When combined, chemicals are even more dangerous. Deadly fumes result from mixing ammonia with bleach (both found in many household products) creating lethal "mustard gas" !



- -U.S. Government, E.P.A.

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Warm Potato Spinach Salad with Pine Nut Dressing

MAKES 4-5 SERVINGS. WHEAT-FREE

1 lb (680 g) new potatoes or fingerling potatoes (see note)

VINAIGRETTE:
2 1/2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp agave nectar
½ tsp sea salt
freshly ground black pepper to taste
4 tbsp extra virgin olive oil
1/8 cup toasted pine nuts

SALAD MIXTURE:
2 ½ cups (loosely packed) fresh baby spinach leaves, whole or chopped
¼ cup (packed) fresh basil leaves, julienned
¾-1 cup artichokes, chopped (may use marinated in a jar or canned, rinsed and patted dry)
½-¾ cup red bell peppers, diced
¼-1/3 cup pitted Kalamata or green olives, halved or chopped
2 tbsp toasted pine nuts
½-1 tbsp olive oil (optional)

In a large pot of salted water, add potatoes and bring to a boil on high heat. Reduce heat to simmer for 12-15 minutes, or until potatoes are tender when pierced with a knife. Meanwhile, in a blender or mini-food processor, or with a hand blender, combine all vinaigrette ingredients
and purée until fairly smooth. Once potatoes are tender, drain, let cool just enough to handle, and cut in half or in quarters (see note). In a large bowl, toss hot potatoes with vinaigrette, then add salad ingredients, except oil, and toss again. (If you don't want spinach to wilt, toss in once entire
salad has cooled considerably). Taste test, and season with additional salt and pepper and ½-1 tbsp oil if desired. Serve warm, or refrigerate in a covered container and serve chilled (if salad seems dry after refrigeration, add an additional 1 tsp vinegar and ½-1 tbsp olive oil).

Cooking Notes:

1) You can use the larger, whole red potatoes for this recipe, but the cooking time will be longer. Russet potatoes are not suitable because they do not hold their shape once cooked.
2) The potatoes will absorb the flavors of vinegar and olive oil best when they are still warm or hot.

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Bryanna's Potato, roasted corn and bean salad

Serves 8

4 lbs. new boiling potatoes or red-skinned potatoes, peeled (cut into same-sized chunks if too large to cook whole)
2 c. shelled frozen edamamé (green soybeans), or baby lima beans
4 cups fresh or frozen sweet corn kernels
2 medium onions, thinly sliced and soaked in boiling water to cover for 10 minutes, then drained
NOTE: I only had regular onions, and this process makes the taste much less strong. I you want the onions really raw, use a sweet onion instead.
1/4 c. cider vinegar
Salt and freshly-ground black pepper to taste
1/4 c. minced fresh tarragon (or 4 tsp. dried tarragon)
2 medium ripe, firm tomatoes, diced

CREAMY VINAIGRETTE:
NOTE: If you prefer not to use the starch mixture, use the broth from cooking chickpeas instead.

1 c. COLD vegetarian broth
2 tsp. cornstarch or potato starch
1/3 c. cider vinegar
1 tsp. salt
freshly-ground black pepper
1/2 c. Tofu Mayonnaise (or use Veganaise!)

Cover the potatoes with water and bring to a boil. Cover and simmer until they are tender, but still firm. Drain in a colander and peel them with your fingers under running cold water (or leave the peel on, if you prefer-- I did because I like the color of the pink-red peels).

Drain them again and cut into medium dice, or thick slices, as desired. Toss the potatoes in a large bowl with vinegar, onions, tarragon and salt and pepper to taste. Set aside.

Cook the beans in boiling water to cover for about 5 minutes, or until crisp-tender. Drain and cool under cold running water. Drain well again. Fold the beans into the potatoes.

Spread the corn (thaw the frozen kernels in boiling water, then drain first) on a cookie sheet sprayed with oil from a pump sprayer. Spray the top of the corn with a little more oil. Broil just until the corn starts to brown and char a bit around the edges and on top.

To make the Vinaigrette, stir the starch and broth together in a small saucepan. Stir constantly over high heat until the broth thickens and clears (cornstarch has to boil; potato starch does not). Whisk in the vinegar and salt. Add the mayonnaise and blend until smooth with a hand immersion blender (or blend in a blender or food processor).

Pour the mixture over the potatoes and beans and stir gently, sprinkling with pepper to taste. Add the diced tomatoes and stir gently; taste for salt. Place in a serving bowl and refrigerate until serving time. Serve on crisp romaine lettuce leaves, if you like.

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Butternut Squash Kasha Salad with Citrus Vinaigrette and Spicy Almonds

A robust early fall salad combining roasted organic butternut squash and Kasha grain with a zesty citrus vinaigrette, fresh mint and the added crunch of spicy almonds. This vegetarian, dairy-free and gluten-free dish is perfect for entertaining guests with special dietary needs.

Serves 6 as a side dish

1 butternut squash, peeled, seeded, and cut into 1 inch cubes
3 TB vegetable oil
sea salt, to taste
ground pepper, to taste
1/2 cup Kasha grain
11/3 cup water
juice of 1 grapefruit
1 cup orange juice
juice of 2 lemons
1 TB honey
1 small shallot, peeled
3 TB olive oil
1/2 cup blanched almonds
cayenne pepper to taste
1/2 TB vegetable oil
zest of 1 lemon
1/4 cup fresh mint, finely chopped (about 1/2 bunch)
To roast the squash: Preheat oven to 350°F. In a medium-size bowl, mix butternut squash with vegetable oil and sprinkle with salt and pepper. Toss to coat squash evenly with oil and place in a baking dish. Roast for about 30 minutes, stir with a spoon and roast for 30 minutes more or until squash is soft when pierced with a knife and slightly brown on the edges. Let cool.

To cook the Kasha: Bring the water to a boil in a small pot with a lid. Once boiling, add Kasha and reduce heat to a simmer. Add a pinch of salt and cover. Cook for about 10-15 minutes or until cooked through. Strain if there is excess liquid, place in a bowl and let cool.

To make the vinaigrette: Mix grapefruit, orange juice and lemon juice in a bowl. Strain mixture into a blender. Add a pinch of salt and pepper, honey and shallot. Mix at medium speed and with machine running add about 3 TB olive oil in a slow drizzle. Taste and adjust seasoning with salt, pepper or extra honey, according to taste. Set aside.

To make the spicy almonds: Preheat oven to 250°F. Place the blanched, peeled almonds in a small mixing bowl, sprinkle with the vegetable oil and season with cayenne pepper and salt according to taste. Place on a baking sheet and cook for about 5 minutes or until fragrant and slightly brown, checking often. Take out of the oven, place in a bowl and let them cool.

To assemble salad: Mix cooled kasha with cooled butternut squash. Add about 8 TB of the vinaigrette. Add lemon zest, mint and almonds. Toss, taste and adjust seasonings/dressing as desired. Serve immediately.

Nutrition Info

Per serving (351g-wt.): 350 calories (200 from fat), 22g total fat, 2.5g saturated fat, 6g protein, 39g total carbohydrate (8g dietary fiber, 11g sugar), 0mg cholesterol, 210mg sodium

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Carrot & Sunflower Seed Salad

Ingredients
3 carrots, grated
Handful of sunflower seeds - can use sunflower and pumpkin seeds too
Dark soy sauce
Drizzle of olive oil
Shredded Lettuce (optional)

Instructions
1) Put seeds in a dry frying pan over a low heat until brown. Stir them occasionally to prevent them from sticking and burning.
2) Take the pan off the heat, stand back, and add a few dashes of soya sauce. Turn seeds with a spatula so that they are all coated, then tip into the grated carrot.
3) This is nice by itself, but nicer on shredded lettuce if you are not serving it with a leafy salad too.

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Carrots With Pine Nuts and Basil

Ingredients:
1/4 cup pine nuts
6 Carrots (about 1 pound), peeled and grated
1 1/4teaspoons lemon juice
1/4 teaspoon Salt
1 1/2 tablespoons Olive oil
2 tablespoons thin-sliced Basil leaves
Directions:
1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the pine nuts in a 350° oven for 5 to 10 minutes. Let cool.
2. In a large pot of boiling water, cook the Carrots for just 30 seconds. Drain the Carrots, rinse with cold water, and drain thoroughly. Toss the carrots with the lemon juice, Salt, oil, pine nuts, and basil.

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