PUY LENTIL SPINACH BLUE CHEESE SALAD

How beautiful was the weather today - it was boiling in London and so we thought it was the perfect day for our first barbecue of the year. We have simple tastes when it comes to grilling and so had cheese burgers and sausages but I wanted to make a different type of side dish to our usual green or potato salad. I found this lentil salad recipe in a waitrose magazine from last year - it was apparently inspired by Le Tour de France.

It took around 10 minutes to prepare and 30 minutes to cook.

Ingredients for 6 people (as a side dish):

250g puy lentils
3 tbsp olive oil
1 leek, sliced (I didnt have a leek and very much missed it)!
1 carrot, diced
1 celery stick, sliced
3 tbsp balsamic vinegar
1/2 x 25g pack of flat leave parsley, roughly chopped
100g bag baby spinach
Squeeze lemon juice (optional)
100g blue cheese (such as Stilton or Roquefort)

Cook the lentils according to the packet instructions. I put the lentils in a saucepan and covered them with three times their volume of vegetable stock (you could just use water). Bring to the boil and simmer for 20-25 minutes until the lentils are firm to the bite.

When they are ready drain and set aside.

Meanwhile, heat 2 tbsp olive oil in a large pan and fry the leek and the carrot over a medium heat for 10 minutes. As I mentioned earlier I didnt have a leek so had to just make do without.

Add the celery for a couple of minutes and then stir in the remaining olive oil and the balsamic vinegar.

Tip the drained lentils into the pan and mix together with the vegetables.

Remove from the heat and add the parsley and spinach, tossing together until the leaves have started to wilt.

Pour into a bowl / serving dish, season well and add a splash of lemon juice. Finally scatter with some blue cheese and serve warm or at room temperature.

This was very good although as I mentioned earlier I missed having a leek. Pascal adored this salad - it is definitely one of his favourites. I think you could easily mix it up a little - for example add some cherry tomatoes or pine nuts or whatever you have available. It would also go very nicely with some crusty bread and butter although I definitely enjoyed it with my cheese burger….you can never have enough cheese right?!

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SEA BASS SUPERFOOD SALAD

A couple of weeks ago my gorgeous friend Jamie invited me over to her house for a cooking lesson with some of her friends - I felt very privileged to be included in their American group as I am such a wannabe American. It was a fabulous evening - food and Americans - I was in my element!

The lovely chef Sam had created a fantastic menu for us of Sea Bass with Salsa Rosso, Lentils and a Superfood Salad and then a Chocolate Bomb with Vanilla Creme Fraiche - YUM! The superfood salad was so unbelievably good that I have been desperate to make it ever since and so tonight I did for Arabella and I along with the sea bass.

Ingredients for 4 people:

4 sea bass fillets with skin on
Olive Oil
Salt & Pepper
1 broccoli head, cut into bite-sized florets
150g peas, frozen
Half a cucumber, cut into slim baton
Half a packet of feta cheese, cut into chunks 
2 avocados
1 handful of toasted seeds, sunflower and pumpkin
30g quinoa
1/4 lemon juice
1 tsp soy sauce (I forgot to add this to the original picture)
(You can also add 20g alfalfa and a handful of fresh chopped herbs like parsley & mint - I didnt bother as it was just Arabella and I)

First off preheat the oven to 180 C and boil some water for the quinoa and peas.

Then cut the broccoli into bite size pieces, pour over a good glug of olive oil (about a tablespoon).

Put the broccoli in the oven for 10-12 minutes until it starts to brown and then simmer the quinoa in some boiled water for 15 minutes and boil the peas for 3 minutes.

As the ingredients become ready pour them into a big bowl. You will need to strain the quinoa first.

While you are cooking the above, cut the avocado and feta into chunks and the cucumber into slim batons.

Then start mixing together.

Dry fry the seeds and then mix with a teaspoon of soy sauce.

Add to the rest of the ingredients and mix with the lemon juice and 1 tablespoon of olive oil and season.

Set the salad aside and start on the sea bass. Season generously and score the skin of the fish a couple of times.

Heat a tablespoon of olive oil in a frying pan until hot. Fry the fish skin side down for 5 minutes until the flesh starts to turn from translucent to white. Dont touch or move the fish as it can then stick.

I wasnt paying attention and made the mistake of cooking it for 7-8 minutes and burnt it!! Whoops!! Anyway after 5 minutes, take the pan off the fish and flip over and cook for one minute.

Then serve over the superfood salad.

Despite the fact the skin on the fish was burnt to a crisp, this dish was absolutely amazing. I am obsessed with this superfood salad and cannot wait to eat the leftovers tomorrow. Plus the fish was so incredibly tasty, it got the big thumbs up from Arabella too. My only complaint is that my house now stinks of fish….thank goodness for scented candles!!! 

Now I need to work on recreating that chocolate bomb….

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Crisp Cucumber Celery Salad

I swear, I come up with the best recipes when Im in a rush!  I packed another salad-winner this morning for work and it hit the spot so well that I thought I should share it with you!

Crisp Cucumber Celery Salad
Time: 5 minutes
Servings: 1-2

Ingredients:
        Salad:
                3 celery stalks
                1/2 cucumber
                1/2 cup cooked beans/legumes (I used french lentils)
                1 Tbsp chopped fresh parsley (fresh mint would also go well in this salad)
                Mixed Greens
        Dressing:
                1 Tbsp tahini (sesame seed paste)
                1 Tbsp Dijon mustard
                1 Tbsp apple cider vinegar
                1+ Tbsp water (more to thin)
                1/4 tsp dried dill

Instructions:

1. Wash all produce very well.  Trim the edges of the celery and cut on the bias (aka in a pretty diagonal).  Cut the cucumber in half, then in quarters length-wise, then slice.
2. In a small bowl or container, add all of the dressing ingredients and stir thoroughly to mix.  Add more water to thin to the desired consistency.  
3.  Place the cucumber, celery, and beans/legumes in a medium sized container.  Pour the mixed dressing over the mixture and toss to coat well.  
4. Serve the cucumber and celery mixture by itself or on top of mixed salad greens.

Amys Notes:

As I said above, I used french lentils in this salad, but feel free to use any bean or legume you have on hand.  You can, of course, add more beans/legumes if you desire.

Lately, I have been loving super simple, single-serve dressings like this one.  I like that it is quick to throw together and doesnt require the use of a blender.  If you like this one, make sure to check out my even more simple One-Two Dressing.

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Patriotic Grain Salad

It seems like the summer is just flying by!  I cant believe the 4th of July is on Friday already.  Although Im not planning on going to any BBQs or Pot-Lucks this holiday, I thought I would make a salad to enjoy over the weekend regardless.  This salad is grain-based and very filling.  It is great to have on its own or on top of a pile of dark greens yum!

Patriotic Grain Salad
Time: 20 minutes + grain cooking/cooling time
Servings: 6-8

Ingredients:
    Salad:
        6 cups cooked whole grains*
        3 cups red cabbage, shredded
        1 cup radishes, thinly sliced
        1/4 cup red onion, finely chopped
    Dressing:
        1 package firm silken tofu, drained but not pressed (approx 12-14 oz)
        1/2 English cucumber, roughly chopped, unpeeled
        1/3 cup fresh lemon juice
        2 cloves garlic
        1 tsp dried or 2 tsp fresh dill
        black pepper to taste

Instructions:
1.)  Cook the whole grain following the box instructions.  Allow to cook and cool while you prepare the other ingredients and dressing.  Make sure to drain any excess liquid from the cooked grains.
2.)  Prepare the remaining salad ingredients and mix in a large bowl.

3.)  In a high speed blender, blend the tofu, lemon juice, and garlic until smooth and creamy.  It should be just thinner than a greek yogurt.  Add in the cucumber, mint, and dill and pulse until the cucumber is finely chopped and the spices are well mixed.

4.)  Stir the cooked and cooled grain into the salad bowl.  Top with small amounts of the dressing and stir.  Keep adding until you have the desired amount of dressing on your salad.
5.)  Serve chilled with fresh dill sprinkled on top (optional).

Amys Notes:
*The grain pictured in this recipe is millet, but quinoa would look very similar.  Some other grain options include barley, wheat berries, brown rice, bulgur, farrow, or wild rice.

Ok, so I was originally going for a red, white, and blue theme in this salad for patriotism, but sometimes you just have to use your imagination.  The red is the radishes, the white is the dressing and grain, and the blue is the red onion and cabbage... close enough right?

The salad dressing, if you didnt notice, is very much like a Greek tzatziki sauce.  If you have any left over (I used all of mine on the salad), serve it as a yummy yogurt-like chip or veggie dip.

Gah!  This one is blurry!  Seriously, I need a better camera than my iPad!

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Summer Salad Recipe Roundup

What are you doing for the 4th of July this year?  I am staying in town and working extra hours and cover for a co-worker who is taking a few days off.  Then on the 4th Im planning on hanging out at my parents house with my dog while they are out of town.  They have a nice deck looking over their beautiful yard, so I think I will get some much needed Vitamin D while I read and relax.

Then in the evening on the 4th, a few good friends and I will be going to my office in downtown Spokane to watch the Riverfront Park fireworks go off at dusk from our private balcony.  It should be lots of fun, although I will miss Kevin.  My husband is heading out to Sequim, WA today to go with his family on their annual trip to Ocean Shores for the 4th.  I went last year and had a hoot, but I have to stay behind this year for my girlfriends Bachelorette Party on the 5th.

Now on to the recipes!  Summer BBQs, picnics, and pot-lucks can often be hard times for those following a Nutritarian lifestyle.  I cant tell you how many times Ive had to bring my own bean burgers to a party!  Another go-to is to bring a colorful salad for everyone to have.  You may be surprised to see those die-hard meat-eaters going back for seconds on some of these!

Patriotic Grain Salad

(Patriotic Grain Salad)
Celebrate the red, white, and blue this summer with
this (somewhat) color-coordinated salad.
With a tzatziki-like dressing, this one is sure to be a hit!

Crisp Cucumber Celery Salad

(Crisp Cucumber Celery Salad)
This salad is super crisp and perfect for summer parties.
Feel free to chop the celery and cucumber as small
as you like for easier serving as well.

(Ginger Kale Slaw)
This is one of my all-time favorite salads!
I made it a few summers ago trying to copy-cat a healthy
version of a ginger dressing from a local teriaki place.
In the end, I love this more than I ever did the SAD salad! 

(Lemony Israeli Cous Cous)
This unique take on cous cous is not only
delicious and satisfying, but will leave party-goers
asking you for the recipe. :)

Kittys Asian Slaw

(Kittys Asian Slaw)
This is one of my moms go to salads that she makes for pot-lucks.
It is quick to throw together and has a sweet
 sesame flavor that everyone will enjoy.

(Pomegranate, Lentil, and Wheat Berry Salad)
This salad really packs a pop of flavor and the contrast
of the green kale and red pomegranate make it visually
appealing to those passing down the buffet line.

Flavorful Tahini and Grain Salad

(Flavorful Tahini and Grain Salad)
Serve this grain-based salad on its own or
with some chopped spinach or kale mixed it.

Amys Notes:


Final Recipe Picture

Pinterest Reference:

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Spicy Macaroni Salad

One of my favorite summer-time BBQ foods used to be macaroni salad, of course, tossed in mayonaise and loaded with salt.  With the weather starting to get warmer, I was craving one of my old favorites.  I thought I would also make a spicy version to give it some zing.

Spicy Macaroni Salad
Time: 15 minutes
Servings: 2-4

Ingredients:
    Salad:
        1 cup dried macaroni noodles (I used brown rice macaroni noodles)
        1/2 cup canellini or white beans
        1/4 red onion, finely diced
        2 stalks celery, roughly chopped

    Dressing:
        1 cup canellini or white beans
        1+ cup water, more to consistency
        1/2 cup raw cashews, or 1/4 cup cashew butter
        1 Tbsp fresh lime or lemon juice
        1/2 Tbsp miso paste
        1 tsp chili powder
        1 tsp smoked paprika
        1 tsp cumin
        1/4 tsp cayenne pepper
        black pepper to taste

Instructions:
1.)  Bring a medium pot of water to boil and cook noodles until al dante.  Drain and rinse with cold water to cool.
2.)  While the noodles are cooking, prepare the other salad ingredients and the dressing.
3.)  For the dressing, in a high-powered blender, blend all of the ingredients.  Add more water to achieve the desired consistency, which is somewhere between the consistency of mayo and ranch dressing.
4.)  Once all ingredients have been prepped, combine the pasta with the other salad ingredients and pour 1/2 cup of the dressing onto the mixture.  Stir until well combined.  Grind fresh black pepper over the salad and serve chilled.

Amys Notes:
This recipe requires just one can of beans, divided into 1/2 and 1 cups for the salad and dressing, respectively.  I served my macaroni salad over a bed of mixed greens.  I didnt have any on hand, but I would have topped the salad with fresh cilantro.
This salad would also be great with the addition of some sliced black olives, but like I said in an earlier post, we are running short on some groceries in preparation of going on vacation in a little over a week.
The spicy mayo-like dressing could also be used to make a Nutritarian-friendly spicy potato salad for a BBQ or picnic.  Just use your imagination!

What is your go-to Nutritarian recipe to bring to BBQs or picnics?

Health and Happiness,

Amy

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TUNA STEAKS WITH OLIVE AND PARSLEY SALAD

Pascal has been working so much recently, it feels like we have barely cooked together this past month or two. Plus we have both been trying to watch our weight which is never fun. However yesterday we had the whole day together and so decided to cook something healthy. Even though Pascal always moans about eating fish, he is a big fan of fresh tuna steaks so we decided to do this very quick and easy recipe from Olive magazine.

Ingredients for 2 people:

2 tuna steaks
Olive oil
15 pitted green olives, quartered
1 shallot, finely chopped
1 tsp capers
Half a lemon, zested and juiced
Half bunch of parsley, chopped
Cooked new potatoes to serve

The potatoes take the longest to cook, around 20 minutes, so start to boil these first.

In a bowl mix together the olives, shallot, capers, lemon zest and parsley. Season well and then add the lemon juice and olive oil to taste.

Rub the tuna steaks with some olive oil and season well, then cook in a very hot frying pan or griddle pan for 1-2 minutes on each side, depending on how rare you like it. We did about 90 seconds on each side.

Finally serve the tuna on some new potatoes, topped with the dressing and enjoy.

This was delicious - all the flavours really compliment each other - I do love this mixture of the olives and the capers, and even Pascal was highly complimentary and raved about it. 

We will definitely be making this a regular meal and without the potatoes, it is around 245 calories so can even work on the 5:2 diet - I would just add spinach or broccoli instead.

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