Daikon Radish Cucumber Salad

 

Ingredients:

• 2 Daikon radishes
• 1 English cucumber
• 2 tablespoons sesame oil
• 2 teaspoons rice wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• ½ teaspoon red pepper flakes
• ½ teaspoon ground black pepper
• ½ teaspoon white sesame seeds
• ½ teaspoon black sesame seeds

Preparation:

1. Peel the daikon radishes and slice them very thinly (1/32 on a mandoline). Thinly slice the cucumber (1/16 on a mandoline) and combine the cucumber and radish slices in a mixing bowl.
2. Combine the sesame oil, rice wine vinegar, kosher salt, granulated sugar, red pepper flakes, and sesame seeds in a small mixing bowl. Stir till the salt and sugar have dissolved.
3. Pour the sesame dressing over the sliced veggies and toss them till coated. Let sit for 15 minutes to marinate and then toss again.
4. Serve in a large bowl or spread out on a platter.

thishealthytable.com

Taco Salad

 

Ingredients:

• 1 oz. packet taco seasoning, see notes for homemade recipe
• 16 oz. salsa, divided
• 3/4 cup sour cream, divided
• 1 avocado
• 1/8 teaspoon salt
• 1 teaspoon lime juice
• 1 tablespoon olive oil
• 1 lb. ground beef
• 3 tablespoons cilantro, roughly chopped
• 1 head iceberg or romaine lettuce, chopped and clean
• 2 Roma tomatoes, diced
• 2 Jalapeno Peppers, seeded and diced
• 1 cup Black beans, drained and rinsed
• 1 cup whole kernel corn, drained
• ¼ cup black olives, drained and sliced
• 1/3 cup red onion, diced
• 1 ½ cups shredded Mexican cheese blend, see notes
• 4 oz. Tortilla Chips

Preparation:

Prep Work:

1. For the dressing: Combine 1/3 cup sour cream, 1/3 cup salsa, and ½ tablespoon taco seasoning. Set aside.

2. Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and 1/8 tsp. salt and use the back of a fork to mash it. Cover tightly with saran wrap and set aside.

Cook the Meat Mixture:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, cook, and crumble for 7 minutes, or until brown and cooked through. Drain grease.

2. Reduce heat to low. Add 2 tablespoons of taco seasoning and toss to coat. Add the 3/4 cup salsa and cilantro. Add additional salsa if desired. Cover partially while you prepare the salad.

Assemble the Salad:

1. Add the lettuce to serving plates or a large salad bowl. Sprinkle with the meat mixture.

2. Top with diced tomatoes, peppers, black beans, corn, black olives, onions, and cheese.

3. Top with mashed avocado then add a dollop of sour cream to each serving.

4. Drizzle with salad dressing or serve it on the side.

5. Sprinkle with tortilla chips and serve!

thecozycook.com

Garlic Scape Chimichurri with Grilled Vegetables

Ingredients:

Garlic Scape Chimichurri Sauce:

• 2 garlic scapes, chopped (or 2 garlic cloves, minced)
• 2-3 cups loosely packed cilantro (you can also use an assortment of parsley, oregano, cilantro, chives, and/or mint)
• 1/4 tsp red chili flakes or 1 jalapeno or red chili
• 1 tsp lemon juice
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp salt
• fresh cracked pepper, to taste

Grilled Vegetables:

• 1 large platter of assorted seasonal vegetables (ex. peppers, zucchini, carrots, radish, kohlrabi, white turnips, etc.)
• 2 tbsp olive oil
• salt, to taste

Preparation:

Garlic Scape Chimichurri Sauce:

1. Roughly chop garlic scapes. In a food processor, pulse scapes until they're coarsely minced. Add all remaining chimichurri ingredients to the food processor. Process the sauce for about 1 minute, scraping down the sides in the middle if necessary. They should still look rustic and not completely pureed.
2. Allow to sit 15-30 minutes before serving. Garnish with finely sliced red chilies or a sprinkle of red chili flakes if desired.

Grilled Vegetables:

1. Turn the barbecue to medium-high, around 400-450°F.
2. Chop vegetables into large pieces and place on a large platter. Small vegetables, like radishes, can remain whole. Drizzle oil over the top of the vegetables and toss to coat. Sprinkle with a bit of salt.
3. Grill vegetables for 4-5 minutes per side, flipping once nice char marks appear. Turn BBQ heat up or down as necessary.
4. Serve grilled vegetables on a large platter with a bit of chimichurri sauce drizzled over top, leaving the rest of the sauce on the side. Enjoy!

bakespace.com