Use it Up #2 - Watermelon Radish, Apple & Celery Slaw with a Maple Lime Vinaigrette & Toasted Coconut. Watermelon Radish, Apple & Celery Slaw with a Maple Lime Vinaigrette & Toasted Coconut We know, the watermelon radish threw some of you for a loop. What to do with that beautiful thing?! Well, if you haven't got around to using it , here's a great recipe that we created to use up the last one that was hanging around our house as well as an apple and some celery.
It's a beautiful slaw that is blushing with Spring color, just like our current weather. We used 1 watermelon radish, 1 apple and 1 stalk of celery for enough slaw for two. Maple Lime Vinaigrette 1/4 cup extra virgin olive oil1/3 cup lime juice1/4 cup maple syrup3/4 tsp salt1/2 tsp onion powder or 2 tsp. grated fresh onion1/8 tsp coarsely ground black pepper Put everything in a jar and shake it up.
Avocado, Bacon, & Chipotle Sweet Potato Salad. This week’s Use-It-Up is a twist on classic potato salad. A big twist. It’s nothing like the quintessential BBQ staple -- the mayo-laden-white-potato-with-egg-and-celery-kind. Not that I don’t love that as well, but, I wanted to spice things up a bit. And use up a few of the goodies left from my Washington's Green Grocer box. I got the inspiration for this recipe on Terra Bakery's blog and modified it a bit to my personal taste (read: added bacon).
Lea's recipes are vegan, so take a peek if you are too. So give it a whirl if you’re looking to try something different -- or if you still have those sweet potatoes and avocados taking up space on your counter! Avocado, Bacon, & Chipotle Sweet Potato Salad Boil the potatoes until just fork tender -- this was around ten minutes on my stovetop. When the potatoes are cool, toss them in the dressing. Enjoy! BAKED PORTOBELLO MUSHROOM FRIES. I have been wanting to try portobello fries for a while and, frankly, mushrooms seemed like a wise alternative to the Dairy Queen my husband suggested we have for a mid-evening snack.
Go figure. So, earlier tonight I gave these crunchy puppies a whirl and was surprised at how easy and different they turned out to be. I made the mistake of using funky gluten-free breadcrumbs, which I think lent a sort of strange aftertaste to the fries, but I’ll definitely make again, but with breadcrumbs I’ve used before, not ones just bought on a whim. (Damn you, tapioca powder!) As for the dipping sauce, all I did was mix together a bunch of dried herbs and Kosher salt with my leftover Natural By Nature sour cream I had from last week’s Washington’s Green Grocer box. Two seconds and it was pretty darn tasty if I do say so myself. (Who needs the fries when you have fingers?!) Incidentally, I do think these “fries” would have been better, if they were, well, um, fried. Baked Portobello Mushroom Fries. Garlic Pumpkin Mashed Potatoes with Spinach. If you would like to wow your guests with an unusual side dish at your next holiday dinner… This one is for you!
There is nothing I love more than taking classic dishes and shaking them up a little. Before we get to this beautiful dish…two quick things: 1) Daily Pictures are up. [My excitement got the best of me and I posted them at 12:01 am. Is that nerdy or what?] 2) I am organizing and updating my recipes page. Hallelujah! I fell off the recipe-updating wagon for about 2-3 months, but I hope to get caught up by my 53rd birthday with any luck. Ok, ok my 50th birthday. Tonight, I updated, organized, and alphabetized my Breads, Cakes/cupcakes/pies, Cookies, Muffins, Raw foods/No Bake, and Other categories! It is incredible how long the list is getting. It is also incredible that I remember how to alphabetize. Or spell alphabetize for that matter. I still have to update my Dinner, Lunch, Breakfast, and Appetizer categories though.
Whew. Or people might look at your dish and run like hell. Flax Quinoa Crackers (Gluten-Free) Recipe. Itty Bitty Garlic Pumpkin Knots. I think I caught the bread making bug. And I like it. For years, I was scared of baking bread. I had a horrifying experience trying to make 100% whole grain spelt bread that came out flat as a pancake. I didn’t think I would ever recover from that and I assumed that I just wasn’t bread baker material.
This week I realized that while there are some rules that you need to follow, it really isn’t that hard at all! My next conquest was a Garlic Knot. Repeat after me: I will put my bread making fears aside and give bread baking another chance. Itty Bitty Herbed Garlic Pumpkin Knots with Vegan Parmesan Cheese Adapted from Neverhomemaker. Ingredients: 1/2 cup very warm water2 tsp instant dry yeast1 tablespoon maple syrup1/4 cup canned pumpkin1 tablespoons olive oil3/4 teaspoon kosher salt1 tsp dried herbs (I used mixed basil, oregano, thyme, parsley)1 & 3/4 cups unbleached bread flour Herbed garlic spread w/ Parmesan cheese: Place the knots onto the Peel OR onto the baking sheet. My favourite part!
88 Snacks Under 100 Calories Originally from The... | Matchstick Molly - StumbleUpon.