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I’ve been on a potato kick lately so I was thrilled when I saw this recipe from Living on the Veg!  I love a good potato salad and this dish won’t disappoint.  It’s light and refreshing and packed with flavor.  Enjoy!

The robust and aromatic essence of a traditional basil pesto is a favorite around my kitchen. The pungent garlic, fresh basil and rich olive oil make each simple taste exquisite when combined.  From vine ripened tomatoes, crisp cucumbers or a flavorful sandwich spread, pesto is very versatile and can used in a variety of dishes to take them to another level. Using the classic recipe of a basil pesto and giving it a creative twist, by using fragrant cilantro, fresh lime juice, a pinch of red chili flakes and highly nutritious hemp seeds for that the nutty finish, you have pesto with a spicy zest to kick up any recipe that needs a little revival.  Pairing this creation with perfectly steamed broccoli and creamy red potatoes is a perfect match, that cupid can’t even deny. Take pleasure in this enlivening recipe to wake up your taste buds from hibernating all winter.

-Chef Matthew Purnell from Living on the Veg

Ingredients:

For the pesto sauce:

• 2 cups cilantro leaves, chopped
• 1 cup hemp seeds
• 1/2 cup extra virgin olive oil
• 5-6 cloves garlic, peeled
• 1/4 cup freshly squeezed lime juice
• 1 tsp sea salt
• 1 tsp ground cumin
• 1 tsp red chili flakes

For the potato salad:

• 8 cups small red potatoes
• 6 cups broccoli florets
• 1/4 cup green onions, thinly sliced

Preparation:

For the pesto sauce:

• Add all ingredients for the pesto sauce except olive oil to a food processor.  Process for 10-15 seconds and then start to slowly drizzle the olive oil into the food processor.
• Scrape down the sides if necessary and add more salt if desired.  Remove from the food processor and set aside.

For the potato salad:

Serves 4-6.

Notes:

Leftover salad can be stored in an airtight container in the fridge for up to 3 days.

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I was browsing through The Flavor Bible looking for a new way to use the Brussels sprouts that I purchased at the market when I noticed that Brussels sprouts are flavor compatible with Dijon mustard. I adore mustard, especially Dijon mustard. I never thought of putting the two together (which is one of the reasons why I read The Flavor Bible) so I set to work on creating something new and hopefully fabulous. I must say this dish was everything I hoped for and more. I love the flavor the Brussels sprouts took on when browned a little bit and how they combined with the tanginess of the dressing and the creaminess of the millet.

If you like dijon mustard too then you will want to give this dish a try and if not then….more for me, ha-ha.

Kristy

Ingredients:

• 1/2 cup millet
• 1 cup boiling water
• 2 tbsp plus 1 tsp olive oil
• 1/4 cup dijon mustard
• 1 tsp dry mustard
• 2 tbsp honey or coconut nectar
• 2 tbsp white wine vinegar
• 1/4 cup Earth Balance Mindful Mayo
• 1 lb. Brussels sprouts (approximately 24) , trimmed and cut into quarters
• 6-8 ounces cremini mushrooms (approximately 12), sliced
• 1 large shallot, cut in half and thinly sliced
• 1/2 tsp sea salt

Preparation:

1. Add the millet and 1 tsp of the oil into a pan over medium high heat. Toast, stirring often until the millet has ‘tanned’. Add the boiling water. Cover and lower heat to a simmer for 20-25 minutes minutes. Stir and set aside covered to keep warm.
2. In a small bowl whisk together the dijon mustard, dry mustard, honey, vinegar and mayo. Set aside.
3. In a large skillet  heat the remaining oil over medium high heat and add the Brussels sprouts, mushrooms, shallots and salt.
4. Cook 7-8 minutes, stirring occasionally until the sprouts are tender (but not soggy) and slightly browned.
5. Stir in the cooked millet and dressing.
6. Serve warm.

Yield:

4 servings approximately 1 cup each.

Notes:

Quinoa would work well in this dish also.

Store leftovers in an airtight container in the refrigerator for 1-2 days.

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Everybody loves a good massage, right? Did you know that even your salad greens can benefit from one too? Massaging greens especially tough, coarse or bitter ones make them more palatable by breaking down the fibers and softening them almost as if they had been steamed.  Also, some of the bitterness mellows and lets the real green flavor shine through.

So get your hands on those greens and start massaging them for a truly delicious taste experience.

Kristy

Ingredients:

For the salad

• 2 large bunches chopped bok choy, about 4 cups (kale or dandelion greens work well too)
• 1/2 small red onion, thinly sliced
• 1/2 fennel bulb (white part only), thinly sliced
• 1 carrot, quartered and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cooked millet, quinoa or whole wheat couscous

For the dressing

• 1 avocado, halved and seeded
• 1/4 cup olive oil
• 1/4 cup white wine vinegar
• 1 lemon, juiced
• 2 tbsp Dijon mustard
• 1 tbsp honey or coconut nectar
• 1/4 tsp sea salt

Preparation:

1. Place the dressing ingredients except the oil in a food processor and process until mostly smooth.
2. Slowing pour in the oil and process until creamy.
3. Place the greens in a large bowl and add 2 tbsp of the dressing. Massage with your hands gently until the greens have softened and reduced to about half.
4. Add the remaining ingredients and toss with the rest of the dressing.

Yield:

Makes approximately 4-6 cups.

Notes:

This salad is best eaten right away.