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
 
Cook time
Total time
 
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.

Your Guide to Any Vinaigrette

VinaigretteI always make my own salad dressings and the reason for that is that it is super easy and it allows you to avoid any hidden ingredients. I’d say my most common is a flax oil apple cider vinaigrette.  I prefer flax oil for mixing dressings because it has 50 to 60 percent omega-3 fatty acids. Omega-3 fatty acids reduce inflammation and are helpful in preventing chronic diseases like arthritis and heart disease. Whereas olive oil contains mostly omega-6 fatty acids, which are important, but can actually promote inflammation. I prefer apple cider vinegar over other types because it does have alkalizing properties whereas most vinegars are acidic. But that being said, below is your guide to making any vinaigrette.

Your Guide to Any Vinaigrette
 
Cook time
Total time
 
Serves: 1.5 cups
Ingredients
  • 1 cup extra virgin olive oil (or ½ cup olive oil and ½ cup flax oil)
  • ½ cup vinegar of choice (apple cider, balsamic, red wine, etc.) or lemon, lime, orange juice , etc.
  • 1 tsp garlic, crushed
  • 1 tsp dijon mustard
  • Salt and pepper (and/or other herbs: basil, cumin, rosemary, ginger, paprika, etc.) to taste
Instructions
  1. Mix all ingredients together.
  2. Whisk until thickened or place in food processor and mixed until smooth.

Serving Suggestion: Add a Tbsp of tahini for a creamy texture, or honey for sweetness

Kale and Brussels Sprout Salad

 I do have another Brussels Sprout Salad up but this salad actually tastes quite different due to the dressing and the addition of Kale. One of my all time favorite salads is the Dino Kale Salad at The Plant so I chose to add cherry tomatoes to this dish. It is quick, healthy and delicious!

Kale and Brussels Sprout Salad
 
Cook time
Total time
 
Serves: 8-10
Ingredients
  • ¼ cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 Tbsp minced shallot
  • 1 small garlic clove, finely grated
  • ¼ tsp kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale (about 1½ lb. total), center stem discarded, leaves thinly sliced – this cannot be a hard crunchy kale, it needs to be a softer kale in order for the texture to turn out right. TJ’s precut kale won’t work…
  • 12 oz brussels sprouts, trimmed, finely grated or shredded with a knife
  • 8 oz cherry tomatoes, sliced
  • ½ cup extra-virgin olive oil, divided
  • ⅓ cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino (can omit if looking for a vegan version)
Instructions
  1. Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
  2. Measure ½ cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
  3. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
  4. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Serving Suggestion: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Photo Credit: Bon Appetit

Vegetarian Caesar Dressing

Caesar Dressing

Every year my Supper Club and I get together and have a tradition that includes a Caesar salad, paired with a buttery Chardonnay :). That being said, we have tried a few different recipes and this one is absolutely delicious and is much healthier than many of the recipes you’ll find out there. Whip it up, serve with some romaine and homemade croutons (don’t forget the Chard) and and you are good to go!

Be sure to check out my Kale Caesar Salad (using this dressing) that was featured on Mind Body Green!

Vegetarian Caesar Dressing
 
Cook time
Total time
 
Serves: 2 cups
Ingredients
  • 2 tsp Dijon mustard
  • 2 large cloves garlic, chopped
  • 2 Tbsp Worchester sauce (vegetarian versions are available at health food stores)
  • ½ cup freshly squeezed lemon juice (3 lemons)
  • 2 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1½ cups good mild olive oil – add more if consistency is not as desired
  • ½ – 1 cup freshly grated Parmesan cheese
Instructions
  1. Place the mustard, garlic, Worchester sauce, lemon juice, salt, and pepper into the bowl of a food processor. Process until smooth.
  2. With the food processor running, slowly pour the olive oil through the feed tube until thick.
  3. Add the grated Parmesan cheese, starting with a half of a cup and mix well. Add more cheese until you have your desired consistency.

Serving Suggestion: This can be made in advance but be sure it’s at room temperature when you assemble the salad.

Photo Credit: Whole Foods