Amaranth Salad with Garbanzo Beans

1 cup cooked Garbanzo Beans
1 cup organic Corn
1 whole Avocado, sliced and peeled
1 cup organic whole Amaranth, rinsed and cooked
1 teaspoon Grape Seed Oil
½ cup chopped organic Peppers, red or yellow or both
2 ripe organic Roma Tomatoes, seeded and sliced. (Grape tomatoes could also work)
½ organic Red Onion, (or green onion is good, too), finely diced
1 handful organic Cilantro
1 handful organic Parsley
1 handful organic Mint (optional, but very nice in the warmer months)
2 tablespoons organic Lemon Juice
1/4 cup Extra Virgin Olive Oil
 1/4 cup Toasted Sesame Oil
2 tablespoons Lemon Rind (optional)
Dash Sea Salt or Himalayan Crystal Salt (very mineral-rich)
Dash non-irradiated Cayenne Pepper


Wash your hands thoroughly-always, but especially for this one.

Boil up 2 cups of water and a dash of salt. Cook the amaranth through: put it in a large bowl, with the grape seed oil and cover with 1 cup of boiling water. Leave the mixture for 40 min, fluffing with a fork to separate the grains from time to time.

If you have missed any slicing or chopping of herbs or veggies, now id the time to catch up.

Before adding the remaining salad ingredients, rub the cooked grains in your hands to remove any lumps. The grains will retain a little crunch.

Toss everything together and season with a dash of cayenne pepper.

Serves 2, with leftovers for lunch.

Mediterranean Bruschetta Topping

From Co-op Member Elizabeth Dickey

Thank you, Elizabeth!

Ingredient amounts should be viewed as guidelines that may be varied according to taste.  Chopped Italian parsley and /or hot pepper flakes may be added.

14.5 oz jar  Artichoke Hearts in water, drained

½ cup  Brine cured olives, pitted – I used Kalamata

1 clove  Garlic, minced

1/3 cup  Fresh basil leaves, torn

1/3 cup  Extra Virgin Olive Oil

¼ cup   Balsamic Vinegar

2 - 14.5 cans Diced Tomatoes, drained  (I used 1 can Muir Glen Organic Diced Tomatoes with Basil and Garlic, plus 1 can Muir Glen Organic Fire-Roasted Diced Tomatoes)

¼ cup  Capers, drained


Combine first six ingredients (Artichokes through Balsamic Vinegar) in a food processor.  Pulse until it becomes a coarse puree.

Transfer ingredients into a non-metallic bowl.  Stir in diced tomatoes and capers.

Ready to eat right away, or may be allowed to sit to allow the flavors to meld.

Organic Edemame Salad

To prepare the beans:
Rinse beans well. Soak overnight for shorter cooking time.  Bring to a boil 2 cups of beans in 6 cups of water and simmer for 60-90 minutes. (150 minutes unsoaked)

Dressing:
5 tablespoons rice wine vinegar
3 tablespoons grapeseed oil
1/3 cup chopped fresh cilantro
2 limes, zest and juice
2 tsp cumin
1 tablespoon chipotle
2 tablespoons of wheat-free Tamari
3/4 teaspoon salt
1 tsp pepper
2 cloves garlic, minced
Wisk all ingredients in a bowl and set aside.

Veggies:
1 pound frozen shelled edemame (thaw)
3 cups frozen corn kernels (thaw)
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
2 cups Organic Turtle Black Beans
1 red bell pepper, diced

Mix prepared veggies in a bowl, pour dressing over veggies and mix well. Serve chilled or immediately. Garnish with fresh sliced lime and a sprig of cilantro.

Green Rice and Grilled Asparagus Salad

1 pound Asparagus - trimmed
1/4 cup Olive Oil
1 Yellow Pepper - seeded and cut in half
1 Red Pepper - seeded and cut in half
¼ cup Orange Juice - plus more if needed
1 clove Garlic - chopped
2 Tablespoons fresh grated Ginger
2 Tablespoons Honey
½ Orange - the zest only
1 Orange - segmented and cut up
¼ teaspoon Wasabi Powder
1 cup Jade Rice
¾ teaspoon Salt
1/3 cup Mixed Nuts, optional

Heat the grill to medium.

Cover and grill the asparagus until lightly browned and crisp tender. Grill the peppers until the skin is blackened all over, about 7 minutes.

Cut the asparagus and the peppers into bite-size pieces.

In food processor or blender, combine the olive oil, orange juice, garlic, ginger, orange zest, honey, and wasabi powder. Process until smooth. Set the dressing aside.

Cook the rice according to the directions below. Add the salt to the rice.

Transfer the cooked rice to large bowl and toss in asparagus and peppers.Pour the dressing over hot rice add veggies and stir.

Preparation and Cooking Instructions for Jade Rice:
Bring  1 ½ cups water or stock to a boil. Add 1 cup of Jade Rice, 2 Tbsp butter or olive oil (optional), and stir. Cover tightly and return to boil. Reduce heat and simmer. Cook for 18-22 minutes. Let rest covered for 5-7 minutes until rice is tender and most grains are slightly split. Drain excess liquid if necessary. Hold in steam table for serving or chill for later service. Reheat by sautéing with any of your favorite herbs, spices and vegetables.

Black Garbanzo Bean Salad

3 cups cooked Black Garbanzo Beans
1 Red Pepper, diced
1 Orange Pepper, diced
1 bunch Cilantro (remove stems, chop leaves)
15 sliced Cherry Tomatoes, halved
½ chopped Red Onion

Dressing
½ cup Balsamic Vinegar
Juice from 1-1/2 Limes
½ cup Canola Oil
Chopped Chili Peppers (optional)
Salt and Pepper

Mix all dressing ingredients and refrigerate.

Combine all salad ingredients, toss with dressing.