Grilled vegetable “chicken salad” salad
1 cup of grilled firm vegetables like peppers, zucchinis, carrots, asparagus etc
1 avocado chopped
1 Tbsp goat cheese
3-4 Tbsp mayonnaise
1 tsp coarse ground mustard paste
1-2 tsp pickle juice
Salt, pepper and red chili flakes to taste
Fold all together. Adjust seasonings per taste. Chill at least for an hour before serving.
3 cups of whole oats
3/4- 1 cup of brown sugar
1 tsp salt
1/4 cup of canola oil
1/4 cup of honey
1 teaspoon of vanilla extract
Mix the dry ingredients to fully incorporated.
Whisk the wet ingredients together.
Mix the dry ingredients with the wet ingredients using your hands like claws till fully incorporated.
Arrange them on a cookie sheet in a single layer.
Bake in a preheated oven at 250° for 20 to 25 minutes.
Shake the pan and move the granola around every five minutes.
Make sure to do that or else you will burn the granola.
Cool on a wire rack for 15-20 minutes.
Add roasted nuts, coconut flakes, cranberries and/or raisins as per your preference
To serve 2:
1 cup semolina lightly roasted on low heat for 4-5 minutes. (Semolina should not change color)
1/4 cup green peas
1/2 cup Kale leaves chopped fine
1/2″ ginger root peeled and minced
1/4 cup of finely chopped onions
1 Tbsp of curry leaves
1 Tsp of mustards seeds
1/2 Tbsp Urad dal
1-2 green chillies chopped fine
2 Tbsp Vegetable oil
Salt to taste
Light eats for a sunny day in the Carolinas! Orzo sautéed with peas, red bell peppers, banana peppers and olives.
Tossed with fresh basil and parsley. Big squeeze of lemon and a light drizzle of Olive oil to finish it off.
Ripe tomatoes, crisp cucumber, chunky feta, and creamy avocado.
Tossed in Olive oil, lemon juice and dried mint leaves.