Green Bean Salad with Lemon Ginger Vinaigrette
Summer is in full swing and every week more vegetables are available at the markets. There is no better time than now to eat your fill of summer vegetables. One of my favorite vegetables are green beans. I can eat them plain, or all dressed up with butter and fresh herbs. I love the clean and slightly sweet taste with its snappy crispness. If prepared properly, green beans maintain their spring green color, hold their shape, and still have a fresh picked flavor.
Because they are so well-loved and easy to prepare, we often use green beans in a salad. Hot or cold, green bean salad is a perfect side dish for any type of meal on any given day. There are countless varieties of green bean salads to make as well. Fresh beans pair well with all sorts of vegetables like tomatoes, onions, mushrooms, potatoes, peas, and other beans just to name a few options. They are also good with endless seasonings and add-ins like walnuts, almonds, basil, tarragon, garlic, sesame seeds, or fresh ginger.
For this recipe, I decided to make a green bean salad with yellow wax beans and red kidney beans as the main ingredients. It is a lemony 3-bean salad with fresh basil and parsley, with a subtle spicy kick of fresh ginger and lemon vinaigrette. I wanted a salad dressing that is a little different from my typical vinaigrette of vinegar, mustard, garlic and olive oil. Because ginger and green beans taste so great together I decided to add it in. The ginger does not come off too strong, just enough for the beans to shine with a subtle spicy glow.
Fresh yellow wax beans are tender, sweet and delicious. I love the contrast of colors between pale yellow wax beans with the bright green beans and dark red from the kidney beans. Wax beans are hard to come by, as I have only seen them at local farm stands. Last summer I could not get enough of the yellow wax beans from Rochambeau Farm Stand and I can’t wait until they are available this summer. For this recipe, I bought this round of fresh beans from another local farm stand, Meadows Farm. Lucky for me, I live in a metropolitan area with 4 local farms only a couple of miles away from my house. I get to participate in the best parts of both worlds.
Look for green beans and yellow wax beans that are firm, bright in color, and not too big. At times, fresh beans can get fibrous and unpleasant to eat. Fortunately, it is easy to tell if the beans are fibrous by their look and touch. Older and more fibrous beans are less dense, limp, duller and paler in color. Haricot Verts are French green beans. These beans are smaller and often more tender than regular green beans. They also tend to be pricier.
For more summer vegetables recipes
Zucchini and Corn Salad with Avocado and Pistachio Salad
Sweet and Spicy Herbed Carrots
Like most vegetable salads, if you prepare the green beans too far in advance, they will lose their crispness. Fortunately, because they take about a minute to cook, putting this green bean salad together is not a hassle or stressful to do before serving. There is a minor amount of chopping, and the only thing you must cook are the beans for one minute. The most difficult thing to make is the salad dressing, and that is fairly easy.
Serve this salad hot or cold as a side dish paired with fish, meats or chicken. Or, serve as a vegan entrée paired with brown rice or other grain. Enjoy!
Green Bean Salad with Lemon Ginger Vinaigrette
Ingredients
Lemon Ginger Vinaigrette
- 1 tsp grated fresh ginger
- 1 1/2 TB fresh lemon juice
- Zest from half a lemon optional
- 1 tsp honey or agave, or liquid sugar in the raw*
- 4 TB Extra Virgin Olive Oil
- 1/8 tsp Kosher Salt
- A couple of grinds on the pepper mill of black pepper
Green Bean Salad
- 8 oz 225 g fresh green beans or French green beans, cleaned and stems trimmed
- 8 oz 223 g fresh yellow wax beans, cleaned and stems trimmed
- 1-15 oz 425 g can Red Kidney Beans, or Black-eyed peas, or chick peas - drained, rinsed and dried
- 1 TB minced fresh basil
- 2 TB minced fresh parsley
- 3 scallions minced white and light green parts only
- Kosher Salt and freshly ground black pepper if needed
Instructions
Make the vinaigrette
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Add the grated fresh ginger, lemon zest (if using), lemon juice, and honey to a small bowl. Whisk until the honey is completely dissolved. Add the olive oil, a little at a time and whisk thoroughly between additions until emulsified. Taste and add salt and pepper if needed. Also, adjust flavor with additional ingredients if needed. Set aside.
Make the Green Bean Salad
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Fill a large sauce pan or stock pot with water, and turn the stove to high heat. Bring the water to a boil. Meanwhile prepare an ice bath in a large bowl and fill part way with ice cubes and cold water. Set aside.
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When the water comes to a brisk boil, add a pinch of Kosher salt, then add the prepared green and wax beans. Quickly blanch the beans, about one minute or when the water returns to an early boil. Drain the water and immediately add the beans to the ice bath. Swirl the beans once around in the ice water with your hands. Allow the beans to stay in the ice bath until they are just cool. Drain the beans from the ice bath and spread them out on a clean kitchen towel to dry.
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Add the beans to a medium mixing bowl, then add the red kidney beans, minced scallions, and fresh herbs. Gently toss with your hands to mix. Give the reserved lemon ginger vinaigrette a good whisk to emulsify it again, and add about half of the dressing to the vegetables. Toss to mix, then taste to see if you want more dressing. Taste for seasoning and add a small amount of salt and pepper if needed.
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This is delicious served either cold or warm, but like most salads it is best eaten very soon after it is made. Make ahead note: you can make the salad dressing ahead and store on the counter for a couple of hours. Prepare the beans no more than an hour ahead of time. Add rinsed and dried kidney beans and green beans to a bowl and cover. Store in the refrigerator until you are ready to mix them all together. It is best not to add the fresh herbs and scallions until you are ready to serve the salad. Assemble the dressing, herbs and vegetables, and mix together when you are ready to serve.
Recipe Notes
For a vegan meal, use your favorite liquid sweetener like agave. I am not as familiar with the level of sweetness agave or liquid cane sugar in the raw, so start with less, then taste and add more if needed. You can easily use a pinch or granulated sugar as well. Just make sure it is well mixed.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Anything Goes Lemon Potato Salad
Potatoes in all their varieties and preparations make great comfort food. Unfortunately, they also have a bad rap. This is because potatoes taste sublime with anything buttery, creamy and with lots of cheese. I find it hard to resist creamy potato salad with lots of hard-boiled eggs, so I created a recipe for lemon potato salad with little added fat, but still has a creamy texture.
Anything Goes Lemon Potato Salad is just what the name says. Potato salad with lots of vegetables and lightly coated with a lemon-mustard vinaigrette. To replace the hard-boiled eggs of traditional potato salad, I added tomatoes, cucumbers, radishes and fresh corn. I believe this salad will work with any variety of vegetables, such as scallions, green beans, sugar snap peas, or traditional celery and carrots.
For the dressing, I wanted it to be lemony and bright without it being too sour. So, I tamed the lemon with mustard, olive oil and my secret ingredient, pickle juice. Just a touch of pickle juice from a jar of bread and butter pickles adds the final touch needed for a delicate balance of sweet and sour flavors. If you do not like pickles then omit their juice, but you may need to add a pinch of sugar to the dressing. As I always recommend, taste and season as you like.
Besides my secret ingredient, one other trick I use for potato salad is to add vinegar or lemon juice to the potatoes while they are still hot after cooking. The potatoes absorb the lemon juice and this added squirt of acid brightens them with flavor.
My inspiration for this recipe came from a delicious tomato salad. It is filled with grape tomatoes, cucumbers, fresh uncooked corn, avocado and basil. A perfect end of the summer salad to enjoy when corn and tomatoes are at their peak. Because potatoes and corn make the perfect pair, I decided to make a lemon potato salad version like this sunny tomato salad.
Eating fresh corn just scraped off the cob is a treat. The kernels are nicely sweet and crisp. It is raw, but it does not taste raw. If you want to add some extra corn flavor, run the back of a knife down the naked cob. This pressure pushes out some corn milk to mix with the fresh kernels. This technique is also great to use when making corn chowder or creamed corn.
Summer is a great time to highlight the fresh flavors of the garden. This is a simple salad to make and is very refreshing. A meal filled with the summer bounty and enhanced with a lemon vinaigrette. Pair Anything Goes Lemon Potato Salad with any grilled meat, chicken or fish. It is perfect to bring or make for a party, or make for a weeknight family dinner.
More potato recipes: Potato Salad with Sorrel
Crispy Potato Skins with Smoked Salmon
Anything Goes Lemon Potato Salad
Ingredients
- 1.5 lbs 691 g medley of baby potatoes
- Zest from 1 lemon
- Juice from half a lemon
- 1 ear corn on the cob
- Half a cucumber about 6 oz 160 g Quartered, seeds removed, and chopped
- 2 fire and ice radishes sliced thinly
- One handful of grape tomatoes about 4 oz (120 g), sliced in half
- 3 scallions white and light green parts only sliced thin
- 4 sprigs flat leaf parsley
- 2-3 sprigs Lemon Thyme
- 1 TB minced fresh chives optional
- 4-6 leaves fresh basil chiffonade sliced (optional)
- 3-4 leaves fresh mint chiffonade sliced(optional)
Vinaigrette
- Juice from half a lemon about 2 TBS
- 1 tsp Dijon Mustard
- 1 TB Bread and Butter pickle juice
- 3 TB Extra Virgin Olive Oil
Instructions
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Scrub the potatoes under cold running water. Fill a large sauce pan part way with water, cover and bring to a boil over high heat. Once boiling, add a large pinch of Kosher salt to the water, then add the potatoes. Cook until the potatoes are just done. A knife or fork will easily slice all the way through the middle without resistance. This could take anywhere between 10 to 25 minutes depending on the size of your potatoes. I start checking my potatoes after 10 minutes, then check them every 5 minutes thereafter. You do not want to overcook the potatoes or they get mushy.
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Once done, remove the potatoes from the boiling water and place on a cutting board. Let cool slightly or use tongs to hold each potato in place while you slice each potato in half. This needs to be done before the potatoes cool, because you squeeze lemon juice over them while they are still warm. It does not matter which way you cut the potatoes in half. I mixed it up for fun and variety and sliced them randomly in half lengthwise or crosswise.
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Place the warm sliced potatoes in a large mixing bowl, add the lemon zest and juice to the bowl and gently mix. Allow the potatoes to cool after the lemon juice is added.
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While you are waiting for the potatoes to cool, cut the kernels off the corn cob. Cut off the stem of the corn cob to create a flat surface. Place the shucked and cleaned ear of corn in a medium bowl with the flat stem side down in the bowl. Holding onto the tip use a sharp chef's knife and run the knife down the side of the corn cutting the kernels off the cob. Turn the cob a quarter turn and slice off the corn kernels. Repeat all the way around the corn cob until all the kernels are removed. Set aside.
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Add the corn and the remaining prepared vegetables to the cooled potatoes, then toss in the fresh herbs. Add the vinaigrette, a couple of tablespoons at first. Mix then taste to see if dressing is needed. If so, add more salad dressing until it reaches your preferred consistency. You should have leftover vinaigrette. Store the leftover vinaigrette in a tightly sealed container in the refrigerator to use for another salad.
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Garnish with mint leaves and serve.
Recipe Notes
Potatoes are great sponges and will absorb anything you add to them. If you make this salad too far in advance the potatoes will soak up the dressing and it will appear dry. More dressing might be needed, just be careful not to make it too heavy the vinaigrette and oily.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Quinoa Salad with Avocado and Dried Fruit
When I first ate quinoa, my gratitude propelled my love for it more than its flavor. I was desperate for another gluten-free option to replace rice, and I was also on a low-glycemic diet. I can eat wheat and other gluten-protein grains, but several of my friends can’t. So, serving food that everyone can eat, not feel different or left out is my entertaining and personal philosophy. Quinoa is a perfect grain (seed), to eat and a great source of protein for plant-based diets. Ever since my discovery of this recipe, quinoa salad with avocado and dried fruit makes a regular appearance on my dinning table, especially for entertaining.
I discovered this salad recipe in Fine Cooking Magazine 2009, in an article featuring avocado recipes. Next to dark chocolate, avocados are one of my favorite foods. Naturally, the recipe grabbed my attention. During the time, I needed vegan and gluten-free recipes to serve with Thanksgiving dinner. The quinoa salad with avocado turned out to be the perfect option, a two for one deal. Additionally, this quinoa salad turned my attitude around from not just being grateful, but liking quinoa as well. This salad appeals to everyone, not just people who are vegan, vegetarian, or on a gluten-free diet.
There are many reasons why I love this salad and the taste is just one of them. This quinoa salad is just as much about avocados as it is quinoa. With a ratio of about 2 cups of cooked quinoa to 2 whole avocados, you get a creamy avocado morsel in every bite. Being a major avocado fan, I find this significant amount of avocados wonderful. What’s not to love about an avocado in every bite? There is never such a thing as too much avocado.
The dried apricots and raisins adds punch and concentrated flavor. The nuttiness of the quinoa and creaminess of the avocado provide a foundation for the dried fruit to pop. You do not need a lot of dried fruit, a little goes a long way. The deep orange color of the apricots adds a nice attractive element to the salad as well. If you live in an area where apricots are grown, try substituting fresh ones for the dried apricots. The only consideration is, once sliced, apricots get mushy and aged looking after they linger. However, adding a fresh ripe apricot might be worth a try.
The lemon cumin vinaigrette is much brighter than it sounds. Thanks to the absorbing power of the quinoa, the cumin flavor is in the background and does not overpower the delicate flavor of the avocado. The cumin adds a bit of earthiness against the airy and lemony sunshine. The taste of the flavors are unexpected, yet truly complimentary. I love it. The blend of the quinoa, avocado and dried fruits with the dressing is a nice balance of sweet, acid, nuts and earthy flavors. It is not a heavy dressing, just enough to season the ingredients. Therefore, the quinoa salad does not taste or look oily.
More Gluten-free recipes:
The only thing I change is, I like to add fresh herbs when they are available. Basil adds a nice bit of fresh green sweetness, and even parsley or mint works. If you want to add cilantro, substitute the lemon zest and juice with lime and see how you like it. Quinoa and avocados pair well with a variety of herbs and spices, just be careful not to overpower the salad with too much of anything. If you need a more substantial meal or substitute for almonds, chickpeas are also delicious in this salad.
Making this salad reminds me of my hometown in California. I can picture so many parts of my childhood with each ingredient. Eating avocado sandwiches with my friends at a restaurant in Strawberry. Climbing our apricot tree and picking them before the birds got them. But, what really touches my heart is when I rinse the quinoa. Running my hands through the cold, wet and gritty quinoa seeds, reminds me of making sand castles and building forts at Cronkite Beach. It’s usually cold, foggy and the sand is rough. Despite the cold, I love the Marin Coastline and will forever hold it dear in my heart.
Food has a way about savoring old memories and making new ones. Deborah Madison created this recipe, but after making it for so long and cherishing new and old memories, it feels like my own.
Quinoa and Avocado Salad with Dried Fruit
Ingredients
- 3 TB raisins dark, golden or a mix of raisins
- 2 TB dried apricots thinly sliced
- 1 cup red or white quinoa or a mix
- Kosher salt
- Zest from one lemon
- 1 TB fresh lemon juice
- 3 Tb extra virgin olive oil
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp ground sweet paprika
- 2 ripe avocados pitted, peeled and cut into 1/2 inch chunks
- 2 scallions white and light green parts thinly sliced
- 2-3 TB coarsely almonds
Instructions
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Add the raisins and apricots to a small bowl and cover with hot water. Soak the dried fruit for 5 minutes. Drain the water and set aside.
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Put the quinoa in a fine mesh strainer and rinse under cold running water until the water passing through the strainer runs clear, not chalky. Add the rinsed quinoa to a medium saucepan with 2 cups of water and 1/2 teaspoon Kosher salt. Bring the water to a boil, then cover and turn the heat down to medium-low. Cook until the water is all absorbed and the quinoa is tender, about 10 to 15 minutes. You will see the germ ring that will look like a white curlicue around each seed.
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When done, fluff the quinoa with a fork and spread out on a sheet pan to cool to room temperature.
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While the quinoa is cooking, toast the almonds. Heat a small skillet on the stove at medium-high heat for 3 minutes. Add the almonds and stir, shake or flip the almonds in the pan and toast the almonds until they get slightly darker and release their oil. About 1 minute depending on how hot your skillet is. You will start to smell the almonds as they toast. Keep the almonds moving so they do not burn. Immediately remove the almonds from the skillet and cool. Once cooled, rough chop the almonds and set aside.
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Make the salad dressing. Finely grate the lemon zest into a small bowl. Add 1 tablespoon of fresh squeezed lemon juice, olive oil, coriander, cumin, paprika and 1/4 teaspoon Kosher salt, and whisk until well combined.
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In a large bowl add the cooled quinoa, apricots, raisins, avocados, scallions and chopped almonds. Carefully mix the ingredients together. Try mixing them with a fork so you do not squish the ingredients together. Then add the salad dressing. Mix until combined. Spoon into a severing bowl, garnish with chopped almonds, scallions, and lemon zest. Serve at room temperature.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Sweet n’ Spicy Herbed Carrots
Usually, when I’m making dinner, my primary focus centers on the main entrée. The side dishes get made, but my attention is elsewhere. It is just too stressful to cook three different recipes, that require a lot of ingredients, prepping, and have everything done at the same time. I love vegetables and don’t mind eating them without a lot of flourishment. Yet, they do deserve an opportunity to be front and center. Making a composed dinner doesn’t have to take up a lot of time, just a little foresight.
Most people like carrots. When my son Evan was young, carrots was one of the 3 vegetables he ate. This popular vegetable is easy to prepare and does not require a lot of pampering. It is one of the backbones used to make stocks, soup, stews, and braises. If you haven’t given carrots much thought, think again. Carrots are so much more than crudité. I love cooking with them because their natural sweetness and sturdy structure make it easy to pair with bold flavors on either the sweet and/or spicy side.
This recipe was inspired by a recipe written by Nigel Slater titled, Harissa Carrots. His recipe is delicious and is featured in his cookbook Eats. In Slater’s recipe, he blanches carrots, then mixes them with harissa paste, egg yolk, vinegar, and olive oil. The egg yolk in the dressing made it nice and creamy, but not suitable for a vegan diet. My idea was to make a carrot side dish that everyone could eat. So, keeping the flavor of Slater’s Harissa Carrots in my mind, I created a vegan dressing to compliment the carrots natural sweetness, provide some spicy-heat, and lots of fresh herbs. I have said it before and I will say it again, fresh herbs elevate any food from good to awesome. I do not cook without them.
In this recipe for Sweet n’ Spicy Herbed Carrots, I use three different types of herbs. I realize cilantro and dill do not have a big fan club. Yet, if you are willing to be adventurous then reduce the amount of cilantro and see if you like it in a blend. There are times when less is more, but this recipe is not one of them. However, if you do not want to commit to all three herbs, use one or two of them. Mint and dill are especially delicious with carrots. I want you to enjoy your meal, so if you know you don’t like something – don’t use it.
For me, I am no longer fearful or stingy with how I cook with herbs. Many recipes from Middle Eastern cuisine have inspired me to combine herbs and not use them by themselves. There are many herbs that complement each other, and tasting an abundance of the freshness is always welcome in a recipe.
More carrot recipes: One Pan, One Meal Chicken Dinner
Fortunately, making Sweet n’ Spicy Herbed Carrots is as easy as making a salad. Making this dish won’t take up a lot of your attention, but the results will taste as if you slaved all day. The spicy heat is in the background and will grow as you continue to enjoy your meal. I prefer all the ingredients to balance one another. This recipe is not about the heat but about balance and bringing all these flavors together to give carrots center stage.
Serve with any grilled meats and white meat fish. They are also delicious as part of a vegan bowl made with greens, carrots, chickpeas, a grain, and nuts. Enjoy!
Sweet n’ Spicy Herbed Carrots, Update February 7th, 2018:
This is also delicious made with roasted carrots. Roast the carrots in a 400°F / 204°C oven for 40 minutes or until the carrots are slightly soft in the middle but still firm and can hold its shape. Add the daikon radish and sweet n’spicy vinaigrette and serve warm.
Sweet n’ Spicy Herbed Carrots
Ingredients
- One inch piece of fresh ginger
- 2 tsp Dijon mustard smooth or grainy
- 2 tsp honey or 1 tsp maple syrup for a vegan recipe
- 1/4 tsp ground chili pepper* more if you want it hotter
- Zest from 1 lime
- Juice from half a lime reserve the other half to add if needed
- 1 Tb red wine vinegar*
- 1/4 tsp Kosher salt
- 4 Tbs extra virgin olive oil
- 1 Tb chopped cilantro
- 1 Tb chopped mint
- 1 Tb chopped dill optional
- 1 1/2 lbs / 683g medium size carrots
- 2 " piece of daikon radish 3 oz / 87g
Instructions
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Gently scrape off the thin skin of ginger using the edge of a teaspoon. Be careful not to dig into the flesh of the ginger root. Once the skin is removed, thinly slice the ginger and mince. Add to a small mixing bowl.
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Add the Dijon mustard, honey, (maple syrup), ground chili pepper, lime zest and juice, vinegar, and Kosher salt into the bowl with the minced ginger. Whisk together until well combined.
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Slowly drizzle in the olive oil, a little at a time. While you drizzle, whisk to create an emulsion. Once all the olive oil is added, give it a good whisk to keep the oil and acid from separating.
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Taste the dressing and correct the seasoning to suit your taste.
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Add the herbs, then whisk to combine. Set the sweet and spicy dressing aside while you prepare and cook the carrots.
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Peel the carrots and trim the ends. Cut each carrot in half across the width, then cut each piece in half down the length. Cut all the pieces in half lengthwise to create long carrot strips.
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Fill a medium saucepan with water and turn the heat up to high. Add a pinch of Kosher salt, a 1/4 inch sliver of ginger, and 2 crushed garlic cloves to the water. Bring the pot to a boil and add the carrots. Cook the carrots for 1-2 minutes after the water returns to a boil. Drain the carrots and pick out the garlic cloves and ginger. Add the carrots to a mixing bowl.
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Peel and julienne the daikon radish in long thin strips. Add the daikon to the carrots and gently toss the carrots and daikon radish with your hands to mix together. Before you add the dressing taste it again and make any adjustments. Add the dressing, give it a gentle but good stir until the vegetables are evenly coated with the dressing.
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Serve hot, warm or room temperature.
Recipe Notes
Use your favorite ground chili. The ground chili I used has a bright flavored heat, not a smokey one. Unfortunately, I do not know the name of it. I started with a quarter teaspoon of ground chili then added extra chili as needed. This meal is not about the heat, but about the balance of heat and sweetness.
Good substitutes are: your favorite ground chili powder, harissa paste, Thai chili paste, or sriracha. Adjust the amount you add to match the chili's heat. Example, if you use sriracha I would begin with 1/2 teaspoon then add more if desired. if needed. Just like cooking with salt, it is always good to start with less then add more.
Do not substitute balsamic vinegar for this dressing. Good substitutions are white wine vinegar, sherry vinegar, or apple cider vinegar.
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© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.