Posts tagged with Honey
The hearty salad we've picked for this week's Meatless Monday is absolutely perfect for the season.
It utilizes the darling of fall and winter, the sweet potato, as well as the sharp and seasonal green arugula, plus honey, which is oh so great locally this time of the year.
And not only will this salad work for a simple Meatless Monday treat, it also is dressy enough that it could make an appearance on your table at Thanksgiving and all through the holiday season.
Roasted Sweet Potato Salad
2 small sweet potatoes, diced
1/2 red onion, thinly sliced
1/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon, divided
1/2 cup balsamic vinegar
1/4 cup honey
2 tablespoons finely chopped chives
4 cups baby arugula
3 medium radishes, sliced paper thin
Preheat oven to 400 degrees. Toss sweet potatoes with onion, black pepper and 1/4 teaspoon cinnamon in a medium bowl. Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.
Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl. Toss together arugula and radishes in another medium bowl. To serve, arrange arugula mixture on plates. Toss sweet potatoes in balsamic mixture and spoon over arugula. Serves 4 to 6.
— Recipe from www.wholefoodsmarket.com
Honestly, I wanted this week’s Meatless Monday recipe to be a grilling recipe. I mean, it was so nice this weekend and it just seems like the timing is right.
But Mother Nature apparently doesn’t agree with me. There’s a good chance of rain this afternoon and the last thing I want you to do is blame me for getting you all excited to grill only to be disappointed with a deluge.
Therefore, in my hope for a lack of said deluge, I figured I’d play it safe with a recipe that can be made in the oven. Of course, this means it probably won’t rain. It also means that I can save a grill-ready recipe for next Monday, Memorial Day. Win-win, if you ask me.
So, here’s a recipe that would go well with grilled veggies should Mother Nature decide to take a rain check on the rain. It’s got tempeh in it for all you protein nuts, and apples and honey (use local!) for those of you who like something sweet. Plus, the oven does all the work (awesome).
Apple and Tempeh Sandwiches
1 (8-ounce) package tempeh, halved lengthwise, then crosswise to make 4 squares
1 small Fuji, Braeburn or Gala apple, cored and thinly sliced
1/2 cup apple juice
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons tamari
1 1/2 teaspoons honey
1/2 teaspoon ground cumin
Black pepper to taste
4 slices whole wheat sandwich bread
4 large leaves green leaf lettuce
Preheat oven to 350 degrees. Arrange tempeh in an 8-inch-square baking dish in a single layer. Scatter apple slices over the top; set aside.
In a medium bowl, whisk together juice, oil, vinegar, tamari, honey, cumin and pepper, then pour the mixture over the tempeh and apples. Bake until most of the liquid is absorbed, tempeh is golden brown around the edges and apples are soft and caramelized, 40 to 45 minutes. Set aside to let tempeh cool slightly.
Spread one side of each slice of bread with a bit of honey mustard then top with a piece of lettuce and a piece of tempeh, with the baked apples arranged over the top. Serves 4.
— Recipe from www.wholefoodsmarket.com.