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Recipes from Women's Expo

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lifestyles Worthington, 56187
Daily Globe
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Worthington Minnesota 300 11th Street / P.O. Box 639 56187

Sue’s Favorite Arugula Salad

 

Vinaigrette:

¼ cup extra-virgin olive oil

2 tablespoons red wine vinegar

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2 teaspoons fresh lemon juice

1 teaspoon dried oregano

¼ teaspoon salt

Put all of the ingredients in a jar with a tight-fitting lid. Place the top on the jar and shake the vinaigrette vigorously to blend. Set aside.

Salad:

Baby arugula, washed

Thin slices of red onion

Chia seeds

Avocado, cubed

Sunflower seeds

Toss salad ingredients in a large glass bowl. Drizzle with vinaigrette. Toss. Serve immediately.

Tip from the cook

Always give dried herbs a pinch as you drop them into your mixing bowl or cooking pot. This will release the flavorful oils in the dried herb.

Find chia seeds in the natural/health food section of your grocery store and at any health food store.

Mushroom Walnut Pâté

 

2 cups walnuts

2 tablespoons olive oil, divided

1 medium sized yellow onion, chopped

3 chubby cloves garlic, minced

15 cremini or shiitake mushrooms, sliced

2 teaspoons dried thyme

2 teaspoons dried sage

2 tablespoons nutritional yeast flakes or Parmesan cheese

3 tablespoons tamari soy sauce, divided

2 tablespoons balsamic vinegar

½ teaspoon freshly ground black pepper

Preheat oven to 250 degrees. Spread walnuts on a single layer on a baking sheet. Toast walnuts in preheated oven for about 10 to 15 minutes, until fragrant. Remove from oven and set aside.

Heat 1 tablespoon oil in a large-size sauté pan over medium heat. Add onion and sauté until onion becomes translucent, about 5 minutes. Add garlic and sauté another minute. Add mushrooms, along with remaining 1 tablespoon olive oil and cover. Reduce heat and cook for 5 minutes longer, stirring occasionally. Uncover pan and allow the mushroom mixture to cook for 10 minutes longer.

Add thyme, sage, nutritional yeast, 2 tablespoons tamari and vinegar and stir to combine. Cook for 1 minute. Turn off heat. Transfer mushroom mixture and toasted walnuts to a food processor, adding freshly ground pepper and remaining 1 tablespoon tamari, if needed. Pulse until mixture becomes a creamy pate.

Taste and add more seasoning, if necessary.

Serve at room temperature with crackers, bread or crostini. *See crostini below.

Makes 1½ cups.

*Crostini

Preheat oven to 400 degrees. Slice baguette(s) into ½-inch thick slices. Lightly brush each side with olive oil. Place on baking sheet. Bake in preheated oven for 10 minutes. Turn slices and bake for a few more minutes, just until edges begin to turn brown. Remove from oven.

Tip from the cook:

Parmesan cheese can be used in place of nutritional yeast.

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