When I developed this recipe I wanted it to be as colorful as possible so I called upon the mnemonic device we used in grade school to remember the colors in a rainbow – Roy G. Biv – red, orange, yellow, green, blue, indigo, violet. If you look closely at this salad you’ll see that the array of whole foods used in this recipe represents all the colors in that mystical spectrum of light. I’m counting the flecks of cabbage in the broccoli slaw for indigo and violet – maybe that’s cheating a bit but the important thing to remember about this salad is that it is beautiful, healthy, AND delicious. Save this recipe to make for your first picnic or backyard barbeque of the season.
Microwave the frozen corn and peas on high for about 2 minutes, stirring, and checking their temperature after each 30 second interval. You want to defrost them but not heat them through. Once they are at room temperature, blot away any excess water with a clean paper towel. If don’t own a microwave, or don’t want to use one, simply leave the peas and corn out on your counter, at room temperature, until they are completely defrosted.
I usually use grape tomatoes for this salad but you could substitute cherry tomatoes, just make sure you cut them into bite size pieces. My grape tomatoes were kind of big the day I made this salad so I cut them into quarters. Once they are cut up add them to the bowl of peas and corn and set aside while you make the vinegariette. (more…)
Put the walnuts and almonds on a sheet pan and roast them at 400 degrees F for 8-10 minutes until they are slightly toasted. Check the oven after 5 minutes to make sure they are not browning too quickly. I keep the walnuts and almonds separate on the sheet pan so that if one is toasting more quickly than the other I can remove them easily and return the pan to the oven until the other nuts are done.
Once you try Roasted Garlic Ketchup it’s highly unlikely you will ever buy ketchup at the grocery store again. It’s so simple to prepare and you won’t believe the difference it makes in the way your food tastes. There is none of that harsh tang and excessive sweetness you get with store bought ketchup. It is simply the essence of tomato with a few savory additions that heighten the natural tomato flavor. It’s great on burgers and fries but also makes a delicious cocktail sauce for shrimp (just add horseradish if desired) and is a great base for barbeque sauce too. Pretty much anything you’d put store bought ketchup on will taste better with this as a condiment. And it’s a lot healthier too. It’s no secret that most ketchup is made with high fructose corn syrup – a refined sweetener that is unhealthy to consume. More and more food companies are replacing high fructose corn syrup with less refined, more natural sweeteners, yet it’s still found in most mass produced ketchup. All the more reason to make your own! One tablespoon of this ketchup has less than 1 gram of sugar versus 4 grams of sugar in your typical store bought ketchup. It also has 50% less sodium. Once I discovered this recipe I started buying the 6 oz. cans of tomato paste by the case at my warehouse store. Since the rest of the ingredients are, for the most part, pantry staples, I almost always have what I need on hand to make this.
