Asian Marinated Cucumber Salad

Asian Marinated Cucumber Salad

Serve this with satay 

Ingredients
1 large English (seedless) cucumber or 5-6 Persian (mini) cucumbers, very thinly sliced
¼ of a sweet onion, very thinly sliced
1/3 cup rice vinegar
1 tablespoon toasted sesame seeds
1 tablespoon minced fresh dill or ½ teaspoon dried dill weed
1/4 teaspoon salt
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (or more for added kick)

Instructions
1. Slice the cucumbers as thinly as you can, preferably with a mandoline. (watch your finger tips!!)
2. If you don't have them pre-roasted or toasted, toss your tablespoon of sesame seeds into a small dry frying pan over medium heat and stir until the seeds just begin to brown (less than 30 secs usually).
3. Toss together all of the ingredients until everything is evenly coated. Put in a container with a tight fitting lid and refrigerate for at least an hour before serving.

Refrigerate for up to 5 days. Toss again before serving. Makes about 4-6 side servings.

Nutrition
Calories 71

Calories from Fat 0.1

Total Fat 1g

Saturated Fat 0g

Cholesterol 0mg

Sodium 700mg

Potassium 7mg

Total Carbohydrate 12g

Dietary Fiber 2g

Sugars 9g

Protein 1g

Vitamin C 4%

Calcium 3%

Iron 1%

Spicy Vegan Almond-Ginger Slaw

This is the perfect entree salad or a yummy side to share with friends, bring to a picnic, or to work for lunch. It has a great mix of crunch, savory, sweet, and spice. I broil the tofu so it's semi-crispy without the calories and mess of frying, but you can add any kind of tofu.

Ingredients:
1 package (16 oz) extra firm tofu. I use the high-protein kind from Trader Joe's that is not packed in water so it's ready to go.
1/2 cup shredded carrot
1/2 chop diced red bell pepper
2 cups cabbage or any slaw mix
1/4 scant cup green onions
1/2 cup diced cucumber (seeds removed)
1/2 cup broccoli florets
Optional:
1/2 cup chopped bok choy
1/8 cup diced celery
Bean sprouts, crushed peanuts or almonds as garnish

Dressing
2 T almond butter
2 tsp minced or crushed fresh ginger. You can also use ground ginger, about 1/2 tsp.
Sri racha to taste (I used 1 tsp) - you can also use cayenne (red) pepper
1/4 tsp crushed garlic
4 T apple cider or rice vinegar
1 T agave syrup or sugar
1 tsp gluten free soy sauce or tamari
1 tsp oil (coconut, vegetable, or canola - NOT olive oil)

Instructions
1. Cut the tofu into bite-sized cubes and coat in cooking spray. Salt and pepper to taste. Place on a baking sheet (line with foil for convenient clean up). Broil or bake at 425F until slightly browned and crisp on the outside (about 10 minutes). Turn each piece over and broil another 5 minutes or so to crisp up all sides. Let it cool.
2. Mix all the veggies together in a large bowl.
3. Prepare the dressing.
4. Add the tofu to the veggies and toss with the dressing. Chill at least an hour, ideally no more than this if serving immediately after so the tofu doesn't soften up too much.

(Sorry, I don't have the nutrition breakdown added yet)

Lemon-Garlic Fava Bean, Chicken & Chard Salad

I had a few random things leftover from my CSA box, so created this delicious entree salad with a few staples I had on hand. It's free of most allergens (gluten, soy, dairy) and packed with power greens and protein.

This salad is easy tweaked to suit your tastes. Suggestions: double up on beans &/or add almonds. Skip the chicken for a vegetarian salad. The garlic, lemon, fava beans and chard are the staples, although this would be interesting with any hearty green, like kale!

Ingredients
    2 cups chard, steamed a few minutes and chopped
    10 skinless chicken breast tenderloins, broiled or grilled
    1/2 cup raw celery, diced
    3/4 cup fava beans, prepared (see instructions below)
    Juice of one Meyer lemon
    1 tsp minced fresh garlic
    A few pinches of salt
    Black pepper to taste
    1/4 tsp. herbs de provence (optional)
    2 Tbsp chives, chopped
    2 Tbsp olive oil

Directions
Mix all together and let chill at least one hour, preferably overnight.

Nutritional Info    (for a large, entree-sized salad, about 1.5 cups)
    Calories: 391.0
    Total Fat: 14.8 g
    Cholesterol: 37.5 mg
    Total Carbs: 19.6 g
    Dietary Fiber: 4.5 g
    Protein: 49.6 g

Number of Servings: 2-4
Minutes to Prepare: 30
Minutes to Cook: 20

To prepare the fava beans, I pop them out the the pod, place in a few inches water, and boil about 5 minutes. Let them cool, then pierce the outer edge of the casing with a nail or knife, and simply press on the opposite end to pop out the beans. They should be tender and bright green.

Comforts' Chinese Chicken Salad

Soooo delicious, so simple. Made special for GF me.

Garlic Lover's Pasta Salad

I went to the Marin Farmer's market this morning, and made this fresh, easy, and delicious pasta salad with my purchases, plus a few staples I had at home. Serve chilled or warm.


Ingredients:

• 2 - 3 cups cooked al dente brown rice pasta
• 1 Tablespoon veg. oil and 1 t balsamic vinegar, sauteed with two large bulbs and greens green garlic
• Salt, pepper, and red pepper flakes to taste
• Juice of one small lemon
• Fresh roasted garlic (large, whole clove drizzled with oil, wrapped up tightly in foil and baked at 375 degrees F for about 25 min.) - squeeze out all the "meat" of the garlic out of the skins when cooled - they should be mushy.
• About 1 pound fava beans in shell - prepared (shell the beans, put them in boiling, salted water for 1 minute, drain, then immediately put in ice water to stop cooking. Pierce each bean with your fingernail and pop out the beans, then add to the salad)
• 6 large leaves chopped fresh basil
• about 3 oz. fresh goat cheese, crumbled

Combine all the above and chill for a few hours. Then serve cold, or warm if desired. Pairs well with grilled, marinated chicken breasts.