grain salads

Asparagus Tomato and Bacon Salad with Lemon Dressing  

This light and refreshing salad makes a delicious side dish for your spring garden party or Easter dinner. Crisp green asparagus is combined with juicy tomatoes and crunchy bacon, and then topped off with a tangy lemon dressing. It’s a quick and easy dish that you can make in minutes.

SERVINGS: 4 to 6

TIME TO TABLE:
15 minutes prep, 5 minutes cooking.

INGREDIENTS:
1 lb. asparagus, trimmed and cut into 1 inch pieces
10 to 12 oz. cherry tomatoes, halved
4 slices cooked bacon, crumbled

Dressing
Juice of 2 Paramount Citrus lemons
1 tablespoon olive oil
1 tablespoon freshly grated Parmesan cheese
1 teaspoon finely chopped fresh basil
1/8 teaspoon ground black pepper
Pinch of salt

PREPARATION

1. Fill a large bowl ½ full with cold water and add 1 cup of ice. Set aside.

2. Bring 1 quart of water to a boil in a large saucepan. Add the asparagus. Cook for 90 seconds.

3. Use a slotted spoon to transfer the asparagus to the ice water. Let sit for 30 seconds. Drain and transfer the asparagus to a large bowl.

4. Add the tomatoes and the bacon to the bowl with the asparagus.

5. In a small bowl, whisk together the lemon juice, olive oil, Parmesan cheese, basil, black pepper and salt. Pour the dressing over the salad and toss to coat. Serve at room temperature.

2

Day 8 of an 10 day trip is halfway over. 1 km run this morning with a 6:31 time (7 second improvement, will take it).
Lunch has been healthy every day…today is peppers, fruit, hummus, and a seven grain salad.
Cannot WAIT to get home. Canada is ok, my colleagues are funny and nice to qork with, but my boss is a dick and I miss my family.

Asparagus Tomato and Bacon Salad with Lemon Dressing  

This light and refreshing salad makes a delicious side dish for your spring garden party or Easter dinner. Crisp green asparagus is combined with juicy tomatoes and crunchy bacon, and then topped off with a tangy lemon dressing. It’s a quick and easy dish that you can make in minutes.

SERVINGS: 4 to 6

TIME TO TABLE:
15 minutes prep, 5 minutes cooking.

INGREDIENTS:
1 lb. asparagus, trimmed and cut into 1 inch pieces
10 to 12 oz. cherry tomatoes, halved
4 slices cooked bacon, crumbled

Dressing
Juice of 2 Paramount Citrus lemons
1 tablespoon olive oil
1 tablespoon freshly grated Parmesan cheese
1 teaspoon finely chopped fresh basil
1/8 teaspoon ground black pepper
Pinch of salt

PREPARATION

1. Fill a large bowl ½ full with cold water and add 1 cup of ice. Set aside.

2. Bring 1 quart of water to a boil in a large saucepan. Add the asparagus. Cook for 90 seconds.

3. Use a slotted spoon to transfer the asparagus to the ice water. Let sit for 30 seconds. Drain and transfer the asparagus to a large bowl.

4. Add the tomatoes and the bacon to the bowl with the asparagus.

5. In a small bowl, whisk together the lemon juice, olive oil, Parmesan cheese, basil, black pepper and salt. Pour the dressing over the salad and toss to coat. Serve at room temperature.

anonymous asked:

So I'm embarking on a plant-based lifestyle. But I think my biggest problem will be family. Lots of our gatherings involve going out to eat (at not vegan restaurants). What's the best way to handle that?

Every spot has vegan options! Whether they are marked as vegan on the menu or not .. potatoes, rice, veg etc are always around! Most places have a vegan burger - just double check it’s al vegan! Fries are also usually vegan.

Bring your own grain and plant based salad dressing and ask for a huge salad and dump your grains and salad dressing on there!

Eat BIG Before you go and then get a salad.

Be a total bad ass and bring your entire meal with you if you want!

If you are eating at their house, prep 1-2 dishes for yourself to share with everyone :)

🌱🌱💓

4

Honey roast ham and light swiss cheese with salad and grain mustard on a wrap. With a balsamic drizzle (Lovely Man queried why I had put chocolate sauce on his lunch!)

A Humble Roasted Chickpea and Kale Salad

I underestimate the power of stupid-simple, delicious recipes. Iget carried away, trying to impress you with homemade gnocchi you will probably never make or fancy desserts which’s dough is composed of strange flours that, even though really good for you, are really hard to find unless you share my zip code. I love making these crazy concoctions because I love cooking; playing with food keeps me excited.

But, as much fun as it is to experiment with new ingredients, I typically rely on the same old handful of recipes. I know these won’t fail me when it’s 9 o'clock and my stomach is growling; when there is nobody but Day and myself to feed. Though easy to make, these recipes are the backbone to our livelihood: seasonally adaptable, easy to make, and most importantly tasty.

The classics include: (1) Buttery, cumin scented pasta; (2) Midweek pureed vegetable soup, (3) Grain salad, made with quinoa, or buckwheat, or rice, (4) Eggs, in the shape of shakshouka, frittata, or my favorite, olive oil fried, and finally, (5) the all-time-mighty, roasted vegetables and kale salad.

On the eve of the opening of the (amazing) project I’ve been working on for the past two and a half years, I present you, a humble variation of number 5.

Made with string green beans, chickpeas, kale, and avocado. I had some extra broccoli leaves (delicious!) and threw them in for entertainment’s sake, but feel free to omit if broccoli is not your thing. The spicy, roasted chickpeas are amazingly delicious with creamy avocado and crisp green beans. All of these lay above a bed of beautifully massaged kale, drenched in a tangy Dijon mustard and lemon vinaigrette.

All of these ingredients can be swapped out for your favorite type of white bean, crunchy vegetable (radishes, asparagus, carrots), and either hearty green you prefer, even though kale reigns supreme.

The best part, you will be savoring bites of this fresh, hearty salad within less than an hour, thankful it didn’t involve a trip to the special grocery store or break the bank.

Bon appetite.

Roasted Chickpeas

Cook time: 45-50 minutes

  • 1 ¼ cup cooked chickpeas, drained and rinsed
  • 1 tsp. cumin powder
  • 1 tsp. chili powder
  • 1 tbsp. olive oil
  • 1 pinch salt
  • 1 clove garlic

Preheat oven to 400 degrees Fahrenheit. Place drained and rinsed chickpeas in a bowl with spices, salt, and olive oil. Mince garlic and add in. Mix everything together until all chickpeas are coated in spices and olive oil. Transfer onto a baking sheet and roast for 40-45 minutes, turning once halfway through.  Remove from oven and set aside until ready to use. 

Lemon-Mustard Dressing

  • Juice of a quarter to lemon
  • 1 tsp. Dijon mustard
  • 1 tbsp. olive oil

Whisk all ingredients together until evenly distributed. Set aside until ready to use.

Roasted Chickpea and Kale Salad

Serves 2-3

Assembly time: 5 minutes

  • 1 large bunch of lacinato kale
  • 1 tbsp. olive oil
  • 1 generous pinch of salt
  • Large handful French string beans
  • Avocado, feel free to either use a half or a whole avocado here
  • 3-4 broccoli greens leaves

Wash kale with cold water and pat dry. One leaf at a time, remove the green leafy part from the stem. With one hand hold the end of the stem, with the other hand pull the leaf towards the opposite end. This way you can remove the stem while keeping the leaf whole. Stack all the leaves together. Roll them into a tight tube, and slice thin (approximately ¼ inch slices). Place sliced kale in a bowl and add 1 tablespoon of olive oil and a pinch of salt. With clean hands massage the kale for 2-3 minutes, or until fragrant. Massaging the kale will break down the fibers and make more palatable. Set aside.

Place about a cup of water in a pot. Bring to a boil. Add a pinch of salt and string beans. Cook for three to five minutes. String beans should be bright, but crisp. Remove from pot and rinse under cold water.

Add roasted chickpeas, string beans, and sliced avocado to the bowl with the massaged kale. Pour dressing and serve immediately.


6

Coffee Shop Conspiracies

Local is always the way to go. I was on that local tip WAY before Whole Foods had those 80% recycled 100% reusable enviro friendly totes emblazoned with LOCAL and a rad carrot illustration. 

El Rey is the definition of a local spot. I watched them build that spot every night as I walked home and cruised by on the reg asking when they were opening. 

Recently, they launched a food menu with the kind of things you actually want to eat every day, at “in the struggle” friendly prices. The kale bowl makes me question what garbagio bowls I’ve been given throughout my life; and this, literally just sliced avocado made me start to think. How can you improve/serve a HALF AVO SERVED ON A PLATE HOMIE. El Rey does; they just kill it and drop it right down in front of you, with that ‘like what’ rap battle attitude. People have noticed and are coming from all over to sip some of that El Rey swaggy swaggu.

When a local spot goes from hometown kid to national hero you’re left wondering if it was natural progression to perfection or set up from the start. Some homeless guy ran up to me and whispered “its coming” which very could be unrelated.

I’m watching Homeland which is purely the reason for this left field conspiracy like suspicion. I’m only on Season 1, but can someone PLEASE TELL ME if Brody is a terrorist? 

Shit guys, some days I’m so caught up in my theories, I don’t remember how to turn my computer on.

El Rey Coffee Bar & Luncheonette

Tip: Go early for pastries. They sell out and are made in house.

Tip: The avocado “del sur” aka sliced avocado from above, is incredible. It just has some chimichurri and hickory smoked sea salt, but will have you rethinking avocados in general.

Tip: The kale isn’t your average. Don’t pass on it because you od’d on kale salad the last 3 years. 

Tip: Incredible beers on tap - this isn’t your average coffee bar.

Tip: Go for tea at night. It’s SO HARD to find a good chill spot to have tea after 7pm.

Pricing: Avocado “del sur” $4, grains and crudite salad $10, sweet potato bread $3.50, cappuccino $3.75.

When to come here: Morning coffee, breakfast, lunch, a neighborhood beer. It’s gotten considerably more crowded since opening, and is a small space. Plan ahead fam.

Where: 100 Stanton St

Times:

Monday - Friday 7am - 11pm

Saturday - Sunday 8am - 11pm

Phone: (212) 260 - 3950

Arugula Salad with Lemon, Sun-dried Tomatoes and Mozzarella 

In this recipe arugula is gently wilted and drizzled in fresh lemon juice. The greens are then topped with sweet sun-dried tomatoes and creamy fresh mozzarella. It is a summer salad that works well for a light lunch or as a starter to a special meal with friends and family.

SERVINGS: 4

TIME TO TABLE:
10 minutes prep, 3 minutes cooking.

INGREDIENTS:
4 oz. sun-dried tomatoes packed in herb oil, sliced
2 teaspoons herb oil from the sun-dried tomatoes
6 cups baby arugula
2 teaspoons Paramount Citrus lemon juice
Zest of 1 Paramount Citrus lemon
8 oz. fresh mozzarella, sliced
Salt and pepper to season

PREPARATION

1. Heat a medium skillet over medium-high. Add the sun-dried tomatoes and oil. Cook for 1 minute.

2. Add the arugula and stir to coat in the oil. Cook for 30 to 45 seconds, just until wilted, and remove from the heat. Stir in the lemon juice and zest. Season with salt and pepper to taste, if desired.

3. Transfer to a serving plate and top with the sliced cheese before serving.

 

When I am getting ready for the week, if i have the energy, I like to make a grain-based salad that will keep the whole week. The good and easy part about this type of salad is the recipe makes a lot, it can be eaten cold, it’s very nutritious and versatile and as it sits in the fridge, the flavors get better. The one I made this week is a quinoa and apple salad. it is vegetarian and I usually eat it cold. I also like to keep frozen chicken strips on hand and those bake in the oven pretty fast. 

1 cup of uncooked quinoa to 2 cups of water, in the rice cooker, or simmer on the stove like rice till all the water is absorbed - about 20 minutes. After this cools, I added one chopped apple with the peel still on, a can of drained and rinsed garbanzo beans, some feta cheese, chopped up walnuts and a handful of chopped parsley. I also added golden raisins that I soaked in some hot water to make them plump again. You can seriously add anything to the cooked and cooled quinoa, substituting for allergies and likes/dislikes. 

The dressing is just ½ cup olive oil, the juice of one lemon, about a spoonful of honey and seasonings - I used salt, pepper, and some curry powder. You can use whatever you want.

Toasted Wheat Berry Salad with Grapes, Feta, Mint and Basil.



Though I don’t often make grain salads, this one arrived fully formed in my brain and demanded me to make it. It’s hearty without being overbearing, and the grapes add fun pop and sweetness to the tangy feta, fresh herbs, and rich pine nuts. Toasting the wheat berries in the pan before boiling them lends them a roasty, open, malty flavor that is luscious for fall.

With wheat berries and sea salt freshly harvested in Amagansett, New York, flown in as a gift from Julie Resnick of feedfeed. How lucky am I?!

Read more and get the recipe here.