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Summer Salads STEAMED GREENS SALAD
1 large bunch leafy greens (such as kale, collards, bok choy, mustard greens) 1 carrot, matchstick cut 1 Tbsp. toasted sesame seeds 1 Tbsp. tamari 1 Tbsp. lemon juice 1/2 Tbsp. Water 1 tsp. juice from grated fresh ginger Wash greens and slice thin. Steam or boil greens for approximately 5 minutes until tender. Drain and squeeze. Cook carrots for 2-3 minutes until just tender but still crispy. Drain carrots. Roast sesame seeds at low heat for 1 minute stirring constantly. Toss all ingredients. Serve hot or cold. TUNA VINAGRETTE1 can white albacore tuna, drained
an equal amount of chopped vegetables, (carrots, scallions, celery, and red pepper)
Optional: 1 can white beans and or 6 pitted Greek olives, chopped coarsely Dressing: garlic powder, salt, pepper, parsley, golden balsamic or red wine vinegar, and olive oil, to taste.
To make this dish a meal, serve over a field greens or romaine lettuce salad or sliced tomatoes. This dish can also be made with boiled, diced chicken breasts instead of tuna. POTATO SALAD
6 large red potatoes 2 stalks celery, chopped 1 diced tomato 2 carrots, coarsely grated 1 red and/or green pepper, diced 2 radishes, grated 2 scallions, minced 1/2 cup chopped fresh parsley 1 chopped cucumber 1/2 cup roasted cashews Dressing: 3/4 cup tofu mayonnaise 1/2 tsp. tarragon 1/3 cup cider vinegar 1 tsp. tamari 1 tsp. prepared horseradish 1/2 tsp. dry mustard black pepper to taste Boil potatoes with skins on until tender, not mushy. Dice potatoes with skins on. Combine other raw vegetables with potatoes. Roast cashews in oven at 275° for 20 minutes. Combine with potatoes and vegetables. Blend dressing ingredients and combine with vegetables for an unusual taste treat. SOUTHWEST BLACK BEAN SALAD2 cups dried black beans or 2 ½ cup lime juice (3-4 limes) or Santa Cruz Organic Lime Juice cans of black beans 2 tsp. whole cumin seeds 2 cups cooked corn ½ cup fresh cilantro,minced
2 cloves garlic, minced 1 Tbsp. olive oil 1 medium red bell pepper, chopped 1 tsp. Crushed red pepper
1/4 cup well minced onion black pepper, to taste
½ tsp salt 3-4 corn tortillas (optional) If using canned beans, rinse and drain. If using dry beans, wash beans and soak overnight. Place beans in a large saucepan and cover with 1’’ of water. Bring to a boil then cover and reduce heat to simmer for approximately 1-1/2 hours or until tender to taste. Make sure they are always covered with water. When beans are tender, drain and combine with next 7 ingredients in recipe. Roast cumin seeds in cast iron skillet on low heat for 3-5 minutes. Add cumin seeds to salad along with red and black pepper. Add cilantro on day of serving. If using corn tortillas for garnish, brush both sides with olive oil and cut into strips ¼” wide and 1-1/2” long. Bake in 350 oven for 2 minutes or until partly chewy, partly crispy. Variation: serve rolled in flour tortilla with lettuce and tomato.
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| Today's Market - 612 Allegheny River Boulevard - Oakmont, PA 15139 - (412)-828-4244
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