Posts filed under ‘Soups and Salads’
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!
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!
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 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
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)
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)
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
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.
For other recipes in this month’s reveal, click below!
Yes, yes…YES! Fall is here! The breeze is cool, the morning air is crisp and I was able to break out a jacket this week! With Fall being my absolute favorite time of year, I was ready to jump in the kitchen and whip up some “comfort food”.
Warming you to the core, this white turkey chili is packed with flavor, a bit of heat (if desired). protein and fiber. I garnished my bowl with a large scoop of guacamole, baby spinach (for some extra greens), and a squeeze of lime juice…and I was cuddled up on the couch with a huge grin on my face. Needless to say, I am quite the happy camper :)
Here’s to soup season!
Feel free to garnish your bowl with shredded cheese and/or sour cream/Greek yogurt (if you are not dairy-free), or crush a few tortilla chips over your dish for a little crunch if that makes you happy! This chili keeps well and would be a delicious option for get togethers or Monday night football.
White Turkey Chili
Gluten-free, Grain-free, Nut-free, Soy-free, Corn-free, Dairy-free
1 1/2 Tbsp olive oil, coconut oil, butter, or ghee (use oil for dairy free)
1 1/4 lbs ground turkey (beef or chicken or cubed chicken breast can be subbed)
1 medium onion, diced
4-5 garlic cloves, minced
2 anaheim or poblano peppers, deveined, deseeded and diced
1 jalapeño, deveined, deseeded and diced
2-3 tsp ground cumin
1-2 tsp oregano
1 tsp chili powder
1 Tbsp fajita seasoning
2 Tbsp coconut flour (or other gluten-free flour like arrowroot to help thicken broth)
2 cups low-sodium or homemade chicken broth or stock
4 oz diced green chilis (I used canned)
16 oz sliced mushrooms
2 cups cooked white navy or cannelini beans (if using canned, rinse well and drain)
juice from 1 lime + more for serving
1/3 cup fresh cilantro, chopped
1-2 tsp hot sauce or 1/4-1/2 tsp ground cayenne pepper to taste (only if you prefer a little kick)
sea salt and pepper to taste
diced avocado or guacamole for serving
leafy greens for wilting (optional) – spinach, kale, collards
shredded cheese (optional, omit for dairy-free)
1. In a medium soup pot or Dutch oven, heat oil/butter over medium-high heat. Add meat and cook for 5-7 minutes until starting to brown, stirring occasionally.
2. Add onions, garlic, both peppers and seasonings to the pan and cook until onions are soft, stirring often, for about 4-5 minutes.
3. Add coconut flour and stir to coat vegetables and meat.
4. Pour in the chicken broth and then add in the mushrooms, green chilis and beans and stir. Let cook for 5 minutes until mushrooms start to cook through.
5. Cover and simmer for 30 minutes to let the flavors meld. Stir in lime juice and cilantro. Let cook for an additional couple minutes. Season with salt and pepper and hot sauce/cayenne (if using) to taste.
6. If adding greens, place in soup pot and let cook for until wilted (2 minutes for spinach, 5-7 for more hearty greens).
7. Serve in bowls and garnish with guacamole or avocado, a squeeze of lime and/or shredded cheese or crushed chips. Enjoy!
Serves about 4-6
How fun is that? I could have taken better photos…but these were with my iPhone using Hipstamatic on the fly and I couldn’t resist :)
If you are looking for a creative yet EASY Valentine’s dish, this may be something that you could throw together in less than 10 minutes. If your better half likes cheese and tomatoes, this just might be the recipe for you!
Waaalaaaa, I present you with a Valentine’s Day Caprese Salad!
Valentine’s Day Caprese Salad
Gluten-free, Grain-Free, High-Protein, Quick, Vegetarian, Nut-Free
1 log of presliced fresh mozzarella OR 1 ball of fresh mozzarella, sliced evenly into 1/2 inch slices (you may have leftover cheese depending on how many cutouts you make)
grape or cherry tomatoes (about 1/3 cup per salad)
freshly ground black pepper
pinch of sea salt
Fresh basil leaves, rough chopped (not pictured, I got too excited and snapped the photo before sprinkling!)
A drizzle of balsamic vinegar (I use about 1-2 Tbsp per salad or to taste)
A drizzle of extra virgin olive oil (I use about 2 tsp per salad or to taste)
1. Cut out shapes carefully with mini cookie cutters (hearts, X’s, O’s, I <3 U’s all etc all work). Cut out as many as you want in your salad…and have fun eating the edges or save them for another use (like melting in another dish).
2. In a small bowl, toss tomatoes with a drizzle of balsamic vinegar and olive oil.
3. Place cut-out mozzarella pieces in or on a serving dish or plate. Add tomatoes. Sprinkle with salt, pepper and basil. Enjoy!
It’s been a long time since I last posted…and wow, that’s an overstatement! The whole month of December flew past without a peep on my end. I could make excuse after excuse but I’ll just leave it at work/business/life got in the way, BUT now I am back…and boy, have I MISSED YOU and BLOGGING!
I must admit, it feels like a year has gone by …..wait, it has! I have a feeling that 2013 is going to be a delicious and healthy one. That’s what I am aiming for at least!
Variety of colors = lots of vitamins…that means my body is happy! After WAY too many heavy holiday dishes, eating on-the-go, plenty of sweet indulgences and a few too many mornings of hitting snooze in lieu of the gym, I am ready for satisfying and nutritious meals to lighten the load and help get me back on track.
This veggie salad hits the spot with a combination of vegetables, dried fruit, seeds and nuts that is light yet filling, a little sweet, a little savory… and all topped off with a bright lemony tahini dressing that I could use on all types of dishes – grains, meats, a variety of salads, pastas, mmmmm!
I am loving on raw kale, a hearty winter green, instead of romaine or spinach in my salads on occasion. Prior to serving, let this salad sit for 15 minutes or so to allow the greens soften up a bit and soak up all the flavors of the dressing before chowing down :) Enjoy!
Chop-It-Up Veggie Salad (inspired by Oh She Glows)
(Gluten free, Dairy-free, Soy-Free, Vegan, Nut-free Option)
4-5 cups kale, washed and chopped or torn
1/2 bell pepper (color of choice, I used red)
4 scallions, chopped
1/2 cup red onion, sliced thin
1 small head endive, chopped
2 carrots, diced
2 Roma tomatoes, diced
1/4 cup juice-sweetened dried cherries, whole or rough chopped (or other dried fruit such as raisins, cranberries, etc)
3-4 Tbsp hemp seeds (or other seeds)
1/3 cup walnuts or other nuts, eliminate for nut-free
fresh parsley (or other fresh herb), rough chop
Tahini-Garlic Dressing, recipe follows
1. Combine all chopped/diced vegetables in a large mixing bowl or salad bowl except for greens, hemp seeds and nuts.
2. Make your Tahini-Garlic Dressing (recipe below) and set aside.
3. Tear the leaves off of the kale and rip into bite-sized pieces. Wash and dry leaves thoroughly.
4. Mix the vegetables, greens and dressing (to taste) in large bowl until thoroughly combined. Garnish with hemp seeds and walnuts.
5. Place in fridge to ‘marinate’ for 10-15 minutes. Keeps in fridge in a sealed container for 1 day.
Vegan, Nut-Free, Soy-Free, Grain-Free, Gluten-Free
1/4 cup tahini
3 Tbsp egg-free mayo (I use soy-free Vegenaise, can sub regular mayo if you prefer)
juice from one large lemon or two small
1-2 cloves garlic (or 1/2 teaspoon garlic powder)
1/4 teaspoon onion powder
1/2 tsp Himalayan pink sea salt
3-4 Tbsp water (or more to reach desired consistency)
1 small scallion, minced (optional)
freshly ground black pepper to taste
1. Add all ingredients to a blender (I used my Magic Bullet) and blend until smooth. The dressing will thicken after refrigeration.