This is a great cold salad! I had salmon tonight with this amazing salad as a side. This recipe is taken from “The New Moosewood Cookbook” by Mollie Katzen. Instead of the walnut oil, I used olive oil and I used the red wine vinegar instead of the raspberry vinegar. When I make this again I will try adding the toasted chopped pecans to sprinkle on top. Easy to make and super good!
Yield: about 6 servings
15 to 20 minutes to prepare
at least 2 hours to marinade
3 medium-sized sweet potatoes or yams (1 1/2 to 2 lbs)
1/2 cup walnut oil (if unavailable, use olive oil)
1 large clove garlic, minced
3 Tbs. lemon juice
2 Tbs raspberry vinegar (if unavailable, use red wine vinegar)
1 to 1 1/2 tsp. salt
1 Tbs. dry mustard
1 Tbs. honey
freshly ground black pepper
1 large bunch broccoli (1 to 1 1/2 lbs), cut into small pieces
Thin slices of green apple
Chopped, toasted pecans
1. Peel the sweet potatoes, cut them in halves or quarters, then into thin slices. Put them up to cook, either on or over boiling water (in a steamer). Meanwhile, prepare the marinade.
2. Combine the marinade ingredients in a medium-large bowl. As soon as the sweet potato slices are tender, add them, still hot, to the marinade. Mix gently.
3. Steam the broccoli until bright green and just tender. Rinse under cold running water and drain completely. Lay the broccoli spears carefully on top of the salad. Cover tightly and marinate for several hours.
4. Within 15 minutes of serving, mix in the broccoli from on top. Serve garnished with thin slices of green apple and chopped, toasted pecans.
This is a great side dish! The recipe is taken from “The $10.00 Gourmet” by Ken Kostick. I would suggest to drain the tomatoes as the juices made the dish too watery, and when I added the cream (I used half and half) a rose sauce wasn’t made.
3 tbsp (45 ml) olive oil
2 cloves garlic, chopped
1 large head broccoli, cut into florets
1 large onion, chopped
1 carrot, peeled and chopped
One 28oz (796 ml) can diced tomatoes
1/2 cup vegetable stock
2 tbsp sugar
1 tsp chili powder
1/2 tsp dried rosemary
1/2 tsp dried basil
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 cup light cream or whipping cream
Cherry tomatoes, halved (optional)
1. Heat the oil in a large pot and sauté the garlic and all of the vegetables for 5-6 minutes.
2. Add all of the remaining ingredients, except the cream. Bring to a boil the reduce the heat. Simmer for about 5 minutes.
3. Add the cream, mix well to a creamy texture, and serve. Garnish with cherry tomatoes, if desired.
This recipe is so easy and super yummy. It is taken from the cookbook Cooking with WOW! This recipe is taken from the restaurant Hu’s on First.
Beef or Chicken Lo Mein
2 Tbsp sesame oil
12 oz sliced beef or chicken
1 small red onion, chopped
1 cup broccoli florets
1/2 cup sliced shiitake mushrooms
2 tsp chopped ginger
2 tsp chopped garlic
1 Tbsp water
1 lb fresh, cooked egg noodles
Lo mein sauce (see recipe below)
1/4 cup cornstarch
1/4 cup water
Lo Mein Sauce
1/4 cup soy sauce
1/4 cup hoisin sauce
1/4 cup oyster sauce
1/2 cup chicken stock
In a bowl, combine soy sauce, hoisin sauce, oyster sauce and chicken stock. Set aside.
1. In a wok, over high heat, add sesame oil, then add meat, cook until brown. Remove meat from wok and set aside. Add vegetables, ginger and garlic to hot wok for 1-2 minutes, add water to steam broccoli. Cook out water. Add meat and sauce to wok, bring to a boil, then add noodles. In a bowl, combine cornstarch and water to create a slurry, add to boiling sauce 1 tablespoon at a time to achieve desired thickness.