healthy food | James & Everett

Légume Mélange – Four Bean Salad

Christoph — Mon, 28 May 2012 14:30:48 +0000

Healthy, light and delicious, this quick and easy four bean salad is a perfect side dish for a pot luck dinner or backyard BBQ. The combination of colors, textures and flavors are certain to make this dish a favorite.

Légume Mélange ~ Four Bean Salad

Course Salad, Side Dish

Cuisine American

Prep Time 20

Total Time 20

Servings 12

Ingredients

Salad

1 15 oz can garbanzo beans rinsed and drained
1 15 oz can cannellini beans rinsed and drained
1 15 oz can kidney beans rinsed and drained
1 15 oz can black beans rinsed and drained
2 stalks of celery diced
½ red onion diced
½ cup orange or red pepper (or both) diced
1 - 2 jalapeno seeded and finely diced (optional)
½ cup fresh cilantro rough chopped

Dressing

1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Instructions

Drain and rinse the canned beans
In a large bowl mix together the beans, celery, onion, pepper and cilantro.
In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper.
Add the dressing to the beans. Toss to coat.
Chill salad in the refrigerator for several hours to allow the beans to absorb the flavor of the dressing. Serve cold.

Notes

This salad is so easy to make and always a hit.

The post Légume Mélange – Four Bean Salad first appeared on James & Everett.

Crab & Pasta Salad

Christoph — Tue, 22 May 2012 14:30:49 +0000

Light and fresh, this crab and pasta salad is the perfect dish for lunch or dinner. Served with some french bread, or on a bed of greens this amazing combination of flavors and textures is sure to satisfy.

Crab and Pasta Salad

Course Salad

Cuisine American

Prep Time 20

Servings 8

Author Christoph

Ingredients

Salad

1 pound pasta
12 oz. imitation or lump crab
1 rib celery, finely sliced
3 scallions, sliced
1 red pepper, diced
1 large broccoli floret, cut into bite size and blanched
1 cup cherub tomatoes, halved
1 carrot, julienned
¼ cup black olives, sliced
grated Parmesan cheese and lemon zest for garnish

Salad Dressing

3 tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon olive oil
1 tablespoon rice wine vinegar
2 teaspoons old bay seasoning
1 teaspoon garlic powder
1 teaspoon celery seed
salt and pepper to taste

Instructions

Salad

Cook pasta in a pot of salted boiling water until el dente or about 12 minutes. Drain and rinse with cool water to stop the pasta from cooking.
Prepare all vegetables.
In a large bowl combine pasta, crab and vegetables.

Dressing

In a small bowl mix together all ingredients for dressing.

Assemble

Gently toss crab and pasta mixture with dressing evenly to coat.
Top with a sprinkle of parmesan cheese, lemon zest, and cracked pepper.

The post Crab & Pasta Salad first appeared on James & Everett.

Grilled Mahi-mahi Tacos

Christoph — Mon, 23 Apr 2012 14:30:17 +0000

This year spring has arrived with temperatures that feel more like summer, and suddenly I find myself craving light and fresh foods. Dishes that contain lots of vegetables, and food cooked on the grill are the things that seem to appeal to me. Yesterday while attempting to do a bit of much overdue yard work, I had a vision, not of a burning bush or a motherly figure, but of fish tacos, one of my favorite summer foods. So after the tools were put away, I mixed a pitcher of margaritas and began preparing the meal that I knew I had somehow been destined to make.

Mahi Mahi also known as Dorado, is a dolphin fish which is in no way, shape, or form related to the dolphins we think of as Flipper. The dolphin fish is a surface-dwelling ray-finned fish found in temperate, tropical and subtropical waters worldwide. The name Mahi-mahi is Hawaiian for very strong.

Grilled Mahi-mahi Tacos

Flavorful yet light mahi-mahi is topped with fresh ingredients to make a most amazing grilled fish taco.

Course Main Course

Cuisine Hawaiian, Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings 4

Ingredients

Fish

1 pound Mahi-mahi fillets
1 cup cabbage finely shredded
3 radish thinly sliced
1 avocado sliced
1 tomato chopped
8 small corn tortillas
cilantro
fresh lime
vegetable oil
Cajun spice

Sauce

3 tablespoons salsa
3 tablespoons ranch dressing
1 tablespoon mayonnaise
1 teaspoon chili powder
2 green onions finely sliced

Instructions

Fish

Begin by slicing and preparing all of the vegetables.
Lightly brush a piece of Mahi-mahi with oil and dust with Cajun spice.
Place the fish on the grill over medium heat. Watch the color of the fish closely. After only a few minutes you will see the fish begin to turn an opaque white color.
When the color reaches halfway through turn the fish and grill for another few minutes. (When grilling fish it is important to only turn it once. Repeatedly attempting to move the fish around on the grill will cause it to fall apart).
Remove fish from the grill and let rest for 5 minutes.

Sauce

Combine all ingredients in a small mixing bowl. Refrigerate left over.

Serve

Flake fish into a corn tortilla and add cabbage, radish, avocado, and tomato. Drizzle with sauce and finish with some fresh cilantro and a squeeze of fresh lime.

Notes

These tacos are excellent served with black bean and corn salad, and an icy cold margarita.

The post Grilled Mahi-mahi Tacos first appeared on James & Everett.