Archive | May, 2013

Mango Summer Salad

13 May

summer salad

Ingredients: (salad) romaine lettuce, baby spinach, red onion, radish, champagne mango, avocado, cherry tomatoes, gorgonzola cheese, (dressing) olive oil, balsamic vinegar, cherry rhubarb jam, salt, pepper, garlic, and basil leaves.

It isn’t precisely summer, yet, but it’s close enough!

Combine 2 romaine hearts and a small bag of baby spinach in a large bowl. Chop 1 mango, 1 avocado and a few cherry tomatoes. Thinly slice 3 radishes and  a little red onion. Add to salad with 1/2 cup of gorgonzola and toss.

For dressing, blend 1/3 cup olive oil, 1/4 cup balsamic vinegar, a spoonful of jam, 1 clove of garlic, 2 basil leaves, salt, and pepper in a blender till smooth. Pour over salad, toss, and serve.

Experiment: Try arugula instead of spinach. Try pear or grapes instead of mango. If you don’t have fresh fruit, try craisins, dried cherries, or dried apricots. Sprinkle with sunflower or pumpkin seeds. For more salad dressings, see Ranch Dressing Et Al.

Hummus [Updated Recipe!]

6 May

hummusIngredients: garbanzo beans, flax/sesame seed mix, olive oil, lemon, cumin, pepper, garlic, salt, white wine vinegar, water.

Start with two cans of garbanzo beans in a colander. Rinse them well with cold water. Then pour into a food processor and add 3 TSBP seed mix, 1/3 cup olive oil, 1/2 lemon (juice), 1/2 TSP cumin, a few turns fresh ground peppercorns, 4 cloves garlic, 1 TSP salt, a splash of white wine vinegar, and 1 cup water. Blend on high, adding more water to thin as needed. Transfer to plastic container and refrigerate as needed. Makes about 4 cups.

Experiment: Try using half garbanzo and half black beans. Add fresh herbs, curry, a few slices of onion, or stir in scallions at the end.

hummus