Category: Salads

Shaved Brussels & Lentil Slaw w/ Creamy Hummus Vinaigrette

Happy Monday! Even though our Panthers didn’t pull it out, my Blue Devils did! (knock on wood, as I am writing this post with 24.5 sec left on the game clock…)

Last night we had a potluck at our house with some good friends, including members of our small group and my dear bosom buddy Sarah and her husband Mike. I made BBQ pulled pork for sandwiches, and this (healthier) brussels sprout slaw to balance out all the wings n’ things. Although, I do have to admit- Tawny made these incredible vegan stuffed mushrooms that went like hot cakes! Soooo good.

Shaved Brussels & Lentil Slaw w/ Creamy Hummus Vinaigrette
Shaved Brussels & Lentil Slaw w/ Creamy Hummus Vinaigrette

If you’re lazy like I am, you buy brussels sprouts that are pre-shredded (try Trader Joe’s) and pre-cut butternut squash. I had a ton of brussels sprouts and no TJ’s within 10 miles, so I decided to go crazy and whip out the grating attachment to my food processor. If you don’t mind a bit of extra cleaning/scraping out the little bits of shaved brussels that get stuck in the lip, it’s really pretty simple to just use the same food processor that you would make the vinaigrette in. Kill two birds with one stone! Also, if you want you can sub out the lentils for some other protein like chickpeas or edamame. I like the lentils for being so small, though- they really bulk up the salad without overwhelming it.

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The hummus vinaigrette is creamy and zesty from the orange and lime juice, and you can also customize the dressing to your own tastes (more olive oil, more vinegar, etc.). I also added some arils (pomegranate seeds, for the less fancy among us) and slivered almonds for a bit more crunch! Just make sure not to add them until just before serving so that the almonds don’t get too soggy!

Shaved Brussels & Lentil Slaw w/ Creamy Hummus Vinaigrette
Recipe Type: Salad
Cuisine: Healthy, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
A light side dish for your next potluck, perfected with a creamy hummus vinaigrette, crunchy almonds and juicy pomegranate seeds!
Ingredients
  • 1 lb brussels sprouts
  • 1 cup butternut squash, cubed
  • 1 onion, sliced thinly
  • 1 tbsp minced garlic
  • 1 tsp garlic powder
  • 1/2 tsp each salt and pepper
  • 3 tbsp olive oil, divided
  • zest and juice of one orange
  • juice of one lime
  • 2-3 tbsp hummus (I used edamame hummus)
  • 1 tbsp red wine vinegar
  • 1 tbsp maple syrup (or honey)
  • salt and pepper, to taste
  • 1 cup arils (pomegranate seeds)
  • 1 cup dry French lentils
  • 1/4 cup slivered almonds
Instructions
  1. Preheat oven to 400 deg. Mix together squash, onion, garlic, garlic powder, salt and pepper, and 1 tbsp olive oil. Layer on a Silpat and roast for 20 minutes or until lightly browned.
  2. In a food processor with grater attachment (coarse shredding), shred brussels sprouts and combine with squash and onions. Set aside.
  3. In same processor with regular chopping attachment, make vinaigrette by processing orange, lime juice, hummus, red wine vinegar, maple syrup, and salt and pepper. Drizzle in remaining olive oil during processing. Add more olive oil, vinegar or a bit of water to your preference!
  4. Prepare lentils according to package directions. While still warm, add to brussels sprouts and squash mixture.
  5. Up to 2 hrs before serving, gently toss with vinaigrette.
  6. Just before serving, toss salad with arils and slivered almonds.
  7. Serve on top of pulled pork sandwiches for a little extra crunch, or with a poached egg on its own!

Happy week!

ClaireLeave a comment

“Veggie Dump” Grain Bowl

Who’s in favor of dinner that you throw in a pot and walk away? I got the idea from fANNEtastic food a few nights ago- she has the best ideas for easy, throw-together dinners! While I didn’t include the chicken breasts due to the woes of vegetarianism, I added a few leftover meatballs in Ben’s bowl and added a fried egg on top of mine for a little extra protein!

Sorry for the site being down yesterday- glad that smart husband of mine knows computers and was able to fix the problem in no time! Yay computer scientists.

"Veggie Dump" Grain Bowl
“Veggie Dump” Grain Bowl

The ingredients are simple, and you could add any frozen veggies you like. I settled on some ready-chopped broccoli/cauliflower/carrot from Harris Teeter, frozen peppers and onions from TJ’s, a can of chickpeas, kalamata olives, frozen spinach, and diced tomatoes. With some capers and a TON of spices (I should have spring cleaned my spice cabinet while I was at it!). Two thumbs up for Mediterranean food!

“Veggie Dump” Grain Bowl
Recipe Type: Salad, Main Dish, Side
Cuisine: Mediterranean
Author: Claire McCormick
Prep time:
Cook time:
Total time:
Serves: 6
Dump and simmer away- dinner is served! Add any veggies you like- the only rule is that you are only allowed to do 2 minutes of chopping/prepping for this meal. The rest is up to the stovetop!
Ingredients
  • 1 T olive oil
  • 1 onion, chopped
  • 1 T minced garlic
  • 1 can garbanzo beans, rinsed and drained
  • 2 cups chopped veggies (peppers, onions, broccoli, carrots, cauliflower, or any other ones you want!)
  • 2 cups frozen spinach, defrosted and drained
  • 1 can diced tomatoes
  • 1/2 cup kalamata olives (pitted)
  • 2 T capers
  • 1 tsp each garlic powder, oregano, Greek seasoning, parsley
  • 1/2 tsp each chili flakes, coriander, salt, and pepper
  • 2 T lemon juice
  • 1 T balsamic vinegar
  • 1/2 cup water or veggie broth
  • Feta, for serving
  • Protein of choice
Instructions
  1. In a large pan, heat oil on medium-high, then add onions and garlic to pan. Cook until tender, about 3 minutes.
  2. Add garbanzo beans, followed by veggies, spinach, tomatoes, olives and capers, and all spices/liquid. Cook, stirring every so often, for about 3 minutes.
  3. Cover and reduce heat to low, then simmer for 20 minutes.
  4. Prior to serving, top with feta and extra salt/pepper if desired.
  5. Serve with protein of your choice! I added some leftover grains we had (barley/quinoa/lentil mixture) and some crusty crackers.
Prep ingredients.
Prep ingredients.
Cook onions, garlic and chickpeas.
Cook onions, garlic and chickpeas.
Add veggies and simmer.
Add veggies and simmer.
Serve and enjoy!
Serve and enjoy!

Don’t work too hard on this one! It’s meant to take away stress, not add it!

What are you up to this weekend?

ClaireLeave a comment

Roasted Butternut Squash & Cranberry Spinach Salad

Hey, two posts in two days! (Soon to be three in three- keep an eye out for my sweet potato empanadas tomorrow!) You lucky ducks. I’ve been slaving away in the kitchen all day preparing empanadas and salad to bring to our friends’ annual Friendsgiving. Looking at the list and seeing a long column of heavy casseroles and about six different versions of stuffing (all delicious, don’t get me wrong!), it seemed like a nice green salad was missing. Inspired by fall flavors and colors, I settled on a roasted butternut squash and cranberry spinach salad with dried cherries, walnuts and goat cheese.

Roasted Butternut Squash and Cranberry Spinach Salad

This is the perfect complement to the rows of cornbread, mashed potatoes, and decadent casseroles that make up your Thanksgiving spread this year- fill up half of your plate with this fresh salad, then go to town on that turkey and gravy!

Roasted Butternut Squash & Cranberry Spinach Salad
Recipe Type: Salad
Cuisine: Healthy, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
Looking for a bright and colorful salad to complement the stuffings, casseroles, and mashed potatoes that make up your Thanksgiving spread? This is a perfect choice!
Ingredients
  • 10 oz baby spinach
  • 1/2 cup cranberries
  • 1 butternut squash, cubed
  • 1 tbsp olive oil
  • 1 tsp dried rosemary
  • salt and pepper, to taste
  • 1/2 cup dried cherries
  • 1/2 cup walnut pieces
  • 1 ripe pear, chopped
  • 1/2 cup feta or goat cheese
  • Balsamic dressing (see homemade recipe below)
Instructions
  1. Preheat oven to 425 deg.
  2. Spread butternut squash and cranberries on a large cookie sheet and drizzle with olive oil, rosemary, salt and pepper. Toss to combine.
  3. Cook at 425 for 40 minutes until lightly browned. Allow to cool for at least 5 minutes.
  4. In a large salad bowl, add spinach and top with roasted butternut squash and cranberries. Top with cherries, walnuts, pears, and feta, then toss gently.
  5. Serve with your favorite dressing (I used a homemade balsamic dressing: 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1/4 cup apple cider vinegar, pinch of salt and pepper, 1 tbsp dijon, 1 tsp sugar, and about 1/2 tsp each rosemary and parsley).

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Can I just say that I LOVE roasted butternut squash? Not quite as much as I love sweet potatoes, but almost.

Enjoy the rest of your weekend! And like I mentioned earlier, keep an eye out tomorrow for an easy sweet potato empanada recipe- a fun and unexpected side to bring a little Mexican love to your Thanksgiving table!

ClaireLeave a comment

Roasted Butternut Squash & Red Beet Salad w/ Warm Lemon-Curry Vinaigrette

If you’re thinking, “hmm, that picture looks familiar…” you’re right. I admit it right up front- this is a picture of a lentil salad I created this past September. That was back when we still had natural light streaming through our window at 4:00pm- a decent and completely respectable time to be making dinner! But come mid-November, at 4pm it’s basically already dark out and all my pictures end up looking shadowy and grainy. Since this salad has a lot of the same ingredients and honestly looks the same as this one did, I had to use it.

Roasted Butternut Squash & Red Beet Salad w/ Warm Lemon-Curry Vinaigrette

 

I love the flavors and colors of fall and how easy it is to eat healthily but satisfyingly. For this salad, I tweaked my original recipe by using butternut squash in place of sweet potato, garbanzo beans instead of white beans, and a bit more curry powder. Plus, REAL BEETS! Not that canned beets aren’t real… but I had never actually roasted my own beets. This was a major life event, ya’ll. I’ve heard they’re really easy to make and that the skin will rub right off after roasting in tin foil for about 45 min… and while this was sort of true, I found I really had to rub (or use the peeler) to get the skins off. Maybe I should’ve let them cool more? Will have to keep experimenting. But at least I can say I am no longer a raw beet virgin. Good times.

Roasted Butternut Squash & Red Beet Salad w/ Warm Lemon-Curry Vinaigrette
Recipe Type: Salad
Cuisine: Vegetarian, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12-16
Roasting beets sounds scary, but it’s really super easy! Make a big batch of this power salad and enjoy the leftovers all week long!
Ingredients
  • 1 cup lentils
  • 1 butternut squash, cubed (you can find cubed squash at the store pre-cut! makes it so much easier!)
  • 1 lemon, halved
  • 1 tbsp minced garlic
  • 1 tsp garlic powder
  • 1½ tbsp curry powder, divided
  • 2 tsp cumin
  • pinch of red pepper flakes
  • salt and pepper
  • 1/4 cup olive oil, divided
  • 1 tbsp dijon mustard
  • 1 can garbanzo beans, drained and rinsed
  • 5-6 small beets
  • Broccoli and cauliflower florets, chopped roughly (about 2 cups)
  • 1 cup sliced mushrooms
  • ½ red onion, chopped
  • 1 1/2 cups grape tomatoes, halved
  • 1 bunch Italian parsley, chopped roughly
  • feta and spinach, for serving (optional)
Instructions
  1. Heat oven to 425 deg. Wrap beets loosely in foil and bake for 45
  2. minutes until tender. Meanwhile, cook lentils according to package directions.
  3. Pat garbanzo beans with a paper towel until dry and combine with butternut squash cubes, minced garlic, garlic powder, 1 tbsp curry powder, and 1 tsp cumin. Drizzle with 2 tbsp olive oil and add a pinch of salt and pepper. Mix to combine. Bake on a large cookie sheet for 45 minutes (at the same time as the beets).
  4. When beets until cool to touch, rub skins off with a paper towel and slice into chunks.
  5. Remove squash and garbanzos from the cookie sheet and set aside. Using the same cookie sheet, add broccoli, cauliflower and mushrooms and spray with cooking spray. Reduce heat to 375 and bake for 15 minutes, stirring occasionally.
  6. Add parsley, red onion, juice of 1/2 of the lemon, and half of the garbanzos to a food processor and pulse only a few times until chopped roughly. Add to a large bowl with squash, remaining garbanzos, lentils, beets, and roasted veggies. Toss to combine.
  7. In a small bowl, whisk together remaining curry powder, cumin, 2 tbsp olive oil, other 1/2 lemon juice, dijon mustard, and salt and pepper. Let tomatoes marinate in the dressing for 10 minutes before pouring entire mixture over the rest of the salad. Toss to combine.

Wherever you are, whatever you’re doing, make sure to eat with your eyes this holiday season! Chances are you’ll find your food tastier and healthier!

And if I don’t get a chance to say this before next week, Happy Thanksgiving! I am so thankful for so many things in my life, including my husband, my pup, countless professional opportunities, and my loyal readers!

ClaireLeave a comment

Easy Citrus Salmon & Southern Succotash Salad

A very special thanks to Land & Sea for sponsoring this post! 

Ben’s dad sent us this amazing cut of salmon, in addition to some pieces of individually portioned steaks a few months back, and I am embarrassed to say that the salmon has been in our freezer ever since! I can’t believe that I waited this long to do something with it… I supposed you could say I was waiting for the “perfect time” to amaze you all with my recipe-age and come up with some new and exciting.

The thing is, this salmon was so high-quality, I didn’t need to come up with anything new or exciting! I decided to let it speak for itself and keep it easy with a simple marinade. I absolutely adore salmon, so why try to make it something else? I used the Rub with Love seasoning that Ben and I got in Seattle on our honeymoon (was that really over three years ago already!?), and added a drizzle of olive oil, lemon juice, and fresh orange slices. That’s it! I love that salmon bakes in the oven so darn fast, too, so by the time I went upstairs and took a quick bath and got back down, the timer was just about to go off and the fish was perfectly flaky.

Easy Citrus Salmon & Southern Succotash Salad

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Easy Citrus Salmon & Southern Succotash Salad

I served the fish with an easy, throw-together Succotash Salad recipe that I literally had all the ingredients for in my freezer already, some crumbled feta, and cooked quinoa. Plus more oranges! I love the citrusy and smoky flavor from the combination of all these ingredients!

Enjoy!

Easy Citrus Salmon & Southern Succotash Salad
Recipe Type: Healthy, Fish
Cuisine: Southern, Mediterranean
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 4
You will LOVE this simple salmon and succotash recipe that comes together in less than 30 minutes!
Ingredients
  • For the Succotash:
  • 1 cup frozen corn
  • 2 cups frozen okra
  • 1 cup frozen lima beans
  • 1 can diced tomatoes and juice
  • 1/2 cup red onion, diced
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tbsp lemon juice
  • 2 tsp dijon mustard
  • salt and pepper, to taste
  • For the Salmon:
  • 1 12-16 oz. salmon fillet, thawed (if from frozen)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • salt and pepper, to taste
  • Seasoning of your choice (optional- I used the “Rub with Love” seasoning we got on our honeymoon three years ago!)
  • 1 sliced orange, cut lengthwise into thin rings
  • Quinoa or grain of choice (barley would also work well!)
  • Feta cheese
Instructions
  1. In a medium saucepan, combine all ingredients and heat on low until ready to serve (yes, it’s that easy!). You can also mix them all together in a bowl and let them sit in the fridge until you’re ready to plate up the salmon- then just microwave or heat on the stove before serving!
  2. Preheat oven to 425 deg. Cut salmon into 4 individual portions.
  3. Place salmon on a foil lined pan sprayed with cooking spray.
  4. Drizzle salmon with olive oil and lemon juice, followed by salt and pepper and any seasoning you’re using. Top with orange slices (I squeezed a little of the juice onto the fish too).
  5. Bake at 425 for 20 minutes or until fish flakes easily with a fork.
  6. Serve with succotash, quinoa (or grain of choice), and feta.
Southern Succotash
Southern Succotash
Thawed Salmon Fillets with Marinade
Thawed Salmon Fillets with Marinade
Ready to Serve!
Ready to Serve!

Have a great week!

ClaireLeave a comment

Lentil Curry Salad with Roasted Veggies & Lemon Vinaigrette

Greetings, and happy Friday! It’s been a whirlwind of a week! I feel like this time of year, right after back-to-school, when it’s darker out in the morning and pumpkin-spice themed things start popping up EVERY.WHERE., things just get so crazy! Between work, small groups starting again, and arranging travel plans for the holiday season, could there just be like, two more hours in the day?

Alas. There never are.

Which is why it’s so important to have recipes like THIS one up your sleeve! I’ve made a twist on this before (try my Chickpea Lentil Power Salad) but this time I used different beans, herbs and veggies. It always makes way more than I intended to… which is good in a way, because that means Ben and I can eat some today, bring some for lunch tomorrow, and use to supplement our meals all week (and then freeze some, give some away, and look- there’s still a ton left- why not just feed the dog, too?). But seriously. The trouble is real.

Lentil Curry Salad with Roasted Veggies & Lemon Vinaigrette
Lentil Curry Salad with Roasted Veggies & Lemon Vinaigrette

 

I love the combination of the curry powder (Fun fact: when I was writing this post I forgot to add curry powder into the ingredients list! It would’ve been pretty disappointing for everyone who read the title of this post to make this and not taste ANY curry!) with lemon and parsley. Plus, this recipe is loaded with staying power from lentils and white beans. I added roasted broccoli, cauliflower, beets, sweet potatoes, and mushrooms as well, with some fresh grape tomatoes. Brussels sprouts were also involved, but kept separately for my brussels sprouts hater of a husband. But I still love him. Which is why they are kept safely in a separate container and tucked away in the fridge for me to hide in his salad enjoy in mine whenever I want.

Anyway, here’s the recipe. Hope you enjoy it (for weeks!) 🙂

Lentil Curry Salad with Roasted Veggies & Lemon Vinaigrette
Recipe Type: Salad
Cuisine: Middle Eastern
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 16-20
Enjoy this power-packed salad as a main dish or a side. It goes great with spinach, feta, and pita bread! Also, a token dollop of Greek yogurt.
Ingredients
  • 1 cup lentils
  • 1 sweet potato, cubed into small pieces
  • zest of one lemon
  • juice of one lemon
  • 1 tbsp minced garlic
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1 1/2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • salt and pepper
  • 1/3 cup olive oil
  • 2 cans white beans, rinsed and drained
  • 1 can cut beets, rinsed and drained
  • broccoli and cauliflower florets, chopped roughly (about 2 cups)
  • 1 cup sliced mushrooms
  • 1/2 red onion, chopped
  • 1 cup grape tomatoes, halved
  • 1 bunch Italian parsley, chopped
  • feta and spinach, for serving (optional)
Instructions
  1. Preheat oven to 400 deg.
  2. Prepare lentils according to package instructions, until al dente.
  3. Steam potatoes in a steamer basket over lentils while they’re cooking.
  4. Whisk together ingredients for vinaigrette (lemon zest through olive oil).
  5. Combine the white beans, beets, broccoli/cauliflower, and mushrooms. Add the sweet potatoes (they should be almost cooked through). When oven is preheated, pour half of the vinaigrette over the vegetables and spread on a Silpat- lined baking sheet. Cook 20-25 minutes or until tender.
  6. Meanwhile, in a large bowl, mix together lentils, red onion, tomatoes, and parsley. When veggies are done, allow to cool about 5 minutes and then combine with the lentil mixture. Drizzle remaining vinaigrette over the top and toss.
  7. Top with feta and serve over spinach, with a spoonful of Greek yogurt!
Have a great weekend!
Have a great weekend!

ClaireLeave a comment