Marinated Vegetable Salad to the rescue when I needed to use fresh vegetables from the frig. I substituted celery for cucumber and liked the crunchiness it added. It’s a flavorful salad but I sprinkled with crumbled feta (second photo) and enjoyed the addition.
Marinated Vegetable Salad
INGREDIENTS:
2 cups cauliflower florets
2 cups cherry or grape tomatoes, ~10oz
2 cups chopped carrots, ~4 medium carrots
1 cucumber, seeded then chopped (I used celery)
1 bell pepper, any color, seeded then chopped
For the Vinaigrette:
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
2 Tablespoons minced shallots (I used green onions)
4 teaspoons Dijon mustard
2 teaspoons Italian seasoning
2 cloves garlic, pressed or minced
salt and pepper
Optional Topping: I sprinkled the salad with crumbled feta cheese
DIRECTIONS:
Add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it’s too tart for your tastes.)
Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.
Crispy Brussel Sprout Chips are so delicious. They were wonderful hot (sans dip since I didn’t have the ingredients) and later straight from the frig with Tzatziki dip. I often laugh because, as a kid, I wouldn’t have touched Brussel Sprouts with a ten-foot-pole. It wasn’t until mid-life that I actually ate them roasted and loved them. Never stop trying new things…you might be surprised!
Crispy Brussel Sprout Chips
INGREDIENTS:
1½ lbs Brussel Sprouts, stemmed
2 tbs olive oil
1/4 cup grated parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili pepper flakes
salt and pepper to taste
1/2 cup freshly grated parmesan cheese
garnish with fresh parsley + more cheese
Dip: Lazy Tzatziki
1 cup 5% Greek yogurt
1 medium lemon juiced (or 1-2 tbs red wine vinegar)
1 tbs olive oil
1/2 heaping tsp garlic powder
1 tsp dried mint (not fresh)
salt to taste
2 tbps milk (to thin it out)
DIRECTIONS:
Preheat your oven to 425° F. In this recipe I prefer not to line my sheet pan with parchment to get them crispy, but many people have stated that it didn’t work out for them so I urge you to do what feels right.
Bring a pot of water to a boil. Add 2 tsp salt and your brussel sprouts to the pot. Boil until tender and bright green but not full cooked – about 7-8 minutes. Drain and dry the brussel sprouts.
Add the brussel sprouts, olive oil, 1/4 cup parmesan cheese, garlic powder, onion powder, chili pepper flakes, salt and pepper to taste to a large bowl and toss to coat. Transfer the brussel sprouts to your baking sheet and use a small glass to smash them flat.
House the freshly grated parmesan in a shallow bowl and take each brussel sprout and dip one side into the cheese. Place them cheese down on the baking sheet and bake for 20-25 minutes or until crispy and golden brown.
Serve with fresh parsley and more freshly grated parmesan on top.
Lazy Tzatziki: Whisk together all of the ingredients until smooth. Taste and adjust seasonings if needed. Optional (not shown): Add Sriracha to make this spicy!
Sengalese Soup by IowaGirlEats sounded so delicious and easy, and indeed it was! I didn’t have anything ready for lunch but I had all of the ingredients for this soup. It only took about 30 minutes start to finish. It is SO flavorful and a healthy, vegetarian dish. For those that need more protein, shredded chicken would be a nice addition.
Sengalese Soup
INGREDIENTS:
2 Tablespoons extra virgin olive oil
1 large shallot or small onion, finely chopped
1 small red bell pepper, finely chopped
2 jalapeños (or 1 for a mild soup,) seeded and minced
salt and pepper
2 cloves garlic, pressed or minced
1 medium-sized sweet potato, peeled and diced small
4 cups (32oz) gluten-free chicken or vegetable broth
15oz can chickpeas, drained and rinsed
14oz can lite coconut milk
1 cup crushed tomatoes
1 teaspoon curry powder
3 Tablespoons peanut butter
juice of 1/2 lime
cooked white rice
chopped fresh cilantro
DIRECTIONS:
Heat oil in a large soup pot or Dutch oven over medium heat. Add shallot or onion, red bell pepper, and jalapenos, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for 30 more seconds or until very fragrant.
Add sweet potatoes, chicken broth, chickpeas, coconut milk, crushed tomatoes, curry powder, salt, and pepper, then turn heat up to high to bring soup to a boil. Once boiling, scoop some of the liquid into a small dish with the peanut butter then stir until smooth. Stream back into the soup then stir to combine. Turn heat down to medium then simmer until sweet potatoes are tender, 8-10 minutes.
Remove soup from heat then stir in lime juice. Taste then add more salt, pepper, and/or lime juice if necessary. Serve with cooked white rice and chopped fresh cilantro.
Summer Salads are a favorite and this salad is full of protein and healthy vegetables. It is delicious for make-ahead meals. Another rotation in the summer salad schedule!
Southwest Shredded Chicken Salad
INGREDIENTS:
SOUTHWEST CHICKEN SALAD
1-1.5 lbs. chicken tenderloin (I used rotisserie chicken)
¾ cup black beans, rinsed, drained and dried
¾ cup red bell pepper, diced
¾ cup chickpeas, rinsed, drained and dried
¾ cup whole kernel corn, rinsed, drained and dried
¾ cup cucumber, cored and diced
⅓ cup shallots, finely diced
¼ cup jalapeno, finely diced (optional)
¼ cup cilantro, chopped small
¼ cup shredded cheddar cheese
kosher salt, to taste
cracked black pepper, to taste
CHILI LIME YOGURT DRESSING
½ cup 0% Greek yogurt
2 tablespoons lime juice, fresh squeezed
2 tablespoons diced green chilis, mild, canned works best
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon kosher salt
2 tablespoons warm water, add more or less based on your preferred thickness
OPTIONAL GARNISHES
2 tablespoons green onion, chopped small
½ avocado, thinly sliced
1 lime,cut into wedges
tortilla chips
DIRECTIONS:
Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks. (I used a cooked rotisserie chicken).
Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and warm water. Whisk well and set aside. For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.
Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).
Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated.
Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.
Thai food is a favorite of mine and this salad is amazing. I didn’t serve with avocado in the first serving but added to leftovers and it was delicious. The salad ingredients could easily be switched up to include pea pods, onion, or whatever your heart desires. Next time, I would add even more peanut butter/tahini to the dressing. Chop additional peanuts to top each serving.
Thai Butternut Squash Quinoa Salad
INGREDIENTS:
4 heaping cups peeled and cubed butternut squash
2 Tbsp. extra-virgin olive oil
½ tsp. kosher salt, divided
1 cup dry quinoa
2 cups vegetable broth
2 packed cups kale, stemmed and roughly chopped (lacinato or green curly kale)
1 ½ cups shredded red/purple cabbage
1 cup matchstick carrots
1 red bell pepper, thinly sliced (optional)
⅓ cup roasted peanuts, roughly chopped
3 Tbsp. fresh chopped basil leaves
1 avocado, peeled and sliced or cubed (optional)
Creamy Ginger Dressing
2 Tbsp. tahini (or peanut butter)
2 Tbsp. lime juice
2 Tbsp. sweet red chili sauce (I use Thai Kitchen brand)
1 Tbsp. honey or maple syrup
2 tsp. fish sauce (or soy sauce)
½ tsp. freshly grated ginger
¼ tsp. kosher salt
¼ cup extra-virgin olive oil
DIRECTIONS:
Preheat oven to 400ºF. Toss squash in 2 Tbsp. oil ¼ tsp. salt; spread evenly on a rimmed baking sheet. Place in the oven and bake for 25 to 35 minutes, tossing once halfway through, until the squash is tender and lightly browned.
Meanwhile, combine quinoa and broth in a small saucepan. Bring mixture to a boil, cover, reduce heat, and gently simmer until liquid is absorbed and quinoa is fluffy, about 15 minutes. Transfer to a large bowl.
Prepare Creamy Ginger Dressing by combining all ingredients except olive oil in a small bowl; stir to combine. Gently stream in olive oil, whisking constantly, until dressing is smooth.
Add kale to bowl with quinoa, and toss to combine (the residual heat of the quinoa will help soften the kale leaves). Add cabbage, carrots, bell pepper (if using), and butternut squash. Season with remaining ¼ tsp. salt. Add dressing and gently toss to combine. Stir in peanuts and fresh basil, and garnish with avocado (if using).
Notes
This salad can be enjoyed warm, chilled, or at room temperature. Enjoy as a stand alone meal, or paired with tofu, salmon, or chicken.
Leftovers can be refrigerated for up to3 to 4 days.
Veggie Sweet Potato Boats are delicious, healthy and makes for delicious leftovers. As I get older, I tend to enjoy vegetable dishes more and more. The cabbage slaw as delicious by itself and, as suggested, would be great served on tacos.
Veggie Sweet Potato Boats
INGREDIENTS:
2 medium sweet potatoes, cut in half
1 tbsp. extra virgin olive oil
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. kosher salt
freshly ground black pepper
1 cup shredded Monterey jack, pepper jack, or cheddar cheese
Salad:
1/4 head red cabbage cored and thinly sliced
1 red pepper, diced
15 oz. can black beans, drained and rinsed
1/3 cup chopped, fresh cilantro
3 scallions, thinly sliced (white and green parts)
Dressing:
zest and juice of one lime and wedges for individual servings
1 tbsp. extra virgin olive oil
1/2 tsp. kosher salt
black pepper
1 avocado, diced
Toasted pepitas and hot sauce, for serving (optional)
DIRECTIONS:
Heat oven to 425 degrees.
Whisk 1 tbsp. oil with the chili powder, cumin, salt and black pepper. Brush over the sweet potatoes. Place sweet potatoes cut side down on baking sheet and roast until tender, about 25-30 minutes.
Meanwhile, make the slaw: Combine cabbage, red pepper, black beans, cilantro, and scallions in a bowl.
Combine the lime zest and juice, 1 tbsp. olive oil, salt and pepper. Pour over the slaw. Stir to combine. Add more to salt and lime juice as needed.
When sweet potatoes are tender, smash in the individual skins, top with cheese and return to the oven until the cheese is melted.
Top sweet potato half with a generous serving of slaw, chopped avocado, pepitas, and hot sauce.
Crispy Parmesan Cauliflower Steaks with the Avocado dip are scrumptious! I am a big fan of roasted vegetables and this recipe takes them to a new level. I made it originally as a side dish but it would be great as an appetizer, cutting the steaks into smaller pieces before serving.
Crispy Parmesan Cauliflower Steaks
INGREDIENTS:
1 cauliflower head
1/4 cup olive oil
2 tbps. grated parmesan
2 cloves garlic
1/2 tsp each paprika, onion powder + salt
1/4 tsp chili pepper flakes
1/2 cup freshly grated parmesan cheese
Optional Garnish: fresh chives, chopped
Avocado dip:
1 avocado, halved
2 scallions, rough chop
1/2 lime, juiced
1 jalapeño, deseeded + rough chop
1 tbps. olive oil
1 tbps. grated parmesan (or nutritional yeast)
1/4 cup parsley
1/3 cup water
salt + pepper to taste
DIRECTIONS:
Preheat your oven to 450°F.
Dry your cauliflower well and slice in half, then slice those in half to create your steaks. Transfer to your baking sheet pan.
In a small bowl, whisk together your olive oil, 2 tbps. grated parmesan, garlic and spices. Brush the steaks with this mixture front, back and sides. Dip ONE SIDE of the steaks into the freshly grated parmesan and place parm side down on the pan.
Bake for 10 minutes at 450° F. then bump down the temperature to 425°F and bake for 20-25 more minutes. Time varies with thickness of steaks. Remove from baking tray and serve crispy side up with some fresh chives on top.
Avocado dip:
Add everything to your mini food processor and blend until smooth. Taste and adjust if needed.
Roasted Tomatoes are a family favorite and are delicious served in a variety of ways. When my garden tomatoes are overwhelming, I turn to roasting them. Sometimes I roast them without the balsamic vinegar, with just olive oil, garlic and occasionally strips of anaheim peppers. The tomatoes are delicious by themselves or served with cream cheese, feta or goat cheese as an appetizer. Try them on a pizza or in egg cups. I’ve frozen the roasted tomatoes with good success and find them to be quite a treat in the winter
Balsamic Roasted Tomatoes
INGREDIENTS:
12 plum tomatoes, halved lengthwise, cores and seeds removed (I used a variety of tomatoes from my garden, halved and not seeded)
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
DIRECTIONS:
Preheat the oven to 450 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. (I had to roast mine for 10-15 minutes longer). Serve warm or at room temperature.
Rhubarb dishes bring back wonderful memories of my Mother’s baking and cooking. My first harvest of rhubarb inspired me to try new recipes. This breakfast cake is delicious and could easily be made with other fruit as well. After eating the cake, my daughter and I agreed that you could make and skip the fruit..it’s that good!
Rhubarb Breakfast Cake
INGREDIENTS:
1/2 cup half and half, cream, or buttermilk
1 tsp lemon juice
1/2 cup unsalted butter at room temperature
1 cup granulated sugar plus 2 tsp for sprinkling
1 large egg, at room temperature
1 1/2 tsp vanilla extract
2 cups all purpose flour, saving out 1 Tbsp to toss with rhubarb
2 tsp baking powder
1 tsp salt
2 cups thinly sliced rhubarb
DIRECTIONS:
Set oven to 350F Lightly butter a 9×9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That’s optional.
Stir the lemon juice into the half and half and set aside.
Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
Take 1 Tbsp of the flour to the rhubarb and toss well.
Whisk together the remaining flour, baking powder, and salt.
Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in. Finally add the rest of the flour and blend just until combined, don’t over mix. Fold in the rhubarb. Note: the batter is on the thick side.
Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
This flavorful dish is like a burst of autumn in your mouth. Each bite is full of flavor. The addition of raw apple kicks it up a notch. What a wonderful dish to share at holiday gatherings.
This main dish is delicious on its own but, if you prefer more protein, add a bit of pork, chicken or beef. I had leftover pork roast and added a few slices and thought it added even more to the dish. This has become a real favorite and one I’ll be making over and over again.
Roasted Brussel Sprouts Salad with Maple Butternut Squash, Pumpkin Seeds & Cranberries
1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon
Other Ingredients:
½ cups pumpkin seeds
1 cup dried cranberries
2-4 tablespoons maple syrup optional
Optional: Add sliced cooked pork, steak or chicken
DIRECTIONS:
Roasted Brussels Sprouts:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
Roasted butternut squash:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
Assembly:
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Fork Lore 