Hey folks, have you had a chance to make easy pickled onions yet? Wondering what to do with the vinegar after the pickled onions have been consumed? Guess what? That same vinegar can be used to make a vinaigrette salad dressing. An added bonus is that the vinegar is now an onion and coriander flavored vinegar. Pretty cool!
Adai is a pancake made with rice, lentils and vegetables all cooked on the stove just like you make pancakes. It is a very common dish in many South Indian Tamil homes and is typically eaten with some jaggeri (unrefined sugar) or coconut chutney.
My friend Pallavi made this outstanding Indian curry with purple potatoes, peppers and baby turnips when we went to her and her husband Parag’s place for dinner one Saturday evening. This combination of vegetables was very unusual for me, but as I found out it wasn’t a veggie combination that Pallavi makes often either. Pallavi explained that she had just picked up these vegetables from the Farmer’s Market and decided to use this rather unusual combination of veggies as the inspiration for her very delicious North Indian spiced curry. Here is the recipe. Continue reading Purple Potato, Pepper & Baby Turnips Curry→
Walnut oil has an earthy mild toasted sesame seed-oil type of flavor profile. Give it a try in your next vinaigrette dressing for a toasted nutty flavor.
What makes this salad pop is the honey vinaigrette dressing. Because this salad has sweet ripe mangoes the honey vinaigrette really enhances the sweetness of the fruit.
Tossed Green Salad with Mango, Peppers & Onions with Honey Vinaigrette
Ingredients:
1 ripe mango cut into cubes
1/2 small red onion cut into thin slices
4 small peppers cut into little rings
6 cups salad greens
1 ripe avocado cut into small chunks
2 tbsp Feta cheese or parmesan shavings (optional)
Roasted pistachios or roasted cashews or any nuts of your choice or sunflower seeds
Honey Vinaigrette. Here is the link to the recipe for Honey Vinaigrette
My friend Rose brought a delicious herb and radish salad with pickled onions when she stopped by for lunch back in early July. This salad was outstanding. What added an unexpected flavor to the salad was the pickled onions. Rose said she had made the pickled onions at home. When I asked her if they were hard to make, she said the recipe was super easy and shared it with me. I gave it a try, and she was right! For the gourmet taste and look of these delicious pickled onions, they were surprisingly simple to make and took just 5- 10 minutes to pull together. Continue reading Pickled Onions→
In this recipe I used sun-dried cherries in dark chocolate bark, and then added edible fuchsia blossoms and rose petals as decoration for gorgeous color.
This salad is inspired by my garden, in an effort to use up my garden Anna apples in a savory dish, I decided to make a salad with apples and sugar snap peas.
