This week I’m highlighting vegetarian dishes, rich with fiber, seasonal ingredients and summer flavors. Two salads that will make great side dishes at your next BBQ, and a creamy, cooling cucumber and yogurt sauce that you can put on just about everything, and actually would HIT on some of that aforementioned BBQ.
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Beet Salad
Ingredients:
Organic Red and Golden Beets
Fresh mint
Goat Cheese
1 organic navel orange
Extra Virgin Olive Oil
Sea salt
Instructions: Start by cleaning your beets. You can certainly peel them, but may I suggest giving them a good scrub instead. You can totally eat that outer layer, it’s just that it it’s often full of dirt and sand. Take a scrubbing brush and give it a good scrub and rinse. Then cut off the root attachment and slice into quarters.
Steam or boil the beets until fork tender. Then let them cool in your fridge for an hour or so. Simply toss with EVOO and salt. Then add some orange segments, fresh chopped mint, sea salt and more olive oil and finish with crumbled goat cheese. Give this a quick toss and it’s ready to serve. Prep may take a couple of hours, between steaming and cooling your beets, but actually making this dish takes about 5 minutes or less. If you want to see how I did it, you can give me a follow on Instagram where I post quick videos of these recipes.
Israeli Cous Cous Salad
When I served this the other night, I was told it was the best thing on the menu. So don’t sleep on it!
Ingredients:
Crumbled goat cheese (measure with your heart)
Generous handful of organic arugula
3 tbsp Extra-virgin olive oil
1/2 tsp Dijon mustard
1 tsp honey
juice of 1/2 a lemon
salt
pepper
2 tablespoons of pickled red onion. I swear by this brand.
Instructions: Boil your couscous according to the instructions. It’s usually 1.5 cups of water to 1 cup of couscous, plus some salt and EVOO. Toss your cooked couscous with some EVOO to prevent sticking. VERY IMPORTANT. Then cool in the fridge until it’s completely cooled. Should take 1-2 hours.
Make your dressing. Combine EVOO, lemon juice, dijon, honey, salt and pepper. Toss couscous with half of this dressing and save the other half for finishing.
Plate your couscous and make a little hole in the center of the plate, where you will add your arugula. Crumble goat cheese and sprinkle pickled red onion over the top of the whole plate and finish with the rest of your dressing.
Creamy & Cool Yogurt Dressing
Ingredients:
1 small organic Persian cucumber
2 tbsp organic dill
1 cup of yogurt. I used a whole milk A2 yogurt. If you are dairy free you can use a plain, unsweetened coconut or cashew yogurt here.
Juice of 1/2 a lemon
Salt
Extra Virgin Olive Oil
Instructions: Simply throw all the above ingredients into a food processor or blender and blend it up. You want a thinner consistency, but still want some texture. We’re not making soup! If you don’t have either of these options, simply grate your cucumber and finely chop the dill and combine all ingredients in a bowl. This is amazing on chicken, shrimp, salmon or salads.
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