Hummus with Greek Salad

Ingredients

Hummus
Makes 4 cups

2 (15-1/2-ounce) cans garbanzo beans, rinsed and drained
1 large garlic clove, mashed
1 small jalapeho chili, seeded and coarsely chopped
2 tablespoons plus 1-1/2 teaspoons tahini
1/4 cup freshly squeezed lemon juice
juice of 1 lime
1 teaspoon agave nectar
1/4 cup coarsely chopped fresh cilantro
1-1/2 teaspoons ground cumin
pinch of cayenne pepper
1/2 teaspoon salt
1/3 cup extra-virgin olive oil

Yogurt Dressing
Makes 3 cups

1/4 cup freshly squeezed lemon juice
1/4 cup white balsamic vinegar
1 shallot, minced
2 tablespoons whole-grain Dijon mustard
2 tablespoons agave nectar
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
pinch of freshly ground black pepper
1/2 cup expeller-pressed canola oil
1/2 cup extra-virgin olive oil
1-1/2 cups Greek-style plain yogurt

Greek Salad

1/4 cup thinly sliced cucumber
1/4 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1/4 cup Kalamata olives, pitted and quartered
1/4 cup crumbled feta cheese
6 tablespoons chopped mixed fresh herbs, such as parsley, oregano, and basil
4 pita bread rounds, each cut into 6 wedges, warmed

Method

  1. To make the hummus, place the beans, garlic, jalapeno chili, tahini, lemon juice, lime juice, agave nectar, cilantro, cumin, cayenne, and salt in a food processor and blend until it is a smooth paste.
  2. Add the olive oil slowly in a thin stream and blend until smooth and well combined.
  3. Transfer to a bowl. Store in the refrigerator for up to 3 days.
  4. To make the yogurt dressing, combine the lemon juice, vinegar, shallot, mustard, agave nectar, oregano, salt, and pepper in a blender. Blend for 30 seconds on low speed and then turn the blender to medium speed. Slowly drizzle in the oils and blend until the mixture is emulsified and thick, like mayonnaise.
  5. Transfer to a bowl and whisk in the yogurt. Store in the refrigerator for up to 4 days.
  6. To make the Greed salad, mix the cucumber, red onion, cherry tomatoes, and olives with 1/4 cup of the Yogurt Dressing.
  7. To serve, put 2 cups hummus on a plate.
  8. Top the hummus with the Greek salad.
  9. Sprinkle with the crumbled feta and herbs. Serve with the warm pita.

Makes 4 to 6 servings.

Source: True Food

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Santa Fe Eggs

Ingredients

1 cup dried black beans
4 cups water
1 lb whole plum (Roma) tomatoes, chopped
1/4 cup chopped green chilies
3 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon unsweetened Dutch-process cocoa
3 tablespoons chopped fresh cilantro (fresh coriander)
1/4 teaspoon ground cayenne pepper
4 eggs
1/4 cup grated reduced fat cheddar cheese
2 tablespoons chopped green (spring) onions, green and white parts

Method

  1. In a large pot over high heat, combine the beans and water and bring to a boil. Reduce the heat to medium and cook for 1 hour, skimming away the gray foam that appears. Drain well.
  2. In a large nonstick frying pan over medium heat, combine the beans, tomatoes, chilies, chili powder, cumin and cocoa. Bring to a boil, reduce the heat to medium-low and simmer until the mixture thickens, about 15 minutes.
  3. Stir in the cilantro and cayenne.
  4. One at a time, break the eggs into a small bowl and carefully slip on top of the simmering liquid. Cover and poach the eggs until they are just cooked, about 7 minutes.
  5. Remove from the heat, sprinkle with the cheese, cover and let stand for 1 minute.
  6. To serve, divide among 4 individual bowls. Top each with an equal amount of the onions.

Makes 4 servings.

Source: Cooking for Healthy Living

Poached Salmon with Green and Yellow Beans Salad

Ingredients

4 sprigs of fresh tarragon
2 lemons
10 white pearl onions, peeled and thinly sliced
4 (5-ounce each) skinless salmon fillets
Kosher salt and freshly ground black pepper
12 ounces thin green beans,trimmed
12 ounces thin yellow wax beans, trimmed
6 radishes, sliced into paper-thin rounds
1/4 cup extra-virgin olive oi

Method

  1. Remove the leaves from the tarragon; reserve the stems. Coarsely chop enough leaves to make 2 teaspoons.
  2. Slice 1 lemon into thin rounds.
  3. In a large skillet, combine the lemon rounds, tarragon stems, and one-third of the onions and add enough cold water to come two-thirds of the way up the sides. Cover and bring the water to a simmer over medium-high heat.
  4. Season the salmon with salt and pepper. Lay the fillets in the skillet and add hot water if needed to submerge them completely. Cover, reduce the heat to low, and cook the salmon, without simmering, for about 7 minutes, or until opaque with a rosy center when flaked in the thickest part with the tip of a small knife. Using a slotted spatula, transfer the salmon fillets to a baking sheet. Refrigerate, uncovered, until cold, about 45 minutes.
  5. Bring a large pot of salted water to a boil. Add the green and yellow beans and cook for about 3 minutes, or until crisp-tender. Drain well, then plunge the beans into a large bowl of ice water to cool. Drain well and pat dry with paper towels.
  6. In a large bowl, toss the beans, radishes, and the remaining onions with the chopped tarragon. Grate the zest from the remaining lemon over the vegetables. Squeeze the juice from the lemon and add to the bowl. Drizzle with the olive oil and toss to coat. Season with salt and pepper and toss again.
  7. Place a salmon fillet on each of four dinner plates. Divide the salad among the plates and serve at once.

Makes 4 servings.

Source: What’s for Dinner?

Steamed Mussels with Black Bean Sauce

Ingredients

2 lb mussels
1 tablespoon oil
1 garlic clove, finely chopped
1/2 teaspoon finely chopped ginger
2 scallions, finely chopped
1 red chile, chopped
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon salted, fermented black beans, rinsed and mashed
2 tablespoons chicken stock
few drops of roasted sesame oil

Method

  1. Scrub the mussels, remove any beards, and throw away any that do not close when tapped on the work surface.
  2. Place the mussels in a large dish in a steamer. Steam over simmering water in a covered wok for 4 minutes, discarding any that do not open after this time.
  3. Heat the oil in a small saucepan. Add the garlic, ginger, scallions and chili and cook, stirring, for 30 seconds.
  4. Add the remaining ingredients, and blend well. Bring to a boil, then reduce the heat and simmer for 1 minute.
  5. To serve, remove and discard the top shell of each mussel, pour 2 teaspoons of the sauce into each mussel and serve on the shell.

Makes 4 servings.

Source: The Food of China

French Bean Salad with Vegetarian Caesar Dressing

Ingredients

1 pound fingerling potatoes, cubed
1 tablespoon plus 1-1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 ounces green beans, stemmed and strings removed
2 medium zucchini, cut into thin half-moons
1/3 cup chopped Marcona almonds
3/4 cup sliced oven-roasted tomatoes
1 cup canned kidney beans, rinsed and drained
1/3 cup pitted and sliced Kalamata olives
3 tablespoons chopped fresh basil
1/3 cup Vegetarian Caesar Dressing (see recipe below)

Method

  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
  2. Arrange the potato cubes on the prepared baking sheet and toss them with the olive oil, salt, and pepper. Roast for 25 minutes, or until tender when pierced with a knife. Remove from the oven and set aside.
  3. Bring a saucepan of salted water to a boil. Add the green beans and cook for 4 to 5 minutes. Drain and rinse under cold water.
  4. In a large bowl, combine the potatoes, green beans, and all of the remaining ingredients, tossing to coat evenly with the Vegetarian Caesar Dressing.
  5. Adjust the seasonings with more salt and pepper if necessary. Let marinate for 15 minutes before serving.

Makes 4 to 6 servings.


Vegetarian Caesar Dressing

Ingredients
1/2 cup freshly squeezed lemon juice
2 tablespoons red wine vinegar
1 tablespoon vegetarian Worcestershire sauce
1/4 scant cup Dijon mustard
1/2 cup pitted Kalamata olives
6 garlic cloves, chopped
1 cup grated packed Parmigiano Reggiano cheese
2 cups extra-virgin olive oil
1-1/2 teaspoons salt (or more to taste)
1 teaspoon freshly ground black pepper (or more to taste)

Method

  1. Combine the lemon juice, vinegar, Worcestershire, mustard, olives, garlic, and cheese in a blender or food processor. Blend to a smooth paste.
  2. With the machine on, drizzle in the oil, salt, and pepper. Blend until thick and emulsified, like mayonnaise.
  3. Adjust the seasonings with salt and pepper.
  4. Transfer to a lidded jar and refrigerate for up to 3 days.

Makes 2-3/4 cups.

Source: True Food