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Catching Elephant is a theme by Andy Taylor

 

Avocado Wasabi Salad My boyfriend found this recipe this morning.  It looks delicious!!!

Avocado Wasabi Salad

My boyfriend found this recipe this morning.  It looks delicious!!!

delishytown: Red Quinoa, Golden Beet and Black Bean Salad Peel and halve 3 golden beets. Simmer in water or broth in a covered saucepan till tender. Meanwhile, chop 1 sweet onion and saute in olive oil till soft and caramelized. Salt and pepper to taste. Cook 1/2 cup red quinoa in water or broth till it turns into little flying saucers*. Drain with a mesh strainer.   *If you’ve never cooked quinoa before, it starts out looking like little dots, but as it swells, it gets a ring and starts to look like Sautrn, or little flying saucers. It’s really good and so good for you. High in protein! High in fiber. High in flavor too! For the dressing I mixed 1/4 cup unfiltered apple cider vinegar, a squeeze of fresh lemon or orange juice, 1 tsp honey, 2 tblsp olive oil, a crushed garlic clove,  salt, pepper, a small shake of red pepper flakes (if you like it spicy, if not, leave them out), and a bunch of fresh chopped cilantro. Once all your veggies and quinoa are cooked, chop the beets into cubes, drain and rinse a can of organic black beans, and toss it all together in a large bowl while still warm. The warm veggies will absorb the flavors of the dressing more easily than cold ones will. Add a bit of salt and pepper to taste. Enjoy warm or refrigerate and enjoy later. Yummy! 

delishytown:

Red Quinoa, Golden Beet and Black Bean Salad

Peel and halve 3 golden beets. Simmer in water or broth in a covered saucepan till tender.

Meanwhile, chop 1 sweet onion and saute in olive oil till soft and caramelized. Salt and pepper to taste.

Cook 1/2 cup red quinoa in water or broth till it turns into little flying saucers*. Drain with a mesh strainer.  

*If you’ve never cooked quinoa before, it starts out looking like little dots, but as it swells, it gets a ring and starts to look like Sautrn, or little flying saucers. It’s really good and so good for you. High in protein! High in fiber. High in flavor too!

For the dressing I mixed 1/4 cup unfiltered apple cider vinegar, a squeeze of fresh lemon or orange juice, 1 tsp honey, 2 tblsp olive oil, a crushed garlic clove,  salt, pepper, a small shake of red pepper flakes (if you like it spicy, if not, leave them out), and a bunch of fresh chopped cilantro.

Once all your veggies and quinoa are cooked, chop the beets into cubes, drain and rinse a can of organic black beans, and toss it all together in a large bowl while still warm. The warm veggies will absorb the flavors of the dressing more easily than cold ones will.

Add a bit of salt and pepper to taste. Enjoy warm or refrigerate and enjoy later. Yummy! 

Steve’s Fancy Caprese Salad

Ingreedients

Marinated fresh motz balls

Fresh cherry tomatos

Fresh Purple Leaf Basil, cut into slivers (I rip mine)

Red Onion, choped coarsely

tablespoon or two of capers

two tablespoons of balsamic vinager

half tablespoon of virgin olive oil

Fresh ground black pepper

salt to taste

Directions - Mix that shit around and let it sit in the fridge overnight.  Enjoy it for lunch with bread!  I used rye bread, but that’s just because its what I had.  It went well!

Insalata Caprese (tomato,mozzarella, and basil salad) 1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick 2 large vine-ripened tomatoes, sliced 1/4-inch thick 1 cup fresh basil leaves Coarse salt to taste* Freshly-ground black pepper to taste2 tablespoons drained capers (optional) 1/4 cup extra-virgin olive oil * This is a great place to use your Fleur de Sel Salt. In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect. Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top. Just before serving, drizzle on some top-quality extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on true Insalata Caprese! Makes 4 servings. (via whatscookingamerica) this too.

Insalata Caprese (tomato,mozzarella, and basil salad)

1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large vine-ripened tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Coarse salt to taste*
Freshly-ground black pepper to taste
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil

* This is a great place to use your Fleur de Sel Salt.

In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.

Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.

Just before serving, drizzle on some top-quality extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy, and no vinegar of any kind goes on true Insalata Caprese!

Makes 4 servings.

(via whatscookingamerica)

this too.