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Cucumber Mango Salad

Cucumber Mango Salad

Cucumber Mango Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serving Size: 2

Cucumber Mango Salad

Cucumber Mango Salad - Sometimes you have to use what you have to make a quick bite and this salad here is a solution with leftover cucumber and mangoes.

Ingredients

  • 2 Mangos, cubed
  • 1 large cucumber, peeled and sliced
  • ¼ cup cilantro, finely chopped
  • ? cup red onion, thinly sliced
  • ? cup apple cider vinegar
  • ½ -1 teaspoon of Tajin Classico Seasoning (substitute detail below)
  • optional: add honey to taste

Instructions

  1. In a small bowl, toss the red onion in the apple cider vinegar until completely coated. Let the onions rest in the vinegar for at least 10 minutes
  2. In a large bowl, add chopped mango, cucumber and cilantro. Add in onions and vinegar when ready.
  3. Sprinkle Tajin seasoning over the salad and toss until completely mixed in.
  4. Note: if you don’t have Tajin I would substitute with a mix of 1 teaspoon of cayenne pepper, 1 teaspoon of lemon pepper, and 1 pinch of salt.
  5. Refrigerate and serve when ready.
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Crispy Brussel Sprouts with Blackberry Reduction

Crispy Brussel Sprouts with Blackberry Reduction

What a week! So if you didn’t read my previous blog post I will catch you up on the week’s festivities.  After being swept away by the Kendrick Lamar Grammy performance I decided to restructure my content and recipe development this week to pay homage to his song “The Blacker The Berry”.  As a result blackberries took the spotlight this week and boy did they shine in these four new recipes.

Crispy Brussel Sprouts with Blackberry Reduction

Brussels sprouts have made a culinary resurgence in the last few years. You can’t go to a restaurant with out seeing brussels sprouts on the menu.  So I jumped on the bandwagon too. I love a good crispy brussels sprout and this recipe shows you how to achieve perfect char and crunch at home. Not to mention, the blackberry reduction is a sweet compliment just takes the dish to another level.

Crispy Brussel Sprouts with Blackberry Reduction

Prep Time: 30 minutes

Serving Size: 4

Crispy Brussel Sprouts with Blackberry Reduction

Crispy Brussel Sprouts with Blackberry Reduction - This is a great addition to any many meal doing the fall season when brussels are in season.

Ingredients

  • 1½ lbs brussels sprouts, sliced
  • ¼ cup balsamic vinegar
  • ¼ cup fresh orange juice
  • ¼ cup water
  • 1 cup blackberries
  • 2½ tablespoons vegetable oil
  • 2 tablespoons of sugar
  • 2 tablespoons butter
  • 1½ teaspoons salt
  • ½ teaspoon pepper
  • pinch of grated orange rind (optional)

Instructions

  1. Preheat oven 425 degrees and line baking sheet with aluminum foil.
  2. In a large bowl mix brussels sprouts with 1½ tablespoons of vegetable oil. Toss with you hands to make sure all the brussels sprouts are coated. Generously season the brussels sprouts with salt and pepper.
  3. In a large pan on medium high heat, pour in 1 tablespoon of vegetable oil, or enough to just barely coat the bottom of the pan. Wait for oil to get hot, then add in brussels sprouts. Brown the brussels sprouts for approximately 10 minutes continuously stirring (every 2 minutes or so) making sure that all the sides get a char. In the last minute add butter and toss so that all the brussels sprouts are coated with the butter.
  4. Pour sprouts on baking sheet. Sprinkle on fresh rosemary and put into the oven for 10-15 minutes.
  5. In a sauce pan, heat the blackberries, balsamic vinegar, orange juice, orange rind, sugar and water on high heat for five minutes, continuously stirring so that the berries start to break down. Reduce heat to soft boil and stir for another 4-5 minutes until mixture reaches a syrupy texture.
  6. Remove brussels from the oven and top or toss with blackberry reduction. Serve warm.
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Creamy Green Vinaigrette

Creamy Green Vinaigrette

Creamy Green Vinaigrette

Prep Time: 5 minutes

Serving Size: 4

Creamy Green Vinaigrette

Creamy Green Vinaigrette - I promise after you make this recipe you will not go back to another store bought salad dressing.

Ingredients

  • ¼ cup olive oil
  • ? cup packed parsley, chopped
  • ½ of large orange, juiced
  • 1 hard boiled egg yolk (discard egg white)
  • 1 tablespoon capers
  • 1 teaspoon dijon mustard (sugar-free)
  • 2 tablespoon apple cider vinegar
  • 1 shallot, minced
  • 1 teaspoon of garlic, minced
  • salt and pepper

Instructions

  1. Add all ingredients to a blender or food processor and blend until smooth. Continue to add salt and pepper to your taste
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15 Minute Shaved Carrot Salad with Ponzu Dressing

15 Minute Shaved Carrot Salad with Ponzu Dressing

15-Minute Shaved Carrot Salad with Ponzu Dressing <<<<< Perfect Potluck Dish Alert!!!! I am always trying to build my arsenal of unique, inexpensive and easy dishes that are perfect for gatherings and get-togethers. I think I hit the nail on the coffin with this one.

 

15 Minute Shaved Carrot Salad with Ponzu Dressing

Have you ever been asked to bring a dish to a “friendly” potluck with people who you feel like you always have to impress. I have my go to friends who I can share everything with … even my bad dishes. But if I can be honest, I also have other friends who I have to be more polished around.

15 Minute Shaved Carrot Salad with Ponzu Dressing

I always feel a lot of pressure to bring a home run dish to friend’s potlucks. As a food blogger there is a bit of expectation when it comes to winning dishes which I think is fair given this is my full-time occupation. But coming up with something new an inventive can be a bit daunting.

15 Minute Shaved Carrot Salad with Ponzu Dressing

Ok I’ll take a break from whining to share my immense love of this Shaved Carrot Salad with Ponzu Dressing which is done is no time. You know that is like music to my ears. The shaved rainbow carrots add brightness and flare with minimal effort. The ponzu sauce has that sweet umami flavor that goes really well with the carrots. After tossing the shaved carrots in the dressing I added on top a light helping of herb bread crumbs for crunch and texture which really sealed the dish for me.

15 Minute Shaved Carrot Salad with Ponzu Dressing

The whole dish comes together in less than 15 minutes which is bananas to me given how flavorful and beautiful it is. This is sure to be a crowd pleasure especially if you are in a time crunch. Give the recipe a try and let me know your thoughts below.

15 Minute Shaved Carrot Salad with Ponzu Dressing

Cook Time: 15 minutes

15 Minute Shaved Carrot Salad with Ponzu Dressing

15 Minute Shaved Carrot Salad with Ponzu Vinaigrette - this incredibly easy salad is a seasonal favorite with the brightness of rainbow carrots and a delicious ponzu vinaigrette

Ingredients

  • 16 carrots (I used rainbow carrots)
  • ¼ cup panko crumbs
  • ¼ cup scallions, chopped
  • ¼ cup carrot stalks, chopped (or replace with equal parts scallions or parsley)
  • ¼ teaspoon sea salt
  • 2 teaspoons black sesame seeds
  • Ponzu Vinaigrette
  • ¼ cup safflower or olive oil
  • 3 tablespoons agave or honey
  • 2 tablespoons ponzu
  • ½ tablespoon fish sauce
  • ¼ teaspoon powdered ginger
  • ? cup rice wine vinegar
  • ½ tablespoon garlic

Instructions

    Ponzu Vinaigrette Preparation
  1. Add all vinaigrette ingredients to a blender or food processor and blitz until emulsified, approximate 20 seconds. Refrigerate until ready to use.
  2. Shaved Carrot Salad Preparation
  3. Shave carrots thin with a vegetable peeler or mandolin and add to a large bowl. Pour vinaigrette over the carrots and toss.
  4. In a separate medium bowl add panko crumbs scallions, carrot stalks and sea salt and toss thoroughly. Sprinkle the crumb mixture over the carrots and toss again until they are spread throughout the salad. OPTIONAL: Sprinkle the top of the salad with black sesame seeds and a bit of more panko crumbs if available.

Notes

Wait to add the panko crumb mixture until right before you are ready to serve in order avoid sogginess.

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Summer Stone Fruit Salad

Summer Stone Fruit Salad

You know you are in the peak of summer when your local Wholefoods assigns 20% of their floor pad to stone fruit. Yesterday I walked into the devil’s den, aka the money sucker, aka taste test central, aka damn it they got me again, aka Whole Foods; and I am greeted by a beautifully vast display of stone fruit. I mean all you can eat peaches, plums, nectarines, apricots and pluots in different varieties. “LORD help me nooooowwwww,” the words I cried deep in my spirit knowing that I wasn’t going to be able to resist going ALL the way in. And by all the way in I mean, buying several of each.

It’s so funny to that I worked in retail, I know all the tips and tricks to catch the customers eyes and to drive sales but I still fall victim to ruse of a good display. Soooo, 10 lbs of stone fruit later I cheerfully bring you this delicious Summer Stone Fruit salad.

But what brings the dish home is the jalapeno and prosecco Vinaigrette … yes you heard that right, BOMB.com. I used the traditional olive oil base and blitzed in fresh jalapeno, lemon zest and mint, prosecco, honey and salt and pepper and it turned out to be a perfect addition to the salad.

Finally I topped the salad with feta, toasted pecans microgreens and a little bit more mint. Let me tell you when I took the first bite I knew that salad had no chance for survival.

Listen, don’t take my word for it, try it for yourself. This recipe is super easy to execute and is perfect for a summer bbq. You can use any combination of stone fruit. Let your creative juices run wild. And if you give it a try, make sure you tag your girl #meikoandthedish @meikoandthedish #teamgreedy.

Summer Stone Fruit Salad

Cook Time: 10 minutes

Serving Size: 3-4 servings

Summer Stone Fruit Salad

Summer Stone Fruit Salad - a blend of ripened juicy stone fruits like peaches, nectarines and drizzled in a jalapeno prosecco vinaigrette. Yum

Ingredients

  • 4½ - 5 cups of pitted and sliced stone fruit (I used a peach, nectarine, two plums, two apricots and 2 pluots)
  • ¼ cup microgreens
  • ¼ cup pecans, chopped
  • ? cup mint
  • ? cup feta
  • jalapeno & prosecco vinaigrette

Instructions

  1. Preheat oven 350 degrees. Spread chopped pecans across a baking pan and until golden brown, stirring often. Take out of the oven after 6-10 minutes. Let cool.
  2. Combine sliced fruits in a serving bowl. Add feta, toasted pecans, micro-greens and mint. Pour on vinaigrette and lightly toss to combine. Cover and chill in the fridge.
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Smoked Salmon Mediterranean Salad

Smoked Salmon Mediterranean Salad

This Whole30 Challenge has really gotten me into a salad mood. I’ve been making salads for breakfast, lunch and dinner #NoFlexZone. This Smoked Salmon Mediterranean Salad is one of my current faves and is layered with bright and crunchy veggies and a delicious creamy green vinaigrette.

As you can see the salad got off to a pretty rough start. I’m not sure what ratchet tv I was watching that distracted me from my duties but I ended up burning the first round of potatoes in the oven. LOL

Potatoes in a salad? Yes indeed. My friend Courtney asked the same question when we shared this dish. But after his first bite his question shifted to why more potatoes aren’t featured in green leaf salads? My sentiments exactly. Needless to say it tastes good, real good.

TIP: Make sure you use fresh green beans and blanch them in salt water. Blanching allows the green beans to remain crisp and maintain the bright color.

This is a salad of the people. The recipe serves as a beautiful side dish when hosting guests but can easily double duty as your own light and healthy meal. Get the recipe and give it a try.
#Whole30 approved