Roasted Plum (or Fig) Tartines

Recipe Name: Roasted Plum (or Fig) Tartines

As Seen In: Alexandra’s Kitchen

Recipe Originator: The Sprouted Kitchen

Type of Fast: Daniel Fast, Vegetarian

How Many It Serves:

What You Need: 

Ingredients

  • 6 ripe plums
  • sea salt and freshly ground pepper
  • 2 tablespoons honey, warmed
  • 1 1/3 cups ricotta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons chopped chives
  • 1 whole grain baguette
  • 1 cup microgreens for garnish

Preparation

Note: I’ve supplied the recipe here just as it is written in the book so that you can take a look and make your own adjustments accordingly. As I noted above, I used figs in place of the plums, but roasted them exactly the same — with honey and salt for about 20 minutes. Also, I made homemade ricotta, which is so easy and delicious, and omitted the parmesan and chopped chives (was feeling a little lazy). Finally, I used fresh basil in place of the microgreens.

1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.

2. Cut the plums into quarters (if using figs, cut them in half) and remove the pits. Gently toss the plum pieces with a pinch of salt and the warm honey. Spread them on the prepared baking sheet, cut side up. Bake until the edges are crisped and caramelized, 20 to 25 minutes. Remove from the oven and let cool.

3. While the plums are baking, in a bowl, stir together the ricotta, Parmesan, chives, 1/4 teaspoon salt, and a few grinds of pepper.

4. Turn the oven up to 500ºF. Slice the baguette in half lengthwise. Place the halves, cut side up, on a baking sheet and bake the bread just until toasty, 4 to 5 minutes. Spread the ricotta mixture evenly on both halves and return to the oven just until warmed through, another 1 to 2 minutes. Evenly distribute the roasted plums on top of the cheese. Finish with a few grinds of pepper and garnish with the greens. Cut each baguette half into slices on the diagonal. Serve warm or at room temperature.

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MEDITERRANEAN CUCUMBER CUPS

Mediterranean Cucumber Cups Recipe

Recipe Name: Mediterranean Cucumber Cups

As Seen In: The Comfort of Cooking

Recipe Originator: Racheal Ray (adapted)

Type of Fast: Daniel Fast, Vegetarian

How Many It Serves:  ~15 Cucumber Cups

What You Need: 

Ingredients

  • 2 cucumbers
  • 1/2 small red onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1 vine ripe tomato, seeded and finely chopped
  • 1/8 cup black olives, pitted and chopped
  • 1/4 tablespoon dried oregano
  • 1/8 cup fresh feta, crumbled
  • 1/4 cup parsley, chopped
  • Juice of 1 lemon plus 1/2 tablespoon zest
  • 1 tablespoon extra virgin olive oil
  • Salt and ground black pepper

Preparation

In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.

Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.

Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.

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WARM CAULIFLOWER & HERBED BARLEY SALAD

Warm Cauliflower and Herbed Barley Salad

Photo Credits: Brian W. Ferry

Recipe Name: Warm Cauliflower and Herbed Barley Salad

As Seen In: Bon Appetit

Recipe Originator: Chris Morocco

Type of Fast: Daniel Fast, Vegetarian

How Many It Serves:  4

What You Need: 

Ingredients

  • 1/2 cup pearled barley
  • Kosher salt
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 6 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 head cauliflower, cut into florets
  • 1 15-ounce can gigante, corona, or butter beans, rinsed
  • 1/2 cup flat-leaf parsley leaves, divided
  • 2 tablespoons fresh tarragon leaves, divided

Preparation

  • Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.
  • Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.
  • Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.
  • Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.
  • Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.

ARUGULA & BLOOD ORANGE SALAD

Arugula, Blood Orange, Marcona Almond Salad | Camille Styles

Photo Credits: Chad Wadsworth

Recipe Name: Arugula & Blood Orange Salad

As Seen In: Camille Styles

Recipe Originator: Word of Mouth Catering

Type of Fast: Daniel Fast, Vegetarian

How Many It Serves:  4

What You Need: 

  • 6 cups arugula
  • 2 blood oranges
  • ½ cup marcona almonds
  • 12 dates (look for either Deglet Noor or Medjool varieties)
  • Parmigiano-Reggiano cheese
  • 3 tablespoons pure almond oil
  • fleur de sel and freshly ground black pepper to taste

How to Make It:

  1. Slice the stem and blossom ends from the blood oranges. Stand the blood oranges on one end. Following the contour of the fruit with your knife, remove the peel and white cottony pith. Work from top to bottom, rotating the fruit as you go. When all peel is removed, slice each orange thinly into 8 to 10 pinwheels.
  2. Cut the dates in half lengthwise and remove the pits.
  3. Place the Parmigiano-Reggiano, flat side down, on a cutting board. Using a chef’s knife or vegetable peeler, shave 16 large-thin slices of cheese.
  4. Scatter 1/3 of the arugula on a large platter. Arrange 1/3 of the oranges, dates, cheese and nuts. Scatter another layer of arugula and continue layering in the same manner, letting the ingredients intertwine together. Drizzle the almond oil over the salad and season lightly with fleur de sel, pepper and a squeeze of blood orange juice.