butternut squash salad with farro and pepitas This was my lunch last week. I know that it may look less like lunch and more like penance, some apology for eating too many squares of salted-caramel-glazed fanned-apples-atop-1000-layers-of-buttery-pastry . I realize that most people think that when you start serving them bowls hearty grains and roasted squash that you might have an ulterior motive, like their thighs. Herein lies my approach to grain salads: I like whatever vegetables I’m using in the salad to be the bulk of it, and the grains to be the accent, like a crouton. The salad is not a miracle worker. Comes out ONE WEEK FROM TODAY. Spiced Applesauce Cake Cauliflower with Almonds, Raisins and Capers Cranberry Walnut Chicken Salad and Pumpkin Swirl Brownies Gluten Free Chocolate Financiers , Pumpkin Butter and Pepita Granola Spinach Quiche and Pumpkin Muffins Serves 4 to 6, generously The pearling process removes the inedible hull that surrounds the wheat, and farro is generally sold either pearled, semi-pearled or regular.
Broccolini Salad Recipe I think we've discussed this before. My friend Malinda has a real knack for making salads. Remember the shaved fennel beauty in Super Natural Every Day? That was hers. We were at her house for dinner the other night and she made a broccolini salad I parked just to the right of my wine glass. It was one of those relatively simple preparations that reminded me of how good certain things are. We chatted in the kitchen before dinner about dressing for the salad (and broccoli/broccolini in general). So I kept thinking about it. I made a meal of this by introducing a hard boiled egg - on the side. Fill a big pot with water and bring to a boil. Combine the scallions, serrano pepper, olive oil, and a couple pinches of salt in a small saucepan. To assemble the salad, just before serving, place the broccolini and croutons in a large serving bowl. Use the leftover oil (refrigerate) to cook eggs, drizzled over potatoes, drizzled into soup, etc. Serves 4 - 6. Prep time: 10 min - Cook time: 10 min
High Antioxidant Superfoods Salad High Antioxidant Superfoods Salad November 07, 2012 Since I have been doing a lot of nutrition seminars and speaking engagements lately on superfoods and healthy eating habits, it has been so fun to experiment with various combinations of super healthy ingredients. High Antioxidant Superfoods Salad Prep: 15 minutes Yield: 4 servings 6 cups mixed greens1 cup broccoli sprouts3/4 cup fresh blueberries3/4 fresh blackberries or blueberries1/2 cup crumbled goat cheese1/2 cup pumpkin seeds, toasted1 Balsamic vinegar, canola or olive oil and freshly ground pepper 1. 8 Responses to “High Antioxidant Superfoods Salad” This is going on my to-make list right now! What a beautiful salad! I love all of these ingredients! Wow - this sounds and looks energizing! That is one gorgeous plate of greens! Oh, I could eat this salad all day long. [...]
Kale Market Salad Recipe There's a small restaurant in our neighborhood known for great pizza. And yes, the pizza is on point. But, really, it's their salads I crave - substantial, always changing, made from whatever looks great at the market. To prep the fennel and carrots, it's worth using a mandolin if you have one. It has been a bit wild around here and this sort of thing is nice to be able to throw together on somewhat of a whim. Thank you to everyone who stopped by QUITOKEETO yesterday. Lacinato kale is my variety of choice here. Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Before you're ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Serves 2-4. Print Recipe
Shaved Fennel Salad Recipe I have a couple regrets related to Super Natural Every Day. Nothing too major, but one is related to photography. I'll start by saying it's not always feasible to have a photo with every recipe in a cookbook. This is especially the case if you want other types of photos in your book, like I did. Here's the problem - recipes with photos get all the love. I think I made this salad a dozen times or more during the time I was working on the book. And an Update! If you're using a knife to prep here, do your best to slice things very, very thinly - not quite see through thin, but close Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. When you are ready to serve the salad, put the arugula in a large bowl. Serves 4 to 6. Print Recipe
Fall Detox Salad + Hurricane Sandy Fundraiser Update Thank you, thank you, thank you for making the Hurricane Sandy fundraiser such a success! As of Monday morning, we’ve raised an unbelievable $8,075. I’ve heard from so many of you all over the world who’ve donated and it really warms my heart to see so much support pour in. As some of you may have noticed on Friday afternoon, we have a brand new fundraising page. A team member from Canadian Red Cross, Catherine, reached out to me on Friday offering us a fundraising page with zero transaction fees. If you donated through the original Canada Helps fundraising page – first, thank you, and second, please rest assured that I’ve added all of your names to my giveaway spreadsheet. Due to the response this fundraiser has had, I’m extending the giveaway until the end of the day on Wednesday November 7th. Now, let’s talk feel good foods. Fall Detox Salad Email, print, or text this recipe 1 year ago: Peanut Butter Chocolate Pillows 2 years ago: Mini Cinnamon Chocolate Cupcakes Inspired by Detox Salad.
Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette Once you try this delicious Cranberry-Avocado Salad with Sweet White Balsamic Vinaigrette, you’ll find yourself craving it again and again! It’s bright, fresh and beyond versatile. It’s perfect for a quick lunch, a fancy brunch, a lovely side salad or a complete meal with chicken, shrimp or pork tenderloin piled on top. You can add goat cheese, blue cheese or any other fun cheese that strikes your fancy. It’s wonderful with spinach, Romaine, field greens, Bibb lettuce, arugula ……………. did I miss your favorite? For holidays, you could add a sprinkle of crimson pomegranate seeds or how about a scatter of blood orange or ruby red grapefruit wedges? The recipe below is for my Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette (the almonds from yesterday’s post) but feel free to have use the dressing for other salads and to adapt the recipe according to your tastes, whims, cravings, pantry and budget! Author: Chris Scheuer Recipe type: Salad, Salad Dressing
Oregano Brussels Sprouts Recipe 2011 was the best kind of chaotic year. There's no other way to say it. I flew to London, Portland, Palm Springs, and West Virginia. I rode rails to Paris, drove to Marfa, and walked my way through the soles of three pairs of shoes. I moved. Now that we've crossed into 2012, I feel like there is a clean stretch of road in front of me. Happy new year all. To make a meal of this, serve over farro, quinoa, rice, or on top of a frittata. 24 small brussels sprouts (less if you can only find larger sprouts) extra virgin olive oil fine grain sea salt Oregano Drizzle 3/4 cup extra-virgin olive oil 1/4 cup fresh oregano, chopped 1/4 cup fresh parsley, chopped 1 large garlic clove 1/4 teaspoon fine grain sea salt, plus more to taste. 1 tablespoon extra-virgin olive oil, plus more for rubbing a big handful of toasted almond slices Wash the brussels sprouts well. Just a few minutes before you're ready to eat, heat 1 tablespoon of olive oil in your largest skillet over medium heat. Print Recipe
The Most “Diet” Salad You Can Ever Have – IDEAL For Losing Weight! | Give Me That Recipe Salad is always important to eat when dieting. It’s healthy and low in calories. But sometimes you can just get really tired of eating salad. It starts to lose its appeal and in turn you start dreaming about all the foods you really want to eat. So…now what? The BEST Weight Loss Salad Recipe: Stage #1: Cut a grapefruit in half and peel each half. Stage #2: Make the dressing: in a different bowl, squeeze all the juice from the membranes of the segments that you just put into the first bowl. Stage #3: Take approximately eight cups of kale (without the stems) and put them into a bowl. This salad is just so incredibly tasty and the fact that it’s good for you makes it even better. Plus added together with the grapefruit, which cleanses the body, you have a terrific meal that is very beneficial and a great aid in weight loss. Variations: You can make different variations of salad with Kale. Enjoy!