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Greek Salad with Summer Salata and Baked Vegan Falafel

1 Aug

For this salad I made the following :

Summer Salata

Baked Vegan Falafels

Tahini dressing

To accompany the salad I bought:

Whole wheat pita bread, hummus, kalamata olives, feta cheese, red onions

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This is a light and delicious dinner, and great for lunches during the work week. Loaded with good protein and monosaturated fat; it is healthy, delicious, and great for a meat-free day.

Baked Falafels
Makes about 16 balls

Preheat oven to 375 and cover your baking sheet with foil and some EVOO spray

1 15 oz can garbanzo beans (rinsed and drained)

1/4 c  onion, minced

3 garlic cloves, minced

1/4 c fresh parsley, chopped fine

1/4 c fresh cilantro, chopped fine

1 tsp lemon juice

1 tsp olive oil

1 tsp coriander

1 tsp cumin

2 TB flour

1 tsp baking  powder

Food process  above ingredients until smooth or mash all ingredients together with a fork (though not entirely, it’s nice to have a little texture) Shape mixture into balls or flatten into small patties and bake about 15 minutes per side in your oven. YUM!

 Greek Vegetable Salad (My Summer Salata)

1 c plum tomatoes, diced

1/2 c red onion, diced

1 c cucumber, diced

1/4 c kalamata olives, minced

1/4 c feta cheese

2 TB mint leaves minced

juice of 1 lemon

splash of red wine vinegar

1 tsp EVOO

Toss all of the above ingredients together and chill until you are ready to serve.

Tahini Dressing

1/2 c tahini (sesame seed paste)

3 cloves garlic

1/2 tsp  salt

2 TB olive oil

1/4 c lemon juice

Food process all ingredients and add water to loosen up the texture as needed. Chill until you are ready to serve.

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Jumbo Sea Scallops with Mixed Bean Pistou over Lemony Greens

23 May

For this recipe, my inspiration was a sack of dry pinto and great northern beans that had surely overwarmed their welcome in my kitchen cabinet. I used the quick-soak method to bring them to life (Rinse beans in cold water. Put them in a large pot and cover with cold water. Bring almost to a boil , cover, and remove from heat. Let sit 1 hour. Drain. The beans will be “soaked” and ready to cook), and then I cooked them through for a little over an hour until tender and coated them in my pistou, or french-inspired pesto sauce. Scallops seemed like the perfect hearty yet light accompaniment,  and I finished the concept with some fresh and fragrant sautéed mustard and kale greens.

THE PISTOU:

(for approx 2-3 c of beans)

For my pistou I food processed:

2 cloves of garlic

1 large handful of parsley

1 large handful of  fresh basil

Hanful of cilantro

2TB EVOO

juice of 1/2 lemon

1/4 c romano

S+P to taste

Fold this herbalicious paste ino your beans until it coats them generously. Mix in about 1 /4 c diced tomato and  1/4c of diced red onion for crunch and tang. Let the beans sit and chill in the fridge while you prep the rest.

FOR SCALLOPS: Keep it simple. I patted my scallops dry and sprinkled them with a little S+P and EVOO.  I then seared them 2 minutes on each side in a HOT pan and finished them off with a squeeze of lemon.

GREENS: Lemony greens are just that. Use whatever vitamin-rich green you have on hand,  juice of 4 lemon quarters, and some S+P. That’s it. I like to stick the lemon quarters in the pan  while the greens cook. They add good flavor and are a pretty garnish.