Salads

Broccoli Salad with Poppy Seed Dressing

~ lk529 ~ 9 Comments

I love a good broccoli salad and I am not afraid of mayo.

But I know many people who aren’t as in love with the condiment as I am. And that’s okay.

I settled on bringing broccoli salad to Easter dinner as my contribution. I was going to use my go-to recipe, which involves pasta, but then I found a non-mayo recipe on Pinterest. Those stalkers knew just what I would like!

My favorite thing about this broccoli salad is that there’s lots of fruit involved – apples, blueberries, and cranberries! The poppy seed dressing is sweet and tangy and a perfect compliment to both veggie and fruit. It gets bonus points for sunflower seeds.

I’m sharing the recipe today with some other Festive Foodie bloggers in honor of National Picnic Day, which is today April 23rd. I think this salad would be great for any picnic or potluck!

Broccoli Salad with Poppy Seed Dressing

Ingredients:

  • 2 small heads broccoli, cut into bite size pieces
  • 1 large apple, cut into bite size pieces
  • 1 C blueberries
  • 1/2 C dried cranberries
  • 1/4 C sunflower seeds
  • 1/4 C diced red onion
  • 2 tbsp lemon juice, divided use
  • 1 C plain Greek yogurt
  • 1/4 C honey
  • 1 tbsp poppy seeds
  • 2 tsp apple cider vinegar

Steps:

  1. In a large bowl, toss together the broccoli, apple, blueberries, cranberries, sunflower seeds, and red onion with 1 tbsp lemon juice.
  2. In a small bowl, whisk together the yogurt, honey, remaining lemon juice, poppy seeds, and vinegar.
  3. Pour dressing over salad to taste (I had a little dressing leftover) and serve.

*This recipe is adapted from Kristine at https://kristineskitchenblog.com/no-mayo-broccoli-salad-blueberries-apple/ *

Broccoli Salad with Poppy Seed Dressing for National Picnic Day from Sew You Think You Can Cook

Be sure to check out these other great picnic worthy recipes:

Asian Slaw by A Day in the Life on the Farm

Bánh Mì + A Wine Suggestion by Culinary Adventures with Camilla

Broccoli Salad with Poppy Seed Dressing by Sew You Think You Can Cook

Chicken BLT Shaker Salad by Cindy’s Recipes and Writings

Deviled Eggs with Horseradish and Dill by Palatable Pastime

Florida Stone Crab Claws with Key Lime Mustard Dipping Sauce by Family Around the Table

Italian Antipasto Pasta Salad by Books n’ Cooks

Marinated Three Bean Salad by Jolene’s Recipe Journal

Roasted Corn Salad with Chile Vinaigrette by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Southern Crispy Oven Fried Chicken by Everyday Eileen

 Thank you, Ellen of Family Around the Table, for hosting this National Picnic Day event.

#EasterWeek: Whipped Ricotta Salad

~ lk529 ~ 10 Comments

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Wait a minute.

Wasn’t it just Christmas?

Am I allowed to admit I feel like I haven’t reached a level of organization for 2018 yet?

And we’re talking Easter!?

Well, since we’re talking about it, might as well cook about it!

This year’s #EasterWeek, hosted by Christie of A Kitchen Hoor’s Adventures, convenes on Monday, Wednesday, and Friday and providing you plenty of time to come up with your perfect Easter menu. (Easter is April 1st – that’s 13 days from now!)

Disclaimer: This post contains affiliate links.

To start your menu, I propose a light and bright, spring-timey salad.

This salad comes from the cookbook Happy Cooking: Make Every Meal Count … Without Stressing Out by Giada De Laurentiis and is featured in her Las Vegas restaurant.

I quite like ricotta cheese, but when I have leftovers I never know what to do with it besides make some lasagna, ravioli, or pasta sauce. I have done muffins before, which is quite delicious.

With an almost full container of ricotta in my refrigerator, I selected one of Giada’s cookbooks hoping she’d know what to do.

Guess what.

She does!

This salad is both refreshing and satisfying.

The basil vinaigrette paired with the fresh tomatoes and the creamy ricotta reminded me of a caprese salad.

Whipped Ricotta Salad

Ingredients:

  • 1 C packed fresh basil
  • 2 tbsp pine nuts, toasted
  • 2 tbsp white balsamic vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp crushed red pepper flakes
  • 3 tbsp + 2 tsp extra-virgin olive oil, divided use
  • 1 C whole milk ricotta cheese, chilled
  • 3 C baby greens salad mix (I used a blend of kale and spinach)
  • 1 C cherry tomatoes, halved
  • 1/4 lb sugar snap peas, trimmed and halved

Steps:

  1. Make dressing: Place basil, toasted pine nuts, vinegar, salt, and red pepper flakes into a food processor and blend. Add in 3 tbsp of the olive oil until the dressing comes together. Set aside.
  2. Using an electric hand mixer, whip the ricotta with the remaining olive oil and a pinch of salt. Set aside.
  3. In a large bowl, gently toss the salad green, peas, and tomatoes with the dressing.
  4. Plate: Spoon whipped ricotta onto a plate and top with the salad. Serves 4-6 people.

Whipped Ricotta Salad for #EasterWeek from Sew You Think You Can Cook

Be sure to check out these other great Easter recipes:

Broccoli and Blue Cheese Gratin by A Day in the Life on the Farm

Bunny Cinnamon Rolls by Family Around the Table

Bunny Mary by Culinary Adventures with Camilla

Carrot Roll Cake by Cookaholic Wife

Chocolate Dipped Robin’s Egg Cookies by Amy’s Cooking Adventures

Crunchy Easter Bird Nest Granola Bites by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Deviled eggs with creme Fraiche and herbs by Simple and Savory

Easter M&M Blondies by Hezzi-D’s Books and Cooks

Easter Mini Chocolate Rum Cupcakes by Daily Dish Recipes

Egg Benedict Quiche by A Kitchen Hoor’s Adventures

Orange Ricotta Pancakes by Jolene’s Recipe Journal

Puff Pastry Eggs with Ham and Cheese by All that’s Jas

Sausage and Spinach Pie by Karen’s Kitchen Stories

Tsoureki – Greek Easter Bread by Caroline’s Cooking

Whipped Ricotta Salad by Sew You Think You Can Cook

#SundaySupper: Summer Dinner Salad Recipes

~ lk529 ~ 18 Comments

When my mom was here in April, I asked her if there was anything in particular she wanted for dinners during her visit.

Her answer, not surprisingly, was “something light!”

My brother and his wife recently bought a house in my parents’ neighborhood and are doing some remodeling. While the construction is taking place, they’re living with my parents.

My dad travels a lot for his job so my mom doesn’t tend to cook much when he’s gone. Simple salads, high protein snacks, and lots of fruits and veggies are usually enough.

My brother and sister-in-law do cook, and enjoy doing so. (From what I hear I’m going to be insanely jealous of the kitchen they’ll have once their first home is complete.) The food they cook is delicious, too! But the diet change had her craving “something light.”

“Something light” isn’t usually in my wheel house, so I took to Pinterest hoping to find something in my long list of saved pins to satisfy. I sent Mom a link for a Superfoods Salad and was met with a resounding “yes, please!”

If you’re feeling the tug to healthier eating as the summer draws near, be sure to scroll past my recipe for some more great dinner salad options from the Sunday Supper crew.

Kale Superfoods Salad for #SundaySupper from Sew You Think You Can Cook

This salad was so fantastic, that I made it again the following week when my in-laws were visiting! Even my “meat and potatoes” father-in-law enjoyed the salad.

I know I’ll be making the salad again. It’s satisfying and filling without leaving you feeling weighed down. As a salad with a bunch of ingredients, it’s easy to assemble. Particularly if you have some leftover quinoa in the fridge already! Because kale is a hearty green, the salad will keep in an air tight container in the refrigerator up to a week.

Kale Superfoods Salad for #SundaySupper from Sew You Think You Can Cook (2)When my in-laws were here we cooked up some chicken and had pita bread, too. I forgot the Greek yogurt/sour cream in the dressing the second time around and it works just beautifully. Literally. While I preferred the touch of creaminess to the dressing it’s not necessary, and does make for a more photogenic salad.

The recipe below feeds 2-3 people. (I tripled it to serve a party of 5, which was an over estimation.)

Kale Superfoods Salad

Ingredients:

  • 1/2 C frozen edamame, cooked according to package instructions
  • 1/2 bunch kale, stems removed and torn
  • 1/2 C cooked quinoa
  • 1/2 C blueberries
  • 1/2 C red grapes, halved
  • 1/2 C dried cranberries or dried cherries
  • 1/3 C shredded Parmesan cheese
  • 1/4 C sunflower seeds
  • 1/4 C walnuts, chopped
  • 1/4 C orange juice
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp sour cream or Greek yogurt

Steps:

  1. Toss kale, quinoa, edamame, fruits, cheese, and sunflower seeds in a large bowl.
  2. Make the dressing: Whisk together the orange juice, olive oil, garlic, sugar, and Greek yogurt/sour cream in a small bowl. Season to taste with S+P.
  3. Pour dressing over the salad and carefully toss to evenly coat.

*This recipe is adapted from Averie at https://www.averiecooks.com/2016/06/twelve-superfoods-salad.html*

Kale Superfoods Salad for #SundaySupper from Sew You Think You Can Cook (3)

Sunday Supper Summer Dinner Salad Recipes

Brilliant Beef Salads

Choice Chicken Salads

Superb Seafood Salads

Vibrant Veggie Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#SundaySupper: Healthy Green Recipes for Saint Patrick’s Day

~ lk529 ~ 14 Comments

St. Patrick’s Day is Friday and the Sunday Supper crew has over 35 healthy recipes from breakfast to dessert to make you feel less guilty about all of that Guinness and Bailey’s you’re likely to indulge in over the weekend. Thanks Christie from A Kitchen Hoor’s Adventures for hosting this event.

I tried something completely new to share today and am happy to say that my “bravery” paid off with a side dish that we’d be (and have been) happy to repeat.

Grilled and wilted greens isn’t exactly a new phenomenon but it’s one that’s always kinda made me cringe. Lettuce is supposed to be crisp and refreshing. How can grilling it be a good idea and why is it so popular?

As for cabbage – that’s a green that can be served warm and often is, but I’ve never really cared for it hot. That’s the only reason I didn’t like my mom’s cabbage rolls growing up (though I should revisit them now that I’m a food blogging adult).

Yet here I am, sharing a recipe for grilled cabbage. And it’s fantastic! It’s warmed through, charred to a level of near sweetness, and maintains texture. Topped with a fresh dressing makes it nearly addicting. This side dish is quite easy to do in 10 minutes and can be done indoors on a grill pan. But if you’re out grilling already, just throw that cabbage on the grill while you’re at it!

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Grilled Cabbage with Spicy Lime Dressing

Ingredients:

  • 1 head of cabbage
  • canola oil, for brushing
  • 1/4 C lime juice
  • 1/4 C extra virgin olive oil
  • 1/4 C fresh cilantro
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/4 tsp sugar
  • lime wedges

Steps:

  1. Clean the outer leaves from the cabbage. Cut into 8 wedges, leaving the core intact for easy handling.
  2. Brush wedges with oil.
  3. Grill cabbage 4-5 minutes on each side, until charred and warmed through.
  4. Make the dressing: Combine lime juice, olive oil, cilantro, garlic, salt, cayenne, and sugar in a blender and blend until smooth.
  5. Spoon dressing over the grilled and serve with lime wedges.

*This recipe is adapted from Faith at http://www.thekitchn.com/recipe-grilled-cabbage-wedges-with-spicy-lime-dressing-157671*

Grilled Cabbage with Spicy Lime Dressing for #SundaySupper from Sew You Think You Can Cook

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Autumn Salad

~ lk529 ~ 2 Comments

After a few weeks of less than healthy eating I was craving a good salad. A salad that would qualify as dinner.

I immediately went to my vegetarian/vegan cookbook,  The Vibrant Table. Most of the recipes I was itching to make were better suited for spring and summer produce, but I found a beautiful autumn salad that caught my eye.

Autumn Salad | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

This salad involved a lot of ingredients that we love – beets, Brussles sprouts, apples and pears. I had to swap the use of squash for sweet potatoes due to my allergy, but it worked perfectly, and also falls under the favorite food category. Persimmons were called for as an optional ingredient for adding to the salad and conveniently I had one sitting on my counter from the farmer’s market.

If you’ve never worked with a persimmon, I suggest you find one while they’re readily available this fall. It’s a fruit (berry, technically) that looks like an orange tomato. I thought it had a taste vaguely similar to a sweet apple but with a texture of a grape without the “pop.”

I was bummed to omit the pear as my husband grabbed the last one for his mid morning snack, but honestly, there was enough going on in this salad that it wasn’t missed.

As mentioned, there’s a lot happening in this salad. It’s not one to be whipped up 15 minutes before you’re hungry.

The night before I cleaned and prepped the Brussels sprouts, toasted the pecans, and roasted the beets.

Day of, I roasted the Brussels sprouts, sweet potato, and apples. Made the dressing. Warmed up the beets. And assembled the final product on a bed of spinach and arugula.

Autumn Salad

Ingredients for salad:

  • 1/2 C pecan halves
  • 2-3 mini red beets, quartered
  • 4-5 mini candy beets, quartered
  • 2 tbsp olive oil, divided use
  • 2 apples, sliced in wedges
  • 1 sweet potato, peeled and chopped
  • 1 lb Brussels sprouts, cleaned and halved
  • 1/2 tsp paprika
  • 1 pear, sliced (optional)
  • 1 persimmon, sliced
  • 3 handfuls baby spinach
  • 2 handful baby arugula

Ingredients for dressing:

  • 1/2 C roasted apples
  • 2 tbsp pomegranate molasses
  • 1 tbsp vegetable oil
  • 2 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp Kosher salt
  • 1/4 C extra virgin olive oil

Steps:

  1. Preheat oven to 350 degrees F.
  2. Spread pecans on a rimmed baking sheet. Toast 8 minutes. Remove and set aside.
  3. Preheat oven to 400 degrees F.
  4. Put red beets in a foil pouch, toss with 1/2 tbsp olive oil, S+P. Put candy beets in a separate foil pouch, toss with 1/2 tbsp olive oil, S+P. Roast 35 minutes, until tender.
  5. Place apples in a baking dish. Bake 20 minutes.
  6. Toss Brussels sprouts and sweet potato with remaining olive oil, S+P, and paprika. Spread onto a rimmed baking sheet in a single layer. Roast 10 minutes, flip, roast another 10 minutes, until tender.
  7. Make dressing: Blend 1/2 C roasted apples, molasses, vegetable oil, vinegar, mustard, and salt. With the motor running, stream in the olive oil. If needed, add up to 2 tbsp water to thin the dressing.
  8. Assemble salad: Place roasted veggies and fruit, nuts, and fresh fruit over a bed of spinach and arugula.

*This recipe is modified from The Vibrant Table*

Autumn Salad | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Disclaimer: This post contains affiliate links.

Maple Walnut Vinaigrette

~ lk529 ~ 2 Comments

Now that we’ve closed the door on Halloween, it’s comfort food season.

You totally thought I was going to make some joke regarding Christmas.

Nope!

There won’t be a hint of Christmas (well, except for getting a start on my Christmas gift shopping) happening in my house until after Thanksgiving! That’s right people, there’s another holiday (at least in the US) before putting up that tree. (You hear me, Mom?!)

Sorry for that little rant there….

Back to salad.

Salad? What?

Yes. Salad.

Even amid the sea of hearty baked casseroles, you still need to eat something a bright and fresh and a salad with hints of fall is the perfect way to break up your weekly menu.

I served this walnut dressing over a salad of Brussels sprouts, spinach, and romaine lettuce. The “mix-ins” included walnuts, bacon, and apple. Dried cranberries or cooked chicken would work great, too!

Maple Walnut Vinaigrette

Ingredients:

  • 1/2 C maple syrup
  • 1/2 C walnuts
  • 1/4 C apple cider vinegar
  • 1 tsp salt
  • 1 tsp ground mustard
  • 1/2 tsp white pepper
  • 1/8 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 2 tbsp canola oil

Steps:

  1. Place all ingredients except oils into a blender. Blend until smooth.
  2. With the blender running, pour in the oils. Add a little water, if needed.

*This recipe is adapted from Monica at http://www.theyummylife.com/recipes/38*

Maple Walnut Vinaigrette | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

SRC: Nectarine Caprese Salad

~ lk529 ~ 12 Comments

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It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

Tara introduced me to The Secret Recipe Club and ever since I was accepted into this fun blogging group I’ve been waiting for this day to come. The day I’d be assigned her blog, Tara’s Multicultural Table. (Tara was assigned my blog August 2014) When I saw my assignment pop in my email, I was on a walk with my mom and I literally yelled, “Yes!” and threw my arms up in the air. (You can go ahead and ask her! If you know her, that is.)

I have a dedicated Pinterest board to Tara’s blog so there wasn’t any stealthy searching for me to do this month. I’ve even commented on just about every post on her page in support of her incredible blogging career that’s blossomed over the past few years. Tara’s blog is quite different from mine and her dedication to her passion for international cuisine leaves me in awe. I don’t know how she keeps up with it! She is also the mother to two. Her kids love to join her in the kitchen and you can see fabulous photos of family bonding interspersed among stunning food photography.

Tara and I have known each other for 7-8 years, now. Our husbands were in the same ROTC class at Auburn and we were stationed in the FL panhandle together for 4 years. After that we parted ways and are hoping to be stationed together again soon!

Memorial Day 2015 we were able to reunite after almost a year apart at their home in the DC area. I got the opportunity to cook with her once again and witness her photography station. As if the timing couldn’t be perfect, we’ll be joining forces again this weekend when she comes to visit, I can’t wait for her to meet Treat! She is Firecracker’s godmother and we are godparents to Claire. The friendship we created in Florida has only grown while we’ve been separated, talking in one form or another almost daily.

tara&lauren

Okay, enough mushiness. On to the food!

I have made multiple recipes from Tara’s blog already, most posted on Sew You Think You Can Cook. There are even two or three dishes on my camera waiting for the right time to share them with you. I didn’t use those for today’s reveal though.

I gave Stuart a list of 4 things to pick from Tara’s blog: Burnt Honey Ice Cream, Carrot Cheddar Crackers, Nectarine Caprese, or Popcorn Tacos. It wasn’t until after handing him the notepad with the choices that I realized we got to try the ice cream first hand during our visit last year (we’re the friends mentioned for the tea she made in her review of the cookbook, too)! The popcorn tacos have been haunting my dreams ever since she posted them and you’ll be seeing them pop up here eventually (pun slightly intended). Same goes for the crackers, I’m always looking for ways to get more veggies in Firecracker’s diet.

Stuart decided on the caprese though, and I am glad he did. While it’s quite a simple option, it’s entirely delicious. Particularly when stone fruits are ripe and readily available in these summer months. I served this salad as a starter to salmon with roasted root veggies – quite the healthy night! I have decided, without question or fail, that I do not like yellow peaches. White peaches however are fantastic. I didn’t know if the same would be true for nectarines so I picked up both varieties. Turns out, I enjoy both varieties of nectarines but would recommend the yellow for this recipe. My knife cuts weren’t exactly restaurant worthy so I decided to layer my salad instead of stack it the way Tara had.

Nectarine Caprese Salad (1) Sew You Think You Can Cook

Nectarine Caprese Salad

Ingredients:

  • 1/4 C balsamic vinegar
  • 1 tbsp honey
  • 2-3 ripe nectarines, sliced
  • 8 oz fresh mozzarella, sliced
  • fresh basil, julienned

Steps:

  1. In a small saucepan over medium heat, combine the balsamic vinegar and honey. Reduce by about 1/2. Set aside.
  2. Layer mozzarella slices and nectarine slices. Season with salt. Drizzle with balsamic reduction. Garnish with fresh basil.

*This recipe is adapted from Tara at http://tarasmulticulturaltable.com/nectarine-caprese-with-honey-balsamic-reduction/*

Nectarine Caprese Salad for #SecretRecipeClub from Sew You Think You Can Cook

To see the other bloggers who participated in The Secret Recipe Club this month click here:

SRC: Honeyed Lemon Fruit Salad

~ lk529 ~ 24 Comments

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Good morning and welcome to another edition of The Secret Recipe Club. For a little “behind the scenes” information, The Secret Recipe Club (SRC) is divided into three groups. Each group posts on a different Monday of the month. I am in Group C and always post on the 3rd Monday of the month. Which meant that during those special months with five Mondays there’d be two weeks without any fun reveal day! So now, on the 5th Monday of the month there is a themed reveal and it’s a “free for all,” which means that there aren’t any group restrictions. I’m looking forward to getting to know some of the other bloggers in the club.

The end of May unofficially marks the beginning of barbecue season and so today, the Secret Recipe Club is sharing recipes that would be perfect for your upcoming summer picnics and barbecues.

I was assigned the blog An Affair from the Heart written by Michaela. Michaela and I sound like we could be great friends! She describes herself as a “party thrower, gift giver, wish I were craftier, liver & lover of life” kind of gal. It’s that “wish I were craftier” bit that made me smile as I can relate completely. She is a stay-at-home mom to four children and has been married for 25 years this year!

I searched for great side dishes to accompany any summer picnic barbecue or family reunion. I always love a good pasta salad to eat alongside my grilled burger or dog and her Creamy Bacon Ranch Pasta Salad is definitely on my radar. Any family reunion isn’t complete without my Aunt’s 7 Layer Dip and Michaela’s Not Your Average Mexican Layered Bean Dip looks like it could compete (because it’s avocado free, an allergy I developed while pregnant with Firecracker that I won’t try again until I’m done breastfeeding Treat). Ultimately I went with a fruit salad, after being distracted by a Shirley Temple Float, because how could I not be?!

I altered her recipe to use fruits that were available to me and that met my family’s taste preferences. That’s the beauty of fruit salad – make it however you want! Because of my overall volume of fruit, I only ended up using one carton of yogurt instead of two. I didn’t adjust the honey accordingly and my local variety of Eucalyptus honey was quite over powering. I would of course make this fruit salad again (and use a sweeter honey). My husband loved having it as his mid morning snack in his lunches all week. Truth be told, this fruit salad was part of the very first meal we cooked in our new home!

P.S. I know I said in my SRC Reveal Post two weeks ago that I was supposed to get internet that day, well, it didn’t happen and now today’s the day! Theoretically. I’m not holding my breath on it though, that’s for sure. So, once again, I’m sorry to my fellow club members, but I promise I’ll be stopping by all your picnic worthy posts soon!

Honeyed Lemon Fruit Salad

Ingredients:

  • 2 C grapes, halved (I used red)
  • 2 C cubed fresh pineapple
  • 1 ½ C chopped strawberries
  • 2 tangerines, segmented
  • 1 Granny Smith apple, cubed
  • 1 container (6 oz) lemon yogurt
  • ¼ C honey
  • Juice ½ large lemon

Steps:

*This recipe is adapted from Michaela at http://www.anaffairfromtheheart.com/2015/08/honey-lemon-fruit-salad/*

Honeyed Lemon Fruit Salad for Secret Recipe Club from Sew You Think You Can Cook

To see the other bloggers who participated in the themed Secret Recipe Club this month click here:

Greek Salad

~ lk529 ~ 4 Comments

Do you experience a big gravitational pull towards salads that happens every January?

Eating salads as a main meal isn’t something we do as often as we probably should. And when we do it comes in waves. Maybe we’ll make it a whole month having a salad night once a week and then all of a sudden you’d be hard pressed to find lettuce in the fridge.

This Greek Salad is one that we made in the beginning of the year. There were a good deal of moving parts but it still came together quickly and easily. While homemade pita chips are baking in the oven, the rest of the dish can come together. And don’t forget to let your meat rest before slicing it, allowing you the perfect amount of time to pull together the dressing.

Greek Salad (assembly) Sew You Think You Can Cook

To use up the leftovers, I stuffed everything inside a pita pocket as a perfect lunch.

Greek Salad

Ingredients:

  • 1 1/2 lb sirloin steak
  • 3 tbsp olive oil, plus more for brushing pita
  • 4 pitas
  • red pepper flakes
  • dried oregano
  • 1 C Greek yogurt
  • 1/2 C crumbled Feta cheese
  • 1/2 tsp minced garlic
  • 1/2 tsp cumin
  • juice of 2 lemons, divided use
  • 2 hearts of romaine, chopped
  • 6 plum tomatoes, chopped
  • 1/2 cucumber, chopped
  • 1 small red onion, diced
  • 1 bell pepper, chopped
  • 1 C loosely packed fresh parsley

Steps:

  1. Preheat oven to 400 degrees F.
  2. Rub 1 tbsp olive oil over the steak and season both sides with S+P. Grill 3-4 minutes on each side, or until desired temperature is reached. Allow meat to rest 10 minutes. Thinly slice.
  3. Tear pitas and place on a baking sheet, brush with a little olive oil and sprinkle with salt, oregano, and pepper flakes. Bake 10-12 minutes, or until crispy but not burnt.
  4. Put the yogurt, Feta, garlic, cumin, and juice of 1 lemon in a food processor. Process until smooth and a pour-able consistency is reached. Add a little water if needed.
  5. In a large bowl, toss the lettuce with the juice of 1 lemon and the remaining 2 tbsp olive oil. Season to taste with S+P.
  6. Assemble the salad: Top lettuce with pita, veggies, dressing and parsley, and meat.

*This recipe is adapted from Rachael Ray’s Look + Cook*

Greek Salad Sew You Think You Can Cook

#EVOOChallenge: Winter Salad with Shallot Balsamic Vinaigrette

~ lk529 ~ 2 Comments

It’s day 2 of the #EVOOChallenge. This challenge, in which we make foods with the only cooking fat being olive oil, was issued by Spartan Olive Oil. The goal is to highlight the benefits of using olive oil over its less healthy counterparts, I’m looking at you butter and vegetable oil. Search the hashtag on social media to see more great recipes!

While both olive oil and vegetable oil have 120 Calories and 14 grams of fat per tbsp, olive oil has 10 grams of monounsaturated fat (the good fat) whereas vegetable oil has only 3 grams of monounsaturated fat. Monounsaturated fat is actually good for your health; it reduces bad cholesterol and provides vitamin E. (Source: American Heart Association)

This unfiltered extra-virgin olive oil is made from the olives of 700 year old trees in Sparta, Greece. The flavorful oil has a rich golden color and smooth texture. I wanted to highlight the nutty, fruity flavor of the oil in my recipes this week.

Shallot Confit for the #EVOOChallenge from Sew You Think You Can CookOne of the cookbooks I got for Christmas is The Chef Next Door by Amanda Freitag. While flipping through it for the first time we came across a recipe for Shallot Confit. I knew I just had to try it for this challenge! The recipe calls for a mix of olive and canola oils, but as that would go against the rules I omitted the canola oil. I was a little nervous about omitting the canola oil and didn’t think substituting was the right way to go either. I opted with using fewer shallots than called for. And it worked.

These shallots would be incredible as a pizza topping, would add a little something extra to a sandwich, and could even work well in an onion dip. I decided to add them to salad. And as a bonus I used some of the oil in a vinaigrette!

The shallots will keep up to two weeks in the oil.

Winter Salad with Shallot Balsamic Vinaigrette 

Ingredients:

  • 4 whole shallots, peeled and trimmed
  • 1 C + 1 tbsp olive oil, divided use
  • 1 tsp thyme
  • 1 tsp peppercorns
  • 1 can (15 oz) chickpeas, drained
  • 1 tsp garlic powder
  • 2 oz balsamic vinegar
  • 1/4 tsp Dijon mustard
  • mixed baby greens (I used spinach, swiss chard, and arugula)
  • crumbled Feta cheese
  • cooked, crumbled bacon
  • pear, sliced

Steps:

  1. Make shallot confit: Place shallots in a small saucepan with 1 C oil to cover. Add the thyme, peppercorns, and S+P. Bring to a simmer over medium heat, reduce heat to low and cook 25 minutes until shallots are easily pierced. Allow shallots to cool. Store in fridge, covered.
  2. Roast chickpeas: Lay chickpeas out on a clean towel and pat dry. Remove any lose skins. Leave chickpeas out until completely dried, about 45 minutes. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Lay chickpeas out on the prepared baking sheet. Roast 40 minutes, or until crunchy. Toss roasted chickpeas in 1 tbsp oil. Add the garlic powder and a little salt to taste.
  3. Make dressing: Put 3 oz of the shallot confit oil in a jar with the balsamic vinegar, Dijon, and S+P. Shake until combined.
  4. Assemble salad: Top greens with Feta, bacon, pears, chopped shallot confit, and roasted chickpeas. Drizzle with vinaigrette.

*The shallot recipe is adapted from The Chef Next Door*

*The chickpea recipe is adapted from Debbie at http://www.madefrompinterest.net/roasted-chickpeas-recipe/*

Winter Salad with Shallot Balsamic Vinaigrette for the #EVOOChallenge from Sew You Think You Can Cook

Disclaimer 1: By participating in this 5 day challenge I received a bottle and pouch of Spartan Olive Oil. 

Disclaimer 2: This post contains affiliate links.