Neighborhood – Hetty McKinnon – Review, Recipe and Giveaway
August 17, 2017 by Jenny
Neighborhood: Hearty Salads and
Plant-Based Recipes from Home and Abroad by Hetty McKinnon is a
must-have collection of show-stopping yet simple vegetable-packed
global recipes, delivered against a backdrop of charming stories of
food, family, and friendship. Based on the beauty of this book, I
had to track down her first title, Community (both are keepers).
Hetty’s salads can turn the strictest carnivore’s head with recipes like Warm Goat’s Cheese Croutons with Roasted Beets, Figs, and Apple-Mustard Dressing (which we are sharing today); Shredded Collard Greens, Baked Sweet Potato, and Pinto Beans with Paprika-Buttermilk Dressing; and Eggplant with Haloumi, Beet Tzatziki, and Yogurt Flatbreads. The Thai Carrot and Peanut Salad was out of this world delicious and her Spicy Peanut Sauce will be my go to from now on.
Hetty started making salads out of her Sydney home on Arthur Street in 2011. Soon she was pedaling her salads around her neighborhood calling her project Arthur Street Kitchen. She states that the “phenomena of sharing salads soon went national, with the release of my first cookbook Community, which told my story of sharing salads in Sydney and featured sixty of my hearty, plant-based salad recipes.” Hetty and her family now live in Brooklyn where she continues to make salads. She has an event scheduled in New York on the 20th.
Special thanks to Roost Books and salad maker extraordinaire, Hetty, for sharing the following recipe with our members today. Please be sure to see our giveaway below.
WARM GOAT’S CHEESE CROUTONS WITH ROASTED BEETS, FIGS,
AND APPLE-MUSTARD DRESSING
Add this recipe to your Bookshelf (click the
blue +Bookshelf button).
A trip to Paris invariably means
high salade au chèvre chaud consumption, which is fine by me! In a
city where vegetarian food can still be hard to come by, this hot
goat’s cheese salad has saved me too many times to recall. This is
such a beautifully simple salad with the most harmonious flavors.
My version includes roasted beets, figs, and a divine apple-mustard
dressing. Use whatever salad leaves you have on hand for this.
SERVES 4~6
- 6 small beets (about 1¾ lb; 800 g), peeled and cut into small wedges
- 2 tablespoons extra-virgin olive oil
- ⅓ lb (150 g) baguette, sliced into 1 in (2 cm) thick rounds
- 7 oz (200 g) goat’s cheese log, rind on
- 5 thyme sprigs, leaves picked
- 2 teaspoons chopped rosemary leaves
- 3 cups watercress
- 3 cups mache (lamb’s lettuce)
- 3 tablespoons chopped chives
- 4 figs, each cut into 8 segments
- 1 cup walnuts, toasted and crushed
- Sea salt and black pepper
APPLE-MUSTARD DRESSING
- 3 tablespoons apple juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 tablespoon cider vinegar
- 1 small garlic clove, very finely chopped
- Sea salt and black pepper
SUBSTITUTES
Mache (lamb’s lettuce): baby spinach leaves
Watercress: baby arugula leaves
Preheat the oven to 400˚F (200˚C).
Spread the beets on a large baking tray, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 30-35 minutes until tender.
Preheat the grill to high. Place the baguette slices on a baking tray, drizzle over 1 tablespoon of olive oil, and place under the hot grill for 2 minutes, or until golden. Remove the croutons from the grill.
Slice the goat’s cheese into as many rounds as you have croutons. Place a slice of cheese on the un-grilled side of each crouton and top with a few thyme and rosemary leaves. Return to the grill and cook for 3-4 minutes, or until the goat’s cheese is soft and golden.
To make the dressing, whisk together all the ingredients and season with salt and pepper to taste.
Toss the salad leaves together with the chives. To serve, arrange the beet slices and figs on top of the leaves, drizzle over the apple-mustard dressing and season with salt and pepper. Top with the goat’s cheese croutons and the walnuts.
Roost Books, the publisher, is offering five copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you like to try first?
Please note that you must be logged into the Rafflecopter contest
before posting or your entry won’t be counted. Please be sure to
check your spam filters to make sure you receive our email
notifications. Prizes can take up to 6 weeks to arrive from the
publishers. If you are not already a Member, you can join at no cost. The contest ends at
midnight on September 26th, 2017.
From Neighborhood by Hetty McKinnon © 2016 by Hetty McKinnon. Photography © 2016 by Luisa Brimble. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.
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