I know that it’s been beyond a long time (how about eons?) since I have posted on my blog. I am truly afraid to think about how much traveling I have done since the beginning of May. I know that in July I was home for a total of 7 days (and here I am heading off to Oregon to present pressure cooking and more at The Mother Earth News Fair).
However because Food Guru Ariel nailed me down and we set a date much earlier in the year, I managed to get together some summer salads and we worked together on shooting the video that you will see here.
But what good would the video be without the recipes that accompany it? So here they are:
Chickpea Broccoli Salad
- ¾ cup chickpeas soaked and drained
- 3 cloves garlic minced
- 1 3-inch piece of kombu
- ½ cup vegetable stock
- ½ pound broccoli florets or broccolini
- ½ cup sliced red onion
- ¼ cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped Kalamata olives optional
- ¼ to ½ teaspoon crushed red pepper flakes to taste
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon minced fresh garlic
- 1 tablespoon extra-virgin olive oil or aquafaba
- 1 teaspoon white miso
- Put the chickpeas, garlic, kombu, and stock in a pressure cooker and lock on the lid. Bring to high pressure; cook for 13 minutes. Let the pressure come down naturally.
- While the chickpeas cook, in a small bowl whisk together the dressing ingredients. Set aside.
- Open the lid of the cooker, carefully tilting it away from you. Add the broccoli and lock on the lid.
- Bring to low pressure, cook for 1 minute, then quick release. (In an electric cooker, set to 0, bring to pressure, then immediately quick release.) Alternatively, you can stir in the broccoli, lock on the lid, and let sit until the broccoli becomes tender, 3 minutes for broccolini or up to 5 minutes for larger florets.
- Open the cooker carefully. Remove and discard the kombu or save it for another use. Using a slotted spoon, transfer the contents to a serving bowl.
- Combine the dressing with the beans and broccoli. Add the onion, parsley, olives if using, and red pepper flakes and toss. Taste and adjust the seasonings. Serve warm or chilled (if serving chilled, taste it when cold to see if you need to adjust the seasonings again)
Balsamic Strawberry Dressing for Sweet Summer Super Salad
- ¾ -1 cup strawberries or raspberries
- 2 tablespoons raspberry or other fruit vinegar
- 1 tablespoon regular or golden balsamic vinegar
- 2 tablespoons water or broth or oil substitute for salad dressing
- 2 teaspoons agave or other sweetener
- 2 teaspoons Dijon mustard
- Freshly ground pepper to taste
- 4 cups mixed lettuce
- 2 cups arugula or other bitter greens
- 1/4 cup sliced onions or green onions use white and green
- 1 cup summer stone fruit peaches, apricots, plums, nectarines, sliced
- 1 small avocado cut into 12 slices
- 3 tablespoons toasted sunflower seeds for garnish
- 3 tablespoons raspberries or strawberries for garnish
- Combine all dressing ingredients in a small food processor or blender. Puree until well combined.
- Set aside.
- Combine the lettuce, arugula and onions. Mix with the dressing and arrange on a large platter or individual plates.
- Place the fruit and avocado on top. Garnish with the sunflower seeds and raspberries or strawberries.
Moroccan Carrot Salad
- 2 cups shredded carrots
- ¼ cup currants
- ¼ cup chopped mint leaves
- ¼ cup chopped parsley leaves
- 2 tablespoons chopped cilantro leaves
- ½ teaspoon each ground cumin and ground coriander
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon black pepper
- ¼ teaspoon sea salt
- ¼ cup aquafaba bean juice or cooking liquid or extra virgin olive oil
- 2 tablespoons lemon juice
- Zest of 1 lemon
- Whisk together aquafaba or olive oil, lemon juice, and lemon zest in a small bowl. Set aside.
- In large bowl, combine carrots, currants, mint, parsley, cilantro, black pepper, and sea salt. Toss to mix.
- These recipes work well in the summer when it’s hot or anytime at all when you just feel like eating salad. One of my “food rules” is to eat a large salad every day. I think that it contributes to better health, and if you know me, you know that is what I am about – better health for everyone.