October – Health Food Salad

October – Health Food Salad

Health Food Salad

Health Food Salad

I am giving you a post Thanksgiving recipe today, a salad you may want to eat after the glorious overindulgence in traditional Thanksgiving sides and desserts. I know I will be serving it. You could even toss in some leftover turkey to make it a whole meal. I think the folks over at Fiesta Friday may want to tag it. Fiesta Friday is hosted by Angie, it’s Fiesta Friday #458 this week. Come on over and plan your menus for the holidays, decorate your home, or keep the kids busy with activities or baking.

This is another recipe from salad freak. You are going to be seeing more great recipes from this book. My version, as usual, has some changes as not all the ingredients were available. But it is definitely true to the spirit of the recipe. I added a small handful of shredded pecorino which was not in the book, leave it out for a vegan version.

Adding the cheese was inspired by a recipe in Molly Wizenberg’s book A Homemade Life. She has a very simple but delicious Red Cabbage Salad with Lemon and Black Pepper which couldn’t be easier. Here it is:

In a small bowl whisk together 2 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1/2 teaspoon of grated garlic, 1/8 teaspoon of kosher salt. Very finely (essential) shred about 1-1/2 lbs of cored red cabbage. Discard any with white cores. Toss the cabbage in a bowl with a large spoonful or two of the dressing. Add the Parmesan and toss again. Add a generous grind of fresh pepper. Taste and add more dressing or salt and pepper.

Anyway, on to the current version of this cabbage salad.

I used the fine blade of my food processor to shredd the cored cabbage, and the shredding blade for the carrots. You could certainly do this with a knife (a bread knife might be easier for the cabbage) and the large shredding side of a box grater.

Feel free to improvise here with whatever is in your fridge. Thinly sliced fennel would be good, celery as well.

Health Food Salad

Health Food Salad

Health Food Salad

Ingredients:

  • 1 small head of red cabbage
  • 4 carrots, peeled
  • 2 large handfuls of sprouts, any kind you find. I used sunflower and pea shoots, but radish, lentils or alfalfa would all be fine.
  • 1 lemon
  • 1 cup of raisins (I used a mix of golden and black currents because of was out of the dark ones…much to my last minute surprise)
  • 1 cup of roasted shelled sunflower seeds (I think pumpkin seeds would also be delicious)
  • 1/4 cup of hemp seeds (I didn’t have any and left them out)
  • 1 tablespoon of poppy seeds
  • 1/2 cup of shredded Parmesan (leave out for a vegan version)
  • Extra virgin olive oil
  • Kosher salt

Method:

  1. Core the cabbage and shave it thinly into a large bowl. Grate the carrots into the same bowl.
  2. Toss in the sprouts, raisins, sunflower seeds, poppy seeds and hemp seeds, if using. Mix it all up and then add a large pinch of salt, a glug of olive oil and the juice of half the lemon. Taste and add more lemon juice, salt, Parmesan or olive oil if needed.

This salad keeps incredibly well and was still delicious the next night for dinner with some added rotisserie chicken.

Health Food Salad

Health Food Salad

From:

salad freak

Salad Freak by Jess Damuck

October – Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

October – Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

This is the first of several recipes I intend to post inspired by the cookbook salad freak by jess damuck.

Salad Freak by Jess Damuck

It’s based on a recipe in the book, but I didn’t have all their listed ingredients on hand and had to do some adapting. I replaced the crunch of pomegranate seeds with some toasted walnuts, the delicata squash with cubed butternut. They served it with sheep’s milk yogurt (or coconut milk yogurt), I substituted freshly grated parmesan. Because I wanted a little more of the toasted flavor, I roasted the outer leaves of the Brussels sprouts till they were brown and crunchy…the oven was off anyway for the butternut squash so why not? They were delicious scattered on top.

I used my food processor the shred the Brussels sprouts and kale but a sharp knife will do just fine.

Here’s the best thing about this recipe, it was just as delicious three days later for lunch with a little added cold chicken.

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Ingredients:

  • 1 large delicata squash (sliced into 1/4 inch rings, seeds scooped out) or 4 cups of cubed butternut squash
  • 6 unpeeled cloves of garlic
  • 1 bunch of Tuscan kale, washed and shredded about 1/4 inch
  • 1/2 lb. of Brussels sprouts, outer leaves removed and shredded about 1/4 inch
  • 1 cup of pomegranate seeds or crushed toasted walnuts
  • Extra-virgin olive oil, 2 tablespoons for roasting the vegetables and 3 tablespoons for the dressing
  • 1 teaspoon honey
  • 2 teaspoons grainy mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 cup of shredded parmesan

Method:

  1. Preheat your oven to 425 degrees F
  2. Spread the squash, garlic cloves and outer leaves of the Brussels sprouts on a rimmed baking sheet. Toss with 2 tablespoons of olive oil, making sure everything is coated. Roast until the squash in golden brown and the outer leaves look charred, about 25 minutes. You can turn the squash over halfway but I didn’t.
  3. Remove the roasted vegetables from the oven and allow them to cool while you prepare the rest of the salad.
  4. Add the shredded vegetables to a large salad bowl.
  5. If you used a food processor to shred the greens you can rinse it out to make the dressing. Squeeze the garlic from their skins into the food processor, add the honey, mustard, cider vinegar and 3 tablespoons of olive oil plus salt and pepper. Process until smooth. If you don’t use the processor you can simply mash the garlic in a mortar and pestle, or with the side of your knife, or in a blender, then add the other ingredients and whisk or blend smooth.
  6. Pour the dressing over the shredded kale and Brussels sprouts. Toss well to combine and taste for seasoning. Let it sit for a few minutes to tenderize the kale or massage the dressing into the greens. Add the toasted walnuts and toss again.
  7. Arrange the squash on the side of a shallow bowl or platter, top with the kale mixture, garnish with the roasted leaves of the Brussels sprouts and the parmesan cheese.
Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

Shredded Kale and Brussels Sprouts with Roasted Squash and Walnuts

This is vegetarian, skip the cheese and spread a thin layer of coconut yogurt on your platter before adding the salad for a vegan option. I think this would make a great holiday side since it can be made ahead. It’s substantial enough to eat as a main course. Add some rotisserie chicken or roasted tofu for extra protein.

September – Fennel, Prosciutto and Pomegranate Salad

September – Fennel, Prosciutto and Pomegranate Salad

Summer is definitely salad season and the less cooking we have to do in the warm weather, the better. This salad could easily be an entire meal, just add some crisp bread and creamy cheese on the side. You wouldn’t even need to turn on the oven.

So serve this salad in the dog days of summer. The weather man has predicted a massive heat wave this Labor Day weekend in northern California.

Fennel, Prosciutto and Pomegranate Salad

Fennel, Prosciutto and Pomegranate Salad

This salad was adapted from Bon Appetit (November 2008) and posted by the blog Smitten Kitchen (November 2008).

That seems like a very long time ago now, so much has happened and changed since then. In 2008 I think pomegranate seeds were mostly available in the fall, now I often find them in the store year round. They add a very satisfying crunch to the salad, a wonderful textural and flavor enhancement.

Fennel, Prosciutto and Pomegranate Salad

Ingredients for about 4 servings: 

  • 2 cups thinly sliced fennel bulb
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon of coarse kosher salt
  • 6 cups of arugula (about 4 ounces)
  • 1 cup thinly sliced green onions
  • 1/4 cup thinly sliced mint leaves
  • 1 1/2 tablespoons balsamic vinegar (I used my fig balsamic)
  • 6 ounces thinly sliced prosciutto, torn into strips
  • 1/2 cup of pomegranate seeds

Method:

  1. Toss the fennel with 1 tablespoon of olive oil in a medium bowl, sprinkle with salt. You can do this as much as a day ahead.
  2. Combine the arugula, green onions, mint, vinegar and remaining 2 tablespoons of olive oil in a large bowl. Toss and season with more salt and pepper.
  3. Divide the greens among plates or in a large serving bowl. Top with the fennel, drape with the prosciutto. Sprinkle the pomegranate seeds on top
Fennel, Prosciutto and Pomegranate Salad

Fennel, Prosciutto and Pomegranate Salad

Fennel, Prosciutto and Pomegranate Salad

Fennel, Prosciutto and Pomegranate Salad

I am taking this to share on Fiesta Friday, it’s #345 this week hosted by Angie and cohosted by me. Indian summer is here and cooling salads are always welcome. Please join us by clicking on the link, you will find a variety of sweet and savory recipes, craft and decorating ideas.

Stay well and safe everyone. Don’t forget to keep your social distance and wear your mask. We need to be compassionate and take care of each other.

June – Tomato and Roasted Lemon Salad

June – Tomato and Roasted Lemon Salad

This scrumptious salad was inspired and came together by combining two recipes, the Tomato Chickpea Salad from the blog kitchn, and one for Tomato and Roasted Lemon Salad from the cookbook Plenty More by Yotam Ottolenghi. Are you familiar with Yotam Ottolenghi? He is the inspiration behind the London restaurants Ottolenghi and NOPI, and has written several vegetarian cook books. They include Plenty and Jerusalem, in addition to Plenty More. His recipes have a wonderful mix of new spices, exotic ingredients, and methods (at least to me), many of them coming from the middle east. I changed some of the spices (I adore cumin, allspice not so much) and added the stir fried chickpeas from the kitchn recipe to make it a heartier dish.

Roasted Lemon and Tomato Salad

The new method in this salad is the addition of roasted lemons. I love the way lemons become caramelized and sweet when roasted, sheet pan roasted chicken and citrus is a favorite at our house. But, I had never thought of adding them to a salad. They add a wonderful citrusy scent and mellow lemon flavor sweetened by the roasting. Take a deep breath when you open the oven to check on them, the aroma is incredible. I had a sudden craving for lemon meringue.

Roasted Lemons – before

Roasted Lemons – after

This salad will be even better at the height of tomato season, unfortunately it’s still a few weeks away for us and I missed the farmer’s market last weekend. Use the best cherry tomatoes you can find (a variety is colorful), the rest of the ingredients will certainly ramp things up.

This is a salad I will be making multiple times this summer, it is a perfect side for a BBQ or potluck. In fact it is my addition to a friends party on the 4th of July. It has the benefit of also being both vegan and vegetarian, so can be served to a variety of guests without worry about dietary restrictions. You could bulk it up even further by increasing the amount of herbs or adding some arugula. It is even hearty enough to serve as a main dish with the addition of some crisp bread.

Roasted Lemon and Tomato Salad

The recipe will serve 4 but it is easily doubled or even tripled. Make the roasted lemons and chickpeas earlier in the day, all you have to do later is assemble.

Tomato and Roasted Lemon Salad

  • 2 medium lemons, unwaxed and organic preferred
  • 5 tablespoons olive oil
  • 1/2 teaspoon superfine sugar
  • 8 sage leaves, finely shredded
  • 2 1/2 cups cherry tomatoes, halved (it is nice to have a mixture of colors)
  • 1 can of chickpeas, rinsed and drained
  • 1 teaspoon ground cumin
  • pinch red pepper flakes
  • 1/2 cup flat leaf parsley, roughly chopped
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 cup pomegranate seeds
  • 1 1/2 tablespoons of pomegranate molasses
  • 1/2 small red onion, thinly sliced
  • Salt (kosher or sea) and freshly ground pepper

Method:

  1. Preheat your oven to 325 degrees F (or 325 degrees C) and line a large baking sheet with parchment paper.
  2. Slice the lemons in half lengthwise and remove the seeds. Thinly slice the half lemons into half rounds (paper fine if possible).
  3. Bring a small saucepan of water to a boil.
  4. Add the lemon slices to the boiling water, and blanch for 2 minutes. Drain well, place the lemon slices in a small bowl and add 1 tablespoon of the olive oil, the 1/2 teaspoon sugar, and the shredded sage leaves. Mix well.  Spread the lemon slices out in a single layer on a parchment lined baking sheet.
  5. Bake the lemon slices for about 20 minutes until the edges have browned and they have dried out a bit. Remove and set aside to cool.
  6. Meanwhile prepare the chickpeas. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add the chickpeas and spread out in a single layer. Cook without stirring until browned on the bottom (about 4-5 minutes). Salt and stir them, spread them out again to brown the other side. Cook for another 2-3 minutes until golden brown and blistered on all sides. Remove from the heat, add the cumin and red pepper flakes. Toss to coat on all sides with the spices, taste them and add some salt if needed, set aside to cool.
  7. To assemble the salad combine the tomatoes, chickpeas, parsley, mint, pomegranate seeds, pomegranate molasses, onion, 2 tablespoons of olive oil, salt and freshly ground pepper.Lastly add the lemon slices and stir gently.

    Roasted Lemon and Tomato Salad

    Roasted Lemon and Tomato Salad

    This salad was a hit on the 4th of July, I bet the folks at Fiesta Friday will also enjoy it. This week it is Fiesta Friday #179 hosted by Angie and cohosted by Petra @ Food Eat Love and Laura @ Feast Wisely. 

Join the party by adding your own link and come visit all the lovely food that contributors               are bringing along.

 

June – Summer Detox Salad

June – Summer Detox Salad

Detox salads are all the rage on the internet and Pinterest. And with good reason. It is summer vacation time, yes? And who doesn’t need an occasional detox after too much summer fun. In fact these salads are a good idea anytime you need to boost your daily dose of fruits and vegetables. There are at least 3 servings of vegetables, plus protein, and fiber…all in a single bowl. Use whatever produce is in season, add some nuts, healthy fat as in avocado, and protein. For this salad I used fresh salmon since it is currently in season, but shrimp or chicken would also work. There is a detox salad for every season. This is a hearty lunch or dinner in a single bowl, you don’t need to be “detoxing” to enjoy it.

A big dose of Southern hospitality has driven me to this summer detox salad. I spent a week catching up with family. It was a week filled with love, wonderful conversation, great food, and celebration. I have two brand new beautiful grandnieces, so we have a lot to be grateful for. My extended family is getting bigger…

And so is my waist.

What did me in? If you are curious here are a few of the highlights:

Southern Biscuits and Plum Conserve

Southern Biscuits and Plum Conserve

Fried Green Tomatoes

Fried Green Tomatoes

Fried Pickles

Fried Pickles

And, of course, delicious wine.

French Rose

French Rose

So, detox salad for a few days seems like a very good idea. I don’t have a “real” recipe for this. It’s a variation of my “everything but the kitchen sink salad“, and a summer version of the “clean out the fridge soup” I make in the winter. Be creative. Use the freshest produce you can find at the store or farmer’s market. Feel free to substitute, the only rule is to use ingredients that are in season. If you can find organic produce, all the better. I harvested the first summer tomatoes and cucumbers from my garden, and added some wild arugula that has become a weed. For a sweet touch and some heft I added the first summer corn, then some sharpness from thinly sliced red onion, crunch from a small handful of nuts, and healthy fat from avocado.

The first garden tomatoes

The first garden tomatoes

Tomato, Cucumber, Red Pepper, and Onion

Tomato, Cucumber, Red Pepper, and Onion

Add some corn.

Summer Detox Salad

Summer Detox Salad

For protein I used salmon, but shrimp or chicken or even cubed feta would be a delicious substitute.

Cubed Salmon, Sauteed, and Drained

Cubed Salmon, Sauteed, and Drained

Let your creative juices run wild, I even tossed in a lonely apricot that needed to be eaten.

Summer Detox Salad

  • 3 tomatoes, cubed
  • 2 cucumbers, peeled if necessary and cubed
  • 2 ears of corn, cooked – they would be delicious grilled, kernels cut from the cob
  • 1 red pepper, cubed
  • 1/2 red onion, thinly sliced
  • 1/2 pound of fresh salmon, cubed and browned, then drained on paper towels
  • 1 avocado, peeled and sliced
  • 2-3 handfuls of fresh arugula, romaine, or baby spinach1 avocado, peeled and sliced
  • Small handful of toasted nuts – pumpkin seeds, almonds, walnuts or pecans

Dressing

Use a version of my basic vinaigrette, substituting lemon juice for the vinegar in the original recipe.

  • 4 tablespoons of fresh lemon juice
  • 1 teaspoon of Dijon mustard
  • Kosher salt to taste, a good pinch
  • Pepper to taste
  • 1/2 cup of extra virgin olive oil

Mix the lemon juice, mustard, salt and pepper together in a small jar. Shake well to blend. Add the olive oil and shake again to emulsify. The vinaigrette will keep for a week in the refrigerator.

Or, for a dose of fermented food and probiotics, whirl a few tablespoons of fermented lemon pickle with some olive oil and a tablespoon of mayonnaise. A few parsley leaves added a touch of green.

Fermented Lemon Pickle

Fermented Lemon Pickle

Fermented Lemon Pickle, olive oil and mayonnaise

Fermented Lemon Pickle, olive oil and mayonnaise

Summer Detox Salad

Summer Detox Salad

IMG_4619

Summer Detox Salad

Summer Detox Salad

Summer Detox Salad

Summer Detox Salad

I am taking this to share with the partying group at Angie’s for Fiesta Friday. Come visit Fiesta Friday #125 by clicking on the link. This week’s co-hosts are Quinn @ dadwhats4dinner and Elaine @ Foodbod.