Inspired by a creek-side picnic and a refreshing summer swim!
Mix together in large salad bowl:
1 head of lettuce or 1 bag of salad mix
3 radishes, greens chopped slightly
2 beet or 4 carrots
1/2 cup of seasonal fruit - cherries, blueberries - Slice cherries in half and take out pits. Squeeze cherries over salad as the dressing!
1 ear of early sweet corn off the cob
1/4 cup of sliced almonds
Enjoy with friends outdoors.
Showing posts with label beets. Show all posts
Showing posts with label beets. Show all posts
Monday, July 12, 2010
Rainbow Sushi
1 package Nori rolls 3 cups cooked sushi rice
3 beets or 5 carrots, grated 3 radishes, finely chopped
2 cups greens (lettuce or beet greens) 1 avocado, sliced thinly
Tamari, Wasabi to dip
Assembly:
Lay out Nori roll. Place thin layer of rice at the far end of the rectangle. Make thin strip of grated vegetables on top of rice. Cover vegetables with layer of greens. Place thin slices of avocado on top of the greens. Moisten the end of the Nori roll closest to you (without fillings). Roll the Nori with fillings toward you and slice into mouth sized pieces. Serve with Tamari, wasabi
3 beets or 5 carrots, grated 3 radishes, finely chopped
2 cups greens (lettuce or beet greens) 1 avocado, sliced thinly
Tamari, Wasabi to dip
Assembly:
Lay out Nori roll. Place thin layer of rice at the far end of the rectangle. Make thin strip of grated vegetables on top of rice. Cover vegetables with layer of greens. Place thin slices of avocado on top of the greens. Moisten the end of the Nori roll closest to you (without fillings). Roll the Nori with fillings toward you and slice into mouth sized pieces. Serve with Tamari, wasabi
Shredded Beet Salad
Shredded Beet Salad
serves 2
• 1 cup beets (cooked,peeled, shredded)
• ¼ cup fresh parsley(chopped)
• 2 tablespoons olive oil
• 1 tablespoon lemonjuice
• 1 tablespoon onion(chopped)
• ½ tablespoon sugar
• ¼ tablespoon salt
• Pepper to taste
Mix together and chill. Place in center of dish.
• ½ cup carrots (shredded)
• 1 hard-boiled egg (sliced)
• 1/3 cup parsley (chopped, optional)
• Green olives (optional)
Arrange around the beets.
A Simpler version….
Combine equal portions of shredded carrots and shredded beets with a handful of chopped fresh parsley. Dress with oil and vinegar.
Source: Simply in Season, Lind and Hockman-Wert
serves 2
• 1 cup beets (cooked,peeled, shredded)
• ¼ cup fresh parsley(chopped)
• 2 tablespoons olive oil
• 1 tablespoon lemonjuice
• 1 tablespoon onion(chopped)
• ½ tablespoon sugar
• ¼ tablespoon salt
• Pepper to taste
Mix together and chill. Place in center of dish.
• ½ cup carrots (shredded)
• 1 hard-boiled egg (sliced)
• 1/3 cup parsley (chopped, optional)
• Green olives (optional)
Arrange around the beets.
A Simpler version….
Combine equal portions of shredded carrots and shredded beets with a handful of chopped fresh parsley. Dress with oil and vinegar.
Source: Simply in Season, Lind and Hockman-Wert
Spring Salsa Bake
Spring Salsa Bake
recipe courtesy of Megan
2 cups corn meal or corn grits, cooked
Use a 9x13 baking pan, greased
2 beets, grated
4 carrots, grated
1.5 cup your favorite salsa (mango is mine)
1 cup sour cream
1 bok choy or a few kale leaves
4 scallions, or one small onion
1 package tempeh
3 cloves garlic
½ cup blue corn chips to sprinkle on top
Prepare corn grits or corn meal on the stovetop. Pre-heat oven to 350 Fahrenheit and grease pan. While corn is cooking, grate your beets and carrots, slice tempeh, chop scallions, mince garlic, and chop bok choy or kale. Once corn grits are cooked, layer them on the bottom. Cover corn layer completely with all of the tempeh. Put all of the sour cream on top of this layer. Next layer will be the beets and carrots. On top of beets and carrots, layer the scallions, garlic, and 1 cup of the salsa. Complete with a layer of greens, with a thin amount of salsa on top to keep them cooking rather than getting crispy. Bake at 350 degrees 30-45 minutes. Serve with a topping of blue corn chips to add some crunch to the bake.
recipe courtesy of Megan
2 cups corn meal or corn grits, cooked
Use a 9x13 baking pan, greased
2 beets, grated
4 carrots, grated
1.5 cup your favorite salsa (mango is mine)
1 cup sour cream
1 bok choy or a few kale leaves
4 scallions, or one small onion
1 package tempeh
3 cloves garlic
½ cup blue corn chips to sprinkle on top
Prepare corn grits or corn meal on the stovetop. Pre-heat oven to 350 Fahrenheit and grease pan. While corn is cooking, grate your beets and carrots, slice tempeh, chop scallions, mince garlic, and chop bok choy or kale. Once corn grits are cooked, layer them on the bottom. Cover corn layer completely with all of the tempeh. Put all of the sour cream on top of this layer. Next layer will be the beets and carrots. On top of beets and carrots, layer the scallions, garlic, and 1 cup of the salsa. Complete with a layer of greens, with a thin amount of salsa on top to keep them cooking rather than getting crispy. Bake at 350 degrees 30-45 minutes. Serve with a topping of blue corn chips to add some crunch to the bake.
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