citrus radicchio salad

looking for a new and interesting side dish this summer??
look no further!!
this is fresh, unique and totally doable!
impress your next dinner party with this easy and delicious citrus salad!

Citrus Radicchio Salad
Serves 4-6
Adapted from Cook's Illustrated
2 red grapefruits
3 oranges - I used blood and navel
1 teaspoon sugar
salt and pepper
3 tablespoons olive oil
1 small shallot, minced
1 teaspoon Dijon mustard
1 small head radicchio (6 ounces), cored and thinly sliced
2/3 cup raisins
1/2 cup sliced almonds

Cut away peel and pith from the citrus. Cut each fruit in half from pole to pole, then slice crosswise 1/4 inch thick. Transfer to bowl, toss with sugar and 1/2 teaspoon salt and let sit for 15 minutes.
Drain fruit in strainer set over a bowl, reserving 2 tablespoons juice. Arrange fruit on serving platter and drizzle with oil. Whisk reserved juice, shallot, and mustard together in a medium bowl. Add radicchio, 1/3 cup raisins, and 1/4 cup almonds and gently toss to coat. Season with salt and pepper to taste. Arrange radicchio mixture over fruit. Sprinkle with remaining 1/3 cup raisins and 1/4 cup almonds. Serve and enjoy!

roasted cauliflower and pepper quesadillas

this is so stinkin' delicious.

i'm not a huge recipe repeater but this merits the name.

it doesn't need much...or much of a recipe.

just a head of cauliflower, one green bell pepper, monterey jack cheese, and a few tortillas.

it takes a bit of time but so easy to assemble quite a few for a crowd.

let's get started!

first of all, cut one head of cauliflower into florets, toss with olive oil and salt and pepper, and roast in a 425* oven for about 30-40 minutes, until very brown and toasty.

meanwhile, roast off a green (or red!) bell pepper.

see here.

 
then coarsely chop the cauliflower.

chop the pepper and toss together with the cauliflower.

shred some monterey jack cheese and layer into two tortillas.

 
brown in a skillet with some butter over medium high heat and enjoy with salsa and these charro beans.
enjoy!!

open-faced israeli sandwich

this totally jumped out of the recipe book at me.
eggplant, eggs, and pickles?!
what?!
it sounds so completely bizarre and it so completely works!
it's delicious!
i followed the directions (mostly) and we ended up absolutely loving it!
mike and i ate it with a knife and fork but the boys ended up deconstructing it and eating each part individually. i guess they created their own recipe because it could totally be a salad too!
either way, it was great and i hope you try it soon!

Open-Faced Israeli Sandwiches
Makes 4.
Adapted from The Complete Mediterranean Cookbook
1 pound eggplant, sliced into 1/2 inch thick rounds
salt and pepper
1/4 cup olive oil
8 ounces cherry tomatoes, quartered
1/2 cup finely chopped dill pickles
4 (8 inch) pita breads
1 cup hummus
6 hard boiled eggs, sliced thin
1/2 cup Tahini Yogurt sauce
1/2 cup chopped cilantro
1/2 cup feta, crumbled, optional
1 teaspoon Aleppo pepper or smoked paprika

Spread eggplant on baking sheet lined with paper towels, sprinkle both sides with 2 teaspoons salt, and let sit for 30 minutes.
Adjust your oven rack to broiler level and preheat broiler. Thoroughly pat eggplant dry with paper towels, arrange on baking sheet in single layer, and lightly brush both sides with 2 tablespoons oil. Broil eggplant until spotty brown, about 5 minutes per side.
Lay each pita on individual plate, spread with 1/4 cup hummus, and top evenly with eggplant, tomatoes, pickles, and eggs. Drizzle with Tahini Yogurt sauce and sprinkle cilantro, feta, and Aleppo or paprika on top. Enjoy!

Tahini Yogurt Sauce
Makes about 1 cup.
1/3 cup tahini
1/3 cup plain Greek yogurt
1/4 cup water
3 tablespoons lemon juice
1 garlic clove, minced
salt and pepper

Whisk tahini, yogurt, water, lemon juice, garlic, and 3/4 teaspoon salt together in a bowl until combined. Season with salt and pepper to taste. Let sit until flavors meld, about 30 minutes.
Can be refrigerated for up to 4 days.

north african roasted cauliflower salad with chermoula

i can't even begin to tell you how much we loved this.
we have dinner most nights with my parents so we doubled the recipe and ate every. last. bit.
the boys loved it (the chermoula is a wonderful spice blend that gives flavor but not heat) and even my picky mama said it was definitely a do-over!
i love, love my new cookbook (see below) and can't wait to try another recipe from it!
i usually tweak recipes but this one was absolutely perfect as is and we can't wait to make it again!!
enjoy!

North African Roasted Cauliflower Salad with Chermoula
Recipe courtesy of “The Complete Mediterranean Cookbook” from America’s Test Kitchen
4 main course servings (we doubled this recipe (so two heads of cauliflower and etc) for four adults and three hungry boys!)
1 head cauliflower (2 pounds), cored and cut into 2-inch florets
2 tablespoons extra-virgin olive oil
Salt and pepper
1/2 red onion, sliced 1/4-inch thick
1 cup shredded carrot
1/2 cup raisins
2 tablespoons chopped fresh cilantro
2 tablespoons sliced almonds, toasted
Chermoula:
3/4 cup fresh cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika

1/4 teaspoon salt
1/8 teaspoon cayenne pepper

*alternatively, we purchased a chermoula blend online (Amazon) and used the same ratio of my ground spice and added the fresh cilantro, garlic, lemon juice, and olive oil*

Adjust oven rack to lowest position and heat oven to 475*.
Toss cauliflower with oil and season with salt and pepper. Arrange cauliflower in single layer in parchment paper-lined rimmed baking sheet. Cover tightly with aluminum foil and roast until softened, 5 to 7 minutes. Remove foil and spread onion evenly in sheet. Roast until vegetables are tender, cauliflower is deep golden brown and onion slices are charred at edges, 10 to 15 minutes, stirring halfway through roasting. Let cool slightly, about 5 minutes.
For the chermoula: Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to large bowl. Gently toss cauliflower-onion mixture, carrot, raisins and cilantro with chermoula until coated. Transfer to serving platter and sprinkle with almonds. Serve warm or at room temperature.

curried potato salad with quinoa, kale, and capers!

say that five times fast!
or should i have titled it "kurried potato salad with keenwah, kale, and kapers"?!
haha, okay, sorry.
this is a recipe with a few different components but if you have a little patience, it's really worth it.
it's super hardy but very healthy and you won't miss the meat at all!
good for the new season too.
it's just so comforting and satisfying on a chilly evening.
but healthy enough to bring you into pumpkin baking season :)

Curried Potato Salad with Quinoa, Kale, and Capers
Serves 4.
2 pounds fingerling potatoes, washed and scrubbed
1 tablespoon curry powder, or paste, spice-level your call
1/2 cup good quality mayonnaise
Salt, pepper, and sriracha, to taste
2 bunches of kale, de-stemmed, washed, and cooked according to your taste (steamed, sauteed, etc)
1 pound sliced baby bella mushrooms, cleaned and sauteed
1 cup quinoa, cooked
2-3 tomatoes, chopped
2 tablespoons capers, drained

Half or quarter the potatoes into similar sizes. Fill a saucepan with cold water and add potatoes. Bring to a boil then reduce to a simmer for 10-15 minutes, until barely tender. Remove from heat, drain, and put back in saucepan with a dishtowel covering for another 10 minutes to steam until tender. Place in large bowl and set aside.
Meanwhile, whisk curry powder or paste and mayo until smooth. Season with salt, pepper, and sriracha to taste.
Pour over steamed potatoes and gently mix. Set aside.
Pile up the cooked kale on the serving plate. Add mushrooms and quinoa on the top. Mound up the curried potatoes and sprinkle with chopped tomatoes and capers. Serve warm and enjoy!
*I realize that it might be difficult to keep everything warm since there are so many components. Try to keep things warm but this salad is just as delicious at room temperature so no worries!*

watermelon yogurt salad

this was...interesting.

delicious, but interesting.

and so easy i'm not sure you even need a recipe.

maybe just that picture of gorgeous summer watermelon so get you through the last few weeks of hot, Texas summer and into (hopefully cool!) autumn.

enjoy!

dollop about a cup of plain Greek yogurt into your bowl. 

add cold, cubed watermelon on top.

sprinkle with pepitas, sea salt, and a dash of cumin.

enjoy!

sushi salad

My boys love sushi.
It's amazing how, if you offer your one year old, then toddler, then four year old, new things to eat all the time, what good eaters they will become :)
We always make our own sushi at home.  Cheaper and alot easier if you have little ones.
And we always offer it to our kiddos.
And they always love it.
They love dipping the sushi into their own little bowls of soy sauce, spiked with a couple red pepper flakes.
But, it does get a little messy.
So, I came up with a sushi "salad" to eat in a bowl with a spoon!
All the same ingredients of your favorite vegetarian sushi in an easy, bowl form!
No rolling or fussing with wet hands and sticky sesame seeds.
Just a big bowl and a big spoon!
Easy peasy and delicious for mommies, daddies, and little ones alike!

Sushi Salad
Serves 2-4, if you include kids :)
One recipe sushi rice, warm or room temperature
2-3 sheets nori
1 cucumber, peeled and seeded
3 green onions
2 carrots, washed and peeled
1-2 cups shelled and steamed edamame
2 tablespoons toasted sesame seeds
Soy sauce and sriracha or wasabi, to taste
Additional add-ins: smoked salmon, chopped cold shrimp, crab, chopped asparagus, cooled scrambled egg, chopped almonds or peanuts...whatever you like in your sushi roll!

Place sushi rice in a large bowl.
Slice nori into thin shreds and add to bowl.
Chop cucumber, green onions, and carrots into small dices, and add to rice and nori.
Add edamame and sesame seeds and toss to combine.
Add in any additional add-ins you might like.
Serve in bowls and dress with soy sauce and sriracha or wasabi, to taste, and enjoy!

roasted acorn squash with grapes

this sounds so weird.
grapes?
roasted grapes?
but it was way too interesting for me to pass up!
i tweaked and tweaked some more and the end result was actually really, really good.
enjoy this delicious, winter dish either as a light supper or next to a big grilled pork chop!

Roasted Acorn Squash with Grapes

Serves 2.

1 acorn squash, halved and seeds scooped out and discarded

Olive oil

Salt and freshly ground black pepper

1 onion, thinly sliced

2 big sprigs of rosemary

1 pound of red, seedless grapes, destemmed

2 cups of your favorite rice pilaf (or cooked quinoa, couscous, etc)

Preheat the oven to 425*F.

Rub the acorn squash halves with olive oil and then liberally salt and pepper the insides.  Place them facedown on a large, rimmed baking sheet.  

Spread the onions, rosemary, and grapes around the pan and drizzle with olive oil.  Season with salt and pepper and toss with your hands to coat.

Roast for 20-30 minutes until the squash is tender when poked with a sharp knife.

Remove from oven and carefully turn the squash over onto a serving plate.

Fill with rice pilaf and mound onions and grapes on top and all around.  Discard rosemary.  Drizzle with a bit of olive oil and enjoy!

cold cuke salad

easy, easy. 

and oh so refreshing during a hot summer. 

disclaimer: i don't care for cucumbers. I think they are crunchy bites of nothing. i'll eat them if i have to or if they are atop white bread and cream cheese or in the pretty pitchers at the spa (although pretty sure you aren't supposed to eat those) but otherwise? meh. 

but, when tossed with a bit of this and that and i'm hugely pregnant and hot, i'll take em ;)

Cold Cuke Salad

Serves 2.

1 firm cucumber

Drizzle (2-3 tablespoons) extra virgin olive oil

Drizzle (2 tablespoons) white or red wine vinegar

Big pinch (1/8-1/4 teaspoon) red pepper flakes

Shake or two (1/2-1 teaspoon) toasted sesame seeds

Pinch (1/2 teaspoon) dried dill weed, or to taste, and use double fresh if you've got it!

Salt and freshly ground black pepper, to taste

Peel your cuke, halve lengthwise, and scrape seeds from the insides. Then lay flat on your cutting board and slice into 1/4"-1/2" half moons. Put in a medium bowl and toss with the rest of ingredients. Taste, season accordingly, and enjoy!

the best memorial day side dish.

need an idea for a memorial day bbq??
this is the best.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This is, hands down, my new favorite salad.

It's refreshing, unique and just plain good.

I have Giada to thank for this one....can't take credit for it :)

Red Potato Tomato Salad

Serves 4.

I have to say that I've made this several times and every time it still comes out a little grainy....I keep thinking I'm overcooking the potatoes so I cook them less and less each time.  Still grainy.  You know, that potato-starch-grainy texture.  Regardless, it's still that good.

1 pound baby red potatoes, halved, or bigger ones, quartered

2 cups cherry tomatoes, halved

3 scallions, thinly sliced

1/3 cup pitted black olives, halved

1/3 cup chopped fresh flat-leaf parsley

3-4 tablespoons capers, rinsed and drained

1 tablespoon chopped fresh thyme leaves

1/4 cup extra-virgin olive oil

2 large lemons, zested

Kosher salt and freshly ground black pepper

Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes. 

In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.  Enjoy!

black bean and sweet potato bowl

possibly my new favorite lunch. 

i have a soaked oat smoothie for breakfast and this for lunch. 

this new kid must love savory! :)

anyway, the possibilities are endless. 

mash sweet potatoes for the base and add sautéed black beans for the topping. 

add an egg!
add quinoa!
add cherry tomatoes!

so. good.
and so healthy!
this is a delicious option that will keep you going through the day!

Black Bean and Sweet Potato Bowl
Serves 1.
one batch cumin black bean spread (and totally leave out the sour cream...we are going for healthy here!)
1/2 sweet potato, cut into half moons
1/4 avocado, diced
salt and pepper to taste

Saute the sweet potato in a bit of olive oil and salt and pepper over medium heat until golden and crispy and cooked through.
Meanwhile, heat the black bean spread and spoon into a dish.
Top with hot sweet potatoes and diced avocado and season to taste!
Enjoy!

best breakfast smoothie.

this is my go-to smoothie.
so easy.
a lot of ingredients but all healthy and all natural.
gives you energy for the day without weighing you down with calories or carbs.
and if you think that coconut oil is an odd choice for additive, see here.
you'll be convinced :)

Best Breakfast Smoothie
Makes one large one.
1 banana, frozen or not, it's up to you
1 teaspoon ground cinnamon
3/4 cup Greek yogurt, fat free, unsweetened
handful of walnuts, toasted or not, depending on time :)
3/4 cup soaked oats (have you heard of the benefits of soaking your oats??  do. it.)
1-3 tablespoons pure, organic coconut oil
1/2 - 1 cup unsweetened almond milk or other milk

Process until very smooth in a food processor, scraping the sides down as needed.
Enjoy cold!
*If you need a bit more sweetness, add a drizzle of raw honey or a couple dried dates. I do when my bananas aren't super ripe...*

spinach cannellini bean dip

this might be my new favorite dip.
it's very close to a hummus but smoother and none of the usual suspects.
it's got tons of spinach, cannellini beans, basil, and olive oil...all healthy!
my toddlers gobbled it up, and honestly? i had a hard time keeping my spoon out of it either!

Spinach Cannellini Bean Dip
Makes about 2 cups
1 can cannellini beans, drained and rinsed
1/2 cup packed basil leaves, rinsed and patted dry
2 cups packed spinach leaves, rinsed and patted dry
1/4-1/2 cup extra virgin olive oil, depending on how "loose" you want it
2 oz. cream cheese, softened
1/4 cup parmesan cheese, shredded
Salt and pepper to taste

Aaaaaand blend until smooth!  Easy as that!
Serve with carrot sticks, toasted pita points, or spread on a tortilla with some chicken for a roll-up!

ratatouille tarte

this sounds so ho-hum.

but have you ever had ratatouille?

a really decent one?

it's to die for.

my favorite is this one from the smitten.

to. die. for.

anyway, so i found this recipe from ellie krieger and i thought it looked rather ho-hum, myself.

but i convinced myself to try it.

and with some major adaptions, it turned out really nicely!

i actually kinda love it.

it's low fat and would be perfect for the holiday season as a vegetarian appetizer.

we had it as a light main course with a nice glass of white wine.

delicious.

Ratatouille Tarte
Serves 8.
Adapted (significantly) from Ellie Krieger
2/3 cup yellow cornmeal
1/3 cup whole-wheat pastry flour
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 tablespoons water
2 tablespoons plus 1 teaspoon olive oil
1 onion, thinly sliced
Cooking spray
2 zucchinis, sliced into 1/8-inch rounds
1 cup cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces mozzarella cheese, shredded
1/4 cup fresh basil pesto
1/4 cup freshly grated parmesan

Preheat the oven to 350*.

Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to mix. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.

Increase the oven to 400*. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat and saute onions until soft, about 5 to 6 minutes. Spray a baking tray with cooking spray. Arrange the zucchini and tomatoes on the trays in a single layer and brush/drizzle with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.

Lower the oven temperature to 350*. Lay the zucchini slices in a layer on the bottom of tart; cover with 1/3 of the mozzarella cheese and a bit of the basil pesto. Add the onions, top with another 1/3 of the mozzarella and pesto, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm and enjoy!