Salads Archives - Page 2 of 2

Creamy Cilantro Dressing

August 17, 2011

There’s power in a good salad.The problem is, most salads are not delicious. Come on. You know you were thinking the same thing.I try to like to eat salads because

they make for a fast, filling meal- when done right,
I can use up all my fresh farmer’s market produce,
my new pencil skirt from the Loft (potential first day of school outfit?) fits a little more nicely.

5-Minute Green Curry Salad

August 1, 2011

There’s a battle going on over here.

It’s hot out.

I want to bake and I don’t want to bake. And I want to bake. Wahh.

Then again, do I really want to turn on the oven when we live in a cute little house with no air conditioning? [Read more...]

posted in: Gluten Free, Lightened Up, Quick and Easy, Salads, Superfoods, Vegetarian 8 Comments

Greek Salad with Paprika Croutons

July 6, 2011

Fattoush? Yes, Fattoush. Sort of.Could I call this Minnesotan Fattoush, since I did not make it with a pita and enjoyed it with bottled dressing? [Read more...]

posted in: Gluten Free, Lightened Up, Salads, Superfoods, Vegetarian Leave a Comment

Avocado Blue Cheese Dressing

June 29, 2011

Avocado Blue Cheese Dressing

Ahhhvocado.

The vegetable (fruit?) that makes everything better.

Even buttercream frosting, or so this lady says.

That frosting is at the top of my list of things to try, and after yesterday’s experiment with radishes, I’m feeling especially gutsy. [Read more...]

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Roasted Sweet Potato Salad

June 8, 2011

Roasted Sweet Potato Salad

Sometimes I have good ideas.

Like this Roasted Sweet Potato Salad. I’m going to say it’s my best idea all week! A fresh, sweet, and mildly spicy potato salad that’s also vegan?! Yes, please!

Runner up for best idea of the week would be evacuating my classroom yesterday afternoon and moving 24 fourth graders, 24 water bottles and 1 large fan into the computer lab for an impromptu Read Aloud. [Read more...]

posted in: Gluten Free, Lightened Up, Quick and Easy, Salads, Superfoods, Vegan, Vegetarian 6 Comments

Spicy Corn Salad

June 1, 2011

Spicy Corn Salad

Hello, friends.

Welcome to the land of church picnics, school potlucks, and camping food.

The land where everything has mayonnaise, salads have crushed Fritos in them, and the only vegetable on the table is corn. And nobody thinks twice about it. [Read more...]

posted in: Quick and Easy, Salads, Snacks, Vegetarian Leave a Comment

Smoky Paprika Croutons

May 23, 2011

Smoky Paprika Croutons Recipe

It started as soup. Potato Leek Soup with bacon and homemade croutons, to be more specific. But what it really became was Smoky Paprika Croutons with Potato Leek Soup.

I decided I would double the soup recipe, since it only made 4 servings and there are a whopping two of us in this house. Irrational logic, perhaps, but moving on. In doubling the soup recipe, I also took the liberty to double the croutons. Which means that we supposedly had 8 servings of croutons.

Smoky Paprika Croutons

Now, I am a math expert (just ask my 4th graders), so 8 servings minus 2 servings leaves 6 servings of croutons. In my mind, these would have been packed away and taken with some leftover soup for lunch.

Somewhere between my excessive snacking-while-cooking and Bjork’s add-a-handful-with-each-bite techniques, we suddenly realized that the bowl of croutons was empty. Eight servings. Between two people. In one sitting. And we didn’t even go to the gym. The math is starting to go over my head.

I am blaming it on the weather.

Window Rain

And the fact that I was distracted by my cute bowl.

Smoky Paprika Croutons Recipe

I’m not ready to share the Potato Leek recipe with you yet. It didn’t taste quite like I wanted it to. Maybe I have high expectations – the only other time I’ve even tried this soup was at one of my favorite restaurants, and of course, it was amazing (Muffaletta, if you’re wondering). I also got lazy and didn’t make the bacon, which I think we know is a cardinal error. So give me a day or two. I will tweak it and be back soon with a great soup recipe (bacon included)!

In the meantime, you can obviously fill yourself up on these perfectly easy and delicious croutons.

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Smoky Paprika Croutons

Author: Pinch of Yum

Ingredients

3 cups crusty bread, cut into cubes
2 tablespoons butter, melted
1 teaspoon smoked paprika

Instructions

Mix the paprika into the melted butter.
Pour bread cubes and combine with butter mixture.
Spread onto baking sheet and bake for 8-10 minutes at 400 degrees. While still hot, sprinkle with coarse sea salt.

Smoky Paprika Croutons Recipe

And then eat 8 servings, if you dare.

posted in: Salads, Soup 1 Comment

Rosemary Goat Cheese Wild Rice

May 4, 2011

Rosemary, Goat Cheese, and Wild Rice

I almost called this easy dinner a salad, but to avoid the image of either a leafy, light, and unfilling meal, or a creamy mayonnaise-based dish at a picnic…

I guess I’d rather not call it a salad.

That being said, this is super healthy! (Remember – it’s not a salad.) Who knew a non-salad could be so good for you? And (since it’s not a salad) it’s really filling.

So filling, in fact, that I didn’t even need my nightly dessert after I ate this! That doesn’t mean I didn’t eat some chocolate anyways. But still.

To top off the list of reasons why this should not be called a salad, I am fed up with this cold May weather. Yes, it’s only been 4 days, but I are still bitter from the 30 cold days of April. I am longing to eat something fresh and bright and sunny, but the idea of a cold salad just about freezes me over. Which is why this yummy, healthy, fresh and bright non-salad is served warm. With hot tea. Sweatpants optional.

Rosemary, Goat Cheese, and Wild Rice

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Rosemary, Goat Cheese, and Wild Rice

Author: Pinch of Yum

Ingredients

fresh rosemary
goat cheese
cooked wild rice
vegetable of choice (I used steamed broccoli)
lemon zest and juice
minced garlic
sel de cuisine (or other seasoning blend)
honey

Instructions

Mix it up! I was going to attempt to list some specific amounts, but honestly, I didn’t measure anything. The best way to do it is add a little, taste, and adjust.

Also, for all you who like to take advantage of the fact that this is not a salad, please melt a tiny bit of butter into the rice with the goat cheese. Trust me on this one.

Ah, there comes the sun. Just in time for dessert.

posted in: Gluten Free, Healthy, Quick and Easy, Salads, Superfoods, Vegetarian Leave a Comment

Smoked Almond and Goat Cheese Salad

April 28, 2011

Smoked Almond and Goat Cheese Salad 1 year: Stuffed my face with cake.

5 years: Indulged in greasy pizza and glittery prizes at Chuck E. Cheese.

10 years: Opened my best present yet: a set of Pogs (not to be confused with Pugs).

Smoked Almond and Goat Cheese Salad 15 years: Celebrated with a murder mystery party. Don’t ask. And mom and dad – thanks.

20 years: Was serenaded with “Happy Birthday” by the staff at Buca di Beppo… in the ladies’ room. Yes, they came in and found me.

25 years: See year 1.

Smoked Almond and Goat Cheese Salad

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Smoked Almond and Goat Cheese Salad

Author: Pinch of Yum

Serves: 8

Ingredients

Salad

1 lb. fresh baby spinach and/or spring mix
3 tbs. fresh parsley
¾ cup crushed smoked almonds (about 10 pulses in a food processor)
4 oz. crumbled goat cheese

Dressing

1 shallot, minced
1 tbs. honey
2 tbs. red wine vinegar
1 tsp. dijon mustard
4 tbs. olive oil
2 tsp. fresh rosemary
salt and pepper

Instructions

Saute shallot with 1 tbs. olive oil. Add 1 tbs. honey. Season with salt and pepper.
Transfer to a small bowl and whisk together the vinegar, mustard, and rosemary. Add olive oil and whisk again.
Combine the spinach/spring mix and parsley. Add the dressing and toss to coat.
Plate the spinach mixture on plates. Top with crushed almonds and goat cheese.

You might be wondering why a salad (even if it is completely delicious) on my birthday? And you shall find out tomorrow!

posted in: Gluten Free, Quick and Easy, Salads, Superfoods, Vegetarian Leave a Comment

Avocado Bacon Orzo

April 26, 2011

Avocado Bacon Orzo

When I said let the avocado obsession continue, I really meant it. I’m realizing that I will probably eat at least $20.00 worth of avocados this week. And I’m frighteningly comfortable with that.

Besides discovering that warm avocados are delicious, especially when complemented with bacon, today I learned another important lesson: do not buy or eat canned salmon.

It all started when I set out to make a springy-looking orzo recipe that included canned salmon. I do like salmon, and I rarely turn my nose up at any food, canned or otherwise, so I decided to give it a go.

I knew I was in trouble the moment I opened the can and the smell pervaded the kitchen. But the real trouble came when I dumped the contents onto my cutting board.

It was at this point that I realized: canned salmon is not like canned tuna. In addition to the salmon meat, the can contains the skin, bones, and other unmentionable/ unidentifiable salmon things that I did not care to touch. Or eat, for that matter.

After the canned salmon found its final resting place in the garbage disposal, I went to the fridge for my trusty old friend, bacon. Fortunately, what could have been a fishy disaster turned out to be absolutely delicious and so easy!

Avocado Bacon Orzo

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Avocado Bacon Orzo

Author: Pinch of Yum

Serves: 4

Ingredients

about 10 oz. orzo pasta
1 cup frozen peas
2-3 avocados
½ cup crumbled bacon
1 tsp. minced garlic
feta cheese crumbles
salt and pepper to taste

Instructions

Cook orzo according to directions on package. Add peas during the last few minutes of boiling time. Drain peas and pasta and return to pan.
Slice avocados into cubes and use a spoon to scrape them out of the peel and into the orzo. Add garlic, crumbled bacon, salt, and pepper. Stir gently until mixed.
Sprinkle each serving with feta cheese. Serve warm, room temperature, or cold in an avocado peel, if you want to be festive!

I promise tomorrow’s post will not include avocado. Maybe.

posted in: Healthy, Quick and Easy, Salads, Superfoods 1 Comment

Shrimp and Feta Orzo

April 12, 2011

Shrimp and Feta Orzo

“You never know what you can do until you try.” At least, according to my poster at school.

(Inspirational teacher moment) This quote has proven true in many areas of life, including, but not limited to, school. For example, I never thought I could make orzo. Or I was too lazy to try buying some and making something a little more “outside of the box”.

I know, orzo is not really outside of the box. But that gives you an idea of how inside of the box I am.

Shrimp and Feta Orzo

And you really never know what you can do until you try – because once I tried it, I realized that if you can boil water, you can make orzo. And if you can drizzle olive oil, sprinkle salt, and chop herbs, you can make really good tasting orzo.

And if you happen to have any shrimp in the freezer, you can make orzo that seems fancy and tastes delicious.

What? Of course I use frozen shrimp. I am not interested in spending the equivalent of several gallons of gas just for a few little fresh shrimp that will probably gross me out anyways. If I had a six figure salary, I might choose to spend it on fresh shrimp. But I am not that girl. Yet, anyways.

Shrimp and Feta Orzo

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Shrimp and Feta Orzo

Author: adapted from Ina Garten

Serves: 5

Ingredients

Kosher salt
Good olive oil
¾ pound orzo pasta (rice-shaped pasta)
⅓ cup freshly squeezed lemon juice (2 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp
1 shallot, minced
½ cup minced scallions, white and green parts
1 cup chopped fresh dill (I used less and it was fine)
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
¾ pound good feta cheese, large diced

Instructions

Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes. Drain and pour into a large bowl. Whisk together the lemon juice, ¼ cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt, pepper, and shallot. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through.
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. (You can eat it warm and it’s still delicious!)

Speaking of trying new things, I have the best teacher story ever. A student of mine was has been a bit reluctant to read, but last week he found a book that he was really excited about at the Book Fair. He took it home and read it over the weekend, and here’s what he had to say when he shared during Morning Meeting on Monday:

Good Morning, J.

Good Morning, K.

What’s the News, J?

The News is… I found out this weekend… that I LOVE TO READ!

There’s nothing like the self-discovery that you are, indeed, a reader. Or an orzo lover.

posted in: Fish and Seafood, Healthy, Salads Leave a Comment

Basil Chicken Lettuce Wraps

March 31, 2011

Basil Chicken Lettuce Wraps Recipe

4:35 Get home from work.

4:50 Finish browning Basil Chicken.

4:55 Wash lettuce.

Basil Chicken Lettuce Wraps Recipe

5:00 Put in the fridge.

5:10 Running date with Bjork.

Weeeeee!

(He carries me for the extra calorie burn.)

5:50 Shower/ try to make my hair look freshly washed and dried.

6:00 Dinner is served!

Basil Chicken Lettuce Wraps Recipe

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Basil Chicken Lettuce Wraps

Author: Pinch of Yum

Serves: 4

Ingredients

ground chicken (1 lb)
diced jalapeno to taste
1 T. soy sauce
1 T. oil
2 T. white sugar
1 T. hoisin sauce
1 T. garlic
1 T. water
fresh basil
brown rice (about 2 cups)
lettuce leaves, washed

Instructions

Brown chicken with all ingredients up to basil. When finished, add torn basil until wilted.
Add cooked brown rice to the chicken mixture and heat through.
Roll up in the lettuce leaves and top with extra basil or other fresh herbs.

They may not be as photogenic as yesterday’s oddball asparagus quesadillas, but they were fresh, super-fast, and yummy!

And how do I pull apart lettuce leaves without breaking them? Honestly.

posted in: Gluten Free, Meat and Chicken, Salads Leave a Comment

Shrimp and Quinoa Salad

February 24, 2011

Shrimp and Quinoa Salad

I have a problem with salads. Mainly, I don’t want to make them. And mainly, that’s because I don’t want to eat them.

When I come home from work, and I’m starving, and it’s below zero…those vegetables don’t call out my name with nearly as much gusto as the pasta and cheese.

Shrimp and Quinoa Salad

So I count this salad as an accomplishment, considering I used all my produce before its crispy freshness turned to mushiness. Sometimes it’s just hard to find the willpower to make a salad. I think you know what I mean.

But get a load of this: warm shrimp and quinoa drizzled with Sesame Ginger dressing tossed with a handful of fresh veggies… there, that wasn’t so bad now, was it?

Shrimp and Quinoa Salad

And you have to admit, this salad is even pretty, isn’t it? And think of how healthy you will feel after you eat it. Or, do as I do, and think of how much more ice cream you can have for dessert.

Shrimp and Quinoa Salad

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Shrimp and Quinoa Salad

Author: Pinch of Yum

Serves: 1

Ingredients

1 cup cooked quinoa
8-10 cooked shrimp
a few handfuls of baby spinach
scallions, chopped
1 orange, cut into sections
orange zest
julienne vegetables (I used a prepackaged broccoli slaw)
Asian dressing

Instructions

Mix and enjoy!

In case you were wondering, I thought I would be sophisticated and make my own Asian dressing (no recipe). I have had success with a Thai peanut dressing, but I think I got a little too cocky this time around. My homemade dressing tasted reminiscent of…something bad. Yuck. Store-bought dressing to the rescue!

If you have a favorite salad, please share! I could use any inspiration possible to keep this salad thing going…

posted in: Gluten Free, Lightened Up, Salads, Superfoods Leave a Comment