Category Archives: Salads

Karl’s Tabouleh Stuffed Mini Bell Peppers

I was shopping with Jan and she saw these mini bell peppers. She wanted them stuffed for her Mother’s Day meal. I decided that I would fill them with taboulah.

Karl’s Tabouleh Stuffed Mini Bell Peppers

Karl’s Tabouleh Stuffed Mini Bell Peppers

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Karl’s Turkish Artichoke, Tomato and Cucumber Salad

Adapted from a Whole Spice recipe

When Jan went to Sonoma a few months ago, she bought me some Istanbul Turkish Salad Seasoning from Whole Spice. I was planning to make a typical tomato and cucumber salad with it, but in searching the Whole Spice site I found their posted recipe. Of course, I could not make it the way they did, but it gave me ideas.

Karl’s Turkish Artichoke, Tomato and Cucumber Salad

Karl’s Turkish Artichoke,
Tomato and Cucumber Salad

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Karl’s Strawberry Vinaigrette Cauliflower and Green Beans

I used half a head of cauliflower in the soup I was making this Sunday. I decided that I would make a side dish with the rest, but it was not quite enough to feed five people. I also had some green beans, left over from earlier in the week, but also not enough for a separate dish. Finally, the strawberries I bought on Saturday needed to be used up, because they were quickly starting to go bad. Of such happen stance, a new dish is created.

Karl’s Strawberry Vinaigrette Cauliflower and Green Beans

Karl’s Strawberry Vinaigrette
Cauliflower and Green Beans

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Filed under Salads, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian

Karl’s Strawberry Vinaigrette Green Beans

I am planning a buttermilk roasted chicken tonight. I wanted a green vegetable to go with it and green beans came to mind. This Sunday, Miriam served us her marinated strawberries and steamed green beans. I thought: Why serve them separately?

Karl’s Strawberry Vinaigrette Green Beans

Karl’s Strawberry Vinaigrette Green Beans

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Karl’s Moroccan Couscous Salad

Adapted from A Dash of Flavour

I am making Moroccan stuffed vegetables and I wanted a dish for the starch eaters in my home. I found this recipe on-line and my first thought was to make it Californian, raw vegetables and starch with a dressing. As I read through the directions I began to understand the appeal of the lightly sautéed vegetables. Still, I could not help myself from making some changes.

 

Karl’s Moroccan Couscous Salad

Karl’s Moroccan Couscous Salad

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Karl’s Colorful Asian Coleslaw

Normally, with ham, I would want to serve North Carolina coleslaw, but Jan is not overly fond of this. She finds the harsh Western vinegar too sour. She prefers the more gently sweet and sour flavors of Asian coleslaw made with rice wine vinegar.

Karl’s Colorful Asian Coleslaw

Karl’s Colorful Asian Coleslaw

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Karl’s Steamed Artichokes with Lime, Chive and Dill Sauce

Ingredients

1 Lime
2 tsp. Fresh chives, chopped fine
1 tsp. Fresh or dried dill
Pinch Salt
4-5 Tbs. Mayonnaise

3-4 Artichokes
½ Lemon

Directions

1. Mix first 5 ingredients well and refrigerate until serving.

2. Trim and halve artichokes.  Rub cut surfaces with the lemon to prevent them from turning brown.  Steam the artichokes, until a knife slides into the thickest part of the cap easily, 15 – 20 minutes.

3. Serve with sauce on the side.

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Filed under Other Vegetables, Salads, Side Dishes, Vegan, Vegetables, Vegetarian