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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.


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.


(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


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.