Red Salad (vegan)

Cooking skills focus: roasting, sautéing, balancing flavors

Ingredients

– 2 lbs Yukon gold potatoes, diced medium (1/2” on a side)
– 2 T cooking oil
– Salt and pepper TT
– 2 T cooking oil
– 1 head red cabbage, cut in quarters, core removed and sliced thinly
– 1 bunch red chard, stems removed and leaves cut bite-sized. Stems sliced ½” thick.
– Salt & pepper TT
– 1 T cooking oil
– 1 red onion, julienned
– ½ head garlic, cloves peeled & sliced thinly
– ½ bunch celery, stalks peeled & sliced ¼” thick
– 3 bell peppers, cut into bite-sized strips (julienne, then cut in half)
– 2 lemons, juiced
– 2 T Melange Classique spice blend (from World Spice Merchants)
– ½ bunch parsley, minced
– salt & pepper TT

Instructions

• Preheat the oven to 375 degrees.
• Coat the potatoes in the first 2 T cooking oil and season with salt and pepper, then roast in the oven for 30 minutes or until golden brown. Set aside in a large bowl when done.
• Heat the large sauté pan over high heat, then add the next 2 T cooking oil. Add the red cabbage, chard stems and cook for 3-4 minutes, remove to the large bowl.
• Heat the sauté pan over high heat again, then add the last 1 T cooking oil. Add the onion, garlic and celery and cook 3-4 minutes. Add to the large bowl.
• Add the peppers, lemons, spice blend, parsley and season with salt and pepper. Serve.