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Black Bean & Veggie Couscous Salad
Makes 3-4 servings
INGREDIENTS
1 cup (8 oz.) of plain couscous
1 mini red and orange bell peppers, diced
½ large green bell pepper, diced
1 ½ cup hot water
¼ cup dried cranberries
¼ cup fresh parsley, chopped
½ cup canned black beans, rinsed
1 tablespoon olive oil
Viniagrette Dressing:
1 fresh lemon juice, squeezed
¼ cup olive oil
2 tablespoon Dijon mustard
1-2 tablespoons of agave or maple syrup
2-3 teaspoons garlic, minced
Salt to taste
DIRECTIONS
1. Placed couscous in large bowl, add hot water and olive oil, stir and set aside.
2. Add bell peppers, cranberries, beans, and parsley.
3. Pour the dressing over the couscous mixture and stir until mixed well.
Viniagrette Dressing:
1. Whisk the lemon juice, Dijon mustard, garlic, agave, and salt together in a bowl.
2. While whisking constantly, add olive oil and continue whisking, then add to the couscous mixture.
Recipe and image by Natasha Hescott
Gingered Carrot and Medjool Date Salad
Makes 4 servings
INGREDIENTS
1 lb carrots, peeled and shredded
½ cup Medjool dates, pitted and chopped
1 tablespoon olive oil
2 tablespoon cider vinegar
1 clove garlic, grated
¼ teaspoon cinnamon
1 teaspoon fresh ginger, grated
1/8 teaspoon salt
1 pinch cayenne pepper
1 tablespoon fresh flat-leaf parsley
DIRECTIONS
1. In a large bowl, whisk together the oil and vinegar and garlic.
2. Add in the cinnamon, ginger, salt and pepper.
3. Stir in the carrots and thoroughly coat with dressing.
4. Cover and refrigerate for several hours.
5. Remove from refrigerator and transfer to serving bowl.
6. Gently fold in dates and garnish with parsley.
Recipe and image courtesy oldwayspt.org
Summer Salad with Lemon Chive Mint
Summer is a time for eating light and enjoying the outdoors! With this awe, mouth watering summer salad with lemon, chive, and mint dressing, it can surely help kick off your summer to a great start. I know this salad did that for me! Every ingredient in this dish came from fresh produce from a farm share and the dressing was made from scratch, but adapted from Lemon-Mint Dressing by Kevin Maguire on www.foodandwine.com.
This dish is nutritionally rich and packed with vitamins, minerals, and polyunsaturated fatty acid. You can add a protein like grilled or baked fish, chicken, turkey, or beef. It is also low in calories.
(Images by Natasha Hescott)
Butternut Celeriac Soup
INGREDIENTS
Makes 4-6 servings
4 ½ cups water or vegetable broth
2 ½ cups butternut squash, cut into 2-3" chunks
2-3 large carrots, cut into 2-3" pieces
½ large celeriac, cut into 2-3" pieces
1-2 shallot, peeled
1-2 garlic glove, peeled
Salt and pepper to taste Cilantro or parsley (optional for garnish)
DIRECTIONS
1. In a large pot, add water or broth, butternut squash, celeriac, carrots, shallot and garlic. Cover pot and cook for 25 minutes or until vegetables are tender.
2. Transfer the vegetables to a blender, and blend until smooth.
3. Return soup to the large pot, add salt and pepper, simmer for 5-10 minutes.
4. Pour the soup into a bowl, garnish with cilantro or parsley. Serve!
(Recipe and photo by Natasha Hescott)
Winter Slaw
INGREDIENTS
Makes 4-5 servings
1 medium celeriac, peeled and shredded
1 medium purple top turnip, peeled and shredded
1 medium beet, peeled and shredded
1 medium carrot, peeled and shredded
1 medium apple, peeled and shredded (optional)
1/4 cup olive oil or vegetable oil
1/4 cup sherry wine vinegar
1 tablespoon maple syrup (or to taste)
1 lemon, halved
Salt and pepper to taste
DIRECTIONS
1. Place the shredded ingredients in a bowl-celeriac, turnip, beet, carrot and apple. Stir together and set aside.
2. Pour olive oil, sherry wine vinegar, and maple syrup into a screw top jar. Squeeze lemon over a strainer into the jar, add salt and pepper to taste. Close the jar and shake to mix the dressing together.
3. Pour mixed dressing into shredded ingredients and stir together. Serve!
(Recipe and photo by Natasha Hescott)
