But I never thought to
use them in a salad until recently.
Not exact matches
You can add them to
salads, grain bowls, and pastas, or you can turn them into hummus,
use them
in gluten - free blondies, or bake them
in the oven
until crispy.
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions
until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour
in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11)
Use a fork to poke holes
in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake
in oven at 200 deg cel for around 30 — 40 minutes or
until tart shell is golden brown 14) Serve with a side of vegetable
salad (optional)
For the
salad - 3/4 cup quinoa 1 mango, cut into 1/2
in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado
until right before
use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds
I've definitely discovered its versatility and now
use it
in so many ways: roasting it
until crisp
in my Middle - Eastern Lentils with Roasted Cauliflower & Sweet Potato, turning it into «rice» for my Cauliflower Fried Rice and Leek, White Bean & Sun - dried Tomato Risotto, grilling it to get that lovely deep char
in this Pesto Cauliflower & Potato
Salad and
using it
in curries like my Tempeh & Cauliflower Pasanda where it soaks up the rich flavours wonderfully.
To get the creamy texture without the mayonnaise
used in traditional potato
salad, I combined Marcona almonds, honey, olive oil, and apple cider vinegar
in the food processor and processed them with spices
until creamy.
The Italian truck farmers
in the Seattle area
used to curry my favor with heads of Romaine
until I said — no more
salad.
Make caesar
salad dressing: Combine 2 very finely minced cloves of garlic with 1 — 3 anchovies (to taste) / Mash garlic and anchovies together
until they form a sort of paste and place
in a small bowl / Add 3 T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable
using raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk
in hand, slowly drizzle
in 1/2 — 2/3 C olive oil, whisking constantly
until dressing begins to thicken and emulsify / Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not
using immediately.
That is
until I ended up with three rather large cucumbers
in my fridge at the same time I knew the only hope of
using up these beauties was
in a cucumber
salad, but seriously....
Put 1/2 cup sugar with a tablespoon of fresh herbs
in a food processor and pulse
until finely ground — then
use that to season your
salad.
Oaxaca is known for its uncommon foods: floras de Calabasas or squash blossoms are frequently
used in dishes (delicious); nopales or prickly pear cactus leaves grace some
salads and soups (without spiny needles, of course); and there are chapulines, grasshoppers grilled
in oil
until crunchy and sprinkled with red chile powder (okay, I did eat one e... ah, several).
For the
salad - 3/4 cup quinoa 1 mango, cut into 1/2
in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado
until right before
use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4 cup toasted sunflower seeds
Allow to cool, then beets can either be
used in salad, or stored
in the refrigerator for up to 2 days
until you are ready to
use them.