These two tasty side dishes just might steal the spotlight. Both offer bright flavors and are packed with fresh veggies. We recommend pairing with a protein like grilled salmon or chicken and enjoying outside by the fire.
Black Rice with Mango
¼ cup of lime juice
2 tablespoons of vegetable oil
1 tablespoon of fish sauce
2 cups of black rice
Kosher salt to taste
2 ripe mangoes (avoid overripe!) diced into half-inch chunks
1 cup of cilantro
1 cup of finely chopped red onion
½ cup pepitas
6 scallions, sliced
Peel and remove the pith from the orange. Separate the orange membranes and squeeze over a sieve (with a bowl below) to filter residue. Set orange segments aside. Add the lime juice and fish sauce to the orange juice, then whisk together. Set the dressing aside.
Bring rice to a boil in 2 ¾ cups of water. Add a small amount of salt. Cover the pan and simmer until the rice is tender, about 25 minutes. Then, remove the pan from the heat and let it cool for 15 minutes, then spread the rice on a baking sheet and drizzle with the dressing. Add all remaining ingredients to a large bowl, add the rice, then toss to combine. Serve and enjoy!
Recipe credit: https://www.bonappetit.com/recipe/black-rice-salad-with-mango-and-peanuts
Grilled Vegetable Salad
1 bunch of fresh carrots – use rainbow carrots for extra color!
1 small head of cauliflower
1 head of romanesco
1.5 lbs. of brussel sprouts – halved or quartered if extra large
2 cups of cooked white beans (soaked overnight!)
4 ounces of feta cheese
Extra virgin olive oil
1 cup of loosely packed cilantro leaves
1 cup of loosely packed dill fronds with the stems removed
½ cup of loosely packed mint leaves
Red Wine Vinaigrette
1 tablespoon finely diced shallot
2 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
Add halved brussel sprouts and carrots to a large bowl and toss with olive oil and salt, coating thoroughly. Remove the root ends of the cauliflower and romanesco, then slice into ¾-inch chunks through the root. Drizzle in olive oil, then add to another bowl. Grill the vegetables until tender, then remove from the BBQ. In a separate pot, add beans and cover with water. Allow the beans to simmer until tender.
To assemble the salad, layer the grilled vegetables on a large platter. Drizzle with the vinaigrette, sprinkle with za'atar, then spoon beans on top. Add the feta. In a separate bowl, lightly dress cilantro, dill, and mint with 1 tablespoon vinaigrette and salt. Add the herbs to the salad, then serve.
Red Wine Vinaigrette
Soak the shallots in the vinegar for 15 minutes, add a generous portion of olive oil and salt, plus a pinch of pepper. Stir to combine. Drizzle over the assembled salad.
Recipe credit: https://www.today.com/recipes/roasted-vegetable-white-bean-salad-recipe-t144350