Spicy Brussels Sprouts Salad. A delicious and nutrient-dense dish with kimchi, peanuts and lime.
Thursday, January 24, 2013 This recipe is based on Equinox Nutrition Pillar One — Focus on eating nutrient dense foods rather than counting calories — and was created by the culinary minds at the Tasting Table Test Kitchen. Spicy Brussels Sprouts Salad with Kimchi, Peanuts and LimeServes 4 Ingredients: 2 tbs. dry-roasted peanuts Zest of 1 lime plus ¼ cup lime juice (from about 2 limes) 1 tbs. plus 1 tsp. turbinado sugar ¾ tsp. kosher salt, divided ½ lb.
Brussels sprouts 2 tbs. kimchi juice (the spicy pickled liquid from a jar of kimchi) 1 tsp. Directions: 1. 2. 3. Kale Salad with Butternut Squash and Almonds Recipe. Shaved Root Vegetable Salad Recipe. Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette recipe on Food52.com. Wild Rice, Farro, and Tangerine Salad. Save to My Recipes Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill.
Bring to room temperature before dressing. 4 sprigs thyme, divided 4 cups low-sodium vegetable broth, divided Kosher salt 1 cup wild rice 1 cup farro 4 tangerines or 2 oranges ¼ cup vegetable oil Freshly ground black pepper 4 scallions, green parts only, thinly sliced Nutritional Information. Spring Greens with Quick-Pickled Vegetables. Save to My Recipes The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.
Published: April 2014 Servings: 6 Pickled Vegetables 1 cup unseasoned rice vinegar 3 tablespoons sugar 1 tablespoon kosher salt 8 oz. small carrots, baby turnips, and/or Chioggia beets, shaved on a mandoline (about 2 cups) Spring Greens and Shaved Celery Salad. Snap Pea Salad with Burrata. Sugar Snap Salad. Grace Young's Stir-Fried Iceberg Lettuce - Genius Stir-Fry Recipes. Every week -- often with your help -- Food52's Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
Today: A near-instant springy green vegetable before the springy greens. (And, yes, you can cook lettuce -- here's why you should.) It's easy to think that lettuce ought to be served cold, that its virtue is in its firm and fibrous nature. After all, it's the structure in our Double Double, our cradle for spicy Thai meats, the stiff, majestic wedge to the left of our porterhouse. Maybe we get this bias from a fear of wilting greens, or some severe roughage-based diet culture; maybe we just want something crunchy to fill the gaps so we don't fill them with chips.
More: 9 recipes for lettuce's good side. Grace Young would encourage us to stir-fry it instead. Her mother served stir-fried lettuce at Chinese New Year as a symbol of rising fortunes -- and only then. So yes, you can do this to just about any green, but I recommend you give iceberg a chance. Celery and Za’atar Tabouli recipe on Food52. Author Notes: I love tabouli and eat it all summer long.
I usually make it with cucumbers and tomatoes, but they can get watery and don't travel well. I love the taste of celery, and especially the leaves--green and vegetal and slightly bitter -- I use celery leaves frequently in my cooking. I also love za'atar, and thought it would marry well with celery. In this salad, you use the celery and the leaves, and while proportions are stated in the recipe, I suggest that you adjust according to your taste. For example, I like lemony tabouli salad, so my ratio of lemon (a lot) to olive or walnut oil (a little) may not work for you. Food52 Review: WHO: Drbabs is a Food52er we know and love -- and trust in the kitchen. Serves 4 Za'atar (If you can't find it ready-made) 3 tablespoons dried thyme (or lemon thyme, if you can find it) 3 tablespoons sesame seeds, toasted 2 tablespoons sumac 1/2 teaspoon kosher salt 1 teaspoon Aleppo pepper (not traditional, but adds a nice bite of heat)
Radish and Pecan Grain Salad recipe on Food52.com. Kale Salad with Apples and Hazelnuts recipe on Food52.com. Author Notes: Kale is like one of those friends who you don't think about much, but when you do see him, you're always delighted and a little surprised by how much you like him.
This was the case the other evening when I had dinner at Co. in Manhattan. Co. is known for its pizza not its greens, but like many of the new-wave pizza places in New York, its antipasti menu easily rivals its pizza. Potato Salad with Arugula and Dijon Vinaigrette recipe on Food52. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community. Roasted Squash with Date Relish and Pumpkin Seeds. Crunchy Cabbage Salad with Miso-Ginger Dressing recipe on Food52. Author Notes: This incredibly flavor-packed, completely vegan dressing turns inexpensive cabbage and carrots into a memorable side dish with tons of texture.
We like this alongside brown rice and avocado or underneath any grilled protein. The easy Miso-Ginger Dressing is also a great dip for vegetables. (less)Author Notes: This incredibly flavor-packed, completely vegan dressing turns inexpensive cabbage and carrots into a memorable side dish with tons of texture. All About Tempeh (plus a Mizuna Salad with Miso) Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.
Today, Gena is boldly going where no Food52 column has gone before: she's cooking tempeh.