First off I just have to start this post with… this is my 100th blog post! Woohoo! Thank you to everyone that has followed along on my cooking journey! Have you ever had one of those moments or weekends that leaves you promising yourself Monday morning you’re going to start to eat better or healthier? Yeah, I had one of those moments on Sunday halfway through an apres drink and massive cheese burger…sorry I’m not sorry, it was delicious. Everything in moderation right? But a heavy meal like that doesn’t make me feel like I want to get out and be active. It actually makes me want to take a nap.
This edamame and kale salad will do the exact opposite… it’s a power packed, energy boosting, superfood salad that will give you a kick in the butt to get moving! There is so much nutrients and vitamins you’ll have more energy than you know what to do with! The best part about this salad? It makes enough for a few meals! I made a big bowl and have eaten it for lunch the last three days!
Did I mention the ginger soy dressing on the salad? Tangy, sweet, and salty it’s so so good and there’s enough dressing to save for later! Each day I throw a little extra goodie on top like, chicken, tuna or ham for some added protein and feta cheese or mozzarella just because cheese is freaking delicious (and its my weakness!) So grab every veggie you have in your fridge, chop it up and toss it with this bomb.com ginger soy dressing and get ready for some energy packed feel-good-food!
Ingredients (Serves 6-8):
- 1 large bunch of kale, ribs removed and chopped (8-10 large leaves)
- 1/2 a small red cabbage, chopped
- 1/2 a small red onion, diced
- 4 medium carrots, peeled and sliced into rounds
- 4 celery stalks, sliced into half moons
- 1 medium English cucumber, cubed/diced
- 1 15oz can whole sweet corn kernels, drained and rinsed
- 1 bag (8-10oz) shelled edamame beans (frozen) thawed according to the directions on the bag
- Toppings you love like feta cheese, fresh mozzarella, sliced turkey, grilled chicken, salmon- get creative!
- 1 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons fresh ginger, minced
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt & pepper
- Whisk the salad dressing ingredients together in a medium bowl. I used a food processor/ blender for a smoother texture but a whisk would work fine. set aside
- Chop all the veggies and mix them together in a large bowl, top with corn and edamame, toss to combine. Depending on your taste you can add more or take away some of the vegetables. I would have added red pepper to the salad if I had it on hand but add what you like and make it your salad!
- Drizzle half the ginger soy dressing over the salad and toss. Add more dressing until the salad is coated with desired amount of dressing. If you want to to keep salad for the next day, divide the salad before you dress it. Cover the undressed salad with saran wrap and reserve for the next day! Enjoy!
Why do I always feel like I need a weekend to recover from my weekend? Busy weekends make for exhausting Mondays! We just took an amazing long weekend in Napa! It was so much fun and we drank so much wine… we took advantage of the fact that you can start wine tasting at 10am! I can’t wait to share some of my favorite wineries and pictures with you! A few of the wineries were pulling in their first grapes for harvest while we were there. Did you know the wineries pick all the grapes by hand? Hard work! I will have an exciting wine Wednesday for you this week! Check out some our amazing views in St Helena! This recipe for Caesar potato salad with sugar snap peas is one of my favorite ‘old school’ recipes from a June 2009 Bon Appetit It’s a classic! I am not a huge fan of heavy mayonnaise based potato salads in the summer (or ever) especially when its hot! This is a wonderful light option, with the crispy crunch from the sugar snap peas and radish its a fantastic side with steak, burgers, chicken- It will become your new BBQ staple! I also wanted an excuse to use my new mandolin- It makes slicing and cutting so simple! You can use a sharp knife or the side of a cheese grater to slice the radishes but a mandolin makes it a breeze! Caesar Potato Salad with Sugar Snap Peas
- 1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red skinned and purple), cut crosswise into 1/2-inch-thick slices
- 8 ounces trimmed sugar snap peas
- 1 bunch radishes, trimmed, sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, pressed or finely chopped
- 1/2 cup freshly grated Parmesan cheese
- Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just fork tender, about 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. (I usually steam the peas separately so I can run them under cold water after steaming. This stops the peas from over cooking and keeps them bright green and crisp- either method works!)
- Whisk olive oil, lemon juice, Dijon mustard and garlic together in a small bowl. Whisk in Parmesan. Season with salt and lots of pepper.
- Add dressing to potato mixture; toss to coat.
- Season with more salt and pepper to taste, if desired. Serve warm or at room temperature. Enjoy!
Recipe from Bon Appatit, June 2009
Where did the week go?! It’s Friday, It’s August and I feel like my summer has been in a vacuum! There have been so many fun things going on this summer including getting married, going to other friends weddings, concerts, camping, cooking… time flies when your enjoying life! Each time I go to the farmers market the produce gets a little more plump, ripe and delicious for new recipes! Yesterday was scorching hot and the last thing I wanted was a warm lunch. This quinoa salad is a perfect cold side for lunch, dinner or afternoon snack! The sweetness of the cranberries and corn balance the tartness of the feta and kale for the perfect mix of summer flavors. Enjoy the weekend!
Quinoa, Kale & Corn Salad with Cranberries & Feta by Ski Boots in the Kitchen (Serves 4 to 6)
- 2 cups cooked quinoa
- 4 cups chopped kale
- 2 ears of corn, kernels cut off
- 1/2 a small red onion, chopped
- 1/3 cup toasted almond slivers
- 1/2 cup dried cranberries
- 1/2 cup crumbed feta cheese
- 1/4 cup good olive oil (plus extra for sauteing)
- 1 lime, juiced
- Freshly cracked salt and pepper to taste
- In a medium saute pan, drizzle olive oil to coat the bottom (two turns around the pan)
- Saute red onion and corn until the onion is translucent and tender. Add kale. cook until kale begins to wilt and turns bright green- about 5 to 7 minutes. Remove from heat, set aside and allow it to cool.
- In a large bowl, add cooked quinoa, kale, corn and onion saute, toasted almonds, and cranberries. Drizzle 1/4 cup of olive oil and juice of 1 lime over the ingredients and mix thoroughly.
- Add Feta cheese and season to taste with salt and pepper. Toss once more and refrigerate for 1 hour or serve immediately. Enjoy!
(This is the color of the finished kale, corn and onion saute)
Happy June! Now that Memorial Day has past we have officially entered BBQ season and I am legally allowed to wear white pants again! It also means… wedding season! If you’re looking for something on the lighter side to enjoy at your next barbecue or dinner – this recipe is for you! The salty/sweet combination with refreshing mint and lime makes for the perfect side dish and the presentation on the skewers makes it look like you spent a lot of time preparing it… so don’t be surprised when people start calling you “Martha.” You could toss these ingredients together in a bowl if you don’t have wooden skewers but its nice being able to pick one up without needing a plate! These are so light and refreshing on a hot day- they’ll be the first to go at your next beach picnic or party!
What you’ll need:
- Half a watermelon, rind removed and cut into 1″ cubes
- 1 block of Feta cheese cut into 1/4″ slices/cubes large enough that they won’t crumble when skewering them
- Juice of 1 lime
- Fresh mint, cut into chiffonade (thin strips- I use a pair of scissors to do this or follow this “how to” guide)
- Salt and Pepper to taste
- Extra Virgin Olive Oil
What to do:
- Place one cube of watermelon and one slice of feta on the skewer. You can get about 4 of each on depending on the size of your skewers.
- Drizzle the lime juice over all the skewers.
- Season lightly with salt and fresh cracked pepper (about 1- 1 1/2 teaspoons of each)
- Drizzle Olive Oil (2-3 tablespoons) over the skewers and finish by sprinkling fresh mint pieces over the top.
- Serve and Enjoy! If you’d prefer to serve this salad in a bowl you can used crumbed feta instead of block feta. Toss watermelon, lime, olive oil, mint, salt and pepper together in a bowl, sprinkle with feta cheese and serve. If making ahead of time leave feta off until you are ready to serve or it will get soggy sitting in the bowl.
Salad Nicoise is one of my all time favorite dishes. This classic French salad is perfection on a plate. The Nicoise (pronounced ni’swaz) salad is named for the South Eastern region in France where the nicoise olive is grown, near Nice located in the Cote d’Azur. The Cote d’Azur is so gorgeous, crystal blue Mediterranean water, palm trees and sea side restaurants selling more fresh fish, wine and Salad Nicoise’s than you can imagine!
Its a light and refreshing lunch and perfect in the summer when its hot an humid and you’d prefer not to feel like a beached whale after stuffing your face with a huge sandwich. Even sitting in snowy Utah, making this salad with its fresh ingredients, always brings me back to this beach- its a little vacation on a plate. Hope you enjoy!
Salad Nicoise (Click for printer friendly version)
- 1/2 cup lemon juice
- 3/4 cup extra-virgin olive oil
- 1 medium shallot, minced
- 1 Tbsp minced fresh thyme leaves
- 2 Tbsp minced fresh basil leaves
- 2 teaspoons minced fresh oregano leaves
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- 2-3 cans of tuna
- 6 hard boiled eggs, peeled and either halved or quartered
- 10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered (I used purple, red and yellow new potatoes because I had them on hand and I love the color they added to the salad)
- Salt and freshly ground black pepper
- 2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces
- 3 small ripe tomatoes, cored and cut into eighths (I used cherry tomatoes since the larger ones are’nt as sweet this time of year)
- 1/2 small red onion, sliced very thin
- 8 ounces haricot vert (green beans), stem ends trimmed and each bean halved crosswise
- 1/4 cup niçoise olives (or kalamata olives) pitted
- Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
- Bring potatoes and 4 quarts of water to boil (do not boil the water first and then put potatoes in- bring to a boil with potatoes in the water already- this prevents your potatoes from being too mealy). Cook until potatoes are tender about 8-10minutes. Remove potatoes from water with slotted spoon. Keep the boiling water.
- Toss potatoes with 1/4 of the vinaigrette and set aside.
- While the potatoes are cooking toss lettuce with 1/4 of vinaigrette and arrange on to plates. Mound tuna in the center of the lettuce and group tomatoes, olives and hard boiled egg and separately around the plate. Once potatoes are cooked and dresses, arrange reserved potatoes in a mound at edge of lettuce bed.
- Return water to boil; add 1 tablespoon salt and hericot vert. Cook until tender but crisp, 3 to 5 minutes. Drain beans and quickly transfer to an ice bath to stop them from cooking. Toss beans and onion with a small amount of dressing and arrange with the rest of the ingredients on the bed of lettuce.
- Drizzle another 1/4 vinaigrette over the top of the plated salad and season with salt and pepper. Place the remaining salad dressing on the table for guests to dress their salad to their liking.
- Serve immediately with French bread and preferably a glass of wine!