Preheat a large sauté pan, add a little oil or ghee, sauté the garbanzo beans and paneer cheese. When both get warm and sizzling, add the spices and garlic, sauté until fragrant. Transfer to a sheet pan and chill in fridge. Peel and finely dice the red onion, wash them with a pinch of salt with abundant water.
Prepare all ingredients as directed in ingredient list.
If using, seed and dice the jalapeño. To reduce the heat, remove the veins as well as the seeds before dicing.
Place all the cut vegetables into a large bowl and toss with the cilantro, lime juice, salt, and pepper. Season with the ground cumin.
Transfer to platter, and garnish with the garbanzos and paneer mixture.
Directions:
1. Preheat oven to 325 degrees.
2. Roast hazelnuts until fragrant and gold brown, about 15 minutes. Set them aside to cool. Once cool, place roasted hazelnuts on a towel and rub between palms to loosen skins. Roughly chop and set aside.
3. Blanch beans in salted water until tender, about 4-6 minutes. Have a bowl of ice water ready to shock beans briefly after.
4. While beans are boiling, make the dressing in a large salad bowl by whisking Dijon, balsamic, honey, garlic and shallot. Slowly whisk in olive oil until emulsified.
5. Once the beans have slightly cooled from blanching, add the beans and sliced celery to the dressing and toss altogether. Season with salt and pepper and garnish with parmesan if desired.
Remove stems and slice kale into thin ribbons. Place in large bowl, add 1/4 tsp salt, then massage kale for 1 minute. Whisk together lemon juice and olive oil in a separate bowl and add to salad. Toss to coat and set aside.
Halve the dates lengthwise then slice into thin strips. Cut apple into thin matchsticks. Add dates, apples, pecans and cheese to kale. Season with salt and pepper and toss well.
Heat a grill on high for 10 min. Husk the corn, completely removing the silky hairs and lay the corn directly on the hot grill. Once the corn begins to char, flip it to the other side. Continue flipping until the corn is charred on all sides, about 10 minutes total. Remove the corn from the grill and allow it to cool. Once the corn has cooled completely, use a sharp knife to remove the kernels from the corn.
In a medium sized bowl combine the corn kernels with the radishes, green onions, lime juice, salt and pepper. Thin the mayo with milk (adjust to desired consistency and toss the corn mixture with the mayo until completely coated. Add a little more if desired. Sprinkle the salad with cilantro and cotija
Nutrition per serving: 190 calories; 10g total fat (2g saturated); 340 mg sodium; 23g carbohydrates; 1g dietary fiber; 9g sugar (0g added sugar); 4g protein
Adapted from Modern Proper
Whisk together oil, lemon juice, and garlic in a medium bowl. Add beans, tomatoes, onion, and parsley and toss together. Gently stir in tuna.
If using lettuce, divide equally onto small plates and top with the tuna salad.
Nutrition per serving: 270 calories; 11g total fat (1.5g saturated); 320 mg sodium; 23g carbohydrates; 8g dietary fiber; 2g sugar (0g added sugar); 23g protein
In a bowl, combine mustard, lemon juice, honey, oil, salt and pepper. Add carrots, parsley, and shallots and toss well. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
To make the dressing, in a bowl, whisk dressing ingredients together. Add water, as needed, until desired consistency.
Cook pasta in salted boiling water until al dente, about 3 minutes. Transfer to a colander to drain. Transfer to a bowl. Pour dressing over noodles and toss. Top with carrots, cabbage, bell pepper, edamame, green onions, chicken, and cilantro and toss to combine. Garnish with peanuts.
Preheat oven to 400°.
Cut off tips of red and golden beets, wash thoroughly. Keeping beets separate, in 2 small bowls, drizzle olive oil on beets and season with salt and pepper. Wrap red and golden beets in separate aluminum foil pouches and cook until fork tender, 45-60 minutes. Let cool.
Peel and cut golden beets into 1” wedges. Repeat with red beets. Keep beet colors separated.
In a bowl, add chard and half of pomegranate arils and toss lightly.
In a bowl, whisk together mustard, honey, pomegranate juice, and vinegar. Slowly drizzle oil, whisking briskly, to form an emulsion. Season with salt and pepper. Add 1/2 cup dressing to greens and gently massage. Let sit for 10 minutes.
Arrange greens and beets on a platter. Garnish with pistachios and remaining pomegranate arils.
Preheat oven to 400°.
To make the salad, on a sheet pan, toss sprouts and squash with a small amount of olive oil, salt, and pepper. Roast until golden and crispy on the ends, about 8 minutes. Let cool for 15-20 minutes.
In a large bowl, add kale. Drizzle with oil and salt. Massage with your hands until kale starts to break down and soften. Add roasted sprouts and squash and toss.
To make the dressing, in a bowl, add balsamic, tamari, garlic, and basil. Slowly whisk in olive oil to emulsify. Season with salt and pepper.
Dress salad, adding in small amounts so as not to overdress. Toss and serve.
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