Posts filed under ‘Main Dish’

Strawberry Bruschetta – 4 Ways (SRC)

It’s nearing the end of summer…the change of seasons is something I always look forward to (especially when Fall is my favorite time of year), yet I still want to hold onto summer for the next few weeks. This recipe accomplishes just that!

Let’s celebrate fresh fruit, bright herbs and zingy balsamic vinegar in this lovely marriage of flavors – Strawberry Bruschetta…and what a bonus for versatility,  this recipe is used in FOUR different ways!

1. Strawberry Bruschetta (basic recipe) – serve over lightly toasted (gluten-free) french bread or gluten-free crackers
2. Strawberry Bruschetta Avocado Boats (snack or appetizer)
3. Strawberry Bruschetta and Hemp Green Salad (side salad, light dinner or lunch)
4. Strawberry Brushetta Inspired Quinoa and Beet Salad (serve as a side or a main dish)

strawberry bruschetta 4 waysI was assigned Julie’s adorable blog, Confessions of a Cooking Diva this month for the Secret Recipe Club and I thoroughly enjoyed reading her spunky posts and searching through her creations from the kitchen! I bookmarked her scrumptious looking Black Bean Burgers, Spicy Chocolate Popcorn and Caribbean Jerk Salmon Tacos for later experimentation…yet I ultimately settled on a Strawberry Bruschetta recipe for several reasons — I purchased a organic strawberries at the local farmers market, I had fresh basil on hand and I had some aged balsamic vinegar from a local oil & vinegar store that I couldn’t wait to use in multiple ways. Bam…what a perfect coincidence.

The simplicity of this recipe really allows the flavors to shine and come through in each bite, and there’s nothing like fresh, quality ingredients to let the food really do the talking for you! I opted to increase the balsamic a bit because I really love acidity and I served this over these raw sourdough sunflower seed crackers for the “bruschetta” portion of this recipe (since I rarely eat bread). After making this recipe, I was inspired to use the dish in multiple ways…talk about fun! Thanks Julie :)

strawberry bruschetta

Strawberry Bruschetta (basic recipe lightly adapted from Confession of a Cooking Diva
Grain-free option, Gluten-free, Sugar-free, Vegan, Soy-free, Nut-free Option, Vegetarian, Dairy-free
Ingredients

1 pint of strawberries, rinsed and chopped
1 – 2 Tbsp aged balsamic vinegar (I used 2 Tbsp because I like the acidity)
¼ cup fresh basil, julienned or chopped

For serving
1 small loaf gluten free french bread, sliced into thin slices, lightly toasted OR raw grain-free, gluten-free crackers (I used these)

Directions

1. Combine the strawberries, basil and balsamic vinegar in a bowl and mix well.
2. Top each slice of bread or cracker with the strawberry-basil mix.

Makes 2 cups of strawberry-basil mixture.

strawberry bruschetta avocado

Strawberry Bruschetta Avocado Boats 
Grain-free, Gluten-free, Quick & Easy, Vegan, Vegetarian, Nut-free, Soy-free, Dairy-free

Ingredients

1 recipe of Strawberry Bruschetta (listed above)
2 ripe medium size avocados
Sea salt and pepper to taste
Extra drizzle of balsamic vinegar
Fresh squeeze of lemon or lime, optional (if you really like acidity like me and helps to prevent the avocado from browning if making ahead)

Directions

1. Slice each avocado in half and remove the pit/seed.
2. Sprinkle the avocado halves with sea salt and freshly ground black pepper.
3. Squeeze fresh lime or lemon juice over each avocado half (if desired)
4. Top each avocado half with about 1/2 cup of the strawberry bruschetta mixture and drizzle with a little balsamic vinegar and serve!

Makes 4 snacks or appetizers

strawerry bruschetta salad green

Strawberry Brushetta and Hemp Green Salad
Grain-free, Gluten-free, Sugar-free, Dairy-free, Vegetarian, Vegan, Soy-free, Nut-free 

Ingredients

8 cups of mixed greens, baby kale or baby spinach (I use Organic Power Green blend from Costco)
1 recipe of Strawberry Bruschetta (recipe above)
1 ripe avocado, pit removed and diced into small pieces
4 Tbsp raw hemp seeds/hemp hearts (you can sub another nut or seed if desired)
2 Tbsp extra virgin olive oil or avocado oil
sea salt and freshly ground black pepper to taste
Drizzle of apple cider vinegar or more balsamic vinegar and/or lemon juice
1-2 Tbsp Bragg’s liquid aminos (or coconut aminos, tamari or gluten free soy sauce)

Directions

1. Toss all ingredients in a large mixing bowl. Season to taste with sea salt and pepper. If you like more acidity in your dressing, feel free to add more vinegar and/or lemon juice.

*If you eat meat, this salad could be served with grilled chicken or if you eat dairy, feel free to toss in some goat cheese or fresh mozzarella to bulk it up even more. To bulk it up and keep it vegan, feel free to add cooked quinoa, millet or brown rice for a green and grain salad.

Makes 2 large salads or 4 small

strawberry bruschetta quinoa2

Strawberry Bruschetta Inspired Quinoa and Beet Salad
Grain-free, Gluten-free, Vegetarian, Vegan, Dairy-free, Soy-free, Nut-free Option

Ingredients
2 cups cooked quinoa
1/2 recipe Strawberry Bruschetta (above)
1/2 cup cooked beets, diced (I used Love Beets)
3- 4 Tbsp chopped walnuts, pinenuts and/or pecans (or for nut-free, sunflower seeds or hemp seeds)
Aged balsamic vinegar to taste (I used 1 Tbsp)
Drizzle of extra virgin olive oil (I used about 1 1/2 Tbsp)
Squeeze of fresh lemon juice (I used 1/2 lemon)
Sea salt and pepper to taste
Directions
1. Toss all the ingredients in a bowl. Season to taste with salt and pepper. Serve chilled or at room temperature, enjoy!
Serves 2 main dish or 4 sides
strawberry bruschetta quinoa salad
Fore more recipes in this month’s reveal, click the link below!

August 24, 2014 at 10:00 pm 8 comments

Salmon with Mango, Edamame and Grapefruit Salad (SRC)

It’s the taste of the tropics right here…hello summer!

Now that it’s “officially summer”, I couldn’t help choosing this fresh, light yet very satisfying salad for the Secret Recipe Club reveal this month. Just look at the gorgeous colors…and I haven’t even started on the flavor profile!

salmon mango grapefruit salad

This salad is a beautiful combination of acidic, sweet and salty with peppery undertones…I recommend sitting out in the sunshine while enjoying this dish, and be transported to your own personal little vacation for the afternoon or evening.

I was assigned Sue’s beautiful blog, Couscous and Consciousness for June, and what a lovely site she has! After getting acquainted with her blog, you can feel Sue’s passion for food, healthy lifestyle and conscious eating and her recipes reflect her outlook as well. While I ultimately chose her Salmon salad with Mango and Grapefruit, I’ve tagged several recipes for the future: Butternut and Tahini Spread, Scallops and Sweet Potato with Vanilla Saffron Sauce and her Green Tomato Cake with Maple Mascarpone…inventive and intriguing flavor combinations that I can’t wait to try!

salmon mango grapefruit salad4

I made a few tweaks to the salad by adding some olive oil and apple cider vinegar to the dressing and I sprinkled a bit of smoked paprika on the fish prior to cooking since I’ve been loving that spice these days. Sue mentioned Thai basil in her write up as well as lotus root, so I threw in some finely chopped basil and I thought the addition of a roasted beet would add a little color and sweetness that would compliment the flavors in the dish in place of the lotus. Since I am sucker for anything nutty, I tossed in some pinenuts for added texture and complexity, but feel free to leave these out if preferred! If you prefer a vegan dish, simply omit the salmon for a light lunch or a side salad and substitute Bragg’s liquid aminos or tamari for the fish sauce. I’ll be making this again for sure! salmon mango grapefruit salad3

Salmon with Mango, Edamame and Grapefruit Salad (lightly adapted from this recipe)
Gluten-free, Grain-free, Vegetarian/Vegan option, Nut-free Option, Dairy-free, Soy-free

Ingredients

2 skin-on, bone out salmon fillets (mine were each about 6 oz)
flaky sea salt & freshly ground black pepper
a couple dashes of smoked paprika
1 Tbsp neutral oil (I used olive oil, but vegetable oil works)

For Salad
1 firm mango, ever so slightly under-ripe, peeled and shredded OR cut into wedges
1 pink grapefruit, peeled & cut into segments and chopped if desired (membrane removed)
3/4 cup shelled edamame
2 generous handfuls of peppery leaves such as rocket, cress, mizuna (I used 4 cups arugula)
1 roasted beet, diced (I used already cooked organic Love Beets, optional)
1 tbsp fresh basil or Thai basil, finely chopped
1 tbsp pinenuts (omit for nut-free)

Dressing:
juice of 1 pink grapefruit
2 Tbsp grated palm sugar or 1 Tbsp agave or honey (don’t use honey if vegan)
1 Tbsp fish sauce or Braggs liquid aminos or gluten free tamari*
1 Tbsp rice wine vinegar or apple cider vinegar
2 cm (3/4 in) piece of ginger, finely grated
2 tbsp olive oil (I added for a bit of richness)
sea salt and freshly ground black pepper

Directions

1. Begin by making the dressing.  Place all the dressing ingredients in a small jar and shake vigorously to combine or blend in a blender cup if preferred.  Set aside.

2. Put oil in a non-stick frypan set over medium heat.  Season salmon with paprika, salt and pepper. Once pan is heated, place salmon in the pan skin side down.  Cook for 3 minutes, before turning over and cooking for approximately 1-3 minutes or until done to your liking.

 3. While salmon is cooking, place all the salad ingredients in a medium bowl and toss gently to combine.

4. To serve, arrange salad on serving plates, drizzle with the dressing, toss lightly and top with the salmon.

salmon mango grapefruit salad1

For other recipes in this month’s reveal, click below!

June 22, 2014 at 10:00 pm 7 comments

White Bean Basil Pesto with Penne and Oven-Roasted Veggies (SRC)

I’ve always loved pesto, I could eat it spooned over crackers or grilled veggies, tossed with pasta, spread as a pizza base, slathered on a sandwich or drizzled over a cheese and vegetable platter. I think you get the point, I like the stuff just a tad bit :) In my little food world, it’s the Italian equivalent of hummus…it can go on almost anything.

While I am all for healthy fats, a tablespoon of traditional pesto can pack a caloric punch…and if used as generously as I do, it also can pack on the pounds. When I came across this recipe for a white bean pesto sauce with penne pasta, I was immediately intrigued. A no-cheese, low-oil creamy sauce or dip with plenty of garlicky herb pesto flavor that can be whipped up in about 5 minutes. I’m in!
bean basil pestoThis pesto pasta recipe was discovered on Christie’s blog, A Kitchen Hoor, which I was happily assigned for this month’s Secret Recipe Club reveal. Not only has she been cooking since she was “tall enough to see over the counter”, Christie “loves to mutate recipes into her own creations” such as her Corned Beef and Cabbage Enchiladas and her Saffron Baked Beignets. Talk about creativity! Her claim to fame was also being featured on Emeril Live! for her Elegant Sweet Potato Skins!


bean basil penneI seriously contemplated making her sweet potato skins, however with the summer weather approaching I thought a no-cook, versatile sauce and pasta might be more appropriate. I loved this recipe both hot tossed with pasta as well as the leftovers cold from the fridge so that’s a huge bonus in my book. Plus, this pesto sauce can be used as a dip, a spread, or drizzled over rice, vegetables, meats, etc.

I tweaked Christie’s recipe slightly to make it gluten-free and more substantial as a main dish (yes, I like big portions). I added a squeeze of fresh lemon juice to the sauce to bring out the fresh flavors a bit more without me having to add too much salt. I substituted whole wheat penne for this gluten-free multigrain penne and tossed in oven-roasted some grape tomatoes and zucchini for a little extra bulk. I was very pleased with this meal! Full of flavor that was complex yet simple in it’s ingredients and filling! I’ll be making this pesto again, I might even try it as a sauce for potato salad…is this strange? :)

bean basil penne close

White Bean Basil Pesto Penne (slightly adapted from this recipe)
Gluten-free, Grain-free option, Dairy-free, Nut-free option, Vegan, Vegetarian, Quick, Sugar-free, No-Cook

Ingredients

  • 1 cup canned cannellini beans, rinsed and drained (I used low-sodium)
  • 1/2 cup fresh basil leaves 
  • 1/4 cup vegetable broth
  • 1 ounce almonds (could use pinenuts for a variation or use sunflower seeds and hemp seeds for nut-free) 
  • 1 tablespoons extra virgin olive oil
  • 3 cloves garlic, chopped
  • 1/4- 1/2 teaspoon sea salt or to taste 
  • 1/4 teaspoon black pepper
  • Fresh squeezed lemon juice from 1/3 lemon
  • 8 ounces gluten free penne or other pasta*, cooked per package directions
  • 1 cup oven-roasted grape tomatoes** (optional)
  • 1 medium zucchini, cubed and roasted** (optional)

Directions

  1. Combine beans, basil, broth, almonds, oil, and garlic, lemon juice in the bowl of a food processor. Process until smooth. Season to taste with additional salt and pepper as desired.
  2. Toss with hot, cooked pasta and serve!

Serves 4

*For a grain-free option, toss with cooked spaghetti squash, grilled veggies or grilled meat, or use a spread or a dip.
** I added in some roasted grape tomatoes and zucchini but your favorite vegetable could be substituted. I cut 1 1/2 cups of grape tomatoes in half and cubed the zucchini, tossed them both with a little olive oil, salt and pepper and baked at 350F for about 25 minutes.

Options:
For additional protein, toss in more beans for vegetarian or grilled or roasted chicken or shrimp.
Sprinkle with parmesan cheese if that suites your fancy or some toasted almonds or pine nuts for a nuttier flare.
Substitute your favorite roasted vegetable or eliminate the veggies altogether if you’re not a fan. Sauteed green would be delicious too. Make it your own!

bean basil penne 2

For additional recipes from this month’s reveal, click the link below!

May 25, 2014 at 10:00 pm 8 comments

Butternut and Apple Crumble (SRC)

Oh my…this recipe might just be my new favorite thing! A sweet but savory twist on a crumble…Mmmmmm. This delicious dish includes a few of my all-time ingredients and has a unique and incredible flavor profile. I can’t tell you how excited I am to share it with you, I could actually squeal! For those of you who actually know me, I am sure you can visualize and hear me giggling in excitement right now :)

butternut apple crumble1Some of you may be tired of winter squash recipes, but I am giving it a last “hoorah” as it was 12F yesterday morning, and the flavors of fall and winter still have a grip on me. This is the second time I’ve made this dish in a week, and I (am a bit embarrassed to) admit that I haven’t shared it with anyone…I fully intended to but lunch, snack time and dinner came around and it disappeared!

For the Secret Recipe Club this month, I was assigned Susan’s blog The Wimpy Vegetarian. After reading her post on using food words as story, I knew she was my kind of gal! I chose her Farmhouse Butternut and Apple Crumble for March, although I had my eye a few other dishes, I kept coming back to this one…and I am MORE than thrilled that I did! I made a few changes: I increased the ginger a tad because I love ginger, swapped out oat flour for all-purpose to make it gluten free and subbed coconut sugar for brown sugar. I increased the mushrooms to use up what I had on hand and opted for a combination of chopped dried figs and tart cherries in the filling since I didn’t have fig jam in the fridge. To keep it dairy-free and make this recipe vegan, I used coconut oil in place of butter and I loved the flavor that it lends to the overall dish. Did I mention that I love this dish?!? Thank you, Susan, I will be making this over and over again! 
butternut apple crumble2

Butternut and Apple Crumble (adapted from The Wimpy Vegetarian)
Gluten-free, Vegan, Dairy-free, Nut-free, Soy-free, Vegetarian, Refined Sugar-free

Ingredients
For the Filling: 

  • 1 Tbsp coconut oil, unsalted butter, ghee or Earth Balance (use oil or Earth Balance for dairy-free and/or vegan)
  • 2/3 cup finely chopped mushrooms
  • 1/3 cup finely chopped shallots (1 large shallot)
  • 4 cups peeled and diced butternut squash, into 3/4″ pieces
  • 1 1/2 tsp to 3 tsps freshly grated ginger root to taste (I love ginger so I used 3 tsp)
  • 1/4 cup vegetable broth
  • 1 tsp finely chopped fresh thyme or 1/4 tsp dried thyme
  • 2 cups thinly sliced apple (unpeeled, I used Gala)
  • 2-3 Tbsp dried cherries, cranberries and/or chopped figs (I used 1 chopped fig & 1 Tbsp chopped tart cherries based on what I had on hand)
  • 1/2 tsp sea salt

For the Crumble:

  • 1/4 cup oat flour OR gluten-free all-purpose flour*
  • 1/4 cup gluten free oats
  • 2 Tbsp coconut palm sugar (or other granulated sweetener)
  • 1 teaspoon thyme
  • 1/2 teaspoon kosher salt
  • Pinch ground ginger
  • 4 Tbsp coconut oil, unsalted butter, ghee or Earth Balance (use oil or Earth Balance for dairy-free & vegan)

Instructions

Preheat the oven to 375˚F, and generously butter or oil a baking dish. I used a casserole dish and a large ramekin for mine.

In a large frying pan, melt the oil/butter over medium-high heat. Add the mushrooms and shallots and cook until the shallots are soft and the mushroom begin to melt into the oil/butter, about 7 minutes.

Add the butternut squash and sauté until it softens and begins to brown, about 15 minutes. After the squash has been sautéing for 10 minutes, add the ginger and apple slices. Sauté all together for the final 5 minutes. Add a little extra oil/butter if the skillet is dry, but no more than 1/2 tablespoon.

Stir in the broth, thyme, dried cherries/fig/cranberries, and salt.

Pour the squash filling into the prepared baking dish. Cover with foil and bake until just tender, about 20 minutes.

Combine all the Crumble ingredients together in a small bowl except the butter/oil. Chop the butter into pieces and add to the mixture. Pinch the butter in the mixture until the crumble is coarse, and some chunks of butter are the size of peas. This can also be done in a small bowl of a food processor fitted with a blade (this is what I used). Just pulse until the chunks of butter are no larger than a pea.

When the squash filling comes out of the oven, scatter the crumble over the top and return to the oven for another 20 minutes, or until the topping is golden brown.

Serve warm.

Serves about 4 larger portions or 6 small

butternut apple crumble bite

For more recipes from this month’s reveal, click below!

March 30, 2014 at 10:00 pm 11 comments

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