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Now that you’ve made the Abundant Harvest Salad, you need a creamy, bright dressing to complement all of those beautiful flavors and textures. Enter, Lemon Tahini Dressing.

1/3 cup tahini
juice of 1 large lemon
3 scallions, thinly sliced
kosher salt and black pepper, optional, to taste

1. In a small bowl, combine the tahini with 1/3 cup water and the lemon juice. Stir until smooth.
2. Add the scallions to the bowl and stir.
3. Season with salt and pepper, if using, to taste.

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1 pound red bliss potatoes
1/2 pound green beans
4-5 scallions, thinly sliced
juice of 1 lemon
1 clove garlic, gently crushed
1/4 tsp red pepper flakes
kosher salt and black pepper, to taste
1/4 cup olive oil

1. Place potatoes in a pot and cover with cold water. Bring to a boil, reduce to a simmer, and cook until potatoes can be easily pierced with a knife.
2. Bring another pot of water to a boil. Add the green beans and blanch for 3-5 minutes, or until tender but still firm and bright green. Drain and rinse the green beans briefly under cold running water.
3. Meanwhile, combine scallions with lemon juice, garlic clove, red pepper flakes, salt and pepper. Allow to marinate for 15-20 minutes. Remove garlic clove and then whisk in olive oil.
4. Drain the potatoes and, while still warm, cut each into 8 pieces and immediately toss with the vinaigrette.
5. Cut the green beans in half on a diagonal. Add to the potatoes and stir to coat.
6. Adjust seasoning and eat. Like, now.

This was a perfect served alongside roasted chicken.

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photo (28)1 romaine heart, rough chop
8 radishes
2 corn cobs
1/2 bunch cilantro, rough chop
1/2 pint cherry tomatoes, quartered
4 scallions, thinly sliced on a bias
juice of 2 large limes
1/3 cup olive oil
kosher salt and black pepper, to taste
1 avocado, thinly sliced or medium dice

1. Place the chopped romaine in a large bowl.
2. Using a mandoline, julienne the radishes and add to the bowl.
3. Stand the corn upright and cut off the kernels with a knife. Add kernels to the bowl.
4. Add the cilantro, tomatoes and scallions to the bowl.
5. Squeeze lime juice over the salad, drizzle with olive oil, and season with salt and pepper.
6. Gently toss and garnish the top of the salad with avocado.

Enjoy this fresh, vegan salad with, well, ribs, of course! It’s the perfect foil to the slow-cooked meat.

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