Creamy Apple-Shallot Vinaigrette

28 03 2016

I just started introducing pureed fruits to my son (he mostly eats veggies), and I thought my homemade apple puree/applesauce would have been gobbled up. It was, but only after I added it to a combo of yams and squash….leaving me with a good bit of apple puree leftover. Enter this deliciously tart and creamy vinaigrette, which I made for an elegant Easter salad this past weekend. It would be great on lots of things though, like chicken or a roasted cauliflower and pork pizza which I’ll be making for dinner this week.

Creamy Apple Shallot Vinaigrette

The following is compliments of This Girl’s Gotta Eat and The Stem Blog: 

  • 1/2 cup applesauce or 2 Fuji apples, chopped
  • 1 shallot, chopped
  • 3 Tbsp golden balsamic vinegar
  • Juice of half a lemon
  • 1 heaping Tbsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 3/4 – 1 cup olive oil

Add everything but the oil to a Vitamix or high-powdered blender and blend until smooth. Stream in the oil, starting with 3/4 cup. Taste and adjust vinegar, seasoning and the oil based on your liking (I for instance, like my dressing with more vinegar/acid than most people so I tend to use less oil).

Store this dressing in a mason jar in the fridge, and quickly shake up before serving.

The salad I served this with was made up of spinach, roasted cauliflower, apple slices, goat cheese and homemade croutons. Delicious, and great for spring!





Fruity Orzo Salad

8 06 2015

Saw this fruity salad idea in my latest Rachael Ray Mag and had to give it a try! It’s pretty versatile too, you can switch up the pasta, the fruit and the herbs – perfect for quick summer meals!

Fruity Orzo Salad

Fruity Orzo Salad

The following serves 2-3 (adapted from Everyday with Rachael Ray):

  • 1 cup whole wheat orzo
  • 4-5 strips of thick-cut bacon, chopped
  • Extra virgin olive oil
  • Golden balsamic vinegar or white wine vinegar
  • Salt and pepper to taste
  • 1 nectarine, chopped
  • 1/2 cup drained mozzarella pearls (small, fresh mozzarella balls)
  • 1/4 cup sliced chives or basil
  • Zest of half a lemon

In a large pot of boiling, salted water, cook orzo to al dente according to package directions. Drain, cool and set aside.

In a medium skillet over medium-high heat, cook chopped bacon until crispy. Remove bacon to a paper towel-lined plate to dry.

In a medium bowl, whisk together some vinegar and olive oil. Season with salt and pepper to taste. Next add the cooled orzo, the chopped nectarine, mozzarella balls, chives (or basil) and lemon zest. Toss everything to coat in the dressing. Taste and adjust vinegar, oil and/or seasoning if needed. Add in the bacon and toss to coat.

Serve salad with a protein of your choice. Pictured here is a salmon burger.





Cabbage and Apple Salad

7 10 2014

Here’s a crunchy, healthy and super flavorful salad which I like to serve as a side dish. You can quickly whip it up and let it hang out in the fridge while you cook dinner – which will allow the flavors to combine. Don’t worry about the measurements, just wing it and adjust to your taste as you go. If you like salad a little on the tangy side, add more vinegar. If you don’t like it as dressed, don’t add as much liquid. Just have fun with it! 🙂

Cabbage and Apple Salad

The following is compliments of This Girl’s Gotta Eat:

  • Dijon mustard
  • Apple cider vinegar
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Cabbage, shredded or sliced thin
  • Apple, cored and sliced thin
  • Shallot, sliced thin
  • Sunflower seeds
  • Fresh parsley, chopped

Whisk a little Dijon mustard with some apple cider vinegar, olive oil and salt and pepper to taste in a medium bowl. Add shredded or sliced cabbage, sliced apples and sliced shallots. Mix well. Taste and adjust seasoning, vinegar or oil as needed. Add sunflower seeds and fresh parsley before serving.





Grilled Chicken With Chipotle-Watermelon Sauce and Grilled Corn, Pepper and Cucumber Salad

27 08 2014

Tonight’s dinner is deliciously smokey and loaded with flavor, thanks to some good seasoning, the grill and gorgeous produce from Fresh Fork Market. I have been enjoying the yellow watermelon we got in our share last week as a snack. But tonight I thought it’s sweet flesh would pair beautifully in a sauce with the smokey heat of chipotle. Oh yeah, total winner! Pair it with a cool salad packed with sweet corn and cucumber for a healthy, farm-fresh meal.

Grilled Chicken with Chipotle Watermelon Sauce and Corn Salad

The following serves 2-3 (compliments of This Girl’s Gotta Eat):

  • 3 boneless, skinless chicken breasts, visible fat trimmed
  • Olive oil
  • Kosher salt
  • Granulated garlic
  • Ground chipotle chile pepper
  • 3 ears of sweet corn, shucked
  • 1-2 chipotles and adobo with some of the sauce (2 for more heat, 1 for less)
  • 1 heaping cup chopped yellow watermelon
  • 1/2 Tbsp rice vinegar
  • 1 heaping cup chopped green bell peppers
  • 1 small garden cucumber, peeled and chopped (about 1 and 3/4 cup chopped)
  • Juice of half a lime
  • Cilantro, chopped

Preheat grill to 300-ish degrees.

Drizzle chicken with a little olive oil and season with kosher salt, granulated garlic and chipotle chile pepper to taste on both sides. Set aside.

Drizzle corn with a little olive oil and grill covered, 3-5 per side, flipping occasionally, until charred all around. Remove from the grill and set aside until cool enough to handle.

Once the corn is grilled and removed, add the chicken, keeping the grill slightly ajar. Grill chicken to your liking, 5-7 minutes per side. Remove from the grill and tent with foil.

Meanwhile, pulse the chipotle in adobo and watermelon in a small food processor until pureed. If it seems a little too thick, add a splash of chicken stock to thin out. Transfer to a small saucepan and add the vinegar and a good pinch of salt to taste. Cook over low heat until bubbling, stirring occasionally. Taste and adjust seasoning if needed.

Next work on the salad. Stand a small bowl upside down in a large bowl. Taking one ear of corn at a time (once cool enough to handle), stand it up on it’s bottom end and cut the kernels off the cob from top to bottom using a large kitchen knife. Continue all the way around until the cob is clean. Do this with all three cobs. Remove the small bowl. To the bowl with the corn kernels, add the peppers and cucumber. Season with salt to taste and a little dusting of the chipotle chile pepper. Add the lime juice, a good drizzle of olive oil and some chopped cilantro. Mix well. Taste and adjust seasoning if needed.

To serve, dish out the corn salad. Top with a piece of chicken and finish with some of the sauce.





Fennel, Orange and Kalamata Olive Salad

4 08 2014

I’m not much of a fennel fan, but I really enjoy it in this dish! I had this salad at a party this summer and knew I’d replicate it once we got fennel in our Fresh Fork Market grab bag. And this past week we did….so, here’s the yummy salad! Fresh, delicious and crunchy, this salad is great as a side dish for dinner, or is a perfect addition to your picnic fare.

Fennel, Orange and Kalamata Olive Salad

The following serves 4 as a side salad (compliments of This Girl’s Gotta Eat):

  • 1 fennel bulb, thinly sliced
  • Handful of fennel fronds, chopped
  • Zest of 1 small orange
  • 2 oranges, peeled, separated and pits removed and sliced in bite size pieces – watch out for seeds
  • 1 heaping cup of pitted kalamata olives
  • 1/4 cup of oil from the olives, or olive oil
  • 2 – 3 Tbsp of white wine vinegar
  • Small pinch of salt
  • Ground black pepper to taste
  • 2.5 ounces, or half a small container of organic arugula

Combine the fennel, fronds, orange zest, orange pieces, olives, oil, vinegar and salt and pepper in a medium-large bowl. Mix well and refrigerate for 30 minutes. Taste, and add more oil or vinegar to your liking if needed.

Dish out arugula and top with the fennel, oranges and olives.





Kale, Corn and Tomato Salad With Basil Pesto Dressing

29 07 2014

This is a tasty and easy salad to help enjoy the bounties of fresh summer produce. Here I’m featuring kale, tomatoes, cucumbers and shallots from our Fresh Fork Market CSA share. Serve with whatever protein looks good to you and dig in. I love easy meals like this that allow me to spend more time enjoying the beautiful day, and less time in the kitchen!

Kale, Corn and Tomato Salad With Basil Pesto Dressing

The following serves 4 (compliments of This Girl’s Gotta Eat):

  • 4 small to medium ears of corn, shucked
  • Extra virgin olive oil
  • 1 pint cherry tomatoes, halved
  • 1 small cucumber, sliced in half moons
  • 1/2 cup sliced shallots
  • 1/2 cup basil pesto
  • 2 Tbsp champagne wine vinegar
  • 1 bunch kale, stemmed and chopped
  • Juice of half a lemon
  • Salt and pepper

Preheat grill to medium-high.

Drizzle shucked corn with a little olive oil and grill until slightly charred all over, about 5-7 minutes. Remove corn from the grill and set aside until cool enough to handle. I picked the following trick up from Rachel Ray and it works like a charm – place a small bowl upside down inside a large bowl. Stand the corn up on the bottom of the small bowl and using a large knife, cut corn off the cobs. The kernels will easily collect in the big bowl. When all the kernels are cut off, remove the small bowl.

Add the tomatoes, cucumber and shallots to the bowl with the corn. Add the pesto and vinegar, and mix well to combine.

Add the kale to another bowl. Squeeze in lemon juice and a good drizzle of olive oil. Season lightly with salt and pepper to taste. Massage gently with your hands for a couple of minutes, ensuring the kale is evenly coated. Massaging the kale will help it break down a little and soften, making it easier to eat and enjoy, in its raw form!

To serve, divide the kale among plates. Slightly push kale to the sides, creating a hole in the middle. Divide the corn and tomato salad among plates, filling the kale hole. Serve with a protein of your choice. Pictured above is petite sirloin steak.





Asian Lo Mein and Snow Pea Slaw

7 07 2014

Lots of great Fresh Fork Market veggies featured in tonight’s meatless Monday supper including snow peas, cabbage, kale, green onions and garlic scapes! I love quick Asian dinners like this that can also serve as a fab potluck or picnic item. You can save yourself time day-of by doing most of the prep ahead of time, like all the chopping and shredding that’s needed. If you have leftovers, be sure to enjoy them for lunch the next day!

Asian Lo Mein and Snow Pea Slaw

The following serves 4-6 (compliments of This Girl’s Gotta Eat and taste love & nourish):

  • 1 quart snow peas, ends snapped and string removed
  • 10 oz package lo mein
  • 1/4 cup soy sauce
  • 3 Tbsp lime juice (about 1 really juice lime) and zest of 1 lime
  • 1 Tbsp fresh grated ginger (save time, use the minced tube kind!)
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp brown sugar
  • 1 tsp toasted sesame oil
  • 1 Tbsp olive oil or vegetable oil
  • 1/4 tsp salt
  • 2-3 cups shredded cabbage
  • 1 cup shredded kale
  • 1 cup shredded/matchstick carrots
  • 4 green onions, sliced
  • 2 garlic scapes, chopped
  • 1 Tbsp sesame seeds, toasted
  • 1/2 cup almond slivers, toasted

Bring a large pot of water to boil. Add snow peas and blanch for 1-2 minutes. Remove with a spider or small strainer and set aside. Make sure the water is still boiling and add the lo mein (the water will be green from the peas, but no worries that just adds flavor). Cook according to package instructions. Mine took 4 minutes. Drain and run cooked lo mein under cold water. Drain well.

In a large bowl, whisk the soy sauce, lime juice and zest, ginger, vinegar, sugar, sesame oil, olive oil and salt. Add the snow peas, cabbage (start with 2 cups, if you end up having enough dressing you can add the last cup), kale, carrots, green onions and garlic scapes to a large bowl. Mix well. Add the cooled lo mein and toss everything together, making sure the lo mein is coated in the dressing. Store in the fridge 20-30 minutes.

Mix well and garnish with toasted sesame seeds and almonds before serving.





Grilled Kale, Quinoa and Cherry Salad

2 07 2014

Tonight we enjoyed this fabulous quinoa salad featuring Fresh Fork Market kale and cucumber. Pick your protein and enjoy it warm, at room temp or even cold – it’s that versatile. Serve it as a side dish, a salad or even an appetizer, making it perfect for summer potlucks too! I’ll be sharing this with friends and fam this holiday weekend! 🙂

Grilled Kale, Quinoa and Cherry Salad

The following serves 4-6 (compliments of This Girl’s Gotta Eat and A Beautiful Mess):

  • 1 bunch organic kale, large stems cut away, washed and dried
  • Extra-virgin olive oil
  • 1 cup dry quinoa
  • Reduced-fat, low-sodium chicken broth
  • 1 cup dark cherries, pitted and chopped
  • 1 medium organic cucumber, cut in half, seeded and chopped
  • Chopped parsley
  • Balsamic vinegar
  • Salt and pepper
  • Sunflower seeds
  • Sharp provolone cheese, shaved

Preheat grill to medium.

Drizzle kale with a little olive oil and season with salt to taste. Grill over medium heat, 1-2 minutes on each side until a little char starts to form. Remove from the grill and cool. Once cool enough to handle, slice or tear into small pieces. Discard stems.

Cook quinoa according to package instructions. Mine called for 1 cup dry quinoa to 2 cups water. To add some extra flavor, I used 1 cup chicken stock and 1 cup water. I recommend using the pre-rinsed kind of quinoa to save yourself time. Once cooked, allow quinoa to cool.

In a medium bowl, combine the grilled kale, cooked quinoa, cherries, cucumber and parsley. Toss with olive oil and balsamic vinegar to taste. Season lightly with salt and pepper, and garnish with sunflower seeds and shaved provolone. You can enjoy this salad warm, at room temperature or even cold.





Kohlrabi-Mango and Radish Salad

24 06 2014

Thanks to our CSA share from Fresh Fork Market, this was my first time using kohlrabi. After doing a little research on how to prep it, I knew I wanted to make a salad or slaw with it. This salad is easy, so tasty and crunchy, not to mention pretty! After all, we do eat with our eyes first and I couldn’t wait to dig in!

Kohlrabi-Mango and Radish Salad

The following makes a salad for 2 (compliments of This Girl’s Gotta Eat):

  • 1/2 kohlrabi, outer layer cut away and sliced into matchsticks
  • 1/2 large mango, diced
  • 4 radishes, cut in half and sliced thinly
  • 1/4 – 1/3 cup matchstick carrots
  • 2-3 Tbsp red onion, finely diced
  • 1/4 poblano pepper, seeds removed and finely diced
  • Couple green onions, diced
  • Rice vinegar
  • Olive oil
  • Salt
  • Fresh parsley, chopped

Remove the branches and cut the kohlrabi bulb in half. Carefully using a large, sharp knife cut the outer layer away. Slice into matchstick size pieces.

Add to a medium bowl with mango, radishes, carrots, red onion, peppers and green onions. Toss with rice vinegar, olive oil and salt to taste. Garnish with parsley and serve with a protein of your choice. Pictured above is baked cod.





Sun-dried Tomato and Garlic Vinaigrette

13 05 2014

I indulge in a lot of salad. So naturally, I’m always on the hunt for new and healthy dressings to try! This vinaigrette was inspired by Food Network Magazine, and packs a punch of flavor. You won’t miss any store-bought dressing with this recipe, that’s for sure!

Sun-dried Tomato and Garlic Vinaigrette

The following is enough for 2 salads (compliments of This Girl’s Gotta Eat with inspiration from Food Network Magazine):

  • Extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 1 small shallot, thinly sliced
  • 2 heaping Tbsp sun-dried tomatoes
  • 2 Tbsp red wine vinegar
  • Salt and pepper to taste

In a small skillet, heat 2 Tbsp of oil and add garlic. Cook on low a few minutes. Add the shallot and sun-dried tomatoes and cook a few more minutes, stirring often, until garlic browns.

Transfer cooked oil mixture to a small food processor, add vinegar and pulse until chunky. Continue to pulse and slowly stream in more olive oil until the vinaigrette reaches your desired consistency, between 2-4 more Tbsp worth of oil. Season with salt and pepper to taste.

Serve vinaigrette over salad. The salad pictured above includes:

  • Organic arugula
  • Sliced grilled chicken
  • Sliced cucumber
  • Sliced baby yellow peppers
  • Halved grape tomatoes
  • Reduced-fat shredded Italian cheese
  • Walnuts