Vegetable Chop Salad
Recipe courtesy of The Macintosh, www.themacintoshaz.com
1 ½ cup white cabbage
½ cup roasted beets, diced ½” x ½”
½ cup corn, shucked
½ cup red grapes, halved
½ cup sautéed squash, ½” x ½”
½ cup radish, ½” x ½”
8 cherry tomatoes, halved
½ cup cucumber, sliced 1/8th” thick
½ cup edamame
1 heaping tbsp scallions, fine diced
2 oz champagne vinaigrette
2 Tbsp. feta cheese crumbles
½ Tbsp. chopped parsley
½ Tbsp. torn basil
Champagne Vinaigrette
1 cup champagne vinegar
¾ cup Gulden’s mustard
6 egg yolks
1 Tbsp. garlic, finely chopped
1 Tbsp. salt
1 Tbsp. honey
2 tsp. sugar
2 tsp. pepper
2 ½ cups extra virgin olive oil
Add all ingredients in a mixing bowl, adding the Champagne Vinaigrette to the side of the bowl. Lightly toss all ingredients, withholding the beets, making sure not to crush any of the items. Add the beets and toss once, trying not to let the beets bleed color into the salad. Place in center of chilled salad plate emphasizing height. Garnish with feta, then basil and parsley.
Cucumber Mint Agua Fresca
Courtesy Macayo’s Mexican Table, www.macayo.com
2 cucumbers
1 cup fresh lime juice
1 cup mint leaves, packed, stems removed
½ cup natural sugar
3 cups cold water
Remove ends from cucumbers, then dice (do not remove skin). Pull mint leaves from stem. Place all ingredients in a blender and purée until smooth. Strain liquid over ice and discard pulp.
Probiotic Bowl
Courtesy Farm & Craft, www.ilovefarmandcraft.com
1 cup warm garbanzo salad
1 cup quinoa tabbouleh
½ cup shaved pickled cucumbers
½ cup Garden Goddess Power Kraut
¼ cup herb cucumber yogurt
In a bowl, place warm garbanzo salad, top with tabbouleh, pickled cucumber and power kraut. Finish with a drizzle of the herb yogurt sauce.
Ingredient recipes:
Warm Garbanzo Salad
Place 2 cups garbanzo beans, ½ cup grape tomatoes halved, ½ cup Kalamata olives halved, and ½ cup roasted red peppers sliced, in a pan. On medium heat cook this down for about 12-15 minutes, stirring occasionally to prevent scorching.
Tabbouleh Dressing
1 Roma tomato, medium, diced; ¼ of a yellow onion, medium, diced; ½ a jalapeño, seeded; the juice of 3 lemons; ¼ bunch of fresh parsley, chopped; and ½ cup organic avocado oil. Combine all ingredients except for the oil in a food processor. Blend on medium speed and slowly drizzle oil in until it all comes together. Season to taste with salt and pepper.
Quinoa Tabbouleh
Combine 1 cup quinoa, ½ cup parsley, and 3 oz. dressing in a bowl and mix until combined.
Pickled Shaved Cucumber
In a pot combine 1 cup cider vinegar, 1 cup water, 3 Tbsp. sea salt, 2 bay leaves, 1 Tbsp. whole black peppercorns, and 1 clove garlic. Bring all ingredients to a boil and lower to a simmer for 15 minutes. While it is simmering, shave 1 cucumber as thin as possible into a separate bowl. Strain the liquid over the cucumbers and place in fridge to cool.
Herb Yogurt
In a blender, combine ½ cup Greek yogurt, ¼ cup cucumber chopped, with no seeds, 1 Tbsp. fresh dill, 1 Tbsp. fresh parsley, juice from 1 lemon, ¼ cup spinach, 1 Tbsp. agave nectar, salt and pepper to taste, and blend until smooth.
Vegetable Chop Salad
Recipe courtesy of The Macintosh, www.themacintoshaz.com
1 ½ cup white cabbage
½ cup roasted beets, diced ½” x ½”
½ cup corn, shucked
½ cup red grapes, halved
½ cup sautéed squash, ½” x ½”
½ cup radish, ½” x ½”
8 cherry tomatoes, halved
½ cup cucumber, sliced 1/8th” thick
½ cup edamame
1 heaping tbsp scallions, fine diced
2 oz champagne vinaigrette
2 Tbsp. feta cheese crumbles
½ Tbsp. chopped parsley
½ Tbsp. torn basil
Champagne Vinaigrette
1 cup champagne vinegar
¾ cup Gulden’s mustard
6 egg yolks
1 Tbsp. garlic, finely chopped
1 Tbsp. salt
1 Tbsp. honey
2 tsp. sugar
2 tsp. pepper
2 ½ cups extra virgin olive oil
Add all ingredients in a mixing bowl, adding the Champagne Vinaigrette to the side of the bowl. Lightly toss all ingredients, withholding the beets, making sure not to crush any of the items. Add the beets and toss once, trying not to let the beets bleed color into the salad. Place in center of chilled salad plate emphasizing height. Garnish with feta, then basil and parsley.
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