Onion-Celariac Root medley

Celeriac Root often goes unnoticed when I'm grocery shopping, but lately it's been featured on the Food Network by Michael Smith.  I'm curious about it.  It's ugly in appearance - just this bulbous, earthy root looking thing.  Once you shave that fibrous skin away, immediately the celery aroma comes wafting up ... it's really a lovely root to work with.  Being a BIT cautious, my first attempt to use this in a dish is something super simple.  The celeriac root joins chopped onions in a pan and is warmed through until soft and golden brown. Add a little salt and pepper and throw in a nice salad and roasted potatoes on the side, and suddenly you have a well-balanced vegetarian meal.  (I'm sure there are people out there who may question this claim, but hey, I'm still learning about how to make a balanced Vegetarian meal).

p.s. My new favourite addition to any salad is GOAT CHEESE.  Yum.

Asparagus and Zucchini Crudi, and Fregola Salad with Fresh Citrus and Red Onion

Since receiving Giada's Kitchen for my birthday, it's lovely being able to have another cookbook to work my way through (only Vegetarian sections at this point). For dinner, I chose two salads:

Asparagus and Zucchini Crudi:

Fregola Salad with Fresh Citrus and Red Onion:



Asparagus and Zucchini Crudi Recipe - Serves 4 to 6:
2 medium zucchini, trimmed
1 bunch of asparagus, trimmed
1/4 cup extra-virgin olive oil
2 Tbsp freshly squeezed lemon juice
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 oz. Pecorino Romano cheese

1. Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Put the sliced vegetables in a serving bowl and toss together to combine.
2. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Mix well, then drizzle over the veggies. Toss to coat. Use the vegetable peeler to shave the Romano over the salad and serve immediately.
Note - this was surprisingly tasty. I was slightly cynical that the raw asparagus would taste okay, but I think I actually prefer it now over steamed. It's nice to have that "crunch".

Fregola Salad with Fresh Citrus and Red Onion - 4 to 6 servings:
I could not find "Fregola" pasta ANYWHERE!!! And I looked everywhere ... except the Italian centre (which I'm sure is there and I should have gone there first). So I substituted Fregola with Orzo ... a pasta that is just as small and looks like rice.

Orange Oil
1/2 cup extra-virgin olive oil
1 orange, zested

Salad
8 cups low-sodium chicken broth (I used 4 cups vegetable broth)
1 lb. fregola pasta (or orzo)
1 orange
1 pink grapefruit
1 small red onion, thinly sliced (soak in cold water before tossing into salad)
1/2 cup chopped fresh mint leaves
1/4 cup chopped fresh basil leaves
1/2 Tbsp fennel seeds, lightly toasted (I skipped this one)
1 tsp course salt
1/2 tsp freshly ground black pepper

To Make the Orange Oil:
Combine the olive oil and the orange zest in a small bowl and set aside.

To Make the Salad:
1. IN a large saucepan bring the chicken (or Vegetable) broth to a boil over high heat. Add the past and cook until tender but still firm to the bite, stirring occasionally, 10 to 12 minutes. Drain the pasta and dump it onto a large baking sheet. Spread it out into a single layer and let cool for 10mins.

2. Using a small knife, cut all the peel and pith off the orange and grapefruit. Holding the fruit over a large bowl, cut between the membranes to release the segments into the bowl and catch the juices. Add the onion, mint, basil, fennel seeds (or not), salt, pepper, and cooled fregola (or orzo) pasta.

3. Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.