Good Recipes from Friendly Eaters
Beet and Goat Cheese Couscous
From bbcgoodfood.com
zest and juice of 1 large orange
1 cup couscous
1/2 cup walnut pieces
1/3 cup firm goat’s cheese , crumbled
6 dried apricots, roughly chopped
4 small cooked beets, quartered
2 handfuls torn lettuce leaves
FOR THE DRESSING:
2 tbsp olive oil
Juice of ½ lemon
Put the orange zest, juice and 1 1/2 cups water in a small pan and bring to the boil. Place the couscous in a medium bowl and pour the hot liquid over. Mix well, then cover and leave to absorb for 5 mins. Fluff up the grains with a fork, then add the walnuts, cheese, apricots, beetroot and seasoning. Mix the oil and lemon juice (or use your favorite bought vinaigrette), then toss well. Serve over lettuce leaves.
Adapted from Good Food Magazine, Feb. 2009.
| Print article | This entry was posted by Danielle on August 20, 2010 at 6:01 am, and is filed under Entrée, Lunchtime, Vegetarian. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
No comments yet.
Honeyed Beet Quinoa Salad
about 5 days ago - No comments
1 lb beets, roasted 1/4 cup honey 1 1/2 cups orange juice juice of 1 lemon 1/2 cup fruity olive oil 3 cups cooked quinoa, or another grain such as brown rice or couscous 1 cup crumbled feta cheese 1 cup toasted walnuts or almonds, roughly chopped 1/2 cup chopped basil OR cilantro 1/2 cup
Avocado and Grapefruit Salad
about 5 days ago - No comments
3 1/2 teaspoons white grape juice 2 1/2 teaspoons apple cider vinegar 2 tablespoons fresh lemon juice 2 tablespoons minced shallot 1/4 cup walnut oil 1/4 cup olive oil Fine sea salt 8 large butter lettuce leaves 1-2 ripe avocados, thinly sliced 2 large grapefruits, all peel and white pith cut away, seg-ments cut from
Roasted Lemon Sunchokes
about 1 month ago - No comments
1 pound sunchokes, scrubbed 1 tablespoon olive oil 1 lemon, scrubbed and cut into sixths 1 clove garlic, roughly chopped Salt and pepper to taste Fresh thyme or rosemary for optional garnish Preheat oven to 350°F. Toss sunchokes with oil, garlic, salt & pepper. Squeeze lemon wedges onto sunchokes and toss the wedges into the
Balsamic-Glazed Pear and Goat Cheese Crostini
about 2 months ago - No comments
2 pears 3 tablespoons balsamic vinegar 1 tablespoon butter 1 teaspoon honey 24 baguette rounds, toasted ½ cup spreadable goat cheese ½ cup slivered almonds, toasted* Ground black pepper, if desired Slice pears stem-side-up into 12 quarter-inch width vertical planks. Cut large slices in half lengthwise for a total of 48 slices. Heat vinegar, butter,
Beets with Shallot-Tarragon Vinaigrette
about 3 months ago - No comments
4 cups beets, cubed 2 tablespoons shallot, finely chopped 1 clove garlic, finely minced 1 tablespoon walnut oil 2 tablespoons white wine vinegar 1 tsp tarragon Pour an inch of water in a microwave safe bowl and add beets. Cook on high for 20 – 25 minutes until beets are tender. Mix remaining ingredients in
Baked Salmon Stuffed with Leeks
about 3 months ago - No comments
1 whole salmon fillet, about 1 1/2 pounds 2 medium leeks 1 tablespoons olive oil 1 tablespoons butter Salt & pepper 1 lemon, zested & juiced 1 Tablespoon soy sauce 1 Tablespoon olive oil 1 clove garlic Garnish: Bunch of fresh dill 1 lemon, sliced Pine nuts, toasted (optional) Roughly chop leeks in ¼ inch
Raw Kale Salad With Pecorino
about 3 months ago - No comments
1 bunch kale 1 thin slice country bread 1/2 garlic clove, finely chopped 1/4 cup finely grated pecorino cheese, more for garnish 3 tablespoons olive oil, more for garnish Freshly squeezed juice of 1 lemon 1/4 teaspoon kosher salt 1/8 teaspoon red pepper flakes Freshly ground black pepper, to taste Trim bottom 2 inches off
Dish of the Week: Rainbow Chard Omelet with Shallots
about 3 months ago - No comments
2 eggs salt and pepper, to taste 1 tablespoon olive oil 1 tablespoon shallots, finely chopped 1 cup baby rainbow chard, chopped 2 tablespoons goat cheese* 1 fresh basil leaf, julienned *Optional Beat the egg and the egg white together in a small bowl. Season with a pinch of salt and a little pepper. Prepare
Dish of the Week: Roasted Beets and Sautéed Greens with Hazelnuts and Goat Cheese
about 4 months ago - No comments
4-6 small beets, or 2-3 larger beets, tops on 1/4 cup chopped hazelnuts 2-3 large cloves garlic, minced 2 tablespoons herb butter or olive oil 1/2 cup water, stock or white wine, optional 3 tablespoons very cold goat cheese, broken into small pieces Coarse salt and freshly ground pepper, to taste Preheat the oven to
Romaine Salad with Chicken, Peaches, and Mint
about 4 months ago - No comments
Marinade & dressing 1/2 cup dried apricots 4 tsp Dijon mustard 1 cup hot water 4 tsp red-wine vinegar 2 cups mint leaves 1/2 tsp salt, or to taste 1 tsp grated orange zest 2 Tb honey 1/2 cup orange juice Freshly ground pepper 1/4 cup
