Category Archives: Romaine

Black Beans and Rice with Hidden Eggplant, Squash and Potatoes

Do you ever find yourself with leftover veggies from a meal and wonder what you’re going to do with them? Well, that was the situation for me a couple of nights ago after hubby made dinner. He only used half an eggplant, half of the potatoes he had prepared, and then reminded me we had zucchini and yellow squash crying for my attention. “No worries,” I thought. I’ll just cook them up and find something to put them into later. And that’s exactly what I did.

You’ll Need:
A mixture of veggies such as…
1 half Eggplant, peeled
1 Potato, sliced
1 Yellow Squash, sliced
2 Zucchini, sliced
3 Tomatoes (I used Heirloom Ugly Tomatoes)
4-6 Garlic Cloves, sliced or crushed
1 small Onion, chopped
half cup Ketchup
a lot of Cumin
32 oz Black Beans, cooked
Salt as desired
Brown Rice, Cooked
Veggies to decorate your dish

To start, combine all veggies and garlic into a skillet and cook thoroughly. After they are soft and fully cooked allow them to cool. Once cooled, add ketchup and puree the veggies until they reach a desired consistency. (Some like their tomato base to be chunky, others like it smooth.) Place the tomato base into a skillet or sauce pan and add black beans. Bring bean mixture to a simmer and add cumin, salt, and cilantro if you have it. Place black beans over brown rice and decorate.

Needless to say, my kids took over with my plate and decorated it for me, giggling the entire time. The best part is that they also ate their entire meal never realizing I had hidden veggies inside.

Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

Photo by CafeSucreFarine.com

The CafeSucreFarine.com has posted a mouth watering salad using avocado, cilantro and almonds with a white balsamic dressing. I’ve never tried a white balsamic dressing before, so this will be a new experience I’m eager to test out.

Easy Summer Sandwich

Sandwiches needed a new twist in our home, so we pulled out the hummus and cheddar cheese, sliced a tomato, cut the red onion and washed some romaine. Everyone customized their own lunch. Some wanted hummus and no cheese with all the works. Others wanted cheese and no tomato. Honest, the options are endless and the kids are enjoying a break from peanut butter and honey or almond butter and jelly. Roasted/Grilled eggplant works well on these sandwiches too.

-Angela

Taco Salad with a Twist

My most recent adventure has been the addition of quinoa in my everyday dishes, adding protein to my dish makeover. In this ‘makeover’ I simply added red quinoa to my black beans (sauted with garlic and onions) and placed them on top of a bed of greens, tomatoes, salsa and bell peppers. It was quite delightful and very filling.

Consider adding quinoa (red or white) to your dishes. It is super high in protein and tastes like cous cous. 🙂

-Angela

Sweet Salsa Salad

With ripe peaches sitting in my kitchen, I couldn’t help but get a little creative. I started with a peach and pineapple salsa to garnish dinner and then added it to a bed of greens for an added side dish. Not only did it present well, the flavors sang SUMMER like nothing else.

Pictured above is a Sweet Salsa Salad featuring peach and red onion slices on a bed of romaine, sprinkled with fresh cilantro, olive oil, fresh lime juice, salt and pepper, and garnished with a spoon of Sweet Salsa. If you skip the salsa and cilantro, you can easily substitute basil leaves (as described in Martha Stewart Living June 2011, page 158).

Sweet Salsa

In a bowl, combine the following:
3 ripe Peaches, chopped
1/3 large Red Onion, chopped
1/3 bunch Fresh Cilantro, chopped
1 cup Fresh Pineapple, chopped
juice of 1 Fresh Lime
1 TBSP Olive Oil (not extra virgin)
dash of Salt
dash of Pepper

Un-Cobb Salad

Picture Borrowed from SimplyRecipes.com

Need a new salad idea… try Simply Recipe’s Un-Cobb Salad using fresh romaine, avocado, apple slices, mango and whatever else you have on hand. Mix it up and keep it different.

Roasted Beet and Cherry Salad

Roasted Beets and Romaine dressed with raspberry vinegarette, feta or goat cheese, candied walnuts, and cherries.