Napa Cabbage Salad with Peanut Dressing and Cod Nuggets

Tonight I made a totally delicious dinner. I was inspired by an online class I took a few weeks ago called Child Nutrition and Cooking. The class is offered for free on Coursera, a pretty amazing site that offers free online courses on a wide array of topics. One of the recipes the instructor demonstrates is homemade chicken nuggets. I don't eat chicken, but I was interested in this recipe because I will be teaching a class at Headstart in October, and I'm looking for healthier recipes that will appeal to young children. Many years ago when I worked at Headstart as a teaching assistant, chicken nuggets and fish sticks were pretty universally loved by the kids there. I decided to try out this recipe to see if it is really as good as the instructor made it look. I made it with cod, and yup, it's pretty awesome.  The instructor points out that commercially prepared chicken nuggets often have nearly 40 ingredients in them, one an anti-foaming agent that is also used to make Silly Putty-yuck! The recipe taught in this class has just 6 ingredients: chicken (or in my case, fish), flour, egg, bread crumbs, olive oil,and salt. I served my fish nuggets on top of a Napa cabbage salad with a spicy peanut dressing that I adapted from here. If you are vegan, the salad itself is delicious as is, or you could top it with a vegetable protein source like tofu or tempeh.

Napa Cabbage Salad with Peanut Dressing and Cod Nuggets
makes 4 servings

Salad
1 small head of napa cabbage, shredded
2 carrots, julienned
3 green onions, finely chopped
large handful of basil chopped  (save a little for garnishing if desired)
large handful cilantro, chopped (save a little for garnishing if desired)

Mix all salad ingredients in a large bowl

Dressing
2 Tbs peanut butter
2 tbs rice vinegar
1 tsp toasted sesame oil
1 tsp tamari
squirt sriracha
1 colve garlic, finely chopped
1 inch piece of ginger, peeled and minced
2 Tbs water

Whisk together all dressing ingredients in a small bowl, thinning with more water if desired

Nuggets
4 small portions of boneless, skinless fish or chicken, cut into small pieces
whole wheat flour
2 eggs, beaten
breadcrumbs (I used whole wheat panko-style)

Dredge fish or chicken pieces in this order: flour,  eggs,  breadcrumbs. Heat olive oil in a large skillet. Lay coated pieces of meat in the pan and sprinkle with salt. Cook until nuggets are cooked at least halfway through, then flip over and repeat on the second side (I cooked mine 10 minutes per side).

Other Toppings (optional, but good)

2 avocados, sliced or cubed

roasted peanuts, chopped

black sesame seeds

To assemble salad: Coat cabbage mixture with dressing, using your hands to make sure it is well mixed. Plate the salad and top with nuggets and optional toppings. Serve!

Beet, Feta, and Walnut Salad with Blackberry Dressing

Earlier this week I was in the mood for a very specific beet salad. I have had variations of this salad at a few fancy restaurants over the years. The truth is that it is ridiculously easy to make, and if you make extra beets, you can have it for lunch a few more times during the week. The beets do take awhile to cook, so plan to have something else to do while they're doing their thing on the stove (I did laundry and cleaned the house). I made A LOT of beets, so I've been eating them every day. So far, I'm not sick of it, and it makes me laugh that I feel "fancy" each time I eat it.

Beet, Feta, and Walnut Salad 
with Blackberry Dressing
makes six generous servings
Salad
enough washed salad greens for six
4 large beets, ends and tails trimmed off
1 cup walnuts or hazelnuts, toasted
feta or blue cheese for sprinkling
To prepare beets, heat a large pot of water on the stove top until it is nearly boiling. Submerge beets, and simmer them until you can pierce them with a fork (mine were large and took about an hour and a half). Remove from heat, drain, and run the beets under cold water, rubbing the outside to remove their skins. When the beets are free of their skins, slice them up.
Toss salad greens with dressing (recipe below). Plate the greens and top evenly with sliced beets, nuts, and cheese. If you are making this to eat in several sittings over the week, be sure to wait until right before eating to toss the greens with the dressing.
Dressing
1 cup blackberries (I used thawed frozen berries)
2 Tbs balsamic vinegar
2Tbs olive oil
1/4 tsp salt
1 tsp agave syrup or honey
To make dressing, put all ingredients in a pint jar and shake.

Zucchini Salad with Tomatoes, Chickpeas, and Feta

Here's an easy salad that requires few ingredients that you can whip up in just a few minutes for a quick lunch. I used a julienne peeler on the zucchini to get the "noodle" shape, but you could achieve similar results by cutting the zucchini  into small strips with a knife, or just go old-school and cut it into thin quarter moons. Also, see that beautiful lettuce on the side? That's my first batch of salad from this year's garden!

Zucchini Salad with Tomatoes, Chickpeas, and Feta
2 Tbs olive oil
1 Tbs balsamic vinegar
1Tbs fresh oregano (basil would probably be yummy as well)
salt and pepper
1 pint cherry or grape tomatoes, cut in half
1 can garbanzo beans, drained and rinsed
1 large zucchini, julienned or sliced into thin quarter moons
crumbled feta for garnishing (optional, but good)

Whisk oil and vinegar together in a large bowl. Add some salt and pepper and whisk.  Add oregano and whisk again. Add cherry tomato halves and give a stir. (Let the tomatoes marinate in the dressing while you prepare the zucchini and beans). Mix in zucchini and beans. Taste. Add more salt and pepper as needed. Top with crumbled feta and serve.

Delicious Cumin Quinoa Salad with Tuna

Today I threw together a salad for lunch with stuff I had on hand and it was...incredible. I kept saying "mmmmmm" out loud as I was eating it! I feel like I have to give a nod here to the Bread Peddler, as their brown rice and tuna salad was the inspiration for this, even though it has a very different flavor profile. If you ever need a tasty and healthy lunch out in downtown Olympia, that salad at the Bread Peddler is my #1 choice. Anyhow, back to today's salad. It is a simply dressed quinoa salad with tuna and tomatoes on top. I served it on a bed of Galiese lettuce (a delicate, soft butterhead type) that was delivered fresh to the Co-op from Wobbly Cart Farm.


Delicious Cumin Quinoa Salad with Tuna
makes 4 servings
1 large head butter lettuce, washed, spun dry and torn into bite-sized pieces
4 cups cooked quinoa (one dry cup will yield approximately 4 cups cooked)
1 red or yellow pepper, chopped into small pieces
1/4 cup finely chopped red onions
1 large handful cilantro, chopped
1/2 cup walnuts, toasted and chopped
2 cans high quality chunk light tuna, drained and broken up with a fork
2 ripe roma tomatoes, thinly sliced
salt and pepper
Dressing:
juice of 2 limes (or 1 lemon)
1/2 (heaping) tsp cumin
1/2 tsp salt
1/6 cup olive oil

Whisk dressing ingredients in a large bowl. Add cooked quinoa and stir well. Add peppers, onions, cilantro, and walnuts. Stir well. Divide butter lettuce between 4 plates. Top each plate with equal amounts of quinoa salad, tuna, and tomato slices. Sprinkle tomato slices lightly with salt and fresh pepper. Serve.

The Grain and Bean Salad Formula

I'm trying out a new salad "formula" that's an amalgamation of this post on Mark Bittman's website and this post on a website called Three Many Cooks. Essentially, they both suggest that if you use certain proportions of certain types of ingredients you can come up with a virtually limitless variety of delicious salads. That's my kind of thinking! I love the idea of being able to work with what I've got on hand or dream up fancy new creations with these proportions as guidelines.
Here's the basic formula:
2 cups cooked grain
2 cups cooked beans
3 cups chopped veggies (raw or lightly steamed or a combination of both)
1/2-3/4 cup "extras" (nuts, cheese, olives, sun-dried tomatoes, artichoke hearts, dried fruit, etc)
1/4 cup fragrant/oniony things (red onions, shallots, green onions, maybe some garlic or ginger or lemongrass mixed in)
1/2 cup chopped soft herbs (basil, cilantro, parsley, mint, dill, etc, use one or a combination)
1/4 cup oil (I'd recommend using olive as the main base and then adding other oils in smaller proportion for flavor)
2 Tbs acid (lemon juice, lime juice, orange juice, red wine vinegar, balsamic vinegar, rice vinegar, etc.)
salt and pepper (and any other spices you desire; cumin, chili-powder, etc)
Put the acid you are using in a large bowl. Add a little salt and pepper (and spice if desired). Add your fragrant oniony things. Add oil in a slow stream and whisk until you have a well-mixed dressing. Add the grain and beans and mix well. Add all other ingredients and stir until well mixed. Add a little more salt and pepper as needed (will vary depending on what extras you've added). Serve

For the salad I made tonight: I used pearled barley, kidney beans, green beans (lightly steamed), toasted walnuts, feta, shallots, parsley, olive oil, and white wine vinegar. Pretty darn tasty!

Tomato, Basil, and Millet Salad with Black-Eyed Peas

I tried out another millet salad recipe tonight- it has a balsamic dressing, black-eyed peas, and cherry tomatoes. It's super delicious, though a bit ugly, and comes from the Whole Foods recipe collection that they have on their website. I wish the recipes were sorted by type of food (salad, main dish, etc), but you can search by ingredient, and they also have them grouped by rating and date posted. I have been pretty impressed with their recipes; they almost always taste great, and they are generally quick and easy to put together. This salad is much more "wet" than the one I posted a few days ago. I suspect that's because millet drinks up moisture, and starting out with a salad that has slightly more liquid in it will keep it at a nice consistency for a few days. This makes a great big bowl and it would be an ideal side to take to a picnic or potluck.
Tomato, Basil, and Millet Salad with Black-Eyed Peas
from wholefoodsmarket.com

1 cup uncooked millet, rinsed and drained

3 cups vegetable broth

1 (15-ounce) can black-eyed peas, rinsed and drained

1 cup chopped green onions

1/3 cup thinly sliced basil

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon salt

Ground black pepper, to taste

1 pint cherry tomatoes, halved

salad greens

Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, 3 to 4 minutes. Remove skillet from heat and carefully add broth. Return to heat and bring to a boil over medium high heat then reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender, 20 to 25 minutes. Remove from the heat and set aside to let stand, covered, for 5 minutes. Transfer millet to a large bowl, fluff with a fork and set aside to let cool. 

Add black-eyed peas, green onions and basil to millet, toss gently and set aside. In a small bowl, whisk together oil, vinegar, salt and pepper, then pour dressing over millet mixture and toss to coat. Add tomatoes, then spoon over salad greens and serve.

Millet Salad with Shiitakes, Peas, and Spinach

The recipe below is a millet salad I tried out a few nights ago. I've been wanting to experiment with millet, as quinoa has gotten so incredibly expensive over the past few months (quinoa is currently over $6/lb, the millet was $1.64/lb). Millet, though technically a seed (like quinoa), has all the great nutritional benefits associated with whole grains. including reducing your risk for heart disease and lowering your risk for type 2 diabetes. There is in-depth information about nutritional benefits and cooking with millet here and here.
In terms of preparation, to make fluffy millet salads, you will want to let the millet cook in peace and NOT stir it while it is cooking (even if you really really want to stir it). Stirring leads to millet being sticky and creamy, which some people like for breakfast porridge, but it's not what you're looking for in a grain salad!
Anyhow, my first attempt at a millet salad was pretty good. I  adapted this recipe to incorporate seasonal ingredients I wanted to use, and to give the original recipe a little more flavor. I used delicious shiitake mushrooms and exquisitely fresh spinach grown locally by the super sweet Terry Bunce of Alpine Mushroom Company and the super sweet Terry Stewart of Stewart Organics, respectively. I served the millet salad on a bed of greens with some baked tofu on top. Pretty tasty, inexpensive, and very filling and nutritious.

Millet Salad with Shiitake Mushrooms, Peas, and Spinach
adapted from Gourmet, January 1996
4 tablespoons olive oil

1 cup millet

2 cups water

1/2 onion, finely chopped

4 cloves garlic, finely chopped

½ pound fresh shiitake mushrooms, stems discarded and caps finely chopped (about 3 cups)

1 cup snap pea pods, chopped into bite-sized pieces

2 cups spinach leaves, washed and chopped into small ribbons

1 teaspoon curry powder

1 tablespoon tamari

1 tablespoon seasoned rice-wine vinegar

1/3 cup fresh parsley leaves, washed well, spun dry, and chopped fine

salt and pepper

preparation

In a large saucepan heat 1 tablespoon oil over moderately high heat and cook millet, stirring frequently, about 3 minutes, or until it makes popping sounds and begins to turn golden. Add 2 cups water to the millet and bring to a boil. Reduce heat to low and cook covered for 20 minutes or until water is absorbed. Transfer to a large bowl and fluff with a fork.

In a large skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onions and garlic, stirring, until softened. Add shiitakes and cook, stirring, until softened, about 2 minutes. Add peas and cook, stirring, until crisp-tender, about 2 minutes. Add spinach and cook until just wilted. Stir in curry powder, tamari, vinegar, remaining 2 tablespoons oil, and parsley, and add to millet. Season with salt and pepper to taste.  

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs

A few nights ago, I whipped up this sweet little bean salad and ate it with sliced veggies. I was planning to have a yam for dinner, but it was taking too long to cook and I was hungry, so I made this while I was waiting. The recipe is from Bon Appetit (courtesy of epicurious), and it's awesome in its simplicity. It's  probably the easiest thing you could make to throw on top of a plate of salad greens, and I will probably make it a lot this summer.
Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
Bon Appetit, April 2011

1 15oz can chickpeas, rinsed, drained

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh Italian parsley

2 tablespoons fresh lemon juice

4 teaspoons extra-virgin olive oil

1 small garlic clove, pressed

1/3 cup (packed) freshly grated Parmesan cheese

salt

pepper

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with salt and freshly ground black pepper.  

Inspired Salad:Black Rice with Mango and Peanuts Topped With Scrambled Eggs

Tonight I made a fantastic salad. I wanted to try out a recipe I found that combines black rice with mango and peanuts. I decided to serve it on a big plate of salad greens. Grain salads are delicious and healthy, but I like to eat them on a bed of salad greens so that I don't make them into my entire meal (which is easy to do, especially if they are as tasty as this one). I also really wanted to top this with some tofu for extra protein, but I didn't have any, so I scrambled up some eggs instead- what a happy accident! The eggs are the perfect complement to the rice, the texture of everything together is just wonderful. The black rice salad does take a little time to prepare, but it makes a great big batch- perfect for taking to a potluck or just having around for a quick and easy lunch or side dish.

P.S. Unfortunately, the photo didn't load properly and I've already deleted it. I guess you'll have to make it yourself if you want to see how pretty it is!

Black Rice with Mango and Peanuts 
2 cups black rice
juice and zest of 1 orange
juice of 2 limes and zest of 1lime
1 Tbs tamari
1 tsp brown sugar
a few drops toasted sesame oil
1 jalapeno, seeded and finely diced
2 Tbs oil (I used avocado, but any oil will work)
2 cups diced mango (fresh is preferable, but thawed frozen mango is fine)
1 cup chopped onion
6 green onions, finely sliced
1/2 cup peanuts, toasted and chopped
1 cup cilantro, chopped

To make it into a super-awesome inspired salad you will also need:
salad greens, washed and torn
eggs, scrambled (2 per person)
avocado, cubed (about 1/4 per person)
red pepper slices (about 1/2 a red pepper per person)

First get the rice started: combine 2 cups rice with 2 3/4 cups water in a medium-sized sauce pan. Bring  to a boil and then reduce heat to low. Cook covered for 25 minutes. Remove from heat and let sit covered for 5 more minutes.
While the rice is cooking, prepare the dressing for the salad: combine juice and zest of orange and lime, tamari, brown sugar, toasted sesame oil, and jalapeno. Whisk together. Add the 2 Tbs of oil in a slow stream, whisking as you go. Set aside.
When rice is done, mix rice and dressing in a large bowl. Add mango, onion, green onion, peanuts, and cilantro and mix well. Serve as is, or if you are making this into a super-awesome inspired salad, fill each plate with a generous serving of salad greens, top with 2 cups of black rice salad, avocado cubes, and scrambled eggs. Garnish with red pepper slices if desired.

Lentil-Chickpea Stew with Kale

A few nights ago, I decided to throw together a soup out of bits and pieces of things I had and wanted to use up. I came across a recipe from Vegetarian Times that I used as a guide, and ended up with a tasty and satisfying soup. Note that the rice absorbs some of the broth over time, so if you eat this stew as leftovers, you may need to thin it down with a little water and add salt to taste. I also make some lemon-tahini dressing for the salad I served on the side. The recipe is from American Wholefoods Cuisine and I've included it as a bonus below.

Lentil-Chickpea Stew with Kale 
1cup dried green lentils

2 tsp cumin

2 tsp paprika

1 tsp curry powder
3 Tbs olive oil
1 large onion, diced
4 cloves garlic, peeled and finely chopped
1 rib celery, finely chopped
1 large carrot, finely sliced
1/2 cup uncooked brown rice
7 cups broth
2 bay leaves
1 28oz can diced tomatoes
blak pepper
1 15oz can garbanzo beans
1/2 bunch Italian Kale, rinsed, leaves torn from stems and sliced into ribbons

Cover lentils with hot water and let them sit while you get the other ingredients ready.  Warm the oil in a soup pot. Add spices and stir for about one minute. Next add onions and garlic, cooking over medium-low until onions are almost soft. Add celery and carrots and cook for a few more minutes. Now add rice and stir to coat with vegetable mixture. Add broth, tomatoes, and bay leaves. Drain lentils and add them to the pot. Grind in some pepper. Bring to a boil and then reduce heat, allowing to cook until lentils and rice are soft (mine took about 40 minutes). Add garbanzo beans and kale and cook until kale is well wilted, about 7 more minutes.  Top with fresh pepper and serve warm with a crisp green salad.

Quick Lemon-Tahini Dressing
from American Wholefoods Cuisine
1/4 cup tahini
juice of 1 lemon (about 1/4 cup)
3/4 cup oil
1/4 cup water
1 tsp tamari
1/4 tsp salt
1 tsp dried dill (or 1Tbs fresh)
Using a whisk, mix all ingredients together until smooth and creamy. Makes 1 1/2 cups.

Simple Lunch- Quinoa Salad with Feta, Walnuts, Pineapple, and Currants

Today I wanted a quick, healthy, simple lunch so I threw together this easy quinoa salad and enjoyed it with a serving of plain steamed kale. I based the ingredients I mixed into the quinoa on little bits of stuff I wanted to use up. Think of the quinoa with dressing as a base and let your imagination (or what you have on hand and want to use up) guide you in your next quick lunch endeavor!


Quinoa Salad with Feta, Walnuts, Pineapple, and Currants
About 3 cups cooked quinoa (if you don't have this on hand, make up a batch and let it cool. There are great instructions here, you will want to use 1 cup dry quinoa and 2 cups water to yield about 3 cups cooked)
2 Tbs olive oil
juice of 1 lemon
salt and pepper
2 Tbs currants
2 Tbs toasted walnuts (toast on the stovetop in a dry skillet for about 5 minutes, shaking occasionally)
1 cup chopped fresh pineapple (or frozen thawed, or substitute mango)
1 green onion, finely sliced
a small chunk of feta, crumbled
Mix dressing in a large bowl by combining lemon juice with a little salt and pepper. Add olive oil in a slow stream, whisking as you go. Stir in quinoa and mix to combine with dressing. Stir in walnuts and currants, then add pineapple and green onion. Add feta last, stirring gently. Serve with a side of steamed greens.

Super Veggie Salad w/Sanctuary Dressing

Yesterday for lunch I threw together this salad using some dressing that my friend Willow made (thanks Willow!). The recipe can be found in Isa Moskowitz's cookbookAppetite for Reduction. It is really delicious and does a great job of brightening up a big bowl of vegetables. I copied the recipe below from the recipe card Willow so kindly included with the dressing she brought me, so if she made any alterations to the original, they are included here. Isa Moskowitz also has a fantastic blog called Post Punk Kitchen that has lots of other great recipes to peruse. I'm excited to check it out and try some more of them soon!



Super Veggie Salad w/Sanctuary Dressing 
 dressing recipe by Isa Moskowitz
For the salad (use as many vegetables as you need to provide a large-sized bowl for each serving):
red cabbage, thinly sliced
carrots, julienned or grated
red pepper, cut into cubes
celery, thinly sliced
Italian kale, cut into ribbons
avocado cubed
pumpkin seeds for topping

For the dressing:
1 12 oz box extra firm silken tofu
1 Tbs Veganaise
1/4 cup water
2 Tbs veggie broth powder or 1 not chicken bouillon cube
1/4 tsp salt
1/2 tsp pepper
1 tsp each garlic granules, onion granules, and dill
2 Tbs apple cider vinegar
1 tsp light agave syrup or sugar
Put it all in a blender and blend until creamy.

To assemble, place a few Tbs of dressing in a bowl. Put all veggies except avocado on top of dressing and mix well. Top with cubes of avocado and pumpkin seeds. Prepare to eat a delicious salad.
P.S. be sure to refrigerate any unused dressing. I don't know how long it will keep, but it didn't last long enough to find out at my house!

Blood Orange, Fennel, and Cabbage Salad

In addition to making a tasty soup on Sunday, I also make this fantastic salad. It's crunchy and fresh tasting; lightly sweet and tart. I tweaked a dressing recipe from an older post, and altered it by using blood oranges since they are in season and possibly the best citrus fruit we have in the produce department right now. The dressing comes out a little pink, but it tastes great and looks pretty against the pieces of blood orange.

Blood Orange, Fennel, and Cabbage Salad
serves 4
For salad:
A mixture of red, savoy and/or green cabbage and Italian kale, washed and shredded into fine ribbons
1 bulb fennel, chopped into very small pieces
A large handful of fresh mint, washed, and sliced
2 blood oranges, peeled, segmented, and cut into bite-sized pieces
2 Tbs toasted sesame seeds

For dressing
:

2 Tbsp. olive oil



zest of 1 blood orange

juice of 1 blood orange

1 Tbsp. liquid honey (or agave, maple syrup)


1/3 cup roasted tahini


Whisk dressing ingredients in a small bowl and set aside.  Fill each plate with your cabbage/kale mixture. Top each plate with mint, fennel, and blood orange pieces. Drizzle dressing on top and sprinkle with sesame seeds. Serve.
Note: After I made this, I kind of wished I'd dressed the salad before plating it. So for a more even dispersion of dressing, put the dressing in a large bowl, add a little water to thin it down, then add the cabbage mixture and toss to coat.  Proceed with platting and topping the salad.

Spicy Sweet and Sour Sesame Cabbage Salad

Tonight I made a tasty new coleslaw. It's super simple to make if you have a blender or food processor. I plan to take it for lunch and top it with green onions, cilantro, tofu, and pumpkin seeds.

Spicy Sweet and Sour 
Sesame Cabbage Salad
1/2 a small red cabbage, shredded
1 large bunch Italian kale, removed from stems and sliced into ribbons
For Dressing
1/2 cup raw red beets, grated
1 Tbs brown rice miso
juice of 2 limes
2 Tbs seasoned brown rice vinegar
1 Tbs toasted sesame oil
1 inch piece of ginger, cut into smaller pieces
4 squirts of hot sauce (like Sriracha)
Optional toppings (use any combination of these that you like)
cilantro
green onions
fresh basil
toasted sesame seeds
toasted pumpkin seeds
tofu

Puree all dressing ingredients in a food processor or blender. You will need to scrape down the sides several times to get it well-mixed. It won't be totally smooth, but don't worry, it tastes great on the cabbage and kale and has a nice texture.
Transfer dressing to a large bowl. Add cabbage and kale and mix well. Top with whichever optional ingredients you like.

Cilantro Pesto Quinoa

When I brought home my produce groceries this week, I realized that I already had both cilantro and green onions in my refrigerator. In fact, counting this week's groceries, I had 3 bunches of cilantro and 2 bunches of green onions, so I decided to make a recipe that would use up a lot of both- cilantro pesto. It's super easy to make and can be used as a condiment, or as a dressing for grains or pasta, just use it the way you would regular basil pesto. I made mine without cheese because it's cheaper and healthier, and I don't really miss it when it's not there. If you want to add cheese to this, I'd suggest a 1/4 cup of shredded parmesan, and maybe add a little more oil to get the texture right. I used the cilantro pesto I made to dress a pot of quinoa that I plan to use on green salads with beans for lunches this week.

Cilantro Pesto Quinoa
1 cup quinoa, rinsed
2 cups water

1/2 cup nuts (I used a mixture of hazelnuts, walnuts, and pecans since I had some little bits of each that I wanted to use up, but I bet any nut would work just fine)
1 large bunch of cilantro, washed and stems removed
4 green onions, trimmed and cut into pieces
2 cloves garlic, peeled and cut in half
1/4 tsp salt
juice of 1 lemon
1/4 cup olive oil

Place quinoa and water in a medium-sized pot and bring to a boil. Reduce heat to simmer, cover and cook quinoa for 15 minutes. Meanwhile, prepare the pesto: Grind the nuts in a food processor. Next add the cilantro, green onions, garlic, and salt. Blend until you have a vibrant green paste. Now add lemon juice and blend, scraping down the sides as needed. Add olive oil (in a slow stream if possible) and blend until smooth. Taste and adjust seasoning (salt, lemon juice, olive oil) as desired. When quinoa has finished cooking, mix in a large bowl with the pesto.

Garlic Ginger Pumpkin Seed Sauce

A few nights ago we attempted this recipe from My New Roots. The recipe didn't turn out too well for us (sweet potatoes severely under-cooked and broccoli over-cooked), but the dressing recipe was so awesome that I wanted to repost it here. It's very garlicky and nutty (I added extra garlic to the original recipe and simplified the recipe slightly in the version below). It is so good, and I think it will taste great on pretty much all vegetables, raw or cooked!

Garlic-Ginger Pumpkin Seed Sauce


from mynewroots.org

Makes 2 cups



Ingredients:


1 cup toasted or sprouted pumpkin seeds
 (if you buy raw pumpkin seeds, look at the original recipe for instructions on toasting them. I bought the sprouted salted ones from the bulk department at the Co-op)

4 cloves garlic


2 inch piece of fresh ginger


1 Tbsp maple syrup


3 Tbsp olive oil


1 Tbsp apple cider vinegar


3 Tbsp lemon juice


¾ water


¾ tsp fine grain sea salt


¼ tsp black pepper


cayenne to taste

Directions

In a food processor, pulse to mince garlic and ginger. Add pumpkin seeds and blend on high until sand-textured. Add remaining ingredients and blend, scraping down the sides periodically. Store in an airtight glass container in the refrigerator for up to five days.

Roasted Beets and Savory Lentils On a Bed of Greens

I made this scrumptious dinner last weekend; a nice warm dish of roasted beets and savory lentils on a bed of steamed kale. I wanted to work with ingredients we already had in the house, but I also wanted to try cooking something I hadn't made before. I noticed we had some beets in the refrigerator and also plenty of dried lentils, so I decided to look for recipes that combine the two. My inspiration for pairing these two ingredients came from a salad the Co-op deli sometimes has on the salad bar (props for the inspiration!). Imagine my surprise when I searched for "beets and lentils" and found that this is a classic pairing and there are tons of recipes to choose from. As usual, I took elements from several recipes to come up with my finished dish, but the bulk of this recipe comes from Scaling Back, a blog I discovered during my recipe searching. I hope you enjoy it. If you haven't cooked with beets much before, keep in mind that roasting time can vary quite a bit depending on the age of the beets and the variety you are using. My beets took a lot longer than the time called for in the original recipe. I'd say after about 45 minutes, it's a good idea to check them, and then keep checking every 10 minutes or so until they are done.

Roasted Beets and Savory Lentils On a Bed of Greens
serves 4 generously
For the beets:

2 large beets

1 large onion

½ teaspoon salt

1 tablespoon extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey, agave, or maple syrup

zest and juice of one orange

For the lentils:

1 cup small green lentils

½ teaspoon salt

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

1 Tbsp fresh rosemay, minced

2 large bunch Italian kale, steamed (if you are only serving 2 people, just use one bunch of kale. You will have lots of leftover beets and lentils, but you can take them for lunch- see note below)

For topping (optional but good)

Toasted pecans, chopped

Feta, crumbled

Pre-heat the oven to 400 degrees.  Cut off the roots and tops of the beets and peel the beets. Cut the beets into bite-sized pieces. Slice the onion into strips.

Place the beets and onions in a glass baking dish and toss with the olive oil, balsamic vinegar, liquid sweetner, zest, orange juice and salt. Roast the beets for 45-70 minutes until the beets are tender when pierced with a knife.  If your beets take a little longer to roast, the onions may get a little crispy, but don't worry, they'll taste great!

While the beets are roasting prepare the lentils.  Cover the lentils with water, add the salt and bring to a boil.  Reduce to a simmer and cook uncovered 15-20 minutes until the lentils are tender.  Drain the lentils, return to the pan and stir in the balsamic vinegar, olive oil, and rosemary.

Steam the kale (mine took about 7 minutes).

When the beets are done, divide the kale between 4 plates. Top greens with lentils, then beets, then top with pecans and feta if desired. Serve. Mmmmmmm.

Note: I also took this for lunch a few days later and ate it wrapped in a tortilla, which was equally delicious.

Quick and Yummy Quinoa with Garbanzo Beans and Red Pepper

Tonight I threw together an easy meal with stuff I had in the refrigerator and cupboard. It's a simple, warm quinoa dish that comes together quickly, and you could easily substitute other ingredients based on what you have on hand (I listed some suggestions below). This dish was so good that my sweetie, our house-guest, and I all had seconds.

Quick and Yummy Quinoa with Garbanzo Beans and Red Pepper
2 cups quinoa
4 cups broth (if unsalted, adjust salt to taste)
juice of one lemon
1/4 cup olive or avocado oil
1 pinch of salt
a few grinds of pepper
1 cup Italian parsley (or cilantro), chopped
4 green onions, chopped
1 red pepper (or green pepper or 1 large tomato), seeds removed and chopped
1 can (or 3 cups cooked) garbanzo beans (or cannelini or black beans), rinsed and drained
1/3 cup toasted pumpkin seeds (or other nuts or sunflower seeds)
feta to taste (optional)

Add broth and quinoa to a medium saucepan. Bring to a boil and then reduce heat to a simmer. Cook for 15 minutes, and then check. Water should be absorbed, but quinoa should not be mushy. If water remains, cook quinoa for 5 more minutes. Remove saucepan from heat and set aside. In a very large bowl, combine lemon juice, pinch of salt (or more if your broth is unsalted) and a few grinds of pepper. Add oil in a slow stream and whisk. Add parsley and green onions. Now mix in cooked quinoa.  Add all other ingredients and stir until well combined. Serve warm. Makes a very large bowl, but so delicious, it goes quickly!

Dreamy Orange-Sesame Cabbage Salad

Yesterday I made a cabbage salad that I liked so much that I spent today looking forward to eating it again! Luckily this recipe made a lot, so I have plenty to have for a few subsequent meals. This salad is light, fresh, and crunchy with a lovely citrus dressing that is creamy but not heavy. I changed it up a bit this evening by adding some shredded beets to the top, which was exquisite, but it's pretty great by itself too. Recipe is courtesy of mynewroots.com, I made a few changes to the original  recipe which I've incorporated below.

Dreamy Orange-Sesame Cabbage Salad

adapted from mynewroots.com

4 cups shredded cabbage (green,savoy, purple, or any combination of the three)

2 cups shredded purple lacinato kale


2 cups shredded or finely sliced carrots


2 green onions, finely sliced


1 cup chopped flat leaf parsley


shredded beets (optional)

½ cup sesame seeds

Tahini Cream Dressing with Orange
:

Makes 1 cup


2 Tbsp. olive oil


3 Tbsp. lemon juice



zest of 1 orange

juice of 1/2 an orange

1 Tbsp. liquid honey (or agave, maple syrup)


1/3 cup roasted tahini


couple pinches of salt

Directions:
 Combine cabbage, kale, carrots, green onions, and parsley in a large bowl.

Whisk dressing ingredients together and set aside. Note: The dressing will have a frosting-like consistency. Don't worry, you be adding water to it to thin it down. Toast sesame seeds in a dry skillet until they begin to pop. Remove from heat immediately. Add a bit of the dressing to a large bowl. Add a little water and whisk until it is thined to a consistency that you like. Put in desired amount of cabbage mixture and toss until well coated. Plate the dressed salad and top with shredded beets and toasted sesame seeds. Serve.

This recipe makes a huge quantity of salad. I recommend keeping the vegetable mixture and dressing separate until you are ready to use them.

Doing What I Love Most

Today I spent much of the day cooking and prepping food for the week, and my oh my, it was fun! I felt productive and happy, and I got to listen to lots of great music too. One of the  things I love best about winter is staying inside and making lots of delicious and healthy food for the coming week. It feels great to open the refrigerator and have so many healthy options to choose from.


Today I made:
Cinnamon Breakfast Quinoa (I substituted apples for the berries)
Quinoa Banana Pecan Bread with Cranberries (I added zest of one lemon and a half cup of dried cranberries)
Rice with Lemon, Parsley, and Walnuts (I substituted a rice-quinoa blend and adjusted the amount of liquid and cooking time)
Washed lettuce for the week
Prepped carrots, celery, beets, daikon radish, cucumbers, and red peppers for salads and snacks
Baked a delicata squash that we'll have for dinner
And there's still time to go for a second walk of the day- yay!!- winter is a cook's best friend!