Yo Chef shares spring salad recipes

YoChef’s version – One of my favorites - Tabbouleh Salad recipe

Prep: 20 min Total time: 20 min

Yield: 4 - 6 servings

Delicious Middle Eastern salad – Super food with new spring herbs

INGREDIENTS:

• 3 cups fresh flat-leaf parsley
• 1/2 cup fresh mint
• 4 or 5 spring onions (with the green parts)
• 4 ripe medium size tomatoes
• 2 cucumbers
• 1 cup of quinoa
• 1/2 teaspoon allspice
• 1/2 cup lemon juice
• 5 tablespoons virgin olive oil
• Salt and Pepper

METHOD:

1. Bring 2 cups liquid to a boil. Stir in 1 cup quinoa, then turn the heat down to low. Cover and simmer until all the liquid is absorbed, about 15 minutes. Use a fork to fluff and separate the grains. Set aside.
2. CHOP the tomatoes and cucumbers (peel and deseed) small dice.
3. CLEAN the parsley and mint - remove the large stems (you want mostly leaves). Chop fine.
4. TRIM the spring onions and chop them into 1/4" lengths.
5. PUT the quinoa, cucumber and tomato in a large mixing bowl. Add salt, pepper, all spice, lemon juice, olive oil, mint, & parsley.
6. TASTE for seasoning. If too dry, you can add additional lemon juice.
7. TOSS well. Tabbouleh benefits from resting - you can cover the bowl with plastic wrap and leave in the refrigerator for a few hours or overnight, tossing occasionally.
8. SERVE over Romaine lettuce leaves - enjoy!

Cold soba (Buckwheat Gluten Free) noodle salad with a spicy citrus-soy dressing

Great salad to toss those new spring veggies in.

TOTAL TIME: 60 minutes SERVES: 4

INGREDIENTS

NOODLES

• 1 cup orange juice
• 2 tablespoon lime juice
• 3 tablespoon low-sodium soy sauce
• 2 tablespoon hot sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• 12 ounces dried soba noodles
• 2 tablespoons black sesame seeds

VEGETABLES

• 3 tablespoons vegetable oil
• ½ yellow onion
• ⅓ head broccoli
• ⅓ head cauliflower
• ½ cup fresh peas (sub Edamame if you like)
• ½ cup of baby carrots or 1 large carrot
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon rice vinegar
• 1 cup fresh spinach

DIRECTIONS

1. Prepare the noodles: In a skillet, simmer the orange juice over moderate heat until syrupy, 15 minutes. Scrape into a bowl. Whisk in the lime juice, soy sauce, sesame oil, vinegar, and sugar; season with salt.
2. Meanwhile, in a large pot of salted boiling water, cook the soba noodles until al dente, about 4 minutes. Drain and rinse under cold water; shake off any water and blot dry. Transfer the noodles to a large bowl. Add sesame seeds and toss with three-fourths of the vinaigrette.
3. Prep the vegetables: julienne cut onion, small dice carrots, cut broccoli and cauliflower into bite size pieces.
4. Cook the vegetables: In a large skillet or wok, heat the vegetable oil. Add the onion and sauté over high heat until starting to brown, about 3 minutes. Add the broccoli, cauliflower, peas, carrots, and ginger to the onions and sauté until all vegetables are tender, about 5 minutes. Add the remaining vinaigrette and spinach leaves and cook until wilted, about 2 minutes. Add the vegetables on top of the soba noodles.
5. Enjoy!

Courtesy:

Joseff VanHorn

Owner – Executive Chef

YoChef’s Catering Company

616-608-3003

www.YoChefsCatering.com

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