Combine all ingredients in a blender or food processor. Process until basil is finely processed, stopping as needed to scrape down sides of with a spatula.
Taste and season with additional salt and pepper if desired. Store in a jar or air-tight container for up to 1 week in refrigerated.
Recipe from Little Ms Magnolia. Serve as an appetizer or side salad.
Ingredients:
Baguette
Olive oil
Garlic salt
Salt and pepper
10 oz. cherry/grape tomatoes, sliced in half
Arugula
Burrata
Fresh pesto
Coarse sea salt
Balsamic glaze
Directions:
Baguette slices/dippers: Preheat oven to 400F. Slice a baguette into thin pieces. Spray with olive oil and sprinkle with garlic salt. Bake for 10 minutes or until desired crispiness. Remove from oven and set aside.
Roasted Tomatoes: In a bowl add halved tomatoes and drizzle with olive oil. Sprinkle with salt and pepper. On a baking sheet add the tomatoes and roast in the 400F oven for 20 minutes; then remove from the oven and let cool.
Assembly: On a platter, lay out however much arugula you want. Gently pat the burrata dry, and then break open the burrata into pieces and place on top of the arugula. Then add the cooled roasted tomatoes on top of the burrata; then drizzle with fresh pesto; then drizzle with olive oil, fresh cracked pepper, coarse sea salt, and balsamic glaze.
Salad: Add salad ingredients to large serving bowl. Top with dressing.
Dressing: Add ingredients to a bowl and whisk together. Taste and adjust as needed. If too thick, add water to thin. Makes enough for 1-2 large salads or 4-6 smaller salads. I usually double.
Quinoa: In a saucepan combine quinoa and water. Bring to a boil, then cover and reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
Toasted Almonds: Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
Moroccan Salad Dressing: Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, honey, cinnamon, ginger, cumin, coriander, salt, and red pepper flakes.
Assemble Salad: In a large mixing bowl combine quinoa, diced shallots, carrots, chickpeas, arugula, chopped mint, dried apricots, and toasted almonds. Add the dressing and toss to combine.
Steak salad adapted from Two Peas and Their Pod, and Cafe Rio Dressing adapted from Together as Family.
Ingredients:
Steak Marinade:
1 1/2 lbs. flank steak
2 TBSP lime juice
2 TBSP olive oil
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1/2 tsp. ground coriander
Salad:
6 c. mixed salad greens
1 ear sweet corn, sliced off the cob (about 1 c.)
2 c. grape tomatoes, halved
1 large avocado, sliced
1/4 red onion, thinly sliced
1/3 c. pepitas
1/2 c. queso fresco
Cafe Rio Dressing:
1 c. mayonnaise
3/4 c. buttermilk
1 packet/3 TBSP ranch seasoning mix
2 tomatillos, husks removed and cut in half
1 bunch fresh cilantro, roughly chopped
1 jalapeno
1 TBSP fresh lime juice
2 garlic cloves
Directions:
Steak Marinade: In a Ziploc bag add the lime juice through the coriander and mix to combine; then add the steak and massage the marinade around the steak. Marinate in the refrigerator overnight.
Cafe Rio Salad Dressing: Add ingredients into the blender, in order as listed above. Blend on high for at least 1 minute, or until everything is combined and blended up really smooth. Can thin with additional buttermilk, if desired. Place in a container and refrigerate for at least 4 hours.
When ready to grill, preheat a clean, oiled grill to medium-high heat.
Place the steak on the hot grill and grill for 4 to 5 minutes on each side, depending on your preference. The steak should be 130-135°F for medium rare, and 145°F for medium.
Transfer the steak to a large cutting board and cover it loosely with aluminum foil. Let the steak rest for 10 minutes. Cut the steak against the grain into thin slices.
To assemble the salad, place the mixed greens on a large platter. Add the steak, corn, tomatoes, avocado, red onion, pepitas, and queso fresco. Drizzle with desired amount of dressing.
In the bowl of a small blender cup add garlic, parsley, basil, cilantro, salt, lemon zest, and lemon juice. Pulse until roughly chopped; then scrape the sides down and pulse a few more times.
Add the olive oil and tahini paste and pulse until will combined.
Add the water and honey (to taste) and blend until creamy. Add more water, if necessary until you reach your desired consistency.
Taste and adjust seasoning if necessary (more salt, honey, or water as needed).
Mini cucumbers, chopped (about 1 1/2 c. chopped cucumber)
12 oz. jar of sliced roasted red bell peppers
20 Kalamata olives, sliced into thin rounds (about 1/2 c.)
1/2 c. feta cheese, crumbled
1/2 c. chopped flat-leaf parsley
Dressing:
1/3 c. olive oil
1/4 c. lemon juice
2-3 tsp. honey or maple syrup
2 garlic cloves, pressed
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. red pepper flakes
Freshly ground black pepper, to taste
Directions:
To cook the farro on the stovetop: In a medium saucepan, combine the rinsed farro with at least three c. water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and add to large serving bowl to cool. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
To cook the farro in the Instant Pot: Add the rinsed farro and 2 c. of water to the Instant Pot; then seal and set to 10 minutes. Once done cooking allow natural release for 5 minutes. Then open the Instant Pot, stir to fluff and drain off the excess water and add to large serving bowl to cool. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.
Salad: Once the farro is cooled add the arugula, chickpeas, cucumber, peppers, olives, and parsley to the bowl with the farro.
Drizzle in the remaining dressing and toss to combine. Add the feta, toss again, and season to taste with additional salt and pepper.
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