Apple and Cauliflower Rice Salad with Crispy Chickpeas

When I am trying to be healthy, convenience is key. Pre-riced cauliflower is now readily available and that makes throwing this hearty veggie packed salad together so easy. I got the idea from Pinch of Yum and only added to it to make it a little more "salad" like for me and changed a few style tips. I love it because it's delicious and light,  when I make it as a main for my husband and myself, there are still leftovers for lunch the next day. Something about the crispy chickpeas just bring this all together. Because you aren't cooking the cauliflower here, don't use the frozen kind of cauliflower rice, it comes off mushy. If you can't find fresh, just use your food processor to "rice" it on your own.

Apple and Cauliflower Rice Salad with Crispy Chickpeas

• 1 15-ounce can chickpeas, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon of cayenne pepper
•  salt and pepper to taste
•  1 teaspoon olive oil 
• 2 bags cauliflower rice (depending on the size, you want it equal to about 2 heads of cauliflower)
• 1 apple, julienne cut 
• 1 shallot, sliced thin
• 1/4 cup  parsley chopped
• 1/4 cup mint leaves chopped
• 2 firm avocados, cut into slices
• 4 cups baby spring mix roughly chopped

Dressing: 

• 2 tablespoons grainy mustard
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 2 tablespoons water
• juice and zest of one lime
• salt and pepper, to taste

1. Preheat oven to 400 degrees
2. In a big bowl, toss chickpeas with olive oil, chili powder, cayenne and salt and pepper. Save that bowl!
3. Spread chickpeas evenly on a baking sheet lined with parchment paper, and roast for about 20 minutes until crispy. 
4. Whisk together the dressing ingredients in a bowl. 
5. Meanwhile, add cauli rice to the big bowl you tossed your chickpeas in (so it soaks up the leftover seasonings too) and add in the shallot, parsley and mint.  Toss around. 
6. I then split each salad up into individual bowls, dividing each step evenly. Starting with some mixed greens at the bottom, topping with the rice mixture, then some apple, avocado and the crispy chickpeas. 
7. Top each with dressing! (If you are saving some for leftovers, leave the apple and avocado and dressing out until you serve)

**2 on Bryce's dish scale because I even reuse the bowl I toss the chickpeas in!

**Makes 4 servings

Turmeric Veggie Soup

Y'all this soup is so simple, healthy and packed

full of flavor. I came up with the concept when my parents got a basket full of veggies in the fall through a farm share program. I basically used the soup to use up what was left one week. I've been really into the flavor and health benefits of turmeric lately so I thought it was the perfect way to add some flavor and dimension to a veggie soup. It was just delicious and clean and hearty at the same time!

Turmeric Veggie Soup

• 1 tablespoon Olive Oil
• 2 large leeks, cleaned, halved, and thinly sliced
• 3 garlic cloves
• 1 tablespoon grated ginger
• 1 tablespoon fresh grated turmeric
• 2 cups cubed butternut squash (or sweet potatoes)
• 3 large carrots, diced
• 3 stalks celery 
• 2 fresh tomatoes diced
• salt and pepper to taste
• 1 teaspoon dried oregano
• 4 cups Vegetable stock
• 1 cup green lentils
• 1/4 teaspoon cayenne pepper
• juice of one lemon juice 
• zest of one lemon
• 3 cups thinly sliced mustard greens

1. Heat tablespoon of oil over medium high heat. Add garlic and leeks and saute until softened about 3 minutes. 
2. Add in ginger and turmeric and saute about 3 minutes, stirring often so it doesn't stick. 
3. Add in squash, carrots, celery, tomatoes. Salt and pepper to taste and dried oregano. Stir occasionally for about 5 minutes. 
4. Add in stock and lentils and bring to a boil. Reduce heat to simmer and simmer for about 20 minutes until lentils are soft. 
5. Add in cayenne and lemon zest, stir well. 
6. Stir in Mustard greens and let cook until just wilted, about 2 minutes 
7. Stir in lemon juice just before serving. 

**Makes about 6 servings

Farro Risotto with Artichokes

Stumbling upon this recipe was a result of me getting stuck making the same few things with farro and wanting to try something new. So I just started googling farro and a combination of the herbs that were thriving in my garden. I stumbled upon several "farrotto" recipes. I based this idea on this recipe from Eating Well, and combined several other concepts, using what I had on hand as well. 

Farro Risotto with Artichokes

• 2 cups farro, rinsed 
• About 2 cups water
• 5 leaves of fresh sage
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 tablespoon extra-virgin olive oil
• 1 small onion,  finely chopped 
• 4 cloves finely chopped garlic
• 1 pint of cherry tomatoes halved
• 10-12 ounces frozen artichoke hearts, thawed and coarsely chopped
• ¼ cup torn fresh basil leaves, plus more to top bowls with
• ½ teaspoon coarse salt
• Freshly ground pepper, to taste
• 1 teaspoon crushed red pepper
• 2 cups reduced-sodium chicken broth
• ½ cup grated Pecorino Romano cheese
• 1 teaspoon freshly grated lemon zest, juice of 1 lemon

1. Place farro in a big pot and cover with about 2 inches of water. Add sage. thyme, and rosemary. 
2. Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 minutes. Remove the herbs and drain.
3. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper.
4. Add ½ cup broth bring to a boil over medium heat and cook, stirring, until most of the broth is absorbed. Repeat with the remaining broth adding it in ½-cup increments and stirring until it's absorbed, until the farro is creamy but still has a bit of bite, about 10 minutes total. 
5. Stir in ¼ cup cheese and lemon zest, and lemon juice.
6.  Serve sprinkled  ¼ cup cheese on top, and some chopped fresh basil

Asparagus Power Salad with Ginger Dressing

The idea for this salad actually started from a NY Times recipe that involved chicken. I loved the concept of Asparagus with Asian flavors, and took it from there - making it a Vegetarian hearty main dish.  I kept the dressing idea, and asparagus and added a ton of veggies and some spins here and there. BUT if you love the meats, throw in some rotisserie chicken and enjoy. This makes 4 salads. 

Asparagus Power Salad

• 2 cups of cooked Edamame
• 1 cup Shredded carrots
• 2 cups Napa cabbage finely chopped or shredded
•  2 cups shredded Red cabbage
• 2 cups baby Kale thinly sliced
• 1/4 cup of  roasted unsalted peanuts chopped
• 1/4 cup of Cilantro chopped
• 1 pound asparagus
• Salt and pepper
• 1/4 cup of thinly sliced basil leaves
• 1/4 cup thinly sliced mint leaves
• 1 Serrano pepper, thinly sliced
• 1 tablepsoon sugar
• 1 /4 cup of white wine vinegar

Dressing

• 1 large shallot
• 3 tablespoons rice wine vinegar
• 1 tablespoon dark brown sugar
• 1 tablespoon Dijon mustard
• Salt to taste
• Generous pinch of cayenne
• 1 tablespoon grated ginger
• 2 garlic cloves
• 2 teaspoons sesame oil
• 1 tablespoon olive oil.

1. Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
2. While that cooks - quick pickle the Serrano. There are a million ways to do this. But simply put it in a small pan sprinkle on the sugar, cover with vinegar and add a pinch of salt. Bring to a boil. Then remove from heat and let sit. You can store the ones you don't use in the fridge for a couple weeks. 
3. To make vinaigrette, combine all ingredients in a blender until smooth. 
4. To make salad base, combine the cabbage, kale, and herbs and toss together. 
5. For 4 salad bowls: Layer mixed greens/cabbage, asparagus, carrots. edamame, nuts, then top with dressing and Serrano.

**Makes 4 servings

Greek Spaghetti Squash (with a microwave trick)

Up until this recipe I have avoided spaghetti squash for a couple of reasons. It takes a long time to bake, and some I have had in the past was quite tasteless. But I was getting on a kick of making nothing but salads and grain bowls so I wanted to try something new. This recipe from Cooking Light kept popping up on Pinterest and Facebook so I decided to give it a whirl with a few twists to make it easier. I found in a separate article ways to microwave spaghetti squash and after a few tries, found a good way to do it, and loved it. And now I am trying even more new ways to work with Spaghetti squash now that I know I can make it in the microwave! 

Microwave Greek Spaghetti Squash 

•  2 medium-ish spaghetti squash
• 1/4 cup of water
• 1 tablespoon olive oil
• 1/2 of a red onion, thinly sliced 
• 4 cups baby spinach
• 15 oz can of chickpeas, drained and rinsed
• 4 cloves garlic minced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced fresh rosemary
• 1 pint of cherry tomatoes, halved
• salt and pepper
• 1/4 cup of feta, crumbled
• 1/4 teaspoon of red pepper flakes

1. Half the spaghetti squash length wise. You'll need a good sharp knife to cut this. Cut off the top and bottom to stabilize. If you don't have a good one, using the knife to poke little slits along where you want to cut it and microwave whole for one minute. It'll make it easier to cut. Scoop out seeds in the middle. 
2. The best microwave method I have found: place two halves of squash cut side down in a microwaveable flat casserole dish. Fill with about 1/4 cup of water. Microwave about 12 minutes. Test with a fork to see if it pulls away into strings easily. If not give it another 2 minutes and try again. 
3. You have to do this twice to cook enough spaghetti squash unless you have a huge microwave and big microwave dish! 
4. When cooked let cool, and then use a fork to scrape out the spaghetti like strands.
5. While the squash is cooking heat oil in a large skillet to medium-high. 
6. Add onion and garlic and sauté 4 minutes until soft.  
7. Add chickpeas, thyme, rosemary and tomatoes; cook 1 minute.
8.  Add spaghetti squash, and salt and pepper. Toss, not stir, gently to combine. If you like a little kick I also will sprinkle in a few red pepper flakes here. 
9. Toss in the spinach at the last minute to warm but not wilt!. 
10. Serve in 4 bowls with feta on top!

**Makes 4 Servings

Grilled Chicken Caesar Salad

This is a combination of two concepts you have seen before on here. My favorite Caesar salad dressing, and grilling romaine on salads. It's a hearty and healthy salad. Because I use chicken thighs, they cook up quick on the grill so it's a super fast weeknight meal too. 

• 1 package boneless skinless chicken thighs (about a pound) Trim them of fat
• 1 tablespoon Oregano 
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Lemon pepper
• 1/2 teaspoon granulated garlic
• olive oil spray (like Pam)
• 4 heads romaine hearts
• 1/2 cup shaved parm
• 1 red onion sliced (big enough to grill but not too big, about 3/4 of an inch slices)
• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 1/2 teaspoons anchovy paste
• 4 garlic cloves
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons grated Parmigiano-Reggiano cheese

1. Create dressing by combing in a blender or food processor: lemon juice, dijon, anchovy paste, garlic, olive oil, salt and pepper. 
2. Combine seasonings for chicken in a small bowl: oregano, salt, pepper, lemon pepper, and granulated garlic. 
3. Sprinkle each side of the chicken thighs with seasoning blend.
4. Cut each romaine heart in half and spray both sides with olive oil spray. 
5. Heat grill to medium high. Put chicken and onion slices on the grill. Turning each a few times. Chicken should be done in about 6 minutes each side. You want the onions to have a slight char to them.
6. After you remove chicken from grill, throw the romaine on the grill. Grill for 1-2 minutes each side until it starts to char. 
7. Cut the chicken into thin slices. 
8. When you pull the romaine off the grill, place it on the plate. Sprinkle with grated parmesan. 
9. Divide chicken and onion slices among the four salads.
10. Top each with shaved parmesan and dressing. 

Lunch Shortcut: Mediterranean Spinach Quinoa Salad

I am all about easy healthy lunches. I have never been very good at meal prepping, so this is something easy I can throw together before work in mornings and it tastes so good. I change up what I throw on top based on what we have around but this is the basic version. You can throw beats and peppers and other Mediterranean flavors in too! The key is a green layer, a grain layer, some beans and lots of yummy veggies. Let's eat.

Mediterranean Spinach Quinoa Salad

• 6 cups baby spinach
• 1 bag of frozen quinoa or grain mixture that steams in the bag (I love Simple Truth White Quinoa and Barley mix)
• 1 cup chickpeas
• 4 Radishes, cut into thin strips
• 1 cup (from can) artichoke quarters (then give them a rough chop)
• 10 grape tomatoes, halved
• 1/2 cup diced cucumber
• 1/2 cup feta
• the juice from one fresh lemon
• a few banana pepper slices (from jar)
• 2 teaspoons dijon mustard
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• salt and pepper

1. Divide the spinach into two bowls that have covers if you are taking for lunch on the go. 
2. Top each bowl with half of the following: quinoa, chickpeas, radishes, artichokes, tomatoes, cucumber, feta and banana peppers. 
3. To create dressing, combine lemon juice, dijon, olive oil, vinegar and salt and pepper. Then divide that into two containers that seal well, so you can keep salad and dressing separate until you eat. 
4. Toss the dressing into the salad just before serving.