Tag Archives: salad

Asian Inspired Summer Salad with Green Beans

Served with “dilled” shrimp salad, cucumber salad and fresh salad greens.
DSC_0012ASIAN INSPIRED SUMMER SALAD WITH GREEN BEANS
3/4 cup quinoa
1 1/2 cups water

1 lb green beans (4 cups); stem end removed cut into 1 inch lengths
1/2 red onion (3/4 cup); diced
1/4-1/2 teaspoon sea salt
pinch-1/8 teaspoon freshly ground black pepper
1 1/2 Tablespoons fresh ginger; finely grated
1 Tablespoon toasted sesame seed oil
1 Tablespoon white wine vinegar
1 cup slivered almonds

Cook quinoa in water as directed on package (bring water and quinoa to a boil, reduce heat to slow simmer and cook till all the water is absorbed; 15-20 minutes) and remove from heat. Meanwhile, prepare the remaining ingredients and place in a large glass or ceramic bowl. Pour hot cooked quinoa over the prepared ingredients, mix well and refrigerate to chill.

DILLED SHRIMP SALAD
2 lbs cooked pealed shrimp
2 cup fresh dill; coarsely chopped
1/2 Tablespoon lemon zest
pinch sea salt and fresh ground black pepper to taste
1 Tablespoon white wine vinegar
1 Tablespoon canola oil

Combine all ingredients in a glass or ceramic bowl, mix well and refrigerate to chill.

CUCUMBER SALAD
1 cucumber; halved and thinly sliced
1/2 red onion; halved and thinly sliced
pinch sea salt
dash fresh ground black pepper
1 Tablespoon white wine vinegar

Combine all ingredients in a glass or ceramic bowl, mix well and refrigerate to chill.

Advertisements

Asian Style Rice Salad with Snap Peas

IMG_05921 cup brown rice; cooked till tender
4-5 cups snap (or snow) peas; strings removed and cut into bite size pieces
2 scallions; finely chopped
8 garlic scapes; minced OR 1 clove garlic; crushed
1 bunch (1 cup) fresh cilantro; chopped
1 small bunch (1/4 cup) fresh lemon basil; chopped
1/2-1 teaspoon sea salt
pinch-1/8 teaspoon fresh ground black pepper
juice from 1 lime (3 Tablespoons)
1 teaspoon toasted sesame oil
2 Tablespoons canola oil
1/4 cup slivered almonds

Combine all ingredients in a bowl and mix well. Place in a glass or ceramic bowl, cover and refrigerate to chill if the rice is still warm. Serve as a delicious side (I prepared this salad as a side for seared/broiled tuna steaks with Asian inspired dipping sauces) or refreshing lunch along with salad greens.

Mexican Style Black Rice and White Bean Salad

IMG_01731 cup dry small white beans; soaked 4-8 hours, rinsed, cooked till tender and rinsed OR 3 cups canned
1 cup black rice; soaked 1-8 hours, rinsed and cooked
1 cup fresh cilantro; chopped
3 scallions; chopped
1 red/orange/yellow bell pepper OR 4 small sweet peppers; chopped
1 cup grape tomatoes; sliced
1 clove garlic; crushed
2 avocados; cubed
3/4 teaspoon sea salt
pinch fresh ground black pepper
pinch ground cumin
2 Tablespoons fresh pressed lemon and or lime juice
1/4 cup extra virgin olive oil

1 head romaine lettuce; thinly sliced
crushed red pepper flakes; optional to taste
shredded cheddar; optional

Combine first group of ingredients in a large glass or ceramic bowl.

Serve over lettuce and sprinkle with crushed red pepper flakes and shredded cheddar if desired.

Raw Root Salad, Rice and Peas, Fried Plantain and Broiled Salmon

I recommend preparing this meal in the order the recipes are given. I have found this to be the most efficient use of “wait” time so everything finishes at the same time.
DSC_0022PUERTO RICAN STYLE RICE WITH PIGEON PEAS
2 Tablespoons extra virgin olive oil
1/2 onion; diced
1 teaspoon sea salt
1/2 green pepper; diced
1-2 cloves garlic; crushed
¼ cup olives; optional
½ cup diced fresh tomatoes or sauce
1 teaspoons ground cumin
1/4-1/2 teaspoon fresh ground black pepper
1 1/2 cups frozen pigeon peas (found in the frozen Goya section)
2 cups brown rice; soaked in water 3-8 hours, rinsed and drained
3 1/2 cups water

Preheat a heavy bottom pot over medium heat, add olive oil, onion and salt and sauté until soft and transparent, about 5 minutes. Add peppers and garlic, sauté for 3 more minutes. Add optional olives, tomatoes and spices. Simmer for 1-2 minutes. Add pigeon peas, rice and water. Bring to a boil, stir and turn down heat bringing the rice mixture to a slow simmer. Simmer without a lid until almost all the water is absorbed, about 10 minutes. Do not stir as this can make the rice sticky. Cover, turn heat to low and allow to slow cook/steam until rice is tender and all of the water is absorbed, another 10-15 minutes.

SHREDDED ROOT SALAD
2 beets; peeled and shredded
2 carrots; peeled and shredded
2 stalks celery; thinly sliced
4 scallions; thinly sliced
salad greens (I used mesclun mix)

Prepare vegetables and place in separate bowls or on a serving platter.

LEMON AND GARLIC DRESSING
3 cloves garlic; crushed
1/4 teaspoon sea salt
pinch black pepper
1/4 cup fresh pressed lemon juice
3/4 cup extra virgin olive oil

Combine ingredients in a glass jar, tighten the lid and shake. Serve with a spoon or mini-ladle.

FRIED PLANTAIN
2 yellow plantain
oil for the pan
sea salt to taste

Preheat a heavy bottomed skillet over medium heat. Peel the plantain- this can be difficult depending on how (not) ripe they are when picked. I keep a paring knife handy to slice away any left over peel. Cut as you like into roughly 1/4 inch thick pieces. I normally do disks but wanted to try “fries” today. Add olive oil to generously cover the bottom of the pan. Place the sliced plantain in the pan and fry until yellow-golden turning each piece till cooked on all sides. Place on a serving dish and sprinkle with salt.

BROILED SALMON
2 lbs wild (Alaskan) salmon
sea salt and fresh ground black pepper to taste
lemon wedge to taste

Preheat oven to 375. Place the salmon on a lightly oiled broiling pan and sprinkle with salt and pepper. Turn oven off and broiler to high and place salmon under flame for 10 minutes (it is done when it starts to brown on the top). Squeeze lemon if desired when serving.

Detox Dinner

My son and fiancé are following Jennifer Schonborn‘s detox diet this week. This meal aligns with her guidelines so when they joined us for dinner we could all enjoy.
IMG_0063
We started the meal with CREAM OF BUTTERNUT SQUASH SOUP (prepared with extra virgin olive oil) and then on to the main meal.

ARUGULA, BEET AND SUNFLOWER SEED SALAD
1 5 oz package arugula
4-5 beets
raw sunflower seeds for sprinkling

Cut off stems and the thin root tail and scrub the beets. Place in a medium sized pot, fill with enough water to cover and sprinkle with sea salt. Bring to a boil, reduce heat to simmer over medium low to medium heat. Simmer with lid on for 20 to 40 minutes until the beets are tender. Test with a toothpick, if it inserts easily they are done. Remove from heat, pour off hot water and pour cold water into the pot and let sit 10 minutes to cool. Repeat until the beets are cool enough to handle. The skin will slide right off with a little bit of pressure. Remove skins, slice in half and slice to 1/4 inch thickness. Chill the beets completely in the refrigerator. Assemble the salads just before serving; place beets on a bed of arugula, sprinkle with sunflower seeds and drizzle with lemon garlic dressing.

LEMON AND GARLIC DRESSING
3 cloves garlic; crushed
1/4 teaspoon sea salt
pinch black pepper
1/4 cup fresh pressed lemon juice
3/4 cup extra virgin olive oil

Combine ingredients in a glass jar, tighten the lid and shake. Serve with a spoon or mini-ladle.

BLACK (aka forbidden) RICE
1 cup black rice; soak 1-8 hours and rinse
1 1/2 cups water

Bring rice and water to a boil, reduce heat to medium low and simmer for 15 minutes then reduce heat to low and continue to simmer 5 minutes or until all of the water is absorbed. Check by tipping the pot sideways carefully to see if any water remains.

GREEN GARLIC AND GINGER SAUCE
1 clove garlic; coarsely chopped
1 inch piece fresh ginger; coarsely chopped
3/4 cup fresh parsley; coarsely chopped
1/4 teaspoon sea salt
pinch black pepper
2 Tablespoons lemon juice
1/4 cup extra virgin olive oil

Combine garlic, ginger, parsley, sea salt and pepper in food processor. Process until finely ground, scraping down the sides as needed. Add the lemon juice and olive oil and process until smooth, scraping down sides as needed.

BROILED SALMON
2 lbs wild (Alaskan) salmon
sea salt and fresh ground black pepper to taste

Place the salmon on a lightly oiled broiling pan and sprinkle with salt and pepper. Turn Broiler on high and place salmon under flame for 10 minutes.

Friday Night Toss Up

A nourishing, tasty and simple one bowl meal after a long week.
DSC_00101/2 cup brown rice
1 cup water
1/3 cup sun dried tomatoes; chopped into 1/4-1/2 inch pieces
1/4 cup Spanish olives; sliced
1/4 onion; minced
1 sweet Italian (yellow) pepper; finely chopped
1 can black beans (normally I soak and cook dry beans but I did not plan ahead so took a shortcut)
1 1/2-2 cups romaine lettuce; sliced
2 Tablespoons fresh pressed lemon juice
2 Tablespoons extra virgin olive oil
1/4-1/2 teaspoon sea salt
pinch-1/8 teaspoon fresh ground black pepper

In a small bowl soak rice in enough water to go 1 inch above the rice.

Meanwhile, chop sun dried tomatoes (make your own from summer tomatoes) into 1/4-1/2 inch pieces and place in a small bowl. Boil 1 cup water, pour over tomatoes and cover with a lid/plate.

While the tomatoes rehydrate and the rice soaks prepare the remaining ingredients and place into a large bowl; slice the spanish olives into disks, mince the onion, finely chop the pepper, drain and rinse the black beans, thinly slice the romaine lettuce, add the dressing ingredients (lemon juice, olive oil, sea salt, black pepper) and toss together.

Drain and rinse the rice and place into a small pot. Drain the sun dried tomatoes directly into the pot with the rice. Add the sundries tomatoes to the large bowl with the other vegetables and toss together. Bring the rice with sun dried tomato water to a boil, reduce heat and simmer till all the water is absorbed, 15-20 minutes. Add the cooked rice to the bowl with marinated vegetables, toss together and enjoy.

Raw Shredded Salad with Ranch Dressing and Deviled Eggs

DSC_0020
Salad Ingredients I used what I had on hand – feel free to use your favorite veggies, or what you have on hand
1 head romain lettuce; thinly sliced
1 large carrot; shredded
1 red beet; shredded
stalk of 1 head of broccoli; shredded

Arrange each vegetable in a separate pile on a platter or in separate bowls or stack the separate vegetables on top of the lettuce on individual plates. *if making ahead, mix the shredded carrot with 1 teaspoon of fresh pressed lemon juice and 2 teaspoons of extra virgin olive oil to prevent browning.

Ranch Dressing
1/4 cup mayonnaise (homemade)
1 cup kefir
1 clove garlic; crushed
1 teaspoon fresh pressed lemon juice
1 teaspoon extra virgin olive oil
1/2 teaspoon sea salt
pinch fresh ground black pepper
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/2 teaspoon dry dill weed
1/8 teaspoon dry thyme

Combine all ingredients till well blended and pour into a bowl to serve over the salad or spoon over each individual plate to serve.

Deviled Eggs
8 eggs
3 Tablespoons mayonnaise
1 Tablespoon relish
1/2 Tablespoon spicy mustard
paprika to garnish

Hard boil the eggs – place eggs in a medium sized pot, cover with water, bring to a boil with lid on, reduce heat to simmer for 8 minutes – drain water, pour cold water over eggs to cool for 10 minutes, drain and repeat a few times then drain and peel eggs (gently tap eggs to crack shells and pick away then rinse any residual shell pieces).
Cut eggs in half, remove egg yolk with a teaspoon and place in a small bowl. Add remaining ingredients and mash together with a fork till well combined to make the filling.
Fill eggs. I use a teaspoon to scoop and butter knife to push the filling into the egg yolk hollow. Place on a plate, garnish with a sprinkle of paprika and serve immediately or cover and refrigerate.