Ingredient: Red Onion

Grilled More Vegetable Than Potato Salad

DIGITAL CAMERAThis lovely plate of vegetables can transform into a delicious grilled side dish that is perfect with any grilled meat ,poultry,  or fish.DIGITAL CAMERA

Grilled More Vegetable Than Potato Salad
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Servings
4
Servings
4
Grilled More Vegetable Than Potato Salad
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. To make the garlic oil: Place olive oil and smashed garlic cloves in a small pan. Cook over low heat until the garlic is lightly browned and the oil has become fragrant. Allow to cool before removing the garlic. (use the garlic in marinades or as a seasoning)
  2. Precook the potatoes: Cut the potatoes into 1 inch chunks. In Place the potatoes and a little water in a microwave friendly container. Cover loosely and steam in the microwave for 4 minutes or so. The potatoes should be barely tender. Set aside to cool.
  3. Prepare the veggies for the grill: Slice the squash in 1/2 inch thick diagonal slices. Trim the ends off of the beans. Cut the onion in half lengthwise. Halve or quarter the peppers.
  4. Heat a grilling basket and a flat grate on the grill. Coat with olive oil cooking spray. Take 1/2 tablespoon of the infused olive oil and toss with the potato chunks. Use the rest of the oil to brush the vegetable slices.
  5. Put the potatoes in the basket and the vegetables on the grate. Grill, tossing the potatoes and turning the vegetables occasionally. It should take about 15 minutes to have everything turn golden.
  6. Remove the vegetables to a cutting board. Cut in chunks that are about the same size as the potatoes. Place in a large serving bowl along with the potato chunks.
  7. Add some freshly ground pepper and a pinch of salt and toss to combine everything. Drizzle the balsamic over everything and enjoy!
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Cucumber and Grape Tomato Salsa

Cucumber and Grape Tomato Salsa
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This is a unique and refreshing take on salsa. Baby cucumbers are sweet and crunchy with edible seeds and peel. The grape tomatoes are a perfect companion and the little slices are really pretty. Serve it as a salad or as an appetizer with chips.
Servings
4
Servings
4
Cucumber and Grape Tomato Salsa
Print Recipe
This is a unique and refreshing take on salsa. Baby cucumbers are sweet and crunchy with edible seeds and peel. The grape tomatoes are a perfect companion and the little slices are really pretty. Serve it as a salad or as an appetizer with chips.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Peel three of the cucumbers and leave the skin on the fourth. Quarter lengthwise and slice into little pie shapes. You can peel all the cucumbers or leave the skin on more if you want.
  2. Slice the grape tomatoes crosswise to create little rounds. Put the tomatoes and cucumber slices in a medium bowl.
  3. Add the chopped onion and jalapeno, the minced garlic, and the cilantro and toss together. Sprinkle with the salt and toss once again.
  4. Squeeze all of the juice out of the lime. Use a reamer to get every last bit. If you are using the agave, add it now. Mix everything together, cover and refrigerate for several hours.
  5. This is a wonderful salad, but it is also a different kind of salsa to serve with chips.
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Lentil Salad

Lentil Salad
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This is a great way to use cooked lentils. It makes a light and healthy main dish salad.
Servings
2
Servings
2
Lentil Salad
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This is a great way to use cooked lentils. It makes a light and healthy main dish salad.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Put rinsed lentils and stock in a medium saucepan. Cover and bring to a boil over medium heat. Remove lid and lower heat to simmer and cook stirring occasionally until stock is absorbed. The lentils should be al dente. Drain any remaining broth once they are cooked to this point. Cool.
  2. Combine the onions, peppers, tomatoes, parsley, and string cheese with the cooled lentils in a large bowl.
  3. Put the lemon juice, garlic, balsamic, pepper, and olive oil in a small jar with a tight fitting lid. Shake until well blended.
  4. Pour the dressing over the lentils and vegetables and toss to combine. cover and chill for several hours. Serve
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Southwestern Quinoa Salad

Southwestern Quinoa Salad
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The nutrition of quinoa and the flavors of the southwest come together in a healthy and flavorful meatless main dish salad. It's also great as a side dish.
Servings
4
Servings
4
Southwestern Quinoa Salad
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The nutrition of quinoa and the flavors of the southwest come together in a healthy and flavorful meatless main dish salad. It's also great as a side dish.
Servings
4
Servings
4
Ingredients
Dressing
Servings:
Instructions
  1. To roast Poblanos: Place poblanos under the broiler for 10 minutes or so, turning as the skin blisters. It should be blistered on all sides. Remove the peppers to a shallow bowl and cover with plastic wrap. Allow to sit for 5-8 minutes. At this point the skin should come off easily. Remove the stem and seeds and chop.
  2. Put the quinoa, bell peppers, poblano, onion, corn and black beans in a large mixing bowl. Toss to combine.
  3. Add the avocado and cilantro to the bowl and toss gently to combine.
  4. Pour the canola oil into a small fry pan. Add the garlic and the cumin seeds and heat over low heat until the garlic stats to sizzle. Remove from heat (do not let the garlic brown) and set aside to cool before adding to the dressing jar.
  5. Combine all of the dressing ingredients in a jar with a lid. Cover tightly and shake until ingredients emulsify.
  6. Pour the dressing over the ingredients in the bowl and toss gently to combine.
  7. Cover the salad and chill for several hours. Remove from refrigerator 15 minutes before serving. This serves 4 as a main dish and 6 or more as a side dish.
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Marinated Mushrooms

Marinated Mushrooms
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Marinated Mushrooms
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Ingredients
Servings:
Instructions
  1. Wipe the mushrooms clean with a damp cloth. Slice 1/4 inch thick. Set aside.
  2. Heat olive oil in a large skillet and add the onion and garlic. Saute until the onion is softened and the garlic is fragrant, 3-4 minutes.
  3. Add the vinegar, brown sugar, lemon pepper and tarragon. Simmer mixture for a few minutes. Add the mushrooms and continue to cook 7-10 minutes, stirring frequently. The liquid should reduce and thicken slightly.
  4. Put in a glass jar or zip top bag and refrigerate overnight or for up to 3 days. Serve as part of a relish tray, on a salad, or as a side dish.
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