Tag Archives: easy

Cucumber-Carrot-Rice Vinegar Salad

This is a fresh summer side salad with an Asian flare.

cucumercarrotsalad

Ingredients:

Cucumber

Carrot

Scallion

Ginger, optional (grate frozen, 1/4 tsp)

Cilantro, optional addition

Rice Vinegar

Lime, juice

Agave

Black Sesame Seeds

1. Peel cucumber and carrot.

2. Cut thin slices of the cucumber, carrot, and scallion and add to a bowl.

3. Add vinegar, lime, agave, and sesame seeds.

*Best when sits overnight up to 3 days to “cook” the vegetables.

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A Simple Kale Salad

My friend came over to cook and we started our day at the produce market then went to the Indian grocery store so she could stock up on spices. A perfect way to spend a Sunday, in my opinion! Anyway, while at the produce store she mentioned having sauteed kale nearly every night the week before…”but I never had it raw” she said, so I threw a bunch of kale into her basket and when we got home, we made this salad.

Kale’s nutritious self deserves a place on your salad plate. When you massage the leaves with lemon, they become tender and a perfect canvas for your favorite toppings.

kale2

Ingredients:

Kale

Lemon

Red Onion

Carrots

Orange Pepper

Almonds, sliced

Sesame Seeds, toasted

>>Served with tahini dressing:

Lemon, zest and juice

Tahini

Olive Oil

Water

Crushed Red Pepper Flakes

Salt and Pepper

*Tahini dressing is my go-to dressing

1. Wash kale and remove stalks from leaves.

2. Put leaves in a bowl with lemon zest and juice and massage the kale while ripping the leaves into bite-sized pieces.

3. Chop all other vegetables that you want to add to the salad and mix with the kale.

4. Make tahini dressing: Combine tahini, lemon, water, pepper and salt and blend until smooth. Add olive oil at the end to thicken to your liking. I use water to dilute the thick tahini instead of oil for calorie savings and I think the texture is better as well.

5. Pour dressing over salad and mix until well coated.

6. mmmmm!

Coffee-Coconut Granita

I saw some leftover coffee in the pot and made an impromptu treat!

coffee

coffeecoconut

granita

Ingredients:

2 cups of Coffee

1 cup coconut milk

1 tsp Coconut extract

1-2 tsp Vanilla

3 Tbsp Coconut sugar

Cinnamon, dash

1. Pour (room temperature) coffee and coconut milk in a bowl.

2. Add coconut extract, vanilla, and sugar (to taste) and whisk so it is all well combined.

3. I simply poured the mixture in a Pyrex dish and let it freeze but you could also:

— put in a Popsicle mold

–churn in an ice cream maker

–add ice and blend

4. Once it is frozen (at least 3-4 hours) take it out of the freezer and let it sit for a few minutes before scraping the ice.

5. Bowl and mmmm! I kept it simple but chocolate chips, dulce de leche, whipped cream etc. would be welcome additions to take this granita over the top mmmm!

 

Brussel Sprouts with Dried Cherries and Almonds Salad

brusselsproutsalad

Sometimes a simple salad speaks for itself!

Ingredients:

Brussel Sprouts

Red Onion

Raw Almonds

Dried Cherries

Lemon

Honey

Dijon

Olive Oil (optional)

Salt and Pepper, to taste

1. Thinly slice brussel sprouts…or use a mandolin.

2. Dice red onion and add to a bowl with lemon and salt and let it sit for a few minutes.

3. Chop almonds (or used sliced) and cherries.

4. Add honey and Dijon to the lemon and red onions and whisk in olive oil.

5. Add brussel sprouts, cherries and almonds to the onion-vinaigrette mixture.

Enjoy as is or as a side to a summer bbq! Would pair nicely with grilled chicken. ๐Ÿ™‚

 

Grilled Summer Vegetables

Make room on the grill for vegetables at your next BBQ!

grilled 1
Asparagus. Onion. Green Pepper. Parsnips with a curry paste. Look at the char! YUM!
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Grilled tomato and onion with olive oil, salt and pepper…squeezed lime on top after I took it off of the grill.
62914 301
Red onion. Zucchini. Parsnip. Carrot. Red Pepper. Portobello.

Ingredients:

Vegetables (Tomato, Onion, Parsnip, Red/Yellow/Orange/Green Peppers, Zucchini, Broccoli, Asparagus, Mushrooms etc….)

Olive Oil

Salt and Pepper

1. Pick your favorite veggies.

2. Add olive oil, salt, and pepper.

3. Grill until a nice char is formed.

4. Eat!

TIP:ย When grilling mushrooms, give them a little bath first! Try: Soy sauce/Lemon juice/Vinegar with salt, pepper (add garlic, spices, red pepper flakes for someย pizzazz).ย This brings out their flavors and makes sure they don’t become dry pebbles in the grilling process.

Add It!: Farro

Farro is a grain with endless nutritional value (high in fiber, a good source of iron, protein, and magnesium!). It has a nutty flavor and firm, yet chewy texture…think barley’s fraternal twin.

I cooked it in a rice cooker and it turned out perfectly! (that’s actually my secret for cooking most grains–the heat is better controlled than using the stove top, IMO).

To showcase thisย ancient grain, I’ve made two salads, one for those meat eaters of you and a vegan one! Take your pick or try both!

Farro-Spinach-Tomato Salad with Grilled Steak

farro-steak

Ingredients:

Farro

Spinach

Tomato, diced

Lemon, zest and juice

Pepper

Olive Oil

Steak, grilled (optional)

1. Cook Farro.

2. Chop spinach, tomato; add lemon zest and juice, salt and pepper, and olive oil.

3. Steak: Marinate with soy sauce, red wine vinegar, and Hawaiian spice blend (any spice blend will work). Grill steak. Slice thin then cut into pieces (for this salad..we want everything bite-sized).

4. Combine farro, salad, and steak in a bowl and season to taste. I made this one extra peppery ๐Ÿ™‚

ย Farro-Cherry Tomato-Bitter Greens Salad

farro-vegan-salad

Ingredients:

Farro

1 pint Cherry Tomatoes

Bitter greens–grown in my neighbor’s garden

Dressing:

2 garlic cloves

1 Lemon, zest and juice

2 tsp Red Wine Vinegar

Salt and Pepper

Red pepper flakes

1 Tb Nutritional Yeast

Sesame Seeds, toasted

Olive Oil

1. Cook farro.

2. Chop tomatoes and greens.

3. Make vinaigrette: In a mortar and pestle: combine salt, lemon zest and garlic into a paste. Add to a bowl with lemon juice, vinegar, pepper, crushed red pepper flakes, and sesame seeds. Add olive oil to finish the vinaigrette.

4. Add tomatoes into the vinaigrette first and let it sit for a couple of minutes before adding in the greens, then add farro.

5. Mix to combine farro, salad, and vinaigrette.ย  YUMM!

Photo Credit: Jordan Stelweck

Mexican Caprese

Ok, so I’ve created the perfect salad to celebrate my 100th post! Yayyyyuummmm!!!

It is vegan, raw, dairy-free and all those other words that turns some people off butย we’re not cooking for them…we’re cooking for DELICIOUS!

This is a great side for a taco party, a summer BBQ, or for dinner with some rice and beans!

mexican caprese

Ingredients:

Tomato

Avocado

Corn, fresh off cobb

Cumin Seeds, toasted

Lime Juice

Maldon Salt

Black Pepper, freshly cracked

Olive Oil

1. Slice tomato.

2. Slice avocado.

3. Alternate tom-avo-tom-avo-tom-avo on a plate.

4. Take the kernels off of the cobb and dress the plate.

5. Squeeze the juice of a lime on the veggies, sprinkle the salt, crack the pepper, and drizzle the oil.

6. If cumin is your jam (as it should be!), sprinkle some toasted cumin seeds atop the dish; cilantro is also welcome to this party!

7. Relish in the beauty of your creation (take pics…send to friends…) then mmmm!

 

Thai-Inspired Cabbage Salad

I am obsessed with cabbage salad at Thai restaurants and after coming home from a Thai dinner (where the salad was my entree) I made a HUGE bowl of it! Yes, obsessed!

The combinations of flavors and textures in this salad make it a perfect summer side.

IMG_9320

 

thai cabbage

Ingredients:

Red cabbage

Green Cabbage

Tomato

Carrot

Scallions

Cilantro

Mint

Cashews

Vinaigrette:

Lime

Rice Wine Vinegar

Coconut Sugar

Sesame Oil

Jalapeno

Himalayean Sea Salt

1. Thinly slice the cabbage, dice tomatoes, julienne carrots, chop herbs and combine in a BIG bowl.

2. Add lime zest and juice, coconut sugar, salt, scallions (so the citrus can take out the raw onion taste), jalapeno, and sesame oil and blend into a vinaigrette.

3. Pour vinaigrette over salad, add cashews, and combine.

Allow to marinate for developed flavors.

This was a first attempt to have cabbage salad for lunch today so I want to work on the vinaigrette to get closer to the Thai version, but it is well inspired!

Try and let me know what you think!

 

Asparagus – Apple Salad

aspragus salad

Ingredients:

Asparagus, fresh

Apple, sweet and green

Italian Parsley

Scallion tops

Hemp Hearts

Sesame Seeds, toasted

Lemon Juice

Garlic

Red Pepper Flakes

Himalayan Sea Salt

1. Rinse asparagus and chop in 1″ pieces and put in a bowl.

2. Chop scallions and parsley.

3. Cut apple to be about the same size as the asparagus.

4. Add lemon zest, juice, garlic, pepper flakes, and salt to a bowl. (Blend into a vinaigrette…I opted out of oil in this recipe just to see how it would turn out(YUMMY) but olive oil is welcome here).

5. Add hemp hearts and sesame to veggie and lemon bowl, mix to combine.

The lemon “cooks” the asparagus making it more tender so allowing this salad to marinate before serving will only result in better married flavors.

This is the perfect side salad but would make filling entree when served with a grain (rice is on my mind….)

 

Pineapple with Fennel Fronds

 

 

pineapple with fennel fronds

Ingredients:

1 Pineapple

3 Tb Fennel Fronds

1 Orange, juice, fresh squeezed

1 tsp Rose Water

1-2 Tb Maple Syrup/Agave/Honey

1. Prepare pineapple and cut into half circles about 1″ thick and arrange in a shallow dish.

2. Squeeze fresh orange on the pineapple then add rose water.

3. Chop fennel fronds and spread over pineapple.

4. Drizzle maple syrup over the pineapple.

You can chill this or serve room temperature. I want to experiment with grilling this but it was so delicious I had to post today! I’ll update on grill results.