Category Archives: Salads

Bean Avocado Salad

blog

Serves 6

  • 1 head of romaine or green leaf lettuce, shredded
  • ½ head green cabbage, shredded
  • 1 orange pepper, chopped
  • ¼ cup red onion, diced
  • 1 can black beans
  • 1 can black eyed peas
  • 1 avocado
  • Zest and juice of 1 lime
  • Salt and pepper to tasted

After the craziness of Thanksgiving, I needed something simple and healthy to help reboot my system and give my stomach a break from all the sweets. This salad worked surprising well in jars. I just mashed up the avocado and added lime zest/juice and salt and pepper. Then mixed the beans and onion together, layered those on top, and put the lettuce, cabbage, and pepper after that.

Super fast and easy so I could spend the rest of Sunday sitting by my tree.

blogtree

Advertisements

Friendsgiving


IMG_0314

For the third year in a row we’ve expanded Third Thursday in November–taking the day off work and having a complete Thanksgiving meal with friends. It’s become custom to start the day at Rowster before heading to the store. Margo made a chart for what needed to be cooking when, and we had the turkeys (yup–we had two; a 20-pounder and a 15-pounder) basted and in the roaster ovens a little after 11am–a feat worthy of a toast (mimosas are also a welcomed Friendsgiving morning tradition).

This year we had 27 adults and 3 kiddos–so we had to expand down the street, cooking the stuffing in Becky’s oven. The turkeys were both done early, so we ended up making the gravy before everyone arrived, which worked well. Joe and Joshlyn graciously cut the birds, which meant we were able to finish up the potatoes and direct people to the wine and appetizer table without much chaos. By 6:30 or so everyone had arrived and we were all crammed around our giant patchwork table. Such a fun night!

All of the recipes were adapted to make enough food for 30 people. We had a few leftovers of everything, but overall the amounts were pretty accurate.

Turkey

  • 2 cup earth balance
  • 2 cup lemon juice
  • 8 Tbsp soy sauce
  • 8 Tbsp finely chopped green onions
  • 4 Tbsp rubbed sage
  • 4 tsp dried thyme
  • 4 tsp dried marjoram
  • 2 tsp pepper
  • 35 lbs of turkey

In a small saucepan, combine the first eight ingredients; bring to a boil. Remove from heat. Place turkey in a shallow roasting pan or roaring oven; baste with mixture. Bake according to the time indicated on the

Stuffing

  • 3 cups earth balance
  • 4 pound GF bread, torn into 1-inch pieces
  • 10 cups chopped yellow onions
  • 6 cups celery, chopped
  • 2 cups flat-leaf parsley, chopped
  • 8 Tbsp fresh sage, chopped
  • 4 Tbsp fresh rosemary, chopped
  • 4 Tbsp fresh thyme, chopped
  • 8 teaspoons kosher salt
  • 4 tsp freshly ground black pepper
  • 10 cups veggie broth, divided
  • 8 large eggs

Preheat oven to 250. Spray as many baking sheets as you need to scatter the bread in a single layer. Bake, stirring occasionally, until dried out, about an hour and a half. Let cool and transfer to (at least) two very large bowls.

Meanwhile, melt the earth balance in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 5 cups broth and toss gently. Let cool.

Preheat oven to 350. Whisk 5 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to two prepared 9×13 pans, cover with foil, and bake for about 40 minutes. If you make the stuffing ahead of time cook uncovered for 40-45 minutes (if chilled, add 10-15 minutes).

Adapted from this recipe.

Garlic Mashed Potatoes

  • 8 lbs russet potatoes, peeled and chopped
  • 2 lbs red skinned potatoes, chopped
  • 3/4 cups earth balance
  • 1 cup almond milk
  • Garlic salt to taste
  • Salt and pepper to taste

Immerse the potatoes in water and bring to a boil. We used two pots so it took about 30 minutes for the potatoes to be fork-tender. When they are cooked, drain the water and add the remaining ingredients. Use a hand mixer to combine.

Herb Biscuits 

  • 3.75 cup coconut milk
  • 1.25 cup water
  • 5 tablespoon apple cider vinegar
  • 5 cup tapioca flour
  • 5 cup rice flour
  • 10 teaspoons baking powder
  • 2.5 teaspoon baking soda
  • 1.25 teaspoon salt
  • 2.5 Tbsp dried basil
  • 5 tsp dried dill
  • 1 cup cold earth balance

Place earth balance in the freezer for at least 10 minutes. Preheat oven to 450.

Combine coconut milk, water, and apple cider vinegar in a small bowl and set aside. In a medium size bowl, add rice flour, tapioca starch, baking powder, baking soda, salt, dried basil and dried dill. Gently stir to combine.

Add the cold earth balance to the flour mixture and use a pastry cutter or two knives to incorporate. Don’t over mix or you will get hard biscuits. Pour in the coconut milk/apple cider mixture and stir until just combined.

Place 1 heaping tablespoon of batter at a time on a baking sheet covered with parchment paper and cook for 10 minutes.

Adapted from this recipe.

Cranberry-Pecan Kale Salad

  • 4 bunches kale, finely chopped
  • 10 oz spinach
  • 6 large garlic cloves
  • 3/4 cup fresh lemon juice
  • 3/4 cup extra virgin olive oil, to taste
  • 1 tsp sea salt
  • 1 tsp pepper
  • Several handfuls of dried cranberries
  • 4 cup pecan halves, toasted
  • 4 Tbsp nutritional yeast
  • 4 Tbsp extra virgin olive oil

Preheat the oven to 435 and toast the pecans for 6-10 minutes, until fragrant.

In a food processor, chop the garlic until and then add the lemon, oil, salt, and pepper and process until combined. Pour the dressing onto the kale and spinach.

Add the pecans into the food processor and process until they are in small chunks. Then add the nutritional yeast, oil, and a few pinches of salt and process again until it’s a coarse crumb. Be sure not to over-process. Sprinkle the pecan mixture on the salad with a few handfuls of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften.

Adapted from this recipe.

Maple-Ginger Veggies

  • 3 cups pecans
  • 8 medium carrots, peeled and sliced
  • 3 large parsnips (1 pound), peeled and sliced
  • 2 medium head cauliflower, cut into 1-inch florets
  • 1 large butternut squash, peeled and diced
  • 2 pound Brussels sprouts, halved
  • 1 cup extra-virgin olive oil
  • Sprinkle of nutmeg
  • Salt and pepper to taste
  • 3 Tbsp minced fresh ginger
  • 2/3 cup pure maple syrup

Preheat the oven to 425. Toast the pecans for 6-10 minutes, until fragrant.

In a large bowl, toss the carrots, parsnips, cauliflower, squash, and Brussels sprouts with the olive oil and nutmeg and season generously with salt and pepper. Spread the vegetables on three large-rimmed baking sheets or 9×13 pans and roast for 35 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup—stir well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

Adapted from this recipe.

Green Beans

  • 4 Tbsp olive oil
  • 2 yellow onion
  • 4 cloves garlic
  • 4 lbs green beans
  • 30 oz veggie broth
  • 1.5 tsp garlic salt
  • Salt and pepper

Spray a 5-7 quart slow cooker with non-stick cooking spray. In a large skillet, sauté the onion and garlic on medium-low until they are tender. Add sautéed onion and garlic along with all other ingredients to the slow cooker. Cover and cook on low 4-5 hours.

Adapted from this recipe.

Pumpkin Bars

  • 4 cups rolled oats
  • 2 cup pecans, chopped
  • 2 cup gluten free flour
  • 5 cups liquid sweetener (maple syrup, honey, agave)
  • 1 vegetable oil
  • 4 tsp vanilla
  • 2 tsp salt
  • 4 15 oz cans pureed pumpkin
  • 1 cup almond milk
  • 1 and 1/3 cup maple syrup
  • 4 tsp vanilla extract
  • 8 tsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground nutmeg
  • 2 tsp salt
  • 1/2 heaping cup of arrowroot

Preheat oven to 350. In a medium bowl, combine first seven ingredients and stir until well combined. Spread evenly into a two greased 9×13 pans.

In a medium bowl, combine remaining ingredients until smooth. Spread evenly over the oatmeal mixture in the pan.

Bake for 30-45 minutes, until a fork inserted in the middle comes out mostly clean. Chill in the fridge for an hour.

Adapted from this recipe.

We also made a 9×13 of apple crisp. Dessert was the one thing we probably had too much of–but we aren’t complaining. And the pumpkin dessert made a delightful breakfast.

IMG_0316

IMG_0320

Tagged , , ,

Carrot Quinoa Salad

Spiced Quinoa
1/2 cup quinoa
3/4 cup  water
1/4 teaspoon ground cumin
1/8 teaspoon ground paprika and coriander
Pinch each ground fennel seeds and cinnamon

Salad
5 medium carrots, shredded
3 tablespoons extra virgin olive oil
Juice of one lemon
1/2 teaspoon honey
2 tablespoons raisins
1/4 cup raw almonds
Large handful fresh parsley

 

Rinse the quinoa then add it to a pot with water and spices. Cover and simmer for 12 minutes, then remove from heat and let sit with the lid on for another 5 minutes.

In the meantime, shred the carrots and place in  a large bowl. Drizzle with olive oil, honey, and lemon juice.
Add the quinoa aw well as the raisins, almonds, and parsley.

Adapted from Happy Hearted Kitchen.

Tagged , , ,

Asparagus Salad with Sweet Balsamic Vinegar

Ingredients
•1/3 cup balsamic vinegar
•3 tablespoons olive oil
•1 tablespoon Dijon mustard
•1 tablespoon chopped fresh marjoram or 1 teaspoon dried (or thyme works as well)
•1 teaspoon minced garlic
•2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
•1 small red bell pepper, diced
•1/3 cup chopped pecans, toasted

Preparation

Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard,marjoram(or thyme) and garlic. Season dressing to taste with salt and pepper.

Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

I served this with a bed of red lettuce that had been seasoned with salt and pepper. It was a great complement to the first grilled burger of the season.
From Bon Appetit

Potatoe- Pea & White Bean Salad with Honey Tahini Dressing

Dressing
1/2 cup lemon juice
1/3 cup extra-virgin olive oil
1/3 cup tahini
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper, to taste

The Rest
1 pound new or baby red potatoes
2 cans of white beans drained and rinsed(such as chickpeas or great northern)
1/4 teaspoon plus pinch of salt, divided
1/4 teaspoon freshly ground pepper
4 cups mâche, or baby spinach
1 cup shelled English peas, (about 1 1/2 pounds unshelled) or thawed frozen peas
1-2 tablespoons finely chopped shallot

1.To prepare dressing: Combine lemon juice, 1/3 cup oil, tahini, honey and minced garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with 1 teaspoon salt and pepper.
2. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size. When cool enough to handle, slice or quarter.
3.Combine potatoes, peas, beans, shallots, and the dressing. Divide among mason jars (about 4) top with spinach, or place the spinach in a separate container. Just before eating combing the spinach and salad mixture

This was adapted from eatingwell.com to be vegetarian and made ahead for lunches for the week. Even on Friday(after being made on Sunday) it was still delicious!

Fennel Salad

fennelSource

  • 1/2 a cup of quinoa
  • 1 avocado
  • 1 fennel
  • 1 sweet red bell pepper
  • 1/2 a cup of sweet corn
  • 1 cup of beans (original called for a dozen fava beans, I used white beans)
  • 1 lemon
  • 1 lime
  • 1 teaspoon of dried thyme
  • apple cider vinegar
  • extra virgin olive oil
  • Optional – a handful of pomegranates and pumpkin seeds

Cut the fennel into  strips and soak it in a bowl with the juice of the lime, salt, and 2 TBS olive oil. Cool in the fridge.

Cook the quinoa.

Squeeze the lemon and pour this over the vegetables along with a sprinkling of apple cider vinegar, thyme, and salt. Once the quinoa is cooked and has cooled for a few minutes add it to the bowl along with the fennel – I like to add the olive oil, lime juice mixture that sits at the bottom of the fennel bowl to the salad for extra flavor. Mix everything together.

Slice the red pepper and avocado and mix them in along with the sweet corn. Serves two.

Cilantro Lime Dressing

  • 1/4 cup cilantro
  • 1 clove garlic
  • 1/4 cup lime juice (about 3 limes)
  • 1 Tbsp. honey
  • 1/4 tsp. cayenne pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper

Directions

Puree all of the ingredients in a blender or food processor.  Chill until ready to serve.

To make this IC Friendly I left out the Cayenne Pepper. This dressing is great served over white beans, chopped red onion and chopped bell peppers.  To make a delicious salad/salsa I added one can of beans, 1 red pepper, 1 yellow pepper, 1 orange pepper, and one cup of chopped red onion!

From Oprah.com

Rainbow Salad

IMG_7091

Source

For the bowl:

  • 5 big handfuls of kale (it shrinks a lot when cooked)
  • 1 red pepper
  • 1 avocado
  • 1 large carrot
  • a handful of pumpkin seeds
  • a large dollop of hummus

For the dressing:

  • 2 tablespoons of water
  • 1 teaspoon of hummus
  • 1 teaspoon of almond butter
  • 1 teaspoon of manuka honey/pure maple syrup
  • 1 teaspoon of apple cider vinegar
  • 1/2 a teaspoon of tahini
  • salt

Simply tear up the kale leaves into bite sized pieces, then drizzle with olive oil and salt and roast for 5-10 minutes at 180C, until the leaves are ever so slightly crispy but not burnt (I don’t know if it was just my oven or what, but I had to cook the Kale for about three times that long). While the kale cooks peel and grate the carrot and chop both the red pepper and the avocado into small cubes, discarding their respective stones and seeds.

Next make the dressing by adding all the ingredients to a mug and whisking with a fork until smooth.

Once the kale is cooked assemble all the ingredients into a bowl, drizzle the dressing evenly, sprinkle a handful of pumpkin seeds and a little salt and then enjoy!

I quadrupled this to make four lunches. Dressing on bottom, then layered the rest of the stuff in a mason jar (except the avocado – I kept that out and added it the day of). It was so great. One of my new favorite dressings, too! This recipe serves one but is easily multiplied.

Tagged , , ,

Kale-Cabbage Salad

Salad Ingredients:

  • 1 head of organic kale washed, de-stemmed, and torn into bite size pieces.
  • 1 small head of red cabbage
  • 4 carrots grated
  • 1 small sweet onion, diced
  • 1/2 cup pumpkin seeds
  • avocado for garnish (optional)

Dressing:

  • 4 tablespoons raw tahini
  • 4 tablespoons apple cider vinegar
  • 1 lemon juiced
  • 4 tablespoons grade B maple syrup (maple syrup is not a raw food) you can substitute raw agave, date paste or sweetener of choice.
  • 2 teaspoon garlic powder
  • salt to taste

I doubled (almost) everything from the original to make four salads for jar lunches for the week. I put the onion on the bottom with the dressing then added the cabbage, carrots, and kale. Was quite good! Not my favorite tahini dressing, but still really good! Serves four.

Source

Tagged , , , ,

Pistachio and Pear Salad

2 pears, diced

3 beets, roasted and diced

3/4 cup pistachios

2 cups cooked quinoa

8 cups spinach

Dressing:
1/2 cup tahini

1/2-1 cup water (depending on thickness)

1/2 cup olive oil

5-6 tbsp fresh lemon juice

2-3 tbsp apple cider vinegar (to taste based on the lemon juice)

2 tbsp Braggs amino acids (or soy sauce if not worried about GF)

2 tbsp dried or fresh parsley

1/4 tsp garlic powder

I mixed all the dressing ingredients in a blender and adjusted the water as needed. The salad made four big servings, and this was too much dressing for it, but it’s so amazing I just used it as a veggie dip for the rest of the week!

This one also worked well in a jar. I put the dressing on the bottom, then the quinoa and the rest of the salad. I’d put the beets on top to keep them from mixing with the dressing and turning everything into a purple (though delicious!) mess.

{salad inspired by The Wild Cow in Nashville, http://www.thewildcow.com and dressing by http://inpursuitofmore.com/2012/10/25/recipe-luscious-homemade-tahini-goddess-dressing/}

Tagged , ,