Citrus Beet Salad

I get it… Not everyone likes beets. If you’re one of those odd folks that don’t, well go ahead and skip over to the next recipe. If you are like us though, this is one recipe that you will want to give a try. This salad would be perfect to serve chilled on a hot afternoon or summer day.

My wife and I really loved this recipe. It is quick to make (if using pre-cooked beets) and I could get it all thrown together in minutes while she watched the baby. A quick-and-easy and healthy meal is a win-win in our house. The mint and citrus really help to balance the earthy flavor of beets. The goat cheese added some heartiness to the dish, and really helped to tie all of the flavors together.

Citrus Beet Salad

Print Recipe
Course Dinner, Lunch, Salad, Side Dish
Cuisine American
Servings 4 serving
Calories 474 kcal

Ingredients
  

  • 4 large Beets you can instead buy a container of pre-cooked beets to expedite the making of the salad
  • 5 Tangerines or Clementines separated into sections
  • 1 small Red Onion finely chopped. (optional)
  • 1 bunch Mint chopped
  • 1½ cup Goat cheese crumbled
  • 2 Tbsp Olive oil

Instructions
 

  • (If you purchased pre-cooked beets, skip to the next step.)
    Add the beets to a large pot of boiling water. Simmer until tender, about 40 minutes. Let cool.
  • Peel (if not pre-cooked) and cut into 1/2-inch cubes.
  • Add the tangerine segments, onion, mint and olive oil.
  • Gently mix together and serve.

Notes

Original recipe: https://www.food.com/recipe/citrus-beet-salad-375873

Nutrition

Calories: 474kcalCarbohydrates: 43gProtein: 21gFat: 26gSaturated Fat: 14gCholesterol: 39mgSodium: 529mgPotassium: 1135mgFiber: 10gSugar: 32gVitamin A: 1761IUVitamin C: 45mgCalcium: 212mgIron: 4mg
Keyword Beets, Citrus, Salad
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Category: Appetizers & Snacks, Healthy & Light, Main Courses, Side Dish, Vegetarian & Vegan | LEAVE A COMMENT

Simple Coleslaw

This is a very simple, four ingredient, coleslaw recipe. It can be a solid base recipe if you want to doctor it up to you own liking, check out some of the add-in options I list at the end of the recipe.

It only takes a few minutes to whip together, and is a perfect side to any BBQ or pool party. My favorite time to make this is whenever I cook up a batch of Instant Pot BBQ jackfruit, and to turn it into a delicious sandwich.

Simple Coleslaw

Print Recipe Pin Recipe
Course Salad, Side Dish
Cuisine American
Servings 0

Ingredients
  

  • 1 14oz pkg Coleslaw Mix
  • 1/2 cup Mayonnaise
  • 1.5 Tbsp Apple Cider Vinegar
  • 1.5 Tbsp Honey or granulated sugar
  • Salt to taste
  • Ground Black Pepper to taste

Instructions
 

  • In a small bowl, mix together the mayonnaise, honey, apple cider vinegar, and a pinch or two of salt & pepper to taste.
  • Add Coleslaw mix to a medium sized bowl and slowly pour mayonnaise mixture over it. Toss all of it together until evenly coated. Can be served immediately, though we prefer to let it sit in the refrigerator for a couple hours.

Notes

Other ideas to mix include: almond slices, apples, bleu cheese, dried cranberries, fresh strawberries, or poppy seeds.
 
Original Recipe: https://www.cookingclassy.com/coleslaw-recipe/
Keyword Coleslaw, Salad, Slaw
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Category: Comfort Food, Healthy & Light, Side Dish | LEAVE A COMMENT

Tofu Tacos

One of my vegetarian co-workers shared this recipe with me. I figure I’d give it a shot, and to be honest… It was really tasty! There is lots of flavor from all the spices and the tofu ends up having an almost meaty texture, similar to crumbled beef. Baking it I feel is what really makes it work, as it helps to dry out the tofu. I could easily eat these any day of the week and not miss the “real” meat.

Tofu Tacos

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 2 people

Ingredients
  

  • 14 oz extra firm tofu 1 block, drained
  • 3 tablespoons low sodium soy sauce
  • ¼ cup tomato sauce
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 1 pinch cayenne
  • olive oil for drizzling
  • 4 small corn tortillas

Instructions
 

  • Preheat the oven to 400ºF (200ºC).
  • Use your hands to crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.
  • Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.
  • Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
  • Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.

Notes

Original recipe: https://tasty.co/recipe/tofu-tacos
Keyword Vegetarian
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Category: Healthy & Light, Main Courses, Vegetarian & Vegan | LEAVE A COMMENT

Miso Maple Roasted Veggies

You are going to love these! The taste of miso and maple really bring out something special in the roast vegetables. These disappear fast in our house, we all go back for seconds. Sometimes we just make a huge batch and eat it as our main course.

The original recipe called for canola oil, but we found that by blending it half-half with sesame oil, or just using all sesame oil that the flavor was much better! Also while the original recipe called for root vegetables, you can sub almost any of your preferred veggies into it.

Miso-Maple Roasted Vegetables

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 2 pounds root vegetables cut in roughly 1/2-inch pieces
  • 2 tablespoons miso paste see above
  • 2 tablespoons maple syrup or honey, if you prefer
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons Sesame Oil Any avocado or canola oil will work

Instructions
 

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or just oil it).
  • Chop your veggies in roughly equally sized chucks. Half-inch pieces work great.
  • Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil.
  • Toss the sauce with the cut-up root vegetables, coating them well. Transfer to the baking sheet.
  • Roast, turning them periodically, for 30 to 40 minutes, or until they are soft (but not mushy) and caramelized.

Notes

Root vegetables work great in this recipe, but don’t be afraid to try other veggies you like. Things like carrots, parsnips, potatoes, cauliflower, and broccoli all taste great with this recipe. We also liked the taste of everything better when used sesame oil.
Original recipe: https://food52.com/recipes/26507-miso-maple-roasted-roots
Keyword Maple Syrup, Miso, Vegetarian
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Category: Healthy & Light, Main Courses, Side Dish | LEAVE A COMMENT

Roast Chicken Over Curry Quinoa Salad

This recipe was another great find from the FreshBox meal service. We enjoy it so much that we decided to hang on to it. 

Roast Chicken Over Curry Quinoa Salad

Print Recipe
Servings 3 servings

Ingredients
  

  • 2 Chicken breasts
  • 1/2 cup Quinoa
  • 1 bunch Kale
  • 1/2 Cucumber
  • 1 Persimmon
  • 1 bunch Dill
  • 1/4 tsp Curry Powder
  • Olive oil
  • Black pepper

Instructions
 

  • Rinse your produce well under cold water. Remove the rib from the kale leaves and discard. Tear the leaves into large pieces. Bring large pot of salted water to a boil. Cook the kale leaves for 2-3 minutes. Drain well and set aside.
  • In a separate pot, combine the quinoa with 1 cup of water, curry, and salt. Cover the pot, bring it to a boil, then reduce the heat to low and simmer for 20 minutes or until the quinoa is cooked. Fluff with a fork and set aside. Set oven to a broil at 500 degrees of highest temp.
  • Trim the top off the persimmon and dice it into bit size pieces. Toss with 1 tsp of oil and spread on a lined tray. Broil for 10 minutes or until just soft. Cut the cucumber into bite size pieces. Finely chop 1 tbsp of dill
  • Toss together the quinoa, kale, persimmons, cucumbers, and dill in a bowl. Taste to check seasoning, add salt and pepper if needed, if it’s dry add some oil.
  • Season your chicken with salt and pepper. Broil the chicken for 4 minutes on each side. Serve hot with the curried quinoa salad and enjoy!

Notes

Original recipe: FreshBox meal recipe
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Category: Healthy & Light, International Cuisine, Main Courses | LEAVE A COMMENT

Super Kale Salad

Here’s our Super Kale Salad.

Super Kale Salad

Print Recipe
Course Salad
Cuisine American
Servings 0

Ingredients
  

  • 2 lemons juiced
  • 2 tbsp honey
  • 1/4 cup spicy mustard
  • salt to taste
  • pepper to taste
  • kale
  • cauliflower
  • rainbow bell peppers
  • sweet onion
  • blueberries
  • slivered almonds
  • sunflower seeds

Instructions
 

For the Dressing

  • Combine lemon juice, honey, and spicy mustard in a small bowl
  • Whisk until well combine and emulsified
  • Salt and pepper to taste

For the Salad

  • Remove the thick stems of the kale and finely chop.
  • Put kale in a large bowl and massage with your clean hands to break down the fibers. About 30 seconds.
  • Place cauliflower in a blender and pulse until the consistency of rice. Add the the kale.
  • Finely chop the bell pepper and onion. Add to the bowl.
  • Add blueberries, almonds, and sunflower seeds. Toss salad.
  • Salt and pepper to taste.
  • Toss with Lemon Honey Mustard when ready to serve.

Notes

Original recipe: https://bakerbettie.com/superfood-salad-and-recipes-perfect-for-summer/
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Category: Healthy & Light, Main Courses, Side Dish | LEAVE A COMMENT

Sesame Ginger Kale Salad

This is a great lunch or dinner salad. It can get so big that you’ll be tired of chewing at the end of it. lol.

We actually make this pretty often for a great colorful salad to take for lunch at work.  This was definitely influenced by Traci, as kale isn’t always one of my go-to veggies. But being that this salad has so much flavor, I have yet to complain about it.

Sesame Ginger Kale Salad

Print Recipe
Course Salad
Cuisine American, Japanese
Servings 4

Ingredients
  

Sesame Ginger Vinaigrette

  • 1/4 cup Soy Aminos
  • 2 tsp Cornstarch
  • 1/4 cup Cooking Oil any nuetral oil, or sub garlic oil and remove garlic below
  • 2 cloves Garlic
  • 1/4 cup Rice Vinegar
  • 3 tbsp Ginger grated
  • 1 tbsp White Sesame Seeds

Salad

  • 8 leaves Curly Kale roughly chopped
  • 1 cup Carrots shredded, optional
  • 4 Radishes thinly sliced
  • 1 cup Edamame shelled
  • 1 Avocado sliced
  • 2 tsp Sesame Seeds black or white

Instructions
 

  • Whisk together the cornstarch and soy sauce until cornstarch is dissolved. In a small saucepan (or microwave-safe container), combine the mixture with the remaining ingredients for the dressing. Heat over medium-high heat, stirring frequently (or in the microwave in 15 second increments stirring after each increment) until it begins to simmer. Continue heating until vinaigrette thickens slightly, about 2 minutes.
  • At least 30 minutes and up to a day before serving, toss kale with 2 tablespoons of the vinaigrette and massage dressing into kale leaves.
  • Toss kale with carrots, radishes, edamame, and avocado.
    Add vinaigrette until it is dressed to your liking. You won't need all of the vinaigrette for this recipe, but it can be refrigerated for 2 to 3 weeks. Sprinkle with extra sesame seeds.

Notes

Original recipe: http://inquiringchef.com/sesame-ginger-kale-salad/
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Category: Healthy & Light, Main Courses, Side Dish | LEAVE A COMMENT

Lemon Garlic Sauteed Bok Choy

We both like this recipe a lot.  The lemon and garlic really step up the flavor of the bok choy.  It’s a simple recipe that easy to do and it pairs easily with fish, chicken, or pork.

 

Lemon Garlic Sauteed Bok Choy

Quick, delicious, satisfying. Lots of flavor!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Chinese
Servings 4

Ingredients
  

  • 1 lb Baby Bok Choy
  • 1.5 tbsp Extra-Virgin Olive Oil
  • 3 cloves Garlic minced
  • 1 pinch Crushed Red Pepper optional for spicy
  • Sea Salt
  • 1/2 Lemon cut into wedges

Instructions
 

  • Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt away from between the leaves.
  • Trim the ends and slice each bok choy in half lengthwise. Or if they are large, cut them into quarters. Pat dry.
  • Add the oil, garlic, and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
  • Toss in the bok choy and spread into one layer. Sprinkle with about a 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
  • Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
  • Transfer the cooked bok choy to a platter, then squeeze 2 lemon wedges on top. A teaspoon of olive oil is nice too, Serve with more lemon wedges on the side,

Notes

Original recipe: https://inspiredtaste.net/34160/lemon-garlic-bok-choy-recipe/
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Category: Healthy & Light, International Cuisine, Side Dish, Vegetarian & Vegan | LEAVE A COMMENT

Brown Butter Cucumbers

I have to be honest and say that i was unsure how this would turn out the first time that i made this. That said, it has been added to the site, because it’s just that good.

The brown butter cucumber actually end up being more like a warm relish that you can add on top of whichever protein you’re cooking. The cucumber soaks up all that flavor from the browned butter, making every bite savory.  It’s a great low carb way to have a delicious meal. We’ve made this to go with chicken and with fish like mahi or swordfish. 

Brown Butter Cucumber

This is great on top of white fish or chicken. IT makes a warm buttery relish that is so good!
Print Recipe
Prep Time 10 minutes
Course Sauce, Side Dish
Servings 2

Ingredients
  

  • 2 tbsp Butter, Unsalted
  • 2 Cumcumber kirby type
  • 2 clove Garlic
  • 2 tbsp Cilantro, Fresh chopped
  • 2 tsp Lemon Juice

Instructions
 

  • In a skillet over medium-high, melt the butter, cooking it until the foam subsides and it turns deep gold
  • Add cucumbers and a pinch of salt. Cook for about 4 minutes.
  • Add garlic and cook until cucumbers soften, about 3 minutes.
  • Stir in cilantro and lemon juice. Cook for 20 seconds.
  • Season with pepper and more salt and lemon, if desired. Serve atop grilled chicken or fish.

Notes

Original recipe: https://www.countryliving.com/food-drinks/recipes/a3396/brown-butter-cucumbers-recipe-clv610/
Keyword Keto
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Category: Healthy & Light, Side Dish | LEAVE A COMMENT