All of these salads were ready for my family to eat while I was out for the evening. I grabbed a container and had my meal on the go! Take out from my favorite restaurant - home cooking at its best!
Beet Salad
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| Country style home cooking! |
Yellow onion, diced
Apple cider vinegar
Salt, pepper
Fresh thyme (or any fresh herb that you have on hand)
Cook the beets in simmering water until they are cooked all of the way through. A skewer or knife inserted into the beet should go through easily. Let cool in the saucepan. Then move to the refrigerator and chill.
Peel the skin from the beets with your hands, or with a paring knife. The skin will easily peel off if the beets are thoroughly cooked. Dice the cooked beets. Add in the diced onion, pour over a couple of tablespoons of vinegar. Season and stir.
The flavor of the salad will develop further if it is now left in the refrigerator for a few hours or overnight. Stir before serving.
You will quickly get to know how much onion to beet proportion you like, and how much vinegar you need to pour over the beets. Herbs are optional.
Enjoy the simple bounty!
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Cooked Eggplant Dip
Eggplant
Tahini
Salt, pepper
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| My talent lies in cooking, not presentation! |
Wash the eggplant. Trim off the stem end and then cut in half lengthwise. Place cut side down on an ovenproof glass dish. Cook in a 350〫oven for about 30 minutes. Gently squeeze the eggplant to see if it is cooked.
Leave the eggplant to cool for 30 minutes. Using a spoon gently scoop the pulp from the inside. The skin will not be eaten. Mash the pulp gently with a fork, season and refrigerator. Use about 1 tablespoon of tahini for each eggplant.
This salad also has more flavor if it is left to mellow for a little while. If you used dried oregano, this time will also allow the herb flavor to develop.
Enjoy with vegetable sticks or crackers or pita, or on the side of a tossed salad. Is this baba ghanoush?! Maybe, with our own simple spin on it!
Kale Salad
1 bunch of kale, washed, remove leaves from stem
Diced yellow pepper
Grated Carrot
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| Simple kale, so green, so healthy! |
Dressing
Sesame Oil
Half of a lemon, juiced
Salt, pepper
Tamari
Chop the kale lightly. Cook it quickly in a wok, or similar pan. Remove the kale as soon as it begins to wilt. Let sit for 10 minutes. Add the vegetables, really you can add any vegetables that you have on hand, and season with a herb. Pour over the dressing ingredients. Toss, and eat. If it is going in the refrigerator, cover and allow to sit at room temperature for 15 minutes before serving.
Eat well even when you are on the go. You feel better, Mother Nature feels better!
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| Add in a fork and cotton napkin and this is a wonderful portable meal! |
Shanthi
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