Saucy: Smoked Salmon Escarole Salad

This is the premiere of our brand new video series: Saucy, where we provide practical answers to you culinary queries with some sass and some laughs.

For our first episode we got an amazing viewer question that we’re sure a lot of you can relate to.  Here’s what she asked:

“We know you ladies are all about cooking but when I get home that’s the last thing I want to do. I just want something easy, light and refreshing. What can I make that will be simple to pull together but still tastes amazing?”  -Leslie

Watch the video below to see how we hooked Leslie up big time.

For the base of this simple summer dinner we incorporated a way underutilized green: escarole.  

We like to think of escarole as kale’s cool cousin from the next town over.

They can both be eaten raw or cooked but escarole has a bit more spice.  Something we never shy away from at HCC.

We layered on some gorgeous smoked salmon, cucumber ribbons and added dots of a creamy goat cheese.  Topped it with some fresh herbs, capers, a simple vinaigrette et, voila!  Dinner is done in 5-minutes flat.

Watch the video below to see it all come together.

Smoked Salmon Escarole Salad
Servings: 2
Time: 5 minutes

  • 6-8 escarole leaves, washed and dried
  • 1 cucumber ribbons (use a vegetable peeler)
  • 1 package of wild caught smoked salmon
  • 1/4 cup of goat cheese
  • 1 tablespoon capers or sliced kalamata olives
  • 4-6 basil leaves, roughly torn

Shallot Vinaigrette

  • Juice of 1/2 a lemon
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 teaspoon shallot, grated
  • Dash of pepper

Directions

To make the dressing combine your lemon juice, red wine vinegar and dijon mustard in a bowl.  Grate in the shallot, add a dash of pepper, then whisk well as you pour in your extra virgin olive oil.

Make your cucumber ribbons using a vegetable peeler and toss it well with the dressing–don’t use it all at once.  Pour about 1/2 on your cukes and save the rest for later.

In a plate or bowl, lay down your escarole then layer on your cucumbers, salmon, capers, basil and cheese.  And on a drizzle of extra dressing and dig in!

Health Ninja’s Tempeh & Grilled Peach Salad #SaladFest2013

Kudos to Ksenija of Health Ninja for coming up with this uber-awesome recipe that we can’t wait to try!  This amazing flavor combination makes for a super satisfying summer salad.

I  like this recipe especially since it is so versatile. I had variations of this dish for avataryem1lunch several times last week and brought another one to the office today. 

I use butternut squash instead of the peach if I crave a more savory salad. Or fresh berries, which are growing all over the neighborhood at the moment.

I also hand picked the blackberries which I used for the pesto.

Cilantro is my favorite herb, thus this pesto quickly became my favorite salad dressing. I also love to use it with grain-based salads like rice or quinoa bowls.

SAMSUNG

Tempeh Grilled Peach Salad w/ Blackberry Cilantro Pesto
Servings: 1
Time: 10 minutes

  • 4-5 slices of tempeh
  • 1/2 peach, sliced
  • 1 teaspoon coconut oil
  • Green salad leaves (arugula and spinach are recommended)
  • 1 tablespoon cashews
  • Dash of sea salt

Blackberry Cilantro Pesto

  • 1/4 cup blackberries
  • Handful of cilantro leaves
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • Dash of sea salt

Directions

Heat a pan with coconut oil. Place your tempeh and peach slices in the heated oil. Give them a quick stir to coat evenly. Put a lid on top and let them fry on medium heat, while turning from time to time.

Make the pesto by removing the cilantro stalks and combine all of the pesto ingredients in a blender. Mix for 30 seconds and use as it is, or add water to your liking to achieve a more dressing-like consistency. You could also use mortar and pestle to make this.

Mix the green leaves, cashews and sea salt in a bowl. You could also add some fresh cilantro leaves to enhance the flavor. Top them off with your fried peach and tempeh slices.

Pour the blackberry cilantro pesto on top and serve.

__________

Ksenija R, health blogger, recipe developer and marketing student from Germany, is the voice behind Health Ninja, a healthy living blog she started in July 2011. The blog is an outlet for her passion for healthy cooking, fitness and wellness. Her idea of healthy living is based on a common sense approach. She is a firm believer that connecting with your body’s signs and doing what feels right for it will lead to health and happiness.

Follow her on Twitter and Pinterest to stay connected

My New Roots’ Chakra Fruit Salad with Enlightened Tahini Sauce #SaladFest2013

The chakras are the major energy centers in the body, of which there are seven. sarahBeginning at the very base of the spine and moving upward to the crown of the head, chakras are said to be moving wheels of light, colour and sound that regulate all energy entering and exiting the body. The energy that flows through the chakras regulates the healing abilities of our physical, emotional, mental and spiritual selves.

Something that particularly caught my attention with studying the chakra system was noticing colours more than usual. As each colour corresponds to a specific chakra in the body, I realized that colours really do play an important role in our lives, and the ones we choose to surround ourselves with say a lot about us.

So yes, I had to make something using all the colours of the rainbow and what a pleasurable job indeed. The summer market called to me, and what I created was a rainbow fruit salad with a bright, light and spiced tahini sauce to bring it all together.

The fruits I chose were just what I found and had on hand, but you can of course use any fruits you like and that are in season near you.

The Enlightened Tahini Sauce tastes delicious on any sweet fruits. Even just slicing up an apple to dip in the lusciousness would be welcomed. Experiment and rejoice! Anything goes.

Although I can’t claim that eating this fruit salad will bring your spirit closer to enlightenment, I can tell you that your tummy will be.

What better way to celebrate summer than with a refreshing bowl of raw rainbow sweetness to share with precious friends and beloved family? No matter how you slice it, nirvana is often found in the place you least expect, and sometimes even on the plate right in front of you.

My new roots_fruit saladChakra Fruit Salad with Enlightened Tahini Sauce
Servings: 4
Time: 15 minutes

  • currants – red / root chakra
  • oranges – orange / sacral chakra
  • plums – yellow/ solar plexus chakra
  • kiwi – green / heart chakra
  • blueberries – blue / throat chakra
  • blackberries – indigo / third eye chakra
  • grapes – violet / crown chakra

Enlightened Tahini Sauce
Makes about 1 cup

  • ¼ cup tahini
  • 1 Tbsp. raw honey (or maple syrup)
  • 2 Tbsp. freshly squeezed lemon or orange juice
  • ¼ tsp. cinnamon
  • Pinch dried ground ginger
  • Pinch of sea salt (unless you are using salted tahini)
  • 4-6 Tbsp. water
  • Hemp seeds for garnish (optional)

Directions

Choose fruits representing every colour of the rainbow.

Wash and prepare with love and gratitude.

Place all ingredients for the tahini sauce in a jar with a tightly fitting lid and shake well to combine. Add more water to thin if desired. Store leftovers in the fridge for up to a week.

Drizzle the fruit with tahini sauce and sprinkle with hemp seeds. Share and enjoy.

________

Sarah Britton started the website My New Roots in October 2007, this blog has been the place for her to share the edible inspirations from her playtime in the kitchen, and deep love for whole foods. The recipes and ideas you’ll find here revolve around her plant-based way of eating.  She hopes that through the simple and delicious dishes she creates, you too will discover a whole new world of flavour and nourishment.

Like My New Roots on Facebook and follow Sarah for more whole food recipes on Twitter.

 

 

Holli Thompson’s Quinoa & Bean Salad with Mango #SaladFest2013

Quinoa looks and tastes like a grain, but actually a seed that’s easy to make, readily holli_square_1500digestible, and high in protein. It’s a great option if you’re looking for plant-based protein sources.

With this combination of protein, fiber, and vegetables, this salad can be delicious lunch as well as a side dish.

This is my favorite recipe to bring to summer pot-lucks, and I love it for fall tail-gates too.

Quinoa-manga

Quinoa & Bean Salad with Mango
Servings: 6-8
Time: 10 minutes

  • 2 cups cooked quinoa
  • 15 ounces cooked black beans
  • 1 mango, peeled and cubed
  • 1 red bell pepper, seed and diced
  • 1 cup chopped scallions
  • 1 cup chopped cilantro (I have made this with and without, your choice)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon mirin
  • 2 tablespoon grapeseed oil
  • Sea salt, to taste

Directions
Fold everything together in a large bowl.

Allow salad to sit in the refrigerator for a few hours, if you can, so the flavors meld together.

———–

Holli Thompson, CHHC, CNHP is the founder of Nutritional Style and www.hollithompson.com.  Holli appears on CBS, ABC and FX networks as a nutrition and food expert, and speaks to national organizations, including the American Heart Association and the Institute for Integrative Nutrition.  Holli writes a weekly blog, and is featured in The Daily Love.  She’s been profiled in More Magazine, Well&GoodNYC, Camille Styles, and was USA Today’s choice for an Age-Proof Beauty.  She is co-author of the book “Optimism!” and is currently writing her own book to be published in early 2014.

Holli offers individual and group coaching by telephone or Skype. Connect in with her on Twitter, @nutrition, Facebook @Holli Thompson, Pinterest @Holli Thompson, or Instagram @HolliThompson 

Five Tips for the Perfect Salad #SaladFest2013

We’ve been sharing daily mouthwatering salad recipes and now we want to share a template for how to create your own perfect salad in 5 easy steps!

Maybe this will help inspire you to post your own creation for #SaladFest2013! 

There’s still time to have YOUR recipe featured on the blog!  Scroll to the bottom for the easy directions.

1.  Include fresh herbs.  Any and all of them.  Throw in some basil, parsley, cilantro, mint…it will totally take your salad to the next level.

2. Make sure you have something crunchy.  Try toasted pumpkin seeds, raw slivered almonds, raw carrots, cucumbers, jicama or cut up kohlrabi (a completely forgotten and super yummy veggies this time of year).

3. Season that baby up!  Use quality sea salt, pepper, garlic powder and make sure you really work your dressing into the greens.  Even distribution is key (and that way you won’t need to use as much)!

**Our secret to the perfect dressing is 2 parts good quality oil + 2 parts acid (vinegar or citrus) + 1 part Dijon mustard.  A little S & P and you’re good to go!

4. Always include something unexpected.  Try sliced banana, blueberries, granola, seaweed snacks, scrambled eggs, or any leftovers (like curry or stir fries).

5. Go for a chop-chop.  Put it all on a board and take out your aggression by chopping all of your ingredients into easy, bite size pieces.

saladfest2

Here’s how to follow along AND enter your own salad recipe to be featured on the blog

1. Follow us on Twitter and Like us on Facebook.

2. Submit your summer salad recipe using either of these options:

a) Post a recipe on your blog and Tweet or FB the link at us using the hashtag #SaladFest2013.  An example – after creating your own blog post you could tweet out, ”Just posted my summer salad recipe for the @Cooking_Camp girls! I would love to be featured for #SaladFest2013!”

b) Don’t have a blog?  Email us your recipe and Tweet or FB using the hashtag #SaladFest2013 to let everyone know you’ve entered. For instance, ” I just emailed my famous chicken salad recipe to the @Cooking_Camp girls.  Retweet this to see it on their site #SaladFest2013″

3. The lucky tastemaker who makes the most noise about #SaladFest2013 will have their Summer Salad recipe featured on our site.