Salty and crunchy. Matt: "Mmmm. This has a great mouthfeel." (We've been watching lots of Master Chef in our downtime).
A few handfuls of whole wheat pasta - I used fusilli
2-3 cloves garlic, minced
2 small summer squash (I used golden zucchini - so pretty!), sliced into half-moons
A few handfuls of kale, stripped off the stems and sliced into thin ribbons
Good-quality feta, packed in water (this is important - the water goes into the dressing! I used this amazing Bulgarian sheep's milk feta I found at Whole Foods. Creamy, not too salty, and not too expensive - all my favorite things).
5 sundried tomatoes (the kind packed in oil), coarsely chopped
3-4 tablespoons coarsely chopped kalamata olives, plus some olive juice from the jar.
3-4 eggs
Olive oil
Red pepper flakes (optional)
Cook the pasta according to package directions until it's al dente.
To hardboil the eggs: put them in a small pan, cover them with water, bring to a boil, then turn it off and leave it for about 9 minutes. When they're done, take off the shells and slice them.
Heat a few tablespoons of olive oil in a wide saute pan. Add the garlic and stir for about 1 minute. Then, toss in the summer squash. Cook until it's just beginning to soften - you want it to still have a bit of a crunch, and it'll continue cooking even after you take it off the heat.
When the pasta is done, run some cold water over it to cool it down. Then, put it in a big bowl. Stir in the squash and garlic (once it's cooled a bit), the kale, the olives, the sundried tomatoes, and the eggs. Crumble the feta on top and stir. Pour in some of the water from the feta, then add a few tablespoons of olive juice. Drizzle on some olive oil, then add black pepper and red pepper flakes to taste (you probably won't need any additional salt). Stir everything together. Enjoy!
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Wednesday, July 13, 2011
Tuesday, July 12, 2011
Lemony Minted Watermelon Salad
Simple but brilliant. This is all I want to eat now that it's consistently 95 plus and humid here in Delaware.
1/2 medium sized watermelon
juice from 1 lemon
pinch of sea salt
1-2 TBSP extra virgin olive oil
a nice fistful of mint leaves
1-2 tsp sugar, optional
Carefully remove and discard the rind from your watermelon and cut the fruit into into bite sized pieces. Chop your mint into nice thin ribbons. In a large bowl, combine the melon with the mint, the lemon juice, just a drizzle of olive oil and a little pinch of sea salt. Gently mix until the mint is evenly distributed. Taste test. If your melon is nice and sweet on its own, skip the sugar. If your melon isn't as sweet as it ought to be, add just the tiniest sprinkle of sugar to give it a boost. Mix again and serve immediately.
Ok, go make this now. For real. You can thank me later!
1/2 medium sized watermelon
juice from 1 lemon
pinch of sea salt
1-2 TBSP extra virgin olive oil
a nice fistful of mint leaves
1-2 tsp sugar, optional
Carefully remove and discard the rind from your watermelon and cut the fruit into into bite sized pieces. Chop your mint into nice thin ribbons. In a large bowl, combine the melon with the mint, the lemon juice, just a drizzle of olive oil and a little pinch of sea salt. Gently mix until the mint is evenly distributed. Taste test. If your melon is nice and sweet on its own, skip the sugar. If your melon isn't as sweet as it ought to be, add just the tiniest sprinkle of sugar to give it a boost. Mix again and serve immediately.
Ok, go make this now. For real. You can thank me later!
Wednesday, June 22, 2011
Potato and Green Bean Salad
I think this one is by far Chris' favorite. I'm pretty sure the two of us put away several pounds of this potato salad over the course of two days. We used green beans and dill right out of the garden and it tasted just like summer...2-3 pounds of small red potatoes
a couple of handfuls of green beans
1/2 C plain yogurt
1/2 C mayonnaise
juice from 1/2 lemon
1 TBSP grainy dijon mustard
small handful of fresh dill, chopped
salt and pepper to taste
Bring a large pot of water to a boil over high heat. Meanwhile, wash and quarter your potatoes. You want nice bite sized pieces so if your potatoes are huge you might have to eighth them or whatever to make them the right size. When the water is boiling, salt it well and dump in your potatoes. Boil gently for a while (maybe 15-20 minutes) until your potatoes are perfectly done. Test them with a fork. When they're nice and tender, they're done! Using a wire strainer, scoop out all of your potatoes and put them in a nice big bowl. Chop your green beans into 2" pieces and dump them into your potato water. They really only take a minute or two to cook. Watch for them to turn bright green and then pull them out before they have a chance to overcook! The green beans can go right into the bowl with the potatoes.
In a small bowl, whisk together the remaining ingredients. You should have a nice loose dressing. Drizzle this all over the potatoes and mix well. It should almost look like there's too much dressing on the potatoes because as they cool they will absorb some of it and you certainly don't want to end up with a dry potato salad :)
Tuesday, June 21, 2011
Lemony Raw Kale Salad with Tomato and Avocado
I know, I know. Raw kale. It sounds weird. But this salad is fresh and amazing - the kale and sunflower seeds make it crunchy, the avocado makes it creamy, and the lemon juice gives it a delicious tartness. SO perfect for summer.
1 large bunch of kale, leaves stripped off the stem and cut into ribbons
1-2 tomatoes, chopped
1 ripe avocado, chopped
a handful or two of toasted sunflower seeds
1-2 lemons, depending on how tart you like it
a sprinkle of salt
olive oil
dulse (dried seaweed), optional
Put the kale ribbons in a big bowl, and squeeze the lemon or two over it. Sprinkle some salt on as well. Then, stick your fingers in and mush the lemon juice into the kale. (Really, mush it!). You'll start to feel the kale wilt, as if it's cooking down - so cool! Once it's "cooked" down enough, drizzle a little olive oil on top and mix that in, too. Then, add the tomatoes, avocado, sunflower seeds, and dulse. Gorgeous and delicious.
1 large bunch of kale, leaves stripped off the stem and cut into ribbons
1-2 tomatoes, chopped
1 ripe avocado, chopped
a handful or two of toasted sunflower seeds
1-2 lemons, depending on how tart you like it
a sprinkle of salt
olive oil
dulse (dried seaweed), optional
Put the kale ribbons in a big bowl, and squeeze the lemon or two over it. Sprinkle some salt on as well. Then, stick your fingers in and mush the lemon juice into the kale. (Really, mush it!). You'll start to feel the kale wilt, as if it's cooking down - so cool! Once it's "cooked" down enough, drizzle a little olive oil on top and mix that in, too. Then, add the tomatoes, avocado, sunflower seeds, and dulse. Gorgeous and delicious.
Sunday, June 5, 2011
Raw Kale Salad with Parmesan, Red Pepper, and Bread Crumbs
Adapted from 101 Cookbooks, which adapted it from Melissa Clark's "In the Kitchen with A Good Appetite." The combination of lemon, garlic, red peppers, and sharp cheese is amazing, and will make you want to eat kale every day.
1 bunch kale - I used about 7 giant stalks.
2 slices whole wheat bread, or two handfuls good, homemade coarse breadcrumbs
1 small garlic clove
1/4 tsp salt
1/4 cup (or small handful) grated pecorino or parmesan cheese, plus additional for garnish
3-4 tablespoons extra-virgin olive oil
Freshly squeezed juice of 1 1/2 lemons
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Rip the leaves off the kale stalks, and discard the stems. Slice the kale into 1/2 inch ribbons. You'll probably have about 3 cups worth. Place it in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs.
Mince the garlic very finely and transfer it to a bowl. Add the lemon juice and let it hang out for about 10 minutes; this will take the edge off the garlic. (However, if you love raw garlic, you can skip this step). Add olive oil, salt, black pepper to taste, and red pepper flakes, and whisk to combine.
Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5-10 minutes; the lemon juice and salt will actually wilt the kale leaves a bit. Add the grated cheese and toss again. Then serve topped with the bread crumbs and additional cheese. Plan on eating the whole bowl, because it's just that good.
1 bunch kale - I used about 7 giant stalks.
2 slices whole wheat bread, or two handfuls good, homemade coarse breadcrumbs
1 small garlic clove
1/4 tsp salt
1/4 cup (or small handful) grated pecorino or parmesan cheese, plus additional for garnish
3-4 tablespoons extra-virgin olive oil
Freshly squeezed juice of 1 1/2 lemons
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Rip the leaves off the kale stalks, and discard the stems. Slice the kale into 1/2 inch ribbons. You'll probably have about 3 cups worth. Place it in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs.
Mince the garlic very finely and transfer it to a bowl. Add the lemon juice and let it hang out for about 10 minutes; this will take the edge off the garlic. (However, if you love raw garlic, you can skip this step). Add olive oil, salt, black pepper to taste, and red pepper flakes, and whisk to combine.
Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5-10 minutes; the lemon juice and salt will actually wilt the kale leaves a bit. Add the grated cheese and toss again. Then serve topped with the bread crumbs and additional cheese. Plan on eating the whole bowl, because it's just that good.
Thursday, October 22, 2009
Spinach-Corn-Feta Salad
If you're like me and want to hang on to those last few bits of summer, this salad's for you!
1 small bunch of spinach, chopped
1 ear of corn, boiled
3 scallions, sliced thinly
4 ounces feta, crumbled
2 eggs
Dressing:
2 TBSP extra virgin olive oil
2 TBSP balsamic vinegar
1 clove garlic, minced
2 tsp dijon mustard
salt and pepper, to taste
Place eggs in a small saucepan and cover with water. Bring water to a boil. Cover and remove from heat, allowing eggs to sit in hot water for 15 minutes. Cut the kernels off the ear of corn. In a large bowl toss together spinach, corn, scallions, and feta. In a small jar, whisk together all dressing ingredients and drizzle over salad. Cool cooked eggs in ice water. Peel, quarter lengthwise, and arrange on top of individually plated salads. Grind some fresh black pepper over eggs and serve!
ps - I just ate the leftover salad on a bed of leftover quinoa and topped it all off with some avocado slices...couldn't have been MORE delicious!
1 small bunch of spinach, chopped
1 ear of corn, boiled
3 scallions, sliced thinly
4 ounces feta, crumbled
2 eggs
Dressing:
2 TBSP extra virgin olive oil
2 TBSP balsamic vinegar
1 clove garlic, minced
2 tsp dijon mustard
salt and pepper, to taste
Place eggs in a small saucepan and cover with water. Bring water to a boil. Cover and remove from heat, allowing eggs to sit in hot water for 15 minutes. Cut the kernels off the ear of corn. In a large bowl toss together spinach, corn, scallions, and feta. In a small jar, whisk together all dressing ingredients and drizzle over salad. Cool cooked eggs in ice water. Peel, quarter lengthwise, and arrange on top of individually plated salads. Grind some fresh black pepper over eggs and serve!
ps - I just ate the leftover salad on a bed of leftover quinoa and topped it all off with some avocado slices...couldn't have been MORE delicious!
Saturday, October 25, 2008
Baby Turnip and Avocado Salad
A note on turnips: check out the selection of fresh turnips from your local farmer's market and choose the small ones - they will be unbelievably sweet and tender! They are wonderful eaten raw on their own, dipped in hummus, or in this lovely simple salad.
Also, if you're not familiar with dulse, now's the time to acquaint yourself with this delicious, chewy sea vegetable. It's super tasty...and a great source of veggie protein, iron, potassium, and bunches of other trace elements, enzymes and phytochemicals. You can buy it as whole leaves (in which case, you really ought to eat it lightly toasted with melted chedder cheese on top...my favorite elementary school after-school snack) or as flakes - perfect for topping soups and salads.
6-8 baby turnips, tops removed, chopped
1 avocado, peeled and chopped
1 clove garlic, minced
2 TBSP dulse flakes
2 TBSP parsley, chopped
1/4 C rice vinegar
3 TBSP olive oil
Salt and pepper to taste
In a small bowl, gently toss together all ingredients. Serve immediately. Yum yum!
Also, if you're not familiar with dulse, now's the time to acquaint yourself with this delicious, chewy sea vegetable. It's super tasty...and a great source of veggie protein, iron, potassium, and bunches of other trace elements, enzymes and phytochemicals. You can buy it as whole leaves (in which case, you really ought to eat it lightly toasted with melted chedder cheese on top...my favorite elementary school after-school snack) or as flakes - perfect for topping soups and salads.
6-8 baby turnips, tops removed, chopped
1 avocado, peeled and chopped
1 clove garlic, minced
2 TBSP dulse flakes
2 TBSP parsley, chopped
1/4 C rice vinegar
3 TBSP olive oil
Salt and pepper to taste
In a small bowl, gently toss together all ingredients. Serve immediately. Yum yum!
Warm Potato Salad with Goat Cheese
Found this on the NY Times website today and I am SO excited to make it. Sounds dee-licious.
Dressing:
1 TBSP white wine vinegar
1 TBSP lemon juice
Salt and pepper to taste
1 tsp Dijon mustard
1 garlic clove, minced
1/4 C low-fat yogurt or buttermilk
2 TBSP olive oil
Salad:
1 1/2 lbs potatoes (Yukon gold, fingerling or red bliss)
Salt and pepper to taste
4 TBSP red onion, finely chopped, rinsed with cold water and drained
2 TBSP flat-leaf parsley, chopped
2 oz soft goat cheese
2 to 3 sage leaves, cut in thin slivers
To make the dressing, whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the yogurt and olive oil. Taste and adjust seasonings, Set aside.
Scrub the potatoes and cut into 3/4-inch chunks. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.
Dressing:
1 TBSP white wine vinegar
1 TBSP lemon juice
Salt and pepper to taste
1 tsp Dijon mustard
1 garlic clove, minced
1/4 C low-fat yogurt or buttermilk
2 TBSP olive oil
Salad:
1 1/2 lbs potatoes (Yukon gold, fingerling or red bliss)
Salt and pepper to taste
4 TBSP red onion, finely chopped, rinsed with cold water and drained
2 TBSP flat-leaf parsley, chopped
2 oz soft goat cheese
2 to 3 sage leaves, cut in thin slivers
To make the dressing, whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the yogurt and olive oil. Taste and adjust seasonings, Set aside.
Scrub the potatoes and cut into 3/4-inch chunks. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.
Wednesday, October 8, 2008
Cabbage, Carrot, Broccoli Slaw
Easy peasy...
1/2 small head purple cabbage, shredded
3 carrots, grated
2-3 broccoli stalks, grated
1 small carton grape tomatoes, halved
3 scallions, whites and greens sliced
Dressing:
1/4 C olive oil
2-3 TBSP sesame oil
1/4 C rice vinegar
2 TBSP red wine vinegar
3 TBSP honey
2 TBSP soy sauce
2 cloves garlic, minced
fresh black pepper
Mix all vegetables together in a large bowl. In a glass jar combine all ingredients for dressing and shake vigorously. Taste and adjust seasonings or oil/vinegar proportions as necessary. Pour dressing over salad and toss well. Serve with some crusty bread for absorbing extra dressing! Mmmmm...
1/2 small head purple cabbage, shredded
3 carrots, grated
2-3 broccoli stalks, grated
1 small carton grape tomatoes, halved
3 scallions, whites and greens sliced
Dressing:
1/4 C olive oil
2-3 TBSP sesame oil
1/4 C rice vinegar
2 TBSP red wine vinegar
3 TBSP honey
2 TBSP soy sauce
2 cloves garlic, minced
fresh black pepper
Mix all vegetables together in a large bowl. In a glass jar combine all ingredients for dressing and shake vigorously. Taste and adjust seasonings or oil/vinegar proportions as necessary. Pour dressing over salad and toss well. Serve with some crusty bread for absorbing extra dressing! Mmmmm...
Tuesday, September 30, 2008
Fattoush Salad
This Lebanese salad, with slightly sour dressing and crunchy pita chips tossed in, is SO GOOD (even with raw garlic, which I generally despise).
2 cups shredded lettuce
1 large or 2 small cucumbers, diced small
2 medium tomatoes, chopped
1/2 cup chopped parsley, leaves only, no stems
1/4 cup chopped mint leaves, no stems
1 bunch green onions, finely sliced
2 pieces of pita bread
a few tablespoons olive oil
za'atar
Dressing:
1/2 cup lemon juice
1/2 cup olive oil
2 to 4 cloves garlic, minced
1 teaspoon sumac
1 teaspoon salt
Pinch of pepper
Brush pita with olive oil, sprinkle with za'atar, and toast 'till it's crispy. Break into pieces the size of a quarter.
In a small bowl mix all dressing ingredients well.
Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing. Serve immediately.
2 cups shredded lettuce
1 large or 2 small cucumbers, diced small
2 medium tomatoes, chopped
1/2 cup chopped parsley, leaves only, no stems
1/4 cup chopped mint leaves, no stems
1 bunch green onions, finely sliced
2 pieces of pita bread
a few tablespoons olive oil
za'atar
Dressing:
1/2 cup lemon juice
1/2 cup olive oil
2 to 4 cloves garlic, minced
1 teaspoon sumac
1 teaspoon salt
Pinch of pepper
Brush pita with olive oil, sprinkle with za'atar, and toast 'till it's crispy. Break into pieces the size of a quarter.
In a small bowl mix all dressing ingredients well.
Put all salad ingredients in a large bowl and toss with 1/2 to 1 cup dressing. Serve immediately.
Tuesday, July 29, 2008
Roasted Corn and Zucchini Salad
Farmer's market veggies are muy importante for this recipe.
2 small-to-medium zucchinis, chopped
kernels from 2 ears of corn
1-2 tbs olive oil
salt and pepper to taste
handful of chopped herbs: I use a combination of basil, parsley, chives, and oregano, but you can experiment :)
Toss the veggies with olive oil, salt and pepper. Spread on a baking sheet and roast in a 425-degree oven until the zucchini starts to brown and smell yummy (about 20-30 minutes or so). Give it a stir halfway through so the corn doesn't burn.
Let cool for a bit, then toss with the herbs. Tastes like summer!
2 small-to-medium zucchinis, chopped
kernels from 2 ears of corn
1-2 tbs olive oil
salt and pepper to taste
handful of chopped herbs: I use a combination of basil, parsley, chives, and oregano, but you can experiment :)
Toss the veggies with olive oil, salt and pepper. Spread on a baking sheet and roast in a 425-degree oven until the zucchini starts to brown and smell yummy (about 20-30 minutes or so). Give it a stir halfway through so the corn doesn't burn.
Let cool for a bit, then toss with the herbs. Tastes like summer!
Wednesday, July 16, 2008
Chickpea and Brown Rice Burgers
Easy to make and totally delicious. I tried these first as burgers, and then a couple days later made them again but formed little 1 inch cubes instead (for a cube-themed meal!). I served the cubes with a yogurt-cucumber-lime sauce that was pretty awesome too if you're looking for a different option... Enjoy!
Burgers:
1 can chickpeas, drained and rinsed
2/3 C cooked brown rice
2 TBSP oats, chopped finely
1 medium carrot, grated
2 TBSP fresh parsley, chopped
2 TBSP fresh cilantro, chopped
2 medium scallions, minced
2 clove garlic, pressed
1 tsp lemon or lime zest
1 tsp ground coriander
1/2 tsp salt
1/4 tsp black pepper
1 large egg, beaten
Salad:
1/2 C cucumber, diced
2 small tomatoes, diced
1/2 green pepper, diced
1 avocado, chopped
1/4 small red onion, slivered
2 TBSP fresh parsley, chopped
juice from 1/2 lemon or lime
1 TBSP olive oil
1/4 tsp salt
1/4 tsp black pepper
In a medium bowl, mash chickpeas until a course texture is reached. Add brown rice and mash until well combined. Add oats, carrots, parsley, scallions, cilantro, garlic, lemon/lime zest, coriander, salt, and pepper and mix well. Add egg, mix until combined, and refrigerate for 10 minutes.
In a separate small bowl, add all salad ingredients and toss gently. Set aside.
Set oven to 400 degrees. Coat baking sheet with cooking spray, form burger mixture into 5 patties and arrange on sheet. Lightly coat tops of burgers with cooking spray. Bake at 400 degrees for 15 minutes, flip burgers to second side, and bake an additional 10 minutes.
Serve burgers topped with salad. Yum!
Burgers:
1 can chickpeas, drained and rinsed
2/3 C cooked brown rice
2 TBSP oats, chopped finely
1 medium carrot, grated
2 TBSP fresh parsley, chopped
2 TBSP fresh cilantro, chopped
2 medium scallions, minced
2 clove garlic, pressed
1 tsp lemon or lime zest
1 tsp ground coriander
1/2 tsp salt
1/4 tsp black pepper
1 large egg, beaten
Salad:
1/2 C cucumber, diced
2 small tomatoes, diced
1/2 green pepper, diced
1 avocado, chopped
1/4 small red onion, slivered
2 TBSP fresh parsley, chopped
juice from 1/2 lemon or lime
1 TBSP olive oil
1/4 tsp salt
1/4 tsp black pepper
In a medium bowl, mash chickpeas until a course texture is reached. Add brown rice and mash until well combined. Add oats, carrots, parsley, scallions, cilantro, garlic, lemon/lime zest, coriander, salt, and pepper and mix well. Add egg, mix until combined, and refrigerate for 10 minutes.
In a separate small bowl, add all salad ingredients and toss gently. Set aside.
Set oven to 400 degrees. Coat baking sheet with cooking spray, form burger mixture into 5 patties and arrange on sheet. Lightly coat tops of burgers with cooking spray. Bake at 400 degrees for 15 minutes, flip burgers to second side, and bake an additional 10 minutes.
Serve burgers topped with salad. Yum!
Monday, July 7, 2008
Black Bean, Avocado, Corn Salad
Spinach or mixed greens, washed thoroughly
1 medium sweet potato, thinly sliced
1 TBSP brown sugar
1 can black beans
2 ears corn, boiled and cut off the cob
1 avocado, peeled and chopped
2 scallions, white and green parts sliced thinly
1/2 mango, peeled and chopped
1/2 C cheddar cheese, grated (optional)
handful of fresh parsley and/or cilantro, chopped
Dressing:
juice from 1 lime
1/4 C olive oil
2 TBSP cidar vinegar
1 TBSP honey
salt and pepper to taste
Arrange sweet potatoes in a small baking dish and sprinkle with brown sugar. Bake at 400 degrees for about 20 minutes until tender.
Meanwhile, layer all remaining salad ingredients on top of mixed greens in a large bowl. In a small jar with a lid, add all dressing ingredients, cap, and shake thoroughly. Dress the salad, toss, and serve with tortilla chips or crusty bread.
1 medium sweet potato, thinly sliced
1 TBSP brown sugar
1 can black beans
2 ears corn, boiled and cut off the cob
1 avocado, peeled and chopped
2 scallions, white and green parts sliced thinly
1/2 mango, peeled and chopped
1/2 C cheddar cheese, grated (optional)
handful of fresh parsley and/or cilantro, chopped
Dressing:
juice from 1 lime
1/4 C olive oil
2 TBSP cidar vinegar
1 TBSP honey
salt and pepper to taste
Arrange sweet potatoes in a small baking dish and sprinkle with brown sugar. Bake at 400 degrees for about 20 minutes until tender.
Meanwhile, layer all remaining salad ingredients on top of mixed greens in a large bowl. In a small jar with a lid, add all dressing ingredients, cap, and shake thoroughly. Dress the salad, toss, and serve with tortilla chips or crusty bread.
Raw Zucchini Salad
With this salad, farmer's market fresh zucchini and summer squash makes all the difference...
4-5 small/medium-sized zucchini/summer squash
juice from 1 large lemon
drizzle of olive oil
salt and pepper to taste
Slice zucchini and squash very thinly down the long axis - one of those hard cheese slicers works really well for this. Slices should be around 1mm thick. Fold slices in layers on a plate and drizzle lemon juice, olive oil, salt and pepper on top. Yummy!
4-5 small/medium-sized zucchini/summer squash
juice from 1 large lemon
drizzle of olive oil
salt and pepper to taste
Slice zucchini and squash very thinly down the long axis - one of those hard cheese slicers works really well for this. Slices should be around 1mm thick. Fold slices in layers on a plate and drizzle lemon juice, olive oil, salt and pepper on top. Yummy!
Raw Beet Salad
A delicious, refreshing, and beautifully hued summer salad... (Mom's been making this for a couple years now, and it's a serious favorite!!)
2-3 large beets, peeled
juice from 2 limes
drizzle of olive oil
handful of fresh parsley and/or cilantro, chopped
salt and pepper to taste
Grate peeled beets, either by hand or with a food processor (so much easier!!!). In a medium sized bowl, mix the beets with the lime juice, olive oil, parsley, cilantro, salt, and pepper. Serve chilled!
2-3 large beets, peeled
juice from 2 limes
drizzle of olive oil
handful of fresh parsley and/or cilantro, chopped
salt and pepper to taste
Grate peeled beets, either by hand or with a food processor (so much easier!!!). In a medium sized bowl, mix the beets with the lime juice, olive oil, parsley, cilantro, salt, and pepper. Serve chilled!
Tuesday, July 1, 2008
Not-Your-Average Potato Salad
This has been the summer of the salad in my apartment, due as much to the obscene heat and humidity as to the abundance of fresh produce. I'll try and start posting some of my favorite veggie/bean/cheese/tofu salad combinations. Meanwhile enjoy this yummy potato salad recipe! I've made it a couple of times this summer and it's been a definite hit. All measurements are an approximation - feel free to edit as needed!!
3-5 pounds of potatoes, depending on the size of your group - the little red fingerlings are nice
2 ears corn, husked and snapped in half
1 small red onion, diced
1 small cucumber, diced
3/4 C capers
handful of fresh parsley, minced
Dressing:
1 C yogurt, mayonnaise, or a combination of the two (I prefer mostly yogurt with a few TBSP mayo)
2 TBSP apple cider vinegar
2 TBSP spicy mustard
splash of juice from jar of capers
handful of fresh dill, minced
small amount of fresh rosemary, minced
1/2 tsp sea salt
black pepper to taste
Clean potatoes thoroughly and chop into bite sized pieces. (I like to leave the skins on!) In a large pot, boil potatoes in enough water to cover until they are tender - don't boil too long or your skins will fall off. During the last few minutes, add your corn. Remove from heat and drain well. While potatoes cool, rinse corn in cold water until it can be handled comfortably. Use a sharp knife to cut corn off ear. In a large bowl, gently mix together potatoes, corn, cucumber, capers, and parsley. In a separate jar with a lid, add together all dressing ingredients, cap tightly and shake until completely mixed. Pour over potatoes and gently mix all together. Cover and refrigerate until you're ready to serve it!
3-5 pounds of potatoes, depending on the size of your group - the little red fingerlings are nice
2 ears corn, husked and snapped in half
1 small red onion, diced
1 small cucumber, diced
3/4 C capers
handful of fresh parsley, minced
Dressing:
1 C yogurt, mayonnaise, or a combination of the two (I prefer mostly yogurt with a few TBSP mayo)
2 TBSP apple cider vinegar
2 TBSP spicy mustard
splash of juice from jar of capers
handful of fresh dill, minced
small amount of fresh rosemary, minced
1/2 tsp sea salt
black pepper to taste
Clean potatoes thoroughly and chop into bite sized pieces. (I like to leave the skins on!) In a large pot, boil potatoes in enough water to cover until they are tender - don't boil too long or your skins will fall off. During the last few minutes, add your corn. Remove from heat and drain well. While potatoes cool, rinse corn in cold water until it can be handled comfortably. Use a sharp knife to cut corn off ear. In a large bowl, gently mix together potatoes, corn, cucumber, capers, and parsley. In a separate jar with a lid, add together all dressing ingredients, cap tightly and shake until completely mixed. Pour over potatoes and gently mix all together. Cover and refrigerate until you're ready to serve it!
Tuesday, January 22, 2008
Quinoa, Avocado, and Jicama Salad
Three things I learned while making up this salad:
1. quinoa is the only grain that is a complete protein, containing all of the essential amino acids your body needs
2. jicama is loaded with fiber, potassium, vitamin C, and folic acid (a B-vitamin that helps in producing and maintaining new cells)
3. quinoa, jicama, and avocado all in the same bite is textural heaven...
1 C quinoa, cooked according to package instructions and cooled
1 small onion, diced
3 cloves garlic, crushed
1 tomato, chopped
1 avocado, chopped
1/2 jicama, peeled and chopped into chunks
rice vinegar
olive oil
soy sauce
several dashes cayenne pepper
black pepper, to taste
Saute onion and garlic, if you prefer, otherwise feel free to leave it raw. Add all vegetables to the quinoa and dress with vinegar, oil, and soy sauce (I probably used about 1/4 C of each, but I definitely didn't measure and you should really just do it to your taste). Sprinkle in some cayenne and some black pepper, and mix thoroughly. Taste. Adjust seasonings as necessary. Enjoy!
1. quinoa is the only grain that is a complete protein, containing all of the essential amino acids your body needs
2. jicama is loaded with fiber, potassium, vitamin C, and folic acid (a B-vitamin that helps in producing and maintaining new cells)
3. quinoa, jicama, and avocado all in the same bite is textural heaven...
1 C quinoa, cooked according to package instructions and cooled
1 small onion, diced
3 cloves garlic, crushed
1 tomato, chopped
1 avocado, chopped
1/2 jicama, peeled and chopped into chunks
rice vinegar
olive oil
soy sauce
several dashes cayenne pepper
black pepper, to taste
Saute onion and garlic, if you prefer, otherwise feel free to leave it raw. Add all vegetables to the quinoa and dress with vinegar, oil, and soy sauce (I probably used about 1/4 C of each, but I definitely didn't measure and you should really just do it to your taste). Sprinkle in some cayenne and some black pepper, and mix thoroughly. Taste. Adjust seasonings as necessary. Enjoy!
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