Gourmet Veggie Mama

Tag Archives: Grill

Veggie Kebabs with Halloumi

I love halloumi. It’s one of the reasons (besides fresh grilled corn on the cob) that I’m happiest when summer grilling season rolls around. For the uninitiated, halloumi is a “grilling cheese” from Cyprus. It has a high melting point, so it can be grilled or fried… and it can also be pretty hard to track down. I have to trek to Whole Foods or Central Market to get my hands on it, but it’s definitely worth it, because this salty, delicious cheese is the bomb diggity. Even Nora agreed (after I broke it into smaller pieces for her).

Halloumi is the perfect vegetarian protein to add to veggie kebabs. That’s exactly what we did this evening, when the hubby fired up the grill and skewered a little bit of everything that showed up in our CSA box this week* — squash, zucchini, cherry tomatoes, sweet peppers, onions and potatoes — along with chunks of halloumi. I also picked up some delicious bi-color sweet corn on the cob this morning, so on the grill it went, too.

Veggie Kebabs with Halloumi ~ Gourmet Veggie Mama

* BTW, I love this time of year, because after a long, rather boring spell, our CSA boxes are getting interesting again. There are plenty of early-season tomatoes, and I heard there might be watermelon soon!

Veggie Kebabs with Halloumi ~ Gourmet Veggie Mama

It was a delicious dinner, and we all chowed down. Nora might have eschewed the summer squash and zucchini, but at least she tried them… and she downed the corn on the cob like a beast.

Kebabs don’t really lend themselves to recipes, so I don’t have one, but if you want to give it a spin, here’s what you can do: Fire up the grill, cut the summer veggies you have on hand into bite-sized chunks, toss them with some olive oil and skewer them with some good chunks of halloumi, and grill them to perfect. Done and done. Enjoy!

Linked up at:

The Peaceful Mom

Black Bean Burgers with Goat Cheese

Remember how I spent last summer on the quest for the perfect black bean burger? Well, I decided to play around with my recipe again a little bit, now that grilling weather is here again. Of course, I didn’t want to re-make the old one, since I still love it just the way it is, but I wanted to put a new spin on it, and add some different flavors. How about green chiles and goat cheese? Answer: Yes, please!

Black Bean Burger with Goat Cheese ~ Gourmet Veggie Mama

Excuse the paper plate photo, as I took my first batch to a neighborhood barbecue as a vegetarian entree. We are still working our way through the rest of the batch, saved in the freezer, and they have been a hit with the whole family! The cook up a little better if they’re been frozen first, so plan a little extra time for that, if you can.

Black Bean Burgers with Goat Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 can black beans, rinsed well and drained
  • 1 cup cooked farro
  • 1 small onion, chopped
  • 2 cloves garlic, minced or pressed
  • 1 can chopped green chiles
  • 1 ripe tomato, diced
  • 1 egg, beaten
  • 4 oz goat cheese
  • ½ cup shredded cheddar cheese
  • ⅓ cup whole wheat flour
  • ½ tsp smoked paprika
  • ½ tsp cumin
Instructions
  1. Using a potato masher, mash the beans in a large bowl. Add the cooked grains and stir to combine.
  2. Add all other ingredients and mix until well combined. Add salt and pepper to taste.
  3. If grilling, preheat the grill to medium-high heat and spray an oven-proof skillet with oil. If preparing on the stovetop, heat a griddle or skillet to medium high heat and spray with oil.
  4. Meanwhile, form the black bean mixture into patties with your hands, rolling into a ball first and then flattening slightly. This recipe makes about 6 burgers.*
  5. Grill the burgers in the preheated skillet, turning after 5 to 6 minutes, and serve on a bun with your choice of burger fixin’s. Enjoy!
Notes
*At this point, you can freeze any leftover burgers for later use between sheets of plastic wrap. I like to use Press ‘n’ Seal Freezer, since I don’t have to wrap them in anything else.

 

Grilled Pizzas with Spinach and Ricotta

I love making my own ricotta. I know it sounds nuts, but (as I have gone over ad nauseum by this point) it really is ridiculously easy, and so very much better than store-bought. It’s just a matter of bringing some milk (with a little buttermilk and cream added) to a boil, watching it separate into curds, and then scooping out the cheese. Voila!

ricotta

The other night, I made a batch of ricotta intending to serve it along with spinach and a light cream sauce on pasta, but I changed plans at the last minute. It was a ridiculously gorgeous day, and it seemed almost a crime not to fire up the grill. We had some frozen pizza dough ready to be quick-thawed and used, so I conscripted the hubby as soon as he got home to roll out the dough and grill some pizza crusts.

I sautéed some spinach and sliced some fresh local mozzarella from Full Quiver Farm. We topped hubby’s signature herb-garlic crust with the spinach, mozzarella and a few dollops of ricotta,  and threw it back on the grill to finish cooking. A sprinkle of crushed red pepper sealed the deal.

spinach pizza

It was so good we repeated the whole thing a few nights later, when my in-laws were in town to visit. In place of the spinach, though, we had delicate broccoli fresh from our garden, and we added caramelized onions (always a favorite).

The spinach, mozzarella and ricotta, though, was a classic, and one that we’ll definitely be repeating around here. I’m going to give you the recipe for the whole darn thing, from pizza dough to ricotta, so hang on to your hats!

Grilled Pizzas with Spinach and Ricotta
Author: 
Recipe type: pizza, cheese
Serves: 8
 
Ingredients
For pizza crusts (based on a recipe from The Cook's Illustrated Guide to Grilling and Barbecue):
  • 2 Tbsp olive oil
  • 4 garlic cloves, minced or pressed
  • 1 tsp minced fresh rosemary
  • 4 cups bread flour, plus extra for dusting hands and work surfaces
  • 1 envelope (2¼ tsp) instant yeast
  • 1½ tsp salt
  • 1¾ cups warm water (110°)
For the ricotta:
  • 4 cups whole milk (preferably organic, pastured milk)
  • 1 cup buttermilk
  • ⅓ cup heavy cream
For toppings:
  • 1 Tbsp olive oil, plus additional for the pizza crusts
  • 1 bunch spinach, washed, trimmed and roughly chopped
  • Fleur de sel or kosher salt, to taste
  • 4 oz fresh mozzarella, sliced
  • crushed red pepper, to taste
Instructions
Prepare the dough (see my pizza dough tutorial for step-by-step instructions and photos):
  1. Heat the oil in a small skillet over medium heat. Add the garlic and rosemary and saute briefly, until fragrant. Remove the pan from the heat and cool to room temperature.
  2. Place the flour, yeast, salt and garlic-rosemary mixture in the bowl of a standing mixer. Using the paddle attachment, mix briefly to combine on low speed. Slowly add the water and continue to mix on low speed until a cohesive mass forms.
  3. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes.
  4. Form the dough into a ball and place it in a well-oiled deep bowl. Cover with plastic wrap and let rise until doubled in size, about an hour to an hour and a half.
  5. Press the dough down with your fist and turn it out onto a lightly floured work surface. Use a bench scraper or a chef’s knife to divide the dough into 8 pieces. Form each piece into a smooth, round ball and cover them with a damp cloth. Let the dough relax for at least 5 minutes, but no more than 30 minutes.
  6. Working with one ball of dough at a time and keeping the others covered, flatten the dough ball into a disk using the palms of your hands. Starting at the center of the disk and working outward, use your fingertips to press the dough into a round about ½-inch thick.
  7. Use one hand to hold the dough in place and the other to stretch the dough outward. Rotate a quarter-turn and stretch the dough again. Continue turning and stretching until the dough will not stretch any further. It should be about ¼-inch thick. Use the flat of your palm to press down and flatten any thick edges.
  8. Transfer the dough rounds to lightly floured baking sheets, and cover with a damp cloth until ready to use.
For the ricotta (see [url:1]this tutorial[/url] for more information):
  1. Fold a length of cheesecloth so that it's four sheets thick, and set it in a colander in the sink.
  2. Bring the milk, buttermilk and cream to a boil in a large saucepan over medium-high heat. Keep watch over the mixture, stirring occasionally, until you see the curds start to separate. When this happens, turn off the heat and use a slotted spoon to scoop the curds into the cheesecloth-lined colander. Keep scooping under all you've got left is a light-yellowish liquid (whey).
  3. Sprinkle the cheese with a little kosher salt and let it drain for about 5 minutes. Use immediately, or store in the fridge in an airtight container.
For the pizzas:
  1. Heat 1 Tbsp olive oil over medium-high heat in a skillet, and add the spinach. Saute until wilted but still bright green. Remove from heat and set aside to cool.
  2. Sprinkle the top of each prepared crust with olive oil and kosher salt, and, using your hand, quickly flip the crust onto the grill. Cook on one side for 5-8 minutes. Move once in the first 30 seconds or so to make sure it doesn’t stick to the grill, and stab a few times with a fork once bubbles start to appear. Turn over and cook for about 2 minutes.
  3. Top the fully-cooked side of each pizza crust with a couple of mozzarella slices, spinach and a few dollops of ricotta. Sprinkle with crushed red pepper, if desired.
  4. Grill the pizzas until the cheese is melted and the bottom of the crust is done, about 5 minutes. Slice and serve warm.

 

 

Happy blogiversary to me!

It has been a year since my first post. How time flies! But, at the same time, it seems like I’ve been writing this blog forever. Funny, that’s just about how I felt on Nora’s first birthday. I simultaneously couldn’t believe she was already a year old, and felt like I had been her mommy forever and couldn’t imagine life without her.

Not that I’m likening my child to my blog… Well, maybe just a little bit. Taking care of both of them has become a labor of love. Nora, and writing about food and life with Nora and other miscellany, have both brought richer meaning to my life.

In honor of my first blogiversary, I am making a list, in no particular order, of my 10 favorite posts from the past year. Enjoy, and please let me know if you’ve tried any of the recipes out — I’m always looking for creative feedback.

1. Black bean burgers — finally!

I have to include this one, solely because it took so long to puzzle out what I think is the perfect recipe. Who needs frozen Gardenburgers when you’ve got these babies… and even quinoa burgers for a change of pace now and then.

2. 10 Easy Salad Ideas. This has been a really popular post, and I’m happy that people seem to have found inspiration for lunches here. Kudos to my friend Melissa for making a special request for this post, and for test-driving several of the recipes.

3. Pasta with Sun Gold tomatoes.

I don’t know what it is about this pasta, but it is just about my favorite tomato dish ever. The Sun Gold tomatoes (which grow like crazy in our back yard) have the sweetest, mildest flavor, and the sauce is so silky and delicious.

4. Grilled pizzas.

I’m psyched that my whole wheat dough came out well, and I love being creative with toppings. Grilled pizzas just may be my favorite meal!

5. Vanilla jasmine martini.Of all the drinks I’ve tried over the past year (and with Cocktail Thursday, there have been a lot!) this is my favorite. It’s such a lovely, elegant flavor.

6. Vegetarian cassoulet.

I just like that this is a classic dish, vegetarianized… and not in a way that leaves you missing the meat. I also love that it’s winter comfort food, and that it takes a long time (but most of it non-active time) to make.

7. On Choosing. I have to include this one for sentimental reasons. I spoke from the heart, and I’m glad that my daughter will someday be able to look back and know how I came to live this particular part of my life the way I have.

8. Pumpkin pancakes.

So good. Such excellent, excellent breakfast-y goodness. I can’t wait until it’s fall again.

9. Grown-up mac and cheese.

I am a noted mac-and-cheese enthusiast, and this is my favorite. It’s all grown up… and delicious. I have to mention, as an aside, that Nora has started asking for “mac” by name, at least a couple of times a day. She truly is my daughter.

10. Broccoli cheddar bites.

I haven’t made a batch of these in a while, but I really should. Nora loves them, and I love to sneak a couple off her plate, too! They’re super-simple, freezeable, and one of my most popular recipes.

It has been quite a year, and going back through these posts has really brought it all back. Thanks for coming on this journey with me, and here’s to more years to come!

Grilled okra

I have a new favorite way to prepare okra. Yeah, sure, pickled okra is good, but since embarking on that particular adventure (which I’ll be glad I did this winter!), I have discovered that there are tons of delicious uses for this lovely veggie. I’ve pinned several to try, since we’ll be getting okra through our CSA for the foreseeable future, but the first one was such a delicious treat that I may have a hard time giving too much okra up to another use!

Who knew okra could look this good?

Grilled okra was simple to prepare, and absolutely delicious. Seriously… the hubby and I had to fight to save some for Nora for the next day, and she ate it like candy. So, yeah, I’d say it was a winner.

Oh yeah.

There’s no real recipe for this one either (sorry, it’s how we cook on the grill!), but it’s super-simple. Just toss your washed and trimmed okra with a couple of Tbs of melted butter, a few sprinkles each of cayenne, smoked paprika, fleur de sel or kosher salt, and fresh ground pepper.  Thread them on skewers and grill over high heat for 2 to 3 minutes on each side. The grown-ups ate them with a homemade garlic-basil aioli, but they were delicious just on their own, too.

The only problem now is that someone is going to have to convince me to try one of the other delicious recipes I’ve collected with the bag of okra that just showed up in my CSA box!

Black bean burgers — finally!

You guys, I have finally done it. I have perfected my black bean burger recipe! It has been a long road, but it was worth it.

My first attempts were flavorful, but the texture was lacking. No matter what I did, they turned out mushy in the center, which, needless to say, isn’t a particularly desirable quality in a burger. Tweaking the flour and/or oats added didn’t do the trick, and neither did adding a bit of quinoa (although it did help). Along the way, I stumbled on the perfect spice mixture and a couple of great combinations of veggies to add. I experimented with different binders. Then, finally, I had the epiphany that tied it all together: spelt!

I actually used a 5-grain mix I had on hand, but spelt was my original inspiration and would work just fine. I put a lot more in than I had with the quinoa, and combined with extra binders (egg and cheese), I had finally created my perfect black bean burger!

Worth the wait.

It wasn’t the least bit mushy, and it tasted wonderful — huzzah! The recipe makes six patties, so I’ve had these a couple of times and they hold up great in the freezer.* Last night I had one with grilled peppers and heirloom tomatoes, and that was awesome.

*Which means way less work for next time, yay!

I still love quinoa burgers, but I think I may have a new favorite. Glad I stuck with it, when I was so close to throwing in the towel.

Black Bean Burgers

1 can black beans, rinsed well and drained
1 cup cooked spelt or 5 grain mix
1 cup chopped mixed vegetables**
1 small onion, chopped
2 cloves garlic, minced or pressed
1 egg, beaten
1/4 cup cottage cheese
1/4 cup shredded cheddar cheese
1/3 cup whole wheat flour
1/2 tsp smoked paprika
1/2 tsp cumin

Using a potato masher, mash the beans in a large bowl. Add the cooked grains and stir to combine. Add all other ingredients and mix until well combined. Add salt and pepper to taste.

If grilling, preheat the grill to medium-high heat and spray an oven-proof skillet with oil. If preparing on the stovetop, heat a griddle or skillet to medium high heat and spray with oil. Meanwhile, form the black bean mixture into patties with your hands, rolling into a ball first and then flattening slightly. This recipe makes about 6 burgers.***

Grill the burgers in the preheated skillet, turning after 5 to 6 minutes, and serve on a bun with your choice of burger fixin’s. Enjoy!

**You can use pretty much whatever suits your fancy, but my favorite combination have included sweet peppers, hot peppers (minced, and one or two tops), mushrooms, and corn.

***At this point, you can freeze any leftover burgers for later use between sheets of plastic wrap. I like to use Press ‘n’ Seal Freezer, since I don’t have to wrap them in anything else.

Grilled stuffed peppers with goat cheese

When we got our most recent CSA box, it was once again filled with several beautiful kinds of sweet peppers. Although they are pretty (and tasty!) I am never quite sure what to do with them.* We were feeling creative, and the weather was nice, so we decided to stuff them and grill them.

* Although I did recently find a great use for them, throwing them in with some rajas poblanas!

Lucky for us (ha!) we had picked up some Pure Luck goat cheese at the farmer’s market, and we had shredded mozzarella already in the fridge. That, plus some herbs from our garden, made an excellent stuffing for these little beauties.

Yum.

The hubby also tested out a recipe for peppers stuffed with sundried tomatoes. The flavor was great, but the stuffing (which included some serranos) turned out extra-spicy.** We served both kinds of peppers with corn on the cob and a hearty side of farro cooked in veggie broth, which helped to cut the spice considerably.

** Even for him, which is saying a lot, as the man regularly doubles the amount of cayenne peppers or jalapeno called for in recipes and complains that it’s still not hot enough.

Next time (and there will be a next time, since we have a million sweet peppers growing in our garden, too), I think we’ll try mixing some farro in with the stuffing to cut the spice a bit. Stay tuned!

Grilled Stuffed Peppers with Goat Cheese
Loosely based on this recipe

2 large (or 3 smaller) sweet peppers
5 oz chevre or other soft goat cheese
1/2 cup finely shredded mozzarella
1 Tbs fresh chives, minced
1 Tbs fresh basil leaves, minced

Preheat the grill to medium-high heat. Halve the peppers lengthwise and remove stems and seeds. In a medium bowl, mix together the goat cheese, mozzarella, and herbs. Stuff the pepper halves with the mixture and close back together. Wrap the stuffed peppers in foil. Grill for about 20 minutes, or until the peppers are tender and the cheeses are softened.

Rajas poblanas

Rajas poblanas are deceptively simple: Just roasted poblano peppers, soft onions, and a creamy sauce, all tucked into a warm flour tortilla. They are absolutely delicious, though. Smoky and a little spicy, with a silky texture, they do not disappoint!

That’s the stuff.

These are probably the least authentic rajas poblanas ever, since about half of the peppers I used were sweet peppers, not poblanos, and I used mozzarella cheese instead of Jack, but oh well — it was good! I had a bunch of assorted sweet peppers from my CSA box that I wanted to use for something, and I am usually stumped by sweet peppers. But how can you resist when the peppers are this beautiful?

Way too pretty to end up in the compost!

I usually put sweet peppers in chili or veggie burgers, but after that I’m out. This is my new favorite way to use them!

Easy-peasy.

Roasting the peppers really brings out the flavor, and this is such an easy meal to put together.

Rajas Pablanas
Based on a recipe from Bon Appétit, June 2012

2 lbs poblano chiles (or 1 lb poblanos and 1 lb mixed sweet peppers)
1 onion, quartered and cut crosswise into 1/4-inch slices
4 garlic cloves, minced or pressed
2 tsp dried oregano
3/4 cup sour cream or Mexican crema, if available
1/4 cup shredded Monterey Jack
Kosher salt

Preheat the broiler, or heat a gas grill to high. If broiling, place the chiles on a rimmed baking sheet. If grilling, put the chiles directly on grill grate. Roast, turning occasionally, until the chiles are tender and charred in places, 15–20 minutes. Transfer the chiles to a paper bag, close, and let steam for 15 minutes.

Peel the chiles after they’ve steamed, and remove the stem and seeds. Cut into 1/4-inch strips.

Heat a large dry heavy skillet over medium-high heat. Add the onion and cook, stirring often, until beginning to char, 6–7 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the oregano and 1 cup water. Simmer until the onion is tender and water has evaporated, 5–7 minutes.

Add the chiles to the pan and cook until the flavors meld, about 5 minutes. Remove from the heat and stir in the sour cream or crema and cheese. Add a splash of water if the mixture is too dry. Season to taste with salt.

Lebanese-style stuffed eggplant

I pinned a recipe for stuffed eggplant a while back, thinking that, one of these days, when I had the right ingredients on hand, I could vegetarianize it. Last weekend at the farmer’s market, I ran across some gorgeous baby eggplant, so, naturally, I couldn’t resist.

Get stuffed.

Since the hubby had also seen fit to purchase, butcher*, and grill a guinea fowl for dinner, we decided to just cook the whole meal on the grill. We started off with some grilled shishito peppers and a young gouda cheese, both of which we also picked up at the farmer’s market that morning.

* Don’t ask. I’d rather I didn’t know the details, really.

Don’t mind if I do.

Shishito peppers are similar to my all-time favorites, padron peppers, but they seem to be much more common here. The best way to enjoy them is blistered in a cast-iron skillet on the grill, sprinkled with some coarse salt, and drizzled with olive oil and a smidge of good-quality balsamic vinegar.

For dinner, I stuffed the eggplant with a mixture of grains, sauteed onions and garlic, toasted pine nuts, and spices, and simmered them in tomato sauce.

Oh yeah.

The result was delicious, although I think the cooking would have been a bit more precise and even on the stovetop rather than the grill. Regardless, it was a lovely evening, and you cook outside when it’s that nice. Or at least, I do.

We rounded out the meal with some grilled purple potatoes and a simple tomato and cucumber salad. What a lovely way to spend an evening!

Lebanese-Style Stuffed Eggplant
Inspired by this recipe from Smitten Kitchen

6 (5- to 6-inch long) baby eggplants
3 cups vegetable stock
1 1/2 cups farro or mixed grains**
2 Tbs olive oil
1/2 cup pine nuts
1 large onion, finely chopped
2 garlic cloves, minced or pressed
1 14 1/2-oz can diced tomatoes in juice***
1 tsp ground allspice
3 Tbs chopped flat-leaf parsley

Hollow out each eggplant with a melon-baller, working from the bottom end and leaving about 1/3 inch of flesh along the interior walls.

Bring the vegetable stock to a boil and add the grains. Cook according to package directions, or until the grains are tender and the liquid is absorbed.

Heat the olive oil in a large skillet over medium-high heat. Fry the pine nuts, stirring, until golden brown, about 3 minutes, then transfer them with a slotted spoon to a large bowl. Sauté the onion and garlic, stirring occasionally, until soft and golden. Transfer the onion mixture to the bowl with the pine nuts and stir in the cooked grains. Add the allspice, parsley, and salt and pepper to taste and mix well.

Add the tomatoes or sauce to the skillet, and bring to a simmer over medium-low heat. Meanwhile, stuff the eggplant with the grains mixture, being careful not to pack too tightly. Transfer the stuffed eggplants to the skillet with tomato sauce and simmer, covered, carefully turning once, until the eggplant is very tender, 50 minutes to an hour. Serve topped with the tomato sauce from the pan, plus an extra sprinkling of parsley.

** I used a 5-grain mix from Central Market, and it worked beautifully.

** You can also use fresh chopped tomatoes, or homemade tomato sauce instead. I had just finished a batch of tomato sauce to can, and had enough left over to serve perfectly here.

Black bean burgers and “crazy slaw”

The other night, it was reasonably nice outside, and I had some random veggies from the CSA box to finish up, so I decided dinner needed to be black bean burgers and a slaw of some sort.

I’ve been working on perfecting my recipe for black bean burgers for a while now, and, while I’m close, it still needs a little extra something. They just always turn out too mushy. Any suggestions? I was thinking of adding some cheese, an egg, or maybe a grain like farro… just spitballin’ here. I would welcome any thoughts… I promise I’ll share the recipe as soon as it’s perfected, but it’s just not quite ready for prime time yet.

I will say, though, that with the addition of a little cumin and some fresh hot and sweet peppers from our garden, the taste of these burgers was amazing. Add some homemade pickles, and we’re just about there!

Oh yum.

As for the slaw… well, it was perfect. I used this recipe as a base, but I had a couple of different veggies on hand that I just went ahead and threw in. The hubby called it “crazy slaw,” and I think that’s appropriate. The combination of broccoli, cabbage, and fennel was a great one, though, and the dressing was delicious.

Crazy-licious.

It kept well in the fridge, and Nora devoured it, so I do believe I’ll be trying this again soon! A cold veggie side dish is always good in the summer, and anything that gets the kiddo to eat more vegetables happily is fine by me. The hubby and I both agreed that it would be even greater with some sliced almonds, so I’ve added those to the recipe, but it’s perfectly fine without them, too.

Broccoli and Cabbage Slaw with Fennel
Loosely based on this recipe from Smitten Kitchen

1 head of broccoli
1 small head of cabbage
1/2 onion
1/2 cup buttermilk, well-shaken
1/2 cup mayonnaise
2 Tbs cider vinegar
1 tsp sugar
2 Tbs shallot, finely chopped
1 Tbs fresh parsley, finely chopped
1/2 cup thinly sliced almonds, toasted
salt and pepper

Trim the broccoli and cut it into large chunks. Core and quarter the cabbage, and peel and quarter the onion. Use a mandoline or food processor to cut the prepared veggies into thin slices, or you can do it by hand. Toss the sliced vegetables with about a teaspoon of salt in a large bowl, and Transfer to a colander to drain for about 30 minutes.

Meanwhile, whisk the buttermilk, mayonnaise, vinegar, sugar, shallot, and parsley together in a smaller bowl and season to taste with salt and pepper.

Press the vegetables out with a paper towel and transfer them back to the large bowl. Pour the dressing over the vegetables, add the sliced almonds, and toss well. Season with additional salt and pepper to taste.

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