ON THE MENU: Clementine Daily

Are you following my recipes on Clementine Daily?  My "On the Menu" column includes new simple, weeknight recipes each week.  A few recent ones are below -- please check them out!       (Hover over image for recipe title and click for recipe!)

ROASTED ROOT VEGETABLES WITH PINE NUTS

ROASTED ROOT VEGETABLES WITH PINE NUTS

ROASTED ROOT VEGETABLES WITH PINE NUTS

ROASTED ROOT VEGETABLES WITH PINE NUTS

SPANISH TORTILLA

SPANISH TORTILLA

SPANISH TORTILLA

SPANISH TORTILLA

BOURBON & TANGERINE-INFUSED CRANBERRY SAUCE

BOURBON & TANGERINE-INFUSED CRANBERRY SAUCE

RICOTTA PASTA WITH MEYER LEMON & PARMESAN

RICOTTA PASTA WITH MEYER LEMON & PARMESAN

HEIRLOOM POLENTA PIZZA

HEIRLOOM POLENTA PIZZA

GRUYERE GRILLED CHEESE WITH GRANNY SMITH & WHOLE-GRAIN MUSTARD

GRUYERE GRILLED CHEESE WITH GRANNY SMITH & WHOLE-GRAIN MUSTARD

THANKSGIVING RECIPE ROUNDUP

Here is a quick round-up of last minute entrees, sides and desserts to make for this year's Thanksgiving.  Don't fret if you need one more side or a quick dessert, take a look below.  These recipes are all simple, seasonal and veg-friendly options for your table.  

Let me know if you plan to try any and of course,  I hope you all have a happy Thanksgiving!

Thyme, Marjoram & Leek Socca (GF, V)

Thyme, Marjoram & Leek Socca (GF, V)

Wild Mushroom Gravy (GF, V)

Wild Mushroom Gravy (GF, V)

Salt-Roasted Seabass with Frisee, Pistachio & Fennel (GF)

Salt-Roasted Seabass with Frisee, Pistachio & Fennel (GF)

Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream (GF, V)

Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream (GF, V)

Creamy Coconut Pumpkin Soup with Toasted Pepitas and Creme Fraiche

Creamy Coconut Pumpkin Soup with Toasted Pepitas and Creme Fraiche

Roasted Root Vegetables with Rosemary, Thyme & Brown Butter (GF)

Roasted Root Vegetables with Rosemary, Thyme & Brown Butter (GF)

Red Quinoa Salad with Shaved Fennel, Sweet Peas & Whole-Grain Mustard Dressing (GF, V)

Red Quinoa Salad with Shaved Fennel, Sweet Peas & Whole-Grain Mustard Dressing (GF, V)

Peach & Blackberry Ramekin Crisps (GF, V)

Peach & Blackberry Ramekin Crisps (GF, V)

PICNIC PANZANELLA WITH HEIRLOOM TOMATO & WATERCRESS

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I don't know what it is about panzanella that I love so much.  I constantly forget it exists and then remember and become in awe of it's delicious simplicity.  For this Fourth of July, I'm opting for a picnic instead of a bbq (not by choice, let's be real), but a panzanella works wonderfully for either.  It's the perfect summer sandwich disguised as a salad.  Eat this immediately, share with others and let it soak up some of your day drinking.  Happy 4th!

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BTW -- For all you people who use RSS feeds, I'm sorry for your loss (Google Reader), but please follow me on BlogLovin' instead!  

Picnic Panzanella with Heirloom Tomatoes, Cannellini beans, Watercress and Garlic Dijon Dressing (Gluten-free, Vegan) Serves 4

  • (15 oz.) can cannellini beans, drained
  • 2 small garden cucumbers, cubed
  • 2 heaping cups heirloom cherry tomatoes, halved
  • 5 bread slices (gluten-free or otherwise)
  • 2 garlic cloves, one whole + one minced
  • 1 tablespoon olive oil
  • 8 oz heirloom tomatoes
  • 1 cup watercress
  • 1/2 lemon, zest and juice
  • Maldon sea salt, to taste
  • Fresh ground pepper, to taste

Preheat over to 400 degrees.  Add bread slices to foil-lined baking sheet and bake until charred and browned.  Rub with raw garlic clove and sprinkle with sea salt. Set aside to cool.

 In a large mixing bowl, combine cubed cucumber, 1 garlic clove (minced), tomatoes, lemon zest and juice, and white beans.Cut charred bread into cubes and add to large bowl.  Fold in bread, watercress and dressing, making sure to coat everything well. Sprinkle with sea salt and fresh ground pepper. Serve immediately!

Everyday Garlic Dijon Vinaigrette

  • 2 tablespoons dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 teaspoon lemon juice
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon maldon sea salt
  • 1 garlic clove, minced

 In a small mason jar or bowl, whisk together dijon, vinegar, lemon juice, olive oil and sea salt. Add minced garlic and stir very well, or if using a mason jar, shake very well until emulsified.