Beet Hazelnut Crispy Sage Salad From The Savvy Cook Recipes

BEET, HAZELNUT & CRISPY SAGE SALAD FROM THE SAVVY COOK

Steps:

• Preheat the oven to 350°F.
• Toss half the sliced beets in 1 teaspoon of the olive or canola oil and a pinch of salt. Spread in a single layer over a baking sheet and bake in the oven ?for 10 minutes, until softened.
• In a small skillet, heat the remaining olive or canola oil over medium heat. Add the sage leaves and cook until crispy, then remove with a slotted spoon and drain on paper towels.
• Keeping the skillet on the heat, add the beans and a pinch of salt and cook until the beans are slightly crisp and beginning to color. Transfer the beans to a bowl.
• Return the skillet to medium heat and add the hazelnuts. Toast for 1 minute, then add the sugar, balsamic vinegar, and a pinch of salt and then stir until thickened and sticky, 2 minutes. Turn off the heat and let cool.
• Add the baked beet and raw beet to the bowl with the beans. Pour in the extra virgin olive oil, lemon juice, and candied hazelnuts and toss together. Transfer to a serving plate and top with the crispy sage.
• TIPS & SWAPS:.
• Replace the hazelnuts with walnuts ?or pumpkin seeds.
• Use an equal quantity of lentils instead of ?the cannellini beans. Refer to the cooking table on page 11 if you need guidance.
• If you can't find sage, use (unfried) basil ?or thyme instead.
• Recipe courtesy of The Savvy Cook by Izy Hossack. Get the book here: https://www.amazon.com/Savvy-Cook-Izy-Hossack/dp/1784722707.

BAKED CANDIED YAMS - SOUL FOOD STYLE

Steps:

• Preheat the oven to 350 F.
• Wash the yams.
• Peel, then chop the yams ( make sure that they are about ½ inch thick.
• Place the yams into a 9x13 bake dish.
• Place the butter into a medium sized pot, then melt it over medium heat.
• Once the butter is melted, sprinkle in the white & brown sugar, ground cinnamon,ground nutmeg, ground ginger, and ground clove.
• Turn the stove off, mix the ingredients, then add in the vanilla extract.
• Next, cover the bake dish with foil, then bake the yams in the oven for 30 minutes.
• Pour the candied mixture over the yams, and try to coat all the yams with the candied mixture.
• Remove the yams from the oven, and baste them with the candied mixture.
• Cover the yams, and bake them for another 15-20 minutes.
• Remove the yams from the oven, and let them sit for about 10 minutes before serving.

PINK CREAM CHEESE TOAST FROM WEEKDAY WEEKEND

Steps:

• In a food processor or blender, combine cream cheese, sliced beets, garlic and salt. Process to a completely smooth puree.
• Store in an airtight container in the refrigerator for up to 3 days.
• Recipe courtesy of A BEAUTIFUL MESS: WEEKDAY WEEKEND by Emma Chapman and Elsie Larson.
• Get the book here: https://www.amazon.com/Beautiful-Mess-Weekday-Weekend-healthy/dp/1452154716/.

CAESAR SALAD FROM SALT FAT ACID HEAT

Steps:

• Start by preparing all your salty ingredients. Parmesan (grate), anchovies (pound), garlic (pound with a pinch of salt), salt (pour), Worcestershire sauce (remove cap).
• Make a Stiff, unsalted Mayo (see how to make mayonnaise - it's a little later in the book). Steady the bowl with a damp dish towel.
• Work in each salty ingredients a little at a time. Then add lemon and vinegar. Then taste.
• Now Stop. Needs salt, right? But what else? More anchovy? More Parm? Add some.
• Now taste again. Maybe add a little more Worcestershire.
• Taste again.
• Keep repeating (step 4) this till it tastes just right, adjusting with actual salt as needed.
• Then, once you've nailed it, dip some lettuce in for a final taste. Perfect.
• Toss with crispy lettuce and torn croutons. Top with parm and pepper to taste.
• Eat.
• Recipe courtesy of Salt Fat Acid Heat by Samin Nosrat. Get the book here: https://www.amazon.com/Salt-Fat-Acid-Heat-Mastering/dp/1476753830.

GHANA SALAD FROM ZOE'S GHANA KITCHEN

Steps:

• Preheat the grill to medium. Place the sardines and tuna steak on the grill rack and grill for 10 - 15 minutes, turning halfway through the cooking time. Leave to cool, then chill in the fridge before adding to the salad.
• Place the lettuce, tomatoes and onions in a large bowl, then add the green beans, peas, cannellini beans and smoked salmon.
• Flake the grilled tuna and add to the salad, season with the sea salt and black pepper and mix together carefully. Add the grilled sardines and garnish with the soft-boiled egg quarters.
• Cover and chill before serving. When ready to serve, dress with salad cream or mayonnaise to taste and serve with warm toasted baguette, ciabatta or hard dough bread.
• Tips:.
• I used to drown my Ghana Salad in salad cream - guilty pleasures - but if you want a healthier option, make a vinaigrette of 3 parts olive oil to 1 part balsamic vinegar and season with sea salt and black pepper, then add to the salad before serving.
• Hard dough bread (also known as 'butter bread') is a white loaf that is slightly sweet. It can be bought sliced or unsliced.
• Recipe courtesy of Zoe's Ghana Kitchen by Zoe Adjonyoh. Get the book here: https://www.amazon.com/Zoes-Ghana-Kitchen-Zoe-Adjonyoh/dp/1784721638.