Crispy with salt and sesame. Great for snacking, salads, rollups…
seeds from one melon
1/2 tsp sesame oil
1 tsp soy sauce
Scoop seeds, rinse and remove flash. Spread on cutting board to dry overnight. When dry, heat oven to 400F. Mix in oil and soy sauce. Spread on a cookie sheet or pie plate and bake 10 minutes until crispy. Yum!
Slice tomatoes in half lengthwise. Drizzle with a little of the oil and sprinkle with a little of the salt and pepper. Place face down and bake at 400F for 20 minutes. Cool, then place in blender with all remaining ingredients and process until smooth. Store in a glass jar in the refrigerator. Keeps for several weeks.
A real crowd pleaser. Perfect for summer potlucks!
1 chopped onion
4 minced garlic cloves
2 minced jalapeno peppers
1/2 cup molasses
6 tbsp tomato paste
2 Tbsp mustard
2 Tbsp barbecue seasoning
2 tsp Worcestershire sauce
1 cup apple cider vinegar
6 cups canned beans (any assortment)
1/3 c apple cider vinegar
2 Tbsp olive oil
chopped scallions
chopped vegetables (carrots, red peppers, etc.)
Heat oil on medium. Sauté onion, garlic, and jalapeno until soft. Mix molasses through 1 cup apple cider vinegar. Add to pan and mix well. Lower heat and simmer, stirring often. Meanwhile, rinse and drain all beans. Mix into sauce. Remove from heat and add remaining 1/3 c vinegar and olive oil. Toss in scallions and veggies, if desired. Season with salt and pepper. Serve plain, over rice, with tortillas, or on a bed of lettuce.
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A nice variation on the salad, filled with minerals and nutrients.
multiple types of dried seaweed (such as kelp, wakame, hijiki)
chopped carrot, cucumber, cabbage
sesame seeds
4 oz olive oil
4 oz red wine vinegar
2 oz sesame oil
2 oz rice vinegar
2 oz soy sauce
1 oz honey or agave
1/2 tsp powdered ginger
1/2 tsp dried basil
salt and pepper
optional: cooked salmon (grilled is nice)
Mix and soak small amounts of seaweed (it expands quite a bit) in cold water for about 30 minutes. Meanwhile, chop desired vegetables. Toast sesame seeds on stove until light brown and fragrant. Prepare dressing by whisking remaining ingredients. Drain and rinse seaweed. Chop if needed. Add vegetables and sprinkle with sesame seeds. Shake dressing well and add desired amount. Option: add chunks of salmon. Toss well and enjoy!