Tag Archives: side

Ruby Root Slaw

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Raw carrots and beets are grated and tossed in an olive oil & vinegar dressing. A crispy delicate salad, delicious and full of freshness! 🙂

Blog beetsalad

Ingredients

  • 3 Tbsp olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp honey
  • salt/pepper to taste
  • 3 red beets, peeled and grated (use the grater setting on your food processor!)
  • 2 large carrots, peeled and grated
  • 1 apple, peeled and grated
  • 1/4 c toasted chopped walnuts (optional)
  • 2 Tbsp chopped fresh parsley

Directions

  • In large bowl, whisk oil, vinegar, honey, salt and pepper.
  • Toss the dressing with beets, carrots, and apple.
  • Refrigerate for an hour or more to let flavors meld.
  • Fold in walnuts and parsley before serving

dit-elle-Esther

Bacon-Wrapped Asparagus

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Bacon & Asparagus Spears! This is a wonderful paleo appetizer/snack! 🙂

Blog baconasparagus

Ingredients

  • 1 lb fresh asparagus (16-20 spears)
  • 8-10 strips bacon

Directions

  • Wash & trim asparagus spears
  • Cut bacon strips in half crosswise
  • Wrap one half strip bacon around 1 or 2 asparagus spears (depending on how fat/skinny they are), leaving tip and end exposed
  • Lay on cookie sheet or large baking dish and bake at 400 degrees for 20-25 minutes or until bacon is cooked
  • Serve warm or at room temperature

dit-elle-Esther

Beet & Walnut Salad

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This combination of beets, oil & vinegarette and toasted walnuts is delicious! Great as an appetizer, side or salad. 🙂

Blog beetwalnutsalad2 Blog beetwalnutsalad1

Ingredients

  • 3 pounds beets
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • dash of salt and pepper
  • 1/4 cup olive or walnut oil
  • 1/2 cup walnuts
  • 3/4 bunch green onions, sliced
  • 1/4 red onion, sliced into thin half-moons (optional)

Directions

  • Steam or boil beets until fork tender, it will really depend on their size, but about 20-40 minutes. Cut off root and stem ends and slip off skins under cool, running water while beets are still warm (easiest way to do this is to sort of ‘massage’ the beets and the skin will come right off). Cool beets.
  • Whisk together vinegar, mustard, salt, pepper and oil until dressing is blended.
  • Cut cooled, peeled beets into 1-inch wedges and toss with dressing.
  • To toast walnuts, preheat oven to 350° F. Spread nuts on a cookie sheet and toast for about 4 to 5 minutes. Let cool. Roughly chop toasted walnuts.
  • Add walnuts, green onions and red onions to dressed beats; toss to combine.

Super mom tip: Beets can be cooked days in advance and stored in the fridge. Just keep them unpeeled until you are ready to use.

Thanks PCC deli and recipes! :)

dit-elle-Esther

Roasted Root Vegetables with Pesto

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The sweet flavor of carrots and parsnips balance out the bite of Brussels sprouts and turnips. Hot and roasted and tossed with pesto – yum!Blog pestoveggies-1

Ingredients

  • 2 cups carrots (cut in 1″ slices)
  • 2 cups parsnips (cut in 1″ slices)
  • 2 cups turnip slices, 1″ cubes
  • 2 cups trimmed and halved Brussels sprouts
  • 1 shallot, peeled and quartered
  • 1 onion, cut in 8 wedges
  • 1 Tbsp olive oil
  • Salt/pepper to taste
  • Pesto

Directions

  1. Oven to 425*
  2. Toss vegetables with olive oil
  3. Sprinkle w/salt and pepper, toss
  4. Bake @ 425* for 1 hour or until browned
  5. Toss vegetables with basil

Super mom tip: Make pesto in a big batch and freeze in 1/3-1/2 cup portions. Pull out and defrost in the fridge or microwave a day in advance for this type of recipe.

dit-elle-Esther

Paleo Pumpkin Bread

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Can’t get enough pumpkin recipes this fall? I know! October is pumpkin month around here.

This bread is a special paleo version. And for those new to paleo, this may not taste very sweet or like the classic pumpkin bread you are used to! But it is delicious served hot with butter or with a bowl of soup, such as Chicken Chili! 🙂Blog Paleo Pumpkin Bread

Ingredients

  • 1 cup blanched almond flour
  • ½ teaspoon baking soda
  • dash of sea salt
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • ½ cup pumpkin (roasted or canned)
  • 2-3 Tbsps honey or agave syrup
  • 3 large eggs
  • Handful of raisins and/or chopped nuts (optional)

Directions

  • In a food processor combine almond flour, salt, baking soda and spices
  • Add pumpkin, honey or agave and eggs and blend for 2 minutes
  • Scoop batter into a mini loaf pan
  • Bake at 350° for 35-45 minutes
  • Cool and serve

Super mom tip: Slice and freeze individual portions for easy retrieval and reheating

Paleo what? What’s up with the whole Paleo thingy? Read more about my journey and some great resources on my food blog, Les Petits Pois!

Inspired (and slightly modified) from one of my favorite gluten free masters Elana’s Pantry

dit-elle-Esther

Baked garlic-lemon cauliflower

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Tossed in olive oil, lemon juice, garlic, salt and pepper and topped with grated parmesan, cauliflower florets are baked to the point of being juicy yet still have a little crunch. The flavors meld together to make this a tasty side dish! I picked a yellow cauliflower (hence the bright color), you could also use a traditional white head or they even come in purple!Cauliflower

Ingredients

  • 1 large head of cauliflower, washed and cut into 1″ florets
  • 1/2 c olive oil
  • juice from one squeezed lemon
  • 4 garlic cloves, crushed
  • salt & pepper to taste
  • parmesan cheese

Directions

  • Combine olive oil, lemon juice, garlic, salt and pepper and toss with cauliflower florets
  • Bake @ 350 for 30 minutes, stirring to turn once or twice
  • Top with parmesan cheese and broil for a couple minutes to melt and toast the cheese

Paleo tip: omit the cheese for a truly delicious paleo dish!dit-elle-Esther

Caprese salad

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BlogCapreseSaladNothing says summer like a Caprese salad. Tomatoes, basil and fresh mozzarella cheese – so simple, yet so delicious!

Ingredients

  • Tomatoes
  • Fresh mozzarella cheese (look for it in a container with liquid, usually comes as a ball, in various sizes)
  • Basil
  • Olive oil
  • Balsamic vinegar
  • Salt & Pepper to taste

Directions

  • Wash & dry basil leaves
  • Slice tomatoes and mozzarella
  • Arrange everything on plate and drizzle with olive oil and vinegar
  • Top with salt & pepper

Super mom tip: make ahead of time by arranging cheese/tomato/basil on plate, cover with plastic wrap and refrigerate until ready to serve. Then drizzle dit-elle-Estherw/olive oil and balsamic and voila!