Warm Red Cabbage Salad with Cranberries & Almonds

This is really nice.  Super easy and fast too! 


Ingredients:

2 Tbsp extra virgin olive oil
1 small white onion cut into thin half moons
3-4 cloves of garlic sliced very thin
1/2 head of red cabbage, sliced very thin
salt and pepper to taste
a small sprig of fresh rosemary, chopped  (just a little bit or it will overwhelm the dish)
1/3 cup of dried cranberries
1/3 cup of roasted almonds (if you opt for salted you will want to use less salt in the dish)
1 1/2 Tbsp good balsamic vinegar

Directions:

1. In a large skillet, heat the olive oil on medium/ to medium high heat.  Add the onions and garlic and saute until soft. 

2. Add the sliced cabbage, salt and pepper taste, stir and toss for a couple of minutes until the cabbage is warmed through and only beginning to wilt slightly.  Don't overcook.  Cabbage is yucky overcooked.

3. Add the rosemary, almonds, cranberries and balsamic vinegar, stir to combine, remove from heat and transfer to a large serving dish.  If you eat cheese you can add some crumbled feta cheese on top. 

SANPELLEGRINO Salad

It's summer and I'm cracking open bottles of SANPELLEGRINO like there is no tomorrow.  So I figured "Hey!, I'll use some in my salad tonight".  My container gardens of lettuce have done super well so I mixed a couple types of lettuce and I also happen to have some fresh basil growing, so I added that to the dressing.  Delicious.

Ingredients:

Dressing-
4 Tbsp extra virgin olive oil
3 Tbsp SANPELLEGRINO (Limonata) (though you could use the orange just as well)
2 Tbsp champagne vinegar
2 Tbsp fresh minced basil
sea salt to taste
fresh ground black pepper to taste

Salad-
large helpings of fresh leaf lettuce, washed and torn
1 Clementine, seeded and chopped
1 Tbsp sunflower seeds

Directions:

1. In a medium bowl mix together the Sanpellegrino, champagne vinegar and minced basil.  Add the olive oil slowly while whisking.  Season with salt and pepper to taste.
2. Pour some dressing over the lettuce, toss, garnish with Clementine pieces and sunflower seeds.

Note:  I made this again using the orange Sanpellegrino and strawberries instead of Clementine's and it was very nice!  

Back Country Bean Salad

This is a great choice for a light weight but satisfying meal to carry in your pack.  Make it the night before, freeze it in a ziplock and serve it up the next evening in camp with a warm corn tortilla and fresh avocado & salsa! 

Ingredients:

1 tomato, diced
1/4 red onion, chopped
1 can kidney beans, drained
1 can green chilies, drained
1/2 can of corn, drained
1/2 jalapeño, diced
salt & pepper to taste

Directions:

1. Dice tomatoes, jalapeño and chop onion.  Open and drain cans of chiles, beans and corn.  Combine all ingredients in a large bowl.

2. Season with Salt and Pepper to taste.

3. Spoon into large ziplock bags, remove air, fold and double bag.  Freeze overnight.  By the time you go to eat dinner the next evening,  your meal will be thawed but not spoiled (and it won't have spilled out into your pack either!).

4. Serve with fresh avocado and some premade salsa inside some warmed tortilla's. 

5. If you wish to make this for a meal at home, you can add chopped lettuce (and even grated cheese if you eat cheese).  (Skip the freezing part of course). 

Jicama, Cucumber & Lime Salad

File this recipe under "who would have guessed it".  I have never even tried Jicama before but this was one of the great recipes that our rafting outfitter sent along with our food package (on my Grand Canyon trip) .  I like the vegetable julienned so I have presented the recipe that way.  You could simply slice it into thin 1/2 inch strips.  I also added the jalapeño pepper.   I made this salad a couple of times on the trip and it was a hit with everyone!  Jicama is now on my fav list.

Ingredients:

1 large cucumber, peeled, seeded and julienned
1 Jicama, peeled and julienned
2 limes, the juice of
1 jalapeño pepper, diced
salt, to taste
chili pepper, to taste
cayenne pepper, to taste.

Directions:

1. Toss everything together and serve.  Easy!

Roasted Squash Salad with Pomegranate Dressing, Crisp Apple & Toasted Pistachios

It has been raining for weeks, so I have been craving comforting meals.  This salad has the depth of roasted Butternut squash , combined with the fresh summery tastes of apple and pomegranate juice. An ideal  light meal for a cool and stormy evening.  

Ingredients:
Salad-
2 cups baby spinach (washed)
2 cups butter lettuce (washed and torn into bite size pieces)
1 butternut squash, peeled and cut into 3/4 inch cubes
1 large red apple, diced
1/2 cup toasted pistachio nuts
1 Tbsp extra virgin olive oil
salt- to taste
fresh ground black pepper- to taste
1/4 tsp. red pepper flakes

Dressing-
3/4 cup 100% pomegranate juice
2 Tbsp apple cider vinegar
2 Tbsp shallots, diced
2 tsp. dijon mustard
1/4 cup extra virgin olive oil


Directions:

1. Preheat your oven to 425° and move the rack to the top position.

2. Toss your cubes of butternut squash in olive oil and place in a medium casserole so that each piece has it's own space.  Sprinkle liberally with salt/pepper and red pepper flakes.  Roast on top rack for 20-25 minutes.  Until the squash pieces are lightly browned.  Remove from oven , transfer to a bowl and allow to cool.

3. While the squash is cooking you can begin making the dressing.  In a small saucepan, bring your pomegranate juice, apple cider vinegar and shallots to a boil.  Reduce heat to low/medium and simmer for 8-10 minutes until slightly reduced.

4. Remove pomegranate juice dressing from heat and allow to cool for 5 minutes.  Add mustard to pomegranate juice dressing and whisk until combined.  Add olive oil to dressing slowly, whisking continuously until it is all combined.  Season to taste with salt and pepper.

5.  In a large salad bowl combine your lettuce, spinach, apple and pistachios (reserve a bit of the apple and pistachio for final garnish).  Add dressing and toss.  Add the roasted squash, toss once, garnish with a few more pistachios and diced apple.  Serve.

Fresh Cucumber & Dill Salad

This is super fresh and great for spring and summer!  Buckarooken likes it too!
note: This salad is really delicious.  I think I have made it at least a 1/2 dozen times within a few weeks. 

Ingredients:

Salad-
1 head of Romaine lettuce, washed dried and cut into bite size pieces
1 cucumber, peeled & thinly sliced
1/4 cup of red onion, diced
1 bunch of fresh dill, chopped

Dressing-
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/2 tsp. sea salt
3 cloves of garlic, pressed

Directions:

1. In a large serving bowl combine all of the Salad ingredients and toss

2. In another small bowl, whisk the olive oil into the other dressing ingredients until fully combined

3. Pour dressing over salad and toss.  serve.

Spicy Thai Coleslaw

I love coleslaw! This one is hot and spicy and vegan. You can play with the amount of spices if you don't like as much fire (or if it is for the kidlets).

Coleslaw Ingredients:

3 cups finely shredded green cabbage
1 cup peeled and shredded zucchini
1 cup shredded carrot
1 handful fresh basil, chopped
1 handful fresh mint, chopped
1 handful fresh cilantro, chopped
1 bunch fresh chives, cut
1/2 cup raw unsalted peanuts

Dressing Ingredients:

2 Tbsp. fresh lemon juice
2 Tbsp. apple cider vinegar
1/4 cup tamari gluten free soy sauce
2 1/2 Tbsp sucanat (that's paddled, non-refined cane sugar)
1/4 cup Extra Virgin Olive Oil
3 cloves of garlic, pressed
1 one inch piece of fresh ginger, peeled & minced fine
1 heaping tsp. chili powder
1 1/2 Tbsp curry powder
1/4 tsp. salt

Directions:

1. Assemble all of the coleslaw ingredients together in a large bowl and toss to mix well.

2. Assemble all of the dressing ingredients in a blender and blend until smooth.

3. Pour the dressing over the coleslaw, toss and serve. (you might not need to use ALL of the dressing)

Superman Salad

Oh Nooos! Kencent has gone and suffered a leg injury on the ski hill. I want to help so I will be feeding him extra healthy meals to speed up his recovery. That's where this salad comes from. The bonus is that it tastes most excellent. But it has every good thing imaginable inside.

Ingredients:

1 head of romaine lettuce, washed , dried & sliced
1 red grapefruit, cut peel away & segments removed between the membranes using a sharp knife, do this over a bowl and reserve the juice
1 navel orange, cut peel away & segments removed between the membranes using a sharp knife, do this over a bowl and reserve the juice
2 small kiwi fruits, cut in half & fruit scooped out with a spoon
1/4 cup fresh blueberries, washed
1/4 cup fresh strawberries, washed and sliced
1 small avocado, cut in half, stone removed and avocado flesh scooped out and cubed.
2 scallions, washed and chopped
1/2 cup sunflower sprouts, washed and chopped
1 Tbsp shelled hemp seed
1/4 cup organic raw walnuts


Dressing Ingredients:

1 Tbsp reserved fruit juice (see above)
1 tsp. apple cider vinegar
1 1/2 tsp. cold pressed organic canola oil
1 1/2 tsp. cold pressed organic flax seed oil
salt & pepper to taste


Directions:

1. Prep all of your fruits into one bowl and your greens into another separate bowl. That way you can save any leftovers for the next day or prepare this ahead for lunch.

2. Combine your salad dressing ingredients in a small bowl.

3. In a large bowl, add salad greens and fruit until desired portion is reached. Pour some dressing over and toss all to combine. Sprinkle with hemp seeds and walnuts. Serve immediately.

Kale, Quinoa & Heirloom Tomato Salad

saw these heirloom tomatoes in my local organic store and I bought them in every color! They had some lovely looking organic kale as well so I made this very tasty salad. I plan to bring it hiking tomorrow as it is fabulous cold.

Ingredients:


1 cup Quinoa
2 cups water
1/4 tsp. salt
1/2 tsp. Italian seasoning
1/8 tsp. garlic powder

1 bunch kale, sliced lengthwise to remove hard center stems
1 1/2 Tbsp extra virgin olive oil
2 cloves of garlic, finely chopped

4 or 5 small heirloom tomatoes, quartered
3 green onions, sliced widthwise into fine slices, green and white parts
1 handful fresh basil leaves, chopped fine
1/2 Tbsp fresh oregano leaves, chopped fine
1/2 lemon, juice of (or more to taste)
1 Tbsp. champagne vinegar
1 Tbsp extra virgin Olive oil
salt, to taste
fresh ground pepper, to taste


Directions:

1. Combine the dry quinoa with 2 cups water, Italian seasoning, garlic powder and a pinch of salt in a med pot. Bring to a boil, stir once, put lid on and simmer on low for 14 minutes or until all the liquid is absorbed. Remove from heat, and let sit for 10 minutes.

2. Heat 1 1/2 Tbsp Olive oil on med heat in a large non stick skillet, add the finely chopped garlic and sauté for half a minute or so. Add your sliced kale and sauté until warmed through and wilted.

3. In a large ceramic bowl combine the cooled quinoa with the green onions, basil, oregano, Kale and tomatoes. Squeeze the lemon juice over the salad, add the olive oil and champagne vinegar and toss it all up to coat. salt and pepper to taste.

great warm or cold.

Tangy, Cranberry and Mint Quinoa Salad

I have just finished making this to bring with me hiking this weekend. Quinoa is full of protein and all these fresh delicious ingredients will fuel my hiking and canoing adventures. My second mom made this for us last weekend. It was so tangy and delicious I asked her for the recipe. Like most moms she said, well you take some quinoa and cook it in some orange juice and water and then add some of this and some of that...... haha. I have given you measurements to how I made it. you can switch them around as much as you like.


Ingredients:
1 cup Quinoa (pre rinsed)
1 cup orange juice
1 cup water
2/3 cup red onion, finely chopped
1/2 cup organic dried cranberries
1/2 cup celery, finely sliced
1/4 cup parsley, chopped fine
1/4 cup fresh mint, chopped fine
1/2 lemon, zest of and juice of
1/3 cup walnuts, quickly chopped
1 Tbsp olive oil
salt, to taste
pepper, to taste

Directions:

1. Combine the orange juice, water and quinoa in a med/large pot. Bring to boil over high heat. Stir once, cover and reduce heat to simmer and cover. Cook for about 15 minutes or until all the liquid has been absorbed and the quinoa has expanded to little swirls. stir, and set aside to cool.

2. Once the quinoa is cooled, add the celery, parsley, mint, red onion, lemon zest and juice, cranberries and walnuts. stir well to combine. add the olive oil and salt and pepper and stir again. refrigerates nicely for a couple of days.

Pink Grapefruit Vinaigrette

Pair this dressing with delicate mild-flavored greens (like butter lettuce or green leaf lettuce) or even more robust greens (like spinach and romaine.) I simply threw the rest of the grapefruit on top and some walnuts. You could use oranges or a little stilton (if you eat dairy) , whatever you like. The lettuce is from my MIL's garden again. I brought home A TON of lettuce so I will be eating salads for the next few days. :)

Ingredients:

1 Tbsp. pink grapefruit juice
2 pink grapefruit segments (peeled)
1 tsp. fresh ginger, minced
1 tsp. shallot, finely minced
1/2 lime, juice of
1/4 cup extra virgin olive oil
salt, to taste
pepper, to taste

Directions:

1. cut off the skin and pulp of the grapefruit, Over a med bowl- using a sharp knife, cut between the section skins and free up the segments. Squeeze out the remaining juice and set aside.

2. Puree the grapefruit juice, 2 grapefruit segments, ginger, shallots and lime juice in a blender. add the olive oil and blend until well mixed. salt and pepper to taste.

Jalapeño pepper & roasted peanut slaw

Ingredients:
1 1/2 cups roasted unsalted organic peanuts
3/4 medium cabbage
1 1/2 cups cocktail tomatoes, washed and cut into quarters
1 or 2 jalapeño peppers, seeded and diced
1/4 cup fresh cilantro, chopped fine

1 1/2 limes, juice of
2 Tbsp extra virgin olive oil
1/2 tsp. salt

Directions:

1. Cut the cabbage into quarters, cut out the core and using a sharp knife cut each section into very thin slices.

2. Combine the cabbage, diced jalapeño and cilantro in a large non reactive bowl.

3. In a med size bowl combine the Olive oil, lime juice and salt. Pour over cabbage mixture and toss well.

4. Add the peanuts, toss again, and lastly add your tomato slices and toss once very lightly (so you don't get mushy tomatoes)

5. season to taste with salt and pepper and serve.

Forever Summer Salad

What to do with all those cucumbers? How about a delicious and fresh dinner salad.

Ingredients:

1 Organic avocado, removed from skin,deseeded and cut into cubes
1 Organic English cucumber, peeled and cut into 1/2 inch cubes
2 cups organic fresh strawberries, washed, trimmed and cut in halves
1/2 lb. fresh shrimp (buy the kind that has already been deveined)
1 organic lime, juice of
2 Tbsp. extra virgin Olive oil
salt, to taste
fresh ground pepper, to taste


Directions:

1. Cook the shrimp by dropping them into boiling water and leaving in the water for 3 and 1/2 minutes. Take them out of the pot when done and rinse them in cold water to cool them down.

2. In a small bowl, mix together the lime juice, olive oil, salt and pepper. Set aside.

3. Place the cooked shrimp, cucumber, cut strawberries and avocado in a large bowl, pour the dressing over and toss lightly. adjust salt and pepper. Serve it right away.

oh yummith!

fresh garden beans and carrots - spicy noodle salad

My MIL gave me the key to her garden while she is away on a cruise. I decided to use the fresh beans and carrots in a salad tonight. crunchy, satisfying and spicy. mmmmm

Dressing Ingredients:
1 lime, juice of
1 1/2 Tbsp cold pressed canola oil
1 1/2 Tbsp gluten free soy sauce
1 Tbsp sucanat
1 tsp. blue agave nectar (this is sweeter than sugar so add more if you are using sugar)
1 Tbsp sesame oil
2 or 3 cloves garlic minced
1/2 Tbsp orange zest
2 hot red chilies, chopped very thin
salt, to taste
fresh ground pepper to taste

Salad Ingredients:
2 cups green beans, trimmed
2 cups carrots, thinly sliced
1/2 cup green onions, thinly sliced
250 grams rice vermicelli

Directions:

1. Combine dressing ingredients in a medium bowl, set aside for 1 hour.

2. Bring a large pot of salted water to a boil on high, add the green beans. cook for 2 minutes and remove with a slotted spoon into a separate bowl of icy water to cool quickly. when cool, remove from water and drain well.

3. Add the rice vermicelli to the now empty pot of boiling water. turn off heat, stir to separate, and remove noodles from hot water in about 4 minutes (or when done). rinse noodles under cold water, drain well, lay out on a cutting board and slice the noodles in half lengthwise (easier to eat).

4. Combine the green beans, carrots, green onions, rice vermicelli and dressing in a large bowl and toss to coat. serve right away or chill for later.

Baby Spinach & Strawberries with Raspberry Poppyseed Dressing

Kids love this one too!

Ingredients:
2 packages of baby spinach
1/2 cup organic mayonnaise
1/4 cup raspberry vinegar
2 1/2 Tbsp. organic blue agave syrup
1/4 cup almond milk
2 Tbsp. poppyseeds
1 1/2 cup strawberries, washed and cut into bite size pieces

Directions:

1. In a medium bowl, whisk together the mayonnaise, vinegar, agave syrup, almond milk and poppyseeds. In a large salad bowl pour the dressing over spinach and cut strawberries and toss.

Simple Grilled Beet Salad

Ingredients:
3 medium beets, trimmed and washed
1/4 cup Raspberry vinegar
small handful of fresh basil, chopped
1/4 cup extra virgin olive oil
salt and pepper to taste
1 bunch fresh salad greens, washed and cut into bite size pieces.

Directions:

1. In a medium saucepan, boil beets in water for about 15 minutes. Should still be somewhat firm when done.

2. Remove beets from saucepan with tongs and slice into rounds. Beets will stain your hands so wear rubber gloves if you handle them.

3. Make a quick raspberry vinaigrette with the oil, vinegar, chopped basil, salt and pepper. Whisk and separate into 2 small bowls.

4. Preheat your barbecue to low/med, oil grill with some olive oil, place beets on grill and brush on some raspberry vinaigrette from one of your bowls. Turn after 2 minutes, brush with vinegar again and grill another few minutes until done.

5. Toss your salad greens with the other bowl of vinaigrette and serve with grilled beets.

Yumith! and pretty too!

Spicy Garlic Rice Noodles with Grapefruit, Tangerine, Mint and Orange

Fav! it's delicious and fresh and spicy and fun and summer in a bowl.

Ingredients: (hot garlic chili sauce)

first you will need to make your own chili garlic sauce (store bought is icky)
to do this -
1/4 cup gluten free fish sauce
1/3 cup rice vinegar
2 small red hot chili peppers
6 large cloves of garlic, minced
2 Tbsp. organic Blue Agave syrup (or sucanat)  (or sugar)

take 1 or 2 small red hot chili peppers, seed them and chop them very fine
place them in a bowl with the fish sauce, rice vinegar, garlic and agave syrup. stir well to mix. store in fridge, you can use it for up to a week on just about anything :)

Ingredients for Dressing:

1 tsp. gluten free fish sauce
1 Tbsp. sesame oil
1 Tbsp. hot chili garlic sauce (see above)
2 tsp. honey (melted)
1/2 tsp. salt

Directions for dressing:

1. Combine dressing ingredients in a bowl, stir and set aside

Spicy Rice Noodles ingredients:

125g dried rice stick noodles
1 navel orange
2 tangerines (or small oranges of some sort)
1 ruby red grapefruit
small handful fresh mint, chopped
small handful roasted peanuts, chopped

Directions:

1. Cut way the peel of the oranges, grapefruit and tangerines with a sharp knife. Separate the fruit from the membranes by cutting between the membranes with a sharp knife. Place the fruit in a bowl and set aside.

2. In a large bowl soak rice noodles for 15 minutes in hot water. Rinse and then immerse in a large pot of boiling water for just about a minute (or until the noodles are tender). drain, rinse with cold water and drain again. Cut the noodles into more manageable 4 inch segments and place in large bowl.

3. Pour the dressing over the noodles and mix well to coat. Add citrus fruit to noodles and toss lightly. Serve in individual bowls and sprinkle liberally with mint and peanuts.

Summer fresh radish, ruby red grapefruit and fennel salad

My mother in law brought me some tiny but delicious radishes from her garden today. so I made a very important salad to enjoy them in :)

Ingredients:
handful of radishes, thinly sliced
1/2 jalapeno, thinly sliced
2 small ruby red grapefruits
1/4 cup fennel, very thinly sliced
1/2 avocado, sliced
1/2 lemon, juice of
1/4 cup extra virgin olive oil
small handful of fresh cilantro, chopped
1/4 tsp. coarse salt , to taste

Directions:
you will need a very sharp knife for this salad

1. On a cutting board, cut off the outer peel of the grapefruits. over top of a bowl, cut between the membrane of the grapefruit and pulp to release the fruit into a bowl. Squeeze the remaining membranes into another bowl and set juice aside.

2. If you have never used fennel- wash, remove stems, remove outer skin of it is bruised or otherwise unappealing. cut the fennel bulb in half, remove the innermost hard center part. slice very thinly when using raw.

3. Put the radishes, avocado, jalapeno, grapefruit and fennel in a ceramic mixing bowl.

4. whisk the lemon juice, 2 Tbsp. of the reserved grapefruit juice and the oil in another bowl. season dressing with salt.

5. Pour over salad and serve up on individual plates.

super fragrant and fresh!

Organic Orange and Oregano Salad

This salad is fresh and zingy! I used Oregano straight out of my little herb garden. We bought the most delicious organic oranges from our local organic market.
so easy too!

Ingredients:
3 navel oranges, peeled, de-seeded, segmented and chopped (or you could cut them in rounds if you are feeling all fancy)
2 Tbsp. Fresh Oregano leaves whole
1/2 red onion thinly sliced
Organic Extra virgin olive oil
Red Wine vinegar
coarse salt
fresh ground pepper

Directions:

1. arrange oranges and onion slices on serving plates.
2. Generously sprinkle with fresh Oregano leaves.
3. drizzle ( generously) olive oil on the individual salads, then drizzle the red wine vinegar along the same lines.
4. salt and pepper to taste and voila!

Macadamia Panfried mushrooms with wilted organic pea shoots, garlic chives and rock salt

Todays lunch
heat some macadamia nut oil on med/high heat in a saute pan, add some sliced mushrooms and cook until browned and about 1/2 their size. remove the mushrooms from the pan and set aside.
throw a handful of washed, organic pea shoots into the pan and heat through until just wilted. remove from heat.
arrange the pea shoots in a bowl with the mushrooms on top. add fresh onion chives from your herb garden (teehee you better get an herb garden) and sprinkle with nice big rock salt.

delicious! and fast.