Creamy cucumber salad

June 23, 2023June 23, 2023 Belinda

Not being American, I have no concept of the old fashioned version of this that was ultra sweet and thick with no fresh dill. I found this served with a piece of grilled sea bass very light and more-ish.
You need to make it about 2-3 hours before serving so the flavors have time to meld and they really do, it tastes completely different after several hours hanging out in the fridge. Check and tweak seasonings if necessary before serving.

3 cups thinly sliced peeled cucumbers
1 cup thinly sliced red onion
1/2 cup sour cream
1.5 tbsp white vinegar
1.5 tbsp minced fresh dill
1/2 tbsp granulated sugar
1/2 tsp salt or more to taste
1/4 tsp garlic powder or more to taste

In a medium mixing bowl stir together sour cream, vinegar, dill, sugar, salt, and garlic powder.
Add cucumbers and red onion; toss to coat.
Cover and refrigerate 2 or more hours.

Dairy-free · Fruit · Gluten Free · Salad

Greek -style watermelon salad

May 23, 2023May 23, 2023 Belinda

Recipe adapted from Mark Bittman’s

“It’s not an immediately obvious combination – watermelon, cucumber, olives and feta – but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it’s a lovely light lunch; with practically any grilled meat or fish, it’s an ideal summer supper.

Serves 4

3 cups cubed watermelon (don’t buy pre-cubed as it’s too mushy)
2 large ripe vine tomatoes
1 medium English cucumber
1 small red onion
1/2 cup pitted Kalamata olives, halved
1/2 cup crumbled Greek feta
A good handful each of chopped parsley and mint
Olive oil and red-wine vinegar
Salt and pepper

Optional extras- chopped basil & toasted pine-nuts

In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/2 cup pitted Kalamata olives; 1/2 cup crumbled feta; and the chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and taste/adjust for seasoning before serving.

PS This recipe does not keep too long, as the watermelon will get mushy pretty fast.

Asian flavors · Salad

Asian shredded salad

May 3, 2023May 3, 2023 Belinda

Serves 4

2 tsp sunflower oil
1/2 tsp toasted sesame oil
1 tbsp plus 2 tsp runny honey
Fine grain sea salt, to taste
One small bunch of cilantro (leaves and stems), chopped
1/2 cup peanuts, toasted
1 bunch of scallions, shredded
2 cups finely shredded cabbage, (a mix of green and purple is nice too)
1/2 cup mung bean sprouts
1/2 cup broccoli or pea sprouts
3 large stalks celery, thinly sliced on diagonal
2 tbsp shoyu or soy sauce
1 tbsp (brown) rice vinegar
toasted sesame seeds, black or white

In a medium bowl, stir together the sunflower oil, sesame oil, 1 tablespoon of the honey, and a generous pinch of sea salt. Add the cilantro, peanuts, and scallions. Stir well to combine. Set aside.

In a separate bowl, combine the cabbage, mung bean sprouts, broccoli or pea sprouts, and celery.

In another bowl, stir together the soy sauce, rice vinegar, and remaining 2 teaspoons of honey. Stir to combine, pour over the vegetables, and toss to coat. Add half the cilantro-peanut mixture, toss again, and transfer to a serving dish.
Top with the remaining cilantro relish and a sprinkling of sesame seeds.

Dairy-free · Do-ahead · Nuts · Salad

Shredded Brussels sprout salad with hazelnuts, dates and apple

April 10, 2023April 10, 2023 Belinda

This easy healthy vegan salad has a delicious combination of flavors and can be made ahead, as long as you keep it in the fridge.
It is very versatile, and I have mentioned a lot of optional add-ins, so play with it and enjoy!

1lb brussel sprouts ( about 4 Cups, sliced and packed)
1 cup unsalted roasted hazelnuts
3/4 cup chopped seedless dates
1/4 C finely diced red onion
1-2 Honeycrisp apples, peeled and chopped

Dressing
1/4 C olive oil
1/4 C apple cider vinegar
1/8 C Real Maple syrup or honey
1 tbsp Dijon mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper- plus more to taste
Cracked pepper to taste
Orange zest of one orange

Optional add-ins
Shaved parmesan cheese
1/2 cup roasted sunflowers seeds
3/4 cup dried cranberries
toasted slivered almonds
Chopped chives

Very finely slice (shred) the Brussel sprouts, beginning at the top, and work down towards ends, discarding hard ends. Place in a bowl.
Slice dates…this is a little of a chore, be patient, add to bowl.
Add the roasted hazelnuts to the bowl. (Some people like them chopped, but I love them whole)
Finely dice a 1/4 cup of a red onion, add to bowl.
Peel and chop the apple and add to the bowl

For the dressing
In a small bowl – whisk the oil, vinegar, maple syrup, salt, cayenne and pepper.
Pour the dressing over salad and mix in well.
Mix in orange zest saving a little for the top as garnish.

* If making ahead of time, keep the sliced Brussels sprouts in the fridge until needed, otherwise they will wilt

Do-ahead · Gluten Free · Holiday Food · Salad

Creamy broccoli, grape and almond salad

April 8, 2023July 15, 2023 Belinda

This lovely salad lasts for several days in the fridge and you have so many optional add-ins. You don’t have to be religious about the amounts. Do whatever your taste buds fancy

Serves 6-8

5-6 cups broccoli florets, cut into bite-sized florets (about 2-3 large crowns)
2 cups red seedless grapes, halved (about 9oz)
3/4 cup toasted slivered almonds
3/4 cup sliced dried apricots
1/2 cup red onion, or 6 scallions finely chopped
3 scallions chopped, dark green parts only, or similar amount in chopped chives
1 large avocado, cubed

OPTIONAL TO ADD
1 1/2 cups diced cooked chicken
1/3 cup cooked, crumbled bacon
Crumbled goat cheese
Other dried fruits and nuts
1-2 not too ripe diced avocados

DRESSING
1 cup good quality mayonnaise
¼ cup granulated sugar or equivalent in honey or agave syrup
3 tbsp apple cider vinegar, to taste
1 heaped tbsp Dijon mustard
Kosher salt and pepper

Whisk well all the dressing ingredients in a bowl and set aside

The original recipe uses the broccoli raw, but I like to blanch it for 1 1/2 mins in boiling, salted water, then shocking it in chilled water to keep the color and stop the cooking. I then drain it and lay out the florets on kitchen towel to take as much moisture out as possible.

In a large mixing bowl combine the broccoli, grapes, onion, dried apricots, almonds, avocado, scallion greens and any optional add-ins. Toss gently.
Pour half the dressing (or more to taste) over the salad. Toss gently to combine.
For best flavor, cover and chill in the fridge for at least 2 hours before serving.
To serve, toss the salad well, taste, adding more salt and pepper if desired and adjust with more dressing if it needs it.

Asian flavors · Dairy-free · Gluten Free · Poultry · Salad · Whole30 compliant

Paleo Egg Roll Bowls with Chicken {Whole30, Keto}

January 4, 2023January 4, 2023 Belinda

From the blog, Paleo Running Momma

Simple yet incredibly delicious, these Paleo Egg Roll Bowls with Chicken are bound to become a new go-to for you! An easy stir fry that tastes just like an egg roll topped with a sesame aioli that you’ll want to put on everything! Whole30 and keto friendly too.

Serves 6

Sesame aioli:
1/2 cup homemade mayo or purchased paleo mayo
2 cloves garlic minced, or 1 tsp garlic powder
2 tsp sesame oil
1 1/2 tsp lime juice
3 tsp hot sauce Whole30 compliant

Egg roll bowls:
1 1/2 lbs boneless skinless chicken thighs cut into pieces or strips
1 1/2 Tbsp avocado oil divided
Sea salt and pepper for the chicken
1/2 tsp onion powder
Pinch cayenne pepper optional
6-7 cups shredded veggies slaw mixture or a combination of shredded cabbage, carrots, brussels sprouts
3 tbsp coconut aminos ( or soy sauce)
1 1/2 Tbsp sesame oil
1 tsp hot sauce
1 bunch scallions thinly sliced white/light green and green parts separated
3 cloves garlic minced
2 tsp ginger fresh, about 1” peeled and grated or minced

Prepare aioli
Whisk together the mayo, garlic, sesame oil, lime or lemon juice, hot sauce, and cayenne, if using until smooth, refrigerate until ready to use.
stir fry the chicken and veggies:
Have all ingredients prepped and ready to go before beginning since the cooking will go fast.

Heat a large nonstick skillet or wok over high heat and add 1 Tbsp of the oil. Sprinkle the chicken with salt, pepper, onion powder, and a dash of cayenne pepper if desired.
Once skillet is smoking hot, add the chicken and cook, stirring to brown evenly, for about 5 minutes or until browned and cooked through, then remove to a plate while you cook veggies.

Lower heat to medium and add 1/2 tbsp of oil. Add the slaw/shredded veggies, cook and stir for about a minute until beginning to soften, then add the white scallions, ginger and garlic.
Cook another minute, then add the coconut aminos/soy sauce, sesame oil, and hot sauce, if using, to the skillet and stir, add the chicken back in, stir to combine well. Remove from heat and garnish with sliced green onion.
Serve in bowls drizzled with the spicy aioli. Enjoy!

Gluten Free · Salad · Vegetable sides · Vegetable-related

Charred Broccoli Salad With Figs

January 4, 2023January 4, 2023 Belinda

A high-speed blender will give you the smoothest consistency for the broccoli-tahini purée. You can also use a food processor; the finished purée will just have more texture. This recipe makes more purée than you need, but you can use the hummus-like condiment as a dip for warm pita or raw vegetables, or as a sandwich spread.

Serves 4
2lb. broccoli (about 3 medium heads), ends trimmed, stems peeled
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper
½ cup labneh or whole-milk plain Greek yogurt
2 small garlic cloves, finely grated, divided
½ cup coarsely chopped dried figs (such as Turkish or Mission)
Zest of ½ lemon
3 tbsp. fresh lemon juice, divided
1 cup tahini
Small handful of mixed tender herbs (such as mint, tarragon, and/or parsley), leaves torn if large
Sumac (for serving)

Prepare a grill for high heat. Cut broccoli lengthwise into ¼”-thick planks (try to keep crown and stem attached). Toss broccoli planks with oil in a large bowl to coat; season with salt and pepper. Grill, turning occasionally, until charred all over (they’ll look burnt, and that’s a good thing) but stems are still crisp-tender, about 5 minutes; reserve bowl. (Or you can broil broccoli in a single layer on a rimmed baking sheet, undisturbed, until well-charred on 1 side, 14–16 minutes.) Transfer broccoli back to reserved bowl and cover tightly and let sit 30 minutes to steam.

Meanwhile, whisk labneh, half of the garlic, and 2 tbsp water in a small bowl until smooth and the consistency of ranch dressing (add more water if needed). Season dressing with salt and pepper.

Cut broccoli into bite-size pieces (about 3″), separating florets from stems as you go. Coarsely chop stems and measure out 1 cup; set aside. Return remaining broccoli to bowl; add figs and 1 tbsp lemon juice. Toss to combine; season with salt and pepper. Set aside.

Blend tahini, reserved broccoli stems, remaining garlic, remaining 2 Tbsp. lemon juice, and ½ cup water in a high-speed blender until very smooth and the consistency of a loose hummus. Season purée with salt and pepper.

Spread ½ cup purée on a platter. Top with reserved broccoli salad and spoon dressing over (you won’t need all of it). Scatter herbs, sumac, and lemon zest over.

Do ahead: Dressing can be made 3 days ahead. Cover and chill.