Rainbow Slaw Salad

It was summer for a day and it was great. Then it rained a bunch the next day and that was equally as great cause I love warm rainy days.  And then the weather lady said that there is a chance of snowflakes in the valley Sunday night. (really?) It's ok, one more cool day will be kinda nice because we all know it's going to get hot and we will be looking back on this cool weather fondly. But until then, the lilacs are blooming and the trees are like POW with so much green... It's all happy and pretty and just what I have been needing.

With all this nice weather lately, the mr and I have been spending a lot of time working on outdoor stuff (fencing trimming trees, moving plants) When it's as nice as it has been, I don't feel like going inside for a long lunch to feed myself and the food that I do eat, I want to be light and fresh, you know, like summer food. Nothing heavy or that can make me feel gross in warm weather. So my go to for lunch these days. A big ass bowl (usually a jar) of shredded veggies coated in mustard, vinegar, and salt and pepper, all the best things. (the best things being that it's quick and easy and so tasty and pretty) 

And note about this salad slaw. It is great when made and eaten right away, but also travels really well. So if you need food to bring on the go (like to the beach, on a hike, or to the airport), this is what you should pack. It only tastes better the longer it sits.

The Stuff. Zucchini, summer squash, a beet, a few carrots, onion, and some cabbage (I used red and green but one or the other is good). Also need yellow mustard, red wine vinegar, and salt and pepper.

Shred, shave, or julienne all you veggies.. no precision, just do it.

All the pretty colors in a big bowl ( they don't need to be separated, I just wanted to see the pretty)

And then it gets tossed all around. Add in a good sprinkle of salt and pepper, a glug glug of vinegar and a big ass scoop of yellow mustard. Give it another big toss.

And you good to go, or, let this sit for a while, it only ends up tasting better.

Just look at that.

So simple and easy, but so good. Eat it as it is or toss it with greens, some lentils, on a sandwich or into some rice. Possibilities are endless.

Summertime here we come!

-C

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Rainbow Slaw Salad

Serves 1 as a meal, 2-3 as a side

• a small zucchini
• a small summer squash
• a beet
• a few carrots
• a small onion
• 1/2 a head of cabbage (red or green or a little of both)
• 2 tablespoons yellow mustard
• 2-3 tablespoon red wine vinegar
• salt and pepper

Note. Feel free to add more or less of your favorite veggie into the mix, even add one that isn't on the list. And not a fan of yellow mustard, use stone ground or dijon or some fancy kinda of your liking.

Grab a bowl and all the veggies. Shred, shave, or julienne all of them into the bowl and mix around. Add in the mustard, vinegar and season with salt and pepper and toss around until evenly coated..

Can eat right away but tastes better after sitting for at least 10 minutes. 

Lentil and Broccoli Chopped Salad

Holy crap, I swear that everyone in my family is made up of pasta and meat. Over the past few weeks with all of the family spending so many meals together and nobody really in the mood to get fancy and do much cooking, the dinner go to's have been either some type of pasta, potato, or bread with meat dish. Super meat and starchy as hell. (there is usually a veggie somewhere) Good thing I pack my own lettuce and carrots where ever I go.(no joke) But can't blame them really. Food has not been top priority.  If they will eat pasta, well then that's what they will eat and the veggies are starting to make there way back. (I am making zucchini noodles for family dinner tonight)

But yesterday the mr and I spent the day just the two of us (it has been so long) and made dinner at home. I, as well as the mr, wanted nothing to do with pasta, potatoes, or bread. (he even passed up pizza.... what the WHAT) Just simple dinner with no one to cook for, no picky little littles to have to contend with and a fridge full of all the prettiest fresh veggies I can eat!

We (really me) went all out fresh with a hugmongo salad of broccoli and lentils.  Super quick and easy to make, really fresh, crispy, and hardy. A salad just for us,  although I think I might make it again for tonight to bring to the sisters house for dinner.

A salad that that makes me (and the mr) happy to eat and will make you happy too!

The stuff. A nice nig head of broccoli, a small red onion, half an avocado, some dried lentils, water, red wine vinegar and salt and pepper.

Start by getting those lentils and water into a pot and on the stove to cook.  Bring to boil then turn to a simmer, stick on a lid and let cook until lentils are tender but not mushy. (about 20 minutes)

Once you have got those going, chop up the broccoli and the onion into little bits(various size is a ok)

Toss those chopped up veggies into anice bowl and add a good few splashes of vinegar and sprinkle with salt ans pepper. Give it a good toss and let it sit on the counter to meld while the lentils are cooking.

Oh hey, those lentils be cooked. Dump the whole pot (if there is little extra liquid, dump that in too) into the bowl of chopped veggies and toss it all around.

And lastly , slice up the avocado into chunks (smallish sized) and gently mix that in.

Hooray! A no pasta, starch, mayo smothered salad for everyone!

Happy eating.

-C

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Lentil and Broccoli Chopped Salad

Serves 3-4 as a side. 2 as a meal

• 1 big head of broccoli (about 2 1/2-3 cups chopped)
• 1/2 cup dried green lentils
•  1 1/4 cup water
• a small red onion
• 1/2 of a ripe avocado
• around 1/4 cup red wine vinegar
• salt and pepper

Place dried lentils into a pot with water. Bring to a boil then turn heat to a simmer and place a lid on pot. Cook for about 20 minutes or until the lentils are cooked, but still firm. If you think the lentils are still under cooked and there is not liquid in the pot, add another 1/4 cup.

While the lentils are cooking, grab a big bowl.  Chop the broccoli into little pieces and toss into that bowl. Also chop up the red onion into thin slices then into smaller pieces (or big if you like it like that) and toss that in with the broccoli. Drizzle the chop with vinegar and sprinkle with salt. Set aside until the lentils are cooked.

Once the lentils are done and still hot, dump them in with the chop. Give a really good mix to combine it all then grab your avocado,  cut it into little chunk and add it in and gently give it a toss. Season with more salt and pepper and if needed.

This is a salad that tastes good just made, really good 10 minutes later, but tastes best after sitting for an hour or two.

Whenever you decide to eat it, just grab a fork and dig in!

Raw Beet and Orange Salad with Roasted Hazelnuts

My fingers are almost always stained a bright pink. My cutting board and counter tops, pink. Look closely at at dish towels and you will find pink blotches all over them as with any of my light colored clothes. You would think after years of trying to remove beet stains form everything that I would have gotten a system down or at least had a designated cutting board for them, but no. That would be to easy and really,  I think I kinda don't care.  So pink my things will be.

Beets. You either love them or you hate them. I love them (so much), the mr, well I am making him love them. He needs to love them because I end up putting beets in everything. If you are a hater, there is still turn into a lover. But maybe you have never even eaten a beet or haven't in a long long time.  I am actually surprised at how many people I have talked to that have never tried beets before. If you are one of those people, stop being that person and eat one already. OR if you think you hate them, why don't you give them a second try, I bet you will change your mind. Sweet but earthy and nice and crisp but kind of juicy..they really are super tasty. And not to mention all the great health benefits(you can look those up yourself) Yup, beets be the shit!

 And I love a good roasted beet, but really, I prefer my beets raw. Which brings us to this salad. A simple salad of grated up beets, orange juice and toasted hazelnuts. Fast, easy, and tummy satisfying.  As long as you don't hate beets (how could you) then you will love it.

Now you get those beets!

The stuff. A big beet, (or two smaller ones) an orange,( I bought navel oranges and sliced into this one to find it was a blood orange... not complaining), hazelnuts (raw or toasted) apple cider vinegar, and salt and pepper. Optional but also very nice, some greens and or some type of grain. (I happen to have a some quinoa in the fridge)

Hazelnuts. If yours are already toasted, then no need to do it again, but if they are raw, toss them into the oven for a few minutes (hazelnuts taste so much better toasted)

And grab the beet and a shallow dish and grate it all up.

Add to the beet the juice of the orange, a small splash of vinegar to cut the sweetness, and salt and pepper to taste. Give it a good toss and let it sit for at least 5 minutes, if not longer.

And if the hazelnuts are in the oven, take them out when they are slight golden brown. If you want to remove the skins, just stick them in a clean towel and rub it off.

Everything all ready to go.. Any extras are added to bowls.

Beets into bowls, topped with toasted nuts and a cute little orange segment.(if you happen to have one lying around)

Isn't that just something. Beets are so pretty,, but more importantly, so freaking tasty good.

Enjoy Today!

-C

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 Raw Beet and Orange Salad with Roasted Hazelnuts

makes enough for 2 people as a side

• 1 large beet or 2 smaller beets
• 1 orange (I used blood orange but any orange would be good)
• handful of hazelnuts (either already roasted or raw that need to be roasted)
• apple cider vinegar
• salt and pepper
• Optional - quinoa (any grain would work) and or greens

If you hazelnuts are raw, toss them onto a baking sheet ans place them into the oven at 300 for about 6-8 minutes until slightly golden brown and smell so nice. When done remove and if you don't like the skins, place nuts in a clean towel and rub the skins right off.

Wash beet(s) and grate into a swallow bowl. I don't peel mine, but peel if you must. Add in the juice of the orange, a splash of vinegar and a dash of salt and pepper. Mix around and let sit for at least 5 minutes (the longer the better)

When you are ready for food, grab a bowl (add anything you want to add to the bottom, like quinoa or greens) and fill that bowl up with the beet salad and top with roasted hazelnuts.

Grab a fork and eat.

Quick Poached Maple Balsamic Pear with Walnuts on Greens

Just about every night I make some type of side salad for the mr with dinner. Its usually just whatever veggies I am eating on a bed of kale with s splash of vinegar. I used to add chunks of fruit, but he kept saying that he really hated when I stuck fruit in his salad. HATED. So I stopped, kinda. I never really believed he hates fruit in the salads, I just think he was confused or something......

But being the sweet guy that he is, and always down to try anything, he was cool with it when I told him I was making a fancy (not fancy) salad with pears. He told me he would go with me on my fantastical salad journey.. and guess what. He ate the crap out of it.. said it was fantastic.I mean, how could anyone not get down with this combo. Sweet pears slightly soften with sweet maple and balanced out with a nice acidic vinegar. Walnuts for crunch and creaminess all on a bed of bitter greens.... My mouth is watering just thinking about it. And you know how the internet is all abuzz about eating salads for breakfast (if you didn't you do know) this would be a great salad to start out your day.

So greens with fruit... Always a good idea.  As for the mr, I knew that he was bull shitting me about the fruit, or at least I hoped he was cause its go time and there is going to be all sorts of crazy salad stuff going on in here!

The stuff. A big bowl of a some bitter spicy arugula (you can use any greens you like, but the more bitter ones pair well with the sweetness of the pear) A nice firm pear, some walnuts, a little maple syrup,some balsamic vinegar, and salt and pepper.

Cut the pear in half, remove seeds and stem and slice the pear into slices, not to thick, or to thin.

Place those slices into a preheated,  dry skillet with a handful of walnuts. to start toasting the walnuts and the pear slices get a little seared.

Note..If your pear is really ripe, skip the sear....i will get mushy and fall apart.

After a minutes or two of searing the pears on each side pour in the maple and vinegar and turn heat down to medium low. 

Continue to cook for just a few more minutes until the liquid starts to thicken a bit. Look at those beauts....ready for action.

Grab a bowl, fill it with greens and top (dump) with the pears, walnuts and all the liquid in the pan. Sprinkle with salt and pepper and call it..Time to eat.

Such a good bowl of stuff.

Happy Thursday!

-C

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Quick Poached Maple Balsamic Pear with Walnuts on Greens

Serves 2

• 1/4 lb (a few big handfuls ) of arugula ....Any green works, but the more bitter the better
• 1 large firm pear (I used an anjou but any type would work)
• 2-3 tablespoons maple syrup
• 3-4 tablespoons balsamic vinegar
• good handful of walnuts
• salt and pepper to taste

Stick a large fry skillet on the stove and preheat to medium heat.

Now grab yourself a nice firm pear, cut it in half, remove the seed and slice into thin pieces. Place the slices into the preheated dry skillet with the walnuts. The pear slices can touch, but make sure they do not overlap. Sear(they wont turn brown) each side of the pears for about 2 minutes, just to soften it a bit but not to soft or they will get mushy. Also, toss around those nuts a bit to give them a little toast. Once both sides are seared, turn heat to medium low and dump maple and the balsamic vinegar. Cook for another few minutes until the liquid starts to slightly thicken then remove from heat. Place the greens into a bowl and top with the pears, walnuts, and all the liquid left in the pan. Sprinkle with salt ans pepper.

Grab a fork cause a spoon wont work here and eat yourself full of goodness.

Baked Falafel with Creamy Sumac Sauce

My dad is in town. Hooray! Haven't seen him in like 6 months cause a) he lives in Michigan, and b) he lives in Michigan. He comes back to Vt a few times a year to hang with the children he fathered then abandoned to the mid west. (haha just kidding, not kidding) So yeah, a family fun week. I am hopping for a good family hike, some father daughter house talking and of course any help he wants to hand out on the house... "Sure you can wire that!" But my real mission for the week is to a) feed him lots of good food (he looks to thin) and b) get him to move either back or very close to VT, or someplace like New Mexico (I would visit all the time) or even Florida (real estate is dirty cheap there)

 So mission one. Feed him lots of food, and food that is not bread and cheese. (he eats a lot of bread and cheese) So when the old many comes over this week fir dinner, I will bust out the good old falafel.

I used to make falafel all the time, it was my go to meal. Super fast and easy. The mr loves it, I love it, and yeah. But weirdly I haven't made it in like over a year. So last week when my sister came over, I made it for us.  And it was like the good old time where I would come home form class, grabbing the caned chick pea and all the spicy things(feeling so cool that I cooked my own food). I would make the dinner, we would light some candles, set the table and maybe even bust open the cheap, 3 dollar bottle or red wine and we would eat all the falafel. Oh those were the days. When I made it last week, there was no wine, (we drank seltzer)  not candles (she needed light to do homework) and no smug feeling of being cool (I wasn't going for cool) but there was a happy mr and sister ans some freaking tasty falafel.

So yeah, have to make it again for the old man, I know he will love it. And it's cool if I make it again cause falafel is one of those things that should be eaten all the time, as long as it is not fried, which this is not, so eat it all the time.

The stuff. We have chickpeas (in their liquid) a bunch of parsley, a carrot and an onion. Spice wise we have garlic, turmeric, coriander, cumin, salt and pepper. Also have olive oil and a bit of oat flour. Then for the sauce we are going to need some sumac and tahini. A lemon and some garlic and some of that chick pea liquid. 

Start with chopping up the carrots and onion into smaller pieces and placing it all into the food processor along with the spices, the garlic and a little drizzle of olive oil. Pulse until mixture resembles a chunky crumb.

Now drain the chickpeas (reserve the liquid) and add them an the parsley in the processor. Also add in the oat flour. Continue to pulse.

Pretty, colored speckled goodness. Dump the mixture into a bowl and place in the fridge for at least an hour, but you could even go as far as making it a day ahead.  And try not to eat it all right now. (I could eat it all right now)

And the sauce. Sumac is so lovely nice , bright and tangy which pairs so well with the earthy creamy tahini,. Add both those, along with the minced up garlic, and the lemon juice. And add in a bit of the chick pea liquid. May seem weird, but it gives the sauce a creamier consistency.

After the hangout in the fridge, take mixture and scoop out balls of like sized and place them on a lightly oiled baking sheet. I also brush the tops with a a tiny bit of oil as well. Pop them into the oven for about 35-40 minutes, flipping after about 25.

Baked to a nice dark brown on both sides while the inside stays a right tender green. These falafels are ready to go.

Along with some pitas, some greens and a simple onion and tomato slaw... Piled with falafel balls, smothered in sauce.

Dinner is served!

Cant wait to make it again!

So GOOD!

-C

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Baked Falafel with Creamy Sumac Sauce

makes about 12 good sized balls (serves 3)

Falafel things

• 2cups cooked chickpeas (or one can)
• 1 bunch parsley(about1 cup.. can sub cilantro or any type of green really)
• 2 hefty teaspoons ground cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 4-6 cloves garlic
• a yellow onion
• 1 medium carrot
• 2- 4 tablespoon oat flour (or chickpea or regular flour.. just some type of flour)
• salt and pepper
• 1 teaspoon olive oil plus more for baking sheet

For the sauce

• 2 tablespoons sumac
• 3-5 teaspoons chickpea water
• 2 tablespoons tahini
• 1-2 cloves garlic (optional)
• juice of1/2 a lemon

Serving suggestions. Fresh pitas or flat breads are great. Lots of greens and chopped veggies topped with falafel is my favorite.  I like to chop up a tomato and some onion sprinkled with salt to servealong with it. Also, if you don'tt want to make sumac sauce, hummus, salsa, hot sauce and mustard are all great topping.

In a food processor, add in garlic, the onion and carrot after you chop into smaller pieces) the spices and a splash of olive il pulse until it kind of chunky crumb.. Now add in parsley, the flour,(start with lesser amount ans ass more if mixture seems to loose)  and the drained chickpeas.(RESERVE LIQUID) Pulse until combined and the mixture has all come together and is on it's way to being smooth, but stop before it is. (don't make hummus) Dump mixture into a bowl and place in fridge for at least an hour, if not longer.

While that in the fridge, make the sauce. Grab a cup or jar and all the stuff for the sauce. Mince up the garlic then add everything together in the jar and whisk with a fork, adding more chickpea liquid if you want to thin it out more. Set aside

Once the falafel had had time to chill, preheat oven to 375.

. Take the falafel and make 12-14 like sized balls and place onto a lightly oiled baking sheet. Press each ball down a bit and then very lightly brush (or spray)  a tiny bit more oil on the tops. Place into oven to bake. for about 40 minutes, pulling them outand flipping them after about 25 minutes. They are ready when booth sided are a nice crisp deep brown, without being burnt.

Remove from oven, place on pitas or greens or what have you and smother with sauce. No need for forks here.