November 13, 2012

Cauliflower, Walnut, and Pomegranate Salad Ingredients: 1 head cauliflower 2 celery stalks 5 tablespoons toasted walnuts 1 pomegranate Olive oil Small bunch fresh parsley 1/4 teaspoon cinnamon 1/4 teaspoon ground allspice 1 tablespoon red wine vinegar 1 1/2 teaspoon maple syrup Salt and pepper To Make: Cut the cauliflower into florets and roast for 35 minutes at 425 degrees. Seasoned with salt, pepper, and olive oil before roasting. In a small pan, on medium-high heat toss the walnuts a few times until they begin to toast. About 3 minutes. Remove from pan and set aside.  Chop the celery on an angle to create long slices.  Cut the pomegranate in half and in the sink, over a big bowl, use the back of a spoon to gently hit the seeds out of the shell into the bowl.  in a small bowl, combine 2 tablespoons olive oil with the vinegar, cinnamon, allspice, and maple syrup.  In a large salad bowl, mix cauliflower, celery, pomegranate seeds, and chopped parsley. Stir in the dressing and walnuts, mix.  Season with salt and pepper to taste and serve.  Enjoy! This was inspired by a recipe in Jerusalem but I changed a few things. 

Cauliflower, Walnut, and Pomegranate Salad

Ingredients:

  • 1 head cauliflower
  • 2 celery stalks
  • 5 tablespoons toasted walnuts
  • 1 pomegranate
  • Olive oil
  • Small bunch fresh parsley
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoon maple syrup
  • Salt and pepper

To Make:

  1. Cut the cauliflower into florets and roast for 35 minutes at 425 degrees. Seasoned with salt, pepper, and olive oil before roasting.
  2. In a small pan, on medium-high heat toss the walnuts a few times until they begin to toast. About 3 minutes. Remove from pan and set aside. 
  3. Chop the celery on an angle to create long slices. 
  4. Cut the pomegranate in half and in the sink, over a big bowl, use the back of a spoon to gently hit the seeds out of the shell into the bowl. 
  5. in a small bowl, combine 2 tablespoons olive oil with the vinegar, cinnamon, allspice, and maple syrup. 
  6. In a large salad bowl, mix cauliflower, celery, pomegranate seeds, and chopped parsley. Stir in the dressing and walnuts, mix. 
  7. Season with salt and pepper to taste and serve. 
  8. Enjoy!

This was inspired by a recipe in Jerusalem but I changed a few things. 

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August 25, 2012

Beet and Balsamic Salad Ingredients: 3 large beets Olive oil Handful of fresh parsley or marjoram, finely chopped Balsamic vinegar Salt and pepper To Make: Bring to boil a pot of water large enough to hold the beets and add the beets.  Simmer the beets for about 45 mins -1 hour until they are soft and peelable.  Using a towel, gently massage the skin off the beets. This will also protect your hands from getting pink.  Cut the beets into large cubes and wedges.  While they are hot, add a pinch of salt and pepper.  Coat the beets in olive oil. You want just enough to coat, not so they end up swimming in oil. Add the same amount of balsamic vinegar if you like it. If you don’t like vinegar as much, add less. The key here is to being out the flavor of the beets.  Add in your finely chopped parsley or marjoram. Stir. Serve as a salad for everyone to serve themselves.  Enjoy! Beets go over very well with kids so break them out when they’re around. They also love the pink color. 

Beet and Balsamic Salad

Ingredients:

  • 3 large beets
  • Olive oil
  • Handful of fresh parsley or marjoram, finely chopped
  • Balsamic vinegar
  • Salt and pepper

To Make:

  1. Bring to boil a pot of water large enough to hold the beets and add the beets. 
  2. Simmer the beets for about 45 mins -1 hour until they are soft and peelable. 
  3. Using a towel, gently massage the skin off the beets. This will also protect your hands from getting pink. 
  4. Cut the beets into large cubes and wedges. 
  5. While they are hot, add a pinch of salt and pepper. 
  6. Coat the beets in olive oil. You want just enough to coat, not so they end up swimming in oil.
  7. Add the same amount of balsamic vinegar if you like it. If you don’t like vinegar as much, add less. The key here is to being out the flavor of the beets. 
  8. Add in your finely chopped parsley or marjoram. Stir.
  9. Serve as a salad for everyone to serve themselves. 
  10. Enjoy!

Beets go over very well with kids so break them out when they’re around. They also love the pink color. 

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June 28, 2012

Potato Dill Salad Ingredients: 5 new potatoes or 3-4 large russet potatoes A large bunch of fresh dill 2-3 tablespoons butter 1 tablespoon olive oil Salt  To Make:  In a large pot boil your potatoes, unpeeled, until tender but firm. You should be able to poke it with the tip of your knife and the potato should slide off easily.  Drain the potatoes and peel. New potatoes can remain unpeeled. Be careful since they are hot. You may want to wait a few minutes for them to cool a bit but don’t refrigerate since you need to serve them warm.  Once peeled, cut into large chunks and put into a large bowl. Add your butter and olive oil to the potatoes. The butter will melt into the potatoes. They should be coated but not drenched.  Add a sprinkling of salt, about 2 teaspoons.  Chop up your dill into a fine mix and add to the potatoes.  Mix everything together and serve.  Enjoy! This is a really great salad that goes with a lot of meat dishes or even as a main dish. The dill brings a fresh taste and smell to this simple salad. One of my favorites!

Potato Dill Salad

Ingredients:

  • 5 new potatoes or 3-4 large russet potatoes
  • A large bunch of fresh dill
  • 2-3 tablespoons butter
  • 1 tablespoon olive oil
  • Salt 

To Make: 

  1. In a large pot boil your potatoes, unpeeled, until tender but firm. You should be able to poke it with the tip of your knife and the potato should slide off easily. 
  2. Drain the potatoes and peel. New potatoes can remain unpeeled. Be careful since they are hot. You may want to wait a few minutes for them to cool a bit but don’t refrigerate since you need to serve them warm. 
  3. Once peeled, cut into large chunks and put into a large bowl.
  4. Add your butter and olive oil to the potatoes. The butter will melt into the potatoes. They should be coated but not drenched. 
  5. Add a sprinkling of salt, about 2 teaspoons. 
  6. Chop up your dill into a fine mix and add to the potatoes. 
  7. Mix everything together and serve. 
  8. Enjoy!

This is a really great salad that goes with a lot of meat dishes or even as a main dish. The dill brings a fresh taste and smell to this simple salad. One of my favorites!

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May 31, 2012

Ginger Carrot Salad  Ingredients: 3-4 large carrots - organic 1 thumb sized piece of ginger 3/4 tablespoon soy sauce 1 tablespoon sesame oil 1 1/2 teaspoons honey A pinch of chili flakes Sesame seeds To Make: Wash and peel carrots. Using the edge of a teaspoon, scrape the peel off the ginger Using the peeler, peel long strips of carrot into a bowl so you get a bowl of thinly sliced carrots. Using a sharp knife, thinly slice your ginger into strips and add to the bowl of carrots. In another small bowl, combine the soy sauce, sesame oil, honey, and chili flakes. Whisk together.  Pour over the carrot salad and using your fingertips, gently massage the salad with the dressing.  Sprinkle the sesame seeds over the finished product.  Serve with Asian glazed salmon or sake steamed clams. Enjoy!

Ginger Carrot Salad 

Ingredients:

  • 3-4 large carrots - organic
  • 1 thumb sized piece of ginger
  • 3/4 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 1/2 teaspoons honey
  • A pinch of chili flakes
  • Sesame seeds

To Make:

  1. Wash and peel carrots.
  2. Using the edge of a teaspoon, scrape the peel off the ginger
  3. Using the peeler, peel long strips of carrot into a bowl so you get a bowl of thinly sliced carrots.
  4. Using a sharp knife, thinly slice your ginger into strips and add to the bowl of carrots.
  5. In another small bowl, combine the soy sauce, sesame oil, honey, and chili flakes. Whisk together. 
  6. Pour over the carrot salad and using your fingertips, gently massage the salad with the dressing. 
  7. Sprinkle the sesame seeds over the finished product. 
  8. Serve with Asian glazed salmon or sake steamed clams.
  9. Enjoy!

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March 13, 2012

Honey Roasted Beet and Arugula Salad Ingredients: 1 beet Arugula Walnuts Goat cheese 2 tablespoons honey 1 lemon Olive oil Dried thyme Salt and pepper To Make: Preheat oven to 375. Peel the beet. Be careful because everything you touch while doing this will turn pink. Slice beet thinly into little rounds. Chop up a small handful of walnuts. Drizzle a bit of olive oil on a baking sheet. Arrange the beets on the baking sheet and sprinkle with salt and pepper. Add crushed walnuts over the beets. Drizzle over with honey.  Roast the beets in the oven for 9-11 mins, until softened.  Arrange arugula in a large bowl. When the beets are done, place them on top of the arugula.  Add goat cheese crumbles and a few fresh walnuts.  To make the dressing, combine in a small bowl, 2 tablespoons olive oil, juice of 1/2 lemon, pinch of salt and pepper, and a pinch of dried thyme. Whisk together and drizzle on the outer edges of the salad so the dressing gets into the greens but not on the beets.  Enjoy!

Honey Roasted Beet and Arugula Salad

Ingredients:

  • 1 beet
  • Arugula
  • Walnuts
  • Goat cheese
  • 2 tablespoons honey
  • 1 lemon
  • Olive oil
  • Dried thyme
  • Salt and pepper
To Make:
  1. Preheat oven to 375.
  2. Peel the beet. Be careful because everything you touch while doing this will turn pink.
  3. Slice beet thinly into little rounds.
  4. Chop up a small handful of walnuts.
  5. Drizzle a bit of olive oil on a baking sheet.
  6. Arrange the beets on the baking sheet and sprinkle with salt and pepper. Add crushed walnuts over the beets. Drizzle over with honey. 
  7. Roast the beets in the oven for 9-11 mins, until softened. 
  8. Arrange arugula in a large bowl.
  9. When the beets are done, place them on top of the arugula. 
  10. Add goat cheese crumbles and a few fresh walnuts. 
  11. To make the dressing, combine in a small bowl, 2 tablespoons olive oil, juice of 1/2 lemon, pinch of salt and pepper, and a pinch of dried thyme. Whisk together and drizzle on the outer edges of the salad so the dressing gets into the greens but not on the beets. 
  12. Enjoy!

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March 9, 2012

Skirt Steak Salad  Ingredients: 1 lb skirt steak Arugula leaves 1 tomato or a few cherry tomatoes Goat cheese crumbles 1/2 cup red wine vinegar 1 teaspoon Dijon mustard 1 cup olive oil 2 teaspoons honey 3 tablespoons lemon juice 1/2 teaspoon Worcestershire sauce To make: Marinate steak with olive oil, juice of 1 lemon and 2 teaspoons honey. Season with salt and pepper. Let rest for 10 minutes.  On medium high heat, sear the steak for 5 minutes of each side. Take steak out of the skillet and let it rest.  Meanwhile make the vinaigrette by combining in a small bowl the red wine, 1 cup olive oil, dijon mustard, 2 teaspoons honey, Worcestershire sauce, 3 tablespoons lemon juice, and seasoning it with salt and pepper. Whisk everything together. In large individual salad bowls, arrange tossed arugula with chopped tomatoes. Cut skirt steak at an angle against the grain. Arrange on top of salad.  Sprinkle goat cheese crumbles over the salad.  Drizzle with dressing and enjoy!

Skirt Steak Salad 

Ingredients:

  • 1 lb skirt steak
  • Arugula leaves
  • 1 tomato or a few cherry tomatoes
  • Goat cheese crumbles
  • 1/2 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 cup olive oil
  • 2 teaspoons honey
  • 3 tablespoons lemon juice
  • 1/2 teaspoon Worcestershire sauce
To make:
  1. Marinate steak with olive oil, juice of 1 lemon and 2 teaspoons honey. Season with salt and pepper. Let rest for 10 minutes. 
  2. On medium high heat, sear the steak for 5 minutes of each side.
  3. Take steak out of the skillet and let it rest. 
  4. Meanwhile make the vinaigrette by combining in a small bowl the red wine, 1 cup olive oil, dijon mustard, 2 teaspoons honey, Worcestershire sauce, 3 tablespoons lemon juice, and seasoning it with salt and pepper. Whisk everything together.
  5. In large individual salad bowls, arrange tossed arugula with chopped tomatoes.
  6. Cut skirt steak at an angle against the grain. Arrange on top of salad. 
  7. Sprinkle goat cheese crumbles over the salad. 
  8. Drizzle with dressing and enjoy!

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February 8, 2012

Butternut Squash, Chicken, and Chickpea Salad (Recipe by Marina) Serves 2 Ingredients: 2 boneless chicken breasts 1 can chickpeas Lettuce or field greens Sunflower seeds (Salted or unsalted, depending on preference) 1 1/2 lbs butternut squash 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 large lemon Olive oil 1 teaspoon course dijon mustard Salt and pepper Dried chili flakes Lemon zest Chives or green onions To Make: Preheat oven to 425 Peel and chop butternut squash into 1 inch cubes Cut the chicken breasts into 2 inch morsels On two seperate baking sheets, arrange butternut squash on one and chicken on the other. Season each with salt and pepper. Season butternut squash with a sprinkle of thyme. Coat squash and chicken with 2 tablespoons of olive oil and, using hands, toss gently until everything is coated evenly. Pop in the oven for 20-27 minutes. The chicken will take less time to cook than the squash so check on it around 20 minutes. Meanwhile, in a large salad bowl, arrange lettuce Sprinkle in 2 tablespoons sunflower seeds Toss in 4 tablespoons of chickpeas In a small bowl, mix together 1 tablespoon olive oil, the juice of 1 lemon, the zest of same lemon, 1 teaspoon course dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a dash of dried chili flakes to taste. Whisk it all together until a nice dressing is formed. When chicken and squash are done, arrange in salad. Drizzle the dressing over the salad and top with some chopped chives or green onions. Enjoy! I’m addicted to this salad! So good and so filling.

Butternut Squash, Chicken, and Chickpea Salad (Recipe by Marina)

Serves 2

Ingredients:

  • 2 boneless chicken breasts
  • 1 can chickpeas
  • Lettuce or field greens
  • Sunflower seeds (Salted or unsalted, depending on preference)
  • 1 1/2 lbs butternut squash
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 large lemon
  • Olive oil
  • 1 teaspoon course dijon mustard
  • Salt and pepper
  • Dried chili flakes
  • Lemon zest
  • Chives or green onions

To Make:

  1. Preheat oven to 425
  2. Peel and chop butternut squash into 1 inch cubes
  3. Cut the chicken breasts into 2 inch morsels
  4. On two seperate baking sheets, arrange butternut squash on one and chicken on the other. Season each with salt and pepper.
  5. Season butternut squash with a sprinkle of thyme.
  6. Coat squash and chicken with 2 tablespoons of olive oil and, using hands, toss gently until everything is coated evenly.
  7. Pop in the oven for 20-27 minutes. The chicken will take less time to cook than the squash so check on it around 20 minutes.
  8. Meanwhile, in a large salad bowl, arrange lettuce
  9. Sprinkle in 2 tablespoons sunflower seeds
  10. Toss in 4 tablespoons of chickpeas
  11. In a small bowl, mix together 1 tablespoon olive oil, the juice of 1 lemon, the zest of same lemon, 1 teaspoon course dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a dash of dried chili flakes to taste. Whisk it all together until a nice dressing is formed.
  12. When chicken and squash are done, arrange in salad. Drizzle the dressing over the salad and top with some chopped chives or green onions.
  13. Enjoy!

I’m addicted to this salad! So good and so filling.

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December 13, 2011

thehealthyfoodie: Raw Beet, Orange and Carrot Salad With its gorgeous beet matchsticks, sweet juicy orange supremes and crunchy grated carrots, this salad is as healthy and tasty as it is colorful!

thehealthyfoodie:

Raw Beet, Orange and Carrot Salad

With its gorgeous beet matchsticks, sweet juicy orange supremes and crunchy grated carrots, this salad is as healthy and tasty as it is colorful!

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April 2, 2010

It’s Friday!  You know what that means!  Jamie’s Food Revolution and, consequently, a Jamie food post! This is Evolution Carrot Salad (Jamie’s Food Rev, pg. 116) Ingredients:  4-5 large carrots fresh cilantro s&p 6 tablespoons extra virgin olive oil 2 tablespoons lemon juice mixed and chopped nuts clementines To make: Modified: It says to grate carrots but I used a potato peeler and shaved them in nice long strips.  It looks a lot more elegant this way and it’s easier to eat. Finely chop in cilantro Drizzle over with olive oil and lemon juice Season with s&p Mix in chopped nuts Toss in small wedges of clementines Toss everything together nicely and serve This salad is really fresh and light.  It’s so easy to make, about 10 minutes altogether.  My family couldn’t get enough of it!  Enjoy!

It’s Friday!  You know what that means!  Jamie’s Food Revolution and, consequently, a Jamie food post!

This is Evolution Carrot Salad (Jamie’s Food Rev, pg. 116)

Ingredients: 

  • 4-5 large carrots
  • fresh cilantro
  • s&p
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • mixed and chopped nuts
  • clementines

To make:

  1. Modified: It says to grate carrots but I used a potato peeler and shaved them in nice long strips.  It looks a lot more elegant this way and it’s easier to eat.
  2. Finely chop in cilantro
  3. Drizzle over with olive oil and lemon juice
  4. Season with s&p
  5. Mix in chopped nuts
  6. Toss in small wedges of clementines
  7. Toss everything together nicely and serve

This salad is really fresh and light.  It’s so easy to make, about 10 minutes altogether.  My family couldn’t get enough of it!  Enjoy!

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