Sweet fresh corn, grated carrot and lightly toasted almonds combine with couscous in this fabulous salad. It can be made up to 4 hours ahead of time and travels well, so it’s ideal for a barbecue or pot-luck dinner or camping!
Prep time: 10 mins / Serves: 8-10 as a side
- 2 cups pearl couscous / israeli couscous
- 4 cobs corn
- 1 carrot, coarsely grated
- ½ cup sliced almonds, toasted
- 2 tbsp coriander leaves / cilantro leaves
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp ground cumin
Cook the couscous according to the instructions on the packet. Drain and allow to cool.
Boil corn in salted water for 3 minutes until tender. Slice the kernels off the corn cobs and place in a serving bowl with the couscous, carrot, almonds and coriander leaves / cilantro leaves.
In a small jar shake together the oil, lemon juice and cumin with salt and ground black pepper to taste. Pour over the salad, toss, serve, Enjoy!
Measurements are rough and don’t need to be followed precisely.
1 clove of garlic, crushed
One large pinch of salt, coarse sea salt is preferable, or Himalayan pink salt
1 cup dandelion heads, with the green bits pulled off as they are bitter
½ cup pine nuts
¼ – ½ cup olive oil
¼ cup Parmesan cheese, grated.
Salt and Pepper to taste
- Using a blender or a pestle and mortar, crush the garlic with the coarse sea salt and add the dandelion heads to make a paste.
- Add the ½ cup pine nuts (which can be lightly roasted before hand if you prefer) and blend into a paste again.
- Add ¼ cup olive oil, blending all the time, then add additional olive oil a little at a time until you reach the right consistency: like a sauce, but not too runny.
- Add the Parmesan cheese, then salt and pepper to taste.
- Pour over fresh cooked pasta, and serve immediately.
The pesto will keep in the fridge for a couple of weeks, but make sure to add about a half-inch of olive oil to the top of the jar to stop air from getting in and make sure there aren’t bubbles in the jar.
Pour leftover pesto into ice-cube trays and freeze for months. Dandelion Pesto is actually a beautiful, bright yellow. It’ll keep the flavor fresh and the color bright.
Cauliflower “steaks”—cauliflower cut crosswise into 1⁄2-inch pieces—brown well in olive oil. A scattering of cherry tomatoes, capers, garlic, and red chile flakes adds a southern Italian flavor that belies cauliflower’s usual bland identity. The leaves, which you’re more likely to get from cauliflower purchased at the farmers’ market, are particularly delicious in this dish. If your cauliflower doesn’t have any leaves, Italian parsley can add some green to the plate.
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1/4 teaspoon red chile flakes
• 1/2 head cauliflower, cut
into steaks, plus any leaves
• Kosher salt • 1 cup cherry tomatoes, halved
• 2 tablespoons capers (soaked in water if salted), drained
• 1 tablespoon chopped Italian parsley (optional)
1. Heat the olive oil in a large cast-iron frying pan over medium heat. Add the garlic and red chile flakes and swirl until fragrant. Add the cauliflower steaks, which should fit in the pan in a single layer, and any extra cauliflower pieces, making sure they are all touching the pan. Season to taste with salt.
2. Cook the steaks without turning until caramelized, about 8 minutes, then flip and cook until browned on the bottom and tender, another 8 to 10 minutes. During the last few minutes, add the cauliflower leaves, tomatoes, and capers and cook until the tomatoes and leaves wilt.
3. Adjust the seasoning with salt, scatter with parsley, and serve immediately. Serves 2.
This recipe is so different and so good I just had to share it! It is simple, full of flavor and such a healthy snack. These little things are crunchy, a bit salty and packed with all kinds of flavor! Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack. I can see putting these on salads, packing them in lunch, putting them in a healthy trail mix, great alternative to potato chips…the possibilities are endless!
- 1 can chick peas (aka garbanzo beans) that’s about 1 2/3 cups
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon real salt
- 1/2 teaspoon paprika
- dash of cayenne
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- Preheat oven to 400.
- Mix all ingredients in a bowl and stir until well coated.
- Spread chickpeas on a baking pan and bake at 400 for about 20 minutes. Stir and continue baking for another 10-15 minutes, or until chickpeas are crispy.
Simply toss your chick peas with butter and spices. Put on a baking sheet and roast for 30-35 minutes.
Once they are roasted they become crunchy and absolutely delicious!!