Tag Archives: salad

alligator pear kale salad

3 Apr

photo-24Let’s admit it, kale is a trendy vegetable.

Trendy for it’s nutritional components, it’s funky looks, ever-changing taste and versatility…kale is pretty cool indeed.

Cool enough that a friend of ours started The Kale Project, re-introducing the leafy green to the city of lights. She kindly featured our famous sesame kale salad on her blog, and we hope her readers enjoyed it as much as our students do at lunch!

Here is another kale salad recipe that will leave your tastebuds satisfied, and ever amazed at how versatile this veggie really is.

Here’s how:

Serves 6

Ingredients:

  • 1 head, curly kale, leaves removed from stems
  • 1 avocado
  • 3 tbsp fresh lemon
  • 3 tbsp sesame seeds

Directions:

1. Prep ingredients: Remove kale leaves from stems, rinse under water. Place in salad spinner, spin until dry. Line leaves on top of each other, then cut into thin strips. Cut avocado in half, remove the pit, peel away the skin, then chop up the flesh. Juice your lemon.

2. Finishing touches: In a large bowl add kale and avocado. Get your hands messy by mixing in the avocado into the kale, massaging until the kale leaves are fully saturated. Pour in the lemon juice, mix again. Finish with sesame seeds, then serve!

easy green salad with goodies

23 Jan

photoNeed some veggie inspiration?

Here’s an easy green salad recipe which will help inspire your daily veggie intake.

Take this recipe with a grain of salt since we used what we had on hand. Feel free to use the ingredients available to you (don’t go to the store just to buy blue cheese).

Makes 1 serving

Ingredients:

Salad:

  • 1.5 cups of pre-washed mixed greens
  • 1 medium carrot
  • 1 thin slice of red onion
  • 2 small mushrooms
  • 2-4 small slices of blue cheese
  • 3-4 cracked olives
  • Sprinkle of sunflower seeds

Vinaigrette:

  • 1 tablespoon olive oil
  • 1/2 tablespoon balsamic vinegar
  • quarter size dollop of dijon mustard
  • dime size scoop of honey

Directions:

Prepare your salad:

Place pre-washed greens on your plate. Pull out your favorite cutting board and knife. Take out a carrot, rinse and cut into matchsticks. Slice a thin circle of red onion, cut in half and slice into bite sized pieces. Cut mushrooms in thin slices, then cut slices of cheese, add cracked olives, and finish with a sprinkle of sunflower seeds.

Prepare your vinaigrette:

Add oil, vinegar, mustard and honey into a small cup. Either shake with a lid, or whisk with a fork until emulsified. Pour vinaigrette over your salad in a circular motion, and you have yourself a delicious salad featuring all sorts of nutritional powerhouses. Your taste buds, and body will thank you!

Easy watermelon gazpacho

15 Aug

Most watermelons are large in size, and in turn, yield high volumes of  delicious flavor, natural sugar, lycopene, vitamins C + A, and water content through the roof (~92%)!

Did you know that watermelons are extremely nutrient dense? A food that is nutrient dense is one that contains a large amount of nutrients relative to calories. In order for us to stay healthy and vibrant, it’s crucial for us to consume nutrient dense foods, drink plenty of water, and get exercise.

While fresh watermelon is amazing, and watermelon salads are fantastic too, watermelon soup is pretty spectacular too, and takes no time. Try transforming your melon into a refreshing summer gazpacho!

Makes 6 servings, recipe adapted from Eating Well

Ingredients:

  • 8 cups diced watermelon
  • 1 medium cucumber, peeled
  • 1 red bell pepper, diced
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped shallot
  • 2 tablespoons olive oil
  • 3/4 tablespoon salt

Directions: 

Mix all of your ingredients into a large bowl. Puree 3 cups at a time, transferring the pureed mixture into a separate bowl. Puree the remainder, and set aside some unprocessed ingredients to add at the end for a heartier texture. Serve at room temperature, or if it’s a super hot day, chill in the fridge for 1 hour or so.

Flora’s seasonal recipe: Italian potato salad

23 Jul

557268_404383529620588_1275511543_nAn Italian recipe from my kitchen? Shocking right?!

This one is one of my favorites, especially during summer, when it’s hot out and cooking over a stove is just not as fun as it is when it’s 11 degrees outside and gets dark at 4pm! I keep reminding myself to enjoy every minute of these slow summer months, to take advantage of the long days, cool mornings, and magical evenings, even in the face of week-long heat waves.

As part of my summer celebration, I absolutely love making this salad. It brings back many memories of childhood, and tastes similar to panzanella, another fresh and fantastic Italian summer salad, with the addition of old bread, cucumbers, garlic and capers. Welcome to my world of summer!

Ingredients:

  • 2 medium potatoes
  • 1 small red onion
  • 2 medium tomatoes
  • 1 handful basil
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic or red wine vinegar
  • Pinch of salt + crack of pepper

Directions:

Boil potatoes (or take the easy way out and score, wrap in paper towel, and microwave). Once cooled, dice potatoes into cubes. Cut tomatoes into medium wedges, julienne your onion, chiffonade your basil. Place basil to the side. Add tomatoes and onions into a medium-large bowl. Then add olive oil, vinegar, salt and pepper. Let them mingle. Finally, add potatoes, and mix it all up. Finish with a gorgeous garnish of basil. Serve and smile…

homage to herbs

18 Jun

1224527043_e132d2f026Herbs are a delicious and nutritious way to add flavor to lots of dishes. They taste magical in various outlets; omelets, spritzers, on all sorts of meats, seafood, tofu, in ice cream, vegetables, pasta sauce, salad dressings, marinades and rubs, and in creative desserts.

As wonderful as they are as accompaniments to many dishes, have you considered using them to make an herb salad, containing only herbs?  Yes, it can be done, and the results will leave your taste buds as happy as ever!

Ingredients:

  • 1 bunch of the following herbs: parsley, basil, chives, taragon, dill
  • 1/4 cup white wine or cider vinegar
  • 1/2 cup extra virgin olive oil
  • 2 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

Wash all herbs in cold water and pat dry. Tear off the leaves and combine in a large bowl. Cut chives into 1/2 inch pieces and add to the rest of the herbs. To make the vinaigrette, mix the mustard, vinegar, salt and pepper together, then slowly whisk in the olive oil until the mixture gets thick. Toss the salad with enough dressing to lightly coat each leaf. It is also fun, and pretty to add edible flowers (like nasturtiums) as a garnish, or serve as is.

Herbs not only taste great, but are also packed with important nutrients. We used the following herbs in our salad:

  • Parsley: Derives its name from the greek word for “rock celery,” parsley is packed with vitamins B, A, C, K, E, magnesium, iron, calcium, potassium.
  • Basil: Prized in many cultures as the “holy herb,” basil is a great source of vitamins A + C, magnesium, iron, calcium, potassium.
  • Chives: Containing the most vitamin A of all of their allium family members, chives are rich in vitamins K, C, B and minerals such as copper, iron, manganese, zinc and calcium.
  • Tarragon: Used to treat toothaches in Ancient Greece, tarragon is full of vitamins A, B, C, potassium, magnesium, copper, iron and zinc.
  • Dill: Native to Southern Russia, this fernlike herb is a great source of calcium, iron, magnesium and vitamin A.
Photo courtesy of Denise Defreyne