Tag: salad

Caramelized Peach, Chicken & Tomato Salad with Sriracha Lime Vinaigrette (paleo, Whole30)

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Yum. Yuuuuummmmmmmm. Y-U-M. This salad is frickin delicious. On a random Tuesday, I was craving grilled peaches but was too lazy to bust out the grill for a quick lunch, so tossed some peaches along with some cheater roasted chicken from Trader Joe’s and this dish was born. Peaches + heat is a match made in heaven. Why have I been eating them straight all these years?! (oh yeah, because peach juice running down your chin is one of summer’s great touchstones)

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Caramelized Peach, Chicken & Tomato Salad with Sriracha Lime Vinaigrette (paleo, Whole30)

1 breast roasted chicken (or about a fourth of a package pre-roasted olive oil & black pepper sliced roasted chicken from Trader Joe’s)
1 peach
1 tsp. fat of choice (I’ve used both pork fat and coconut oil, and I must say the pork fat was a touch better here. big shocker)
1 c. (or about a third of a pint) grape or cherry tomatoes
A hand full dry toasted pecans
1 scallion
A few leaves fresh mint
A few leaves fresh basil
Juice of half a lime
1 Tbsp. grapeseed oil
2 tsp. Whole30 sriracha (aka: food of the gods)
Big fat finishing salt

Cut your peaches and chicken into bite-sized pieces while you’re waiting for a medium pan over medium high to reach temperature. Add a teaspoon fat of choice to the pan and follow with the peaches. Sautee, stirring a minute or two and add the chicken. Continue cooking, stirring every minute or two to prevent too much burning until the peaches are caramelized and everything smells heavenly.

While your peaches + chicken are doing their thing, slice the scallions and herbs thin and add to a large bowl with the pecans. Slice the tomatoes in half and add to the bowl.

In a separate small bowl, whisk together the sriracha, grapeseed oil and lime juice.

When the chicken & peaches are done, add to the large bowl. Toss with the dressing and finish with a sprinkle of big fat salt.

Serves 1 for lunch – there may be growling.

Summer On A Plate – Bacon, Tomato & Peach Salad (paleo, Whole30*)

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I read something enchanting a few weeks ago: grilled bacon. I saw it somewhere, in some recipe header, and the concept lodged in my brain; unwilling to let go.

Grilled bacon, brain said, in the middle of the night. GrilledBacon, it said, in the afternoon. GRILLED BACON, it screamed, while trying to think of what to have for dinner. So I tried grilling bacon. And … ???? It was just like pan-fried bacon, only more burnt. Still fantabulous, mind you, since I happen to *like* bacon that’s been on fire – but not the best use of my bacony buck. Maybe I should have read the recipe afterall.

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Summer On A Plate – Bacon, Tomato & Peach Salad (paleo, Whole30*)

2 strips bacon (check your source for Whole30!)
1/2 pint cherry tomatoes
1 Saturn peach (or any variety, I just so happen to be addicted to the Saturn variety from Trader Joe’s)
3 leaves basil
Citrus salt
Balsamic vinegar (the best quality, thickest you can find)

Crisp your bacon however you see fit, drain on paper towels and chop. Chiffonade the basil, slice the cherry tomatoes in half, and the peaches in thin slices. Combine all and drizzle with balsamic. Finish off with some nice citrus salt.

Serves 1 as a side for dinner or lunch. Easily scaleable to feed more.

*This recipe can be made Whole30 compliant. Bacon isn’t completely verboten, just mostly. According to the Whole30 edict, bacon that is made with no added sugar is clear, which you’re most likely not going to find in the regular grocery store. US Wellness Meats sells Whole30 approved bacon, and your local natural food store, butcher or farmers would be a good place to look as well.

Spicy Broccoli Slaw with Snap Peas & Bacon

Categories Life, Recipes3 Comments on Spicy Broccoli Slaw with Snap Peas & Bacon

This dish received the highest of praises from the DH. He not only ate every bite, he also said he really liked it. Sweet. Into the repertoire you go. While not strictly paleo as-written, you can easily swap something more paleo-friendly for the snap peas — tiny broccoli florets (broccoli overload!), kale, even celery would go great here. As would mango. Mmmmm … spicy mango.

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Spicy Broccoli Slaw with Snap Peas and Bacon

4 ounces thick-sliced bacon, diced
2 tsp. grainy mustard (I use Maille)
1 tsp. chili garlic sauce (I use the kind with the chicken and flecks of garlic)
2 tsp. apple cider vinegar (I use Bragg)
1 tsp. honey
3 Tbsp. almond oil (or any neutral oil – grapeseed would be great)
6 ounces broccoli slaw
5 ounces sugar snap peas
Flaky salt and pepper to taste

Brown your bacon, drain and set aside. Make a vinaigrette out of the wet ingredients and whisk to form an emulsion. Toss everything together and serve.

Serves 2 for dinner. Great with a grilled meat (or in our case, some really substandard bratwurst).

Spring Pea and Asparagus Quinoa with Mushrooms and Leeks

Categories Life, Recipes2 Comments on Spring Pea and Asparagus Quinoa with Mushrooms and Leeks

This dish might look like it takes a lot of pans and bother to make, but things can be simplified by cooking the mushrooms with the leeks. I left separate because I am the only mushroom-eater in the house and had a craving.

I also had leftovers for lunch the next day topped with 2 fried eggs – fabulous. The kind of fabulous that made me sad I didn’t have a larger bowl.

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Spring Pea and Asparagus Quinoa with Mushrooms and Leeks

2 c. vegetable stock
1 c. quinoa
2 leeks, white and light green parts only
2 cloves garlic
1 lb. crimini mushrooms, sliced
10 oz. fresh English peas
1 shallot
1 bunch asparagus
2 Tbsp. + 2 tsp. olive oil
1 Tbsp. + 2 tsp. butter
Juice of 1/2 a lemon
2 Tbsp. chopped mint
Salt & pepper to taste

Add the quinoa and stock to a medium pan over high heat. Bring to a boil, cover, knock the heat back to a simmer and let cook 15 minutes or until curlicues open.

Slice the leeks into thin rounds and chop the garlic.

Add to a large pan with 1 Tbsp. olive oil and 1 Tbsp. butter. Sautee over medium 10 minutes or until browned. Season with salt and pepper. When the leeks are done, add to a medium bowl.

Add the mushrooms, 2 tsp. olive oil and 2 tsp. butter to a medium pan over medium heat. Sautee 15 minutes or until softened and browned. Season with salt and pepper.

Slice the shallot into thin rings and chop the asparagus into bite-sized pieces. Add to the vacant leek pan with the peas and 1 Tbsp. olive oil. sautee over medium-high until browned. Season with salt and pepper.

Add the shallot/pea/asparagus mixture to the leek bowl and toss to combine. Hit with the lemon juice and taste for seasoning. Add the mint and toss. Serve over the quinoa, topped with mushrooms.

Serves 2 for dinner + 1 for lunch.

‘Undressed’ Poppyseed & Orange Chicken Salad with Green Beans

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Perfect for a picnic or any sunny day, this chicken salad leaves the mayo behind.

Gluten-free; easily made paleo if you switch the green beans out for something like crispy cauliflower nuggets or broccolini.

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‘Undressed’ Poppyseed & Orange Chicken Salad with Green Beans

2 chicken breasts
1/2 c. celery
1/2 c. pecans
1/4 c. chives
12 oz. haricots verts
Juice of 1 orange
2 tsp. dijon (grainy to be whole30 compliant)
2 tsp. poppy seeds
1/4 c. grapeseed oil
2 big pinches grey salt
Other citrus juice (optional)
3 Tbsp. coconut oil

Chop the chicken into roughly 1 inch cubes. Sprinkle with salt and pepper. Heat 2 Tbsp. coconut oil in a large pan over medium-high heat. Add the chicken and sautee until golden brown and delicious looking.

Pull out your haricots verts, and chop into roughly bite-sized pieces.

In a separate pan, heat 1 Tbsp. coconut oil until melted. Add the haricots verts and cook until blistered and wilted.

While all that is working, slice the celery into thin half moons, toast the pecans in a dry pan until starting to brown and become fragrant, and chop or snip the chives. Add each new prepped ingredient to a large bowl as it is ready.

In a separate smaller bowl, make the vinaigrette. Whisk the orange juice, dijon, poppy seeds and grapeseed oil together until an emulsion forms. Taste. Add a big pinch of grey salt and taste again. If the flavors aren’t already sparkling, add another big pinch of salt. If your orange is still kind of dull tasting, hit it with a squirt or two of other citrus juice until the flavors sing.

When the chicken and/or green beans are done, add to the large bowl and toss to combine. Add half of the vinaigrette and toss. I was fine with the dressing level here; if you need to, add the rest.

Serves 2 for dinner + 1 for lunch.

Fresh Snap Pea and Radish Salad with Sprouts

Categories Life, Recipes2 Comments on Fresh Snap Pea and Radish Salad with Sprouts

This is a fabulous little fresh spring salad – full of bright crunch from the snap peas, balanced with nice bite from the radish and kicked up a notch by the addition of some nice flaky salt. A fresh, bright side for something decadent – like the lamb chops I served it with.

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Fresh Snap Pea and Radish Salad with Sprouts

Snap peas (about 4 cups ?)
4 large radishes – I used plain old regular red radishes
1/4 cup sprouts – I used broccoli sprouts, though I bet the hot variety would be nice as well
3 Tbsp. almond oil
1 Tbsp. dijon mustard
1 Tbsp. rice vinegar
2 big pinches flaky grey salt
Black pepper (a dusting)

De-tip your snap peas and cut into rough fork-sized chunks.

Slice the radishes thin, stack the rounds up, and cut into match sticks.

Add both to a medium bowl with the sprouts.

Whisk together the oil, mustard and vinegar in a small bowl. Add the salt and taste – add some more if the tastes don’t pop.

Pour the dressing over the salad and work in, using your hands to toss and separate the sprout threads.

Dust with black pepper and serve.

Serves 2 for dinner + 1 for lunch as a side dish.

Spring Asparagus and Broccolini Farro & Kale Pesto

Categories Life, Recipes1 Comment on Spring Asparagus and Broccolini Farro & Kale Pesto

Farro is one of those whole grains that speaks volumes about comfort to me. It’s nutty and toothsome and just the thing to serve as a great base for any season’s fresh veggies. This dish takes all the best spring has to offer and ties it into perineal favorites like broccolini and lemon.

The picture is wonky but the dish is good. Promise :)
The picture is wonky but the dish is good. Promise 🙂

Spring Asparagus and Broccolini Farro with Kale Pesto

1/2 c. farro
1 c. vegetable broth
1 bunch broccolini
1 bunch asparagus
3/4 bulb fennel
1 Tbsp. olive oil
2 cloves garlic
1/2 c. water
1 Tbsp. garlic infused olive oil
1/2 c. kale pesto
Juice of 1/2 a lemon
Big pinch red pepper flakes
Salt & pepper to taste

Bring the farro and stock up to a boil in a medium pot. Cover, and simmer 10 minutes. Turn the heat off and let sit with the lid on an additional 5 minutes.

On to the veg. Chop the broccolini and asparagus into bite-sized pieces. Slice the fennel thinly. Chop the garlic. Add all to a large pan with 1 Tbsp. olive oil and sautee 5 minutes, stirring occasionally to avoid burning. Add the 1/2 c. water and continue sauteeing until water cooks out and everything gets nicely browned.

Tip the veggies out into a large bowl. Add the farro, garlic-infused olive oil, kale pesto, lemon juice and red pepper flakes. Taste for seasoning. Salt and pepper to taste.

Serves 2 for dinner + 1 for lunch.

Chickpea, Fennel, Apple & Tuna Salad with Coriander-Carrot Vinaigrette

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This light and refreshing lunch incorporates some of the gorgeous Coriander-Carrot Vinaigrette from Gluten Free Girl and the Chef I made last week to accompany Quinoa with Southern Greens & Eggs, blending those sweet and bright flavors with the crisp bite of fennel and apple and the soft pliancy of toasted chickpeas.

A satisfying lunch that won’t leave you feeling bogged down and bloated.

Gluten-free. Easily modified to become vegetarian or vegan by omitting the tuna.

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Chickpea, Fennel, Apple & Tuna Salad with Coriander-Carrot Vinaigrette

The recipe for Coriander-Carrot Vinaigrette can be found here.

1 can chickpeas, drained
1 pouch water-packed tuna
3 Tbsp. beet horseradish
1/4 Granny Smith apple, diced
1/4 bulb fennel, shaved
2 tsp. sriracha
2 tsp. lime juice
1 tomato, chopped
3 Tbsp. carrot-coriander vinaigrette
Citrus salt to taste

Drain and rinse your chickpeas. Add to a dry pan over medium heat and toast until beginning to brown. Add to a large bowl when done.

While the chickpeas are working, chop the tomato, shave the fennel, and dice the apple. Add to the bowl when done.

Add the rest of the ingredients and toss to coat. Taste for seasoning and add lime juice and/or citrus salt as needed.

Serves 2 for lunch.

Quinoa Salad with Pomegranate Vinaigrette, Shaved Fennel & Mache

Categories Life, Recipes1 Comment on Quinoa Salad with Pomegranate Vinaigrette, Shaved Fennel & Mache

I missed quinoa during my paleo excursion. I missed whole grains in general, to tell the truth. But, I feel like I learned another tool for my eating healthy and right arsenal – one that will help keep me mindful about not eating starch for starch’s sake and about nutrient quality/quantity in my dishes.

I first served this dish with the seared scallops called for in the original recipe, and man were they good. Then I ate the leftovers as-is with a bit more fennel for bulk, and that was great too. This dish is a winner all around.

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Quinoa Salad with Pomegranate Vinaigrette, Shaved Fennel & Mache

Adapted from Seared Scallops on Black Quinoa with Pomegranate Gastrique by Sprouted Kitchen

1 cup quinoa
1 1/2 c. vegetable broth
1 bulb fennel
2 Tbsp. extra virgin olive oil
1/4 c. chives
1 c. pomegranate arils
4 oz. mache
2 Tbsp. pomegranate molasses
3/4 c. vegetable broth

Rinse your quinoa and put into a medium saucepan with the 1 1/2 c. vegetable broth. Bring up to a boil, cover, reduce the heat to a simmer, and let simmer 18 minutes or until the broth has absorbed and each little grain has opened to a curlicue.

While the quinoa is working, tackle your vinaigrette and the rest of the salad. In a small saucepan, bring the pomegranate molasses and remaining vegetable broth to a boil. Let go until reduced by half or so, about 6-8 minutes. Set aside to cool.

Slice your fennel paper thin (I used a mandoline). Add to a large bowl with the mache, olive oil, pomegranate arils, and chives (which you have chopped or thinly sliced). Hit with salt and pepper.

When the quinoa is done, add to the bowl. Toss to combine and dress with the vinaigrette.

Serves 2 for dinner + 2 for lunch.

Tangy Chipotle Slaw with Pecans

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This slaw makes the best of winter with the sort of tangy, smoky, spicy kick usually reserved for brightening up a summer fete. I served this slaw piled on top of these paleo tortilla crepe things, with some leftover flank steak and seared broccoli stalks. Yum.

If you’re southern, you can be forgiven for wanting to toss a handful of golden raisins into the mix. Eating my bulked up version (I added the broccoli florets and pecans) for salad the next day, I could almost smell the warm grass and smoked pig.

Paleo (with aioli), gluten-free and vegetarian (ish – contains eggs – sub for vegan mayo if going that route).

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Tangy Chipotle Slaw with Pecans

2 carrots, shredded
1/2 head Savoy cabbage, ribboned
1 Fuji apple, julienned
2 crowns broccoli, separated into bite-sized florets
1 cap organic apple cider vinegar
1/4 c. pecans, chopped or halved
1/2 c. aioli (if you have to sub mayo, at least use one made with olive oil)
2 tsp. adobo sauce (the sauce in a can of chipotle)
6 tsp. lemon juice
2 tsp. organic apple cider vinegar
2 big pinches salt

Toss the first 5 ingredients together while you are making the dressing and toasting your nuts.

Whisk the dressing ingredients together in a medium bowl, thinning out with a splash of water if you need it.

Pour over the slaw and toss to combine. When the nuts are nice and toasted, throw them in as well.

Serves some to a bunch – If you’re eating this on top of a burger or taco, it goes a long way. Big lunch bowlfuls will get you 2.