Recipes - The Hills Market: Columbus' Premier Specialty Grocer

Curried Cauliflower Soup

We're a big fans of the recipes from The Moosewood Restaurant Daily Special cookbook. Here's one of our January favorites. We think it's especially incredible with our new Snowville plain yogurt. Enjoy!

Curried Cauliflower Soup

2 tablespoons canola oil

1 1/2 cups chopped onions

1 tablespoon minced fresh chiles

1 tablespoon grated fresh ginger root

dash of salt
1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

2 cups cubed white or red potatoes

4 cups cauliflower florets (about 1 medium head)

4 cups vegetable stock

1 teaspoon salt

1/4 cup raw white basmati rice

1 tablespoon fresh lemon juice

1 teaspoon sugar

2 to 3 tablespoons chopped fresh cilantro

salt and ground black pepper to taste

plain Snowville Creamery Yogurt

In a soup pot, heat the oil on low heat. Add the onions, chiles, and ginger and sprinkle with a dash of salt. Cover and cook, stirring occasionally, for about 10 minutes, or until the onions are translucent.

Add the turmeric, cumin, coriander, and cinnamon and cook for 1 to 2 minutes, stirring constantly to keep the spices from burning. Add the potatoes, cauliflower, water or stock and salt, and then cover and bring to a boil. Meanwhile, rinse the rice. When the water boils, add the rice to the pot, cover and simmer until the vegetables and rice are tender, about 15 minutes.

In a blender, purée about 2 cups of the soup and return it to the pot. Stir in the lemon juice, sugar and cilantro. Add salt and pepper to taste. Serve topped with a dollop of yogurt.

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Roasted Pumpkins Seeds

One medium sized pumpkin
Salt
Olive Oil

Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

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Vegetable Napoleon: Luce Enoteca

Order all the ingredients for this recipe at our online store here.

4 cups of tomato juice

2 cups of orange juice

1 ½ cups of light corn syrup

4 cloves of garlic, smashed

Red pepper flakes, as desired

Vegetables:

4 roma tomatoes, cut in half

1 tablespoon minced garlic

2 tablespoons fresh oregano, finely chopped

2 tablespoons fresh basil, finely chopped

2 tablespoons fresh thyme, finely chopped

¼ cup of extra virgin olive oil

1 zucchini, cut ¼ inch thick slices

1 eggplant, cut ¼ inch thick slices

Salt and pepper to taste

Goat cheese:

1 lb. log of chevre goat cheese,

cut ½ inch thick round slices

3 medium eggs, scrambled

panko, as needed

flour, as needed

Method for the Sicilian sauce:

Place all ingredients into a small sauce pot and slowly bring to a simmer. Gently reduce the sauce by half. Strain liquid and cool. Sauce should be served at room temperature.

Method for vegetables:

Preheat oven to 250°. In a medium bowl toss roma tomatoes, minced garlic and half of the chopped herbs with 4 tablespoons of olive oil. Place tomatoes skin side down on a wire rack, place it on a baking sheet and put in oven. Allow tomatoes to cook for 2 hours. In the same bowl toss the zucchini and eggplant with olive oil, the remaining herbs, and lightly season with salt and pepper. Place on grill and cook until they are just soft.

Method for the goat cheese:

Place both the flour and the bread crumbs on separate plates while the scrambled eggs can stay in a bowl. Dredge the cheese disks one by one first in flour, then the egg mixture, then the bread crumbs.

When ready to eat:

In a very hot sauté pan add vegetable oil and cook the cheese until it becomes golden, then flip sides and do the same. Remove with spatula. On your plates layer the cheese with the vegetables and drizzle the sauce over and/or around your plate.

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Wine + Cheese Tasting: Winter Greens & Chickpeas

adapted from: Tapeña Wines

1 opound fresh spinach or kale (6 cups), washed and coarsely chopped

1/2 cup bread crumbs

4 tablespoons olive oil, divided

1 onion, chopped

2 cloves of garlic, chopped

1/4 teaspoon ground cumin

1 1/2 tablespoon red wine vinegar

1/2 teaspoon paprika

Salt and pepper

1/4 teaspoon dried red pepper

15 ounces chickpeas, rinsed and drained

Directions

Heat water in a large covered steamer. Cook the greens for 5 minutes, until wilted. Drain the spinach and set

aside.

In a small bowl combine the bread crumbs, 2 tbsp olive oil and 2 tbsp of chickpeas and mash into a paste.

Heat 2 tbsp olive oil in a large skillet and cook the garlic and onion until soft. Add the bread/chickpea paste,

cumin, vinegar, paprika and red pepper to the skillet. Stir until well blended.

Add the cooked spinach and remaining chickpeas. Cook on med-low until heated through. Serve warm by itself

or with toasted bread.

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Wine + Cheese Tasting: Patatas Bravas

4 large potatoes, washed and thinly sliced

¾ cup olive oil

Kosher salt

Black pepper

1 cup Ibores Paprika cheese, grated

Directions

Heat oven to 400°. Gently toss the potatoes with oil, completely covering each piece. Season with salt.

Spread potatoes on a oiled baking sheet and roast for 8-10 minutes until crisp on the outside While potatoes are still hot, sprinkle with cheese and allow to melt slightly before serving.

Bravas sauce

1 tablespoon extra-virgin olive oil

1 clove garlic, minced

3 tablespoons minced onion

1/4 cup red wine

1 - 8 ounce can diced tomatoes

4 drops Tabasco

1 1/2 tablespoon crushed red pepper flakes

1/2 teaspoon fresh thyme

1/2 teapsoon sugar

1 tablespoon fresh parsley, chopped

Directions

Heat olive oil in non-reactive sauce pan on medium heat. Add onion and garlic and saute about 2 minutes. Add red wine, simmer and reduce by half. Add diced tomatoes, Tabasco, red pepper flakes, thyme and sugar. Bring to a boil, reduce heat and simmer 10 minutes. Remove from heat, and cool to room temperature.

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Truffle, Goat Cheese & Sun-dried Tomato Hummus: Hot Pita

Recipe from Hot Pita

Order all the ingredients for this recipe at our online store here.

Serves 4

1/4 cup sun-dried tomato in a jar

2 cloves garlic

8 oz. tahini

2 tablespoons white truffle oil

1/4 cup goat cheese

4 oz. freshly-squeezed lemon juice

4 oz. water

1 -12 oz. can of chick peas

salt, to taste

Drain the chick peas. Place in pot with water to cover and simmer for ten minutes. Drain chickpeas and place in food processor. Add sun-dried tomatoes, garlic, tahini, goat cheese and salt and blend for 20 seconds. While food processor is on, add lemon juice and 4 oz. of water. Scrape sides and blend again. Top with truffle oil and blend for 20 additional seconds. Check seasonings. Let chill for at least an hour before serving.

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