Ras el hanout is a seasoning blend made with spices like cinnamon, cumin, coriander, ginger, paprika and turmeric. You can purchase it or make your own ras el hanout.

Roasted Cauliflower and Sweet Potatoes with Ras El Hanout
1 medium head fresh cauliflower
1 pound sweet potatoes or yams
2 tablespoons olive oil
2 teaspoons ras el hanout Moroccan seasoning
1/2 teaspoon fine sea salt

Heat oven to 375 degrees F. Line a large rimmed baking sheet (15x10x1-inch) with parchment paper.

Trim leaves and woody core from cauliflower. Cut cauliflower into medium florets. Peel sweet potatoes and cut into about 1-inch chunks. Combine cauliflower florets and sweet potato chunks in a very large bowl. Drizzle with olive oil; stir to coat. Sprinkle with ras el hanout seasoning and salt; stir well to coat vegetables with oil and seasoning.

Spread vegetables in a single layer on pan. Bake 30 minutes; stir. Bake about 30 to 40 minutes more or until cauliflower and sweet potatoes are tender and browned, stirring occasionally.

Makes about 6 cups

Recipes you may also like:
Moroccan Chickpeas and Roasted Vegetables from Gourmet
Ras El Hanout Roasted Carrots, Red Onions and Beets from Foodista
Simple Roasted Cauliflower
Roasted Broccoli

The post Moroccan Spiced Cauliflower and Sweet Potato Recipe appeared first on Eating Clean Recipes.

Butter Lettuce Salad with Pomegranate and Walnuts
Toasted Thyme Walnuts:
1 cup raw walnut halves
1 teaspoon olive oil
1/4 teaspoon dried thyme leaves
1/8 teaspoon fine sea salt
Dash cayenne pepper

Salad and Dressing:
1 large head butter lettuce
1 medium orange
1/3 cup pomegranate arils (seeds)
1 tablespoon sherry vinegar
1 tablespoon fresh orange juice
3 tablespoons extra virgin olive oil
Fine sea salt and freshly ground black pepper

First, make Toasted Thyme Walnuts. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place walnuts in a small bowl. Drizzle with 1 teaspoon olive oil; stir to coat. Sprinkle with thyme, salt and cayenne pepper; mix well.

Spread walnut mixture in a single layer on prepared baking sheet. Bake 5 minutes, stir. Bake 5 to 8 minutes more or until walnuts are toasted. Let cool completely.

To make salad, pile lettuce leaves on a serving platter. Peel and section orange; arrange over lettuce. Sprinkle with pomegranate arils and a handful of the toasted walnuts. (Store remaining walnuts in an airtight container at room temperature.)

For the dressing, whisk together vinegar, orange juice and olive oil; season to taste with salt and pepper. Drizzle dressing over salad.

Makes 4 servings

Salad recipes you may also like:
Butternut Squash Butter Lettuce Salad with Spicy Avocado Dressing from Foodie Crush
Persimmon Pomegranate Salad with Butter Lettuce and Arugula from Clean and Delicious
Kale and Roasted Squash Quinoa Salad

The post Butter Lettuce Salad with Pomegranate and Walnuts Recipe appeared first on Eating Clean Recipes.

Cucumber Tomato Salad with Za’atar Recipe
1 large slicing cucumber, peeled, seeded and chopped
1 cup cherry tomatoes, quartered
1/4 cup thinly sliced sweet onion
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
2 teaspoons za’atar seasoning

In a bowl combine cucumber, tomato and onion. Drizzle with olive oil and lemon juice. Sprinkle with za’atar; stir to coat. Cover and let stand at room temperature for 20 minutes to allow flavors to blend. Taste and season with additional za’atar or sea salt, if desired.

Makes about 2 1/2 cups salad

Tip: If you use an English cucumber, there is no need to peel or seed. I used a slicing cucumber with thick skin and large seeds, so opted to remove both.

Recipe Links:
Cucumber Watermelon Salad
Thai Inspired Cucumber Cashew Salad from GreenLiteBites

The post Cucumber Tomato Salad with Za’atar Recipe appeared first on Eating Clean Recipes.

Wild rice is a big deal where I live. Minnesota is known for it’s production of wild rice, and every cook has a signature dish.

My favorite way to serve wild rice is in a salad with lots of veggies. Here’s a simple version with broccoli, sugar snap peas and carrots. The salad can be made with a mixture of wild rice and brown rice or just wild rice.

Cook the wild rice to your desired doneness. I prefer to cook the rice a bit longer so that the kernels open and the rice is fluffier.

Wild Rice Salad with Broccoli Recipe
2 cups cooked wild rice
2 cups broccoli florets, blanched and cooled
2 cups sugar snap peas, blanched and cooled
1/2 cup coarsely shredded carrot
2 tablespoons extra virgin olive oil
2 tablespoons orange juice
1 tablespoon sherry vinegar
1 tablespoon tamari or soy sauce
1 teaspoon pure maple syrup
1/4 cup dried sweet cherries, halved
1/2 cup coarsely chopped toasted pecans
Fine sea salt and freshly ground black pepper

In a large bowl combine wild rice, broccoli, sugar snap peas and shredded carrot.

For dressing, in a small bowl whisk together olive oil, orange juice, vinegar, tamari and maple syrup. Pour dressing over wild rice mixture; stir to mix. Cover and refrigerate at least 2 hours.

Before serving stir in cherries and pecans. Season to taste with salt and pepper.

Makes about 6 cups

Tip: Blanch the broccoli and sugar snap peas in boiling salted water for 2 minutes. Drain and run under cold water until cool.

Recipe Link:
Lemon Quinoa Salad with Chickpeas

Product Link:
Get a Vitamix Blender with Free Shipping Code

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Did you try the roasted broccoli recipe I shared a few weeks ago? If you liked what roasting did for broccoli, you’re gonna love what it does for cauliflower.

Roasting cauliflower makes it rich and sweet and dare I say…addictive. (Yes, vegetables can be so good that you can’t stop eating them.) I love the simplicity of seasoning with just sea salt, black pepper and a drizzle of lemon juice. Adding a scattering of fresh herbs to the finished dish would also be lovely.

Roasted Cauliflower
1 medium head fresh cauliflower (about 1 3/4 to 2 pounds)
2 tablespoons olive oil
1/4 teaspoon fine sea salt
Freshly ground black pepper
Fresh lemon wedges such as Meyer lemon

Heat oven to 400 degrees F.

Trim leaves and woody core from cauliflower. Cut cauliflower into small florets.

Mound cauliflower florets on a large rimmed baking pan. Drizzle with olive oil and sprinkle with salt and pepper; stir to coat cauliflower. Spread cauliflower in a single layer on a pan.

Roast 20 minutes; stir. Roast about 20 to 30 minutes more or until cauliflower is fork tender and browned, stirring occasionally. Transfer to a serving bowl. Serve with fresh lemon wedges.

Makes about 3 cups

Recipe Links:
Asparagus with Sesame Citrus Dressing
Roasted Eggplant with Tomatoes

Product Link:
Get a Vitamix Blender with Free Shipping Code

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