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The Greenest Salad Recipe

The Greenest Salad Recipe
Anytime I travel for an extended period of time, let's say longer than a couple of weeks, I end up craving certain foods from home. The craving creeps up on me like a fungus - not bad at first, but in the end, formidable. This trip it was avocado, then leafy salads, eventually dovetailing into broccoli. The greenest of the green stuff. Those of you who have been readers for some time know there are few things I love (or assign more importance to) than serendipity. The property includes the company headquarters, an organic farm, a commercial kitchen (where much of the food is prepped for the cafe), and residences. I suspect Anokhi Cafe is the only restaurant in Jaipur (all of Rajasthan?) The greens are gently harvested, washed in purified water, and served at the cafe in a range of beautiful salads. This is Babulal. Thank you Melissa, Pritham, and Rachel, for the wonderful impromptu lunch and visit. Today's recipe? Serves 4. Print Recipe

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

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

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

MIU France Professional Stainless Steel Mandoline Slicer with Built-In Rotating Blades, Serrated Edge: Kitchen & Dining Marjoram Sauce with Capers & Green Olives Recipe I spend time with a lot of cookbooks. Some I like for the author's voice, or their cooking palette. Others have beautiful photography or styling. Some of my favorites capture a sense of place and time. There are a lot of good books being produced right now, and a rich range of perspectives reflected. It's great. Deborah's new book explores the relationships between vegetables, herbs, and edible flowers within the same botanical families. After spending some time with Vegetable Literacy, I wrote an endorsement for the back cover, doing my best to sum up what an incredible book it is. More than anything, I wanted to give you the heads up about the book, it will be out in the coming weeks, and I suspect/hope many of you will find it as interesting as I have. HS note: I used Castelvetrano olives. Place the bread on a plate and sprinkle the vinegar over it. Makes about 1 cup.

Sikil P'ak (Pumpkin Seed Salsa) Recipe mexico,mexican,authentic,native,yucatan,pumpkin-seed,salsa,new-salsas,savory,essential-mexico var omni_channel = "Recipes"; var omni_prop4 = "article"; var omni_prop9 = "Mexico-Pumpkin-Seed-Salsa"; var omni_prop10 = "1000090612"; var omni_prop16 = omni_channel + ":" + omni_prop9; var omni_prop11 = omni_prop16; var omni_prop12 = omni_prop11; var omni_prop13 = "mexico,mexican,authentic,native,yucatan,pumpkin-seed,salsa,new-salsas,savory,essential-mexico"; var omni_pageName = "saveur:" + omni_prop12; 1 ¼ cups raw, unhulled pumpkin seeds (available at mexgrocer.com ) 2 plum tomatoes, cored 1 habanero chile, stemmed 3 tbsp. finely chopped cilantro 3 tbsp. finely chopped chives Kosher salt, to taste 1. 2.

Cottage Cheese and Egg Breakfast Muffins Recipe with Ham and Cheddar (Updated and added to Recipe Favorites , December 2009. When I wrote this post I was a busy teacher/food blogger who had to plan ahead for breakfast. Now that I'm "retired" I'm finding it's just as important to have quick breakfasts on hand. I'm spotlighting this post for anyone who's busy with the holiday rush but wants to keep the breakfast habit.) Okay, some of you know it and others might have guessed, but I'm one of those insanely busy people who rarely sits down for a proper breakfast, certainly not on the week days. If you're someone who sits at the table and has a relaxed breakfast I do envy you, and you might picture your breakfast muffins more like this. Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar (Makes 6 large or 12 small muffins, recipe adapted from Cottage Cheese Muffins at 101 Cookbooks, original recipe by Rose Elliot . Instructions: Preheat oven to 400 F. Spray silicone muffin cups with non-stick spray or olive oil, or use foil muffin cups.

Breakfast Dishes For the benefit of those following The South Beach diet, notations after each recipe listing indicate Kalyn's opinion as to which phase of the diet that recipe can be used for. Printing Recipes on Kalyn's Kitchen Breakfast Favorites: 20 Favorite Healthy Recipes Ideas for a Delicious Mother's Day Brunch Baked Eggs (whole eggs) Baked Eggs with Mushrooms and Parmesan (all phases) Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs (all phases) Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro (all phases) Breakfast Breads or Muffins Savory Whole Wheat Zucchini Muffins with Green Chiles and Cheese (phase 2 or 3) Made-from-Scratch Low-Sugar and Whole Wheat Bran Muffins with Apple and Walnuts (phase 2 and 3) Low-Sugar and Whole Wheat Pumpkin Muffins with Pecans (phase 2 or 3) Low-Sugar and Whole Wheat Peach Pecan Muffins (phase 2 or 3) Low-Sugar and Whole Wheat Mango Walnut Muffins (or bread) (phase 2 or 3) Kale and Feta Breakfast Casserole (all phases)

Guilt-Free Pizza Bites (Cauliflower Pizza Bites) These are exciting so get excited! This recipe is literally for everyone. You could eat this recipe every day of the week and still get lean. These Cauliflower Pizza Bites are great for adults, children, entertaining and even to pack for on-the-go quick snacks. There is nothing more satisfying than these bite-sized, easy to dip pizza bites. Enjoy these! These Cauliflower Pizza Bites are gluten-free, low-carb, higher in protein, guilt-free, low in fat, high in fiber and the freaking the best craving solution ever! Prep time: 10 Minutes – Cook time: 25-30 MinutesYield: Makes 24 Cauliflower Pizza Bites Ingredients: 2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)1/4 Cup Egg Whites1 Cup 1% Cottage Cheese (drained)1 Tsp Oregano2 Tsp Parsley1/4 Tsp Garlic Powder1 Tbsp Coconut Oil (Optional)1-2 Tbsp Frank’s Hot Sauce (Optional) Directions: For fun topping ideas click here.

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