Posts Tagged ‘dinner’

Beet Loaf with Lemon Yogurt Sauce

Friday, February 21st, 2014
beet loaf

beet loaf

Beet Loaf with Lemon Yogurt Sauce

Here’s the third recipe for Beet Month here at The Daily Morsel.

The grated beets in this meatloaf help it too stay moist and tender.  The beets also add some sweetness and a beautiful color.  The tangy, savory tamarind glaze complements the sweetness of the beets.  The Lemon Yogurt Sauce adds a refreshing, cooling zip.  Pair the beet loaf with roasted veggies and sautéed greens.
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Lime Paprika Salmon

Thursday, February 20th, 2014
Lime Paprika Salmon

Lime Paprika Salmon

Lime Paprika Salmon

Lime Paprika Salmon is a flavorful and light dish.  This dish offers a great break from heavy wintery dishes.  Lime adds a refreshing, tangy zing to brighten up the taste buds.

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Beet Tartare with Avocado Mousse and Citrus Tapenade

Friday, February 7th, 2014
Beet Tartare with Avocado Mousse and Herb Barley

Beet Tartare with Avocado Mousse and Herb Barley

Beet Tartare with Avocado Mousse and Citrus Tapenade

This impressive looking vegan dish is great for entertaining.  While it is a bit time consuming, most of the dish can be made 2-3 days in advance.  And most of the time is hands off.  Plus, you can serve it cold or at room temperature.  Assembly can be done up to an hour before serving, thanks to the lime juice in the Avocado Mousse, which helps prevent browning.
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Red Nightfall Beans with Celery and Onions

Thursday, February 6th, 2014
Red Nightfall Beans with Scallion Almond Brown Rice

Red Nightfall Beans with Scallion Almond Brown Rice

Red Nightfall Beans with Celery and Onions

I purchased these dried Red Nightfall beans from Rancho Gordo, an awesome bean store near downtown Napa.  Sometimes they are called Mayflower beans.  These gorgeous pale pink beans are speckled with maroon.  They cook up creamy and tender, without falling apart.  If you can’t find Red Nightfall or Mayflower beans you can use black beans or pinto beans.  Here I’ve paired them with caramelized celery and onions, cooked in a mixture of cumin and thyme.

Keep in mind the beans can be cooked 2-3 days ahead of time and stored in the refrigerator.  Or, you can freeze the cooked beans for up to a month.

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Broccoli Beef with Tamarind Molasses Lime Sauce

Wednesday, February 5th, 2014
Broccoli Beef with Tamarind Molasses Lime Sauce

Broccoli Beef with Tamarind Molasses Lime Sauce

Broccoli Beef with Tamarind Molasses Lime Sauce

Two weeks ago for dinner I was planning to make a broccoli dish out of my cookbook Tender, by Nigel Slater.  I absolutely love this gorgeous cookbook.  It’s so well put together — the photos, the writing, and of course, the recipes.  Reading and perusing through the book makes me want to jump into author Nigel Slater’s garden.

Anyway, at the time my husband and I were doing this two week elimination meal plan, and finding recipes in cookbooks was a bit challenging.  Needless to say, between the elimination diet restrictions (no sugar, soy or wheat – so most condiments from the fridge to create a sauce was out of the question) and what I purchased from the grocery, only about three ingredients remained from the original recipe.
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