Meatless Monday – Beet & Apple Salad with Almonds & Feta

by joycevandenbergporterAugust 31, 2015

I know what you’re thinking…raw beets, yuck! Think again. Did you know that Beets are considered to be nature’s Viagra? (I’m not making this up) The ancient Romans, used them medicinally as an aphrodisiac and science has backed them up. Yep! Apparently, it’s all about Boron which is used in the production of hormones. That aside, beets are surprisingly sweet and delicious when eaten raw, especially if they are thinly sliced, shaved or shredded. In fact, that they are so sweet, especially in combination with the apple spirals, that they need an acidic dressing, fresh herbs and buttery almonds for balance. I also love the addition of creamy feta or goat cheese to round out the flavors and add a bit more protein.

Okay, I’m admitting to a mild obsession with my spiralizer. Who knew how gorgeous raw beets could look when spiral sliced into angel hair proportions! I added Fuji apple because I thought they would be a good combination, but another veggie or fruit combo would work too, like kohlrabi or carrots. OR try several colors of beets for a very pretty salad. You really can’t go wrong here. If you don’t have a spiral slicer, you can use a grater or mandoline but it will be a bit more work.

Photo Credit: http://www.redleafclinic.com/wp-content/uploads/2013/08/beets.png

In case you are still not convinced about Beets, from a nutritional standpoint they have a lot to offer. They are good sources of potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. They are also wonderful for the liver and work as a purifier for the blood. It also contains trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate. At the same time they are low in calories and high in sugar (although the sugar is released into your system gradually, as opposed to chocolate). Very few foods found in the natural world are as beneficial as beets in this regard. Whoa, heady stuff here! But I know you’re still thinking about Boron and Nature’s Viagra. Am I right?

TIPS: I love almonds with this dish. They add just the right buttery crunch, however, almost any nut will work. If your almonds are raw, just toast them in a dry pan over medium heat until golden brown, stirring occasionally. Let cool before adding to salad.

BEET & APPLE SALAD WITH ALMONDS AND FETA

2 medium raw beets
1 large Fuji apple (or other firm sweet apple)
2 large scallions, thinly sliced
1/3 cup slivered almonds, toasted
1/3 cup crumbled feta or goat cheese (optional)
1/4 cup fresh herbs (parsley, thyme, etc), chopped

VINAIGRETTE
1/4 cup apple cider vinegar (0r red wine vinegar)
2 Tbsn olive oil
2 Tbsn lemon juice + zest from one lemon
1 Tbsn fresh parsley or mint, chopped
1 Tbsn maple syrup, honey or agave (or more to taste)
1/3 tsp salt
1/8 tsp pepper

Cut off the stem end and peel the beets. Using the smallest blade on the spiral slicer, slice beet into angel hair strands. Repeat with remaining beet. Place beets into large bowl or platter.

Peel apple and slice into angel hair strands. Add to platter.

Whisk together all ingredients for vinaigrette and pour over beet apple mixture along with scallions and herbs. Toss to combine.

Top with toasted almonds, scallions and feta.

Serve chilled or at room temperature.

Beet & Apple Salad with Almonds & Feta

Servings: 4
Time: 20 minutes
Difficulty: easy
Print

2 medium raw beets
1 large fuji apple (or other firm sweet apple)
2 large scallions, thinly sliced
1/3 cup slivered almonds, toasted
1/3 cup crumbled feta or goat cheese
1/4 cup fresh herbs (parsley, thyme, etc), chopped

Cut off the stem end and peel the beets. Using the smallest blade on the spiral slicer, slice into angel hair strands.
Place into large bowl or platter.
Peel apple and slice into angel hair strands. Add to platter.
Add toasted almonds and scallions.
Whisk together all ingredients for vinaigrette and pour over beet apple mixture.
Toss to combine. Top with feta or goat cheese.

Wheatless Wednesday – Cucumber Ribbons with Red Onion, Feta and Mint

by joycevandenbergporterAugust 12, 2015

Are you a lover or a hater? Cucumbers have a reputation for being boring. I don’t agree. I love cucumbers and this salad, which is refreshing and definitely not boring, brings it! There is a bit of a kick and crunch with added jalapenos, lemon zest and pistachios. Topped with crumbled feta and a drizzle of red wine vinaigrette and you have a taste sensation. Did you know cucumbers have a secret? Scroll down for the big reveal.

I am on the cucumber bandwagon and drink Lemon Cucumber water every morning (recipe HERE) but know there are haters out there, including my future daughter in law. (For her I make strawberry, lemon, blueberry water or other concoctions) So, if you avoid cucumber but like the ‘idea’ of this salad, just substitute zucchini. Win!

I was gifted a bag of lovely Heirloom Japanese long cucumbers from my friends, Linda and Michael Rosso, and their prolific garden in Sonoma. Aren’t they fabulous? Linda tells me that one plant has already yielded 20 of these babies and summer is not over yet. Linda and Michael own Sonoma Rosso, a California Wine Country getaway in Kenwood, California that offers a one bedroom guest cottage with access to a salt water pool and an organic garden. Yes, you can keep what you pick! I haven’t been lucky enough to see it yet, but it looks like a beautiful spot for getting away. Click on the LINK for more information. Here’s a photo of Michael harvesting ‘my’ cucumbers and other produce from their garden.

Are you ready for a botanical shocker? You may have heard that tomatoes are a fruit and not a vegetable. Well cucumbers fall under that same umbrella. What? Tomatoes were a surprise way back when I heard that news – but at least they are sweetish, round and colorful. This is quite a shocking revelation to me as there is nothing remotely fruity about cucumbers, however they are actually a fruit. Really! They contain seeds and grow from the ovaries of flowering plants which is the definition of a fruit. Does this make all vegetables males? I’m afraid to ask. Cucumbers are members of the plant family Cucurbitacae, which also makes them related to squashes and melons. But there is more to cucumber than just water which makes them really hydrating and great to eat in summer. Cucumbers also contain Vitamins B1, B2, B3, B5, Folic Acid, Calcium, Vitamin C, Iron, Magnesium, Phosphorus, Potassium, and Zinc. Mind still blown…

TIPS: Cucumbers have a lot of water which makes them a super healthy snack but in salads, they continue to release water so this salad should only be made just before needed, otherwise it will be sitting is a pool of water. To store any leftovers, pour off excess water before refrigerating and toss with a bit more vinaigrette and fresh mint to refresh.

CUCUMBER RIBBON SALAD WITH RED ONION, FETA AND MINT

2 large cucumbers (Persian or other thin skinned cucumber)
1/2 red onion
1 jalapeno (or more)
1/2 cup fresh mint
1/2 cup roasted pistachios
zest from one lemon
1/4 cup olive oil
1/4 cup red wine or apple cider vinegar
1/2 tsp salt
1/4 tsp pepper

Using a mandolin, slice cucumbers on the thinnest setting. Cucumbers don’t need to be peeled unless they have thick and bitter skins. Place in a large serving bowl.

Slice onion vertically and add to the bowl with the cucumbers

Chop or julienne mint leaves and add to the bowl

Finely dice jalapeno

Roughly chop pistachios

Add mint, jalapeno, pistachios and lemon zest to the bowl

Whisk together the oil, vinegar, salt and pepper. Taste and adjust seasonings. Drizzle over cucumber mixture and toss to combine.

Sprinkle with crumbled feta cheese, if desired. Serve immediately. (This is not a make ahead salad as cucumbers make a lot of water.)

Cucumber Ribbons with Red Onion, Feta and Mint

Servings: 4
Time: 20 minutes
Difficulty: easy
Print

Using a mandolin, slice cucumbers on the thinnest setting. Cucumbers don’t need to be peeled unless they have thick and bitter skins. Place in a large serving bowl.
Slice onion vertically and add to the bowl with the cucumbers
Chop or julienne mint leaves and add to the bowl
Finely dice jalapeno
Roughly chop pistachios
Add mint, jalapeno, pistachios and lemon zest to the bowl
Whisk together the oil, vinegar, salt and pepper. Taste and adjust seasonings. Drizzle over cucumber mixture and toss to combine.
Sprinkle with crumbled feta cheese, if desired.
Serve immediately. (This is not a make ahead salad as cucumbers make a lot of water.)

Wheatless Wednesday – Roasted Cabbage ‘Steaks’ with Balsamic and Feta

by joycevandenbergporterFebruary 11, 2015

Think cabbage is boring? Think again. It can be oh-so-exciting! Okay, maybe that was a slight exaggeration but it CAN be the star of your dinner table. How about Cabbage ‘Steaks’? Picture thickly sliced cabbage bathed in olive oil and garlic, roasted to crispy ‘almost burnt’ perfection on the outside and creamy goodness on the inside. Serve plain or drizzle with balsamic vinegar and sprinkle with feta. It tastes like a cross between creamy leeks and brussels sprouts, I flipped them over and the bottoms are even more crispy and caramelly. Mmmm… This is my new favorite way to cook cabbage!

I have had a whole green cabbage sitting by it’s lonesome from last week’s CSA box making me feel guilty every time I open my refrigerator Yes, I know better than to personify my veggies but I’m just a softy. I didn’t know what to do with this lone cabbage. The last time I remember cooking cabbage, other than in a stir-fry was ages ago when I made Corned Beef and Cabbage. I normally use cabbage in slaws or fish tacos but those foods scream ‘summer’ to me and it’s only February. The conundrum is that even though cabbage is available all year long, the best cabbage is in season NOW as the cool temperatures brings out the very best in cruciferous vegetables like cauliflower, broccoli and cabbage which is why you see them piled up at the market right now. So I was overjoyed to come across a recipe for thick slices of cabbage roasted in the oven. aka ‘Cabbage Steaks’ from Everyday Maven. Had To Try And Glad I Did!

ROASTED CABBAGE ‘STEAKS’

1 head green cabbage
3 Tbsn olive oil, plus more for the pan
3-4 large garlic cloves, minced (or garlic paste)
salt and pepper to taste
1-2 Tbsn balsamic vinegar (optional)
1 Tbsn feta, asiago or parmesan (optional)

Pour olive oil into small bowl and add minced garlic or garlic paste. Let sit while you prepare the cabbage.

Preheat oven to 400F and coat a baking sheet with olive oil or cooking spray or line with parchment paper. Slice cabbage vertically into 1″ thick slices.

Place cabbage in single layer in baking dish. Brush the olive oil mixture on each of the cabbage slices, then sprinkle generousy with salt and pepper.

Turn them over and repeat on the other side.

Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks (keeping them together) and roast for an additional 30 minutes until edges are brown and crispy.

To serve, drizzle with balsamic vinegar and sprinkle with feta or asiago cheese, if desired.
Roasted Cabbage 'Steaks'
- Servings: 4
- Time: 70 minutes
- Difficulty: easy
- Print
1 head green cabbage
3 Tbsn olive oil, plus more for the pan
3-4 large garlic cloves, minced (or garlic paste)
salt and pepper to taste
1-2 Tbsn balsamic vinegar (optional)
1 Tbsn feta, asiago or parmesan (optional)
- Pour olive oil into small bowl and add minced garlic or garlic paste. Let sit while you prepare the cabbage.
- Preheat oven to 400F and coat a baking sheet with olive oil or cooking spray or line with parchment paper. Slice cabbage vertically into 1″ thick slices.
- Place cabbage in single layer in baking dish. Brush the olive oil mixture on each of the cabbage slices, then sprinkle generousy with salt and pepper.
- Turn them over and repeat on the other side.
- Roast on the middle rack for 30 minutes.
- Carefully flip the cabbage steaks (keeping them together) and roast for an additional 30 minutes until edges are brown and crispy.
- To serve, drizzle with balsamic vinegar and sprinkle with feta or asiago cheese, if desired.

Feta, Chili & Lemon Dip

by joycevandenbergporterAugust 1, 2014

How about an app to go with that TGIF cocktail? (And, I’m not talking about an app for your iPhone). If you’re inviting friends over this weekend, here is a very simple dip that takes less than 5 minutes and just involves throwing all the ingredients into a food processor. Voila! Add crackers or veggies and you’ve got a great appetizer. I found this recipe on Simply Delicious. It’s easy, quick and very tasty! The combination of zesty feta cheese with garlic, hot red chili peppers, lemon and fresh mint leaves is surprisingly delicious. I used one chili pepper with the seeds and it was pretty spicy, so you can lessen the heat by not including the seeds and increase the heat by adding a second chili pepper. You can also add more olive oil if you want a thinner dip for dipping rather than spreading. Happy Friday!

Feta, Chili and Lemon Dip

Servings: 6-8
Time: 5 minutes
Difficulty: easy
Print

•6 oz feta cheese
•1 garlic clove, peeled
•zest and juice from 1 lemon
•1-2 red chilies, roughly chopped
•1/4 cup fresh mint leaves
•pepper to taste
•½ cup extra virgin olive oil

Put garlic, lemon zest chilies and mint in a food processor and blend until finely minced.

Add the feta to the food processor and blend until everything is combined.

With the motor running, pour in the olive oil and blend until the dip is smooth and the desired consistency.

Transfer the dip to a serving bowl and serve. Garnish with mint. Drizzle with more olive oil if desired.

Meatless Monday – Composed Salad

by joycevandenbergporterJuly 7, 2014

What is a composed salad? It is a salad that has been artfully arranged and drizzled with vinaigrette rather than tossed. Why, you might ask, would you go to the trouble to arrange your veggies instead of just tossing everything together? Well the obvious answer is aesthetics. Composed salads elevate what would otherwise be a simple salad into an artistic centerpiece. The other benefit is that each ingredient maintains it’s integrity so you can taste each individual flavor. Of course it all ends up mixed together eventually but each person gets to ‘create’ their own personal salad by hand picking from the tray of goodies. Composed salads are usually hearty enough to be main courses, think Cobb Salad, but the possibilities are endless. If you don’t have a rectangular tray, go circular like this Rainbow Chopped Salad by Fueled By Vegetables.

You can even take the vertical or 3D approach like this layered Southwestern salad from Kitchen Excursions

I love composed or arranged salads, perhaps for the same reason I like to stack food and make edible ‘towers’ like my Crab Quinoa Tower or Polenta Towers. It must be the wanna be artist hidden deep inside me. Don’t worry I’m sticking to food. I recently went to my friend, Nicole’s birthday party where we ~~attempted~~ learned to paint flowers and owls. Lets just say that my sad little flower went quite happily to it’s demise in the dumpster. I guess my artistry only goes so far…

My friends know that I rarely make the exact same salad twice, but I do use the same techniques over and over again, changing the ingredients to use what I have on hand or meet the situation. If I need a main course salad, I use heartier ingredients like chopped egg, beans and avocado to fill up hungry bellies. For a side salad I might do a combination of veggies and fruit with just a sprinkle of feta or goat cheese. The beauty of a composed salad is that it is visually striking and completely flexible. Just layer the bottom of a wide container with greens and top with rows of any vegetables (or fruit), beans, cheese or nuts that you would normally put in a salad. Voila, you have a visual feast! It’s not more work, it just looks like it.

The amounts will vary depending on the size of your tray or bowl (A low platter works better than a deep bowl). Amounts listed here are what I used for this particular salad in a 14×14 square tray. Round works too, just put the ingredients you want the most of in the center rows, arrange them in triangles or concentric circles like a bullseye. In arranging the rows, take advantage of the variations in color to provide a contrast. I also put the cheese and egg on the sides so they are easier to avoid for those that are allergic or don’t eat them. Be creative! Use beets, artichoke, hearts of palm, strawberries, nuts or raisins. Adding grains like quinoa or rice help make it a hearty main course.

Composed Salad

Servings: 6-8
Time: 15 minutes
Difficulty: easy
Print

5-6 oz mixed lettuce
1 cup cooked, or 1 can garbanzo or black beans, drained and rinsed
2 large, ripe tomatoes, diced
1 large avocado, diced
1 cucumber, diced
1 yellow bell pepper, diced
3 hard boiled eggs, diced (optional)
3 oz feta, crumbled

Spread a layer of lettuce to cover the bottom of the container

Arrange each diced vegetable in rows, taking care to put allergens like cheeses and eggs on the outer rows.

Drizzle with your favorite vinaigrette or mix up a simple fresh one by whisking together 1/4 cup olive oil, 1/4 cup apple cider vinegar, 1 Tbsn balsamic vinegar, 1/2 tsp dry mustard, 1/2 tsp salt, 1/4 tsp pepper. Serve with more dressing on the side.