Category Archives: lunch

Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette

04 Thursday Dec 2014

Posted by in chicken, dinner, dressing, gluten-free, lunch, salad, seasonal, Side dish

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DSCN4044Love:

So I might be a bit late on a “leftover” recipe from Thanksgiving but, I figure you can really make this salad anytime using roast chicken, or even some poached eggs. I was even thinking leftover ham from Christmas dinner would work too. Needless to say I have made many variations of this salad over the last couple months but this version just happened to work out perfect this week for lunches using what I had on hand.

I know we are all moving on from Thanksgiving onto Christmas and all the ridiculous cookies that come with, just promise me you’ll eat some salads in between all those cookies. Enjoy!

Food:

Leftover Local Turkey, Apple, Potato and Smoked Gouda Salad w/Cranberry Mustard Vinaigrette makes 6 (could make 8)

1 head romaine lettuce, chopped, rinsed and spun dry

1 head butter leaf lettuce, torn, rinsed and spun dry

1 small container baby arugula

4-6oz leftover local turkey for each salad

3 small-medium local Yukon potatoes, cubed

3 local honey crisp apples, cubed

6-8oz smoked gouda, cubed

Dressing:

2 T. Wicked Wilson Mustard (local)

2 T. leftover cranberry sauce (I used homemade)

3 T. apple cider vinegar

1 T. red wine vinegar

1/2 c. olive oil

salt and pepper

DSCN4030Directions:

1. Start by placing 6 containers with their lids out so they are ready to be filled assembly style. Process the lettuce, chop, tear, rinse and spin dry. Distribute the lettuces evenly between each container, next add the turkey, I split one apple between two salads. Next add the cheese.

DSCN40342. Cook the potatoes: Start by placing a saute pan on the stove over slightly hotter than medium heat, melt 1 T. ghee. Add the potatoes and season well with salt and pepper, toss. Take your time with the potatoes, make sure they brown evenly on all sides so toss often. When browned on each side use a lid that is just big enough to cover the potatoes, turn the heat down just a notch below medium and place the lid over the potatoes and let them steam. Take lid off and toss, place lid back on and steam until cooked through. When the potatoes are cool add them to the salad. This may seem a bit involved but the result is perfect potatoes, I cook mine like this all the time.

DSCN4039DSCN40403. For the dressing: All the vinaigrette ingredients can be measured into a jar with a tight-fitting lid, shake well.

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Cherry, Quinoa, Goat Cheese Salad w/Honey Wine Shallot Mustard Vinaigrette

27 Friday Jun 2014

Posted by in dressing, gluten-free, lunch, quinoa, salad, seasonal

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DSCN3902Food:

Cherry, Quinoa, Goat Cheese Salads w/Honey Wine Shallot Mustard Vinaigrette serves 2

For the salad:

1/2 c. cherries, cut in half and remove pit, set aside

4 c. mixed baby greens, washed and spun dry, set aside

1/2 c. dry quinoa, soaked overnight, drained and rinse, cooked and cooled- set aside (if I have soaked my quinoa I use a little less water when I cook it, so for this I use 3/4c. water to my 1/2c. soaked quinoa and cooked it over medium heat, uncovered for 15 mins)

8 tsp. local goat cheese (I use Drake Family Farms), roll each tsp. of goat cheese into little balls and set aside

2 T. chopped fresh parsley

1/2 c. walnuts, toasted in a dry saute pan, chopped, set aside

For the dressing:

1 shallot, peeled and finely chopped

2 T. honey wine vinegar (local)

1 T. Wilson’s Wicked Mustard (local)

1 T. olive oil

salt and pepper, season to taste

-Place all of the dressing ingredients in a small jar with a lid and shake to mix. Store in the fridge until ready use.

Directions:

1. Mix the chopped walnuts and parsley together, once you have formed  your goat cheese balls roll them in the walnut and parsley mixture. Press lightly to make sure the walnuts and parsley stick to the cheese, save any remaining nut mixture and scatter over the salads or use for something else. Set aside.

2. Assemble your salads- scatter your greens between two plates, season your greens with a little salt and pepper. Next divide the cooked, cooled quinoa between the two salads (you don’t have to use all of it), then add your halved cherries and goat cheese balls. Use the rest of the nut mixture if you want.

3. Pour on the dressing and EAT!

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It’s cherry season y’all and almost every ingredient for this salad can be found at our local Downtown SLC Farmers Market, need I say more?!! Get out there and eat the bounty. Next week I’ll have another recipe using local tart dried cherries. Until then… ENJOY!

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Farmers Market Egg Sandwich- It’s What’s for Lunch

04 Friday Apr 2014

Posted by in breakfast, lunch, seasonal, Snack

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DSCN3773Food:

Farmers Market Egg Sandwich

Local bread of choice- Crumb Brothers, Eva’s or Great Harvest

Fresh Local Eggs- we eat Clifford Farm Eggs, find her at the farmers market

Sunbridge Sunflower Sprouts– local (Whole Foods or Good Earth), or find sprouts at the farmers market

Fresh spring greens- farmers market

avocado

Condiments-

Amour Spreads Heirloom Tomato Jam- farmers market

Urban Pioneer Foods Cilantro Pumpkin Seed Pesto- farmers market

Favorite Mustard- we used Dijon, there is a great mustard guy at the summer market called Wicked Wilson’s Mustard

Favorite Mayo- I used homemade Lemon Garlic Aioli, (1 garlic clove, 1/2 tsp. real salt- make a paste. In a bowl add 1 local egg yolk, 1 tsp. Dijon, lemon zest and the garlic/salt paste. Next drizzle in 1/2 c. olive oil one drop at a time until it starts to thicken, continue with the rest of the oil until gone, squeeze in some fresh lemon juice to taste. Store in a glass jar with a tight-fitting lid and place in the fridge until ready to use.)

DSCN3764For the eggs– I use mason jar lids (I got this idea from my friend Christy who owns Mamachari Kombucha– a local kombucha brewer, find her brew at the farmers market and local retailers around town), I butter them with ghee and place them in a frying pan that has been heated over medium heat. Crack the eggs in the middle of the rings and season with salt and pepper. Wait until the whites have began to set and then quickly flip them for just a minute to seal off the yolk. Remove the eggs and the rings and let cool before you release the egg from the ring. I make a couple batches (maybe 6) of eggs at a time and store them in the fridge for easy sandwich making.

DSCN3765For the sandwich– Lightly toast your bread, spread your condiments of choice on each side of the toasted bread. I spread the aioli and pesto on one side and the mustard and tomato jam on the other side. Next add avocado slices to one side of the bread, next add sprouts, one egg and a healthy handful of spring greens. Place the other slice of bread on the sandwich, press down just a bit and then slice in half. EAT!

DSCN3767DSCN3769DSCN3771Love:

I love being in my kitchen cooking, but lately my life have been a little hectic so I haven’t had much time to cook and try all the ideas floating around inside my head. So two weeks ago as I was headed to the Downtown Winter Farmers Market I needed something easy to make for our lunches the following week that my husband could throw together on his own, and that wouldn’t require much prep time for me. Well, this sandwich has been the solution. My sweetie could eat a sandwich for breakfast, lunch and dinner if I would let him but I explain to him that I am lady (ya, right!) and ladies can’t eat like boys all the time. But I will say this, I have been loving this sandwich! So much flavor, local ingredients, not much prep and easy to make and pack for our lunches. This is a flavor explosion for your taste buds and the best part is when you cut into the sandwich and a little yolk ooze’s out. Make your life easy in the kitchen next week with this quick good eat. ENJOY!

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Egg Pots- Survival Food

12 Wednesday Mar 2014

Posted by in breakfast, dinner, gluten-free, lunch, Side dish

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DSCN3730Love:

Well it is safe to say that February kicked my behind! Nothing more than the ordinary person, but it didn’t leave me much time for anything but work and my family. In order for me to take care of what needed the most attention my blogging had to take a backseat, I know you all understand and I bet you’ve even been there yourself. BUT, I am happy to report that during this hectic time I was able to make sure we ate well and I am excited to share the recipe I made the most during this stressful time.

These little egg pots can be eaten anytime of day and can be made with whatever veggies you have on hand, they are best enjoyed warm but can be made ahead and reheated. Since I don’t eat much meat, eggs are a great protein source for me. I buy local eggs at the farmers market and enjoy them hard-boiled, poached, scrambled and like this in these egg pots. My husband likes his egg pots with a side of sourdough toast slathered with ghee, I like mine with a side of avocado toast. It is nice to have a few recipes that can keep you nourished on the inside when everything on the outside is going haywire. This is an everyday recipe that is quick and healthy. ENJOY!

Food:

Egg Pots- Survival Food serves 2

Note: This isn’t an exact recipe other than the eggs, just use your instincts and if you make too much filling save it and serve it over brown rice with a poached egg or a quesadilla for your little stinkers.

DSCN37114 local eggs

8-10 stalks of asparagus, trimmed and chopped (you could sub with broccoli)

1 c. Brussels sprouts, chopped (you could sub kale)

8-10 medium shiitake mushrooms, chopped

1/2 small onion, chopped

1 tsp. Toum (you can use fresh chopped garlic)

ghee

salt and pepper

Directions:

1. Pre heat oven to 375 degrees. Place a small amount of ghee in 4 ramekins and distribute it evenly, place the oiled ramekins into a medium casserole dish that will be able to hold water.

2. Melt about 2 tsp. of ghee in a medium saute pan, add the onion, asparagus, Brussels sprouts and mushrooms, season with salt and pepper. Saute until the asparagus is bright green, add the Toum or garlic until the scent of garlic fills the kitchen. No need to over cook the veggies since they’ll be going into oven.

3. Place two heaping spoonfuls of the veggies in each ramekin, next crack an egg crack over each ramekin. Season each egg with a little bit of salt and pepper.

DSCN3715DSCN37194. Heat a teapot/kettle until hot, pour hot water into the casserole dish until the water is 3/4 up the sides of the ramekins. Carefully place the casserole dish with the water and ramekins into the oven and bake 20-25 minutes.

DSCN37225. Let the pots cool just a bit and then remove them from the hot water, serve with buttered or avocado toast, EAT!

Nutrition:

Asparagus- Asparagus is an excellent source of potassium, vitamin K, folic acid, vitamins A&C. It is also a very good source of dietary fiber, niacin, phosphorus, protein and iron!

Shiitakes- These little nutrient dense morsels have long been a symbol of longevity in Asia because of its health-promoting properties. Shiitakes contain an active compound called lentinan. Lentinan has the power to boost the immune system  and strengthen its ability to fight infection and disease. It has also been shown to have anti-cancer activity.

Eggs- Choosing local, organic free range eggs means you are ensuring that what you are consuming is free of harmful antibiotic-resistant bacteria. Free range chickens feed on seeds and insect and sometimes flax seeds or special meal enriched with DHA which increases the omega-3 content of their eggs.

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