Happy new year! We had a lot of fun at the Let’s do Lunch cooking class last week and now we’re going to share the menu for those of you who couldn’t join us.
Jicama and Orange Salad with Citrus Cumin Vinaigrette (serves 4)
1 jicama, peeled and juilenned
3 oz baby spinach
citrus cumin vinaigrette
- Cut off both ends of the oranges, remove the peel and pith. Slice is crosswise into rounds and remove any seeds.
- Transfer to a large bowl and combine with jicama and spinach. Toss with vinaigrette and serve.
Citrus Cumin Vinaigrette
1 teaspoon cumin seeds
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
freshly ground pepper
pinch coarse salt
- Toast cumin seeds in a small skillet over medium-high heat until fragrant, about 2 minutes. Remove from heat; cool slightly. Transfer to a spice grinder and process until finely ground.
- Combine all ingredients in the jar of a blender; blend until smooth. Store, covered, in the refrigerator up to three days.
Tuscan Style Tuna Salad (serves 4)
2 6 oz cans chunk light tuna, drained
1 15 oz can small white beans, rinsed
10 cherry tomatoes
4 scallions, trimmed and sliced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
pepper to taste
- Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently.
- Refrigerate until ready to serve.
Gluten-free “Molasses” Spice Cookies (makes 12)
1 1/2 cups blanched almond flour
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup grapeseed oil
1/4 cup yacon syrup
- Combine dry ingredients in a large bowl.
- Stir together wet ingredients in a smaller bowl.
- Mix we ingredients into dry.
- Scoop onto the parchment paper lined baking sheet one tablespoon at a time.
- Bake at 350 for 8 minutes.
- Cool and serve.
These recipes combined make a perfect menu for a girls lunch — they are delicious, quick and nutritious. We wrapped our tuna salad in spelt tortillas (brown rice tortillas would also work well); if you wanted, you could turn it into a salad by serving it over a bed of greens. The spice cookies were really good. We weren’t able to find yacon syrup, so we substituted organic molasses in the same amount. They turned out great and made the kitchen smell amazing.
For more great recipes, diet and nutrition information and just a really great time check out the Little Black Dress class!