Category: Side Dish

From Epicurious. Green juice to come.

1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)
4 medium carrots (about 12 ounces), peeled, coarsely grated
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced

Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon juice, oil and garlic in small bowl to blend. Add to edamame mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover and chill.)
http://www.epicurious.com/recipes/food/views/EDAMAME-AND-CARROT-SALAD-WITH-RICE-VINEGAR-DRESSING-104267

From SALADS: COOKING WITH STYLE by Jane Hann

Ingredients:
3/4 cup wild rice
1/2 cup brown rice
3/4 cup raisins
1/2 cup chopped dried apricots
1/4 cup sesame seeds, toasted
1/2 cup shelled pumpkin seeds
1/2 cup pine nuts, toasted
1/2 cup sunflower seeds, toasted

Dressing:
zest of 1 large orange
1/4 cup fresh orange juice
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon salt
3 tablespoons olive oil

Cook the wild rice and brown rice separately, according to package directions. Soak the raisins and apricots separately in hot water for about 15 minutes.

Dressing: Combine all of the dressing ingredients in a small bowl and whisk until thorougly blended.

In a large mixing bowl, combine all of the salad ingredients. Pour over the dressing and mix until thoroughly combined.

Serve at room temperature.

Serves 6 as an accompaniment.

I changed this recipe around to accomodate the orange theme but you can make it with any vegetable or protein that suits you.

Heat couple of tablespoons of oil in pan. Add 2 Tbsp. coriander, 1 Tbsp. cumin, 1 Tsp. tumeric, and t Tsp. black pepper. Cook spice in oil until oil and spices separate. Add cup or more chopped onion and two Tbsp. tomato paste and cook down on low heat a couple of minutes. If you’re using protein, add it in now and saute for a few minutes. Add one cup coconut milk (you can use reduced fat), 1/2 cup pineapple juice, 2 Tbsp. lime juice. Add whatever veggies you want (I steam the veggies a bit before I add them) and let it simmer until meat/veggies cooked. (For this orange recipe, I used carrots, sweet potato, and cauliflower). I create my own rice: I get brown rice and cook it with chunks of pineapple, fresh ginger…then, when cooked, I add a little coconut milk for creaminess.
Enjoy!!!!!!!!!!!!