tartine gourmande

Globe zucchini stuffed with millet and vegetables For 4 people

You need:

  • 2 tablespoons olive oil + more for dish and to drizzle
  • 8 small globe zucchini
  • Sea salt and pepper
  • ¼ red onion, peeled and finely chopped
  • 1 teaspoon ground coriander
  • 2 thyme twigs
  • 2 garlic cloves, peeled and finely minced
  • ½ orange pepper, finely diced
  • 2 vine or Heirloom tomatoes, blanched, peeled, cored, seeded and finely diced
  • 1.5 cups cooked millet
  • 2 oz (60 g) crumbled feta cheese
  • 2 oz (60 g) grated Parmesan or Manchego cheese
  • 2 tablespoons mixed chopped basil, coriander and parsley

Steps:

  • Preheat the oven to 375 F and oil a large baking dish; set aside.
  • Cut a small top for each zucchini. Using a melon spoon, scoop out the flesh making sure not to puncture the outer skin. Season with salt and pepper and set aside. Keep 1 packed cup of the zucchini flesh chopped finely (about 6 ounces; 170 g). Place the zucchini shells in the baking dish.
  • In a saute pan, heat 2 tablespoons olive oil over medium heat. When warm, add the onion, ground coriander and thyme. Cook, stirring, for 2 minutes and add the garlic. Continue to cook for 1 minute.
  • Add the pepper and cook for 1 to 2 more minutes.
  • Add the tomatoes and zucchini. Stir and season with salt and pepper. Cook on low heat, uncovered, for 7 minutes, stirring once in a while. Stop the heat and discard the thyme.
  • Stir in the cooked millet, feta cheese, Manchego and fresh herbs.
  • Stuff the zucchini with this preparation. Top each zucchini with its respective hat. Drizzle generously with olive oil and add a tad of water at the bottom of the baking dish. Bake the zucchini for 45 minutes to 1 hour, or until the outer skin of zucchini is tender. Serve with a side green salad.
Vitamin-boosted salad with black quinoa, fennel, avocado and grapefruit (For 1 serving)

You need :

For the salad:

    • 1/3 cup black quinoa
    • 1 kaffir lime leaf
    • 1 pink grapefruit, peeled, white membranes remove and sliced
    • ½ avocado, peeled and sliced
    • ¼ fennel bulb, cored and finely sliced with a mandoline
    • 3 pink radishes, finely sliced with a mandoline
    • Crumbles of feta cheese (quantity to taste; I added about 2 to 3 tablespoons)
    • Chopped parsley, to serve

For the dressing:

  • Sea salt and pepper
  • Juice of 1 lime
  • ¼ teaspoon ginger peeled and finely grated
  • 2 tablespoons rich olive oil
  • 1 tablespoon heavy cream

Steps:

  • Rinse the quinoa and cook it with a kaffir lime leaf, covered, in 2/3 cup salted water. When the water is absorbed, stop eht heat and let rest for 5 minutes. Fluff with a fork and transfer to a bowl, discarding the kaffir lime leaf, to leave to cool.
  • In the meantime, in a large bowl, combine the slices of grapefruit, avocado, fennel, radish and toss gently.
  • Make the dressing by adding ingredients in this order: salt, pepper, lime juice, ginger, olive oil. Emulsify with a small whisk and finish with the heavy cream; keep aside.
  • Add the quinoa with the feta (to taste) and parsley to the vegetables and fruit. Toss gently with the dressing and serve