Category Archives: Salads

New Style Caprese Summer Kale Salad with Nectarines and Fresh Mozzarella

Summer Kale Salad with nectarines and fresh mozzarella

Summer Kale Salad with nectarines and fresh mozzarella

This salad is the latest addition to my growing list of kale salads.  Perfect this time of year with sweet summer nectarines and fresh mozzarella with a light and refreshing lemony white balsamic vinaigrette. 

Summer Kale Salad

Summer Kale Salad

You may be saying to yourself when will this trend of kale salads and kale everything ever end, but if you ask me the answer would be NEVER because I really do LOVE kale, I don’t just eat it ’cause it’s good for me, I truly enjoy it.  Kale salads show up weekly at my dinner table and then again for lunch when I have leftovers (and I always hope for leftovers!).  I hope you’ll find as much joy in this simple and delicious salad as we do. small bowl summer kale salad

This version was inspired by a pizza I recently enjoyed on a day trip to Princeton, NJ, where we were touring the university with Skyler (she’s a brilliant and very hard working student with high aspirations, fingers crossed!), honestly I hope she gets accepted just so we can go back for more pizza 🙂

Skyler & I with one of the many Princeton tigers on campus

Skyler & I with one of the many Princeton tigers on campus

 

Colin at his namesake Jones Hall

Colin at his namesake Jones Hall

an example of the beautiful Princeton architecture

an example of the beautiful Princeton architecture

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Roasted Gingered Sweet Potatoes with Super Simple Cabbage Slaw

Ginger Spiced Roasted Sweet Potatoes with Cabbage and Pomegranate Slaw

Ginger Spiced Roasted Sweet Potatoes with Cabbage and Pomegranate Slaw

Diced sweet potatoes with ginger

Diced sweet potatoes with ginger

Cabbage and Carrot Slaw with Pomegranate Arils

Cabbage and Carrot Slaw with Pomegranate Arils with Lime Vinaigrette 

Roasted Gingered Sweet Potatoes

with Super Simple Cabbage Slaw

Author: Sweet Green Kitchen’s Jen Jones

Ingredients:

Sweet Potatoes:

2 sweet potatoes – I use Japanese sweet potatoes

Coconut oil – about 1 Tablespoon

Freshly grated Ginger – about 1-2 Tablespoons

1 clove garlic – grated

Salt & Pepper

Cabbage Slaw:

½ head green cabbage – shredded

About 1 cup shredded carrots

About ¼ cup chopped fresh herbs – basil, cilantro or parsley

Some chopped chives if you like

A sprinkling of Pomegranate arils/seeds – about ¼ of a pomegranate

Dressing:

Squeeze of lime – about ¼ of a lime

Rice vinegar

Olive oil

Pinch of sea salt – I like pink Himalayan salt

Optional: top with protein of choice; examples

Tofu with Tahini, Peanut, Lime Sauce

Roasted Chick Peas – add to the sweet potatoes about half way through roasting

Grilled or Roasted Salmon

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Tofu with Tahini Peanut Lime Sauce

Yum! Grilled Tofu with Tahini Peanut Lime Sauce

Yum! Grilled Tofu with Tahini Peanut Lime Sauce

On any given day, you can find stacks of cook books around my house, many of them mine, but also a constant rotation from the library, there are just SO many great new books coming out that speak to me like never before, thanks in large part to the amazing and growing array of healthy food bloggers on the scene.  One of the latest I’ve been happily perusing through is Anna JonesA Modern Way to Eat A Modern Way to Eat cookbooklots of yummy looking recipes and I’m working on more than a few, new ideas but plenty you’ve seen before (if you read as many blogs and cookbooks as I do!).  One such recipe, not so different than others I’ve seen and even made, like this, this and that, but it still spoke to me and spurred me to create a new favorite around here, was Anna’s Maple Peanut California Wraps.  It has so many of the flavors I just love, nutty peanut butter and Tahini, maple syrup, miso, soy and citrus.  Of course, I did change up her recipe a bit, varied the measurements of ingredients and most notably swapped out Anna’s lemon for lime and replaced her tempeh for tofu.
What I ended up with was a delicious Tahini peanut lime sauce, perfect drizzled over grilled tofu with greens or rice or soba, yum. 

Grilled Tofu with Tahini Peanut Lime Sauce

Grilled Tofu with Tahini Peanut Lime Sauce


If you’re not a fan of tofu, although if that’s how you feel I urge you to try this it may change your mind and may even change your life, really, truly. BUT, this sauce would also work perfectly with grilled chicken (think chicken satay) or even shrimp, as a sauce over soba noodles or nutty brown rice, mixed into shredded cabbage for an awesome slaw, this sauce IS that good, now what are you waiting for go try it.

Now let’s talk a little bit about lime….Forever a fan of citrus, I just love the scent and taste of all things lemon, lime & orange, but lemon has always been my favorite, I am finding myself now using lime more and more, I think lime may be my new fave, sorry lemon I still love you, but.  Lime just wakes up the flavor in sauces, dressings and soups without as much of a hit of acid like you get from lemon, it works in sweet and savory and even just a squeeze of lime over some greens works as a nice light salad.  You can even mix up lemon, lime and orange to replicate the Japanese yuzu, fresh and clean tasting, you just can’t go wrong with citrus.  

Tofu in Tahini-Peanut-Lime Sauce

Author: Sweet Green Kitchen’s Jen Jones 

Adapted from Anna Jones’ – A Modern Way to Eat –tofu with tahini peanut lime sauce

 Ingredients:  

Tofu

1 package extra firm or super firm tofu – 12 – 15 ounces / sprouted if you can find it

Coconut oil

Sea salt

Optional: black sesame seeds

Tahini-Peanut-Lime Sauce –

4 tablespoons natural creamy peanut butter

2 tablespoon tahini (sesame paste)

2 tablespoon miso paste – white or red or a mix

2 tablespoon maple syrup

4 teaspoons (1 Tbsp + 1 tsp) lite soy sauce – gmo free and gluten free

Zest of 1 lime

Juice of 1 whole lime – 1 1/2 limes

1-3 tablespoons water

Directions:

Remove the tofu from the package, drain and carefully press out as much liquid as you can.

Heat a large non stick skillet over medium-high flame.  Pour in enough coconut oil to cover the pan, sprinkle the pan with salt (flaky sea salt if you have).

Once the tofu is fully pressed, cut into about 8 slices or 16 triangles if you prefer, add the slices to the hot pan.  Don’t stir around, cook until each slice is golden brown, then flip and cook the other side, lowering or raising the temperature as needed or adding additional coconut oil.  Once the tofu is cooked on both sides, remove from the pan to a cutting board and allow to cool a bit, then cut each piece either in half or in thirds lengthwise so you have finger sized pieces of tofu or leave as is if you already cut into triangles.

While the tofu cooks mix all of the sauce ingredients together in a bowl, starting with the juice of 1 lime, adding more if needed, to taste and adding enough water to get the consistency you like.

Spoon the sauce over the tofu or use it as a dip if you prefer.  Sprinkle with black sesame seeds if you like. Yummy warm or cold.  Great for leftovers. Enjoy!

This makes lots of sauce, so you may have extra to enjoy as you will.

 Recipe notes: 

Tofu with Tahini Peanut Lime Sauce with salad

Tofu with Tahini Peanut Lime Sauce with mixed greens & mint & a squeeze of lime

I served this yummy tofu on top of a bed of mixed salad greens and shredded carrots with an extra squeeze of lime and a few sprigs of mint, for a delicious healthy lunch.  The tofu would also be great wrapped up in summer rolls with mint or basil, or stir into soba noodles topped with the tofu, shredded carrots, mint and chopped scallions for a more substantial meal or simply with a side of brown rice & steamed veggies with extra sauce drizzled over the top OR in my next post with cabbage slaw and ginger roasted sweet potatoes! 

Kale Salad with Creamy Avocado & Herb Dressing

Avocado and Fresh Herb Dressing
Avocado and Fresh Herb Dressing
Kale Salad with Avocado Dressing
Kale Salad topped with a fried egg, yum!

Kale Salad topped with a fried egg, yum!

We recently spent a fantastic week in beautiful Vermont for a much needed family vacation.  We spent the first few days at the Smuggler’s Notch resort where we enjoyed an exhilarating/slightly terrifying day at the Arbor Trek Treetops Obstacle Course, swimming in the numerous pools, Evan’s first BIG waterslide, Evan bouncing and Skyler flipping on the Euro Bungy, Skyler flying through trees on the giant swing, and some time finally learning to paddle board on a thankfully smooth and calm lake – I don’t think I’m ready for the ocean waves yet, although I did try a few brief seconds in tree pose while barely balancing on the board!
tree climbing Skyler
tree climbing Skyler
Skyler challenging the treetops obstacle course
Skyler challenging the treetops obstacle course
Survived the treetops obstacle course!
Survived the treetops obstacle course!
We didn’t even let the way too many rainy moments get us down…we watched family movies and ate our way through the offerings at Ben & Jerry’s, and ate decent meals.  While our bellies never went empty and we were nourished well enough, we were left more than a little uninspired by the menu options at the fun family resort…Why is it that so many restaurants think if kids will be there the food needs to be ordinary and, dare I say it..boring?

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Super Simple Kale Salad

Simply dressed kale with olive oil and flaky sea salt, topped with orange segments and almonds

Simply dressed kale with olive oil and flaky sea salt, topped with orange segments and almonds

Super Simple Kale Salad
Author: Sweet Green Kitchen’s Jen Jones
 Ingredients:
1 bunch Kale – cut or torn into bite size pieces
A drizzle of Olive Oil – Use your most flavorful Extra Virgin / or even a nice lemon infused
A sprinkle of Flaked Sea Salt
Directions:
This is the simplest salad you’ll ever make, just 3 ingredients and you’re done.  For the kale, I really like a nice curly or Red Russian variety of kale here.  Pull out the center rib and then just tear off the leaves into bite size pieces, it’s that easy.  Next, drizzle with your most flavorful olive oil, not too little and not too much, just a drizzle.  Now here’s the fun part and perhaps the most time consuming of this super simple recipe, massage the olive oil into the kale leaves until every leaf is glistening.  Top with a sprinkling of flaky sea salt and you’re done!Kale
Oranges and Flaky Sea Salt
Orange segments and slivered almondsNote:  For the most part, I am a big believer in adding acid to my salads, I tend to like most dressings with a higher ratio of acid to oil, but in this case the olive oil and salt speak for themselves, no acid needed.
I like topping this easy salad with some roasted squash or sweet potatoes and maybe some chick peas too if I’m in the mood for a great vegan main dish.  This would also be delicious topped with your favorite protein whether it be, grilled salmon, shrimp or chicken or my simple pan fried tofu or even a dollop of goat cheese or shaved pecorino, or as I’ve done here with my Maple Orange Tempeh, topped with a few clementines and almonds.  Enjoy! 

 

Super Simple Kale Salad with Maple Orange Tempeh

Super Simple Kale Salad with Maple Orange Tempeh

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