wavyarms: (Eowyn)
[personal profile] wavyarms
Favorite salad recipe? Or any recipe involving all-veggies? Beans, quinoa, barley could all be involved too?

Date: 2013-06-22 01:01 am (UTC)
From: [identity profile] kcobweb.livejournal.com
I just made this and it is awfully tasty. Quite mustardy.

And I was just thinking about this one, which is an old Moosewood cookbook recipe, and one of my favorites because it's sweet and spicy and salty all at the same time.

I also have a lovely Roasted Vegetable Quinoa salad recipe, but can't seem to find it online right now.

Date: 2013-06-22 01:02 am (UTC)
From: [identity profile] kcobweb.livejournal.com
Warm Quinoa and Roasted Vegetable Salad

1 cup quinoa (well washed and drained)
1 3/4 cups water
1/4 teaspoon sea salt (plus more to taste)
4 tablespoons extra-virgin olive oil (divided)
1 medium yellow onion (cut into half-moons)
2 stalks celery (chopped)
1 carrot (sliced into ¼-inch-thick rounds)
1/2 large golden beet (halved and cut into ¼-inch-thick slices)
2 1/2 cups broccoli florets
2 tablespoons balsamic vinegar
1 large clove garlic (minced or pressed)
Juice of 1/2 lemon
1/2 cup chopped fresh parsley
2 ounces crumbled feta cheese (optional)

Preheat oven to 425˚.
Combine quinoa, water, salt, and 1 tablespoon olive oil in a 2-quart saucepan. Bring to a boil; then immediately reduce heat to low. Cover and simmer 15–20 minutes, until all water is absorbed. Let stand 5 minutes; then fluff with fork.
While quinoa cooks, toss onion, celery, carrot, beet, and broccoli with 1 tablespoon olive oil and salt to taste. Spread in single layer in baking dishes or on baking sheets. Roast in oven 20–25 minutes, stirring occasionally, until crisp-tender.
Meanwhile, combine vinegar, garlic, lemon juice, a pinch of sea salt, and a few grinds of black pepper in a small bowl. Whisk in remaining 2 tablespoons olive oil.
Place quinoa and vegetables in a large bowl; add parsley. Stir dressing and pour over mixture; toss to coat. Taste and adjust seasoning with salt and freshly ground black pepper. Divide among bowls and top with crumbled feta, if using.

Date: 2013-06-22 01:02 am (UTC)
From: [identity profile] kcobweb.livejournal.com
Wheat Berry, Apple & Turkey Salad

2 cups wheat berries
6 cups water
1 cup diced celery
1 pound roughly chopped smoked turkey or roasted chicken
1 tart apple, sliced
1 cup dried cranberries or cherries
1 cup chopped pecans or walnuts
3 tablespoons walnut or grapeseed oil
2 tablespoons cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon chopped fresh sage or 1 teaspoon dried
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1 teaspoon salt
1/2 teaspoon black pepper

Place wheat berries and water in a pot and bring to a boil. Reduce heat to low and simmer until tender, about 1 hour. Drain in a colander and cool. Place wheat berries in a large bowl and stir in remaining ingredients. Mix well and serve cold or at room temperature on a bed of lettuce.

Soak wheatberries overnight to shorten the cooking time.
Serves 8

Note: I substitute tempeh for the turkey. Or you could leave it out entirely. This is a pretty flexible recipe, once your wheatberries are cooked.

Date: 2013-06-22 01:07 am (UTC)
From: [identity profile] wavyarms.livejournal.com
Awesome, thanks for all of these! How well do they all keep?

Date: 2013-06-22 01:09 am (UTC)
From: [identity profile] kcobweb.livejournal.com
For most of these, I make them and then store them in big Tupperware containers in the fridge all week and take out enough for lunch each day. Works perfectly! :)

Date: 2013-06-22 01:30 am (UTC)
From: [identity profile] wavyarms.livejournal.com
That's my plan, so that's what I like to hear!

Date: 2013-06-22 01:33 am (UTC)
From: [identity profile] kcobweb.livejournal.com
That's my summer cooking lifestyle, in a nutshell right there.

Date: 2013-06-22 01:36 am (UTC)
From: [identity profile] elklad.livejournal.com
I've made a good number of the 101 salads in this article, substituting for the meat where necessary. (Come to think of it, I need to try using halloumi for some of the ones that call for bacon.)

Date: 2013-06-22 01:39 am (UTC)
From: [identity profile] wavyarms.livejournal.com
Awesome, thanks! (101 is a laaaarge number, though, any particular favorites?)

Date: 2013-06-22 04:11 pm (UTC)
From: [identity profile] ltlbird.livejournal.com
I was going to suggest the same list. The recipes are so short and sweet that you can scan through for ones that have stuff you like or what's in season. And many don't have lettuce, so the keep really well.

Some of mt favorites are: 8, 16 (add some bits of manchego and walnuts if you want to really love it), 27, 39 (I recommend adding avocado), 53, 100.

Date: 2013-06-22 07:18 pm (UTC)
From: [identity profile] wavyarms.livejournal.com
Thanks, I will start with those! I am getting so many great suggestions I think I am going to busy for a while. Or else I will just sit on the couch and eat raw tomatoes.

Date: 2013-07-09 02:09 am (UTC)
From: [identity profile] elklad.livejournal.com
Besides the ones Kris mentioned, some of the others I like are 21, 24, 40, 41, 44, and 95.

Date: 2013-07-09 05:54 pm (UTC)
From: [identity profile] wavyarms.livejournal.com
I'll check those out, thanks. :) Having more luck w/ green salad + stuff recently, perhaps I just had to commit to the way of the salad!

Date: 2013-06-22 04:21 pm (UTC)
From: [identity profile] ltlbird.livejournal.com
For non-salad all veggie recipes, I throw together whatever vegetables I have in a curry. Sauté veggies (peppers, chopped spinach, cauliflower, whatever) and onion, add a can of diced tomatoes (use the liquid, too) and a big spoonful of Patak's curry paste (in the Indian section of the grocery store.) I often add a can of chickpeas, too. Simmer and serve with rice.

Date: 2013-06-22 07:17 pm (UTC)
From: [identity profile] wavyarms.livejournal.com
This sounds delicious. I will have to do it soon!

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