Tag Archives: pepper

Chickpea Salad with Golden Beets and Mint

This recipe was a random test and it turned out delicious; I decided to cube the beets before roasting them and it gave a nice char and added flavor!

beet and chickpea salad

Ingredients:

Golden beets, 2

Chickpeas, 1 can

Mint

Curry Powder, 2 tsp

Pomegranate Vinegar or Lemon, 1 tsp

Olive Oil, 2 Tbsp (one for roasting, one for salad)

Salt and Pepper

1. Peel and cube beets. Add to a baking tray (one even layer) with olive oil and salt and pepper. Roast at 375 until cooked–about 15 minutes.

2. Rinse chickpeas, chop mint, and add to a bowl with the roasted beets.

3. Add curry powder, vinegar, olive oil then salt and pepper to taste.

4. Mix until well combined. Can be served immediately or good for several days in the fridge.

This is a great side salad for a meal, added to a grain: rice/quinoa etc, put atop a greens salad, or eaten as is.

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Arugula and Beet Salad with Pecorino

arugulabeetsalad

Ingredients:

Arugula

Beets

Lemon

Honey

Salt and Pepper

Olive Oil

Pecorino cheese

1. Grate beets. Add lemon juice, salt, pepper, and honey. Allow beet salad to marinate for at least 30 minutes up to a couple of days.

2. Assemble greens on a plate then place beet salad on top.

3. Grate fresh pecorino cheese on top then drizzle with olive oil.

YUMM!

Corn-Pineapple Relish

Relish/Salsa/Salad…the name doesn’t matter: TRY IT!

corn pineapple relish

Ingredients:

2 Corn, fresh off of the cob

1/3 cup + Pineapple, finely diced

2 Scallions

1 Red pepper, small

Oregano, fresh, chopped

Salt and Pepper

1-2 tsp Red Wine Vinegar

1. Take corn off of the cob and add to a bowl with the chopped pineapple, scallions, and diced red pepper.

2. Add fresh oregano, vinegar, and salt and pepper to taste.

3. Mix to combine.

Serve on Gazpacho, on a taco, or enjoy on its own!

Add It!: Farro

Farro is a grain with endless nutritional value (high in fiber, a good source of iron, protein, and magnesium!). It has a nutty flavor and firm, yet chewy texture…think barley’s fraternal twin.

I cooked it in a rice cooker and it turned out perfectly! (that’s actually my secret for cooking most grains–the heat is better controlled than using the stove top, IMO).

To showcase thisΒ ancient grain, I’ve made two salads, one for those meat eaters of you and a vegan one! Take your pick or try both!

Farro-Spinach-Tomato Salad with Grilled Steak

farro-steak

Ingredients:

Farro

Spinach

Tomato, diced

Lemon, zest and juice

Pepper

Olive Oil

Steak, grilled (optional)

1. Cook Farro.

2. Chop spinach, tomato; add lemon zest and juice, salt and pepper, and olive oil.

3. Steak: Marinate with soy sauce, red wine vinegar, and Hawaiian spice blend (any spice blend will work). Grill steak. Slice thin then cut into pieces (for this salad..we want everything bite-sized).

4. Combine farro, salad, and steak in a bowl and season to taste. I made this one extra peppery πŸ™‚

Β Farro-Cherry Tomato-Bitter Greens Salad

farro-vegan-salad

Ingredients:

Farro

1 pint Cherry Tomatoes

Bitter greens–grown in my neighbor’s garden

Dressing:

2 garlic cloves

1 Lemon, zest and juice

2 tsp Red Wine Vinegar

Salt and Pepper

Red pepper flakes

1 Tb Nutritional Yeast

Sesame Seeds, toasted

Olive Oil

1. Cook farro.

2. Chop tomatoes and greens.

3. Make vinaigrette: In a mortar and pestle: combine salt, lemon zest and garlic into a paste. Add to a bowl with lemon juice, vinegar, pepper, crushed red pepper flakes, and sesame seeds. Add olive oil to finish the vinaigrette.

4. Add tomatoes into the vinaigrette first and let it sit for a couple of minutes before adding in the greens, then add farro.

5. Mix to combine farro, salad, and vinaigrette.Β  YUMM!

Photo Credit: Jordan Stelweck

Mexican Caprese

Ok, so I’ve created the perfect salad to celebrate my 100th post! Yayyyyuummmm!!!

It is vegan, raw, dairy-free and all those other words that turns some people off butΒ we’re not cooking for them…we’re cooking for DELICIOUS!

This is a great side for a taco party, a summer BBQ, or for dinner with some rice and beans!

mexican caprese

Ingredients:

Tomato

Avocado

Corn, fresh off cobb

Cumin Seeds, toasted

Lime Juice

Maldon Salt

Black Pepper, freshly cracked

Olive Oil

1. Slice tomato.

2. Slice avocado.

3. Alternate tom-avo-tom-avo-tom-avo on a plate.

4. Take the kernels off of the cobb and dress the plate.

5. Squeeze the juice of a lime on the veggies, sprinkle the salt, crack the pepper, and drizzle the oil.

6. If cumin is your jam (as it should be!), sprinkle some toasted cumin seeds atop the dish; cilantro is also welcome to this party!

7. Relish in the beauty of your creation (take pics…send to friends…) then mmmm!

 

A Saturday Brunch: Breakfast Taco

I got the goodies at the Italian Market (the only place for the best tortillas in Philly), Reuben opened his kitchen, and together with Memmie we cooked this perfect brunch:

mise en

black bean salad

egg onion cilantro tortilla

Ingredients:

Black Bean Salad:

Red Onion

Garlic

Lemon

Jalepeno

Peppers: Green, Yellow, Red

Avocado

Cilantro

Lemon

Black beans

Tomato

Eggs

Tortilla

1. Chop all vegetables. Put chopped onion, garlic, and jalepeno in a bowl with fresh lemon juice and let that marinate before adding to the other ingredients.

2. Mix all ingredients in the bowl. Add avocado last.

3. Sautee onion in a pan with olive oil, salt and peper and cilantro. Crack egg on top of veggies. Cover for a few minutes. When done serve on toasted tortilla.

4. Add black bean salad to tortilla and open a beer!

5. mmmmmmm!