I do this by “feel” and observation of the proportions.
- half a lemon, squeezed
- drizzle of olive oil
- drizzle of maple syrup (the real stuff, only)
- handful of sliced, toasted almonds
- handful of dried cherries, roughly chopped
- handful of freshly grated Parmesan cheese, plus more for garnish
- sea salt, to taste
- freshly ground black pepper, to taste
Tear the leafy parts of the kale off of the stalks, and discard stalks. Wash and dry kale leaves, then finely shred with a knife.
Place the kale into a bowl, pour in the lemon juice, add a pinch of salt, and then massage the leaves for a minute or so. Set aside for about half an hour.
Toss in the remaining ingredients, making sure that everything is coated with the dressing ingredients. Taste, and adjust seasonings until it suits your taste. Also feel free add more olive oil, lemon juice, maple syrup if it needs it.
Top with additional Parmesan cheese (shaved, if you have it).
Carrots, spring onions, purple cabbage.
The completed salad.
Serves: 4 to 8
- 4 ounces dry soba noodles
- 1 small purple cabbage, cut into vertical quarters, core removed
- 4 carrots, peeled or scrubbed
- 1 bunch green onions, roots trimmed, then sliced into thin rounds
- ½ cup peanut butter
- 3 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons honey or agave nectar
- 1 tablespoon finely grated fresh ginger (fresh in a tube is fine)
- 2 garlic cloves, pressed or minced
- handful of fresh cilantro, chopped
- Healthy handful of coarsely chopped peanuts for each serving
- 1 lime, sliced into wedges
- Cook the soba noodles: bring a large pot of water to boil and cook the noodles according to package directions. Drain into a colander and rinse with cold water. Drain well. Put the noodles onto a cutting board (in a mound), and chop into bite-sized pieces. Set aside.
- Using a sharp chef’s knive, shred the cabbage; grate the carrots with a grater. You could add a few shredded Brussel’s sprouts or some shredded kale.
- Prepare the dressing: In a small bowl, whisk together the dressing ingredients until smooth. If it’s too thick, whisk in very warm water in 1 tablespoon increments until it becomes pourable; don’t add too much!
- In a large serving bowl, combine the cooked soba noodles and the vegetables. Pour dressing over the vegetables and toss to coat.
- Top each serving with peanuts, and squeeze a lime wedge over top.
This is a recipe from Food52. Smoked paprika is a must, as is a food processor. We serve on top of mixed greens dressed with lemon juice and olive oil, and top the patty with N’s Killer Guacamole, salsa, sour cream, and thinly sliced red onions (we don’t think it would taste good on a bun).
Serves 4 to 6
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3 cupscooked black beans, DIVIDED (or approximately 1 1/2 cans, rinsed and drained)
- 1 1/2 teaspoons cumin powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- Black pepper to taste
- red pepper flakes, to taste
- 2/3 quick oats, plus extra as needed
- 3/4 cups fresh corn cut from cobs
- Sauté onion and garlic in the olive oil for eight to ten minutes, or until golden, soft, and fragrant.
- Add the cumin, paprika, chili powder, sea salt, and peppers to taste. Stir in the sauté pan till spices toast lightly.
- Add 2 cups of the beans and stir to coat with the spices and onions. Turn off heat.
- Add the oats to the bowl of a food processor and pulse them a few times. Add the onion, garlic, and bean mixture. Process everything together, until it’s well combined but still has texture.
- Transfer mixture to a mixing bowl. Add the last cup of black beans and the corn, and mix well with your hands. Check for seasoning and season to taste. If the mixture is too mushy to form into patties, add a little more oats or bread crumbs.
- Shape mixture into six patties. Pan fry them in olive oil until golden on each side, and heated through.
We had this recently at a potluck dinner at Aunt Weezie’s in Washington; her friend Kent brought it, and it was delicious, served at room temperature.
- 16 new potatoes, about 3 to 4 lbs, cooked, drained and sliced 1/2-inch thick
- 1 ½ cups prepared mayonnaise
- ¼ cup Dijon mustard
- 2 Tbsp lime juice
- 2 Tbsp chipotle pepper purée
- 1 large ripe tomato, seeded and diced
- ¼ cup cilantro leaves, chopped
- 3 scallions, chopped, white and green parts
- 1 medium red onion, thinly sliced
- ½ tsp cayenne
- 4 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- Prepare potatoes and set aside.
- Combine all the remaining ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste.
- Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
Read more at Food Network
Use any orzo or firm rice, along with any dark green tender greens.
- 1 cup dry whole wheat orzo pasta, cooked according to package directions, drained well, and cooled (may substitute with brown rice)
- 4 cups kale, chopped (OR baby spinach or baby kale, chopped)
- 1 tsp. olive oil, only if using large kale
- 1 can (15.5 oz.) chick peas, rinsed and drained well
- 1/2 small red onion, finely diced
- 3/4 cup crumbled Feta cheese
- The zest and juice of one large lemon (zest the lemon before juicing it)
- 1tsp garlic paste, or 1-2 small cloves of garlic, mashed
- 2 T balsamic vinegar (or substitute any type of mild vinegar)
- 1 tsp. ground cumin
- salt and fresh ground black pepper to taste
- 1/4 cup extra virgin olive oil
- In a jar, shake together the olive oil, lemon juice, lemon zest, balsamic vinegar, cumin, salt, and pepper.
- IF using large kale: cut leaves away from the stalks and coarsely chop; discard stems. Heat the tsp. of olive oil in a large frying pan over medium high heat, add the kale all at once and turn over until it wilts, not more than 1-2 minutes. Put the kale into a large salad bowl.
- IF you’re using baby spinach or baby kale: do not cook it! Just put the chopped, raw leaves into a large salad bowl.
- Gently mix the rest of the salad ingredients into the bowl with the kale.
- Pour salad dressing over the salad, and toss to combine.
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
1 to 2 cloves garlic, minced
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
Put everything into a jar and shake well. Refrigerate.
This salad tastes much better to me with a double batch of the dressing.
- 1/4 cup sliced almonds, toasted in dry frying pan or in oven
- 1 1/2 cups quinoa, rinsed and drained
- 2 cups baby spinach leaves
- 1 cup dried cherries, chopped OR 2 cups fresh cherries, pitted and chopped
- 1 medium English cucumber, seeded and cut into 1/3” dice (about 1 1/2 cups)
- 1 15-ounce can chickpeas, rinsed and drained
- 1 small red onion, finely chopped (about 1/2 cup)
- 1/4 cup plain, low-fat yogurt (not Greek)
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, minced (about 2 tsp)
- salt & pepper to season
- Bring 3 cups of water to a boil in a pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer for 15 minutes, or until all liquid has been absorbed.
- Remove from heat and cool, covered, in pot.
- Lay 5 or 6 spinach leaves flat on top of one another on a cupttingboard. Roll tightly into a cylinder, then slice crosswise into slivers. Repeat with remaining spinach.
- In a large bowl toss together the cooled quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion .
- In a small bowl, whisk together yogurt, olive oil, lemon juice, and garlic.
- Pour over salad and toss to coat. Season to taste with salt and pepper.
- Chill for 30 minutes to allow flavours to develop, then serve.
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/8 teaspoon paprika
- 1/4 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 Tbsp chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Keeps for a week, covered in the fridge.
This delicious recipe is via Elise Bauer of Simply Recipes.
- 2 cups cold water or broth
- 1 cup quinoa (rinse well before using – I use organic white quinoa)
Combine water and quinoa in a pot, bring to a boil and simmer until quinoa “pops” (~15-20 min). The water should all be absorbed and the quinoa should be tender. Let cool to room temperature. I like to cook the quinoa in the morning and then make the salad in the afternoon when it is cool.
- 1 sweet onion (Vidalia or similar) finely chopped
- 2 cloves garlic (crushed)
- 2 tblsp olive oil/butter/coconut oil
- Pinch each of white sugar and salt
Caramelize onions and garlic in the oil with salt and sugar over med-low heat, for about 25 minutes or until golden yellow and very soft. Remove from heat and let cool slightly.
- 2 stalks celery
- 1 red pepper (half and half red and yellow)
- 1 peeled carrot
- 1 peeled apple
- 1/3 cup raisins or cranberries
- 1/3 cup sunflower seeds
You can add any nuts, seeds, fruit or veggies that you like – be bold! If you use apple, get the dressing on the quinoa quickly so the apple does not go brown. Combine the quinoa, fruits, veggies, nuts, seeds and berries in one large bowl/pot. Pour on the dressing.
- 1/4 cup olive oil (or less)
- 1/3 cup apple cider vinegar
- a squeeze bragg or soya sauce
- bloop maple syrup (up to 1/8 cup)
- squeeze of lime juice
- 1/2 tsp mustard
- 1 tsp dill weed
- Orange zest (to taste)
- Salt and pepper as suits your taste
Combine all the dressing ingredients together in a glass container and give them a good shake. Pour over quinoa and veggies. Fold to disperse dressing. I stir the salad every hour or so to combine the flavours. Refrigerate for an hour or overnight – enjoy!
This is from Bonnie Stern
- ½ head Napa cabbage or green cabbage, shredded
- ½ small red cabbage, shredded
- 4 carrots, grated
- 3 spring onions, chopped
- Handful chopped fresh cilantro or parsley (use less if desired)
- 3 Tbsp lemon juice, freshly squeezed
- 3 Tbsp rice vinegar
- 3 Tbsp liquid honey
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- ½ tsp hot chili paste
- 2 garlic cloves, finely minced
- 1 tsp fresh ginger root, grated or minced
- Place cabbages and carrots in a large bowl. Pour boiling water over and drain well. Rinse with cold water, and drain again (I skip this step)
- Toss green onions and cilantro with cabbage
- To make dressing, combine all of the ingredients until well blended.
- Toss dressing with the slaw.
- Taste, and adjust seasonings, if necessary.
This recipe is courtesy of Chuck Hughes. It is fabulous on a green salad that includes crumbled blue cheese and crumbled bacon. SO GOOD!
- 1 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1/2 cup Canola oil
- Salt & pepper
In a small bowl, whisk together the maple syrup, balsamic vinegar, and mustard. Slowly drizzle in the canola oil, whisking until the dressing emulsifies. Taste, add freshly ground black pepper and salt until it’s just right!
There is nothing special about this very basic salad dressing, but N. craves it, and loves this clone recipe. She eats it tossed with iceberg lettuce, rounds of red onion, hot pickled peppers , croutons and freshly grated parmesan cheese.
- 1/2 cup vegetable oil, e.g. canola or sunflower
- 1/4 cup white vinegar
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard, like Keene’s
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano, crushed
- 1/4 teaspoon garlic powder
- pinch of dried thyme
- Put all of the ingredients into a jar and shake until well mixed.
- Refrigerate for at least an hour.
Slice the Beets and the Red Onion
- 2 tablespoons sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 8 whole cloves
- 1 clove garlic, peeled and chopped
- 1/3 cup cider vinegar
- 1/4 cup water
- 2 cups cooked, sliced fresh beets (roast or boil them, then remove skins)
- 1 small sweet red onion, sliced and separated into rings
- Layer beets and onion rings into a lidded container (the large Ziplock screw-top containers work well); you could also just toss everything into a bowl.
- In saucepan, combine the sugar, mustard, salt, cloves, garlic, vinegar and water; bring to a boil and pour over the beets and onion rings.
- Cover and refrigerate at least 1 day.
- Every once in a while, when you think of it, give the container a little toss so that the marinade ingredients move around amongst the vegetables.
- ½ large egg white
- ¼ cup granulated white sugar
- ¼ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¾ teaspoon sea, or kosher, salt
- Large pinch to 1/8 teaspoon cayenne pepper
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons water
- 2 to 3 ½ cups raw pecan halves
- Preheat oven to 300F.
- Line a large baking sheet with parchment paper.Using an electric mixer, or a whisk, beat egg white until foamy, about 1 minute with the mixer.Add sugar, brown sugar, spices, salt, vanilla and water. Whisk until well combined – it will get thick-ish – about 45 seconds with the mixer.Gently stir in pecans until well coated. The original recipe calls for 2 cups of pecans for this amount of “candy”, but it will coat almost 4 cups very nicely.Pour nuts onto baking sheet, and spread out so that they are in a single layer.Bake for a total of 40 minutes, taking out and stirring/flipping the nuts after the first 20 minutes.Remove from oven and cool completely.
- Break apart into single nuts.
- Store in an airtight container at room temperature.
These are great on a spinach salad dressed with citrus vinaigrette. For nuts that are great “out of hand”, try Maple Roasted Almonds.
Really an “anything goes” kind of salad, adapted from LLL’s “Whole Foods for the Whole Family”
The Salad Ingredients:
- ½ lb pasta, cooked and drained
- ½ cup celery, chopped small
- ¼ cup red or Vidalia onion, finely diced (use spring onions if you don’t have)
- 1 carrot, shredded
- ½ red or green pepper, diced
- 2 tins water-packed tuna –no hydrolyzed plant protein – flaked
- ½ cup cottage cheese
- Cheddar cheese, shredded, a handful
- ½ cup cucumber, seeded and chopped
The Dressing/dip Ingredients:
This makes way more than the above recipe requires!
- 2 cups plain yogurt
- 1 cup real mayonnaise
- 1 teaspoon dried dill weed
- ½ teaspoon dry mustard powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Whisk all dressing ingredients together and set aside.
- Gently combine all of the salad ingredients. Add dressing, tossing, until the salad is coated to your preference; it’s likely that you’ll have about 2/3 to ½ of the dressing left over. Refrigerate until flavours mingle.
The left over dressing makes a great raw veggie dip.
We eat a few different versions of raita, but this one goes nicely with these beef kebabs.
- 1 English cucumber, halved, seeded and chopped finely
- 1 cup yogurt, plain
- 1 tablespoon mint, finely chopped
- 1/4 teaspoon ground cumin
- 1/2 to 1 small jalapeño pepper, seeded and finely diced
Mix all of the ingredients together; eat within an hour or two.
This dressing is not as sweet as the Poppyseed and Honey Dressing below. Excellent with a spinach salad, topped with candied pecans, thinly sliced sweet onions, and strawberries or oranges.
- 2 Tbsp rice vinegar
- 2 Tbsp orange juice
- 1 Tbsp olive oil
- 1 Tbsp liquid honey
- salt, pinch
- pepper, pinch
- (optional: 1 Tbsp poppyseeds)
Shake or whisk all ingredients together.
- ¼ cup liquid honey
- 3 Tbsp cider vinegar (or other fruit vinegar)
- 2 Tbsp olive oil
- 1 small shallot, minced (or use a very small amount of garlic, or green onions)
- 2 tsp Dijon mustard
- 1 tsp poppy seeds
- freshly ground black pepper
Whisk together in a bowl, or shake in a jar. Taste, and adjust seasonings.
Good on spinach salad that has some fruit (oranges or berries), and sweet or red onions in it. Dry toasted pecans are also great.
Our Honey-orange Vinaigrette is not as sweet as this recipe.
This is Habeeb Salloum’s recipe, with a tweak or two. Please note that this is a BIG recipe, and serves 8 to 10 people! To halve an egg, just whisk it up, then pour out half. It is truly delicious, as are all of the recipes that I have used from his beautiful history/cook book.
- 2 cups dried chickpeas, soaked overnight OR cover generously with water, bring to a boil for two minutes, then sit for at least 2 hours
- 1 egg
- 4 cloves garlic, crushed
- ½ cup chopped fresh cilantro
- ½ cup chopped green onions
- ½ cup chopped parsley
- 2 tsp salt
- 1 tsp cumin
- 1 tsp ground black pepper
- ¼ tsp cayenne pepper
- 1 ½ tsp baking soda
- oil for frying
Place soaked chickpeas in a food processor (they do not get cooked until soft, just soaked), then process until a semi-dough is formed. Add the remaining ingredients, except oil, then process further until a smooth dough is formed. I need to add water until it’s the correct consistency. Form into small flat patties, then set aside.
Heat oil in a saucepan/frying pan then fry patties over medium heat until golden brown. Remove and drain on paper towels, then serve hot.
I like to make a diced “salad” of cucumber, tomato, and sweet onion and toss it with olive oil, lemon juice, salt and pepper, and Tabasco – wrap up the falafel in a good pita with the salad, lettuce, and tahini sauce. Try to avoid “westernized” pita at all costs! 😉
NOTE: I recently tried freezing uncooked falafel mixture, as I just had too much for the meal. This week, we thawed and then cooked up the falafel mixture as usual, and it was just fine! So, freeze extra — uncooked — mixture if the recipe makes too much.
- 1 tsp lime zest
- 6 tbsp lime juice
- 1 tsp cumin
- 1 jalapeno, seeded and finely diced
- 1/4 cup vegetable oil
- Sea salt
- 1 – 19 oz. (540 ml) tin black beans, rinsed very well and drained
- 1 – 19 oz. (540 ml) tin mixed beans (pintos, chickpeas, etc) rinsed and drained
- 1 cup of fresh corn, blanched (or frozen corn, thawed)
- 1/2 small red or sweet white onion diced
- 1 small sweet red pepper, seeded and diced
- 1/4 cup finely chopped cilantro
1. Make the dressing by combining the lime zest, juice, cumin, jalapeno and vegetable oil. Whisk to combine. Season with salt, to taste. Set aside
2. Combine all the salad ingredients in a bowl. Add the dressing and toss.
3. Season with additional salt if needed and serve.