8 ounces orzo 6-8 oz dried apricots (sliced thin) 1/2 cup fresh chopped cilantro (coriander leaf) 1 tsp ground coriander (fresh ground is much better) 1/2 cup thinly sliced scallions 1 cup sliced toasted almonds 1 cup pistachios (or two cups of just the one nut) (I actually added pumpkin seeds to the one I brought to the potluck) 1 tbs fresh grated ginger root (I use a micro plane) 8 tbs oil (olive, vegetable, safflower, etc... is ok) Zest and juice of 1-2 lemons depending on size Sea salt and freshly ground pepper to taste (be generous)
Preparation:
Bring a medium-sized pot of salted water to a vigorous boil. Add the orzo and cook for about 8 minutes, or until tender but not mushy. Drain immediately and rinse with cold water.
Place the orzo in a bowl and combine with apricots, fresh and ground coriander, scallions, and almonds.
Toss with about 8 tablespoons of the oil and fresh ginger, and lemon zest.
Season with salt and pepper to taste (I like pepper). Squeeze with fresh lemon juice and mix. It is better if you let it marinate for about an hour or two before serving. If any longer than that, add the apricots and nuts just before serving so that they don't get soggy.
Thank you Dr. gary McClinton for sharing this recipe!
Creamy, slightly sweet casserole topped with walnuts. Yes, it's made with raw sweet potato and the texture isn't exactly like your typical sweet potato casserole, but it’s great! Prep time does not include soaking the nuts overnight. 30 min | 30 min prep
SERVES 6
1 1/2 cups pecans or walnuts, soaked overnight, then drained (let dry a bit on a paper towel) 4 cups peeled and chopped sweet potatoes 1/2 cup water 1/2 cup dates, soaked for about 20 minutes 1 teaspoon cinnamon 1 teaspoon vanilla (this is not a raw product) 1/2 teaspoon salt 1/4 cup honey
Put potatoes, 1/2 cup nuts, dates, cinnamon and vanilla in processor and puree till smooth. Pour into a casserole dish. In another bowl, mix the remaining 1 cup nuts with salt and honey, and sprinkle over the potato mixture.
I enjoyed this at room temperature, but still good straight out of the fridge.
Thanks to Kathy Stevens for this great recipe!
2 small bunches kale, stems removed 2 TBS extra virgin olive oil 2 TBS lemon juice ½ tsp sea salt ¼ cup pine nuts ¼ golden raisins (soaked 10 minutes, drained and rinsed) fresh ground pepper, to taste
Stack two kale leaves with the stems facing you. Fold in half lengthwise and roll tightly, like a cigar. Slice crosswise into thin strips. Repeat with the remaining kale leaves. Chop the strips crosswise a few times, so they aren’t too long.
Place the kale in a mixing bowl along with the olive oil, lemon juice and salt. Toss well with your hands, working the dressing into the greens. Add the pine nuts and raisins and toss gently. Season to taste with black pepper. Store in a sealed container in the refrigerator. Mediterranean Kale Salad will keep for three days Bring to room temperature before serving.
Variations #1: Substitute ¼ cup sliced kalamata olives for the raisins and 1 diced bell pepper
Variations #2: Eliminate the raisins and pine nuts. Add 1 seeded and diced tomato, I diced avocado, and a dash of cayenne.
“When kale is cut into thin strips and marinated in dressing, it has a wonderfully soft and juicy texture that makes it delightful in salads. This nutritious salad is visually beautiful and sure to become a staple for your family and friends.” - Chef Allie K
