#SundaySupper: Summer Dinner Salad Recipes

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

Seared Cod with Tangerines and Kale

The kids have been a little difficult lately.

Firecracker just turned 2.5 and I don’t know if there’s some cognitive leaping happening, physical growing, or it’s those 2 year old molars working their way in but his ability to listen and obey has taken a turn in the wrong direction. It’s been highly frustrating and our patience levels keep getting lower by the hour. It doesn’t help that he doesn’t nap and when he’s tired he becomes destructive and a bit of a Tasmanian devil. His ability to sleep through the night, a skill he’s never conquered, has reverted back to coming to our bed 2-4 times meaning none of us are getting the sleep we need!

Treat meanwhile is definitely working on teeth, he’s constantly hungry, and the cough he had at the end of the year has crept its way back into our lives. He’s following his brother around like a hawk and has developed quite the skills for climbing and “jumping.” There’s no room for a lapse in childcare with that one!

With two tired and hungry boys on my hands, my husband deserves a lot of credit on the execution of this recipe. I quickly made them a blue box of macaroni and cheese in the middle of trying to make our dinner. I pull out the freshly purchased cod from Whole Foods while my husband feeds the boys and I discover that one of the fillets was not deboned. And we don’t have proper fish cleaning tools. The adults switched places.

In a mode of determination, my husband grabbed a clean pair of pliers, washed them, and got to pulling. We’d definitely be “chopped” for execution skills as that fillet looked a bit mangled. He then proceeded to season the fish with S+P and sear it in olive oil while I get the kids cleaned up, put in pajamas, and started the bed time routine. I even stuck him on photography duty while I sat with Firecracker until he fell asleep.

He was able to eat his fish and accompanying salad warm while watching Treat and then getting him to fall asleep.

By the time I made my way back upstairs I had a cold plate waiting for me. And you know what, the fish was delicious cold! It was such a light, refreshing, and healthy meal.

The dish was inspired from a recipe in Giada de Laurentiis’ cookbook Happy Cooking. We followed her method for cooking the fish, but the salad co-star was changed. I omitted the olives, used dried oregano instead of fresh, and the main difference, used kale from the farmer’s market instead of arugula.

I prepared the salad first, allowing the kale to marinate in the dressing while the rest of the meal was prepared. It’d been a long while since I’d last had kale and it was a nice surprise to realize how much I like the dark green!

Seared Cod with Tangerines and Kale

Ingredients:

  • 2 tangerines
  • 1 tsp Dijon mustard
  • 1/4 tsp dried oregano
  • 2 tbsp + 4 tsp olive oil, divided use
  • 4 C chopped kale, stems removed
  • 4 6-oz filets cod

Steps:R

  1. Using a paring knife, cut of the top and bottom of each tangerine. Follow the curve of the fruit to cut off the entire peel. Place a strainer over a small bowl. Segment the tangerines over the bowl then squeeze the juice out of the remaining flesh.
  2. To the tangerine juice, whisk the mustard, oregano, and 4 tsp olive oil. Reserve 1/4 C of the dressing. Toss the kale and tangerine segments in the dressing. Set aside.
  3. Season cod with S+P. Heat remaining olive oil in a large skillet over medium-high heat. Sear cod, flesh side down, for three minutes. Flip, an cook another three minutes. Serve alongside kale salad and drizzle with reserved dressing.

Seared Cod with Tangerines and Kale | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Kale Soup

Back in November my brother-in-law came to visit. We went grocery shopping to pick up some items for football watching and dinner making. Upon their departure we were left with a bunch of kale; a large quantity not a single bunch.

So I made kale chips.

And soup.

And still there was a little bit left to freeze and “sneak” into Firecracker’s smoothies.

So. Much. Kale!

Not that that’s a bad thing. I buy kale hardly ever, I can count on one hand the number of times I’ve purchased said green. I have nothing against kale, but I guess I never jumped on the bandwagon a couple of years ago.

This soup though, I can get on board with. But only if there’s bacon with it. Before heating up some leftovers I had to fry a piece of bacon to provide that bit of crunch and salt.

Kale Soup

Ingredients:

  • 4 slices center cut bacon, chopped
  • 3 Yukon gold potatoes, peeled and diced
  • 1 leek, sliced in half-moons
  • 1 tsp minced garlic
  • 1/2 tsp dried thyme
  • 4 C chicken broth
  • 1 bunch kale, stems removed and chopped
  • 1/4 tsp Worcestershire sauce
  • sour cream for serving (optional)

Steps:

  1. Cook bacon in a Dutch oven over medium-high heat until crispy. Remove with a slotted spoon and set aside on a paper towel lined plate.
  2. Add the potatoes and leeks to the pot and cook 3 minutes. Add garlic, thyme, S+P and cook another 2 minutes. Add the chicken broth and 4 C of water. Bring to a boil, reduce to a simmer and cook 15 minutes.
  3. Reserve a little bit of the kale to make kale chips for garnishing the soup. Add the remaining kale to the soup, cover the pot, and cook 5 minutes until the kale is wilted. Stir in the Worcestershire.
  4. Using an immersion blender, puree the soup until smooth. (Note: If using a stand blender you may need to puree the soup in batches. Leave the lid slightly open and cover with a towel to prevent burns.)
  5. Put the reserved kale on a baking sheet, spray with cooking oil, season with S+P and broil until crispy.
  6. Garnish the soup with kale chips, bacon, and sour cream.

*This recipe is adapted from Food Network Magazine, January/February 2015*

Kale Soup | Sew You Think You Can Cook

BBQ Kale Chips

10313804_10103445114255281_4038587599929197876_nI have reached a new point as a busy mom of two trying keeping up a household and a blog. This post is being written from the WordPress app on my phone while I kid myself that I’m going to bed “early.”

Last week was the first week back to reality from the holidays. And it was a rough one! My husband started his final quarter of his Masters program and is working tirelessly on his thesis. The boys had doctor appointments 3 of the 5 days which made getting a rhythm of Dad back at work a little more difficult. Both naps and bedtimes have been difficult which means if I want to get any blogging done it’s not until after 11 or 12 and that means I crawl into bed at 1 am (with the hopes and prayers that both boys will sleep solidly until 7).

So now I’m trying out this app to see if I can gain multi-tasking time in snippets during late night feedings and moments when the kids fall asleep while out running errands.

Good thing I’m trying this post out on an easy recipe! Kale chips. These kale chips are dusted with barbecue seasoning after baking which makes this crunchy healthy snack a little addicting.

BBQ Kale Chips

Ingredients:

  • bunch of kale, stems removed
  • 1/8 C paprika
  • 1 tbsp ancho chili powder
  • 1 tbsp brown sugar
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp kosher salt
  • 1/4 tsp ground mustard

Steps:

  1. Preheat oven to 275 degrees F. Line a baking sheet with parchment paper.
  2. Tear kale into bite-sized pieces. Place on prepared baking sheet and spray with cooking spray.
  3. Bake kale chips 18-20 minutes, flipping halfway through, until crispy.
  4. Make barbecue seasoning: combine all the spices and brown sugar.
  5. Sprinkle seasoning over the kale chips after removing from the oven.

*This recipe is adapted from Jeff Mauro, Food Network Magazine January/February 2015*

BBQ Kale Chips | Sew You Think You Can Cook

#BrunchWeek: Bacon and Egg Sandwiches on Cheddar Biscuits

We’re continuing with the third annual #BrunchWeek hosted by Terri of Love and Confections and Shaina of Take a Bite out of Boca. I’ve been told you can’t have a brunch event without an egg dish. While I could easily disagree, I can see my mom’s point. Most people love eggs and eat them daily for breakfast. I have never been in that camp.

So what to do?

The only egg dish I’ve ever liked (and have even ordered at a brunch place!) is Eggs Benedict. I tried my hand at making Eggs Benedict at home before, and we loved them! But poaching the eggs and making the hollandaise sauce requires too much active attention; I won’t be attempting it again until the little man can play on his own (or takes longer naps…) safely.

Instead I decided on a breakfast sandwich, one I could make each element of separately.

I caramelized some onions and wilted in some kale. I used my mandolin to slice some Easter egg radishes provided by Cal-Organic. I fried up some bacon and some eggs.

To make my sandwiches a step above the rest, I assembled them on top of homemade cheddar biscuits – using Cabot Cheese Seriously Sharp Cheddar.

cheddar biscuits from sew you think you can cook for #brunchweek

Using a 3″ biscuit cutter, this recipe yields 18-20 biscuits.

Cheddar Biscuits

Ingredients:

  • 9 tbsp butter
  • 2 1/2 C flour
  • 1 C white whole wheat flour
  • 2 tbsp baking powder
  • 2 1/2 tsp salt
  • 2 C shredded Seriously Sharp Cheddar
  • 1 1/2 C buttermilk
  • 1 egg, beaten for egg wash

Steps:

  1. Cut butter into cubes and set aside.
  2. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
  3. In the bowl of a stand mixer, whisk together the flour, baking powder, and salt.
  4. With the paddle attachment mix in the butter and shredded cheese. Mix until combined and texture is crumbly.
  5. Pour in buttermilk and mix until dough comes together.
  6. Turn out onto a floured surface and knead until combined. Pat to 3/4″ thick. Use a 3″ biscuit cutter to cut biscuits and place on prepared baking sheets. (Note: Do not twist the cutter, doing so will pinch the edges and you won’t have that flaky biscuit.)
  7. Brush biscuits with egg wash. Bake for 20-25 minutes.
  8. To make sandwiches: Cut biscuit in half. Top one half with caramelized onions, wilted kale, and a fried egg. Top the other half with a drizzle of honey, bacon, and thinly sliced radishes. Reassemble and enjoy.

*The biscuit recipe is adapted from Donya at http://asouthern-soul.blogspot.com/2013/04/cheddar-cheese-biscuits.html?*

Bacon and Egg Sandwiches on Cheddar Biscuits for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more brunch recipes today:

BrunchWeek 2015 Logo
BrunchWeek Beverages:
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm

BrunchWeek Desserts:
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Irish Bread Braid

SPD13

I never really celebrated St. Patrick’s Day until moving to the panhandle and becoming best friends with Kate. St. Patrick’s Day 2011 coincided with Auburn’s Spring Break and we had Kate and her now husband Josh over for a simple dinner and game night – individual meatloaves and mashed potatoes. That event began a four year tradition. In 2012 Kate and Josh were now living here and we went to their apartment for Ruben Egg Rolls, Shepherd’s Pie, and a yogurt parfait with angel food cake and mango. (Lesson learned – do not dye vanilla pudding green, it will mess with your mind and fool your taste buds.) I hosted in 2013 and served an Irish bread braid, individual meatloaves, and colcannon. Kate brought over a beautiful rainbow cake too!

This year marks our fourth, and probably final (as we’re moving this summer), St. Patrick’s Day together. It’s Kate’s turn to host and we’re combining our favorites – the Irish bread braid, Ruben egg rolls, Shepherd’s pie with shamrock rolls, and for dessert maple shortbread cookies and chocolate chip ice cream. It’s a big menu for four people, but we’re going all out this year!

St. Patrick's Day 2014

Fortunately, or unfortunately, depending on how you look at it – my crescent rolls were very easily tear-able and no matter how much I pinched and tried to make the dough seamless there was no hope. Instead I made a rustic-looking tart. But the flavors were still beautiful. I don’t know if the dough warmed up too much in the 30 minute drive to Kate’s or if using the name brand product is simply too good at it’s job – Stuart suggested maybe buying a generic brand of crescent dough in the hopes that it’s not as perforated. Here’s the real advice – if your store sells seamless crescent dough, buy it! None of my local stores do.

Last year I made this bread braid (see pre-baked photo in above collage) for St. Patrick’s Day and it was such a hit that Stuart requested it again for Easter. I will probably make it again, and if I’m successful in the braid I’ll post it!

Irish Bread Tart

Irish Bread Braid

Ingredients:

  • 3 red potatoes
  • 3 C chopped kale, stems removed
  • 2 cans seamless crescent roll dough
  • 1/2 lb sliced corned beef
  • 1 C shredded cheddar cheese
  • 1 egg
  • caraway seeds, for sprinkling

Steps:

  1. Boil kale in salted water for 4 minutes. Drain, pat dry, and set aside.
  2. Boil potatoes until tender. Let cool, slice, and set aside.
  3. Preheat oven to 375 degrees F.
  4. On a greased baking sheet, unroll crescent dough and press side-by-side lengthwise into one larger rectangle. Additionally, press together all perforated seams if not using seamless.
  5. Place corned beef in the center of the rectangle, leaving 3″ on each side. Top with potato slices, kale, and shredded cheese.
  6. Cut dough into the same number of strips on each side of the filling, leaving an inch buffer around the filling. Criss-cross the strips over the filling to create a braid. Fold crescent dough around the filling to create a rustic tart. (See above photos.)
  7. In a small bowl whisk the egg with 1 tbsp water. Brush the bread with egg wash and sprinkle with caraway seeds and kosher salt, if desired.
  8. Bake for 25 minutes. If your bread braid turned into a rustic tart lightly cover with aluminum foil for 20 minutes, remove foil and bake another 5-8 minutes until the crust is golden and cooked through. Allow to cool slightly before slicing.

*This recipe is modified from girlversusdough at http://www.tablespoon.com/recipes/irish-bread-braid/aa8ebb56-1255-4cec-996f-3de32cb5456e*
Irish Bread Tart

Italian Sausage and Red Pepper Pesto Panini

About twice a month I’m met with the “I don’t want to cook” flu. It’s usually accompanied by a strain of the “need to go to the grocery store” virus. There are two popular remedies to this illness: 1) date night out and 2) go to the store on the way home from work.  With this recipe, I’ve discovered a new antibiotic! Take what you have and make a sandwich.

In asking Stuart what he wanted for dinner he actually had an answer other than my favorite “I don’t know”. He wanted a panini. So I hit the web and found one that looked good. I shared the recipe and was given the vote of approval… along with the question, “Do we have what we need?” My answer, “ Um, we have bread.  And maybe cheese?” Instead of getting discouraged I read her blog post and thought, I could do that! (She utilized ingredients from her pantry/fridge to create her masterpiece.)

I used my engineering degree in the kitchen once again and improvised a panini maker. I slathered some butter on the outside of the sandwich and treated it like a grilled cheese. Except instead of using a skillet, I used my indoor grill pan. Taking the flat top of a saucepan, I pressed the sandwich. After achieving those traditional grill marks I flipped it over and repeated the process. The result – a beautiful panini fake out.

Italian Sausage and Red Pepper Pesto Panini

Ingredients:

  • 4 slices of bread
  • butter, for spreading
  • 2 tbsp red pepper pesto
  • 2 links hot Italian sausage, sliced into medallions
  • 2 slices white American cheese
  • kale

Steps:

  1. In a small skillet, cook sausage.
  2. Assemble sandwiches: Spread butter on all pieces of bread. On the opposite side of butter spread pesto on 2 of the slices. Top with sausage, kale, and cheese. Top with other slice of bread, butter side out.
  3. Press in panini maker or follow my method described above.

Fake Out Panini