5 Steps to a Perfect Salad

Detox-Quinoa-Salad

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, kimchee, raw carrots, radish, cucumbers, jicama or cut up kohlrabi (a completely forgotten and super yummy veggie).

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.

For even more salad inspiration check out all the salads from #SaladFest2013

What are your favorite salad ingredients and dressings?  Share the love down below.

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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!

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Italian Tuna Bean Salad #SaladFest2013

SO SAD!  We can’t believe that Salad Fest is almost over.  quinn and robyn_nutritional yeast

Consider this recipe our encore.

We strangely didn’t get any tuna salad recipes so we wanted to jump in and make sure you guys were covered for that.

This Tuna Salad is super healthy– no mayo whatsoever.  Just light, fresh ingredients that make a perfect lunch (throw it on a sandwich) or dinner (have it with a salad or some grains).

This is an HCC classic that is in our Healthy Cooking Camp: Healthy Cooking Basics Cookbook.  Grab your copy HERE and you’ll see our top 5 swaps for ways to makeover this recipe and make it totally your own.

HCC_tuna bean saladItalian Tuna-Bean Salad

Servings:  2-4
Time: 7 minutes

  • 1 15-ounce can of Cannellini beans, drained and rinsed
  • 1 can of Italian tuna (preferably jarred and packed in oil), oil drained
  • 2 tablespoons pitted, halved and very thinly sliced black olives
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh parsley
  • Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemons, use both sides for juice)
  • A couple good pinches of salt
  • A few grinds of black pepper
  • A few glugs of olive oil

Additional add-in options

  • 1 tablespoon of capers
  • Spoonful of dijon mustard
  • Chopped roasted peppers
  • Couple spoonfuls of lacto-fermented vegetables

Directions

Mix everything but the olive oil in a small to medium sized tupperware (for easy storage later).  You can mash the beans and/or tuna a bit as well. Add the glugs of olive oil, mix it lightly and enjoy!

This is delicious on top of a salad by itself or with tahini dressing.  You can also create a sandwich on toasted bread with some spicy greens like arugula or watercress, a schmear of tahini and roasted peppers.

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We’re Robyn + Quinn and we’re the founders of healthycookingcamp.com.  Our mission is to take you from totally confused to total connoissuer in your kitchen.  Follow our adventures in food and fun on Twitter and YouTube.

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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.

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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 

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Stone Barns’ Carrot & Cabbage Slaw #SaladFest2013

This is a very exciting and fruitful time at the farm.  It’s changing constantly and we are SBC logoharvesting new veggies every week.  The Farm Market and CSA are overflowing with fresh produce.

One summer staple that all the farmers and staff at Stone Barns love is a slaw.  You can mix in pretty much any ingredient you like, kohlrabi, raddish, fresh herbs, cucumbers, corn…but we particularly love the classic combo of cabbage and carrots.

Crisp, sweet and refreshing, these crops are the perfect pair for a seasonal slaw!

Use the amounts listed below, or, just use what you have to create the ratio of cabbage to carrot that you like—you can’t go wrong.

For other versions of a classic slaw try our Beet Carrot and Cabbage Slaw and Kohlrabi Slaw.

SBC cabbage carrot slaw

Carrot & Cabbage Slaw

  • 1 head napa cabbage, shredded
  • 1 bunch spring carrots (the baby ones you’ll find at the Farm Market), shredded
  • 1/4 cup fresh spearmint, chopped (substitute cilantro or basil)
  • 1/2 cup almonds, sliced (optional)

Dressing

  • Juice from 1 lemon
  • 1 teaspoon sesame oil
  • 1/2 teaspoon honey (or to taste)
  • Salt and pepper to taste

Directions

Mix together slaw ingredients in a large bowl.

Shake dressing ingredients together in a lidded jar, or whisk well in a bowl.

Pour dressing over slaw in thirds, tasting as you go to get the right mix, toss and serve.

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Stone Barns Center for Food and Agriculture is a non-profit farm with social change mission which is to change the way America eats and farms.  Come explore our fields. Stroll through our pastures. Walk our woodlands. Talk with our farmers. Support our cause. 

For more recipes visit or to see our calendar of events visit our site www.StoneBarnsCenter.org

The farm is open Wednesday-Sunday from 10-5pm and is located at 630 Bedford Road Pocantico Hills, NY 10591, just 25 miles north of Manhattan.

The Farm Market is open every Sunday from 10-4pm.

 

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