Romaine Salad with Plum Ginger Dressing
Romaine Salad with Plum Ginger Dressing
Serves 6
FOR THE DRESSING:
-3 red plums, pitted and quartered
-1 sm. shallot, peeled and sliced
-2 in. fresh ginger, peeled and thinly sliced crosswise
-2 T. white miso
-1 1⁄2 t. sugar
-1 T. rice vinegar
-2 tbsp. sesame oil
-1⁄4 c. canola oil (or other oil)
-Salt and fresh ground black pepper, to taste
FOR THE SALAD:
-2 romaine lettuce hearts, roughly chopped
-4 sm. radishes, thinly sliced
-1 Kirby cucumber (or other cucumber), peeled, sliced lengthwise and thinly sliced crosswise
-1 ripe avocado, pitted, peeled and cut into ½ -inch cubes
-Salt and fresh ground black pepper, to taste
In a blender or food processor, combine all the ingredients for the dressing, except the oil. Puree until smooth and slowly drizzle in the oil until emulsified. Season with salt and pepper.
In a large bowl, add the romaine, radishes, cucumber and avocado. Toss with half the dressing and season with salt and pepper software task management. If desired, add remaining dressing or serve alongside. Enjoy!
Adapted from Leah Koenig on saveur.com, 8/11… Read the rest
Spicy Beet & Avocado Salad with Cilantro & Lime
Serves 2-4
-1lb. beets, peeled and very thinly sliced
-1 avocado, cubed
-1/2 Serrano chile, thinly sliced
-1 lime, juiced
-1 T. olive oil
-1/4 c. packed cilantro leaves
Cut off and discard the top and root end of the
beets, then peel them.
Slice them as thinly as possible with a knife or
mandoline. Set aside.
Mix the rest of the ingredients together.
Toss everything together in a large bowl and add
salt and pepper to taste. Enjoy!
Adapted from cookthink.com
Kale Quinoa Bites
Makes 2 dozen mini-bites
-Unsalted butter
-2 1/2 c. cooked quinoa, at room temperature
-4 lg. eggs, beaten
-scant 1/2 t. fine grain sea salt
-1 sm. onion, finely chopped
-1/2 c. crumbled feta
-1 clove garlic, minced
-1 c. very finely chopped kale
-1/2 c. shelled edamame
-3/4 c. breadcrumbs
-Avocado & chives, to serve
Preheat oven to 375°, with a rack in the top third.
Butter mini-muffin tins generously, and line with a strip of
parchment paper in each indent, this makes popping the bites
out of the pan after either baking or freezing simple.
Combine the quinoa, eggs, and salt in a medium bowl. Stir in
the onion, feta, garlic, kale, and edamame. Stir in most of the
breadcrumbs, and let sit for a few minutes so the breadcrumbs
can absorb some of the moisture.
Fill the prepared muffin tins with the quinoa mixture, pressing
the mixture down, and then sprinkling with the remaining
breadcrumbs.
Bake for 25-30 minutes or until baked through and deeply
golden crusted. Remove the quinoa bites from the pans after a
few minutes. Enjoy either hot, or at room temperature spread
with salted avocado and lots of chopped chives.
From 101cookbooks.com, 2/15… Read the rest
Romaine Heart Salad with Plum Dressing
Serves 6
Dressing:
3 – 4 plums, pitted and quartered
1 small shallot, peeled and minced
1 tbs. fresh ginger
1 ½ tbs. rice vinegar
¼ cup olive oil
salt and fresh, ground pepper to taste
Salad:
2 romaine hearts, roughly chopped
½ head radicchio, roughly chopped
1 medium tomato, thinly sliced
handful of frisee leaves for texture
handful of basil leaves minced
1 ripe avocado, pitted and cubed into ½ inch pieces
salt and fresh, ground pepper to taste
½ c. Parmigiano Reggiano or other sharp, hard cheese
Instructions:
In a blender, food processor or by hand combine all dressing
ingredients. Puree until smooth as much as you’re able, slowly
adding oil until emulsified. Season with salt and pepper. In a
large bowl add the romaine, radicchio, frisee, basil, tomato
and avocado. Toss with half of the dressing and season with
salt and pepper. Grate cheese over top. Add remaining dressing
as desired or serve alongside. Enjoy!!
Adapted from www.saveur.com
Roasted Bell Pepper & Avocado Salsa Recipe
Serves many
-1 ripe yet firm avocado, cut into 1/4-inch dice
-1 large red bell pepper, roasted, peeled, seeded & diced
-1 large yellow bell pepper, roasted, peeled, seeded & diced
-2 T. minced red onion
-1 T. chopped cilantro
-1 garlic clove, minced
-2 T. fresh-squeezed lime juice
-1 t. rice vinegar
-2 t. extra-virgin olive oil
-1/2 t. coarse salt
-1/4 t. black pepper
In a large bowl, combine avocado, roasted red and yellow
peppers, onion, cilantro, and garlic.
In a small bowl, whisk together the lime juice, rice vinegar,
olive oil, salt, and pepper. Pour over avocado/pepper
mixture and stir gently to combine.
Refrigerate, covered, until ready to use. Remove from
refrigerate 1/2 hour before serving to bring to room
temperature. Enjoy!
Adapted from Chef Sarah Scott @ Robert Mondavi Winery
of California
Kolhrabi Carrot Fritters with Avocado Cream Sauce
-2 kohlrabi
-1 carrot
-1 egg
-¼ t. kosher salt
-¼ t. cayenne
-½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
-½ avocado
-¼ cup plain yogurt
-½ lemon
-¼ t. kosher salt
-Green onions (for garnish)
Cut the leaves off of the kohlrabi, and peel the bulb. Peel the carrot. Shred the vegetables in a food processor (quick and easy!) or using a grater (slow method).
Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a bowl with 1 egg, ¼ teaspoon kosher salt, ¼ teaspoon cayenne, and mix to combine.
Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place balls of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the sauce (or blend together in a food processor).
Serve fritters with avocado cream sauce and sliced green onions, if desired. Best if eaten shortly after making as they don’t save well. Also, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap if storing.
Adapted from acouplecooks.com, 1/16/13