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| Tonquin Beach, Tofino, British Columbia, Canada. |
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| Tonquin Beach |
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| Tonquin Beach |
I LOVE SALAD BARS!! But to find a good one that is not over run with mayonnaise based salad or salads filled with red onions is a feat in itself (for me anyway). A few years back I took a trip to Vancouver Island in Canada. Most of my time was spent in Victoria and one of my favorite spots to eat at was SALAD LOOP. It was always fresh and delicious . As I drove around today WONDERING and reminiscing, I was inspired to prepare my own small salad bar.
It's summertime in the Hudson Valley which means there are farm stands everywhere with fresh produce. I stopped at a few of my favorite places and soon things started to come together. On the menu this evening there is a Curried Couscous Salad, Syamosa Salad and a GLD (Garlic, Lemon and Dill) Green Bean Salad. For some greens add a fresh leaf lettuce with some sunflower and pea sprouts, top with some cherry tomatoes.....TASTY!!!
Curried Couscous Salad Serves 6-8
1 1/2 cups vegetable broth ( you may use any liquid ex. water, carrot juice)
1 1/2 cups whole wheat couscous
1 tsp coconut oil
1/2 tsp salt
1/8 cup (or less) minced green onion
1 large carrot, diced
1 stalk celery, diced
2-3 tbsp fresh parsley, minced
2-3 tbsp celery leaves, minced
1/3 cup dried cherries or raisins, chopped
1/3 cup toasted almonds, chopped
1/3 cup curried cashews, chopped
Dressing
1/8 cup fresh squeezed lemon juice
1/8 cup + 1 tbsp walnut oil
1 1/2 tbsp maple syrup
3/4 tsp curry powder
1/2 lemon, zested
1/4 tsp salt
fresh ground black pepper
Bring vegetable stock, salt and coconut oil to a boil. Remove from heat and add couscous, place on lid and let sit 5 minutes. Fluff with fork and place in fridge (without lid) to cool, stir occasionally.
Place next 8 ingredients in a bowl, mix in cooled couscous.
Combine dressing ingredients, whisk together and pour over couscous mixture. Serve.
GLD Green Bean Salad Serves 3
1 pound green beans, ends trimmed
1/2 tbsp avacado oil
1 tbsp coconut oil
1 garlic clove, minced
1/2 tsp red pepper flakes ( if you like more heat, add more)
3/4 tbsp lemon zest
1 1/2 tbsp fresh dill
Salt and fresh ground black pepper
Blanch green beans in a large stock pot of well salted boiling water, until bright green in color and tender crisp, about 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large skillet over medium heat. Add oil. Add garlic and red pepper flakes, saute until fragrant, about 30 seconds. Add the beans and toss until coated. Remove from heat add lemon zest, dill, salt and pepper. Serve.
Adapted from : Down Home with The Neelys
Syamosa Salad Serves 6-8
1 pound new potatoes, cut in bite sized peiced
1 pound yams, cut in bite sized peices
1/8 cup olive oil
2 large shallots, chopped
2 garlic cloves, minced
1 inch piece fresh ginger, peeled and grated
2 tsp garam masala
1/2 tsp ground corrinander
1/2 tsp tumeric
1 tsp ground cumin
1 tbsp fresh lemon juice
2-3 tbsp coconut milk
1 1/2 cups frozen peas
Salt and pepper
To cook potatoes you may steam them until fork tender or cook them in boiling salted water. Once they have reached desired doneness...let cool.
Heat oil in a skillet over medium heat, cook shallots about 3 minutes until translucent. Add garlic and ginger and cook about a minute. Add in all of the spices and deglaze pan by adding coconut milk and lemon juice. Add peas and cook mixture until peas have thawed. Toss the pea mixture with potatoes, season with salt and pepper and serve.
Adapted from BitterSweet
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| From Left: Curried Couscous, Green Bean and Syamosa Salad |
Check these Places Out!!
http://www.tofino-bc.com/
http://www.rhinebeckfarmersmarket.com/
https://www.bluecashewkitchen.com/shop/home.php
http://www.papertrailrhinebeck.com/
http://www.mporchards.com/
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