Buckwheat Salad with Mushrooms and Parsley Oil

Ingredients

• 2 cups lightly packed parsley leaves (8 ounces), 1 cup chopped
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• Salt
• 1 1/2 cups buckwheat groats (kasha)
• 1/2 pound each of shiitake and oyster mushrooms, stemmed, large caps quartered
• Freshly ground pepper
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice, plus lemon wedges, for serving
• 1 garlic clove, minced
• 1 tablespoon dark soy sauce
• 2 large scallions, thinly sliced
• 1 medium fennel bulb, diced

Directions

1. Bring a saucepan of water to a boil. Prepare a bowl of ice water. Blanch the 1 cup of parsley leaves in the boiling water for 20 seconds. With a slotted spoon, transfer the parsley to the ice water. Drain the parsley, squeeze out the excess water and pat thoroughly dry. In a blender, puree the blanched parsley with 1/3 cup of the olive oil. Transfer to a bowl and season with salt.
2. Bring a medium saucepan of water to a boil. In a large skillet, toast the buckwheat groats over moderately high heat, shaking the pan often, until lightly browned, about 3 minutes. Let cool slightly, then transfer to the boiling water and simmer over low heat, stirring often, until just tender but still holding its shape, about 5 minutes. Drain the buckwheat, spread it out on a large rimmed baking sheet and let cool to room temperature.
3. Meanwhile, heat the remaining 2 tablespoons of olive oil in the large skillet. Add the shiitake and oyster mushrooms and season generously with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes. Uncover and cook, stirring occasionally, until the mushrooms are golden brown, about 5 minutes longer.
4. In a small bowl, mix all but 1 tablespoon of the parsley oil with the balsamic vinegar, lemon juice, garlic and soy sauce.
5. In a large bowl, toss the cooked buckwheat groats, sliced scallions, diced fennel and the 1 cup of chopped parsley with the dressing; season with salt and pepper and transfer to a platter. Top the salad with the sautéed mushrooms and drizzle with the remaining 1 tablespoon of parsley oil. Serve with the lemon wedges.

Source

Beet and Red Cabbage Salad with Lentils and Blue Cheese

Ingredients

• 1/2 cup French green lentils
• Salt
• 1/2 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• Freshly ground black pepper
• 1 1/2 pounds vacuum-packed beets, cut into wedges
• 1/4 cup coarsely chopped parsley
• 1/2 pound red cabbage, cut into 1/2-by-2-inch pieces
• 1/4 pound green-leaf lettuce, torn into large pieces
• 1/4 pound blue cheese, such as Roquefort, crumbled (about 1 cup)

Directions

1. In a small pot, cover the lentils with 2 inches of water and bring to a boil. Add 1/4 teaspoon of salt and simmer the lentils over moderate heat until they are tender, 25 to 30 minutes. Drain the lentils, rinse with cold water and then drain again.
2. In a small bowl, whisk the oil with the lemon juice; season with salt and pepper. In a large bowl, toss the beets, parsley and lentils with one-third of the dressing. Add the cabbage, lettuce and the remaining dressing and toss gently. Season the salad with salt and pepper, top with blue cheese and serve.

Source

Lentils with Red Wine and Herbs

Ingredients

• 1 1/2 cups French green lentils (12 ounces)
• Salt
• 1 tablespoon extra-virgin olive oil
• 1 small red onion, finely chopped
• 1 garlic clove, minced
• 1/4 cup dry red wine
• 1 packed cup baby spinach (2 ounces)
• 1/2 cup veggie stock
• 1 tablespoon crème fraîche
• 4 lightly packed cups mâche (2 ounces) or arugula
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped cilantro
• Freshly ground pepper

Directions

1. In a large saucepan, cover the lentils with 2 inches of water and bring to a boil. Season with salt and simmer over moderate heat until tender, 40 minutes. Drain the lentils.
2. Heat the olive oil in a large, deep skillet. Add the red onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the lentils and the wine and simmer until the wine has been absorbed, about 5 minutes. Add the spinach and stock and cook, stirring occasionally, until the spinach is wilted, about 5 minutes. Stir in the crème fraîche. Add the mâche, parsley and cilantro and cook until barely wilted, about 2 minutes. Season with salt and pepper and serve warm.

Source

Chickpea and Couscous Salad

Ingredients

• 1 cup couscous (dry)
• 1.5 cups boiling water
  
• 1 cup grated carrot
• 1 can chickpeas, drained and rinsed
• 1 fresh mango, diced
  
• 1/2 cup chopped fresh cilantro
• 1 cup roasted cashews
  
• pepper, to taste

Dressing

• 1/3 cup olive oil
• 1/3 rice wine vinegar
  
• 1 T minced garlic
• 2 teaspoons cumin powder
• 1 T lemon juice
• 1 T minced ginger
  

Directions

1. To make the dressing, place all ingredients into a small jar and shake well to combine.
2. Place the couscous and boiling water and cover the bowl. Leave for 15 minutes to allow the couscous to absorb the liquid.
3. Use a fork to fluff the couscous before allowing to cool.
4. Add the remaining ingredients. Mix well.
5. Drizzle over the dressing and mix well. Season with pepper to taste.
6. Chill. When ready to serve, mix in cashews.
   

Source

Italian Potato Salad

Ingredients

• 6 red potatoes
• 2-3 cloves of minced garlic
• 3 T olive oil
• 1 T white balsamic vinegar
• 1 tsp minced gardenia peppers
  

Directions

1. Boil potatoes with the skin on. Cool and then peel.
2. Mix ingredients in a bowl.
   
3. Season with salt and pepper to taste.
4. Chill and serve.
   

Nutty Apple Cherry Slaw

Ingredients

• 1/3 cup sunflower oil, vegetable oil or olive oil
• 3 Tbsp. cider vinegar or white wine vinegar
• 3 Tbsp. orange juice
• 1 Tbsp. honey or sugar
• 1-1/2 tsp. Dijon-style mustard or coarse-ground mustard
• 1/4 tsp. salt
• dash ground cinnamon or ground nutmeg (optional)
• 4 cups shredded* red cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
• 2 cups loosely packed fresh arugula and/or watercress (thick stems discarded), rinsed and dried, or desired greens, such as fresh baby spinach, mesclun or torn mixed salad greens
• 1 medium Granny Smith or Golden Delicious apple, cored and sliced into thin strips or coarsely chopped
• 1/2 cup dried cherries, dried cranberries, currants or raisins
• 2 Tbsp. thinly sliced green onion (1)
• 1/4 cup dry-roasted sunflower kernels or 1/3 cup chopped pecans, hickory nuts or walnuts

Directions

1. For vinaigrette: In a screw-top jar, combine oil, vinegar, orange juice, honey, mustard, salt, and, if you like, cinnamon. Cover and shake well; set aside.

2. In a large bowl, toss together cabbage, arugula, apple, cherries and green onion. Shake the vinaigrette well; pour over the cabbage mixture. Toss lightly to coat. Sprinkle with sunflower kernels. Serve immediately for maximum crispness or cover and chill for up to 24 hours before serving. Makes 8 to 10 servings.

Source

Chickpea Salad with Grilled Pita

Ingredients

• 2 15-oz. cans no-salt-added garbanzo beans (chickpeas) or regular garbanzo beans (chickpeas), rinsed and drained
• 6 Campari or Roma tomatoes, sliced
• 4 oz. crumbled feta cheese with tomato and basil
• 1/4 cup lightly packed small fresh mint leaves
• 1/3 cup white vinegar
• 1/4 cup olive oil
• 1 to 2 pita bread rounds

Directions

1. In large bowl combine beans, tomatoes, feta, and mint. In a screw-top jar combine vinegar, oil, 1 Tbsp. sugar, and 1/2 tsp. black pepper; shake to combine. Pour over salad mixture; set aside.

2. Grill pita bread rounds on an indoor or outdoor grill over medium heat until warm and toasted. Transfer to a cutting board and cut in wedges. Makes 4 servings.

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Quinoa Salad

Ingredients:
1 cup quinoa
1 avocado
1 cup asparagus cut into few inch pieces
1/2 cup sun dried tomatoes
2 shallots
1/2 tsp salt

Dressing
Juice of 1/2 lemon
2 Tbsp olive oil
1 garlic clove minced
1 tsp Italian herb seasoning
1/2 tsp honey or agave
Pinch of salt
Directions
Rinse quinoa under cold running water for a minute or two to get rid of the bitter aftertaste.
Transfer to a pot or rice cooker, add 2 cups of water, salt, cover and bring to a boil. Lower down the heat and cook 15 min or until water is absorbed.
In another pot bring water to a boil, add asparagus and simmer 5-8 min or until soft.
When ready cool down the quinoa and asparagus. Meanwhile chop all the veggie ingredients.
Prepare the dressing by simply mixing all of its ingredients in a bowl.
In a bowl combine quinoa, avocado, asparagus, sun dried tomatoes and shallots. Pour the dressing and mix until all is combined.
Source

Quinoa Chop Chop With Citrus Vinaigrette

Served hot or cold, this citrusy side is a great make-ahead dish

Prep time: 30 minutes
Total time: 40 to 50 minutes
Serves: 4

1 1/2 cups quinoa
12 dried Mission figs, roughly chopped
3/4 cup roughly chopped walnuts
1 red bell pepper, diced
1 to 2 carrots, diced
2 to 3 ribs celery, diced
4 Tbsp chopped fresh Italian parsley
1 cup canned chickpeas, drained and rinsed Salt and pepper to taste

For the dressing
Juice of 1 large orange
3 Tbsp apple cider vinegar, or more to taste
3 Tbsp olive oil

Directions
1. Cook the quinoa according to package directions. (Chop the ingredients while the quinoa cooks.)
2. Whisk together the dressing.
3. Place all ingredients in a large serving bowl and toss well with the vinaigrette, seasoning to taste with salt and pepper. This is a perfect make-ahead that tastes great cold, too!