The Easter Collection
How you doin’? I try to serve a dinner salad most nights. No matter what else I’m cooking I always feel fresh salads add a dash of healthful freshness. But then, I’m the guy who used to eat a box of oatmeal cookies to make me feel good—it was just oatmeal, right?
This Mediterranean Marinated Vegetable Salad makes an Easter statement with big, bold, fresh flavors and distinctive textures. You can substitute the white wine vinegar with red wine vinegar or add a dash of balsamic. You can serve it as a starter salad, side salad or an entrée salad. It will keep well for a couple of days refrigerated. Top this salad with traditional feta cheese crumbles or even bleu cheese crumbles right before serving.
Prep time: 20 minutes
Marinate time: 30 minutes or overnight
Yield: 6 servings
For the dressing
3 tablespoons white wine vinegar
1 tablespoon fresh basil leaves, chiffonade cut
1 tablespoon Dijon mustard
1 teaspoon dried Italian seasoning
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon medium red pepper flakes
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
For the salad
1 (15 oz.) can chickpeas, rinsed and drained
1 cup lightly blanched broccoli florets
1/2 cup red onion strings
1/2 cup diced red bell pepper
1/2 cup whole cherry tomatoes
1 carrot, peeled and sliced
1/4 diced cucumber
1/4 cup pitted kalamata olives
6 tablespoons crumbled feta cheese
ChefSecrets: I like to use dried herbs in marinades; they can stand the test of time and sit a while. Dried herbs won't turn color or turn gray as their flavors infuse into the marinade. I prefer to balance harder vegetables, like broccoli and cauliflower, with softer ones like peppers and tomatoes so their textures are in sync with the rest of the salad.
Covid-19 Quip of the Day: “The parishioner asked the televangelist to pray for his hearing. After 3 minutes of violent shaking and trying to push him over backwards into the water the preacher asked, how’s your hearing? The parishioner replied, I don’t know, it doesn’t take place until next Thursday at the courthouse.”
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.
#Salads #SideDish #Vegetarian #MediterraneanSalad #FetaCheese #Easter #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup
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How you doin’? I started writing this post a few weeks ago, when the unemployment counts were heading sharply up. Last week’s surprisingly good report on that front doesn’t mean we’re out of the woods by any stretch, but it was a ray of sunshine in an otherwise pretty bleak week. I reached back in our files to bring back this Chocolate Depression Cake, but perhaps we can update (vegan) it and call it the Chocolate Pandemic Cake. We are all concerned about our health and our budgets. It’s a sign of the time.
Many of the standard ingredients used in baking chocolate cakes like butter, milk and eggs were in limited financial reach and supply during the Great Depression. We are finding some of that right now in our own grocery stores. But, then as now, people found workarounds, so they didn’t have to give up their ration of chocolate cake. Even without those ingredients in this recipe, it still delivers on big chocolate flavor and a moist, fudgy texture.
I’ve replaced the butter with oil and cut down on the typical amount of sugar. It’s still a great chocolate cake only a tad less sweet. This recipe is more about the chemistry of the ingredients than the art of baking—so follow the recipe carefully. Because there are not any eggs, butter or milk the cake is suitable for a vegan diet—hip-hip hooray!
Prep time: 10 minutes
Bake time: 35 to 40 minutes
Yield: 8 to 10 servings
3/4 cup whole-grain pastry flour
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder + 1 tablespoon for dusting
1-1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
1/3 cup canola oil or other neutral-flavored oil (or butter, if you please)
1 teaspoon pure vanilla extract
3/4 cup mini dark chocolate chips
3 tablespoons confectioners’ sugar, for dusting
whipped topping (optional)
ChefSecret: Dusting your sprayed pan with cocoa powder instead of flour prevents white streaks on the sides of your chocolate cake.
#Dessert #ChocolateCake #Baking #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #Vegan
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