Shaved Pear Salad with Peach Mango Goat Cheese, Fresh Mint, Purple Basil and a White Balsamic Raspberry Vinaigrette

Shaved Pear Salad with Peach Mango Goat Cheese, Fresh Mint, Purple Basil and a White Balsamic Raspberry Vinaigrette

This is the perfect summer salad made up of sweet pears sliced paper thin, tangy peach and mango goat cheese, refreshing fresh herbs, and a slightly sweet, slightly tangy dressing of white balsamic and raspberries. To make the dressing, combine white balsamic raspberry blush vinegar, extra virgin olive oil, and lemon pepper sea salt seasoning and whisk. When shaving the pears, use a vegetable slicer at its 1/32″ setting for the perfect, paper thin slices. Julienne the mint and basil, add crumbled peach and mango goat cheese and drizzle the homemade dressing on top. Serve immediately.

Grilled Halloumi and Watermelon Salad with Fresh Mint and Lemon Pepper Sea Salt

SAM_4940Halloumi cheese is perfect for summer cookouts and BBQ’s because of it’s high melting point, making it the perfect cheese to throw on the grill. Halloumi is a very salty cheese that pairs perfectly with watermelon and mint. Rosemary and basil are also great herbs to use with this salad. Throw in a couple twists from the lemon pepper sea salt grinder and you have the perfect side for your cookout. Enjoy!

Cucumber and Cashew Salad with Goat Cheese and Tomatoes

Cucumber and Cashew Salad with Goat Cheese and Tomatoes

Sometimes less is more, as is the case with this salad. Made with sweet grape tomatoes, crunchy cashews, crisp and refreshing cucumbers, tangy honey goat cheese, fresh ground lemon pepper seasonings and a fig balsamic drizzle. You can use whatever balsamic vinegar you can get your hands on, but a sweeter, lighter balsamic works best for this salad. (Make it vegan by omitting the goat cheese!)

What you will need:
cucumber
grape or cherry tomatoes
honey goat cheese (or any type of goat cheese, really)
cashews
lemon pepper sea salt grinder
balsamic vinegar

Slice the cucumbers and quarter them. Slice the grape tomatoes in half and place both ingredients on a plate or in a bowl. Add crumbled goat cheese and cashews, give the lemon pepper grinder a few twists and drizzle with balsamic vinegar. Serve outdoors on a humid summer’s day with an ice cold martini.

Warm Lentil Salad

Warm Lentil Salad

This warm salad is an easy, one pot, recipe that will be done and ready to eat in less than 25 minutes. It makes for a great lunch or dinner on the go (just throw it in a container and grab a fork!), and you can switch up the seasons to your liking. And, you can always freeze the leftovers! The measuring is up to you, so make as much or as little as you want, measuring isn’t important here!

What you will need:
lentils
kale
carrots
celery
onion
seasonings (I used a few twists of the lemon pepper grinder, a pinch of green curry powder, Bragg’s Liquid Amino Acids and garlic powder. Other great suggestions- yellow curry sauce, bbq sauce and hot sauce mixed, a cube of vegetable bouillon, or Italian seasoning.)

In a medium size pot, bring water to a boil and add lentils. Chop the kale into small leaves and chop the carrots, celery, and onion and add to the pot of lentils. Continue to boil for 20- 25 minutes or until the lentils are cooked. If there’s any excess water, drain it. Add seasonings and serve!

Pomegranate and Pistachio Kale Salad with a Honey Goat Cheese and Fig Balsamic Dressing

Pomegrantate and Pistachio Kale Salad with a Honey Goat Cheese Fig Balsamic Dressing

Start off the new year right with this colorful, easy to make, simple salad that’s rich with antioxidants and vitamins from chia seeds, pomegranate seeds and kale. An aged fig balsamic vinegar acts as the perfect base for the dressing, but any rich, flavorful balsamic vinegar will do. This salad will last for a couple of days in the fridge, too, so you can eat healthy all week!

What you will need:
The Dressing
1/4 c balsamic vinegar
1/8 c olive oil
2 oz honey goat cheese (if honey goat cheese isn’t readily available, add about a spoonful or less of honey to the dressing.)

juice of 1/2 lemon

The Salad
1 bunch of kale (about 1 lb)
seeds from 1/2 of a pomegranate
a few handfuls of pistachios (shells removed!)
a handful or two of chia seeds
2 oz honey goat cheese

In a small mixing bowl, combine the ingredients for the salad dressing and whisk until the goat cheese is mixed in (there will be little pieces of goat cheese in the dressing and that’s fine). Chop kale into bite size pieces and add to a large mixing bowl. “Massage” the kale between your hands. This breaks down the cellulose wall making it less bitter and tough while making it easier to eat. A good 5 minute rubdown should do the trick. You can add the dressing before or right after this step, it just depends on how messy you want to get. Add the chia seeds, pomegranate seeds and pistachios and mix. Serve in a bowl with the remaining honey goat cheese crumbled on top.

Top 10 Ways to Prepare Kale

Top 10 Ways to Prepare Kale

Do you feel lost in a world full of kale? Eatlocalgrown.com compiled a top 10 list of great ways to prepare kale. Not all of the recipes are meat free, like the kale soup, but it’s easy enough to leave out the meat products or substitute them with beans, lentils, mushrooms or your favorite fake meat.

Top 10 Ways To Prepare Kale from Eatlocalgrown.com

Autumn Salad with Baby Kale, Red Apples, and Smoked Gouda in a Homemade Mustard Dressing

Autumn Salad with Baby Kale, Red Apples, and Smoked Gouda in a Homemade Mustard Dressing

The flavors of fall are upon us, so lets celebrate with great tasting fall food! The richness of smoked Gouda compliments the sweetness of red apple along with the tartness of the mustard dressing beautifully. Paired with yesterday’s recipe of curried butternut squash soup, you’ll have a meal that is guaranteed to satisfy! Makes two servings.

What you will need:
6 oz baby kale
1 red apple, diced into 1/2 inch cubes
3 oz smoked Gouda, diced into 1/2 cubes
4 hard boiled eggs
1 tomato
2-3 spoonfuls of stone ground mustard, depending on personal taste
extra virgin olive oil
apple cider vinegar
Bragg’s liquid amino’s

Prepare the hard boiled eggs. In mixing bowl, combine baby kale, smoked Gouda, red apples and tomato and drizzle with just enough extra virgin olive oil to coat the leaves. Add a touch of apple cider vinegar and a touch of Bragg’s liquid amino’s along with a couple spoonfuls of stone ground mustard. Mix until everything is evenly coated, then add hard boiled eggs. Serve with curried butternut squash soup or any other fall soup and sweet cinnamon toast.

Chipotle Corn and Kale Salad

Chipotle Corn and Kale Salad

Yesterday was one of those days where I opened up the fridge, looked at the minimal amount of ingredients that I had on hand and thought, “What can I make with this?”. The result was a deliciously satisfying kale salad with a slight kick from chipotle vegenaise. Since I made this on a whim, I didn’t use any measurements for the salad dressing. If you’re having trouble making the dressing, less is always more when you start off. You can always add more if you feel that the dressing is lacking a certain flavor or ingredient, but it’s almost impossible to take away an ingredient once you’ve added too much of it. That being said, this is a very simple and easy salad to make and doesn’t take much time at all. Makes 2 servings.

What you will need:
2 small ears of corn or 1 big ear
1/2 bunch of kale (about 1/2 lb.)
1/2 orange pepper, chopped
1/4 red onion, thinly sliced
lemon salted, raw sprouted seeds from Plant Kingdom Bakery
extra virgin olive oil
apple cider vinegar
stone ground mustard
Chipotle Vegenaise
Bragg’s Liquid Amino Acids

Preheat oven to 350 degrees Fahrenheit and roast the ears of corn for 30 minutes. Meanwhile, rip the pieces of kale into bite size pieces (no need to use a knife!) and add to a mixing bowl with a drizzle of extra virgin olive oil, apple cider vinegar and an even smaller drizzle of Bragg’s liquid aminos. Add two generous spoonfuls of stone ground mustard and chipotle vegenaise each, then “massage” the dressing into the kale. Massaging the dressing into the kale will make it more tender and easier to eat. Then, carefully remove the kernels of corn from the cob with a knife and add to the salad along with chopped orange pepper, thinly sliced red onion and lemon salted raw sprouted seeds. Mix all ingredients together and serve in salad bowls.

Cucumber Cups- Vegan with Roasted Corn Salad and Vegetarian with Goat Cheese and Pickled Beets

Cucumber Cups- Vegan with Roasted Corn Salad and Vegetarian with Goat Cheese and Pickled Beets

This is actually a recipe for two different types cucumber cups; one is vegetarian with goat cheese, pickled beets, heirloom tomatoes, red onion, celery and arugula. The other is vegan with a corn salad made of Tofutti cream cheese, roasted corn, purple sweet peppers, red onion, celery and heirloom tomatoes. Cucumber cups make great finger food for parties and gatherings. I will admit, these are a little time consuming to make, but so worth it. All of the ingredients can be prepped the night before, just make sure to keep the salad separate from the cucumbers. Otherwise, you’ll end up with watered down, soggy cucumbers (gross!). One cucumber will make about 10 cups. this recipe is for 20.

What you will need:
a mandolin slicer and a melon baler (if you don’t have either, a knife will work just fine.)

Vegetarian Cucumber Cups with Goat Cheese:
1 large cucumber
1 1/2 c arugula
1 jar of sliced, pickled beets
about half a package of small heirloom tomatoes, cut in half
1 celery stalk, thinly sliced with a mandolin
1/4 of a red onion, thinly sliced with a mandolin
fresh dill
fresh parsley
2 oz goat cheese
1 tsp balsamic vinegar

Cut cucumbers to about 3/4- 1 inch thick (you won’t want them any larger than that. It’ll make them harder to eat as finger food. Ask me how I know). Use a melon baler or knife to hollow out the cucumber bowl, making sure to take as much cucumber off of the sides of the bowl, while still keeping the bottom in tact (this is also very important. the thicker the sides of the cucumber, the harder it will be to eat).

Then, in a salad bowl, combine arugula, dill, parsley, goat cheese, red onion, celery and balsamic vinegar and and mix until everything is coated in goat cheese and balsamic vinegar. Place into cucumber cups and top with a pickled beet slice and heirloom tomato halves. Arrange on a plate and serve.

Vegan Cucumber Cups with Roasted Corn Salad:
1 cucumber
2 ears of sweet corn
2 spoonfuls of Tufutti cream cheese (about 1/3 of the package)
1 sweet pepper, thinly sliced with a mandolin
1/4 of a red onion, thinly sliced with a mandolin
1 celery stalk, thinly sliced with a mandolin
about half a package of small heirloom tomatoes, cut into 4ths
fresh dill
juice of half a lemon
a tsp or less of extra virgin olive oil

Preheat oven to 350 degrees fahrenheit, and roast both ears of corn for 30 minutes. Remove from oven and set aside to cool. While the corn is roasting, prep your cucumbers as explained in the recipe above.

In a salad bowl, combine Tufutti cream cheese, lemon juice and extra virgin olive oil and mix. Then, add sweet pepper, celery, heirloom tomatoes, red onion, and dill. Once the corn has cooled, remove the kernels with a knife and mix all of the ingredients together. Fill cucumber cups, arrange on a plate and serve.

Kale, Apple, Swiss Salad with Mung Bean Sprouts, Cashews, Hemp and Chia Seeds

Kale, Apple, Swiss Salad with Mung Bean Sprouts, Hemp and Chia Seeds

This is a good, hearty, salad that’s packed full of nutrients and good fats from hemp oil. I used hemp oil rather than extra virgin olive oil for the added benefits of omega fatty acids that it contains. I recommend letting this salad sit in the fridge to marinate for two hours before serving.

What you will need:
1 bunch of organic kale
2 granny smith apples, chopped into cubes
about 10 oz Swiss cheese, also chopped into cubes
juice of one lemon
cashews
chia seeds
hemp seeds
mung bean sprouts
2 garlic cloves, minced
enough hemp oil to coat the leaves
sea salt, to taste
a touch of Bragg’s Liquid Amino Acids

On a cutting board, cut the kale into thin 1/4 inch strips, then cut those strips in half or thirds, depending on how big the leaves are. After adding the cubed apples, squeeze the lemon over the apple cubes to prevent browning. Add mung beans, chia seeds, hemp seeds, cashews, and garlic, using just enough oil to cover the leaves and veggies in a light coating of dressing. Add sea salt and Bragg’s Liquid Amino’s to taste and serve as a side with dinner, or as the main course.