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10-Minute Healthy Bok Choy Salad with Creamy Tahini Dressing | The Fitchen. Crunchy, fresh, and uber-healthy bok choy takes on a new meaning when tossed with a generous helping of tahini-esque dressing. There was a time when we made this dish 3 or 4 times per week. I don’t get sick of it. It requires nothing more than a blender and a large bowl, involves no cooking, and is done in less than 10 minutes. Once you taste the tangy, sweet, creamy sauce, you’re going to want to put it on everything and dip everything in it. Bok choy is such a versatile, inexpensive, healthy veggie. After we tried it for the first time, we started buying it ALL. THE. This recipe, in particular, has a special place in my heart. On top of bok choy’s many charms, I also appreciate the simplicity of this dish. One bowl.

The last few times that we’ve made it, we’ve been adding super-thin sliced red cabbage to the mixture. I could recommend this as either a main dish or as a side dish, depending on what your portion size looks like. Author: The Fitchen Recipe type: Side Dish Prep time: Cauliflower Chickpea Salad | Couple of Zeros. This is one of those meatless meals that is hearty enough to make me consider becoming a vegetarian. Almost. Warm, wholesome, and filling. With a zesty kick. One of our favorite simple meals on a chilly day is roasted vegetables. After years of attempting this and having them come out a little limp and unappetizing, we’ve discovered that the key is to have the patience to preheat. Preheat your oven fully, coat your baking sheet with a generous drizzle of olive oil and a sprinkle of salt, then spread your veggies across it in one layer. Waiting for the oven to preheat is what gets your oil hot as soon as the pan hits the oven, which then basically fries the bottom layer of your veggies.

Roasted CauliflowerAdapted slightly from Rachael Ray 1 head cauliflower, cut into bite-size florets2 T. extra-virgin olive oilSalt and pepper Preheat the oven to 425°F. Roasted Cauliflower Chickpea SaladAdapted slightly from Rachael Ray Preheat the oven to 425°F. Chickpea Feta Salad with Herbs | Outside the Cereal Box. I know…. a salad… sorry to be a bummer and not post some crazy brownie or something… But these salads are key.

I hate rushing around getting food ready right before I have guests over. Salads like this one can be made up in advance and they’re good to go whenever. And then the leftovers taste just as good (actually better) the next day. We need salads like this… and this one is outstanding. This salad does not taste like a “detox” salad or something you only eat because it’s healthy. Onion, garlic and red pepper flakes get sautéed in olive oil and paired with lemon for the dressing. And you love hummus right? Inspired by Simple Provisions Serves 6-8 people as a side dish You’ll need: Half a large red onion, diced 3 gloves garlic 1.5 tablespoons olive oil Generous pinch red pepper flakes 2 (14 oz) cans of chickpeas 4 scallions, green parts only, chopped 1 cup chopped parsley (I know this seems like a lot but it’s essential and it wilts down as the salad sits) Juice of one lemon Salt/pep Like this:

Couple of Zeros | cooking up good stuff in the kitchen. DiepLiciousTHE PERFECT COLESLAW » DiepLicious. The typical diner coleslaw that we all know conjures images of blandness, and has given real coleslaw an undeserved bad rap. Eating real homemade coleslaw with barbecue is amazing, and this particular recipe is the best coleslaw that I have ever had. The secret is adding celery seeds to the slaw – it really makes a huge difference. Add some red cabbage for a color-perfect salad that stands out from the rest. The best part is that it’s super easy to make. The perfect coleslaw 1617 calories 23 g 92 g 168 g 6 g 26 g 414 g 1917 g 15 g 0 g 138 g Amount Per Serving Calories 1617 Calories from Fat 1480 Trans Fat 0g Polyunsaturated Fat 99g Monounsaturated Fat 39g Total Carbohydrates 23g Sugars 15g Protein 6g * Percent Daily Values are based on a 2,000 calorie diet.

. • 1 cup of mayonnaise (choose the classic real mayonnaise) • 2 tablespoons white vinegar or rice wine vinegar • 1 1/2 tablespoon of Dijon mustard • 1 teaspoon sugar • Salt and pepper to taste • 1 tablespoon celery seeds 1. By DiepLicious Like this: Dinner | highgate hill kitchen. I’ve recently discovered the enjoyment of the journey. Normally, getting from one place to the next, like from the bus stop back home, is about functionality, the necessity of moving from one space to another. I’m often listening to music or checking my phone, composing work emails in my head or thinking about what to cook for dinner.

Not paying much attention to what is going on outside of me. Lately, though, W is just full of curiosity. This morning was one of those crisp bright winter mornings in Brisbane. We don’t often go out for breakfast these days, but this morning we woke up and thought fuck it. It is easy to see the beginnings of things, and harder to see the ends. Lately I’ve been (re)reading Joan Didion. This week past was a bit of a comedy of errors. By Tuesday morning we were both feeling pretty crook. Branches down therein the mist, of luscious red-orange, ripe-in-their-thin-skin persimmons, pulpy – transparent with frost. The rest came together pretty easily. Honey Mustard Chicken Chopped Salad | Creme De La Crumb. Hungry Couple: Mediterranean Chickpea Salad and the Art of Parties. This past week, the New York Times Sunday Magazine ran a lighthearted article that looked into the typical refrigerator contents of a few chefs and it made me consider what's always in mine.

Eggs, butter, yogurt, milk and cheese are the constant and, interestingly, was for them as well. Although the article didn't glance into their pantries, I would hope it included chickpeas. The NYT asked the chefs if they could pull together a meal for an unexpected guest and most said yes with those ingredients. I could, too, and while chickpeas would probably form the base, the cheese would elevate it and that holds true whether I have a surprise dinner guest or invited party guests. My staple, always there, cheese is feta. Having a cheese platter with a variety of hard cheese choices and crackers is great but I also like to showcase how one flavor can be used in multiple ways. I make my own pita chips for parties because they're a little sturdier...and really delicious.

Japanese Cucumber Salad | Hapa Nom NomHapa Nom Nom. Growing-up I didn’t see my Father’s side of the family as much I would have liked. My Grandmother passed when I was young, but there were several recipes handed down that kept her memory close – this adaptation of her Japanese Cucumber Salad recipe is of one them. Cucumbers are mostly made up of water, which we’ll want to remove by salting. When we salt vegetables, we’re drawing out the moisture through the process of osmosis. We do this for several reasons; we want to remove the excess moisture so it does not dilute the sauce or dressing, causing the veggies to swim in a pool of flavorless liquid. Likewise, it changes the texture of the vegetable – making it more pliable and less crisp.

After the cucumbers have been salted for a period of time, you’ll want to rinse off the excess salt. The tangy vinegar in this side dish is a nice compliment to something savory – try pairing it with yakitori, steak, or even brawtwurst! Score the Cucumber: Thinly Slice the Cucumber: Rinse the Cucumbers: Middle Eastern Chicken Salad. MIDDLE EASTERN CHICKEN SALAD w/ DILL PICKLE TAHINI DRESSING A few weeks ago I posted a chicken shawarma recipe that didn't get so much internet love, but it just so happened that as the week wound down I had all the right ingredients at home to give it another go.

I'll make the same case as I did then for the pickle really being the essential ingredient in a good shawarma-anything, and in this case it makes a quirky appearance in the dill pickle tahini dressing. At first I was ready to try dicing up a pickle and tossing it into the tabbouleh, but as I was blending the dressing the pickle was right there and I just shoved it right in to get blended. I'm pretty pleased with how that impulse turned out, and now I'm hoping to see pickle-flavored hummus on grocery store shelves sometime soon.

There are a few upgrades and time-savers for this recipe. As a warning, if you like both dill pickles and hummus, the dressing is a little addicting. Mrs Brodie's Bacon Potato Salad - RecipeTin Eats. Not just another potato salad….a “must add” into your RecipeTin app. The secret step is pouring French Dressing over the cooked potatoes while they are still warm so the potatoes absorb the vinaigrette flavour. This is Mrs Brodie’s Bacon Potato Salad recipe. You know who Mrs Brodie is, don’t you? Everybody knows Mrs Brodie. She’s just like you. Like your mum. OK, I didn’t mean to wind you up, she’s not a celebrity chef and you don’t know her! It was one such conversation we had post Christmas that her mum’s potato salad came up, a potato salad that is on the Brodie family Christmas menu every year. The thing that makes this potato salad so special is pouring French Salad Dressing over the hot boiled potatoes.

The other thing I really like about this potato salad is the dressing. When I first read the recipe I thought the raw onion in it would be too sharp but you can’t taste onion at all once it has melded in with the Potato Salad Dressing. I hope this does Mrs Brodie’s recipe justice. Nectarine Salad with Seared Chicken & Carrot Ginger Dressing - The Woks of Life. I’m kind of obsessed with the orange dressing at Japanese restaurants. I will always want the salad, despite the fact that they’re charging $5 for no more than iceberg lettuce, a few carrot sticks, and maybe a couple of cherry tomatoes thrown on top.

I’m essentially paying five bucks for orange dressing. So I’m sitting there, enjoying my bright orange dressing, and I’m thinking…what is this? There must be some kind of unnatural chemical processing thing going on–some Red #40 and Yellow #5–to make this dressing so orange. Well, imagine my surprise when Kaitlin tells me that she made this carrot ginger dressing the other day, and that it was DELICIOUS. And she goes, “yeah, like the kind you get at the sushi restaurants.” Carrots. Nature is glorious. I immediately decided to make it at home, and after some research and a quick tweaking of recipes (the base I used was Chef Tadashi Ono’s recipe featured here on Saveur), I have achieved my perfect Carrot Ginger dressing.

You’ll need: Ingredients. Protein packed salmon salad — The Kitchen Alchemist. Strawberry Kale Salad with Nutty Granola Croutons. The Owl with the Goblet: Parmesan Roasted Cauliflower. It has been one of those weeks where I feel like my head is going to explode. You ever have one of those? Work has been insanely busy and I literally have been nonstop all day. We have some important meetings to prepare for this week and by Thursday, I will hopefully have some time to breathe again. I love what I do but sheesh... it just seems like there aren't enough hours in the day. Luckily, I found some time to make this crazy delicious Parmesan Roasted Cauliflower! This stuff is like crack. Roasting any vegetable, in my opinion, makes it about a million times better. Make sure to keep and eye on it because turning it halfway through cooking is essential. So, if you are having a busy and stressful week like me, take some time to treat yourself with this quick and easy recipe!

I always use parmigiano reggiano. Instead of buying the processed cheese, try buying a big block and grinding it in your food processor. I do this about once a week because I use the cheese on my lunch salads. The Ultimate Potato Salad. Turkish Cucumber Salad. It is what you are that heals, not what you know. Carl Jung Cool, crunchy and refreshing - Turkish Cucumber Salad, also called "Cacik" is made with small sweet Persian cucumbers, and tossed with a creamy yogurt dressing, with fresh mint and dill. It's a perfect compliment to grilled meats and fish, offsetting heat and heaviness. I especially love this salad with grilled chicken shawarma, or other Middle Eastern spiced grilled meats. The next day, I like to spoon the leftover salad into warm soft pita bread for a light refreshing lunch. The herbs are up, and every time I look at them, I feel happy and inspired to cook.

Persian cucumbers, if unfamiliar, are technically like all cucumbers, a fruit, but are usually treated and eaten as a vegetable. The recipe is fast and easy. Have a great week!! Print recipe Turkish Cucumber Salad with Dill and Mint by May-10-2014 A cool refreshing crunchy cucumber salad with yogurt dill dressing. Ingredients. White Pepper Project » sweet roasted fennel, cauliflower and crumbed goats cheese salad….. I have just started my Xmas holidays!!!!! Yeeehh haahhhh!!!! I feel very grateful for a great year of work….lots of great shoots with great creative people and the opportunity to write very enjoyable stories and recipes!!!! However towards the end, through exhaustion and laziness, my will power at shoots deserted me and i was struggling big time to say no to all that food!!!!! In the last week my body has had an interesting response to all that over indulgence and all i feel like is lots of vegetables, salads and fresh fruit. So my natural reaction has been to make lots of vegetable dishes, cooked and fresh salads and homemade dips (which i love!!!)

So with salad and veggies on my mind this salad came to me the other day……i like fennel but sometimes i struggle to eat a lot of it raw, so i thought roasting it with vinegar and sugar until sticky would be perfect. Sweet roasted fennel, cauliflower and crispy crumbed goat cheese salad 4 (800g) baby fennel, trimmed and cut into 1/3 Serves 4. Winter Pomegranate Salad + Snow Shoeing Adventure. I have been all about mixing {simple} flavors lately…and really enjoying the fact that pomegranates are everywhere…and sometimes even pre-peeled (THANK YOU TJ’s) Whenever I go to Whole Foods for their hot/cold bar, I look forward to eating their pearled cous cous salad. Pearled cous cous is kind of like a cross between rice and pasta; I love the texture. *Note it is NOT gluten free, for those of you that are sensitive to gluten. It is however, available for purchase at Trader Joe’s.

#winning So are all of the ingredients in this salad for that matter… Like I said. Greens (I used kale but you could use any kind)Pearled cous cousPomegranate ArilsWalnutsGoat CheeseEasy Pomegranate Vinaigrette Instead of dumping dressing all over the entire salad. I mentioned this the last time I used kale in a recipe..but I’m still getting used to it. I seriously could eat goat cheese by the pound. I’ve mentioned that one of my goals this year is to share more stories and life-happenings on the blog.