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Category Archives: dairy free

Heirloom Tomato Salad & Herbs de Provence Vinaigrette

02 Sunday Aug 2015

Posted by Nicole Small in dairy free, easy recipe, gluten free, healthy recipe, recipe, salad, salad dressing, summer, tomato, vegetarian/vegan

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Tags

dairy free, food, food blog, gluten free, healthy, healthy recipe, recipe, recipe blog, summer, summer recipe, tomato, vegan, vegetable, vegetarian

05-06-19

A mid-summer heirloom tomato salad with fresh fava beans, basil, and an herbs de provence vinaigrette. 

The morning air carries a thick, warm, heady breeze from the night before, and all the plants seemed refreshed. Those are my favorite mornings in the summer; post-monsoon, the air vibrates with energy, nurturing our garden and our hearts. The wind buzzes with seeds of change, and I feel it.

Heirloom Tomato Salad with Herbes De Provence Vinaigrette Ingredients

Tomatoes are bursting in the farmers markets, and the smell of them is exactly what tomatoes should smell like. Earthy and vibrant, I knew these tomatoes needed just a touch of a light vinaigrette to really shine. I paired them with fresh fava beans and thinly sliced red onion for a bit of a bite and texture. I dare say, this is the perfect summer salad.

Click here to view the full recipe on my new blog, Nourishing Wild.

Herbes de Provence Summer Tomato Salad

red onions in a serving dish

Herbes de Provence

Summer Heirloom Tomato Salad

Click here to view the full recipe on my new blog, Nourishing Wild.

IMG_4956

Enjoy!

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Miso-Glazed Mixed Vegetables

29 Wednesday Jul 2015

Posted by Nicole Small in dairy free, easy recipe, gluten free, healthy recipe, salad dressing, sauce, vegetarian/vegan

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dairy free, food, food blog, gluten free, healthy, healthy recipe, recipe, summer, vegan, vegetable, vegetarian

Pan-cooked vegetables drizzled with a sweet, savory, umami miso glaze. All kinds of satisfying.

I recently purchased my first-ever container of miso. I know. I waited so long. I looked at it longingly every time I went to the store, day dreamed of the recipes and soups and complex flavors I would achieve… and it took me so long to take the plunge. I don’t know why, but I’m super glad I did. I ate miso soup every day for almost a week, and then decided I would branch out into the unknown and see what miso pairs well with.

Miso Glazed Mixed Vegetables Recipe

Turns out it pairs amazingly well with mustard and maple syrup. Sounds so weird but trust. It is oddly addictive and you can make a small enough batch that, if you don’t like it, you can just toss it. That’s what I did at first but then I made a quadruple batch just to have some extra in the fridge because it’s just too good!

The veggies don’t need much; a little coconut oil in the pan will do, and the sauce does the rest.

Miso - Maple - Mustard Dressing

This was a quick dinner for me, and it made about 3 servings as such. It could also be a great side dish for any meal, and would serve about 4 people as a generous side.

Miso Glazed Mixed Vegetables

Ingredients

Vegetables
1 sweet potato, cubed
4 leaves bok choy, sliced
2 cloves garlic, chopped
1/2 yellow onion, sliced
1 cup broccoli florets
2/3 cup cauliflower florets
1 tsp minced jalapeno
1/2 tbsp coconut oil

Sauce
2 tbsp miso paste
2 tbsp seasoned rice wine vinegar
2 tbsp maple syrup
1.5 tbsp fresh orange juice
1 tsp whole grain mustard
1/8 tsp jalapeno, minced
1/8 tsp sumac

Directions

Chop all of your vegetables and set aside. Heat a skillet or a wok over medium heat. Add the coconut oil. Once the coconut oil is hot, add the sweet potatoes. Cook on medium for about 10 minutes, or until they are about half way done (not soft or fork tender yet, but getting there).

Meanwhile, prepare the sauce: Whisk all of the sauce ingredients together. Taste for sweetness and spice, and adjust as you see fit. You don’t need to add any salt; miso is salty enough.

Next, add the onion, broccoli and cauliflower to the pan with the sweet potatoes. Stir fry for about 4 minutes or so. Add the rest of the vegetables and stir fry until the sweet potatoes are fork-tender. Transfer to a bowl and drizzle the sauce on top (or douse the vegetables in the sauce, however saucy you’re feeling that day is up to you).

Miso Dressing Recipe: Miso Glazed Vegetables

Enjoy!

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Spring Market Chopped Salad

08 Wednesday Apr 2015

Posted by Nicole Small in brunch, dairy free, easy recipe, gluten free, healthy recipe, vegetarian/vegan

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clean diet, dairy free, fit food, fitness, food, food blog, food blogger, gluten free, healthy, healthy food, healthy recipe, recipe, recipe blogger, tomato, vegan, vegetable, vegetarian

Clean and satisfying tomato and cucumber salad inspired by the farmers market, with fresh basil, lemon juice, olives and sea salt.

Spring Farmers Market-Inspired Chopped Salad via Tsiporah Blog

Spring is here! I love simple chopped salads like this when the weather starts to warm up and my body craves cool, clean foods. This is my favorite type of meal to make when I get home from the farmers market and I have a bag full of fresh, crisp produce just begging to be eaten. This little salad is light, nourishing and clean.

This past week a sweet woman at the farmers market gave me two whole bunches of these gorgeous orange and yellow flowers with edible petals. What a luxury! I added them to this salad for a pop of beauty – if those tomatoes weren’t beautiful enough.

Farmers Market Tomato Salad via Tsiporah Blog

Lately I’ve especially appreciated simple, healthy meals to nourish my body and my mind. I value my quiet moments in the kitchen when I get to prepare beautiful foods, or when I have the honor of creating a meal for someone I love. Cooking is my meditation. My joy. I’ve been bursting with creative energy and I’m grateful for easy and fresh salads like this one.

Market Inspired Spring Tomato Salad

One of my favorite parts about Spring is the energy of renewal. If you don’t feel it inside, you can certainly feel it in the air, see it in the greenery, and witness it in the abundance that’s overflowing at the farmers market. I’m excited because I have a thriving mini container garden this year! I’m growing sweet bell peppers, mint, yams, potatoes, onions, thai basil, thyme, rosemary and a few pretty flowers. I’m excited to see what, if any, produce I get this year! I’ll keep you all updated 🙂

For now, enjoy this Spring Market Chopped Salad.

Spring Market Chopped Salad

Ingredients

1 cup quartered cherry tomatoes
2 chopped persian cucumbers
1 tbsp chopped red onion
1/4 cup quartered castelvetrano olives
4 slivered fresh basil or thai basil leaves
Juice of 1/2 lemon
1 tbsp extra virgin olive oil
Salt and pepper, to taste
Optional: pinch of dried chili flakes or minced fresh chilies, to taste

Directions

Combine quartered cherry tomatoes, persian cucumber, red onion, castelvetrano olives and basil in a bowl. Toss to combine. Squeeze lemon juice over the salad, add olive oil and sprinkle with salt and pepper. Taste for seasoning and enjoy! You can eat this salad as is, spoon it atop crisp-tender butter lettuce (my favorite!), or have it as a side along with fresh grilled fish.

Spring Chopped Salad

What’s your favorite Spring recipe? Share in the comments, I’d love to know!

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Roasted Campari Tomato Sauce

09 Sunday Nov 2014

Posted by Nicole Small in dairy free, easy recipe, gluten free, healthy recipe, Italian, roasted, vegetarian/vegan

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baked, campari tomatoes, dairy free, fall, food, garden fresh, gluten free, healthy, healthy recipe, recipe, recipe blog, roasted, roasted tomatoes, tomato, tomato sauce, vegan, vegetable, vegetarian

Oven-roasted Campari tomatoes with garlic and fresh herbs. 

Oven-Roasted Campari Tomato Sauce Recipe

Late season tomatoes have been on sale around here, but they don’t seem to have the same burst of flavor as juicy summer tomatoes. That didn’t stop me from grabbing a basket of Campari tomatoes when I eyed them on sale. I also brought home a beautiful spaghetti squash and since I already had the oven on to roast the squash, I decided to throw the tomatoes in too – why not?! The garlic, scented oil and herbs from the roasting pan combined with the tomatoes to create a lovely flavor-packed sauce that I’ll be craving long after it’s gone.

Slow roasting tomatoes brings out an incredible depth of flavor. These tomatoes are delicious fresh out of the oven, and I can think of so many uses for them if you choose not to make them into sauce. A roasted tomato crostini with herbed ricotta would be divine. Creamy burrata piled with roasted campari tomatoes, fresh basil and bright extra virgin olive oil would be a delicious way to begin a meal. You could even use these to add to pizza toppings! I’m sure you’ll dream up your own ways to use them once you try them…

Fresh Campari Tomatoes

I borrowed a lot of inspiration for this recipe from David Lebovitz. I tend to trust anything he makes, so when I was trying to decide which direction I wanted to go with these tomatoes, I stumbled upon his recipe. He happened to use exactly the herbs that are abundant in my garden right now along with fresh garlic, which was just what I was thinking.

I let this batch of tomatoes tag along with the spaghetti squash in the oven. My oven was set at 400 degrees F and I put the tomatoes in for about 15-20 minutes at the full temperature, and then I turned the oven off and left the tomatoes in for about an hour, or until my oven had finished its cool-down process.

Roasted Campari Tomatoes Recipe via Tsiporah Blog

Roasted Campari Tomato Sauce

Ingredients

14 Campari Tomatoes, halved
2 tbsp Good olive oil
3 Sprigs each fresh thyme and rosemary
2 Garlic cloves, slivered
Sea salt and fresh black pepper
Fresh basil (optional)

Directions

Pre-heat your oven to 400 degrees* (if you are not already using it for something else). Spread the olive oil in a baking dish large enough to fit all of the tomatoes. Be sure to cover all of the corners and sides of the baking dish. Wash and dry the herbs and lay them in an even layer on the bottom of the baking dish. Next, slice the garlic cloves. You can use more or less depending on your preferences. Scatter the garlic amongst the fresh herbs. Halve each tomato and place them cut-side-down in the pan and sprinkle with sea salt and black pepper.

Place in the hot oven on the middle rack and allow the tomatoes to roast at full temperature for up to 30 minutes, taking care to avoid burning them. Turn off the oven and allow the tomatoes to slow-roast for as long as you like. You can occasionally check on them with the oven light to see how they’re doing, but don’t open the oven and let heat escape. I left mine in the oven for about 15-20 minutes at 400 degrees before turning my oven off and letting them coast for about 45 minutes to an hour.

Roasted Campari Tomato Recipe

If making tomato sauce – allow the tomatoes to cool enough to handle. Remove any tomato stems and rosemary sprigs from the pan and discard. Dump all of the remaining ingredients into a blender. Use a rubber spatula to be sure to get all of the pieces of garlic and every drop of the olive oil into the blender. Optional: add a few fresh basil leaves. Puree into a smooth sauce. Use immediately, or pour the sauce into jars. Use within a week.

Roasted Campari Tomato Sauce

*Note: the temperature of the oven doesn’t matter very much as long as you have time to spare. It can be lower than 400 degrees, but it will take longer for the tomatoes to cook.

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