Tuesday, May 6, 2014

Brown Rice Salad with Lemon-Pepper Roasted Sweet and Spring Onions

Brown Rice Salad with Lemon-Pepper Roasted 
Sweet and Spring Onions.

Fair warning, if you are among the allium-averse I advise steering clear of this particular recipe. This is a long distance dedication going out to all the other onion lovers out there, you know who you are.
Come spring, I can't get enough of 'em and if you're anything like me,
this recipe'll do you proud.
Spring and sweet onions, tossed in a lemon-pepper dressing, roasted to beautifully soft perfection, tossed with brown rice and topped with,
you guessed it, more spring onions.
Alliumania. Get on board.

Brown Rice Salad with Lemon-Pepper Roasted 
Sweet and Spring Onions
(serves 4, as a side)

1 cup dry short grain brown rice
1 medium sweet onion, sliced into thin shoestrings
1 bunch spring onions (about 4-6) sliced into thin rings

2Tbsp extra virgin olive oil
2Tbsp fresh lemon juice
3Tbsp nutritional yeast
1tsp finely ground sea salt
2tsp ground black pepper

Thursday, May 1, 2014

Israeli Couscous Salad with Za'atar-Roasted Radishes and Greens

Israeli Couscous Salad with Za'atar-Roasted 
Radishes & Greens
you are my sunshine.

After all the time I've spent lamenting the long dark winter in
multiple (vaguely) melancholy blog posts, spring has finally sprung.
THE RADISHES ARE HERE and the world feels right again.
It may be cold and rainy (yet again...blech) as I type this,
but warmer and sunnier times are ahead.
I can feel it deep inside of my slowly defrosting winter bones.

So, this a defiant salad.
A "screw you cold weather, spring vegetables are here and
I aim to eat the shit out of them" salad.
It is also a "root-to-greens, every damn part of the radish" salad.
Because if we're going to spring forward,
we might as well do it with reckless abandon.

fresh chickpeas and breakfast radishes- dressed and ready for roasting.