Tag Archives: vegan

Pole Bean Salad with Mushrooms

Pole Bean Salad with Mushrooms
Serves 4
Pole Beans are not a specific variety of bean but rather a distinction of growth characteristic in which the bean plant itself grows vertically on trellises or poles rather than in a bush like form. Many different bean varieties can actually be grown as either “Pole Beans” or Bush Beans including many types of snap beans, lima beans and runner type “string beans”. Beans contain fiber and a lot of protein, including the essential amino acid lysine. (Most grains lack lysine; combine them with beans, however, and they form a complete protein.) Pole Beans also provide folacin (folic acid) and some minerals. All together, beans are a healthful vegetable, and they taste delicious.
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Ingredients
  1. 2 cups Green Pole Beans, cut 2"
  2. 2 Roma Tomatoes, sliced 1/4"
  3. 1/2 Red Onion, cut in thin slivers
  4. 2 cups White Mushrooms, sliced 1/4"
  5. 1/4 cup Extra Virgin Olive Oil
  6. 2 Tbsp. White Vinegar
  7. 1 tsp. Dijon Mustard
  8. 3 cloves Garlic, crushed
  9. 1 Tbsp. Tarragon, fresh, chopped
  10. To Taste Salt & Pepper
Instructions
  1. Blanch beans in boiling salted water for 5 minutes.
  2. Rinse in cold water to stop cooking and preserve color. Drain, chill and place in a bowl with tomatoes, onion and mushrooms.
  3. In a small bowl, place mustard, garlic and tarragon. With a whip, whisk in olive oil and vinegar in a slow drizzle to create an emulsion.
  4. Season dressing with salt and pepper to taste.
  5. Pour dressing over salad, toss and serve.
Nino Salvaggio https://www.ninosalvaggio.com/

Classic Gremolata

Classic Gremolata
Pronounced [greh-moh-LAH-tah], gremolata is not actually a dish but rather a topping, generally made from three ingredients: fresh parsley, lemon peel and fresh garlic. Its claim to fame is that it’s the last and finishing touch to the braised veal shank dish known as Osso Buco. However, it is also used in many other dishes, and chefs are now liberating the classic version’s recipe to introduce many other unique ingredients while still keeping its name.
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Ingredients
  1. 2 Tbsp. Italian (Flat Leaf) Parsley, Minced
  2. 1 Tbsp. Lemon Zest, Freshly Grated
  3. 2 Medium Fresh Garlic Cloves, Minced
Instructions
  1. Mince the parsley and garlic, grate the lemon zest, and toss all together in a small bowl with a fork.
Notes
  1. Makes about a 1/4 cup.
Other Versions
  1. While the classic version is, without a doubt, tried and true, chefs and gourmet cooks have broadened the appeal of gremolata by experimenting (with much success) with other herbs and seasonings, such as
  2. • Substituting completely chopped shallots for the garlic
  3. • Substituting basil, oregano, tarragon, marjoram, cilantro or even mint for the parsley
  4. • Substituting another citrus, such as lime, orange or grapefruit, for the lemon
  5. So, if you wanted to go crazy, you could make
  6. • Minted Orange Shallot Gremolata
  7. • Cilantro Lime Garlic Gremolata (or even substitute chives)
Nino Salvaggio https://www.ninosalvaggio.com/

Very Cherry Ice Cubes

Very Cherry Ice Cubes
These decorative ice cubes are a festive addition to any drink, but they’re especially beautiful in beverages that are clear enough to show off the embedded cherries.
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Ingredients
  1. 1 cup Hot Water
  2. ¼ cup Tart Cherry Juice Concentrate
  3. ¼ cup Granulated Sugar
  4. 1 dozen Sweet Cherries, with Stems
Instructions
  1. Stir together water, cherry juice concentrate and sugar until thoroughly dissolved.
  2. Place a single cherry in each ice cube compartment (stem up) and pour in cherry mixture to cover then freeze.
Nino Salvaggio https://www.ninosalvaggio.com/

Orange Mint

Orange Mint
Colorful, delicious, refreshing and a wonderful addition to sparkling water or a rum drink.
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Ingredients
  1. 3 Naval Oranges
  2. 2 Tbsp. Granulated Sugar
  3. 3 Tbsp. Chopped Fresh Mint
Instructions
  1. Peel off rind by hand in large panels. Scrape off the interior white pith of the rind and then dice rind into ¼” squares.
  2. Poach orange rind squares in water for 3 minutes, discard water then poach again in new water for 3 minutes. Drain off all water and reserve rind pieces.
  3. Squeeze juice from oranges and stir in sugar until dissolved.
  4. Place approximately ½ teaspoon of fresh mint and a few squares of the orange rind in each ice cube compartment. Top off with the orange juice mixture and freeze.
Nino Salvaggio https://www.ninosalvaggio.com/

Peanut Butter & Cream Cheese Dip

Peanut Butter & Cream Cheese Dip
This recipe goes great with crisp apples, pears, ... even celery!
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Ingredients
  1. 1/2 cup Nino's Homemade Peanut Butter
  2. 1/2 cup Cream Cheese, softened
  3. 3 Tbsp. Brown Sugar
  4. 1/2 tsp. Vanilla Extract
  5. Pinch of Cinnamon
Instructions
  1. Place all of the ingredients in a food processor and blend until creamy.
Notes
  1. For a lighter, fluffier dip, just add a bit of milk or water.
Nino Salvaggio https://www.ninosalvaggio.com/

Pineapple & Cilantro Salad

Pineapple & Cilantro Salad
Serves 4
This member of the carrot family is also referred to as Chinese Parsley, Coriander and Dhania (in the Indian subcontinent, and increasingly in Britain) and is actually the leaves (and stems) of the Coriander plant. Cilantro (from the Spanish name for the plant) has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking. The Cilantro leaves look a bit like flat Italian parsley and in fact are related. The leaves, and especially the stems, have a very different taste from the seeds, similar to parsley but “juicier” and with citrus-like overtones. Some people instead perceive a spicy or “soapy” taste. This taste is believed to be a result of an enzyme that changes the way some people’s taste buds perceive the flavor of coriander leaves. Cilantro leaves and stems are best if chopped and added to a dish just before finishing to take full advantage of their unique flavor.
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Ingredients
  1. 1 Fresh Pineapple, peeled, cored
  2. 1 Red Bell Pepper, julienned
  3. 1/2 Red Onion, sliced 1/4"
  4. 2 Garlic Cloves, chopped
  5. 1/4 cup Cilantro, coarsely chopped
  6. 1 Tbsp. Jalapeno, with seeds, minced
  7. 1 Lime, juiced
  8. 2 Tbsp. Honey
  9. 2 Tbsp. Sesame Oil
  10. 1 tsp. Black Sesame Seeds
  11. To Taste - Salt & Pepper
Instructions
  1. Chop pineapple into small bite size pieces and place in a non-reactive bowl.
  2. Add all remaining ingredients.
  3. Cover and chill.
Nino Salvaggio https://www.ninosalvaggio.com/

Pickled Hungarian Wax Peppers

Pickled Hungarian Wax Peppers
Serves 4
The Hungarian Yellow Wax Pepper, ‘Capsicum annuum’, is an Old World favorite that is the perfect pick for pickled peppers and pepper jelly. This pepper is also known as the Hot Banana Pepper which it is not but it is closely related. The Hungarian Yellow Wax pepper was developed in Hungary and has a waxy color that resembles bees’ wax. The Wax peppers are actually orange-red when ripe, but are usually pickled while still yellow. Hungarian Yellow Wax peppers have thin walls and the peppers are usually used fresh in salads, pickled, fried, canned or roasted. Hungarian wax peppers are medium hot, with heat scores that range between 5,000 and 15,000 Scoville heat units.
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Ingredients
  1. 4 lbs. Hungarian Wax Peppers
  2. 3 lbs. Red & Green Bell Peppers, mixed
  3. 5 cups Cider Vinegar (5% acidity)
  4. 1 cup Water
  5. 4 tsp. Canning or Pickling Salt (or Kosher)
  6. 3 Tbsp. Granulated Sugar
  7. 2 cloves Garlic, fresh
  8. 1 cup Sweet Onions
Instructions
  1. Wash peppers. If small peppers are left whole, slash two to four slits in each; quarter large peppers.
  2. Blanch in boiling water 1 minute, then shock in ice water and peel off skins. Flatten small peppers.
  3. Fill sterilized jars, leaving a ½ inch headspace.
  4. Combine and heat other ingredients to boiling and simmer 10 minutes.
  5. Remove garlic and onion.
  6. Add hot pickling solution over peppers, leaving ½ inch headspace.
  7. Adjust lids and process pints or half-pints for 10 minutes in a boiling water bath at an altitude of less than 1000 feet or for 15 minutes at an altitude of 1001 to 3000 feet.
Nino Salvaggio https://www.ninosalvaggio.com/

Pear & Horseradish Sauce

Pear & Horseradish Sauce
Cultivated for over 3 thousand years and believed to be native of Central Europe, Horseradish is related to the mustard family, hence its biting flavor and aroma. The “horse” in horseradish refers to the size of the root (up to 6 feet) and its pungency. Thus the name was adopted so as to distinguish it from other radishes. Horseradish has found its way into the Cuisine of many cultures, particularly Jewish, and on the European Continent. Additionally, since real wassabi is very expensive, even in Japan, most Japanese restaurants around the world actually serve a horseradish mixture that’s been dyed green. In fact, the Japanese botanical name for horseradish is seiyōwasabi (セイヨウワサビ, seiyōwasabi?), or “Western wasabi”. Commercial cultivation in America began in the mid 1850’s, when immigrants started horseradish farms in the Midwest. By the late 1890’s, a thriving horseradish industry had developed in an area of fertile soil on the Illinois side of the Mississippi River. Today, approximately 6 million gallons of prepared horseradish are produced annually in the U.S. – enough to generously season sandwiches to reach 12 times around the world.
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Ingredients
  1. 4 Pears, ripe
  2. 1/3 cup Horseradish, fresh, grated
  3. 2 Tbsp. Honey
  4. 1/4 cup Cider Vinegar
  5. 1/3 cup Golden Raisins
  6. 1/4 cup Pecan Pieces, toasted
Instructions
  1. Grate horseradish and immediately mix with the vinegar.
  2. Peel, core and shred pears and add to grated horseradish with honey, golden raisins and toasted pecans.
  3. Serve as a sauce with roasted meats & it goes particularly well with pork.
Notes
  1. Makes approximately 2 1/2 cups.
Nino Salvaggio https://www.ninosalvaggio.com/

Orange Ginger Marmalade Sauce

Orange Ginger Marmalade Sauce
This sauce goes exceptionally well with coconut crusted chicken or shrimp and makes an excellent dipping sauce for egg rolls.
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Ingredients
  1. 18 oz. Orange Marmalade
  2. 4 tsp. Prepared Horseradish
  3. 4 tsp. Whole Grain Dijon Mustard
  4. 3 Tbsp. Cider Vinegar
  5. 2 tsp. Ginger Root, minced
  6. 1 tsp. Garlic Cloves, minced
  7. 1 tsp. Jalapeno, minced
  8. 4 tsp. Green Onion, minced
  9. 2 tsp. Cilantro, minced
  10. 4 tsp. Red Bell Peppers, minced
  11. 1/4 tsp. Kosher Salt
Instructions
  1. Stir all ingredients into orange marmalade
  2. Cover and chill.
Notes
  1. A great sauce for Nino's Coconut Chicken!
Nino Salvaggio https://www.ninosalvaggio.com/

Okra Saute with Onions & Peppers

Okra Saute with Onions & Peppers
Serves 8
Okra comes from a large, tall-growing vegetable plant thought to be of African origin, and it was brought to the United States three centuries ago by African slaves. Famous for its use in our Southern Style Gumbo, the word “gumbo” itself is based on the Central Bantu word for okra, “kigombo”, via the Caribbean Spanish “guingambó” and is in the same plant family as hibiscus and cotton. Okra can be served raw, marinated in salads, breaded & deep fried or sautéed (as it goes particularly well with tomatoes, onions, corn, peppers, and eggplant). In addition, whole, fresh okra pods make excellent pickles. Okra’s mild flavor can be compared to eggplant, though its sticky flesh texture makes it somewhat unusual in the vegetable family.
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Ingredients
  1. 1/4 cup Corn Oil
  2. 2 Tbsp. Garlic Cloves, chopped
  3. 2 cups Sweet Onion, diced 1/2"
  4. 1/2 cup Green Onion, cut in 1/2" pieces
  5. 2 Bell Peppers (colorful), diced 1/2"
  6. 1 1/2 lbs. Fresh Okra, cut in 1/2" pieces
  7. 1 lb. Tomatoes, seeded & diced 1/2"
  8. 1 1/2 tsp. Dry Oregano, crushed
  9. 1/4 tsp. Dry Thyme
  10. To Taste - Salt & Pepper
Instructions
  1. Heat oil in sauté pan and sauté onions and garlic one minute on medium heat.
  2. Add peppers and okra and sauté two to three minutes.
  3. Add tomatoes and herbs and sauté one minute longer.
  4. Remove from the heat, add salt and pepper and serve.
Nino Salvaggio https://www.ninosalvaggio.com/