Wednesday, March 7, 2007
BLACKBEAN & BEET SALAD
You’ll need: 1 bunch Melissa’s Organic Beets 1 medium Organic Green Bell Pepper ½ pound Organic Green Beans 1 tub Black Beans, drained and cooked Parmesan and Feta Cheese Salt and pepper To prepare: First cut the greens from the beet roots. Wash the beets and greens separately. Cut beets into quarters or eighths depending on the size of the beets. Put beets into a steamer pot and cook until tender, just before they are done cooking, add the greens and steam until wilted. Put aside to cool. Wash and finely chop green pepper and green beans. Cut cooled beet greens into small pieces. Put all of the ingredients into a mixing bowl. Add the can of black beans. And ¼ cup of each cheese. Mix everything together. Season to taste. This can be eaten alone or with a slice of hearty multi-grain bread. It’s even better the next day, as the flavors meld together. So if you want to make it for a party, you will want to make it the night before and sprinkle a little feta on top just before serving. You’re probably wondering why I didn’t cook the green beans. I like the texture of fresh springtime beans, the fresh snap and nutty flavor really compliment all of the ingredients in this salad. When you try it, I’m sure you’ll agree. Like pineapple? Melissa’s has a boatload of Organic Gold Pineapple that is a welcome addition to any meal. Would you like another lunch salad idea? Try this Pineapple Cole Slaw recipe I adapted from one I found on Just Vegetable Recipes. You’ll need: 2 cup Organic Cabbage, shredded 1 cup Organic Carrots, shredded 1 cup Organic Gold Pineapple, cubed ½ cup Red Onion, diced ½ cup Miracle Whip or mayonnaise ½ cup Sour Cream 1 tablespoon Honey ¼ cup Pecans, chopped In a medium bowl, layer cabbage, carrots, pineapple and red onion. In a small bowl, combine Miracle Whip, sour cream and honey. Blend well. Spoon and spread the dressing over the salad. Sprinkle with pecans. Refrigerate until serving time. Toss just prior to serving. Doesn’t that sound like a great springtime recipe! I guess I’m in the kitchen mood because when I saw the many other organic items that Melissa’s is offering this month, I thought, "Wow, this sounds like the makings for some Ceviche". So I went looking for a good easy recipe and found just that at Home Cooking. Step I: 1 pound Cod (or any lean White Fish), diced in ½ inch cubes 1/3 cup Organic Lemon, juice freshly squeezed 1/3 cup Organic Lime, juice freshly squeezed ½ teaspoon Salt ½ teaspoon Dried Oregano Mix ingredients well. Marinate in refrigerator for two hours. Step II: Drain juice completely. Combine and add to drained fish: 1 tablespoon Olive Oil 1/3 cup Organic Lemon, juice freshly squeezed 1/3 cup Organic Lime, juice freshly squeezed ½ teaspoon Salt ¼ teaspoon White Pepper ¼ teaspoon Ground Cumin Step III: Mix well and add: 1 medium Organic Tomato, finely chopped ½ medium Organic Yellow Onion, finely chopped 1 teaspoon Vinegar 4 ounces Tiny Salad Shrimp, cooked 1 Jalapeño Pepper, seeded and finely minced (Note: Wear Gloves) 1 tablespoon Cilantro, finely chopped Stir and refrigerate for at least eight hours, or overnight. Serve cold on a bed of lettuce leaves with crispy tortilla chips. According to the website, the acid in the citrus juice actually “cooks” the fish so no heat is necessary. Yield: About 4 cups or 8 appetizer/salad servings If you are like me, wondering if cod is okay to eat with all of the reports you hear about fish these days, go to: |
