Mostly Veggie Potato Salad

Mostly Veggie Potato SaladFrom the recipes on this site, you guys know I love sweet potatoes but I received some red potatoes in my Full Circle box last week so needed to get creative. Aside from the fact that you get fresh local veggies delivered to your doorstep (which is awesome!), I also love getting these CSA boxes because they present me with challenges. I knew I didn’t just want to roast the potatoes so I searched around and came across this recipe in Super Natural Everyday, Heidi Swanson’s cookbook. It is a very easy dish and a different take on the traditional potato salad. Scott and I have been using the leftovers on top of salad all week for lunch and I imagine this would be a great additional to a summer potluck!

Mostly Veggie Potato Salad
 
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Serves: 4-6
Ingredients
  • 4 small pink or red skinned potatoes, unpeeled and quartered
  • 2 cups of green beans, trimmed and sliced into 1 inch pieces
  • ¼ cup whole grain mustard
  • ¼ cup red wine vinegar
  • ¼ cup EVOO
  • Sea salt
  • ¼ cup chopped dill
  • 1 leek, trimmed and chopped
  • 6 stalks celery, trimmed and diced
  • 1 small cucumber, unpeeled and cut into tiny cubes
  • 1 Tbsp chopped chives
Instructions
  1. Bring a pot of water to a rolling boil. Salt generously, add the potatoes and cook until tender but not falling apart (approx 10 minutes). One minute before potatoes are done, add in the green beans. Drain potatoes and beans and set aside.
  2. In a large skillet, sautee the dill in a splash of olive oil over medium-high heat. Add a couple of pinches of salt, stir in the leek and saute until golden and slightly crispy (about 4-5 minutes).
  3. In the meantime, make the dressing by whisking together mustard, vinegar, oil and salt. Taste and adjust as needed.
  4. In a large bowl, gently toss the potatoes, green beans, celery, cucumber, chives and leek with the dressing. Salt to taste. Serve room temperature or chilled.

Photo credit: Hello There Home.

Sugar Snap and Garden Pea Salad

Sugar Snap and Garden Pea Salad

I hope you cannot overdose on peas because I have literally been making this non stop! I went to the farmer’s market the other weekend and there were fresh snap peas, fresh peas, fresh kale and fresh arugula…so obviously, I went to town :). My friend Alli had made a rendition of this at our Supper Club but I modified it to make it my own. It is a light, crisp goodness of greens. Be sure to check out my new site The Simple Kitchen. Oh and don’t forget you can find the guide to making lemon vinaigrette here

Sugar Snap and Garden Pea Salad
 
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Serves: 6
Ingredients
  • 2 cups snap peas
  • 2 cups garden peas
  • 5 cups arugula
  • 2 cups kale, stems removed
  • ½ cup mint leaves, chopped – can do more depending on your taste
  • 1½ -2 avocados, cubed
  • ¼ cup lemon vinagrette
  • Pepitas and coarse sea salt for garnish
Instructions
  1. Bring a pot of water to a boil. Meanwhile, prepare an ice bath.
  2. Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young, you won’t have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath. Once cooled, strain.
  3. Combine arugula, kale and mint to a serving bowl.
  4. Add peas, avocado and dressing and mix well.
  5. Top with pepitas, salt and any additional toppings (chopped cherry tomatoes, grated cheese, etc.)

Tofu Lime Ceviche

Tofu CevicheThe weather here is SF has just been fabulous lately and there is nothing more refreshing that a crisp cool meal or snack when the weather is nice. I loved this idea of a vegetarian ceviche when I saw this recipe on the Whole Foods website and I have recently started to get avocados and tomatoes in my CSA box, so I thought it was the perfect time to try it out… and this will be a great addition to your cinco de mayo menu (don’t forget to serve with some yummy Guacamole as well). I love the fresh flavor combo’s of the avocado, lime, cilantro, coconut and ginger.

Tofu Lime Ceviche
 
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Serves: 4
Ingredients
  • 2 pounds firm or extra-firm tofu, drained and cut into 1-inch cubes
  • 2 tablespoons vegetarian Worcestershire sauce
  • 4 large tomatoes, seeded and chopped
  • ½ cup lime juice
  • 1 cup cilantro, chopped
  • 1 small jalapeño, seeded and finely chopped
  • Salt to taste
  • 1 small red onion, finely chopped
  • 1 medium avocado, cubed
  • 2 tablespoons finely chopped ginger
  • 2 cloves garlic, finely chopped
  • 1 cup canned coconut milk
Instructions
  1. Preheat oven to 400°F. Pat tofu dry with paper towels, then transfer to a bowl and toss gently with Worcestershire sauce. Spread tofu out evenly on a parchment-lined baking sheet and bake, turning once, for 30 minutes. Set aside to let cool to room temperature.
  2. Put tomatoes, lime juice, cilantro, jalapeño, salt, onions, avocado, ginger, garlic and coconut milk into a large bowl. Add tofu and toss gently. Cover and refrigerate for 2 hours, or overnight, before serving. *If marinating for a long time or overnight, you can add avocado in prior to serving in order to avoid browning.

Photo Credit: Whole Foods

Stuffed Artichokes

Stuffed ArtichokesI have shared recipes and/or inspirations from this Classy Broad before but this simple dish is worth yet another shout out. She hosted our monthly Supper Club last week – this is where four of us get together once a month to experiment with our cooking and entertaining skills. We generally have a key ingredient or a theme of sorts and I just loved Alli’s answer when she told us how she came up with her menu. She said she was at the farmers market and everything just looked so good and fresh that instead of having an idea and shopping for the ingredients, she bought what looked good and then looked for recipes around that. Talk about seasonal cooking, I just love it! This was our main course (we always do somewhere between 4-5 courses to really make it classy!) and let’s just say I was shocked when I heard how few ingredients were in this – it definitely tasted like it should have been a bit more naughty than it actually is.  My mouth is watering as I post this….

Stuffed Artichokes
 
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Serves: 4
Ingredients
  • 4 large, full-size artichokes
  • 1 lemon, halved
  • 1½ cups home made bread crumbs – may not need to use them all depending on your preference
  • 1 cup grated pecorino – can use a dairy free cheese as a vegan option
  • ⅓ cup chopped flat-leaf parsley leaves
  • 2 tsp. kosher salt
  • 1 tsp freshly ground black pepper
  • 8 cloves garlic, finely chopped
  • 5 tbsp. extra-virgin olive oil
Instructions
  1. Using a serrated knife, cut off artichoke stems to create a flat bottom. Cut top thirds off artichokes, pull off tough outermost leaves, and trim tips of leaves with kitchen shears. Rub cut parts with lemon halves. Open artichoke leaves with your thumbs to make room for stuffing; set aside.
  2. Heat oven to 425°. In a large bowl, combine bread crumbs, ¾ cup pecorino, parsley, salt, pepper, and garlic. Working with one artichoke at a time over bowl, sprinkle one-quarter of bread crumb mixture over the artichoke and work it in between leaves. Transfer stuffed artichoke to a shallow baking dish. Drizzle each artichoke with 1 tbsp. oil. Pour in boiling water to a depth of 1″. Rub 1 tbsp. olive oil on a sheet of aluminum foil, cover artichokes with foil (oiled side down), and secure foil tightly around dish with kitchen twine.
  3. Bake until a knife easily slides into the base of an artichoke, about 45 minutes. Remove foil, sprinkle tops with remaining cheese, and switch oven to broil. Broil until tops of artichokes are golden brown, about 3 minutes.

Serving Suggestion: Throw any finely chopped veggies of your choice in the stuffing mixture to add an extra punch!

The recipe and photo are courtesy of Saveur.

Crazy Sexy Kale Salad + a little extra!

Kale and Sprout Salad

For those of you who are not familiar with Kris Carr, you should become familiar…quickly. Her story is incredible! She was diagnosed with a very rare and incurable form of stage 4 cancer which encouraged her to make a total lifestyle upgrade inside and out. She focuses on a nutrient dense, plant-based diet and her books (and now her recipes) are so much fun. Her cookbook came out not too long ago so it’s no surprise that my girlfriends thought it would be the perfect hostess gift for me – thanks ladies of WC! The reason I like this kale salad so much (other than the fact that I am obsessed with kale) is that it uses avocado to give it such a great texture. It a modified version of her salad in the book and is oh so yummy (and super easy to modify to make your own)!

For new and improved recipes, please visit my new site The Simple Kitchen!

Crazy Sexy Kale Salad + a little extra!
 
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Serves: 2
Ingredients
  • 1 bunch of kale, shredded by hand (I prefer dino)
  • ¼ cup parsley, chopped
  • 1½ avocados, pit removed and chopped
  • 2 Tbsp flax oil
  • 1½ Tbsp lemon juice (fresh is best!)
  • 1 cup diced bell peppers (I prefer orange, yellow or red over green)
  • 1 cup pea shoots, chopped in half
  • 2 cups of sunflower sprouts, chopped in half
  • Sea salt to taste
  • Cucumber, sliced (for serving, see picture)
  • 2 Tbsp pepitas
Instructions
  1. Combine kale, parsley, avocados, flax oil and lemon juice in a bowl. Massage and mix with hands to wilt the kale and cream the avocado.
  2. Add the bell pepper, pea shoots, sunflower sprouts and salt and mix to combine.
  3. Serve on a plate and wrap with cucumber slice.
  4. Top with pepitas.

Valentine’s Day Beet Salad

Valentine's Day Beet Salad

You cannot ‘beet’ giving your loved one the gift of health this Valentine’s day, so here is a fun little idea to help you out :). Beets contain fiber and potassium and are an excellent source of folate, which is necessary for the production and maintenance of new cells. Researchers believe the red pigment (called betacyanin) in beets could protect against the development of cancerous cells and may play a role in reducing the inflammation associated with heart disease. And on top of all of that, one of the first known uses of beets was by the ancient Romans, who used them medicinally as an aphrodisiac… soooooo, Happy Valentines Day to you and yours <3!

Valentine’s Day Beet Salad
 
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Serves: 2
Ingredients
  • 4 Tbsp chopped walnuts, toasted
  • 1 lb beets (red, golden or a combination of both), roasted and sliced – check out a great tutorial here
  • 3 cups arugula or mixed salad greens
  • ¼ cup fennel, sliced
  • Prepared Balsamic Vinaigrette dressing
  • ¼ cup feta cheese, cubed or crumbled – goat cheese is great too!
Instructions
  1. Preheat oven to 400 degrees. Cut off ends and green of beets and roast (wrapped in foil) for 45 minutes. Roast longer if needed. You should be able to easily pierce a knife through the center of the beet.
  2. Remove beets to let them cool. Lay walnuts on a baking sheet (you can line it with foil or parchment paper for easy clean-up). Roast walnuts until they start to brown and smell toasted, 5 to 10 minutes.
  3. Meanwhile, once beets are cooled enough to handle, rinse under cool water to peel off skin and then thinly slice. Use a heart shaped cookie cutter create heart shaped beets and set aside.
  4. Combine arugula (or mixed greens), fennel and walnuts. Mix with dressing.
  5. Place the mixed ingredients onto the serving dish & set the heart shaped beets around the dish. Top with cheese of choice.
  6. Serve with lots of LOVE!

Notes:

Dressing recipe can be found here.
More detailed instructions on how to roast beets can be found here.

Here is another fun little idea of how to serve your beets, courtesy of NoBiggie.

Cupid Beets

Avocado Cabbage Rolls

There is nothing I love more than some good spring rolls! However, it is not always easy to have rice paper at your disposal. Tip: order it from Amazon and just keep it on hand because there is nothing better than a nice homemade spring roll when you have a craving. You can enjoy the pleasure of putting whatever you want in it and they are a total crowd pleaser for a dinner party appetizer… and if you are my like my husband it can be fun to make it the size of a small burrito :). Anyhow, I saw this recipe on Whole Living and thought it was a great way to still get the look, feel and taste of a spring roll but with a little more ease. It is a bit messier who cares about a mess when peanut sauce is involved, right?! Feel free to play around with the filling – I’m sure they would be awesome with the spring roll filling as well!

Average Time: 15 minutes

Serves: 2-4

Ingredients

Peanut Sauce – found here!

2 cups watercress, chopped

2 carrots, shredded

2 cups jicama, thinly sliced

1/2 bunch basil, stems removed

1/2 bunch mint, stems removed

1 avocado, pitted and mashed

Salt

4-8 cabbage leaves (depending on size and number of rolls you want to make)

Directions

1. Toss watercress with carrot, jicama, basil, mint, avocado, and salt.

2. Roll in cabbage leaf and serve with peanut sauce.

Photo Credit: Whole Living

 

Brussels Sprout Chips

Brussels Sprout ChipsIf you like kale chips (and who doesn’t?!?!), you are going to love these amazing little bites of heaven. They take a bit of TLC to get all the leaves separated but it is oh so worth it. Feel free to sprinkle with Parmesan for a non-vegan version… Next on the menu: kale/brussles chips combo, can you say wow!

Brussels Sprout Chips
 
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Serves: 4-6
Ingredients
  • 1½ pounds Brussels sprouts
  • 3 Tbsp good olive oil
  • ¾ tsp kosher salt
  • ½ tsp freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut off the ends of the Brussels sprouts and pull off outer leaves. (I save the remainder of the brussels sprout to saute or roast).
  3. Mix them in a bowl with the olive oil, salt and pepper.
  4. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside. Sprinkle with more kosher salt (I like these crisp and salty like French fries), and serve immediately.

Photo Credit: Nomnompaleo

The Best of 2012

I think these best of post’s are such a good reminder of all the goodness we have enjoyed over the year. It’s been a wonderful and healthy 2012 and I look forward to the many delicious bites we will take in 2013! Happy New Year 🙂

January: Spanakopita with Cucumber and Yogurt Sauce

February: Homemade Heart Shaped Granola Bars

March: Kale and Brussels Sprout Salad

April: Easter Deviled Eggs

May: Dilled Green Beans

June: Baked Sweet Potato Fries

July: Corn, Cherry Tomato and Asparagus Salad

August: Vegan Lettuce Wraps

September: Apple, Walnut, and Endive Salad

October: Mushroom Risotto

November: Tofu, Peanut Butter and Roasted Tomato Panzanella

December: Strawberry Santas

Reindeer Cheese Appetizers

What can I say, I am a total sucker for adorable food (one of the many reasons I love the holidays so much)! This one is super easy to make and is a nice way to liven up your cheese platter. Happy holidays to you and yours, ho ho ho!

Reindeer Cheese Appetizers
 
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Ingredients
  • 2 cheese wedges
  • 4 pretzels
  • 1 red bell pepper, cut into circles
  • Whole black peppercorns
Instructions
  1. Arrange cheese wedges on your serving platter.
  2. Add pretzels for ears, pepper circle for nose and black peppercorns for eyes.
  3. Serve and enjoy!

Photo Credit: Cute food for kids