Articles with 'red onion'


Et Tu, Caesar Salad

 

Caesar salad Romaine Lettuce

  • 1 head Romaine lettuce, cleaned and chopped into bite sized pieces.
  • 1 small red onion, or 1 shallot, peeled and sliced thin crescents
  • 1/2 cup whole grain croutons
  • Caesar Salad Dressing

Combine salad ingredients and coat with Caesar Salad Dressing (see below).Garnish with whole grain croutons.

Caesar Salad Dressing

  • 1/2 cup olive oil
  • 2-3 anchovy fillets
  • 2 garlic cloves, peeled and diced
  • 1 tbsp. Dijon mustard
  • 2 tbsp. red wine vinegar or white wine vinegar
  • 1/4 cup freshly grated imported parmesan cheese

Sea salt & black pepper to taste

Combine all ingredients in a food processor or blender.

(No Ratings Yet)
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Wild Salmon Salad on Brown Rice Snaps

 

 

  1. Drain salmon and put into mixing bowl.
  2. Mash salmon with a fork until it softens.
  3. Combine with diced red onion and celery.
  4. Whisk olive oil, mustard, honey, apple cider vinegar.
  5. Season with sea salt and pepper to taste.
  6. Combine dressing with salmon and vegetables and mix thoroughly.
  7. Put a dollop of salad on top of brown rice crackers or other whole crackers.
(4 votes, average: 3.50 out of 5)
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Cooling Cucumber and Dulse Salad

 
  • 3-4 cucumbers, peeled and deseeded, sliced into thin rounds
  • 1 small red onion, peeled and sliced into thin crescents
  • 1 small head of lettuce, shredded
  • 1/4 cup fresh orange juice
  • 1 tsp. orange zest
  • 1 tbsp. dulse flakes

Mix cucumber, onion and lettuce.  Combine orange juice, orange zest and dulse flakes and coat cucumber salad evenly.  Let marinate for 10 minutes inside the refrigerator.

(4 votes, average: 3.50 out of 5)
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Kombu with Sweet Vegetables

 

  • 3 inch piece of kombu (or kelp), soaked and sliced thin
  • 1 red onion, cut into thin crescents
  • 2 cups of winter squash, cubed
  • 2 parsnips, cut into 1/2 inch diagonals
  • 1/2 cup water
  • Shoyu
  • 2 tbsp. parsley, minced

Place kombu, onion, squash and parsnip in a pan with water.  Bring to a boil, cover, lower medium heat and cook for 20 minutes. Add a couple drops of shoyu and continue cooking until all the liquid has been absorbed.  Garnish with fresh parsley.

(5 votes, average: 4.00 out of 5)
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Summer Sea Salad with Mint Dressing

 
  • 1/2 cup arame, soaked
  • 1 cup water
  • 1 large red onion, minced
  • 2 ears fresh corn, kernels removed from the cob
  • 1 cucumber, peeled and deseeded, diced
  • 1 red pepper, deseeded and diced
  • 7-8 fresh mint leaves, minced
  • 3 tbsp. flax oil
  • 1 tbsp. maple syrup or other sweetener
  • Sea salt and black pepper to taste

In a pot bring two cups water to a boil.  Add drained arame to the boiling water.  Cover and reduce heat to medium for 15 minutes.  Remove arame and let drain.  In a large bowl mix red onion, corn, cucumber, red pepper and cooked arame.  Whisk together flax oil, lemon juice and zest, minced mint leaves, maple syrup, sea salt and black pepper.  Pour dressing on top and marinate for 25-30 minutes.

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Super Salmon Salad

 
  • 1 can of wild salmon
  • ½ red onion, peeled and diced small
  • ¼ cup parsley, minced
  • 1/3 cup olive oil
  • 1 tbsp. Dijon mustard
  • 1 tsp. honey
  • 2 tbsp. apple cider vinegar
  • Sea salt and pepper to taste
  • Mesclun Greens
  • Whole grain bread

Drain salmon and put into mixing bowl.  Combine with diced red onion and parsley.  Whisk olive oil, mustard, honey, apple cider vinegar and sea salt and pepper to taste.  Mix dressing with salmon salad and spread on whole grain bread.  Yields two servings.

(2 votes, average: 4.00 out of 5)
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One Pot Winter Stew with Wild Salmon

 
  • 6 cups of water
  • 1 inch ginger, peeled and cut into matchsticks
  • 1 red onion, peeled and cut into large chunks
  • 2 carrots, cut on thick diagonals
  • ½ cup winter squash, diced
  • 3-4 pieces of dried lotus root, soaked
  • 4-5 shitake mushrooms, sliced thin
  • 6-7 ounces wild salmon
  • 1 cup broccoli florets and stem, sliced into thin rounds
  • 2-3 kales leaves cut into bite sized pieces
  • 4 tbsp. white miso or chick pea miso
  • 2 cups leftover grain (brown rice, noodles, etc.)
  • 1 bunch of watercress

Bring water, ginger, onion, carrots, squash, lotus root and shitake mushrooms to a boil. Reduce flame, cover and simmer for 5-7 minutes. Add salmon (or other fish) and cook for 5 minutes. Add broccoli stems and broccoli and cook for 2-3 minutes. Add kale for 2-3 minutes. Dilute miso in a small amount of water and add to the soup. Add leftover grain or noodles and continue cooking for 2-3 minutes. Ladle into large bowls and garnish with fresh watercress.

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Gluten Free Pasta Puttanesca

 
Two bowls of pasta with forks and spoons, on modern wood table.
  • 3-4 Anchovies
  • 3 garlic cloves, peeled and minced
  • 2 tbsp. olive oil
  • 1/2 cup water
  • 1 tbsp. tomato paste
  • 1 onion, peeled and cut into thin crescents
  • 1/2 head cauliflower, florets
  • 6-7 black olives, pitted and sliced thin
  • 1 tbsp. capers
  • 15 ounce can of diced tomatoes
  • 2 tbsp. fresh basil, minced
  • 1 tsp. oregano
  • 1 tsp. thyme
  • Sea Salt
  • Whole grain gluten-free pasta (quinoa pasta)
  • Grated Parmesan cheese


Saute anchovies, garlic and onion in olive oil for 2-3 minutes.  Combine tomato paste and water and add to the pan.  Toss in cauliflower florets, capers, basil, tomatoes, oregano, thyme, olives, and a pinch of sea salt.  Cover and cook on a medium heat until cauliflower is soft (7-10 minutes).  Pour sauce and vegetables over cooked pasta. Garnish with grated cheese.

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Shrimp with Spicy Garlic Sauce

 

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  • 1/4 cup water
  • 1 onion, sliced thin
  • 1 bunch broccoli, florets and stems (cut stems into thin rounds)
  • 1 carrot, thin diagonals
  • 1/2 pound wild shrimp, peeled


Add water and onion to frying pan and cook for 1-2 minutes.  Add broccoli stems and carrots and cook for 1-2 minutes.  Add broccoli florets, shrimp, and cover and steam 2-3 minutes.  Pour Spicy Garlic Sauce (recipe below) into the frying pan. Cover and cook on medium heat 4-5 minutes.

Spicy Garlic Sauce

  • 3-4 garlic cloves, peeled and minced
  • 1/2 cup water
  • 1/3 cup toasted sesame oil
  • 1 tbsp. hot pepper sesame oil
  • 1-2 tbsp. maple syrup
  • 3 tbsp. shoyu
  • 1 tsp. hot pepper flakes
  • 1 tbsp. kuzu root starch or arrowroot (+3 tbsp. water)

Mix all ingredients (except kudzu) and cook on medium heat for 3 minutes. Dilute kudzu in a small amount of water and slowly add to the pan. The sauce will begin to thicken. Cook 3-5 minutes.

(1 votes, average: 5.00 out of 5)
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Seasonal Bean Salad

 

  • 1 cup dried kidney beans, soaked 6-8 hours or overnight
  • 3 cups fresh water
  • 2 inches kombu, sea vegetable
  • 1 tsp. sea salt
  • 1 cup fresh green beans, trimmed and cut into 2 inch pieces
  • 2 summer squash, cut into 1 inch rounds
  • 1 small red onion, peeled and diced
  • 1 pint cherry tomatoes, halved
  • 4-5 fresh basil leaves, thinly sliced
  • 2 tbsp. white wine vinegar or other vinegar
  • 1/8 tsp. freshly ground black pepper
  • 1 tbsp. local honey
  • ¼ cup olive oil

Discard bean soaking water.  Add beans and fresh water to a pot and bring to a boil.  Skim off any foam that rises.  Add kombu, cover and lower to simmer for 1 hour.  Add ¾ tsp sea salt and continue cooking 15-30 minutes or until beans soften.  While dried beans are cooking bring water to boil in a separate pot with a steamer basket. Steam green beans 3-5 minutes or until tender.  Remove green beans and set aside in a bowl. Repeat with summer squash. Combine green beans, summer squash, cherry tomatoes, basil, and cooked beans.  Whisk olive oil, apple cider vinegar, honey, pepper and remaining ¼ tsp sea salt.  Combine with bean salad and marinate 1 hour or overnight in the refrigerator.  Yields 4-6 servings.

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(9 votes, average: 3.56 out of 5)
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