the gd kitchen: salad

Showing posts with label salad. Show all posts

Sunday, July 22, 2018

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!

Sunday, April 2, 2017

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.

Sunday, November 6, 2016

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!*

Sunday, September 25, 2016

lately...

what a month!!
we've been crazy busy around here in the past month, which is great because we will probably be resting alot and getting to know our new little one next month :)
enjoy our pictures!

my slogan for homeschool this year

pumpkin pie smoothie to will Autumn into arriving.
i have smoothies most days...
1 frozen banana, chunked
1/2 cup cold coffee
1/2 cup milk of choice
handful of oats
either 2 tablespoons pb2 powder OR 1/2 cup pureed pumpkin
cinnamon (or other spices) to taste
dash of vanilla
that's it! so healthy! no sugars!

beautiful sunrise through our pines

crazy hat night!

i loooooove that my kids get so excited about salad night.
we try to have them twice a week (chop once for two meals!) and they love it that they get to choose whatever toppings go on their salad. we set a minimum (you have to have at least 5 toppings) and they go to town! so healthy!

the sewing projects never end.
that night was stuffed animal-holes.

michael and jack sleep together every night but lately we've been making gabe's biggest dream come true and putting him in there too! he doesn't last very long but they have fun while he's there :)