I am holding on to the last, the very last strawberries! The season is soon over, but I wanted to share with you this strawberry salad recipe, because I’ve been making it a lot lately, and because the strawberries could be replaced by many other in-season fruits. This protein-rich salad can be eaten as a side dish, or as a nice lunch entrée. It is easy and quick to put together, and is chic enough for company. Let us know if you make it with any other fruit!
2 cups strawberries, diced
1/2 cup red onion, diced
1 can black beans, drained and rinsed
1 cup cooked millet
1/3 cup pumpkin seeds, toasted
4 tablespoons lime juice
2 cloves garlic, minced
2 teaspoons maple syrup
1 teaspoon sea salt
4 tablespoons olive oil
2 tablespoons cilantro leaves, minced
In a large salad bowl, mix together the strawberries, the red onion, the black beans, the millet, and the pumpkin seeds. Set aside.
In a small bowl, whisk together the lime juice, garlic, maple syrup, sea salt, olive oil and cilantro leaves. Add to the salad bowl, mix well, and serve. Bon appétit!
This fennel salad is one that could easily be made without grilling the fennel. You could slice it very thin and toss your salad just the same. But by grilling the fennel, you open the door to a burst of different flavors and textures that will make you grill the fennel next time around as well!
The key here is to have deep char marks on your fennel before turning it over. You want it to be almost caramelized. And it takes some time. It’s very hands off, but you have to be there to turn!
2 large fennel bulbs, trimmed and cut in halves (you can keep some of the fennel fronds to decorate the plate)
2 large oranges, one zested then juiced, the other cut in supremes
1 bunch lacinato kale, cut in a chiffonade
1 small shallot, minced
1 teaspoon old style Dijon mustard (the grainy one)
1/2 cup olive oil, plus more to oil the fennel halves
1/2 teaspoon maple syrup (or to taste)
Sea salt and pepper
Start a grill over medium-high heat, or alternatively, build a two-zone fire in your charcoal grill.
Rub the fennel halves with some olive oil and season liberally with sea salt and pepper. Place the fennel cut-side down on the hot grill and cook, covered, until deep char marks appear on the flat side of the fennel halves. Turn and repeat the process on the other side. You can turn again and cook some more if your grill isn’t too hot. If the grill is too hot, transfer the fennel halves to the non heated zone of your grill (or on the little warming shelf many grills have). Cover and let cook some more until you obtain a very cooked, sweet tasting, and aromatic fennel.
While the fennel is cooking, make the vinaigrette by combining the orange juice, the orange zest, the shallot, Dijon, olive oil, maple syrup, and salt and pepper. Whisk until smooth, taste and adjust seasonings.
Toss the kale in a large bowl with a little bit of the vinaigrette and massage with your hands for one minute. Plate and set aside.
Once the fennel is cooked, transfer to a cutting board and slice thin, discarding the cores. Transfer to the plate on top of the kale. Top with the orange supremes, some vinaigrette, and the fennel fronds. Bon appétit!
When the temperature starts to rise, we try to avoid cooking as much as we can. This recipe is perfect for a hot summer day, not only because it’s raw and refreshing, but more specifically because it takes about 15 minutes to make! It tastes and looks like summer, and Fruit Bliss® Turkish Tomato Halves add the perfect touch of sunshine!
4 medium zucchini
1/3 cup pine nuts
1/3 cup olive oil
½ cup basil leaves
½ cup kale leaves, torn
4 tablespoons lemon juice
2-3 garlic cloves
1 avocado, pitted and quartered
½ cup Fruit Bliss® Turkish Tomato Halves
Salt and pepper, to taste
Using a spiralizer, a mandolin, or a cheese grater, make noodles with the zucchini. Set the zoodles on paper towels while you prepare the sauce.
In the bowl of a food processor, place all of the other ingredients, except the tomato halves. Process until a smooth consistency is obtained. Add the tomato halves and pulse a few more times. Taste and adjust seasonings. Bon appétit!
This mango-strawberry salsa is refreshing, zesty, and so easy to put together. Use the best ingredients you can find. This becomes important in raw and simple recipes. This is great served on coconut rice, for a simple lunch, with tortilla chips, or as a side for grilled vegetables. The possibilities are endless.
3 ripe mangoes, in small cubes
8 large strawberries, in small cubes
1/2 cup red onion, minced
1/3 cup red bell pepper, in small cubes
1/3 cup packed cilantro, minced
3-4 tablespoons fresh lime juice
Sea salt and pepper, to taste
Mix all the ingredients delicately in a medium bowl. Place in the fridge until ready to use. Bon appétit!
This salad is a meal in itself. You have all the nutrients needed here, and more. It is satisfying and hearty with the big pieces of toasted cashews, and the kohlrabi gives it a wonderful bite that goes beyond a simple salad. Try it now, as kohlrabi is in season! You won’t regret it! Serves 4.
1 cup farro, rinsed
1 bunch kale
1 large bulb kohlrabi
2 large cloves garlic
1 1/2 teaspoon Dijon mustard
2 tablespoons lemon juice
1/3 cup olive oil
1 1/2 teaspoon maple syrup
1/2 cup raw cashews, toasted
Sea salt and pepper, to taste
In a medium pot, put the farro and 3 cups of water. Bring to a boil, reduce the heat to medium-low, and simmer until tender, about 30 minutes. Drain excess water and place farro in a large salad bowl to cool.
While the farro cools, prepare the kale and kohlrabi. Remove the stem from the kale leaves and slice the kale thinly. Peel the kohlrabi and cut into matchsticks. Put the kale and the kohlrabi in the salad bowl, with the farro. Add the toasted cashews.
Now, make the vinaigrette. Mince the garlic. Add a generous sprinkle of salt and mash with a fork, until a paste forms. Place in a small bowl and add the Dijon, lemon juice, olive oil, and maple syrup. Season with sea salt and pepper, to taste. Whisk vigorously.
When ready to serve, season the salad with the vinaigrette and serve as a main course, in shallow bowls. Bon appétit!
It’s fall in Arizona, which means I’m getting sweet potatoes on the regular in my CSA basket. I love my sweet potatoes sliced about 1-inch thick, drizzled with olive oil, and grilled. There is nothing better, plus you get to eat the skin, which is the most important part, since the nutrients found in potatoes are situated very close to the skin. So peeling a potato is now out of the question for me. Give them a good scrub and go ahead, eat it all.
Back to my wonderful bowl! I wanted to do a warm bowl, so I needed a warm preparation to put over the sweet potato and freekeh. I decided on white beans (goal was chickpeas, but I was out) and kale. The vinaigrette is so easy, just a big squeeze of lemon juice and you’re set! Note that I drizzled my sweet potatoes with pure maple syrup.
3-4 sweet potatoes, scrubbed and sliced into 1-inch thick rounds
Preheat your grill to medium-high heat. In a large bowl, toss the potato rounds with 2 tablespoons of the olive oil, and salt and pepper to taste. Place on the grill and grill, turning about half way, until tender and grill marks appear on both sides, about 20 minutes total.
In the meantime, cook the freekeh according to package directions. While the freekeh is cooking, heat up the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook until soft, about 4-5 minutes. Add the garlic, rosemary sprig, red pepper flakes, and salt and pepper to taste. Cook for another minute. Add the beans and the broth, and simmer for about 10 minutes, until the liquid is reduced by half. Add the kale and cook, while stirring, another 2 minutes, or until kale is wilted. Remove the rosemary sprig and adjust the seasoning.
To serve, place some freekeh in a bowl. Top with some potato slices, the bean mixture, and a big squeeze of lemon juice. Voilà! Bon appétit!