Asparagus Salad with Turmeric Tahini Dressing. Post sponsored by Frontier Co-op.
See below for more details. I eat a fair amount of salads throughout the year but during the spring, I eat salads nearly every day. This asparagus salad combines all of my favorites: roasted vegetables, a hearty grain, a scoop of salty cheese, and an easy homemade dressing. Frontier asked me to share how I cook with purpose and one of the ways is that we connect with our food and make homemade when we can. Beyond being better in flavor that store-bought, homemade foods help to keep us mindful of what we are eating. Roasted red cabbage, cauliflower, fennel and buckwheat salad – Cook Sophie Cook. Writing this post has taken me forever. I made, wrote and photographed the recipe almost three weeks ago.
Healthy, summer feeling: broccoli, basil + avocado toss. Summer breezes really do make me feel fine.
Maybe that’s a bit hokey, but it’s completely true. The celebration of Queen Victoria’s birthday translates to a long weekend, big time summer kickoff around here. Families will go up north to the cottages for the first time this year, barbecues in backyards are prevalent, hikes, fireworks, cold patio beers and other libations abound, commemorative mugs with pictures of the Queen adorn the gift shop windows in my town; happy feelings. Spring Buckwheat Salad. Since Elsa was born, I have been proud of the fact that we live in a worn-down one bedroom apartment with her.
I suppose it has been a way for me not to feel too grown-up, even though I was the first of my friends to have a kid. “She doesn’t need her own room” has been like a mantra to me. Also, the whole idea of a perfect home gives me the creeps. I have always aimed for an imperfect home (not always to Luise’s liking). Autumn Glow Salad with Lemon Dressing. Warm Buckwheat and Broccoli Spicy Salad. This is the perfect warm winter salad – nourishing, soothing and so insanely delicious, just like healthy comfort food!
The whole dish is based around buckwheat, which you may not have tried before. I hadn’t had it until really recently but I’m now a huge convert and it seems to be taking over from quinoa in my dishes at the moment, which says a lot as quinoa has been my best friend for the last few years! Despite the misleading name buckwheat is actually totally gluten free, and like quinoa it’s a seed not a grain. It’s also super healthy as it’s rich in disease-fighting flavonoids, as well as being full of magnesium, which works to relax blood vessels to improve blood flow and nutrient delivery. It’s even been shown to regulate blood sugar levels and lower cholesterol and blood pressure.
Farro Salad With Peas, Leeks & Pistachios Recipe. Spiced pumpkin, millet & radicchio salad recipe. If you've been a reader of this blog since it began, firstly, thank you!
That sure is a whole lot of reading you have done over the past year and a half! And secondly you may remember way back at the beginning when I shared a wonderful little independently published cookbook that was co-written by a friend of mine Rosie Percival? If you remember well done, if not, no worries here's a little refresher. So the wonderful ladies behind Martha Goes Green: A Vegetarian Cookbook have just put out a limited edition Seasonal Recipe Calendar and I was lucky enough to be sent one hot off the press. Warm Citrusy Millet Salad with Roasted Fennel and Kalamata Olives Recipes from The Kitchn. While I love this recipe with clementines, any mandarin orange will do (just remove the seeds before roasting!)
If you've never roasted citrus before, it becomes quite soft and super sweet in the oven (don't worry about the skins — they soften right up and lose any inherent bitterness in the oven). Buckwheat, Beet, and Citrus Salad with Crumbled Sunflower Feta. Every day, nutrition clients ask me about different whole grains.
Spring millet salad with tangy seeded flax dressing - Amy Chaplin. Recipe: How to Make Shrimp Fried Rice with Rhubarb. Farro Salad with Spring Vegetables and Feta Recipe. Freekeh salad. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 393 Save ▴ Couscous Salad with Butternut Squash and Cranberries. It's about this time of year that I start getting antsy, culinarily speaking.
It's still winter and my body craves those hearty dishes of squash and legumes. But I'm also ready for the bright, fresh flavors of spring. Black Rice, Kale & Aubergine Pilaf. When we make salads in our home, we often do what we call a Family Salad.
It basically means that we serve all kind of salad ingredients in separate bowls on the table. And then everyone in the family can prepare the salad after their personal liking. Farro Salad with Artichokes and Fennel. Rinse the farro under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the farro, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the farro covered, until tender, about 30 to 35 minutes. Drain and rinse the farro with cold water to stop the cooking. Transfer the farro to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Put the cooked and cooled farro in a large serving bowl and toss to break up any clumps. Nutrition information (per serving): Calories (kcal): 390; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 2.5; Protein (g): 11; Monounsaturated Fat (g): 12; Carbohydrates (g): 45; Polyunsaturated Fat (g): 5; Sodium (mg): 380; Cholesterol (mg): 0; Fiber (g): 8;
Vitamin Boost Salad. Brown Rice, Grape and Feta Salad. A quick mid-week update as I had the luxury of having a friend for lunch today. Guest Post from “The First Mess” I had the pleasure of meeting Laura through her blog over the summer and was instantly captivated by her honesty, authenticity, and food philosophy. There is a light about her too, the kind you gravitate to, the light that makes your heart feel full. Spring Recipe: Grain Salad with Mango, Sprouts & Creamy Avocado Dressing Recipes from The Kitchn. You know those recipes that makes beautiful lunches and feel like a special treat, but that actually don't take all that long to make if you plan in advance? Vegetarian Lunch: Black Rice Salad with Avocado and Grapefruit.