Tag Archives: sunflower seeds

One More Way to Keep
Your Home Cool in the Summer:
Quinoa, Cucumber, Tomato Salad

Indigo rose tomatoes were developed at Oregon State University for more antioxidants (Photo: Yiling Wong, Aug 26, 2016)

Double-feature bonus posts this week! My offering to you, Dear Reader, for being a faithful audience. Enjoy!

A few years ago, I found myself buying one of those cup-salads from Whole Foods a lot in the summer. I liked it so much I figured I should start making it, so I can (a)get it without cilantro and (b)stop feeling like such a yuppie for buying a salad I could clearly reverse-engineer to make myself. Now when I’m up for more than throwing together some greens with nuts (read: up for more chopping), I’ll use this mix as the base recipe and improvise from there. I was actually pretty surprised when I couldn’t find a blog entry for this. Perhaps because it’s so straightforward, it didn’t feel like a recipe. This week’s weather in Seattle is sneaking up to the mid-80s, which counts as hot, so here’s a good option for those hot late Summer days when you don’t want to add another degree to your house by turning on cooking appliances. Air conditioning is a luxury, yo.

Quinoa, Cucumber and Tomato Salad (+Avocado)
Jumping-off point: Spicy Quinoa, Cucumber and Tomato Salad by Martha Rose Shulman (NYTimes) Continue Reading

Sweet Potato Pesto Pasta

Thanks to Abby for loaning me a spiralizer so I could try it out!

Spiralizer!
Spiralizer!

Thanks to Fitnessista for this recipe combo, the proportions I made up from my trial.

Ingredients:
For the pesto:
1/2 cup raw shelled sunflower seeds
1 tsp garlic
1 cup spinach
1 cup (packed) fresh basil leaves
1/4 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoon goat cheese
Kosher salt

For the rest:
1 large yam, peeled
your protein add of choice (shown below are seared scallops, made the Alton Brown way).

Sunflower seed pesto - cheaper than trekking to Afghanistan to harvest your own pine nuts.
Sunflower seed pesto – cheaper than trekking to Afghanistan to harvest your own pine nuts.

Steps:
Purée sunflower seeds, garlic, spinach, basil, oil, goat cheese and lemon zest and juice until smooth. Season with salt. Thin pesto with water if too thick.
Cut off ends of sweet potato and install flush against spiralizer, spiralize to your heart’s content.
Boil sweet potato spirals in water no more than 3 minutes.
Combine with pesto.
Serve with blindfold on.

Peel, spiralize, clean spiralizer, boil.
Peel, spiralize, clean spiralizer, boil.

Today’s Recipe Rating:
Novelty Rating:
4 of 5 stars.
Extremely novel.
Likelihood of Repeat: 50%
I couldn’t get my ‘roommate’ to eat much of it, but I’d like to try it again -next time with the julienne blade of my food processor.
Lesson Learned: If you boil it too much the ‘pasta’ crumbles fast (similar risk with reheating). Yes, you could buy a single-purpose tool like a spiralizer if you think you’ll eat a lot of spiralized things every week, but a food processor might work just fine for a rare occasion. Also, I always forget how easy it is to make pesto, I need to do this more, especially since you can make cheaper versions without pine nuts! Yum! I have read that real sweet potatoes are more dense and jam up the machine, better stick with the soft orange ones –yams? Whatever they are called..

I ate this with seared scallops, but the color combo was still a little disconcerting..
I ate this with seared scallops, but the color combo was still a little disconcerting..