Sweet & Spicy Broccoli Tender Stems with Cashew Crumble

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Happy New Year!

I have been quiet here lately. The reason for that, is because we are happily expecting another baby. For the past few months food wasn’t the top thing on my agenda but now I’m feeling good (and hungry) again and I am ready for 2021. I hope 2021 treats you and your family well.

If you care to, please share your creations of my recipes by using the hashtag #milkandmarigolds or tag your post on Instagram @milkandmarigolds

I would love to see your creations!

Prep Time: 15-20 minutes          Cooking Time: 10-12 minutes (if roasted)
Author: Milk & Marigolds     Serves: 4 as a side (easily scalable)

Ingredients:

• 400 g sweet broccoli tender stems or broccolini
• 3 tbsp Tamari or other GF soy sauce
• 1/2 tsp sesame oil
• 1 tbsp finely minced ginger
• 4 tsp honey or maple syrup
• 2 packed tsp chopped cilantro or parsley
• 3/4 cup crushed salted & roasted cashews
• zest of 1 lime
• 3 tbsp fresh lime juice
• a few pickled hot banana pepper rings roughly chopped

Instructions:

1. Decide on whether to steam or roast your broccolini. Make rice if desired.
2. While preheating the oven or preparing to steam the broccolini, prepare the sauce:
3. Begin by zesting one of the limes with a microplane, juice the lime(s), mince the ginger, chop your herbs and the hot peppers. Crush the cashews and set them aside. Combine all but the cashews to make the sauce. Whisk ingredients together until well combined.
4. Steam the broccolini until just tender or heat the oven to 425 F. Prepare a pan with parchment paper. In a large bowl, add a little olive oil and toss in the raw broccolini to cover it lightly. Spread the broccolini out on the pan so it is’t crowded. Roast for 5-6 minutes and then flip. Cook for another 5-6 minutes. Remove from the heat.
5. Plate the broccolini on a serving platter. Dress the broccolini with the sauce and sprinkle the cashews on top. Serve with rice or alone.

Copyright 2014 – 2021 © Milk & Marigolds

Milk & Marigolds’ Cucumber Avocado Gazpacho

This gazpacho (a chilled soup) is refreshing, healthy & bright in flavour.

Planting and growing cucumbers was new for us this season, so when we planted 6 seedlings, they went wild and we ended up with enough cucumbers to feed a small village!

If you care to, please share your creations of my recipes by using the hashtag #milkandmarigolds or tag your post on Instagram @milkandmarigolds

Cucumber Avocado Gazpacho

Prep: 10 minutes, plus 3-4 hours to chill             Yields:  2 small bowls
Author: Milk & Marigolds

Ingredients:
2 large cucumbers, (3 cups roughly chopped, deseeded)
1/2 avocado
1-2 limes (3 tablespoons juiced)
1/2 – 1 whole jalapeño, chopped and deseeded
1/4 cup chopped cilantro (stems and leaves) plus more for garnish
1/2 cup canned coconut milk, shaken
1 spring onion, chopped
1.5 tbsp extra virgin olive oil
1/2 small garlic clove, finely grated
1/2 tsp salt
1/4 cup cold water or 1/2 cup ice
fresh ground black pepper to taste

Garnish Suggestions:
thinly sliced cucumber & Jalapeño
coconut milk
olive oil
fresh herbs

Equipment:
high speed blender
fine grater or microplane grater
peeler
Metal spoon
knife
cutting board

Instructions:

1. Begin by peeling your cucumbers and use a metal spoon to remove any seeds. Roughly chop your ingredients and finely grate half of a small garlic clove.

2. Deseed the jalapeño. You can wear gloves to avoid touching the hot seeds if needed. I recommend adding in a quarter of the jalapeño at a time to assess your desired level of spice. Roll (this helps to release the juices) then squeeze your limes to collect 3 tablespoons amount.

3. Shake the can of coconut milk so the coconut cream mixes with its water. Add all of the ingredients to a high speed blender and pulse until smooth or until the desired texture is achieved. Chill for about 3- 4 hours, add salt and pepper to taste, garnish and serve as soon as possible. This keeps in the fridge for about 2 days.

Copyright 2015 © Milk & Marigolds

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.

If you care to, please share your creations of my recipes by using the hashtag #milkandmarigolds or tag your post on Instagram @milkandmarigolds

I would love to see your creations!

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

 

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.

If you care to, please share your creations with me by using the hashtag #milkandmarigolds or tag your post on Instagram @milkandmarigolds

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

Milk & Marigold’s Chickpea Curry

One of the best curries I have ever tasted, was piled high with fresh and crispy garnishes. The simplest of garnishes can really transform a meal into a beautiful one, while also elevating and enhancing the recipe’s flavours. Simple pantry items such as chilli flakes or fresh produce and herbs can add texture and brighten a dish in a flash.

This comforting curry is protein-packed and is perfect as a side or as a main when served with rice or warm fluffy naan bread. Read on for garnish suggestions and ideas.

Please follow my instagram account & recipes at: @milkandmarigolds