Summer Salads
August 26, 2009
Here are two delicious summer veggie dishes we enjoyed this past week at the cottage.
We made the Kale and Cabbage salad twice for 2 different parties and it was a hit each time, left-overs are the perfect post-workout fuel when stuffed in a whole grain pita. Don’t be intimidated by the Beet Ravioli, it’s pretty easy to make, slice the beets wth a mandoline or very sharp knife to get the slices nice and thin, we enjoyed these on the dock with friends! Happy Eating!
Beet Ravioli with Pine Nut Ricotta
From the Balanced Plate by Renee Loux.
3 large or 6-8 small beets, peeled and sliced thinly on a mandoline
2 tbsp olive oil
1 tsp balsamic vinegar
1 tsp maple syrup
1 tsp soy sauce
sea salt
Ricotta Filling
2 cups pine nuts
1-2 cloves garlic
2 tsp olive oil
1 tsp coconut butter
3-4 tbsp lemon juice
1 1/2 cups basil chiffonade
Steam the sliced beets for 3-5 minutes, marinate in remaining ingredients for 15 min to 1 hour or in fridge for up to two days.
Combine remaining ingredients except the basil in a food processor and blend till very smooth. Fold the basil into the pine nut ricotta.
Place single slices of marinated beets on a serving platter. Place 2 tsp or so of ricotta on each beet slice, top with another slice and gently press. Serve a room temperature.
Kale & Red Cabbage Salad with Cumin Vinaigrette
Adapted from ‘Dinner at Jen’s', O-Magazine September 2009.
Salad
I can black beans drained and rinsed
1/4 tsp ground cumin
1/4 tsp chili powder
salt and pepper
kernels cut from three ears of corn
2 bunches of Kale, washed, dried, middle stem torn out, shredded
1/2 small head red cabbage, shredded
5 plum tomatoes seeded and diced
2 avocados peeled and diced
1 bunch cilantro coarsley chopped
Vinaigrette
Juice of 1 lime
3 tbsp rice vinegar
1 medium shallot chopped
1/4 tsp minced garlic
1 tsp salt
1 tsp sugar
1 tsp cumin
3/4 cup canola or olive oil
To make salad, put black beans in a large bowl, mix in cumin and chili powder. Season to taste with salt and pepper, add remaining salad ingredients.
Make vinaigrette buy combining all ingredients, add to salad. Toss lightly to combine, let sit for at least 30 minutes to allow the kale to soften. Refrigerate until ready to serve.
Enjoy!
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[...] was the Beet Ravioli with the Pine Nut Ricotta, both the filling and the marinaded beets can me made a few days ahead and take just minutes to [...]