Source: Kalyn’s Kitchen

Ingredients:

• Salad Ingredients:
• 3/4 cup quinoa (rinsed if needed, check the package)
• 1 1/2 cup water
• 1/2 tsp. salt
• 1 red bell pepper, chopped into small dice
• 1 can black beans, rinsed and drained
• 1/2 cup thinly sliced green onion
• 1/2 cup chopped fresh cilantro
• Dressing Ingredients:
• 2 T fresh-squeezed lime juice
• 1 tsp. Spike Seasoning (optional but highly recommended)
• 1 tsp. ground cumin
• 1/2 tsp. ground Ancho chile pepper (or use regular chile powder if you don't have Ancho)
• fresh ground black pepper to taste
• 1/4 cup extra-virgin olive oil

Directions:

1. Check the quinoa package to see if it needs to be rinsed (it often does) and rinse in a fine-mesh strainer if needed. Combine quinoa, water, and salt and bring to a boil, then reduce heat and simmer covered for 15 minutes, or until all the water is absorbed. Fluff quinoa with a fork and let it cool while you prep other ingredients.

2. Drain the beans into a colander placed in the sink and rinse well with cold water, until no more foam appears. Let beans drain until they are quite dry (or pat dry with paper towels if you want to speed it up.)

3. Cut out the stem and remove seeds from the red bell pepper and cut into very small dice (about the size of the black beans.) Slice the green onions into thin slices and wash, dry, and chop the cilantro.

4. When the quinoa is fairly cool, combine quinoa, black beans, diced red bell pepper, and sliced green onion in a bowl. Add enough dressing to moisten all the ingredients. (You probably won’t need all the dressing, but save the extra to stir into any leftover salad that’s been in the fridge.) Gently stir in the chopped cilantro and serve.

5. This keeps very well in the fridge for several days. The salad absorbs the dressing when it’s refrigerated, so it’s best with a little more dressing stirred in when you’re eating the leftover salad.

Source: Kalyns Kitchen

Ingredients:

• 4 cucumbers, peeled in stripes, cut in half lengthwise, then into thick slices
• 1 large Vidalia onion or other sweet onion, peeled and cut into 1/4 inch thick slivers of onion
• 1 bunch cilantro washed and chopped just before using
• 1 cup rice vinegar (don't use seasoned vinegar which contains sugar)
• 3 T Splenda, Stevia In the Raw Granular Sweetener, or sugar (Use Splenda or Stevia for South Beach Diet)
• 2 tsp. Asian sesame oil
• 2 tsp. garlic puree (also called ground garlic)
• pinch hot pepper flakes (optional)
• coarse ground black pepper to taste

Directions:

1. Peel cucumbers in stripes if using garden cucumbers or peel completely if using store-bought cucumbers. Cut cucumber in half lengthwise, and scrape out seeds if they’re large, then cut up cucumbers into half slices. Peel onion, cut in half both ways, then cut onion into small slivers of onion. Place cucumbers and onions in Ziploc bag or plastic bowl with snap-on lid.

2. Combine rice vinegar, Splenda or sugar, sesame oil, garlic, and hot pepper flakes (if using) and pour over cucumbers. Let marinate in refrigerator 2-3 hours. (You can leave it longer, but I prefer this when the cucumbers are still slightly crisp.)

3. Just before serving, wash, dry, and chop cilantro. (Don’t be afraid to use some of the stem; it is considered a delicacy in parts of Asia.) Drain cucumbers and onions and combine with chopped cilantro, season with fresh ground pepper and serve.

4. This will keep in the refrigerator a day or two, but the vegetables won’t be crisp. Of course this is best made with fresh-from-the-garden cucumbers, but if you only have from-the-store cucumbers, it’s still pretty good!

Source: Kalyn’s Kitchen

Ingredients:

• 2 (14 oz) cans or 1 large jar (26 oz.) hearts of palm
• 2 avocados
• 2 T + 1 T fresh-squeezed lime juice (or more)
• 1/2 cup finely chopped fresh cilantro
• 1/4 cup thinly sliced green onion (or chopped red onion)
• sea salt to taste for seasoning finished salad

Directions:

1. Drain the hearts of palm into a colander placed in the sink, and let them drain well while you cut the avocado. Dice avocado and toss with the 2 tablespoons of lime juice. (Just use the bowl you’re making the salad in.

2. Cut the hearts of palm into slices about 1/2 inch thick, breaking it apart into rings or cutting the larger slices in half if they don’t break apart. Chop cilantro and thinly slice green onion.

3. Add the sliced hearts of palm, chopped cilantro, and sliced green onion to the avocado and stir gently to combine. Add the final tablespoon of lime juice (or a bit more if desired) and season the salad well with sea salt. Serve immediately.

4. This would probably keep in the fridge for at least one day, but you probably won’t have any left!

Source: Kalyn’s Kitchen

Ingredients:

• Ingredients:
• 8 oz. whole wheat spaghetti (1/2 package)
• salt for pasta water, about 2 tsp.
• 1 cup diced cooked chicken
• 1 cup sliced green onions
• 1/2 cup chopped cilantro
• Sauce Ingredients:
• 3 T rice vinegar (don't use seasoned rice vinegar which contains sugar)
• 2 1/2 T soy sauce
• 2 T vegetable oil (I used canola)
• 1 T Thai Chili Garlic Paste (you could also use Sriracha sauce, use more or less hot sauce to taste)
• 1 T grated fresh ginger root (could also use ground ginger from a jar, but freshly grated ginger would be more flavorful)
• 1 T Asian sesame oil

Directions:

1. Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to water. Stir, let it come to a boil again, then cook until noodles are tender but still have a little bite, about 8-9 minutes.

2. While pasta water is coming to a boil, grate enough fresh ginger to make 1 T, then combine with rice vinegar, soy sauce, vegetable oil, Thai Chili Garlic Paste, and sesame oil.

3. While the noodles are cooking, chop the chicken into same-size pieces about 1/2 inch square, and slice green onions. Wash cilantro, spin dry or dry with paper towels, and chop enough to make 1/2 cup.

4. When noodles are cooked but still al dente, drain them into a colander placed in the sink. Put noodles back into pan you cooked them in and add the diced chicken. Pour sauce mixture over chicken and noodles, then toss well enough that noodles and chicken are well-coated with the sauce mixture.

5. Add chopped green onions and chopped cilantro and toss just enough to combine. Serve immediately. This recipe can easily be doubled, but it doesn’t taste nearly as good after it’s been in the refrigerator overnight, so I’d only make as much as you can eat at one time.

Source: Martha Rose Shulman @ NYT

Ingredients:

• For the dressing:
• 1/4 pound fresh tomatillos, husked
• 1 serrano chili, seeded for a milder dressing and coarsely chopped
• 1 tablespoon fresh lime juice
• 10 cilantro sprigs
• 1 tablespoon chopped onion, soaked in cold water for five minutes, drained and rinsed
• 1 garlic clove, peeled
• 3 tablespoons extra virgin olive oil
• Salt to taste
• For the salad:
• Kernels from 2 ears corn
• 3/4 pound green beans, trimmed and cut in 2-inch lengths (about 3 cups)
• 1 large or 2 medium tomatoes, cut in 1/4-inch dice
• 4 radishes, cut in half lengthwise then sliced thin in half-moons
• 2 tablespoons minced chives
• Lettuce leaves for the platter or bowl
• 1/4 cup crumbled queso fresco (1 ounce)

Directions:

1. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth. Taste and adjust salt, and set aside.

2. Steam the corn kernels (or steam the entire ear, then cut the kernels off) and beans above one inch of boiling water for five minutes, until tender. Remove from the heat, refresh with cold water and drain on paper towels. Place in a bowl and toss with the tomato, radishes, chives and the dressing. Line a platter or wide bowl with

Source: M’dA

Ingredients:

• Pesto:
• * 1 lime
• * 1 1/2 cups fresh cilantro leaves
• * 2 green onions, chopped
• * 2 tablespoons toasted chopped pecans
• * 1 clove garlic, chopped
• * 1 teaspoon sugar
• * 2 tablespoons vegetable oil
• * 2 tablespoons extra-virgin olive oil
• * Kosher salt and freshly ground black pepper
• Shrimp:
• * 3/4 pound raw medium-size shrimp, peeled and deveined
• * 1 tablespoon extra-virgin olive oil
• * Kosher salt

Directions:

1. Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.

2. Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto. Heat the oil in a large skillet over medium-high heat. Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl. Add the shrimp and toss to coat. Serve the remaining pesto on the side or freeze for another use.

Notes: Quinoa, a delicately flavored grain that was a staple in the ancient Incas’ diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa’s natural, bitter protective coating.
Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.

To toast nuts and seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Source: EatingWell.com

Ingredients:

• 1 cup(s) quinoa, (see Note)
• 2 teaspoon(s) canola oil
• 1 medium onion, chopped
• 1 can(s) (4 ounce) chopped green chiles
• 2 clove(s) garlic, minced
• 1 can(s) (14 ounce) reduced-sodium chicken broth, or vegetable broth
• 1/4 cup(s) pepitas, toasted (see Note)
• 3/4 cup(s) coarsely chopped fresh cilantro
• 1/2 cup(s) chopped scallions
• 2 tablespoon(s) lime juice
• 1/4 teaspoon(s) salt

Directions:

1. 1)Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.

2. 2) Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.

3. 3) Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.

Source: EatingWell.com

Ingredients:

• 1 tablespoon(s) extra-virgin olive oil
• 4 clove(s) garlic, crushed and peeled
• 2 Anaheim or poblano chile peppers, finely diced
• 1 small onion, finely diced
• 1/2 cup(s) packed finely chopped fresh cilantro, plus more for garnish
• 4 can(s) (15-ounce) red kidney beans, rinsed (see Dried Bean Variation)
• 1/2 cup(s) tomato sauce
• 1/2 teaspoon(s) dried oregano, crushed
• 1/4 teaspoon(s) freshly ground pepper
• 1/8 teaspoon(s) salt
• 1 cup(s) water

Directions:

Heat oil in a large saucepan or Dutch oven over medium-high heat. Add garlic, chile peppers, onion, and cilantro and cook, stirring, until the onion is softened, 3 to 4 minutes. Add beans, tomato sauce, oregano, pepper, and salt; stir to combine. Add 1 to 3 cups water. (Usually the beans are covered by at least 1 inch of water. The more “wet” you like your beans, the more water you should add.) Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Serve sprinkled with cilantro, if desired.

Source: EatingWell.com

Ingredients:

• 2 (10-12 ounces each) large sweet potatoes
• 1 tablespoon(s) canola oil
• 1 small yellow onion, chopped
• 1 clove(s) (large) garlic, minced
• 3 cup(s) reduced-sodium tomato-vegetable juice blend or tomato juice
• 1 can(s) (4-ounce) diced green chiles, preferably hot, drained
• 2 teaspoon(s) minced fresh ginger
• 1 teaspoon(s) ground allspice
• 1 can(s) (15-ounce) vegetable broth
• 1/2 cup(s) smooth natural peanut butter
• Freshly ground pepper to taste
• Chopped fresh cilantro leaves for garnish

Directions:

1. 1) Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.

2. 2) Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger, and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.

3. 3) Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.

This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal. Serve it atop lettuce leaves as a salad, or serve over rice. Alternately, use it as a sauce with fish, chicken or fajitas.

Source: NYTimes (Martha Rose Shulman)

Ingredients:

• 1 long European cucumber, very finely diced
• Salt to taste
• 1 small red onion, finely minced
• 5 medium-size ripe tomatoes, finely chopped
• 2 jalapeño or serrano peppers, seeded if desired and finely chopped
• 1/4 to 1/2 cup chopped cilantro (to taste), plus several sprigs for garnish
• 1 teaspoon balsamic vinegar
• 3 tablespoons fresh lime juice
• 3 tablespoons extra virgin olive oil
• Leaf lettuce or Boston lettuce for serving (optional)
• 1 avocado, sliced, for garnish

Directions:

1. Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber thoroughly with cold water, and drain again on paper towels.

2. Meanwhile, place the onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, and season to taste with salt. Taste and adjust seasoning.

4. Serve the salad on lettuce leaves, garnished with slices of avocado and cilantro sprigs, or spoon over steamed rice.

You might want to add some celery

Source: EVERYDAY magazine

Ingredients:

• 1/4 cup rice vinegar
• 2 Tbs toasted sesame oil
• 1 Tbs minced peeled fresh ginger
• 1 Tbs sugar
• Coarse salt and ground pepper
• 1/2 head iceberg lettuce, coarsely chopped8 ounces shredded cooked chicken breast (about 2 cups)
• 1 yellow bell pepperr (ribs and seeds removed), thinky sliced
• 1/2 cup fresh cilantro leaves
• 1/2 cup crunchy chow mein noodles (optional)

Directions:

In a small bowl, whisk together vinegar, oil, ginger, and sugar; season with salt and pepper. Divide dressing between two small airtight containers. In a large bowl, toss together lettuce, chicken, bell pepper, and cilantro. Divide between two airtight containers; refrigerate, up to overnight. To serve, top with dressing, and if desired, noodles.

Source: Boistfort Valley Farm (Modified from: Bon Appétit, January 2005)

Ingredients:

• *Easy Vinaigrette dressing*
• 1/3 cup balsamic vinegar
• 2/3 cup olive oil
• 1 tsp dry mustard
• 1 tsp garlic powder
• 1/4 tsp fresh ground pepper
• Salt to taste (optional)
• 1 tsp ground coriander seeds (optional)
• *Pesto*
• 1 cup extra-virgin olive oil
• 1/2 cup pine nuts, toasted
• 1 bunch fresh cilantro, coarsely chopped (about 2 cups)
• 1 bunch fresh chives, coarsely chopped (about 1/3 cup)
• 1/4 cup (packed) fresh mint leaves
• 1 tablespoon chopped seeded jalapeño chile
• 1 small garlic clove, peeled
• 1 teaspoon (scant) coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons fresh lime juice
• *Beets*
• 2 pounds 1-inch-diameter baby beets
• 1 tablespoon olive oil
• Coarse kosher salt
• 6 cups assorted greens (arugula and lettuces)

Directions:

1. For vinaigrette: Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Add vinegar, garlic, salt, and pepper. Gradually whisk in oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)

2. For pesto: Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.

3. For beets: Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Rinse under cold water and rub off skin from beets. Cut beets in half. Toss beets in bowl with 4 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve. Beets may be steamed instead of roasted for a quicker fix. Steam until fork tender.