Metric Jesters Crunchie Salad Food

METRIC JESTER'S BEEF, BARLEY AND ONIONS

Steps:

• Brown beef and onions together in dutch oven until onions are soft, season as desired (I like montreal steak spice)
• Stir in barley, onion soup mix and boiling water.
• bring to boil, then reduce and simmer for 30 minutes.

CRUNCHY CHINESE SALAD

Steps:

• First mix cabbage and onions in a large bowl, set aside.
• Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
• To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
• Toss together all salad ingredients and add dressing, just before serving.

METRIC JESTER'S FUSION STIRFRY

Steps:

• put pot on to boil, and when rolling, add pasta.
• heat up wok or large skillet on medium.
• spin garlic, ginger, and walnuts in magic bullet or blender, us as much or as little water so that you get a thin paste.
• stir in lemon juice, lemon zest, soy sauce, sesame oil, cardamom and coriander and then set aside for later.
• stir-fry vegetables together.
• toss drained pasta with vegetables and sauce mix.
• eat and enjoy.
• NOTE: you could add just about any type of meat or nut to the vegetable stir-fry if you want more protein .

CRUNCHY PICKLE SALAD

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool; coarsely chop.
• Meanwhile, whisk pickle brine, vinegar, mustard, honey, and red pepper flakes in a large bowl. Add onion and season with salt and pepper. Let sit to allow onion to soften slightly, at least 5 minutes and up to 15 minutes.
• Add walnuts, pickles, fennel, dill, and Parmesan to dressing and toss to coat. Transfer salad to a large shallow bowl or platter and drizzle with oil. Serve with toast to sop up the dressing if desired.