Spring has sprung and Summer is here! What better way to use your CSA greens than with tasty salads. I have been hitting the library and collecting recipes from cookbooks, weight loss books, and magazines to help inspire more interesting salads.
Lately, I have been very much drawn to using tahini. I feel like it mostly sits in the back of my fridge, lonely and forgotten. However, with some of the salads and sides below, my jar is about empty!
I hope you enjoy these great salads as much as we have. Please note, I use the term salad very loosely. Also, there are a few healthy and quick treats posted below. While they are not the guilty pleasures we are all used to, they do take care of that sweet tooth! Enjoy!
Disciplinary Foods: Greens of all kinds, Tomatoes, and Strawberries!
Artichoke and Tomato Panzanella
Ingredients
1 (10-ounce) package frozen artichoke hearts, thawed (about 2 cups)
3 cups whole-wheat bread, cut into 1 1/2-inch pieces
3 large, red tomatoes, cut into wedges
1 cup pitted black olives, halved
3/4 cup chopped, fresh basil leaves (about 1 bunch)
2/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup white wine vinegar
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.
Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl stir together the 2/3 cup olive oil, white wine vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.
Citrus, Quinoa, and Spinach Salad
Ingredients
1/2 cup quinoa
Zest and juice of 1/2 lemon
1 1/2 tablespoons olive oil
1/2 teaspoon red chile flakes
1/4 teaspoon kosher salt
Pinch of pepper
6 ounces baby spinach
1/4 cup sliced green onions
1/4 cup crumbled feta cheese
Directions
Cook quinoa according to package directions. Meanwhile, whisk together zest, juice, oil, chile flakes, salt, and pepper in a large bowl. Add spinach and onions. Mix in warm quinoa and sprinkle top of salad with feta.
Fennel-Based Asian Salad
2 small fennel bulbs, thinly sliced
1/2 small red onion, thinly sliced
2 oranges, peeled and cut into segments
1/4 c rice vinegar
1/2 t sesame oil
2 t sesame seeds
opt. brussels sprouts thinly sliced
Directions: Combine all together and enjoy!
Toasted Chickpea and Apricot Salad
(Plums are also delicious—and beautiful—in place of apricots.)
Ingredients
3 cups cooked or canned chickpeas, rinsed, drained, and patted dry
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 cup olive oil, divided
1 teaspoon grated orange rind
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons fresh orange juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup thinly vertically sliced red onion
4 large apricots, pitted and sliced
4 cups baby arugula leaves
1/2 cup (2 ounces) crumbled feta cheese
Directions
1. Preheat oven to 450°.
2. Combine first 3 ingredients in a roasting pan, and drizzle with 2 tablespoons oil, shaking pan to coat beans. Roast at 450° for 20 minutes, stirring once.
3. Combine remaining 2 tablespoons oil, rind, vinegar, juice, salt, and pepper in a large bowl, stirring with a whisk. Stir in onion and apricots, tossing gently to coat. Add warm beans and arugula, tossing to combine. Sprinkle with cheese.
Strawberry-Avocado Salsa with Cinnamon Tortilla Chips
Ingredients
2 teaspoons canola oil
6 (6-inch) whole-wheat flour tortillas
2 teaspoons sugar
1/2 teaspoon ground cinnamon
1 1/2 cups finely chopped peeled ripe avocado (about 2)
1 cup finely chopped strawberries
2 tablespoons minced fresh cilantro
1 teaspoon minced seeded jalapeño pepper
2 teaspoons fresh lime juice
3/8 teaspoon salt
Directions
1. Preheat oven to 350°.
2. To prepare chips, brush oil evenly over one side of each tortilla. Combine sugar and cinnamon; sprinkle evenly over oil-coated sides of tortillas. Cut each tortilla into 12 wedges; arrange wedges in a single layer on two baking sheets. Bake at 350° for 10 minutes or until crisp.
3. Combine avocado and remaining ingredients; stir gently to combine. Serve with chips.
Tahini-Roasted Broccoli over Raisin-Studded Bulgur
Broccoli
1 1/2 lb broccoli, trimmed and cut into florets (6 cups)
1 tbls olive oil
Bulgur:
1 1/3 cups low sodium veggie broth
1 cup bulgur
1/4 cup raisins or dried currants
1 tbls tomato paste
Tahini Sauce:
1 tsp olive oil
2 cloves garlic, minced (2 tsp)
2 tbls tahini
1 tbls lemon juice
Directions
Preheat oven to 450 degrees. To make broccoli - toss florets and olive oil together in large bowl and season with salt and pepper. Spread on large baking sheet and roast about 10-15 mins or until florets begin to brown, tossing occasionally.
Meanwhile, make the bulgur by combining broth, bulgur, raisins and tomato paste in a medium saucepan and bring to a boil over medium heat. Cover and simmer 15 mins or until liquid is absorbed and bulgur is tender. Remove from heat and keep warm.
To make Tahini sauce: Heat oil in saucepan over medium heat and add garlic and sauté for 1 min. Stir in tahini and 1/3 cup water and reduce heat to medium-low and simmer for 1-2 mins until sauce begins to thicken. Remove from heat and stir in lemon juice. Toss hot broccoli in with tahini sauce. Serve in a large bowl over cooked bulgur.
“Not As Bad for You” Chocolate Cake
1/2 c flour
1/4 sugar
pinch of salt
1/2 t baking soda
2 T veggie oil
2 T cocoa
1/2 t vanilla extract
1 t vinegar
1/2 c water
Directions
Pre-heat oven to 350. Combine everything so there are no lumps. Coat muffin tin with cooking spray and fill with batter. Bake for about 20 mins (toothpick clean).
Angel Food Cake
3 egg whites
1/2 t cream of tarter
pinch of salt
1/4 c plus 1 T sugar
1/4 c flour
Directions
Preheat over to 350. Beat egg whites until frothy, then add cream of tarter and salt. Beat until stiff. Add sugar and beat for another 2 minutes. Sift and fold flour in with egg whites. Coat muffin tins with cooking spray and then fill with batter. Cook until browned on top, about 20 minutes. Cook before removing from tins.
