Curtis Stone Recipes - Go Green In The Kitchen! (Access Hollywood Live)

Curtis Stone's grilled vegetable and arugula salad with goat cheese crostini Curtis Stone's grilled vegetable and arugula salad with goat cheese crostini

To kick off Earth Week at NBCUniversal, celebrity chef Curtis Stone stopped by Access Hollywood Live, where he showed Billy Bush and Kit Hoover how to go green in the kitchen.

Curtis shared a few of his tasty vegetarian dishes from his new cookbook, “What’s For Dinner?”

Kimchi Fried Rice

Ingredients:

10 scallions

6 tbsp. canola oil

4 lg. eggs, beaten

4 cups cold rice

3 carrots, cut into quarter-inch pieces

1 1/2 cups napa cabbage, kimchi, drained and chopped

1/4 cup soy sauce

1 tsp. toasted sesame oil

1 1/2 tsp. white sesame seeds, toasted

Sriracha or other hot sauce

Cut the dark green tops of the scallions on the diagonal into 1-Inch pieces. Finely chop the white and pale green parts. Reserve one-fourth of the dark green scallion tops for garnish.

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of the canola oil and tilt to coat the cooking surface. Add the eggs and quickly stir for about 30 seconds, or until just cooked but still wet. Transfer to a plate.

Add the remaining 1/4 cup canola oil to the pan. Once the oil is hot, add the rice and cook, allowing the rice to become slightly crisp on the bottom of the wok before stirring, for about 4 minutes, or until heated through. Add the carrots and stir for about 1 minute, or until beginning to soften. Stir in the kimchi, followed by the scallions (both tops and bottoms), and stir for about 2 minutes, or until heated through. Add the soy sauce and sesame oil and stir for about 1 minute. Stir in the eggs and season to taste with salt.

Transfer the rice to a large serving bowl. Sprinkle with the sesame seeds. Serve hot, with the hot sauce.

Grilled Vegetable & Arugula Salad

Ingredients:

Dijon Vinaigrette

1/4 cup extra-virgin olive oil

3 tablespoons white wine vinegar

2 tablespoons finely chopped shallots

1 1/2 tablespoons coarse-grain Dijon mustard

Kosher salt and freshly ground black pepper

Salad and Crostini

5 ounces baby arugula (about 7 cups not packed)

2 firm but ripe Hass avocados, quartered and pitted but not peeled

2 medium tomatoes (preferably heirloom), halved lengthwise

2 plum tomatoes, halved lengthwise

2 zucchini, halved lengthwise

1 pound thin asparagus, woody stems trimmed

Olive oil, for brushing

Kosher salt and freshly ground black pepper

1 small baguette, cut on a very sharp diagonal into twelve -inch-thick slices

4 ounces fresh goat cheese, at room temperature

Prepare an outdoor grill for medium-high cooking over direct heat.

To make the vinaigrette: In a small bowl, whisk the extra-virgin olive oil, vinegar, shallots, and mustard together to combine (but not emulsify). Season to taste with salt and pepper.

To make the salad and crostini: Place the arugula in a large wide shallow bowl or on a large platter and set aside.

Lightly coat the cut sides of the avocado quarters, tomatoes, zucchini, and the asparagus with olive oil and season with salt and pepper. Brush one side of the baguette slices with olive oil and season with salt and pepper.

Grill the baguette slices for about 2 minutes per side, or until they are toasted. Spread the goat cheese over the crostini. Set aside on a plate.

Next, grill the avocados, cut side down, for about 3 minutes, or until they are slightly charred and grill marks form. Using your fingers, remove the peel from the avocados and place the avocados on top of the arugula. Grill the remaining vegetables, turning them as needed, until they are slightly charred, about 5 minutes per side for the tomatoes, about 4 minutes per side for the zucchini, and about 5 minutes for the asparagus. As the vegetables come off the grill, arrange them on top of the arugula.

Drizzle the vinaigrette over the salad and the crostini. Season to taste with salt and pepper. Toss the salad at the table and serve with the crostini.

Quinoa Salad w/Chickpeas & Tomatoes

Ingredients:

Quinoa

2 cups quinoa

1 tablespoon extra-virgin olive oil

2 tablespoons finely chopped shallots

1 garlic clove, finely chopped

3 cups reduced-sodium chicken or vegetable broth

Shallot–Red Wine Vinaigrette

2 tablespoons finely chopped shallots

2 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil

2 tablespoons thinly sliced fresh flat-leaf parsley leaves

Kosher salt and freshly ground black pepper

Salad

One 15-ounce can chickpeas (garbanzo beans), drained and rinsed

2 cups not packed baby arugula

1/2 cup halved cherry tomatoes

1/2 English cucumber, peeled, halved lengthwise, seeded, and diced

1/4 cup diced red bell peppers

Kosher salt and freshly ground black pepper

To make the quinoa: Put the quinoa in a fine-mesh sieve and rinse under cold running water. Set aside to drain well.

Heat a medium saucepan over medium-high heat. Add the olive oil, then add the shallots and cook for about 2 minutes, or until softened. Add the garlicand cook for about 1 minute, or until fragrant. Add the quinoa and stir well. Add the broth and bring to a simmer, then reduce the heat to medium-low and simmer gently for 15 to 20 minutes, or until the quinoa is tender but not mushy and the broth has been absorbed.

Spread the quinoa on a baking sheet and let it cool, then fluff with a fork.

To make the vinaigrette: In a medium bowl, whisk the shallots and vinegar together. Gradually whisk in the olive oil. Add the parsley and season to taste with salt and pepper.

To make the salad: In a large bowl, combine the cooled quinoa, chickpeas, arugula, tomatoes, cucumbers, and bell peppers. Toss with the vinaigrette and season to taste with salt and pepper. Divide among four plates and serve immediately.