Browsing Tag:

Vinaigrette

Winter Squash & Quinoa with Curry Lime Vinaigrette

Winter Squash & Quinoa with Curry Lime Vinaigrette

Sorry, no Super Bowl recipes here. Although, depending on your crowd, I bet you could show up with this and it’d get eaten. Or maybe not. But then lucky for you, you’d have a hell of a Monday lunch already made. Touchdown.

Winter Squash & Quinoa with Curry Lime Vinaigrette

Put anything with a label next to it that says Ginger Curry Lime Vinaigrette, and I’d jump on that faster than any football player moves on the field.

Speaking of fast, did you know the actual time the ball is in play, on average, during a game is 11 minutes? This leaves 174 minutes for everything else. Like walking away from the TV and eating quinoa, yeah?

Winter Squash & Quinoa with Curry Lime Vinaigrette

I’m not football-obsessed. And when the Eagles aren’t in the running, this becomes even more blatant. It reaches the point where I don’t even realize the Super Bowl is  airing until the Tuesday beforehand. So forget planning any game day snacks on Food-Fitness-FreshAir and pretending I’m a fan. In actuality, I’m not really a fan of most Super Bowl snacks, anyway. I’d much rather have a huge bowl of this winter squash and quinoa in front of me. Although, these Cauliflower “Wings” do have me eyeing (and Pinning!) them.

I would love to hear what you’re cooking up this weekend, Super Bowl related or not. Hit me with a curveball so I can get behind all the party food, please.

Continue Reading…

Butternut Squash Salad with Pomegranate Seeds and Pecans

Butternut Squash Salad with Pomegranate Seeds and Pecans

Snow is falling, flannel PJ’s are on, and my parents house is my office for the day. Suddenly, I feel the holiday bug has hit me. I am ready for the feasting, and gifting, and extra special loving to begin.

In preparation for tomorrow, I whipped up my family a healthy, wholesome lunch this afternoon. Perhaps consider doing something similar for your own dinner, pre or post Thanksgiving day.

Light meals are extra welcomed this time of year.

Butternut Squash Salad with Pomegranate Seeds and Pecans

Salads are rarely rocket science. For this one, I tore up a bunch of washed romaine, while I let a butternut squash roast. For the squash, preheat your oven to 375F. Slice it in half, lengthwise and remove the seeds, and then cut into 3/4-inch half moons. Place on a baking sheet lined with aluminum oil, and lightly coat with olive oil, salt and pepper, and add a bunch of fresh thyme. Bake for 30-35 minutes, until soft and creamy, but still together enough to slice.

For the vinaigrette, mix 2 parts oil to one part apple cider vinegar, and throw in a few Tbsp. of Dijon mustard. Season with pepper. If you use enough Dijon, likely you won’t need any salt. The Dijon should make it creamy, but not be overpowering in flavor. Taste as you whisk.

Toast up a handful or two of chopped pecans, depending on how many heads of lettuce you’re using. Simply add to a dry skillet over medium-high heat and stir with a spoon until edges of the pecans are browned.

Toss lettuce with the vinaigrette. Chop the cooked squash into bite-sized pieces, and add to the salad bowl. Throw in toasted pecans and a handful of pomegranate seeds. Share, eat, enjoy.

Happy Thanksgiving, FoodFitnessFreshAir friends!

 

Shaved Brussels Sprout Salad with Vegan Coconut Bacon

Shaved Brussels Sprout Salad with Vegan Coconut Bacon

There’s this new spot that opened up in Philadelphia last year called COOK, designed for cooking demonstrations and classes. It features a 16-seat bar that sits in front of a workspace and large open range, with mirrors that hang above for the audience’s viewing. Here, foodie experts and chefs come to hold tastings and learning sessions. And the audience watches/joins in/eats, depending upon the night’s topic. The place is an absolute gem.

Brussels Sprouts

A newfound friend recently invited me to a vegan Thanksgiving class being held there, which would bring me my first COOK experience. By the end of the experience, I was entirely smitten. I do hope this means more nights there to come.

The event was held by a sweet lady named Rachel who owns Miss Rachel’s Pantry, a vegan catering and delivery service as well as a communal table styled restaurant. During the session, she whipped up recipes like cashew brie with toast, winter veggie stuffed seitan roast, and the recipe I bring you today. As the cooking transpired, the audience tossed out questions while COOK’s event host poured an endless supply of wine. Rachel’s responses were incredibly warm and so was the night.

Coconut Flakes

For me, this salad was definitely the highlight of the menu. I had only ever had coconut bacon once or twice before, and the raw brussels sprout concept was entirely new to my taste buds. Together, they make a combination that gives memory to a salad.

This is a bowl of leaves that’s far, far more than just a salad. With the toasty sunflower seeds, sweet and tart cranberries, and smoky coconut-y bacon, theres a huge depth of flavor going on here, all complimentary to the earthy, cabbage-like flavor of the brussels sprouts.

Brussels Sprouts

COOK often sends you the recipes from their events, which is awesome because I had been planning to recreate this recipe since my last bite. I whipped it up yesterday for a lovely Friendsgiving, and plan to make it again for my family’s own Thanksgiving. When a salad gets rave reviews at a party, you know its worthy of remaking and eating twice within a week’s time. If you don’t get around to it for Thanksgiving, I recommend you bookmark this for later. Thanks Rachel!

Continue Reading…

Spinach and Cabbage Salad with Shallot Vinaigrette

After eating more kale than my palate could probably handle, I’m on a temporary hiatus (AKA, probably a week or so) and have switched to becoming a spinach junkie. With daily doses of spinach, we’ll see how long it takes until I tire of the vibrant green. Although, with its mild, buttery personality, I might turn into Popeye before that day ever rolls around.

In this dish, I’ve paired it with a summer favorite, cabbage. I chose to go with the red variety (more like purple) to compliment the emerald outfit of the spinach. By going with the purple cabbage, you’ll add an extra boost of nutrients that its green counterpart doesn’t offer. Red cabbage is rich in phytonutrients called anthocyanin polyphenols, which have shown to have beneficial anti-inflammatory properties. As noted in the Science Daily, studies involving the the anthocyanins, which are what provides the cabbage with its bright, magenta color, have also suggested that the anthocyanins may provide cancer protection, improve brain function and promote heart health. Pair it with vitamin-A rich spinach, and you’ve got yourself a gorgeous, good-for-you power combo.

Shallots sweep in to deliver a flavorful Dijon dressing, and voilà, a salad fit for royalty, AKA your hott date/friends. Add sunflower seeds, walnuts, or slivered almonds to turn this salad into a light meal.

Click here for recipe…

Strawberry Mint Salad with Lime Coconut Vinaigrette

Sometimes a salad can taste so refreshing in the summer.  It’s crisp and rehydrating and won’t weigh you down as long as you keep the dressing in line with the lightness of the leaves.  I particularly love to enjoy salads at this point in the year when the lettuce is powering out in the garden and the strawberries are just beginning to dress themselves in that sweet, deep red.  The two make a wonderful pair, with the strawberries adding a nice fruity touch to the typical acidity of salad vinaigrette.

For this salad, I added some fresh mint to the mix and a coconut lime vinaigrette for a bowl full of summery flavor.  Be sure to run the coconut oil under warm water to loosen it up, otherwise you’ll have a dressing that won’t come together when whisked.

Strawberry Mint Salad with Lime Coconut Vinaigrette

Yield: 2 salads

Ingredients

  • For the Salad:
  • -6-8 strawberries, sliced
  • -2 sprigs of mint, julienned/chopped
  • -Feta, crumbled, 2 handfuls
  • -5-6 cups of lettuce (A buttery variety or a baby romaine)
  • -Coconut Lime Vinaigrette (See recipe below)
  • Coconut Lime Vinaigrette
  • For the Vinaigrette:
  • -Juice of one lime
  • -1 1/2-2 Tbsp. virgin coconut oil, melted
  • -1/2 tsp. sugar
  • -Small pinch of salt

Instructions

  1. Whisk vinaigrette ingredients together until well-combined. Toss salad materials in a large bowl, and then drizzle with vinaigrette.
https://foodfitnessfreshair.com/2011/06/08/strawberry-mint-salad-with-lime-coconut-vinaigrette/