Summer Vegetable "Ceviche"

Summer Vegetable "Ceviche"  

Source: http://www.foodandwine.com/recipes/summer-vegetable-ceviche

INGREDIENTS
* 1 cup fresh baby lima beans (from about 1 1/2 pounds in the pod) or other shelling bean
* 1 teaspoon finely grated lime zest
* 1/3 cup fresh lime juice
* 1/4 cup extra-virgin olive oil
* 1 scallion, thinly sliced
* 1 jalapeño, seeded and thinly sliced
* 1 small shallot, thinly sliced
* Sea salt
* 1 1/2 cups fresh corn kernels (raw, from 2 ears)
* 2 nectarines, cut into thin wedges
* 1 Hass avocado, cut into 1/2-inch cubes
* 1 large orange bell pepper, finely julienned
* 1 pint heirloom cherry tomatoes, halved
* 1/2 cup coarsely chopped cilantro

HOW TO MAKE THIS RECIPE
In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes.
Drain the beans and rinse under cold water.

In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the lima beans, corn, nectarines, avocado, orange pepper and tomatoes.

Refrigerate the “ceviche” for at least 2 hours. Fold in the cilantro just before serving and serve the “ceviche” chilled.

MAKE AHEAD
The salad can be refrigerated for up to 8 hours.

Authentic tabbouleh

Ingredients
4 bunches of Italian Parsley chopped finely, drained
1 bunch of fresh green mint chopped finely, drained
1 Persian cucumber chopped finely (if using regular cucumbers, use only up to 4 inches of it)
5 medium sized tomatoes chopped, drained
1 small white onion chopped finely
1/4 cup of fine Burghul (fine cracked wheat #1)
1/3 to 1/2 cup of quality olive oil
1/2 cup of freshly squeezed lemon juice
1/2 to 2/3 teaspoon of salt
1/3 teaspoon of Lebanese 7-Spices*
Directions
1. Rinse all vegetables and let dry, especially the parsley and mint.

2. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.

3. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.

4. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.

5. Finely chop onions and mix with 7-spices.

6. Finely chop the cucumber.

7. Rinse all vegetables and let dry, especially the parsley and mint.

8. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.

9. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.

10. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.

11. Finely chop onions and mix with 7-spices.

12. Finely chop the cucumber.
Source
http://www.mamaslebanesekitchen.com/salads/authentic-lebanese-tabbouleh-salad-recipe/
Description
Authentic Lebanese Tabbouleh is a healthy and super-green traditional salad. It has a nice lemony kick and is very delicious. Try our easy Tabbouleh recipe.

Kale Salad

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, mashed
• 1/2 tsp coarse salt
• Pinch red pepper flakes
• 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
• 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
• 2 Tbsp whole wheat breadcrumbs, toasted

Directions

1. In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
2. Add grated cheese and breadcrumbs and toss.
3. Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Quinoa and Black Beans

Quinoa and Black Beans
	Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Servings: 10

"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."

INGREDIENTS:

1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro

DIRECTIONS:

1.	Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.	Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3.	Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.