Refreshing Watermelon Salad with a Twist

Sweet, spicy & aromatic, this watermelon salad is light and refreshing and pairs perfectly with a hot summer’s day. The favours were inspired by a delicious watermelon cocktail I had that was served with lime and spicy jalapeño.

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Watermelon Salad Served with Spicy Jalapeños, Lime & Feta

Prep Time: 10 minutes        Author: Milk & Marigolds.      Serves: 2

Ingredients:
1/2 a small watermelon cut into slices or chunks
1/2 to 1 jalapeño, thinly sliced with or without seeds (depending on how much spice you like)
1 lime, zested and half juiced (zest before juicing)
1 small handful of fresh cilantro and mint
1 small pint of blackberries
1/3 cup feta, crumbled
drizzle of olive oil
salt and pepper from a height to liking

Add as little/as much of the ingredients as you’d like. Serve immediately or refrigerate until ready to serve. Drizzle over olive oil and lime juice right before serving.

Copyright 2015 © Milk & Marigolds

 

Carrot Noodles with Peanut Chili Sauce & Crispy Tofu

Carrot noodles served with crispy golden brown tofu makes for a perfect summer meal while upping your veggie intake. I recommend investing in a spiralizer if you are looking to make your own vegetable noodles. Pressed for time? Most grocery stores conveniently sell fresh or frozen spiralled noodles.

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Prep Time: 30 minutes            Total Time (including marinade): 1 hour + 15 minutes 
Author: Milk & Marigolds.      Serves: 2 large or 3 small

Noodle Sauce Ingredients:
1 tsp sesame oil
2 tbsp tamari (gluten-free soy sauce)
1/3 cup natural peanut butter
2 tsp chilli garlic sauce (I used the brand: Huy Fong Chili Garlic Sauce)
1 tsp of minced ginger root
(2 limes) 2 tbsp of lime juice, reserve the remainder of the lime for wedges
1/3 cup water

Tofu Marinade Ingredients:
400 g extra firm tofu (vacuum-sealed without water if available), cubed
4 tbsp tamari (g-free soy sauce)
3 1/2 tbsp apple cider vinegar
1/2 cup water

Salad Ingredients:
5-6  (2 lb (900 g) large carrots, thinly spiralized
2 scallions, sliced thinly on a diagonal  
1/3 cup roughly chopped cilantro (stems and leaves)

Garnish Suggestions:
crushed peanuts or cashews
lime zest
cilantro or thai basil
roasted sesame seeds
chillies or red Thai peppers

Equipment:
A spiralizer (or store-bought spiralized noodles)
Whisk
Container to hold tofu marinade
Measuring cup
Zester or microplane 
Large non-stick frying pan
Tongs or two wooden spoons

1.Begin by prepping your tofu and any other protein of choice. The tofu should be marinated for at least an hour. Cut the tofu into about 1 inch or smaller cubes. Whisk the marinade ingredients together and combine with the tofu in a container that allows the tofu to be submerged as much as possible.

2.In the meantime, wash and prep your produce. Sprialize the carrots or buy them spiralized if available. Then, thinly slice the scallions on a diagonal, mince the ginger root, zest half of the lime while reserving the other half for wedges. Juice the zested lime (you need 2 tbsp amount) and prep any desired garnishes. Set prepped ingredients aside.

3.Next, prepare the sauce for the carrot noodles. Combine all of the ingredients listed above under “Noodle Sauce”. Whisk until smooth. This sauce will yield more than enough and can be kept in the fridge for up to a week for any leftovers. Set aside.

4.Once the tofu is ready, remove it from the marinade and prepare a large frying pan by setting it to a medium heat. Place a tablespoon or more of oil (I used canola). Once hot, add the tofu and cook for about 4 – 5 minutes per side or until golden brown and crispy. Once the tofu is cooked, add the spiralled carrots to the pan and sauté for just a couple minutes to just slightly soften the carrot noodles. 

5.Then pour over some (not all) of the noodle sauce and gently combine. Add sliced scallions, freshly chopped herbs and garnishes. Enjoy warm or cold. Add more sauce as needed.  

Copyright 2015 © Milk & Marigolds

Chimichurri Crispy Potatoes

Is there anything more comforting than roasted potatoes? My recipe for crispy, yet soft on the inside potatoes is savoury and comforting. Add a little chimichurri and you’ll be in crispy potato heaven.

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Prep Time: 20 minutes          Cooking Time: 1 hour + 15 minutes
Author: Milk & Marigolds     Serves: 4 as a side (easily scalable)

Ingredients:
6 large Russet potatoes, peeled and cut into approx. 11/2 inch cubes
1/3 cup canola oil
Kosher salt

Chimichurri Ingredients: (yields about 3/4 cup)
1/2 cup (packed) fresh parsley (leaves and the thinner stems), chopped
1/2 cup (packed) fresh cilantro (leaves and stems), chopped (or basil if you’re not a cilantro fan)
2 tbsp lemon or lime juice (I used lemon)
2 tbsp white wine vinegar (cider vinegar if you don’t have w.w.v)
1/2 small garlic clove,  very finely grated
1/2 tsp kosher salt (1/4 if using table salt)
1 heaping tsp minced shallot
1/4 cup extra virgin olive oil
A couple turns of black pepper
Optional: 1/2 tsp chili pepper flakes

Suggested Garnish:
Fresh herbs of choice
Spring onion
Chives
Lemon zest
Parmagam cheese (or vegan alternative)

Equipment:
Large cooking pot
2 sheet pans (I used non-stick)
Measuring cup
Food processor (but can be done without one)
Fine grater or microplane grater
Kitchen scissors or sharp knife
Spatula

Instructions:

1. Preheat the oven to 375 degrees F, the potatoes will need to cook on the middle rack. Cut the potatoes into equal pieces that are approximately 11/2 inch cubes. In a large pot, add water and the peeled/cut potatoes once the water starts to boil. Boil for no more than 10 minutes and then drain well and toss.

2. Divide a 1/3 cup of canola oil between two sheet pans (I used nonstick). Then, equally disperse the drained potatoes so they are well spaced and not crowding one another. Use a fork to scrape the surface of the potatoes so more crispy bits form while cooking in the oven.

3. Once the oven is ready, put both trays in and cook for 35 – 40 minutes. Then, flip the potatoes and use a fork to gently smash them down (this is optional but creates more crunch). Bake for another 20 – 25 minutes. Peek in occasionally. In the meantime, prep the Chimichurri sauce.

4. Wash and throughly drain your produce. Roughly chop your fresh herbs, juice your citrus, mince the shallot and garlic.

5. In a food processor, begin by adding the shallot, garlic, white wine vinegar, juice, salt, black pepper and pepper flakes and pulse a few times. If you don’t have a processor, this can be done by hand, it just means you need to chop everything much more finely and whisk by hand.

6. Then, add in the chopped herbs and pulse a few more times until the ingredients are well dispersed and so that the herbs are more finely chopped. Next, slowly add in the olive oil as you pulse the processor. Set aside. The Chimichurri will keep in the refrigerator for about 4 – 5 days in an airtight jar.

7. Once the potatoes are crispy and ready to serve, lightly pour the Chimichurri over the potatoes and garnish to your liking. Salt and pepper from a height.

Copyright 2015 © Milk & Marigolds