Za’atar and roasted vegetable salad
January 5, 2019
Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)
Use several trays to roast vegetables until browned.
- Cauliflower & Romanesco – slice vertically down. drizzle oil
- Brussel sprouts cut in half, toss with oil.
- Red carrots, slice lengthwise, toss with oil.
Vinaigrette: shallots, red wine vinegar & oil. Mix with drained can cannelini beans & Za’atar.
Layer: bottom up:
Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.
Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt
Advertisements
Brown rice chickpea salad cherries goat cheese
July 21, 2017
The week 2017 serves 4
Mix all ingredients & toss together.
- 2 C cooked brown rice
- 2 scallions trimmed & chopped
- ¼ C chopped fresh basil
- 3 TB olive oil
- 2 TB white balsamic or sherry vinegar
- salt & pepper
- 32 fresh cherries (9 oz) quartered & pitted
- 15 oz drained & rinsed chickpeas (1¾C if home cooked)
- Toss together, divide into 4 serving bowls.
Lastly, sprinkle on 2 oz goat cheese crumbled (½ C) –
Russian Kale apple salad
July 8, 2017
- 4 c finely chopped/slivered kale (¾ LB bunch)
- 2 TB chopped almonds
- 1 sweet apple ¼” diced
- 1 oz cheddar cheese ¼ ” cubes
- 2 TB lemon juice
- 1 clove garlic
- 5 TB oil
- 2 TB parmesan cheese grated
5 variations Caprese salads – vegetables & cheese
July 8, 2017
Sunset 2016
Use best olive oil drizzle on salad, malden salt flakes, fresh herbs.
- Cantaloupe sliced pieces, Scamorza sliced & mint.
- Roasted red pepper, Feta sliced & chives chopped
- Sliced peaches, Burrata & Taragon torn
- Grilled eggplant, Ricotta salata & fresh Dill
- Tomato, fresh mozzarella & Basil.
German Potato Salad
July 8, 2017
Sunset 2016. No mayo potato salad – great with grilled brats. 6 svgs
- Boil 2 lbs halved Yukon or waxy white potatoes until tender, drain and transfer to large bowl.
- Heat ¼ c olive oil, add ½ chopped onion, stir until softened ~ 5min. remove from heat. Add ¼ C apple cider vinegar. Add to potatoes.
- Add 4 sliced scallions, 2 TBs chopped fresh dill, 1 tsp toasted caraway seeds to potatoes, toss, smashing potatoes slightly.
Green Bean and Cannellini salad
July 8, 2017
All vegetables, Sunset 2016 6 svgs.
INGREDIENTS AND DIRECTIONS: TOSS TOGETHER
- 2 C fresh cooked shell beans – Cannelini or cranberry or 14 oz can Cannellini beans or chickpeas rinsed & drained.
- 6 oz green beans trimmed into 1 ” pieces- blanch if desired.
- ¼ C fresh parsley leaves
- ¼ C olive oil
- 3 TBs chopped chives
- 2 TBs chopped capers
- 1 TBs lemon zest
- 2 Tbs/juice 1 lemon
- ½ tsp Aleppo pepper (or mild crushed red pepper flakes)
