gotham kitchen

vegetarian

beet pesto pizza with spinach and feta

Beet Pesto Pizza with Spinach and FetaI’ve never had a beet before. Well, not really. I’ve bought them and juiced them and I’ve had them as chips but I’ve always been scared to eat a plain beet. Every time I thought of it, it reminded me of the icky looking canned beets that are the most neglected item at every salad bar. I’ve been toying with the idea of trying them for a while and finally took the plunge. And now they’re my favorite vegetable. No joke. I wasn’t sure what to do with them but figured roasting them was a good start. Then I dumped them in with some garlic, walnuts, lemon and parmesan and made the most delicious pesto you’ll ever try. All the pictures I attempted to take of this had little hands and fingers in the corners because Finn couldn’t get enough of the pesto. I can’t even imagine how delicious it would be on a pasta.

Note: I used the same pizza crust as the one I featured in my deep dish skillet pizza. It’s super versatile!

Beet Pesto Pizza with Spinach and Feta

This Beet Pesto Pizza with Spinach and Feta is Unexpected and Amazing! Beet Pesto Pizza with Spinach and FetaThis Beet Pesto Pizza with Spinach and Feta is Unexpected and Amazing!

 

5.0 from 2 reviews
beet pesto pizza with spinach and feta
 
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Author:
Recipe type: Main
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 1 large beet, cut into ½" cubes
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • ¼ cup parmesan cheese
  • 2 tablespoons walnuts
  • 3 cloves garlic, roughly chopped
  • 2 fresh basil leaves (This is optional. I added these to add more flavor and mimic real pesto)
  • Salt and pepper to taste
  • 2 cups mozzarella cheese
  • 1 cup fresh chopped spinach (or kale)
  • ¼ yellow onion, julienned
  • ¼ cup of feta cheese
Instructions
  1. Preheat oven to 425 degrees. Toss diced beets with 1 tablespoon of olive oil and place on baking sheet. Cook until tender and edges are just browned, about 15-20 minutes.
  2. In a small food processor, add beets, parmesan, lemon juice, garlic, basil and nuts and pulse until finely chopped. Add remaining oil and salt and pepper to taste and blend until texture is almost creamy.
  3. Reduced oven temp to 375 degrees. Spread crust evenly on a baking sheet (I used the pan I roasted the beets in and didn't wash it, no shame). Spread beet mixture over evenly then top with onions, chopped spinach, mozzarella and feta.
  4. Bake until cheese is melted and golden and crust is firm, about 20 minutes. Cut and serve immediately.

 

smashed chipotle chickpea tacos with carrot slaw and avocado crema

chickpea tacos with carrot slaw and avocado cremaIf you’ve been following my blog, you’ve probably noticed that I make a lot of vegetarian recipes. I’ve recently decided to cut back significantly on meat for various reasons: it’s expensive, it’s not great for the environment, and it just doesn’t make you feel that great. We’re trying to limit our meat intake to 1-2 times per week which has been much easier than I thought.

When the sacred Taco Tuesday rolls around, I typically sub lentils for meat. But wow! Last week, I used chickpeas and they were BY FAR the best tacos I’ve had in my life, meat or vegetarian. They’re so flavorful and the texture is PERFECT. Plus topped with a fresh, crunchy slaw and a creamy avocado yogurt sauce. Just. Wow.

These #vegetarian chipotle chickpea tacos are topped with a crunchy carrot slaw and a dollop of avocado crema

smashed chipotle chickpea tacos with carrot slaw and avocado crema
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6 servings
Ingredients
Chickpeas
  • 2 cans chickpeas, rinsed and drained
  • 1 small onion, minced
  • 1-2 chipotle pepper in adobo sauce, minced (use 2 if you want it spicy)
  • ½ cup cherry tomatoes, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder or 1 clove
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • Taco shells of your choice
Carrot Slaw
  • 2 cups matchstick carrots
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1 clove garlic
  • ¼ cup chopped cilantro
  • 2 tablespoons extra virgin olive oil
Avocado Crema
  • 2 ripe avocados
  • ¼ cup Greek yogurt
  • 2 cloves garlic
  • ½ tablespoon lime juice
  • ¼ cup chopped cilantro
  • 1 tablespoon water
  • Salt and pepper to taste
Instructions
  1. In a medium pan, heat 1 tablespoon of oil over medium heat. Add onion and cook until softened, about 2-3 minutes. Add cumin, chili powder, garlic powder, and minced pepper. Stir and cook for about 1 minute. Add chickpeas and tomatoes and stir until well combined with spices. After about 5-10 minutes, chickpeas will become soft. Using a fork, smush about 75% of chickpeas. If your chickpeas are dry, add 1 tablespoon of water to the mixture.
  2. In a small bowl, combine honey, vinegar, chili powder, garlic, cilantro and stir until combined. Season with salt and pepper to taste. Add olive oil and whisk together. Pour over carrots and toss to coat evenly. Set aside.
  3. In a medium blender or food processor (I used my Ninja), combine all ingredients for avocado crema and blend until smooth. Taste and season appropriately.
  4. Top tortillas with chickpea mixture, carrot slaw and a dollop of the avocado cream.

 

slow cooker red potato curry

slow cooker red potato curry

My husband and I just got back from a week-long vacation in New Orleans. It was great–but our first night back I felt very strongly about two things: 1. I was not going to put a lot of effort into dinner and 2. It couldn’t be fried. Don’t get me wrong, the food was amazing but also SO heavy. I really needed a light and fresh meal but unfortunately, the only fresh ingredients I had in my house were red potatoes and a ton of frozen veggies. Not exactly what I had in mind, but I was amazed at how light and flavorful this slow cooker curry turned out to be. The sauce packs a punch without a lot of added fat from meat, and is the perfect consistency to eat over rice or on its own. Red potatoes aren’t typically associated with curries, but their creaminess really added to the richness of the sauce. This is also a great base to add cauliflower, chickpeas, or lentils for added nutrition and heartiness!

Note: this curry would work just as well cooked in a pot or dutch oven on the stove in 1/8 the time!

slow cooker red potato curry
 
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Easy, hearty and flavorful, this vegan slow cooker potato curry can be thrown together in minutes and makes the perfect weeknight comfort food.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
Ingredients
  • 1 lb red potatoes, cut into 1" cubes
  • 1 yellow onion, diced
  • 2 tablespoons extra virgin olive oil
  • 1½ teaspoon paprika
  • 1½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon peppercorns
  • 1 cinnamon stick
  • 1 bay leaf
  • ¼ teaspoon crushed red pepper (optional)
  • ½ teaspoon garam masala
  • 4 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • ½ cup frozen peas
  • 2 cups coconut milk
  • 1 cups vegetable stock
  • 1 heaping teaspoon tamarind paste (optional)
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
Instructions
  1. In a small frying pan, heat one tablespoon of oil until hot. Add onion and cook until softened and golden brown, about 3-4 minutes. Add dry, powdered spices and stir for 1 minute or until fragrant.
  2. Place spice and onion mixture in a food processor with coconut milk, garlic, ginger, and tamarind and pulse until completely combined.
  3. Pour remaining tablespoon of oil into slow cooker and top with cubed potatoes. Pour spice and coconut mixture over the top. Add vegetable stock, cinnamon stick, bay leave, pepper flakes, and stir. Potatoes should be completely covered in liquid. Salt and pepper to taste. Stir and cover, cooking on low setting for 8 hours.
  4. Once potatoes are tender, add peas to pot. Scoop about one cup of liquid from the mixture and gradually whisk in flour, one tablespoon at a time. The slurry should be thick and paste-like. Pour back into the curry and stir. Sauce should thicken instantly, if not, add more flour. Serve immediately with your favorite rice or grain.

 

fish tacos with apple-jicama salsa

Taco Tuesday is sacred in our home. It’s the day we look forward to all week (besides Friday). I especially look forward to it since tacos are so easy to throw together quickly. We’ve been on a pulled-chicken verde kick for a while and I really needed to switch it up. I wanted something really light and crunchy so I stopped and picked up a jicama, which is so fresh and adds the perfect crunch. These little tubers are nutritional powerhouses (see here) and most closely resemble a non-sweet apple. So non-sweet apple plus sweet apple = heavenly crunchy freshness overload. I used half a jicama and it made a ton of salsa. If you decide to use the entire thing, add another apple to keep the sweet-savory ratio.

FISH TACOS + crunchy apple jicama salsa - gotham kitchen

fish tacos with apple-jicama salsa

fish tacos with apple-jicama salsa
 
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these fish tacos are made with chili-rubbed tilapia and topped with a fresh and crunchy apple-jicama salsa
Author:
Serves: 4 servings
Ingredients
  • 4 large tilapia filets
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ jicama, peeled and diced
  • 1 large apple, diced (I used mcintosh, pink lady would be good too)
  • 2 tablespoons cilantro, finely chopped
  • 2 cloves garlic
  • ¼ red onion, diced
  • 1 teaspoon lemon or lime juice
  • 2 teaspoons olive oil
  • additional salt, to taste
  • chopped avocado (optional)
  • 1 bag of small corn or flour tortillas
Instructions
  1. Mix chili powder, cumin, salt together in a small bowl and rub over thawed tilapia fillets. Set aside.
  2. Peel and dice jicama and place into small serving bowl. Add diced apple, cilantro, garlic, onion, lime juice, olive oil, salt and stir until fully combined.
  3. Heat a non-stick skillet over medium-high heat with 1 teaspoon of olive oil. Once hot, add tilapia fillets and cook until slightly browned and no longer transparent, about 3-5 minutes per side.
  4. Crumble and serve on tortillas with salsa, avocado, and your favorite taco toppings!

chickpea fritters with easy tzatziki

I’m calling these chickpea fritters, but they’re really my version of falafel. They taste like falafel, smell like falafel…the only difference is that they’re pan-fried in a small amount of olive oil and I use canned chickpeas instead of dried. If you’re not familiar with falafel, they’re traditional Middle Eastern deep-fried balls  made from chickpeas or fava beans (check ’em out). And they’re delicious. They’re also really easy to whip up on a weeknight when you want something filling but not unhealthy. I’m sure you know that chickpeas are chock-full of protein and fiber as well as potassium, calcium, iron and so on. Instead of deep-frying, these fritters are pan-fried in extra virgin olive oil just until crisp.  I typically serve these with whole wheat pitas, a light tzatziki sauce (recipe below), goat cheese and fresh tomatoes and spinach. These are so good and filling, even my 18-month old cleans his plate.

chickpea fritters with easy tzatziki

chickpea fritters with easy tzatziki

chickpea fritters with easy tzatziki
 
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These chickpea fritters with easy tzatziki make an easy, healthy weeknight meal. Serve with warm pitas and fresh tomatoes and spinach.
Author:
Serves: 2-4 servings
Ingredients
  • Fritters:
  • 2 cans (28 ounces) chickpeas
  • 1.5 teaspoons of cumin
  • 1 teaspoon oregano
  • 1 egg
  • 4 tablespoons of white or whole wheat flour, plus extra for coating
  • 1 teaspoon baking powder
  • 2 cloves of garlic
  • ¼ cup fresh parsley, plus extra for serving, chopped
  • ½ medium yellow onion, diced
  • 1 teaspoon of salt
  • 2 large tomatoes, diced (optional)
  • Whole wheat pitas (optional)
  • Sauce:
  • 1 cup Greek nonfat yogurt
  • ¼ cup cucumber, de-seeded and diced
  • Salt and pepper, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon dill, (fresh or dried)
Instructions
  1. Put all of the ingredients except for the oil into a food processor and blend. Texture should be chunky, not pureed and dough should be slightly sticky. Add more flour as needed.
  2. For the sauce, combine all ingredients and refrigerate until serving.
  3. Heat oil on medium-high heat in a large skillet. Form dough into balls, 1-1.5 inch in diameter and flatten into patties. Lightly flour each side and place onto skillet. Cook until both sides are golden brown and crisp, about 3-5 minutes each.
  4. Garnish with tomatoes and remaining chopped parsley. Serve immediately with warm pitas.

 

avocado pasta with charred corn and tomatoes

Corn season is here! I rushed out and bought a few ears last week, excited at the endless, delicious corn-based possibilities. I spent hours scouring the internet for the best corn recipes, both sweet and savory. There were so many great ones, I honestly couldn’t make up my mind. So the corn I was so excited about has been sitting on my kitchen counter for the last week. Last night I bit the bullet and created this avocado cream pasta with charred corn and tomatoes. And it did not disappoint. It’s decadent while still being extremely healthy. It’s also extremely fast to throw together. To save time, I boiled the corn until it was mostly cooked, then finished it on a cast-iron grill pan to give it that char-flavor without having to start up the grill.

avocado pasta with charred corn and tomatoes

avocado pasta with charred corn and tomatoes
 
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This decadent pasta is tossed in a healthy avocado cream sauce and topped with charred sweet corn and tomatoes.
Author:
Serves: 4 servings
Ingredients
  • 1 package whole wheat spaghetti or angel hair
  • 1 large ripe avocado
  • 4 cloves of garlic, minced
  • ¼ cup basil leaves
  • ½ cup parmesan cheese, shaved or grated
  • 2 tablespoons extra virgin olive oil
  • ¼ cup water
  • ¼ cup of Greek yogurt
  • 2 ears of corn, husked with silk removed
  • 4 small San Marzano tomatoes, cut into quarters (you can use cherry tomatoes too, cut into halves)
  • Salt and pepper, to taste
Instructions
  1. Bring a large pot of water to a boil, add corn and cook until kernels yellow and become tender, about 10 minutes. Heat cast-iron grill pan on high and spray with cooking oil. Once corn is tender, transfer to grill pan and cook on all sides until char marks appear.
  2. In medium food processor, place avocado, garlic, olive oil, greek yogurt, parmesan, basil and blend until completely combined. The sauce will be very thick. Add water a tablespoon at a time until texture is looser, about the consistency of alfredo sauce. Salt and pepper to taste.
  3. Once corn has charred, set aside. Gently place tomatoes, skin side down, on grill pan and cook until charred, about 5 minutes.
  4. Meanwhile, boil water and cook pasta until tender, about 5-10 minutes, and drain. Once corn cobs have cooled, take a large cutting knife and remove kernels.
  5. Toss pasta, avocado sauce, corn and tomatoes together until combined. Serve immediately.

mediterranean orzo salad

Orzo is really one of the most versatile pastas. Its small, rice-like shape lends itself to so many possibilities: soups, salads, pilafs; hot or cold, it’s awesome. In the summer, I love substituting a hot starch with a cold, refreshing pasta salad. It’s also a great base for adding loads of your favorite veggies. The below version is fairly basic since I didn’t have a lot on hand, but you can beef it up by adding red onions, olives, roasted red peppers, zucchini, etc. I topped mine with grilled lemon chicken breasts to complete the meal.

mediterranean orzo salad
 
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Author:
Serves: 6 servings
Ingredients
  • 1 cucumber, diced
  • 2 roma or san marzano tomatoes, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup orzo
  • ¼ cup red wine vinegar
  • 2 cloves garlic
  • ¼ cup olive oil
  • ¼ cup feta
  • Salt and pepper to taste
Instructions
  1. In a medium pot, bring water to boil. Add orzo and cook until soft, about 10 minutes. Drain and refrigerate until cool.
  2. In a small bowl, whisk vinegar, garlic, feta, salt and pepper together until well combined. Continue to whisk while adding olive oil.
  3. Dice vegetables and add to chilled pasta in a large serving bowl. Stir in dressing and serve!

 

summer vegetable barley risotto

Risotto is a staple in our house. It’s fun to make and is a great base for spotlighting your favorite vegetables, meats or cheeses.  I’ve seen a lot of recipes lately making “risotto” out of different grains like quinoa, barley, farro, etc. and I was intrigued. When I was younger my mom worked at a malting plant and would always bring home tubs of barley. We ate so much of it I eventually couldn’t eat it anymore and haven’t touched it since. I decided to give it another chance by making it “risotto” style with fresh summer squash and zucchini from my garden. The result was surprisingly flavorful and hearty.

summer vegetable barley risotto

summer vegetable barley risotto
 
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Author:
Serves: 4-6 servings
Ingredients
  • 1 cup, pearl or hull-less barley
  • 4 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 cup zucchini, halved and sliced
  • 1 cup summer squash, halved and sliced
  • ¼ cup dry white wine or cooking sherry
  • 3 cups vegetable or chicken broth
  • ¼ cup parmesan cheese
  • Salt and pepper to taste
Instructions
  1. In a medium pan, add 2 tablespoons of olive oil. Once heated, add chopped zucchini, summer squash and salt and saute until soft. About 15 minutes. Remove from heat and set aside.
  2. In a separate cast iron pan, heat remaining olive oil. Add shallot and garlic cloves and cook until softened, about 3 minutes. Add barley and saute for 5 minutes, stirring often, allowing the barley to brown slightly.
  3. Add in wine or sherry and cook until alcohol evaporates . Add 2 cups of broth and bring to a boil.
  4. Cover pot and cook for about 30 minutes, stirring occasionally. Remove lid and add remaining 1 cup of broth as needed. Cook an additional 20-25 minutes or until barley has softened.
  5. Once cooked, add parmesan and vegetables. Serve immediately.

 

cucumber and pear gazpacho

Ahh, gazpacho. So refreshing, so healthy, so summery. When I lived in NYC, I became obsessed with Westville’s cold tomato gazpacho. I mean obsessed. Like, went there multiple times a week during the summer just to get it. And I knew there was something unique about it that I couldn’t put my finger on. After ordering my 5th batch, I finally noticed something mysterious floating around in that heavenly concoction: pears. Genius!  I reproduced my own version this weekend using said pear, cucumber, and a slew of other veggies. I served it topped with sliced avocado and cilantro and avocado jalapeno grilled cheeses on the side. Eat your heart out, Westville.

cucumber and pear gazpacho with avocado grilled cheese - gotham kitchen

cucumber and pear gazpacho

  • 1 cucumber, cubed
  • 1 pear, cubed
  • 1/2 medium red onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 large vine tomatoes, roughly chopped
  • 3 garlic cloves
  • 2 tablespoons red wine vinegar
  • 1 teaspoon cumin
  • 1 teaspoon hot sauce
  • 2 tablespoons olive oil
  • 2 cups of tomato juice (I used V8)
  • Salt and pepper, to taste
  1. Set aside a handful of chopped vegetables for garnish. Place cucumber, pear, onion, peppers, tomatoes, olive oil and garlic into blender or food processor (I use my Ninja) and mix until finely chopped. If you like your soup smoother, go ahead and mix until pureed.
  2. Place mixture into a large bowl and add cumin, hot sauce, and vinegar and stir until well combined. Add salt and pepper to taste.
  3. You can serve immediately but note that the flavor of the gazpacho will intensify with time! Making ahead a few hours is ideal. Top with remaining vegetables before serving. I also topped mine with sliced avocado and cilantro.

fresh pea and ricotta ravioli with lemon butter

I planted my very first vegetable garden this year and it turned out to be somewhat of a disaster. I went a little crazy on the seeds and overcrowded it, resulting in 8-feet high peppers and peas (and weeds). But thanks to their monstrous size, I got a ton of peas. I don’t cook with peas often so I really had no clue what to do with them.

On a recent trip to Chicago, I had lunch with my sister at La Pizza & La Pasta inside of Eataly. I had the most light and airy ravioli stuffed with spring peas, ricotta, pecorino and mint. All slathered in butter. It was amazing, and the perfect solution to my pea conundrum. My version adds fresh lemon zest to brighten the peas and lighten the richness of the butter.

Note: I make my ravioli with the KitchenAid ravioli attachment (it’s great, I highly recommend it!), but I’ve included the handmade version below.

fresh pea and ricotta ravioli in a lemon butter sauce

Fresh Pea and Ricotta Ravioli with Lemon Butter Sauce

For the Ravioli:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 T extra-virgin olive oil
  • 4 eggs
For the Filling:
  • 1.5 cups of fresh peas, shelled
  • 1/2 cup low-fat ricotta cheese
  • 1/4 cup of grated parmesan cheese
  • 2 cloves of garlic, minced
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste
For the Sauce:
  • 1/2 cup butter (1 stick)
  • 1 clove of garlic, minced
  • 2 teaspoons lemon zest
  1. In an electric mixing bowl with the dough hook attachment, mix flour and salt until combined. Add eggs one at a time. Drizzle olive oil into the mix, and stir until dough becomes a large ball and clings to the hook.
  2. Remove dough and place on surface sprinkled with flour. Knead until soft and pliable, about 2 minutes (video tutorial here). Wrap ball of dough in plastic wrap or a damp towel and let rest for at least 30 minutes.
  3. Meanwhile, blanch peas until soft (about 3-4 minutes) and place in a food processor with ricotta, parmesan, lemon zest, garlic, salt and pepper. Blend until smooth. (Note: I had to add about a tablespoon of water to get the consistency I needed). Set aside.
    fresh pea and ricotta ravioli in a meyer lemon butter sauce
  4. Once pasta dough has rested, cut the ball of dough in half and cover the rest you are not using. Dust the counter with flour, form the dough into a rectangle, and flatten. Roll through your pasta roller several times, decreasing the size settings with every turn. The dough should be paper-thin, or as thin as you can get it without producing holes.
  5. If you’re making your ravioli by hand: lay your pasta sheet on the counter and place 2 tsp. mounds of filling along middle of dough, spacing the mounds around 1″ apart. Brush dough with water. Take another sheet of pasta and lay it over the other sheet of pasta and mounds of filling; press dough to seal, squeezing out air pockets around filling. Using a pastry cutter or knife, cut out ravioli. Repeat with remaining dough and filling.
  6. Bring large pot of water to boil. In a separate pot, melt butter on low-medium setting and add garlic and lemon zest. Once water is ready, add ravioli and cook until the pockets float to the surface of the water. Drain pasta and transfer to butter mixture and toss until coated.
  7. Garnish with parmesan, fresh grated lemon, and freshly ground black pepper.