Recipes / salad

Chioggia Beet Salad w mint dressing

 

Serves:2

 

1 chioggia beet, peeled & sliced thin

1 watermelon radish, peeled & sliced thin

1 container blackberries

1 can garbanzo beans OR lemon herb mussels

1 🥑 avocado, sliced

Lettuce greens of your choice

 

Dressing:

• ½ cup extra-virgin olive oil
• ½ cup lemon juice (about 2 lemons)
• ¼ cup packed fresh mint (spearmint) leaves (about half of a ⅔ or ¾-ounce package)
• 3 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard or white balsamic vinegar
• 2 cloves garlic, roughly chopped
• ¼ teaspoon fine sea salt
• 10 twists of freshly ground black pepper

 

Make the salad by splitting lettuce greens into 2 bowls. Split everything else into the 2 bowls as well. Make the dressing by adding ingredients to blender or food processor. Put dressing in salad and enjoy :)

 

 

 

 

Ingredients

For the Salad:

• 2 cups brussel sprouts about 15 sprouts
• 4 cups fresh arugula or greens of your choice, spinach is also great
• 1 pear chopped
• 1/2 cup almonds or pecans
• 1/2 cup raisins, dried cherries, or cranberries optional

For the Dressing:

• 1/2 cup avocado oil or olive oil
• 1 tbsp white balsamic vinegar
• 1 tbsp red wine vinegar or apple cider vinegar
• 1 lemon, juiced
• 1 tsp dried basil
• 1/2 tsp salt + more to taste
• 1/2 tsp freshly ground pepper
  

Instructions

1. Begin by cutting your sprouts in half, and removing the bottom stem. Place inside a food processor or blender and pulse for 10-20 seconds or until the brussels have been "chopped".
2. In a large bowl toss in arugula, brussels sprouts, pear, raisins, and almonds or pecans.
3. To make the dressing, place the ingredients in a small bowl or jar. Whisk or shake until completely incorporated. Toss 1/2 cup of the dressing on the salad. You can use the entire jar, or reserve some for a later use. Adjust the dressing to your taste!

Ingredients:
1 (Holy Cow Beef) Rump Roast

1 pkg organic baby carrots

7 med potatoes, diced

5 cloves garlic

1 shallot or onion, diced

2 cups water

1 Pkt organic onion dip seasoning

1 pkt organic brown gravy

Place roast in slow cooker. Cut 5 small X’s in the roast with a paring knife. Push 1 clove of garlic into each pocket. Season roast with Salt and pepper. Pour 2 cups of water over the roast. Pour baby carrots, onion, and diced potatoes over roast. Add packet of onion dip seasoning. Put lid on slow cooker. Slow cook on low for 4-6 hours or until done. Take 1 cup of hot juice out of slow cooker and place in a small pot on stovetop on medium heat. Add gravy packet and whisk until thickened. Ladle over meat. Serve with a side salad if desired. 

Pomegranate Kale Salad

 

For the salad

• 1 cup pomegranate seeds
• 2 cups chopped baby kale
• 2 cups cooked wild rice (you can use leftover rice or buy precooked)
• 1/4 cup toasted walnuts
• 1/4 cup feta cheese (omit for vegans)

For the dressing

• 1/2 cup minced onion or shallot
• 2 tablespoons olive oil
• 2 tablespoons water
• 2 tablespoons honey (sub agave for vegans)
• 1/2 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1 squeeze lemon or orange juice

 

INSTRUCTIONS

• Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you’re making the dressing if you want a cold salad.
• Mince the shallot or onion and saute in 1/2 tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sauteing altogether. The shallot in particular works well for this.)
• Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
• Toss the salad ingredients together with the dressing just before serving. I prefer to serve this at room temperature or chilled slightly.

 

Serves 4

Calories Per Serving: 296

% DAILY VALUE

19%

Total Fat 14.8g

3%

Cholesterol 8.3mg

17%

Sodium 385.4mg

14%

Total Carbohydrate 38.3g

15%

Dietary Fiber 4.3g

Sugars 16.7g

14%

Protein 7g

6%

Vitamin A 51.8µg

20%

Vitamin C 18.2mg

6%

Potassium 299.4mg

12%

Phosphorus 153.2mg

 

California Roasted Sweet Potato Kale Salad Recipe

Ingredients
* For the dressing:
* ¼ cup tahini
* ½ teaspoon garlic powder
* 2 tablespoons freshly squeezed lemon juice
* 1 teaspoon pure maple syrup
* 1/2 teaspoon dijon mustard
* ½ teaspoon salt, plus more to taste
* Lots of freshly ground black pepper
* 2-3 tablespoons warm water, to thin the dressing
* For the salad:
* 1 tablespoon olive oil
* 1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)
* 1 bunch of Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale)
* 1/2 cup dried cranberries
* 1 avocado, sliced or diced
* ½ cup wasabi peas* (or roasted salted chickpeas), for crunch
* For the sweet and spicy:
* ½ cup spark of spices whole roasted cashews click here to order: https://amarilloeatsorganic.com/products/whole-roasted-cashews-spark-of-spices

Instructions
1. Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cubed sweet potatoes onto the pan and drizzle with olive oil; toss well to coat the sweet potatoes in oil. Bake for 25-30 minutes or until tender, flipping halfway through. (I used leftovers)
2. In a medium bowl, whisk together the ingredients for the dressing: tahini, garlic powder, fresh lemon juice, pure maple syrup, dijon mustard, salt, pepper and water. I like to start with 2 tablespoons of water, but you may need 3 total tablespoons to achieve a creamy dressing that is easily pourable. You’ll want to be able to coat all of the kale nicely so a thinner dressing is better. Set dressing aside.
3. Add the finely chopped kale to bowl & pour the dressing over. Use a tongs to coat the kale with the dressing; you REALLY want to get it mixed well. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing. Add in your roasted sweet potato cubes, cranberries, avocado and wasabi peas or roasted chickpeas. Give the salad a gentle toss to combine.
5. Finally top with cashews #sunshinenutcompany #amarillo

Salad:
Strawberries 🍓
Avocado 🥑
Kiwi 🥝
Red bell pepper 🫑
Cashews
Spring mix and romaine lettuce
Honey chili lime vinaigrette (juice of half lime, 1-2 Tbsp olive oil, 1/2 tsp honey, salt, pepper, a sprinkle of chili powder)

Homemade salads are my favorite!! They are so quick and easy to throw together when I’m a hurry! Plus, knowing my organic produce is pesticide free from AmarilloEatsOrganic.com keeps my body energized!