Red cabbage & carrot coleslaw
This recipes is sooooo quick, easy & delicious!! Shred red cabbage (which I always keep in my fridge- it lasts forever & is great in many, many dishes) & carrots & toss together with your favorite salad dressing (ranch, balsamic vinegar & oil, whatever you like!). Can add some ginger or sesame seeds to a vinegary-based slaw. Ranch is super quick & easy. We (including my 18-month old) LOVE this cool, refreshing, crunchy, easy dish!! I always have both these ingredients in my crisper! http://https://www.facebook.com/photo.php?fbid=528921610456817&set=a.508380609177584.131183.397517646930548&type=3&theater
Sesame Kale Salad
Contributed by the site Sustainable Green Earth:
1 – 80z Bag of Organic Kale Salad (Whole Foods or any specialty market) you could also use any variety of loose Kale ~ I like the convenience of this mixed salad.
1/2 cup of Sesame Oil
1/2 cup of Organic Rice Wine Vinegar
1/4 cup of melted Organic Honey
1 large Apple
1 cup Nuts (either almonds or cashews)
Black Sesame Seeds, salt & pepper to taste
Pour salad mix into a pretty serving bowl, sprinkle Kale with rice wine vinegar, let sit while you chop up the apples and nuts ~ this allows the vinegar to break down the Kale and make it more tender. When finished chopping, pour oil and melted honey over Kale, stir well.Now you can add the apples, nuts, generous sprinkles of sesame seeds, salt and pepper. Stir well and let sit out for 10 minutes to let the flavors blend. It’s a salad that keeps well and gets better with age. Dried fruits can also be used in place of apples.See how easy that is to make, yet wait until you taste ~ it’s yummy!! http://www.sustainablegreenearth.com/sesame-kale-salad
Lemony Leeks with Chickpeas & Feta
Contributed by Jennifer from the site Whole Living by Martha Stewart:
Lemony Leeks with Chickpeas and Feta–Serves 2-3
3 large leeks
1 cup vegetable stock
1 cup chickpeas (canned is fine)
½ cup crumbled goat feta
2 Tbsp. extra virgin olive oil
1 tsp. liquid honey
juice and zest of one lemon
pinch of sea salt + pepper
1 clove garlic, minced
1 small bunch fresh dill
1. Slice off the root end of the each leek, then cut the stalk into 1-inch chunks on the diagonal (see photo). Use both the white and pale green portion of the stalk, discarding the dark green tops. Submerge leek slices in a large bowl of water to remove dirt between the layers. Be careful the layers stay intact.
2. In a large frying pan or saucepan, heat the vegetable broth until simmering. Remove leeks slices from water and place each slice with one flat side down in the broth. Cover and let simmer for 4-5 minutes on medium heat.
3. While the leeks are cooking, make the dressing by combining all ingredients except for the lemon zest and dill.
4. When leeks are just tender (do not over cook!), remove from pan with tongs and set on a serving platter, leaving the remaining broth. Pour chickpeas into the pan and heat in the broth for about one minute, tossing to warm through. Add half of the dill and toss.
5. Remove pan from heat and place chickpeas on top of the leeks. Pour dressing over top, sprinkle with remaining dill, lemon zest, and plenty of freshly ground black pepper. Serve immediately. http://wholelivingdaily.wholeliving.com/2011/10/meatless-monday-lemony-leeks-with-chickpeas-and-feta.html
Super Simple Summer Spaghetti Salad
We had spaghetti the night before & for some reason I made too many noodles. What better on a hot summer day than a cold, simple salad?! Simply a cucumber, my favorite cherry tomatoes, some fresh dill and a simple vinaigrette (equal parts olive oil & balsamic vinegar), a dash of freshly ground pepper & sea salt. THAT’S IT!! Very delicious! And, did I mention SIMPLE!!! https://www.facebook.com/photo.php?fbid=510954315586880&set=a.508380609177584.131183.397517646930548&type=3&theater