like barbecuing you can just make more of it, top it with some feta cheese, chickpeas or grilled prawns to enjoy it as a main. 

So why still sit around? Hurry up to still get those delicious late summer peaches from your local market and step into the kitchen. Stone fruit season is such a great season for cooking. You can make amazing sweets like tartes, cobblers, ice cream and muffins, just to name a few, or you can enjoy them in savory dishes such as salads, skewers, curries or chutneys. You can even mix them into drinks and make a Bellini and home. How versatile? For this salad I’d recommend using some orange or pink peaches as they make the salad nice & colorful. Also take some that are a little firmer so you don´t have problems with taking them off the grill because they´re falling apart. If you feel really fancy you can drizzle some balsamic reduction on them while grilling to make them extra sweet.

The dressing for this side is not your average oil-and-vinegar dressing, no it is much better. I used some creamy Tahini which is an oriental sesame paste, a fresh egg yolk, a good squeeze of lemon juice from lemons we grew in our garden, some balsamic vinegar for a refreshing twist, a little honey to sweeten it up and some Dijon mustard to give it that addictiveness! Absolutely bomb ?. To get that extra creaminess you don’t just whisk the ingredients but similar to a super quick mayo you use a hand blender and pull it up in one go. It just creams it all up and you get your new favorite salad dressing. Sure, it takes a little more time than simply adding 2 ingredients but it’s so worth it. 

To give the salad some more texture and make it more filling I added a few other ingredients. Some avocado (because what is a salad without avocado?), for some extra vitamins, fiber, and healthy fats, some cucumber for freshness, vitamins, and crunch, a mix of fresh herbs for a summer feeling a flavor, and last but definitely not least I decided to sprinkle some pine nuts. I love nuts in salads because I think that they make it more filling, add a good crunch, and just make it a little heartier. 

Now I can honestly just give you one more tip; go to a market to get some peaches, and you´ll be the chef of your next barbeque. 

If you recreate this I would love to see it, so just tag me on Instagram with @uneptcuisiniere or with the hashtag #unepetitecuisiniere so I can see if you enjoyed it as much as I did. You can also send me a mail or leave a comment behind, I would be really thankful for that! 

I hope you enjoy it, 

Katie <3

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Grilled Peach Salad

Amazing salad to round up the barbeque season

Course Salad, Side Dish
Prep Time 15 Minuten
Cook Time 5 Minuten
Total Time 20 Minuten
Servings 4
Calories 198 kcal

What you will need

For the Salad

  • 4 handful Salad I would recommen using something like spinach or lambs lettuce
  • 2 Peaches
  • 1 small Cucumber
  • 1/2 Avocado
  • 3 Spring onions
  • 2 tbsp Pine nuts
  • 1/2 handful Basil
  • 1/2 handful Mint
  • salt & pepper

For the dressing:

  • 1 Egg yolk
  • 1 tbsp Tahini
  • 2 tbsp Olive Oil
  • 1 tsp Dijon mustard
  • 1 lemon juiced
  • 2 Tbsp vinegar you can use a little less if you prefer it less sour

How to

Thats how it works:

  1. Heat up the barbeque.

  2. Wash and rinse the salad and add it into a bowl. Cut up the paches into 1.5cm thick slices. Finely slice the cucmber and add it to the salad. Cut the spring onions into thin strips and take the rings apart fromeach other. Slice the mint and basil and roast the pine nuts.

  3. Brush the hot grill with a little olive oil and place the sliced peaches on top. Let them grill for about 3 minutes on each side.

  4. For the dressing, get a tall mug. Gently place the egg yolk on the bottom, in the middle of the mug. Add therest of the dressing ingredients on top of it. take you hand blender and carefully place it on top of the egg yolk. Turn it on and slowly pull it up in one go. This will make the dressing really creamy.

  5. Mix together all of the ingredients in the salad except for the peaches. Pour the dressing on top and mix again. Divide the salad onto 4 bowls and top the with the grilled peaches.

  6. Serve & enjoy!

Creamy Vegan Summer Pasta

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This Summer Veggie Pasta is going to be your new weeknight favorite. It is so simple to prepare but yet so flavorful and nutrient dense. Seasonal summer vegetables in a light and creamy coconut sauce with our all-time favorite carb – pasta!

I was going to our local farmers market and I saw all the fresh veggies. Mushrooms, tomatoes, rhubarb, potatoes, peas, like every summer vegetable I could think of. When walking by that it just made me really want to eat all of them at once. I love going to local markets since buying products there is way more sustainable.

Later, I wasn´t sure what to make with the huge basket of vitamins, so I thought about pairing it with pasta, because with pasta you can never go wrong. Sure, this dish is not a traditional Italian pasta dish as it is made with coconut milk – but I promise you, it is at least as delicious as in Italy.

It is really simple to prepare, which is perfect after a long and hot day of work. The recipe only requires 9 ingredients, which you are very likely to have on hand anyway. For the peas you do not have to use fresh ones – you can go with frozen instead, same with the corn, you could use frozen or canned one instead of fresh one. If you do not have some of the vegetables on hand but still want to make this recipe, feel free to simply substitute one ingredient for another.

I would recommend using normal wheat or whole wheat pasta for this recipe since it brings out the flavor most. If using a rather dry pasta like chickpea pasta I would recommend using more coconut milk to not make the dish taste dry.

I think this is a great recipe if you are a vegan and want to in cooperate more veggies into your diet without giving up the good taste of pasta or even if you are not vegan or vegetarian but want to create a plant-based recipe. I hope that you will enjoy this dish and if you do so be sure to tag me on Instagram with @unptcuisiniere when sharing it!

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Creamy Vegan Summer Pasta

This is a really delicious summer pasta recipe that will safe you your weeknights. Super falvorfull, quick, simple, and vegan

Course Main Course
Prep Time 6 Minuten
Cook Time 10 Minuten
Total Time 16 Minuten
Servings 2 people
Calories 763 kcal

What you will need

  • 250 g pasta
  • 1 tbsp Olive oil
  • 2 stalks spring onion
  • 100 g cherry tomatoes
  • 100 g corn cooked or canned
  • 100 g chanterelles
  • 160 ml coconut milk
  • 1 handful basil

How to

  1. Bring the water for the pasta to a boil. Add a lot of salt and cook the pasta according to the package instructions. In the meantime finely chop up the spring onions. Half the cherry tomatoes and mushrooms. Then heat up the olive oil in a big pan. Once hot sweat the onions in there for about 2 minutes. Add all the other vegetables and let cook for another 4-5 minutes. If needed add some more water or oil to help cook. Once the vegetables are mostly cooked through, add the coconut milk and some water to thin out the sauce.

    Reserve one cup of pasta water and drain the rest of the pasta. Add it into the pan with the sauce along with a little of the pasta-water. Here it really matters which type of pasta you have chosen to use. If it is a ather dry pasta, I would recommend adding more water.

    Serve with some fresh basil leaves and enjoy!

Notes

if you are not vegan, a great idea is to add some crumbled feta cheese on top for more flavour and texture. If you are recreating this dish be sure to tag me on instagram with @uneptcuisiniere.