All But The Kitchen Sink Veggie And Bean Salad Recipes

Steps:

• In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.

Steps:

• Whisk together cilantro, lime juice, lime zest, and olive oil in a bowl; season with black pepper and salt. Mix together black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl. Drizzle dressing over salad and toss to coat.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
• Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Steps:

• Note: Amounts of artichoke, marinade juice, vinegar and seasoning are approximate. Had I known this would turn out to be so good, I would have measured! LOL I think they are pretty close though. Adjust them to suit your own taste.
• Mix dressing ingredients (artichoke marinade juice, vinegar and spices) in a jar or something shakable, shake well, and set aside. Reach over once in a while while prepping the rest of the ingredients and give it a shake. Rinse and drain ingredients as noted above. Add all ingredients to a VERY large bowl, give marinade/dressing one last shake and immediately pour half of mixture over veggies, or more if needed. Toss well. The longer it sits, the better it gets, so allow it to sit while you prepare the rest of your meal, or put in frig for several hours or overnight. Stir occasionally to coat well and evenly marinade. Put the rest of the marinade/dressing in the frig to use on salad or meat later. If you are going to do some chicken or beef, like a london broil or flank steak, or even some steaks, this would make a great marinade for that as well. Hmmm...I know what I'm making to eat with some more of my salad tomorrow! LOL Enjoy!

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and salt and sauté until they begin to brown and their liquid has evaporated, about 10 minutes. Transfer to a bowl and let cool in the refrigerator.
• Bring a medium pot half full of generously salted water to a boil. Add the asparagus and cook for 2 1/2 minutes. Strain and cool the asparagus under cold running water.
• Combine the mushrooms, asparagus, romaine, fennel, and vinaigrette in a large mixing bowl and toss to coat. Transfer to a serving platter and top with warm balls.