Both recipes can be made the day ahead. The salad can store in the refrigerator for 2-3 days, and the dressing can store for 5 - you may need to add a little lemon juice/water to the dressing before serving, as the tahini tends to thicken over time. Ingredients: SALAD: 4 small beets 4 radishes [...]
Ingredients: 1 bunch arugula 1 cup cherry tomatoes, cut into halves 2 tablespoons white wine vinegar 1 tablespoon soy sauce or tamari 2 teaspoons olive oil 1 teaspoon sesame oil 1 teaspoon grated fresh ginger 2-3 dashes hot sauce of choice (optional) 1 bunch radishes, trimmed and cut into wedges 2 tablespoons finely chopped scallions [...]
Ingredients: 1 pound uncooked French lentils (green or brown) 1 cup small broccoli florets 1 cup small cauliflower florets olive oil to coat the broccoli and cauliflower 1 bunch kale, stem and ribs removed, sliced into thin ribbons large handful each - arugula, tatsoi, and chopped escarole ½ cup thinly sliced green onions (green and [...]
Ingredients: 1 ½ pound potatoes, cut crosswise into ½-inch thick slices 8 ounces trimmed sugar snap peas 1 bunch radishes, thinly sliced ½ small red onion, thinly sliced ¼ cup olive oil 3 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 clove garlic, pressed ½ cup freshly grated Parmesan cheese Directions: 1. Steam potatoes [...]
Ingredients: Dressing: 3 spring onions 1 tablespoon olive oil sea salt and pepper to taste ¼ cup crème fraiche or plain Greek yogurt ¼ cup buttermilk 1 tablespoon fresh lemon juice 1 tablespoon Champagne or other vinegar of choice Salad: 2 bunches of lettuce, washed and cut into bite-sixed pieces 1 bunch radishes, quartered lengthwise [...]
Ingredients: 1 bunch radishes 1 small onion, sliced 2-3 cloves garlic, crushed 3 small green chilies, crushed 1 pinch of turmeric powder oil for sauté a pinch of mustard seeds a sprig curry leaves (optional) sea salt to taste roll all of the radish leaves together and slice into “ribbons” Directions: In a pan, add [...]
The arugula acts as both an herb and leafy green, adding a peppery bite that is perfect for the tanginess of the yogurt. Ingredients: 3 medium beets 6 tablespoons olive oil ¼ cup plain Greek yogurt 1 tablespoon red wine vinegar 1 clove green garlic, thinly sliced coarsely ground black pepper 1 large bunch arugula, [...]
Ingredients: 2 tablespoons each-sesame oil, rice vinegar, and Aji-Mirin (sweet cooking rice seasoning) 1 tablespoon fresh grated ginger ½ teaspoon fresh minced garlic ½ teaspoon sea salt to taste (easy on the salt) 2 cups thinly sliced radishes torn fresh cilantro leaves and thinly sliced green onion tops (for garnishes) Directions: Whisk together sesame oil, [...]
Ingredients: 6 beets, roasted 1/3 cup freshly grated radish, or more to taste 1 small onion, minced 3 tablespoons olive oil 1 tablespoons apple cider vinegar sea salt and pepper to taste 2 tablespoons minced parsley DIRECTIONS: 1. Place the beets in a baking dish, cover tightly and roast in oven at 400 degrees until [...]
This salad, adapted from Natural Chef Mary Simpkin, is great dressed with a Citrus Vinaigrette (recipe included). Ingredients: 2 cups radishes, thinly sliced 2 tablespoons olive oil sea salt and pepper to taste ¾ edamame (soybeans), defrosted 3 cups mixed tatsoi and mizuna 1 cup spinach, chopped ½ cup grapefruit segments 2 tablespoons sesame seeds [...]