Broccoli salad with cranberries and smoky nuts

Broccoli Salad

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Serves 4 to 6

This was love and lemons July 2022 'cooking club' recipe - where everyone made the same recipe and then sends a photo.  She then randomly chooses a winner  - a $200 gift card to Williams Sonoma.  I could make good use of that! I would make this salad a day ahead.  The next day, the broccoli is still fairly firm, but has absorbed more of the dressing.  Nice to get just a touch of sweet with the tangy dressing. The nuts were a bit of trouble, but would be difficult to fit in the toaster oven.  Might be worth pan toasting them to avoid heating the oven/kitchen for so little.  

This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet/salty flavor, it's a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy.

Ingredients

• 1 pound broccoli crowns
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons mayo, I like Sir Kensington's or vegan mayo
• 1½ tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup or honey
• 1 garlic clove, minced
• ¼ teaspoon sea salt, more to taste
• ⅓ cup diced red onions
• ⅓ cup dried cranberries

Smoky tamari almonds

• ½ cup almonds
• ½ cup pepitas
• 1 tablespoon tamari
• ½ teaspoon maple syrup
• ¼ teaspoon smoked paprika, more to taste

Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
• In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
• Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
• Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.

Notes

*Note: Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces. 

Watermelon and cucumber (or jicama) salad with ginger, lime and mint

 Watermelon and cucumber (or jicama) salad with ginger, lime and mint

I saw this recipe in the Washington Post  and thought it sounded so refreshing.  I've prepared it three times in the week since I noticed it, each time a little differently.  First I made it pretty much according to the recipe.  Next time I peeled the cucumber to see if it would be a little less bitter.  Then I changed the cucumber out for some jicama and added grapes.  I also increased the lime juice and ginger and used blood orange olive oil and honey ginger balsamic vinegar.  So here's the final take:

INGREDIENTS:

4 cups diced watermelon (about 1 1/4 pounds)

1/2 of a jicama, diced

1 cup of grapes, halved

2+ Tbsp fresh lime juice

1 Tbsp EVOO

1 Tbsp blood orange olive oil

1 Tbsp honey ginger white balsamic vinegar

2+ tsp finely grated fresh ginger

1/4 tsp fine sea salt

1/4 cup fresh mint leaves, chopped

DIRECTIONS:

1) In a large bowl, toss the watermelon and jicama (or cucumber) and grapes until combined.

2) In a small bowl, whisk together the lime juice, olive oils, vinegar, ginger and salt until combined.  Drizzle the dressing over the watermelon mixture and gently toss to coat.  Then add the mint.  Gently toss to combine.  

Crispy Buffalo Cauliflower Bites from FOK

From FOK recipe site.  These were very easy, and tasted good with BBQ sauce, BBQ and hot sauce, or ranch dressing (we had a sample of Avocado Oil Ranch from a Thrive delivery).  They weren't exactly crispy, but they were firmer on the outside and creamier on the inside.  Probably could have let them go a few more minutes.   Almost gone with just 2 of us eating them, so must not have been too bad! 

Next trial, the batter was too thick, so the measurements below show the re-do.  There’s a lot of room for experimentation! 

Makes 6 cups
Ready In: 35 minutes

INGREDIENTS:

2⁄3 cup brown rice flour  (changed to just over 1/2 cup, reserve more in case batter is too thin, used whole wheat flour)

2 tablespoons almond flour  (3 Tbsp)

1 tablespoon tomato paste

2 teaspoons garlic powder  (1 Tbsp)

2 teaspoons onion powder (1 Tbsp)

2 teaspoons smoked paprika (1 Tbsp)

1 teaspoon dried parsley (1-2 tsp)

A little salt and pepper

1 head cauliflower, cut into 2-inch florets

1⁄3 cup Frank’s hot sauce or barbecue sauce (or BBQ sauce with some agave sriracha, or any combo you like)

Spinach Ranch Dip (or any Ranch)

Crispy Buffalo Cauliflower Bites

FROM FOK:  It took a lot of trial and error to find the right coating that would not draw out the moisture and would make the florets crisp, so I am pleased that it has turned out to be a very simple recipe. You will not need to add salt as the sauces have enough salt to season them. Either a smoky barbecue sauce or Frank’s hot sauce would work well, but if you are like me and prefer sweet and spicy, then try a little bit of both. Serve with ranch or Caesar dressing on the side if you wish, or whip up a batch of Spinach Ranch Dip. Note: The buffalo cauliflower bites will get softer once they are coated with the sauce, so hold off tossing until the very last minute

By Darshana Thacker

1. 1  Preheat oven to 450°F. Line 2 baking sheets with parchment paper.

2. 2  Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and 2⁄3 cup of water in a blender. (If you mix by hand, there’s less to clean ;-). ). Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter.

3. 3  Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 15 to 25 minutes, until crisp on the edges. They will not get crispy all over while still in the oven.

4. 4  Remove from the heat and let stand for 3 minutes to crisp up a bit more. Transfer to a bowl and drizzle with the sauce. Serve immediately.

Note: The buffalo cauliflower bites will get softer once they are coated with the sauce, so hold off tossing until the very last minute. Either a smoky barbecue sauce or Frank’s hot sauce would work well, but if you are like me and prefer sweet and spicy, then try a little bit of both. Serve with ranch or Caesar dressing on the side if you wish, or whip up a batch of Spinach Ranch Dip. 

Easy Pickled Beets

https://www.myrecipes.com/recipe/easy-pickled-beets

This is simple and very tasty.  Can go for more vinegar or less sugar if you want more zing, but it was good the way it was.  I probably put more than one pound of beets.  Had only golden beets at the time.  One recipe also showed 1/4 teaspoon of dry mustard.  Might be worth a try! 

Just six ingredients go into this easy sweet-and-sour pickled beets side dish. Use a mix of red and golden beets, if you like. Pickled beets can stay in your pantry for months so make extra to have on hand. They add a great tang and color to a fresh cole slaw, bright flavor and color to a cheese board and earthy notes to a spinach salad. The pickling liquid is a great base for other vegetables you will have depending on the season such as cucumbers, carrots and onions. 

Ingredients

• 1 pound small beets (about 7 beets) 
• ½ cup white vinegar 
• ¼ cup sugar 
• ¼ teaspoon salt 
• ½ teaspoon black peppercorns 
• 2 bay leaves 

Directions

• Step 1

  Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender. Drain and rinse with cold water; drain. Cool slightly. Trim off beet roots; rub off skins. Thinly slice beets; place in a large bowl.

• Step 2

  Combine vinegar and sugar in a small saucepan. Bring to a boil; cook 5 minutes. Remove from heat; stir in salt, peppercorns, and bay leaves. Pour vinegar mixture over beets; cover and chill. Discard bay leaves.

Nutrition Facts 

Per Serving:

 

81 calories; calories from fat 1%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 1.2g; carbohydrates 19.8g; fiber 2.1g; cholesterol 0mg; iron 0.6mg; sodium 207mg; calcium 13mg.

Peanut Coleslaw

From Mollie Katzen's  The Heart of the Plate - photo 8/29/2020

Needed to find something to do with a small head of cabbage from Hungry Harvest.  A recent article in the Food section of the Washington Post has chefs recommending their favorite vegetarian cookbooks. This one was mentioned, and I had a copy on my shelf which I hadn't used much.  This recipe reminded me I should be using it MORE!!

This was wonderful and refreshing.  It starts out as 5 cups of cabbage, but quickly settles into much less as the salt, sugar and vinegar tenderize it.  Add the cilantro and chopped peanuts shortly before serving.

Other options include tofu, orange sections, or a grain or noodles underneath.

Ingredients:

1/3 cup finely minced red onion

5 cups finely shredded green and/or purple cabbage (1 small head)

1 tsp salt

2 Tbsp sugar

2 Tbsp cider vinegar

2 Tbsp natural peanut butter

1/2 tsp minced garlic

2 Tbsp hot water (more if needed, but the liquid collects quickly)

1 large carrot, coarsely grated

1 red bell pepper, coarsely chopped

Crushed red pepper - I just used a quick sprinkle

Cilantro leaves chopped (optional)

1/2 cup chopped lightly toasted peanuts

Directions:

1) Mince red onion, place in a fine mesh colander, pour some hot water over to take out the 'sting'.  

2) Place 4 cups of the cabbage in a large bowl and sprinkle with salt, sugar, vinegar.  Toss to coat, and let sit while preparing the rest.

3) Measure the PB into a small bowl, add garlic and 2 Tbsp of the hot water.  Mash with a spoon and then whisk smooth, adding a drop more water as needed until it's the consistency of stirred sour cream.

4) Pour the peanut sauce onto the cabbage, add the onion and toss.  Let it sit for 5-10 minutes, until it packs down enough to make room for the additional cup os cabbage and grated carrot and chopped red pepper.

5) Cover and refrigerate for at least 2 hours and up to overnight - although I have to say, it was delicious immediately.

6) Shortly before serving, season to taste with cilantro and peanuts.

Thai Broccoli Salad with Toasted Sesame

From Vegan Everything  (2019)  100 Easy Recipes for Any Craving from Bagels to Burgers, Tacos to Ramen  By Nadine Horn and Jörg Mayer

Note that the veggies take up the taste of the dressing better by the next day, but the broccoli doesn't look company-worthy.

Ingredients:

Salt
1 head broccoli (9 oz) cut into small florets
2 Tbsp sesame seeds
1 red bell pepper, stemmed and seeded
2 scallions (I used a shallot)
2 garlic cloves
1 thumb-sized piece of ginger
1 tsp dark (toasted) sesame oil
3 Tbsp peanut oil
3 Tbsp white wine vinegar
1 Tbsp soy sauce
1 Tbsp Sriracha 9I used 1/2 teaspoon)
1 tsp agave

DIRECTIONS:

1) Bring a pot of salted water to a boil.  Fill a large bowl with cold water and ice to make an ice bath.

2) Cut the broccoli into florets and peel and thinly slice the stems

3) Blanche the broccoli for about 3 minutes, until bright green then plunge in the ice bath to stop it from cooking.  Drain when cool.

4) Toast the sesame seeds in a dry pan over medium high heat (unless purchased already toasted) for ~ 4 minutes, stirring constantly until golden brown.

5)Cut the bell pepper and scallions into thin strips.  Mince the garlic.  Grate the ginger.

6) Whisk together the sesame and peanut oils, the vinegar, soy, sriracha, agave and 1/2 tsp salt, the garlic and ginger in a large bowl.  Add the broccoli, bell pepper and scallions and toss with the dressing.

7) Top with the sesame seeds and serve

photo 12/28/19

Corn, edamame and tomato salad with sesame dressing

Here's a refreshing summer side dish.  Corn on the cob is delicious on its own, but this is a protein-containing blend for vegetarians, since it contains edamames.  And it's quick to throw together.  I would have added zucchini, but I would increase the dressing in that case.  Have fun exploring!

Ingredients:

Dressing:
2 Tbsp toasted sesame oil
1 Tbsp rice vinegar (or regular vinegar)
2 tsp Tamari or soy sauce
Juice of ~1/2 lemon


Salad:
1 cup shelled edamames - defrost under hot water or add to boiling water.
2 corn cobs
10 or so cherry tomatoes or fewer plum tomatoes in 1/2" chunks
2 Tbsp toasted sesame seeds
Salt to taste

Directions:
1) Add corn cobs to lightly salted boiling water for about 10 minutes, or until you see the kernels on the edges separate from the other kernels.  Run under cold water to stop the cooking and make it possible to work with them.

2)Whisk the dressing ingredient together in a medium bowl.

3) Remove the corn kernels from the cobs by running a sharp knife down each edge of the cob.  If some kernels remain in chunks of up to about 9 kernels, it's fine.  Separate larger chunks.

4) Toss all ingredients, add lime and/or salt as needed.

Asian slaw with ginger peanut dressing

https://www.onceuponachef.com/recipes/asian-slaw-with-ginger-peanut-dressing.html

7/14/19


This is similar to the recipe posted for kale with a lime based dressing.
This one is cabbage with a peanut oil and vinegar dressing.

Waiting for it to marinate but it was fairly simple and tasted good right from the start!

Ended up being delish!  Looked a bit soggy after a few hours.  May need to reserve part of the dressing next time, if there might be leftovers.  Posted on lady docs:


This slaw is really delicious! It is adapted from onceuponachef.com.  I was looking for a recipe to use the cabbage I received in my Hungry Harvest basket this week.  This only used 1/3 of the head for 4 cups of shredded cabbage.  Any suggestions what to do with the rest?

This salad is cool and crunchy, a delicious way to eat your colors!  I found that after a few hours, the ingredients became a bit soggy.  If you think you may have leftovers, I would favor reserving some of the dressing to add at the next sitting.

Servings: 6 as a side dish


Ingredients:

FOR THE GINGER-PEANUT DRESSING

1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon low sodium soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
1/4 - 1/2 teaspoon salt
1 teaspoon Sriracha sauce (optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced


FOR THE SLAW

4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
1/2 cup chopped salted peanuts (or you can leave them whole)
1/2 cup loosely packed chopped fresh cilantro


Directions:

1) In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.


2) Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary.  Serve cold.

This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Black bean salad with corn, red peppers, avocado and lime

https://www.onceuponachef.com/recipes/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html

Great taste - best of all the black bean salads I've tried.

Goes very well with tequila lime chicken and cucumber mint salad.

cucumber salad with mint

This is a quick simple recipe for cucumber with mint; I added a bit of cilantro as well.

https://www.onceuponachef.com/recipes/minted-cucumber-salad.html

This refreshing, sweet, and tangy cucumber salad is the perfect light side when grilling or picnicking.

This is my go-to cucumber salad for summer picnics and BBQs. It is simple yet addictively good — and it improves if you make it ahead of time. What else can you ask for?

I like to use English cucumbers, which are also called seedless, European, burpless, or hothouse cucumbers, as opposed to regular cucumbers. The advantage is that they’re typically wrapped in plastic instead of waxed to protect the skin and keep moisture in, so you don’t need to peel them. They’re also slightly sweeter with fewer seeds.

You’ll notice that I use a combination of olive oil and vegetable oil. Sometimes the flavor of olive oil alone can overpower so I like to cut it with a milder tasting oil.

Slice the cucumbers and toss them with salt in a colander. Let them sit in the sink for about 30 minutes to drain the water out. This will prevent the cucumbers from getting soggy and the dressing from turning watery. Tap the colander against the sink to release excess water, then transfer the cucumbers to a clean dish towel.

Meanwhile, temper the red onions by soaking them in ice water for about ten minutes to tame their bite. Works like a charm! (This step is optional; I don’t care for raw onions.)

Drain the onions and blot them dry with a paper towel, then combine them in a bowl with the drained cucumbers, mint, vinegar, oil and seasoning.

Toss well.

Cover and let stand in the refrigerator for at least 20 minutes to allow the flavors to marry. Serve cold and enjoy!




By Jennifer Segal
This refreshing, sweet, and tangy cucumber salad is the perfect light side when grilling or picnicking.

Servings: 4-6
Prep Time: 20 Minutes
Total Time: 20 Minutes, plus 50 minutes for the cucumbers to drain and the flavors to marry


INGREDIENTS:

2 English (or hothouse) cucumbers
1 teaspoon salt
1/4 cup chopped red onions
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
2-1/2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint

INSTRUCTIONS

Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes.
Meanwhile, soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer. Blot dry with a paper towel.
Tap the cucumber-filled colander on the base of the sink to release any excess water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
In a medium bowl, toss the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Cover and let stand in refrigerator for at least 20 minutes or up to 12 hours. Before serving, taste and adjust seasoning, if necessary. Serve cold.

Make-Ahead Instructions: This salad can be made up to 12 hours ahead of time. Cover and refrigerate until ready to serve.

Stove Top Brussels Sprouts

This is adapted from Jennifer Segal's recipe in Once Upon A Chef Cookbook -
  Butter-Braised Brussels Sprouts with Shallots

I was trying to use up scallions, red peppers and celery from my fridge, so I threw those in as well, and they took up the dressing well.  I needed to add more salt, pepper and vinegar, but that may well be because of the extra ingredients.  Here's the original:

Ingredients: 
3 Tbsp unsalted butter, divided
1 cup thinly sliced shallots
1 lb Brussels sprouts, trimmed but left whole
3/4 cup low-sodium chicken broth (I always use vegetable broth)
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp sugar
1 tsp white wine vinegar (or white balsamic)

extras -
2 stalks of celery, cut down the middle then sliced
1 small red pepper, but into chunks

Directions:
1) In a large skillet, melt 2 Tbsp of the butter over medium heat.  Add the shallots and sprouts and cook, stirring frequently, until the shallots are starting to brown and the sprouts are bright green, about 5 minutes.

2) Stir in the broth, salt, pepper and sugar; cover with a lid and lower the heat to medium-low.  Simmer for 5 minutes, then remove the lid and continue simmering for 7-10 minutes more, stirring occasionally until the sprouts are tender and the liquid is reduced to about 1/4 cup.

3) Stir in the remaining 1 Tbsp butter and the vinegar.  Taste an adjust the seasoning if necessary.

These can be prepared up to 2 days ahead, then reheated gently in the microwave or stovetop.

French Carrot Salad

https://cookieandkate.com/2018/french-carrot-salad-recipe/?utm_source=Cookie+and+Kate+Newsletter&utm_campaign=91e3c6a73c-Mailchimp-per-post&utm_medium=email&utm_term=0_dc2361842c-91e3c6a73c-243416101

French Carrot Salad

• Author: Cookie and Kate
 
• Prep Time: 20 minutes
 
• Total Time: 20 minutes (plus 20-minute marinating time)
 
• Yield: 4 servings
 
• Category: Salad
 
• Method: Raw
 
• Cuisine: French

This French carrot salad recipe is simple and fresh! You’ll need carrots, olive oil, lemon, honey, cumin, parsley and chives. Chickpeas are optional but recommended. Recipe yields 4 servings.

Try using the Mouli from France for the carrots.

INGREDIENTS: 

Carrot salad:

• 1 pound carrots, peeled
• 2 tablespoons finely snipped chives or chopped green onion
• 2 tablespoons finely chopped fresh parsley
• Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

Dressing

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• ½ teaspoon ground cumin
• ¼ teaspoon fine sea salt

INSTRUCTIONS

1. To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You’ll end up with about 3 cups grated carrots.
2. Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
3. To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
4. Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.

NOTES

Recipe inspired by French Market in Kansas City.

MAKE IT VEGAN: Substitute maple syrup for the honey.

Israeli Salad

From  'From Blintzes to Tzimmes', Sisterhood cookbook

This is a good refreshing salad for a BBQ side dish, or for any meal.

Ingredients: 
2 large English cucumbers
1/3 cup red wine vinegar
1 Tbsp sugar
1 tsp salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely  chopped red onion
1/2 cup chopped fresh mint
3 Tbsp olive oil

Directions: 

1) Coarsely chop tomatoes and let drain in a colander.

2) Cut cucumbers in half lengthwise; scrape out seeds. Cut again several times lengthwise then cut into 1/2 inch wide diagonal pieces.  Place in a large bowl (I use a rectangular casserole dish so that most of the cucumber slices are in the vinegar).  Add vinegar, sugar and salt.  Let stand at room temperature for 1 hour, tossing occasionally.

3) Add tomatoes, red onion, mint and oil to cucumbers and toss to blend.  Season with salt and pepper.

Orange Black Beans with Cumin

Recipe Finder Washington Post

https://www.washingtonpost.com/recipes/orange-black-beans-with-cumin/7647/?utm_term=.cb992b083453

APR 6, 2005
Thanks to the orange and cinnamon, this is a very simple but interesting variation on black bean salad.  Although it only cooks for 90 minutes in the slow cooker, the low heat allows you to ignore it once you mix all the ingredients together.  There's nothing to sauce ahead of time.  Just a few ingredients to chop, an orange or two to squeeze and you're done.  I changed the spices a bit because I don't love cumin, but the combination below came out great.  Very light.  I forgot to top with cilantro and tomatoes, but I think those would be great additions.  I enjoyed it cold as well as gently heated.

"These beans have enough flavor of their own to serve as a main-dish match with rice or as a side dish with similarly inspired chicken or beef. Mushy they are not."

SERVINGS:  4

Ingredients:

2 15-ounce cans black beans, rinsed and drained
2 tablespoons firmly packed light or dark brown sugar
1 medium shallot, minced
1 stalk celery, minced
1/2 cup orange juice
1/2 cup low sodium vegetable broth
1/4 teaspoon ground cumin
1/4 teaspoon cardamom
1/4 teaspoon coriander     ---  I think this is the combination I used
Light sprinkle of ground cinnamon
Salt and freshly ground black pepper

For serving: 
2 cups rice or couscous, cooked
1/4 cup chopped fresh cilantro leaves
1/2 cup chopped fresh tomatoes

Directions:
1) Combine the beans, brown sugar, shallot, celery, orange juice, broth, and spices in the slow cooker.
2) Cover and cook on high for about 1 1/2 hours.

Season with salt and pepper and serve hot, ladled over rice and garnished with the cilantro and tomatoes.  Or serve cold with a salad.

Tarragon - Dressed Broccoli (or green beans)

I found this recipe recently while going through an old pile of recipes that I reluctantly tossed because I will never get to prepare them. The dressing was meant for green beans, but I thought the sauce would be taken up better by broccoli.  Since we had a ginormous Costco bag of broccoli to get through, I took a chance this evening.  It was so nice and light.  I'll definitely try it again, perhaps on other vegetables as well.  But it works wonderfully for broccoli.  Always nice to have a new dance with an old friend.  As noted below, it can be served cold as well.  If there were any left over, I might be able to try that ;-)

Ingredients:  

1 pound of broccoli, steamed for 3-4 minutes

1 Tbsp coarsely chopped tarragon leaves 

1/4 cup scallions, white and light green parts

1/4 cup seasoned rice wine vinegar

2 Tbsp mild olive oil

Salt and freshly ground pepper to taste

Directions:

1) In a small bowl, combine the tarragon, scallions, vinegar and salt and pepper.  Whisk in the oil. 

2) If you have a pot with a steamer, boil water and add the steamer insert for about 3-4 minutes, until the broccoli is bright green.  Remove from heat.

3) Toss with the dressing if planning to serve immediately.  

4) Otherwise, you can place the veggies in a plastic food storage bag after they cool, remove all the excess air and store in the refrigerator for up to 24 hours.  When ready to serve, place the veggies in a serving bowl, add the dressing and mix to combine.  Serve immediately.

Veggie Kabobs

In my latest Hungry Harvest delivery, I received a 'veggie kabob' extra - which was yellow and green squash, red onion and red pepper.  I recently saw a recipe for chicken and grape kabobs that was intriguing, but hadn't gotten to try it.  So I made a few skewers of my HH grapes and tomatoes.  Roasted grapes are really good!  It creates a different kind of sweetness.  I roasted some others in the same pan as onions and other veggies, but I didn't like that as much as when they were on a skewer, and not resting in the 'juices' of the other veggies.

I didn't measure anything, but I marinated the veggies other than the grapes in some combination of:

Canola oil - just enough to lightly coat
Basil olive oil (Cleo's - just 1 Tbsp or so - optional)
White balsamic or champagne vinegar - few splashes
Fresh herbs (oregano, thyme and Vietnamese coriander), but any herbs dried or fresh would do
Light sprinkle of salt and pepper, preferably freshly ground

Directions:

1) Marinate the vegetables for an hour if you have the time.
2) Meanwhile, if you're using wooden skewers, soak them in water for at least 30 minutes.
3) When the skewers and veggies are ready, create colorful arrangements of vegetables.  If possible, balance the skewers so they remain above the broiler pan.
4) If using an indoor broiler, keep the wooden skewers about 4-6 inches from the heat to avoid burning.  Turn kabobs and/or broiler pan every 5 minutes or so.  It may take about 20 minutes to soften the vegetables and have them start to brown.

July 2, 2017

Roasted Radishes with Herbs

washington post 5/10/2017  Ellie Krieger

I was intrigued by this recipe because the description mentions that the taste of the radishes changes from sharp to mellow, like parsnips do when cooked.  And I LOVE parsnips.  These work equally well with roasting.  They taste and look like little red potatoes when they're done, but with fewer calories.  There were almost none for anyone else by the time I transferred them to a serving dish!

The author suggest serving them with roasted chicken or meat or as part of a hummus platter.

Ingredients:
2 bushes of medium radishes, about 20, trimmed with 1/2" of the stem left on; and halved (vertically)
1 Tbsp olive oil
1/4 tsp salt
1/8 tsp freshly ground pepper
2 tsp chopped fresh parsley leaves
1 tsp fresh dill

Directions:
1) Preheat the oven to 450 degrees or air fryer to 400 - use half the oil and ‘fry’ for only 10 minutes.  
2) Place the radishes in a 9x13" backing dish and toss with the oil, salt and pepper.  Arrange with cut sides down.
3) Roast for 20-25 minutes, until tender and the cut sides have browned a bit
4) Transfer to a serving dish, sprinkle with the herbs and more salt as needed.  Serve warm or at room temperature.

Sweet Potato Skordalia

This is a very interesting recipe - thick texture, very good taste.  Tried it with 1/4 cup water.  To decrease calories, I might try it with more water and less oil next time.  Thick and fluffy - can eat it like mashed potatoes, but the oil and nuts would raise the calorie count some.  The parsley doesn't matter so much either way.  The vinegar and garlic are really the winners here!  I'll need to use it as a dip with cucumbers or chips and see which way it seems better.

Award winning chef and restaurateur Brenda Langton, is a pioneer of fresh, local and sustainable food. Chef Brenda shares her knowledge and experience as a culinary instructor, speaker and consultant on healthy diet in the community. She’s been a repeat judge for the James Beard Foundation’s annual cookbook awards and is an advisor on product development to the food industry and large Minnesota-based retailers.

Here Chef Brenda shares with Hungry Harvest one of her favorite recipes, Sweet Potato Skordalia which is just perfect for spring and summer eating.  A great way to use up those sweet potatoes as a dip for fresh vegetables, or spread on crackers.  We know you’ll love this simple fresh dish.

Ingredients:

6 cups sweet potatoes or yams,  peel and cube into roughly 2 inch pieces
1 ½ teaspoon salt
¾  cup  almonds,  roasted or raw, sliced or slivered (if using whole chop coarsely before putting in food processor)
3 cloves garlic, peeled
1 Tablespoon red wine vinegar  (you can substitute with another vinegar or lemon juice)
1/3 cup olive oil
½ teaspoon cayenne pepper
¼ - ½ cup leftover cooking water

Directions:

1) Cook the prepared sweet potatoes in a saucepan with 2 cups of water and salt for 10 minutes or until soft. Strain out extra liquid and save for later or a soup.
2) Put everything in the food processor and puree until very smooth.
3) Now stir in ¼ cup fresh Parsley, washed and chopped.
Eat!
Hope you enjoy! Let us know how you like it in the comments!

Read more at http://www.hungryharvest.net/recipes-blog1/sweetpotatodip#3ujd6P2OIoZjrjuD.99

Roasted and Charred Broccoli with Peanuts

http://www.epicurious.com/recipes/food/reviews/roasted-and-charred-broccoli-with-peanuts-51260420?_rand=0.33772552921436727

I received 3 broccoli crowns today in my Hungry Harvest delivery, so I searched epicurious for recipes.  This one is simple, but very tasty - even though I forgot to add the vinegar! The roasted stems end up being like broccoli chips! I added this to chickpea pasta that I had cooked the day before, topped it with the leek, since I didn't have scallions, and it was delicious.  For easier cleanup, you can use olive oil to toss the broccoli florets.

Ingredients:

1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled
3 tablespoons olive oil
Kosher salt, freshly ground pepper
2 tablespoons unseasoned rice vinegar
1/4 cup unsalted, roasted peanuts, coarsely chopped
1/2 teaspoon sugar
2 tablespoons nutritional yeast, plus more
4 scallions, thinly sliced (or a leek, tossed in olive oil and sautéed)
Flaky sea salt (such as Maldon)

Directions: 
1) Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop.

2) Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.

3) Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes.

4) Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.

Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.

Black bean, corn and tomato salad

I wanted to prove how I could make a simple refreshing veggie salad by just opening a few cans from Costco, but of course I can never leave well enough alone.  I'm fine using their canned tomatoes in chili, but when you get the full taste in a cold salad, they retain the taste of the citric acid despite rinsing them.  So I decided to use fresh tomatoes.

Then I decided the dried basil and cilantro really needed to be replaced with fresh herbs for a brighter taste.  Start chopping those herbs.

So it's still relatively simple, but not exactly what I intended.  But if you have canned tomatoes that you like, and you don't happen to have fresh herbs on hand, all of this can be prepared simply with cans and spice shakers.

This particular recipe is a blend of several that I found with these ingredients.  It is a good mix of protein and carbs and is quite filling.  It can be used as an appetizer or a BBQ side dish.  Good on a whole wheat wrap with hummus.  Guacamole or avocado would be good as well.  Good to be able to make it taste like whatever you want.  (Morton and Bassett's Mexican Blend contains cumin, garlic, chili pepper, white pepper, thyme, paprika, onion and oregano.  It does definitely give it a Mexican taste. )

Since Trader Joes is my other favorite place to shop, I must tell you that serving this salsa / side dish on TJ's Veggie and Flaxseed Tortilla Chips is excellent!  The chips are nice and large and can hold a lot of the corn & bean mix.

INGREDIENTS:

15 oz can black beans
15 oz can sweet corn
2 tomatoes
1 yellow pepper
1 red pepper
3 scallions
2 Tbsp lime juice - should use if possible
1 heaping Tbsp fresh cilantro
1 Tbsp fresh basil (or 1 tsp dried)
1/4 tsp ground cumin
1/4 tsp ground coriander
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper

DIRECTIONS:

1) Rinse the black beans and corn.  Chop the tomatoes, peppers, scallions and combine all in a large bowl.

2) Chop the herbs.  In a small bowl, mix the dried herbs and salt and pepper.  Sprinkle over the mix and let it sit for a few hours or overnight before serving to let the flavors blend.  Good for a few days.