Meatless Monday: Maple-Roasted Butternut Squash, Kale and White Bean Salad

You know those recipes that you love to eat as leftovers?  Nope? Me either.  I eat leftovers out of guilt most of the time.  However, there are few meals that I want to warm up in the microwave and eat straight from the container.  Well honey, this is one of those recipes.  AND…you don’t need to warm it up (Warm it up Kris! I’m about to. Warm it up Kris!  That’s what I was born to do!) Sorry for that outburst…I still love Kris Kross and I’m not afraid to admit it.

Anyway, I found this recipe on PopSugar and it is nothing short of fabulous. Even the boys liked it.   I have included my changes in the recipe. Enjoy!

Maple-Roasted Butternut Squash, Kale and White Bean Salad

Ingredients:

  • 2 cups diced raw butternut squash (can substitute sweet potato)
  • 1 teaspoon olive oil
  • 1 teaspoon maple syrup
  • Sea salt
  • 8 cups raw kale, stems removed, ripped into bite-size pieces – I used two full bunches
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 1 can white beans, rinsed and drained
  • 1/2 cucumber
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup or dried cranberries

Directions:

  1. Preheat oven to 400°F.
  2. In a bowl, toss cubed butternut squash with olive oil, maple syrup, cinnamon, and sea salt.
  3. Pour squash onto a baking sheet and roast for 10 minutes. Flip and roast for another 10 minutes. Flip and roast for another 5 to 10 minutes until soft and slightly crisp on the edges.
  4. While the squash is baking, prepare the salad. Place the raw kale in a large bowl. Drizzle on lemon juice, olive oil, and a little salt and pepper to taste. Massage kale for several minutes until desired texture.
  5. Remove butternut squash from the oven and allow to cool for 10 minutes.
  6. Add the white beans, diced cucumbers, warm roasted squash, sliced almonds, and cranberries.
  7. Enjoy!

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Meatless Monday: “Fig”ure it out! A Quick Appetizer

Fresh figs are a fleeting delicacy in the world of produce so when I see them, I buy them.  Cut them in half and marvel at their beauty.  Buy them while you can and then dream about them until next year.  I found some recently at Trader Joe’s and they are delicious!  I also needed a quick appetizer for a dinner and came up with this one on the fly.  Enjoy!

“Fig”ure it Out!

Ingredients:

12 fresh figs, rinsed, stem removed and cut in half

1 4 oz package goat cheese (I had plain on hand)

local honey

finishing salt – optional (any variety will do, see what you have on hand!)

serving platter

Directions:

  1. Gather all of your ingredients.
  2. Using a small knife, place a 1/2 Tbsp of goat cheese on each fig half and place on serving platter.  Top with honey and finishing salt and VOILA!
  3. Serve

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Meatless Monday: Vegan Pesto

I know what you’re going to say: Vegan Pesto?  You can’t make pesto without cheese!  I found it on POPSUGAR, which is a fun little site that I have been signed up to for about 2 months.  It’s fresh, it’s great for grilled veggies, meat or pasta salad.  Plus, I wouldn’t put a recipe on here that I don’t like so here it goes.

Vegan Pesto

Ingredients

  • 2 cups fresh basil leaves
  • 1 clove garlic
  • 1/2 cup pine nuts
  • 1/4 tsp sea salt
  • 1/4 cup extra-virgin olive oil

Directions

  1. Place the basil, garlic, pine nuts, and salt in a food processor, and blend until combined but slightly coarse.
  2. Add the olive oil, and blend until smooth.
  3. Use it right away or store it in the fridge (one week) or freezer (up to three months).

Yields about 1 cup of pesto.

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Meatless Monday: Clean Blog Summer Salad

Oh how I love an interesting combination in a salad.  Though I love salads of all kinds, I tend to make the same things over and over again.  Novelty saves me.  This one popped up recently and I’m completely enamored, especially because this salad includes nectarines.  Fruit always entices the boys into trying something and this one is a hit.

Ingredients:
Dressing:
2 teaspoons Dijon mustard
1 tablespoons finely minced shallots
1/4 cup white wine vinegar or champagne vinegar
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Fresh ground black pepper to taste

Salad:
5 ounces arugula and spinach mix (or just arugula)
4 ounces snap peas
2 nectarines
1/2 cup radishes
1/4 cup pine nuts
1/4 cup mint

Ingredients:

  1. Toast the pine nuts. Place one teaspoon of olive oil in a saute pan over medium-low. Add the pine nuts and toast, constantly tossing until lightly browned (don’t step away from the pan as they burn easily).
  2. Make the dressing. Finely mince the shallots and shake or whisk with the other dressing ingredients.

  3. Prepare the vegetables. Wash and dry the arugula mix. Thinly slice the radishes (preferably with a mandoline slicer). Wash the snap peas. Thinly slice the nectarines. Pick mint leaves from stem and (optionally) chop.
  4. Add all ingredients to a large serving bowl.
  5. When you’re ready to serve, toss with the dressing (we recommend only adding 1/4 of the dressing at a time to prevent overdressing). Store remaining dressing in the fridge. Enjoy!

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Meatless Monday: Moroccan Carrot Salad with Spicy Lemon Dressing

It’s hot.  And there are days when I don’t want to turn on anything that emits heat.  Luckily fresh fruits and vegetables can come to the rescue for a healthy and fulfilling meal.  I made this one recently while I was in Idaho.  And, though I couldn’t find Harissa in Ketchum and I only had cranberries, it was a total hit and I found Chase eating it with tortilla chips the next day after he got back from camp.  Go figure!  Make this a day ahead for even better flavor.

Moroccan Carrot Salad with Spicy Lemon Dressing

INGREDIENTS

  • 1/4 cup harissa (see Note)
  • 2/3 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 4 pounds carrots, julienned on a mandoline or coarsely shredded in a food processor (about 12 cups)
  • 2 cups raisins
  • 4 cups flat-leaf parsley leaves
  • 1 pound feta, crumbled

DIRECTIONS

    1. In a large bowl, whisk the harissa with the lemon juice. Gradually whisk in the olive oil and season with salt and pepper.
    2. Add the carrots, raisins, parsley and feta to the dressing and toss well. Serve lightly chilled or at room temperature.

MAKE AHEAD

The carrot salad can be made without the feta and parsley and refrigerated for up to 6 hours; add the feta and parsley just before serving. The lemon dressing can be refrigerated overnight.

NOTES

Harissa is a chile paste used in Tunisia and Morocco. It is available in jars and tubes from specialty food shops.

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Meatless Monday: May’s Amazing Salad

We’re in Ketchum, ID again this summer for a respite from the 110 degree heat in Tucson.  Poor Ryan is in AZ and slowly melting.  I’ve been telling people for years to come here.  It is a hidden gem in the mountains!

Well, FINALLY, my dear friend May and her lovely family rented a house for a week AND brought some amazing friends from Denver. A big shout out to Alex and her hubby Matt!

While living in Santa Fe, May and I bonded during wine infused play dates, on design, all things Housewives and great food.  May is humble about her culinary acumen.  I think she has a great perspective.  Keeping things simple is not my strong suit.  I tend to go overboard on things.  Not surprised are you?

I stole May’s simple salad recipe and use it often.  Rice Vinegar + Maldon Salt + Fresh Cracked Black Pepper + Greens = simple, delicious salad.

While May, her husband Charlie and their two lovely kiddos were visiting we shared some dinners together at the house they rented and once again, she did her thing in a completely simple, amazingly delicious way.  I hope you don’t mind May, but I’m posting this one too.  I love this one because you can EASILY tailor it to the number of people who are going to be eating, translation: great for a potluck or last minute dinner gathering.

May’s Amazing Salad

Ingredients:

Arugula –  a handful or two per person. Rinsed and torn if needed

Pine nuts, 1/8 cup per person

EVOO

Lemons, 1 for every 2-3 people

Grated Parmesan, 1 Tbsp per person

Salt

Fresh cracked pepper

Directions:

  1. Place arugula in salad bowl and Set aside
  2. Heat EVOO and toast pine nuts.  Once lightly toasted remove from heat and add to arugula
  3. Slice lemon and squeeze over greens
  4. Add Parmesan
  5. Season with salt and freshly cracked black pepper
  6. Toss and serve

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Meatless Monday: Jicama-and-Citrus Salad

Taco Tuesday can become…well, like: listening to a once favorite song on repeat.  You still like it, but you want a new twist.  Since the boys refuse to give up Taco Tuesday, I have to take it upon myself to keep things fresh and novel.  This salad does the trick.  And, if I don’t feel like making the actual tacos for myself, I pair this with a small bowl of rice and beans and I’m good to go!  I found this recipe in Food and Wine and think it is a great addition for your summer salad list.  And, because tomorrow is the birth of our Nation, you can enjoy it with the other seasonal and celebratory foods you have been planning for this our most important national holiday! Enjoy!

Jicama-and-Citrus Salad

INGREDIENTS:

  • 2 Ruby Red grapefruits
  • 2 navel oranges
  • One 1-pound jicama, peeled and cut into 1/2-inch dice
  • 4 radishes, thinly sliced
  • 2 tablespoons fresh lime juice
  • 3/4 cup lightly packed cilantro, chopped
  • Salt
  • Pepper

DIRECTIONS:

  1. Using a very sharp knife, peel the grapefruits and oranges, being sure to remove any bitter white pith. Working over a large bowl to catch the juices, cut in between the membranes to release the sections into the bowl. Cut the citrus into pieces. Add all of the remaining ingredients to the bowl and toss well. Serve the salad right away.

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Meatless Monday: Sundal, A Special Chickpea Salad

My friend Amy recommended several years ago that I start a food blog.  At the time, I wasn’t sure I wanted to jump IMG_0871in, so I filed the idea away.  Now that I have been posting food porn, among other things for more than 4 years, I am finally taking the opportunity to thank her and recognize her for planting the seed that has become ATWTTL.  Amy’s food postings have always inspired me and recently she posted a picture of a delicious dish. I asked her to send me the recipe. It is a chickpea salad that is a spin on an Indian snack called “sundal”. The idea is basically to mix chickpeas with the veggies of your choice and make a ghee and spice sauce. The picture she posted looked delicious and I asked her to share the recipe with me.  And, by the way, Andrew took it for lunch two days in a row. I’ll make it again and remember to snap a picture.

Ingredients:

1 can chickpeas, drained

1 small onion cut in a large dice

1 cup quarter cherry tomatoes

Black or Kosher salt

Juice of one lemon

1 small green chile, diced (Serrano, jalapeño, Anaheim, etc)

Sauce

2 Tbsp Ghee

2 tsp brown mustard seeds

1 tsp cumin

Mix Ins:

Grated coconut

Diced pineapple, mango, jicama, radishes, avocado, chopped mint or cilantro.

Directions:

1. Combine the first six ingredients in a bowl. Set aside.

2. Warm the ghee in a small bowl.  To this warm ghee add brown mustard seeds, cumin and, hing/asafoetida. Mix well and add to the chick pea mixture.

3. Finally, add your mix-in ingredients, combine and serve.

A Note from Amy: You can find asafoetida in indian stores or amazon. You can omit it, if you like. Most Indians add asafoetida or fennel to bean dishes to prevent the side effects of eating beans(I am not sure if there is any scientific evidence for this, but I always did it).

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Meatless Monday: Roasted Root Veggies with Turmeric-Tahini Sauce

My in-laws live here in Tucson.  They followed us here about a year after we moved from Santa Fe, NM.  They live

Picture from Dishing Up The Dirt

Picture from Dishing Up The Dirt

10 minutes away and we have family dinners on a regular basis.  They watch Sara Belle we watch their yellow lab Henry.  Whenever they go out of town, they clean out their refrigerator and bring it all over to our house.  So, right now I have a large amount of fresh veggies that need to be used!  Sweet potatoes are the focus of this post so I went to one of my favorite sites for interesting veggies: Dishing up the Dirt.

Roasted Root Veggies with Turmeric-Tahini Sauce

PREP TIME: 15 MINUTES    COOK TIME: 30-40 MINUTES    SERVES: 4

Veggies

  • 1 cup chopped sweet potato
  • 1 cup chopped rutabaga
  • 1 cup chopped parsnip
  • 1 cup chopped carrots
  • 1 cup chopped turnips
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • fresh minced thyme for serving (optional)

Sauce

  • 1/2 cup tahini
  • 2 tablespoons rice vinegar
  • 2 tablespoons low sodium tamari (or soy sauce)
  • 1 tablespoon freshly grated ginger
  • 3 teaspoons freshly grated turmeric (or 1 teaspoon ground)
  • 1 1/2 teaspoons pure maple syrup
  • 3/4 cup water

 

Preparation

  1. Preheat the oven to 400F.
  2. Toss the chopped veggies with the oil, salt and pepper. Place on two rimmed baking sheets and roast in the oven until lightly browned and tender, about 30-35 minutes. Rotate the pans and toss the veggies halfway through cooking.
  3. While veggies roast prepare the sauce. With an immersion blender or small food processor combine all the ingredients and process until smooth and creamy. Taste for seasonings and adjust as necessary.
  4. To serve sprinkle the roasted veggies with a little fresh thyme and drizzle with the sauce.

Notes

*If you’re veggies are fresh from the market no need to peel them *Cooking times will vary *Taste test as you go *Store extra sauce in an airtight container in the fridge for up to 5 days

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Meatless Monday: Sautéed Asparagus and Snap Peas

I know it sounds embarrassingly easy but it has become one of Andrew’s favorite side dishes.  After a long love affair with green beans, Andrew is branching out into the vegetable world.  I wasn’t sure about the success of asparagus but if you try and find the really thin stalks of it, the flavor is delicate.

Ina Garten, a master in cooking, brings us this recipe.  It is simple, yet very satisfying.  I even let Chase jump in and stir this easy sauté.  With golf and soccer practices back to back on some days, this is an easy side dish to pull together after getting home at 6:45pm.

Sauteed Asparagus and Snap Peas

Ingredients:

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