Pickled Beet Carpaccio

Pickled Beet Carpaccio

This is a truly elegant dish. The combination of the pickled beets with the spiced honey makes for tart yet earthly sweet melange.
Beets are great liver cleansers and are very high in iron, making them a great blood building food. Combining this dish with some steamed greens or a summer salad will keep your body cleansed and energetic.
Having a mandolin is a major bonus for this recipe, as the beets are best when cut very thin.

1 cup rice vinegar
1 star anise
4 pods cardamom
1 stick cinnamon
2 tbsp organic evaporated cane juice
1/2 tsp sea salt
10 oz beets, thinly sliced (I highly recommend using a mandolin for this step as the beets are better the thinner they are sliced)
2 tsp olive oil
2 tbsp plain Greek style yogurt, optional
Fresh mint, optional

Italian honey
3 oz honey
1/4 tsp sea salt
1 tbsp dried oregano
1 tsp dried thyme

1. Prepare pickled beets by combining vinegar, spices, cane juice, salt, and beets. Cover and marinade at room temperature for 1 hour.
2. Meanwhile, prepare Italian honey by combining honey, salt, and herbs in a bowl. Set aside.
3. To serve, drain marinade from beets. Spoon one tablespoon of the Italian honey and toss very gently to mix. Plate the beets onto a platter, drizzle with remaining honey and garnish with optional yogurt and mint if desired.

This recipe comes from the magazine Clean Eating.

Wild Rice Salad with Pecans and Dried Cranberries

Wild Rice Salad with Pecans and Dried Cranberries

This delicous recipe comes from my mother-in-law Vivian who is an excellent cook.  She excels at finding and executing tasty recipes like this one.  This was passed to her via a friend.

Balsamic-Raspberry Dressing;
3tbsp balsamic vinegar
3tbsp raspberry vinegar
¼ cup extra-virgin olive oil
salt and pepper

The Salad:
1 cup wild rice
4 cups water
1 cup pecan halves
1 yellow pepper
½ cup dried cranberries
½ cup minced parsley
4 scallions (or onions, or leeks)

1. Blend all ingredients for the dressing with a hand mixer, food processor or blender, until smooth.
2. Place wild rice and water in a saucepan and bring to a boil.  Cover the rice, reduce the heat to a simmer and cook for about 45 minutes or until the rice is tender.  Drain the rice and chill it completely for at least one hour.  Place the cooked rice in a large mixing bowl.
3. Add the remaining ingredients and salad dressing and mix well.
4. This is a very carb-rich salad due to the rice.  It works great as a main dish in the summer with veggies on the side, or as a substantial side dish next to a protein and veggies.

A crowd pleaser at parties and potlucks.

Quinoa Salad with Indian Lime Pickles, Olives, and Almonds

Quinoa Salad with Indian Lime Pickles, Olives, and Almonds

This is another recipe from my mother-in-law Vivian, and it is tasty.  I`m always excited when I know it`s on the menu.

Serves 4-6

¼ cup vegetable oil
4 tsp white wine vinegar
1 tsp paste and 2 tbsp slivered lime rind from jar of store-bought Indian lime pickles
1tsp Dijon mustard
1 tsp granulated sugar
¼ tsp each ground cumin and salt

1 cup quinoa
1tbsp vegetable oil
1 onion chopped
2 cloves garlic minced
1 tsp curry powder
½ tsp salt
1 large tomato diced
1/3 cup currants
1/3 cup chopped pitted green olives
4 cups shredded leaf lettuce
1/3 cup toasted slivered almonds

Preheat oven to 350 degrees and toast almonds for 5-7 minutes until golden brown.
1. Whisk together all ingredients for the dressing in a medium bowl and set aside.
2. Thoroughly rinse quinoa in sieve. Drain well. Place quinoa in a dry skillet and heat over medium-high heat, stirring often for about 8 minutes or until quinoa has dried, turned light golden brown, and is popping in the pan.
3. In a saucepan, heat oil over medium heat. Add onion, garlic, curry powder, salt, and toasted quinoa.  Cook, stirring for 2 minutes.  Add 2 cups water and bring to boil. Reduce heat to medium-low.  Cover and simmer for about 15 minutes or until liquid is absorbed and quinoa is tender.  Turn off heat; let stand for 5 minutes.  Transfer to bowl.  Let cool completely.
4. Toss quinoa with tomato, currants, olives, and dressing (this can be done 1 day ahead, covered and chilled). Just before serving, gently mix in lettuce.  Sprinkle with almonds.

From House and Home, July, 2007

Grilled Vegetable Stacks

Grilled Vegetable Stacks

You may have noticed that I have a soft spot for many different foods. Roasted vegetables come close to the top of this list. Roasting takes something wonderful like a zucchini and makes it divine, turns garlic into something swoon-worthy, and gathers every last drop of sweetness from a tomato. These vegetable stacks take all that deliciousness and adds two more amazing ingredients; fresh bocconcini and balsamic vinegar. Once you try these little towers of vegetable power, you`ll be singing their praises too.

Serves 8

1 cup pesto sauce (homemade or store bought)
2 japanese eggplants (the thinner ones)
2 red peppers, quartered and seeded
2 yams peeled
2 zucchinis
2 red onions
2 tomatoes
1/2 cup olive oil
1/4 cup balsamic vinegar
1 cup grated mozzarella or sliced fresh bocconcini
1/2 cup (125 ml) goat cheese

8 six inch wooden skewers
8 sprigs fresh rosemary
1/4 cup balsamic crema (this is a creamier reduction of balsamic vinegar mixed with grape juice. You’ll find it in most specialty stores and well stocked grocery stores).

1. Slice eggplants, yams, zucchini, red onions, and tomatoes into 1/4 inch slices. Brush all vegetables, except tomoatoes, with olive oil and balsamic vinegar.
2. Heat barbecue to medium and grill all vegetables except tomatoes until they have some nice grill marks and are tender. If you don’t have a barbecue, or it is raining or snowing heavily, roast the vegetables in the oven at 350° for about 20 minutes or until all the vegetables are tender.
3. Assemble 8 vegetable stacks by layering slices of vegetables with pesto and cheeses between the layers. Start the stacks with the yams and finish with the zucchini. Place a wooden skewer in the middle of each stack.
4. Make ahead and reheat in a 350° oven or the barbecue for approximately 20 minutes to melt the cheese and heat the vegetables. Once heated, remove the skewers and replace with sprigs of fresh rosemary. Serve the stacks drizzled with the balsamic crema.

This recipe was taken from the ‘Whitewater Cooks at Home’ cookbook by Shelley Adams.

Warm Winter Kale Salad

This salad is a lovely way to enjoy a nutrient packed green.  Kale is high in Vitamins A and C, as well as beta-carotene, and minerals iron, manganese, calcium, and potassium. Serve this salad warm or cold, to company or for a Tuesday night dinner, and know that you’re feeding your cells as well as your taste buds.

Serves 4
2 bunches of Kale (any variety is fine)
2 red peppers
1/2 cup thinly sliced carrots
1/3 cup pumpkin seeds
1/2 cup marinated articoke hearts optional
Dressing: Sesame Miso dressing

1. Preheat oven to broil. Cut peppers in 2, removing stems and seeds.  Place on baking sheet with skin side up. Broil for about 10 minutes or until most of the skin is black.  Take out of the oven and put on plate with a metal bowl ontop, or into a ziplock baggie, as long as they are sealed in so that they can steam.  After peppers have cooled slightly (about 15-20minutes) skins should peel off easily.  Discard the skins and cut peppers into stripes.

2. Meanwhile, put pumpkin seeds on a baking sheet with oven at 350˚ and roast for 6 minutes.

3. Cut carrots into thin matchsticks (or just rounds if you’re short on time).

4. Wash kale and rip the leaves off stems into bite-sized pieces.  Place in steamer and steam for 3-5 minutes until kale is bright green.

5. Place peppers, pumpkin seeds, carrots, articoke hearts, and kale into a salad bowl and toss with one recipe of Sesame Miso Ginger dressing. Can be served cold, but is especially nice warm.


Balsamic Roasted Beet and Dried Plum Salad

Balsamic Roasted Beet and Dried Plum Salad

Serve as a side salad or enjoy as a main dish.

Serves 4

  • 4 small yellow or red beets, trimmed
  • 1/2 cup water
  • 1/4 cup Balsamic Vinegar
  • 3 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 2 teaspoons evaporated cane juice sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups mixed salad greens
  • 8 pitted dried plums, halved
  • 1/2 cup crumbled blue cheese
  • 1/4 cup unsalted shelled pistachios

Heat oven to 375 degrees. Place beets and water in small baking dish. Cover tightly with aluminum foil; bake 45-60 minutes or until tender. Cool slightly; peel skin off beets. Cut each beet into 8 wedges; set aside. In small bowl, combine vinegar, oil, garlic, sugar, salt and pepper. In large bowl, combine mixed greens, dried plums and beets. Drizzle with Vinaigrette; toss to coat. Arrange salad evenly onto 4 salad plates. Top each with cheese and pistachios.

Avocado Salad with Black Olive Dressing

Avocado Salad with Black Olive Dressing

A taste of the Mediterranean!

Serves 4

  • 3 tablespoons orange juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup pitted Kalamata olives, coarsely chopped
  • 1 clove garlic minced
  • 1 teaspoon honey
  • salt and black pepper to taste
  • 1 firm, ripe avocado, pitted, peeled and cut into thin wedges
  • 1/2 red onion, sliced thin
  • 1/2 head romaine lettuce, washed, dried and sliced into thin strips
  • dash sugar

In a small bowl, whisk together orange juice, olive oil, olives, garlic, and sugar. Season with salt and pepper. In a bowl, combine avocados and onions. Pour the olive dressing over the avocado mixture and toss lightly. Serve on a bed of sliced romaine.

Authored By: Polly Pitchford, Full Spectrum Health™