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Video: Refreshing roasted veggies for a Greek salad

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    >>> from "today's" kitchen, what's cooking? we are learning how to make speciality salads for tonight's dinner.

    >> jenny levins is here to share her recipes. really cute book.

    >> first of all, do i have too much cleavage for this segment? this is the best salad season ever so we are going with salads today. first we are talking about a roasted vegetable sallade. look at these gorgeous different colored vegetables. hoda, you want to do a little herbs? s you've got rosemary, marjoram.

    >> your large breasts are in the way.

    >> i'm so sorry. let me back up. put those in a 400 degree oven. season them with salt and pepper . they come out as these gorgeous veggies.

    >> delicious.

    >> you can see if you want to do those garlic chips. they are beautiful. this is a healthy, fabulous side salad for the summer. i put a little feta. the garlic chips are thinly sliced garlic and oil .

    >> so good.

    >> that is the easiest simple to go with grilled meats and everything for the summer.

    >> next thing we'll do is do our fresh lemon vinaigrette. everyone asks me for this recipe. start with a little bit of shallot and parsley, fresh lemon juice . pulse that. throw in the oil. add it all in. it becomes a beautiful gorgeous lemon vinaigrette.

    >> that's it?

    >> that's it and salt and pepper . that's going to go on the salad. will you bring those roasted vegetables?

    >> i will souper jenny.

    >> that lemon vinaigrette, i'll have hoda, you can do the honors. this is a raw kale and brussel sprouts salad. everyone is not used to eating the raw. it is so good for you. if you slice it thinly, you'll see it makes this fabulous salad with the kale, brussel sprouts , almonds. you have that and a wonderful dressing here that you're going to put on a red pinoit. this is a ginger vinaigrette. this is red quinoa which is all the rage right now. toss that for me. this is delicious. this is the raw kale. i'm going to give you a little bit of the veggies.

    >> i like how i don't ever do anything.

    >> you just look pretty.

    >> best thing would be if you could have some of your soup and salad.

    >> funny how we have two books. interesting. these are just where everyone is trying to move more towards healthy cooking.

    >> this is delicious.

    >> let me get you a sample.

    >> tomorrow, can we talk? guess who's coming?

    >> she hates everyone including you.

    >> joan rivers . we love her.

    >> do you know what's in that bottled water? find out what you're buying.

    >> i've been wondering about that.

    >> cast of the broadway musical "bring it on." have an

TODAY recipes
updated 6/15/2012 11:45:15 AM ET 2012-06-15T15:45:15

Recipe: Roasted Greek style vegetable salad with garlic chips and feta

Ingredients
  • 2 medium yellow squash, quartered vertically
  • 2 medium zucchini, quartered vertically
  • 1 pound bunch asparagus, bottom 2 inches of stalks removed
  • 2 large portobello mushrooms, cut into 1/2 inch wide pieces
  • 2 medium red onions, cut into rings
  • 1 each red, yellow, green and orange pepper, seeds removed, cut into thick, long strips
  • Extra virgin oive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • Salt & pepper to taste
  • 8 ounces crumbled feta
  • 6 large cloves garlic, peeled
Preparation

Heat oven to 400 degrees F. Toss each vegetable with a little olive oil (about 2 teaspoons) and sprinkle chopped rosemary on half and chopped oregano on the other half. Roast to desired doneness, about 15-20 minutes, turning halfway through cooking time. A slightly charred or caramelized look will give you the best flavors. Once vegetables are roasted, put all in a mixing bowl and toss with lemon juice, salt and pepper to taste. Arrange vegetables on a plate, topping with crumbled feta and garlic chips.

For the garlic chips, thinly slice garlic cloves and place in small saute pan with 1 inch olive oil to cover. Turn heat on medium to low flame and cook garlic just until golden brown. Remove with a slotted spoon to drain on paper towels.

Serving Size

Serves 4 to 6

Recipe: Chef Jonah's fresh lemon dressing

Ingredients
  • 1 shallot, peeled and chopped
  • 1 bunch curly parsley, stems removed
  • 1/4 cup fresh lemon juice
  • 1 tablespoon sea salt
  • 1 3/4 cup extra virgin olive oil
  • Pepper to taste
Preparation

In bowl or food processor, combine shallot, parsley, lemon, juice and salt. With motor running, add olive oil slowly. Add pepper to taste.

Serving Size

Makes about 4 1/2 cups

Recipe: Super healthy red quinoa with sundried cherries, kale, edamame, and ginger vinaigrette

Ingredients
  • Vinaigrette
  • 1/4 cup rice vinegar
  • 4 tablespoons cherry or apricot jam
  • 1 tablespoon fresh ginger, peeled
  • 1/2 shallot , peeled
  • 1/2 cup extra virgin olive oil
  • Salt & pepper to taste
  • Salad
  • 2 cups red quinoa
  • 4 cups water
  • 2 cups Lacinto kale, leaves removed from ribs, julienned
  • 1 cup shelled, cooked edamame
  • 1 cup dried cherries
  • 1/2 cup scallions, chopped
  • 1 cup toasted slivered almonds
Preparation

To make the vinaigrette, put vinegar, jam, ginger and shallot in a blender and whirl, slowly adding oil. Salt and pepper to taste. Set aside. 

For the salad, bring 4 cups of water and 2 cups quinoa to a boil. Cover, reduce heat to low and simmer for about 15 minutes. Check quinoa. It should be firm, but cooked through. Drain and set aside to cool.

In a large bowl, combine quinoa, kale, scallions, edamame, cherries and almonds. Slowly add dressing and combine until well mixed.

Serving Size

Serves 6

Recipe: Jessica's raw brussels sprout and kale salad

Ingredients
  • 2 bunches tuscan kale, center stem discarded, julienned
  • 1 pound brussels sprouts, trimmed and thinly sliced
  • 1/2 cup coarsely chopped almonds
  • 1 cup grated parmesan or asiago
  • 1 cup Cafe Jonah's Fresh Lemon Dressing (see recipe)
Preparation

Preheat oven to 350 degrees F. Toast chopped almonds for about 10 to 15 minutes until golden brown. Set aside and cool.

In a large mixing bowl, combine kale, brussels sprouts, parmesan and almonds. Slowly toss with dressing a little at a time until you have the desired amount.

Serving Size

Serves 4 to 6

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