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GOLDEN FENNEL KALE CHOP — Sprouted Kitchen. GOLDEN FENNEL KALE CHOP // Serves 4 Some of you will see an anchovy written in the dressing and think 'gross' but I promise you it is just a teensy bit of 'hm that's interesting and salty nice' that makes the whole salad special.


It does not taste like fish. I use the ones from Trader Joes and use 1 large filet, which is about a tsp. worth. If you are completely averse or do not eat fish, a tsp. of capers will be a nice substitute. The dressing can be made in advance, mind as well double it if you like having dressing on hand (which is key if you appreciate meal prep). 1 large or 2 small fennel bulbsextra virgin olive oilsea salt and pepper1 bunch of lacinato kale, stemmed and chopped1/2 cup cooked garbanzo beans1/3 cup golden raisins1/3 cup fresh grated parmesan cheese1/3 cup toasted pinenuts herby lemony vinaigrette.

Kale and Delicata Squash Salad. All stories Kale and Delicata Squash Salad with Spicy Pumpkin Seeds and Pomegranates Julie Resnick feedfeed co-founder Cooking, Kids & Connecting others | Supporter of Local Food Systems.

Kale and Delicata Squash Salad

Stone Fruit and Burrata Salad - What's Gaby Cooking. 1.

Stone Fruit and Burrata Salad - What's Gaby Cooking

Things taste better with salt 2. Having a bit of a tan makes me happy 3. My dad makes the worlds most amazing cookies 4. Yoga pants are the best thing ever invented 5. Burrata should be its own food group You agree right? Classic Greek Salad. Mango & Walnut Salad. © 2010 Green Kitchen Stories One of the most annoying questions that you come across as a vegetarian is: “What can you eat except from salad?”

Mango & Walnut Salad

We love soup, pasta, indian food, veggie burgers, pies … but the thing that is kind of ironic is that we really eat a lot of salads. And often as the main meal. We try to vary them in different ways but one trick that we often come back to is adding fruit to the salad. Pomegranate, orange, apples, kiwi and mango all works well in salads. In this particular salad we used mango. Mango & Walnut SaladServes 2 1 pack arugula salad 1 mango (sliced) 1 avocado (sliced) sprouts a handful walnuts (dry roasted) walnut dressing (scroll down for recipe) Mix the ingredients on 2 plates.

Walnut dressing: 2 tbsp walnuts (dry roasted) 4 tbsp olive oil 1 tbsp lemon juice sea salt lemon pepper Mash the walnuts and mix in a small bowl with the rest of the ingredients. Healthy Chicken Chickpea Chopped Salad. Sprouted Kitchen’s Toasted Millet Salad with Arugula, Quick Pickled Onions, and Goat Cheese. If there is one thing that has surprised me the most about blogging, it’s the friends I’ve made along the way.

Sprouted Kitchen’s Toasted Millet Salad with Arugula, Quick Pickled Onions, and Goat Cheese

Who would have thought that just by putting my ideas and recipes online that I would end up with a network of inspiring, talented, like-minded people to call my buddies? It’s a welcomed wonder for sure, and an honor to be in the company of so many amazing people every time I turn on my little computer. Sara Forte of Sprouted Kitchen is one of these people. Although we have never met in person, our mutual admiration of one another’s work has been shining for quite some time. Sweet Potato Quinoa Salad with Cherries, Goat Cheese + Candied Walnuts.

Jul 30 While I enjoy all fruit, I never purchase cherries too often because I always have felt limited as to what I could do with them.

Sweet Potato Quinoa Salad with Cherries, Goat Cheese + Candied Walnuts

Usually the only thing I made was a basic fresh cherry pie or an apple cherry crisp. Superfood Salad. Ready for another knock-out salad?

Superfood Salad

Our friend Emily over at Models for Wellness approached us for a collaboration about healthy and whole eating. Models for Wellness is a group of models in NYC who came together to inspire holistic changes in people’s diets and lives. Says Emily, “We’re on a mission to change the way people think about body image. We want people look up to models as role models in health, instead of dieting and going down the wrong path to achieve the ‘ideal’ body image that society makes even us models believe we need to achieve.” Carrot, Lentil & Raisin Salad. I’m sorry for not posting any recipes last week – I went on holiday and took some time off from technology, which was amazing!

Carrot, Lentil & Raisin Salad

I’m back now though, feeling totally recharged and bursting with a million new ideas for awesome recipes, including this one for a carrot, lentil and raisin salad tossed with quinoa, pint nuts and roasted butternut squash and mixed with a tahini, tamari, lime and olive oil dressing. It may sound like a long title for a recipe, but trust me it’s super easy! It also makes for a perfect spring dish as it’s very light yet the squash adds a filling, satisfying texture to each bite and all the fibre and protein from the quinoa and lentils means each plateful actually really fills you up. The wow factor of the salad however lies in the inclusion of the raisins though – they just taste incredible. Rosemary Roasted Squash and Mushroom Salad. I love a big lunch time salad, it fills you up the perfect amount but doesn’t leave you feeling too full and sleepy so you’re good to go for the rest of the day.

Rosemary Roasted Squash and Mushroom Salad

As the weather gets colder, however, I think it’s nice to warm your salad up a little and make it a little heartier, which is why I added roasted butternut squash cubes and sautéed mushrooms to this dish. The beauty of this salad is that the roasting process really heightens the squash’s original flavour, but it also allows the cubes to absorbs all the deliciousness of the dried rosemary that is sprinkled on it.

I sautéed the mushrooms, pine nuts and pumpkin seeds with the same dried rosemary which meant that they really complemented each other perfectly. BUTTERNUT SALAD WITH CIDER DRESSING — Sprouted Kitchen. This is the green salad that you make for people who think green salads are boring.


The specks of pomegranate add a touch of tang, the bright nubs of tender fall squash, a crunch of nut, and the dressing has a grown up depth of cider and dijon. Poppy Seed-Crusted Squash with a Sweet Tahini Dressing. For me salad is one of those meals that can either be totally divine and totally hunger sating, or unbelievably boring and hungry making. This salad is definitely the first. The combination of flavours is so wonderful. Between the sweet squash coated with poppy seeds, juicy tomatoes, crunchy pine nuts, courgettes and beans every tastebud is hit. The sweet, creamy dressing with a hint of chilli, however, really brings the whole thing together. CHOPPED SALAD WITH QUINOA, SWEET POTATOES + APPLES. I knew it would work it's way into my writing at some point, but I have yet to mention here that I spend some of my days working at Trader Joes.

While the blog and cookbook are my love and dream, I really enjoy being around people, having that routine and the great healthcare benefits :) This is relevent because I spend a majority of those days at the demo station. If you shop at a Trader Joes market you know the sample booth in the back. Everyone loves a free snack, it's a popular corner. I waver between loving and hating it, for reasons that those who have worked in the service industry can likely relate to. SPICED CAULIFLOWER SALAD. Spiced Cauliflower Salad // Serves 4 as a side We served this room temperature. Warm would be nice while not necessary, though the greens will wilt under the heat, but I wouldn't suggest cold.

This recipe is loose, you'll have to tailor it to taste. Quinoa Tabbouleh with Chickpeas Recipe. Dull knife = Dull life. And lots of band-aids at our house. We’ve spent a small fortune on cutlery in our home. We’ve tried lots of different brands and every various style. Chefs knives, carving knives, vegetable cleavers and santoku knives. They each have their place in the sun. Thai Cucumber Salad with Cashews. We had grand plans for our garden this year–and while it started out strong, aside from herbs all we got were cucumbers. Before cucumber season is gone, here’s a recipe we whipped up on a whim one night with our garden plenty. It’s slightly spicy from the red curry paste, and a wonderful jumble of textures with the crunchy cucumbers and cashews.

It’s a lovely end of summer salad before we (gulp) say hello to squash and pumpkin spices. What are your favorite summer foods you’re making before the season changes?