Grilled German Vegetable Salad

A nice, fall selection of vegetables for an enjoyable grilled salad with a sprinkle of goat cheese is a wonderful afternoon gathering. 

Salat mit gegrilltem Gemüse (German)

Serves 4

~Use organic ingredients as much as possible.~

1 each: zucchini, yellow squash, bell pepper, red onion, and eggplant; sliced into rounds (or vegetables you enjoy)

3 Tbs. (45 ml) extra. virgin olive oil 

minced garlic

purred tomato

goat cheese

pesto

chopped walnuts 

spices:

grassy base: parsley, basil, and chives

earthy: thyme or marjoram

Central European bite: caraway seeds

sharp, tangy depth: mustard seed or Dijon mustard

natural sweetness: salt and black pepper

• 
  

eins 1. Grill the eggplant, zucchini, pepper, and squash.

zwei 2. Remove from the heat and place in a mixing bowl.

drie 3. Sauté the onion in the oil about 2 minutes.

vier 4. Add the garlic and tomato puree for a minute.

fünf 5. Add the spice(s).

sechs 6. Pour over the vegetables and mix in the pesto.

sieben 7. Sprinkle with goat cheese and walnuts.

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A Summer salad à la German

Salads are eaten for breakfast, like in Japan, at lunch, nice afternoon gathering, before dinner, after dinner, like in France, as a main course or light evening meal (Abendessen), like in Germany. 

Sommersalat (German)

Serves 2 or more

~organic products as much as possible~

2 bell peppers (Paprika) cut into thin rings

1 cucumber (Gurke) cut into slices

mushrooms (Pilze) sliced thinly

cherry tomatoes (Kirschtomaten) cut in half

lettuce (Kopfsalat)

chives (Schnittlauch) chopped

dill (Dill) chopped

4-6 Tbs. (60-90 ml) each: red wine vinegar (Rotweinessig) and olive oil (Olivenöl)

pepper and sugar (Pfeffer und Zucker) to taste

eins 1. Mix the first five items in a large bowl.

zwei 2. In a small bowl, combine the chives, dill with the the vinegar, oil, pepper and sugar.

drie 3. Drizzle the vinaigrette over the salad.

Are you looking for more salad dishes?

https://veggiefernandezs.blogspot.com/search/label/salads

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Avocado Stuffed with Garbanzo Beans and Tuna Salad

Avocado (aka alligator pear or avocado pear) is a native fruit grown by indigenous people from Mexico to Peru for thousands of years.

proto-Aztecan *pa:wa > Nahuatl āhuacatl /a:wakatl/ > 

        Spanish aguacate > 1697 English avogato pear > modern English avocado (pear)

Aguacate relleno de ensalada de garbanzos y atún (Spanish)

Severs 2-4 

1/4- 1/2 cup (30-60 g) Greek yogurt, sour cream, dairy-free yogurt or sour cream; vegan original mayo

1 Tbs. (15 ml) each: sweet pickle relish, organic lemon juice, and Dijon mustard

1 can wild tuna, drained 

1 can organic garbanzo beans, drained

2 organic green onions, sliced

1/2 tsp celery seed

2 large avocados, sliced in half, pitted

chopped parsley

uno 1.  Combine tuna and beans. Use a folk to break up the tuna.

dos 2. In another blow, mix the mayonnaise, mustard, and lemon juice.

tres 3. Mix the sauce with the tuna/beans and the rest of the ingredients except the avocados and parsley.

cuatro 4.  Sp0on the tuna mixture into the avocados and garnish with parsley.

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Pasta Salad with Yogurt Sauce?

Whip up Greek yogurt, add herbs and the pasta salad is ready for a new treat. 

Many Middle Eastern countries have their own version of pasta with garlic yogurt: Turkey, Lebanon, Syria, Jordan, Palestine, Armenia, Iran, Georgia, and Afghanistan.

Yoğurt Soslu Makarna Salatası (Turkish)

Serves 4

curved pasta, Fusilli, Cavatappi, Rotini, Gemlli, Fusilli col Buco (cook as directed) or a gluten-free pasta

organic cucumber, thinly sliced 

organic cheery tomatoes, cut in half

sliced organic scallions or red onion

minced organic garlic and bell peppers

2 Tbs. (30 m) red wine vinegar

3 Tbs. organic lemon juice, and zest

olive oil

parsley

oregano

dill

3/4 cup (95 g) Greek yogurt 

1/3 cup (80 g) heavy cream

obtional: feta cheese

bir /beer/ 1. Add the cold cooked pasta in a bowl.

iki /ee-kee/ 2. Add the rest of the ingredients except the yogurt, lemon juice, feta cheese, and yogurt. Toss.

üç /üch/ 3. In another bowl, whisk the yoghurt and cream for several minut

dört /durt/ 4. Fold in the lemon zest, and yoghurt sauce.

beş /besh/ 5. Top with more dill, optional feta cheese, and drizzle with olive oil.

Try some 

other salads: https://veggiefernandezs.blogspot.com/search/label/salads

 or 

Turkish  dishes: https://veggiefernandezs.blogspot.com/search/label/Turkish

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A Thai Salad with Watermelon and Chicken Noddles

The salad has fresh herbs, touch of lime, add some fish sauce, and voilà a sweet and sour summer salad.

ยำแตงโมไก่ฉีก (Thai)

/yum tangmo sen mee kai cheek/

"Spicy Watermelon Salad 

with Shredded Chicken"

Serves 4

1 pound (455 g) organic, packaged in air not water, boneless chicken thighs 

6 cups (780 g) organic watermelon

2 Tbs. organi shallots, chopped

1 Tbs. (15 ml) each: fish and chili sauces

2 Tbs. (30 ml) each: organic lime juice and soy sauce or gluten-free liquid aminos

1 Tbs. (6 g) chopped ginger

1 tsp. (5 ml) sesame oil

Thai rice noodles (not gluten-free), substitute GF rice sticks, brown rice noodles, rice vermicelli, glass noodles, sweet potato or shirataki noodles

1 1/2 cups (195 g) organic carrots, julienned cut

1 cup (130 g) organic radish, sliced

chopped cilantro or parsley

sliced mint and organic green onions

organic peanuts, cut in half

organic lime wedges for garnish

หนึ่ง /nùeng/ ๑ 1. Grill the chicken for about 7 minutes on each side, inside temperature 165ºF/75ºC.

สอง /song/ ๒ 2. Let it rest for 10 minutes before slicing them into 1 inch/6 mm pieces.

สาม /sam/ ๓ 3. Place half of the cut watermelon in a blender, blend.

สี่ /see/ ๔ 4. Pour 1 1/2 cups (360 ml) of the juice into a saucepan.

ห้า /hah/ ๕ 5. Add shallots, chili, fish and soy/liquid amino sauces, lime juice, and ginger.

หก /hòke/ ๖ 6. Bring to a boil, reduce to medium and cook, uncovered for 25 minutes.

   Note: If using GF noodles, add little olive oil immediately after rinsing so they will not stick.

เจ็ด /jèd/ ๗ 7. Stir in the sesame oil, remove from heat, and let it cool.

แปด /ppaed/ ๘ 8. Cook the noodle as directed on the package. Rinse in cold water and drain.

เก้า /gaao/ ๙ 9. Place the noodles in a large bowl, add cooke chicken, carrots, radishes, cilantro/parsley, mint, and rest of the watermelon juice.

สิบ /sip/ ๑๐ 10. Toss in the  green onions, peanuts, rest of the watermelon sauce. Serve with lime wedges.

ทานให้อร่อยนะครับ polite form by male speaker

/taan hai a-roy na krap/

ทานให้อร่อยคะ polite form by female speaker 

/taan hai a-roy na ka/

Enjoy your meal!

Try some other salads: https://veggiefernandezs.blogspot.com/search/label/salads

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3 German Tuna Salads

There are many recipes for tuna salad. I think the mustard makes it "German".

P.S. Substitute herring for a Herring Salad (Heringfssalat). I wonder if I can use sardines instead? I like mustard and cheese in a sardine sandwich.-Mike

eins 1.  Mix all the ingredients in a bowl.

zwei 2. Let it sit for 15 minutes for the flavor to come together.

drei 3. Spread on (guten-free) bread or serve over (organic) lettuce as a salad.

Thunfischsalat (German)

tuna salad

1 can of wild tuna, drained 

2 organic hard-boiled eggs 

1/2 chopped organic onion

2 chopped organic dill pickles

1/4 cup (60 ml) (dairy-free) organic yogurt

1 tsp. (5 ml)  pickle juice

1 tsp. (5 g) mustard

2 tsp.  (10 ml) organic lemon juice

Thunfischsalat mit Mais und Paprika

with corn and bell peppers

2 cans of wild tuna, drained

3 sliced organic tomatoes 

3 organic bell peppers (diced, mixed colors)

1 sliced organic cucumber 

1/2 can of organic corn

parsley

3 Tbs. (45 ml) each: olive oil and white vinegar

Cremiger Thunfischsalat

creamy tuna salad

2 cans of wild tuna, drained

1/4 cup (30 g) each: chopped red onion and red onion

1/4 cup (30 g) each: mayonnaise and plain Greek yogurt or dairy-free yogurt 

1 diced organic celery stalk 

diced organic dill pickles

mustard

parsley

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Quinoa Salad with a Mediterranean Touch

Quinoa is healthier than rice and with more fiber, iron, magnesium and other minerals. For the past 3 000 years, it has been cultivated near the coast of northern Chile. Add a few Mediterranean ingredients and voilà a new salad.

Serves 6

Dressing:

2/3 cups (160 ml) olive oil

2 Tbs. (30 ml) each: red wine vinegar, balsamic vinegar, and organic lemon juice

1 tsp. (2 g) garlic powder

2 tps. (4 g) each: Dijon mustard and oregano powder

1. Whisk all the ingredients together. Set aside.

Salad:

3 cups (360 g) cooked quinoa

1 chopped organic (each) red and yellow bell peppers

1 cup (130 g) cherry tomatoes, cut in half

1 sliced organic cucumber

Kalamata olives, chopped

1/2 cup (65 g) chopped onion

chopped: parsley and mint

crumbled feta cheese

1. Combine all the ingredients and herbs in a bowl.

2. Toss half of the dressing in the salad.

3. Mix in half of the quinoa.

4. Add more quinoa and dressing to taste.

5. Serve with the feta over the top.

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Winter Salad à la Vegetables

Try a warm salad on a cold, winter day with vegetables for lunch. Make extra for a side dish for tomorrow's dinner.

Insalata invernale con verdure (Italian)

Makes 8-10 servings

Preheat the oven to 425ºF/220ºC

~Use organic ingredients if possible.~

1 pound (455 g) each: broccoli florets, Brussels sprouts (cut in half), green beens (trimmed and cut in half), and summer squash (cut into 1-inch/2,5 cm) or use vegetables you like

3 Tbs. (45 ml) olive oil

1/2 cup (120 ml) vinaigrette

crumbled feta or goat cheese

optional spices: Choice a few.

• garlic powder (savory depth)
• chili powder (for heat)
• onion powder (sweet and mild savory flavor)
• paprika (adds color and flavor)
• cumin (earthy and warm)
• rosemary
• thyme
• oregano
• Italian seasoning

uno 1. Place the vegetables on a baking sheet in single layers.

due 2. Drizzle with oil and toss.

tre 3. Roast until crisp and tender, about 10-15 minutes. (longer for Brussel sprouts)

quattro 4. Place all the vegetables in a bowl, toss with vinaigrette, and spice(s). 

cinque 5. Top with cheese and serve warm.

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Spinach Salad à la Japanese

Japanese eat salads for breakfast, lunch, and dinner as a side dish. 

I took my 6th graders to a Japanese "youth hostel", while living in northern Japan. They, too, thought it was strange to have a green salad with breakfast.-Mike

スペイン風サラダ (Japanese)

/supein-fuu sarada/

organic spinach

2 Tbs. (30 ml)  sesame seeds 

2 Tbs. soy sauce or gluten-free liquid aminos 

1 Tbs. (15 ml)  each: sesame oil, miso, and rice vinegar 

1 Tbs. organic brown  sugar 

organic garlic, minced 

organic ginger, graded

i /long e/

一 /ichi/ 1. Blanch the spinach in boiling water for a few minutes.

二 /ni/ 2. Put it in a bowl of ice water.

三 /san/ 3. Drain and squeeze out the water.

四 /shi/ 4. Toast the sesame seeds in a dry skillet. Remove and cool.

五 /go/ 5. Whisk: soy sauce/liquid aminos, miso, garlic, sugar, and ginger.

六 /roku/ 6. Płatę the spinach and pour the dressing over it.

 七 /shichi/ 7. Sprinkle with the sesame seeds.

 八 /hachi/ 8. Refrigerate until serving.

Looking for other salads:  https://veggiefernandezs.blogspot.com/search/label/salads

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