2024 Daniel Fast - Flipbook - Page 35
Directions
In a large bowl, combine peas, tomatoes, peppers, onion, celery, and basil.
For the dressing, in a small bowl, whisk vinegar, mustard, oregano, salt, and pepper. Gradually whisk in
oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.
Sauteed Potatoes with Kale
Ingredients
2 pounds white potatoes, cubed
½ cup extra-virgin olive oil, divided
1 bunch kale, stemmed and torn into pieces
1 large onion, chopped 4 cloves garlic, minced
Salt and ground black pepper to taste
Directions
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low
and simmer until tender but still holding their shape, about 15 minutes. Drain.
Meanwhile, heat 2 tablespoons of olive oil in a large frying pan over medium-high heat until quite hot.
Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften
and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir
in garlic.
Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and
pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and
stir until potatoes just begin to brown, about 10 minutes more.
Southwest Corn and Black Bean Salad - 4 Servings
This bean, corn, and nuts in this salad combine to create 19 grams of protein per serving. This is a very
flavorful salad and easy to make ahead.
Ingredients:
11⁄2 cups corn kernels (fresh or frozen)
1/3 cup pine nuts
1/4 cup lime juice
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh cilantro
2 (14.5 ounces) cans black beans, rinsed
2 cups shredded red cabbage 1 large tomato, diced
1/2 cup minced red onion
Place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly
browned, 2 to 4 minutes. Whisk lime juice, oil, cilantro, salt, and pepper in a large bowl. Add the corn,
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