3 medium or 6 small Israeli cucumbers, chopped small
3 medium or 6 small Israeli cucumbers, chopped small
4 Roma tomatoes, chopped small
1 cup fresh parsley, chopped
1/2 cup fresh mint leaves, chopped
1/2 cup olive oil
2 tablespoons vinegar, any type you like
1/4 c. feta cheese
Salt and freshly ground black pepper
Combine all ingredients together in a large bowl and season with salt and pepper to taste.
2 cups thinly sliced cucumbers (Japanese, English, or regular)
1/2-1 teaspoon salt (to taste)
1/4 teaspoon pepper
1 tablespoon sugar (or slightly less honey)
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds
If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
In a large bowl, combine cucumbers, salt and pepper, mix well.
Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
Sprinkle with sesame seeds and mix.
Let marinate for 20 minutes before serving.
Adjust seasonings before serving.
1 cup uncooked couscous
1 1/4 cups veggie broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 tsp balsamic vinegar or to taste
1/2 heaping tsp ground cumin
good pinch of red pepper flakes
2-3 green onions, chopped
1/4 c. red onion
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1/4 c. match stick carrots
1 (15 ounce) cans black beans, drained
1 garlic clove minced
salt and pepper to taste
2 diced tomatoes
Bring veggie broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add onions, garlic, red pepper, cilantro, carrots, tomatoes and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
If using baby or tender kale DO NOT massage it as it will disappear to nothing
1 bunch kale (black kale is especially good), stalks removed and
discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve. Serves 4
• 1 cup jasmine or basmati rice
• Coarse salt
• 4-5 scallions, finely chopped
• 1/4 cup chopped fresh parsley leaves
• 1/4 teaspoon peppercorns
• 1/2 pound fresh wild salmon or 1 can of salmon
• 1/4 cup pine nuts, lightly toasted (opt)
• 1/4 cup golden raisins (opt)
• 1 tablespoon freshly grated lime zest
• 2 tablespoons fresh lime juice
• 3 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 1/2 cup fresh mint leaves, cut in fine strips
1. Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.
2. Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.
3. Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. You can prepare the salad 6 to 8 hours ahead of eating. If made ahead, refrigerate until ready to serve. Garnish with mint. Serves 6 as a side dish
Good sprinkled with Mexican queso fresco, goat cheese or blue cheese.
8 ounces (1 packed cup) fresh Mexican choirzo sausage, casing removed
1 medium red onion, sliced 1/4-inch thick
3 tablespoons vegetable or olive oil
2 tablespoons light-flavored vinegar (rice vinegar is very good here)
2 teaspoons sugar
Salt
An 8-to-9 ounce package (about 8 cups) salad spinach, long stems removed
1/2 small jicama, peeled and cut into 1/4-inch cubes
1. Cook the chorizo and onion. In a very large skillet, cook the chorizo over medium heat for 4 or 5 minutes until it has rendered a good amount of its fat. Add the onion and continue cooking until the onion has started to soften but is still crunchy, about 5 minutes.
2. Create the dressing, finish the salad. To the skillet (still over medium heat), add the oil, vinegar, sugar and 2 tablespoons water. Mix well, taste and season with salt, usually about 1/2 teaspoon. Pour the warm mixture over the spinach, add the jicama, mix well and serve. Serves 4.
Notes– I used 12 oz of sausage, less spinach and made half of the dressing. Dad really liked it, suggesting we serve it to guests. Not sure the queso fresco added much next time will try and different cheese. Even good with Trader Joe’s soy chorizo.
3 ripe apples
1 tbsp lemon juice
1 cup sliced celery
1/2 c. coarsly chopped toasted walnuts
1/2 cup mayonnaise
1 1/2 teaspoon tsp honey
1/4 c. crumbled blue cheese
Core and quarter apples, leave skin on, may chopped if preferred. Put in a bowl and toss with the lemon juice to coat. Add the celery and walnuts. Mix the mayonnaise and honey until smooth, add to apple mixture along with blue cheese and toss gently.
Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 tsp red pepper flakes
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves
Bring a large pot of salted water to a boil. Add the spaghetti and cook
according to package directions. Drain and set aside.
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
3 tablespoons lime juice
1/4 cup chopped red onion
1/2 teaspoon ground cumin
1 tablespoon hot sauce
1 stalk celery, chopped
2 roasted red peppers, finely chopped
1/4 cup cilantro, leaves only
2 (15-ounce) cans black-eyed peas, drained
3 tablespoons canola oil
2 teaspoons grated fresh ginger
Salt and freshly ground black pepper
In a large bowl combine all ingredients and season with salt and pepper. Toss together and serve.