Blueberry Tamari Greens Bowl

• 1 pint blueberries
• 3 Persian cucumbers, diced into 1/2-inch cubes
• 2 scallions, green parts only, thinly sliced
• 4 cups baby spinach or tatsoi leaves, torn into bite-size pieces, washed, and spun dry
• 3 tablespoons tamari
• 1 tablespoon pure maple syrup
• 2 teaspoons toasted sesame oil
• 1 tablespoon toasted sesame seeds
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon red pepper flakes or Japanese red pepper blend (shichimi)
• 1 cup 5-Spice Tamari Almonds (recipe follows)
• Ginger Beer Tofu, chopped into 1-inch cubes (optional)

Place the blueberries, cucumbers, scallions, and greens in a large salad bowl. In a glass measuring cup or bowl, whisk together the tamari, maple syrup, sesame oil, sesame seeds, ginger, and red pepper.

 

Pour the dressing over the salad, toss to coat, and divide among serving bowls. Top with almonds and tofu, if using, and serve.

 

Serves 4.

 

VERDICT: The recipe says this serves 2, but it's more like 4.  We put too much dressing on, so it was a little overpowered, but has potential.  Also possibly the most complicated salad I've ever made.  Still, keep?  From Salad Samurai. 

Vanilla Rosemary Pudding

• 2 1/3 cups of milk
• 1/2 cup plus one tablespoon sugar
• pinch of salt
• one 6″ sprig of rosemary
• 3 tablespoons cornstarch
• 3 large egg yolks
• 1/2 tablespoon butter
• 1 teaspoon vanilla
• 3 tablespoons of whole roasted hazelnuts (optional)

Bring approximately two-thirds of the milk, one half of the sugar, pinch of salt, and the sprig of rosemary to a simmer in a saucepan.  Remove from heat, cover and let steep for 15 minutes.

While the rosemary steeps, in a large bowl mix the cornstarch with the remaining sugar, then pour in the remaining milk, mixing with a whisk to combine.  Add the egg yolks and whisk until the mixture is smooth.

Remove the rosemary sprig.  Heat the milk and rosemary mixture to a strong simmer, stirring constantly with a spoon.  Working quickly, use a ladle or cup with long handle to pour a third of the mixture into the yolk mixture to temper it so that the eggs don’t scramble.  Be sure to whisk constantly while you pour.  (I find it easiest to pour the hot milk into something with a spout).

Pour the tempered egg mixture back into the saucepan on the stove, stirring with a whisk covering as much of the pan as possible so that the mixture doesn’t stick or burn.  Once the mixture comes to a boil, remove it from the stove immediately, and stir in the butter and vanilla.

Divide the mixture into small cups or bowls.  This recipe makes 4-6 servings.  Cover and refrigerate until chilled.

Coarsely chop the hazelnuts, and distribute evenly over the puddings before serving.

Serves 4.

VERDICT:  This is just a little bit out of the ordinary and wonderful.  The toasted hazelnuts really do add--don't skip them.  Keep.  From Design*Sponge.

Kale, Quinoa, and Cherry Salad

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons cider vinegar
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1 1/2 (6-ounce) packages baby kale
• 1 1/2 (8.5-ounce) packages precooked quinoa and brown rice blend (such as Seeds of Change)
• 3/4 cup fresh sweet cherries, pitted and halved
• 2/3 cup chopped fresh flat-leaf parsley
• 1/3 cup thinly sliced shallots
• 1 (15-ounce) can unsalted chickpeas, rinsed and drained
• 2 ounces goat cheese, crumbled (about 1/2 cup)

Combine first 6 ingredients in a medium bowl. Combine 1 1/2 tablespoons oil mixture and kale. Place kale mixture on a platter. Stir quinoa blend, cherries, parsley, shallots, and chickpeas into remaining oil mixture. Top kale mixture with quinoa mixture and cheese.

Serves 6 (2/3 c. kale, 2/3 c. quinoa mixture); 296 calories.

VERDICT:  I made my own quinoa/rice blend, since I couldn't find any precooked at Lund's and we had both rice and quinoa--I think you could use any cooked grain without diminishing the results.  Without that, this would have been pretty easy.  I learned how to pit cherries by smashing them with a chef's knife, and it wasn't hard at all!  Keep.

Jicama, Radish, and Pepita Salad

• 1/2 cup olive oil
• 1/3 cup chopped fresh cilantro
• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 1/4 teaspoons ground cumin   
• 1 5-ounce package butter lettuce mix or baby spinach leaves
• 2 cups diced peeled jicama
• 1 scant cup thinly sliced radishes (about 8)
• 1/3 cup natural shelled pumpkin seeds (pepitas), lightly toasted
• 1/2 cup coarsely crumbled queso fresco or Cotija cheese

Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper.

Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.

Serves 4.

VERDICT:  I made this to use up the leftover radishes and jicama from the Fourth of July.  I put way more cheese and pepitas in that was strictly necessary, but it was quite good--different enough that it made salad seem kind of interesting.  Keep. 

Blueberry-Cucumber Smoothie

• 2 large garden cucumbers, peeled, seeded, and cut into chunks (2 cups)
• 1 cup low-fat vanilla yogurt
• 1 cup frozen blueberries
• 1–2 Tbs. honey or agave nectar
• 1 Tbs. lemon juice

Place all ingredients in blender, and blend until smooth.

 

Serves 4; 102 calories.

 

VERDICT:  Used up the BOGO blueberries and cucumber and was surprisingly good.  Further proof you can throw anything in a smoothie and have it turn out relatively well.  Keep. 

Cabbage Slaw

• 4 cups shredded cabbage
• 1 1/2 cups thinly sliced radishes
• 1/2 cup diagonally cut green onions
• 3 tablespoons olive oil
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• 2 tablespoons fresh lemon juice 
• 1/3 cup chopped fresh mint
• 1/2 teaspoon salt 
• 1/4 teaspoon ground red pepper

Combine first 5 ingredients; toss. Sprinkle with mint, salt, and pepper.

Serves 6 (1/2 c.); 81 calories.

VERDICT:  This wilted quickly and was a little bland.  Toss.

Three-Bean Tacos

• 1 teaspoon olive oil
• 1 cup diced onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 garlic clove, minced
• 1 cup canned chickpeas (garbanzo beans), rinsed and drained
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup canned pinto beans, rinsed and drained
• 1 (8-ounce) can no-salt-added tomato sauce
• 12 taco shells
• 3/4 cup shredded iceberg lettuce
• 3/4 cup diced tomato
• 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
• 1/2 cup salsa

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and sauté 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.

Prepare taco shells according to package directions. Spoon 1/4 cup bean mixture into each taco shell. Top each with lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa.

Serves 12 (1 taco); 140 calories.

VERDICT:  A classic recipe Beth's made before.  Easy and delicious--keep.