Fig and Broccoli Tartine

One of the dishes we made in our Food as Medicine classes this week was Fig and Broccoli tartine. Tartine is the French word for open faced sandwich. It sounds so much nicer than just "sandwich".



These are lovely - and you can really be creative with your toppings, depending what is in season. I just happened to see some green figs for sale and our fig tree doesn't ripen until the fall, so thought it would be nice to use those - but you could put anything on top of the broccoli.


I don't generally eat a lot of broccoli - no specific reason, just that I don't seem to use it much - but this is a great way to serve raw broccoli and get all the benefits of some good cruciferous vegetables.

Here's the recipe:

Broccoli spread
1 head of broccoli
2 stems of basil
Juice 1/2 lemon
1/2 cup hazelnuts, toasted
2 garlic cloves
Approx 1/2 cup water
Pepper to taste

Tartine
Artisan 100% whole grain bread, thinly sliced
Fresh figs, sliced

Decorate/garnish: pea shoots, pomegranate seeds
Drizzle:  fig or pomegranate balsamic vinegar or pomegranate molasses

Combine all the ingredients for the broccoli spread in a blender or food processor with half of the water and puree. Add more water as needed until smooth, stopping and scraping down as necessary.
Taste and adjust the seasoning. Add more water if it seems dry.
Toast the bread.
Spread the broccoli spread generously on the toast.
Top with figs, pea shoots, pomegranate seeds and drizzle sparingly with balsamic vinegar or pomegranate molasses.

Instead of the pea shoots, you could try leafy sprouts or thinly sliced radish or anything that makes it look pretty!

As the bread we used was whole wheat, I made my own gluten free tartine using a square quinoa/rice cake - and it looked just as pretty - maybe even prettier, as you can see in the above 2 photos!



Another variation for those with nut allergies is using chickpeas instead of hazelnuts in the broccoli spread. I've made it using one drained can of chickpeas and no nuts.  The spread can also be used as a pesto for pasta or vegetables, by adding a little more water to it.

So get your creative hat on and think about some pretty tartines for summer lunches, or even dinners on hot evenings.
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Brussels Slaw with hazelnuts and dates

I made a lovely coleslaw recipe last week - using brussels sprouts instead of cabbage.  It doesn't taste of brussels sprouts however - and my husband who doesn't like sprouts enjoyed it and then a couple of people in my food as medicine class who don't like sprouts also enjoyed it!


Yeah - a way to enjoy the healthy cruciferous vegetable Brussels Sprouts!

I used a mandoline to slice the sprouts - only slicing until you get to the more solid stalk part, then discarded the real white piece.



Here's the recipe, which I adapted from one at Feasting at home:

2 cups brussels sprouts (approx 1/2 lb)
1/2 cup roasted hazelnuts
1/2 cup pitted dates, chopped (approx 5 dates)
1/8 cup finely diced red onion
1/8 cup apple cider vinegar
1 tablespoon coconut nectar or liquid sweetener
1/2 tablespoon walnut butter
Zest of one orange




  1. Finely slice the brussels, beginning at the top of each one and working down to the end, discarding the hard ends.  You can do this by hand or carefully with a mandolin! Place in a bowl.
  2. Slice the pitted dates and add to the brussels
  3. If not roasted, roast the hazelnuts in a dry pan for a few minutes.  Rub off the skins by placing the nuts in a tea towel and rubbing them together.  Place the roasted nuts in a ziploc bag and crush lightly with a rolling pin or back of a spoon.  Add to the brussels, along with the chopped onion and half the zest.
  4. In a separate small bowl, whisk the vinegar, coconut nectar and walnut butter and pour over the slaw. Mix well.  
  5. Serve in a bowl/plate, garnished with the remaining zest.
The zest of the orange seems to bring all the flavors together in harmony. I first tried it without, but it is far better with it.


It lasts a couple of days in the fridge - if you can stop eating it!

Let me know if you give it a try.  And yes, the correct term is Brussels Sprout - the S goes on the Brussels. They may have originated in Brussels, Belgium, but it is not certain.
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