Posted by Carol on Jun 1, 2016 in |
This is a great way to use the abundance of your garden cucumbers. It’s spicy, has a kick and is so tasty! If you want to use tamari sauce instead of coconut aminos, it will add some punch. Tamari is gluten free, but not soy free. Toasted sesame seed oil also adds more robust flavor.
Spicy Cucumbers
Author: The Nourishing Place
Recipe type: Salads/Sides
Slice the cucumbers into ¼ inch slices. Slice the red onion into very thin slices. Combine dressing ingredients into a bowel, mix and chill for 30 minutes. Pour dressing over cucumbers and serve immediately.
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Posted by Carol on Dec 28, 2015 in |
This a deliciously easy way to prepare asparagus. Sometimes I add julienned carrots and roast them together. It looks very colorful.
Roasted Balsamic Asparagus
Author: The Nourishing Place
Recipe type: Salads/Sides
1½ lbs. medium asparagus, tough stem ends trimmed 8 oz. white button mushrooms, stemmed and quartered 3 T. olive oil 1½ t. course sea salt or to taste 3 t. balsamic vinegar
Preheat oven to 425*. In a baking baking sheet, toss the asparagus and mushrooms with the oil. Season with salt and pepper. Spread the vegetables in a single layer. Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice. Place vegetables on a serving platter. Drizzle the vinegar and toss gently. Season with additional salt and pepper as desired.
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Posted by Carol on Dec 15, 2015 in |
I love this salad because of the combination of mint and parsley. This is lovely mix of vegetables makes it a very light and fresh salad. Serve with burgers or chicken or eat as a snack. Easy to make ahead of time, as the ingredients will blend to accent the flavors.
Olive Cauliflower Tabbouli
Author: The Nourishing Place
Recipe type: Salads/Sides
2 carrots, finely chopped 1 bunch radishes, finely chopped ½ c. jicama, finely chopped 1 cucumber, finely chopped ½ c. onion, chopped 16-24 black and green olives, finely chopped 1 bunch parsley, chopped 2 T. mint, minced ¼ c. olive oil 3 T. apple cider vinegar ½ lemon, juiced Sea salt to taste 2 t. black pepper
Combine carrots, radishes, jicama, cucumber, onion, olives, and mint into a large mixing bowl. In a small mixing bowl add olive oil, apple cider vinegar, lemon, salt and pepper. Use an immersion blender available to mix ingredients. Toss the dressing with the vegetables and set in refrigerator for 30 minutes. Stores easily for days.
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