Chopped Thai Salad with Sesame Garlic Dressing

Greeeeeat Asian salad with some greens, and plenty of color! This one comes from pinchofyum.com

Ingredients (dressing):

• 1/3 cup canola oil
• 3 cloves garlic, peeled
• 3 Tbs low sodium soy sauce
• 2 Tbs water
• 2 Tbs white vinegar
• 2 Tbs honey
• 1 Tbs sesame oil
• 1 Tbs lemongrass paste (ginger would also work)
• a squeeze of lime juice

Ingredients (salad):

• 16 ounces frozen shelled edamame
• 5-6 cups baby kale
• 3 large carrots
• 2 bell peppers
• 1 cup cilantro leaves
• 3 green onions
• 3/4 cup cashews, peanuts, or almonds

Directions:

1. Puree all of the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences.
2. Cook the edamame by boiling them for 3-5 minutes in a pot of boiling water.
3. Drain and allow it to cool. Meanwhile slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
4. Placed the cooked edamame in the food processor and pulse 5 times to get a minced texture.
5. Transfer to a bowl and repeat the same process for the nuts.
6. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and nuts together until well combined.
7. Drizzle with the dressing; toss gently a few times and serve.

Spicy Chorizo “Migas” with Sweet Potato Noodles

Another great recipe from my inspirilized.com listserv. This is a good one with eggs that can definitely go with brunch as well as dinner.

Ingredients:

• 1/2 Tbsp EVOO
• 1 large sweet potato, peeled, spirilized into noodles
• 1/4 tsp garlic powder
• salt and pepper, to taste
• 1/2 pound chorizo links, decased
• 1 small onion, diced
• 1 large red bell pepper, diced
• 2 tsp minced jalapeno
• 1/4 tsp paprika
• 1 tsp oregano
• 6 eggs, beaten
• 1 Tbsp chopped cilantro

Directions:

1. Place a large skillet over medium heat and add in the olive oil.
2. Once oil heats, add in the sweet potato noodles and season with garlic powder, salt, and pepper.
3. Cover and cook, uncovering occasionally to toss, for 5-7 minutes or until potato noodles are cooked to al dente.
4. Set the noodles aside in three plates and cover to keep warm.
5. Add the chorizo to the skillet, crumbling with a wooden spoon. Cook until browned, about 7 minutes.
6. Set chorizo aside and add in onions, bell pepper, and jalapeno. Season with paprika, oregano, salt, and pepper. Cook for 3 minutes or until vegetables soften.
7. Add in the cooked chorizo and the eggs. Cook until eggs are scrambled.
8. Divide chorizo-egg mixture on top of the sweet potato noodles. Garnish with cilantro and serve.

Spiralized Vegetarian Bibimbap

This recipe came from my amazing subscription to inspiralized.com

Ingredients:

• 1/2 cup dry quinoa
• 1 cup water
• 3 tsp sesame oil
• 1 large carrot peeled, spiralized into noodles
• 1.5 cups mushrooms
• 2 cups spinach
• 1 tsp minced garlic
• 1 large zucchini, spiralized into noodles
• 2 whole eggs
• sriracha

Directions:

1. Cook the quinoa according to the directions on the box.
2. Place a large skillet over medium heat and add 1 tsp of the sesame oil.
3. Add the carrots and season with salt. Cook for 2 minutes and then transfer to a plate.
4. Add in another teaspoon of sesame oil and add in the mushrooms and season with salt. Cook for 3-5 minutes; transfer to the plate with the carrots.
5. Add in the remaining tsp sesame oil and add in the spinach and garlic. Cook for three minutes and set aside.
6. Add the zucchini noodles. Cook for 3-5 minutes and remove.
7. Assemble the bibimbap by portioning out the veggies and quinoa in two bowls.
8. Finally, fry the eggs. Let them cook for 3-5 minutes and then top each bowl with the egg. Drizzle with sriracha and serve.