Weekly Meal Plan #27

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Whoa!  That Chickpea, Carrot, and Radish Salad looks fab!  I can’t wait to check it (and all the other dishes) out before the summer produce starts to disappear.

Monday

sweet-3-pic

Tuesday

Slow Cooker Beef Tacos

Wednesday

Chicken-and-Broccoli-Au-Gratin-10

Thursday

roasted-chickpea-carrot-radish-salad-with-lemon-dijon-dressing4

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

cakes-tall

Sunday

chevretrufflepizza3

Side Dish

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Dessert

Lemon-Lime Pistachio Bars 2

This week’s meal plan was brought you to by:

Foodtastic Mom | The Spiffy Cookie | Big Bear’s Wife | The Pajama Chef | Pies and Plots | The Cooking Actress

Pin this to your meal planning board for easy access all week long!

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Carrot Ribbon and Orange Salad #SundaySupper

Carrot Ribbon and Orange Salad - a healthy, vegan, gluten free side dish

I think I might be part bunny I like carrots so much :0  They are such a great and versatile food.  I roast them, puree them into soup, bake with them, and make lots and lots of salads with them.

Salads are one of my favorite foods.  I know, you’re thinking that’s so boring, but it’s not.

I never make a regular boring salad with lettuce and bottled dressing.  My salads having different homemade dressings with a variety of vinegars or citrus juice.  Sometimes I use a green like kale, but a lot of times, I skip greens altogether in favor of showcasing different vegetables.

Carrot Ribbon and Orange Salad

And fruit.  A salad is always made better with a hint of natural sweetness from fruit.  Apples, pears, berries, and even frozen cherries, warmed in the microwave.  Fruit is my soulmate, which is good, because I don’t really think there’s a guy out there who is …

This Carrot Ribbon and Orange Salad is one of my favorites, especially this time of year.  It features great winter produce: carrots, onions, fennel, and oranges.  Plus it has a vibrant vinaigrette that makes it a great companion to heavier meats.

Carrot Ribbon and Orange Salad

Another thing that is great about this salad is that it takes what sometimes can be an overly crunchy carrot and turns it into these ribbons that have more of a crisp texture.  It’s really one of my favorite things to do with carrots.  Plus, this salad is healthy, vegan, and gluten free – score!

So celebrate salads, carrots, and the rest of the root vegetables with my Sunday Supper buddies and the recipes below.

Carrot Ribbon and Orange Salad

Carrot Ribbon and Orange Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 small or 2 large servings

Ingredients

3 large carrots, washed and peeled

1 large onion, sliced

1 fennel bulb, cored and sliced

2 large oranges, peeled and separated into segments

¼ cup apple cider vinegar

3 tablespoons olive oil

1 teaspoon grainy mustard

1 tablespoon pure maple syrup

1 teaspoon freshly ground black pepper

½ teaspoon kosher salt

Instructions

Use a vegetable peeler to create ribbons with the carrots into a large bowl. It’s just like peeling them! When the carrot gets very thin, chop it and add it to the salad or snack on it. Mix carrot ribbons with onion, fennel, and oranges.

In a small bowl, whisk together vinegar, oil, mustard, maple syrup, pepper, and salt until emulsified. Pour over salad and toss to coat. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

http://piesandplots.net/carrot-ribbon-and-orange-salad-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers

Breakfast

Main

Sides

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Winter Fruit Salad #SundaySupper

Winter Fruit Salad - a tropical, gluten free delight!

If you read my blog frequently, then you probably know a few things about me, one of which is that I hate winter.  Really, I can’t stand it.  The thought alone makes me want to build a blanket fort and crawl under it, not coming out until it’s spring.

As I write this, it is rather spring like (thanks, El Nino!).  The sun is shining in a cloudless blue sky and the temperature is in the 60s.  Too bad the wind is so strong it literally may blow me over.  Still it’s better than last February.

Winter Fruit Salad

Other than pretending it’s nice out, dreaming of moving, and looking at pictures of sunnier, warmer days, fruit is a great way to get a feel for summer in the dead of winter.

My Winter Fruit Salad is the perfect way to get that summer vibe going.  Match a bowl of this, and enjoy it, maybe with your eyes closed and thoughts of flowers and beaches rolling through your mind.

Winter Fruit Salad

While I will always take fruit as it is, I jazzed this salad up with a quick dressing, toasted coconut, and candied ginger.  It only took about ten minutes to make and is best made ahead of time and allowed to chill so all the flavors marry.  Make this on Sunday and enjoy it throughout the week on oatmeal, as a snack, or even as dessert with some ice cream.

I’m already feeling summer vibes, and you will be too as soon as you make this salad!

Winter Fruit Salad

 

Winter Fruit Salad

Winter Fruit Salad #SundaySupper

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-4 servings

Ingredients

Juice of 1 lemon

2 tablespoons honey

2 teaspoons vanilla bean paste

2 navel or honeybell oranges, peeled and split into segments

1 large mango, peeled and diced

1 ½ cups blueberries

½ cup toasted coconut

¼ cup candied ginger, diced

Instructions

In a medium bowl, stir together lemon, honey, and vanilla. Add oranges, mango, and blueberries. Stir until well combined. Fold in the coconut and ginger.

Cover the bowl with plastic wrap and refrigerate overnight for best flavor. Salad may be stored in an airtight container in the refrigerator for up to 4 days.

Notes

Recipe is easily doubled or tripled

http://piesandplots.net/winter-fruit-salad-sundaysupper/

#SundaySupper Winter Salads

Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Kale and Corn Salad for Pizza Night

This shop has been compensated by Collective Bias and its advertiser. All opinions are mine alone. #GameDayPizza #CollectiveBias
Kale and Corn Salad for Pizza Night

It’s official. I’ve turned back into a football fanatic. Okay, so I don’t know everything about the game, but I love cheering for my favorite teams and players.

There’s something so wonderful about how sports, especially football, bring us together in a way that not many things do. My parents and I spend Sunday catching up on all the football games we can while we do a few other things.

Shopping at Walmart

But it’s nice to be able to watch the games without distraction whenever possible. This means I don’t always want to spend a lot of time in the kitchen preparing dinner. And I certainly don’t want to go out because then I won’t be able to watch the games at all. I’m not a sports bar kind of gal.

That’s when I turn to Red Baron frozen pizzas. I love them because they make the house smell ah-mazing when they’re cooking. Seriously, I thought I was in a pizzeria and the neighbors would come over to see what was going on.

Cooking the Corn

Assembling the Salad

Red Baron pizzas, which I always pick up at Walmart, have a great crust, and pizza is nothing without a great crust. It’s not too thick or too thin. It just has the perfect amount of crunch. And the perfect amount of toppings. All the ones I’ve tried leave us all wanting more after one bite.

I most recently tried the Red Baron® Classic Crust 4 Meat-Pizza. I was super excited to read about their sweepstakes right on the package. If you buy a package with the promo, like me, you just go online to enter the code and see if you’ve won! You can win anything from $8,000 to pizza. Sounds good to me!

Red Baron Pizza

Pizza night just isn’t pizza night without a fresh salad to go with it. Kale is my staple salad green. I topped it with onion and fresh from the farmers’ market heirloom tomatoes, fennel, and sautéed corn! All it needed was a drizzle of apple cider vinegar and olive oil and a hint of black pepper to go perfectly with the pizza.

You know my meal is never complete without dessert, so I turned to Edwards Pies for a Key Lime Pie. Key lime is one of my favorites. Even though my favorite team didn’t win this week, dinner was a touchdown!

Which Red Baron pizza will you try first?

Kale and Corn Salad for Pizza Night

Key Lime Pie

Kale and Corn Salad for Pizza Night

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients

1 bunch kale, stemmed and washed

1 large sweet onion, sliced

1 bulb of fennel, diced

2 large heirloom tomatoes, sliced

3 large ears corn, kernels removed from cob

½ cup olive oil, divided

1/3 cup apple cider vinegar

Freshly ground black pepper

Instructions

Preheat a large skillet over medium heat. When hot add about 2 tablespoons of olive oil to the pan. Add the corn, and sauté, stirring frequently, until fragrant and beginning to brown, about 7 minutes. Remove from the heat.

You may either assemble the salad in a large bowl by tossing the kale, onion, fennel, tomatoes, and corn with remaining olive oil, vinegar, and pepper, or allow people to assemble their own salads. Serve with the pizza!

http://piesandplots.net/kale-and-corn-salad-for-pizza-night/

Spiralized Fruit and Vegetable Salad

Spiralized Fruit and Vegetable Salad - A healthy, vegan, guten free side dish you will LOVE!

I’m behind the times. I’ve seen so many spiralized salads, but I’ve never made one.

They look so cool and are so the type of thing I would love to eat. Luckily my friends at OXO sent me a Hand-Held Spiralizer. I was so excited. I busted it open and got to work making dinner immediately.

It’s such a simple tool that is easy to use and can create and endless variety of meals, which I love. It definitely requires a lot of elbow grease to work, though I think it will get easier the more I use it. Plus, I love getting in a little extra cardio 😉

Spiralized Fruit and Vegetable Salad

OXO Hand Held Spiralizer

While I would try spiralizing anything that would fit in the tool and is firm enough to turn into noodles, I started with zucchini, carrots, and apples. The zucchini was the easiest, but I got the hang of it with carrots and apple.

Adding apple was such a fun complement to the salad. I didn’t get long noodles with it because it was kind of hard to cut and fit into the circular spiralizer, but I didn’t mind.

Spiralized Fruit and Vegetable Salad

Spiralized Fruit and Vegetable Salad

The different textures of the zucchini, carrots, and apple totally worked together and went perfectly with the apple cider vinaigrette I made. This healthy, vegan, gluten free option is a great lunch, dinner, or side dish. I paired it with salmon, but you would pair it with anything.

Next up, I’m making zucchini pasta! What are you excited to spiralize?

Spiralized Fruit and Vegetable Salad - Healthy, vegan, and gluten free

Spiralized Fruit and Vegetable Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

Ingredients

2 large zucchini

2 large carrots

1 large apple

¼ cup apple cider vinegar

2 tablespoons extra virgin olive oil

½ teaspoon freshly ground black pepper

Instructions

Spiralize the zucchini, carrots, and apple according to the spiralizer’s instructions. Place in a large bowl. Add vinegar, oil, and pepper. Toss to combine. Serve immediately.

http://piesandplots.net/spiralized-fruit-and-vegetable-salad/

Disclaimer: I was provided with a spiralizer, but all opinions, as always, are mine.

Protein Packed Blueberry Chicken Salad

This post is part of a social shopper marketing insight campaign with Pollinate Media Group®, Birds Eye®, and Tyson® but all my opinions are my own. #pmedia #FastFreshFilling http://my-disclosur.es/OBsstV

Protein Packed Blueberry Chicken Salad

I’m addicted to fruit. I think it’s my soul mate. And in summer, I’m unstoppable. Don’t come between me and my fruit!

My refrigerator and fruit bowl are overflowing with almost more fruit than I can eat … almost. Peaches, nectarines, blueberries, blackberries, cherries, strawberries, plums, pineapple, bananas, oranges, lemons, grapes, figs, and more. I eat it plain, stir it into oatmeal, top a bowl of cereal with it, bake with it, and add it to savory dishes.

Protein Packed Blueberry Chicken Salad

That’s right. Savory dishes totally benefit from a little natural sweetness from fruit. Hearty fruits like peaches, plums, and grapes are awesome for roasting. And just about every fruit can find a home in a salad.

When I stopped at Walmart to pick up Birds Eye Steamfresh® Protein Blends California Style (duh – you know I’m a Cali girl trapped in Michigan … for now!) and Tyson® Grilled & Ready® Chicken Breast Fillets, I knew I was going to create one awesome salad with some fresh fruit.

Protein Blends and Chicken

I always have a bag of Tyson® Grilled & Ready® Chicken Breast Fillets in my freezer. They are so convenient when I don’t have time or ideas for dinner. I can do endless things with them and have dinner on the table in just a few minutes, with only using the microwave!

They are all natural and made with all white meat. Even better, they are fully cooked with a fresh from the grill taste that I love. I’m not a fan of cooking raw chicken at home, so these are the perfect solution.

With one taste I also fell for Birds Eye Steamfresh® Protein Blends California Style. This vegetable and grain blend is hearty and filling. These Blends are so cool because they take the Birds Eye vegetables I love and make them a meal by adding protein.

Protein Packed Blueberry Chicken Salad

It is also super flavorful and once again easy to prepare in the microwave. The lentils and peas were my favorite part, but it made me like broccoli because all the flavors blend seamlessly.

I jazzed up my Protein Blends with a quick vinaigrette with 1 tablespoon of apple cider vinegar and 1 tablespoon of olive oil, plus a little black pepper and a sprinkle of turmeric. Then I stirred in some diced onion and my star, the fresh blueberries. Finally, I topped it with the Chicken Breast Fillets.

A healthy, delicious, satisfying, quick, and easy dinner was on the table in no time. There will be a lot more dinners like this. Next time I think I’ll add peaches!

Protein Packed Blueberry Chicken Salad

Hormel Pepperoni Quinoa Salad

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PepItUp #CollectiveBias

Hormel Pepperoni Quinoa Salad

It has been a long, cold, snowy, icy, below zero winter for me, and I know it has for many of you out there as well. And I bet just like me, you all are ready to say goodbye to winter and hello to spring.

There are many ways I welcome spring with open arms. I spruce up my wardrobe, spend more time outside, start thinking about planting flowers, and I eat lighter meals that suit the warming temperatures.

Hormel Pepperoni Quinoa Salad

Salads are one of my favorite go to meals. I know what you’re thinking: bor-ing! But that doesn’t have to be the case. Plus, they are an easy transition meal, as they can be warm and comforting without weighing you down.

Hormel Pepperoni Quinoa Salad

Quinoa is a great vehicle for a salad because it is a light, healthy superfood while still being filling and satisfying. It’s also light on flavor, so it showcases other ingredients like Hormel Pepperoni.

When you think of pepperoni I bet you think of pizza, but it is a versatile ingredient that can be used in many different ways at any time of day. It adds a lot of flavor to dishes, so your taste buds can still be happy while you trade heavy comfort food for lighter springtime foods. Hormel wants us to #PepItUp when it comes to our meals!

Hormel Pepperoni Quinoa Salad

Hormel Pepperoni Quinoa Salad

Hormel Pepperoni Quinoa Salad

I am so glad I added Hormel Pepperoni to my Quinoa Salad. The flavor really sang and complemented the onion, parsley, tomatoes, and vinaigrette I added to the salad. In fact, I think the flavors are slightly reminiscent of Friday night dinners of my youth with pizza and salad.

Nutty quinoa, salty pepperoni, sweet tomatoes, spicy onion, fresh parsley, and acidic vinaigrette are a match made in springtime paradise.

Hormel Pepperoni Quinoa Salad

This is a salad you will want to make over and over again. I’m excited to make other meals with Hormel Pepperoni, but I need your ideas. Share your springtime meal ideas for Hormel Pepperoni in the comments!

Hormel Pepperoni Quinoa Salad

Hormel Pepperoni Quinoa Salad

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 4 servings

Ingredients

1 cup quinoa

2 cups water

¼ Pillow Pack Hormel Original Pepperoni

1 beefsteak tomato, cut into wedges

1 medium onion, sliced thinly

½ bunch fresh parsley, large stems removed, roughly torn

¼ cup apple cider vinegar

2 tablespoons olive oil

½ teaspoon freshly ground black pepper

½ teaspoon ground turmeric

1 tablespoon Dijon mustard

1 tablespoon honey

Instructions

Bring the water to a boil in a medium saucepan. Once it boils, add the quinoa, reduce to a simmer, cover, and cook until the water is absorbed, about 12 minutes.

While the quinoa cooks, make the dressing. In a medium bowl, whisk together the vinegar, oil, pepper, turmeric, mustard, and honey.

Once the quinoa is cooked, pour it into your serving bowl. Pour the dressing over the quinoa and stir so it absorbs the dressing. Add, tomato, onion, and parsley. Stir to combine. Mix in some of the pepperoni and place the rest on top.

Salad may be served warm or chilled. Store salad in an airtight container in the refrigerator for up to 3 days.

http://piesandplots.net/hormel-pepperoni-quinoa-salad/

Cauliflower Avocado Salad

 

Cauliflower Avocado Salad Do you eat differently depending on the season? I don’t think I used to much, but now I definitely do. For one, I try to eat seasonally. Right now, I can’t get enough peaches, nectarines, apricots, cherries, blueberries, Vidalia onions, local kale, local cucumbers, and all kinds of fresh peas. I wish I could eat these foods year round, but they’re simply not available.

I’ve also found that I want to eat lighter meals that don’t heat me up or my kitchen too much. I don’t want to feel weighed down by heavy foods, so I place my focus on bright flavors.

Cauliflower Avocado Salad

Quick meals are another priority lately. It’s far more important to me to take a walk and enjoy the weather than stand over the stove cooking all day long. Summer’s only here for so long and life is flying by so taking time to literally smell the roses is a central part of summer living.

But I still want homemade meals that taste fantastic and satisfy me. That’s why salads have been my go to dinner. Sometimes I pair them with wild, oven-roasted fish, pan seared steak, or poached eggs, but others I let the salads speak for themselves. This Cauliflower Avocado Salad can easily stand alone or be paired with your favorite protein.

Cauliflower Avocado Salad

I love the almost creamy steamed cauliflower paired with crunchy raw onion and creamy avocado. The slightly acidic dressing soaks into the cauliflower and makes my taste buds sing with just a bit of heat from the pepper and turmeric (which I always add to salad dressings for their anti-inflammatory properties). If you don’t like your dressing with a little pucker, feel free to add a little more extra virgin olive oil. You could also add your favorite vegetables like carrots, tomatoes, or zucchini. In addition, some cooked grains like quinoa or bulgur would be welcome. Regardless of what spin you put on it, your summer needs this super healthy, vegan, and gluten free salad.

Cauliflower Avocado Salad

Cauliflower Avocado Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 3-4 servings

Ingredients

1 head cauliflower, cut into bite size pieces and steamed

1 large avocado, diced

1 medium Vidalia onion, diced

½ cup apple cider vinegar

1 teaspoon Dijon mustard

½ teaspoon freshly ground black pepper

½ teaspoon turmeric

2 tablespoons honey

¼ cup extra virgin olive oil

Instructions

In a large bowl, whisk together vinegar, mustard, pepper, turmeric, and honey. Slowly drizzle in the olive oil while continuing to whisk. Taste the dressing and adjust the level of seasoning, honey, and olive oil as desired.

Add the warm cauliflower, avocado, and onion, and stir to fully coat with dressing. Serve as is or with your favorite protein.

http://piesandplots.net/cauliflower-avocado-salad/

Sweet Potato Salad

Sweet Potato Salad

Cooking and eating at home every single day means I need a really good refrigerator to keep all my fresh produce, dairy, desserts, meats, and fish cold and fresh.  And my refrigerator was getting pretty old, so I was afraid it would go out on me.  I was seriously dreaming about it at night, not fun for a foodie like me, so it was time to buy a new refrigerator.

After some online research and visiting several local stores, I settled on a KitchenAid stainless steel French door refrigerator.  I made this decision for a few reasons.  The refrigerator is gorgeous.  The stainless steel brightens the whole kitchen, plus the handles match those on my KitchenAid double wall ovens and dishwasher.  KitchenAid is also a brand I have had a lot of success with in the kitchen, from those wall ovens and dishwasher to my blender, stand mixer, and hand mixer.  Everywhere you look, there’s KitchenAid in my kitchen.  As a bonus, many of the components of the refrigerator were made in America and it was assembled in America.  I’m always a supporter of made in America goods whenever possible.

KitchenAid Refrigerator

KitchenAid Refrigerator

The door with lined shelves.

It’s not easy to switch refrigerators.  I had three coolers full of food, had cut down what I bought at the store that week, and I still couldn’t save everything!  Luckily, I also bought a stand-alone freezer for the basement, so all of my frozen baked goods (the important stuff) were already in the deep freeze down there.  The refrigerator cooled down super fast, within just a few hours even after having the doors open for awhile cleaning it and putting in all the shelves. 

The shelves in the doors are really nice, as they have a rubber insert that prevents things from moving when I accidentally slam the door.  Oops!  The milk, jams, and even a bottle of champagne don’t slide around at all.  And while it took some time to get organized, the interior is spacious and fits the bounty of produce I buy at the store and farmers’ market.  Speaking of which, when I come home from the store with tons of products that have to be stashed in the refrigerator, sometimes the temperature goes up from having the door open and adding all the room temperature, or even warm food.  But the refrigerator has this Max Cool feature that quickly cools the refrigerator.  This works like a charm and is my absolute favorite feature.  Now I can’t imagine having a refrigerator without it.

KitchenAid Refrigerator

Sweet potato salad leftovers in the refrigerator.

KitchenAid Refrigerator

The freezer already full of baked goods!

It also has a door alarm in case I leave the door open and a humidity control, another feature I’ve already used when there was a little condensation in the refrigerator.  Plus, it has this giant drawer that is suitable for meat, fish, dairy, or produce because the temperature can be adjusted to best suit what’s in it.  It’s also large enough to hold a deli tray in case I’m having a party.

The freezer took a little time to get used to since it’s so deep compared to the freezer in my old side-by-side refrigerator, but now I love it.  It’s tall enough to hold the bowl to my ice cream maker so I can make ice cream at a moment’s notice.  I like that all of the baked goods I keep in this freezer, you know, the ones I want to eat again right away (hello Banana Bread!), can go on one shelf, while the ice cream bowl, frozen bananas for smoothies, and other frozen fruit can go on the other.  I feel so organized!  If you’re in the market for a new refrigerator, I highly recommend you check out KitchenAid, as they have a wide variety of options and you’re sure to find one to fit your needs.

Sweet Potato Salad

The refrigerator did a great job of keeping the peas and asparagus in this Sweet Potato Salad very fresh, as well as keeping leftovers totally delicious.  I have wanted to make sweet potato salad for a few years now, and I am so glad I finally got around to it.  This is one of my new favorite light dinners or side dishes.  I am imagining this at a summer picnic or barbecue.  The tender, perfectly cooked sweet potatoes, with extra nutrients from leaving the skin on, are accompanied by blanched fresh English peas (my favorite vegetable right now), local asparagus, and some crunchy Vidalia onion.  The whole salad is dressed with a light vinaigrette, perfect for outdoor functions and keeping healthy all summer long.  Oh, and did I mention this is vegan and gluten free!  This salad needs to make an appearance in your refrigerator too.

Sweet Potato Salad

 Sweet Potato Salad

Sweet Potato Salad

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 4 main courses, 6 side dishes

Ingredients

2 medium to large sweet potatoes, washed and cut into ½ inch cubes

1 bunch fresh asparagus, stems trimmed, cut in half

1 pound fresh English peas, shelled

1 Vidalia onion, chopped

¼- ½ cup apple cider vinegar

2 tablespoons balsamic vinegar

2 tablespoons Dijon style mustard

2 tablespoons honey

1 teaspoon freshly ground black pepper

½ teaspoon kosher salt, optional

¼ cup extra virgin olive oil, more if desired

Instructions

Place sweet potatoes in a large pot and fill with enough water to allow them room to boil. Cover the pot and bring it to a boil. Once at a boil, cook the potatoes, covered, for about 10 minutes, until fork tender.

While the potatoes boil, blanch the asparagus and peas in a small saucepan, covered, for about 3 minutes. When done, immediately remove from the water and place in a large serving bowl. Place the onion in this bowl as well.

In a medium bowl, whisk together vinegars, mustard, honey, pepper, and salt, if using. While continuing to whisk, slowly drizzle in the olive oil. Taste the dressing. Add more vinegar if you prefer it more acidic, or more oil and honey if you prefer it sweeter. The dressing should be on the acidic side, as the sweetness of the potatoes and peas needs a slightly acidic dressing.

http://piesandplots.net/sweet-potato-salad/

Wild Salmon Salad

Salmon Salad

I’m pretty obsessed with wild salmon.  Whether Sockeye, Coho, or King, I can’t get enough of it.  Farmed salmon has never touched my lips, and it never will.  There are all kinds of health concerns surrounding it, and I save not so healthy foods for dessert.  Dinner, especially in summer, is all about clean, fresh, light ingredients that leave plenty of room for something sweet to round out my day.

My favorite way to prepare salmon is simply to bake it until it’s just about cooked through.  But sometimes I get bored with the same old thing, no matter how many different side dishes I serve with it.  So I came up with the idea of making salmon salad.  This is crazy easy to put together on a night you think you don’t have time to make dinner.  In the same amount of time it will take you to stop by your favorite fast food place or pizza joint to pick something up, you can make this salmon salad.

It uses leftover salmon.  So one night you bake salmon, eat most of it for dinner, but save a small portion for this salad the next night.  I wouldn’t recommend storing salmon for more than one night, two at the most, as fish spoils quite quickly, and be sure to store it in the refrigerator.  Dice some onion, wonderful Vidalias are in season now, and cucumber, add a little mustard, and orange zest if you have an orange lying around and mix.  That’s it!

Cucumber and Onion

I used Wild Alaskan Ivory King Salmon in this version.  It’s my favorite salmon, if not my favorite fish.  If you ever see it in the store, you’ll probably want to steer clear of it, I know I did the first time I saw it, but don’t.  It is white as its name suggests, but it has the same great texture as traditional King Salmon, with a milder flavor and a little more fat.  The fish basically melts in your mouth; it’s pretty incredible.

I like to keep it simple and let the flavor of the fish shine.  Onion and cucumber give the salad crunch, orange zest brightens it, and mustard binds it.  No need for mayonnaise, as there is already plenty of richness from the fatty fish.  Any mustard you like will work, but I used Raye’s Old World Gourmet, which is similar to Dijon in flavor, without the added calories from mayonnaise.  If you’ve never had the chance to try Raye’s Mustard see if you can find it in your local gourmet market or order some online.  If you like mustard, you’ll love theirs.  This salad is as easy as that.  Serve it with green salad, slaw, or as a sandwich for a quick dinner.  You’ll fall in love with wild salmon just like I did.

Salmon

Wild Salmon Salad
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ pound cooked wild King salmon, bones and skin removed
  • 1 English cucumber, peeled, seeded, and diced
  • 1 onion, preferably Vidalia, diced
  • 2 tablespoons mustard
  • Zest of 1 orange (optional)
Instructions
  1. In a medium bowl, flake salmon into small pieces. Add in as much cucumber and onion as you like. Mix in mustard and orange zest, if using. Serve immediately. Enjoy!

 

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