Following the recipes and inspiration of others is the way to go when trying a new dish or combination of flavors, but when you feel like you’ve mastered something, it’s fun to let the creativity run wild. That’s exactly what I did when I was in a salad mood but hadn’t been to the store recently — I opened the fridge and threw a bunch of complimentary flavors and textures together. The result was phenomenal! Feel free to experiment as you please.
> 1 cup French green beans, steamed
> 1 cup arugula
> 1/2 cup red quinoa, cooked
> 1/2 cup cherry tomatoes, cut in half
> 1/4 cup slivered almonds, roasted
> 1 tablespoon yellow mustard
> 1 tablespoon balsamic vinegar
> 1/2 tablespoon honey
> salt and pepper
Combine green beans, arugula, quinoa and tomatoes in a bowl. In a small bowl, whisk together mustard, vinegar and honey. Season with salt and pepper.
Toss salad ingredients in dressing, and top with slivered almonds.
Makes 1 serving.
Green beans, carrots and spinach — what makes a filling meal packed with flavor? Yearning for Indian food, I cooked up a curry from those fresh veggies. Since I’m a weakling when it comes to spice, curry is great for clearing my sinuses for when I’m sick, but also is great for its warmth in both flavor and temperature.
> 1 teaspoon cumin
> 1 teaspoon curry powder
> ground pepper, to taste
> garlic salt. to taste
> 1/4 cup baby carrots, cut in bite-size pieces
> 2 cups green beans, cut in half
> 3 generous handfuls of spinach
> 1 cup canned chickpeas
> 6 tablespoons water
> 1 tablespoon olive oil
Stir cumin, curry powder, ground pepper and garlic salt together in a small bowl. Set aside.
Heat olive oil in a large skillet over medium heat. Cook baby carrots, green beans and spinach for 3 minutes, or until spinach begins to wilt. Add spice mixture and water. Cook for 5 minutes, or until vegetables are cooked well through. Stir in chickpeas and cook 2 minutes.
Serve as main dish alone or with a grain — couscous, brown rice or quinoa.
Makes 4 servings.