Piña Verde Cocktail

INGREDIENTS

Serving: 1

• 1 1/2 ounces Green Chartreuse
• 1 1/2 ounces pineapple juice
• 3/4 ounce Coco Lopez
• 1/2 ounce lime juice
• Garnish: mint sprig

DIRECTIONS

1. Combine all ingredients in a cocktail shaker with ice and shake until chilled.
2. Strain into rocks glass over pebble ice.
3. Garnish with a mint sprig.

EDITOR'S NOTE

This recipe can also be made in the blender. Simply add all the ingredients to the blender and about 5 to 6 regular ice cubes, cracked. (Start with less ice; add more as you blend until you've achieved your preferred texture.) Blend until smooth, and pour into a glass or tiki mug.

Quinoa salad

 https://www.purewow.com/food/quinoa-salad-recipes?utm_campaign=rss&utm_medium=syndication&utm_source=flipboard

Seared Scallops with Sun-Dried Tomato Cream Sauce

 

Ingredients

• 1 tablespoon extra-virgin olive oil
• 16 sea scallops (about 1 pound), patted dry, tough side muscle removed
• ¼ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• 1 clove garlic, grated
• ½ cup dry white wine
• ½ cup heavy cream
• ¼ cup chopped oil-packed sun-dried tomatoes
• Chopped fresh parsley for garnish

Directions

Step 1

Heat oil in a large skillet over medium-high heat. Sprinkle scallops with 1/8 teaspoon each salt and pepper. Add the scallops to the pan and cook, turning once, until golden on both sides, 4 to 6 minutes total. Transfer to a plate.

Step 2

Add garlic and wine to the pan. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the scallops and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes.

Step 3

Return the scallops to the pan. Add sun-dried tomatoes and stir to coat with the sauce. Serve sprinkled with parsley, if desired.

Nutrition Facts

Serving Size: 4 scallops & 3 Tbsp. sauce

Per Serving: 215 calories; protein 9g; carbohydrates 5g; dietary fiber 1g; sugars 1g; fat 16g; saturated fat 8g; mono fat 6g; poly fat 1g; cholesterol 48mg; vitamin a iu 532IU; vitamin b3 niacin 1mg; vitamin b12 1mcg; vitamin c 7mg; vitamin d iu 20IU; vitamin e iu 1IU; folate 12mg; vitamin k 1mg; sodium 407mg; calcium 29mg; iron 1mg; magnesium 21mg; phosphorus 229mg; potassium 264mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 9mcg.

Chickpea Vegetable Bowl with Peanut Dressing

https://food52.com/recipes/67751-chickpea-vegetable-bowl-with-peanut-dressing

Ingredients 

For the dressing:

• 1/4 cup peanut butter (or any nut or seed butter)
• 1 tablespoon sriracha or sambal oelek
• 2 limes, juiced (about 1/4 cup of juice)
• 1 tablespoon fish sauce (optional)
• 1 teaspoon soy sauce (optional)
• Salt, to taste
• Water, as needed

For the salad:

• 2 cups dried chickpeas (or two cans, drained and rinsed)
• 1 1/2 teaspoons salt
• 1 small red cabbage, shredded
• 2 large carrots, shredded or grated
• 1/3 bunch scallions, chopped
• cilantro, to taste (optional)
• peanuts, chopped (optional)

Directions

• Cook the chickpeas (skip this step if using canned chickpeas): Rinse the dried chickpeas and let them sit submerged in cold water for a few minutes. Pick out any chickpeas or random bits that rise to the top and discard. Drain the rinsed chickpeas and place into a pot along with the salt and cover with at least 4 inches of water above the line of chickpeas. Bring to a boil on high heat, then turn the heat to low and maintain a gentle simmer. Check on the beans every half hour or so, making sure to keep them covered with water if it boils away. Cook for 1 1/2 to 3 hours, until the chickpeas are soft and cooked through. To lessen the simmering time, you can soak the chickpeas in water overnight, which can cut down on cooking time by an hour or more. Once chickpeas are cooked, store them in their cooking liquid, but drain them before adding to salad.
• In a large bowl whisk together the peanut butter, sriracha or sambal oelek, lime juice, fish sauce (if using), and a sprinkling of salt. If you have it around and think the dressing could use a more salty hit, add a teaspoon or so of soy sauce and taste. At this point, the dressing will still be fairly thick and sticky, so drizzle a bit of water in and whisk. Keep adding water and whisking until you have a pourable dressing. Taste and add more salt, lime juice, or peanut butter to your liking.
• In the bowl with the dressing, add the chickpeas, shredded cabbage, and carrots and toss it all together with tongs until everything is coated.
• Pile it into bowls and top with scallions, chopped cilantro, and peanuts if desired.