This is a complex, interesting dish.
1 cup brown rice
1½ cups vegetable broth
¼ cup pumpkin seeds
⅓ cup cilantro
1 cup spinach
1 clove garlic
½ cup celery
Cook rice in a medium saucepan with broth, according to package instructions. Allow to cool.
Toast pumpkin seeds in a dry skillet over medium heat, stirring occasionally.
Finely chop cilantro, spinach and garlic. Slice celery and lemon.
3 tablespoon extra-virgin olive oil
1 tablespoon walnut oil
½ teaspoon salt
½ teaspoon ground pepper
¼ cup feta cheese
¼ cup dried cranberries
In a small bowl, combine oils, salt and pepper, whisk gently. In a large bowl, combine cilantro, spinach and garlic. Toss with oil mixture. Stir in celery, salt, pepper, and pumpkin seeds. Stir in rice. Sprinkle with feta and cranberries. Toss again right before serving.
Serve with a squeeze of lemon.
Preparation: 45 minutes
My take on the traditional potato salad pairs the natural sweetness of cinnamon with the tanginess of Dijon mustard.
½ cup frozen edamame
3 pounds sweet potatoes
½ inch ginger
½ small red onion
3 stalks celery
¼ cup fresh dill
Thaw and shell edamame. Dice sweet potatoes. Grate ginger. Juice lime. Thinly slice onion and celery. Finely chop dill.
In a medium saucepan with a steamer basket and 1 inch of water, steam sweet potatoes until tender, 10 – 15 minutes. Allow to cool.
2 tablespoons Dijon mustard
⅛ teaspoon cinnamon
¼ teaspoon Himalayan salt
¼ teaspoon black pepper
Whisk together lime juice, mustard, ginger, cinnamon, salt and pepper.
Combine onion, edamame, celery and dill in a large bowl. Stir in sweet potatoes and toss with dressing. Cover and refrigerate at least two, and up to 24 hours.
Preparation: 20 minutes, plus 2 hours to set
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