Posted in /Cooking/Side_Dishes/Salads on Tuesday, July 11, 2017
Ingredients
1 cup (227 grams) plain, full-fat yogurt
1 garlic clove, peeled
1-inch piece of fresh ginger, peeled
1/4 teaspoon granulated sugar
Juice of half a lemon (about 2 tablespoons)
1 tablespoon minced mild or hot fresh chile (I used a jalapeno)
2 tablespoons chopped mint leaves, divided
2 tablespoons chopped cilantro leaves, divided
Kosher salt to taste
2 long, English-style cucumbers (2 pounds total)
1 cup cherry or grape tomatoes, diced
1/2 medium red onion, chopped small
Directions
- Make the dressing by placing yogurt in a medium bowl and using a very fine grater to grate the garlic and ginger over it.
- Stir in sugar, lemon, chile, seeds, half of the mint and cilantro and season it with salt to taste. Set aside until you're ready to serve the salad.
- Cut the cucumbers in half lengthwise, then each half three more times into long wedge-shaped pieces (i.e. 8 long pieces per cucumber).
- Cut them into 1 to 1 1/2-inch lengths on a diagonal and add them to a big bowl.
- Pile tomatoes and onion on top and when you're ready to eat, mix half of the dressing with the salad. * Sprinkle with remaining mint and cilantro and serve with extra yogurt dressing on the side.
Serve with
Posted in /Cooking/Side_Dishes/Salads/Dressing on Monday, July 10, 2017
Ingredients
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons white vinegar
1 tsp curry powder
1/2 teaspoon kosher salt
pepper to taste
1/4 cup olive oil
Directions
- Combine all ingredients except for the olive oil in a shake-able container or whisk together in a bowl.
- Gradually add in the olive oil to help set the emulsification.
- This is great as a dressing or a marinade for chicken
Posted in /Cooking/Side_Dishes/Salads/Dressing on Monday, July 10, 2017
Ingredients
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
pepper to taste
1/3 cup olive oil.
Directions
- Combine all ingredients except for the olive oil in a shake-able container or whisk together in a bowl.
- Gradually add in the olive oil to help set the emulsification.
Posted in /Cooking/Entrees/Vegetarian on Monday, July 10, 2017
I stumbled upon this recipe by accident when I happened to have leftover pumpkin puree. It wasn't enough puree for pie or cookies so I went looking for something I could use the leftovers in.
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Posted in /Cooking/Side_Dishes/Salads/Dressing on Monday, July 10, 2017
This is the amazing dressing for the glory bowl salad. This dressing will make you lick your plate when no one is watching!
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