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Posts Tagged ‘salad’

This Memorial Day say “no” to cookout junk food like pre-packaged sides and processed “meat” for grilling. Instead treat yourself to a grass-fed beef burger wrapped in the amazingly large-leafed CSA lettuces! Add your favorite fresh toppings and condiments and serve with roasted red skinned potatoes. Also add some extra mixed greens for a side salad.

Ingredients:

  • A grilled grass fed beef burger ( seasonings of choice )
  • Sliced CSA onion
  • Sliced tomato
  • any large leaves of your CSA lettuces

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Top your burger with the veggies, add condiments, and wrap in lettuce.

To roast your red skinned potatoes:

heat oven to 400

Cover sliced potatoes with oil and salt and pepper all to taste. Scatter evenly onto a baking pan and bake for about 45 minutes, frequently checking on them. Cooking time always varies and it will also depend on how crispy you like your pots.

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This meal is a favorite of mine in the summer when I want to be outside enjoying the evening rather than being stuck in the kitchen preparing a meal. I just throw the pots in the oven and go outside to grill and relax! Such a quick and easy meal, that is always crowd-pleasing! A clean cookout using only whole foods is not complicated and MUCH tastier ūüôā

Have a happy Memorial Day and I hope you enjoy a healthy cookout with family and friends!

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In this salad I used almost everything from my CSA box! Combining all the leafy greens and lettuces made for a refreshing and not-so-boring Summer salad.

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I dressed it with a whole grain mustard dressing that is simple to make and compliments the greens perfectly. With this meal my goal was to make it as simple as possible to use as many of your CSA veggies as you want all in one meal. Our bodies thrive with a large variety of vegetables each day instead of just a bunch of only one or two types. Our bodies will thank us after this meal of a huge variety of leaves!

Ingredients:

  • All the CSA lettuce varieties
  • Kale
  • Swiss Chard
  • handful of chopped fresh parsley plus more for the dressing
  • sliced radishes
  • a sprinkle of diced CSA onions
  • an avocado diced
  • your choice of seeds and nuts ( I used sunflower seeds, sliced almonds, and chia seeds)
  • 3/4 c extra virgin olive oil
  • 1/4 c freshly squeezed lemon juice
  • 2 tsp whole grain mustard
  • 2-3 cloves garlic pressed
  • Salt & Pepper to taste

 

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Wash all lettuces and leafy greens and chop. Toss all of the veggies together with the lettuces and greens. Whisk together the olive oil, lemon juice, mustard, and garlic. Add a pinch of the fresh chopped parsley and salt and pepper to the dressing. Garnish the salad with the nuts, seeds, and remaining fresh parsley. Drizzle with the desired amount of dressing and your salad is complete. Enjoy the fresh, straight from the ground taste!

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It is such a shame to use the beets and not enjoy to delicious and nutrient dense beet greens! They have a rich earthy flavor.  Letting it marry together with a simple dressing enhances its unique flavor.  I like to mix all of my other CSA lettuces with this salad too. This salad is ideal for the vegetarian or anyone else looking for meals high in iron.

I love the simplicity of this combination, so you are able to experience all the flavors of the full beet plant. The is no need to add too many ingredients to naturally flavorful foods. Also, it makes for an easier meal with less preparation which is always a plus!

Goat cheese or feta cheese are a perfect pairing with beets, so that’s why I add a sprinkle. ¬†I always opt for goats cheese, since I have a cow’s milk allergy, but either is yummy. ¬†The capers are a nice added touch of flavor as well. This Mediterranean dish is not only healthy, but something new and different from your usual salad.

Ingredients:

  • Beets and their greens
  • additional CSA lettuces (optional)
  • 1/2 c ¬†goat or feta cheese crumbles
  • 2T drained capers
  • 3/4 c extra virgin olive oil
  • 1/4 c red wine vinegar
  • 3 garlic cloves pressed
  • salt and pepper to taste

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Preheat oven to 450

Cut the beets from their greens, wash, rub with oil, and wrap in foil.  Bake for 40-45 mins and while still warm pinch of skin. Cover and chill in the refrigerator.

Remove the stems from the beet greens and wash the greens thoroughly. Dry them well and chop the leaves.

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Combine the red wine vinegar, garlic, and salt and pepper in a bowl. Whisk the olive oil into the vinegar mixture.  Place your chopped greens in a bowl and pour as a much of the dressing as you desire, combine, and let marry for a bit.

Thinly slice the beets and arrange on salad plate. Add the greens around the beets and sprinkle with goat cheese and capers.

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Radish salad

As it gets warmer out I love doing a big refreshing salad as a dinner entree. The CSA lettuce and radishes help to make up this springtime salad. Adding fried goat cheese medallions gives us a healthy protein and makes this dinner complete. And, yes, a fried medallion CAN be healthy!! Instead of the traditional frying method using unhealthy oils and refined flours, I use grape seed oil (which is ideal for high heats), almond flour, and chopped walnuts. Grape seed oil is rich in good fats that our bodies need to thrive, and also a great source of vitamin E.

Ingredients

dressing:

Goat cheese medallions:

  • 1 log of goat cheese frozen for 1 hour
  • 1/4 C grape seed oil
  • 1 egg
  • 1/2 C almond meal
  • 1/2 C finely chopped walnuts
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 2 tsp parsley
  • 1/2 tsp red pepper flakes

Salad:

  • CSA lettuces washed and dried
  • 1 sliced yellow or orange bell pepper (lightly roasted if desired)
  • CSA radishes thinly sliced

Radish goat cheese salad

 

Prepare your dressing first by adding the oil, vinegar, garlic, and seasonings. I usually use a jar and then shake well to blend the ingredients. Set the dressing aside.

Next, in a skillet, heat the grape seed oil over medium high heat. In three separate bowls, place the almond meal (mixed with all the seasonings), the whisked egg, and the chopped walnuts. I usually eyeball all the spices when I season the almond flour, so you can just use these measurements as a suggestion, and feel free to add more or less of the seasonings.  Slice the goat cheese log into 1/2 inch medallions. Dip each medallion (fully coating) in the almond flour mixture first, then the egg, and then into the walnuts. Once the medallion is fully coated with all three, place it into the skillet. Let each side fry until golden brown, about 3 minutes per side. Using a slotted spatula remove the medallions and place onto a paper towel covered plate to absorb the excess oils.

Chop your lettuce and add your sliced radishes and sliced pepper. Top with your goat cheese, drizzle the dressing over the salad, and enjoy eating a guilt free fried food!!

 

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Turnip greens have a slightly bitter taste, so this recipe sweetens them up just a bit for a salad. I used half of my bag of turnip greens for this recipe (and half a head of lettuce), but it can easily be doubled for a larger salad.

Ingredients 

  • 2 tsp honey
  • 1 tsp cider vinegar
  • 1 tsp lemon juice
  • 1 tsp mustard
  • 2 tsp olive oil
  • salt¬† to taste
  • turnip greens
  • lettuce
  • cut fresh vegetables
  • almonds
  • cooked diced chicken

1. Wash and dry lettuce and turnip greens and set aside.

2. Add the first six ingredients to a small pot to make the dressing. Warm the dressing on low heat to soften the honey and blend the flavors.

Honey Mustard Dressing
3. Turn off the heat and toss in turnip greens to coat. Toss and remove from the pot so they don’t wilt (mine got a little wilty!)

4. Toss in salad with lettuce and other veggies (I used radishes and carrots, but mushrooms, tomatoes, or sprouts would also be good).

5. Top with almonds. Serve with chicken to make it a main dish.

Honey Mustard Turnip Green Salad

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Salad Round Up

I hope you’re eating lots of salads and fresh veggies this week with all the beautiful greens from the CSA box. I always love a taste-test, and so we’ve especially enjoyed tasting all the different types of greens to note their different flavors. I was surprised how much flavor lettuce can have!¬†I’ll admit our carrots have never made it to the refrigerator – our kids ate them all on Saturday night.

Salads get extra points for being both healthy and easy to prepare. Eating uncooked vegetables are one of the healthiest ways to eat your vegetables because it preserves the vitamins, minerals, and phytochemicals that are often lost in food processing and cooking. And did you know that dark vegetables contain almost all of your vitamins and minerals? So you can feel really good about eating those dark greens and rich carrots. All those vitamins and minerals will help you heal more quickly, build strong bones and can lower cholesterol.

To keep up with all these greens you can add a quick side salad to every meal, or make a big salad as your main dish. Just wash, chop and toss. Below is a recipe for a homemade vinaigrette, and a list ideas of salad toppings you might want to keep around to jazz up your salad . Many of these can be bought inexpensively and have a long shelf life, making them a great supplement to your CSA.

Vinaigrette

This is a good base recipe for vinaigrette. Keep the oil and vinegar ratio the same, but otherwise feel free to vary it, trying different vinegars or herbs. This would be great for the fresh basil from the CSA if you still have some (alas, I used all mine in pesto). The small amount of Dijon mustard acts as an emulsifier to keep the oil and vinegar from separating. Just put all the ingredients in a glass jar and shake. Allow 30 minutes for the flavors to blend, and you’re ready to toss some in your salad.

  • ¬ĺ cup extra virgin olive oil
  • 1/4 cup
  • ¬ľ tsp Dijon mustard
  • 1 tsp dried basil, or 1 TBSP minced fresh
  • 2 TBSP chopped leek
  • salt and pepper to taste

Salad toppings

  • Nuts: pine nuts, sunflower seeds, walnuts or slivered almonds
  • Relishes: olives, pepperoncinis, roasted red peppers
  • fruit: golden raisins, dried cranberries, sliced apples or pears
  • cheese: cheddar, parmesan, blue cheese, goat cheese or your favorite cheese
  • protein: hard boiled egg, crumbled bacon, leftover chicken or other meat chopped into small pieces

Tell us how you fix your salads! What special toppings do you use? What’s your favorite dressing?

And for more salad ideas, check out some of these links:

Healthy Salad Dressing Recipes
Fall Salad recipes to keep you healthy
Fall Salads from Bon Appetit
45 Satisfying Salad Recipes

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