Beautiful Bel Fiori radicchio adds a splash of drama to this salad but you could use any radicchio leaves you wish. The slight bitterness of the radicchio contrasts well with the creamy mild beans. The vegan aioli is made with the liquid from a can of black beans. I love the pinky-mauve colour...
FRIED CHICKPEA SALAD
Makes six servings
6 tablespoons olive oil
1 lemon, zested, plus 2 tbsp. juice
1 1/2 teaspoons sherry vinegar
1 teaspoon sugar
1 clove garlic, chopped
2 large tomatoes, cut into 1-inch cubes
2 small cucumbers, such as Persian, cut into 1-inch pieces
Easy vegetable stir fry recipe using Rainbow chard, romaine, spinach, bean sprouts and cucumbers. Leafy greens combine to produce a low calorie meal packed with nutrients and vitamins. Less than 150 kCals per serving!
1 cup Rainbow Chard (leaf and stem)...
A no cook recipe! Many recipes for Tabbouleh use a lot more parsley (or parsley/mint) than I have, often in a ratio of double the weight of herbs to the weight of dry bulgur. Personally. I prefer rather more grain but you can vary this to your taste. The dill adds a lovely fragrance here. I used...
RED CABBAGE SALAD
Makes 4-6 servings
1/2 head red cabbage, sliced
1 medium apple, peeled and sliced
4 slices streaky bacon, cooked
1 tsp granulated sugar
2 TB vinegar
1/4 cup red or white wine
2 TB olive oil
Salt and pepper to taste
Shred cabbage as we...
For the Feast of the Seven Fishes:
Inspiration source is Cooking with Nonna's Salad recipe for seven fishes. You can find hers at Seven Fishes Seafood Salad, and there's a link to a video as well.
Her fish: Shrimp, Calamari (Squid), Scungilli (Conch), Scallops, Baccala (Salt Cod)...
3 small/medium beets
1/2 large parsnip
avocado oil, to coat
cracked black pepper
salad greens, lightly shredded to bitesize, if needed (used were baby greens, so I didn’t shred).
2 radishes, quartered
2 slices red onion, chopped
maybe an ounce or two of soft goat cheese
CRANBERRY RELISH AND CRANBERRY JELLO SALAD
The relish is pretty good on its own and what I prefer to eat if I have cranberries at all.
1 pound fresh cranberries, washed and picked thru to get rid of bad ones
1 large naval orange, zested and then supremed, with juice
3/4 to 1...
This is from Dahlia Abraham-Klein's book, Silk Road Vegetarian: Vegan, Vegetarian and Gluten-Free Recipes for the Mindful Cook. Page 89. All recipes are vegetarian and apparently gluten-free - a few do contain dairy (which can probably be sourced animal-rennet-free). This recipe was created...
Serves 2, Preparation time 10 mins, Cooking time 20 mins
Tinned chickpeas, 400 g
Half-orange fresh juice
3 tbsp of Evoo - Extra Virgin Olive oil
Celery stalk, 1
Fennel seeds, a handful
Peeled Almonds - whole or flakes, a handful
Salt and black pepper to taste
In a bowl combine Evoo...
The Greek name for this salad is: Kardia Arniou Stin Schara Kai Marathosalata. A little too long to put in the title.
Recipe source: Michael Psilaktis's book, How to Roast a Lamb: New Greek Classic Cooking. Page 146.
4 large lamb hearts...
Prep Time: 45 minutes.
Cook Time: 40 minutes.
Rest Time: Not needed.
Serves: There were 20-25 of us at the pot luck and I came home with about 1/5 remaining....
Leftovers: YES! Refrigerate. The bacon will not retain crispness, but this won't matter...
There is a good BBQ Joint in Dallas called Lockhart's BBQ. Great brisket -- the signature meat of Texas BBQ.
Like most BBQ joints here, one of the sides is potato salad. Most places do a basic Mayo based salad, but Lockhart's takes theirs up a notch. It is mayo based, but has a kick to it. I...
Another great recipe for using leftover chicken
Curried Sweet Potato Chicken Salad with Cashews
1/2 small red onion, thinly sliced
1 1/2 lbs. sweet potatoes, peeled and cut into 1" chunks
5 TB. extra-virgin olive oil
2 tsp. Madras curry powder
salt and pepper
1 lime, zest and juice
3 TB. mango...
Here is a great recipe for using up leftovers.
1/2 lb. cold boneless roasted beef, lamb or pork, chopped
1 lb. cold boneless roasted chicken, chopped
4 medium-size potatoes, peeled, cooked and cubed
1 cup chopped lettuce
1 medium-size onion, finely chopped
1 TB. capers
Simple and easy
Honey Dijon Salad Dressing
1 cup vegetable oil
1/4 cup red wine vinegar
1/4 cup honey
2 TB. Dijon mustard
1 TB. minced onion
Puree first 4 ingredients in blender. Pour into bowl. Mix in onion. Make about 1 3/4 cups
Source: Bon Appetit Barbecue - 1993