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!

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:
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!

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
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.

Tofu Salad- Vegan Faux Egg Salad

Tofu Salad- Vegan Faux Egg Salad

This vegan twist on egg salad will have your taste buds dancing. Crisp, flavorful veggies and fresh herbs really give this dish a bright and delicious flavor. This recipe yields quite a bit of tofu salad, so if you aren’t feeding a lot of people or don’t plan on eating it for days on end, it’s really easy to cut the recipe in half.

What you will need:
2 packages of 14 oz extra firm tofu drained and pressed
2 celery stalks cut into 3rds lengthwise and chopped
1 c chopped red onion
1 large carrot cut into 4ths lengthwise and chopped
1 garlic clove chopped
1/2 c chopped parsley
dill to taste (I usually end up using a lot. dill is one of my favorite herbs)
1/2 c vegenaise
a generous splash of Bragg’s Liquid Amino Acids
1/8- 1/4 c yellow mustard
2 spoonfuls of whole grain dijon mustard
juice of half a lemon

In large mixing bowl, crumble drained tofu into the consistency of scrambled eggs with a fork or your hands. Add all chopped veggies and herbs, along with all your liquid ingredients and mix. Spread over multigrain bread for a delicious sandwich or stuff into mini sweet peppers for a quick, finger food snack.

Smoked Fresh Mozzarella Caprese Salad

Smoked Fresh Mozzarella Caprese Salad The use of fresh herbs, locally grown tomatoes and smokey fresh mozzarella make this salad simple yet very flavorful. Using smoked mozzarella adds a little bit of a twist to this classic salad.

What you will need:

2 locally grown beef steak tomatoes

1 1/2 oz fresh basil leaves

3/4 lb. smoked mozzarella

1/4 red onion

1/2 cucumber

2 garlic cloves

1/2 can garbanzo beans (left over from my last blog post)

fresh dill

fresh parsley

1 part extra virgin olive oil

2 parts balsamic vinegar

Slice tomatoes and smoked mozzarella into large chunks. Cut the cucumber into slices, then into fourths, then slice the red onion into very thin ribbons. You can rip some of the larger basil leaves in half, but you’ll want to keep them mostly whole. Throw all ingredients into a serving bowl with chopped parsley, garlic and dill and add the garbanzo beans as well.  Drizzle with one part extra virgin olive oil to two parts balsamic vinegar and enjoy!

Kale and Hemp Salad with Chia Seeds, Garbanzo Beans and Fresh Veggies

Kale and Hemp Salad with Chia Seeds, Garbanzo Beans and Fresh Veggies

This salad packs a whole lot of flavor and nutrients in it with local cucumbers, tomatoes, hemp seeds, chia seeds and even hemp oil! Hemp oil is a great source of vegan protein and omega 3 and 6 fatty acids and it’s what is used as the base for the salad dressing in this recipe. All of the hemp ingredients used in this salad, including the topping of crumbled coconut currant cherry hemp bars, can be found online at my friend, Jeremy Koosed’s, hemp bakery- Plant Kingdom Bakery . The great thing about using kale in this salad is that it won’t wilt or go soggy once dressing is put on it, so it will last in the fridge for several days. This recipe makes about 8 servings.

What you will need:
Coconut Currant Cherry Hemp Bars
1 bunch of kale
1 large cucumber
1 large celery stalk
1/2 red onion
4-5 small vine ripened yellow tomatoes
mung bean sprouts
1 1/2 cans of garbanzo beans
1/2c white balsamic raspberry blush vinegar
1/8- 1/4c hemp oil
1/8c Bragg’s liquid amino acids
Juice of 1 lemon
Shelled hemp seeds
Chia seeds

Chop kale leaves into 1/8 inch thick ribbons, then turn lengthwise and chop into thirds. Slice your cucumbers and then cut them into fourths along with your yellow tomatoes. Chop your celery and onion and add all ingredients, including mung bean sprouts, garbanzo beans, hemp seeds and chia seeds, into a large bowl. Mix your raspberry blush vinegar, hemp oil, Bragg’s liquid amino acids and juice of one lemon into the bowl and mix the whole salad. Top with crumbled coconut currant cherry hemp bars and your ready for a meal packed full of protein and bursting with flavor!

Goat Cheese, Chick Pea, Basil and Mixed Baby Greens Salad

Goat Cheese, Chick Pea,  Basil and Mixed Baby Greens Salad

This salad packs a whole lot of flavor with hummus and balsamic vinegar as the dressing. I used mostly organic, locally grown veggies for this salad for the best flavor (and the least amount of chemical pesticides!)

What you will need:

Chick peas (canned is fine)
Goat cheese
Hummus (i used red pepper hummus)
Whole, fresh basil leaves
Mixed baby greens (i went with kale, swiss chard, arugula, and spinach)
Olive oil (optional, but not necessary. the hummus will have a lot of oil in it)

Start by slicing your cucumber and tomato, then layering your plate with baby mixed greens and basil. Add your cucumber, tomato, chick peas and goat cheese. Then add hummus and drizzle with balsamic vinegar and you’re done!

This salad is also great with red onion and all sorts of other fresh herbs mixed in. I used what I had on hand today and it turned out great.