Tag Archives: lunch

Tomato, Basil, and Feta Salad

In the summer there are two rules: FRESH and SIMPLE. This salad uses fresh Jersey tomatoes and homegrown basil.

tomato basil feta

Ingredients:

Tomato

Basil

Feta

Salt and Pepper

1. Slice tomatoes.

2. Rip basil.

3. Crumble feta on top and salt and pepper.

Try it! What’d you think?

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Chickpea Salad with Golden Beets and Mint

This recipe was a random test and it turned out delicious; I decided to cube the beets before roasting them and it gave a nice char and added flavor!

beet and chickpea salad

Ingredients:

Golden beets, 2

Chickpeas, 1 can

Mint

Curry Powder, 2 tsp

Pomegranate Vinegar or Lemon, 1 tsp

Olive Oil, 2 Tbsp (one for roasting, one for salad)

Salt and Pepper

1. Peel and cube beets. Add to a baking tray (one even layer) with olive oil and salt and pepper. Roast at 375 until cooked–about 15 minutes.

2. Rinse chickpeas, chop mint, and add to a bowl with the roasted beets.

3. Add curry powder, vinegar, olive oil then salt and pepper to taste.

4. Mix until well combined. Can be served immediately or good for several days in the fridge.

This is a great side salad for a meal, added to a grain: rice/quinoa etc, put atop a greens salad, or eaten as is.

Coconut Vegetable Soup with Crispy Tofu Gremolata

It is too cold out! This soup definitely helps cope with this inconsiderate weather!

coconut soup

Ingredients:

Onion, 1

Garlic, 2 cloves

Ginger, 3 tsp grated

Jalapeno, 1/2 thinly sliced

Coconut Milk, 1 can

Carrots, julienne

Red Pepper

Mushrooms

Broccoli

Green Beans

Spinach

Sea Salt

Water

Tofu Crumble (Gremolata):

Tofu

Tamari

Olive Oil

Sesame Oil

Mint, fresh chopped

Cilantro, fresh chopped

1. Add a can of coconut milk to a soup pot with 3-4 cans of water and 2-3 tsp of sea salt.

2. Add sliced onion, diced garlic, sliced jalapeno, and grated ginger to the coconut milk broth and bring the broth to a low boil.

3. Slice all other vegetables, thinly. Then add in the carrots, then mushrooms. These are the heartier veggies and can cook longer. I HATE overcooked greens so the green vegetables are ALWAYS the last to go in! They only need MAX 2-4 minutes in the hot broth to cook.

5. In the meantime, cube the tofu and let it marinate with 1 TB of tamari. In a hot pan, add the tofu then sautee. I added some oil after the tofu cooked for about 5 minutes. Then sprinkled Japanese chilli flakes on it. Cook the tofu until it gets nice a crispy edges on it. Then add to a bowl with chopped mint and cilantro, and add on a teaspoon of toasted sesame oil.

6. Once the vegetables are cooked to your liking in the broth, it is time to eat! I put spinach in the bottom of the bowel. The hot soup will cook the spinach perfectly. Add the crispy tofu-herb gremolata (we’re fancy!) on top. I loved the texture that this added to the soup–rather than those bland soft tofu cubes that are usually in coconut soup—blehhh!

EAT IT ALREADY!

The best thing with this soup is it’s potential for versatility: All you really need is the coconut milk and whatever veggies you have on hand. The aromatics (onion, garlic, ginger, and jalapeno) are pretty important for developing flavor but use whatever combination works for you: got lemongrass? USE IT! got lime zest? USE IT!

The other best part? It takes NO TIME to make this! Cutting all of your veggies is the most time intensive part–so get on it! Make this!

Saag Channa

We can all agree that Indian food is delicious! The depths of flavor created with a variety of spices makes for a flavor bomb in your mouth. My sister’s favorite dish is Saag Chanaa–it is the only thing she orders when we go to an Indian restaurant. So, in honor of her, I made it! I didn’t have spinach on hand (which is a common green used for this dish) but I had collard greens! I figured it was worth the try and YESSS — better than spinach! The heartiness of the collards holds up to the heat of cooking and the complexity of spices. A bowl of this is a complete meal full of nutrients, textures, and flavors. YUMMMYY!

saag channa

Ingredients:

Onion, 1

Garlic, 4-5 cloves

Ginger, fresh, 2-3 tsp diced

Collard Greens, 2 bunches

Tomato Sauce (I used a homemade version of a roasted sauce because that’s what I had on hand), 1/2 cup

Tomato, fresh, 1/2 cup (I used cherry tomatoes)

Jalapeno, 1/3, diced

Chickpeas, 1 can

Cumin, 1/2 tsp for spice mix; 1/2 tsp for chickpeas

Corrinader, 1 1/2 tsp seeds

Fennel Seeds, 1 tsp

Turmeric, 1-2 tsp

Chilli Flakes, 1/2 tsp

1. Dice onion and begin to sautee in a pot with salt at a medium heat. You want to slowly cook down the onion to really develop the flavor.

2. Spice blend: Add seeds to your spice grinder and blend down to a powder: cumin, corrinader, fennel, chilli flakes, turmeric.

3. Dice garlic, ginger, and jalapeno. Once onions have cooked for about 5-7 minutes and are translucent, add garlic and ginger. Allow for cook out for about 5 minutes.

4. Add the spice blend to the pot. Stir together for a minute then add the tomato sauce/puree. I used a variation of this recipe.

5. Wash, de-stem, and chop collard greens. Here’s a tutorial on de-stemming collards.

6. Once the onion, garlic, ginger, jalapeno, spices, and tomato sauce have cooked together, add the collard greens. Mix the greens in the pot with the sauce and put a lid on it to allow the greens to cook down.

7. In a separate pan, add cumin seeds and toast with rinsed chickpeas. Allow the spice and beans to toast until you see the shade of cumin turn darker brown (not burnt so use a medium heat) and you’ll see some brown toasty-ness on the beans.

8. Add chickpeas and cumin to the pot of greens, add some water and allow to cook together on a medium heat for up to 5 minutes. You will be able to tell when the greens are cooked–they don’t have to be brown! Allow the pot to simmer for a few minutes then let rest before you dig in!

I served with coconut jasmine rice–and will try with roti/naan soon!

I know it may seem like there a lot of steps to this but really it is EASY and well worth the effort.

Remember, you can use any type of leafy green for this dish if you don’t have collard greens on hand. But, give collards a chance with this dish and try something new!

Let me know what you think πŸ™‚

Beet Green Salad with Radish, Goat Cheese, and Poppyseed Dressing

Everyone knows the health benefits of beets but what about the leafy greens of the beet? Did you know that beet greens are packed with nutrition too? AND they’re delicious!

beet-greens

Think of beet greens as a mix between spinach and swiss chard and prepare accordingly. Raw in a salad, added to a smoothie/juice, or satueed with spinach–all preparations are delightful for this underused green. I’ve prepared this fresh beet green-radish salad which would be a perfect appetizer, side dish or lunch! The recipe is easy to make and packed with flavor. Now you don’t have to wonder…am I allowed to eat these?

beet green salad

Beet Green Salad

Beet Greens, 1 bunch

Radish, 4

Vinegar (I used a combination of pear vinegar and orange-champagne…just because)

Olive Oil

Agave

Mustard (I used this)

Poppy seeds

Salt and Pepper

Goat Cheese (optional)

1. Rinse the beet greens and radish. Side note: It is important to use the greens within 2-3 days of buying them.

2. Chop greens, dice radish and put in a bowl.

3. Make vinaigrette: combine vinegar, salt and pepper, poppy seeds, mustard, and agave then stream in olive oil while whisking into a dressing.

4. Add the dressing to the salad. You can serve immediately or let it sit for up to a day in the fridge. If you let it sit, the vinaigrette will marinate and “cook” the greens for a well-developed flavor and texture.

5. Add goat cheese! (Optional if you’re keeping it dairy free)

Let me know what you think!

Broccoli-Parmesan Frittata

I cannot believe this is my first post of a fritatta–this recipe is a staple in my kitchen and what I love about it is that you can make it with any combination of vegetables that you have on hand. Serve with a side salad and you’ve got a perfectly satisfying meal!

101914 088

Ingredients:

Eggs

Onion

Garlic

Broccoli

Parmesan Cheese

Olive Oil

Salt and Pepper

1. Heat oven to 350. Put eggs in a bowl and beat them with a whisk. Add salt and pepper. I use between 6 and 8 eggs per batch–sometimes it is all eggs, other times a combination of whites and eggs. Your call.

2. Sautee onion in a pan with olive oil, add garlic, salt and pepper. It is important to season (with salt and pepper) both the eggs and the sauteed vegetables otherwise it ends up being bland and that’s blah!

3. Add broccoli and cook for up to 5 minutes. DO NOT over cook the broccoli (it should still be bright green) because it’ll cook again in the oven.

4. Take the broccoli pan off of the heat and add grated parmesan to the mixture. Allow sauteed vegetables to slightly cool before adding to the bowl of eggs.

5. Mix veggies and eggs together until even combined. Oil (spray with PAM) a pie pan (a glass 9″ pan is my preference) then pour in egg/veggie mixture. Gently jiggle the pan to even out the mixture.

6. Put dish in 350 oven and cook for 25-30 minutes. (Start with 25 and check the status…) Once it looks cooked (no jiggly egg in the middle–ewww) remove from the oven and allow to cool on a rack.

This is delicious warm and room temperature. I love it for potlucks, brunch, and to take to work for breakfast! You can substitute the step of sauteeing broccoli for any other combination of vegetables: asparagus, red peppers, artichoke hearts, zucchini…get creative!

Secret note: if you want to add arugula/spinach (genius idea!) but do NOT cook those greens. Simply add them to the mixture of eggs and the already cooked vegetables and let the oven cook the those greens–otherwise they’ll be mushy and mushy is blahhh. πŸ˜‰

 

Kale Salad with Roasted Sweet Potatoes

I made this for a picnic and the bowl was empty before I even got some! Enough said. Note to self: make this again!

kale salad with sweet potato

Ingredients:

Kale

Lemon, zest and juice

Agave

Ginger, grated

Apple, diced

Red onion, diced

Red Pepper, diced

Yellow Pepper, diced

Hemp Hearts

Sweet Potato

Chilli Powder

Coconut Oil

1. Roast sweet potatoes with coconut oil and chilli powder.

2. Make lemon vinaigrette with red onion, lemon, agave, salt and pepper, and ginger.

3. Massage kale with lemon vinaigrette.

4. Add diced vegetables to kale, once sweet potatoes are cooled, add to salad.

5. Sprinkle with hemp hearts and toss to combine then…EAT!

*You can chill before serving but serve room temperature for best flavor. I think this should be eaten within a day of making it.

Β 

Chopped Summer Salad with Oregano Vinaigrette

Be inspired by the ingredients in your kitchen!

This salad was not planned. It developed as I found new things that needed to be used…And you can’t go wrong with a chopped salad!

chopped salad

Ingredients:

Romaine Lettuce

Cucumber

Red Pepper

Radish

Cherry Tomatoes

Corn

Feta Cheese

Chickpeas

Black pepper

1. Chop ingredients.

2. Assemble on a plate.

3. Make a dressing (see below).

4. EAT!!

Oregano Vinaigrette:

Lemon, zest and juice

Vinegar (champagne, raspberry, white etc)

Oregano, fresh

Agave

Scallions

Salt

Olive Oil

1.Chop scallions and add to a bowl with lemon to ‘cook’ the raw onion taste out for a few minutes.

2. Add ingredients to a bowl and blend with hand blender until emulsified.

Grilled Tomato Soup

grilled tomato soup with tarragon

Say NO to canned soup! This soup is easy to make and perfectly delicious as it combines the flavors of summer with the char of the grill. Try it!

Ingredients:

10-12 Tomatoes

1 Onion

4 cloves Garlic

1 Jalapeno

2-4 tsp Salt

2-3 Tb. Tarragon

1 + cups Water

Lemon Zest, to finish

1. Rinse tomatoes and put on a vegetable grilling tray. If you don’t have one, order NOW…trust me!

grilled tomato soup

2. Grill tomatoes, onion, garlic, and jalapeno until nicely charred.

grilled tomato

3. Remove grilled items and put in a soup pot. I mashed the tomatoes, garlic, and jalapeno with a fork first then added in the onion before blending with my hand blender.

4. Add some water to your desired consistency, probably 1 cup.

5. Complement with fresh garden tarragon (thyme, basil, rosemary, oregano would also work) and fresh lemon zest.

6. Serve hot or room temperature. This is also a great base for a gazpacho.

Β 

Colorful Kale Salad

Kale salads are ALWAYS a good call. This one is fresh, summery, and colorful hence the creative name. πŸ˜‰

Radish was a great (secret) addition to this salad. If you’re not much of a radish fan try it in this salad anyway. The peppery, crunchy bite (and the hot pink hue) goes well against the kale and lemon.Β  Here’s 9 reasons to eat your radishes in case you needed nutritional encouragement. πŸ˜‰

rainbow kale salad

Ingredients:

Kale

Apple

Red Pepper

Radish

Zucchini

Avocado

Sunflower Seeds

Red Onion

Lemon

Honey

Olive Oil

Salt and Pepper

1. Remove kale leaves from stems then rinse in cold water.

2. Juice lemon and add with zest and diced onions to a bowl and let sit for a few minutes.

3. Meanwhile dice the remaining vegetables (except for avocado).

4. Add salt and pepper, honey, and olive oil to the lemon-onion bowl to make a vinaigrette then add to the bowl of kale leaves. Massage the kale leaves with the dressing and rip the kale leaves into smaller pieces.

5. Add chopped vegetables to the kale and mix to combine. Add sunflower seeds.

6. Season to taste with more salt, pepper, and lemon.

7. Letting the salad marinate tenderizes the kale…eat by 3rd-4th day.

8. Serve with fresh avocado slices/chunks on top. (optional)