Category: Salads

Chickpea Lentil Power Salad w/ Curried Cauliflower and Lemon-Cumin Vinaigrette

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As promised, this one is from our small group’s Indian Food Night (you can see a separate post all about that here!) Originally I was going to make my sweet potato masoor dal, but then I looked at the weather and realized that we’re not in winter anymore here in Durham. The trees are budding, the sun is out, and the breeze is warm. Spring has finally sprung! Because a lot of our small group friends were making hot dishes and stew-like things, I thought a lighter salad would be a welcome addition.

Packed with protein and a delicious blend of Indian spices, this salad is sure to satisfy even the biggest appetites. I love the combination of the light, zesty lemon-cumin vinaigrette with the curried cauliflower (adapted from my sister’s recipe), and the lentils, chickpeas, and sweet potatoes add bulk and heartiness to the dish. Finally, the tomatoes, red onion, spinach and parsley finish it off with a touch of freshness.

This is no salad for the faint of heart! 😉

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Chickpea Lentil Salad w/ Curried Cauliflower and Lemon-Cumin Vinaigrette
Recipe Type: Salad, Side
Cuisine: Indian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 15
Here’s an easy “power salad” recipe, chock-full of Indian-spiced chickpeas, lentils, and curried cauliflower! The zesty lemon-cumin vinaigrette ties all of the flavors together to make you feel like you’ve just stepped off the plane to Dubai!
Ingredients
  • 1 cup grape tomatoes, halved
  • 1/2 cup diced red onion
  • 1 medium sweet potato, diced into 1/4″ cubes
  • 1 cup dry green lentils
  • 2 cans chickpeas, rinsed and drained
  • 1 tsp garlic
  • 1/2 cup fresh parsley, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 cups baby spinach, torn into pieces (spinach will wilt down a good amount in the dressing!)
  • For the curried cauliflower:
  • 1 head cauliflower, broken into small florets (about 3-4 cups total)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 1/2 tbsp curry powder
  • 1 tbsp orange juice
  • 2 tbsp chopped cashews
  • For the lemon cumin vinaigrette:
  • 1/4 cup olive oil
  • juice of one lemon
  • 1 tsp lemon zest
  • 2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • salt and pepper, to taste
Instructions
  1. Chop up the tomatoes and red onion.
  2. Chop up the sweet potatoes into small, 1/4″ cubes. Place in a steamer basket.
  3. Meanwhile, cook 1 cup lentils according to package directions (about 20 minutes for al dente lentils). Set the steamer basket of sweet potato chunks on top of the cooking lentils.
  4. When lentils are finished cooking, drain and rinse with cold water to stop the cooking process. Return a bit of water to the pan and bring to a boil to continue steaming the potatoes, if they are not cooked through yet.
  5. Combine tomatoes, onions, sweet potatoes, lentils, chickpeas, garlic, parsley, salt and pepper in a large mixing bowl.
  6. In a small bowl, whisk together ingredients for the lemon cumin vinaigrette: oil, juice of one lemon, lemon zest, cumin, cayenne pepper, and more S+P. Drizzle over the salad and toss gently.
  7. To prepare the curried cauliflower, preheat oven to 400 degrees.
  8. Rinse and pat dry cauliflower in a colander.
  9. In another mixing bowl, combine 2 tbsp oil, garlic powder, curry powder, and orange juice. Whisk thoroughly. Toss in cauliflower florets and stir until each floret it equally covered with the dressing.
  10. Spread on a lined baking sheet (love my Silpat! careful of the curry staining though…oops) and roast for 20-25 minutes or until slightly browned. For the last few minutes, sprinkle on the cashews to toast.
  11. Remove from oven and let sit for 5 minutes before tossing into the salad.
  12. Toss in the spinach for some extra color and volume to this wholesome, protein-packed Indian power salad!
  13. Serve with naan and a poached egg on top if desired!

 

DSC01080Chop the tomatoes and onion. And sweet potatoes (not shown).

DSC01078Add potatoes to a steamer basket (I always use an old mini strainer!) and set on top of cooking lentils.

DSC01085When finished cooking, add lentils and potatoes to the rest of the veggies and chickpeas. Stir in chopped parsley and spices.

DSC01084Whisk together ingredients for the lemon-cumin vinaigrette. I also originally had planned for a honey-orange yogurt sauce to serve on top of the salad, but I added a bit too much orange zest and it ended up tasting more bitter than I would have liked. So I tossed it and decided to try again another time! (Feel free to experiment with your own though and definitely let me know what works for you!)

DSC01082Cauliflower florets, rinsed and dried.

DSC01092Whisk together ingredients for the curry dressing for the cauliflower.

DSC01093Add the cauliflower florets and toss until evenly coated.

DSC01100Roast at 400 degrees for about 20 minutes, adding in the cashew bits for the last few minutes of baking.

DSC01128Toss into the salad with the spinach!

DSC01135Serve with naan as a side salad to your tikka masala, or as an entree with poached egg on top. Happy tasting!

ClaireLeave a comment

Spring Succotash

Who says you can’t make succotash before the summer months? I say false!

For those who don’t know their southern dishes, succotash is an eastern woodland native American dish that comes from the Narragansett “sohquttahhash.” It primarily consists of corn and lima or other beans. You can also add other veggies like tomatoes, okra, and peas for more of a flavor punch. High in protein and fiber, succotash is a great way to get your protein without needing to have meat in your dinner. It can be served with a crust on top or on its own, and the ingredients are so cheap that you can make a TON of it and hardly spend a penny. In fact, you probably have all the ingredients in your kitchen without even realizing it! For all you history gurus, this recipe is so cheap and easy that it was actually a popular dish during the Great Depression!

Here’s an easy, shop-your-pantry side dish that’s a cross between salad and stew! Vegetarian, vegan, and gluten-free, this recipe is perfect for serving on top of sandwiches or leafy greens. I had mine with a crusty brown roll and some tuna over a bed of spinach and steamed veggies!

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Spring Succotash
Recipe Type: Stew, Side
Cuisine: Southern
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Perfect as a side or over a salad, this succotash recipe is simple! Also vegetarian, gluten-free and vegan!
Ingredients
  • 1 can three-bean blend, rinsed and drained
  • 1 can white beans, rinsed and drained
  • 1 can diced peeled tomatoes, undrained
  • 1 cup frozen corn kernels
  • 3/4 cup frozen cut okra
  • 1/2 red onion, diced
  • 1/3 cup water
  • 1 1/2 tsp dried basil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp bay leaf
  • 1 tsp salt
  • 1/2 tsp fresh black pepper
  • 1/2 tsp crushed red pepper flakes
  • 1 bunch fresh parsley, torn into pieces
  • mozzarella or parmesan cheese, for serving
Instructions
  1. In a large saucepan, heat tbeans, tomatoes, corn, okra, and onion. Add water and bring to a boil. Reduce to a simmer.
  2. Add all spices except for parsley. Simmer on low heat for 25 minutes, until beans are soft.
  3. Just before serving, add parsley and stir to combine.
  4. Serve with grated cheese on top!

 

ClaireLeave a comment

Rainbow Kale Salad w/ Lemon Hummus Vinaigrette (Adapted from “Sea Salt”)

The delicious recipe was inspired by a similar one that my sister, Mary, made for me while I was visiting her in San Clemente, CA. She’s the one who introduced me to hummus dressing (and juicing)! Consider my mind blown. World changer. You can see her original post on her blog, Sea Salt.

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Rainbow Kale Salad w/ Lemon Hummus Vinaigrette
Recipe Type: Salad
Cuisine: Vegetarian, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 6
Toss a few on-hand veggies into a big bowl and drizzle with my easy, homemade lemon-hummus vinaigrette! Serve topped with a chickpea burger, feta cheese, and a few sweet potato fries on the side.
Ingredients
  • 5 cups chopped kale
  • 2 whole carrots, shaved into curly strands
  • 1/4 cup lemon juice
  • 3 tsp olive oil, separated (by teaspoon)
  • 2 cups shaved brussels sprouts
  • 1 cup grape tomatoes, halved
  • 1/2 red onion, chopped
  • 2 tsp minced garlic
  • 5 small whole baby bella mushrooms, sliced thinly
  • 2 stalks celery, chopped
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 tsp garlic powder
  • 1/8 tsp red pepper flakes
  • salt and pepper, to taste
  • For the hummus dressing:
  • 3 tbsp hummus
  • 1/4 cup red wine vinegar
  • 2 tbsp lemon juice
  • salt and pepper, to taste
  • crumbled feta cheese, for topping
  • chopped almonds and figs, for topping
Instructions
  1. In a large bowl, combine kale, carrots, shaved brussels sprouts, and tomatoes.
  2. Add lemon juice and 1 tsp oil and massage with hands until kale is slightly wilted.
  3. In a medium saute pan, heat 1 tsp oil on medium-high. Add red onion, minced garlic, and mushrooms. Cook until soft, about 4 minutes. Remove from pan and add to kale mixture.
  4. In same pan, heat last 1 tsp of oil on medium. Add celery, broccoli, cauliflower, garlic powder, and red pepper flakes. Cook until slightly browned and veggies are al dente, about 6 minutes. Make sure to scrape up the browned bits on bottom of the pan! (Why, you ask? Because “there’s flavor in the brown!” as Karla Hall would say…)
  5. Remove from pan and add to rest of salad. Toss to combine. The greens will wilt a bit more under the residual heat of the veggies!
  6. Make the dressing: combine hummus, red wine vinegar, lemon juice, and salt and pepper in a small bowl and stir vigorously until hummus is slightly runny and can be poured.
  7. Drizzle over salad and toss to combine. Add more red wine vinegar or hummus dressing as you please!
  8. Crumble some feta cheese on top. Serve salad as a side, or top with leftover sweet potato wedges and chickpea patty (I love “MorningStar Farms Mediterranean Chickpea Burgers”!). A fried or poached egg would also be scrumptious 🙂
  9. I also added a few chopped almonds and dried figs for a little extra crunch and sweetness!

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ClaireLeave a comment

Lemon Balsamic Salmon w/ Rosemary & Garlic Quinoa

Last night, one of my dear friends from Duke undergrad, Jessie, and I cooked up a delicious salmon dinner together! We decided on a balsamic marinated baked salmon, with hints of lemon and rosemary. Served over rosemary-garlic quinoa with a spinach salad on the side! It was the perfect meal for a busy week of class for both of us (she’s a med student at Duke now!), and it was such a sweet time that we had just chatting in the kitchen (with our aprons on, of course) and sitting on big fluffy pillows by the fire. It was the coziest night I can remember in a while!

The nice thing about this recipe is that it uses frozen salmon fillets that you can just take out of the freezer and thaw when you’re ready. The whole thing comes together in less than a half hour, since the salmon cooks so quickly. Next time, I think I’m going to try to broil it from completely frozen and see if that makes any difference in the texture.

Feel free to play around with the spices- up, down, however you like. You could also completely toss the lemon balsamic idea and come up with your own marinade- I was originally going to do a honey teriyaki glaze (keep an eye out for a recipe coming soon!). As far as this one goes, I think next time I might use a tad less rosemary (I always get a little overzealous when it comes to fresh herbs) and perhaps a little more lemon to balance out the balsamic. Other than that, the marinade was delish! The flavor was just light enough to compliment the salmon, and the garlic and onions in the quinoa added the perfect amount of extra “spice.” And definitely make sure to have the strawberry and goat cheese spinach salad on the side!

Enjoy!

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Lemon Balsamic Salmon w/ Rosemary & Garlic Quinoa
Recipe Type: Dinner, Main Dish
Cuisine: Seafood
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 2-4
A simple, flavorful recipe for oven-baked salmon using fresh lemon and rosemary! Serve with my rosemary and garlic quinoa and a spinach salad on the side.
Ingredients
  • 2 6 oz. salmon fillets, thawed
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tsp minced garlic
  • 1 tsp fresh minced rosemary
  • 1/2 tsp lemon zest
  • 1 1/2 tsp fresh lemon juice
  • 4 lemon slices
  • extra rosemary, for garnish
  • 1 cup dry quinoa
  • 2 cups water
  • 1 small onion, diced
  • 1 tbsp fresh rosemary, minced
  • 1 heaping tsp minced garlic
  • 1 tbsp olive oil
Instructions
  1. Preheat oven to 400 degrees.
  2. Prepare a baking sheet by covering with foil and spraying generously with cooking spray or a bit of oil.
  3. In a small bowl or tupperware, combine vinegar, olive oil, Dijon, salt, pepper, garlic, rosemary, lemon zest, and lemon juice. Whisk together until smooth. Reserve about 1/3 of mixture for later (this will be the dressing for the salad!).
  4. Pour the remainder of the marinade into a large ziplock bag. Add the salmon and massage the marinade into both sides of the fish.
  5. Refrigerate for at least 15 minutes.
  6. Meanwhile, add olive oil to saute pan and turn heat to medium high. When pan is hot, add diced onion, 1 tbsp minced garlic, and 1 heaping tsp fresh, minced rosemary. Cook 3-5 minutes or until onion is soft. You can also add a bit more lemon zest, and some salt and pepper for extra flavor!
  7. Place salmon on prepared baking sheet and drizzle with a bit of the reserved marinade. Top each fillet with extra rosemary and two lemon slices.
  8. Bake at 400 degrees for 12-15 minutes or until fish flakes easily with a fork.*
  9. While salmon is baking, cook quinoa according to package directions.
  10. When quinoa is done, stir in the garlic and onion mixture. Turn heat to low to keep warm.
  11. Remove salmon from oven and serve over quinoa.
  12. We also served with a spinach salad on the side: simply add spinach to a salad bowl and top with sliced strawberries and crumbled goat cheese! Drizzle with a bit of the reserved marinade for a tasty balsamic dressing.
Notes
*Our salmon wasn’t completely thawed so we baked it for about 15 minutes, then broiled it on high for an additional 3 minutes!

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ClaireLeave a comment

Mediterranean Pasta Salad

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Pasta Salad_2

 

Mediterranean Pasta Salad
Recipe Type: Salads, Sides
Cuisine: Mediterranean
Author: Claire McCormick
Prep time:
Cook time:
Total time:
Serves: 12
An easy take-along dish to your next potluck or picnic!
Ingredients
  • 2 boxes multi-colored rotini pasta
  • 2 cups cherry or grape tomatoes, halved
  • 1 cup frozen peas
  • 1 small can black olives, sliced and drained
  • 2 cups broccoli or cauliflower florets, chopped
  • 1/2 cup crumbled feta cheese
  • salt and pepper, to taste
  • For dressing:
  • 3 tsp dijon mustard
  • 1/2 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp minced garlic
  • 1 tsp garlic powder
  • 1/2 tsp honey
  • 1 tsp each salt and pepper
Instructions
  1. Cook pasta according to package directions, boiling for 2 minutes less than directions state.
  2. Meanwhile, chop tomatoes and broccoli.
  3. Whisk together all ingredients for the dressing.
  4. Drain pasta and return to warm saucepan. Add tomatoes, broccoli, olives, and peas. Pour dressing over pasta and toss.
  5. Add feta and combine.
  6. Add salt and pepper to taste.

 

ClaireLeave a comment