This is a fantastic kale salad! You can make it in a few minutes with the right tools – I use a food processor and run the veggies through the slicer blade. And yes – you eat the kale raw and it is delicious! 🙂
1 large bunch curly green kale, rinsed
2-3 stalks celery
1/2 cup nuts or pumpkin seeds, roughly chopped
1/2 cup raisins, dried appricots, figs, dates or cranberries, roughly chopped
1 cup red grapes, halved (or whole, to save time!)
1 cup mayonnaise
Juice from a small lemon
1 tsp mustard
Salt/pepper to taste
Run the kale, apples and celery through the food processor on the slicer blade
Toss with nuts or seeds, raisins or grapes
Mix the dressing ingredients and toss with salad
Keeps very well covered in refrigerator for several days
Excellent with poached or fried eggs – paleo breakfast for champions!
This is a really yummy way to cook broccoli. I usually steam broccoli until it’s bright green and just tender (which is super quick and easy), but we seem to end up with leftovers. This took a few more steps, but there were no leftovers. A delicious crispy roasted broccoli recipe and such a great side dish for this time of year! Even the kids loved it. Never thought I’d say broccoli and yum in the same sentence, but there you go! 🙂
1 head of broccoli, chopped into florets
1 Tbsp olive oil
1/4 tsp sea salt
Oven to 400*
In a large bowl, toss broccoli with olive oil and salt
Spread in single layer on baking sheet
Bake for 15-20 minutes, until broccoli is tender and crisp and starting to brown
Nothing says late summer like heirloom tomatoes! Now I realize it’s fall, especially with the rain in Seattle this week, but I found the last of the heirlooms of the season this weekend!
One of my favorite snacks used to be tomato sandwiches: fresh bread, mayo, slices of juicy heirloom tomatoes. Heirlooms in particular are rich in flavor and super delicious. I am strict GF now and eat few grains, but tomatoes are so good just on their own!
Fresh basil, chopped (optional)
Sea salt (optional)
Drizzle olive oil on tomatoes and sprinkle with a little sea salt and fresh basil
Root veggies are in season with an abundance to select from already. You can use sweet potatoes, yams or garnet yams for this recipe. You are dairy free? No problem. Bake them the same way as described below and omit cheese. They are super delicious either way! 🙂
4 small sweet potatoes, halved lengthwise
2 Tbsp olive oil
Salt and black pepper
3 oz Fontina cheese, grated (3/4 cup) – I could not find this in my local grocery store and used Comte cheese instead.. you can’t really go wrong with any cheese though, so use your favorite cheese or just Parmesan works great!
1 1/2 oz. Parmesan, grated (1/3 cup)
Heat oven to 425*
Rub potatoes with oil and season with salt and pepper
Bake, cut side down, on a baking sheet or glass pan until golden brown and tender, ~20 minutes (fork inserts very easily)
Turn over to broil
Combine cheeses and sprinkle on potatoes cut-side up
Broil until cheese is melted and golden brown, 2 to 3 minutes
The thing that makes this Feta Dip unique is the cumin spice. It is creamy and fresh and delicious and wonderful paired with fresh veggies!
Mom tip of the day: I left some stems and leaves on the carrots and asked my kids if they wanted “bunny carrots”? They were so intrigued they ate the carrots up (don’t eat the leaves or stems!). Funny how something slightly out of the ordinary is so interesting! 🙂
3/4 cup buttermilk or Greek Yogurt
6 oz Feta, crumbled (about 1 1/4 cup)
3/4 tsp cumin (optionally for richer flavor – heated in a small skillet until just fragrant)
2 tsps. fresh lime juice
Pepper, to taste
Radicchio leaves, carrots, cucumber or other favorite veggies
Combine buttermilk, 1/2 cup of the Feta, cumin and pepper in a food processor and process until smooth
Add remaining feta and pule a few times to combine
Cover and refrigerate for up to 2 days
Before serving, stir in lime juice and serve the dip drizzled with olive oil and a sprinkle of black pepper
Crisp, tender zucchini sticks are brushed with oil, topped with parmesan and herbs, and roasted to perfection. Totally yummy! I had to make a second batch just for the photos as the first batch disappeared pretty fast. 🙂
4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves
Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired.
I would never have thought of these ingredients being perfectly complimentary and surprisingly delightful! Sweet tangy oranges, the subtle flavor of fennel, salty olives, a handful of parsley.. so good!
4 oranges, peeled, sliced in bite size pieces
1/2 small red onion, thinly sliced
1 fennel bulb, thinly sliced
3 tablespoons extra virgin olive oil
1/2 lemon, juiced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Dried red pepper flakes or cayenne pepper, to taste (optional)
Pinch of salt
1 handful kalamata olives (or pitted black olives)
1 handful fresh parsley, finely chopped
Mix together oil, lemon juice, cumin, paprika, red pepper flakes and salt.
Toss with oranges, fennel, onions.
Sprinkle with olives and chopped parsley.
Serve and enjoy or make ahead of time and let marinade overnight
Thanks PCC Natural Markets for the inspiration. I modified the recipe slightly from the original here.
What says comfort food like hot mashed potatoes with very simply some melted butter, salt and pepper..! Mashed potatoes are incredibly easy to make. And you can do so much with them. Mix in some fresh or roasted garlic, sour crème or milk, finely chopped chives or green onions, bacon bits and cheddar cheese. The combinations are endless! The secret to good mashed potatoes however is simple.. it lies in the quality and type of potatoes. I’ve found red potatoes and gold potatoes to be excellent options for mashed potatoes.
2 lbs potatoes
dash of salt
Butter and/or other favorite toppings
Peel potatoes (if desired), chop in 1″ pieces
Cover potatoes with water in pot and bring to boil
Cook until knife inserts in a potato easily
Pour off water and let cool a bit
Use an inversion blender to mix, adding butter and other toppings as desired