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We rarely buy store-bought salad dressings. Making them at home is so easy, and saves a lot of money in the long run! This parmesan vinaigrette requires few ingredients, and is very flavorful. I used pre-shredded carrots to save time, and threw some bread crisps on top for some carbs and extra crunch. All you need for the dressing is olive oil, garlic, mustard, red wine vinegar and shredded parmesan cheese.

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Parmesan Vinaigrette Salad Dressing

Ingredients

  • ¼ cup fresh grated parmesan
  • 1 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • ⅓ cup extra-virgin olive oil
  • Salt and pepper, to taste
  • 4 cups chopped romaine
  • ½ cup shredded carrots
  • Croutons, for topping

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Instructions

  1. Add parmesan cheese, mustard, vinegar, garlic and oil to a Magic Bullet cup and blend.
  2. Add the salt and pepper to taste.
  3. Toss romaine lettuce with carrots, croutons and salad dressing.

Makes 1 cup

 

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Roasted sweet potatoes, black beans and corn tossed with a cilantro lime dressing makes an easy, delicious vegetarian dinner. Lately, we have been trying to eat less meat and in its place entered sweet potatoes. They are very filling and have many health benefits. Combined with beans and corn, it packs mighty doses of fiber and protein, too! The cilantro lime dressing is really easy to make in the Magic Bullet – just toss all ingredients in a cup and blend before drizzling over your sweet potato salad. Enjoy warmed or cold.

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Southwest Sweet Potato Salad with Cilantro Dressing

Ingredients

  • 2 sweet potatoes, peeled and cubed
  • 1 can (14.5 oz) black beans
  • 1 cup cooked corn
  • 1 small clove garlic, minced
  • 1/4 cup fresh cilantro
  • 1/2 cup + 2 tbsp olive oil
  • 1 lime, juiced
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the sweet potatoes with 2 tbsp olive oil on a baking sheet and roast in the oven until tender, about 25 minutes. Turn halfway.
  3. Combine the garlic, cilantro, olive oil and lime in a Magic Bullet cup and blend.
  4. Toss the dressing, cooked sweet potatoes, beans and corn together in a large bowl and top with fresh cilantro.

Makes 4 cups.

 

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Thai Kale Salad

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A few years ago I was sitting in a Thai restaurant and decided to try one of the salads on the menu. I found the tangy peanut dressing to be amazing, and wanted to see how it fit with a chopped kale salad. This Thai kale salad is now one of my favorite salads. The crunchy carrots and shredded red cabbage pair nicely with the chopped kale and Thai peanut dressing.

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Thai Kale Salad Recipe

Ingredients

  • 2 cups chopped kale
  • 1/2 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1 tbsp sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 3 tbsp crunchy peanut butter
  • 1/2 tsp chili garlic sauce

Instructions

  1. Add the kale, carrots and cabbage to a salad bowl.
  2. Add the remaining ingredients to a Magic Bullet cup and blend.
  3. Pour the dressing onto the salad and toss well.

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Makes 2 servings

 

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This fresh watermelon, arugula feta salad is inspired by summer. When I saw watermelon at the grocery store on sale, I had to bring one home. While I was chopping it up, I had the idea of tossing it into some arugula, mint and citrus dressing. Feta cheese adds a nice savory touch to this salad, but it can be omitted or substituted with another soft cheese.

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Watermelon Arugula Feta Salad

Ingredients

  • 4 cups arugula
  • 1 small watermelon, sliced into 1-inch cubes
  • 1/2 cup feta cheese
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 2 tsp honey
  • 1/4 cup olive oil
  • 1/2 shallot, minced
  • 1/4 tsp salt
  • Pinch ground black pepper
  • 1/2 cup fresh mint leaves

Instructions

  1. Add the orange juice, lemon juice, honey, olive oil, shallot, salt and pepper to a Magic Bullet cup and blend.
  2. Pour over the arugula, watermelon, mint and feta cheese and toss in a large bowl.

Makes 2 servings

 

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The classic potato salad can be made with an overwhelming amount of mayonnaise, and while that can taste great, it’s a heavy dish that doesn’t agree with all diets or taste buds. The spin in this recipe is replacing the creaminess of the mayonnaise with an avocado – a much healthier and lighter version that retains the classic texture and adds refreshing flavor. For added kick, we’ll be blending in some dill, as well.

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Avocado and Dill Potato Salad

Ingredients

  • 1 to 1 1/2 lbs. small potatoes
  • 1 avocado
  • 1 1/2 tbsp. lemon juice
  • 1/3 cup dill
  • 1 small garlic clove
  • 3 tbsp. olive oil
  • Salt & pepper

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Instructions

  1. Cut potatoes into halves and quarters. Dress with oil, salt and pepper, and bake in the oven for approximately 20 minutes on 400 degrees (or until brown), stirring occasionally.
  2. While potatoes are cooking, peel garlic clove and blend in the Magic Bullet.
  3. Add fresh dill, oil, lemon, avocado, salt and pepper to the garlic in the Magic Bullet and blend until creamy.
  4. Place browned potatoes in mixing bowl and toss with avocado dill sauce.

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Now you have a unique and delicious treat to liven up any dinner party, lunch party or picnic!

 

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Fennel is… strange. The middle of it looks like celery, the top of it (the “fronds”) look like Muppet hair, and the bottom like… fennel. And the whole thing tastes like licorice. And then there are fennel seeds, which also sort of taste like licorice, or maybe like anise? And where do the seeds come from?

Anyway, put aside your fennel confusion, because it turns out that chopped fennel makes a tasty, crunchy, vaguely licorice-y salad, especially when dressed in this delicious dressing of tahini, roasted garlic, and smoked paprika. The smoked garlic provides richness, caramelized notes, and deep flavor, the tahini provides a subtle sesame flavor and more richness, and the smoked paprika spice adds smokiness. And it all comes together in a just a few minutes (well, after you roast the garlic).

I use griddled squid in this salad, which provides nice chewiness and squid’s distinct sweet seafood flavor, but really you could use any protein, like shrimp, tofu, an egg, or nothing at all. Roasted chickpeas provide crunch, flavor, and fiber.

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Fennel Salad with Tahini, Roasted Garlic, Smoked Paprika Dressing

Ingredients – Dressing

  • 1 head garlic
  • 2 tbl tahini
  • 1 tsp smoked paprika
  • Juice from 1 lemon
  • Water
  • Olive oil

Ingredients – Salad

  • 2 heads fennel, bulb and stems chopped, fronds discarded
  • 1 can chickpeas, dried on a paper towel
  • ½ pound protein, like squid, dried on a paper towel and salted
  • 1 tomato, sliced

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Instructions

  1. Preheat oven to 450 degrees. Cut the top off the garlic and drizzle with olive oil. Wrap in aluminum foil and roast in the oven until just beginning to brown, about 45 minutes. (Check every ten minutes after thirty minutes or so.)
  2. Let the garlic cool, remove the cloves, and blend the garlic, tahini, paprika, and lemon juice in the Magic Bullet. Add water just until you have a salad dressing consistency.
  3. Roll the chickpeas in olive oil and salt and roast in the oven until crispy, about twenty minutes. Cook your protein as desired (I griddled in a pan, but you could also roast).
  4. Mix dressing, fennel, chickpeas, protein, and tomato. Serve, garnishing with fennel fronds.

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Recapping 2016, I wonder, is farro going to be the IT grain of 2016?! Farro seems to be getting a lot of buzz! Farro appreciates all the attention, but has it lost touch with its roots? Only time will tell….

Anyway, here I combine farro with another once-trendy ingredient, pimenton, aka smoked Spanish paprika, for a delicious grain “salad” with fish and roasted broccoli. The pimenton makes an appearance in the dressing as well as in the fish. This ended up being a home run: the farro was nutty and crunchy, the pimenton smoky and savory, the broccoli healthy and flavorful and also crunchy and smoky, and the whole thing pretty darn healthy.

Get ahead of the fad and try farro today. It’s just pretty darn good.

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Pimenton Grain Salad with Fish, Farro and Roasted Broccoli Recipe

Ingredients

  • 1 lb fish, any type (I used swordfish)
  • 2 tbl pimenton, separated
  • 4 tbl olive oil, plus more for cooking and coating
  • 2 tbl white balsamic vinegar, or any vinegar
  • 1 clove garlic, peeled
  • 2/3 cup farro
  • four scallions, sliced
  • 1 head broccoli, cut into florets

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Instructions

  1. Heat oven to 450 degrees. Toss broccoli with olive oil and salt and roast until crunchy and just beginning to blacken.
  2. Meanwhile, bring a pot of salted water to a boil and add the farro. Cook for 20 minutes or until al dente, then drain.
  3. Toss the fish with a tablespoon of pimenton and salt. Heat a dash of olive oil over medium heat, then add the fish and cook until just barely cooked through.
  4. Meanwhile, blend the garlic in the Magic Bullet. Add the olive oil, a tablespoon of pimenton, and the vinegar and blend.
  5. Mix together broccoli, farro, scallions, and the dressing. Top with the fish and serve.

 

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Scrambled. Egg. Salad. I know it’s weird. But, hey, 2016 has been a weird year, so just roll with it.

I’ve been on a quest lately for new ways to make salad a satisfying dinner. And while farro salad is my great love, you can’t actually eat farro every night. Trust me. I’ve tried. Plus, sometimes, the Whole Foods bulk bin section is out of farro so you’ll need another plan.

That’s what led me to giving scrambled egg salad a try on the advice of a friend. It’s called Insalata Pontormo, and it’s delicious. It turns out, mixing firmly scrambled eggs into a salad of romaine lettuce creates a crazy-tasty mix of textures, temperatures and flavors. You can fill an enormous bowl with protein and greens and still feel like you’re a virtuous vegetarian. Or you can do what I did – add a little pancetta into your eggs, for a real Americana breakfast touch. Enjoy!

Scrambled Egg Salad (Insalata Pontormo)

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1 package pancetta
  • 1 package herbs, any type (I used marjoram)
  • 6 large eggs
  • 1 large bag of crisp greens
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Instructions

  1. Chop the herbs in the Magic Bullet. Remove to a bowl.
  2. Blend the vinegars, oil, and salt in the Magic Bullet.
  3. Add the olive oil to a pan over medium-high heat. Cook until just beginning to crisp and add the herbs.
  4. When the bacon is really getting crispy, turn off the heat and add the eggs. Continue to cook off the heat, stirring all the while.
  5. Add the bacon and eggs and the dressing to the greens in a big bowl. Stir and serve.

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What is it about heat that has us craving salads? I live down the street from a salad place, and the first hot day of summer is always the same: lines down the block. I like salad as much as the next person but, sometimes, it’s nice to vary it up a little.

Here’s an interesting salad using broccoli slaw, broccoli’s little brother and coleslaw’s cousin. (Does that also make coleslaw broccoli’s cousin?)

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Anyway, this recipe has multiple advantages: it’s a little different (due to the slaw), it’s very easy (my grocery sells pre-made broccoli slaw), it’s cheap, it’s very delicious and, apparently, it can be made ahead without much wilting (killer slaw!). It’s topped with a delicious peanut butter and soy based dressing, too, which I’m sure would work on many salads. I used pan-fried salmon here, but feel free to sub in your protein of choice.

Adapted from The Kitchn.

Broccoli Slaw Salad with Peanut Butter Dressing

Ingredients

  • 1/2 cup peanut butter, any type
  • 1/4 cup rice vinegar
  • 3 Tbsp. soy sauce
  • 2 Tbsp. water
  • 1 tsp. hot sauce, any kind
  • 1 tsp. sesame oil
  • 12 oz bag of undressed broccoli slaw
  • 1 medium red bell pepper, core removed, sliced
  • cooked protein, any type
  • 1/4 cup croutons (I used broken up crackers)
  • 1/4 cup roasted peanuts
  • 1/4 cup loosely packed fresh cilantro leaves, chopped

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Instructions

  1. Blend the peanut butter, rice vinegar, soy sauce, water, hot sauce, and sesame oil in the Magic Bullet.
  2. Put the broccoli slaw and the pepper in a large bowl and toss with the dressing.
  3. Just before serving, add the peanuts and cilantro. Top with protein and serve.

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Here’s an easy, delicious side salad that goes well with almost anything. Bitter arugula contrasts nicely with sweet corn, made flavorful by browning in a pan with rich, fragrant, and sweet shallots – all cut by a simple lemony vinaigrette that’s deliciously tart. This is incredibly easy and hits all the flavor receptacles in your brain. Hat tip to Blue Apron for coming up with the recipe idea.

I served this with some salmon “croquettes” from Trader Joe’s, warmed up in the oven and served on toast with mayo. The lemon in the vinaigrette really cuts the fattiness of the salmon, and the salad has enough going on to make the meal well-rounded. I happened to have some avocado lying around so I threw that in too, just for good measure.

Make sure to really get the corn good and brown for extra flavor. Of course, you could use freshly shucked corn, and that’d be even better, but we’re not really seeing that in the farmers markets around here anymore.

 

Magic Bullet Recipe Shallot-Corn Arugula Salad with Lemon Vinaigrette Ingredients

Magic Bullet Recipe Shallot-Corn Arugula Salad with Lemon Vinaigrette Ingredients in Magic Bullet

Magic Bullet Recipe Shallot-Corn Arugula Salad with Lemon Vinaigrette Delicious Meal

 

Shallot-Corn Arugula Salad with Lemon Vinaigrette

Ingredients

  • 1 Tbsp butter
  • ½ lb frozen corn, thawed
  • 1 bag arugula
  • 3 shallots, peeled and sliced
  • Juice of 1 lemon
  • 1 Tbsp vegetable or olive oil
  • chunks of avocado, to taste

Instructions

  1. Melt butter in large skillet over medium-high heat. Add shallots and cook until softened, then add the corn and cook until quite brown.
  2. Blend lemon juice and oil in Magic Bullet.
  3. Mix arugula and shallot-corn mixture, dress with the vinaigrette, and add avocado if you like. Serve with a salmon sandwich or anything, really.

Enjoy!