Lemon Herbed Grilled Salmon with Quinoa Salad

Jerry received this recipe in an email, so we tried it - very good.  Both the salmon and the quinoa salad were very tasty and fairly quick to prepare!  from Lovely Food Blog https://lovelyfoodblog.com/lemon-herb-grilled-salmon-with-quinoa-salad/?utm_source=zo&utm_medium=email&utm_campaign=033024_lemon-herb-grilled-salmon-with-quinoa-salad&utm_term=2FE5BC49-AEE5-489F-8737-2C84863D951E&utm_content=ff

INGREDIENTS:

Salmon:

• 2 4oz salmon fillets
• 2 tbsp lemon juice freshly squeezed 
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp dried thyme

Quinoa Salad:

• 1 cup cooked quinoa
• 1/3 cup cherry tomatoes sliced
• 2 tbsp lemon juice freshly squeezed 
• 2 tbsp extra-virgin olive oil
• 1/4 cup red onion diced
• 2 tbsp fresh parsley minced
• 1/8 tbsp salt

INSTRUCTIONS

 

• Preheat your grill to medium heat.
• In a small bowl, combine the lemon juice, garlic powder, parsley, and thyme.
• Place salmon fillets on a greased grill and brush with the lemon herb mixture.
• Grill salmon for 6-8 minutes or until cooked through.
• Meanwhile, prepare the quinoa salad by combining the quinoa, cherry tomatoes, lemon juice, olive oil, red onion, parsley, and salt in a medium bowl.
• To serve, top the grilled salmon with the quinoa salad.

 

https://food52.com/recipes/37768-french-lentil-and-arugula-salad-with-herbed-cashew-cheese 

Very good vegan main dish salad.  Love the ‘cheese’ even with making my own herbes de Provence, without the help of lavender.  

I listened to Guy Raz interview the founder of Food52 on How I Built This. She was a NYT food reporter and eventually founded this crowd-sourced food blog.  Then when I was searching for a good vegan main dish to accompany a Passover Seder, I learned that the conservative movement certified legumes to be ok several years ago.  Hence this perfect main dish, to be served alongside tsimmes and matzo kugel.  

French Lentil and Arugula Salad with Herbed Cashew Cheese

By Gena Hamshaw

Delight in all of the familiar flavors and textures of a traditional French lentil and goat cheese salad—chewy lentils, creamy and tangy cheese—while also enjoying a recipe that's 100% dairy-free and vegan-friendly. The cashew cheese consistency should be somewhere in between a very thick hummus and a soft goat cheese—you'll know it when you see it. Add water gradually so that you can be sure to control the texture to your liking. 

Serves 4For the salad::

• 1/3 cup olive oil
• 1 small shallot, minced
• 1 teaspoon salt
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Champagne vinegar
• 1 teaspoon Dijon mustard
• 2 1/2 cups cooked Le Puy green lentils, drained well
• 2 cups firmly packed baby arugula leaves
• 1 cup thinly sliced radishes
• 1 cup chopped endive
• 1 cup sliced cucumber
• 1/4 cup chopped fresh dill
• 1/3 cup toasted walnuts, chopped
• 1 dash black pepper
• 1/4 cup herbed cashew cheese (below)

1. In a small bowl or measuring cup, whisk together the olive oil, shallot, salt, lemon juice, vinegar, and mustard until evenly blended.
2. In a large bowl, stir together the lentils, arugula, radishes, endive, cucumber, and dill. Drizzle evenly with the dressing, then toss or stir until all the ingredients are evenly coated. Stir in the walnuts and season with black pepper to taste. Dot the top of the salad with small bits of the cashew cheese (about 1⁄2 teaspoon each).
3. Serve salad right away, or store in an airtight container in the fridge for up to 3 days.

For the herbed cashew cheese::

• 1 1/2 cup cashew pieces or a combination of cashews and pine nuts, soaked for at least 3 hours and drained
• 2 tablespoons large flake nutritional yeast
• 1 teaspoon salt
• 2 teaspoons herbes de Provence
• 1/4 teaspoon black pepper
• 3 tablespoons freshly squeezed lemon juice
• 1 clove garlic, minced
• 4 tablespoons water, divided

1. Put the cashews in a food processor or blender (preferably a high-speed blender). Add the nutritional yeast, salt, herbes de Provence, pepper, lemon juice, and garlic. Pulse a few times to break the cashews down until they have a wet, coarse, mealy texture.
2. With the motor running, drizzle in 2 tablespoons of the water. Now it’s time for some kitchen intuition: Keep adding water, stopping occasionally to scrape down the sides of the work bowl, until the mixture has a good consistency. It should be similar to a thick hummus—a little coarse, but smooth and spreadable. You may not need all of the remaining 2 tablespoons of water. (If using a blender, start on a low speed and gradually increase to high speed as you add the water, using a plunger attachment the entire time to keep the mixture blending.)
3. Taste and adjust the seasonings as desired. Stored in a covered container in the fridge, the cheese will keep for about 5 days

Rainbow Farro Salad with Tahini Dressing

From Fiber Fueled Cookbook 

Love farro.  This is a hearty salad that could be used as a main dish.  I brought it so a dinner at someone's house, so I left out the beans and changed the broccoli to a generous amount of spinach.  Everyone liked the dressing.  In the book, this is part of the low histamine diet, which doesn't apply to most people.

4 servings

INGREDIENTS:

1.5 cups cooked farro or other short grain

1.5 cups finely chopped broccoli florets (or change to few cups of spinach) 

1/2 red bell pepper, thinly sliced

1/2 yellow or orange bell pepper, thinly sliced

1 c finely shredded red cabbage

2 cups cooked white beans

2 Tbsp tahini

2 Tbsp apple cider vinegar

2 Tbsp OO, broth or water (I used olive oil)

2 small garlic cloves, minced

1/2 tsp salt

1/4 tsp freshly ground pink or black pepper

DIRECTIONS:

1) In a large bowl, combine the farro, broccoli, bell peppers, cabbage and white beans.

2) In a separate small bowl, whisk together the tahini, vinegar, OO, garlic, salt and pepper.  For a thinner dressing, whisk in an additional Tbsp or two of water.  Season to taste then add to the farro salad and toss well. 

Roasted Golden Beet Salad with Lemon Vinaigrette Dressing

 from loveandlemons.com

Roasted golden beets are great, prepared as below.  I also had some roasted butternut squash that I added.  Use a generous amount of dressing - goes very well with these ingredients.  

Photo 2/19/23

for vinaigrette: https://www.loveandlemons.com/lemon-vinaigrette/

This roasted golden beets recipe is a healthy, delicious side dish or light lunch! See the post above for my favorite variations and serving suggestions.

Ingredients

• 4 to 5 medium golden beets
• Lemon Vinaigrette - see below - leave out the thyme and add the cumin, coriander and honey.
• ¾ teaspoon ground coriander
• ½ teaspoon honey
• ¼ teaspoon ground cumin
• 2 cups arugula
• ¼ cup crumbled feta - I prefer goat cheese. 
• 2 tablespoons chopped toasted pistachios - very coarsely, leaving bigger pieces. 
• Sea salt
• Freshly ground black pepper
• Microgreens, optional

Instructions

• Preheat the oven to 400°F.
• Place each beet on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 40 to 90 minutes, or until soft and fork-tender. The cooking time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
• Slice the beets into halves, quarters, or bite-sized pieces, and place them in the fridge until ready to use.
• Make the lemon vinaigrette dressing according to this recipe, omitting the thyme, and adding the coriander, honey, and cumin.
• Arrange the beets, arugula, feta and pistachios on a platter. Drizzle with some of the dressing and season with salt and pepper. Top with microgreens, if desired, and serve.
  
  
  LEMON VINAIGRETTE DRESSING:
  This easy lemon vinaigrette recipe is a great one to have in your back pocket. It's delicious and versatile - perfect for tossing with salads, roasted vegetables, and more!  For this salad, add the coriander, cumin and honey as above, and leave out the thyme.

  Ingredients

  • 1/4 cup fresh lemon juice
  • 1 small garlic clove, grated
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt, more to taste
  • Freshly ground black pepper
  • 1/2 teaspoon honey or maple syrup, optional
  • 1/4 to 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon fresh or dried thyme, optional

  Instructions

  • In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
  • Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
  • If your dressing is too tangy, add more olive oil, to taste.
  • Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

  Notes

  Makes 1/2 cup.
  
  
  
  

Gado-Gado Quinoa Bowl - Fiber Fueled Cookbook

After I heard Dr. Will Bulsiewicz speak at the Lifestyle Medicine conference in November, 2022, I decided to read through his book Fiber Fueled and the related Cookbook.  He is an expert on the microbiome, which is one of the topics in medicine that I find fascinating.  99% of the genes that are in our bodies belong to the bacteria, viruses, fungi and parasites that live within us, mostly in our gut.  Fiber fuels the good ones, which then go on to form short chain fatty acids that are mostly beneficial to our health.  

He also mentions that after lactose and gluten, another big food intolerance is histamine or foods that cause you to form more histamine.  This recipe is good for those restricting histamine.  If you're not, then you can substitute 1/2 cup of peanut butter for other nut butters and 3 Tbsp of rice vinegar for the apple cider vinegar.  

Today, I tried this recipe and really enjoyed it.  It definite gets high marks on the fiber scale.  Dr. B rates the recipes in plant points, and this one gets 9, which is the highest I've seen in his book.  Gado-gado in Indonesian literally means 'mix-mix'.  In this salad, many raw and steamed veggies are mixed in an almond butter dressing.  Each region in Indonesia has its own unique spin on this dish.

INGREDIENTS: 

2 cups small red potatoes, halved or diced, depending on the size

1 cup uncooked quinoa or other short grain (I used bulgur, which worked well)

2 cups washed and trimmed green beans or pea sprouts

1/2 cup almond butter or sunflower seed butter, stirred well (I used almond butter)

2 garlic cloves grated into a paste or 1 tsp dried garlic powder

1 Tbsp grated fresh ginger or 1/4 tsp dried ginger

1/4 tsp crushed red pepper flakes (optional)

3 Tbsp apple cider vinegar

2 Tbsp toasted sesame oil (optional)

1/4 tsp salt

1.5 ups shredded red cabbage

2 carrots grated

1 red bell pepper, seeded and thinly sliced

DIRECTIONS:

1. In a medium pot, place the potatoes and cover with water.  Cover with a tight lid and bring to a boil.  Allow the potatoes to coo for ~15 minutes, or until a potato flakes easily when pierced by a fork.

2. Rinse the grain and add to a saucepan with 2 cups (or the appropriate amount) of water.  Cover with a tight lid and bring to a boil.  Reduce the heat to low and allow to cook covered for 12 minutes, then remove from the heat and let stand for another 3 minutes.  Fluff with a fork and set aside to slightly cool.

3. If using green beans, bring a small pot of water to a boil.  While the water is boiling, make an ice bath in a medium bowl with ice and water to cover.  Add the green beans to the boiling water and cook for 2 minutes, then immediately drain and place in the prepared ice bath for 3 minutes, then drain and set aside.

4. In a small bowl, prepare the sauce by whisking together the almond butter, garlic, ginger, red pepper flakes, if using, vinegar, and sesame oil.  If the nut butter is too thick, heat it in a saucepan over low heat or blend it in the base of a small blender or food processor.  Add hot water, 1 Tbsp at a time up to 5 Tbsp until the sauce has a pourable consistency. 

5. To assemble, divide the quinoa month four bowls.  Top with shredded cabbage, green beans, carrots, cooked potatoes, and bell pepper.  Serve with the nut butter sauce.  

Thai Crunch Salad in peanut dressing

From onceuponachef: 

https://www.onceuponachef.com/recipes/thai-crunch-salad-with-peanut-dressing.html?utm_source=convertkit&utm_medium=email&utm_campaign=Pesto+Pasta+Salad%2C+Creamy+Cucumber+Salad%2C+Thai+Crunch+Salad%20-%208899194#tabrecipe 

Great cold dish to go with BBQ or anything else.  Can use the small Bullet attachment to blend the sauce.  Add it to the salad just a little while before serving, although I didn't mind it being moist/mushy the next day.  Also added some peanuts after it was all mixed.

Thai Crunch Salad with Peanut Dressing

METRIC  CUP MEASURES

By Jennifer Segal

Inspired by California Pizza Kitchen’s recipe, this Thai crunch salad with peanut dressing always satisfies.

Servings: 4   (I'd say 6+)

Total Time: 30 Minutes

INGREDIENTS

FOR THE THAI PEANUT DRESSING

• ¼ cup creamy peanut butter 
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice, from one lime
• 3 tablespoons vegetable oil
• 1 tablespoon soy sauce (use gluten-free if needed)
• 2 tablespoons honey

• 2½ tablespoons sugar
• 2 garlic cloves, roughly chopped
• 1-inch square piece fresh ginger, peeled and roughly chopped
• 1 teaspoon salt
• ¼ teaspoon crushed red pepper flakes (usually I cut back on these, but this amount worked well for this recipe)
• 2 tablespoons fresh cilantro leaves

FOR THE SALAD

• 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
• 1 cup prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 English cucumber, halved lengthwise, seeded and thinly sliced 
• 1 cup cooked and shelled edamame (can defrost frozen shelled ones)
• 2 medium scallions, thinly sliced
• ½ cup loosely packed chopped fresh cilantro
• (Optional - add peanuts after salad is dressed)

INSTRUCTIONS

1. For the dressing, combine all of the ingredients except for the cilantro in a blender (Bullet works well) and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

NUTRITION INFORMATION

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• Per serving (4 servings)
• Serving size:Approximately 2 cups
• Calories:282
• Fat:18 g
• Saturated fat:2 g
• Carbohydrates:28 g
• Sugar:17 g
• Fiber:6 g
• Protein:7g
• Sodium:505 mg
• Cholesterol:0 mg

Five Spice peach and raspberry salad

 From Ottelenghi Simple

The peaches were delicious in this dressing.  Didn't taste the raspberries much.  Very simple to prepare.  

I had a lot of basil, so I tried it ...  skip it!  Maybe mint?  Or just the way it is.

The recipe recommends peaches that are not too ripe so the salad is not TOO sweet.  Works well at a barbecue.  Serves 4 as a side

INGREDIENTS:

1.5 Tbsp cider vinegar

1 tsp maple syrup

1/4 tsp Chinse 5-spice powder

1 Tbsp olive oil

1 shallot, thinly sliced

salt

3.5 oz raspberries

3 firm peaches, pits removed, 1/4 inch wedges (2 cups)

2 cups watercress

1/4 head radicchio, cut into 3/4 inch slices (2 cups)

DIRECTIONS:

1) In a large bowl, mix the vinegar, maple syrup, 5-spice, oil and shallot with a rounded 1/4 tsp salt.  

2) Add the berries, lightly crushing them with the back of a fork, then add the peaches, watercress, and radicchio.  Mix well and serve.

Favorite green salad with apples, cranberries and pepitas - and goat cheese

Favorite Green Salad with Apples, Cranberries and Pepitas

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• Author: Cookie and Kate
 
• Prep Time: 5 mins
 
• Cook Time: 5 mins
 
• Total Time: 10 minutes
 
• Yield: 4 side salads 1x
 
• Category: Salad
 
• Method: By hand
 
• Cuisine: American

★★★★★

 

5 from 84 reviews

From Cookie and Kate:

This was good - the dressing was very good.  Obviously easy to vary the ingredients.  Maybe try pistachios??  The apples I used were not that tart - will try again with better apples!  Easy! 

My favorite fresh salad featuring healthy greens, sliced apple, toasted pepitas, dried cranberries and crumbled goat cheese. Toss with my simple apple cider vinaigrette (recipe below) or use balsamic dressing in a pinch. Recipe yields 2 full-sized salads or 4 to 6 side salads.

SCALE

INGREDIENTS

Green salad

• 5 ounces (about 5 cups) spring greens salad blend
• 1 large or 2 small Granny Smith apple(s)
• ⅓ cup dried cranberries
• ¼ cup pepitas (green pumpkin seeds) or chopped raw pecans
• 2 ounces chilled goat cheese, crumbled (about ⅓ cup)

Apple cider vinaigrette

• ¼ cup extra-virgin olive oil
• 1 ½ tablespoons apple cider vinegar
• 1 ½ teaspoons honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon fine sea salt
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Toast the pepitas: In a medium-sized skillet, toast the pepitas over medium heat, stirring frequently, until they are turning golden on the edges and making little popping noises (if using pecans instead, warm them just until they are fragrant). Transfer the pepitas to a small bowl to cool.
2. Make the dressing: In a cup or jar, whisk together the olive oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper.
3. Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad.
4. Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won’t need all of it). Gently toss to mix all of the ingredients and serve!

NOTES

MAKE IT VEGAN: Substitute maple syrup for the honey and omit the cheese.

STORAGE SUGGESTIONS: Spring greens wilt quickly once they’ve been tossed with dressing, so store dressing separately from the greens. Apples oxidize quickly once they’re cut open, so I chop them just before serving the salad. For a salad with more longevity, swap chopped kale for the spring greens (like this). Bonus? The dressing will keep the chopped apples looking fresh. 

Freekeh with Shiitake Mushrooms, Leeks and Edamame

 This is adapted from a washington post recipe by Joe Yonan October 13, 2021.  It caught my eye because it is made with freakeh, which I've had before, but thought it had an unusual flavor and couldn't figure out what to prepare it with.  Now I know that although there are competing stories about it, the end result is that it is the inner portion after the outside of the wheat has been burned and removed.  So the grain is relatively hearty and has a smoky flavor.  

This dish pairs it with mushrooms and leeks, and was supposed to be with sugar snap peas, snow peas or  green beans.  Any of those would have to be blanched and drained first.  For better or worse, the green beans I thought I purchased didn't make it home with me.  Instead I used a combination of frozen edamame and peas, so all I needed to do was defrost them by rinsing them in warm water.  

At the end I also added some extra lemon, pepper and mint, but feel free to garnish or not as you wish.  This is a great use of freakeh, a healthy 'broken' grain that cooks quickly and has some substance.  

INGREDIENTS:

1 cup (5 ounces) freekeh (I didn't have enough, so I also used cracked bulgur, another quick-cooking grain).

2 cups water

1 1/4 tsp fine sea salt or table salt

2 cups frozen edamame or peas, or combo

1 leek, white and light green parts

1/2 cup extra virgin olive oil, divided

3 cups (5 ounces)  fresh shiitake mushrooms, stems removed and caps thinly sliced

2 cups (2 ounces) baby spinach

2 Tbsp plus 1 teaspoon fresh lemon juice, plus more to taste

Fresh ground pepper to taste - just as you might on a green salad

DIRECTIONS:

1) In a medium dry saucepan over medium heat, toast the freaked, tossing until fragrant, 2-3 minutes.  Add the water and 1/2 teaspoon of the salt and bring to a boil.  Reduce the heat, cover and simmer until the freekeh is tender, ~14-16 minutes.  Drain any excess water and transfer the freaked to a large salad bowl. 

2)While the grains are cooking, rinse the frozen veggies with warm water until the centers are defrosted.  Drain.

3) Rinse off the obvious dirt, cut the leek in half lengthwise, then slice into thin half moons.  Put all the slices in a bowl and cover with cold water to remove remained dirt.  Pour into a colander, then rinse again if there is any grit left. 

4) In a large saute pan, over medium-high heat, heat 1/4 cup oil until it shimmers.  Add the cleaned leeks and 1/4 tsp of the salt and cook, stirring occasionally, until tender, about 5 minutes.  Add the mushrooms and cook, stirring, until they release their liquid, darken and soften, 4-5 minutes.  Transfer the mixture to the salad bowl and let cool.

5) Roughly chop the spinach and add it to the salad bowl. 

6) Pour the lemon juice into a small bowl.  Pour in the remaining 1/4 cup of olive oil in a thin, steady stream, while whisking vigorously.  Whisk in the remaining 1/4 tsp of salt.  Add the vinaigrette to the salad and toss to combine.  Taste and season with more salt, and or pepper and/or lemon juice if needed.  

7) Serve at room temperature, or chill in the refrigerator and serve cold.  

Cantaloupe and cucumber salad

From epicurious: 

Excellent reviews.  They thought it was brilliant adding coriander and cardamom to cantaloupe.  Some left out the sumac, and several left out the coriander.  Described as forgiving recipe. 

https://www.epicurious.com/recipes/food/views/savory-cantaloupe-and-cucumber-fruit-salad?utm_source=nl&utm_brand=epi&utm_mailing=EPI_CTN_071821&utm_campaign=aud-dev&utm_medium=email&bxid=5c931628fc942d0bdf16a039&cndid=4649318&hasha=7cf42d7a90eda26f805e57b3a5998648&hashb=0935300134207d887f9c54ea4fe55bb4b586ba36&hashc=3d594b75b907ebf06ba2d38bc764e5846d8ad96a8d4d52623a3e4f0bae65a335&esrc=rbox_mig_grp_1&utm_content=Final&utm_term=EPI_CTN

INGREDIENTS

1. • 1/2 cup olive oil
   • 1/4 cup Champagne vinegar or white wine vinegar
   • 1 teaspoon ground coriander
   • 1 teaspoon kosher salt
   • 1/4 teaspoon freshly ground black pepper
   • 1/8 teaspoon ground cardamom
   • 1/2 large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
   • 1 large English hothouse cucumber, sliced on a diagonal 1/2 inch thick
   • 2 Fresno chiles, thinly sliced
   • 1/2 cup unsalted, roasted pumpkin seeds (pepitas)
   • 1/4 cup chopped cilantro
   • 1/4 cup chopped mint
   • Sumac (for serving)
2. Ingredient Info
   • Sumac, a tart, citrusy spice generally sold in ground form, can be found at Middle Eastern markets, specialty foods stores, and online.

PREPARATION

1. 1. Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
   2. To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.