Lemon Millet White Bean Salad

This is a quick and easy main dish type salad to throw together. The fresh herbs really make this dish, so don't skip them! Pair with a simple salad or a pureed vegetable soup.  Also, don't let the millet turn you off -- this dish is so flavorful and one of my favorite uses of this grain.

Lemon Millet White Bean Salad
Serve 6-8

• 2 cups dry millet
• 4 cups vegetable broth
• 2 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cans white cannellini beans, rinse/drain
• 4 large lemons, zested and juiced
• 1/2 cup fine chopped red onion
• 1/2 cup chopped fresh parsley
• .5oz package fresh dill, finely chopped (6 TBLS)
• 2 TBLS balsamic vinegar

-- Cook millet according to package directions (like rice) in broth with garlic, salt and pepper. Fluff and cool slightly.

-- Combine lemon juice, zest, onion, herbs and vinegar. Drizzle over millet and gently mix in with beans.

-- Season with a little extra salt and pepper to taste.  Serve slightly warm, room temp, or chilled.

Yellow Spilt Peas Carrot Salad

My mother often has a Sunset magazine around her house and I'm pretty sure I got the original recipe from there.  I normally make this in the summertime, but it could easily be made any time of year!  We stuff it in pitas, eat it with crackers, spoon it over rice or quinoa.  It's delicious and fresh and uses yellow split peas, which have a wonderfully warm earthy flavor.  I've included an alternate dressing incase curry is not your thing. 

Yellow Spilt Peas Carrot Salad
Serves 6-8

• 3 cups yellow split peas
• 5 cups broth
• 1/2 cup lime juice
• 1 TBLS curry powder
• 6 cups thinly sliced rainbow carrots (2 lbs)
• 1 cups chopped cilantro
• 1 cup finely chopped kale
• 1/2 cup thinly sliced scallions
• 1/2 tsp each: S&P

-- Cook split peas until firm.  Mix lime juice and curry power with cooked split peas right away.  Let cool 15 minutes before adding the rest.  Stir gently to combine. 

Alternate dressing: 1 TBLS honey Dijon mustard instead of curry, and red wine vinegar instead of lime juice. 

Herbed Lentil "Salad"

Sometimes, fresh herbs make all the difference, that is the case for this recipe, which makes it a perfect recipe to save until summer time when fresh herbs are popping up in gardens galore. This tasty main dish is usually served over couscous or millet in our home, but it could just as easily be served alongside a crusty French baguette.

Herbed Lentil "Salad"
Serves 6

• 2 cups dry brown lentils, picked over and rinsed
• 4 cups broth
• 1/3 cup red wine vinegar
• 1/4 cup broth
• 1/4 cup honey or brown sugar
• 1/2 tsp tumeric
• 1 small bunch kale, chopped fine (purple is so pretty in this dish!)
• 1/2 cup roughly chopped each: parsley, basil, dill
• S&P to taste

-- Cook lentils in broth, should be slightly firm (you don't want them too soft or they'll mush)

-- Meanwhile, combine vinegar, broth, sugar, and turmeric and set aside

-- When lentils are done, combine with dressing, kale and herbs in a large bowl. Season with S&P to taste.  

-- Serve warm or room temp.

Indian Spiced Lentil Salad

We love our lentil "salads" -- base of cooked lentils with an variety of chopped vegetables and a flavorful dressing.  They're good in all seasons and are so easy to throw together.  The only trick is not overcooking the lentils, but as long as you keep that in mind, you're set!  I like to cook my lentils in broth, or a water broth mixture for some extra flavor, but it's not necessary.  We eat our lentil "salads" over a while grain or with hearty bread.

Indian Spiced Lentil Salad
Serves 6

• 2 cups dry brown lentils, picked over and rinsed
• 4 cups water/broth
• 1 cup raisins or chopped dried apricots
• 1/3 cup finely chopped red onion
• 1/3 cup capers (optional, but so lovely!)
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 TBLS honey mustard
• 1 TBLS brown sugar
• 1 tsp cumin
• 1/2 tsp each: turmeric, coriander, cardamom, S&P
• 1/4 tsp each: clove, nutmeg, cinnamon
• option add ins: 1-2 cups finely diced carrot or celery, kale bits, fresh cilantro

-- Cook lentils until firm.

-- Meanwhile, mix dressing together (apple cider vinegar through all spices)

-- When lentils are done, add dressing, dried fruit, onions, capers (if using) and any add-ins.

-- Serve over or alongside a whole grains (quinoa, rice, couscous, millet, bread, etc)

Cumin Lentil Salad

Here's another quick and easy lentil "salad"!  Serve it in pitas, on any whole grain (rice, millet, quinoa), or even with crackers.  You can even use it to top a green salad!

Cumin Lentil Salad
Serves 6

• 2 cups dry brown lentils, picked over and rinsed
• 4 cups broth
• 1 TBLS cumin
• 1 tsp smoked paprika
• 2 TBLS lemon juice
• fresh chopped cilantro to taste
• 2 cups fine chopped carrots
• 2 cups fine chopped red bell pepper (1 large) OR red cabbage

-- Cook lentils until firm and let cool

-- Mix in spices and veggies

-- Serve with whole grain 

Summer Bean Salad

Here's an insanely easy weeknight meal.  We eat this a ton in the summer, but I've been known to serve it with a side of pureed vegetable soup, too, in the cooler months.  This salad is best if it's had all day to sit.  We eat this in pitas or wraps, or over rice.

Summer Bean Salad makes 12 cups.

• 1 can each: black, kidney, great northen beans, rinse and drain
• 4 cups corn, thawed if using frozen
• 2 colored bell peppers, diced
• 1 large cucumber, diced
• Dressing: 1 small red onion
• 1/3 c balsamic vinegar
• 1 TBLS lemon or lime juice
• 1 1/2 tsp cumin
• 1 tsp minced garlic
• 1 tsp honey
• 1/2 tsp smoked paprika
• cilantro to taste

-- Combine chopped ingredients in a large bowl.  Puree dressing ingredients together and pour over.  Best after sitting a few hours. 

Veggie & Lentil Salads

Just because it's a salad doesn't mean this is a summer-time meal!  In fact, these warm lentil salads are the perfect weeknight meal paired with a chunk of hearty bread and a salad or a pureed vegetable soup.  With two variations, you can't go wrong on these simple staples.  (Our personal favorite it #1)

Pictured: Option #1 with zucchini instead of brussel sprouts

Veggie & Lentil Salads
serves 6

1 1/2 cups lentils + 3 cups broth + 1/2 tsp garlic powder -- cook

#1

• 1 medium red onion, chopped
• 1 1/2 cups celery, chopped
• 1 lb Brussel sprouts, fresh or frozen
• 1 lb carrots or parsnips, chopped
• 3 TBLS Dijon mustard
• 1 1/2 TBLS balsamic vinegar
• 1 1/2 TBLS white balsamic vinegar
• 1 TBLS honey or agave
• 1 tsp each: sage, oregano, basil

#2

• 1 medium sweet onion, chopped
• 2 cups carrots, chopped
• 3 cups zucchini, chopped
• 1 large bell pepper, red preferable, chopped
• 2 TBLS Dijon mustard
• 1 TBLS white balsamic vinegar

-- With either variation, cook lentils first. 

-- Saute or roast veggies until tender. 

-- Mix dressing together and combine everything in a large bowl.

-- Serve warm or room temp.

Curried Ginger Lentil Spread or Salad

This meal is originally supposed to be a spread used in pitas, with crackers, or vegetables -- kind of like a thick lentil-based hummus.  We love it so much I that I often make it as a salad so we can eat it year round!  The spread-version is more of a simple summer side, but the salad can be eaten warm in pitas or tortillas, or with a simple pureed vegetable soup!

Curried Ginger Lentil Spread or Salad
serves 4-6

• 1 1/2 cup dry lentils (brown) + 3 cups water or brother
• 1 TBLS curry powder (Indian)
• 1/2 tsp garlic powder or 2 tsp raw minced
• 3 TBLS brown sugar or maple syrup
• 3/4 cup water
• 3 TBLS lemon juice (more if needed to thin)
• 1 tsp fresh grated ginger
• 1 TBLS apple cider vinegar
• rounded 1/8 tsp smoked paprika
• 1/8 tsp salt

-- Spread: Cook lentils.  Put everything in a food processor and puree until smooth. 

-- Salad: Do not puree.  OMIT: water and sugar.  Reduce lemon juice to 1 TBLS.  Everything else the same.  ADD: 2 cups each: corn kernels, fine dice carrots, fine chopped kale (opt)

Korean Jajangmyun -- Black Bean Sauce over Rice

Before we left Ohio, a dear friend had us over for a traditional Korean dinner.  She's Korean, so she knows what she's doing, and let me tell you what, she put out a fabulous spread for us.  An amazing dipping sauce, this Black Bean Sauce main dish complete with Kimchi and seaweed and other Korean condiments, and a salad with a wonderful Miso-Mirin salad dressing (recipe below).  We loved it all, and I found the recipes for each of the dishes in my inbox the next morning.  Thank you, Julie!

I've been wanting to make this dish for a while now, but I didn't have the needed ingredients.

I did venture out to the Asian Market and bought some Black Bean Paste (fermented) and some light-yellow Miso (recipes using that coming soon!).  The black bean paste, of course, is what you need for this meal.  Otherwise, it's just a pile of sauted veggies on a heap of rice.

Doesn't sound very appetizing to me, either.

But with this magic black bean paste, oh boy, it's so good.  It's not very overpoweringly flavorful, so don't get any ideas about it blowing the socks off your taste buds, but it's Korean comfort food, and, well, it's comforting.

Also, if you like the chewy noodles, go with that -- it lends more textural difference to the meal.  I don't like the chewy-factor and I love rice, so that's what we went that route

I combined the recipe she used, with one I found on line, and made it all vegetarian to suit our taste, and it was fabulous.  Scot even said it was as good as Julie's, and from what I remember, it did taste the same. The only different is I served ours over brown rice due to preference instead of the noodles, and I used more zucchini/squash and less potato.

Korean Jajangmyun -- Black Bean Sauce over Rice
serves 8

• 5 cups squash and or zucchini, cut into 1/2 inch chunks
• 3 cups chopped onion -- red or yellow or a combination
• 2 1/2 cups sweet potatoes, washed and cut into 1/2 inch chunks
• 1 1/2 cup chopped carrots
• 1 cup daikon (Korean radish), cut into 1/2 inch chunks
• 8 oz chopped muchrooms
• 2/3 cup black bean paste
• 1/4 cup cornstarch + 1/2 cup cold water + 2 tsp sugar (set aside)
• 2 tsp sesame oil
• 1 cup juilenned cucumber for garnish
• 4 cups cooked brown jasmine rice

--  In a dutch over or large wok, saute vegetable until almost soft

-- Clear a space in the middle of the vegetables and add in the paste, heating through for a couple minutes before stirring into the vegetables.  Cook for 2 minutes.

-- Add 3 cups of water, cover and cook for 10 minutes.

-- Slowly add the cornstarch mixture while stirring, and stir til thick

-- Cook, uncovered, about 10 more minutes, or until desired consistency is reached (you want the mixture to be nice and thick)

-- Add sesame oil and take off heat

-- Serve over rice or noodles and garnish with cucumber

We're about to start MISO WEEK on the blog, but here's a simple and delicious dressing to get us started!

Miso Mirin Dressing --

• 3 TBLS rice vinegar
• 1 TBLS light colored miso
• 1 TBLS Mirin
• 1 TBLS soy sauce or tamari
• 2 TBLS brown sugar

-- Mix all together and drizzle over garden salad or chopped raw vegetable

.

Thai Pineapple Curry

I love Thai food.  It all began back in highschool and the love has matured and grown since then.  With all that being said, though, and my love for cooking and trying new things, one would assume I cooked Thai food at home.

Wrong.

It scares me.  It's the one cuisine (and other authentic Asian foods like Chinese or Korean -- they are on my to do list!) I don't cook.  Or didn't.

One of my all-time favorite dishes to get at a good Thai restaurant is the Thai coconut milk-based curries. Panang and Masaman are good, but the Pineapple curry that melds the sweet and savory together is where it's at for this girl.  (If you don't like the sweetness of it, don't worry, you can still use this recipe, but omit the pineapple and add 2 cups of another veggie, like zucchini and/or mushrooms).

In the pot, all fragrant and ready to be ladled onto the rice 

I was surprised by how easy this dish was to make.  I used a jar of pre-made red curry paste (by itself not spicy), made sure to not add any additional spices, used some pre-chopped lemongrass (optional, but made it taste like the real deal), and then just chopped a few veggies.  In the future, I'll play around with what I add -- like the zucchini and mushrooms mentioned above.  There was a lot of broth there, which I happen to like (let the rice soak it up!), but some people like a thicker/chunkier curry, so those people may want to add some other veggies.

You can also add in a meat of some sort, or tofu.  I'm picky on my tofu, especially in curries, so I simply served some edamame on the side with a Raw Pad Thai Salad (no edamame or hemp seeds in it, and it made 4-6 small side salads) to go with it and called it good. It was delish.

Raw Pad Thai Salad from Oh She Glows

Thai Pineapple Curry
serves 6-8

• 2 cups almond milk + 2 tsp coconut extract
• 3 TBLS pre-made, jarred, red curry paste
• 1-2 tsp chopped lemongrass (opt)
• 2 cups cubed pineapple (save juice)
• 1/4 cup pineapple juice
• 1 8oz can sliced water chestnuts, drained and chopped
• 1 14oz can baby corn, drained and chopped
• 1 cup deseeded/chopped tomato
• 1 large yellow bell pepper, chopped
• 2 TBLS brown sugar
• 1 TBLS vegetable paste (or 1 bullion cube)
• 1 TBLS lime juice
• 1 TBLS fresh chopped basil

-- In a medium saucepan, heat 1 cup of the milk with paste.  Simmer 5 minutes.

-- Add remaining milk and lemongrass and bring to a boil

-- Add all remaining ingredients (minus basil and lime juice) and simmer 10 minutes until vegetable start to soften (if using zucchini and mushrooms, you may need to microwave them, or saute them a little before adding in.)

-- Stir in basil and lime juice

-- Serve over brown rice, OR mix 4 cups cooked brown rice into the pot and stir until it soaks all the liquid up!

Chickpea Medley over Barley

Do you have any dishes you really like, not only for the taste and ease, but also for the sneaky-ness of it?  This is one of mine.  It's originally from Angela over at Oh She Glows -- she just puts out the best recipes! -- and while it's good and I will probably make it again, it's not a family favorite at this time.  I think the Cilantro-Lime vinaigrette was a bit much for the little ones.  I did cook my beans from their dry state because I had the time, but this meal would come together quite quickly (and you'd need less added salt!) if you used canned beans.

I just love all the spinach that's in this.  And cilantro.  Oh, the cilantro.  If you don't like cilantro, then you won't like this meal at all -- but if you like cilantro like this girl, you'll love this simple dish.

I served the beans over barley and we really liked that, but any whole grain would work.

Happy early Labor Day, everyone!

Chickpea Medley over Barley 
serves 6-8

• 2 cups dry chickpeas, soaked overnight, rinsed and drained, OR 4 cans chickpeas, rinsed and drained
• 5 oz package spinach
• 1 1/2 cup fresh cilantro, stems cut off
• 3/4 cup red onion
• 1/4 cup lime juice
• 2 tsp minced garlic
• 1 tsp cumin
• 1 tsp maple syrup
• salt and pepper to taste
• 1 1/2 cups pearled barley + 4 3/4 cups water/broth mixture for cooking.

-- Cook chickpeas (that had been soaking) by placing them in a large pot, covering them well with water, bringing them to a boil, reducing the heat and simmering, uncovered for 40 minutes until fork tender.  (If you forget to soak the beans or just don't have the time, use canned!)

-- Cook barley in a rice cooker or on the stove according to directions

-- In a food processor, puree the spinach and cilantro together.  (May need to do this in batches depending on the size of your processor.  I have a 7-cup and it all fit in just fine.  Amazing, right?)

-- When beans are done cooking, drain and rinse them off.  In a large bowl, combine the beans with the green puree and chopped onion.

-- Whisk the remaining ingredients together and drizzle over the beans.  Stir well and let chill for at least an hour, and the longer the better in my opinion!

-- Serve over barley, or other grain, and season with salt and pepper!

Cowboy Caviar [Trader Joe's Copy]

Don't you love it when people do all the work for you?  Sometimes, it's just so nice to not have to figure out how much of what ingredient, matched with how much of another ingredient, will yield the same, or very similar flavor of a known favorite.

Well, over at Milo&Me, the secrets to Trader Joe's addictive Cowboy Caviar are revealed in the form of a recipe.

A recipe, I unashamedly made and took to a party not to long ago and got rave reviews for.  Well done, Milo&Me for such a fabulous copy-cat recipe. (I did make my version oil-free, and very low spice, but we all still loved it!)

Cowboy Caviar

• 3 roma tomatoes, diced
• 1 15 oz can black beans, rinsed and drained
• 2 cups frozen corn, thawed
• 1 large avocado, diced
• 1/3 cup chopped cilantro
• 1/4 cup chopped red onion
• 1/4 cup finely sliced scallions
• 3 TBLS lime juice
• 1 TBLS cumin
• 1 TBLS sugar
• s & p to taste

-- Combine everything in a serving bowl and gently stir well to combine

-- Add red pepper flakes, or hot sauce, if you want there to be a kick.

Falafel Burgers + Sweet and Sour Slaw

With summer coming to a close, we're squeezing as many burger nights as we can!  We have burgers in the other seasons, too, don't get me wrong.  A good thing is a good thing, right?  But there's just something about burgers on a warm night out on the back deck that makes them taste just that much better.

I saw this recipe for a Falafel Burger and knew I had to try it.  Scot loves falafel and while I haven't perfected making them at home (they always break apart!) I figured I'd give the burger route a try since I do pretty well at getting those to stick and not crumble.  And now that we know we like this recipe, I may actually try to make them into falafel -- put them in a pita and find some tzatziki sauce.  Mmmm...oh yes, this is a winning recipe!

The original recipe has a recipe for a Tahini sauce that's good -- Scot's not a fan of Tahini in general so I need to find a good dairy-free Tzatziki sauce to go with these burgers, but that's ok.  I think I can manage.

The burgers got two thumbs up from my gang and they are on our new burger rotation!  I served them with a fabulous Sweet and Sour Coleslaw (recipe below -- don't miss it!) and we all loved it. Original recipe can be found here. I am actually going to throw out my other coleslaw recipes and use only this one from now on.

Falafel Burgers
makes 8 (1/3 cup) burgers

• 1 TBLS minced garlic
• 1 cup packed cilantro, stems cut off
• 1/2 cup scallions, roughly chopped
• 2 cans of chickpeas, some liquid reserved to the side, the beans rinsed and drained
• 1 cup rolled oats, quick or old-fashioned
• 2 TBLS lemon juice
• 2 tsp cumin
• 1 tsp turmeric
• 1 tsp basil
• 1/2 tsp salt
• 1/4 tsp pepper

• 8 buns, pitas, or tortillas
• favorite burger toppings: tomatoes, spinach, lettuce, grilled onions or peppers, etc
• tahini or tzatziki sauce, if desired, to make it more "authentic"

-- Puree the garlic, cilantro and scallions in a food processor until smooth

-- Add the remaining burger ingredients and pulse until blended well but NOT paste.  The mixture needs to stick well together and be fairly uniform in appearance.  If not sticking very well, add some of the chickpea liquid in 1 TBLS at a time until desired consistency is reached.

-- Using a 1/3 cup measuring scoop, form 8 patties.  Lay on a baking sheet or plates and chill for at least 30 minutes.

-- Dry pan-fry, using a non-stick skillet, over medium heat 5-7 minutes each side.

Sweet and Sour Coleslaw
feeds 8

• 4 cups thinly sliced or shredded cabbage.  I used 1/2 red and 1/2 regular and highly suggest it!
• 1 medium red bell pepper, thinly sliced length-wise and then cut in half to make 1 inch pieces
• 1 cup thinly sliced scallions
• 1 cup corn kernels
• 1 cup julliened or thinly cut carrots
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1/2 cup loose chopped fresh cilantro
• salt and pepper to taste

-- Put all salad ingredients in a bowl and toss.

-- Mix the vinegar with the sugar and stir until dissolved.  Drizzle over the salad and toss some more to adequately coat

Dressings Galore

[source]

I know summer feels like it's almost over with school just around the corner, but the truth of the matter is that it's only half over and there's still a lot of heat left.  Which means, a lot of salad is still left to consume.

If you're like me, salad is just salad until you add some dressing.  Also, if you're like me and you eat a lot of salad, buying salad dressings from the store can begin to wear a hole in the budget.

Simple solution: make your own.

If you don't know where to start, here are some very simple, easy to play around with, easy to double or half if need be.  I usually pick one, make a good sized batch, and use it until it's done and then make a different one and repeat.  Buying a nice dressing "mixer" from Pampered Chef or even Target is a good suggestion. Although, a mason jar with a tight lid works just as well.

Enjoy!

Scot's Sunset [Oil-free] Dressing

My dear husband likes to stay away from extra oil when possible.  Seeing how we eat so much salad, I decided to make an oil-free salad dressing.  This is so simple to throw together and the balance of the citrus and the vinegar is just right for us.  If you, too, are looking for an oil-free salad dressing, now you have one!

Scot's Sunset [Oil-free] Dressing

Serves 4 (½ cup)

Active time: 5 minutes

What you'll need:

• 1/4 cup orange juice
• 1/4 cup balsamic vinegar
• 1 TBLS honey OR other sweetener

What you'll do:

• Mix all together until honey (or sweetener) is dissolved.

Will keep in a sealed container in the fridge for over a week.

Simple Balsamic Dressing

I went to a wedding once that served salad with only olive oil, balsamic vinegar, and a blend of spices on the table.  It was amazing and I started dressing my salads that way at home.  I finally took the time to measure things out so others could enjoy the simple combination, too.

Please note that you can very easily half or even quarter this recipe to suit your immediate needs.  It keeps for up to a week.

Simple Balsamic Dressing

Serves 8 1/2 cup total

Active time: 3 Minutes

What you'll need:

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tsp Herbs de Province

What you'll do:

Whisk together (or put in a jar with a lid and shake) and drizzle on your salad.

Spicy Apple Cider Dressing

Not spicy in the true sense, but it does give a little bit of kick, especially if you use a good grainy mustard with some horseradish in it!  Easy to half or double.

Spicy Apple Cider Dressing

Serves 6 (1/3 cup total)

Active time: 5 minutes

What you'll need:

• 2 TBLS olive oil
• 2 TBLS apple cider vinegar
• 2 tsp sugar OR honey
• 2 tsp grainy mustard

What you'll do:

Combine all ingredients and whisk (or shake) together

Sweet Balsamic Dressing

This is my personal favorite and the one that is usually in the "shake it up" bottle I have for my dressings. It's simply wonderful.

Sweet Balsamic Dressing

Serves 6 (2/3 cup)

Active time: 5 minutes

What you'll need:

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 TBLS honey
• 1 tsp Dijon mustard (preferably one made with white wine)

What you'll do:

• Combine all ingredients and drizzle over salad

Red Berry Vinaigrette

If eating salad is so good for us, then I'd like to have delicious and healthy dressings on them to change things up a bit.  This incredibly simple dressing is so tasty and you'll be shocked it only has 3 ingredients!  All the combinations are great, but the raspberry jam with the red wine vinegar is our favorite.

Red Berry Vinaigrette

Serves 2 (2.5 TBLS) **

Active time: 5 minutes

What you'll need:

• 1 tsp olive oil
• 1 TBLS red wine vinegar OR apple cider vinegar
• 1 TBLS + 1 tsp raspberry jam OR strawberry jam*

*the dressing is best, and healthiest, if you can find a jam with minimal "fillers" - so 100% fruit, or fruit-only jams work best.  Also, some people prefer seedless jams for dressings, but we leave that to your discretion

** this serving suggestion is very small, if you would like to make this for a group, or to have some in your fridge, then the following proportions will yield 1 1/4 cups:  2 TBLS olive oil, 1/2 cup vinegar, 1/2 cup + 2 TBLS jam.  

What you'll do:

• Whisk all ingredients together.

Italian Vinaigrette

My mother is famous for her salads--a salad is her standard potluck contribution, and folks frequently ask what her secret is.  She nearly always uses Good Seasons Italian Dressing packets as her base, but plays with the oil/vinegar combination.  Because buying the packets can get pricey, it has been my goal to come up with a simple seasoning blend that can hold its own against Good Seasons.

Italian Vinaigrette

Serves 8

Active time: 10 min

What you'll need:

• 1½ tsp sugar
• 1 tsp table salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp dried basil
• ¼ tsp dried oregano
• ⅛ tsp dried parsley
• ⅛ tsp black pepper
• a pinch to ⅛ tsp paprika, for added color (optional)
• ¼ cup vinegar (white, or your favorite vinegar/combination of vinegars*)
• ⅓ cup water
• ⅓ cup oil (canola, olive, or a combination of the two*)

*Note: My favorite way to prepare this dressing is with a combination of half apple cider vinegar, half balsamic vinegar AND half canola oil, half extra virgin olive oil--this mixture seems to prevent any one flavor from overpowering the others.

What you'll do:

• In a glass jar with a lid, combine sugar, salt, herbs, and spices.
• Add vinegar and water.  Close lid, shake, and let it rest 5 minutes to allow spice blend to dissolve and re-hydrate.
• Add oil, replace lid, shake well.
• Refrigerate until you are ready to serve (chilling for several hours or overnight allows the flavors to combine nicely, but is not essential).  
• Shake well just prior to each use.  

Black Rice and Lentil Salad

My dear mother found this recipe in a magazine somewhere, tweaked it a little, and brought it to one of my son's birthday parties.  Everyone loved it and Scot practically demanded I get my hands on the recipe.

I did a few tweaks of my own (and try as I can, I can not find an online version of the original recipe to link to!) and we love it.  I had never cooked with black rice for and I'm so thankful my mother warned me to rinse the rice really well.  Let me repeat that for you: rinse the rice really well! The lentils and rice cook the same amount of time, so that saves a step, and the add-ins and dressing are just enough tart-sweet and crunch-soft to get you addicted.

The salad is better if it's been left in the fridge overnight or all day -- something about the lentils and rice absorbing the wonderful flavors and all that jazz.

Scot's favorite way to eat this: in a tortilla with a little lettuce.  Mine: in a bowl with a salad on the side.

Enjoy!

Black Rice and Lentil Salad
serves 6-8 (9 cups)

• 4 cups cooked black rice and lentils (1 cup dry of each + 4 cups water, cook together)
• 1 8oz can sliced water chestnuts, drained and chopped
• 3/4 cup thawed peas
• 3/4 cup chopped carrots
• 1/2 cup thinly sliced celery
• 1/2 cup chopped green pepper
• 1/2 cup craisins
• 1/4 cup sliced scallions
• 1/4 cup freshly chopped cilantro
• 1/3 cup cranberry juice
• 1/3 cup red wine vinegar (or a blush)
• 3/4 tsp dry basil
• 3/4 tsp sugar (opt and to taste)
• salt and pepper to taste

--  Mix all salad ingredients (rice through cilantro) together in a large bowl.

-- In a smaller bowl, mix the dressing together (cranberry juice through sugar) until the sugar disolves and then pour over salad and stir to combine.

-- Let chill overnight or all day.

-- Season with salt and pepper to taste.