Roasted Cauliflower with Lemon Cilantro Dressing

November 3, 2014 by Susan

Whenever I make vegetables as a side dish, 98% of the time I will roast them. I think roasting brings out a wonderful, deep flavor of the vegetables and they get all crisp and caramelized on the outside. And, truthfully, roasting vegetables is so easy! Just season and pop in the oven. You only need to flip them once during the cooking time and voila, they are done. My favorite vegetables to roast are cauliflower, broccoli and carrots.

This recipe is actually two recipes in one. The first part, simply roasting the cauliflower with just salt, pepper and oil, is my basic recipe for making roasted vegetables and is practically effortless. The cauliflower is delicious just like that. But every once in a while it is nice to have something a bit different, so I created this dressing to toss with the cauliflower after they have been roasted. It comes together very quickly and can be prepared just after you toss the cauliflower in the oven.

Now we are having a hard time figuring out which preparation is our favorite. If I told you we snacked on these during the day once would you believe me? It’s true! We actually snacked on cauliflower, as strange as that sounds. The vinaigrette is such a terrific complement to the cauliflower and the addition of that cumin just makes it. It almost lends an Indian spin to the recipe.

I love it when food that is healthy for us is also delicious. Cauliflower is filled with phytonutrients that fight disease and fiber that really helps to keep you full longer. I end up feeling good about eating it, and there is no guilt over eating a lot of it.

Here’s what you will need to serve 2-3 as a side dish…

Recipe

1 small head of cauliflower, cut into florets of various sizes, washed and pat dried

2 Tbsp olive oil

Sea Salt (to taste)

Pepper (to taste)

Vinaigrette

1/2 lemon, zested

1 Tbsp lemon juice

2 Tbsp cilantro, finely chopped

3 Tbsp olive oil

1 small clove garlic, grated

1/8 tsp (scant) of ground cumin

Method

Preheat the oven to 400 degrees.

Turn the cauliflower upside down and start cutting into all the stalks and leaves until they are all removed. Cut cauliflower into florets. Wash and pat dry. Lay on a large rimmed baking sheet and add 2 Tbsp olive oil, sea salt and pepper. Mix well with your hands until the cauliflower is coated.

Roast in the oven for 30 – 40 minutes depending on how large your florets are and how soft you like your vegetables cooked. I prefer mine more firm (as opposed to my husband who likes his softer), so I leave 1/2 the florets large so they don’t get overcooked. Half way through the cooking time take the baking sheet out of the oven and turn each cauliflower floret over. I find using a pair of tongs works the best. Put back in the oven.

While the cauliflower is cooking get started on the vinaigrette. To a small bowl add the lemon zest, juice, cilantro, grated garlic, cumin and 3 Tbsp of olive oil. Whisk well until completely mixed.

Once done, remove the cauliflower from the oven and transfer them directly into a large bowl. Add the vinaigrette, one tablespoon at a time, to the cooked cauliflower, mixing to combine. I usually end up using all the vinaigrette, but if you see they are getting soaked in the liquid, stop adding and taste. This will all depend upon how large your cauliflower is. In the end, I don’t soak the vegetables, just give them a nice coating.

Roasted Cauliflower

Author: Feasts And Fotos

Ingredients

1 small head of cauliflower, cut into florets of various sizes, washed and pat dried
2 Tbsp olive oil
Sea Salt (to taste)
Pepper (to taste)
Vinaigrette
½ lemon, zested
1 Tbsp lemon juice
2 Tbsp cilantro, finely chopped
3 Tbsp olive oil
1 small clove garlic, grated

Method

Preheat the oven to 400 degrees.
Turn the cauliflower upside down and start cutting into all the stalks and leaves until they are all removed. Cut cauliflower into florets. Wash and pat dry. Lay on a large rimmed baking sheet and add 2 Tbsp olive oil, sea salt and pepper. Mix well with your hands until the cauliflower is coated.
Roast in the oven for 30 - 40 minutes depending on how large your florets are and how soft you like your vegetables cooked. I prefer mine more firm (as opposed to my husband who likes his softer), so I leave ½ the florets large so they don't get overcooked. Half way through the cooking time take baking sheet out of the oven and turn each cauliflower floret over. I find using a pair of tongs works the best. Put back in the oven.
While the cauliflower is cooking get started on the vinaigrette. To a small bowl add the lemon zest, juice, cilantro, grated garlic and 3 Tbsp of olive oil. Whisk well until completely mixed.
Once done, remove the cauliflower from the oven and transfer them directly into a large bowl. Add the vinaigrette, one tablespoon at a time, to the cooked cauliflower, mixing to combine. I usually end up using all the vinaigrette, but if you see they are getting soaked in the liquid, stop adding and taste. This will all depend upon how large your cauliflower is. In the end, I don't soak the vegetables, just give them a nice coating.

Kale and Brussel Sprout Salad

April 28, 2014 by Susan

This past winter was a long one. Spring is finally here, everything is in bloom and the warm weather is rejuvenating. I was happy to put away the winter jacket and gloves and rediscover my warmer weather clothes. But as we know, with warm weather comes lighter, more revealing clothes. And so comes the mild panic…soon we will all be in bathing suits!

In an effort to lighten up our meals around here I have been whipping up this ‘salad’. I typically don’t make salads. I really like them, but I find in order to make a good one you need alot of ingredients and it becomes alot of work. And I hate washing and drying all the leaves. That’s why this salad is perfect for me. Very little washing and drying. It is quick and super simple. The only skill you need is to safely slice the kale leaves and sprouts super thin. (They really need to be so very thin, so take your time with it). Hopefully eating more of this healthy salad will help me feel a bit less panicked about getting into a swimsuit in a few weeks.

I usually make enough to have some leftovers, this holds up nicely for a day or two in the fridge. I like to add it to a chicken or steak wrap I make for lunch the next day.

The lemon mustard dressing is a very thick one and gives this salad a great punch. I don’t use alot of it on here, just enough to coat everything. If you want it thinner just add some more olive oil.

Here’s what you will need to serve 2-3 people as a side dish…

Recipe

7-8 large brussel sprouts, trimmed, outer leaves discarded, sliced paper-thin

1 shallot, minced

1/2 small clove garlic, grated

2 tbsp lemon juice

1 tbsp Dijon mustard

1 tsp extra virgin olive oil

1/3 cup sliced almonds, toasted

Method

In a small non stick skillet over low heat lightly toast sliced almonds. Set aside.

Tear kale leaves from the center rib, discard rib. Stack leaves on top of one another, roll them up and slice very thin. Separate leaves with your fingers and put in a medium bowl.

Trim ends off brussel sprouts and discard outer leaves. Slice paper-thin. I usually cut the sprout in half lengthwise, then slice each half widthwise. Separate with your fingers and add to the bowl of kale.

In a separate bowl mix together the shallot, garlic, olive oil, lemon juice and Dijon mustard. (It will be thick).

Five minutes before serving add the dressing to the kale and sprouts and mix really well. Lastly, add the sliced almonds and mix gently just until evenly distributed.

Recipe adapted from various sources.

Kale and Brussel Sprout Salad

Author: Feasts And Fotos

Ingredients

7-8 large brussel sprouts, trimmed, outer leaves discarded, sliced paper-thin
1 shallot, minced
½ small clove garlic, grated
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp extra virgin olive oil
⅓ cup sliced almonds, toasted

Method

In a small non stick skillet over low heat lightly toast sliced almonds. Set aside.
Tear kale leaves from the center rib, discard rib. Stack leaves on top of one another, roll them up and slice very thin. Separate leaves with your fingers and put in a medium bowl.
Trim ends off brussel sprouts and discard outer leaves. Slice paper-thin. I usually cut the sprout in half lengthwise, then slice each half widthwise. Separate with your fingers and add to the bowl of kale.
In a separate bowl mix together the shallot, garlic, olive oil, lemon juice and Dijon mustard. (It will be thick).
Five minutes before serving add the dressing to the kale and sprouts and mix really well. Lastly, add the sliced almonds and mix gently just until evenly distributed.

Zucchini Salad

September 23, 2010 by Susan

Isn’t this pretty? Considering we eat with our eyes first, this is a very good start.

The follow up…the flavor, does not disappoint. It’s bright and refreshing making it a wonderful first course in the warmer months or a perfect side dish with something more hearty, like a steak.

One of the many reasons I love this salad is because, although I call it a salad, there are no leaves to be found! So, it’s different from the norm and lord knows it’s important to keep things changing from one night to the next. Another reason I love it – it’s so simple to make. And I love simple, especially when it’s warm out. There are just a few ingredients involved and you do not need to use a heat element. Everything is raw.

You will, however, need a mandolin. The key to this salad is to make the slices of zucchini paper-thin. I suppose you could try slicing the zucchini by hand, but I’m sure that could make a person nuts. Using a mandolin is quick and easy…just be careful of your fingers. You don’t want to slice anything important off.

Here’s what you will need to serve 2 people…

Recipe

1 large zucchini

1 small leek, white and light green part only, sliced into paper-thin rounds

4-5 tbsp ricotta

1/2 lemon, juiced

1-2 tbsp extra virgin olive oil

1 tbsp parsley, finely chopped

1 tbsp dill, finely chopped

salt & pepper, to taste

Method

First, slice the leek into paper-thin rounds. Put the rounds in a bowl filled with water, swish them around a bit and then let the leeks soak for a few minutes, allowing all the sand and dirt to fall to the bottom of the bowl. Gently pull out the leeks, being careful not to stir up the dirt on the bottom. Give them a final rinse and place on paper towels to dry.

Next, get out that mandolin and start slicing the zucchini into paper-thin rounds. It helps to make a very straight first cut with the knife when you cut the stem off. Place all the zucchini in an overlapping pattern on a pretty platter.

Sprinkle the zucchini rounds with the lemon juice, olive oil, salt & pepper. Place a piece of plastic wrap over it and put in the fridge for at least 15 minutes. I usually let mine sit for about 30 minutes, or until dinner is ready.

Just before serving, sprinkle the leeks over the zucchini, putting on as many or as little as you prefer. Next, scatter around small dollops of ricotta cheese all over the zucchini, again using as much or as little as you like. Finally, sprinkle the parsley and dill over the entire plate. I also give it a final spritz of lemon juice just before serving.

Recipe adapted from Tyler Florence’s Zucchini Carpaccio

Zucchini Salad

Author: Feasts And Fotos

Ingredients

1 large zucchini
1 small leek, white and light green part only, sliced into paper-thin rounds
4-5 tbsp ricotta
½ lemon, juiced
1-2 tbsp extra virgin olive oil
1 tbsp parsley, finely chopped
1 tbsp dill, finely chopped
salt & pepper, to taste

Method

First, slice the leek into paper-thin rounds. Put the rounds in a bowl filled with water, swish them around a bit and then let the leeks soak for a few minutes, allowing all the sand and dirt to fall to the bottom of the bowl. Gently pull out the leeks, being careful not to stir up the dirt on the bottom. Give them a final rinse and place on paper towels to dry.
Next, get out that mandolin and start slicing the zucchini into paper-thin rounds. It helps to make a very straight first cut with the knife when you cut the stem off. Place all the zucchini in an overlapping pattern on a pretty platter.
Sprinkle the zucchini rounds with the lemon juice, olive oil, salt & pepper. Place a piece of plastic wrap over it and put in the fridge for at least 15 minutes. I usually let mine sit for about 30 minutes, or until dinner is ready.
Just before serving, sprinkle the leeks over the zucchini, putting on as many or as little as you prefer. Next, scatter around small dollops of ricotta cheese all over the zucchini, again using as much or as little as you like. Finally, sprinkle the parsley and dill over the entire plate. I also give it a final spritz of lemon juice just before serving.

Pappa al Pomodoro

September 2, 2010 by Susan

As the summer comes to an end (gasp!) I do have lovely visions of alot less sweating and eating much more soup in the months ahead. I love soup, especially hearty ones. Last week there was a break, although brief, in the scorching hot temperatures and I jumped on the chance to make a soup…it’s been months since I’ve made any.

Pappa al Pomodoro is a Tuscan tomato and bread soup and lord knows I love love love anything and everything Tuscan. So smack dab in the middle of August, prime tomato time, I set out to whip up this soup and am so glad I did. It’s delicious! So delicious that you don’t mind eating it in the summer! One night I served this with a salad, the next night with a sandwich. I only wish we had more leftover to eat – you might want to double this recipe as it just gets better as it sits in the fridge.

As I mentioned above, this soup is quite hearty due to the bread, yet doesn’t feel heavy. The bread thickens the soup and gives it a slightly creamy texture without having to add any milk or cream, which makes me and my thighs very thankful. There is a bright tomato flavor with a slight tang in the background from the tomato juice as well as a little kick from the red pepper. And then the basil, cooked in with the tomatoes, and then more sprinkled on top just before serving. Doesn’t basil make so many things better?

Basically, this is Italy in a bowl. Turn on your air conditioners and get cooking!

Here’s what you will need to serve approximately 6 people…

Recipe

1 large red onion, diced

large pinch red pepper flakes

4 garlic cloves, finely chopped

1 cup white wine

2 pounds ripe, summer tomatoes, diced

20 basil leaves, 15 whole and 5 cut into chiffonade

2 cups tomato juice

1 1/2 – 2 cups day old whole wheat bread, crusts removed and cubed

1/2 cup grated Parmigiano-Reggiano

Extra virgin olive oil

salt & pepper to taste

Method

Coat a large wide pot with olive oil over medium heat, add the onions and red pepper and cook until soft, approximately 8 minutes. Add salt and pepper. Toss in the garlic and cook for 1-2 minutes. Add the wine and simmer until it has reduced by half. Stir in the tomatoes, add a bit more salt and pepper and cook over medium heat until the tomatoes break down and get very soft, approximately 15 minutes. Toss in 15 basil leaves and continue to simmer for another 5 minutes.

If you have an immersion blender, this is a perfect opportunity to use it. It will make your life so much easier, I promise. Basically just stick the immersion blender into the pot and puree the tomato mixture. Add the tomato juice and the bread cubes. Continue to cook the soup for another 15-20 minutes, allowing the bread to break down. Grab that immersion blender and puree the soup again, further breaking up the softened bread and incorporating it fully into the soup. If you would rather have chunks of bread in the soup you can go easy on the pureeing. I prefer having the bread more dissolved.

Taste the soup and add more salt and/or pepper if necessary. Ladle into bowls, garnish with fresh basil and sprinkle with as much grated cheese as you like. Lastly, drizzle a tiny bit of olive oil over the soup and serve.

This recipe is adapted from Anne Burrell

Pappa al Pomodoro

Author: Feasts And Fotos

Ingredients

1 large red onion, diced
large pinch red pepper flakes
4 garlic cloves, finely chopped
1 cup white wine
2 pounds ripe, summer tomatoes, diced
20 basil leaves, 15 whole and 5 cut into chiffonade
2 cups tomato juice
1½ - 2 cups day old whole wheat bread, crusts removed and cubed
½ cup grated Parmigiano-Reggiano
Extra virgin olive oil
salt & pepper to taste

Method

Coat a large wide pot with olive oil over medium heat, add the onions and red pepper and cook until soft, approximately 8 minutes. Add salt and pepper. Toss in the garlic and cook for 1-2 minutes. Add the wine and simmer until it has reduced by half. Stir in the tomatoes, add a bit more salt and pepper and cook over medium heat until the tomatoes break down and get very soft, approximately 15 minutes. Toss in 15 basil leaves and continue to simmer for another 5 minutes.
If you have an immersion blender, this is a perfect opportunity to use it. It will make your life so much easier, I promise. Basically just stick the immersion blender into the pot and puree the tomato mixture. Add the tomato juice and the bread cubes. Continue to cook the soup for another 15-20 minutes, allowing the bread to break down. Grab that immersion blender and puree the soup again, further breaking up the softened bread and incorporating it fully into the soup. If you would rather have chunks of bread in the soup you can go easy on the pureeing. I prefer having the bread more dissolved.
Taste the soup and add more salt and/or pepper if necessary. Ladle into bowls, garnish with fresh basil and sprinkle with as much grated cheese as you like. Lastly, drizzle a tiny bit of olive oil over the soup and serve.

String Bean and Tomato Salad

August 11, 2010 by Susan

This is turning into one of my favorite side dishes for the summer. It’s delicious and for sure that is the most important factor in deciding whether a dish will make an appearance again in our house. Who wants to spend time making something that’s just….blah? Before discovering this salad I have to say that I rarely, if ever, made string beans. They were the forgotten vegetable over here! I can’t begin to tell you why, I just never made them. But all that has changed now.

Another two factors determining if I repeat a dish…ease in preparation and how long leftovers last. This recipe excels in those two areas. I mean….EASY. These little string beans do require a bit of work (cutting off the ends and steaming), however, that’s about the only work you will be doing, other than some light chopping. And they last a long time in the fridge! Honestly, I forgot about a tiny bit I had leftover in the back of my fridge (for like 5 days) and decided to risk my life and eat it (it smelled fine!) and lo and behold, I’m still here to write about it. It was still good!

You know what else I love about this recipe? It’s just different. Well, for my kitchen, at least. As I mentioned, I don’t make string beans, ever, so it’s a lovely change. Also, there’s an herb in here that I hardly use – tarragon. It adds a very nice little ‘something’ to this salad.

This healthy salad is a perfect side dish that I love serving with grilled chicken breasts or even fish. We are trying to cut back on our red meat intake, but I can just imagine this salad going so well with a thick, juicy steak. Yummy!

Here’s what you will need to serve 4-6 as a side dish…

Recipe

1.5 lbs string beans, stem ends cut

1.5 pints grape tomatoes, halved

1/4 cup extra virgin olive oil

1 large shallot, very finely chopped

1 tbsp tarragon, finely chopped

1 tbsp parsley, finely chopped

salt & pepper to taste

Kalamata olives (optional)

Method

Steam string beans until just tender, approximately 10 minutes. Beans should still have a crunch to them, you don’t want to overcook and have them mushy. Remove beans from steamer and allow to cool on a sheet pan. Once they are cool enough to handle, remove excess water with a paper towel. Place beans in a large bowl. Add the tomatoes (and olives if you decide to use them).

Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper. Add the dressing to the bean mixture and toss well. Transfer to a platter and serve.

Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen.

Recipe adapted from Food & Wine Magazine.

String Bean and Tomato Salad

Author: Feasts And Fotos

Ingredients

1.5 lbs string beans, stem ends cut
1.5 pints grape tomatoes, halved
¼ cup extra virgin olive oil
1 large shallot, very finely chopped
1 tbsp tarragon, finely chopped
1 tbsp parsley, finely chopped
salt & pepper to taste
Kalamata olives (optional)

Method

Steam string beans until just tender, approximately 10 minutes. Beans should still have a crunch to them, you don't want to overcook and have them mushy. Remove beans from steamer and allow to cool on a sheet pan. Once they are cool enough to handle, remove excess water with a paper towel. Place beans in a large bowl. Add the tomatoes (and olives if you decide to use them).
Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper. Add the dressing to the bean mixture and toss well. Transfer to a platter and serve.
Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen.

Cauliflower Zahlouk

February 10, 2010 by Susan

I have seriously been under using cauliflower. To be honest, I used to find it quite boring and uninspiring. Boiled. Bland. Yuck. But all that has changed. I’ve forced myself to use the vegetable more and have stumbled upon some wonderful recipes. This particular one is outstanding. Typically zahlouk, a chopped or mashed salad, is made with eggplant. However, you can substitute any vegetable.

There are so many flavors and textures going on in this dish – it’s actually exciting to eat it! And you hardly remember you are eating what used to be boring, bland cauliflower. The charmoula dressing (a typical Moroccan sauce) really brings the ingredients alive. I have made this repeatedly over the past few months, using it as a side dish with grilled chicken, baked fish and even a steak. It goes with everything or can be eaten alone as a vegetarian dish. Also, it lasts for up to 4-5 days in the fridge!

I adapted this recipe from the cookbook Mediterranean Fresh. Fabulous book with many excellent recipes. I’m working my way through some dishes that have caught my eye and will most certainly post another one shortly.

In the meantime give this recipe a try, you will be amazed at how delicious cauliflower can be.

Here’s what you will need to serve 4-6 as a side dish…

Recipe

1 large cauliflower (largest you can find), cut into small florets

4 cloves garlic, whole

1 strip fresh lemon peel

1/8 lb green beans (I use a fist full of haricot verts), cut into 1/2 inch dice

3/4 cup chickpeas, drained and rinsed

2 Tbsp oil cured black olives, roughly chopped

3/4 cup – 1 cup charmoula dressing, thinned with lemon juice

Charmoula Dressing (makes 1 cup)

1/8 cup lemon juice, plus 1 Tbsp

1/8 cup red wine vinegar

3 cloves garlic, finely minced

1 tsp paprika

1 tsp ground cumin

1/8 tsp cayenne

3 Tbsp chopped parsley

3 Tbsp chopped cilantro

1/2 cup olive oil, plus some extra if needed

salt & pepper

Method

Place the cauliflower florets, whole garlic cloves and lemon peel in a steamer and steam until just tender (not too mushy), about 6-7 minutes. Remove from pan. Add green beans to steamer and cook until just tender (still having a slight crunch).

While the cauliflower is steaming, prepare the dressing by mixing the lemon juice, red wine vinegar, garlic, paprika, cumin, cayenne, salt & pepper in a bowl. Stir in the parsley, cilantro and olive oil. Set aside.

Place the cauliflower and garlic cloves in a large bowl and mash coarsely. I still like for many of the florets to stay intact, so be gentle. Add the green beans and stir in most of the charmoula dressing. (I say “most” because you really don’t want this to swim in the dressing and that really hinges on how large the cauliflower is, which will differ from one person to the next.) Gently fold in the chick peas and olives.

Dressing should lightly coat all the ingredients. If you feel you need a touch more dressing, add it. You can also add more olive oil if needed as well.

Cauliflower Zahlouk

Author: Feasts And Fotos

Ingredients

⅛ lb green beans (I use a fist full of haricot verts), cut into ½ inch dice
¾ cup chickpeas, drained and rinsed
2 Tbsp oil cured black olives, roughly chopped
¾ cup - 1 cup charmoula dressing, thinned with lemon juice
Charmoula Dressing (makes 1 cup)
⅛ cup lemon juice, plus 1 Tbsp
⅛ cup red wine vinegar
3 cloves garlic, finely minced
1 tsp paprika
1 tsp ground cumin
⅛ tsp cayenne
3 Tbsp chopped parsley
3 Tbsp chopped cilantro
½ cup olive oil, plus some extra if needed
salt & pepper

Method

Place the cauliflower florets, whole garlic cloves and lemon peel in a steamer and steam until just tender (not too mushy), about 6-7 minutes. Remove from pan. Add green beans to steamer and cook until just tender (still having a slight crunch).
While the cauliflower is steaming, prepare the dressing by mixing the lemon juice, red wine vinegar, garlic, paprika, cumin, cayenne, salt & pepper in a bowl. Stir in the parsley, cilantro and olive oil. Set aside.
Place the cauliflower and garlic cloves in a large bowl and mash coarsely. I still like for many of the florets to stay intact, so be gentle. Add the green beans and stir in most of the charmoula dressing. (I say "most" because you really don't want this to swim in the dressing and that really hinges on how large the cauliflower is, which will differ from one person to the next.) Gently fold in the chick peas and olives.
Dressing should lightly coat all the ingredients. If you feel you need a touch more dressing, add it. You can also add more olive oil if needed as well.

Chick Pea Salad With Olives

October 20, 2009 by Susan

I just love when a side dish can double as a main dish! This chick pea salad with olives is yummy and filling, as well as being incredibly healthy for you. I have taken what could’ve been an ordinary chick pea salad and bumped it up with healthy ingredients such as broccoli and sun dried tomatoes, making this dish interesting and substantial. All of these flavors blend wonderfully together.

You can certainly used dried beans for this recipe and soak them overnight and then cook them for an hour….but I just didn’t have the time. You can also substitute different beans in this dish, but I really love chick peas. I think their texture in this dish is perfection.

This salad holds up great in the fridge for a few days. Add a sprinkle of olive oil before each subsequent serving to freshen it up and add that mouth-watering shine.

Here’s what you will need to serve 6-8 as a side dish…

Recipe

2 cans chick peas, drained & rinsed

4 cloves garlic, minced

1/4 cup Kalamata olives, pitted and coarsely chopped

1/4 cup green olives, pitted and coarsely chopped

1/4 cup sun dried tomatoes, chopped (can be packed in oil)

1/3 cup chopped scallions, white and light green part

steamed broccoli, 2 large florets (not heads), cut up into very small pieces

1/4 cup red wine vinegar

1/3 cup, plus 1 tbsp extra virgin olive oil

1 tbsp fresh mint, minced

1.5 tbsp fresh basil, minced

1 tsp fresh thyme, minced

1 tsp fresh rosemary, minced

1 tsp fresh oregano, minced (can use dried)

Salt & Pepper to taste

Method

Rinse and drain chick peas and place in a large bowl. Add olives, scallions, sun dried tomatoes and broccoli, mix well. In a small bowl whisk together red wine vinegar, olive oil and all the herbs. Pour over chick peas and mix until incorporated. If needed, add a touch more olive oil. Mixture should be coated with the dressing, not soaked. Allow to sit for 30 minutes to let the flavors blend. Serve at room temperature.

Chick Pea Salad With Olives

Author: Feasts And Fotos

Ingredients

2 cans chick peas, drained & rinsed
4 cloves garlic, minced
¼ cup Kalamata olives, pitted and coarsely chopped
¼ cup green olives, pitted and coarsely chopped
¼ cup sun dried tomatoes, chopped (can be packed in oil)
⅓ cup chopped scallions, white and light green part
steamed broccoli, 2 large florets (not heads), cut up into very small pieces
¼ cup red wine vinegar
⅓ cup, plus 1 tbsp extra virgin olive oil
1 tbsp fresh mint, minced
1.5 tbsp fresh basil, minced
1 tsp fresh thyme, minced
1 tsp fresh rosemary, minced
1 tsp fresh oregano, minced (can use dried)
Salt & Pepper to taste

Method

Rinse and drain chick peas and place in a large bowl. Add olives, scallions, sun dried tomatoes and broccoli, mix well. In a small bowl whisk together red wine vinegar, olive oil and all the herbs. Pour over chick peas and mix until incorporated. If needed, add a touch more olive oil. Mixture should be coated with the dressing, not soaked. Allow to sit for 30 minutes to let the flavors blend. Serve at room temperature.

Bulgar Salad With Broccoli

July 28, 2009 by Susan

This is one big bowl of healthy goodness.

Most people will recognize bulgar from tabbouleh, the middle eastern dish often eaten as an appetizer. As it turns out, bulgar is much more nutritious than rice and couscous because it contains more fiber, vitamins and minerals. Also, it has a better glycemic index than white rice or couscous. I wanted to branch out from my current quinoa frenzy and give bulgar a try…and I’m happy I did. It is very versatile, has a slightly chewy texture and a lovely nutty flavor.

I got the idea for this bulgar salad while flipping through some magazines in a bookstore. For the life of me I can’t remember which magazine it was. I liked the idea of the salad, however, I wanted to bulk it up a bit more so I thought to add steamed broccoli. Anytime I can add broccoli to something, I go for it. It’s common knowledge, for anyone that hasn’t been living under a rock, that broccoli is one of the most healthy, nutritious, anti-cancer foods available today. It is one of the richest vegetable sources of calcium, iron and magnesium and is loaded with vitamins A and C and K. The edamame, tomatoes and fresh herbs contribute to making this salad clean and wholesome.

This dish is quick to assemble, light and refreshing. And at the risk of repeating myself, super healthy. Every time I eat it I feel as if I’m taking a big scrub brush and cleaning my insides of anything harmful.

The salad is a terrific side dish for a piece of grilled chicken or fish. It keeps well in the fridge for a few days and is great served at room temperature, or slightly cool from the fridge. I like to drizzle some olive oil over the leftovers just before serving.

Here’s what you will need to serve 4 as a side dish….

Recipe

1 cup cooked bulgar (follow directions on bag)

2 cups cut up broccoli, steamed until tender but not too soft, cooled

1 pint grape tomatoes, cut in half lengthwise

1 cup frozen edamame, defrosted

1/2 cup scallions, chopped

2 tablespoons dill, chopped

1 cup parsley, chopped

1/4 cup mint, finely chopped

1/4 cup lemon juice

1/4 cup olive oil

1/8 tsp cayenne pepper

salt & pepper to taste

Method

Cook bulgar (boil in water, 2 to 1 ratio, simmer for 15 minutes). Allow to cool. Fluff and separate with a fork.

Steam broccoli, allow to cool.

In a large bowl add the broccoli, tomatoes, scallions, edamame, dill, parsley, mint and bulgar. Stir to combine. In a separate bowl whisk together the lemon juice, olive oil , cayenne pepper and salt (pepper is optional). Pour over the bulgar salad and mix to incorporate. The salad should just glisten with the dressing, it should not be soaked.

It’s as easy as that!

Bulgar Salad With Broccoli

Author: Feasts And Fotos

Ingredients

1 cup cooked bulgar (follow directions on bag)
2 cups cut up broccoli, steamed until tender but not too soft, cooled
1 pint grape tomatoes, cut in half lengthwise
1 cup frozen edamame, defrosted
½ cup scallions, chopped
2 tablespoons dill, chopped
1 cup parsley, chopped
¼ cup mint, finely chopped
¼ cup lemon juice
¼ cup olive oil
⅛ tsp cayenne pepper
salt & pepper to taste

Method

Cook bulgar (boil in water, 2 to 1 ratio, simmer for 15 minutes). Allow to cool. Fluff and separate with a fork.
Steam broccoli, allow to cool.
In a large bowl add the broccoli, tomatoes, scallions, edamame, dill, parsley, mint and bulgar. Stir to combine. In a separate bowl whisk together the lemon juice, olive oil , cayenne pepper and salt (pepper is optional). Pour over the bulgar salad and mix to incorporate. The salad should just glisten with the dressing, it should not be soaked.