Tag Archives: salad

Quinoa- Tabbouleh Style, It’s What’s For Lunch

21 Thursday Apr 2011

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I wanted something light and fresh for lunch this last week and I’ve been on a Quinoa kick so VIOLA! this is what I came up with- Quinoa Tabbouleh! Enjoy!

-Quinoa Tabbouleh Style-

2 c. cooked Quinoa
1 cucumber- peeled, seeded and diced
4 scallions, chopped
1/2 c. parsley leaves
1/4 c. chopped mint
1/2 c. Cerignola olives, chopped (I get these at Tony Caputo’s, you could use your favorite olive)
2 lemons, both juiced and 1 zested
2 T. olive oil
1/2- 3/4 c. chopped dehydrated tomatoes or sun dried tomatoes
salt and pepper

1. In a large bowl combine quinoa, cucumber, scallions, parsley, mint, olives and tomatoes. Toss lightly to combine.
2. In a separate bowl combine lemon juice and zest with olive oil and salt and pepper.
3. Pour the lemon and olive oil mixture over the quinoa and toss together lightly to combine. Taste for salt and pepper, add more if needed.
4. Refrigerate for a few hours to let flavors combine.

Cilantro Miso Vinaigrette

06 Wednesday Apr 2011

Posted by in DIY, dressing, vegan

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I made this vinaigrette a couple weeks ago with organic basil for my Green Lentil Salad (not on the blog…yet) and it was amazing and so flavorful. So this week I was craving my favorite soup, The Soup (on the blog) and because that recipe is heavy in Asian flavors I thought why not try this dressing with cilantro?! I know that people either love cilantro or hate cilantro, so feel free to use basil or parsley. But for me this vinaigrette was spot on for my salads this week for lunches. I also thing this recipe would be great as a veggie dip, for you your kids or your picky significant other. Enjoy!

-Cilantro Miso Vinaigrette-

1/4 c. miso paste (I used Westbrae Natural Organic Mellow White Miso)
1/4 c. olive oil
1/4 c. apple cider vinegar
1 1/2 T. water
2 T. brown rice syrup (you could use honey or agave)
1/4 c. chopped green onions
1/4 c. cilantro leaves

1. In a food processor or blender, blend the miso, olive oil, apple cider vinegar, water and brown rice syrup until well blended.
2. Add the chopped green onions and cilantro and pulse lightly to blend.
3. Pour into container with tight fitting lid and refrigerate for just a few hours for flavors to develop.

*Miso: Contains living enzymes that aid in digestion and help maintain healthy gut flora. Miso is a rich source of minerals. It tones and cleanses the body of toxins and metals such as radiation and mercury, and it helps the body assimilate good cholesterol and break down the bad. Miso is a living food that gives recipes a salty, rich flavor. Good quality miso will be in the refrigerated section. NEVER bring miso to a boil as doing so destroys it’s living enzymes. (Information provided by: Terri Walters, author of ‘Clean Food’ cookbook)

*Cilantro: Helps eliminate the heavy metal build up of mercury and lead from the bones and tissues in the body.

Spinach, Beet and Quinoa Salad- It’s What’s for Lunch

29 Tuesday Mar 2011

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We have been having some fun meals for lunches the last couple weeks Lentil Stew, Lentil Salad and now this one!  We are starting to move out of winter vegetables and moving toward spring veggies. Bring on the beets, spinach, onions, radishes and so on. I can’t wait to get these vegetables going in my garden, I bought the seeds today!
-Spinach, Beet and Quinoa Salad-
2 c. fresh baby spinach
1/4 c. cooked quinoa
2/3 c. beets, roasted and diced
1/4 c. goat feta cheese
1/4 avocado, diced
1 T. walnuts, chopped coarsely
1 wedge of lemon
fresh ground pepper
*Tomato Vinaigrette
1. All of this in a bowl or travel container with a lid for easy lunch travel.
2. Top with Tomato Vinaigrette, or put into a container with lid for easy lunch travel.
3. Enjoy!
P.S. I also packed carrots and hummus on the side for an afternoon snack. Yum! (hummus recipe is on the blog)

Feeling Green Salad

20 Sunday Mar 2011

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We eat alot of dark greens at our house, kale, collards, spinach, and arugula. So yesterday with lunch I wanted something a little lighter in the green department, so I was glad to find some bright crisp greens (butter lettuce, red leaf lettuce, sprouts, celery) in the fridge to whip up this salad for Billy and me. Light and bright and perfect for spring weather.

-Feeling Green Salad- Serves 2

4 c. butter lettuce and red leaf lettuce, chopped
1/2 cucumber, peeled, seeded and diced
1/2 c. sprouts, micro greens, alfalfa, broccoli
1/2 avocado, sliced or diced
1/4 c. leafy celery, chopped

-Dressing-

3 T. apple cider vinegar
2 T. olive oil
1 T. Dijon mustard
2 t. agave
salt and pepper
Bragg’s seasoning (optional)

1. Divide the salad fixings between to bowls. Season with a little salt and pepper.
2. Whisk the apple cider vinegar and olive oil together in a bowl, then whisk the rest of the ingredients in with the olive oil/vinegar mixture. Season with salt and pepper.
3. Dress the salad with the dressing and serve. Enjoy!

Broccoli Romaine Salad

21 Monday Jun 2010

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This recipe is one that my husband request all the time, I came up with it a few summers ago and it makes a great lunch. Sometimes I add shrimp to it, but you could also make this into a dinner item and add grilled chicken or grilled fish.
-Salad- serves 6 lunch containers or a large side dish for dinner or a get together
1 head of red or green leaf romaine lettuce, rinsed and chopped
1 bunch of red or green kale, stemmed, rinsed and chopped
2 c. broccoli
2 c. whole wheat pasta shells
1 c. sliced almonds
*grated Parmesan, optional
-Dressing-
1 head of roasted garlic (bake a whole bulb of garlic with the top cut off drizzled with a little olive oil and some salt, wrapped in tin foil in the oven for 40-45 minutes @ 400 degrees)
1/2-3/4c. veganaise
1/2 lemon, juiced
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. ground pepper
1 tsp. ground mustard
2 tsp. anchovy paste, or anchovies packed in oil (if you don’t have it don’t worry about it)
1/2 tsp. onion powder
1/4 c. white wine vinegar
1. Divide the lettuce and the kale into the containers (if making for lunch) or in big bowl if making for dinner.
2. Cook the pasta according to the directions in salted water, in the last few minutes add the broccoli and cook the rest of the time. (Maybe 2-3 minutes at the most). Drain ,rinse under cool water, and set to the side. When cooled completely divide the pasta and the broccoli between the lunch containers or the big bowl.
3. Next divide the almonds between the containers, or add to the bowl. This would be the time to add the Parmesan if using maybe 1 T. per container or about 1/2 c. if making it in the big bowl for dinner or get together.
4. Salt and pepper each container or bowl just a little.
5. For the dressing: all of those ingredients go into the food processor or blender, blend until well mixed and then divide between six little containers. If making for dinner or get together I would wait and dress the salad just before you serve it. Enjoy!
I make this at the beginning of the week and it’s good till Friday.

Wild Mushroom Ravioli with Spinach Arugula Salad

21 Monday Jun 2010

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Sunday night, part of me wants to get take out and part of me wants to make something in my own kitchen. Lucky for mine and Billy’s taste buds we made something amazing in our own kitchen. I had so many fresh ingredients from the Farmer’s Market I whipped this little gem of a dinner together. I have to give credit where credit is due so this salad recipe came from one of my client’s ,Charlie. Every time she comes for a haircut all we do is talk about food, so thanks Charlie for the great idea and we’ll be making that salad again this week.
-Wild Mushroom Ravioli- serves 2-3
1 package fresh Wild Mushroom Ravioli (I think Cucina Fresca, I find it at Whole Foods or Liberty Heights Fresh Market)
1 1/4 c. baby shitake mushrooms, chopped (FM)
2 T butter or olive oil
2 cloves fresh garlic, chopped (FM)
2 spring onions, chopped (FM) also called green onions or scallions
1 heaping T. fresh chopped parsley
1 heaping T. fresh basil (FM)
zest of one lemon, juice of half lemon
1. Cook the ravioli according to the directions.
2. While the ravioli is cooking start by placing a medium saute pan over medium heat. Place the butter or olive oil in the pan to warm when ready add the mushrooms, garlic and onion and begin to saute. Add a little salt and pepper to taste.
3. When the ravioli is done drain and set to the side.
4. Saute the mushrooms, onion and garlic just until the mushrooms brown. When done turn off heat add to the pan the ravioli, parsley, basil, zest and juice f lemon. Toss lightly and serve promptly. Enjoy!
-Spinach Arugula Salad- serves 2
Juice of one lemon
1 fresh garlic clove, minced (FM)
1 T. olive oil
1/4 of a medium purple onion, chopped
1 fennel head, sliced very thin (if your new to fennel maybe only use half and I grated mine on the grater)
2-3 c. fresh spinach (FM) just eye ball the amounts (FM)
2 c. fresh arugula (FM)
handful cherry tomatoes, cut in half
1/4 c. grated Romano cheese, you could use Parmesan as well
1. Start with a large bowl, in the bottom of the bowl add the lemon juice, garlic, olive oil, salt and pepper to taste and the cheese. Whisk all together.
2. Add the two lettuces, onion and fennel to the bowl and toss well. Divide between two bowls and top with the cherry tomatoes. Enjoy!
FM- Farmer’s Market

Greek Salad

20 Sunday Sep 2009

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Well for those of you who don’t know, I’m Italian, and there’s this great line from a book called “Animal Vegetable Miracle” where the author is talking about her husband’s Italian heritage and she says “It’s my observation that when Italian genes are present, all others take cover.” That would be my observation as well, unless ofcourse you meet a Greek. Now that my Mom dates a big Greek man, Mike, I joke that we have all become a little Greek. I’m sure all of you have someone like this in your life, and if not, you’d better get one because it’s a whole lot of food and love. So this recipe comes from the newest member of our family, Mike. Thanks for all the food and love, you fit right in and then some. My poor quiet husband had know idea what he was in for when he married me, first the Italian crazyiness and food and now the Greek fun and fare, but he’s loving every minute of it, and the food isn’t too bad either.

-Greek Salad-

16 oz baby spinach
1 lb cherry tomatoes, sliced in half
1 large onion, thinly sliced (I use purple onion, Mike likes white onion)
1/4 lb good feta, cut into bite size pieces (I get mine at the farmer’s market from Rockhill Creamery, it’s called Desert Red and the flavor is salty and rich.)
pepper to taste
(I don’t use salt because the feta is so salty, it doesn’t really need more.)

1. I layer all of the ingredients in a huge bowl staring with the spinach, then the tomatoes, onion, and feta sprinkle some pepper and then layer one more time starting with the spinach and so on.
2. I like to dress each serving individually but you can certainly dress the whole salad when ready to serve.

-Dressing-

Here’s the thing, the dressing is a mixture of balsamic vinegar and homemade ranch from Mike’s restaurant, The International Pantry. We just mix the two according to taste, so if you can’t get your hands on Mike’s ranch use you favorite and mix with the balsamic for this truly original salad delight. ENJOY!

*Spinach historically was regarded as a plant with remarkable abilities to restore energy, increase vitality, and improve the quality of the blood. Spinach contains twice as much iron as most other greens. Spinach is also one of the most alkaline-producing foods making it useful in helping regulate body pH. It is also one of the richest dietary sources of lutein making it an especially important food for promoting healthy eyesight and preventing muscular degeneration and cataracts. Spinach, like other chlorophyll and carotene containing vegetables, is a strong protector against cancer. Researchers have identified at least thirteen different flavonoid compounds in spinach that function as antioxidantsand as anticancer agents.

Recipes PLEASE!- Roasted Vegetable Orzo w/Basil Parmesan Vinaigrette

20 Sunday Sep 2009

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I know, I know it’s been forever since I’ve posted some new recipes and I apologize. I think I’ve probably mentioned a few thousand times how busy this summer has been for me, but lucky for me it’s Sunday morning and I’m sitting in bed blogging while my sweet husband makes me breakfast in bed. This is his way of giving me some time to just watch my favorite cooking shows or catch up on the blogging. We are having our famous hot cereal with fresh orange/grapefruit/carrot juice, I can’t wait!
On with the recipes: This first one is actually a dish I took to a local Public Pot Luck Picnic that was held in order to raise awareness for Congress to improve the Child Nutrition Act, which supports the need for better food in our schools. This dish is healthy, light, refreshing and very addictive if I do say so myself. It works great as a side dish for a get together and this time of year you can pick up most of the ingredients at the farmers market.

-Roasted Vegetable Orzo with a Basil Lemon Parmesan Vinaigrette-

1 package orzo pasta ( I was lucky enough to find whole wheat orzo, yeah! ) cook according to directions, drain and let cool
6 medium size bell peppers ( I like to use yellow, red and orange peppers for the sweetness and color ) cut into bite size pieces
1 large or 2 medium purple onions, cut into bite size pieces
4 cloves garlic, minced
4 large heirloom tomatoes
olive oil
salt and pepper
*optional* 1 package baby portabello mushrooms, chopped

1. Cook pasta according to directions and set aside to cool, if your in a pinch you can rinse the cooked pasta under cold water to help the cooling time.
2. Preheat the oven to 425 degrees, on a large cookie or two if you need it toss together the peppers, onion, garlic and mushrooms if using with olive oil and salt and pepper.
3. Place the cookie sheets in the oven and roast for 30- 40 minutes, just until the edges are charred a little. I rotate the cookie sheets half way through the cooking time.
4. When the veggies are cooked to perfection take them out and let them cool a bit, when they have cooled toss the pasta and cooked vegetables all together in a large bowl and toss with the vinaigrette. And when this is all tossed together I cut the heirloom tomatoes in wedges and top the orzo with these beauties.

-Lemon Basil Parmesan Vinaigrette-

2/3 c. olive oil
2/3 c. fresh lemon juice, also the zest of those lemons
3/4 tsp. salt
1/2 tsp. pepper
1/3 c. chopped fresh basil
1/3 c. fresh grated Parmesan cheese
2 cloves garlic, minced

1. Mix olive oil, lemon juice, zest, salt, pepper, garlic and basil in a container with a lid. Place the lid on container and shake. Add the cheese just before tossing over the pasta and vegetables.

*Vinaigrette can be made ahead. Pasta and vegetables can be made a day ahead, toss all together at the last minute. Also add tomatoes very last. ENJOY!

Trying Again!- Quinoa Salad

20 Saturday Jun 2009

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It’s a rainy Saturday afternoon and I am just getting time to re-update from Monday Housewife Day. I didn’t sleep at all that night thinking about the fact that I wouldn’t be able to get back to this until now. Life was happening this week I’m moving locations of my job and finishing my enrollment and loan process for school, all of which I am very excited about. So thanks for being patient with me, I love that I have taken this step to share my food and local endeavors. So let’s get on with it. Monday Housewife Day used to frustrate me, I would get so worried that I was spending all this time in the kitchen and neglecting the rest of the house. I had to let it go and tell myself how lucky I was to be able get this time to devout to our health and well being, along with piece of mind that this part of our life is simple the rest of the week. Well enjoy these recipes and tomorrow’s blog will be all about Farmers Market. See you then.

–Quinoa Salad- Makes 6 1/2 c. servings

1 1/2 c. quinoa
2 1/4 c. water
2 T. liguid aminos or light soy sauce
zest and juice of one lemon
handful of scallions (green and white parts)

1. Place all of this in a medium sauce pan and turn oven on high. When this mixture begins to boil turn heat down to low and cover with a lid, cook for 10 to 15 minutes until liquid absorbs. When done take lid off and let cool.

In the mean time prepare all the other ingredients.

1 pint cherry tomatoes, cut in half
1/2 to 1 c. edamame, cook according to directions, drain and cool
1 and 1/2 cucumbers, diced
1 package brocco sprouts or any other sprouts

2. When the quinoa is cooled get ready to layer. In six containers start with 1/2 c. of quinoa in each container. Next add the sprouts and then layer the rest of the vegetables. Put on lids and and place in the fridge.

* If you haven’t tried quinoa give it a try it has a fun texture like couscous. It’s a super grain that the Inca’s have been eating for centuries, and it’s a complete protein and gluten free!

-Dressing- I divide this into 6 little containers ( just so the salad doesn’t get nasty by the end of the week)

2/3 c. lemon and or lime juice
2 T. liquid aminos or light soy sauce
1/4 c. olive oil
2 tsp. sesame oil
1/2 tsp. chili oil
pepper