Sunday, July 17, 2011

Kale-Bean Salad

I started with this recipe:

My salad had:
sprouted bean trio cooked
kale chopped small
roasted red peppers
sunflower seeds
chopped carrot
tahini-lemon dressing

And started with this dressing:

Lightened Up Tahini-Lemon Dressing

Adapted from Tahini-Lemon Dressing.
Yield: Just under 1 cup of dressing
  • 1/4 cup Tahini
  • 3 garlic cloves
  • 1/2 cup fresh lemon juice (about 2 lemons) (I ran out of lemon juice so used part apple cider vinegar)
  • 1/4 cup Nutritional yeast 
  • 2 tbsp Extra virgin olive oil
  • 1 tsp kosher salt + freshly ground black pepper, or to taste
  • 3 tbsp water, or as needed 
  • mayo to taste to mellow out the flavor a bit

Lahmahjoon (Armenian-style Pizza)

1 pkg lean ground turkey (we tried to find ground lamb but our local ethnic butcher was out of it)

chop and add to turkey and cook a bit:
2 small red onions, finely chopped

Add to food processor:
2 cloves garlic
1 (14.5 ounce) can tomatoes
1 (6 ounce) can tomato paste
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh mint leaves
To taste: cumin, oregano, thyme, paprika, cayenne, tumeric, kosher salt, fresh cracked pepper

add turkey & onions to food processor and process (in batches if necessary) until it is a goopy paste

Spread turkey paste on to:
Flatbread (we bought lavash from the ethnic market but might try thicker round flat bread or Naan from TJ's next time)

Bake in 350+ oven until edges are crisp. Serve with salad on top or on the side.


chop in uniform pieces:
green leaf lettuce
fresh mint, basil and parsley

1 part lemon juice
2 parts olive oil
smashed garlic clove
salt & pepper
sugar to taste