Skinny Bitch in the Kitch Read Online Free PDF Page B

them evenly. Drizzle the salad dressing over the salads. Top with “Egg” Salad, dividing it evenly, and sprinkle with parsley, if using. Serve immediately.

Tabouleh
    Serves 6 to 8
    ¾ cup bulgur wheat (see note)
1 cup boiling water
¼ cup extra virgin olive oil
1½ tablespoons lemon juice
½ teaspoon fine sea salt
¼ teaspoon pepper
1 tomato, cut into ½-inch dice
½ cucumber, peeled and cut
into ½-inch dice
¼ red onion, cut into ½-inch dice
⅓ cup roughly chopped fresh parsley
⅓ cup roughly chopped fresh mint
    In a large bowl, combine the bulgur wheat and boiling water. Cover and set aside for 30 minutes. Meanwhile, in a small bowl, combine the olive oil, lemon juice, salt, and pepper; set aside.
    Add the tomato, cucumber, and onion to the bulgur wheat. Stir in the parsley and mint. Add the dressing and toss gently.
    BULGUR WHEAT can be found in the bulk section of many major supermarkets as well as at natural food stores.

Potato Salad with Fresh Dill
    Serves 6 to 8
    6 cups water
1½ pounds red or Yukon gold
potatoes, cut into 1-inch cubes
About 2½ teaspoons fine sea salt
⅓ cup vegan mayonnaise
¼ cup sweet pickle relish
1 teaspoon white wine vinegar
¼ teaspoon pepper
1 celery stalk, cut into ½-inch dice
or thinly sliced
2 scallions, thinly sliced
2 tablespoons chopped fresh dill
    In a 3- or 4-quart stockpot, combine the water with about 2 teaspoons of the salt. Add the potatoes and place the pot over high heat. Bring to a boil, reduce to a simmer, and cook until the potatoes are tender, about 5 minutes. Strain the potatoes and transfer them to a large bowl to cool.
    Meanwhile, in a small bowl, whisk together the mayonnaise, pickle relish, vinegar, pepper, and remaining ½ teaspoon of salt.
    When the potatoes are cool, gently toss in the celery, scallions, and dill. Add the mayonnaise mixture and gently toss.

Edamame Three-bean Salad
    Serves 6 to 8
    2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon fine sea salt
¼ teaspoon pepper
3 tablespoons extra virgin olive oil
1 ear corn or ½ cup frozen corn
(rinsed under cold water to thaw)
1 cup shelled soy beans (edamame)
(see note)
1 (15- to 16-ounce) can red kidney
beans, drained and rinsed
1 (15- to 16-ounce) can garbanzo
beans, drained and rinsed
2 scallions, cut into ½-inch slices
½ red bell pepper,
cut into ½-inch dice
2 tablespoons chopped fresh
Italian parsley
2 tablespoons chopped fresh
cilantro, basil, or a combination
    In a small bowl, whisk together the red wine vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil; set aside.
    Cut the kernels off the ear of corn and place them in a large bowl. Stir in the soy beans, kidney beans, garbanzo beans, scallions, bell pepper, parsley, and cilantro and/or basil. Gently toss in the dressing.
    SHELLED SOY BEANS,
    also known as edamame, can be found in the produce or freezer section of many major supermarkets, as well as at natural and Asian food stores. If frozen, rinse under cold water to thaw.

Creamy Cole Slaw
    Serves 4 to 6
    ¼ cup vegan mayonnaise
¼ cup vegan sour cream
½ tablespoon white wine vinegar
½ tablespoon agave nectar
½ teaspoon fine sea salt
½ head green cabbage, quartered,
cored, and thinly shredded
⅛ small red cabbage, halved, cored
and thinly shredded
1 carrot, shredded
    In a small bowl, whisk together the mayonnaise, sour cream, vinegar, agave nectar, and salt; set aside.
    In a large bowl, combine the green cabbage, red cabbage, and carrot. Add the dressing and toss until well combined. Cover and refrigerate for 24 to 48 hours to let the flavors develop.
    Lazy bitches can replace the green cabbage, red cabbage, and carrot with a one-pound bag of prepared slaw mix.

Mediterranean Pasta Salad
    Serves 10 to 12
    3 quarts water
About 1½ tablespoons fine sea salt
1 pound whole wheat fusilli, rotelli,
or other shaped pasta
½ cup oil-packed julienned
sun-dried tomatoes, drained
(save 2 tablespoons of oil)
1 lemon
1 (14.75-ounce) jar marinated
artichoke hearts,