v.curiosity | spring2016 | issue 2

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Haricots Verts with Shallots + Horseradish 2 tablespoons extra virgin olive oil 4 shallots, thinly sliced 1 lb fresh haricots verts, rinsed 2 tablespoons prepared horseradish 1 1/2 teaspoons sea salt fresh cracked black pepper Heat oil in a heavy cast iron skillet. Sear shallots in oil over high heat for 5-7 minutes or until just softened and slightly burnt around edges. Reduce heat to medium and add haricots verts. Cook for an additional 3-5 minutes. Remove from heat, stir in horseradish, salt, and pepper to taste. Serve immediately. Tip: When buying jarred horseradish, check ingredients to be sure no 168 cream or dairy was added.
Simple Seared Lemon Garlic Tofu 1 block firm or extra firm tofu, pressed over night 1/4 cup extra virgin olive oil, plus extra 1/4 cup lemon juice 6 cloves minced garlic 1 teaspoon salt 1 cup fresh chopped parsley Slice tofu down the middle, then place each section cut side down and slice again into half thickness, then slice each of those sections on a diagonal to make one long, skinny triangle. In a large, non-stick skillet, heat olive oil over medium-high heat. Sear tofu, flipping only once, till brown and crispy on each side. While tofu is searing, combine remaining ingredients except parsley in a small sauce pan. Warm gently over medium heat. Transfer tofu to a serving dish, stir parsley into sauce and pour over tofu. Serve immediately. 17 9
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v.curiosity | spring2016 | issue 2

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