I thought this was a creative little side salad idea from Hello Fresh. It actually came out super tasty.
I can’t give you the whole recipe here, but just so you get the idea:
You start out by sauteeing the chopped onion and zucchini in olive oil, because they take the longest to cook:
Then you stir in garlic, vegetable stock, and paprika:
Before ultimately adding the chickpeas and chopped arugula:
I was really impressed by this dish; the flavors really came together.
It was served a side dish to the Spanish-style cod, which was very easy to make– you pop it in the oven at 500 degrees for about 8 minutes.
My only real criticism of Hello Fresh, after having tried it a few times, is that the meals just don’t end up being very filling. After eating a serving of this, I was hungry again within about two hours.
However, I just wanted to remember this dish because the favors came together really well, and it has the potential to really complement a larger dish. If I was going to make it gain, I think I would try to mix in some couscous or something, along with some extra olive oil, to bulk it up.
So, that is my somewhat mixed review, but rest assured– this salad itself was incredibly tasty!
I once had a terrible experience with pickled beets at age 8, and refused to eat them in any form for the next 20 years.
My friend Julia recently made me try them again, however. Thanks to her, I realized that when beets are not pickled, they can actually be delicious.
Since then I’ve started really enjoying these earthy vegetables in salads and side dishes when I go out to eat.
My next move is going to be to prepare beets myself, at home. They’re calling to me now, every time I pass by them in the grocery aisle.
Here’s a tutorial from The Kitchn on the general science of roasting beets (they point out that you can also cook the greens, as well).
The Barefoot Contessa suggests coating them with olive oil, fresh thyme, salt & pepper, raspberry vinegar, and the juice of one orange. (Not sure if I’ll bother with all of those ingredients my first time around, but even half of them will probably come out good).
You can also roast them with just olive oil alone, which would probably work better if you were planning to incorporate them into a larger recipe. (Check out this recipe from Bobby Flay which includes goat cheese, pine nuts, and lemon-tarragon vinaigrette).
Um, anyone who hasn’t been averse to beets for two decades is probably already aware of this, but for my own general notes: there are yellow beets as well.
This lovely dish l was the second meal I cooked through Gobble. It featured fresh gnocchi pasta, pan-seared, along with a garnish of pesto, peas, radishes, and asparagus, all topped off with melting rounds of goat cheese.
Although the pasta came fresh, it needed to be boiled for a few minutes:
before it was seared in olive oil.
Next, the gnocchi were set aside to cool, while the tougher vegetables had some time to cook in the pan (radishes/asparagus):
before the peas and pesto were added:
And then, at the end, creamy, cool goat cheese medallions were added on top:
All in all, it was a great and easy to prepare meal. My only wish that the serving of goat cheese had been a little bit more generous. Other than that, it tasted great and I learned a few useful techniques I can return to to make similar dishes in the future. Thank you, Gobble!