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Chicken, Apple, Arugula and Goat Cheese Salad
Chicken, Apple, Arugula and Goat Cheese Salad
INGREDIENTS
DIRECTIONS
Heat stick-free frying pan to medium heat. Add a tbsp.
of olive oil and lightly sauté the shallots until translucent. Remove from pan.
Add another tbsp. of olive oil and cook the chicken pieces, stirring
occasionally, until just cooked through. Sprinkle some salt on the chicken
while you are cooking it. Remove from pan and chill. When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced green apple, arugula, walnuts and goat cheese. Dress with olive oil, lemon juice, salt and pepper to taste.
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Roasted Potatoes and Mixed Beans
Roasted Potatoes and Mixed Beans
Whoever said potato salad needs to be cold? For this warm version from eatingwell.com, potatoes are roasted right alongside green beans, then tossed in a tangy champagne vinegar and Gorgonzola dressing. If you like, you can toss in some baby arugula.
INGREDIENTS
DIRECTIONS
Position rack in lower third of oven; preheat to 450°F. Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt and pepper. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and golden and the green beans are tender and browned in spots, 25 to 35 minutes.
Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens. When the vegetables are done, toss with the dressing in the bowl. Serve warm.
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Latin Black Bean Salad with Peaches
Latin Black Bean Salad with Peaches
This is a simplified version from kitchencaravan.com with just a few ingredients. There are no exact quantities for this recipe, because it is up to you to judge the amounts you want to use. The idea is to have the same proportions of onions, tomato, and peaches, and just make the dish as colorful and diverse as possible. Who needs mango when we have ripe, juicy peaches?!
INGREDIENTS
DIRECTIONS
Dice the red onions, tomatoes, and peaches to about a medium size, not much bigger than the beans. For 1 cup of cooked beans you will need about 1/2 a peach, 1 medium tomato, 1/4 of a red onion, and about 1″ of the jalapeno pepper.
Mince the chiles finely and toss them in along with the herbs for extra flavor. Dress with vinegar, season with salt, and toss thoroughly.
Steam the collard greens and kale, and place them on the bottom of two dishes. Spoon the bean salad on top of the greens and serve.
How To Cook Dried Black Beans:
Take 1 cup dried beans, place in a bowl, and cover with about double their amount in water. Soak for at least 4 hours or overnight. Drain the beans of their soaking liquid and transfer to a pot. Cover again with at least 2-4 inches of water and bring to a boil. Turn the heat down and simmer covered on very low heat until the beans are cooked through and soft (about 1 hour). You can add cumin, ginger, or garlic to the cooking liquid to add flavor. Ginger and cumin both help with the digestibility of the bean.
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