One of my favorite salads is kale salad: it’s versatile, healthy, and delicious. As someone who has a salad for dinner almost every night, I have to say that kale salad is at the top of my list. I like it on its own, with added protein, or as a side salad.
Kale is high in antioxidants and full of nutrients like vitamins A, C, and K. In the last few years, kale has been a popular addition to many menus and vegan diets. It’s perfect in salads as well as in soups and other cooked meals.
I love kale because it’s a heartier and a ‘darker greens’ option. It offers a change from romaine, arugula, and spinach salads. When I make kale salad, my husband and kids always like the different ingredient add-ins. I almost always include grated carrots, red peppers, and cucumbers. I add whatever fruits I have on hand, which is great in the spring and summer. And, I have been adding mint and basil, which truly elevates the flavors in the salad.
Guacamole has got to be one dish we can all agree on! It’s a great snack and the perfect appetizer for any gathering. It’s also the star of any Mexican-themed dinner: without guacamole, it’s just not the same.
The recipe I’m sharing here is inspired by the guacamole served at Chipotle Restaurants. I used to make guacamole by smashing avocados, adding salt, pepper, dried basil, and some lemon juice. That wasn’t good enough for my kids and husband. They kept talking about the Chipotle recipe. Of course, everything tastes better when it’s made my someone else…I get it! But, I really wanted to understand how Chipotle made their guacamole.
For some time, Chipotle had their recipe on their website. But, lately I can’t find it. If you search for the recipe online, there are several blogs that reference the original recipe, which means it was posted somewhere, at some time in the past. The tastiest ingredient in this guacamole is the fresh cilantro. It gives this dip its signature taste. Of course, the red onion and lime add their own flavors for an overall delicious and tasty dip.
It’s BBQ season in most parts of North America, so I’m sharing one of our favorite meals: curry grilled shrimp!
Shrimp is one of the fastest cooking protein sources, it’s low calorie, and makes great leftovers for salads and wraps. (It is high in cholesterol, however, so please note this fact if you are watching your diet for cholesterol intake.)
I usually buy raw, frozen shrimp in the shell. I like them in the shell because I feel that the shell protects them in the freezer. When I make this meal, I take the shrimp out about an hour before I marinate them.
During this time of social distancing and self-isolation, some areas of our lives are getting more attention, like home cooked meals. My husband and daughter have been home for the past ten days and we are enjoying each other’s company as well as looking forward to evening meals together. One of the meals that is getting the thumbs up around here is my sheet pan gnocchi!
Sheet pan gnocchi is one of the easiest and tastiest meals to make, for several reasons. First, it’s a ‘one sheet pan’ meal, which means you’re cleaning up one pan. I line mine with foil and parchment paper and nothing could be simpler to clean up. Second, this recipe is flexible: you can add whatever vegetables you have in the fridge. This means it’s a different meal each time and it means you waste less food. Third, you can serve this recipe straight from the pan just the way it is, or you can add a red tomato sauce to it and add more protein in the form of chicken, fish, or red meat. And, lastly, gnocchi has a relatively long shelf life. Keep a few packs on hand and you can make this meal anytime you want.
Have you ever made panzanella, a tomato salad with croutons? Panzanella (a classic Tuscan salad from Italy) is one of my favorite salads because it’s made with fresh ingredients and includes bread built into it in the form of homemade croutons. Classic panzanella includes tomatoes, stale bread, olive oil, and vinegar.
Panzanella is definitely a salad that tastes best with the freshest ingredients, which means that this salad is a go-to in the late summer when tomatoes are in season. Having said that, I still like to make it all year and I like to make it when I have leftover baguette bread that has started to harden. Nothing tastes better than homemade croutons made with the best olive oil you can find.
If you’re a fan of chili, then you will love this vegan version! It’s easy, delicious, and a new favorite of ours. This chili takes about 30 minutes to make, from start to finish. And, you probably have the ingredients on hand, especially if your kitchen is a vegan/plant-based kitchen.
The star of this vegan chili is the ground beef/meat substitute, like Yves Veggie Cuisine’s Ground Round. Because this plant-based meat substitute is already cooked, as are the canned beans, the cooking time for the chili is only 15 minutes after the vegetables are sauteed.
Do you love pomegranates? Are you ready for summer flavors in your meals? If you answered yes to both of these questions, then you will love this pomegranate salsa!
I remember eating pomegranates as a kid and being fascinated by their yummy flavor and the way the fruit had to be seeded. As an adult, I love using them in food dishes, drinks, and as healthy snacks – they add the perfect amount of tanginess and texture.
Pomegranates are one of the oldest known fruits and are an excellent source of vitamin C, antioxidants, and fiber. They’re in season from the end of September through November. You can get them in the early winter months in North America because they are imported from warm climates.
Fattoush Salad, a popular salad in the Middle East, is one of the tastiest and most requested salads in our house! As my kids have gotten older, their tastebuds have evolved and cooking for them is a pleasure.
Fattoush is an easy salad that is forgiving in both the quantity and variety of ingredients. If you went to ten people’s homes, you’d find ten versions of this salad! There are so many ways to make fattoush. People refer to it as a peasant salad in that people used whatever leftover vegetables they had on hand to make this dish. I’ve even seen it made using only purslane, tomatoes, and cucumbers, which is very different from the recipe I’m sharing below.
With Ramadan entering its second week, this salad is a staple found at many Iftar meals. Iftar is the evening meal that breaks the fast for Muslims around the world. I thought it would be a good time to share the recipe my mom has taught me for making fattoush.
There are a few things that distinguish the typical fattoush salad from a green salad. The simple green salad has lettuce, tomatoes, and cucumbers. Fattoush adds onions, sumac, green peppers, mint, parsley, pita chips, and a dressing of oil and lemon with the option of adding pomegranate molasses. My mom doesn’t use pomegranate molasses, but many restaurants use it for a tangy taste. Continue reading →
Making an egg salad is one of the best ways to use up eggs and to pack some protein into your meals. I often find myself with eggs about to expire, either because I didn’t get around to baking or because my kids didn’t ask for scrambled eggs breakfasts. When eggs ‘pile up’ in the fridge, I boil a dozen and make an egg salad. We eat the egg salad for dinner and have leftovers for breakfast on toast, or as a snack.
There are so many ways to make egg salad! I’ve seen the simplest of recipes, like eggs mashed with a fork, with added salt and pepper. And, I’ve seen eggs dressed with lots of mayonnaise, and egg salads made with curry powder.
In our house, we like our egg salad with celery, green onions, whole celery seeds, mayonnaise, and dijon mustard. I usually use 6 whole boiled eggs, and 6 boiled egg whites. The reason I don’t use all 12 yolks is because I want to cut down on the taste of too many yolks as well as cut down the cholesterol levels.
The event was part of the Kitchen Stuff Plus and Henckels & Staub combined product knowledge day on the functions of the various knife offerings. Making bruschetta using the sharpest and most appropriate knives for the job was an absolute delight.
It seems strange to post a recipe that calls for fresh tomatoes in the middle of the winter, but I think this is the time of year we start to crave a variety of fresh vegetables! Continue reading →