What a great way to eat your kale. Anything tastes good covered in this peanut sauce!
15 min prep, 5 min cook, serves 4
1/2 lb wheat capellini
1 bunch kale, stemmed and chopped
2 carrots, sliced thin
1/2 cup peanut butter
1/4 cup water
2 tblspns soy sauce
2 tblspns rice vinegar
1 tblspn agave nectar (or sugar)
sesame seeds
red pepper flakes
Cook the capellini as directed. Steam the kale and carrots for 5 minutes until softened. In a small bowl, whisk together the remaining ingredients except the sesame seeds and red pepper flakes. Mix the pasta, kale, and sauce together and top with the sesame seeds and red pepper.
Monday, June 11, 2012
Southwest Salad with Cumin-Lime Dressing
This salad dressing is one of my favorites. It would go with about any kind of salad, or even try it as a dipping sauce for other foods.
10 min prep, serves 6
1 avocado, diced
1 large tomato, diced
1 medium cucumber, diced
1 can black beans, drained
1 large bag salad greens
1/4 cup olive oil
1/4 cup mayonnaise
1 lime, squeezed
1 tsp agave nectar (or sugar)
1/2 tsp cumin
salt and pepper to taste
In a medium bowl, mix together the avocado, tomato, cucumber, and beans. Spoon on top of salad greens. In a small bowl, whisk together the remaining ingredients. Drizzle dressing on top of salad.
10 min prep, serves 6
1 avocado, diced
1 large tomato, diced
1 medium cucumber, diced
1 can black beans, drained
1 large bag salad greens
1/4 cup olive oil
1/4 cup mayonnaise
1 lime, squeezed
1 tsp agave nectar (or sugar)
1/2 tsp cumin
salt and pepper to taste
In a medium bowl, mix together the avocado, tomato, cucumber, and beans. Spoon on top of salad greens. In a small bowl, whisk together the remaining ingredients. Drizzle dressing on top of salad.
Wednesday, June 6, 2012
Black Bean Soup
This soup has great flavor and could even double as bean dip. Turn this into a party by adding chips, cheese, onion, jalapeño, and sour cream on top!
10 min prep, 30 min cook, serves 6
2 tblspns olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 zucchini, chopped
3 cloves garlic, minced
2 cans black beans, drained
1 can diced tomatoes
1 cup fresh or frozen corn
3 cups vegetable broth
2 tsp chili powder
1 tsp dried oregano
salt to taste
1 lime, sliced
In a stockpot on medium heat, cook olive oil, onion, bell pepper, and zucchini for 5 minutes. Add garlic and cook another minute or two, until vegetables are soft. Add remaining ingredients except lime, reduce heat and simmer 20 minutes covered. Purée with an immersion blender to desired consistency. Check seasonings and serve with a squeeze of lime.
10 min prep, 30 min cook, serves 6
2 tblspns olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 zucchini, chopped
3 cloves garlic, minced
2 cans black beans, drained
1 can diced tomatoes
1 cup fresh or frozen corn
3 cups vegetable broth
2 tsp chili powder
1 tsp dried oregano
salt to taste
1 lime, sliced
In a stockpot on medium heat, cook olive oil, onion, bell pepper, and zucchini for 5 minutes. Add garlic and cook another minute or two, until vegetables are soft. Add remaining ingredients except lime, reduce heat and simmer 20 minutes covered. Purée with an immersion blender to desired consistency. Check seasonings and serve with a squeeze of lime.
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