Recipe Tag: Vegetarian Salads

Eggplant Caponata

Preheat the oven to 425°F.

Place the diced eggplant in a large roasting pan and spray with olive oil. Toss the eggplant so it is coated with the olive oil,

Place the roasting pan in the oven and roast the eggplant for a total of 25-30 minutes. Stir the eggplant every 10 minutes to prevent sticking.

When the eggplant is browned and soft, place the eggplant in a bowl and set aside.

Meanwhile, place a medium-large pot or large high-sided skilled over medium heat. Add the olive oil, onions, and celery, and saute until the onions and celery are lightly browned – about 10 minutes.

Add the garlic and continue sauteeing for a minute or two.

Add the tomato paste, water, and salt and stir, then simmer until the mixture is reduced by half.

Add the tomatoes (and more water 1/4 cup at a time if needed) and stir, then simmer for about 10 minutes.

Add the olives, capers, raisins, and balsamic vinegar and stir, adding water if needed. Simmer until the mixture is very thick. Stir frequently so that the bottom doesn’t burn.

Once the mixture is thickened, turn off the heat.

Add the cooked eggplant, basil, parsley, and pine nuts and stir until well combined.

Chill. May be served hot, immediately, if desired, but the best flavors will come after the mixture has had time to blend its flavors: ideally overnight.

Coumadin Safe Lentil and Black Bean Salad

Cook the red lentils in 6 cups of simmering water for about 4 minutes, until just tender. Drain and rinse with cold water.

In a large bowl, combine the cooked lentils with the black beans.

Add the shallot, red bell pepper, celery, red pepper flakes, olive oil, vinegar, jerk rub, and salt. Combine gently.

Chill overnight.

Summer Sorghum Salad with Watermelon

Gather all ingredients and equipment.

Soak sorghum in a bowl covered by 2-3 inches of water for at least 2 hours to overnight in the refrigerator. (See below for other cooking options)

Drain and rinse sorghum. Add soaked sorghum to a pot with 5 cups of water. Bring to a boil, cover, reduce to low heat, and cook for 45 minutes. Check for doneness—the grain should be soft and tender but still hold its shape. If needed, add 1/2 cup of water and cook an additional 5–10 minutes.

Drain any remaining water and let the sorghum cool.

While the sorghum is cooking, make the vinaigrette. Combine the blackberries, maple syrup, vinegar, olive oil, mustard, lime juice, and lime zest in a blender or food processor, and blend until creamy.

Prepare the cucumber by cutting in half lengthwise and scooping out the seeds before dicing. Prepare the jalapeño similarly—cut in half lengthwise, use a spoon or knife to remove the seeds and membrane, then mince. Wash hands thoroughly after handling or wear gloves.

To assemble the salad, in a large bowl combine the diced watermelon, cucumber, onion, minced jalapeno, basil, mint, cilantro, salt, and pepper. Gently fold in the cooled sorghum and blackberry vinaigrette.

Serve immediately or cover and refrigerate for up to 2 days.

Alternate Sorghum Cooking Methods

Pressure cooker: Rinse sorghum in fine mesh strainer until the water runs clear. Place sorghum in pressure cooker and cover with 4 inches of water. Bring cooker to full pressure, then reduce heat to simmer and cook for 15 minutes. Allow pressure to release naturally. Drain excess water.

Instant Pot: Rinse sorghum in fine mesh strainer until the water runs clear. Place sorghum in instant pot and cover with 4 inches of water. Follow manufacturer settings.

Slow cooker: Rinse sorghum in fine mesh strainer until the water runs clear. Place sorghum in slow cooker, with a 1:4 ratio of sorghum to water ratio and cook on low for 8 hours or high for 4 hours.

Salad with Green Goddess Dressing – HmF

Place the kale in a large bowl. Massage the kale with your hands for 1-2 minutes to soften it. It should turn a dark green color.

Top kale with sunflower seeds, red onion, radishes, and strawberries.

Before serving, toss with 1/3 cup of the dressing.

Spicy Smashed Cucumber Salad – HmF – Virtual

Gather all ingredients and equipment.

In a small bowl, make the dressing by combining soy sauce, vinegar, sesame oil, garlic, ginger, sugar, and red pepper flakes. Set aside.

Cut cucumbers crosswise in half, then cut lengthwise in half to create 8 pieces roughly 4 inches long.

On your cutting board, place a cucumber piece cut side down. Lay the blade of the knife flat on top of the cucumber. Using the heel of your other hand, press down to smash the cucumber and crack the skin. The flesh will begin to break, seperating the seeds.

Repeat on all cucumber pieces. Once smashed, break or slice diagonally into bite size pieces.

In a medium bowl, toss the cucumbers with the dressing.

Top with toasted peanuts and cilantro to serve.

Spicy Smashed Cucumber Salad

Gather all ingredients and equipment.

In a small bowl, make the dressing by combining soy sauce, vinegar, sesame oil, garlic, ginger, sugar, and red pepper flakes. Set aside.

Cut cucumbers crosswise in half, then cut lengthwise in half to create 8 pieces roughly 4 inches long.

On your cutting board, place a cucumber piece cut side down. Lay the blade of the knife flat on top of the cucumber. Using the heel of your other hand, press down to smash the cucumber and crack the skin. The flesh will begin to break, seperating the seeds.

Repeat on all cucumber pieces. Once smashed, break or slice diagonally into bite size pieces.

In a medium bowl, toss the cucumbers with the dressing.

Top with toasted peanuts and cilantro to serve.

Shaved Asparagus Salad – HmF – Virtual

Gather all ingredients and equipment.

After trimming the woody asparagus ends, use a vegetable peeler to peel asaparagus ribbons lengthwise from each spear, getting 3-4 ribbons per spear. Chop remaining center of stalks crosswise into 1/4 inch rounds. Place in bowl.

Use a peeler to shave the parmesan and set aside.

Drizzle with asparagus with oil, lemon juice, salt, and pepper. Top with parmesan cheese and toss to combine. Serve.

Shaved Asparagus Salad – HmF

Gather all ingredients and equipment.

After trimming the woody asparagus ends, use a vegetable peeler to peel asaparagus ribbons lengthwise from each spear, getting 3-4 ribbons per spear. Chop remaining center of stalks crosswise into 1/4 inch rounds. Place in bowl.

Use a peeler to shave the parmesan and set aside.

Drizzle with asparagus with oil, lemon juice, salt, and pepper. Top with parmesan cheese and toss to combine. Serve.