Recipe Book - AMY MARGULIES - REBELLIOUS RD

WATERMELON SALSA

8/26/2020

Photo by California Avocado

Summer fruits lend themselves well to delicious twists on salsa (like our Blueberry Salsa in volume 9). This one is juicy and peppery and takes full advantage of seasonal watermelon, avocado and jalapeño pepper.

INGREDIENTS
2 cups seeded and diced watermelon
1/2 avocado, peeled and diced
3 Tablespoons lime juice (about the juice from one lime)
1/2 teaspoon chili paste
1/4 teaspoon salt
1 jalapeño pepper, seeded and chopped into small pieces
1/4 cup fresh cilantro, chopped (or try mint or basil)
freshly ground pepper to taste

PREPARATION
Combine all ingredients together in a medium-size mixing bowl. Taste and adjust seasonings. Serve immediately. Any leftovers really will not keep overnight, so eat up :). Makes 8–10 (1/4 cup) servings.

Suggest serving with baked tortilla chips or pita chips.

MISO MEDITERRANEAN VEGETABLE ROAST

8/26/2020

Before and After — with some sunshine

Roasted vegetables are so easy to throw together on a rimmed baking sheet. However, I love this creation as it is just as appealing to the eye, as the stomach. You could use a round or rectangular casserole dish. This is a great dish to make ahead for company, or just to eat all week with your family or save for yourself :).

INGREDIENTS
1 medium eggplant
2 large heirloom tomatoes
1 medium red onion
1 large zucchini
3 Tablespoons extra virgin olive oil
3 Tablespoon balsamic vinegar
1 Tablespoon white miso paste
2 Tablespoons each: chopped fresh dill, fresh parsley, fresh basil
freshly ground pepper to taste

PREPARATION
Preheat oven to 400 degrees. Slice eggplant, tomatoes, onion and zucchini into thin circles. Place all in a large bowl. In a separate small bowl, whisk together olive oil, balsamic vinegar and miso. Pour mixture over veggies and toss well. Start layering all the vegetables in casserole dish — suggested order: eggplant, zucchini, red onion, tomato. Repeat in a circle or rows until all veggies are in dish. Sprinkle with half of herbs.

Place dish in oven and roast for 50–60 minutes, until onion is lightly browned and fork easily goes into veggies. Sprinkle remaining herbs and freshly ground pepper. Serve either hot or at room temperature.

WATERMELON AND FETA SALAD

8/26/2020

I was going to call this watermelon and fed-up salad🤭. The reason being it was so popular at one point, I actually found it annoying to be present on so many menus. Until I decided to give in and try it. The juicy, sweet watermelon, and briny, salty feta cheese turned out to be a delicious combination. I would say who knew, but people surely knew😌, and for good reason. I added some kick to this surprisingly satisfying combination.

INGREDIENTS
2 cups seeded and cubed watermelon
1/2 cup feta cheese, crumbled
1 Tablespoon canola oil
1 Tablespoon honey
1/2 teaspoon red pepper flakes
1/8 teaspoon cayenne pepper (more or less depending on your kick tolerance)
1 Tablespoon fresh basil, washed and chopped
1/8 teaspoon salt

PREPARATION
Place watermelon and feta in medium serving bowl and carefully mix together. In a small bowl whisk oil, honey, red pepper flakes, cayenne pepper and salt together. Pour on top of watermelon and feta and combine. Top with fresh basil and any additional herbs and spices of choices. Makes 4 (1/2 cup) appetizer or 2 (1 cup) side-dish servings.

WATERMELON BANANA SHAKE

8/26/2020

It is summer and sometimes all we can rightfully manage is throwing some ingredients in a blender, and calling it breakfast or snack time. The banana and yogurt add a creamy sensation to the watermelon. A tasty and hydrating way to start your day.

INGREDIENTS
2 cups seeded and cubed watermelon
2 frozen bananas, cut into quarters
1 cup nonfat Greek yogurt, vanilla
1 cup apple juice
2 teaspoons honey

PREPARATION
Place all ingredients in the blender. Process until smooth. Pour into 4 cups and garnish with watermelon and/or banana slice. Makes 4 (1 cup) servings.

BLOOD ORANGE PROSECCO

8/26/2020

Photo by The Black Label

I often discuss with clients how you can not always have alcohol + dessert. Sometimes, sure…but not all the time. I love this recipe as it blends your cocktail and dessert — two for one! Campari adds a strong bittersweet orange zing. Experiment with how bitter you want to go.

INGREDIENTS
1 scoop sorbet (1/2 cup), any flavor
1/2 ounce vodka
1/4 ounce Campari
4 ounces Prosecco
Garnish options: lemon, mint, and orange

PREPARATION
Place all ingredients in the blender. Process until smooth. Pour into glass and garnish. Makes 1 serving. Cheers.

MISO KALE SALAD

8/12/2020

Kale salad is always a nutrient-dense choice with the amount of vitamins A, K and C packed in there, as well as a nice change up from other salad greens. The need to massage these tougher greens first can surely be a turn off, but if you go with a warm kale salad — just microwave the greens for 2 minutes — no massaging needed, no nutrients lost. The miso dressing adds an awesome flavor to this superfood.

INGREDIENTS
1 large bunch of fresh kale, washed and stems removed
1/4 cup balsamic vinegar
3 Tablespoons olive oil
2 teaspoons miso paste
1/2 teaspoon crushed garlic, or 1 clove
1/4 cup fresh basil, chopped
3–4 Tablespoons vegetable broth, low sodium
freshly ground pepper to taste

PREPARATION
Chop prepared kale into bite size pieces and place in large microwaveable bowl. Microwave for two minutes and stir well. Set aside.

Pour balsamic vinegar through broth into blender. Blend until well mixed. Pour about half of dressing over kale, mix well and sprinkle with fresh black pepper to taste. That is it — or you could add any desired nuts, cheese or protein. Makes two servings with dressing left over for your next one.

MISO FAIRYTALE EGGPLANTS

8/12/2020

These fit right into the palm of your hand. Just slice in half lengthwise and grill or sauté with a touch of olive oil. Serve with a sprinkle of extra dressing from the kale salad :).

MISO GINGER BRUSSEL SPROUTS

8/12/2020

Photo by Nathan Lemon on Unsplash

In my opinion, you can never get enough roasted Brussel sprouts. They are readily available almost year-round, yet their peak season is from early Fall through Winter. Besides their complex flavor and unique crunch, they are a good source of vitamins A and C, iron, potassium and fiber. The miso adds a wonderful tang to this delectable dish.

INGREDIENTS
1 pound whole Brussel sprouts, cut into thirds (yup, a cross between shredded and halved, creating the perfect spoonful)
1 Tablespoon olive oil
1 Tablespoon miso paste
1 Tablespoon water
1 teaspoon minced ginger
1 teaspoon rice vinegar
1/2 teaspoon toasted sesame oil (TJ’s brand — a favorite)
1/2 teaspoon honey

PREPARATION
Place large iron skillet over medium heat. Pour in olive oil and use a fork to spread evenly throughout skillet. Whisk together miso paste through honey in a large bowl. Add the prepared Brussel sprouts and stir until well covered. Pour Brussel sprout mixture into skillet and cook for about 7–8 minutes, or until Brussel sprouts are slightly browned on edges. Makes 4–5 side dish servings. (Or, 2 main dish servings with a protein on top!) Serve with fresh lemon slices, if desired.