Healthy Seasonal Recipes http://www.healthyseasonalrecipes.com locavore omnivore culinerd Wed, 24 May 2017 01:29:57 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 green salad with beets and prosciutto chips http://www.healthyseasonalrecipes.com/green-salad-with-beets-and-prosciutto-chips/ http://www.healthyseasonalrecipes.com/green-salad-with-beets-and-prosciutto-chips/#comments Mon, 22 May 2017 09:45:17 +0000 http://localhost/wordpress48/?p=93 This Green Salad with Beets and Crispy Prosciutto Chips is going to rock your salad bowls! The caramelized onion and buttermilk dressing is sublime and the contrast of the crunchy prosciutto chips with the unctuous beets is better than the sum of the parts. It’s naturally gluten-free and primal too!  I originally shared this recipe […]

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This Green Salad with Beets and Crispy Prosciutto Chips is going to rock your salad bowls! The caramelized onion and buttermilk dressing is sublime and the contrast of the crunchy prosciutto chips with the unctuous beets is better than the sum of the parts. It’s naturally gluten-free and primal too! 

This Green Salad with Beets and Prosciutto Chips is a Super Star. This amazing entree salad will tantalize every one of your senses while at the same time coming in at only 200 calories and 5 grams of fat per serving. | Healthy Seasonal Recipes | Katie Webster

I originally shared this recipe on June 21, 2011. I have updated the images and some of the text today.

Sometimes salads get a bad rap because, let’s be honest, some salads are just sad. But not this one. I’m so excited about this crazy delicious salad I’m not even sure where to start! Well, let’s start with the dressing. Oh man! The creamy onion dressing takes a little more effort than your basic oil and vinegar, but it is really worth it. I wanted it to be sort of like French onion dip without all of the MSG and calories. I found that if you slowly caramelize sweet onion and thyme and then puree it with buttermilk and a little mayonnaise you get super yummy results and a lot less calories. 

This Green Salad with Beets and Prosciutto Chips is a Super Star. This amazing entree salad will tantalize every one of your senses while at the same time coming in at only 100 calories and 5 grams of fat per serving. | Healthy Seasonal Recipes | Katie Webster

Then let’s move onto the beets and mixed greens.  The color contrast is so gorgeous, especially if you use red and golden beets. Then you get the different textures of the creamy, soft beets with the crisp greens.  Seriously, it doesn’t get better than this. And let’s not forget about how the earthy flavor of the beets pairs so well with the bitter greens and that aforementioned out-of-this-world creamy and tangy dressing!

This Green Salad with Beets and Prosciutto Chips is a Super Star. This amazing entree salad will tantalize every one of your senses while at the same time coming in at only 200 calories and 5 grams of fat per serving. | Healthy Seasonal Recipes | Katie Webster

And just because I couldn’t stop there, I topped all this unbelievable goodness with prosciutto chips. Yes, you heard that right! Basically salty little meat potato chips. I love the crunch of them with the earthy sweetness of the beets and onions. They are so easy to make. Just cut prosciutto into bite-sized pieces, brush them with oil and bake them. Crazy??!

This Green Salad with Beets and Prosciutto Chips is a Super Star. This amazing entree salad will tantalize every one of your senses while at the same time coming in at only 200 calories and 5 grams of fat per serving. | Healthy Seasonal Recipes | Katie Webster

Tips for Making a Super Star Salad

  • Make your own dressing. Most dressings are super easy to make and only involve a few ingredients that you probably already have. Believe me a homemade dressing is soooo much better than anything pre-made. And healthier too! Browse through my home-made dressings here.
  • Use a mix of greens and veggies. Remember how I said you eat with your eyes first. Consider color and texture when you’re picking out the greens and vegetables to include in your salad.  Think about how something bitter and bright will taste so good when paired with something soft and creamy.
  • Add a surprise element. I love adding toasted nuts, fruit, grains, cheese, beans and especially these meaty chips to salads. It’s this extra little effort that really pays off and takes your salad to that super star level.
  • Make it satisfying. Adding fat to the dressing and salad makes it easier for your body to digest certain vegetables, and fat (plus fiber) helps you stay full longer. Even still- this recipe is about 200 calories per serving! 

Here’s a 60 second video I made to show you how to make it.

This Green Salad with Beets and Prosciutto Chips is a Super Star. This amazing salad will tantalize every one of your senses while at the same time coming in at only 200 calories and 5 grams of fat per serving. | Healthy Seasonal Recipes | Katie Webster

Salad Month is still going strong and this Green Salad with Beets and Prosciutto Chips is my latest contribution. You will not be disappointed when you make this salad. The dressing alone is worth the time and effort, but those prosciutto chips with haunt your dreams!

Search All Salad Month Recipes | Healthy Seasonal Recipes

QUESTIONS

What would be in your Super Star Salad?

Have you ever had prosciutto in a salad?

What’s your favorite way to eat prosciutto?

This recipe originally appeared in a feature I wrote for EatingWell Magazine in 2010.

green salad with beets and prosciutto chips
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Average: 0/5

Prep Time: 50 minutes

Total Time: 50 minutes

Yield: 4 servings

Serving Size: 2 1/4 cup

Calories per serving: 194.64 kcal

Fat per serving: 12.0 g

Saturated fat per serving: 2.02 g

Carbs per serving: 15.04 g

Protein per serving: 9.14 g

Fiber per serving: 4.27 g

Sugar per serving: 7.13 g

Sodium per serving: 866.34 mg

Cholesterol per serving: 13.96 mg

green salad with beets and prosciutto chips

This Green Salad with Beets and Crispy Prosciutto Chips is going to rock your salad bowls! The caramelized onion and buttermilk dressing is sublime and the contrast of the crunchy prosciutto chips with the unctuous beets is better than the sum of the parts. It's naturally gluten-free and primal too!

Ingredients

  • 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
  • 4 slices prosciutto
  • 1 bunch beets, about 12 ounces, preferably baby-sized, stems and greens removed
  • 1 medium sweet onion, sliced
  • ¼ teaspoon dry thyme
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ¼ cup non-fat buttermilk
  • 2 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped fresh chives
  • 14 cup mixed salad greens

Instructions

  1. Preheat oven to 400 degrees F. Brush ½ teaspoon oil over a large baking sheet. Cut prosciutto into 1 to 1 1/2 –inch squares and place on the baking sheet. Brush the prosciutto with ½ teaspoon oil. Bake until crispy, 5 to 7 minutes. Carefully transfer the prosciutto chips to a wire rack with a spatula. (If you leave them on the baking sheet they won’t be as crisp.)
  2. Meanwhile, place beets in a large saucepan with enough water to cover by at least 2 inches. Bring to a boil; reduce heat to maintain a gentle simmer and cook until tender when pierced with a fork, 20 to 30 minutes. (If using larger beets, they will take up to 40 minutes.) Drain and let stand until cool enough to handle. Trim both ends of the beets and rub off skins. Cut into wedges.
  3. While the beets are cooking, combine onion with the remaining 1 tablespoon oil, thyme, salt and pepper in a small saucepan. Cover and cook over medium heat, stirring often for 10 minutes. Uncover and continue cooking until the onion is very soft and caramelized, 8 to 10 minutes more. (If the onion begins to brown before it becomes very soft, add water 1 tablespoon at a time.) Remove from heat cover and let stand for 10 minutes.
  4. Stir the onions, scraping up any browned bits. Set aside ¼ cup of the onion and transfer the rest to a blender or food processor. Add buttermilk, vinegar, mayonnaise and chives. Puree until smooth.
  5. Toss salad greens, the reserved ¼ cup onion and the dressing in a large bowl. Divide among 4 plates. Top with beets and proscuitto chips.

Notes

6 mg Cholesterol, 1 g Added Sugars

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greek yogurt horseradish ranch dressing http://www.healthyseasonalrecipes.com/greek-yogurt-horseradish-ranch-dressing/ http://www.healthyseasonalrecipes.com/greek-yogurt-horseradish-ranch-dressing/#comments Fri, 19 May 2017 09:45:31 +0000 http://www.healthyseasonalrecipes.com/?p=12780 Ranch Salad Dressing made with Greek Yogurt and horseradish Naturally gluten free and only 47 calories per serving! I’m super excited to share another creamy salad dressing with you today. This dressing is so simple! It is just buttermilk, Greek yogurt (full-fat plain works best) and a little mayonnaise. It is really tart and sharp for […]

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Ranch Salad Dressing made with Greek Yogurt and horseradish Naturally gluten free and only 47 calories per serving!

Ranch Salad Dressing made with Greek Yogurt and horseradish Naturally gluten free and only 47 calories per serving! By Katie Webster on Healthy Seasonal Recipes.

I’m super excited to share another creamy salad dressing with you today. This dressing is so simple! It is just buttermilk, Greek yogurt (full-fat plain works best) and a little mayonnaise. It is really tart and sharp for a creamy dressing, so you only need two tablespoons per serving.

Ranch Salad Dressing made with Greek Yogurt and horseradish Naturally gluten free and only 47 calories per serving! By Katie Webster on Healthy Seasonal Recipes.

But then theres the horseradish thing it’s got going on. It is so surprising and delightful at the same time.

Ranch Salad Dressing made with Greek Yogurt and horseradish Naturally gluten free and only 47 calories per serving! By Katie Webster on Healthy Seasonal Recipes.

Pairing ideas for this Greek Yogurt Horseradish Ranch Dressing

 

  • Serve it on green salad with tomatoes and grilled beef.
  • Or with spinach, baby kale with scallions and beets.
  • Try a twist on a wedge salad with bacon, blue cheese, cherry tomatoes and chives.
  • It goes great on cobb salad made with chunks of cheddar cheese and hard boiled eggs.
  • I loved dipping individual leaves of bitter Belgian endive in it.

Or come up with your own combination!

Search All Salad Month Recipes | Healthy Seasonal Recipes

To see the other recipes I have shared this month for National Salad Month, you can browse through the salad month recipes here.

All Salad Dressings on Healthy Seasonal Recipes

I also have a lot of other great salad dressings on the site, and you can check them out here.

Ranch Salad Dressing made with Greek Yogurt and horseradish Naturally gluten free and only 47 calories per serving! By Katie Webster on Healthy Seasonal Recipes.

QUESTIONS

What combination of salad would you like to try this on?

Have you had horseradish in salad dressing before?

LINK LOVE

How to make prepared horseradish from Simply Recipes

Sirloin Steak Sandwiches with Horseradish Sauce from Foodie Crush

Cheddar Horseradish Colcannon

Make Your Own Greek Yogurt Pops from Dessert For Two

Creamy Greek Yogurt Guacamole from Just a Taste

greek yogurt horseradish ranch dressing
Rate this recipe
Average: 0/5

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 cup

Serving Size: 2 tablespoons

Calories per serving: 47

Fat per serving: 3

Saturated fat per serving: 1

Carbs per serving: 3

Protein per serving: 2

Sugar per serving: 1

greek yogurt horseradish ranch dressing

Ranch Salad Dressing made with Greek Yogurt and horseradish Naturally gluten free and only 47 calories per serving!

Ingredients

  • 1 small clove garlic, minced or grated garlic
  • ½ cup whole milk plain Greek yogurt
  • ¼ cup low fat buttermilk or milk
  • 2 tablespoons mayonnaise
  • 1 tablespoon white vinegar
  • 2 tablespoons prepared horseradish
  • 1 teaspoon salt
  • ½ teaspoon dill weed
  • ½ teaspoon black pepper

Instructions

  1. Whisk all ingredients in a medium bowl. Serve immediately or refrigerate in a sealed jar up to 1 week. Shake to re-combine just before serving.
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creamy horseradish potato salad http://www.healthyseasonalrecipes.com/creamy-horseradish-potato-salad/ http://www.healthyseasonalrecipes.com/creamy-horseradish-potato-salad/#comments Mon, 15 May 2017 09:45:19 +0000 http://localhost/wordpress48/?p=84 Are you ready to be blown away? Well, this Creamy Horseradish Potato Salad is a healthier twist on the classic barbecue side dish and it is mind blowing. It is so creamy and full of flavor that everyone will line up to get a bite! Make it ahead for an easy vegetarian (gluten-free) side for all your […]

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Are you ready to be blown away? Well, this Creamy Horseradish Potato Salad is a healthier twist on the classic barbecue side dish and it is mind blowing. It is so creamy and full of flavor that everyone will line up to get a bite! Make it ahead for an easy vegetarian (gluten-free) side for all your easy breezy Summer cook-outs!

This Creamy Horseradish Potato Salad is a healthier twist on the classic Summer vegetarian side dish and it is mind blowing. It is so creamy and full of flavor that everyone will line up to get a bite! | Healthy Seasonal Recipes | Katie Webster

I originally shared this recipe on April 17, 2011. I have updated the images and some of the text today.

Grilling season is here and I know most of you have a family recipe for potato salad that you always make and it’s probably really good. But believe me, you will want to try this healthier Creamy Horseradish Potato Salad. The horseradish really adds a surprising depth of flavor that will have everyone raving.  And the uber-creamy (but lower in fat) dressing makes it taste soooo decadent. 

This Creamy Horseradish Potato Salad is a healthier twist on the classic Summer vegetarian side dish and it is mind blowing. It is so creamy and full of flavor that everyone will line up to get a bite! | Healthy Seasonal Recipes | Katie Webster

Speaking of that delectable dressing… I wanted it to be really creamy so I used thick and velvety non-fat Greek yogurt for the base of the dressing. To that I added only ¼ cup of full-fat mayonnaise, which gives it richness without too much added fat per serving. And the best part is this can be made the day before leaving you more time to just chill and grill!

Have you ever added hard boiled eggs to your potato salad? It is so good! The bits of yolk mix with the dressing and potatoes to add even more creaminess and also nice bright color.  And the chunks of the whites add a really nice and interesting texture.  Then the fresh parsley gets folded in for a burst of color and texture that makes the whole dish extra special.

This Creamy Horseradish Potato Salad is a healthier twist on the classic Summer vegetarian side dish and it is mind blowing. It is so creamy and full of flavor that everyone will line up to get a bite! | Healthy Seasonal Recipes | Katie Webster

And just because there’s always room for more potato salad on your table this summer check out a few more awesome recipes from me and my blogging friends….

 Avocado Potato Salad by Gimme Some Oven

Mediterranean Potato Salad by Simply Recipes

Bacon Sriracha Potato Salad by Peas and Crayons

Pesto Bacon Potato Salad by Healthy Seasonal Recipes

Red White and Bleu Potato Salad with Horseradish and Bacon by Healthy Seasonal Recipes

Grilled Potato Salad with Ramps by Healthy Seasonal Recipes

creamy horseradish potato salad
Rate this recipe
Average: 0/5

Prep Time: 25 minutes

Total Time: 5 hours

Yield: 10 cups

Serving Size: 2/3 cup

Calories per serving: 100

Fat per serving: 2.7 g

Saturated fat per serving: 2.4 g

Carbs per serving: 18.8 g

Protein per serving: 5.2 g

Fiber per serving: 2.5 g

Sugar per serving: 14 g

Sodium per serving: 2.4 mg

creamy horseradish potato salad

This Healthy Creamy Horseradish Potato Salad is a twist on the classic barbecue side. It is so creamy and full of flavor that everyone will line up to get a bite! Make it ahead for an easy vegetarian (gluten-free) side for all your easy breezy Summer cook-outs!

Ingredients

  • 2 ½ pounds thin-skinned small potatoes, quartered or halved into about 1-inch chunks (about 8 cups)
  • 1 cup chopped fresh parsley leaves
  • ¾ cup plain non-fat Greek-style yogurt
  • ¼ cup mayonnaise
  • ¼ cup grated white onion
  • 3 tablespoons prepared horseradish
  • 1 teaspoon salt
  • ¾ teaspoon freshly ground pepper
  • 2 eggs, hard boiled, peeled and chopped (see tip*)

Instructions

  1. Fit a large saucepan or pot with a steamer basket, and fill with water up to the bottom of the steamer.Bring to a boil, add potatoes and cook until just tender, about 15 minutes.Make sure that the water doesn’t boil away.Spread the potatoes out over a baking sheet to cool slightly.
  2. Meanwhile, stir together parsley, yogurt, mayonnaise, onion, horseradish, salt and pepper in a large bowl.
  3. Stir in the potatoes and eggs. Chill completely before serving, about 4 hours or overnight.

Notes

0 mg Cholesterol, 11 g Added Sugar

To make ahead: Prepare up to 1 day in advance.

tip* to hard boil eggs: Place eggs in the bottom of a small saucepan, cover with cold water by several inches. Bring to a gentle boil over high heat. Allow to boil for 1 full minute. Remove from heat and let stand 12 minutes in the hot water. Drain, run cool water over and cool.

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roasted garlic caesar salad http://www.healthyseasonalrecipes.com/roasted-garlic-caesar-salad/ http://www.healthyseasonalrecipes.com/roasted-garlic-caesar-salad/#comments Fri, 12 May 2017 09:45:00 +0000 http://www.healthyseasonalrecipes.com/?p=4673 You won’t want to miss this recipe: Garlic Lover’s Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! I added a bit of radicchio to the romaine and served it with a […]

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You won’t want to miss this recipe: Garlic Lover’s Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! I added a bit of radicchio to the romaine and served it with a big crostini to spread the luscious roasted garlic on. Can I get a big ‘ole “YUM” people?!!

Garlic Lover's Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! | Healthy Seasonal Recipes | Katie Webster

I originally shared this recipe on August 29, 2014. I have updated the images and some of the text today.

Calling all Garlic Lovers!! This recipe may not be for the faint of heart from a flavor perspective, but don’t turn up your nose just yet! Garlic has a ton of health benefits that might make you reconsider putting up with the occasional dragon-breath moment from time to time.

Garlic Lover's Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! | Healthy Seasonal Recipes | Katie Webster

Garlic Lover's Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! | Healthy Seasonal Recipes | Katie Webster

Garlic is a member of the Allium or onion family and has been popular for centuries because of it’s medicinal properties. Most of the health benefits are caused by garlic’s sulfur compound allicin, which is also responsible for it’s lovely and strong aroma. It’s low in calories, but filled with good for you nutrients like Vitamin C, Vitamin B6 and Manganese.

Garlic Lover's Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! | Healthy Seasonal Recipes | Katie Webster

Garlic is known to boost the immune system and actually shorten and reduce the severity of the common cold or flu and it can help lower cholesterol if consumed daily. It has anti-inflammatory properties, can help lower the risk of certain cancers and it contains antioxidants that may help prevent Alzheimer’s and Dementia.

Garlic Lover's Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! | Healthy Seasonal Recipes | Katie Webster

Plus you are 100% less likely to have an unpleasant encounter with a vampire after you’ve eaten garlic. Oh yeah, Garlic Rocks! This Garlic Lover’s Roasted Garlic Caesar Salad is my latest contribution to Salad Month. It is delicious, it is crammed with health benefits AND has that bonus vampire deterrent thing going for it. Not to be too over dramatic, but basically this salad can literally save your life!

Search All Salad Month Recipes | Healthy Seasonal Recipes

Why this Roasted Garlic Caesar Salad is AMAZING!

  • No raw eggs: I love salmonella and all but… actually I don’t and I kind of love my kids, so I am not a fan of the raw egg variety of Caesar dressing.
  • No raw garlic: I do like a bit of raw garlic in simple Caesar dressing, but if you have time and you are going for the best, roasting it makes it even better, and for some reason doesn’t ooze out your pores for days after. Eww.

Garlic Lover's Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! | Healthy Seasonal Recipes | Katie Webster

  • Capers: Have we discussed how much I love capers? Yes, yes we have.
  • Anchovy paste:Chopping up anchovies is fun and all, but having a half of a can left-over is not so awesome and a total waste when you can just buy it in a tube. Bonus you can make jokes about your new favorite fish flavored toothpaste.
  • Radicchio: Because a little bitter makes everything sweeter. Just like my attitude.

Garlic Lover's Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! | Healthy Seasonal Recipes | Katie Webster

Garlic Lover's Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! | Healthy Seasonal Recipes | Katie Webster

  • Crostintons: The croutons are actually like crostini, so you can pick them up and spread the roasted garlic on them, and then crunch them up… which brings me to…

Garlic Lover's Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! | Healthy Seasonal Recipes | Katie Webster

  • Roasted Garlic: A whole head of roasted garlic all to yourself. Booom! You’re welcome. That is reason enough.

Garlic Lover's Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! | Healthy Seasonal Recipes | Katie Webster

So let’s keep the Garlic-Love going and check out a few other yummy garlic recipes from me and my blogging buddies…

Shrimp in Garlic Sauce by Healthy Seasonal Recipes

Garlic Herb Marinated Chicken by Healthy Seasonal Recipes

Baked Garlic Butter Chicken by Diethood

Herbed Fresh Pea Soup with Garlic Croutons by Oh My Veggies

Garlic Lovers Salmon in Foil by Gimme Some Oven

Cheesy Garlic Parmesan Spinach Spaghetti Squash by Peas and Crayons

20 Minute Honey Garlic Shrimp by Sally’s Baking Addiction

roasted garlic caesar salad
Rate this recipe
Average: 0/5

Prep Time: 25 minutes

Total Time: 1 hour, 30 minutes

Yield: 6 servings

Serving Size: 2 1/2 cups salad plus 1 head garlic

Calories per serving: 297

Fat per serving: 13 g

Saturated fat per serving: 3 g

Carbs per serving: 39 g

Protein per serving: 10 g

Fiber per serving: 3 g

Sugar per serving: 2 g

Sodium per serving: 898 mg

roasted garlic caesar salad

Garlic Lover's Roasted Garlic Caesar Salad, with roasted garlic in the dressing and a whole head of roasted garlic to go on each serving! The dressing is egg-free and it has capers in it!! I added a bit of raddichio to the romaine and served it with a big crostini to spread the luscious roasted garlic on. A super yummy entree salad!

Ingredients

    Dressing
  • 8 whole heads garlic
  • 2 tablespoons plus ¼ cup extra-virgin olive oil, divided
  • 2 tablespoons lemon juice
  • 2 tablespoons drained capers
  • 1 tablespoon anchovy paste
  • 2 teaspoons Dijon mustard
  • ½ teaspoon freshly ground pepper
  • 3 tablespoons grated Parmigiano-Reggiano
    Croutons
  • 18 slices baguette, preferably multi-grain or whole-wheat
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried Italian Seasonings
  • 1/8 teaspoon salt
    Salad
  • 3 hearts of Romaine, chopped and washed
  • ½ head raddichio lettuce, chopped
  • ½ cup grated Parmigiano-Reggiano or Asiago

Instructions

  1. Preheat oven to 350 degrees F.
  2. Roast Garlic for Dressing: Cut ends of garlic heads off with a serrated knife exposing individual tips of garlic cloves. Place root-side down in a small baking dish and drizzle with 2 tablspoons oil over the exposed garlic clove ends. Cover with foil and transfer to the oven. Roast garlic until the garlic is soft and fragrant and starting to brown, 1 hour to 1 hour 25 minutes. Remove foil and allow garlic to cool.
  3. Make Croutons: Lay baguette on a parchment lined baking sheet. Stir 1 tablespoon oil, Italian seasoning and salt in a small dish. Brush oil over the baguette slices. Bake until browned and crisp, 14 to 16 minutes. Cool.
  4. While croutons cool, make dressing: Squeeze cloves from two heads of garlic into a blender or food processor and discard papery skins. Add roasted garlic oil from the baking dish, if there is any. Add the remaining ¼ cup oil, lemon juice, capers, anchovy paste, mustard and pepper and puree until smooth. Add grated Parmigiano-Reggiano and puree to combine.
  5. Make Salad: Combine romaine, raddichio and grated Parmigiano or Asiago in a large salad bowl. Pour dressing over the salad and toss to combine. Mound onto 6 plates and serve each with three croutons and a head of garlic.
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20 minute zucchini ribbon pita pizzas http://www.healthyseasonalrecipes.com/20-minute-zucchini-ribbon-pita-pizzas/ http://www.healthyseasonalrecipes.com/20-minute-zucchini-ribbon-pita-pizzas/#comments Wed, 10 May 2017 09:45:47 +0000 http://www.healthyseasonalrecipes.com/?p=12999 These 20 minute Zucchini Ribbon Pita Pizzas are a super fast, vegetarian weeknight meal. They are so easy to make, and my whole family loved them. They will be making a regular rotation throughout zucchini season!  That’s for sure. This post is sponsored by Pacific Foods. I was compensated for my time. All opinions expressed […]

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These 20 minute Zucchini Ribbon Pita Pizzas are a super fast, vegetarian weeknight meal. They are so easy to make, and my whole family loved them. They will be making a regular rotation throughout zucchini season!  That’s for sure.

These 20 minute Zucchini Ribbon Pita Pizzas are a super fast, vegetarian weeknight meal that is also kid friendly. They will be making a regular rotation throughout zucchini season! | Healthy Seasonal Recipes | Katie Webster

This post is sponsored by Pacific Foods. I was compensated for my time. All opinions expressed here are my own.

Do you time block? It has really changed my life. I heard about it on a podcast, and it has been such a game changer!

Don’t get me wrong, I am no less busy, because we all know that is just the way I am, but I am so much calmer, because I am not worried about fitting it all in anymore.

So what is time blocking anyway? Time blocking is where you break your day up into blocks of time and assign certain tasks to them.

These 20 minute Zucchini Ribbon Pita Pizzas are a super fast, vegetarian weeknight meal that is also kid friendly. They will be making a regular rotation throughout zucchini season! | Healthy Seasonal Recipes | Katie Webster

Here’s how I do it. I use my Google calendar, and I add all the tasks on my to-do list into specific windows of time. Not only does this keep me on task, so I don’t end up chatting with buddies on twitter all day, but it also means that I don’t have a looming to-do list that seems insurmountable.

There are reoccurring tasks that I add into the calendar, so that I don’t put something in its place. Like on Wednesdays, I block time to answer emails, back up files (and ironically time block.) I even add my workouts in, and add in travel time to get to the gym.

I know it sounds crazy, and over the top to do that, but I am so much happier now that I do it. Case in point, I have five full day photo shoots, two business trips, and 26 new recipes to develop over the course of the next 31 work days. And I am not freaking out about it. Because I time blocked it all in, and I know when I will get to each and every task.

These 20 minute Zucchini Ribbon Pita Pizzas are a super fast, vegetarian weeknight meal that is also kid friendly. They will be making a regular rotation throughout zucchini season! | Healthy Seasonal Recipes | Katie Webster

I know what you’re thinking…What does time blocking have to do with these 20 minute Zucchini Ribbon Pita Pizzas? Well, actually a lot. See, we all know that this time of year is majorly hectic. Especially those of us with school age kids. There are sports, performances, after school celebrations of all sorts, fund raisers, etc etc.

And no matter what, and how organized you or I may be, dinner time and the prepping there of can get smooshed into a very small time block. In other words, sometimes 20 minutes is all we’ve got “blocked” for dinner prep.

These 20 minute Zucchini Ribbon Pita Pizzas are a super fast, vegetarian weeknight meal that is also kid friendly. They will be making a regular rotation throughout zucchini season! | Healthy Seasonal Recipes | Katie Webster

Enter the 20 Minute Zucchini Ribbon Pita Pizza! Note: They actually only really take 15 minutes, but you do have to preheat the oven, that’s why they’re 20 minutes.

I used the brand new Pacific Foods Organic Tomato Sauce to make them. Pacific has just launched a new line of non-GMO, certified Organic Tomatoes that I know you all are going to love!

These 20 minute Zucchini Ribbon Pita Pizzas are a super fast, vegetarian weeknight meal that is also kid friendly. They will be making a regular rotation throughout zucchini season! | Healthy Seasonal Recipes | Katie Webster

Check out the full product line here. They are so convenient because they come in shelf-stable BPA-free cartons, that can be stored in your pantry for up to 18 months! And the chemical-free process they use to steam and peel the tomatoes really makes the difference in the flavor.

These 20 minute Zucchini Ribbon Pita Pizzas are a super fast, vegetarian weeknight meal that is also kid friendly. They will be making a regular rotation throughout zucchini season! | Healthy Seasonal Recipes | Katie Webster

Thanks so much for reading! If you make these 20 minute Zucchini Ribbon Pita Pizzas please let me know by coming back by and leaving a comment or rating or tag me on social media.

These 20 minute Zucchini Ribbon Pita Pizzas are a super fast, vegetarian weeknight meal that is also kid friendly. They will be making a regular rotation throughout zucchini season! | Healthy Seasonal Recipes | Katie Webster

QUESTIONS
Do you time block?
How do you stay on top of your to-do list?
Do you find that spring is a busier-than-normal time of year for you?
What would you make with these Pacific Foods Organic Tomatoes?

20 minute zucchini ribbon pita pizzas
Rate this recipe
Average: 0/5

Prep Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings

Calories per serving: 311

Fat per serving: 11 g

Saturated fat per serving: 6 g

Carbs per serving: 37 g

Protein per serving: 17 g

Fiber per serving: 3 g

Sugar per serving: 2 g

Sodium per serving: 818 mg

20 minute zucchini ribbon pita pizzas

These 20 minute Zucchini Ribbon Pita Pizzas are a super fast, vegetarian weeknight meal that is also kid friendly. They will be making a regular rotation throughout zucchini season!

Ingredients

  • 4 6-inch pita breads, whole grain if desired
  • 2/3 cup Pacific Foods Organic Tomato Sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 small zucchini, cut into ribbons with a vegetable peeler
  • ½ cup crumbled mild feta cheese, preferably goat feta
  • 2 teaspoons chopped fresh oregano
  • Freshly ground black pepper

Instructions

  1. Arrange oven rack in the bottom third of the oven. Preheat oven to 425 degrees F.
  2. Lay pita breads on a large rimmed baking sheet lined with parchment or foil. Spread tomato sauce over the pitas, leaving edges clean and dividing the sauce evenly. Top with mozzarella cheese. Divide the zucchini ribbons over the cheese. Top with feta, dividing evenly. Sprinkle with oregano and pepper.
  3. Transfer the baking sheet to the bottom rack of the oven and bake until the cheese is melted and the pitas are browning along the edges, 7 to 10 minutes.
http://www.healthyseasonalrecipes.com/20-minute-zucchini-ribbon-pita-pizzas/

These 20 minute Zucchini Ribbon Pita Pizzas are a super fast, vegetarian weeknight meal that is also kid friendly. They will be making a regular rotation throughout zucchini season! | Healthy Seasonal Recipes | Katie Webster

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turmeric roasted cauliflower and tempeh power salad vegan http://www.healthyseasonalrecipes.com/turmeric-roasted-cauliflower-and-tempeh-power-salad-vegan/ http://www.healthyseasonalrecipes.com/turmeric-roasted-cauliflower-and-tempeh-power-salad-vegan/#comments Mon, 08 May 2017 09:45:47 +0000 http://www.healthyseasonalrecipes.com/?p=12894 These Turmeric Roasted Cauliflower and Tempeh Power Salads are so special! They’re piled high with roasted tempeh and cauliflower (tossed with turmeric and miso) and then topped with toasted walnuts, vegan shiitake bacon and drizzled with sweet and creamy maple tahini salad dressing. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and […]

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These Turmeric Roasted Cauliflower and Tempeh Power Salads are so special! They’re piled high with roasted tempeh and cauliflower (tossed with turmeric and miso) and then topped with toasted walnuts, vegan shiitake bacon and drizzled with sweet and creamy maple tahini salad dressing. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each.These Turmeric Roasted Cauliflower and Tempeh Power Salads make a delicious and filling vegan lunch or dinner. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each! Healthy Seasonal Recipes | Katie Webster

If you’ve been avoiding soy in your diet because you’ve heard that eating soy increases your risk of breast cancer, then I am here to tell you, you need soy back in your life and diet, because a) whole soy foods like edamame or tempeh will not increase (and may actually decrease) your risk of breast cancer. And b) whole soy tastes incredible.

First things first, if you’re incredulous about “a” then I hope you will take the time to read this article written by a registered dietitian or this one reviewed by a MD.

If you’re incredulous about “b” (that soy can taste incredible) then that’s where I come in! I have a ton of information to share with you about the flavor, texture, nutrition and best way to cook tempeh below. And how to balance it with other ingredients for the best flavor, so read on!

I know a lot of you think tofu is gross because it’s bland, and many of you, having tried and dislike tofu, never considered trying tempeh. But honestly guys, tofu can be delicious if it is properly cooked and seasoned. And tempeh is not as strange as you think.

We actually made home-made tempeh in my second year of culinary school. Even though that was 17 years ago, I still remember it clear as day. I had a vegan chef, and along with teaching us how to make cashew cream and vegan aspic, he also taught us how to make tempeh. And it starts with soy beans.

These Turmeric Roasted Cauliflower and Tempeh Power Salads make a delicious and filling vegan lunch or dinner. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each! Healthy Seasonal Recipes | Katie Webster

How to Make Tempeh:

Basically what you do is cook the dried soy beans until they are tender, just like you would for any dried bean. Next you grind them up until they are in little bitty chunks. We did that in the robot coupe (aka food processor.) And then you use a culture to ferment it over the course of a day or two. The culture basically makes a web of structure to hold the itty bitty pieces of soy bean together so that it forms a solid cake that you can then cut into pieces. The fermentation process actually makes the soy more digestible too. You can read more about tempeh and how to make it here.

How to Buy Tempeh:

I’m not saying that you have to make tempeh from scratch. I just wanted you to know that it is not some manipulated industrial soy “product.” It is real soy beans. There are some fantastic non-GMO tempehs on the market. If you’re looking for it in the store, it will be refrigerated. Look in the produce section or where the tofu is sold in large supermarkets or health food stores. More and more small batch tempeh is coming onto the scene. We have some really delicious tempeh made here in Vermont called Rhapsody, and it is fantastic!

Don’t worry if your tempeh has a little black on it. Remember tempeh is live food, so that is just a part of its natural fermentation cycle.

These Turmeric Roasted Cauliflower and Tempeh Power Salads make a delicious and filling vegan lunch or dinner. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each! Healthy Seasonal Recipes | Katie Webster

Tempeh Texture:

Tempeh has a toothsome texture, very different from the spongy soft texture of tofu. Some brands you can find in the store have grains added in with the soy which changes the texture and flavor.

Tempeh Flavor:

Unlike tofu, that is very mild in flavor, the flavor of tempeh is nutty savory and can be a little bitter, so pairing it with strong earthy flavors is really important. In my opinion, so is balancing tempeh recipes with the tastes of sweet, sour and salt.

These Turmeric Roasted Cauliflower and Tempeh Power Salads make a delicious and filling vegan lunch or dinner. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each! Healthy Seasonal Recipes | Katie Webster

Calories in Tempeh:

Tempeh is pretty high in calories, so keep an eye on portion control. I used an 8-ounce package for this recipe to serve four people to keep the calories lower. A lot of traditional tempeh recipes have you fry the tempeh, which believe me is really delicious! But doing so adds even more calories. So in this power salad I roasted, and I used far less oil as a result.

Notes about This Vegan Tempeh Power Salad

I just cut the block of tempeh into cubes and tossed it with cauliflower (conveniently they roast at the same rate) and I also added turmeric for an added nutritious boost. Once the cauliflower and tempeh comes out of the oven I tossed it in thinned out miso paste. The miso paste really helps to balance any bitterness the tempeh may have, and makes the results much more savory. Umami even.

These Turmeric Roasted Cauliflower and Tempeh Power Salads make a delicious and filling vegan lunch or dinner. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each! Healthy Seasonal Recipes | Katie Webster

These power salads in total come in at 322 calories each. They have 10 hunger-busting grams of fiber and 12 grams of plant-based protein.

If you’ve been following along so far this Salad Month, then you’ll be familiar with the awesomeness that is Vegan Shiitake Bacon that gets sprinkled on top. And the heaven that is this Maple Tahini Salad Dressing. The whole combination is really special. The sweetness of the dressing, the umami shiitakes and miso, the meaty tempeh and roasty toasty cauliflower. Gah! It is awesome!

These Turmeric Roasted Cauliflower and Tempeh Power Salads make a delicious and filling vegan lunch or dinner. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each! Healthy Seasonal Recipes | Katie Webster

In fact, when we had these salads for dinner, my husband kept saying how “special” this salad was. I don’t even know that he noticed it was vegan! And I have to agree it really is a special combo.

This salad is part of a collection of seasonal produce recipes by the Eat Seasonal group. You can see the rest of the Eat Seasonal recipes here. And you can see the May produce guide to see what’s in season this month over on Vintage Mixer.

Eat Seasonal May produce recipes
Roasted Rhubarb Crazy Berry Meringues by Letty’s Kitchen

Polenta with Asparagus, Pancetta and a Poached Egg by Vintage Mixer

Baked Cauliflower Casserole with Goat Cheese by Cookin’ Canuck

Date-Sweetened Chocolate Peanut Butter Oatmeal Smoothie by JoyFoodSunshine

Sea Salt Focaccia with Radish Ramp Butter by Simple Bites

Turmeric Roasted Cauliflower and Tempeh Power Salad {vegan} by Healthy Seasonal Recipes

Halloumi Salad with Beets and Blackberries by Kitchen Confidante

Spring Farro Salad with Feta, Lemon, and Mint by Flavor the Moments

Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers by Foodie Crush

Chocolate Rhubarb Pavlova by Suitcase Foodist

Mediterranean Farro Salad with Arugula and Chickpeas by Aggie’s Kitchen

Radish and Asparagus Breakfast Bowls by Food for My Family

Hummus and Salad Flatbread Pizza by Completely Delicious

Beer-Marinated Grilled Chicken Skewers with Spring Quinoa Salad by Floating Kitchen
If you haven’t stopped by this month, then you may not know that we’re celebrating Salad Month here on Healthy Seasonal Recipes. This is our fourth year of salad month and there is an amazing collection of salads to try.

Search All Salad Month Recipes | Healthy Seasonal Recipes

QUESTIONS
Did you know that tempeh is just cultured soy beans?
Have you ever tried tempeh?
Have you ever made tempeh?
Have you seen any locally made, small-batch tempeh for sale in your area?
Thank you for reading! If you’re new here, you may want to sign up for my email list or follow me on facebook to keep up with the latest posts.

turmeric roasted cauliflower and tempeh power salad vegan
Rate this recipe
Average: 0/5

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: 4 servings

Serving Size: 3 ½ cups

Calories per serving: 322

Fat per serving: 22 g

Saturated fat per serving: 2 g

Carbs per serving: 19 g

Protein per serving: 12 g

Fiber per serving: 10 g

Sugar per serving: 4 g

Sodium per serving: 104 mg

turmeric roasted cauliflower and tempeh power salad vegan

These Turmeric Roasted Cauliflower and Tempeh Power Salads make a delicious and filling vegan lunch or dinner. They have 10 hunger-busting grams of fiber, 12 grams of plant-based protein and only 322 calories each!

Ingredients

  • 2 tablespoons organic canola oil or avocado oil
  • 3 cups cauliflower florets
  • 8 ounces tempeh, cut into cubes *see ingredient note about gluten
  • ½ teaspoon ground turmeric
  • ¼ teaspoon salt
  • 1 tablespoon water
  • 2 teaspoons miso paste *see ingredient note about gluten
  • 1 large head green leaf lettuce, cut and cleaned (about 10 cups)
  • 1 batch vegan shiitake bacon
  • ½ cup chopped toasted walnuts
  • ¼ cup chopped scallions, optional
  • ½ cup Maple Tahini Dressing or Cranberry Dressing

Instructions

  1. Preheat oven to 350 degrees F.
  2. Drizzle oil over cauliflower and tempeh and toss to coat. Sprinkle on turmeric and salt and toss again. Spread out on a large rimmed baking sheet. Transfer to the oven and roast, stirring occasionally until the tempeh is browned and the cauliflower is tender, 24 to 28 minutes. Mix the water and miso in the bowl. Transfer the roasted tempeh and cauliflower to the bowl and toss with the miso.
  3. Divide lettuce among 4 large plates. Top with shiitake bacon, walnuts and scallions, dividing evenly. Top with the tempeh and cauliflower. Drizzle with dressing.

Notes

* ingredient note: If you are gluten-free, make sure to check labels of both miso and tempeh to assure they are not made with barley or wheat.

http://www.healthyseasonalrecipes.com/turmeric-roasted-cauliflower-and-tempeh-power-salad-vegan/

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vegan shiitake bacon http://www.healthyseasonalrecipes.com/vegan-shiitake-bacon/ http://www.healthyseasonalrecipes.com/vegan-shiitake-bacon/#comments Fri, 05 May 2017 09:45:48 +0000 http://www.healthyseasonalrecipes.com/?p=12784 This Vegan Shiitake Bacon is the perfect savory salad topping! It is super flavorful and satisfying but 100% meatless so everyone can enjoy it. I love to add it to the top of a big salad or stir it into a side salad. So that’s why I am sharing it during salad month. If you […]

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This Vegan Shiitake Bacon is the perfect savory salad topping! It is super flavorful and satisfying but 100% meatless so everyone can enjoy it. I love to add it to the top of a big salad or stir it into a side salad. So that’s why I am sharing it during salad month.

This Vegan Shiitake Bacon is the perfect savory salad topping to share for Salad Month! It’s meatless so everyone can enjoy it. I love to add it to the top of a big salad or stir it into a side salad. Healthy Seasonal Recipes | Katie Webster

If you think you won’t like this shiitake bacon because you’re not a fan of mushrooms, think again! The texture of this meatless bacon is nothing like a raw or even sautéed mushroom so don’t worry. It is hard and crispy with a little bit of leathery chew just like bacon!

The smoked paprika makes it smoky like bacon, so it’ll add that satisfying smoky contrast that bacon normally would add to a dish.

 

How to Make Vegan Shiitake Bacon

  • To make the vegan shiitake bacon, start off by removing the stems from the shiitake mushrooms. Just pull them off by hand. The stems are tough and pithy so they’re really not good for eating. You can add them to vegetable stock or home-made chicken stock if you like. If you have another tip for what to do with the stems, please leave a comment below!
  • Next cut the caps into thin strips, like a quarter-inch thick is perfect. They shrink considerably while they are roasting, so you don’t have to make them paper thin.
  • After they are sliced, toss them with oil. I like to use a neutral oil like avocado oil because, I want the smoke to be the real starring flavor here. Because shiitake mushrooms are really absorbent, it is helpful to drizzle the oil along the bowl (intentionally) then toss the shiitakes. The oil will be more evenly dispersed.
  • For flavoring all you need is a little salt and smoked paprika. The smoky paprika will taste just like bacon! Add the seasoning in and toss again to coat as evenly as possible.
  • Next comes the roasting. Spread the mushrooms out over a large rimmed baking sheet and transfer them to the oven. Make sure to stir the shiitake bacon with a spatula a few times while it roasts, so that it crisps up evenly. Otherwise the pieces on the edge of the pan may overcook and burn.
  • Culinary Science Nerd Alert: You’ll know the shiitake bacon is done when it is browning but not burnt. That means that most of the moisture is roasted out of it and the small amount of natural sugars are caramelizing a bit. You can read more about the interaction of moisture and caramelization of sugar here.

This Vegan Shiitake Bacon is the perfect savory salad topping to share for Salad Month! It’s meatless so everyone can enjoy it. I love to add it to the top of a big salad or stir it into a side salad. Healthy Seasonal Recipes | Katie Webster

What to do with your Vegan Shiitake Bacon

  • Substitute the regular bacon in this French Bistro Brunch Salad to make this recipe vegetarian.
  • Add it to pasta. If you’re a fan of arritbiata sauce, but you want to make it meatless, skip the bacon and stir this vegan shiitake bacon in just before serving for best texture.
  • Make Vegan Broccoli Salad.

Questions:
What would you use this vegan shiitake bacon for?
Do you know of other uses for shiitake mushroom stems?

Click here to see all of the Salad month recipes I have shared over the last few months of May.

Search All Salad Month Recipes | Healthy Seasonal Recipes

If you make this recipe, please let me know by either coming back to give this recipe a rating, leave a comment or tag me on social media.

vegan shiitake bacon
Rate this recipe
Average: 0/5

Prep Time: 15 minutes

Total Time: 30 minutes

Yield: 1 1/4 cup, 4 servings

Calories per serving: 41

Fat per serving: 4 g

Saturated fat per serving: 0 g

Carbs per serving: 0 g

Protein per serving: 0 g

Fiber per serving: 0 g

Sugar per serving: 0 g

Sodium per serving: 70 mg

vegan shiitake bacon

This Vegan Shiitake Bacon is the perfect savory salad topping! It is super flavorful and satisfying but 100% meatless so everyone can enjoy it. And it's ready in just 30 minutes!

Ingredients

  • 4 cups thinly sliced shiitake mushroom caps (5 ounces)
  • 1 tablespoon avocado oil or organic canola oil
  • ¾ teaspoon smoked paprika
  • ¼ teaspoon coarse kosher salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. Toss shiitake mushrooms, 1 tablespoon oil, smoked paprika and salt in a medium bowl. Spread out on a large rimmed baking sheet and transfer to the oven. Bake, stirring and turning occasionally until the mushrooms are dried out and browned, 20 to 30 minutes. Cool on the baking sheet.
http://www.healthyseasonalrecipes.com/vegan-shiitake-bacon/

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maple tahini salad dressing http://www.healthyseasonalrecipes.com/maple-tahini-salad-dressing/ http://www.healthyseasonalrecipes.com/maple-tahini-salad-dressing/#comments Wed, 03 May 2017 09:45:55 +0000 http://www.healthyseasonalrecipes.com/?p=12782 This Maple Tahini Dressing. Ohmygoshitissogood. You will die. Not literally. I promise! But you may actually believe you have died and gone to heaven when you try it. It is vegan, gluten-free and paleo.I wasn’t even going to share it until Friday, but I couldn’t wait, because it is THAT good. I’m not exaggerating. (Who […]

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This Maple Tahini Dressing. Ohmygoshitissogood. You will die. Not literally. I promise! But you may actually believe you have died and gone to heaven when you try it. It is vegan, gluten-free and paleo.This Maple Tahini Dressing is so good and just in time for Salad Month. It is vegan, gluten-free and paleo. And is ready in just 10 minutes! Healthy Seasonal Recipes | Katie WebsterI wasn’t even going to share it until Friday, but I couldn’t wait, because it is THAT good. I’m not exaggerating. (Who me, I never do that.)

Seriously, Salad month is throwing me into a bit of a tizzy my friends.

“What is Salad Month?” you say. If you’re new around these parts, first of all, welcome. Second, then you may not know that this is the fourth year that I am blogging all about salads for the entire month of May. Four Mays worth of salads- that’s a lot of salads!

This Maple Tahini Dressing is so good and just in time for Salad Month. It is vegan, gluten-free and paleo. And is ready in just 10 minutes! Healthy Seasonal Recipes | Katie Webster

But I’m telling you, I am just getting warmed up. When I was planning out my month, I kept wishing for more days. More time! More salad!

You’d think all this salad excitement would be old hat for me by now. But nooooo. I am just as excited as ever, and I’ve added in a bunch of extra Wednesday posts so I can get to all the salad goodness that needs to happen in your kitchen, my kitchen, every kitchen. This dressing. It needs to be everywhere! Okay that may be a bit much.

This Maple Tahini Dressing is so good and just in time for Salad Month. It is vegan, gluten-free and paleo. And is ready in just 10 minutes! Healthy Seasonal Recipes | Katie Webster

If you want to look back through the archives, here are the Salad Month Posts I’ve shared over the years.

Search All Salad Month Recipes | Healthy Seasonal Recipes

So, now you may be thinking, okay, so this is salad dressing. Not an actual salad. So I have some serving ideas for you. And I will be back next week with an amazing Vegan Power Salad that it can be poured on!

This Maple Tahini Dressing is so good and just in time for Salad Month. It is vegan, gluten-free and paleo. And is ready in just 10 minutes! Healthy Seasonal Recipes | Katie Webster

Serving ideas:
Serve this with mizuna, cucumbers, napa, daikon and toasted sesame seeds.
Swap it in for the sesame dressing in this Shrimp and Edamame Power Salad in a jar.
Toss it with quinoa and chopped sautéed veggies.

If you love this salad dressing, you’ll definitely want to check out my salad dressing collection.

maple tahini salad dressing
Rate this recipe
Average: 5/5
2 ratings

Prep Time: 5 minutes

Total Time: 10 minutes

Yield: 1 cup plus 1 Tablespoon

Serving Size: 1 Tablespoon

Calories per serving: 74

Fat per serving: 8 g

Saturated fat per serving: 1 g

Carbs per serving: 2 g

Protein per serving: 0 g

Fiber per serving: 0 g

Sugar per serving: 2 g

Sodium per serving: 58 mg

maple tahini salad dressing

This Maple Tahini Dressing is so good and just in time for Salad Month. It is vegan, gluten-free and paleo. And is ready in just 5 minutes!

Ingredients

  • 1 small clove garlic, peeled and grated
  • ½ cup avocado oil or organic canola oil
  • ¼ cup tahini (sesame paste)
  • 3 tablespoons white vinegar
  • 2 tablespoons pure maple syrup, dark or amber
  • 3/4 teaspoon salt
  • ¼ teaspoon freshly ground pepper or white pepper

Instructions

  1. Puree garlic, oil, tahini, vinegar, maple syrup, salt and pepper in a mini prep or in a jar with an immersion blender or whisk together by hand in a medium bowl.
http://www.healthyseasonalrecipes.com/maple-tahini-salad-dressing/

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grilled chicken fajita salad http://www.healthyseasonalrecipes.com/grilled-chicken-fajita-salad/ http://www.healthyseasonalrecipes.com/grilled-chicken-fajita-salad/#comments Mon, 01 May 2017 09:45:04 +0000 http://www.healthyseasonalrecipes.com/?p=1462 Meet my Grilled Chicken Fajita Salad… it is crave-worthy delicious. It is so easy because the chicken and vegetables are cooked on the grill loaded onto the salad which is tossed with a creamy avocado dressing. It is Low-Carb and Gluten-Free! I also have a couple of tricky (good tricky, not bad:) marinating and grilling techniques that […]

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Meet my Grilled Chicken Fajita Salad… it is crave-worthy delicious. It is so easy because the chicken and vegetables are cooked on the grill loaded onto the salad which is tossed with a creamy avocado dressing. It is Low-Carb and Gluten-Free! I also have a couple of tricky (good tricky, not bad:) marinating and grilling techniques that are going to knock your socks off!

This Grilled Chicken Fajita Salad for Salad Month is Low-Carb and Gluten-Free and will be the star of any Cinco De Mayo celebration! | Healthy Seasonal Recipes | Katie Webster

I originally shared this recipe on April 18, 2013. It included a giveaway which is now closed. I have updated the images and some of the text today.

It’s May, which means that it’s National Salad Month! And like every May, I’ll be sharing salad recipes all month long.

I love salad month for one reason alone. I love salad. Do you know that about me? I eat huge salads. Like MAJORLY big salads all the time. I like to make a salad in a mixing bowl, then eat the entire thing. Just me… I have a problem, I know. My mom tells me I used to “insist” she pack salad in my lunchbox. Please leave me a comment below letting me know if you are also a big fan of BIG salads!

This Grilled Chicken Fajita Salad for Salad Month is Low-Carb and Gluten-Free and will be the star of any Cinco De Mayo celebration! | Healthy Seasonal Recipes | Katie Webster

Anyhoo, I just made this Grilled Chicken Fajita Salad, and it is big. You will love it!

This Grilled Chicken Fajita Salad for Salad Month is Low-Carb and Gluten-Free and will be the star of any Cinco De Mayo celebration! | Healthy Seasonal Recipes | Katie Webster

About the recipe. Here is what I did. I used my favorite no-mess chicken marinade technique. It is a great trick, just peel the garlic, and then smash it in a re-sealable bag. Then add your chicken breast and pound that flat (check out the photos below in the recipe instructions).

This Grilled Chicken Fajita Salad for Salad Month is Low-Carb and Gluten-Free and will be the star of any Cinco De Mayo celebration! | Healthy Seasonal Recipes | Katie Webster

Pounding the chicken flat inside the bag is super awesome because there is no mess, and the chicken will cook more evenly, so it won’t dry out. Then add in the rest of the marinade ingredients and some Mexican flavored seasonings. I used the Yucatecan Recado Rojo spice blend, but any Fajita seasoning blend will do.

This Grilled Chicken Fajita Salad for Salad Month is Low-Carb and Gluten-Free and will be the star of any Cinco De Mayo celebration! | Healthy Seasonal Recipes | Katie Webster

Since I was cooking the chicken on the grill, I cooked the vegetables in a foil packet alongside it. Which means that there aren’t extra dishes to clean.

This Grilled Chicken Fajita Salad for Salad Month is Low-Carb and Gluten-Free and will be the star of any Cinco De Mayo celebration! | Healthy Seasonal Recipes | Katie Webster

The dressing has Greek yogurt and avocado in it so it is nice and creamy like a cross between creamy dressing and guacamole. First toss some with the greens, then just dollop it on top.

This Grilled Chicken Fajita Salad for Salad Month is Low-Carb and Gluten-Free and will be the star of any Cinco De Mayo celebration! | Healthy Seasonal Recipes | Katie Webster

Did I mention this recipe is gluten free? And because it has so much fiber, it actually has only 9 net carbs which makes it low-carb too! This Grilled Chicken Fajita Salad for Salad Month is Low-Carb and Gluten-Free and will be the star of any Cinco De Mayo celebration! | Healthy Seasonal Recipes | Katie Webster

QUESTIONS
Do you love big salads?

What is your favorite kind of big salad?

Did you ever take salad to school in your lunchbox?

LINK LOVE

Here are some more recipes you’ll enjoy!

French Bistro Brunch Salad

Tacito Salad Appetizer Bites

Mason Jar Taco Salads by Taylor of Food Faith Fitness (for your lunchbox 😉 )

Gaby’s Taco Salad with Cilantro Vinaigrette from What’s Gaby Cooking

Mexican Chicken Salad Lettuce Cups

Grilled Chicken Fajita Salad
Rate this recipe
Average: 3.5/5
4 ratings

Prep Time: 35 minutes

Total Time: 1 hour, 30 minutes

Yield: 4 servings

Calories per serving: 338 cal

Fat per serving: 19g

Saturated fat per serving: 3g

Carbs per serving: 18g

Protein per serving: 28g

Fiber per serving: 9g

Sugar per serving: 10g

Sodium per serving: 446mg

Grilled Chicken Fajita Salad

I'm kicking off Salad Month with a doozie! Meet my Grilled Chicken Fajita Salad... it is crave-worthy delicious. Flavorful grilled chicken is combined with tons of awesome veggies and topped with a creamy avocado dressing. It is Low-Carb and Gluten-Free and will be the star of any Cinco De Mayo celebration!

Ingredients

  • 3 cloves garlic, peeled
  • 2 large boneless, skinless chicken breasts, tenders separated, about 1 pound
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons fresh lime juice, divided
  • 4 teaspoons Mexican Spice Blend or Fajita seasoning mix, divided
  • 2 ¼ teaspoons kosher salt, divided
  • 2 bell peppers, cored and cut into strips
  • 1 large onion, sliced
  • 1 cup frozen corn kernels, thawed
  • ¼ cup plain low-fat Greek-style yogurt
  • 2 teaspoons honey
  • 1 large avocado
  • ¼ cup chopped cilantro, plus leaves for garnish
  • 6 cups chopped romaine lettuce

Instructions

  1. Place garlic cloves in a large Ziploc bag, press air out and seal the bag. Smash garlic with the smooth side of a meat mallet.
  2. Open bag and add chicken breasts. Press air out of bag and reseal. Pound meat through the bag until the thickest part of the breast is level with the thinnest, about 1/2-inch thick.
  3. Open bag again and add tenders, 2 tablespoons oil, 1 tablespoon lime juice, 2 teaspoons Mexican spice mix, and ¾ teaspoon salt. Press out air and reseal bag and agitate until the chicken is coated in the marinade. Refrigerate 30 minutes to 2 hours.
  4. Preheat grill to medium-high heat.
  5. Mix peppers, onion and corn in a large bowl with 1 tablespoon oil, ¾ teaspoon salt and the remaining 2 teaspoons Mexican spice blend. Place two sheets measuring 12 by 22-inches of heavy-duty aluminum foil or a double layer of regular foil on work surface. Divide pepper and onion mixture into the center of the two foil sheets.
  6. Fold into a flat packet and crimp edges closed.
  7. Place vegetable packet on grill grate and cook, rotating and flipping occasionally until the peppers and onions are soft and starting to brown, 15 to 18 minutes. Remove chicken from marinade and discard marinade. Grill chicken until no-longer pink in the center, 4 to 5 minutes per side. Let rest about 5 minutes before slicing.
  8. Meanwhile combine 1 tablespoon oil, 1 tablespoons lime juice, ¾ teaspoon salt, Greek yogurt, honey in a food-processor or miniprep food-processor. Cut avocado in half and remove pit. Scoop half of the avocado into the food processor or mini prep, cover and puree, scraping down sides as needed to get ingredients moving, until smooth, 30 to 45 seconds. Add chopped cilantro and pulse to combine.
  9. Toss Romaine with about 2/3 of the dressing and divide among four plates. Divide onion and pepper mixture over the lettuce. Top with grilled chicken. Dollop any remaning dressing over the salads. Dice the remaining ½ avocado and scatter over the salads. Garnish with cilantro leaves.
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how to clean a leek and a recipe for leek and parmesan muffins http://www.healthyseasonalrecipes.com/how-to-clean-a-leek-and-a-recipe-for-leek-and-parmesan-muffins/ http://www.healthyseasonalrecipes.com/how-to-clean-a-leek-and-a-recipe-for-leek-and-parmesan-muffins/#comments Fri, 28 Apr 2017 09:45:00 +0000 http://localhost/wordpress48/?p=43 Do leeks intimidate you just a bit? They’re kind of big and you’ve probably heard there is a super special way you have to clean them, right? Then there’s the question, “What the heck do I do with leeks?” Well, I’m here today to tell you all about them, how to clean a leek step by […]

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Do leeks intimidate you just a bit? They’re kind of big and you’ve probably heard there is a super special way you have to clean them, right? Then there’s the question, “What the heck do I do with leeks?” Well, I’m here today to tell you all about them, how to clean a leek step by step and I have an awesome Leek and Parmesan Muffin recipeThese muffins are a perfect make-ahead kid-friendly breakfast or snack!

These Leek and Parmesan Muffins are a perfect make-ahead kid-friendly breakfast or snack! They are filled with healthy and filling whole grains and are also low in sugar. Healthy Seasonal Recipes | Katie Webster
I originally shared this recipe on November 2, 2010. I have updated the images and some of the text today.

Leeks are a member of the onion family and have a mildly sweet, onion-like flavor. They are in season from September through May, but you can find them year round. And although sometimes you will see those gigantic over-sized leeks, the best ones are ideally not more than about an inch in diameter, firm with dark green leaves and white necks.  Store them in your fridge unwashed and untrimmed for about one to two weeks.

These Leek and Parmesan Muffins are a perfect make-ahead kid-friendly breakfast or snack! They are filled with healthy and filling whole grains and are also low in sugar. Healthy Seasonal Recipes | Katie Webster

The most commonly used part of the leek is the white neck and the light green portion of the leaves.  The darker green leaves can be used to make stock.  Leeks can be eaten raw in salads, as well as cooked in soups, pastas, dips, savory pies and tarts like my swiss chard tart with chevre and leeks and these delicious Leek and Parmesan Muffins.

http://www.healthyseasonalrecipes.com/wp-content/uploads/2010/11/leek-and-parmesan-muffins-collage-1.jpg
Speaking of muffins, I want to introduce you to one of my favorite secret weapons. The savory muffin. Not only are they convenient to make ahead, freeze and toss in a lunch box, but they’re filling and have only 2 grams of added sugar per muffin.  Not bad.  I also love them as a quick grab and go breakfast.
Sautéing the leeks in butter for a few minutes brings out their natural sweetness even more, which then plays sooooo nicely with the saltiness of the parmesan to make one uber-yummy savory muffin. Just 20 minutes of prep and you’re off to the muffin-lovin-races!
http://www.healthyseasonalrecipes.com/wp-content/uploads/2010/11/leek-and-parmesan-muffins-collage-1.jpg
So hopefully at this point you are starting to warm up to the mysterious leek. They really are a versatile and delicious veggie that can add a ton of flavor to many different dishes. And as you’ll see below, they really are easy to clean and use.
http://www.healthyseasonalrecipes.com/wp-content/uploads/2010/11/leek-and-parmesan-muffins-collage-1.jpg

How to Clean A Leek

  1. Cut off dark outer greens leaving just the white and light green part. Save the dark green part for home-made chicken stock (bone broth) or add to your compost. It is too woody and pithy to eat.How to Clean a leek

2. Slice the white and pale green parts of the leek lengthwize.How to Clean a leek

3. Cut crosswize into half-moon like strips.

How to Clean a leek

4. Transfer the chopped leek to a bowl of cold water and swish around to get all the dirt out from between the layers.  The dirt will fall to the bottom of the bowl.

How to Clean a leek

5. Lift the clean leek out leaving the sand at the bottom of the bowl. Do not pour the water out with the leeks or the dirt will mix right back in with the leeks.  Lay the washed cleaned leek pieces out on a towel to dry.

How to Clean a leek
Now that I’ve gotten you all excited about leeks, I hope you’ll make these Leek and Parmesan Muffins. And check out some other awesome leek recipes from me and my blogging buddies…

Braised Leeks | Simply Recipes

30-Minute Creamy Mushroom and Leek Chicken Breasts | foodie crush

Grilled Leeks with Spicy Grilled Corn Salsa | Tasty Yummies

Roasted Leeks | Never Enough Thyme… When Lana’s Cooking

Parsnip, Potato and Leek Gratin | Healthy Seasonal Recipes

Chicken Leek Shepherds Pie | Healthy Seasonal Recipes

To make these muffins ahead wrap them individually in plastic wrap, place in a re-sealable freezer bag and freeze for up to 1 month. When you feel that muffin-craving just remove the plastic wrap, wrap your muffin in a paper towel and microwave until just warmed through or defrost at room temperature. Then devour!
http://www.healthyseasonalrecipes.com/wp-content/uploads/2010/11/leek-and-parmesan-muffins-collage-1.jpg

Leek and Parmesan Muffins
Rate this recipe
Average: 4.5/5
6 ratings

Prep Time: 20 minutes

Total Time: 50 minutes

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 156

Fat per serving: 8.5 g

Saturated fat per serving: 2.4 g

Carbs per serving: 16 g

Protein per serving: 5 g

Fiber per serving: 1.5 g

Sugar per serving: 3.5 g

Sodium per serving: 316 mg

Leek and Parmesan Muffins

These Leek and Parmesan Muffins are a perfect make-ahead kid-friendly breakfast or snack! They are filled with healthy and filling whole grains and are also low in sugar.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large leek, sliced, see prep tip*
  • 1 cup white whole-wheat flour
  • 2/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoons white pepper
  • 2 eggs
  • 1 cup buttermilk, see substitution tip*
  • ¼ cup avocado oil or organic canola oil
  • ½ cup grated Parmesan cheese

Instructions

  1. Preheat oven to 375 degrees F.  Coat a muffin pan with cooking spray.
  2. Melt butter over medium heat in a medium skillet.  Add leeks and cook, stirring often until softened but not browned 5 to 6 minutes. Transfer to a plate to cool.
  3. Whisk white whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and pepper in a medium bowl. Whisk eggs, buttermilk and oil in a large bowl. Stir in the flour mixture, the leeks and Parmesan cheese until just combined. 
  4. Spoon into the prepared muffin pan and transfer to the oven.  Bake until the muffins have risen, are light golden and spring back when touched lightly, 22 to 24 minutes.  Let cool 5 minutes in the pan before turning them out onto a cooling rack to cool.

Notes

2 g added sugars, 40 mg cholesterol

Substitution tip* for buttermilk: Place 1 tablespoon lemon juice in the bottom of a measuring cup. Fill to the one cup mark with milk.

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