Corn and black bean salsa was a college favorite, and I found the adult version of that recipe. For a faster prep time, I may use frozen corn instead of corn on the cob and canned beans instead of cooking my own.
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Mix together with the sliced turnips. While the cucumbers are sitting, combine the rice vinegar, sugar, soy sauce, ginger, red pepper flakes if using, sesame seeds, and a little black pepper to taste. Pour the vinegar mixture over the drained cucumbers and turnips and stir to combine. Refrigerate until ready to serve.
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Great way to use your bok choy! We added extra bok choy to ours. Recipe from Minimalist Baker.
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With no need to cook, this simple recipe brings a little freshness and colour to your table. Fennel and radishes are low in fat and gluten free. It’s also a great Easter salad.
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We had a similar sauce made with parsley this weekend that we poured on grilled eggplant rounds, grilled chicken, bread and salad. I can’t wait to try this with cilantro. Via Brenda Langton, Mill City Farmers Market.
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Use whatever roots (beets, carrots, potatoes, etc) and shoots (cauliflower, broccoli, fennel, etc) that you’ve got on hand.
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Roasted carrots and potatoes tossed with lentils and a lemony parsley sauce with miso. A hearty winter meal that is both vegan and gluten free.
Before you say anything bad about these cupcakes, have you tried my chocolate covered sweet potato chips yet? Because if you have then you know I know a thing or two about desserts – just sayin’.
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From foodandwine.com: “Chef David Gingrass swears broccoli haters will love the polarizing green vegetable when it's prepared this way, because it is slowly caramelized to bring out its sweetness, then enlivened with a squeeze of lemon and a pinch of crushed red pepper”.
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