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Entries Tagged as 'salad'

Macaroni Salad

4.10.2013

For me, the biggest parts about giving up certain foods is the association. I doubt any [sane] person would pass up a piece of their favorite chocolate cake. Why? Because that slice taste more than just delicious. It triggers a reminder of the gitty feeling they used to get when they woke up on their birthday as a child. It triggers that memory of friend and family standing around while they opened presents. It triggers the smell of their grandma after giving her a big hug goodbye. It’s so much more than about the endorphins that our bodies create from the chocolate. It’s about the associations.

That is why I could never give up macaroni salad. It is what we always ate at grill outs when I was a child. There was something about the unique tang from the mayonnaise that has always stuck with me. For me, it triggers those memories of being around friends and family. And catching fireflies in my jar at dusk. The smell of the grill and of the sunset. It’s a calming feeling that comes over me when I take a bite and its a feeling I don’t want to forget.

Perhaps for me, the reason the association is so strong is because I don’t “cook” with mayonnaise very often. Or eat it in my daily diet at all. That is to say, when I do taste it then it brings me back to those summer days.

I was tempted to call this ‘healthified’ macaroni salad but I decided that would be misleading. It would still be healthier to munch down on some slices of fresh fruit. Or some grilled veggies and hummus. Or a big spinach salad with sliced almonds. But it is slightly healthier than the one you are going to pick up from the deli. I didn’t want to alter this recipe too much or remove the mayonnaise (probably the unhealthiest part) because I wanted it to taste exactly like I remember it. With that being said, I did only make HALF the amount of dressing most recipes called for and the pasta still absorbed the flavor just as well. And I added a few extra veggies for good measure. But other than that, this recipe is going to taste exactly like it did back when your father would pick it up from the deli.

Don’t worry – there will be lots of ‘new’ and seasonal salads to come in the summer months here on VV but I had to get this traditional one out of my system. Go on, why don’t you whip this up and feed your inner child as well?

Do you have any associations with food that you could never let go off?

Macaroni Salad

adapted from Old Time Cooking Recipes

2 cups uncooked elbow macaroni (I used whole wheat and couldn’t tell)
1 small onion, chopped (tip: let the chopped onion sit in water for 10 minutes to take the bite out of it)
4 celery stalks, chopped
3 hard boiled eggs, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 tablespoons pickle relish
1 cup mayonaisse (I like the Mayo made with Olive Oil but use whatever you have on hand)
1 teaspoons white vinegar
1/4 cup sugar (keep the sugar out in case you want to add more at the end if you like it a little sweeter)
1 1/2 tablespoons yellow mustard
dash of salt
1/2 teaspoon celery seeds

Cook macaroni according to package directions.

To make the hard boiled eggs: Place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, let simmer for one minutes and then remove from heat. Cover and let sit in the warm water for 12 minutes.

Combine the macaroni, onion, celery, eggs, bell pepper, and carrots in a large serving bowl. In another bowl, make the dressing by combining the relish, mayo, vinegar, sugar, mustard, salt, and celery seeds. Fold the dressing into pasta/veggie mixture. Stick in the fridge for at least an hour before serving.

Once chilled, check for flavor. Adjust flavor by adding more salt, sugar, or pepper.

Serve at your next grill out or bring to a friends house (this serves 4+).

Wild Rice & Wheatberry Grain Salad

4.01.2013

Helloooo, April. April Fools has always been one of my favorite holidays. I’m ruthless about it. My childhood pranks consisted of unplugging the fridge and turning the house upside down in the name of ‘Aprils Fools’. My teenage April fools jokes only got more cruel – from telling my mother I was pregnant to calling my father crying about dropping out of school. I was just plain awful.

I feel a little unprepared today. I usually have a list of pranks that I spend the day playing on people. But this year I have nothing. No silly string was bought in advance and no text messages were craftily worded out. I wonder if I’m loosing my touch? I think I’m just having a hard time drawing the line between what are acceptable pranks at my age? If I was to trash a house then I’d have to clean it up – sooo… jokes on me (and we all know that’s no fun). Do any of you guys have some really good pranks planned today?

Anyhow, so I feel the need to point out that April Fools has nothing to do with this salad. I just wanted to talk about April fools. And now I want to talk about salads (I can do…you know, pick topics…because it’s my blog). So we are going to talk about grain salads.

The lettuce has been looking pretty sad at my co-op these past few months so I’ve been turning to grain salads more and more for my lunches. They are portable, easy to make a big batch ahead of time, and super filling.

If I could, I would eat wheat berries for every meal. They are wonderfully chewy and filling and stuffed full of fiber. However Wyatt isn’t a big fan so I’ve been hiding them along with other grains. It’s been working out wonderfully! They give a hidden chewiness to the salad that makes you work a little harder and leaves you feeling more satisfied! This salad is on the sweet side because of the maple syrup so I would suggest serving it with a side of almond butter and toast. Or if you want something savorier, swap out the maple syrup and orange juice for balsamic vinegar. Don’t be afraid to play around here!

Wild Rice & Wheat Berry Grain Salad with Dried Cranberries & Almond

2/3 cup wild rice, rinsed
1 cup wheat berries, rinsed
1 Tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 cup chopped almond
1/2 cup chopped dried cranberries
2 Tablespoons maple syrup
juice from half an orange
1 teaspoon fresh thyme
Salt / Pepper, to taste

First, prepare the grains. Place the wheatberries in 3 cups of water and let simmer for 45 minutes. Place the wild rice in an pot with 2 1/2 cups of water and bring to a boil. Once the wild rice water is boiling, reduce to a simmer, cover, and let cook for 30 minutes. Drain both the pots (if there is any water leftover after the wild rice has absorbed it) and set aside.

In a small saucepan, heat the olive oil over medium. Add the onions and saute for about five minutes (or until softened). Add in the garlic and saute for another minute. Remove from heat.

In a large bowl, mix the wild rice, wheat berries, and onion mixture with the rest of the ingredients. Serve right away or stick in the fridge for an hour to help the flavors meld together.

PS – Want to turn this lunch salad into dinner? Why not stuff a roasted acorn squash with it?

Cilantro Couscous Salad with Roasted Carrots & Chickpeas

1.23.2013

I have had a seriously absurd addiction to couscous lately. Ever since I received that tagine for Christmas, I’ve been throwing everything over the stuff. My go to for dinner is often times roasting whatever veggies / beans / tofu I have on hand with garlic then throwing it over some type of starch. It used to be rice or pasta but lately… it’s been all about the couscous. This has actually caused a battle in our house…Wyatt is a basmati rice lover and he has not happy about all this couscous trend. It’s been a fun challenge to see who can get to the simmering water first and what gets thrown in.

I ate this salad warm and also cold the next day (which was probably even more flavorful the couscous and veggies absorbed the dressing). This salad is a ridiculously delicious lunch and super portable (cannot wait to start bringing it on picnics). Feel free to substitute whatever veggies you have on hand and experiment! Root vegetables seem to be the appropriate option this time of year but I cannot wait to try a summer version with roasted tomatoes, corn, and basil.

The carrots are roasted in olive oil and honey which helps bring out the tiniest hint of sweet in the overall salad. The chickpeas are a great addition (warm or cold) and help to keep you feeling full for longer. Feel free to experiment with other beans you have on hand as well.

Cilantro Couscous Salad with Roasted Carrots & Chickpeas

4 carrots, sliced into chunks
3 garlic cloves
3 Tablespoons olive oil, divided
2 Tablespoons honey (or agave to make vegan)
1 preserved lemon, skin only and sliced very thinly (optional)
1/2 cup chickpeas, cooked
1 cup couscous

For the dressing:

1/2 bunch of cilantro, divided
1/2 Tablespoon cumin seeds, toasted
lemon juice from half a lemon
1/8 cup olive oil (may need a little more to thin out the dressing)
1 garlic clove, crushed
dash of paprika
salt/pepper to taste

Preheat oven to 400 degrees. Combines the carrots, 3 garlic cloves (whole), half the olive oil, honey, and a dash of salt in a bowl. Spread out into a single layer on a baking sheet and roast for 20 minutes or until the carrots are browned and tender (I like mine with a little crunch but keep in for longer if you like them more roasted). Remove from oven and let cook slightly. Once cool enough to touch, squeeze out the garlic from the outer cloves and mix in with the carrots.

Make the dressing while carrots are roasting: In a small food processor, blend together half the cilantro (1/4 of a bunch), cumin seeds, lemon juice, olive oil, garlic clove, and paprika. Pulse until a smooth paste has formed. Add in more olive oil if it is too think. Season to taste and set aside.

Heat the remaining olive oil in a small saucepan over medium. Add in the couscous and cook until toasted (about five minutes – stir frequently). Add in 1 cup of boiling water and simmer for about ten minutes or until the water is absorbed and the couscous is cooked all the way through.

Combine the couscous, carrots, chickpeas, preserved lemon, leftover cilantro and dressing. Season with salt and pepper. Enjoy warm or stick in the fridge for a refreshing snack later.

Fall Quinoa Salad with Apples, Pecans, and Cranberries

10.11.2012

Good Morning! I know I’ve already mentioned this in previous posts but have you checked out Chickpea magazine yet? I am so excited that they have officially starting shipping out the fall issue this week. I cannot wait to snuggle up on the coach with my puppy and a big mug of chai tea while I swoon over this issue’s recipes and articles!

Anyhow, today I am sharing a recipe for a quinoa salad. Do you like quinoa? Did you try that Southwestern Quinoa Salad I posted about awhile back? If you have not tried it, I highly recommend checking this grain (is it a grain or a seed?) out. It has such a unique, light and filling texture//taste that it really is hard to explain. This salad is super simple and easy to make so this would be a great introduction to quinoa for you. The hint of cinnamon counteracts the tart apples to make a flavorful and filling side dish.

Fall Quinoa with Apples, Pecans, and Cranberries

1/2 cup uncooked quinoa
3/4 cup water
1 tart apple, diced (sprinkle a little lemon juice on the apple chunks to keep from turning brown)
1/2 cup pecans, chopped
1/4 cup dried cranberries (or cherries or whatever else you like dried!)

For the dressing:

2 Tablespoon olive oil
2 Tablespoons maple syrup
1 Tablespoon Dijon mustard
dash of cinnamon
salt/pepper

Bring the water a boil in a small saucepan. Once boiling, reduce to a simmer and add in the quinoa. Cover and let simmer for about 10 minutes. Remove from heat and “fluff” the quinoa with a fork.

Whisk together all the dressing ingredients in a bowl and add to cooled quinoa. Mix in the apple, pecans, and cranberries into the quinoa.

Serve warm or chill in the fridge until ready to serve.

Panzanella

9.19.2012

Okay, so I feel a bit behind the times posting a {gasp} tomato-themed recipe while the rest of the blog sphere is bustling with pumpkin flavored baked goods and spiced ciders. I guess this probably tells a lot about my character. I spent all summer dragging my feet and then the crisp, fall-feeling air kicked in last week was a slap in the face. It was a reminder that there are still plenty of summer produce recipes I wanted to conquer. So…here we are…scrambling at the last minute trying to fit every last possible heirloom tomato, sliver of basil, and piece of zucchini bread into my diet before the first frost comes. And thus, I am asking you to stick with me…give me THIS week (and maybe weekend) to get summer out of my system and I promise I will start fresh next week with pumpkin infused everything. Cool? Cool.

Anyhow, the main reason I probably took so long to make these recipe was coming to terms with using my day old bread in a salad. Don’t get me wrong….I loooove salads but old bread is meant for french toast. Everyone knows that! And the struggle between making a salad and french toast…was well not really a struggle for most of the summer. Sorry arugula but cinnamon and butter win every time. Well…every time up until now. After making this last week, I wish I had been more open to sharing my stale bread all summer long…maybe stocking up on twice as much bread to distribute evenly between sweet and savory. We could have come to some compromise had I known this was going to be pretty much the best salad ever to exist.

This recipe reminds me of a salad form of bruschetta (probably for good reason…you smart smart Italian chefs!). This is a huge relief for me because I LOVE the flavors of bruschetta but am not allowed to make it myself. I can’t make it myself because my old roommate and very very good friend makes the best bruschetta ever to exist. And this is probably due to the fact that she lived in Italy for a short period (and Belgium and South Africa and Jordan…sheesh, putting my cultural experiences to shame). Sooo… it’s awesome having a friend who can make pretty much the best summer dish ever but it means that my attempts are just pointless. And thus, this is a great alternative to trying to get my bruschetta fix without having to actually compete with Ella’s bruschetta.

Panzanella

1/2 loaf of old bread, sliced into 1 inch cubes
2 Tablespoons olive oil
1 teaspoon salt
1 pepper, cut into 1 inch cubes
1/2 cucumber, cut into 1 inch cubes
1/2 red onion, cut into 1 inch cubes and soaked in cold water for 10 minutes
2 medium tomatoes, cored and chopped
1 Tablespoon capers
1/3 cup basil, roughly chopped

dressing:

1 garlic clove, minced
1 teaspoon dijon mustard
3 Tablespoons balsamic vinegar
1/4 cup olive oil
salt/pepper, to taste

To make the dressing: whisk all the ingredient together in a small bowl and set aside.

Heat a tablespoon of olive oil in a skillet over medium. Add the bread and toss until it is completely coated. Saute until browned and crispy on all sides. Add salt and toss to coat. Remove from heat.

In a large salad bowl, combine the pepper, onion, cucumber, tomatoes, capers, and toasted bread. Fold in the capers and salad dressing right before serving.

Munch down.

How easy was that?

August Wrap Up

9.01.2012

Another month has gone by already! The days are shortening, the evening are cooling, and the produce choices are shifting. I am, surprisingly, becoming more and more excited about fall as I get older. Perhaps it’s because I don’t judge my seasons by whether I’m in school or not and since work doesn’t ever go away for an entire season, I can accurately pick a season based on my taste. And with that…. I love fall! I love wearing flannels and knee-high socks. I love cooking with loads of nutmeg and pumpkin. I love going on hikes when the leaves are changing colors and the wind is crisp. Oh, I am ready.

Anyhow, before we jump into fall…let’s talk about August!

Looking back, here are a few favorite posts:

1. I made Rosemary Lemonade for a work pot luck at the beginning of the month. Not only was this refreshing and super easy but it also fed my simple syrup addictions. Which led to lemongrass simple syrup and more blueberry simple syrup. Mmm.

2. Farro Salad with Roasted Veggies – summer in a bowl! This was my first time cooking with farro and I was sold. Plus, anything lathered in roasted veggies and caramalized onions is going to be amazing…always.

3. VV Turns 1! VV is going get more pristine with age. Expect lots of changes coming in the near future!

4. Roasted Tomato and Feta Polenta. Simple comfort food is sometimes all you need on a cool summer evening.

Also, August was the month of amazing collaborations over here at VV. We had so much fun making Vegan Mac N’ Cheese with The Hearty Herbivore, sharing a wonderful guest post with Masters2Marathons, and swapping recipes with Dishes Undressed! Don’t be surprised if you see them around here more often!

I sort of/kind of did some things on my August goal list. I am going camping this week and cooked with mushrooms…so that’s two! I did not get around to starting my zine (that’s totally a indoor…winter activity anyways…right?) and I never ended up canning. Hmm…but I do have so much zucchini/eggplant these days that maybe I should look into some recipes.

Anyhow, sorry I am skipping my weekly ‘Searchable Saturdays’ again but I felt like a wrap up was in order.

Hope everyone enjoys the long weekend and I am off to start Birthday Shananagans (because birthdays are suppose to last a whole week prior and after the date, right?)

Farro Salad with Roasted Vegetables and Caramelized Onions

8.21.2012

Have you ever cooked with farro? Well, this was my first time and I was totally blown away. Imagine a mix between a softer wheatberry and a heartier brown rice. It is oh so delicious and a fairly easy grain to prepare so I am not sure why we don’t utilize it more in our culture. As expected, I didn’t know anything about farro when I picked up a few cups of it in the bulk section at my co-op. After during some research, I learned that farro is an Italian grain that has just recently hit the United States by storm. It’s not a wheat grain (but a grain all of its own) and contains starches similar to arborio rice which results in a creamy texture when cooked (but does not get as gummy as risotto). And most importantly, farro is packed with fiber, magnesium, and Vitamins A, B, and E. If you’d like to learn more about this Italian grain, I’d recommend checking out this New York Times article on it.

Anyways, now that I am done with the food lesson for the day, let’s talk for real. This dish was summer in a bowl for me. I feel like every season I connect with at least one dish (last summer was that Savory Vegetable Cobbler) that makes me wonder where this recipe has been all my life. This is it! Fresh, roasted tomatoes are already one of the best things ever to exist so to mix them with caramelized onion and then put them on a hearty grain like farro…done deal. This is one of those recipes that shines in its simplicity…it doesn’t even need to be cooked with herbs or sprinkled with cheese to bring out the flavors.

So yeah. I hesitate to call this a salad because it is more than hearty enough to be your whole meal. Feel free to entertain the idea of it being a starter but you will probably forget whatever your main is and want to keep digging into this creation. I highly suggest you give it a try and see for yourself!

Farro Salad with Roasted Vegetables and Caramelized Onions

1 cup farro, uncooked
2 cups cherry tomatoes (I used a heirloom mixture)
2 cups green beans, trimmed
8 ounces of white button mushrooms, sliced
1 medium red onion, sliced
2 Tablespoons balsamic vinegar
1 Tablespoon butter
2 Tablespoon olive oil
Salt/Pepper

Preheat ovan to 400 degrees and line a baking sheet with parchment paper. Place tomatoes and green beans in a single layer on sheet and evenly coat with 1 Tablespoon olive oil. Sprinkle with salt and pepper and cook for 15 to 20 minutes or until the tomatoes start to split.

Bring a large saucepan of water to a boil. Add farro and cook for about 15 minutes or until the farro is softened. Remove from heat and strain out excess water.

In a skillet, melt the butter and 1 tablespoon of olive oil over medium heat. Add the sliced onion and mushrooms and toss until they are coated in the olive oil/butter. Let cook for ten to fifteen minutes or until the vegetables have softened (make sure to stir frequently). Remove from heat and add the balsamic, salt, and pepper. Return to heat and cook for another 15 minutes or until everything is browned and deliciously caramelized.

Once everything has finished, toss together in a big bowl and enjoy warm!

Oh and it’s great as yummy leftovers for several days after!

Spicy Arugula Salad // A Guest Post

8.14.2012

Happy Tuesday! I am very excited to welcome Nicole from Masters2Marathons to VV today. She has a wonderful post about an absolutely scrumptous Trader Joe’s inspired salad. And feel free to hop on over to Masters2Marathon to see my guest post about DIY Granola Bars! Enjoy!

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Hi everyone, my name is Nicole (blog Masters2Marathons) and I am super excited to be featured as a guest writer on Vegetarian ‘Ventures! I started following Shelly’s blog a few weeks ago and absolutely love all the recipes she shares. Today I will be writing about my new favorite recipe called “Spicy Arugula Salad” which is jam packed with protein and flavor! As a runner, I need to make sure I eat foods that give me the most ‘bang for my buck’ and this salad does exactly that: quinoa is a complete protein, bell peppers and arugula contain lots of crucial nutrients, and currants quench my sweet tooth craving. For those of you wondering where my inspiration came from, this recipe is my vegetarian friendly version of Trader Joe’s “Lemon Chicken and Arugula Salad”. Now where does the ‘spicy’ part come in? Well the arugula certainly has a little ‘bite’, but so does the dressing consisting of fire roasted bell peppers and sliced pimento. They certainly round out the salad nicely. My version of this recipe is given below, but there is definitely room to ‘play’ with ingredients to make it your own (see some of my suggestions). Hope you enjoy!

How to make this healthy deliciousness:

1. Prepare the quinoa and Israeli (pearled) couscous. To make my life easier, I like to cook them at the same time. I pour 1 cup tri-colored quinoa and 2 cups water into my rice cooker and press the button because I have problems with quinoa on the stove. For the couscous, I follow the directions on the package: In a 2 quart sauce pan, saute 1 1/3 cups couscous with 2 tbsp olive oil over medium heat until lightly browned (~5 min). Slowly add 1 3/4 c boiling water (watch for spattering!!!) and bring to a boil. Reduce heat to medium/low, cover, and simmer for 12 minutes until liquid is absorbed. Once both are done cooking, let them cool completely if you want a cold salad. Otherwise head to step 3 if you were multitasking and made #2 during the cooking process

2. Make the spicy dressing. Add 1 fire roasted bell pepper and 2 ounces of sliced pimento (with a little bit of their juices) to a blender or food processor. Blend until smooth and salt to taste. To add a bit more ‘kick’ feel free to include a little lemon juice and cayenne pepper powder. Also, if you want extra dressing, just double the recipe!

3. Put it all together. Add the quinoa and couscous to a very large bowl. Mix in the currants, chopped bell pepper, and arugula. Serve yourself and dress the salad to your satisfaction! This recipe makes a few servings, around 3-4, for me personally.

Some suggestions: This salad would also taste great with some raw or lightly toasted pine nuts or raisins instead of currants. Also, feel free to throw in some chopped onions when sauteing the couscous for a caramelized flavor! Finally, this salad tastes great warm or cold (first time I made it, I couldn’t wait to dig in). Enjoy!

If you end up making your own version of this recipe, please share it in the comments below!!!

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Hop on over and check out Nicole’s blog here.

Berry and Pecan Summer Salad

7.12.2012

If any benefit that has come from the previous heat wave, it is that it was too hot for me to crave anything but a huge, juicy salad. The thought of greasy french fries and the sluggish afternoon they would lead to in this 100 degree weather makes my stomach twist.

From years of salad experimenting, I’ve discovered the key to a really satisfying salad is as follows:

Greens (spinach, iceberg, kale, etc) + a sweet (usually fruit- fresh or dried) + a savory (nuts or baked tofu) + veggies (everything is better with veggies) + light salad dressing (to bring the flavors out but not over bear it).

I have been playing around with many variations on these combination a whole bunch recently and this Berry Pecan salad is probably my favorite one so far. The light honey vinaigrette brings out all the veggie fresh flavors and the peach/blueberry duo adds beautiful color and just enough sweet to tame the salty feta.

I am not going to put exact measurements for the contents of the salad because that is all up to you and what you enjoy. Feel free to experiment and swap out whatever you have on hand!

PS- Substitute the honey for agave nectar and omit the feta to make it vegan!

Berry and Pecan Summer Salad

Mixed Greens assortment (mine was just from a farmer stand)
Blueberries
Sliced Peaches
Chopped Pecans (bet it would be even better if you roasted them before hand!)
Feta
Bell Pepper
Red Onion (I soaked the slices in water for about 15 to tame the flavor – it works great!)

For the Honey Vinaigrette:

1/4 cup olive oil
3 Tablespoons honey
1 Tablespoon apple cider vinegar
Salt/Pepper

Whisk all together in a small bowl and pour over salad.

Veggie hotdog dressed All American Style + Summer Salad = Mmmmmmm.

June Wrap Up

7.02.2012

Well Mondays are when I usually post about being moody …but let’s be real: I have a TWO day week since my company is giving us Wednesday through Friday off for the 4th of July… so do I really have that much to complain about? I think not.

Instead, since July snuck up on us over the weekend let’s have a June Wrap up instead!

My favorite posts from this past month:

1. I am a picnic fanatic and had soooo much fun enjoying these Southwestern Veggie Sliders with Avocado Mayo while soaking up some fresh air on a lovely dinner picnic with my puppy and boyfriend

2.I am not sure where you live but this 100 degree weather refuses to let up over here in Bloomington, Indiana. Popsicles like these Berry Mango Yogurt Pops are the only things keeping me cool when I attempt to adventure outdoors.

3. Oh! My adventure with this Summer Potato Salad was pure bliss! Potato salad just screams summer and this was a great way to kick off our first grill out of the season!

4. Pizza Pizza Pizza. I cannot escape it no matter how bad I tell myself it is! I’ve come to accept this and have at least turned to making my own pizza so that I know exactly what goes into it. This Savory Breakfast Pizza was part of a two segment post that also included yummy Blueberry Lime Pizza.

In other news, June was ridiculously busy with us moving into our new house (which we are still not completely settled into) and being out of town for almost every weekend.

Also, I managed to learn a lot from my Blogging 2.0 class (which ends this week!) and can’t wait to start applying what I learned to VV.

And onto July! What to expect? Well I am hoping to spend July settling into our new place; this means starting to make lots of new memories at our new home in the form of cocktail parties, movie nights, and creative time in our new studio. I am very excited for things to calm down around here so we can enjoy the simple pleasures of summer (now if only this 100 degree weather would calm down a bit…).

Tuko Loves the Internet (and the Internet Loves Him)

6.20.2012

There are a few things I wanted to talk about today so I will be forgoing a recipe for this post (Sorry everyone who was excited about Breakfast Pizza Part 2 – will have to wait until tomorrow!).

Anyhow, I wanted to point out that Tuko is getting some love on Best Bully Stick s today! It’s an all natural dog biscuit company so hop on over to check it out adorable pictures of Tuko and healthy treats for your puppies!

Also, while we are on the topic of fun links, I learned so much this morning while breezing through my blog roll that I had to share a few a few things with you!

1. Have you seen the updated Dirty Dozen and Clean 15 for what to buy organic vs what to buy conventional? I find it super useful because, although I would love to, I just can not afford to buy organic everything so this is a great guide for deciding what is worth spending a little extra cash on.

2. Joy The Baker did a super informative post yesterday on why we use unsalted butter for baking.

3. A great tip from the kitchn on using onions in salads:

Soaking onions in ice water for 10 or 15 minutes mellows out the flavor to take that sharp edge, and accompanying aftertaste, out of the picture. It’s a trick restaurants use, and you can achieve the same results, too.

Hope everyone is having a great Wednesday and see you tomorrow for part 2 of Breakfast Pizzas!

Summer Potato Salad

6.05.2012

I finally (!!) made it to the Farmer’s Market this weekend for the first time in a month. Oh, what a wonderful experience! Last time I went there was loads of vegetable and herb plants but not so much actual produce yet. But this time…this time there were endless rows of fresh basil, lettuce, spinach, beans, strawberries, potatoes, scallions, local honey, and homemade cheeses. What a beautiful site! (sorry- I get a little over excited about these things! I mean…I did work at a co-op grocery store for a few years so this is obviously the type of thing I like to surround myself with). Anyways, I restrained and only snatched up some cherry tomatoes, red potatoes, and green beans (well.. and a delicious broiche from a local bakery but that’s besides the point).

So it came as no surprise that I immediately wanted to whip something up with my new and fresh produce! We were having people over for a grill out later that day and it seemed only appropriate I made potato salad with my new goodies. This is actually a really funny statement because I have only made potato salad a total of (maybe) 3 times before. I LOVE potato salad but for some reason, I am always trying to find new and interesting recipes to cook up instead of experimenting with the traditional classics.

Of course, knowing me, I started to immediately search around for vegan and “healthified” versions of potato salad. However, I saw Wyatt’s face drop when I mentioned making this salad without ‘mayo’; that was when I decided that sometimes you just have to make a recipe the way you remember it as a child. End of discussion.

This recipe was an outcome of all the favorite things I remember biting into when eating potato salad as a child. It was a bit of an experiment but well worth jumping into the unknown. It turned out fantastic- maybe even BETTER than I remember it growing up. Feel free to add more (or less!) of whatever you prefer and make ahead of time (if possible) so the flavors can mend together in the fridge for an hour or so!

Summer Potato Salad

2 pounds red potatoes
1 pound of green beans, trimmed
3 hard-boiled eggs, chopped
4 celery stalks, chopped
1 Tablespoon apple cider vinegar
1/4 cup chopped onion
1/4 cup chopped bell pepper
1/8 cup chopped sweet pickles
1/2 cup mayonnaise
1 Tablespoon Dijon mustard
1/2 teaspoon celery seeds
Salt/Pepper

Bring both a large pot and a medium saucepan to a boil with salted water. Place the potatoes in the large pot and the green beans in the saucepan. Let the potatoes boil for about 15 to 20 minutes or until you can easily pierce a fork through them. Cook green beans for about 10 minutes or until they are softened. Drain both the beans and potatoes and set aside to cool. When cool enough, chop the potatoes into large chunks and the beans (if they are super long).

Hard boil the eggs any method you prefer (I just stick them in a small saucepan full of water and let the water come to a boil. Once rapidly boiling, I remove them from the heat and let sit in the warm water for about 12 minutes.)

In a large mixing bowl, combine all the chopped goodies! Next, fold in the mayo, celery seeds, and mustard. Season (generously) with salt and pepper.

Stick in the fridge until it’s munch time!

Dinner Picnic Part 1: Southwestern Inspired Quinoa Salad

5.30.2012

Well Memorial weekend has come and gone which means summer is officially in full swing. To me, this means fresh produce and delicious salads! I am not a big fan of having just a salad as a meal but I do love them as a side and to compliment my main entrees. I am particularly fond of grain salads (wheat berry, quinoa, polenta, oh my!) so please let me know if I begin to get carried away in the coming months!

On Monday we piled 5 people, a dog, and a grill into my roommate’s tiny civic and off we went to spend the afternoon at the lake. It was 90 and sunny here in Bloomington so the water could have never felt better! I whipped this salad up to go with our grilled goods; what made me think to make this one was that I didn’t want a mayo based salad sitting in the heat all day! So I turned to my flavorful quinoa salad that doesn’t’ need to be lathered in thick dressing to be flavorful. This salad is lime juice based which means a little sun won’t hurt anything!

Also, I made a double recipe so that we would have leftovers for the week. Since I was just not into getting back to routine, I made Wyatt (and Tuko!) have a dinner picnic with me last night in our favorite garden. The main course recipe is coming in a post later this week (stay tuned!) but we had this salad again as a side. Such perfect picnic fare!

Southwestern Inspired Quinoa Salad

adapted from Mom De Cuisine

1 cup quinoa
1 15 oz can of black beans, drained
1 cup corn
1/2 cup onions, chopped
1/2 cup red pepper, chopped
2 jalapeno, chopped (use less if you don’t like spicy)
1/4 cup olive oil
1/3 cup lime juice
1 Tablespoon cumin
1 teaspoon chili powder
salt/pepper
cilantro, for garnish

Cook quinoa according to package directions (if no directions- wash thoroughly with cold water and then boil the quinoa for about 15 minutes or until soft).

Whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper.

Once the quinoa has cooled completely, combine the quinoa, bell pepper, black beans, corn, jalapeno, and onions in a large mixing bowl. Fold in the whisked dressing.

Let it sit in the fridge for at least an hour before serving so that all the flavors can mend together deliciously. Serve cool and while at a picnic/grill out!

Saucy Saturdays: Strawberry Balsamic Dressing

5.26.2012

And Saucy Saturdays is back! After a three-week hiatus because of our little road trip to Arizona (and our lake trip last weekend), I refused to let another busy weekend get in my way! To be honest, I am actually probably on my way to Northwest Indiana as you read this post but knew I should write it ahead of time or else it would never happen.

I don’t know about where you live but it’s managed to get hot and muggy (suppose to hit the 100′s here – helloooo….May?) so I thought something light would hit the spot!

Strawberries are also popping up everywhere! Wyatt has a bunch of wild strawberries (they are so little and adorable!) growing in his backyard (AKA Tuko’s playground). Nothing like fresh strawberries (particularly when they are in season) and one of my all time favorite salads is a simple spinach salad with pecans, strawberries, and balsamic.

This sauce is super simple and great to drizzle on top of a spinach salad or just enjoy on top of some fresh fruit!

Strawberry Balsamic Dressing

1/2 cup olive oil
1/4 cup strawberry jam
1/8 cup balsamic vinegar
Dash of Salt/Pepper

Whisk together in a sealable jar and VIOLA! Fresh and homemade dressing for all your fruit and green eating needs!

Have a fantastic Memorial Day weekend!

Carrot Slaw

4.14.2012

So I got some adorable carrots at Bloomingfoods this morning. I realize that seems weird for a type of food to be “adorable” but I think it’s possible. If it’s in miniature form…or colorful. And these carrots are bursting with color, to say the least.

See, aren’t they? Well anyways, I’ve been determined to start ‘Saucy Saturday’s’ and something keeps coming up. Like these carrots. How could I not immediately make a recipe with them instead? And I decided on a slaw so two condiments in one day just is too much. Oh well, I shall try again next week.

I’ve only eaten this by itself so far and it is delicious! To be honest, I don’t ususually think of carrots being able to hold their own but they manage to shine in this yummy recipe. The citrus and cranberries give it a great sweet kick as well so I think I will be putting these on some veggie dogs later this week (and for sure on my usual veggie sandwiches). I hope to post a picture of them as condiments as soon as I try it out! Until then, they can handle themselves on their own.

PS psssssst, substitute the honey for agave nectar to make it vegan!

Carrot Slaw

1 pound carrots (or about 10 medium carrots), grated
Juice of half an orange
juice of half a lemon
1/2 cup crushed pecans
2 Tablespoons honey
2 Tablespoons olive oil
Salt/pepper, to taste
garnish with cilantro

Wash and grate the carrots.

Combine all ingredients together. Refridgerate for at least a half an hour so the flavors can blend.

Eat by itself or in a sandwich!

Wheatberry Salad

10.09.2011

Have you ever had wheatberries? If not, you have to try them! They have such a unique texture which is so different from most grains that it’s an experience all in itself. Plus they are loaded with fiber and energy so you can eat this as a main or serve as a side salad with soup or meat substitutes.

I love to make a big batch of this salad on Sundays and eat it for lunch all week long. Here are 5 reasons why you have to make this salad:

so easy to take on the go because it doesn’t have to be refrigerated (though it’s recommended)
super filling
super healthy with loads of fiber and vegetable goodness (plus olive oil to help your body absorb those nutrients!)
relatively cheap to make big batches of
versatile so you can add whatever veggies you have on hand (so feel free to experiment and don’t stick to exact recipe!)

Wheatberry Salad

1 cup wheatberries, cookied
1 small onion, chopped
1 red bell pepper, chopped (I had rainbow bell peppers from the farmers market that made it extra colorful)
1/2 cup chopped veggies (I usually use carrots but didnt have any so used cherry tomatoes. Feel free to add scallions, broccoli, spinach, etc)
3 Tablespoons olive oil
1 Tablespoon balsamic vinegar
salt
pepper

Cook wheatberries as directed on the package (usually along the lines of boiling and simmering them on the stove top for an hour).

While they are cooking, heat a tablespoon of olive oil over medium heat in a skillet. Add onion and let cook for about 5 minutes or until translucent. Turn heat off and add rest of olive oil and balsamic vinegar.

In a large bowl, combine all the ingredients and add salt/pepper to taste. Let sit for at least a half an hour (longer is recommended which is why I like making it for the week ahead) so that all the flavors absorb together.

Munch down on your porch. or with your kitty. or something.