ciao! cooks
Lisa Reiss
Desserts Plus
RECIPE INSPIRATION Family-owned and operated kosher-dairy bistro has been in business for nearly 40 years, now serving in a new location on King Edward Street. Many veg-centric dishes are on offer at the bistro-reflecting growing demand. These recipes elevate healthy dishes with creamy, housemade sauces and fresh ingredients.
Power Bowl
Ginger gives this naturally dense and colourful salad a fresh flavour punch in the dressing.
INGREDIENTS Veggie Bowl 1 / 2 cup quinoa 1 / 2 cup chickpeas 2 roasted beets, diced 1 / 2 cucumber, diced 1 bell pepper, diced 12 baby tomatoes, sliced 2 radishes, sliced lettuce 1 Tbsp sunflower seeds 1 Tbsp pumpkin seeds
Roasted Beets beets salt olive oil
Ginger Soy Dressing 1 / 2 cup mirin 1 / 4 cup soy sauce 1 cup white vinegar 1 / 4 cup toasted sesame oil 1 / 4 cup Dijon mustard 5 Tbsp ginger, fresh 1 garlic, fresh
METHOD Roasted Beets 1. Preheat oven 425 ° F 2. Wash beets, trim root end and then wrap tightly in a double layer of foil. 3. Roast for 1-2 hours depending on size of beets. You should be able to easily pierce with a fork when done. Let cool. Set oven to 400 ° F. 4. When cool, peel and cube beets. Toss with olive oil and salt, spread out on a parchment lined baking sheet, and roast for 3-5 minutes.
Ginger Soy Dressing 1. Purée all ingredients in a blender.
Yield 2 1 / 2 cups dressing, 2 servings
24 ciao! / feb / mar / two thousand eighteen