| || |
Squash, in it's raw form, needs a bit of pizazz and this salad fits the bill. Crunchy, and bursting with herbs, ginger and garlic, I think you'll find this salad among your faves. This recipe is from Chef Matthe's vegan cooking class.
Courtesy Chef Matthew Purnell
6 cups organic zucchini / yellow squash cut in half, sliced thin
3 cups organic cherry tomatoes, cut him half
2 cups organic carrots, cut in half, sliced thin
1 cups organic green onions, sliced thin
1/2 cup parsley, chopped
1/4 cup organic dill, chopped
4 cups organic rainbow chard, cut into strips
2 cups organic red cabbage, shredded thin
1/2 cup organic red onions, minced
1/2 cup organic oil (Chef Matthew used Nutive Hemp Oil)
1/3 cup organic lemon juice
3 T. organic raw apple cider vinegar
1 tsp organic garlic, minced
1/2 tsp organic ginger, minced
1 tsp sea salt
1 tsp. organic dried oregano
2 T. organic balsamic vinegar (aged, if you have it)
1 tsp. black pepper
1. Mix Step 1 ingredients in a large bowl making sure the herbs coat the vegetables evenly.
2. Mix Step 2 ingredients in a separate bowl.
3. Whisk the dressing ingredients well in a small bowl and add to the squash mixture. Toss to combine.
4. Place the chard and cabbage mix on each plate and top with some of the squash salad mix.
5. Garnish with balsamic vinegar and black pepper.
I've had an urge to make another yummy cold soup. This soup is brimming with vegetable and fruit goodness and is a great snack, any time of the day. It's rich and soothing with a little kick and the combination of tomato and pineapple juice is awesome. I'm not sure where it came from, but we had this at one of our gourmet group dinners years ago.
Ingredients: Serves 6, makes 5 cups
1 1/2 cups tomato juice or tomato-veggie juice
1 1/2 cups unsweetened pineapple juice
1 ripe papaya or mango, peeled, seeded and diced
1 green (or any color bell pepper, seeded and diced
1/2 red onion, diced
1 avocado, cut into 1/4" dice
1/4 cup fresh lime juice
6-10 dashed of Tabasco
1/4 cup finely chopped cilantro
Salt and ground pepper to taste
In a large bowl, gently mix all of the ingredients. Cover and refrigerate for a couple of hours.