Cooking Corner: Eating Lighter In The New Year
Many people are starting the New Year by turning over a new leaf to eat lighter and healthier - maybe even to eat less red meat. In this week's Cooking Corner, Market District Chef Ben D'Amico stops by the Pittsburgh Today Live kitchen with three recipes to help you stick to that resolution.
Mediterranean Chickpea Salad
Compliments of Market District Chef Benjamin D'Amico
Makes: 3 lbs
Prep Time: 10 min
Ingredients:
- 4 cans Chickpeas, drained & rinsed
- 4 each Scallion, thinly sliced
- ½ bunch Parsley, fresh, minced
- 1 tbsp Mint, fresh, minced (optional)
- 8-10 each Radish, halved, thinly sliced
- 2 cups Natures Basket Baby Arugala
- ¼ cup Pistachios, chopped
- ¼ cup Romano Cheese, grated
- 2 tbsp Tahini
- ½ cup Olive oil, extra virgin
- 2 tbsp Lemon Juice
- 1 tbsp Garlic, fresh, minced
- ½ tsp Black Pepper, ground
- 1 tsp Kosher Salt
Directions:
1. In a mixing bowl whisk together: parsley, mint, tahini, romano cheese, lemon juice, garlic, pepper, and salt.
2. Slowly whisk in the olive oil to create an emulsion, set aside.
3. In another mixing bowl combine chickpeas, scallion, radish, baby arugala, and pistachios.
4. Slowly mix pour the dressing over the salad and toss until all ingredients are covered.
White Bean Bruschetta
Compliments of Market District Chef Benjamin D'Amico
Makes: 2 lbs
Prep Time: 15 min
Ingredients:
- 2 cans Cannellini Beans, (White Kidney Beans), drained & rinsed
- ½ cup Grape Tomatoes, thinly sliced or chopped
- 2 tbsp Red Onion, minced
- ¼ cup Basil, fresh, minced
- ¾ cup Dried Cranberries, chopped
- ¼ cup Romano Cheese, grated (optional)
- ¼ tsp Crushed Red Pepper (optional)
- ¼ cup Olive oil, extra virgin
- 2 tbsp Red Wine Vinegar
- 1 tbsp Garlic, fresh, minced
- ½ tsp Black Pepper, ground
- 1 tsp Kosher Salt
Directions:
1. Gently mix all ingredients together in a mixing bowl.
2. Serve as is or use a potato masher to mash about half the mixture to give a smoother consistency. (Beans can also be pureed first to create more of a hummus consistency)
3. Serve over a bed of greens, on toasted bread, or on your favorite cracker.
Cauliflower Steak with Romesco Sauce
Compliments of Market District Chef Benjamin D'Amico
Serves: 3-6
Prep Time: 20 min
Cook Time: 30 min
Ingredients:
Steak:
- 2 Heads Cauliflower
- 2 tbsp Olive Oil, extra virgin
- 1 tsp Black Pepper, ground
- ½ tsp Kosher Salt
Cauliflower Steaks:
1. Preheat oven to 350F.
2. Remove the core and leaves from the cauliflower.
3. Slice the cauliflower into 2 or 3 ½ inch steaks. Remove the excess cauliflower and use for another recipe.
4. Place the steaks onto a baking sheet and drizzle with olive oil, sprinkle with black pepper & salt.
5. Sear the steaks (only 1 or 2 at a time to prevent overcrowding) in a sauté pan for 2 minutes on each side to give the steaks some color. Set onto a baking sheet and repeat until all steaks are seared.
6. Roast the cauliflower in the oven for 15-20 minutes until tender.
7. Serve and top with romesco sauce and if desired Romano cheese.
