Wednesday, July 11, 2018

Endive and Apple Salad

(recipe from Food & Wine magazine)

1/4 cup apple cider vinegar
1 tsp. Dijon mustard
1 tsp. minced shallot
1 tsp. sugar
3/4 cup olive oil
3 heads Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces
1 cup torn escarole leaves
1/2 medium Fuji or Braeburn apple, cored, cut into 6 wedges, thinly sliced crosswise

Whisk first 4 ingredients in a small bowl.  Gradually whisk in the oil.  Season to taste with salt and pepper.  Set vinaigrette aside.  Mix endive, escarole, and apple in a large bowl.  Toss salad with 1/4 cup of the vinaigrette, or to taste.


Cannellini Beans in Mint Marinade

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1/3 cup EVOO
1/4 cup fresh-squeezed lemon juice
1/4 tsp. salt
Several grinds black pepper
1/4 cup minced fresh mint leaves
3 1/2 cups freshly cooked or canned cannellini beans, drained

Whisk together the oil, lemon juice, salt, and pepper in a medium-size bowl.  Stir in the mint.  Add the beans to the marinade.  Gently toss to coat, then allow them to marinate at room temperature for several hours before serving.  Any leftovers may be refrigerated, but should be returned to room temperature before serving.


Friday, May 4, 2018

Winter Ruby Salad with Pomegranate Dressing

2 cups thinly sliced Napa cabbage
2 cups thinly sliced red cabbage
2 cups thinly sliced arugula
1 cup seeded and chopped small sweet salad peppers (I used 1/2 cup red bell pepper, 1/2 cup peppadews)
1 cup thinly sliced basil
1 cup pomegranate seeds
1 red grapefruit, peeled, sectioned, and chopped
2/3 cup Pomegranate Dressing (below) (I only used 1/3 cup)

Combine all ingredients in a large bowl and toss gently.  Let stand 10 minutes and serve.

Pomegranate Dressing
1/3 cup avocado oil (I used olive oil)
1 shallot, minced
1/3 cup pomegranate juice (I used orange juice)
1 tsp. honey
1/8 tsp. sea salt

Combine all ingredients and whisk well to emulsify.  Refrigerate leftovers for up to 3 days.  Makes about 2/3 cup.

(Such amazing flavor!  Refreshing and delightful.)

Wednesday, April 25, 2018

Sweet Potato Curry with Chickpeas

  • (recipe from dryman.com)

1/2 Tbsp. olive oil
6 oz. baby spinach or baby kale
Two 15 oz. cans chickpeas
1 red onion, diced
2 yellow bell peppers, diced
2 sweet potatoes, diced into 1/4-inch cubes
1/2 cup frozen corn
1 large carrot, peeled and diced
7 cloves garlic, minced
1 Tbsp. minced ginger
2 heaping Tbsp. curry powder
1 tsp. salt
30 oz. can crushed tomatoes
15 oz. can light coconut milk

Heat a large pot over medium heat. Add the olive oil, onion, carrots, and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.

Add in the rest of your ingredients.

Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.

(OMG!  So delicious!)




Saturday, April 14, 2018

Green Harissa Sauce

(recipe from drhyman.com)

1 packed cup flat leaf parsley leaves
1/2 cup cilantro leaves
1/4 cup mint leaves
2 medium cloves garlic
Juice from half a lemon
1 tsp. ground cumin
1/3 cup extra-virgin olive oil
1/2 tsp. sea salt
Freshly ground pepper

Place all ingredients except the olive oil into a blender and blend until smooth.  While the blender is running, slowly add the oil until incorporated.

(Delicious and easy sauce.  Can be used with noodles, zucchini noodles, any veggies.)

Saturday, April 7, 2018

Bourbon Cocktail with Apple Cider, Lemon, and Maple Syrup

(recipe from Edible Maine magazine)

2 ounces bourbon
2 ounces cider
1/2 ounce lemon juice
1/2 ounce maple syrup
Lemon peel for garnish

Fill a cocktail shaker with ice.  Add the bourbon, maple syrup, and lemon juice.  Give it a good shake.  Pour into an old fashioned glass filled with ice cubes and top with the cider.  Give it a stir and finish with a lemon peel.

(Made for Sage and I around Thanksgiving 2017.  Cheers!)




Monday, April 2, 2018

Grapefruit Hot Toddy

(recipe from Thug Kitchen)

2 cups water
2 bags black tea
1/2 cup fresh grapefruit juice (about 1 grapefruit) [I used bottled juice]
2 shots bourbon
1 Tbsp. maple syrup
2 cinnamon sticks

Bring the water to a boil on the stove with a kettle or whateverthefuck else you use.  In a large measuring glass or heat-safe pitcher add the grapefruit juice, bourbon, maple syrup, and the cinnamon sticks.  When the water is boiling, pour it into the pitcher, add the tea bags, and cover that motherfucker to keep it warm while the flavors mix.  Let the tea steep for 3 minutes.  Take out the tea bags and cinnamon sticks and serve that shit immediately.