SALADS
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Snacktime Redux - Minimally Invasive

Snacktime Redux - Minimally Invasive | SALADS | Scoop.it
Grilled Avocados with Cherry Tomatoes, Herbs & Grilled Lemons. Gluten-free
Alan's insight:
Snacktime Redux

In my ongoing to quest to get MOAR AVOCADO in my diet, I took advantage of an already-hot grill to make these luscious beauties that were inspired by a post on Love Life.

To make them for yourself, just lightly oil the cut side of avocado and lemon halves then grill until the avocados have grill marks and are heated through, and the lemons are lightly charred and caramelized. Chop up whatever herbs you have on hand (parsley, thyme, lemon thyme, chives and basil in my case) then mix with a good olive oil and salt, toast some nuts (pine nuts here), and slice some cherry tomatoes. Top the avocado halves with the herbs, nuts and tomatoes, then give the caramelized lemons a good squeeze over the whole mess.

Good luck limiting yourself to just one (half).

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Baby Potatoes with Tomato-Corn Sauté | MyRecipes.com

Baby Potatoes with Tomato-Corn Sauté | MyRecipes.com | SALADS | Scoop.it
This speedy side dish of Baby Potatoes with Tomato-Corn Sauté is complemented by fresh corn kernels, grape tomatoes, fresh cilantro and shaved Parmesan cheese.
Alan's insight:
IngredientsPrintEmailSend To MobileSave RecipeAdd to MenuAdd to Shopping List12 ounces small baby potatoes, halved1 tablespoon olive oil1 cup fresh corn kernels (about 2 ears) $$1 1/2 teaspoons thinly sliced garlic1/4 teaspoon salt1/4 teaspoon crushed red pepper1 cup halved grape tomatoes $1/3 cup chopped fresh cilantro1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)Preparation1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and next 3 ingredients (through pepper) to pan; sauté 2 minutes. Add potatoes and tomatoes to pan; cook 1 minute. Top with cilantro and cheese.Variation 1 Arugula Pesto: Place 1 pound baby potatoes in a saucepan; cover with water. Bring to a boil. Cook 11 minutes; drain. Pulse 1 cup arugula, 1/2 cup basil, 2 tablespoons grated Parmesan, 2 tablespoons unsalted chicken stock, 1 tablespoon olive oil, 1 tablespoon lemon juice, 3/8 teaspoon salt, and 1/4 teaspoon pepper in a mini food processor. Combine potatoes and arugula mixture in a medium bowl; toss. Serves 4 (serving size: 3/4 cup) Calories 50; Fat 3.3g (sat 2g); Sodium 299mgVariation 2 Warm Bacon Vinaigrette: Place 1 pound quartered baby potatoes in a saucepan; cover with water. Bring to a boil. Cook 8 minutes; drain. Cook 2 center-cut bacon slices in a skillet until crisp; crumble. Combine drippings, 2 tablespoons cider vinegar, 1 tablespoon olive oil, 1 tablespoon Dijon, 1 teaspoon brown sugar, and 1/4 teaspoon salt in a bowl. Add potatoes and 2 cups spinach. Top with 1/4 cup green onions and bacon. Serves 4 (serving size: 3/4 cup) Calories 134; Fat 4.6g (sat 1g); Sodium 304mgVariation 3 Kale and Garlic Place 1 pound sliced baby potatoes in a saucepan; cover with water. Bring to a boil. Cook 8 minutes; drain. Heat a large skillet over medium-high heat. Add 1 1/2 tablespoons canola oil. Add potatoes and 2 tablespoons sliced garlic; cook 3 minutes. Add 3 cups chopped kale and 1 tablespoon water. Cover and cook 3 minutes. Add 1 teaspoon sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss. Serves 4 (serving size: 3/4 cup) Calories 168; Fat 6.9g (sat 0.6g); Sodium 338mg
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Roasted Mushroom and Green Bean Farro Salad

Roasted Mushroom and Green Bean Farro Salad | SALADS | Scoop.it
Alan's insight:

With January here I have been trying to eat healthier and when I am doing that I often think about salads, whole grain salads in particular. The combination of green beans and mushrooms are a favourite of mine whether I am simply sauteing them as a side dish or doing something more with them like making a casserole and I have had the idea to use them in a whole grain salad for a while now. Normally I would start a salad like this by sauteing the mushrooms and green beans but this time I thought that I would try something a little different and roast them both in the oven. Roasting vegetables seems to concentrate their flavours and make them even tastier and I was thinking that that would be the perfect way to go for this salad. With the vegetables decided the next component is the whole grain and there are a lot of choices that would work in this salad but I decided to go with farro. Farro is a really nice whole grain and I enjoy its earthy nuttiness and the chewy texture. For the dressing I went with a flavour packed homemade balsamic vinaigrette and I finished the salad off with a bit of feta though goat cheese or a mild blue cheese would also be wonderful.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

 

Printable Recipe

Ingredients2 cups water1 cup farro8 ounces mushrooms, quartered1 pound green beans, trimmed and cut into bite sized pieces1 tablespoon oil1/2 teaspoon thyme, choppedsalt and pepper to taste1/4 cup feta, goat or blue cheese, crumbled1/4 cup walnuts, coarsely chopped and toasted1/4 cup balsamic vinaigrette1/2 teaspoon thyme (chopped)DirectionsBring the water and farro to a boil, reduce the heat and simmer, covered, until the farro is al dente. about 20 minutes.Toss the mushrooms and green beans in the oil, thyme, salt and pepper and place them on a baking sheet in a single layer.Roast the mushrooms and green beans in a preheated 400F oven until they start to caramelize, about 20 minutes, flipping them half way through.Mix everything and enjoy.


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Quinoa Salad with Black Beans and Corn - Healthy Green Kitchen

Quinoa Salad with Black Beans and Corn - Healthy Green Kitchen | SALADS | Scoop.it
A recipe for quinoa salad with black beans and corn.
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Asparagus, Halloumi and Chickpea Farro Salad

Asparagus, Halloumi and Chickpea Farro Salad | SALADS | Scoop.it
Alan's insight:

Not too long ago I did a grilled asparagus and halloumi salad and I particularly enjoyed the combo and I wanted to use it again. I often like to do salads that have a base of a whole grain, a bean and a seasonal ingredient and this time I was thinking that a whole grain salad with the grilled asparagus and halloumi would be the perfect fit. It had been a while since I last used farro so I decided to go with that for the whole grain and chickpeas seemed like the natural fit. I always like to include a fresh herb and I was thinking that a combination of dill and mint would hit the spot. Next up was the dressing and I was thinking that a honey dijon vinaigrette would help keep things nice and bright and summery.


Asparagus, Halloumi and Chickpea Farro Salad

A summery whole grain salad with asparagus, grilled halloumi, chickpeas, a bunch of fresh herbs and a lemony vinaigrette.


Servings: makes 4-6 servings

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

 

Printable Recipe

Ingredients1 cup farro4 ounces halloumi, sliced 1/4 inch thick1 pound asparagus, blanched and cut into small pieces1 (19 ounce) can chickpeas, drained and rinsed1/4 cup walnuts4 green onions, sliced1 handful dill, chopped1 handful mint, chopped1/4 cup honey dijon vinaigretteDirectionsCook the farro as directed on the package.Brush the grill (or grill pan) with oil and heat to medium-high heat.Grill the halloumi cheese until golden brown on both sides, about 2-4 minutes per side, let cool and dice.Mix everything and enjoy.


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Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette | SALADS | Scoop.it
Alan's insight:

Two of my recent food obsessions have been quinoa and cauliflower and it was past time for me to use them both in a dish together! Another thing that I have been enjoying lately is whole grain salads where the recipes follows some basic guidelines including starting off with quinoa or a whole grain like farro, a vegetable or two, possibly some beans and/or nuts, a cheese and a dressing. As soon as I had the idea of using quinoa and cauliflower together one of these salads sounded like a great way to go! Of course I had to go with roasted cauliflower since it is so addictively good and I figured that I might as well roast some mushrooms up at the same time. For this salad I decided to omit any beans but I did throw in some walnuts and a balsamic vinaigrette. Which cheese to use was the only real question as there a few good options including feta, blue cheese and the one that I chose, a creamy goat cheese. Goat cheese is a particularly nice option for salad like this because if you add it to the salad while the ingredients are still warm, it starts to melt into the salad spreading it's goodness throughout. This salad goes well either warm or cool and it makes for a nice side or even a light meal. If you want to bulk it up a bit for a meal you can add some chickpeas and serve it on a bed of greens such as kale, spinach or lettuce. I have to say that the roast cauliflower, mushroom and quinoa combo was a nice and tasty one and healthy to boot!


Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

Roasted cauliflower and mushrooms in a warm quinoa salad with a balsamic vinaigrette and creamy crumbled goat cheese.


Servings: 4-6

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


Ingredients1/2 small head cauliflower, cut into florets8 ounces mushrooms, quartered1 tablespoon oil1/2 teaspoon thyme, choppedsalt and pepper to taste1 cup quinoa, well rinsed1 1/2 cups water or broth1/4 cup walnuts, toasted and coarsely chopped1/4 cup goat, feta or blue cheese, crumbled1/4 cup balsamic vinaigrette1/2 teaspoon thyme, choppedDirectionsToss the cauliflower and mushrooms in the oil, thyme, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, flipping them half way through.Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.Mix everything and enjoy.


Option: Serve warm or cool over sauteed or fresh greens like spinach, kale, swiss chard or lettuce.
Option: Bulk the salad up with the addition of chickpeas.

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