Tag Archives: Quick meals

A few last dates between zucchinis and tomatoes before they are gone!

It’s October; that means if we are lucky, we have several more weeks of the best veggies that we can pick up at our local farm.  Yesterday, I picked up the juiciest cherry tomatoes and zucchinis that looked absolutely beautiful in the most exuberant shade of green.  So for lunch today, I created a salad for one with these two ingredients being the mainstay.  Not only was it delish, you’ve got to agree that it is just a beautiful sight to behold as well!

Ingredients:

One small zucchini converted into ribbons with a vegetable peeler

8-10 cherry tomatoes halved

8-10 pistachios (or any nut for crunch)

One tsp extra virgin olive oil

One tsp lemon juice

Half a tsp of berbere, paprika or chili powder

Salt to taste

 

How to:

Put the zucchini ribbons at the center of a plate.

Arrange the sliced tomatoes, cut side up, in a circle around the zucchini.

Sprinkle salt to taste and berbere (or paprika or chili powder) on the zucchini ribbons and tomatoes.

Pour the olive oil and lemon juice over the salad.

Garnish with pistachios (or other nuts) and dig in!

Easy, breezy green papaya salad

I’m so so grateful that the world of salads is where it is today…..throw in any combination of pulses, greens, fruits, nuts or more and create a new concoction each day.

True to that spirit, I took my love for the yummy green papaya salad served at Thai restaurants and created my own.

Ingredients:

Half a green papaya shredded (green papayas are readily available at Asian Food Stores)

Two medium sized or plum tomatoes thinly sliced

Two hot green chilies thinly sliced

One lime zested and juiced

A few tbsps of cilantro (I use more since I love the flavor)

Two tbsps soy sauce

A tsp of sugar

Two tbsps peanuts crushed (I used the spiced kind, you can use plain as well)

Salt to taste

 

IMG_1402
Ingredients for green papaya salad

 

How to:

In a bowl, mix the shredded papaya, tomatoes and green chilies.

Mix the soy sauce, salt, sugar, lime zest and lime juice to make the dressing.

Add the dressing to the veggies and toss.

Sprinkle the cilantro and crushed nuts on the salad.

Serve with a slice of lime and a chilly on the side.

Enjoy!

Meet my Beets!

It’s one of those moments again.  I have a half a bag of baby spinach, a few beets and some freshly grated coconut.  Can I convert it into a healthy side dish or a modern salad?

Taking my inspiration from the traditional south indian “thoran” a dish with veggies and coconut, I created this quickly in my kitchen.

Ingredients:

Two or three fresh beets, washed, peeled and cut into small pieces

A half a bag of spinach or any smaller greens, washed

Four tbsps freshly grated coconut or two tbsps coconut milk

A tsp of mustard seeds

A tbsp of oil

One or two dried red chilly pods broken

1 tsp turmeric powder

Salt to taste

How to:

Heat oil in a pan.  Add the mustard seeds and dried chilly pods.  When the mustard seeds start popping, add the beets, salt and turmeric powder.  Cover and cook till the beets are cooked, yet crunchy (about 10-15 minutes).

Add the spinach, fresh coconut or coconut milk and toss a few times.

Enjoy!