Are you looking for a good summer salad? Roasted Beet and Orange Salad is the salad for you! As many of you know, I am a huge lover of beets. I often find myself with leftover roasted beets in my refrigerator, and this salad is a fabulous use for them. Not only is this salad colorful, it is also packed with nutrition! …
Chipotle peppers are one of my favorite ingredients (if you haven’t noticed). On our recent girls trip we had planned a red potato salad to serve with our Chipotle Pulled Pork Sliders. However, when it came time to start making said potato salad, we realized we really hadn’t brought a recipe. Or thought about what we wanted in our potato salad. Or really had any plan at all. Interesting how sometimes the best things can be born out of complete blank space-like this Chipotle Adobo Potato Salad!…
Fresh, creamy Street Corn Salad will be an instant hit at your next gathering.
It is true, I’ve had a thing for corn lately. And yes, I know that Cinco de Mayo was yesterday. But is anyone truly against celebrating a little bit longer? Like all summer? Yep, seems like a great idea to me! I have recently discovered elotes–Mexican Street Corn– and all I can say, is if you haven’t discovered them yet, you are missing out. Admittedly, though, elotes are messy-and there are times when messy just won’t work (think first dates and work parties). This is where Street Corn Salad comes in. All of the same flavors as elotes, hold the napkins….
Vegetables. A rainbow of vegetables of every color. To me these beautiful vegetables herald summer, and we’re all ready for that here in Minnesota! I’ve been trying to add more vegetables to the foods that my family has been eating as, I must admit, we have slipped into a rut over the winter. I’d also like to be a better steward of the planet by eating less meat (this is sadly not so easy for my family). One of the things I am trying to incorporate into our weekly meal plan is Meatless Monday. These Peanut Vegetable Noodles fit the bill!…
I don’t know if it’s the weather (spring is FINALLY here!) or what, but I am HUNGRY this week. Like, can’t stop, won’t stop, hungry. Which means I’ve been trolling the old internet for new recipes to try and foodie inspiration. Which means, we have a Good (Food) Reads chock full of inspiration this week. So let’s get started, shall we?
First, I dug out my copy of Gwyneth Paltrow’s first cookbook, My Father’s Daughter (and before you scoff, it’s actually really good!), and have been eating her Italian Chopped Salad all week. It’s fresh, with plenty of heft from the bocconcini and green beans, and easy to make. Total winner! Looking forward to checking out her new cookbook It’s All Easy….
After a long weekend of holiday eating, I have decided to go with something lighter today, Lemony White Bean Salad-in-a-Jar. Yes, another salad. After all it’s spring, and all of the sudden the greens are plentiful and I actually crave them. And this particular salad, Lemony White Bean Salad-in-a-Jar, has some bonus features. This salad is portable AND is able to be made ahead of time. That means it is great for work, great for bringing to a dinner party, great to bring on a picnic (yep -I hold out great hope that picnic weather is coming soon!)….
Over 70 degrees here in Minneapolis yesterday, which as most of you know, is unheard of early in March here in the frozen tundra! For all of us here in the Midwest, shedding our layers, basking in the sunshine, out reconnecting with our neighbors as everyone comes into the great outdoors, we are needing to shift our menus. We find ourselves moving away from the heavy of the winter and towards the bright colors and textures of the spring. For me, one of those “welcome to spring” foods is orzo….
So here in snowy Minnesota, we are enjoying a crazy awesome winter. Sunny, way warmer than usual, and as of today, only a tiny bit of snow on the ground! I can’t remember a winter that has been this mild, well…ever. I have to say all of this very mild weather has kept my mood from heading to despair (although I love living in a place that has 4 seasons- there is truly nothing like watching the snow fall from a window- I have little to no interest in actually spending time out in the cold…and trust me, I’ve sure tried to be interested). At this point of the winter I frequently need rescuing. Even though this winter has has been relatively mild, I’m still ecstatic that spring is on its way. Longer days, daylight when I wake up, birds chirping outside, and egg salad….
Happy New Year! 2016 is going to be the year of great eating. To start us off right, here is a poached egg and beet salad that I discovered by mistake, but what a fabulous mistake it was! I tossed together a few things from my refrigerator which came together to create perfection!
My love of beets only goes back a few years, but it is an intense love. I find beets to be a beautiful food-perfect for the addition to salads, bruschetta, or even to eat on their own. In my quest to share beets with the world, I served them to some friends while on a girls weekend. Despite their loud protesting, they happily ate their beets (and a kale salad also, although that is a post for another time!). Although neither of them will admit that they were converted to beet lovers, I know that they were, and the mantra for the rest of the weekend was “beets and kale”!
I made some roasted beets for a Christmas celebration, however there were some left over. Chopping and combining them with some mixed greens, parmesan cheese and pistachios made a great salad. Going one step further and adding a poached egg, made the salad perfect! Poaching eggs is much easier when you use silicone egg poaching cups (I do), but if you don’t have these, the recipe below is for poaching eggs without any special equipment. The runny yolk creates a great dressing and provides some additional protein. Here is also a link to help you troubleshoot if you are having difficulty poaching eggs.
I used a simple drizzle of Siracha to complete this salad, but a balsamic glaze would have worked perfectly as well. Simple, healthy, beautiful, the way all food should be (well, maybe not always the healthy part…)! Enjoy!
- 4 Small to Medium Beets (I use a mixture of red and gold, but you could use all one color),
- 4 Eggs
- 1 Teaspoon White Vinegar
- 4 Cups Mixed Greens
- 4 Tablespoons Pistachios
- Shaved Parmesan
- Salt and Pepper to taste
- Siracha or Balsalmic Glaze for Dressing
- Preheat oven to 425ºF.
- Drizzle beets with olive oil and wrap with aluminum foil to form a tight foil packet (I place each color in a separate foil packet to keep the colors from bleeding together).
- Place packets into preheated oven and roast for 1 hour or until fork tender (start checking them at 45 minutes as each oven is slightly different).
- Cool beets, peel and dice into small bite sized pieces.
- While beets are roasting in the oven, boil water with 1 teaspoon of vinegar in a medium sized pot.
- Crack each egg into a separate ramekin or separate small bowl.
- After water is boiling, turn down to a fast simmer, swirl water and slowly pour in each egg, while water continues to swirl.
- Simmer for 2-3 minutes or until egg whites are set (you can simmer longer if you like your yolks firmer).
- (if you are using egg poaching cups, please use the directions that came with them, as you will need to cover your pot and the cooking times will be longer)
- Remove eggs from water with a slotted spoon and cool on a paper towel lined plate.
- Place 1 cup of mixed greens into each of 4 bowls.
- Top each bowl with an equal mixture of the red and gold roasted beets.
- Add 1 tablespoon of pistachios to each bowl.
- Top each bowl with a poached egg.
- Garnish with shaved parmesan cheese, salt and pepper to taste and your preferred dressing.
Need to bring a winter salad to a gathering? This Winter Salad will brighten anyone’s table!
Recently, I was asked to bring a salad for a dinner at a friend’s house. The morning of the event, I still did not know what I was going to bring. To me, salad is a summer-ish food and despite my deep love for all things salad, I just had a mental block. While looking for a good winter salad option I stumbled upon Melissa D’Arabian’s Pomegranate, Squash and Apple salad from her cookbook Supermarket Healthy. (To be honest, I stumbled upon two of her fabulous salads, but the other salad is a topic for another post!) …