I’ve made asparagus in this manner before when making this Corn, Cherry Tomato and Asparagus Salad, but since corn is not in season right now, I decided to combine it with some greens and avocado instead. This is a wonderfully clean salad because of all of the fresh herbs… and it definitely allows you to get your greens in! So if you have some extra herbs lying around that you are not quite sure how to use, try out this salad for a surprisingly simple treat….
Hello my savvy chefs!
Last week was an exciting one as I had 2 recipes published on Mind Body Green, a site I love for all things health! However, you all are my tried and true so it would be a tragedy if I you didn’t have easy access to these recipes :)… so you can find the links below.
Vegetarian Kale Caesar with Homemade Garlic Croutons – this was made with my vegetarian caesar dressing
Have a happy, healthy and yummy week!
I promise I’ll back off the Thai train for those who don’t like Thai food (although you are craaazy), but this was too good not to share. I also served this at my Thai Supper Club last week and you know it’s always a good sign when you get an email the next day asking for the recipe :)… so I see it as my duty to share with you all as well! I made a few modifications to the one I served last that I think make it even better. This is such a great crisp and flavorful salad. I had some leftovers for the next day and they were just as good, if not better!…
This salad brings me right back to a warm sandy Hawaiian beach – and who doesn’t love a trip (whether a real one or a mental one) to those lovely islands?! That kind of trip is especially needed right now as SF ‘summer’ has been in full effect the past few weeks… I’ll continue dreaming of warm summer nights but if you need some tips on cutting a mango, take a moment to learn about it here. Enjoy this refreshing summer treat! Note: It is great to sub in Fuyu persimmons when mangos are not in season!…
From 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!
- 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
- 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.
- 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).
- In the meantime, make the dressing by whisking together mustard, vinegar, oil and salt. Taste and adjust as needed.
- 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.
As we move from Spring towards Summer, I wanted to share with you some of my favorite Summer salads. These are a perfect starter or a side dish for those hot summer nights. Click on the link below the photo to take you to the recipe.
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.
- 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
- Bring a pot of water to a boil. Meanwhile, prepare an ice bath.
- 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.
- Combine arugula, kale and mint to a serving bowl.
- Add peas, avocado and dressing and mix well.
- Top with pepitas, salt and any additional toppings (chopped cherry tomatoes, grated cheese, etc.)
The 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.
- 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
- 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.
- 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
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!
- 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
- 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.
- Add the bell pepper, pea shoots, sunflower sprouts and salt and mix to combine.
- Serve on a plate and wrap with cucumber slice.
- Top with pepitas.