Clockwise: artichoke basil hummus, roasted eggplant with smoked salt and balsamic vinegar, cucumbers, CSA tomatoes. With arugula, for a peppery finish.
Like most other people who write or don’t write food blogs, we’re ready to eat lighter again. This spring salad is a complete meal for nights when you don’t have time to prepare, but you want something filling and easy.
Super salad meal
2 green onions, chopped for dressing
2 TBL rice vinegar
1 TBL white vinegar
pinch of salt
1 TBL peanut butter
2 cups baby arugula
2 TBL fresh basil, chopped into ribbons
1 avocado, chopped
1 can kidney beans, rinsed and drained
1 cup fresh pineapple pieces
6-8 grape tomatoes, halved
1 green onion, sliced thinly
Black pepper to taste
Hot sauce to taste
Blend 2 green onions (reserve 1 for salad topping), rice vinegar, white vinegar, peanut butter, and salt with an immersion blender. Arrange arugula on plates, then layer basil, avocado slices, beans, pineapple, and reserved green onion. Pour dressing over the salad and season with black pepper and hot sauce.
This is basically the same recipe as the pasta bake, but with better photos. I made two lasagnas, one for us to eat NOW and one for Thanksgiving.
For 2 9 x 13 lasagnas
1 box lasagna noodles (18)
2.5 jars pasta sauce (this time I cheated and used Wholefood’s Mushroom Marinara and Tomato Basil sauces)
4 cans chickpeas, rinsed and drained
3/4 cup lemon juice
6-8 garlic cloves, minced
1/4 cup tahini
2 TBL olive oil
1/4 cup water
1 12 oz. package arugula
4 TBL nutritional yeast
1/4 cup water
salt and pepper to taste
Preheat oven to 400.
First, make the arugula pesto. Blend arugula, nutritional yeast, 2-3 garlic cloves, and 1/4 cup water until smooth. Set aside.
Next, make the hummus. Blend garlic, lemon juice, tahini, olive oil, salt and pepper. Add chickpeas and water. Blend until smooth. Add more water or lemon juice until hummus is your desired texture.
In a 9 x 13 pan, layer the ingredients in this order:
1. Sauce, noodles, hummus, pesto
2. Sauce, noodles, hummus, pesto
3. Sauce, noodles, sauce
Bake for one hour and 15 minutes, covered with foil (with slits). Or if you are planning to freeze one or more of these babies, bake only 1 hour, then allow to cool, cover in plastic wrap and foil and freeze.