Simple coconut rice

Try this rice with any Latin American or Asian flavored dishes, to add a bit or richness and flavor to your normal rice.

Ingredients

2 c short grain rice (or jasmine rice, if you want to use long grain - I prefer short grain as it makes the rice a bit sticky)
2 c water
2 c high-quality coconut milk

Instructions

1. Combine rice, water, and coconut milk in a medium-large pot
2. Heat over medium-high heat until mixture starts to boil, stirring constantly, then reduce to a simmer and cover with a lid
3. Cook 15-20 minutes (depending on rice's cooking time), until the liquid has been absorbed by the rice (check for doneness by eating the rice or looking for extra liquid)
4. Remove pot from heat and leave rice covered 5-10 minutes, or until serving
5. To serve, fluff with a fork

Oven fried sweet potato fries

A delicious (and healthy) accompaniment to veggie burgers or mussels.  Adapted from Simply Recipes.

Ingredients

2 lbs sweet potatoes, or 3 large
1/4 c olive oil
2 T brown sugar
1 T salt
2 T of any of the following spices: chili powder, chipotle powder, smoked paprika, cajun seasoning etc.

Instructions

1) Preheat oven to 230 C
2) Peel the sweet potatoes (optional), and cut off the ends.
3) Cut the potatoes into wedges or disks - the smaller the chunks, the crispier the fries will be (and the faster they will cook).
4) In a large bowl, toss sweet potatoes with oil, salt, sugar, and spices - make sure the potatoes are evenly coated.
5) Spread the potatoes onto a baking sheet in a single layer - bake for 15 minutes, turn over all of the pieces, and bake for another 10-15 minutes, until the potatoes are browned and crispy.

Couscous and lentil summer salad

This is a fresh and clean tasting summer salad, with lentils mixed in to couscous to provide added texture and protein.  Adapted from Kitchen Treaty

Ingredients

1 c green lentils
1 c israeli couscous
1 c kalmata olives, chopped
3/4 c red onion, diced and rinsed with cold water (this removes the intense onion-y flavor)
1/2 c chopped fresh herbs (parsley, basil, dill, etc.)
3/4 c feta cheese, crumbled
1 c cherry tomatoes, chopped
1/2 red pepper, diced
3 T balsamic vinegar
2 T fresh lemon juice
1 T dijon mustard
1/2 t honey
2 cloves garlic, minced
1/4 c olive oil
salt and pepper to taste

Instructions

1) Fill a medium saucepan with ~6 cups of water and bring to a boil.
2) Rinse lentils under cold water, add to the saucepan, reduce to low heat and cover, simmer for 10 minutes.
3) Add the couscous, cook for 10 minutes (or whatever cooking time on package is) until lentils are tender but not falling apart, and couscous is al dente.
4) Strain lentils and couscous and rinse well with cold water.
5) In a large bowl, toss together the lentils, couscous, tomatoes, kalamata olives, red onion, feta, and herbs.
6) To make the dressing, combine balsamic, lemon juice, dijon, garlic, honey, and olive oil.
7) Pour dressing over salad and toss to coat. Season to taste with salt and pepper.

Mango, cabbage, and cashew cole slaw

This is a delicious alternative to a side vegetable to serve with asian food.  I find it's a particularly good combination for fish.  Adapted from Smitten Kitchen.

Ingredients

2 mangos, peeled, pitted, and sliced into tiny slivers (julienned using a mandolin is best)
1 medium (1 pound) napa cabbage, halved and sliced into thin slivers
1/2 red onion, sliced thinly
1 red pepper, sliced into tiny slivers
5-6 T lime juice
1/4 c rice vinegar
2 T sesame oil
1/2 t salt
1/4 t red pepper flakes
1/4 c fresh cilantro or mint (or both)
1/4 c cashews, toasted and chopped coarsely

Instructions

1) Toss mango, cabbage, pepper. and onion in a large bowl.
2) Combine lime juice, vinegar, oil, salt, and red pepper flakes into a small bowl.
3) Pour sauce over mango mix, and sprinkle with herbs and cashews before serving.

Hummus

After many attempts to produce the perfect batch of hummus, this is my favorite recipe.  This can be done with either a hand blender or a food processor.

Ingredients

1 14oz can chickpeas, drained
4 T lemon juice
2-4 T tahini (2 if you don't like too much nuttiness, 4 if you like lots)
1 T olive oil
1 large clove garlic, minced/pressed
1 T water
large pinch of salt
paprika, parsley, and pine nuts for garnish

Instructions

1) Combine chickpeas, lemon juice, olive oil, and water in a large bowl, and use a hand blender to blend until smooth (or to a desired texture).
2) Add garlic and salt, and incorporate until smooth.
3) Chill for 30 minutes before serving.

Fennel, rocket, and orange salad

This recipe is a very fresh and zesty salad.  I've adapted the original recipe from 101 Cookbooks to include orange wedges, although I'm sure apple would also taste good.

Ingredients

1 medium zucchini, sliced into paper-thin coins
2 small fennel bulbs, trimmed and shaved as thin as possible*
2/3 c fresh dill, chopped
1/3 c lemon juice
1/3 c olive oil
1 t salt
several handfuls rocket/arugula, chopped
2 t honey
1/2 c pine nuts, toasted
1/2 c feta cheese, crumbled
2 oranges, cut into segments/wedges

*If you think your fennel or zucchini slices are too thick, you can blanch them under hot water for 2-3 minutes (drain immediately to prevent over-cooking)

Instructions

1) Combine zucchini, fennel, dill, and toss with lemon juice, honey, olive oil, and salt.
2) Set aside and marinate for 20-30 minutes.
3) Scoop zucchini/fennel mixture into a new bowl, leaving behind liquids.
4) Add arugula and orange, then add 1/2 lemon juice mixture and toss.  Adjust amount of lemon sauce to taste.
5) Sprinkle with pine nuts and feta.

Tzatziki potato salad

If you're in the mood for tzatziki but want something heartier, or if you're looking for a way to spice up the usual potato salad, this is your thing.  Adapted from Smitten Kitchen.

Ingredients

3 pounds potatoes (yukon golds or red are best)
1 14oz container greek yogurt
2 T fresh lemon juice
1 T white wine or cider vinegar
1 T minced fresh dill (or parsley)
1 clove garlic, minced (add more if you want it really garlicky)
2 t salt
1 large english cucumber, seeded and grated
optional: large handful of chopped beets and 2T chopped green onions

Instructions

1) In a medium pot, cover potatoes in water, bring to a boil, and reduce heat and simmer until tomatoes are tender but not soft, about 30 minutes (it's best to check them at about 20 minutes in.)
2) Drain potatoes and let cool completely, or if in a hurry, stick them in the freezer for ten minutes.
3) Meanwhile, in a large bowl combine yogurt, cucumber, lemon juice, vinegar, salt, garlic, and beets/green onions if using.
4) Once potatoes are cool, cut them into medium sized chunks (for small potatoes, cut them into halves or quarters), and add to yogurt mixture.
5) Season to taste, chill for a few minutes in the fridge, and serve garnished with dill or parsley sprigs.

Baked Garlic Portobello Mushrooms

This is a tasty, easy starter for an Italian meal or a cold winter night.  Good parmesian cheese really makes this dish sing.

Ingredients

4-5 Portabello mushrooms, cleaned and stems removed

3-4 T butter, melted

2 cloves garlic, crushed

a few pinches of dried or fresh herbs of your choice (I recommend rosemary, oregano, or parsley)

salt and pepper to taste

1/3 c grated parmesian or asiago cheese

Instructions

1) Place mushrooms face up on a lightly greased baking tray, and preheat oven to 200C/400F.

2) Combine butter, garlic, salt and pepper in a small bowl. Distribute mixture evenly over mushrooms.

3) Bake uncovered for 10 minutes, sprinkle lightly with cheese, and bake another 10-15 minutes until done.

Avocado, Orange, and Cucumber Salad with Honey Mustard Dressing

This recipe is inspired by a salad I had in Barcelona - it's delicious and fresh.  Beware, the dressing has zing!

Ingredients

4 cups (or 1 large bag) salad
2 oranges, cut into segments (see note below)
1 avocado, diced
1/2 large cucumber, cut into small pieces
1/2 red onion, sliced thin
1/4 c chopped walnuts
3T dijon mustard
2T honey
4T oil
5T balsamic vinegar
handful chopped parsley for garnish

Note: To make orange segments, cut the ends off of a seedless orange just enough to expose the flesh.  Place the orange end down, and cut away the peel, removing as little of the flesh as possible.  Using a sharp knife, cut along the inside of the membranes that separate the orange segments, slicing only down to the center (halfway) of the orange.  Continue around the entire orange, cutting out each segment, leaving behind the membrane.

Instructions

1) Place salad in a bowl, and cover with orange segments, avocado, cucumber, red onion, and walnuts.  Toss gently to combine.
2) To make the dressing, mix the honey, oil, and mustard until well combined.  Then add the balsamic vinegar and stir well to mix. The consistency should be even.

Lemon-Scented Autumn Couscous

This is a delicious way to use up leftover roasted squash and zucchini.  This dish can be modified to use other vegetables and nuts, although I find this to be a particularly delicious combination.

Ingredients

1.5 c couscous
2 c water (or whatever proportion your couscous package calls for)
1 c roasted squash, cut into small chunks
2/3 c feta, chopped
1/2 c walnuts, chopped and toasted
1/2 c dried cranberries
1 zucchini, chopped
zest of 1/2 lemon
1/4 c olive oil
2-4 T lemon juice (depending on what you prefer)
1 clove garlic, crushed
salt and pepper to taste
oil for frying

Instructions

1) If you haven't roasted your squash yet, set the oven to 375F and bake on an oiled tray for about 30 minutes, until tender and slightly browned.
2) Combine the lemon zest, olive oil, lemon juice, and garlic.
3) Heat 1t oil in a non-stick pan on medium heat, and saute the zucchini for 5 minutes, until tender.
4) Cook the couscous according to the packages instructions - this usually involves pouring boiling water over the dried couscous and covering for several minutes.
5) Combine the cooked couscous with the squash, feta, walnuts, zucchini, and cranberries, and then add the olive oil-lemon mixture.  Toss well to combine, and serve warm or chilled.

Cabbage "Detox Salad"

From BBC Good Food, this is a zesty, crunchy salad courtesy of Caitlin.

Ingredients

1 head red cabbage, shredded
3 carrots, coarsely grated
small bunch parsley, chopped
2 apples, cored and chopped
2 celery sticks, sliced thin
1/4 c toasted pine nuts
1/4 c chopped walnuts
1/2 onion, chopped fine (optional)
1-2 T grated ginger
1 t honey
2 T lemon juice
3 T olive oil

Instructions

1) Prepare vegetables, fruits, and nuts for the salad and mix in a large bowl.
2) Combine ginger, honey, lemon juice and olive oil in s small bowl.  Combine, season, and pour over salad, tossing until evenly coated.

Curried Couscous with Nuts and Fruit

This recipe can easily be adapted to include whatever fruits, nuts, or vegetables you want - this can serve as a rough guideline for a nice flavor combination.

Ingredients

2 c plain couscous (larger grains are better)

2 c boiling water

3/4 c sliced almonds (preferably toasted)

3/4 c raisins or dried cranberries

1 apple, diced

2 green onions, diced

1 red pepper, diced

1/2 c orange juice

2 T oil

2-3 T curry powder

2 T honey

1 T balsamic vinegar

Instructions

1) Cook couscous by placing it in a bowl with the boiling water - let sit for 5 minutes, covered, until all of the liquid has been absorbed, then fluff with a fork.

2) Combine orange juice, oil, curry powder, honey, and balsamic vinegar in a small bowl, and stir into a sauce.

3) Toss couscous, sauce, and assorted fruits/nuts/vegetables into a bowl and mix well. Serve hot or cold.

Tzatziki

This is a winner - serve it with mediterranean food and people will ask you for the recipe. Adapted from Smitten Kitchen.

Ingredients

14oz full fat Green yogurt

1 large cucumber, unpeeled but seeded

2 T lemon juice

1 T white/cider vinegar

1 T minced fresh dill

2 cloves garlic, minced

2 t salt

1/2 t black pepper

Instructions

1) Grate cucumber in box grater or with a food processor, and squeeze out as much liquid as possible.

2) Combine cucumber with yogurt and other ingredients, and chill for 1 hour before serving.