Four Beans Salad Recipe

Four Beans Salad

 

Ingredients:

For the dressing:

1 large garlic clove, minced

2 tablespoons olive oil

4 tablespoons apple cider vinegar

2 tablespoons freshly minced salad herbs

Salt and pepper to taste

 

For the salad:

4 ounces dried garbanzo beans

4 ounces dried black beans

4 ounces dried red beans

4 ounces green beans

Salt

1/4 small red onion, diced (about 1 ounce)

 

Directions:

For the dressing:

In a bowl, mix the garlic, oil, vinegar, and salad herbs. Season with salt and pepper.

 

For the salad:

Cook the garbanzo, black, and red beans separately, following package instructions. (Generally, it takes 30 to 45 minutes cook them).

Cover the green beans with water in a pan, add a little salt, and bring to boil over high heat. Cook to desired tenderness Drain and place immediately in ice-cold water to stop the cooking process. Drain and pat dry. In a large bowl, place all the beans and red onion, add the dressing, and adjust seasonings. Refrigerate for an hour before serving.

 

Note: Serve this salad alone or with lettuce, tomato, and avocado.

 

Reprinted with permission from Cooking Well: Wheat Allergies. ISBN: 978-1-57826-313-4 $11.00 (paperback). ISBN: 978-1-57826-354-7 $9.99 (eBook). From Hatherleigh Press. Distributed by Random House.

 

Tomato and Basil Salad Recipe

Tomato and Basil Salad

 

Ingredients:

6 to 8 fresh basil leaves

6 large tomatoes (about 2 pounds)

1 shallot, minced

1 large garlic clove, minced

2 tablespoons balsamic vinegar (preferably aged)

3 tablespoons olive oil

1 tablespoon flaxseed oil (or more olive oil, if flaxseed oil is unavailable)

1 tablespoon minced fresh parsley

Salt

 

Directions:

Mince half the basil leaves and shred the remaining half.

Cut off the end of the tomatoes and discard. Slice the tomatoes and spread them on a plate. Sprinkle them with a little salt, to taste, and set aside for 20 minutes.

In a bowl, mix the shallot, garlic, vinegar, and whisk in the oils. Add the minced basil and parsley, and season with salt and pepper.

Transfer the tomatoes to a serving platter. Sprinkle the shredded basil. Pour over the dressing and serve immediately.

 

Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.
Grill Up This Tasty Mediterranean Portobello Burger!

Mediterranean Portobello Burger

Ingredients:

4 teaspoons olive oil

4 large portobello mushroom caps

4 slices onion

2 garlic cloves, minced (optional)

4 tablespoons roasted red bell pepper spread

4 teaspoons chopped black olives

4 teaspoons feta cheese

8 slices tomato

8 large basil leaves

Lettuce leaves wide enough to wrap portobello mushrooms

Apple cider vinegar

Pepper to taste

 

Directions:

Preheat the grill to medium heat.

Brush 1 teaspoon olive oil and sprinkle pepper over each portobello. Grill the mushrooms for 2 minutes on each side. Add the onion and grill. Turn the mushrooms so that the top of the mushroom cap is on the grill. Fill the underside cavity with the garlic, bell pepper spread, and olives, and season with salt and pepper. Grill for another minute or two.

Place each portobello mushroom on a few lettuce leaves (cap side down), add 1 teaspoon feta cheese, 1 grilled onion slice, 2 slices tomato, 2 basil leaves, and sprinkle vinegar. Close the lettuce leaves to sea and serve immediately.

 

Reprinted with permission from Cooking Well: Thyroid Health. ISBN: 978-1-57826-393-6 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.
A Veggie-Packed Pasta Salad Recipe

Primavera Pasta Salad

Ingredients:

1 1/2 tablespoons olive oil

1 1/2 tablespoons butter or margarine

1 1/2 cups broccoli florets

2 cloves garlic, minced

2 tomatoes, seeded and diced

3/4 cup julienne zucchini

1/2 cup julienne carrots

1/4 cup honey

1/4 cup lemon juice

1 1/2 teaspoons grated lemon peel

3/4 teaspoon dried basil, crushed

3/4 teaspoon dried oregano, crushed

6 ounces linguine pasta, cooked

Parmesan cheese, grated

Salt and pepper, to taste

 

Directions:

Heat oil and butter in a large skillet over medium-high heat; add broccoli and garlic and stir-fry 2 minutes. Reduce heat to low and add tomatoes, zucchini, carrot, honey, lemon juice, lemon peel and seasonings. Simmer about 4 minutes or until vegetables are tender, stirring gently. Toss with noodles; cool. Sprinkle with Parmesan cheese. Serve at room temperature or chilled.

 

 

Reprinted with permission from Cooking Well: Healthy Vegetarian. ISBN: 978-1-57826-389-9 $12.50 (paperback). From Hatherleigh Press. Distributed by Random House.

 

Try This Tasty Hummus Recipe

Hummus with Garlic and Lemon

Ingredients:

1 can garbanzo beans

1/4 cup vegetable broth

2 cloves garlic

3/4 fresh lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon finely minced fresh herb (such as parsley, basil, or thyme)

salt and pepper to taste

 

Directions:

Heat the vegetable broth to medium in a medium-sized, shallow pan. Rinse the garbanzos in a colander and pour into the broth. Heat until broth has evaporated, about 5-8 minutes. Test the beans with a fork for tenderness about halfway through. Once the broth has evaporated they should mash easily. If they’re still hard, heat for a few extra minutes with a few additional tablespoons of broth.

Transfer the beans to a large bowl and mash with a fork until they are the consistency of a thick paste. Add the garlic and fresh herb and slowly add the lemon juice and olive oil. Season to taste. Stir until all ingredients are evenly distributed and the hummus has a coarse yet creamy texture.

Reprinted with permission from Cooking Well: The New Kitchen Garden. ISBN: 978-1-57826-331-8 $15.00 (paperback). From Hatherleigh Press. Distributed by Random House.