Cook the red lentils in 6 cups of simmering water for about 4 minutes, until just tender. Drain and rinse with cold water.
In a large bowl, combine the cooked lentils with the black beans.
Add the shallot, red bell pepper, celery, red pepper flakes, olive oil, vinegar, jerk rub, and salt. Combine gently.
Chill overnight.
Place the kale in a large bowl. Massage the kale with your hands for 1-2 minutes to soften it. It should turn a dark green color.
Top kale with sunflower seeds, red onion, radishes, and strawberries.
Before serving, toss with 1/3 cup of the dressing.
Gather all ingredients and equipment.
Toss the tomatoes, cucumbers, and onion together in a large bowl with the dressing.
Wash and dry greens. Place in a large bowl.
Top the greens with sliced apple, tomatoes, cucumber, olives, and blue cheese.
Right before serving, toss with 3 Tbsp of the vinaigrette.
Gather all ingredients and equipment.
In a small bowl, make the dressing by combining soy sauce, vinegar, sesame oil, garlic, ginger, sugar, and red pepper flakes. Set aside.
Cut cucumbers crosswise in half, then cut lengthwise in half to create 8 pieces roughly 4 inches long.
On your cutting board, place a cucumber piece cut side down. Lay the blade of the knife flat on top of the cucumber. Using the heel of your other hand, press down to smash the cucumber and crack the skin. The flesh will begin to break, seperating the seeds.
Repeat on all cucumber pieces. Once smashed, break or slice diagonally into bite size pieces.
In a medium bowl, toss the cucumbers with the dressing.
Top with toasted peanuts and cilantro to serve.
Gather all ingredients and equipment.
In a small bowl, make the dressing by combining soy sauce, vinegar, sesame oil, garlic, ginger, sugar, and red pepper flakes. Set aside.
Cut cucumbers crosswise in half, then cut lengthwise in half to create 8 pieces roughly 4 inches long.
On your cutting board, place a cucumber piece cut side down. Lay the blade of the knife flat on top of the cucumber. Using the heel of your other hand, press down to smash the cucumber and crack the skin. The flesh will begin to break, seperating the seeds.
Repeat on all cucumber pieces. Once smashed, break or slice diagonally into bite size pieces.
In a medium bowl, toss the cucumbers with the dressing.
Top with toasted peanuts and cilantro to serve.
Gather all ingredients and equipment.
After trimming the woody asparagus ends, use a vegetable peeler to peel asaparagus ribbons lengthwise from each spear, getting 3-4 ribbons per spear. Chop remaining center of stalks crosswise into 1/4 inch rounds. Place in bowl.
Use a peeler to shave the parmesan and set aside.
Drizzle with asparagus with oil, lemon juice, salt, and pepper. Top with parmesan cheese and toss to combine. Serve.
Gather all ingredients and equipment.
After trimming the woody asparagus ends, use a vegetable peeler to peel asaparagus ribbons lengthwise from each spear, getting 3-4 ribbons per spear. Chop remaining center of stalks crosswise into 1/4 inch rounds. Place in bowl.
Use a peeler to shave the parmesan and set aside.
Drizzle with asparagus with oil, lemon juice, salt, and pepper. Top with parmesan cheese and toss to combine. Serve.
Place the kale in a large bowl. Massage the kale with your hands for 1-2 minutes to soften it. It should turn a dark green color.
Top kale with sunflower seeds, red onion, radishes, and strawberries.
Before serving, toss each salad with 2 Tablespoons each of the dressing.
Gather all ingredients and equipment.
Preheat a grill to medium high heat.
Cut romain head vertically, so the core and root hold the leaves together.
Drizzle cut romaine with olive oil, salt, and pepper. Place seasoned romaine, cut side down, on very hot grill. Grill for 3 minutes uncovered.
Using tongs, flip romaine and grill for 2 more minutes.
Remove romaine from grill and squeeze a wedge of lemon over each half. Serve.
