Spicy Millet Pumpkin Salad Food

ROAST PUMPKIN, SPINACH AND FETA SALAD

Steps:

• Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
• Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
• Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
• Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
• Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
• Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
• Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!

GREEK MILLET SALAD

Steps:

• Boil the millet in the vegetable broth and simmer for about 20 minutes.
• Take pot off the heat pot a lid on and let cool.
• Slice or dice the vegetables (cucumber, tomatoe, and peppers)and put into a salad bowl.
• Carefully fold in the cooled millet.
• Crumble the feta cheese over top.
• Whisk the remaining ingredients for the dressing and pour over the salad.

BLACK BEAN AND MILLET SALAD

Steps:

• Cook the millet in 2 cups of water until water is absorbed, about 30 minutes. adding more hot water if needed. Fluff with fork and allow to steam and cool.
• In a large bowl, combine millet, black beans, tomatoes, pepper, cucumber and onion.
• Mix all dressing ingredients until well blended and pour over the salad, tossing to blend.
• Cover and refrigerate until the salad is well chilled.
• Serve on lettuce leaves or stuff into pita bread or wrap in a tortilla.

MILLET SALAD WITH CURRY-GINGER DRESSING

Steps:

• In a dry, 4 quart saucepan, toast the millet on medium hear for 3 to 5 minutes, stirring constantly, until it becomes fragrant.
• Carefully pour the water into the pot in a steady stream. Add the salt and bring to a boil. Reduce the heat to low and stir. cover and cook for 25 to 30 minutes. Set aside to cool for a few minutes.
• Fluff the millet with a fork. Add the garbanzo beans, carrot, red pepper, and raisins. Drizzle with Curry-Ginger Dressing and toss to coat the grain. Taste, add more dressing if necessary.
• Tear the lettuce into bite sized pieces. Arrange the lettuce on plates and add the millet. Garnish with cilantro and peanuts and serve.
• Dressing: combine ingredients in a small bowl and stir to dissolve the miso and sugar. The dressing with keep in the fridge, covered, for a week.

AFRICAN MILLET SALAD WITH CORN AND PEPPERS

Steps:

• In a two quart saucepan with tight-fitting lid, heat one tablespoon of the olive oil, then saute the onion over medium heat until very golden and soft. Add the garlic and ginger and cook for a minute, then add the paprika, black pepper, allspice and cayenne and cook for a minute more.
• Wash the millet quickly and drain.
• Add the millet to the pan and stir, coating the grains and cooking until hot to the touch.
• Add the water and salt and bring to a boil, then reduce the heat and cover.
• Simmer on low for 20 minutes before checking for doneness. When all the liquid is absorbed and the grain is tender, cover and take the pan off the heat for 10 minutes to steam.
• Scrape the cooked millet into a bowl and cover, then let cool.
• Whisk the remaining two tablespoons olive oil with the lemon juice and brown sugar in a small bowl.
• Stir the corn, bell pepper, tomato and parsley into the cooled millet mixture, then drizzle the dressing over it and stir to coat.
• Serve topped with the peanuts.

HEALTHY, HEARTY ITALIAN DINNER

Steps:

• Brown onions and baby carrots in a little olive oil over medium heat.
• Stir in other vegetables and toss well.
• Add spaghetti sauce, stock, vermouth, and herbs. Stir well and bring to a boil.
• Simmer until carrots are fully cooked and flavors are blended - about 30 minutes though it can hold as long as needed. Taste and adjust seasonings if necessary.
• If the sauce is too thick for your tastes add additional stock, tomato juice, or V8.
• If the sauce is too thin for your tastes add tomato paste or simmer, uncovered, until it thickens.
• To prepare the polenta, first slice about 1/2 to 3/4 inches thick.
• Lightly grease a griddle with olive oil. Heat it on medium to medium-high heat.
• Brush the polenta slices with olive oil as well.
• Brown both sides of the polenta on the hot griddle then sprinkle lightly with garlic powder and Italian seasoning.
• Serve sauce over polenta and top with Parmesan.
• If you like, you can round out the meal with a green salad and garlic bread.
• Note: Feel free to add cooked chicken, browned ground beef, browned sausage, cooked pork, or whatever leftover meat you have if you don't want a meatless dish.
• Note: If you are adding leftover vegetables that have already been cooked add them at the last 10 minutes so they don't overcook.
• Note: This can be made in the crockpot but may require you to reduce the amount of stock. Brown onions and carrots first for the best flavor.

THAI FRESH PUMPKIN SALAD

Steps:

• Mix all ingredients together in medium bowl and serve.