99. Pumpkin/lentil/goat cheese
Spiced pumpkin, lentil & goat cheese salad
serves 8
3/4 cup French green lentils
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar
1. Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
2. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
3. Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
4. Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.
5. Divide among plates; sprinkle remaining goat cheese over. Serve!
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar
1. Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
2. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
3. Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
4. Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.
5. Divide among plates; sprinkle remaining goat cheese over. Serve!
197 calories/serving.
98. Lins&spenatsallad
Ingredienser:
250 gram kokta linser / 250 gram edamame / 2 schalottenlök, finhackad / en handfull myntablad, finhackade / 4 nävar bladspenat / salt och svartpeppar
Till såsen; 2 msk skull 2 msk Mirin / (söt sake? what...) / 2 msk sojasås / 2 msk limejuice (plus några kryddnejlikor till garnering) / en matsked sesamolja.
Gör så här:
I en kastrull blanda skull Mirin och soja och koka upp, ta sedan bort från värmen och låt svalna. Tillsätt limejuice och sesamolja och blanda väl. Använd denna sås för att smaksätta de andra ingredienserna redan blandat i en sallad, tillsätt salt och peppar och servera, garnering skålen med några kryddnejlikor.
[källa/bild]
Hahahaha, alltså... receptet är på italienska så google translate har fått göra sitt.
97. Late summer farro salad
Late Summer Farro Salad
6 cups cooked farro
3/4 cup dried yellow split peas
2 cups peas, fresh or frozen, blanched
1 red onion, thinly sliced
3 ears corn, stripped
2 pints mixed cherry tomatoes, halved or kept whole
1/2 bunch green onions
1 bulb fennel, sliced
1 bunch cilantro, chopped
a few big handfuls of arugula
1/2 cup feta
1 large orange
1 shallot, minced
1/3 cup parmesan, finely grated
1 tbsp white wine vinegar
1/2 cup olive oil
salt and pepper
3/4 cup dried yellow split peas
2 cups peas, fresh or frozen, blanched
1 red onion, thinly sliced
3 ears corn, stripped
2 pints mixed cherry tomatoes, halved or kept whole
1/2 bunch green onions
1 bulb fennel, sliced
1 bunch cilantro, chopped
a few big handfuls of arugula
1/2 cup feta
1 large orange
1 shallot, minced
1/3 cup parmesan, finely grated
1 tbsp white wine vinegar
1/2 cup olive oil
salt and pepper
preheat the oven to 325. arrange the tomatoes, green onions, and fennel in two large baking dishes. generously drizzle with olive oil and kosher salt. roast for about an hour.
to cook farro: place farro in a large heavy saucepan over medium heat and cover with a couple inches of water and salt generously. cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour. taste as it cooks, you want the farro to be a little chewy and retain structure. remove from heat, drain any excess water, and set aside.
to cook dried yellow split peas: bring 3 cups of water to a boil in a saucepan. add 3/4 cup dried yellow split peas and cook for 20-30 minutes, until tender. drain, salt, and set aside.
to make orange parmesan vinaigrette: whisk together the zest and juice of the orange, the minced shallot, parmesan cheese, vinegar, and olive oil. salt to taste.
in a large bowl (very large people), toss the farro, split peas, peas, onion, and corn with the vinaigrette. get everything well coated. add in the roasted tomatoes, onions, and fennel, the cilantro, and arugula. gently toss everything together. taste and add more salt and pepper if needed. crumble the feta over the whole beautiful mess and serve.
to cook farro: place farro in a large heavy saucepan over medium heat and cover with a couple inches of water and salt generously. cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour. taste as it cooks, you want the farro to be a little chewy and retain structure. remove from heat, drain any excess water, and set aside.
to cook dried yellow split peas: bring 3 cups of water to a boil in a saucepan. add 3/4 cup dried yellow split peas and cook for 20-30 minutes, until tender. drain, salt, and set aside.
to make orange parmesan vinaigrette: whisk together the zest and juice of the orange, the minced shallot, parmesan cheese, vinegar, and olive oil. salt to taste.
in a large bowl (very large people), toss the farro, split peas, peas, onion, and corn with the vinaigrette. get everything well coated. add in the roasted tomatoes, onions, and fennel, the cilantro, and arugula. gently toss everything together. taste and add more salt and pepper if needed. crumble the feta over the whole beautiful mess and serve.