lemon

TABBOULEAH

This dish is BEYOND amazing in season when herbs and veggies are fresh! 

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1/2 c quinoa
1/3 c olive oil
juice of 1 lemon
salt and cracked pepper
2 c chopped parsley
1 c chopped mint
1/2 c chopped scallion or chives
2 c grape or cherry tomatoes, quartered


Cook quinoa in 1 c salted water for 15 minutes, or until all liquid is absorbed. Just before you are ready to dig in, mix with other ingredients. 

Serves about 4 people who will be very happy.

Brussel Sprout Slaw

OMGGGGG you are going to love this.  We served it with baked tofu and it was amaze.  Not into tofu?  Try it with your favorite fish.  It does not disappoint. 

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For the dressing:

1/2 c toasted sesame seeds

1 garlic clove 

zest AND juice of 2 lemons

1 Tbsp local honey 

2 Tbsp white wine vinegar 

1/4 c olive oil

salt and pepper to taste

 

For the salad:

1 pound brussel sprouts, shredded (or pulsed in food processor)

1 garlic glove, minced

1 shallot, thinly sliced 

1/4 c fresh mint, chopped

2 Tbsp sesame seeds

1/3 c golden raisins


Spread 1/4 c sesame seeds into a cookie sheet.  Pop into the toaster oven, or under the broiler for 2-3 minutes to toast.  This happens quickly, so keep your eye on them!

While seeds cool, combine remaining ingredients in a blender or food processor.  Add toasted seeds once cool.

Finally, combine all salad ingredients in a large bowl.  Toss with dressing.  


Serves  4-6

 

 

 

Roasted Red Pepper Sauce

This takes literally 3 minutes to throw together and is bomb.  We served it over sauteed mushrooms, kale and garlic.  Would be amazing with fish, over pasta, or even poultry.  

Combine in a food processor:

1 (15 oz) jar roasted red peppers, drained

1/4 c sliced almonds

juice of half lemon

1/4 tsp Himalayan salt

1/2 tsp paprika

#boom


Serves 4.