salad

Summertime Chopped Antipasto Salad + Big Announcement!

June 23, 2017 4 Comments

Friends, I’m still here, holding on for dear life and still processing the chaos that has turned spring into summer with the blink of an eye. The kids are off for the summer and we’ve had major life-changing sort of things happen over the last few months. *deep breath*

I’ve been waiting for the right moment for my big reveal in this little space and I’ve finally mustered up the courage to announce that our family is moving this summer. Not just moving down the street and into a new house but M-O-V-I-N-G. Out of Chicago. And to Boston. That statement is very real to me now that I’ve said, erm, written it out loud.

Yup, it’s a halfway across the country move with four kids. It’s raw and it’s emotional. My Chicago loyal heart is aching at the thought of leaving my entire life behind. Leaving home, as an adult. I get it. People move ALL. THE. TIME. But for me, aside from the immigrant part of me, Chicago has been my one and only home. And leaving your one and only home+ family at 33 is kinda hard to do. Side note: soon to be 34, woah!

I willed myself not to fall in love with Boston, because, Chicago>Boston. But you guys, the idea of Boston is growing on me. Be still my achy breaky, Chicago-loving heart ?. I can love two places at once though, right? So I spent my entire spring decluttering. I mean living, breathing, dreaming decluttering. And it’s finally done. DONE! Side note: apparently you’re supposed to declutter your house often and not aspire to hoard every single thing you’ve ever brought since you were born. I’ve donated/purged/burned/left out on the curb close to 10 million things in hopes of redemption. And now my house feels airy. And BIG. With all my photography and blogging equipment stored away for the big move. Until I just realized that a girl’s gotta eat, amiright? And a girl has to blog all of the things.

Our house officially went on the market last week so my cooking is now limited to simple and easy meals. Or eating out. And there is only so much eating out you can do before the nostalgia of a home cooked meal hits you. Even if it’s a simple salad like the buffalo chicken salad or autumn harvest bowl. I mean, it’s summer and the grocery stores are teeming with fresh lettuce, herbs, tomatoes, veggies, begging to be used.

I was set to make the autumn harvest salad, but this morning, I woke up fiercely craving an italian meats and cheese sub sort of post-0fasting meal. I crave deli meat exactly zero times a year. Especially because the classic italian sub is made with various types of cured pork which limits my opportunity to have them to never times. So I substitute with all-beef cured meats, like beef salami and beef mortadella. This is also what The Mister requested for his Father’s Day dinner last year– a hearty, italian cold cuts sandwich. Meats, lots of cheese, veggies piled high on a crusty bread- holy sandwich, batman!

This chopped antipasto salad is all that sandwich in a bowl. Translation: less mess, less-ish carbs, no potential for soggy bread or greasy, crumby fingers. I could eat this all day, everyday. Adding more veggies, chopped, hearty pieces of meat, cheese, hot peppers if you please, and a tangy, herby dressing makes this a potentially lighter meal than a sandwich. I also swapped out the traditional iceberg lettuce in favor of the robust, nutritious, and crisp romaine. Did I mention the protein packed chickpeas? This antipasto salad is salad goals.

This chopped antipasto salad is also all things summer:

full of pretty reds, greens, yellows, and purples. Seriously guys, eat the rainbow!
perfect for all those garden ripe, super sweet, juicy summer tomatoes
and what goes perfectly with those tomatoes than the beautiful basil you’ve been growing in that container? Go you– look at you with your mad gardening skillZ!
take it to that backyard bbq as a replacement for the traditional pasta salad and become the party hero–or be wild and toss some al dente pasta into the salad, toss and take– you rebel, you.
fully customizable. Don’t like salami? Substitute pepperoni or mortadella. Not crazy about provolone? No problem, just sub in a cheese of your choice- Hi, pepper jack, I see you and I smell you.
did I mention that no stove or oven action necessary???

If you’re feeling spicy and want to kick up the heat in this salad, introduce yourself to some giardiniera. It is a life changing condiment, with hot peppers, olives, carrots, celery, red peppers, and sometimes cauliflower, packed and pickled in olive oil. I like to finely dice giardiniera into my antipasto salad and watch the flavors come alive. I usually have a few jars on hand because you never know when a giardiniera situation may arise. Like mixed into grits, on top of eggs, or finely diced to top toast. Hello Lover! Giardiniera is also a very Chicago based food. But don’t worry Boston, and the rest of the world, it’s coming for you. We will make you fall in love with giardiniera and you will be eating it all day, every day.

The most complicated part of this salad is the chopping. That’s it. All you need are some adequate knife skills- like hardly any, because let’s face it, my hands ALWAYS have cuts that show off my lack of mad knife skillz- and you’ll be on your way to having the summer’s best ever salad. The trick is to do a uniform dice and chop– that’s what makes this bowl worthy and spoon worthy. And anyone who knows me know my love for eating all things in bowls. Major points if I don’t get any on myself. I prep all the veggies, dice the salami and cheese, refrigerate, and wait to dress the salad right before serving. Prep in the morning- come home from work and toss in the dressing. Easy peasy.

We like to be liberal with fresh herbs around here. Especially when we can finally get generous bunches of fresh, fragrant basil for less the cost of a kidney in the summertime. Also an excellent way to show off that gardening swag. This summer, I’ll keep it limited to showing off my Trader Joe’s produce swag. I used a big handful of basil leaves, stacked them up, tightly rolled them, and then cut them into thin ribbons. Toss in the salad, over the salad, and smell that sweetness.

This salad speaks to my heart. It tells me that, despite everything, from major life changes, to struggles of just eating that frozen pizza I’ve had stashed in the back of the freezer because I just want to binge watch Netflix and eat pizza, I can still fake cook in the summer. Especially in the summer. It says don’t bother turning the stove on, it’s too hot– eat a cold salad but make it hearty. It also says, let’s have some friends over- or dinner with just you and bae- and celebrate just for fun. Because why should celebrations be limited to specific times?

It’s teaches me that lyfe is too short to not eat good food so let’s just go ahead and enjoy every last bite.

Have you made this salad? Share your picture on insta and tag me @mannaandspice

Summertime Chopped Antipasto Salad

Prep Time: 30 mins
Total Time: 30 mins
Yield: 4 1x

Scale

Ingredients

1 head romaine lettuce, washed and chopped
1 small red onion, peeled and chopped
1 cup grape tomatoes, quartered
1 cup sliced black olives
1 15.5oz can chickpeas, drained (or 1 3/4 cups)
1 cup roasted red peppers (jarred is 100% fine)
4 oz provolone cheese, cubed (or cheese of choice like pepper jack or mozzarella pearls)
8 oz salami, cubed
handful basil leaves, cut into thin ribbons
handful of fresh parsley, finely chopped
optional: 2 tbsp giardiniera peppers, roughly chopped
Dressing:
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice or juice of 1 small lemon+zest
2 garlic cloves, peeled
1 tbsp apple cider vinegar
1 tbsp white vinegar
1 tbsp sugar
1 tsp kosher salt
1 tsp black pepper
1 tsp dried oregano
1 tsp dried parsley

Instructions

Combine all the dressing ingredients into a blender bowl and blend until everything is processed and smooth. Store separately, covered in the fridge. Shake well before using.
Toss remaining ingredients into a large bowl, add dressing and toss to coat with two large spoons. Serve immediately.

Notes

Dressing: I don’t like a lot of dressing on my salad so I usually end up with some leftover. The dressing will be good for up to 5 days in the fridge. Just store in a mason jar or a container with a tight fitting lid.

The olive oil may harden while refrigerated. To liquefy, simply leave on the counter for 30 mins and bring to room temp.

Buffalo Chicken Cobb Salad {paleo, whole30 compliant}

October 25, 2016 1 Comment

Friends, we are here today to up your weekday chicken game. Do not take this claim lightly- I’m about to introduce you to an obsession that has become the sweetheart of my entire family. I’ll be honest, I started writing this post a couple of weeks ago and I got distracted because #life and left it unfinished. It turns out a lot happens in a week or two. Like you finish your insane fly-by-the-seat-of-your-pants whole30 idea SUCCESSFULLY and decide, hey I can continue this thang because you’re a grown-up and you can eat healthy if you want, dammit. Save for the much anticipated delayed wedding anniversary date night where you end up getting tiramisu bigger than Rome only to realize that sugar is actually really, really sweet. Especially when you haven’t had it for 30+ days. Lesson learned.

But no matter, you won’t let that ruin your night so you walk it off and march on. Plans be waitin’ and the show must go on…literally. So then, what did the rest of my night entail? Guys, we went to see HAMILTON. THE HAMILTON that’s taking up the world by storm. Ever since the soundtrack came out, it’s been playing in my car, non-stop but seeing it live was pretty magical. Now, my days, and evenings are spent singing (off key) songs from the musical, thinking about food and/or taking pictures of food. Always with the taking pictures of food. And somewhere in there, I’ve been managing to keep the kids alive. Major win! With Halloween around the corner, it is most certainly all Hamilton, all the time in this house. And if we can get our kids to love history, I’m gonna call that a major parenting and nerd win.

Remember when I first told you I was doing the whole30? I finished the 30 days and I feel amazing. So much so that I realized I don’t actually NEED that much sugar in my life and I’m feeling ambitious enough to keep up this rekindled love for simple, fresh foods. One of the best parts for food blogger me was reinventing old classics to make them whole30 compliant. I’ve had a lot of fun turning italian chicken sausage into a breakfast staple by subbing in arrowroot flour for the breadcrumbs and omitting the parmesan completely. The result? dah-lish-ous! In the process, I’ve also come up with some new recipes I’m extremely happy with. Like my buffalo chicken cobb salad with a spicy, smoky dressing.

Until very recently, I was not a very big buffalo sauce fan. In fact, I preferred honey sriracha wings to buffalo wings. But lately, I’m obsessed with all things buffalo. It’s spicy without being overpowering; has a tang to it that can make you lips pucker in a gotta-go-back-for-more sorta’ way; and it has the ability to bring chicken’s A game to the table.

When I tell you we’re all obsessed with this salad, I mean O-B-S-E-S-S-E-D. As in, the first time I made it, I made what I thought was enough to have leftovers for lunch the next day. I tripled this recipe and brought all of it with me to a family dinner as a ‘just in case we need more’ contingency plan which I didn’t fully expect to happen, because hello control freak me. When I saw the last of the salad being polished off, I wanted to yell ‘noooooooooooooooo’ in slo-mo and grab the remaining shreds of salad in the bowl, tuck the bowl under my arm and sprint like a long distance runner. I resisted that urge and I think the world is a better place for it. People who don’t like salad went back for seconds. The power of this salad tho…

There’s just something about grilled chicken that’s spicy and tangy, tossed with a plethora of veggies and hardboiled eggs, topped with a creamy dressing loaded with flavor and laced with buffalo sauce. It brings heat, zest, bold flavor, and lots of addictability. Also, please don’t mistake this for a side salad. This is a MEAL. As in no more pushing lettuce around on a plate while waiting or the main course to arrive. This buffalo chicken salad is no small time salad. It will call the shots at your party. And guys, full disclosure, you may have a riot on your hands when you get to the last serving and people are at the table waiting to pounce on it. Imagine doing this as your post trick-or-treating meal. Then you can gorge yourself on candy and not feel bad because you ate your veggies. No, I didn’t just say that right after I swore off sugar. You know nothing of this.

If you’re doing this as a paleo/whole30 recipe, be sure to use a complaint mayo. I make my own these days (a post for another day) and I’m pretty sure I never want to get the jarred stuff again. Let me tell you, life changing yummy power. I’ve seen recipes for cobb salad dressing that add buttermilk and sour cream but I’m not the person who can go to the store for one ingredient that’s gonna stay in my fridge until the next time I clean it out. Plus it’s whole30 complaint which means it can’t have any dairy. I made it with classic ranch dressing type ingredients and perked up the flavors with the addition of hot sauce and fresh lemon juice. And wow does that hot sauce wake this dressing up. It’s like a double espresso shot of salad dressings.

The chicken, by itself, is so simple and so outrageously good. It’s two-ingredient perfection. Chicken breasts marinated in hot sauce; that’s it. I used Frank’s original hot sauce but the extra-hot sauce has a special place in my heart. Marinating the chicken is optional- if you’re running short on time, you can just toss the cooked and diced chicken in the sauce afterward but if you marinate, you’ll end up with a deeper flavor and add another layer of complexity. If you do marinate and grill, do it in a well ventilated room because the chili peppers in the sauce will burn and do a number on your lungs. I still maintain, albeit with bruised lungs, the pain was worth the taste of the chicken.

My dear friends, please please please don’t make the unforgivable mistake for overcooking your hardboiled eggs to the point where they are rubbery and the yolks have a gray ring around them. Allow the eggs to cook via steam so the yolks and whites set without taking on the toughness that I know too well. Then, there is the issue with losing half the whites with the shell. I don’t know about you, but my hardboiled eggs used to look like they were mauled while being peeled. I recently learned that all of this is avoidable with a few amendments to my previous method.

bring a pot of water to a rolling boil on high heat. Using a spoon with a long handle, gently lower eggs, one egg at a time into the boiling water.
once the eggs are in the boiling water, continue boiling for exactly one minute. After a minute, remove the pot from heat, cover and let stand for 9-10 minutes. The heat will gently cook the whites and yolks, while keeping the eggs moist.
after 10 minutes, drain hot water and replace with cold water to stop the eggs from cooking.
Gently crack the shell and peel away the shell. I crack the flatter end of the egg where there is an air pocket so it relieves some of the suction and stops the whites from peeling with the shell.

I think this salad has replaced the autumn harvest salad and the tandoori chicken caesar salad as my favorite salad. If you liked the caesar salad, you’re going to LOVE this buffalo chicken cobb salad, even without the bacon. Friends, please do yourself a favor and make. this. salad. Eat now, thank me later. kthanksbye!

Buffalo Chicken Cobb Salad {paleo, whole30 compliant]

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 6 1x

Scale

Ingredients

1 medium head romaine lettuce, chopped
1 1/2 cups grape or cherry tomatoes, halved
1 seedless cucumber, chopped
1 medium red onion, halved and thinly sliced
1 large or 2 medium avocados, pitted and sliced
4 eggs, hardboiled, peeled, and quartered
2 boneless, skinless chicken breasts
1 cup Frank’s Red Hot Sauce (less for milder chicken)
FOR THE DRESSING:
1/2 tbsp dried chopped onion
2 tbsp Frank’s Red Hot Sauce
1/3 cup mayonnaise (use whole30/paleo compliant if needed)
1 tbsp fresh lemon juice
pinch of cayenne pepper (optional)
1 tsp black pepper
1/2 tsp dill weed
1 tbsp dijon or stone ground mustard
1/2 tsp dried parsley
2 tbsp olive oil
2 tbsp milk or hot water
1/2 tsp salt

Instructions

MARINATE THE CHICKEN: coat the chicken with 1/2 of the hot sauce, cover and marinate for at least 30 minutes and up to 24 hours. Set aside.
MAKE THE DRESSING: combine mayonnaise with all the ingredients except for oil and water/milk. Stir with a whisk until well blended. Drizzle in olive oil while whisking the mayonnaise mixture until fully combined. Add the milk/water, 1 tbsp at a time, until it reaches desired consistency. Add more liquid for thinner dressing and less for thicker dressing. Adjust salt and hot sauce accordingly. Store in the fridge until ready to serve.
GRILL THE CHICKEN: Coat a large pan with oil and cook chicken over medium heat for 5-8 minutes on each side, until the chicken is completely cooked and juices run clear. Cover with aluminum foil and set aside.
ASSEMBLE THE SALAD: Add lettuce in the bottom of a large bowl along with onions, cucumbers and tomatoes. Arrange egg quarters and avocados on top of the lettuce. Dice the chicken and toss with the remaining hot sauce. Add to salad. Top with dressing and serve immediately.

Autumn Harvest Bowl

October 7, 2016 6 Comments

I have three words for you. autumn. harvest. bowl.

Talk about clean eating. Yes, clean eating is delicious. This salad is cleaning eating; it’s seasonal eating. This salad is autumn in a bowl. It’s leaves changing colors, beginnings of crisp, cool mornings, and pulling out those gorgeous boots you got on clearance last spring and have been dying to rock all summer. It is teeming with creamy, slightly sweet butternut squash; caramelized red onions; tender yet crispy cauliflower; slightly tart dried cranberries; roasted pumpkin seeds; and firm, tangy seasonal apples. There is just so much happening here. The textures, the flavors, the yumminess. It’s almost too much to handle. ALMOST. And Homer J. Simpson, you DO make friends with salad. If it’s this autumn harvest salad.

Speaking of autumn, have you been apple picking yet? This year, like clockwork, we went apple picking. Apple picking is one of my favorite activities in the fall, next to pumpkin picking and I look forward to it all year. In fact, it’s become something of a tradition at our house to go as soon as humanly possible after Labor Day weekend. We come home with a giant loot that we munch on for days/weeks. And then it hits me- we have a whole bushel of apples and munching on them isn’t quite making a dent so then I start incorporating them into recipes. Sure, apple pie sounds great but seriously, with my sugar dragon roaring, I can’t risk eating an entire apple pie by myself because #sugarmakesmyworldgoround. ESPECIALLY with halloween and thanksgiving around the corner (seriously?! It’s OCTOBER already!)

My sugar dragon has been majorly out of control and ever since I got back from summer to fall life, I’ve been feelin’ it. And not in a good way. I’ve been looking for a way to detox and go back to CLEAN eating. Like real, actual clean eating I can be proud of. When I tell people I’m a food blogger, they expect gourmet, fab food but my reality has been either very semi-homemade or shortcut-based cereal eating for dinner. Total slacking happening here which is why you don’t see me post evidence of my slackmanship. So I’ve been experimenting these last few weeks with different ways of eating. I picked up a book at the library a couple of weeks ago, just as I was walking past the bestsellers and happened to pick it up. I’d heard of The Whole30 in passing before and have thought about doing some recipes. As I was reading, I realized that this might be my way out of my sugar addiction. Enter the whole30. It’s like bootcamp for taming my sugar dragon. Also, please note, I wish I was cool enough to have thought of the phrase sugar dragon but I lifted it from the pages of whole30.

The general premise? You eat whole, unprocessed foods for 30 days. Unprocessed meats (with nitrites), veggies, fruit, seafood, seeds and most nuts are supposed to be the foods that provide fuel for your body. What did I cut out of my diet? Grains of all kinds, soy, dairy, processed meats, legumes, gluten, and ALL refined sugar (natural and artificial). Yes, ALL S-U-G-A-R, including maple syrup and honey. Why would someone subject themselves to this horrible torture? Because you’re trying to break the cycle of sugar addiction, which by the way is in everything as I learned. Even sriracha! I now read the labels on every food item before buying it. It’s amazing how much sugar we are unknowingly consuming! It seems so, so, so difficult but it’s all tough love- and tough love is something I desperately need to get back to my real lyfe of self-care. And there are so many possibilities of so many things you CAN have. I haven’t repeated a single dinner, yet. All you have to do is spend some time prepping and then it’s smooth sailing.

I’ve been modifying my recipes to fit into whole30. Like this blast-from-the past italian chicken sausage. I subbed in nutritional yeast and arrowroot flour for the parmesan and breadcrumbs, and all of a sudden it’s whole30 compliant! I’m two weeks into it and I feel great (now). The first couple of days, I felt like I’d been hit by a garbage truck, filled with sugar, on its way out of my driveway, after having collected my lifetime supply of all things sugar. That first night, I was like a crazy person, talking to myself and trying to will myself to not crave sugar or carbs. I’ve noticed a definite change in my skin, as I’m no longer breaking out. Yes, starch and sugar have THAT much of an effect. I’m not exhausted by 5 which means I’m not secretly celebrating when it’s time for the kids to go to bed. Seriously, WHO IS THIS PERSON in my body?! I might even start believing that I’ve got IT together!

Chia seed pudding, minus the honey, has been a lifesaver when I just need a quick meal. The key is in the dates. But wonderful things like autumn harvest salad have made an appearance in my life and I’m not in a hurry to say goodbye. One of the best things about this bowl is that is so versatile to change and adaptable to different ingredients. It doesn’t have to be an exclusive whole30 kinda thang. But don’t skip the cauliflower, roasted squash and apples. Add but don’t take away. If you don’t have butternut squash, feel free to sub in sugar pumpkin, kuri or acorn squash, or even delecta. This is a fall friendly bowl so give it some autumn produce love. The creaminess from the squash is a great stand-in for creamy cheeses like goat or feta. The key to drawing out the natural sugars and perfect caramelization? High heat roasting.

Cauliflower is a very understated vegetable. It is deceptively delicious and a more nutritious sub for potatoes in roasted garlic cauliflower mash or can take on a whole new flavor profile in roasted red pepper and cauliflower spaghetti. In the autumn harvest bowl, cauliflower takes on the rightful role as as the ‘bulk’ food, especially after it hangs out in the oven with red onion and draws out the subtle sweetness.

Growing up, I DESPISED apples. I would eat other fruit but if you gave me an apple, I would cry. But now, apples > candy. When I had (adult) braces, I lamented biting into a whole apple instead of having to pre-plan and cut into slices. The first week I got my braces off, I ate a million apples. I was like a kid in a candy store, filled and abandoned. It was then that I discovered a world beyond red delicious. Tart and crisp galas, soft golden delicious, and ohmygosh honeycrisp, the apple every appleseed dreams of becoming. The apples in this bowl have impressive showmanship. They add a burst of natural flavor, crisp texture, and offset the sweet creaminess of the squash.

Then we build onto the bowl and this is where it gets fun and creative. Toasted pumpkin seeds add additional crunch to cut through the creamy goodness. Friends, you must toast the pumpkin seeds. You must, you must, you must- untoasted pumpkin seeds are criminal. Start telling yourself, it doesn’t take long and the payoff will make you feel like a baws. For whole30 compliant cranberries, make sure you get cranberries sweetened with apple juice, because dried cranberries, in the normal form, are little sugar bombs. I prefer the apple juice sweetened cranberries because they’re not so sugary sweet and have an unapologetic tang. Some juicy, plump golden raisins would be great as an alternative to the cranberries too!

Friends, the dressing is a very basic, four ingredient dressing I’ve been making for years. It’s foolproof but really brings the bowl together. At this point, if you’re looking for even more bulk, diced grilled chicken is a classic addition. I added grilled chicken to mine for leftovers and I didn’t even end up going back to seconds. That’s how filling it was. I think some citrusy shrimp would be great here too. So go ahead, personalize and make this the dish that makes you friends.

Autumn Harvest Bowl

★★★★★ 5 from 1 reviews

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 6 1x

Scale

Ingredients

1 medium butternut squash, peeled diced (4–5 cups)
1 medium head cauliflower, cut into small florets (5 cups)
1 red onion, peeled and thinly sliced
3–4 medium apples, cored and diced
1/3 dried cranberries (sweetened with apple juice)
1/4 cup olive oil + 2 tbsp divided
1/4 cup pumpkin seeds
2 tsp salt
2 tsp pepper
2 tbsp lemon juice
A handful of chopped parsley

Instructions

Preheat oven to 450 degrees.
Toss butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Spread out on baking sheet in a single layer.
Toss onions and cauliflower with 1/2 tsp salt, 1/2 tsp pepper, and 1 tbsp olive oil. Spread out on baking sheet in a single layer.
Roast vegetables in oven for 15-20 minutes, until squash becomes soft and cauliflower starts browning. Flip with spatula and roast for 5 more minutes.
While the vegetables are roasting, place pumpkin seeds in a dry and toast over high heat, until the seeds become light golden brown. Set aside.
In a large bowl, combine lemon juice and remaining salt and pepper. Whisk rigorously with a wire whisk and slowly drizzle in remaining olive oil. Set aside.
In a large bowl, combine squash, onions, cauliflower, apples, pumpkin seeds, cranberries, and parsley. Drizzle in dressing and gently toss with a spoon until well coated.
*Add grilled chicken if desired*

Spicy Southwestern Sweet Potato Noodle Bowl

August 17, 2016 1 Comment

It’s time to be real. When someone asks me if I’m ready for the kids to go back to school, my response is an emphatic, ‘hell yes!’ but am I actually ready with the school supplies//shoe shoppings//dental visits//school lunches planned out for the next 20 years like some other parents? Um, no. Excuse me while I crawl back into my hole and pretend school isn’t happening this week. Let’s pretend August is actually June and we’re rushing off to the pool and park, evening ice cream outings and road trips. Wouldn’t it be great if we could just June it all year long, with weekends packed with bbqs and evening strolls around the block?

But August is real. And August is busy. It’s a bittersweet goodbye to summer and a lukewarm welcome to early mornings filled with “I can’t find my underwear! Can I just wear the one from yesterday inside out?” (No, child. Just no), complaints about how exhausted everyone is, and finally, me yelling at The Bookworm and Little Diva to get in the car before everyone is late.

I’m that parent. The one who wishes she was organized but I’m lucky if my socks match in the mornings and I don’t have a mystery stain on my clothes (not very likely). Let me just be honest. I AM NOT A MORNING PERSON. No matter how much I try. I’m the person who hits snooze 104,230,285 times before actually getting out of bed and yet ambitiously set the alarm for 4 AM to go to gym. *insert laughter here* On the days I get to the gym and get back before the kids are even awake, I feel great. But seriously, it’s like I just won the olympics if/when I can actually get to the gym by 4:30 AM. #thisiswhyimfat.

I am great at night. My creativity juices are flowing after the kids go to bed because, even when the kids are sleeping, I don’t like quiet and I need to fill that silence with an internal monologue at the very least. Night time is when I go from mom —->blogger//food photographer//maker of grownup pallette deliciousness. I transform from the maker of pb+j sammiches, cleanup time supervisor, mommobile chauffer to foodie while listening to the music ? of MY choice. I want to eat things my kids will ask 10,000 questions about, like a spicy southwestern sweet potato noodle bowl. And while we’re on the subject, can I just say, I’m itching to reshoot some of my older posts like this beef stew and chicken sausage & butternut squash lasagna? Lucky for me (and The Mister and kiddos), those are two of my fav meals!

But for now, I’ll happily settle for a big bowl of noodles with lots of fresh corn, tortilla chip crusted chicken, and a spicy, smoky chipotle dressing. Oh, and the base is sweet potato noodles. Yes. sweet. potato. noodles. Cooked to al dente perfection, sweet potato noodles are the perfect foundation to build this salad/pasta/main course/deliciousness onto. And to think, I was just going to make a garden salad for this meal.

I’m an acquirer of kitchen gadgets. It’s my guilty pleasure and when I’m looking at said gadgets, in my mind, my kitchen space is infinite. Reality tells me otherwise but I had to have a spiralizer because spiralizer! It is this amazing tool that takes a vegetable (or fruit) and turns it into long strands of ‘pasta’. So I can have my pasta and eat it too. The first time I made a chicken pasta salad with zucchini noodles, no one missed the noodles. Not even carb loving me. Do you spiralize? I’d love to hear about what you spiralize and your favorite dishes; just leave a comment in the comments section at the bottom of this post and we’ll chat!

One of the many great things about this noodle bowl is that it doubles over as a salad for lunch the next day. The sweet potato noodles hold up much better than lettuce does, once tossed in dressing so no soggy veggies here. Can we just talk about the chicken? It’s marinated in the same smoky dressing and then covered in crushed tortilla chips, pan fried to a perfectly crispy golden brown, and served on top of the sweet potato noodles. Dare I say, the chicken is good enough to eat on its own. Why not just make a meal of it with the dressing as a dipping sauce on the side? Always dipping sauce, guys.

I used crumbled cotija cheese, a salty, crumbly mexican cheese that compliments the sweetness of the sweet potato noodles. Most major grocery stores carry it but you can also substitute finely crumbled feta cheese if you don’t have cotija. Add the cotija cheese right before serving otherwise it tends to dissolve into the noodles and dressing. And while you’re at it, you can top with fresh cilantro and/or microgreens if you want to get fancy. Only if you want to. I did because I have this deep love for cilantro- it’s my go to herb; nothing compares to that earthy, fresh smell.

Can’t you just imagine it now, eating this beautiful bowl of noodles for dinner, packing up the leftovers in a tupperware container, ready to go for lunch tomorrow? You’ll be sitting there, in anticipation of lunch time. I full plan to pack this for my gradeschoolers’ (!) lunches in coming weeks. Go ahead, be the office (or cafeteria) envy, as you pull out your beautifully prepped, from-scratch-meal, as your co-workers (classmates) look on adoringly. I mean this noodle bowl does ask, “don’t you wish I was sharing this with you?” But you don’t have to (if you don’t want to). But you should share. Because you’ll make the world. Who wouldn’t want to smile at a bowl of noodles?

Have you made this dish? Don’t forget to snap some of those beautiful pictures, post of IG and tag @mannaandspice or post on facebook. I love reading//hearing//looking at your creations!

Spicy Southwestern Sweet Potato Noodle Bowl

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 1x

Scale

Ingredients

<>dressing:
1 cup nonfat greek yogurt
1 tsp vegetable oil
2 chipotle peppers in adobo sauce+ 1 tsp adobo sauce
2 tsp salt
1 heaping tsp cumin
2 tbsp orange juice (fresh)
juice of 1 lime (2–3 tbsp)
1 tbsp honey + 2 tsp additional
1 cup cilantro, leaves and stems
2 tbsp warm water
<>for chicken noodle bowl:
1 lb chicken breast cut into strips
1 1/2 cups finely crushed tortilla chips
1/3 cup all-purpose flour
1 egg, lightly beaten
2 tbsp vegetable oil
1 tsp salt
1 tsp chili powder
2 sweet potatoes, spiralized
1/2 cup red onion, diced
2 ears corn (2 cups)
4 tbsp cotija cheese
1 avocado, large dice

Instructions

MAKE THE DRESSING. In a blender, combine all ingredients except cilantro and puree until smooth. Add cilantro and pulse until cilantro is mostly chopped but you can still see green specks in the dressing.
MARINATE THE CHICKEN. Coat chicken breast with half of the dressing, cover and marinate for 30 minutes and up to 1 day in the fridge. Set aside.
COOK THE CORN. Add corn in a large pot and bring to a boil. Cook until corn is bright yellow and fully cooked. Set aside until cool enough to touch. Cut kernels off the cob.
COOK THE CHICKEN. In a shallow bowl, add crushed tortilla chips. In separate bowls, place egg and flour. Remove chicken from marinade, wipe off excess marinade, and discard. Coat chicken in a layer of flour, then dip in oil, then coat in crushed tortilla chips. Heat 1 tbsp oil in a large pan, over medium heat. Add chicken and cook on each side for 3-5 minutes, until golden brown, until juices run clear and chicken is completely cooked. Slice chicken into large pieces, cover with aluminum foil, and set aside.
COOK THE SWEET POTATO NOODLES. Heat 1 tbsp oil in a large pan over medium heat. Add sweet potato noodles, salt, chili powder, and toss with tongs to coat noodles. Cook until noodles, tossing occasionally, until “pasta” is al dente. Add corn kernels, diced red onion and toss with remaining dressing until well combined.
ASSEMBLE BOWLS. Divide noodle mixture into four separate bowls. Add sliced chicken. Top with diced avocado and sprinkle with cheese. Serve warm.

Chopped Nicoise Salad

May 31, 2016 Leave a Comment

If you’re anything like me, you spent your Memorial Day weekend being a little too indulgent. And now, with the week ahead of me, all I really want is a nice leafy, green, fresh salad. Enter the nicoise salad. As in THIS nicoise salad. I’m gonna be real here for a minute and tell you that I’ve made this salad mutiple times and may have had it for two days straight, every. single. meal.

How gorg is this perfectly summertime salad, with its fresh veggies and greens? And did I mention the herby goodness? This is a mid-week pause worthy dinner. As in, forget the takeout/delivery, make dinner like a boss in no time, and enjoy those warm fuzzies because you just had a knock-your-socks off low carb, healthy, grownup, classy meal. All without breaking the bank and without spending a lot of time in the kitchen– exactly what I need right now with my packed week!

Summer is the time to enjoy the outdoors, bbq, run around the with the kiddos, and soak up some much needed (& deserved) sun. Because this is life. This is REAL life. And real life deserves food that isn’t fussy. Like going through your cabinets and finding a can of tuna. What the heck can you do with a can of tuna other than tuna salad? And omg the fishy smell- I’m not a fan and I suspect you’re not either. But this nicoise salad takes an ordinary can of tuna, blends it with giardiniera peppers and fresh, fresh, fresh herbs and it’s not the same 15 cent can of tuna you got on sale three months ago. It’s tart, flavorful, and bold. Of course, you can adjust the amount of peppers to your spice preference but I personally follow the ‘leave no pepper behind’ school of thought.

I know there are nicoise purists out there, rolling their eyes because this isn’t exactly a classical nicoise salad. But of the handful of the readers who know me in real life know that there is absolutely nothing old school about me, other than my taste in cookware. I can’t help it; I have never been able to follow a recipe. Something about doctoring it up to make it my own has always been my road because, after all, food is a part of my narrative and it’s deeply personal. That’s also probably why I will never be a top notch baker save banana bread and doughnuts, and even the doughnuts aren’t baked. But regular can be boring, amiright? And I’m 1,000% okay with all of it. Especially if it means I have this salad in my life.

No, I won’t settle for a deconstructed salad. Certainly, it makes for a beautiful presentation but my updated and more modern twist is so much more fun and practical ?. You get to toss in so much bright, vibrant color with fresh tomatoes, perhaps from the teeming summer garden and those of us who don’t have a summer garden will be so jealous but not in a i-hate-you sorta way. More of a in-awe-of-you sorta way. And while you’re at it, grab liberal handfuls of those sweet smelling herbs you have tucked away back there. Go on, your salad is waiting!

Guys, this is heaven. And if you’re like me and haven’t quite had the time to get the gardening started, store-bought is perfectly acceptable, and even encouraged because we are all rockstars this summer ?! Just let those colors hang out all over plate and mingle. We encourage mingling here.

So the thing about nicoise salad that’s always been a deal-breaker for me has been the anchovies. If you are a lover of anchovies in their whole form, I applaud your courage and daredevilish nature. I’m fine with anchovies blended into sauces and dressings, where they add a lot of saltiness and richness to the dish. But I stop at eating them whole. My compromise for this salad was to chop them up and toss them in with the rest of the ingredients so I don’t have to worry about getting a giant piece in a bite. That worked for me but if you don’t love it or get queasy thinking about them, just leave them out. But don’t let the presence of anchovies be the deciding factor in your nicoise game. This is one of the places where the purists and I differ. See, we can still get along.

The eggs are the most understated ingredient in this salad. I’m gonna let you in on a little secret; until recently, I hadn’t ever had a full, hard-boiled egg in my life. One of my earliest memories is of me hating hard-boiled eggs. I’m so serious; what kind of deranged person doesn’t like hard-boiled eggs?! The greyish ring between the yolk and whites is a major turn off- especially when you think that’s the norm. But guys, hard-boiled eggs aren’t actually supposed to have that ring. I had a life-changing experience when I made and ate a perfectly, bright yellow yolked hard-boiled egg. It was one of the things I had to master as a food blogger because food blogging is lyfe! Cover the eggs with cold water, about two inches higher, on high heat, bring the eggs to a rolling boil for exactly one minute. Cover, remove from heat, and let stand for 5-7 minutes, depending on how set you like the eggs. For me, five minutes is perfect. Drain the hot water and cover with cold water, then start peeling.

This salad = winning. It is so much ridiculous amounts of winning at life. You know what else=winning? I will now be providing nutritional info for most of my recipes, on each blog post, so you don’t have to go plug in the data anywhere else. And for the more indulgent goodies, don’t be mad when you see the info. I heard you, and continue to hear each of you, when you make requests for recipes, improvements, or ask for advice in general. And a lot of you have requested nutritional info so scroll down, all the way at the bottom of the post, and there it will be. I’ll be working in the few weeks to add the same label to all the older recipes.

Chopped Nicoise Salad

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 4 1x

Scale

Ingredients

1/2 cup red cherry tomatoes
1/2 cup yellow cherry tomatoes
4 cups spring mix (or any salad greens)
1/2 cup black olives, sliced
1 5 oz can tuna packed in water, drained
2 tbsp giardiniera, drained and chopped
1 tbsp capers
4–5 anchovy fillets, chopped
4 hardboiled eggs, peeled and quartered
2 tbsp mint, finely chopped
2 tbsp parsley, finely chopped
FOR THE DRESSING:
2 tbsp dijon mustard
2 tbsp olive oil
1/2 tsp salt
1 tsp black pepper
1 tsp honey
2 tbsp hot water
1 tsp worcestershire sauce
juice of 1 lemon (2 tbsp juice)
zest of 1 lemon
2 garlic cloves, minced

Instructions

MAKE THE DRESSING:In a bowl, whisk together mustard, olive oil, honey, lemon juice until completely combined. Slowly whisk in salt, black pepper, lemon zest, and worcestershire sauce. Add enough water to thin out to desired consistency. Set aside.
MAKE THE TUNA SALAD: Carefully flake the tuna and toss with giardiniera peppers, mint, and parsley. Add 3-4 tbsp of dressing and toss salad, being careful not to shred the tuna. Set aside,
ASSEMBLE THE SALAD: In a large bowl, toss salad greens, olives, tomatoes, capers, and anchovies with the remaining dressing*. Divide into four servings, add 4 pieces of egg, and tuna.

Notes

*you may not use all the dressing if you prefer less dressing, like me.

Skinny Tandoori Chicken Caesar Salad

May 11, 2016 3 Comments

Excuse me, but I have a mouth full of skinny tandoori chicken caesar salad. Um, what? SKINNY caesar salad? SKINNY TANDOORI CHICKEN CAESAR SALAD? Yes, yes, a thousand time yes! I feel like my flavor world has imploded, with the combination of my guilty pleasure- rich,creamy, caloriffic caesar salad- and spicy, charry tandoori chicken and naan-tons. More on the naan-tons later. This is real life. With real flavor. If I could put life on a plate and serve it up with a mint-cilantro dressing, this is exactly what it would look like because real show-stopping goodness and healthy eating without actually feeling like you’re eating “diet food” is the greatness I aspire to. Because food, my dear friends, is meant to be enjoyed, savored, and devoured with pleasure. You can actually eat good-for-you meals without have them drown in an ocean of butter/cream/oil. I promise.

My tandoori chicken caesar salad has marinated, grilled, warm pieces of chicken breast added to a bed of that delicious, fresh romaine. Topped with homemade naan croutons or naan-tons, lightly sprinkled with sea salt, freshly shaved shards of nutty parmesan (ALWAYS freshly shaved). That parm rind makes me –> ?. Every single time. And the final piece: a much lighter, creamy dressing, infused with mint and cilantro, and a fraction of the fat and calories of regular caesar dressing.

I’m not a person who likes to go grocery shopping. Or putting away said groceries. It’s one of my highly detested tasks, pretty high up there with folding laundry. So going to the store for ONE ingredient is not something I am ever a fan of. This time it was for a tandoori masalaa, or spice mix. Nope, not happening. I’ll go through my cabinets and doctor something up but please don’t make me go grocery shopping! Lucky for me, I had all the ingredients on hand to whip up my own batch of tandoori masaala, and I could taste the freshness with every bite of the chicken. Like a part of me wanted to stand up on top of the kitchen table and declare that I would never used a pre-ground spice mix again. Maybe even introduce a bill in congress. I get it though- pre-ground= fast and efficient and that’s 100% acceptable on days when you just want to be done with it. I saw tandoori chicken mix at Target the other day, in the ethnic foods aisle but any indian/pakistani grocery store will carry it too. Otherwise you can use my recipe.

But let’s back up. Tandoori chicken gets its name from the special clay oven that it’s cooked in, along with naan. The result is charred, moist, spiced, flavorful chicken that is incomparable. Most of us are not fortunate enough to own a tandoor (maybe one day, in my dream kitchen/yard!), so you have to make do with what you have. Grilling the chicken on a gas or charcoal grill will get similar results, which was my original plan. Then it started raining so I ended up using a grill pan and grilled the chicken stovetop. But because I was missing out on that charred flavor, I added liquid smoke to my marinade- best. idea. ever.

And the naan croutons. Or as I lovingly call them, naan-tons. Need I say more? N-A-A-N. Naan, a chewy flatbread also cooked in the tandoor is a perfect pair for tandoori chicken and is often inseparable for me. So even if we’re transforming tandoori chicken into a caesar salad, we won’t be leaving the naan behind. Instead, cut the naan into 1/2-inch pieces, coat with cooking spray (or 1/2 tsp of olive oil), sprinkle on sea salt and toast until nice and crispy. The result: naan perfection. The naan has a smoky flavor you can’t find in regular ole’ croutons. The closest substitute that I found is pita chips. So go ahead and indulge.

OHMYGOSH guys, this dressing. This dressing. THIS. DRESSING. You will not be able to tell it’s a skinny dressing–it doesn’t taste like “low fat” food and that’s because all of the ingredients are fresh. I don’t even know why I used to buy dressing. I’m that serious. I’m questioning all of my life choices now.

Over the last year, I’ve cut back significantly on bottled dressing and the result is fresher, more flavorful, HEALTHIER dressings. Who says healthy has to be boring? Like the dressing here or the sauce in these platters, or the sriracha cream sauce here; all of these sauces and dressings are anything but boring, and filled with fresh ingredients sans preservatives. But let’s talk about this cilantro-mint, creamy caesar dressing today. This dressing is packed with a full, overflowing cup of herbs that gives it a bright pop. I also replaced most of the oil, cheese, and mayo with fat-free greek yogurt and freshly grated parmesan. Get the stuff with the rind- it makes all the difference! Add some dijon mustard ? and little bit of worcestershire sauce, like the original caesar dressing, and the flavor is amazeballs. No one can even tell that it’s made with fat-free yogurt.

Skinny Tandoori Chicken Caesar Salad

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 4-6 1x

Scale

Ingredients

FOR THE SALAD:

1 lb chicken breast, cut and flattened into 4 cutlets
4 tbsp tandoori masaala (recipe follows), or less for milder flavor
1 tsp minced garlic
1 tsp minced ginger
juice of 1 lemon
1/2 cup fat-free greek yogurt
2 medium romaine hearts, chopped
1/2 large parmesan shards (more if desired)
3 medium naan, cut into 1/2 inch squares
sea salt for sprinkling
oil or cooking spray for grilling chicken and coating naan
fresh black pepper, if desired

FOR THE DRESSING:

1/4 cup fat-free greek yogurt
1/4 cup grated parmesan
2 cloves garlic
1 tsp salt
1 tsp pepper
3 tbsp hot water (to thin out if needed)
1 tbsp olive oil
1/2 cup mint, roughly chopped
1/2 cup cilantro, roughly chopped
1 tsp worcestershire sauce
2 tsp dijon mustard
juice and zest of one lemon

FOR THE TANDOORI MASAALA:

1 1/2 tsp salt
1/2 tsp turmeric
1/2 tsp red chili powder (add more for spicier marinade)
5 green cardamom pods
3 black cardamom pods
5 cloves
2 tsp cumin
2 bay leaves
1 tsp whole peppercorns
2 cinnamon sticks
1 tsp liquid smoke
red food coloring (optional)

Instructions

MAKE THE TANDOORI MASAALA: In a medium skillet, over medium heat, add green and black cardamom pods, cloves, cumin, bay leaves, peppercorns, and cinnamon sticks and toast until fragrant, about 5 mins, moving the spices around in the pan, to prevent burning. Place all the toasted ingredients, salt turmeric, and red chili powder in a coffee grinder/spice grinder/blender and grind into a fine powder.

MAKE THE MARINADE: In a medium bowl, whisk together the tandoori masaala, garlic, ginger, lemon juice, yogurt, and red food coloring (if using). Add chicken and coat completely. Refrigerate and marinate for at least 30 minutes*.

PREPARE THE DRESSING: Combine all ingredients in a blender and blend until smooth. Refrigerate until ready to use.

TOAST THE CROUTONS: Preheat oven to 425 degrees. Spray naan pieces with cooking spray and sprinkle salt and toss well to coat. Place in a single layer, on a baking sheet and toast for 12-15 mins, until golden brown and crispy. Set aside to cool.

ASSEMBLE THE SALAD: while the croutons are toasting, grill the chicken until juices run clear. Let chicken rest for 5 minutes while prepping salad. In a large bowl, add lettuce and top with parmesan shards and cooled naan croutons. Dice chicken into large pieces and place on top of chicken. Pour in dressing and toss to coat.Serve immediately with fresh cracked pepper if desired.

Notes

* The longer the chicken marinates, the better the flavor. I usually marinate the chicken overnight, in bigger batches.

Did you make this or another manna & spice recipe?

I’d love to see your results! Leave a comment on this page and/or upload a picture on instagram with the hashtag #mannaandspice.

Herb, Farro & Citrus Salad

May 9, 2016 Leave a Comment

Seriously guys, I kinda *need* spring. Like shed those layers and layers of clothing, reach into the back of your closet to bring out those light, breezy, bright colors type of weather. Something about the first real warm weather of the year (that actually sticks), after the long, dreary days of winter give way to rebirth, green, freshness, and everything wonderful that is glorious spring. But here, we’ve had a very touch and go sorta spring with glorious sunshine and warmth one day only to have to pull out the winter coats and boots the next.

I tell people my favorite season is fall but truth be told, it’s actually spring. But when you live in crazy Chicago weather, where we go from blizzard conditions one day to record setting, turn-into-olaf-like-puddle days, you have to learn to channel the weather through wishful thinking (and food). Because spring is, after all, the start of bbq season, thriving herb and veggie gardens, and freshness. Lots of freshness. Like an abundance of basil, mint, and all things herbalicious.

A vibrant, herby, tangy, slightly sweet salad, filled with farro and crisp (and roasted) veggies is exactly what I need in my life right about now. Because I’m into this whole taking-care-of-me thing when I realized that I’ll be thirty-three this year. No joke. 3-3. And given that I’m really digging this renewal of self-care, I’m eating things like wholesome chia seed pudding and this herb, farro & citrus salad.

Don’t stare at me in disbelief; I still crave doughnuts, mac & cheese, and triple chocolate mocha trifle. But in slightly warm weather, where you just want to be outside and soak up the sun, I want roasted pepper and chickpea salad, veggie tagine, and garlic cauliflower mash. I want to utilize the fresh produce my community sustained agriculture (csa) will bring me come June and the herbs that my garden will soon grow.

This salad is filled with a ton of veggies and herbs. I’m talkin’ charry, roasted red and yellow peppers; crisp, clean cucumber; bright, punchy red onion; and earthy, flavorful herbs like mint, parsley, and basil. The roasted peppers are easy to do with a gas stove. I just turned the burner on full blast. Then, using a pair of tongs, very, very carefully, I placed one pepper at a time directly over the flame, rotating every minute or two, until all the sides were uniformly charred or blackened. As soon as the peppers were finished roasting, I threw them into a bowl, covered tightly with plastic wrap, and let them cool, and the steam continues to help loosen the skin. When they peppers were cool enough to handle, I scrapped off the skin, removed the seeds, and chopped the peppers. OR jarred, pre-roasted peppers work just fine too. I had yellow and red on hand but you can use all red, all yellow, or even orange.

The thing about this salad that really takes it from a salad to a SALAD (!) is the farro. Farro is one of those grains you always see at the store, think about trying it, but back out at the last second. It just seems very fancy, schmancy; like it can only be served at a restaurant that charges $100 for foam on a plate. But, you would be wrong my friends, because farro is simple and earthy. It is chewy, similar to the texture of al dente pasta and has a talent for absorbing whatever flavors you let it sit in. The bulk of the salad comes from the addition of farro. The farro is what enables this salad to pose as THE meal instead of an accompaniment to the meal.

Still with me and sitting in a puddle of drool? Good, then throw in some sweet, dried cranberries, and sliced almonds. Tossed in a slightly sweet dressing, laced with citrus undertones. Guys, this dressing…this dressing is out of this world. So much so that I made extra, marinated chicken breast in it, and grilled the breast to serve alongside the salad. The chicken is purely optional. The dressing is not. This dressing begs to be made. Using fresh oranges and lemons makes a huge difference and really lightens the flavor of the entire dish. And because it would be a shame to waste that incredible, natural citrus oil in the peels of the fruit, zest those babies right into the dressing!

I ate this salad for three days in a row. Thats right, three days. I’m not a fan of leftover salad, once tossed in dressing, because it falls apart the next day- the crispiness becomes a thought of the past. But this salad stayed nice and crisp. And CLEAN. You can add lettuce if you’re looking for even more bulk. But don’t add the lettuce in until right before serving because lettuce tends to fall apart with the addition of citrus and won’t keep in the fridge for three days in a row.

Now that spring is here, what type of light, herby, yummy dishes are you making? If you make this salad, or any other manna & spice dish, make sure to share on instagram and tag @mannaandspice so we can all see your lovely creations!

Herb, Farro & Citrus Salad

Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 4 1x

Scale

Ingredients

FOR THE SALAD:
1 red pepper, roasted and diced
1 yellow pepper, roasted and diced
1/2 cup farro, cooked according to package directions
1 large cucumber (2–3 cups), seeded and diced
1 small red onion, diced
1/2 cup basil, finely chopped
1/2 cup mint, finely chopped
1/2 cup parsley, finely chopped
1/4 cup dried cranberries
3 tbsp sliced almonds
FOR THE DRESSING:
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
juice of 2 lemons (6 tbsp)
juice of two oranges (6 tbsp)
zest of 1 lemon
zest of 1 orange
2 tbsp honey

Instructions

PREPARE THE DRESSING: In a medium bowl, combine olive oil, lemon zest, orange zest, salt, pepper, and honey. Stir together. Slowly stream in lemon juice and orange juice into the bowl with the remaining ingredients, using a wire whisk to combine all ingredients. Set aside.
MAKE THE SALAD: Add farro to a large bowl and toss with half of the dressing, until well coated. Add the remaining ingredients and toss together, stirring well to blend the farro with the vegetables.
Refrigerate until ready to serve.

Caramelized Onion and Pepper Salad with Chickpeas

November 11, 2015 3 Comments

I’m going to set the bar really high and right out tell you that I have yet to meet a single person who did not like this salad. It is the first to go at parties. I mean I converted my carnivorous, vegetable hating brothers to request this salad. Yes, they actually request this salad whenever we have family gatherings. My children ask for seconds. I am the designated salad maker in my family. And I finally decided to part with this recipe after holding on to it for almost ten years. Yes, I believe in the powers of this salad that much!

Growing up, I despised salad. I mean really, deeply loathed it to the point where I would entertain giving up television in exchange for never having to eat salad again. I think that was the experience a lot of us had growing up. Now, salad is the part of the meal I look forward to the most. I love the crunch of fresh, crisp lettuce; the earthy smell of freshly chopped vegetables; the salty, sweet, tangy cheese. I love all aspects of salad. You know why I hated it? It was bland, with little shreds of carrots and pieces of cucumbers, and iceberg lettuce. I have banished iceberg lettuce from my salads. It is after all, nutritionally vacant.

In its place, I bring you the much better qualified romaine lettuce.

Not only does romaine lettuce do much better, nutritionally, it also doesn’t fall apart as easily. It has a crisp, hearty texture and a “clean” taste. Now pair it with roasted red peppers and caramelized red onion and you have the foundation for full meal that not only tastes good but brings it’s nutritional A game to the meal.

Salty, briny feta cheese has a sharp flavor and a smooth texture. It pairs well with the sweetness from the caramelized vegetables. The problem with feta is that it tends to fall apart and dissolve when handled too much. I get around that by add large chunks of it, after I’ve tossed the salad in the dressing and lightly tossing again, just to disperse the cheese evenly.

Caramelized Onion and Pepper Salad with Chickpeas

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 4-6 1x

Scale

Ingredients

1 red bell pepper, cut into half inch strips
1 orange bell pepper, cut into half inch strips
1 large red onion, sliced into half in half rings
1 large tomato,seeds removed and diced roughly
1 large english cucumber (or a seedless variety), diced roughly
1 cup pitted black olives, halved
1 cup roughly chopped artichoke hearts packed in water
2 cups cooked chickpeas
1 large head romaine, chopped into bite size pieces
1/2 cup lightly crumbled feta cheese
1 tbsp olive oil
1 tsp salt
for dressing:
3 tbsp good quality olive oil
1 tbsp lemon juice
1 tsp water
1 tsp salt
1 tsp pepper

Instructions

Preheat oven at 400 degrees.
Line a cookie sheet with parchment paper and toss peppers and onions with olive oil and salt and arrange in a single layer. Roast in oven for 35-40 minutes, flipping vegetables over halfway through, to ensure even cooking. Set aside to cool once cooked.
to make dressing: In a medium bowl, combine lemon juice, salt, pepper, and water and whisk to combine. While whisking rigorously, stream in olive oil until very well incorporated.
In a large bowl, toss lettuce, cucumbers, olives, tomatoes, chickpeas, and artichoke hearts, and cooked onions and peppers together. Top with dressing and toss to coat, making sure to get the vegetables at the bottom.
Add the feta cheese and toss lightly, make sure to keep the crumbles in tact.
Serve immediately.