ROASTED DELICATA SQUASH WITH CHILIES, LIME & CILANTRO
This is a variation of a favorite Tamar Adler recipe. I made a variation of her sweet potato salad last year, which I also love, but I find this one with delicata squash to be so incredibly delicious.
Provided by Alexandra Stafford
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400ºF. Rub a small amount of olive oil over a rimmed sheet pan. Throw the squash slices onto the sheet pan, drizzle with the 3 tablespoons of olive oil, and season generously with salt - squash can handle it. (For a full sheet pan, I use 2 teaspoons of kosher salt.) Arrange the slices into a single layer. Place pan in the oven on the middle rack and cook for 15 minutes. Pick one up to check. Continue roasting until the undersides of the squash slices are evenly browned, then stick the pan under the broiler for 3 to 4 minutes or until the top is evenly golden-keep an eye on it the entire time. Remove pan from the oven and set aside.
- Meanwhile, place the sliced shallot and jalapeño in a small bowl. Juice half of the lime over top. Season with a pinch of salt. Let it macerate while the squash roasts.
- Arrange the squash slices on a platter. Scatter the macerated shallots and jalapeño over top. Scatter the cilantro over top. Serve with more lime wedges on the side.
GRILLED SPICY FILET MIGNON SALAD WITH GINGER-LIME DRESSING
Steps:
- Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.
- Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.
- While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
- Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.
SPICY SQUASH SALAD WITH GINGER-LIME DRESSING
Break out of your green salad rut with this lively number.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Bring 2 inches of water to a boil in large pot with a steamer insert or colander. Add squashes and season with salt. Cover and cook until just tender, about 7 minutes. Transfer, in a single layer, to a baking sheet and let cool about 30 minutes. Meanwhile, combine shallot and lime juice in a small bowl and let stand 10 minutes.
- Whisk oil, chiles, and ginger into shallot mixture.
- Toss squash with 1/2 cup dressing and herbs. Season with salt. Toss lettuces with 2 to 3 tablespoons dressing; season with salt. Arrange squashes and lettuces on plates. Serve, topped with more herbs and drizzled with remaining dressing.
QUINOA SALAD WITH LIME GINGER DRESSING AND SHRIMP
This salad, with its gingery lime dressing, scallions and cilantro and a little bit of heat, has Asian overtones. Serve it as a side dish or a light lunch or supper. Vegetarians will enjoy this without the shrimp, which garnish the top of the salad.
Provided by Martha Rose Shulman
Time 10m
Yield Serves 4
Number Of Ingredients 14
Steps:
- In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
- In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with the dressing and divide among salad plates. Top each portion with 3 or 4 shrimp, and serve.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 17 grams, Carbohydrate 34 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 596 milligrams, Sugar 3 grams, TransFat 0 grams
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