Vegetable Paella

If you’ve had the pleasure of visiting a brewery, winery, or wedding recently, likely you have seen someone making paella.  Paella, a dish native to Spain, and is considered, by many, their national dish.  There are many variations a paella including seafood, vegetables, beans, and a variety of meats.  Today at my local farmer’s market, I purchased some fresh mini bell peppers, some jalapeño peppers, a leek, and fresh green beans to use.  At the grocery store, I purchased a head of cauliflower and shiitake mushrooms that I will use today as well. I really enjoy spice, but if you don’t, omit the jalapeño pepper.

To make the most of a work night evening, I suggest prepping the vegetables ahead of time unless there is person in your household that is willing to help out in the kitchen.  Now that’s love!  

Weather today is cloudy with periods of rain. Temperature 82 degrees

 Listening to Amala “resonance” by Reidun Schlesinger (A harpist I met along the roadside while touring The Ring of Kerry in Ireland.)

 Scent in the diffuser: SARA

Vegetable Paella 

Cook time: 50 minutes (less if veggies are prepped ahead of time)

Serves: 4-6 

Ingredients:

• 5 TBSP avocado oil

• 8 ounces mini bell peppers (about 8) or 1 large red bell pepper cut into 2-inch pieces

• 6 ounces shiitake mushrooms, stems removed and quartered or sliced

• 2 tsp fresh thyme, chopped

• 2 tsp coarse sea salt

• Freshly ground pepper

• 1 ½ cups cauliflower florets, cored and thick stems removed

• 8 ounces green beans, cut into ½ inch lengths

• 2 cups chopped leek—you can use onion in its place

• 1 clove garlic, finely chopped

• 1 can diced tomatoes with juice

• 1 small jalapeño, seeded and chopped

• 1 ½ tsp smoked paprika

• 1 ¼ cup white rice

• Lemon wedges and fresh thyme for garnish

Directions:

1. In a small saucepan, bring 6 cups of water to a boil; cover and keep hot.

2. Heat 2 TBSP avocado oil in a large skillet or paella pan over medium heat.  Add the peppers and mushrooms and cook, stirring, until the peppers are blistered and browned and the mushrooms are golden, 6-8 minutes.  Sprinkle with 1 tsp of the chopped thyme, ¼ tsp. salt and a sprinkle of black pepper.  Remove the peppers and mushrooms from the pan and set aside.

3. Add 1 TBSP of the oil to the pan and add cauliflower and green beans.  Stir over medium-high heat until the cauliflower is brown and tis crisp-tender, about 5 minutes.  Add the remaining 1 tsp chopped thyme, ¼ tsp of the salt and a sprinkle of black pepper.  Transfer the vegetables to a bowl, but separate from the peppers and mushrooms.

4. Add the remaining 2 TBSP of oil to the pan.  Add the leek or onions and cook over medium to high heat until translucent.  Add the garlic and cook for 1 minute.  Add the tomatoes with juice, jalapeno, and smoked paprika. Continue cooking until the liquid has absorbed.

5. Add rice and stir until coated with the tomato mixture.  Add 4 cups of the hot water and the remaining 1 ¼ tsp salt.  Bring to a boil and cook, uncovered, at a gentle simmer without stirring, until most of the liquid is evaporated and the rice is almost tender, about 15 minutes.

6. Spoon the mushroom mixture in the center and spoon the cauliflower mixture around the sides of the pan.  Pour 1 cup of hot water on the top and cook, uncovered until the water is absorbed and the rice is tender, about 5-8 minutes.

7. Turn the heat to high for the last 1-2 minutes until the rice forms a brown crust on the bottom of the pan.  Let the paella stand, uncovered, for 5 minutes before serving. 

8. Garnish with lemon wedges and thyme sprigs.

adopted from Fresh and Fast Vegetarian cookbook

Vegetable and Farro Salad

Featuring roasted sweet potatoes, broccoli, and marinated radishs and scallions. This Mexican-inspired farro salad is full of flavor. Bits of cara cara orange and lime juice bring flavor, while the avocado and cheese add brightness. The crunchy oven-toasted tortilla strips finish off this salad with just the right amount of crunch. Enjoy!

Vegetable Farro Salad

• 3/4 cup semi-pearled farro
• 1 lime, quartered
• 4 radishes
• 1 Cara Cara orange, peeled with white pith discarded and medium diced
• 4 scallions, green and white parts sliced
• 1 TBSP maple syrup
• 1 sweet potato, peeled and small diced
• 1/2 lb. broccoli, cut into bite-sized florets
• 1 jalapeno pepper, seeded and diced
• 2 corn tortillas
• 1 avocado
• 1 oz. Queso Fresco or another white cheese to your liking 

Directions:

1. Preheat the oven to 450 degrees.
2. In a bowl, combine the radishes, onions, maple syrup, and the juice of 1 lime quarter. Set aside, stirring occasionally.
3. Heat a large pot of salted water to boiling on high and add farro, cook, uncovered, about 20  minutes or until tender. Turn off heat, drain thoroughly and return to pot. Stir in 1 lime wedge and drizzle with olive oil. Season with salt and pepper to taste. Set aside to keep warm.
4. While farro is cooking, place sweet potatoes, jalapeno pepper, and broccoli on a lined baking sheet. Drizzle with olive oil and roast in preheated oven about 20-25 minutes, until tender with a fork. (NOTE: Turn off oven, but roasting pan will be used to bake tortilla strips.) Remove from oven and transfer to the pot of cooked farro.
5. Stack the tortillas; cut in half, then thinly slice into strips. Place strips on the same sheet pan as the roasted vegetables in a single layer. Drizzle with olive oil and place in the warm oven. Even though the oven is off, the tortillas will bake and not as likely to burn. Leave in the oven 5-7 minutes or until crispy.
6. Peel, pit and large dice the avocado. Place in a bowl and top with 1 lime wedge to prevent browning.
7. To the pot of farro and roasted vegetables, add the orange and marinaged radishes and onions, including the marinate. Stir to combine and season as desired.
8. Divide the salad between 2 dishes and top with avocado, cheese and toasted tortilla strips.

Adapted from Blue Apron