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Gold on a bed of green leaves recipe

Gold on a bed of green leaves recipe

  • Recipes
  • Dish type
  • Salad
  • Green salad

This mixture of salad leaves and herbs, each with its own robust flavour, marries well with the sweetness and smooth texture of mango. Serve with warm mixed-grain bread or rolls.

Be the first to make this!

IngredientsServes: 4

  • 1 large ripe mango
  • 200 g (7 oz) mixed baby spinach leaves, watercress and rocket or frisée
  • about 12 fresh basil leaves, coarsely shredded or torn
  • about 6 sprigs of fresh coriander, stalks discarded, then coarsely chopped
  • 30 g (1 oz) cashew nuts or peanuts, toasted and coarsely chopped
  • Lime and ginger dressing
  • grated zest of 1 lime
  • 2 tbsp lime juice
  • 2 tsp finely chopped or grated fresh root ginger
  • 1 tbsp toasted sesame oil
  • 1 tbsp sunflower oil
  • salt and pepper

MethodPrep:15min ›Ready in:15min

  1. Peel the mango. Cut the flesh from both sides of the stone and slice it thinly lengthways.
  2. Mix the salad leaves on a platter, adding the basil and coriander. Arrange the mango slices on and between the salad leaves.
  3. Whisk the ingredients for the dressing together and spoon it over the salad. Sprinkle with the chopped cashew nuts or peanuts and serve.

Some more ideas

Thin strips of peeled cooked beetroot and cooked or raw celeriac are delicious additions to this salad. * Instead of mango, use seedless green grapes, halved if large, thinly sliced dessert apple, or diced avocado. * Toasted pumpkin seeds, sesame seeds or pine nuts can be used instead of the cashew nuts or peanuts.* Replace the nuts with spicy croÛtons. Cut 2 slices of day-old bread into small pieces or neat cubes and place in a polythene bag. Add a pinch of chilli powder and 1 tbsp extra virgin olive oil, then hold the bag shut and shake well. Tip into a non-stick pan and stir-fry until crisp and golden brown. Add to the salad just before serving. * For a completely fat-free dressing, mix 1 tbsp seasoned rice vinegar (the type sold for making Japanese sushi) with the ginger and lime zest and juice. Add 2 tbsp fresh orange juice. Or mix 2 tbsp each of orange juice, dry sherry and soy sauce for a punchy dressing. * A mixed green salad makes a versatile accompaniment for all meals or a useful base on which to serve ingredients such as fruit or smoked fish for a first course. Mix 225 g (8 oz) mixed salad leaves (cos, lamb's lettuce, Lollo Rosso, Little Gem, baby spinach or rocket) with about 45 g (1½ oz) mixed fresh herbs (basil, tarragon, chervil, flat-leaf parsley and mint), torn or coarsely chopped. Rub the inside of the salad bowl with a cut clove of garlic, if liked, then discard. Add the leaves and herbs to the bowl. For the dressing, whisk together 1 shallot, finely chopped, ½ tsp Dijon mustard, 2 tbsp white wine vinegar and 4 tbsp extra virgin olive oil with seasoning. Drizzle the dressing over the salad, then toss gently to coat the leaves.

Plus points

Mango contains a wealth of carotenoids which protect against free radical attack and degenerative diseases. Mango also supplies iron, potassium, magnesium, and vitamins E, C and B group. * All the leaves provide minerals, such as potassium, calcium and iron. Raw spinach provides folate. All these minerals help to protect against cancer.

Each serving provides

C * A * B1, E, folate, calcium, copper, iron

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How to Eat Cauliflower's Delicious Leaves and Stems

Last year, Chad Frischmann, vice president and research director at Project Drawdown, said that, "Reducing food waste is one of the most important things we can do to reverse global warming." And in fact, If food waste were a country, it would place third – following the United States and China – for impact on global warming.

Knowing that kind of makes one look at their food differently. When I am cooking, I consider every part and wonder if it can be eaten carrot tops get used as herbs, herb stems join the pesto, peels are left on whenever they are edible enough. The scraps that defy my efforts end up in my freezer awaiting a future with a stock pot.

Which brings us to cauliflower. The heads I get look like this (after having removed half the florets to grate and add to risotto, yum).

Treehugger / Melissa Breyer

If I were just to use the florets, I would be throwing away around two-thirds of this beauty! Thankfully, most of it is not only edible, but delicious.

Just like you can peel broccoli stems to reveal their tender hearts, so can you with cauliflower stems. They are toughest at the very bottom of the stem, but the rest of the stems are pretty tender when cooked and often don't even require peeling. The leaves, man, they are so good. Like kale, but sweeter. I think they are the best part.

For the dish above, I chopped up the stems and sauteed them on medium heat in one tablespoon of olive oil (with a smashed garlic clove for good measure) until they started to soften. Then I added the leaves and florets along with two teaspoons of maple syrup (because glazing) and continued cooking until everything was tender enough, with some caramelized edges. Then I plated it and added some sea salt, red pepper flakes, and lemon zest. (By the way, don't throw away your lemon rinds, seriously! See: Are you throwing out the best part of your citrus fruits?.)

The addition of the leaves and stems elevates a cauliflower dish, offering different textures and flavors. But if you just plan to use the florets for ricing or a recipe, you can cook the leaves on their own. I love roasting them, they get that melt-in-your-mouth crispy thing like kale chips. Simply toss them in olive oil, place then on a baking sheet in a single layer, and roast at 400F degrees until crispy but not burned, about 10 to 15 minutes.

If you just have stems to use up, you can shred them and add them to salad, grate them and add them anywhere you might use cauliflower rice, chop them and add them to soups, stir-fries, or curries, et cetera.

And there you go . who knew that helping to reverse global warming would taste so good?


What Nutrients Do Your Plants Need to Stay Healthy?

The household items you use all have chemical elements . Potassium, phosphorus, and nitrogen are the three main ones to keep in mind. In store-bought plant food, store-bought food measures these elements by the NPK balance. N is for nitrogen, P is for phosphorus, and K is for potassium.

Every element boosts different processes. Other elements you want to have are calcium and magnesium. Before you add anything, you want to test your plant’s soil so you don’t overload your plants.


Recipe Summary

  • 2 bunches beet greens, stems removed
  • 1 tablespoon extra-virgin olive oil, or to taste
  • 2 cloves garlic, minced
  • ¼ teaspoon crushed red pepper flakes (Optional)
  • salt to taste
  • freshly ground black pepper to taste
  • 2 lemons, quartered

Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.

Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot serve with lemon wedges.


Arcadia’s Root-to-Tip Recipe: Roasted Carrots with Carrot Top Chimichurri

This is not your average Cobb salad. This is a Bobby Flay Cobb salad. That means you can expect a little bit of spice (thanks to Adobo-marinated chicken), a versatile homemade dressing you’ll want to pour over everything, and a healthy amount of bacon.

Watch Bobby prep this brunch-worthy salad—it serves up to 4 and utilizes a lot of crunchy fresh veg from your Misfits box—and just wait until about the 7-minute mark. You’ll never cut avocados the same way again.

No grill? No steak? Need an indoor alternative in case of a weekend washout? No problem! Whether you’re a self-described carnivore or prefer to go meat-free, you can still enjoy hearty “steaks” over the long weekend by serving up this tasty veg-inspired version featuring cauliflower. Serve these garlicky cauliflower steaks with all of your favorite summery side dishes like corn on the cob or a fresh tomato salad. (Just don’t forget an ice-cold drink to cool off.)

Watch now to learn how to make this delicious dish at home:

The next time you fire up the grill, reach into your crisper draw for a little inspiration. Hardy lettuces like romaine, escarole, endive, radicchio, and even kale can take the heat. The charred leaves add a surprising level of smokiness to side dishes and summer salads alike.

Here, we seared thick romaine hearts and topped it all off with a drizzling of homemade lemon tahini dressing. Get the recipe:



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Directions

Step 1 Pour the stock into a large saucepan that has a lid and add the chopped onion and spring onions. Simmer with the lid on for 10 minutes, or until the onions are soft.
Step 2 Add the lettuce and green leaves, replace the lid and simmer for a further 15 to 20 minutes, or until the leaves have cooked down and are soft. Add the chopped mint and cook for a further 1 to 2 minutes.
Step 3 Transfer the soup to a blender or using a hand-held immersion blender, liquidise the soup until it is smooth. Pour the soup back into the saucepan.
Step 4 Add the cornflour and milk paste to the rest of the milk and then add it to the soup. Bring the soup to the boil and then turn down the heat, making sure you stir it continually until the soup has thickened. Season to taste with salt and pepper.
Step 5 Serve in warmed soup bowls and scatter some chopped mint over the top of the soup as a garnish.
Step 6 Quick home-made vegetable stock: Simmer a celery stalk, a leek, a couple of carrots, an onion, a bay leaf, some garlic cloves in a litre of water with salt and pepper until they are soft and cooked. Strain the vegetables and liquid into a jug and keep in the fridge until needed. Will keep for up to a week. Use any seasonal vegetables you have to hand.

Green Goddess 50 Calorie Soup

As this is perfect for picnics and is VERY seasonal I am entering it into Anneli and Louisa’ new Four Seasons Food challenge!

And, as it is made from scratch and is also made with love, I am entering this into Javelin Warrior’s Made with Love Mondays

Green Goddess 󈬢 Calorie” Soup Recipe – A Green Smoothie in a Soup Bowl!

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What do ramps look like?

  • Their leaves were shaped much like that of tulips, soft and delicate to the touch.
  • Their bulb (which grows from the root) was a gorgeous light pink, turning to white as they stretched to the leaves, a natural ombre effect.
  • And the aromatics…. like sweet, pungent garlic that you just began to sauté in a hot pan, tempting you to bite into one raw.

They have a fresh perfume that lingers when you cut into them, a gentle garlic/onion flavor when softly cooked. And they bring a grassy freshness to any dish, subtly sweeter than their spring onion and leek cousins.


20 easy, quick and delicious wendy’s salad recipes

No more boring salads! Now you have infinite ideas and suggestions to make your wendy’s salad a pleasure to eat in a short time.

1. Chickpeas and vegetable salad

Take some boiled and drained chickpeas and mix them with onion, green bell pepper, tomato, lettuce or any vegetable you have in the fridge. For dressing, simply add a little oil, vinegar and salt. That easy to do and so fast.

2. Strawberry and radish salad jars

In some jars, add green sprouts, cubed carrots and cheese, sliced radishes and strawberries. Finally, decorate to taste. A simple idea that is so tasty and effective. It can also be served in glasses.

3. Tabbouleh with mint and tomatoes

You can use the per-cooked couscous or you can hydrate the wheat semolina yourself for 3 minutes, it’s super easy to do. Just mix it with tomatoes cut in half, cucumber, green and red bell pepper, some mint leaves and lemon juice. If you want it to look like that, you can use a kitchen ring or a bowl and turn it over.

4. Spiral vegetable salad

For this you need cucumber, red peppers, red onions, tomatoes and boiled potatoes. Wash the vegetables and cut them into slices. When serving, take a round tray, place the slices in a spiral and season to taste.

5. Red cabbage salad

Clean the red cabbage and chop it into very fine slices. Add half a teaspoon of seeds, 2 tablespoons of oil, 1 tablespoon of lemon juice, salt and pepper. Scrape a carrot, cut it into thin strips and add them. Next, add the mango or the baked apple cut in slices small radishes cut in very thin slices forming a flower a little bit of crumbled cottage cheese and some almonds cut in slices. As you can see, the result is amazing. To emphasize its sophistication, spray some poppy seeds on top.

6. Salad of spinach, apple and mushrooms

Simply delicious, it only has 180 calories. They have fresh spinach leaves, carrots, chives, apples, mushrooms and a handful of chopped nuts. Combine all the ingredients and dress it with a vinegar and olive oil and, a pinch of fig jam or whatever you have. So that the mushrooms and the apple don’t get blackened, sprinkle them with lemon after washing and slicing them.

7. Persimmon and artichoke salad

For this salad you can use other kinds of seasonal fruit, instead of persimmons, and canned artichokes if you want to save time. To make it with fresh artichoke, cut it in thin slices, fry it, remove it and set it aside. Peel the persimmon and cut it into slices. Prepare the salad with lamb’s lettuce as a base, the persimmon and the artichokes, and to finish off some cheese shavings, and very nourishing.

8. Tropical salad of rice, pineapple and prawns

Cook white rice, then drain it and let it cool down. Then add some cooked and peeled prawns. Put in some cooked beef and pineapple cut in small cubes, and drained corn. Combine everything well and add some chopped chives, salt and pepper, water with oil and stir. Easy, isn’t it?

9. Tofu and Walnut Salad

Quick, fresh and delicious. Mix mixed lettuce leaves with some red cabbage, carrots, and black olives. Mix some tofu or cheese cubes and some chopped nuts.

10. Salad of lentils and rice

Mixes cooked and drained lentils and rice. Then add onion, carrot, red bell pepper and some leaves of baby spinach. For a more sweet touch, you can poach the onion a little bit before so that it loses its acidity.

11. Spinach salad with anchovy and sun-dried tomatoes

It’s as simple as what you see. A base of fresh spinach leaves with sun-dried tomatoes in oil, anchovy in vinegar and small cubes of mozzarella. You can add some chopped pistachios on top to give it a crunchy.

12. Grilled fruit salad

Contains apricot, nectarine, cherries, apple and banana. Cleans and dries all fruits except the banana. Reserve the cherries. Cut the apricots and nectarines in thick slices while the apple is cut in fine. Peel and cut the banana. Sprinkle everything with lemon juice. Grease a grill with butter and roast the fruits separately. Serve them mixed with the cherries, whole or pitted and cut in half. And dress with some yogurt and honey.

13. Melon salad with beef

In a rocket bed, add balls of the melon you like (this one is cantaloupe), rolls of Iberian beef, some mint leaves, oil, vinegar, salt and pepper. Only 122 calories. For the meat to be more flexible, take it out of the fridge for a while before cooking it.

14. Potato and tuna salad

First, fry the tuna with very little oil, and if you want, add a splash of wine to give it more flavor. On the other hand, cut some boiled potatoes with skin, cut them into slices, and add cherry tomatoes, tender onion, green bell pepper, and a light dressing. You can add some cooked peeled prawns if you want to give them more protein.

15. Rice with chicken and tomato salad

Like pasta, rice works super well as a base for a salad that you have to take to work, for example. Since the green leaves are poached right away. For this one you only have to cook rice (or pull one that is already precooked or that you have saved to save time) and add some sautéed tomatoes, some grilled or roasted chicken tacos, and the aromatic herbs that you like the most.

16. Orange and cod salad

Put a few slices of peeled orange and, on top, red onion rings, crumbled cod, black olives, a little chopped chives and dressing to taste. Refreshing, nutritious and delicious. If you want it to be even more nutritious, add slices of hard boiled egg.

17. Mussel and cockle salad

On a bed of lettuce sprouts and other green leaves put bell pepper cubes, palm heart slices, tomatoes. Add some cockles and some canned mussels. And decorate with vegetable sprouts. To make it even tastier, steam the cockles and mussels.

18. Turkey salad with pear and walnuts

To make it, sauté some strips of turkey breast for about 5-6 minutes. Once they are done, put them on a bed of lettuce together with pear segments sprinkled with lemon, and nuts. Dress with a vinaigrette softened with a little honey. Decorate with chopped chives, other aromatic herbs or sprouts. Easy, isn’t it?

19. Apple and Roquefort Salad

We chose lettuce leaves mixed with watercress for the base. Next, some celery slices (previously washed and free of threads), and some red apple slices with skin. Then, add a yogurt sauce, Roquefort and a little olive oil. And finally, chopped walnuts have been sprinkled on top. To avoid darkening the apple, sprinkle the slices with lemon juice.

20. Green chicken and cheese salad

It has a mixture of endive and arugula with tender sprouts of other lettuces, tomato, ball cheese cubes and a grilled chicken breast fillet. For a more sophisticated touch, you can add a few small ears of canned corn. It is easy and delicious.


Watch the video: Από το ελαιόλαδο με φύλλα χρυσού στο μέλι βανίλια με Swarovski της E-LA-WON (October 2021).