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Brussels Sprout & Kale Harvest Salad

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**As featured in Scottsdale Health Magazine – December 2017 issue

Okay, so this brussels sprout and kale salad could very well be one of our most favorite salads.  We say that all the time don’t we?  It’s true though.  We just happen to really love salads and brussels sprouts and kale.  Wow.  That was incredibly profound.  Ha.  Anyway, we bring you this recipe at the prefect time of year.  It makes a fantastic side dish and just screams holiday season with all the delicious ingredients.  We love the sweetness of the pomegranates and apples and the crunch of the walnuts.  The best news for you is that this salad is also really easy to make.

Simply start by thinly slicing your brussels sprouts.  If you’ve never had your brussels sprouts like this before, you are in for a real treat.  They are so good! Yum!  Next, slice the kale and apple into thin strips. Toss all of the ingredients into a large bowl and get going on your dressing.

The dressing happens to be one of our staples.  It’s our favorite creamy red wine vinaigrette and is also used in this mediterranean quinoa salad with red wine vinaigrette which is also really delicious!  Anyway, time to get going on the vinaigrette.

You can make the vinaigrette in a blender, use an immersion blender or just shake it up in a mason jar.  We like to use a blender as it gives it a nice thick consistency.  Just add in all of the ingredients and blend them up!  Drizzle vinaigrette over the salad and toss just before serving.  Bring this dish to your next party and the guests will be so impressed!!


Brussel Sprout & Kale Harvest Salad
 
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Serves: 4-6
Ingredients
  • 3 C lacinato kale, cut into thin strips
  • 1 lb brussels sprouts, sliced thin
  • ⅓ C toasted walnuts
  • ½ red apple, sliced into thin bite size pieces
  • ¼ C fresh pomegranite seeds
  • ¼ C blue cheese, crumbled
For the Vinaigrette:
  • 1 Tbsp dijon mustard
  • 1 Tbsp 0% greek yogurt
  • 1 Tbsp lemon juice
  • 2 Tbsp red wine vinegar
  • 1 Tbsp honey
  • 3 Tbsp good quality olive oil
  • 1 clove garlic chopped
  • pinch of salt and pepper
Instructions
  1. In a large salad bowl add kale, brussel sprouts and top with remaining salad ingredients.
  2. Add salad dressing ingredients to a blender or use an immersion blender to blend ingredients.
  3. Drizzle vinaigrette over salad and toss,

Chilled Cucumber Soup

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It is HOT outside today, I mean not just kinda hot, it’s an inferno. Basically you walk outside to a breezeless desert and all you can think about is pouring a bucket of ice over you HOT! Since I just washed my hair, the ice bucket idea isn’t going to work out so well. After all, it’s not that often that I wash my hair so I’m definitely not going to waste it on that! The other option would be to make a batch of chilled cucumber soup. Yep, it’s pretty much calling my name right now. Chilled cucumber soup and a really cold glass of white wine, that’s a pretty good solution if you ask me. By the way, it doesn’t have to be hot as ballz to make this soup, it’s good anytime…trust me. And so is the glass of white wine, but I bet you already knew that!

cucumbersoupshots

Serve in a cute shot glass as an appetizer or in a bowl as a meal

cucumbersoup

Chilled Cucumber Soup
 
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Serves: 2 for a bowl, 4 for a cup
Ingredients
  • 3 English style cucumbers, peeled and seeded and cut into chunks
  • 2 medium celery stalks, roughly chopped
  • 1 small shallot or approx ⅓ of a sweet onion, coarsely chopped
  • 3-4 Tbsp good quality olive oil
  • 1 tsp kosher salt
  • approx ¾ C Fage 0% greek yogurt
  • fresh dill - approx 2 Tbsp
  • approx 2 Tbsp fresh lemon juice
  • zest of 1 lemon
Instructions
  1. In a blender, puree the cucumber, celery, olive oil and 1 tsp salt until smooth. Strain through a medium mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Be sure to scrape on the back side of the strainer where it collects to add thickness. If you have a food mill use this to strain the mixture instead.
  2. Whisk the yogurt, lemon juice, zest and add the yogurt to desired consistency. May need to add more yogurt to thicken. Add fresh dill. Chill for at least 2 hours before serving.

Loaded Mediterranean Hummus

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This loaded Mediterranean hummus is not only ridiculously delicious, it’s the perfect dish to serve as an appetizer at your next gathering.  Or bring it to the next event you are attending and the guests will freak out.  It’s also a hit at events with kids because they can choose what “toppings” they want to add to their pita.  Not gonna lie, we also really like that this hummus platter because it’s like the easiest thing ever to make.  It’s really pretty and looks like it possibly took lots of time but we won’t tell if you won’t tell!

We know you can buy hummus already made and there is absolutely nothing wrong with that.  There are some really tasty one’s out there but once you make your own, you might have a change of heart.  Hummus is really easy to make and we happen to think it’s way better when it’s homemade.  You literally dump all the ingredients into your food processor and hit the button.  The hardest part is getting the food processor out of the cabinet.  At least, that’s how it is for me.  Maybe you don’t have that problem…don’t judge.

So, for this hummus, you simply just add garbanzo beans, tahini, garlic, lemon juice and a pich of salt to the food processor and let it go!  Pulse it up until it’s nice and creamy.

Transfer the hummus to a shallow bowl or platter and top with the cucumbers, tomatoes, feta and kalamata olives.  Serve with the pita bread on the side and let the people scoop away!  We guarantee that your guests will be begging you to make this dish again as it’s always a crowd pleaser.

 

Loaded Mediterranean Hummus
 
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Ingredients
  • 1 15oz can garbanzo beans, drained + 3 Tbsp of reserved liquid from the can
  • 2 Tbsp tahini
  • ½ medium lemon, juiced
  • 1 clove garlic, pressed
  • kosher salt to taste
  • ⅓ C chopped cherry tomatoes
  • ⅓ C english cucumbers
  • ⅓ C feta cheese, crumbled
  • ¼ C sliced kalamata olives
Instructions
  1. Add garbanzo beans, tahini, lemon juice and garlic to a food processor. Pulse on high until smooth. Season with kosher salt to taste and pulse until mixed.
  2. Transfer hummus to a low bowl. Top with tomatoes, cucumbers, feta and olives.
  3. Serve alongside your favorite veggies, pita bread or chips.

Mediterranean Quinoa Salad with Creamy Red Wine Vinaigrette

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I absolutely love Greek Salads, so we’ve created our own Mediterranean Quinoa Salad.  I mean, how can you not love this?  The flavor combination is pure perfection and that’s where the creative inspiration for this kicked up quinoa came from…so we present to you today our totally off the hook, bursting with flavor, have to have it, Mediterranean Quinoa Salad with Creamy Red Wine Vinaigrette!  The good news is that the kids love this one too!  When that happens, it’s like woohoo!!!  Happy dance!  Anyway, the other good news is that this salad is really easy to make.  You could even throw it together if you have some leftover quinoa in the fridge…if you don’t have any, that’s okay, just boil some up and you’ll be ready to go.  After you cook your quinoa, transfer it to a bowl to cool.  You can get started on the rest of your salad while it’s cooling.

The remaining ingredients are easy peasy.  I’m on this massive yellow bell pepper kick lately.  I made 3 other recipes this week that have them in it.  I can think of worse things to be on a kick with right??  So, just simply chop up the bell peppers, cucumber (I prefer an English cucumber and also leave the skin on), cherry tomatoes, feta cheese and kalamata olives.  My daughter always requests extra olives.  I don’t blame her for I too love me some olives.  I also added in some fresh chopped flat leaf parsley.  You don’t need a ton but adding a little will just brighten up the flavor.

The creamy red wine vinaigrette that you will drizzle over this salad is so darn good!!  I know I say this a lot but it’s so good I could drink it.  I don’t because that’s weird but that’s how delicious it is.  I make my dressing in the blender simply because it’s easy to throw everything in at once and turn it on.  You can also use an immersion blender. So all you need is red wine vinegar, dijon mustard, plain greek yogurt, garlic, lemon juice, honey, good quality olive oil and some salt and pepper! Get that all blended up and pour it over your salad, toss away until it’s nicely covered.  You don’t have to use all of the dressing, just add it to your liking.  You can reserve any leftover dressing in a covered container for a week in the fridge.  This salad is also fantastic the next day too.  I like to have it on hand for lunch (both for the kids and myself)…if that’s the case, it will go fast!  Hope you enjoy!


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Mediterranean Quinoa Salad with Creamy Red Wine Vinaigrette
 
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Serves: 6
Ingredients
  • 1 Cup raw quinoa - cooked to package instructions
  • ½ Cup kalamata olives - sliced
  • ½ Cup cucumber - chopped
  • ½ Cup cherry tomates - sliced
  • ½ Cup yellow bell pepper - chopped
  • ½ Cup crumbled feta cheese
  • 1 Tbsp flat leaf parsley - minced
  • fresh cracked pepper to taste
For the Creamy Red Wine Vinaigrette:
  • 1 Tbsp dijon mustard
  • 1 Tbsp 0% greek yogurt
  • 1 Tbsp lemon juice
  • 2 Tbsp red wine vinegar
  • 1 Tbsp honey
  • 3 Tbsp good quality olive oil
  • 1 clove garlic chopped
  • pinch of salt and pepper
Instructions
  1. In a saucepan over medium heat, prepare quinoa according to package directions and set aside to cool
  2. Transfer quinoa to a large bowl and add the remaining ingredients
For the Vinaigrette Dressing:
  1. Combine all ingredients in a blender or use an immersion blender to combine. Drizzle salad with vinaigrette dressing and toss until well combined

Grilled Artichokes with Lemon Caper Vinaigrette

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I could eat artichokes for days on end and not get tired of them!  Why is this?  And who was the first person to pick up and artichoke and say, “this looks really delicious, I think I’ll eat it”?  How did they know to steam it and just eat the ends?  I don’t know the answer to this but at this point, it’s not totally important.  I’ll thank them later!  As for now, I will just continue to enjoy and appreciate them!  Have you ever tried grilling your artichoke?  If not, you have got to try it…like now.  Or tomorrow if you are too busy at the moment.  Either way, you will be so happy once you try our favorite grilled artichokes with lemon caper vinaigrette.  They are ridiculously good!  And, I will also mention, this recipe is much healthier to eat than your traditional butter or mayo based dipping sauces.

Before you begin, you need to prep the artichoke.  This may seem like an overwhelming task but really, it’s not.  I’m gonna share a couple little secrets with you to make this process really simple.  Just start by rinsing your artichoke.  Lay it on it’s side and using either a very sharp knife, or a serated one like I did…I just like the way it grips the leaves when cutting.  Just cut off the top.  Then, I like to use kitchen scissors to cut the pointy ends off each of the leaves.  This actually goes pretty quickly so don’t let it prevent you from making these!  You don’t want to skip this part though because these guys have some pretty sharp ends.  After you cut the ends, use a vegetable peeler to get the woody parts of the stems off.  Just a few clean swipes and you are good to go.  Place them in a steamer basket and bring water to a boil.  Cook for about 25-30 minutes until tender.  You can pierce them with a knife to ensure they are done. Remove from steam and allow to cool for about 5 minutes. While they are steaming, you can get started on the lemon caper sauce.

Using a sharp knife, cut the artichokes in half.  With a spoon, scrape out the furry choke in the center.  Then drizzle with a little olive oil.

Place those guys on the grill and cook for about 5 minutes.  Flip them over and cook for another 3-4 minutes.  Drizzle them with the delicious lemon caper sauce…be sure to reserve extra sauce for dipping!


Grilled Artichokes with Lemon Caper Vinaigrette
 
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Serves: 4
Ingredients
  • 2 large artichokes
  • 1 Tbsp good quality olive oil
For the Lemon Caper Vinaigrette:
  • 1 tsp dijon mustard
  • 1 Tbsp capers
  • 2 Tbsp unseasoned rice vinegar
  • 3 Tbsp good quality olive oil
  • 1 Tbsp fresh squeezed lemon juice
  • ½ tsp honey
  • 1 clove chopped garlic
  • salt and pepper to taste
Instructions
For the Artichokes:
  1. Clean the artichokes by rinsing with cold water. Using a serrated knife, cut off tops and sharp edges. Use a vegetable peeler to peel off the outer layer of the stem and pull off the smaller petals near the base, these are usually more tough in texture.
  2. Place artichokes in a steamer basket and bring water to a boil. Cover and simmer artichokes for about 25 - 30 minutes. Artichokes are done when you can easily pierce a knife through the base with no resistance.
  3. Remove from the stovetop and allow to cool for roughly 5 minutes. Once cooled, use a sharp knife to cut artichokes in half. Using a spoon, remove the center fur and translucent leaves.
  4. Drizzle cut artichokes with olive oil and cook on medium hot grill for about 5 minutes. Flip over and grill about 3-4 more minutes.
For the Lemon Caper Vinaigrette:
  1. Combine all ingredients in a blender or use an immersion blender to combine.
  2. Drizzle the vinaigrette over the grilled artichokes just before serving. Place leftover sauce in a small bowl for dipping.

Citrus Press

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Something we use every single day in both of our kitchens is a citrus press. From adding lemon juice to water, to making lemony salad dressing, to serving up margaritas with freshly squeezed lime juice, it is an absolute kitchen staple! If you don’t have one you need one, it’s a game changer. The press keeps the seeds and pulp out and squeezes out every last drop of the juice. Once you start using it you will wonder how you lived so long without one of these gems!

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