All posts tagged: salad

Mediterranean Salad + Herby Tahini Dressing

One of the greatest pleasures of my travels around Mediterranean countries like Spain, Monaco, Malta, Israel, Turkey, Italy, and Morocco was the way that every meal started with a refreshing, crisp flavor packed salad. Recently, it has been a practice that I’ve been trying to incorporate more into my meals by preparing a beautiful salad as a side or main dish. This recipe is inspired by the rich, hearty, and smoky flavors found in Mediterranean cooking–and seriously, I’ve made this salad 5 times in the last week already! I hope that it is a testament to you that salads don’t have to be boring and can be truly satisfying. Mediterranean Salad + Herby Tahini Dressing ▸ Vegan, Jain, Vegetarian, Gluten-free Makes: 2-4 servingsTotal Time: 10 minutes Ingredients: Herby Tahini Dressing: Paprika Roasted Chickpeas Salad Ingredients: Assembly: Over a stove top, roast chickpeas in a pan for 5-7 minutes on medium heat in 1 tbsp olive oil until golden brown. To a bowl, add your paprika. Once chickpeas are done, toss them into the bowl with …

Cruciferous Superfood Slaw with Lemon-Tahini Dressing

Happy Saturday! Today I have a short and sweet post with the easiest, anti-oxidant packed salad to toss together that is popping with color and flavor. Even better, you can prepare it 2 ways: eat it raw as a salad or sautee it to serve over your favorite grain, like quinoa. Recently, I’ve started making my own dressings at home because I’ve realized that most ready-made dressings are filled with preservatives and added sugars, not to mention overpriced! Creating your dressings at home is super simple and can be done with things you already have in your kitchen. Here is my basic dressing recipe equation: something creamy (nut butter, mustard) + something acidic (lemon, vinegar) + [something savory (salt, pepper, herbs) or something sweet (fruit, juice, dates, agave)] + water to desired consistency The lemon-tahini dressing I’ve paired this salad with is so creamy and has become a staple that I batch make on the weekends. It’s a perfect addition to everything from salads, grains, as a dip, or even a spread for wraps or …

A Romantic Parisian Meal: Agave-Roasted Fennel with Goat Cheese

Now, here is the second course to your romantic Parisian meal: the salad. Agave-Roasted Fennel with Goat Cheese serves 6 Ingredients: 3 large or 6 small fresh fennel bulbs (the fronds should be bushy bright green) a generous handful arugula 1 ½ to 2 tsp fresh lemon juice 4 – 5 tbsp light agave nectar 1 handful roasted hazelnuts (walnuts work too) 1 – 2 sprigs fresh thyme 1 round fresh goat’s milk cheese Extra-virgin olive oil Sea salt and freshly ground pepper How: 1. Begin by roasting the hazelnuts in an oven preheated to 350 ˚F. You will know when they are ready when the skin begins to crack, in about 15 minutes. Wrap them in a hand towel and let cool. Rub the towel between your hands to remove the skin. Chop coarsely and keep aside. 2. Trim the bottom off each fennel bulb, keeping the petals together. Then slice off the top of the bulbs. Remove the outer petals if they seem tough, or peel the outer petals. Finely chop the featherlike …

Chunky-vegtable Pasta

Never go grocery shopping when you are hungry…or you’ll end up spending $80 on a months worth of groceries like I did tonight. Whoops! Well at least that means its recipe time! Tonight’s dinner: 1 serving Heirloom Caprese with balsamic reduction 1/2 heirloom tomato of your choice 4 basil leaves 3 thin slices of fresh mozzarella cheese 1 tbsp Balsamic reduction Probably the simplest yet tastiest recipe ever. Just layer the 3 ingredients and drizzle on some balsamic reduction! Veggie rotini 1 cup cooked rotini pasta 1/2 can tomato sauce 1/2 cup chopped broccoli/zucchini/bell peppers (a mix of the three or one of your choice) 1 tsp salt, pepper, brown sugar, olive oil 3 tbsp oregano or Italian seasoning 1tbsp crushed red pepper Sauté veggies in olive oil, pepper, oregano/Italian seasoning, red pepper, and brown sugar. Pour in tomato sauce, let simmer for 10 min, stir occasionally. Pour over hot cooked pasta and stir. Herbed cucumber tofu spring salad I cup herb spring salad mix 1/4 cup chopped cucumber 1/4 cup diced extra firm tofu …