From Veganomicon 10th Edition
This is definitely one of those dishes that improves a day or two after it's made. You can make the dressing while the lentils are cooking and be done in short order. To serve as an hors d'oeuvre, spoon small scoops onto endive leaves.
I saved the broth that was drained from the lentils after cooking. One night I added frozen edamame; another I added part of a baked potato, some spinach and tempeh. Sprinkle with salt, pepper, red pepper flakes and a little vinegar and it makes a hearty soup!
Ingredients:
4 c vegetable broth
2 or 3 sprigs of thyme
2 bay leaves
2 cloves garlic, crushed
1/2 tsp dried tarragon (I didn't have any so I used marjoram)
1/4 tsp salt
1 cup dried French lentils
1 small red onion, chopped very finely, about 1/3 cup (used more)
1 small tomato seeded and diced (used grape tomatoes)
2 radishes grated (about 1/3 cup) - didn't have any
1 small carrot grated
Several pinches of freshly ground black pepper
Dressing:
2-4 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
1 clove garlic, minced
To serve: 8 cups fancy lettuce
Directions:
1- Bring the broth the, bay level, garlic, tarragon and salt to a boil. Add the lentils and bring again to a low boil. Cover, leaving a little room for steam to escape. Check at 15 minutes and cook until oft enough to eat but still firm enough to keep their shape.
2- DRESSING - stir together all the ingredients.
3- Drain the lentils in a mesh colander. I saved the liquid and flavored it up and added frozen veggies for a quick soup. Remove the bay leaves, garlic and thyme.
4- Add the lentils, as well as the onion, tomato and radishes and toss to combine. Salt and pepper to taste. Chill for at least half an hour - preferably 2 days.
Serve over lettuce with oil and vinegar on the side - or just eat as a side dish -
This is a collection of some of my favorite recipes that prove that nutritious foods can be delicious! I love to experiment with and create new recipes. Here are some that are tried and true. Let me know what you think! If you have a better version, I'm game!
Showing posts with label edit for LDCC. Show all posts
Showing posts with label edit for LDCC. Show all posts
Thursday, October 17, 2019
Saturday, May 11, 2019
Golden Grilled Chicken with Tomato-Peanut Chutney
From the Washington Post 4/17/19 Ellie Krieger
Outstanding chutney! Especially after another day or two.
Of course, I had to use double the ginger, because I always do.
And I didn't have an onion in the house, so I used 3 or 4 sizable scallions instead.
AND, I used a can of Fire-Roasted tomatoes from Trader Joes instead of plain ones -
The chutney was on the hot side initially, but after a day or two in the fridge, it mellowed a bit.
Either way, it was delicious! The texture was interesting with the bits of peanuts.
Tested size: 4 servings
INGREDIENTS
2 tablespoons peanut oil, or another neutral oil
1 cup diced onion (or 3 large scallions)
1 tablespoon minced ginger root (or two for ginger-lovers)
1/2 teaspoon whole brown mustard seeds
One 14.5 ounce can no-salt-added diced tomatoes (Fire-roasted tomatoes do well)
6 - 9 dried apricots, finely chopped
1/4 cup dry-roasted, unsalted peanuts, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon honey
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground turmeric
4 pieces thin-cut skinless boneless chicken breast (about 5 ounces each)
Fresh cilantro leaves, for garnish
DIRECTIONS
Heat 1 tablespoon plus 1 1/2 teaspoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, about 3 minutes, until translucent. Add the ginger and mustard seed; cook for 1 minute, until fragrant.
Add the tomatoes, apricots, peanuts, vinegar, honey, 1/2 teaspoon of the salt and 1/4 teaspoon of black pepper. Bring just to a boil, then reduce the heat to medium-low so the mixture barely bubble at the edges; cook for about 15 minutes, stirring occasionally, until it thickens and the tomatoes have mostly broken down. Transfer the mixture to the small bowl of a food processor and pulse until the chutney is mostly smooth, but still has some texture.
Combine the remaining 1 1/2 teaspoons of oil with the cumin, coriander, turmeric and the remaining 1/4 teaspoon each of salt and pepper in a small bowl. Rub the mixture onto the chicken.
Preheat a grill or grill pan over medium-high heat. Add the chicken, reduce the heat to medium and cook for about 3 minutes per side, until the meat is cooked through and grill marks have formed.
Garnish the chutney with cilantro and serve alongside the chicken.
photos 5/9/19
Outstanding chutney! Especially after another day or two.
Of course, I had to use double the ginger, because I always do.
And I didn't have an onion in the house, so I used 3 or 4 sizable scallions instead.
AND, I used a can of Fire-Roasted tomatoes from Trader Joes instead of plain ones -
The chutney was on the hot side initially, but after a day or two in the fridge, it mellowed a bit.
Either way, it was delicious! The texture was interesting with the bits of peanuts.
Tested size: 4 servings
INGREDIENTS
2 tablespoons peanut oil, or another neutral oil
1 cup diced onion (or 3 large scallions)
1 tablespoon minced ginger root (or two for ginger-lovers)
1/2 teaspoon whole brown mustard seeds
One 14.5 ounce can no-salt-added diced tomatoes (Fire-roasted tomatoes do well)
6 - 9 dried apricots, finely chopped
1/4 cup dry-roasted, unsalted peanuts, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon honey
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground turmeric
4 pieces thin-cut skinless boneless chicken breast (about 5 ounces each)
Fresh cilantro leaves, for garnish
DIRECTIONS
Heat 1 tablespoon plus 1 1/2 teaspoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, about 3 minutes, until translucent. Add the ginger and mustard seed; cook for 1 minute, until fragrant.
Add the tomatoes, apricots, peanuts, vinegar, honey, 1/2 teaspoon of the salt and 1/4 teaspoon of black pepper. Bring just to a boil, then reduce the heat to medium-low so the mixture barely bubble at the edges; cook for about 15 minutes, stirring occasionally, until it thickens and the tomatoes have mostly broken down. Transfer the mixture to the small bowl of a food processor and pulse until the chutney is mostly smooth, but still has some texture.
Combine the remaining 1 1/2 teaspoons of oil with the cumin, coriander, turmeric and the remaining 1/4 teaspoon each of salt and pepper in a small bowl. Rub the mixture onto the chicken.
Preheat a grill or grill pan over medium-high heat. Add the chicken, reduce the heat to medium and cook for about 3 minutes per side, until the meat is cooked through and grill marks have formed.
Garnish the chutney with cilantro and serve alongside the chicken.
photos 5/9/19
Friday, April 19, 2019
Apple Matzoh Kugel
This was delicious! How did I know - even Jerry took seconds and he usually doesn't eat kugel!
Adapted from epicurious: https://www.epicurious.com/recipes/food/views/apple-matzoh-kugel-104862
With two important changes, based on other people's comments:
*Decrease sugar from 1 1/2 cups to 1/2 only.
*And skip the 4 Tbsp butter on top, but be sure to cover the kugel with foil when a few raisins start to brown.
I didn't drain much of the water from the matzoh and I was concerned it would be watery, but it was perfect - nice and moist, but without liquid on the bottom.
To be sure it's ready, the apple pieces should be soft.
INGREDIENTS
4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
1/2 cup light brown sugar
1/4 cup orange juice
6 plain matzohs
8 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar - CHANGE TO 1/2 cup - can try even a little less
1/2 cup (8 tablespoons) butter or margarine, melted
1 cup golden raisins
1 cup dried apricots, medium, chopped
4 tablespoons butter or margarine, cut into small pieces, for casserole topping - CAN SKIP
DIRECTIONS:
1. Preheat the oven to 350°F.
2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
Cook's Tip:
The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.
Adapted from epicurious: https://www.epicurious.com/recipes/food/views/apple-matzoh-kugel-104862
With two important changes, based on other people's comments:
*Decrease sugar from 1 1/2 cups to 1/2 only.
*And skip the 4 Tbsp butter on top, but be sure to cover the kugel with foil when a few raisins start to brown.
I didn't drain much of the water from the matzoh and I was concerned it would be watery, but it was perfect - nice and moist, but without liquid on the bottom.
To be sure it's ready, the apple pieces should be soft.
INGREDIENTS
4 large apples, Granny Smith or any tart apple, cored and cut into medium dice
1/2 cup light brown sugar
1/4 cup orange juice
6 plain matzohs
8 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar - CHANGE TO 1/2 cup - can try even a little less
1/2 cup (8 tablespoons) butter or margarine, melted
1 cup golden raisins
1 cup dried apricots, medium, chopped
4 tablespoons butter or margarine, cut into small pieces, for casserole topping - CAN SKIP
DIRECTIONS:
1. Preheat the oven to 350°F.
2. Toss the apples with the brown sugar and orange juice, set aside in a medium bowl.
3. Break the matzoh into 2- to 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
4. While the matzoh soaks, beat the eggs with a wire whisk in a large bowl until blended. Add the salt, sugar, cinnamon, melted butter, raisins, and apricots.
5. Squeeze the liquid from the softened matzoh and add the matzoh to the egg mixture with the apples. Stir the kugel well and pour into a lightly greased 2 1/2-quart casserole dish or a 10x14-inch pan. Dot the top of the kugel with the 4 tablespoons of butter.
6. Bake the kugel for 1 hour. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and cool to room temperature.
Cook's Tip:
The kugel can be made 2 days ahead, cooled, and refrigerated, covered. Bring to room temperature and reheat in a 350°F oven.
Sunday, December 16, 2018
Cauliflower with Orange Zest and Green Onion
From Essentials of Healthful Cooking - Williams Sonoma
This was an interesting technique for getting the cauliflower to be toasty on the outside, without burning, and get soft on the inside. Soaking it first allows moisture to settle, creating hot steam during cooking that helps the cauliflower look to a tender and succulent finish. A squeeze of lemon at the table heightens the flavors.
Cauliflower is an excellent source of vitamin C and potassium.
Ingredients:
1 head cauliflower, about 1.75 pounds, cored and cut into uniform-sized florets (approximately)
I had brussels sprouts I wanted to use, so I used half of each)
1 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 Tbsp coarsely chopped green onion
2 Tbsp chopped fresh flat-leaf parsley
2 tsp grated orange zest
4 lemon wedges
Directions:
1) Place the cauliflower florets (and brussels sprouts if using) in a large bowl and add cold water to cover. Let stand for 20-30 minutes, then drain.
2) Preheat the oven to 400 degrees.
3) Spread the veggies in a single layer in a shallow 9x13" baking dish. Drizzle with olive oil, sprinkle with 1/4 tsp salt, or more as needed, and season with pepper. Toss to coat.
4) Bake the veggies, turning them every 10 minutes and sprinkling with 1-2 Tbsp cold water each time, until they are tender and lightly browned, about 30 minutes
5) Combine the green onion, parsley, and orange zest on a cutting board and finely chop together.
6) Remove the veggies from the oven and sprinkle evenly with the green onion mixture. Garnish with lemon wedges.
Serve at once!
This was an interesting technique for getting the cauliflower to be toasty on the outside, without burning, and get soft on the inside. Soaking it first allows moisture to settle, creating hot steam during cooking that helps the cauliflower look to a tender and succulent finish. A squeeze of lemon at the table heightens the flavors.
Cauliflower is an excellent source of vitamin C and potassium.
Ingredients:
1 head cauliflower, about 1.75 pounds, cored and cut into uniform-sized florets (approximately)
I had brussels sprouts I wanted to use, so I used half of each)
1 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 Tbsp coarsely chopped green onion
2 Tbsp chopped fresh flat-leaf parsley
2 tsp grated orange zest
4 lemon wedges
Directions:
1) Place the cauliflower florets (and brussels sprouts if using) in a large bowl and add cold water to cover. Let stand for 20-30 minutes, then drain.
2) Preheat the oven to 400 degrees.
3) Spread the veggies in a single layer in a shallow 9x13" baking dish. Drizzle with olive oil, sprinkle with 1/4 tsp salt, or more as needed, and season with pepper. Toss to coat.
4) Bake the veggies, turning them every 10 minutes and sprinkling with 1-2 Tbsp cold water each time, until they are tender and lightly browned, about 30 minutes
5) Combine the green onion, parsley, and orange zest on a cutting board and finely chop together.
6) Remove the veggies from the oven and sprinkle evenly with the green onion mixture. Garnish with lemon wedges.
Serve at once!
Slow cooked eggplant with lemon and fennel seeds
https://www.epicurious.com/recipes/food/views/slow-cooked-eggplant-with-lemon-and-fennel-seeds
YIELD6 servings
I used this recipe for a different version of baba ganoush. I peeled large eggplants and sliced them into 1/2 inch rounds, drizzled olive oil over them and used some salt and pepper. Baked them at 350 for about 30-40 minutes. Let them cool, then put them in a food processor with the ingredients below. Be sure to cut the zest into small pieces. I also tried it with parsley, but we preferred the taste without that. Would try it again, with the directions as noted below. As a dip, recommend whole wheat tortilla. The pita chips overwhelm the delicate taste of the eggplant dip.
Ingredients:
1 lb. fairy tale eggplants, halved lengthwise if large
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
1/2 cup extra-virgin olive oil -- ?? seems like a lot. Maybe that's how it gets that good mushy texture.
3/4 tsp. fennel seeds
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice
Directions:
Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.
YIELD6 servings
I used this recipe for a different version of baba ganoush. I peeled large eggplants and sliced them into 1/2 inch rounds, drizzled olive oil over them and used some salt and pepper. Baked them at 350 for about 30-40 minutes. Let them cool, then put them in a food processor with the ingredients below. Be sure to cut the zest into small pieces. I also tried it with parsley, but we preferred the taste without that. Would try it again, with the directions as noted below. As a dip, recommend whole wheat tortilla. The pita chips overwhelm the delicate taste of the eggplant dip.
Ingredients:
1 lb. fairy tale eggplants, halved lengthwise if large
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
1/2 cup extra-virgin olive oil -- ?? seems like a lot. Maybe that's how it gets that good mushy texture.
3/4 tsp. fennel seeds
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice
Directions:
Place a rack in middle of oven and preheat to 350°F. Toss eggplant, garlic, lemon zest, oil, fennel seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast eggplant, tossing 2 or 3 times, until golden brown, very tender, and crisp around edges and on cut sides, 70–80 minutes. Let cool slightly, then add lemon juice and toss to coat.
Orange-Glazed Salmon with Screamin' Ginger Salsa
From Nourish - Canyon Ranch cookbook
I needed something different for salmon and we LOVE ginger in my home. This salsa is AWESOME - if you're a ginger lover. The tamari sauce is just the touch of salt that's needed to soften the heat of the ginger.
The salmon by itself is good also. It seems like a lot of sugar in the marinade between the frozen OJ and the honey, but you don't end up eating most of it - it just ends up in the pan.
The original recipe doesn't call for marinating it, but I like to do that to moisten the fish and get the flavor deeper into it. It was also meant to be grilled or broiled, but I have better luck with baking fish in terms of not burning it, so that's how I prepared it - at 375 for a total of about 18 minutes, checking it before that.
I needed something different for salmon and we LOVE ginger in my home. This salsa is AWESOME - if you're a ginger lover. The tamari sauce is just the touch of salt that's needed to soften the heat of the ginger.
The salmon by itself is good also. It seems like a lot of sugar in the marinade between the frozen OJ and the honey, but you don't end up eating most of it - it just ends up in the pan.
The original recipe doesn't call for marinating it, but I like to do that to moisten the fish and get the flavor deeper into it. It was also meant to be grilled or broiled, but I have better luck with baking fish in terms of not burning it, so that's how I prepared it - at 375 for a total of about 18 minutes, checking it before that.
Since the crystallized ginger has a lot of sugar, the last time I made it, I tripled the other ingredients and only doubled the crystallized ginger and it was perfect. Could probably even decrease it more if you wanted. This salsa is great!
Ingredients for the Screamin' Ginger Salsa:
1/4 cup finely chopped crystalized ginger (in the spice section)
1 Tbsp minced fresh ginger
2 Tbsp minced red pepper (can use more)
1 Tbsp minced scallions
1 Tbsp minced fresh basil
1/4 teaspoon low-sodium tamari sauce
Ingredients for the salmon marinade:
1/2 cup frozen orange juice concentrate
1/4 cup honey
1/4 cup low-sodium tamari sauce
1 tsp five-spice powder (equal parts cinnamon, anise, cloves, fennel and black pepper)
1/2 tsp minced garlic
Four 4-ounce salmon fillets - I made it as a one-pound piece.
Directions:
1) Preheat oven to 400 degrees.
2) Combine the crystallized ginger, fresh ginger, bell peppers, scallions, basil and tamari in a medium bowl and mix well.
3) Combine the OJ concentrate, honey, tamari, 5-spice and garlic in a medium bowl. Brush thoroughly over the salmon, and if possible marinate for a few hours, skin side up.
4) Bake for about 15-18 minutes (or turn if small fillets - original instructions are to grill or broil for 3-5 minutes on each side).
5) Serve each 4 ounce serving with 2 Tbsp ginger salsa.
Ingredients for the Screamin' Ginger Salsa:
1/4 cup finely chopped crystalized ginger (in the spice section)
1 Tbsp minced fresh ginger
2 Tbsp minced red pepper (can use more)
1 Tbsp minced scallions
1 Tbsp minced fresh basil
1/4 teaspoon low-sodium tamari sauce
Ingredients for the salmon marinade:
1/2 cup frozen orange juice concentrate
1/4 cup honey
1/4 cup low-sodium tamari sauce
1 tsp five-spice powder (equal parts cinnamon, anise, cloves, fennel and black pepper)
1/2 tsp minced garlic
Four 4-ounce salmon fillets - I made it as a one-pound piece.
Directions:
1) Preheat oven to 400 degrees.
2) Combine the crystallized ginger, fresh ginger, bell peppers, scallions, basil and tamari in a medium bowl and mix well.
3) Combine the OJ concentrate, honey, tamari, 5-spice and garlic in a medium bowl. Brush thoroughly over the salmon, and if possible marinate for a few hours, skin side up.
4) Bake for about 15-18 minutes (or turn if small fillets - original instructions are to grill or broil for 3-5 minutes on each side).
5) Serve each 4 ounce serving with 2 Tbsp ginger salsa.
Wednesday, February 21, 2018
Grilled Zucchini and Leeks with Walnuts and Herbs
Adapted generously from epicurious.com
Instead of grilling, I made a casserole with these ingredients, and added a topping from a salmon recipe. The lemon was a good sauce for the zucchini and leeks. I also had a huge supply of ginger from a dear friend, so I shaved slices and chopped it finely. I sautéed the leeks and ginger and garlic (2 cloves) before adding to the zucchini. Then I baked it at 350 for about 30 minutes.
Sprinkled with
YIELDMakes 4 servings
INGREDIENTS
1/3 cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 pound), halved lengthwise
1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems
PREPARATION
Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.
Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.
Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.
Instead of grilling, I made a casserole with these ingredients, and added a topping from a salmon recipe. The lemon was a good sauce for the zucchini and leeks. I also had a huge supply of ginger from a dear friend, so I shaved slices and chopped it finely. I sautéed the leeks and ginger and garlic (2 cloves) before adding to the zucchini. Then I baked it at 350 for about 30 minutes.
Sprinkled with
YIELDMakes 4 servings
INGREDIENTS
1/3 cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
Kosher salt
Freshly ground black pepper
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 pound), halved lengthwise
1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems
PREPARATION
Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.
Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.
Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.
Sunday, May 22, 2016
https://www.washingtonpost.com/pb/recipes/tender-green-salad-strawberries-cucumbers-pistachio-and-basil/15268/
photo spinach pistachio basil salad 5/22/16
Made this again 2/8/19 for a shabbat dinner - mixed arugula and romaine, cukes, added strawberries and mango, lots of basil as well as the pistachios, and used a generous amount of the dressing. Need to make 2-3 times as much dressing as noted below. Result was excellent!
We didn't have basil, so I used basil olive oil; either version is simple and tasty.
Used half arugula, half spinach, and mango in addition to the strawberries, which was a good complement. Other berries could be substituted.
More nuts would add to the protein (and calorie) content. For a vegetarian dinner, I had plain lentils that I had prepared earlier in the week, with a little of the dressing. Very satisfying!
NOURISH MAY 12, 2016
This spring salad is as simple as it is delightful. The ingredient that drives it is the season’s very best strawberries -- plump with juice, deeply ruby-colored and with a perfume that greets you from across the room. Thin slices of English cucumber offer a cool, crisp contrast, and basil leaves provide a soft, fragrant accent. It is dressed with a honey-white wine vinaigrette.
SERVINGS:
Tested size: 4 servings
INGREDIENTS
2 tablespoons walnut oil or extra-virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 head butter, Boston or bibb lettuce, leaves torn (about 5 cups, lightly packed)
6 large or 12 small hulled strawberries, quartered if large, halved if small
1/4 English (seedless) cucumber, cut into thin half-moons
2 tablespoons shelled, unsalted pistachios, toasted and coarsely chopped (see NOTE)
4 large or 8 medium fresh basil leaves, torn
DIRECTIONS
Whisk together the oil, vinegar, honey, salt and pepper in a medium bowl to form a dressing.
Place the lettuce in a large bowl. Drizzle in about half of the dressing, and toss to coat.
Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing.
Top each portion with 1/2 tablespoon of pistachios and some basil.
NOTE: Toast the pistachios in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned. Cool completely before using.
Calories per serving (using walnut oil): 110
% Daily Values*
Total Fat: 9g 14%
Saturated Fat: 1g 5%
Cholesterol: 0mg 0%
Sodium: 150mg 6%
Total Carbohydrates: 7g 2%
Dietary Fiber: 2g 8%
Sugar: 4g
Protein: 2g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
photo spinach pistachio basil salad 5/22/16
Made this again 2/8/19 for a shabbat dinner - mixed arugula and romaine, cukes, added strawberries and mango, lots of basil as well as the pistachios, and used a generous amount of the dressing. Need to make 2-3 times as much dressing as noted below. Result was excellent!
We didn't have basil, so I used basil olive oil; either version is simple and tasty.
Used half arugula, half spinach, and mango in addition to the strawberries, which was a good complement. Other berries could be substituted.
More nuts would add to the protein (and calorie) content. For a vegetarian dinner, I had plain lentils that I had prepared earlier in the week, with a little of the dressing. Very satisfying!
NOURISH MAY 12, 2016
This spring salad is as simple as it is delightful. The ingredient that drives it is the season’s very best strawberries -- plump with juice, deeply ruby-colored and with a perfume that greets you from across the room. Thin slices of English cucumber offer a cool, crisp contrast, and basil leaves provide a soft, fragrant accent. It is dressed with a honey-white wine vinaigrette.
SERVINGS:
Tested size: 4 servings
INGREDIENTS
2 tablespoons walnut oil or extra-virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 head butter, Boston or bibb lettuce, leaves torn (about 5 cups, lightly packed)
6 large or 12 small hulled strawberries, quartered if large, halved if small
1/4 English (seedless) cucumber, cut into thin half-moons
2 tablespoons shelled, unsalted pistachios, toasted and coarsely chopped (see NOTE)
4 large or 8 medium fresh basil leaves, torn
DIRECTIONS
Whisk together the oil, vinegar, honey, salt and pepper in a medium bowl to form a dressing.
Place the lettuce in a large bowl. Drizzle in about half of the dressing, and toss to coat.
Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing.
Top each portion with 1/2 tablespoon of pistachios and some basil.
NOTE: Toast the pistachios in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned. Cool completely before using.
Calories per serving (using walnut oil): 110
% Daily Values*
Total Fat: 9g 14%
Saturated Fat: 1g 5%
Cholesterol: 0mg 0%
Sodium: 150mg 6%
Total Carbohydrates: 7g 2%
Dietary Fiber: 2g 8%
Sugar: 4g
Protein: 2g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
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