RED & GREEN POTATO SALAD

Ingredients:

· 1 .5 lbs new baby potatoes, washed

· ½ sweet onion, diced

· 2 stalks celery, diced

· 4 scallions, diced

· meat of 1 avocado,

· 1 tbsp extra virgin olive oil

· juice of 1 small lime

· 1 clove garlic, minced

· ¾ tsp sea salt, ground fine

· black pepper to taste

1-2 cups washed salad greens (I like arugula or baby romaine)


Directions


Boil potatoes softly. They should be easily pierced with a fork, but not fall apart. Allow to cool and then cut into halves.


In a small bowl, mash together avocado (leave a few chunks), olive oil, lime juice, garlic, salt and pepper. Add potatoes, celery and scallions and toss together.


Serve chilled over salad greens.


Enjoy!

Tasty Tofu Marinade

If you are looking to find something to top your salad or put in your wrap that is chewy, tasty and full of veggie rotein, this is a great recipe for you. It's super easy to make and will keep in the fridge fir almost a full week!

Ingredients:

1/2 C apple cider vinegar
2 T hoisin sauce ( found in Asian foods section )
1 T Bragg's all-purpose seasoning or tamari
3/4 C vegetable stock

Combine all the ingredients in a blender or in a bowl with a whisk.
Toss tofu cubes (squeeze excess water from touf before cutting) in marinade, cover and let stand for at least an hour before eating. Store in the fridge.

Veggies by George Weekly Challenge #6, Yellow Beets!

Yellow Beet Salad with Maple Mango Vinaigrette

We enjoyed this salad so much that there was none left for pictures!  If I get some more yellow beets, I'll make it again.

Salad Ingredients:

5 small yellow beets. peeled and grated

3 small carrots, peeled and grated

handful of small fresh basil leaves (or chopped fresh basil, if leaves are large)

     

- combine all ingredients in a medium sized bowl and set aside.

Vinaigrette Ingredients:

1C mango puree or nectar

1/4C apple cider vinegar

1/8C grapeseed or other light tasting oil

2 tbsp maple syrup

2 cloves garlic, minced

1/4 tsp salt

- combine all ingredients in blender and pour desired amount over beet salad.  The rest of the dressing will keep for about a week in the fridge.  Toss well, and refrigerate for at least 30 minutes to allow flavours to mingle.  Serve over fresh greens with a slice of crusty bread.  Enjoy!

Veggies By George Weekly Challenge #2

Kim George of "Veggies By George" hand delivered this week's challenge - to create a dish using Chinese Cabbage, Spring Onions and Thumbelina Carrots from their market garden.

Here's what I came up with:

Thai Inspired Chinese Cabbage Salad

ingredients

1 head Chinese cabbage

1 tablespoon coarse sea salt

1 small carrot, peeled and grated

2 small fresh hot peppers, your choice

1 teaspoon lime zest

1 large garlic clove

1 small bunch green onions

2 tablespoons Bragg’s Liquid Aminos (tamari or soy sauce will do)

2 tablespoons fresh lime juice

1 tablespoon maple syrup, agave nectar or corn syrup

¼ cup toasted chopped peanuts (optional)

preparation

Remove and discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl. Drain cabbage for 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible. While cabbage is draining, seed and mince hot peppers. Separately zest and juice lime, mince garlic and spring onions.

In a large bowl toss together cabbage, carrot, peppers, spring onion, garlic and lime zest. Mix together Bragg’s, lime juice and syrup and toss into salad. Top with toasted peanuts (if desired). Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.

Apple and Celery Salad with Lemon Vinaigrette

This is a lovely and lightly refreshing salad.  The lemon in the dressing works well to keep the apples from browning, so I make sure to whisk the dressing before chopping the apples so I have it at the ready.

Ingredients:

1 clove garlic, minced
1 tsp dried organic basil
1 tsp Dijon mustard
2 tsp dried organic parsley
2 tbsp olive oil

1/4 cup lemon juice

2 C peeled and chopped apples, about 1/4" pieces

2 C thinly (as thin as your patience) sliced celery

Preparation:Whisk or blend together all ingredients except for celery and apple.  Set aside.  Peel and chop apples and toss in salad bowl with the dressing.  Slice celery and add to bowl.  Toss well and serve.  I served mine with a cucumber and kiwi garnish which was pretty  - tasty, too.