Dukkah-Roasted Cauliflower Salad with Creamy Avocado Dressing

This is definitely summer food and the kind I love most of all: food that introduces me to new ingredients and ignites my curiosity. Enter dukkah, an Egyptian spice blend comprised of ground hazelnuts, sesame seeds, coriander and cumin. There are variations to this blend, but that's the combination I stuck with. I'm sure I could have found dukkah at a specialty grocer, but had all the ingredients in hand to make it myself. Combined with the thick yoghurt dressing and roasted veg, it enriches the smokey flavours of the salad and helps make it a meal.

I used herbs from my own patio garden for this recipe. I don't have much of a green thumb, but have trialled herb combinations, soils and pot sizes. Year after year there have been improvements and this year, the plants have taken off. With the success of my herb garden, I've been looking for ways to include herbs not in the original recipes. I added flat leaf parsley to this one for that reason.

If you have nut allergies, the hazelnuts can be substituted for pumpkin seeds. A creamy feta would also be delicious with it. There are lots of opportunities to substitute ingredients if you can't find or can't eat certain items. Of course for the meat lovers, shaved prosciutto would be fantastic overtop.

Donna Hay's website is bookmarked on my laptop. Her recipes are appealing to me regardless of what mood I'm in. I've made comfort food, desserts and healthy entrees from her collection of ideas. Check it out if you're looking for inspiration.


Adapted from: https://www.donnahay.com.au

Serves 4

Ingredients

Dukkah

• 1/3 cup hazelnuts
• 1/4 cup sesame seeds
• 1 T coriander seeds
• 1 T cumin seeds
• 1 T ground pepper
• 1 t flake salt

Salad

• 1 head cauliflower, chopped into florets
• 2, 400ml cans of chickpeas, rinsed and drained (or 1 cup of dried)*
• 1/4 cup olive oil
• 1 t flake salt
• 2 T dukkah
• 1 bunch of radishes, cut in half
• 1 cup of mint leaves
• 1 cup of flat leaf parsley leaves
• 2 avocados
• 1/2 cup Greek yoghurt
• 2 T dill, chopped
• Juice of half a lemon
• 1/4 cup of water

Method

Dukkah

Preheat oven to 400F. Place the hazelnuts on a baking sheet and bake for 15-20 minutes. Remove from heat, let cool and then place in a towel. Rub the hazelnuts to remove the skins and set aside.

In a pan on medium heat, toast the sesame seeds until light brown, Remove from the pan and add the coriander and cumin seeds. Heat until they start to pop. Place all of the ingredients in a blender or food processor until well ground. The dukkah should keep for several months if well sealed.

Salad

Preheat oven to 425F. Line two baking sheets with parchment paper and spread the chickpeas and cauliflower over each of the sheets. Drizzle with the olive oil and dukkah and bake for 30 minutes or until the cauliflower has browned on the edges.

Prepare the salad dressing by combining the yoghurt, half of one avocado, dill, lemon juice and water in a blender and mixing until smooth.

To make the salad, distribute the radishes, parley and mint leaves over the cauliflower and chickpeas. Place slices of the remaining one and a half avocados and then the dressing overtop. Season with a little additional salt and pepper and serve immediately.

Kale Crispy Black Salad with Arugula Pecorino Vinaigrette

Salads don't have to be as involved as this one, but I'd recommend you try this recipe once over the summer, because it's just THAT good. I made this a few weeks ago and plan on making it again. It's filling and chocked full of robust flavours.  The seasoned almonds add a pop of flavour and lentils take on the role of crouton, but with protein, antioxidents and loads of fibre. Serve this on its own or with a light soup and fresh bread.

From: http://cali-zona.com

Serves 4-6

Ingredients

Tomato basil almonds

• 1 1/2 cups almonds
• 1 T olive oil
• 2 T tomato paste
• 1/3 cup basil, minced
• 1-2 cloves garlic, minced
• 1 t salt

Lentils

• 1/2 cup lentils, uncooked
• drizzle of olive oil
• 1 cup of basil, chopped
• 1/2 t salt

Arugula-Pecorino Vinaigrette

• 1 shallot, minced
• 1 clove garlic, minced
• 1 1/2 cup arugula
• 1 serrano pepper (optional)
• 1/4 white wine vinegar
• 1/2 cup olive oil
• 1/4 cup pecorino, grated
• 1/2 t dijon mustard
• salt and pepper to taste

Salad

• 1 head kale, washed, dried and sliced
• 2 tomatoes, sliced in wedges
• 1 container mini bocconcini,  cut in halves
• 1/2 red onion, thinly sliced

Method

For the almonds, preheat oven to 350F. Combine all ingredients in a bowl. Spread evenly over a baking sheet. Bake for 20 minutes.

Turn oven up to 400F. Prepare the lentils by washing them and removing any pebbles or sediments. Pour the lentils into a pot with two cups of water. Cover and bring to a boil, reduce and simmer for 20 minutes. Remove from heat, rinse and drain lentils. Pour onto a lined baking sheet and drizzle oil oil over their surface. Sprinkle with salt and bake for 25 minutes.

To prepare the vinaigrette, combine all ingredients in a blender and emulsify.

The salad comes together by combining the kale, bocconcini, tomatoes and onion in a salad bowl. Sprinkle the almonds over the surface of the salad and follow with the dressing. Toss well and serve with plenty of wine, crusty bread and other goodies.

Smoked Salmon, Chick Pea & Haloumi Salad

Once again, we've reached that time of year where meal preparation shifts from cooking to assembling. Fresh ingredients are everywhere and preparing them so one can enjoy their full flavours means leaving them the hell alone.

This salad is all about assembly, but has a lot of ingredients and steps attached. It doesn't take as long as you might think to prepare, but if you're daunted by the number of instructions provided below, you can simplify it pretty quickly. For instance, the chick peas don't need to be toasted. While it certainly enhances their flavour, with so much going on with this salad anyways, one might choose to skip this step.  Another option is to replace the grilled haloumi with fresh feta. You may wind up doing this anyway if haloumi isn't easily obtainable. I made this salad worth my while by doubling up on some of the items for use in other recipes. The chimichurri recipe, for example was used on grilled fish and vegetables later in the week. Had I had extra chick peas, I would have used them in other dishes too.  Regardless of steps, this salad was a delicious affair and perfect with a cold summer soup and crust of French bread.

From:  http://honestcooking.com

Serves 4-6

Ingredients

Toasted Chick Peas

• 1 400g can of chick peas 
• 1 t smoked paprika
• 1 T olive oil
• 1/2 t salt

Tahini Dressing

• 2 T greek yoghurt
• 1 T tahini
• 2 T olive oil
• 2 T water

Chimichurri

• 1/2 cup parsley
• 1/4 mint leaves
• 1/4 cup of cilantro
• 1 t chili flakes
• 2 t red wine vinegar
• 2 T olive oil
• salt and pepper to taste

Salad

• 250g smoked salmon
• 250g haloumi sliced in 1 cm slices
• 2 avocados, sliced
• 4-5 large eggs
• 1 cup pea shoots
• 1/2 cup fresh mint, chopped
• 1 bunch kale, rinsed and chopped

Chick Peas

Drain, rinse and dry the chick peas. Heat the olive oil in a pan, on medium heat. Add the chick peas and toss in the paprika and salt, ensuring the seasoning covers all the chicks peas. Continue to toss the chick peas occasionally in the pan. Once the peas have browned, remove them from the pan and let sit on a paper towel-lined plate.

Tahini Dressing

Whisk all the ingredients together until blended. Set aside.

Chimichurri

Combine all the ingredients in a blender and puree. Pour the mixture into a carafe and set aside.

Salad

Prepare the haloumi by heating a pan with a tablespoon of olive oil. Place the slices in the pan for about 1 minute each side or until browned. Set them on a paper towel-lined plate.

Bring a large pot of water to a boil. Add the kale to the water for 30 seconds. Pour the contents of the pot through a strainer. Set the kale aside.

Soft boil the eggs by bringing a small pot of water to a boil. Add the eggs and boil for 6 1/2 minutes. Remove from heat and cool immediately by running them under cold water. Peel eggs and set aside.

Assemble the salad by placing all the dry ingredients in a large and preferably shallow bowl. If serving the entire salad immediately, dress it with both the chimichurri and tahini dressing. If not, dress each serving individually.

A Little Green Inspiration

We have a couple of discount vegetable markets in Edmonton that offer a wide array of good produce. When I make a trip, I buy a lot of veg and only after I've brought a box home do I think about what I'm going to do with these damn vegetables. I think I just channeled my uncle. Let's get back on track. Anyways, I'm convinced this is not the way one's supposed to shop, but I like the challenge of using what I have to make a meal.

Dish number one is Aubergine Al Forno. The Canadian translation has got to be 'torched eggplant', which is why we're going to stick to its original title. Oven roasted vegetables with a little garlic, cinnamon and olive oil form the base of this dish. Toss in some breadcrumbs, pine nuts (sunflower seeds for those with nuts allergies), some raisins and dig in. It's great as a side dish, but I paired it with a little pasta to make it a meal and got a kick out of it.

The second  option is a garlicky kale salad. I consider this the hipster's answer to a caesar salad. This salad made me lose my mind with excitement. It was delicious and I was tickled that it offered more food value than a traditional caesar salad.

Finally I made a simple spinach salad with roasted beets and parsnips and added some goat cheese and walnuts to give it a little protein. None of these recipes are difficult. They are an offering of inspiration for those wanting to incorporate veggies into their hibernation diet. While I'm not ready for spring salads, these recipes provide me light winter options for the cold months ahead.

Aubergine Al Forno

From: http://www.jamieoliver.com/

Serves 4

Ingredients

• 3 Japanese eggplants, sliced in 1/2" pieces
• olive oil
• 1/2 t cinnamon
• salt and pepper 
• 5 green onions, sliced in one inch pieces
• 2 garlic cloves, finally chopped
• 10-12 cherry tomatoes
• red wine vinegar
• 1/3 cup breadcrumbs
• 1/3 pine nuts
• 2 T raisins

Method

Preheat the oven to 425F. Place place the eggplant slices in a baking dish and brush the slices with olive oil to coat. Sprinkle the cinnamon and a little salt and pepper to season. Bake for 15-20 minutes, adding the onions, garlic and tomatoes halfway through. Once all the vegetables are softened and a little charred, remove from the oven and pour a little red wine vinegar over the vegetables.

In a bowl, combine the breadcrumbs, pine nuts, raisins, a drizzle of olive oil and a pinch each of cinnamon, salt and pepper. Pour the ingredients over the vegetables and toss well. Cook for another 5-10 minutes until crispy and golden.

Garlicky Kale Salad

From: http://minimalistbaker.com

Serves 4 as a meal

Ingredients

• 1 head of garlic
• 570 ml can of chickpeas
• olive oil
• 1 T garam masala, paprika and/or garlic salt
• 1 bunch of kale finely chopped
• 1/4 cup tahini
• 1/3 cup lemon juice
• 1 T maple syrup
• salt and pepper to taste
• hot water to thin if required

Method

Preheat oven to 375F. Drain and rinse your chick peas well and pour them into a bowl.  Add a drizzle of olive oil and whatever combination of seasoning you want or have on hand. I used a tablespoon of garam masala and some salt and pepper. Toss the chick peas well to season them. Separate the garlic cloves, leaving the skin on and place them on the edge of a baking sheet. Place the chick peas on the same sheet and bake both for about 20 minutes. Remove when the chick peas are golden brown and the garlic is soft.

For the dressing, combine the tahini, lemon juice, syrup, salt and pepper in a bowl. Remove the skin from the garlic cloves and add the cloves to the bowl. Using a stick blender, blend the ingredients. Thin the dressing with water if desired.

Place the kale in a large bowl. Pour in the salad dressing and toss so that all the leaves are well coated. Pour the chick peas into the centre of the bowl and serve.

Roasted Vegetable Spinach Salad

Serves 6 as a meal

Ingredients

• bunch of spinach, washed with stems removed
• two medium beets
• 3 parsnips
• 130g goat cheese 
• walnuts
• olive oil
• salt and pepper
• balsamic vinegar

Method

Preheat oven to 400F. Wrap the beets as is in foil. Wash and cut the parsnips in 1-2 inch pieces and place in a bowl. Drizzle a little olive oil and toss well. Add a few pinches of salt and pepper and toss again. Pour the parsnips on a baking sheet and place the beets adjacent to them in the oven. The parsnips should take about 20 minutes and can be removed from the oven to cook. The beets will take closer to 40 depending on their size. When the beets are done, remove them from the foil and set them aside. Once cooled, peel both beets and slice in wedges.

To prepare the salad, place the spinach in a large bowl. Add the parsnips and beets over the spinach. Crumble the goat cheese over the salad and add walnuts liberally. When serving, drizzle each portion with a little olive oil and balsamic vinegar and enjoy.

Meaty Cobb Salad...with Meat in it.

If you're as desperate as I am to get more meat into your diet, don't ignore the almighty salad. A double dose of meat here can easily be tripled if your beef deficient, but I'm keen on the two-tone selection of chicken and pancetta Jamie Oliver's chosen, although I did double up on the chicken.

We used to summer in the Hamptons Spokane during Nordstrom's summer sale season. During my Dad's frequent power breaks between transactions, he'd head to Nordstrom's cafe for a wedge salad covered in blue cheese dressing. I just didn't get it. Why would you eat something that's clearly gone bad?! Now I can't get enough of the stinky stuff.  Substitute the dressing for another creamy variety if preferred, but note that you won't be able to shop as hard as you would with the powers of Stilton in you. As you wish.

Adapted from: http://www.jamieoliver.com/

Serves 6-8

Ingredients

• 1 head Romaine lettuce
• 2 handfuls of mixed greens
• 2 tomatoes, sliced in wedges
• 4 green onions, chopped
• 3 eggs
• 2 avocados, sliced in wedges
• 2 ripe tomatoes, sliced in wedges
• 2 ears of corn
• 4 chicken thighs, skin on
• olive oil
• paprika
• sea salt
• 50 g pancetta

Dressing

• 50 g Stilton
• 1/2 bunch fresh chives
• olive oil
• 50 ml buttermilk
• 2 T Greek yoghurt
• juice of 1 lemon
• 2 t Worcestershire

Method

Heat your barbecue to medium-high. Prepare the chicken by sprinkling the thighs with a generous dose of paprika, sea salt, pepper and a few lugs of olive oil on both sides. Place the chicken thighs, skin side down on the bottom grill for about 10 minutes on each side. Once cooked, remove from the barbecue, place the pancetta around the thighs and return to the heat for about 5 minutes each side. Check to ensure the thighs' centres are cooked through before removing them permanently from the heat. If you don' t have a barbecue, bake the thighs in an oven for 25 minutes at 350 degrees F, remove and wrap them in the pancetta to be returned to the oven for another 10 minutes. Remove from the heat and let cool completely. Once cooled, chop up the chicken into bite sized pieces and set aside.

The corn can be prepared a number of ways, but if you're barbecuing the chicken, strip the cobs of their skin and rub a small amount of olive oil all over them. Wrap them in foil and grill them on the top rack for about 15 minutes. I unwrap them near the end end place them directly on the bottom grill for about 3 minutes to blacken some of the ears. Alternatively, you can boil the corn for 5 minutes or use the frozen variety.

To cook the eggs, heat a pot of water until almost boiling. When the water's about to boil, add the eggs and set your timer for 6 minutes. This will get you a soft boiled egg assuming the eggs were refrigerated prior to being boiled. Add another 2 minutes if you prefer a hard-boiled egg. Once you've reached your desired time, remove from the heat, dump the water and replace with cold water to stop the eggs from cooking.

For the dressing, begin by crumbling the Stilton into a jug or container. Chop the chives and add them to the jug. Follow with the remaining ingredients and whisk well until all combined. Refrigerate until ready to use.

To prepare the salad, wash, dry and tear the Romaine leaves into bite-sized pieces. Combine with the mixed greens in a large salad bowl. Strip the corn from their ears and distribute on top of the salad along with the sliced tomatoes and avocado. Add the sliced chicken and peeled/halved eggs as well. I included some of the remaining chopped chives in the salad and dressed each portion individually. Don't forget that crusty bread and a little beer to accompany your healthy meal!!

Soup & Salad: Roasted Cauliflower & Fennel Soup with a Chorizo, White Bean & Arugula Salad

It's a beautiful day in the neighbourhood, a beautiful day in the blah, blah, blah... Day one of Fall is here and I'm in a hearty soup mood to help kick off the season. I found both the soup and salad recipes online and as usual they can be adapted to suit any diet. The soup is vegan, as it uses a base of coconut milk and vegetable stock. I'm sure I've made blended soups with coconut milk before, but really enjoyed the richness it added to this particular recipe once combined with the toasted and smoky vegetables. I displayed the salad in a jar, since that's how I packed it for my lunches. Now that I've tried my first jarred salad as part of a packed lunch, I won't be going back. This storage method keeps all ingredients in good form and ready to mix when you're ready to eat.

The common thread in these recipes is the use of fennel. Tis the season for it and while not everyone loves the slight licorice taste of this root vegetable, I hope these subtle combinations will change your mind.







Roasted Cauliflower & Fennel Soup

Adapted from: http://www.forageddish.com

Serves 4-6

Ingredients

• 1 lb cauliflower florets
• 2 medium heads of fennel
• 1 medium white onion
• 3 cloves of garlic with skin on
• 1 T coconut oil
• 3 cups vegetable stock
• 1 cup of coconut milk
• salt and pepper to taste
• olive oil for drizzling

Method

Preheat the oven to 375F. Wash then loosely chop the fennel and cauliflower florets. Chop the onion and then slice the tips off of the top of each the garlic clove, ensuring that the skin is left on on the rest of the garlic. Place all vegetables on baking sheets and roast them in the oven for approximately 30 minutes, or until the edges of the vegetables brown a little.

In a large pot, heat the coconut oil. Place the vegetables in the pot and toss them to coat them evenly with the oil. Add the stock and coconut milk and allow the mixture to simmer for 10 minutes. Remove from heat and blend with a stick blender or food processor. Season with coarse salt and pepper and blend for another minute to mix in the seasoning. Drizzle each serving with a little olive oil and serve with crusty, buttered bread.


Chorizo, White Bean & Arugula Salad

Adapted From: http://www.kitchenkonfidence.com/

Serves 4

Ingredients

Four canning jars, approximately 750 ml each

Dressing

• 8 T olive oil
• 3 t sugar
• 4 t dijon mustard
• 2 t honey
• 2 garlic cloves, minced
• kosher salt and pepper to taste

Salad

• One fennel bulb, sliced
• Half a red onion, sliced
• 1 cup of white, kidney beans (I used canned and rinsed them)
• 1/2 cup diced chorizo, salami or hearty cured meat of your choice
• 1/2 cup pistachios
• 4 cups of arugula
• Handful of dill, loosely chopped

Method

For the salad dressing, combine all ingredients in a jar and shake well. Pour a quarter of the salad dressing into the bottom of each of four jars. For the salad, divide all the ingredients into four and assemble the salad in a jar, one layer at a time in the order provided.  Ensure the jars are transported right-side-up to ensure the ingredients stay crisp and fresh. When ready to serve, invert the jar and shake to mix the ingredients with the dressing.

Japanese Eggplant

Behold the Japanese eggplant! It tastes remarkably like a regular eggplant, so I really can't tell you why I would use it over the standard one. I also have no idea what inspired its' name as none of the versions I've seen really look like an egg in the first place. So why would you eat eggplant? Well, I've asked myself that very question. I don't find them all that flavourful, but they seem to come alive when roasted or grilled. This may also be because I top them with all kinds of things such as chile paste or pesto and a soft cheese once off the grill. They make a good base...kind of like an odd textured cracker.

What I didn't know about eggplants is that they are a fruit and are loaded with all sorts of goodies. For instance, eggplants have fiber, iron, potassium, folate, manganese and calcium in them. Good news! So if you are interested in getting loaded up with vitamins and minerals, consider this odd little number and try the following recipes.

Grilled Eggplant topped with Yoghurt and Dill

It is as easy as it sounds.

I tried slicing two Japanese eggplants both horizontally and vertically and had more success with the horizontal slices. I brushed each slice with a little olive oil and roasted them on a grill plate in the oven for 15-20 minutes at 400F. Half way through, I flipped each slice to get an even grill on both sides.

The sauce is just a cup of 2% yoghurt with some chopped dill, salt and pepper in it. I seasoned the eggplant slices with salt and pepper once out of the oven and then topped some of them with the yoghurt sauce.


Roasted Cauliflower with Walnuts, Gruyere and Eggplant on a Bed of Spinach

I reserved most of the horizontal slices of eggplant for this salad. I used half a head of cauliflower,
brushing each bite-size piece with some olive oil and roasting them in the oven on a cookie sheet for about 20 minutes at 450F. Once roasted, I built each serving individually arranging a handful of spinach on each plate, followed by a few walnut pieces, some cubed Gruyere, a handful of the cauliflower and the eggplant. I used about a half cup each of cubed Gruyere, walnuts and eggplant to make four servings. Each of the salads was topped off with a drizzle of olive oil and some quality salt and cracked pepper.

Pan Fried Halibut with Grilled Halloumi & Vegetable Salad

Hats off to Chatelaine magazine for their ongoing efforts to bring simple and delicious recipes to their readers consistently. I get a little giddy at the thought of each month's issue and try as many recipes as I can with solid results. I recently tried a grilled vegetable and halloumi salad from the magazine's June issue.  I've seen halloumi, a Mediterranean, semi-hard, unripened and brined cheese at a few grocers and figured it was time to try cooking with it. This recipe allowed the opportunity to do just that and offered another take on salad that is refreshing and loaded with ingredients that give you a full meal out of your salad. I paired the original serving with halibut fillets and used the leftover salad for lunches.

We are fortunate enough to have access to some decent not-so-domestic fish in Alberta, thanks to the miracles of modern-day logistics and market demands. Miracles are expensive however, so when buying fillets of fresh fish from your neighbourhood market, make it count!

Grilled Halloumi and Vegetable Salad

Adapted From: http://www.chatelaine.com

Ingredients

• 4 small zucchinis cut diagonally into 1/2" pieces
• 250g package of halloumi cut into 1/2" pieces
• 2 T lemon juice
• 2 T olive oil
• 540 ml can of chick peas, drained and rinsed
• 2 T chopped flat leaf parsley
• 2 T chopped dill
• Salt and pepper to taste

Method

If using a barbecue, preheat the barbecue to medium. If your barbecue is out of commission for the season like mine, get yourself a grill plate and make good use out of it. Just make sure to place one of your oven racks on the top level of your oven and preheat it to 500-550F. Brush the surface of the plate/barbecue with olive oil. Whisk 2 tablespoons each of olive oil and lemon juice in a bowl and set aside. Place the zucchini pieces on the grill for 3 minutes each side. Remove the zucchini and add the halloumi pieces, grilling for one minute on each side. I recommend testing your halloumi grilling time by grilling one piece first for a minute each side and then sampling it. If overdone, it will be very rubbery and will require less time.  Place a few of the zucchini and halloumi pieces on to a plate and add the chick peas, herbs and toss with the oil and lemon, salt and pepper.

Halibut with White Wine and Shallot Sauce

From: http://www.canadianliving.com

Ingredients

• 350 g (two fillets) of skinless halibut
• 1 t butter
• 1 t extra virgin olive oil
• 1 shallot, minced
• 1/2 cup white wine
• 1/2 t kosher flaked salt

Method

Heat the butter and oil in a large frying pan on medium heat. Fry the halibut in the pan, turning once until the fish flakes easily when tested; about 4 minutes. Transfer to a plate and keep warm by tenting the halibut with aluminum foil. Add the wine and minced shallot to the pan on medium-high heat and allow to until the sauce is reduced to about 2 tablespoons; about 2 minutes. Place each of the halibut fillets on plates and drizzle the reduction over top.

Potato Salad Anyone?

I have not one, but TWO potato salad recipes for those of you looking for variations on the beloved classic. Say what you will about potatoes, but I dig 'em and hope you'll curb your low carb, low glycemic index diet in order to give these recipes a try.

Adapted From: Canadian House & Home (May 2014 p.132)

#1: Potato and Artichoke Salad

• 2 lbs potatoes sliced in half 
• 2 cups of canned artichokes drained of their oil/water
• 2 T dill, finely chopped
• 2 cups parsley, chopped
• 1/4 cup olive oil
• 3 T white wine vinegar
• 1 clove of garlic, minced
• Salt and pepper to taste

Method

Boil the potatoes in a large pot of water until tender, about 12-15 minutes. Drain potatoes and cool with cold water for about 5 minutes.

In a large bowl, whisk the vinegar, oil, garlic, salt and pepper until combined. Toss in the potatoes, artichokes, dill and parsley, ensuring all ingredients are coated well.

#2: Cucumber and Potato Salad

From: http://www.chatelaine.com/

Ingredients

• 750g fingerling potatoes sliced into 1/4" rounds
• 3 mini cucumbers sliced into 1/4" rounds
• 3/4 t salt
• 1/4 cup vegetable oil
• 3 T white wine vinegar
• 1/4 cup chopped flat leaf parsley
• 1 T chopped dill

Method

Boil the potato rounds in a large pot of water until tender, about 12-15 minutes. Drain potatoes and cool with cold water for about 5 minutes.

Rub the cucumber slices with a 1/2 teaspoon of salt. Let stand until water begins to seep out of the cucumbers, about 10 minutes. Place cucumbers into a strainer to allow the liquid to drain.

Whisk oil, vinegar and the remaining 1/4 teaspoon of salt in a large bowl. Add the dill, potatoes and cucumbers into the bowl and toss well.

Feta & Lentil Salad

Lentils: as cheap and easy as it gets, but always the supporting actor...until now. Never have I seen lentils take centre stage as I have in the last few years. Perhaps the focus on reducing meat consumption and the rise in vegetarian and vegan diets play parts in this trend.  I haven't been as successful as others in making lentils interesting, but this lentil salad seems to bring all the right flavours together. Once the lentils are cooked, the salad takes only minutes to prepare and assemble. I typically double or triple the volume of lentils I cook so I can add them to other dishes throughout the week.

Loosely inspired by: http://blog.meaningfuleats.com


Ingredients

• 1/2 cup dry french lentils
• 3 cups various lettuce leaves
• 1 avocado, sliced
• 1/2 cup crumbled feta
• 1/2 cup cherry tomatoes, sliced
• 1/4 cup toasted pumpkin seeds
• balsamic vinegar
• olive oil
• salt and pepper

Method

Fill a large pot with 1 1/2 cups of water and the french lentils. Cover pot and soak for one hour. Bring to a boil and then reduce heat to simmer for 30 minutes. Drain and set aside to cool.

I opted to prepare each serving individually and arranged the lettuce on individual plates, followed by the lentils, pumpkin seeds, tomatoes and avocado slices. Drizzle a little olive oil and balsamic vinegar over the salad and season with salt and pepper.

Toasted Kale & Pan Fried Chickpea Salad

If you haven't clued in that salads are more than just vegetables and dressing, then pull your head out of your rear and pay attention. Have I got your attention now? Good. 

We've added meats, cheeses, bread, removed the lettuce, swapped out trendy vegetables for hipster vegetables...what more can we do? A heck of a lot more! One of my favourite salads is a marinated vegetable salad, where the vegetables have been blanched just a teensy bit. The result is an entirely different combination of flavours and textures than one would get with a raw version of the salad. This is why this toasted kale salad sounded so appealing. Sadly the author that I nabbed this recipe from combined her kale with preserved Meyer lemons and I did not have the time nor the lemons to make that magic happen. Instead I used regular unpreserved lemons, which were scrumptious all the same. I really do want to try preserving lemons and using them in this recipe. It just isn't going to happen tonight. If you get a chance, check out the think below for the author's preserved lemon recipe.

Adapted from: http://www.ahouseinthehills.com

Serves 6

Ingredients

• 1 large head of kale of your choice
• 2 cups cooked chickpeas
• 1 T canola oil
• 1 T tablespoon paprika
• 3 T chopped lemons
• 1 lemon
• Extra virgin olive oil

Method

Preheat oven to 225 degrees

Wash the kale, removing the stems and chop into bite size pieces. Toss with a little olive oil and sea salt and arrange onto a cookie sheet(s). Toast in the oven for approximately 25 minutes or until the kale is both wilted and crunchy (you'll know what I mean after 25 minutes).  In a pan, combine the chickpeas, canola oil, paprika and chopped lemons. Cook over medium-high heat until the chickpeas have browned. Remove from heat and combine the chickpea mixture in a bowl with the kale.  Add a little olive oil and sea salt, tossing it well. Serve with lemon slices on top as a garnish.

Lighter Fare Part 2

I thought this idea for a salad was magic: a California roll in salad form. I love sushi, but I get enough carbohydrates in my day as it is without adding the substantial amount of white rice that it provides. The sushi salad is a good alternative and also another quickie meal as any salad should be. If your salad is taking longer to prepare than your entree, you have a high maintenance salad. 

Sushi Salad

Adapted from: http://www.abeautifulmess.com

Serves 4-6

Salad

• Head of romaine lettuce, 
• Package of 6 crab sticks (real or fairy tale)
• 1 avocado, sliced
• 2 T toasted sesame seeds
• 4 sheets dried seaweed, torn into bit size pieces.

Dressing

• 2 T mayonnaise
• 2 T low fat yoghurt
• 2 t wasabi
• 2 t sriracha sauce
• Juice of a lemon
• Salt and pepper to taste

Method

For the dressing, combine all ingredients, whisking well to ensure all elements blend together. Set the dressing aside.
Wash, dry and tear the lettuce into bite size pieces. Tear the seaweed into smaller pieces and add to the lettuce. Cut the crab sticks in half horizontally and shred the meat with your fingers. Add the crab, avocado and sesame seeds to the lettuce and seaweed.  Add about two thirds of the dressing to the salad and toss it well. Add more dressing if desired.

Ready for Some Lighter Fare?

Ho, ho, ho....hold on a second here. I'm stuck in the wrong season. Let's back up to the six week-long downward spiral of unhealthy eating. The egg nog, the turkey, gravy, wine, wine, wine, sweets and that was just one meal we're talking about here.  My indulgence has come to a grinding halt as of today. Maybe a meal that doesn't prompt an immediate nap afterwards. How about a dish that isn't paired with Alka-Seltzer? I'll miss the good food, but I need a little normal.

Enter the following quick, easy and healthy recipes to kick off resolution season. Our soup and salad combo took me forty-five minutes to prepare and I wasn't even moving at my usual speedy pace. I've found a few other recipes of a similar vain and will share them a little later this month.

Black Bean Soup

You'll notice the picture doesn't display a bowl of blackish soup, but rest assured, there are indeed black beans in there. If heat isn't your bag, remove the chilies from the recipe and add everything from diced tomatoes to potato to thicken or enrich this basic recipe.

Adapted from: http://www.abeautifulmess.com/

Serves 4 small portions

Ingredients

• 1 T olive oil
• 1/3 yellow onion, chopped
• red or yellow pepper, chopped
• 2 chilis in adobo
• 1/4 t cumin
• salt & pepper to taste
• 28 oz can black beans
• 1 1/2 cups vegetable stock
• 1/4 cup chopped cilantro for serving
• Sour cream for serving

Method

Heat the oil in a saucepan on medium heat. Add the pepper and onion, sautéing until the onions are translucent. Add the cumin, salt and pepper, incorporating the spices in with the vegetables. Stir in the chilies and as much adobo sauce as your taste buds can handle.

Pour in the vegetable stock and the black beans, bringing the soup to a boil. Reduce heat and simmer for two minutes. Remove from heat and puree if desired. The original recipe leaves the soup as is, but I chose to blend it. Add handfuls of chopped cilantro and sour cream to individual servings.

Farro & Kale Salad

Farro can sometimes be tough to find, so alternatives such as quinoa or barley are also good options. I found farro at Bulk Barn, but it was pricier than expected. I enjoy the chewy texture of farro and the fact that it cooks quickly. Worth a try if you haven't had farro yet.







Adapted from: http://www.abeautifulmess.com/

Serves 6

Ingredients

• 2 cups uncooked farro
• 1 1/2 cups finely chopped kale
• 1/4 cup olive oil
• 1 cup finely chopped cucumber
• 1 cup dates chopped
• 1/2 cup sunflower seeds
• 3 T balsamic vinegar
• 1 T honey
• salt & pepper to taste

Method

Bring the farro and four cups of water to a low boil for about twenty minutes. Once the farro is of a chewy consistency, remove it from the heat and rinse it in cold water.

Place the kale in a large bowl and drizzle half of the oil overtop. Mix in the oil to help soften the leaves a little. Combine the cucumber, dates, sunflower seeds, salt and pepper to the farro and kale mix. Add the remaining oil, mixing well and serve immediately.

Kale Salad with Bacon Vinaigrette

Had a memorable dinner at a nearby neighbourhood restaurant called Belgravia Hub last weekend and it inspired me to recreate a kale, bacon and egg salad I had as a starter. Bacon and eggs in a salad? Woohoo! In fact there was very little else in that salad, but perhaps its' simplicity is why I enjoyed it so much. A mustard infused vinaigrette and soft-yolked egg bring this dish to life. It also makes me wonder how I'll ever eat a salad without bacon and eggs in it again.

Adapted from: http://www.justataste.com

Serves 6-8

Ingredients

• 1 bunch of green kale
• 1/3 cup thinly sliced red onion
• 1/3 cup toasted pumpkin seeds
• Eggs (1 per serving if desired) 
• 6 slices of bacon and reserved bacon fat
• 2 T minced shallots
• 1/2 cup apple cider vinegar
• 2 t packed brown sugar
• 2 t grainy Dijon mustard

Method

Wash and tear the kale from their spines. Gather the leaves on a chopping board and cut them into thin strips. Toss the kale with the pumpkin seeds and red onion and set aside.

Cook the bacon to your desired texture and reserve the bacon fat. Chop the bacon into bite-sized pieces and add it to the salad. Using the same pan on medium heat, add 3 tablespoons of the fat (supplement with olive oil if you do not have enough) with the shallots, caramelizing them over the course of about 8 minutes. Whisk in the vinegar, brown sugar and mustard until blended. Remove from heat and season with salt and pepper. Toss the dressing in stages in with the salad to meet your desired dressing coverage.

Using the same pan with a little of the bacon fat to coat, crack as many eggs into the pan as servings intended for the salad, frying it to the consistency of your preference. I like my yolk soft, so when it breaks in the salad, it oozes into the kale, adding another dimension to the flavour. Serve individual portions of the salad, adding an egg on top of each serving.  Topping the salad with parmesan wouldn't be a bad idea either!

Everything Green Salad

I suspect you'll be reading this after you've gorged on one or several turkey dinners. If this is the case, my timing couldn't be better. You will likely be looking for something on the light side. This is a summer salad filled with summer ingredients and I made it in July when all the vegetables in this pictures were in good form. At this time of year, your selection of greens will look a little different, but that's okay. What makes this salad unique is the dressing. It is magic when combined with fresh feta and good veg. Those with allergies should not despair. Having made a sunflower seed pesto the other day confirmed that substituting sunflowers seeds in nut-based recipes is no sacrifice. Seeds in this dressing would make this salad just as interesting. Now, go finish up that last piece of pumpkin pie.

From: http://www.chatelaine.com

Serves 4

Ingredients

Salad

• Head of green leaf lettuce, torn into small pieces
• Head of butter lettuce, torn into small pieces
• 1/2 cup of sugar snap peas
• 4 spears asparagus, trimmed and cut into 2 inch pieces
• 1 small zucchini, cut in ribbons with a vegetable peeler
• 4 green onions, sliced
• 2 avocados, diced
• 2 T freshly chopped dill
• 2 Baby cucumber, sliced
• 2 oz feta cheese, diced

Dressing

• 1/4 cup lemon juice
• 1T Dijon mustard
• 1 t granulated sugar
• 1 shallot, minced
• 1/2 cup canola oil
• 1/4 cup olive oil
• 1/4 finely chopped pistachios
• salt and pepper to taste

For the salad dressing:

Whisk together the lemon juice, Dijon, mustard and shallot until the sugar has dissolved. Slowly add in the oils until emulsified. Stir in pistachios and season with salt and pepper. 

For the Salad:

In a large pot of boiling water, add the peas and boil for one minute. Remove from heat and dump the peas in ice water to stop them from cooking any further. Repeat this blanching process with the asparagus. Once the peas and asparagus have cooled, remove them from the cold water and set them aside to dry before adding them to the salad. Combine the remaining salad ingredients into a large bowl. Add the peas, asparagus and salad dressing, tossing well to allow the dressing to coat all elements of the salad. Serve immediately.

Weeknight Cooking Part 1 of 3: Chinese Chicken Salad

On the quest for quick, wholesome meals, I went digging for recipes that can be prepared in pinch. I narrowed it down to three, the first of which is tonight's entry. In the case of this particular recipe, I would modify how the veggies are chopped if you need to quicken the pace a little. This took me about forty minutes to prepare. 

I was surprised by how good this salad was. It certainly looked test-worthy as depicted in this month's Chatelaine magazine, but it exceeded my expectations. This was a contribution of Gwyneth Paltrow's and while her version included steamed chicken infused with ginger and star anise, I opted out of the steamer and chose my frying pan and some oil. Easy peasy and a little less perfect than Gwyneth's recipe. You'll get over it.

The version below is my modified version. If you want the original, check it out: http://www.chatelaine.com

Serves 4 as an entree

Ingredients

Salad

• 4 boneless, skinless chicken breasts
• 2 T canola oil
• Head of Romaine lettuce, finely chopped
• 1 cup snow peas, julienned
• 1 carrot, peeled and julienned
• 4 green onions, chopped
• 3 T loosely chopped cilantro
• 2 red chilis, diced (optional)
• 1 T toasted sesame seeds

Dressing

• 3 T hoisin sauce
• 1/3 cup sesame oil
• 3 T rice vinegar
• 1/4 water
• 1/2 t salt

Method

Heat the oil in a large fry pan on high heat.  If you find the breasts aren't thick enough to cook all the way through when pan fried, slice them in horizontally in half. Season the chicken breasts with salt and pepper before adding them to the pan. Let them cook for 3 minutes each side or until cooked through. Remove from pan and when the chicken has cooled enough to handle, tear the chicken into bite-size strips.

While the chicken is cooking, combine the salad ingredients and set aside. Next, combine the dressing ingredients, mixing well with a whisk. Finally, add the chicken to the salad and toss well. Serve the salad in individual bowls and dress accordingly...no white after Labour Day. Gawd, I'm clever!

Cherry Balsamic Pork Chops, Quinoa Pilaf & a Crunchy Salad

While I know I haven't stopped eating, I couldn't figure out why the blog entries have suddenly come to a halt. My analysis brought several excuses. First and foremost was the elusive patio. I've hit every patio I could find over the last month, which has kept me out of the house and the kitchen. Summer cooking also seems less like cooking than the experiments I try in the winter. I think barbecues just call for simplicity and I haven't quite figured out how to make my grill-top creations exciting enough to write about. Finally, I pulled out several of my old favorites and repeat entries just don't make for good reading.

Now that I've given you all my excuses, here's what I ate for Sunday dinner. A good price on pork chops and incessant rain called for an attempt at a way to make pork chops juicy and delicious. I included some goods sides that I can carry as lunches too. 

Pork Chops in Balsamic Cherry Sauce

Adapted From: Fairchild, B. (2006). The Bon Appetit Cookbook. Hoboken, N.J.: John Wiley & Sons. p. 293. 

Serves 4

Ingredients

• 4, 140g pork chops
• 1/2 cup balsamic vinaigrette*
• 2 T butter
• 2 shallots, sliced thinly
• 1/2 cup chicken broth
• 1/2 cup dried cherries

Method

Place the pork and vinaigrette in a dish to marinate for 15 minutes. Make sure that the chops are turned at least once to coat.

Melt the butter in a heavy skillet over medium heat. Lift the pork from the marinade, shaking off the excess liquid and place in the skillet, reserving the marinade. Sprinkle the pork with pepper. Saute until brown, at least three minutes per side. Transfer the pork to a plate. Add the shallot to the skillet and stir until soft, about one minute. Add the broth, cherries and reserved marinade and bring the mixture to a boil, scraping off the brown bits from the sides of the pan. Return the pork to the skillet and simmer, turning the pork once until it is cooked through, the cherries are tender and the sauce has thickened, about four minutes. Season the sauce with more salt and pepper if required. Transfer the pork to plates, top with the sauce and serve.

*You can make your own by whisking a 1/4 cup of balsamic vinegar with 1/4 cup of any oil of your choice and seasoning it with salt and pepper. Add a tablespoon of dijon mustard for some additional kick.

Quinoa Pilaf with Mushrooms & Caramelized Onions

Opted for oyster and porcini mushrooms 

From: http://eat-drink-love.com

Ingredients

• 1 cup quinoa
• 2 cups chicken broth
• 2 T olive oil
• 1 small onion, diced
• 1 cup mushrooms, roughly chopped
• 2 cloves garlic minced
• 1/3 cup toast pine nuts
• 2 T parsley, chopped
• Salt & pepper to taste

Method

Bring the broth and quinoa to a boil, reduce heat and simmer for 15 minutes. While the quinoa is cooking, heat the oil in a frying pan and saute the onions and mushrooms for about 5 minutes. Add the garlic and let cook for about a minute. Empty the quinoa into a bowl and add the mushroom mix to it, mixing well.  Toss in the pine nuts, parsley, salt and pepper and serve.

Chopped Salad with Feta, Lime and Basil

Adapted from: http://smittenkitchen.com

• 3 cups, crunchy vegetables, chopped
• 1/3 cup crumbled feta
• 2 green onions, finely chopped
• 1/3 cup sunflower seeds
• 2 T chopped basil
• 1 t chili powder
• 2 T lime juice
• 2 T olive oil
• Salt & pepper to taste

The original recipe used various wax beans, cucumber and radishes for the vegetables along with mint as the herb of choice. I opted for green beans, asparagus, both blanched, radishes and basil as my herb. Go nuts with your favorite herbs and veg people!! That's what this salad is meant for!

Combine the vegetables, feta, onions, sunflower seeds and basil into a bowl. In a separate dish, add the lime juice with the oil, chili powder, salt and pepper. Whisk well until all ingredients are well combined. Add the dressing to your vegetables and toss well. This salad can be eaten immediately, but makes for great leftovers.

Pesto Pea Salad

I know this blog is drowning in salad recipes, but I'm hoping they are as useful to others as they are to me. I enjoy creamy potato and pasta salads, but am well aware that they are loaded with mayo, other hidden fats and sugars. This version of a pasta salad supplements some of that mayo with yoghurt, which not only offers more in the way of food value, but reduces the fat content too. Go for 2% greek yoghurt and you'll cut out even more fat (although, I did not do that here!). While pesto is loaded with olive oil, again it is a better alternative to mayo as far as nutritive value. I did the unthinkable and fattened up this bad boy with parmesan and prosciutto. I am ok with this decision. I was a delicious one.

Adapted from: http://soupaddict.com/

Serves 6 

Ingredients

• 350 g of dried pasta
• 1/2 cup basil pesto
• 1/2 cup greek yoghurt
• 2 T mayonnaise
• 1 T lemon juice
• 1/4 t salt
• 1/2 cup fresh or frozen peas (thawed)
• 2 big handfuls of spinach
• 1/4 radishes sliced
• grated parmesan to garnish
• pepper to taste

Method

Prepare the dressing by combining the yoghurt, mayonnaise, lemon juice, salt and pesto and mixing well.  Cook the pasta according to package instructions, drain and set aside. Blanch the spinach in boiling water for approximately one minute. Mix the pasta with half of the salad dressing, adding more to taste as per your preference.  Finally, add the vegetables and toss well. I topped my salad servings with fresh pepper, parmesan and some leftover prosciutto.

Thai Beef Salad & Spring Green Soup

I have never used herbs in place of lettuce before, but that's essentially what this recipe does. Basil, mint and cilantro are the leafy greens here and they're delicious. I was tempted to put this on a bed of rice noodles, because I had trouble getting over the lack of salad-ness in this dish, but it was tasty as is. It was even better with the spring green soup I made with it. A crusty loaf of French bread would go quite nicely with this ensemble. 

Thai Beef Salad

Adapted from: http://biscuitsoftoday.com

Serves 4

Ingredients

• 1 lb of chuck or beef shoulder
• salt and pepper to season beef
• 2 T vegetable oil
• juice of 4 limes
• 2 T fish sauce
• 1 T brown sugar
• handful of cilantro leaves
• handful of basil leaves
• handful of mint leaves
• 2 garlic cloves minced
• 2 red chilis chopped
• one small, red onion, sliced thinly

Method

Season beef well with salt and pepper and let it sit out of the fridge for 30 minutes. Place oil in a frying pan on medium heat and add the beef. Cook the beef for about 5 minutes on each side and remove from pan. Let it sit for about 20 minutes to allow to cool.

Combine the lime juice, fish sauce and sugar in a bowl, mixing until the sugar has dissolved. Set aside.

Combine the remaining ingredients in a bowl and add the lime juice mixture, mixing well. Slice the beef thinly and add it to the salad, tossing it well. Serve immediately.

Spring Green Soup

Adapted From: http://www.wholeliving.com

Serves 6

Ingredients

• bunch of asparagus (preferably thin stalks), roughly chopped
• bunch of spinach with the stem removed
• 4 green onions, chopped roughly
• 1 cucumber
• 1 avocado
• 1/4 cup mint leaves
• 2 T lemon juice
• 1 t salt
• 2 cups of water
• dollops of sour cream for serving
• Freshly ground pepper

Method

Blanch the asparagus in a pot of boiling water for 2 minutes. Remove from heat and strain. Cut half of the cucumber in quartered slices and the remaining cucumber in eighths. Set aside the slices for garnishing your soup.

Place the asparagus in a blender with a 1/2 cup of cold water and blend until smooth. Add the cucumber eighths, green onions, spinach and another 1/2 cup of cold water and purée.  Throw in the avocado, lemon juice and mint leaves, the remaining water and.....blend until smooth!  Season with salt, pepper and serve with the cucumber slices and spoonfuls of sour cream.