Posts Tagged ‘salad’

Fennel Slaw {#PicnicGame}

Wednesday, June 18th, 2014

With an unusual stretch of pleasant weekends here in DC, we’ve been getting really good use out of our picnic blanket. (Even laying it out to watch the USA match on the big screen at Mosaic District Monday night — so fun!)

Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.

I’m going on a picnic and I’m bringing…
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking

and

Fennel Slaw!

fennel and grape slaw | foodietots.com

This tangy, cool salad is a perfect complement to grilled fish or chicken. The foodie tot joined me in the kitchen to whisk together the yogurt dressing and assemble the salad. While she’s no fan of yogurt on its own, she agreed that the finished dressing was tasty and even took a few bites of the salad at dinner. More proof that kids who cook are more likely to try something new. And serving up new foods in a fun and laid back setting, like a picnic, is even better!

foodie tot makes fennel slaw

Recipe: Fennel Slaw

Makes 4-6 servings

Ingredients:

  • 2 bulbs fennel, core removed and thinly sliced
  • 1 small white onion, thinly sliced
  • 1 cup red grapes, halved
  • 1/2 cup Greek-style yogurt
  • 2 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon sea salt

Instructions:

1. Place sliced onion in a bowl of water and let soak for 10 minutes, while preparing salad. (This helps take the bite off.)
2. In a small bowl, whisk together yogurt, vinegar, honey and salt. Set aside.
3. Drain onions and pat dry. Gently toss fennel, onion and dressing in a separate bowl. Fold in cut grapes. Chill until ready to serve.

What’s your favorite salad for a picnic?

Squash Farro Salad {#MeatlessMonday}

Monday, November 11th, 2013

Have you been to the farmers market lately? So many colors and varieties of winter squash are on display at ours right now. When I came home with the Kabocha squash I used for tacos a few weeks ago, the boy was disappointed it was not an acorn squash. So we’ve been getting acorn squash once a week, and I decided to use this week’s in a warm grain salad. I discovered quick cooking grains at Trader Joe’s recently and wanted to give the farro a try. I simmered it in water with a pinch of salt and splash of olive oil and it was ready in just 15 minutes — not bad! If you have regular farro, though, be sure to cook according to the package directions.

Squash Farro Salad | FoodieTots.com

Recipe: Squash Farro Salad

This warm grain salad can be made with barley or rice if you prefer. We used acorn squash, which is easier to peel after cooking. If you’d rather use butternut, peel and cube it before roasting. And cranberries add a nice color contrast, but golden raisins are equally tasty in a pinch!

Makes 4 servings

Ingredients:

  • 1 cup uncooked farro
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 1 acorn squash
  • 1/3 cup dried cranberries or raisins
  • 2 tablespoons sunflower seeds

Dressing:

  • 1 tablespoon maple syrup
  • 1 tablespoon champagne or cider vinegar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons olive oil

Instructions:

1. Prepare farro according to package instructions. If using quick-cooking farro, place farro and two cups of water in a medium saucepan. Add 1/4 teaspoon salt and 1 teaspoon olive oil. Bring to a boil over high heat, then reduce to low, cover and simmer for 10 minutes. Turn off heat and let stand for another 5 minutes, then drain any excess water. Keep covered while preparing the remaining ingredients.

2. Preheat oven to 350 degrees. Cut acorn squash in half lengthwise and remove seeds. Place cut side down on a greased or parchment-lined baking sheet. Cook 25 to 30 minutes, until tender when pricked with a fork. Remove and let cool slightly before cutting off peel and cutting into small pieces.

3. In a small bowl, whisk together salt, maple syrup and vinegar. Drizzle olive oil, whisking until smooth. Set aside.

4. Combine farro, squash, cranberries or raisins and dressing in a large bowl, stirring to evenly distribute dressing. Sprinkle with sunflower seeds and serve warm.

squash at Homestead Farm | FoodieTots.com

Looking for more squash inspiration? Savory Simple has a round-up of dozens of food blogger recipes using all types of squash. I can’t wait to try these three, in particular:

cheesy pumpkin quinoa stuffed peppers from What Jew Wanna Eat
Asian peanut spaghetti squash stir-fry
from Snappy Gourmet
winter squash pies
from Adventures in Cooking

This post has also been shared with Meatless Monday blog hops hosted by Recipe Renovator and The Midnight Baker.

Favorite Things: No-Cook Summer Suppers

Wednesday, August 21st, 2013

Our favorite things week continues with a non-recipe — because I don’t spend much time developing new recipes here at the close of summer. Pretty much everything found at the market or in our CSA bag can be served fresh or quickly grilled with a little cheese and few slices of bread. Why make things complicated?

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Here we also added some prosciutto with buffalo mozzarella, tomatoes and watermelon from the CSA, and peaches from southern Maryland. The tomatoes and fruit were sprinkled with champagne vinegar, and the mozzarella drizzled with olive oil. A pinch of salt and pepper and we were set. Oh, and a loaf of Atwater’s sourdough, also from the farmers market. The boy still doesn’t like tomatoes, so I composed the ingredients as shown above and let the kids mix as they desired.

We’d been to a Good Food Awards tasting earlier in the day, where the kids went nuts over this champagne vinegar. Really. {Kimberley Wine Vinegars from California. Check ‘em out.}

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The tot stopped to say hello to one of her pickle ladies, aka Sarah from Gordy’s Pickle Jar. They had run out of her sweet chips, though, so I had promised her we’d have some at home (fortunately we still had a jar in the fridge). So, this was her dinner creation, titled “The Pickled Lady”:

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We may have eaten this meal a few more times this week…. and then we got more tomatoes and watermelon in our CSA bag yesterday, so I moved on to gazpacho.

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What’s your favorite no-cook supper?

Grapefruit Avocado Salad

Thursday, January 5th, 2012

I once had the fortune to ride out a Florida hurricane at my great aunt’s house. How was this fortuitous, you may ask. Well for starters, I was with my uncle and aunt. Like any good son of an Italian mother, my uncle cooked up a storm as long as the power held out — there was pasta, scallops, and more. And in the backyard of the house, there were avocado trees. The fruits were strewn across the yard after the storm passed (thankfully, there was no serious damage in the neighborhood), and I flew back home several days later with a suitcase partially filled with fresh fallen avocados. If you’ve never had a Florida avocado, they are quite different than the standard Californian/Mexican Haas avocados found at supermarkets. They are several times larger, lighter colored and smooth skinned, and I find they have a fruitier flavor.

Once home with my hurricane souvenirs I set about to recreate a salad I first fell in love with on our honeymoon in Puerto Rico: the grapefruit avocado salad. The salad is simple to throw together, full of bright flavors to add cheer to cold winter days, and the healthy fats in the avocado help make it deceptively filling. Sometimes I just drizzle my grapefruit and avocado slices with straight olive oil, but it doesn’t take much longer to whisk it with lemon juice for the dressing.

Even when I have to make it with California avocados, it still serves to boost my mood during the dreary days of January.

grapefruit avocado salad

Recipe: Grapefruit Avocado Salad

Ingredients:

  • 1 large grapefruit
  • 1 large Florida avocado or 2 Haas avocados
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons good olive oil
  • sea salt

Instructions:

  1. In a small bowl, whisk together lemon juice and olive oil to make dressing. Set aside.
  2. Peel grapefruit and separate sections.
  3. Halve avocado(s) lengthwise and remove pit. Cut into thick slices, still in the skin, and gently scoop the slices out with a spoon.
  4. Arrange grapefruit segments and avocado slices in bowl or serving dish. Drizzle dressing over salad and then season generously with sea salt.

Makes 2-4 servings.

There are a number of ways to build upon this recipe — adding fennel or seafood, for example. Do you have a favorite version?

At Market: 4 Ingredient Kale Salad

Friday, December 2nd, 2011

Hopefully by now you’ve consumed the last of your Thanksgiving leftovers, and perhaps you’ve already plunged head first into holiday baking. Me, I need a little time to detox, especially as I’m still coming off the dairy binge that was my November visit to Wisconsin. And there’s no better way to cleanse your diet than with this super simple massaged kale salad. (Look for kale at the farmers markets — it’s one of the heartier greens that can be grown after weaker varieties have called it quits for the winter.)

four ingredient kale salad

I’d seen massaged kale salads around the web, and a similar marinated kale version, but it was my friend Jill’s kale with apple salad that finally prodded me to make it. I started simple with just the four basic ingredients — salt, olive oil, lemon juice, and Lacinato kale — and proceeded to devour the entire bowl. Well that’s not entirely true, I had some competition from the foodie bebe. I don’t know if it was the bright green color that drew her in, but each time I’ve made this now she slurps it down like pasta. (She even had three helpings while sick with a cold this past weekend — hooray vitamin C!) We haven’t even branched out yet to add fruit or cheese. We also haven’t shared with the boy or kale-and-tofu-fearing husband yet, so I don’t know if the kale-salad love is limited to those without a Y chromosome. Let me know if you’ve shared it with the men in your life. For now, it’s our little girls’ lunch secret.

foodie bebe loves kale

Recipe: Four Ingredient Massaged Kale Salad

Ingredients:

  • 1 bunch kale, Lacinato orĀ  curly preferred
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice

Instructions:

  1. Rinse the kale and spin or pat dry. Cut the leaves off the stems and then into thin 1/4-inch ribbons.
  2. Place in a large bowl and sprinkle with salt. Massage the salt into the kale for two minutes.
  3. In a separate small bowl, whisk together the olive oil and lemon juice.
  4. Toss dressing with the massaged kale and let stand five minutes before serving.

Serves 1 to 4, depending on your family’s love for kale.

More kale salad variations from around the web: