sweet corn and radish saute

recipe:

2 tablespoons extra virgin olive oil

1 small sweet onion, chopped (1 cup)

1 medium green or red bell pepper, chopped (1 cup)

1 jalapeno chile pepper, seeded and finely chopped

8 large radishes, halved and thinly sliced (1 1/4 cups)

Kernels cut from 2 ears fresh sweet corn (1 1/2 cups)

Fresh thyme sprigs

Fine sea salt

Freshly ground black pepper

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add onion, bell pepper and chile pepper. Cook and stir 6 to 8 minutes until tender but not browned. (If vegetables start to brown, reduce heat to medium-low.)

Add remaining tablespoon olive oil, radishes and corn. Cook and stir 5 minutes until radishes and corn are crisp tender. Stir in leaves from 1 or 2 fresh thyme sprigs. Season to taste with salt and freshly ground black pepper.

Makes 3 cups

Source: www.eatingcleanrecipes.com

southwestern black bean salad

recipe:

1 15.5 oz can black beans, rinsed and drained

9 oz fresh or frozen corn

1 tomato, chopped

1 small hass avocado, diced

1/4 cup red onion, chopped

1 scallion, chopped

1 lime, juice of

3 tbsp extra virgin olive oil

1 tbsp cilantro

salt and fresh pepper 

directions: 

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Source: www.skinnytaste.com

snappy crunchy coleslaw

recipe:

2 heaping cups chilled cabbage- ideally, some green and some purple- shredded thin

1 tart or sweet apple, peeled, julienned (I used this nifty julienne peeler)

1 smallish carrot, julienned

Half a smallish red onion, sliced thin

1/4 cup golden raisins- or dried cranberries

3-4 tablespoons light and grassy extra virgin olive oil, as needed

1 tablespoon Champagne vinegar or apple cider vinegar, to taste

1-2 teaspoons organic raw agave nectar, to taste

1/2 teaspoon caraway seeds

1/2 teaspoon dill

A small pinch of cumin

Sea salt and fresh ground pepper, to taste

directions: 

Toss the shredded cabbage, apple, carrot, red onion and golden raisins into a large bowl and stir to mix. Drizzle with the olive oil- enough to coat, but don't drown it.

Sprinkle with vinegar, agave nectar, caraway, dill, cumin, sea salt and pepper, to taste. Toss to coat.

Taste test- does it need more oil? More vinegar? A tad more caraway? Sea salt? Adjust the seasoning.

Serve immediately. 

Makes 4 side servings.

Source: glutenfreegoddess.blogspot.com

Lemon-Roasted Green Beans with Marcona Almonds

recipe:

2 pounds green beans, trimmed
1 onion, peeled, cut into 8 wedges
6 large fresh marjoram sprigs
2 tablespoons extra-virgin olive oil
Coarse kosher salt
1 tablespoon fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
1/2 cup coarsely chopped Marcona almonds or roasted regular almonds

directions:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets.

Roast vegetables 15 minutes. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer.

Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of chopped almonds. Toss to coat; season with salt and pepper. Sprinkle with remaining almonds.

Source: http://www.bonappetit.com/

quinoa salad with blueberries, strawberries and watermelon

recipe:

First make the quinoa:

2 cups uncooked quinoa
3 cups fresh water
Pinch of sea salt, to taste

Place the quinoa, water, and sea salt in a large to medium rice cooker, and cover. Cook until all the water is evaporated and the quinoa is tender. Scoop the cooked quinoa into a large bowl and fluff with a fork. Let it cool to room temperature.

Meanwhile, prepare the fruit and baby greens.

You'll need:

1.5 cups fresh blueberries, washed, picked over
1.5 cups fresh strawberries, washed, sliced
1.5 cups diced watermelon
6 cups baby salad greens
A handful of fresh chopped herbs: cilantro, dill, parsley and mint

For the dressing:

1/2 cup extra virgin olive oil
Fresh squeezed lime juice from 1-2 limes
Cracked pepper, to taste

When the quinoa has cooled, drizzle it with the extra virgin olive oil and toss well to coat, fluffing with a fork to separate the grains. Add the fresh squeezed lime juice and toss again. Season with cracked pepper, to taste. Taste test. Add more olive oil or lime as needed.

Add the blueberries to the quinoa, and toss lightly. 

Distribute the baby greens on six plates. Add the quinoa and blueberries. Add the sliced strawberries and diced watermelon, and the fresh chopped herbs. 

Cook time: Maybe 30 minutes

Serves six.

Source: www.glutenfreegoddess.blogspot.com