Category Archives: Uncategorized

Farm Salad with Roasted Carrots, Feta, and Herb Vinaigrette

December 2, 2020

I’m on a roll with my restaurant inspired recipes lately… after replicating my favorite sandwich and focaccia from my favorite DERU market here in Seattle, I decided I should recreate their famous Farm Salad. It consists of fresh mixed greens, roasted carrots (or sometimes in the winter they replace the carrots with roasted butternut or delicata squash), crumbled feta, toasted pepitas, fresh chopped herbs like dill, parsley, and chives, and a lemony herb vinaigrette. I usually order it alongside my sandwich but when I have it on it’s own I add shredded roasted chicken to make it a meal. Around the holidays I’ve also seen them add pomegranate arils for a festive sweet crunch.

While you’re roasting the carrots you can whisk up the vinaigrette and prep the rest of the salad ingredients. Toss the warm carrots on top (or they can be served room temperature which is just as delicious), drizzle with dressing, toss and dig in. I promise this is a salad you’ll remember!

Farm Salad with Roasted Carrots, Feta, and Herb Vinaigrette

INGREDIENTS

1 lb. carrots, peeled and sliced into thin rounds
extra virgin olive oil
salt and freshly ground black pepper
mixed leafy greens
toasted pumpkin seeds/pepitas (I used salted)
Valbreso feta cheese, crumbled (I highly recommend using this mild and creamy French feta as Greek feta is much stronger and will have a more dominant flavor)
rotisserie chicken (light and dark meat), shredded
fresh dill, chopped
fresh flat-leaf parsley, chopped
fresh cilantro, chopped (optional)
fresh chives, chopped
pomegranate seeds (optional)

Herb Vinaigrette:
3 Tbsp. freshly squeezed lemon juice + pinch freshly grated lemon zest
1 Tbsp. white wine vinegar
4 tsp. honey
1 tsp. Dijon mustard
1/2 tsp. grated garlic
2 Tbsp. finely chopped fresh dill
2 Tbsp. finely chopped fresh flat-leaf parsley
2 Tbsp. finely chopped fresh cilantro and/or fresh chives (I used both)
1/2 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS

  1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and lightly coat with nonstick cooking spray. Place the sliced carrots on the baking sheet and drizzle with 1-2 Tbsp. olive oil, sprinkle with kosher salt and freshly ground black pepper, and toss to coat. Spread the out carrots in a single layer on the baking sheet and roast in preheated oven for about 20 minutes, until tender and browned.
  2. To make the vinaigrette, combine the lemon juice/juice, vinegar, honey, mustard, and fresh herbs in a medium bowl and whisk to combine. While whisking constantly, stream in the olive oil. Season to taste with salt and freshly ground black pepper.
  3. To assemble the salad, place mixed greens in a serving bowl. Top with roasted carrots, pumpkin seeds, feta, and chicken. Garnish with a few fresh herbs and pomegranate seeds (if using). Drizzle with lemon herb vinaigrette (this recipe makes a lot of dressing so you’ll have some leftover), toss, and serve.

(Adapted from So Fresh N So Green)

Persian Tomato, Cucumber, and Pomegranate Salad

November 3, 2020

As promised, I have some healthy recipes to share this week to help us feel better after all that Halloween candy we consumed over the weekend! This Persian tomato and cucumber salad is not only stunning, it’s packed with flavor. Hello, pomegranate seeds! Don’t skip them- they add a perfect burst of sweetness. The sumac is also a must. It’s a spice I don’t use often but it’s so unique and fragrant. (It comes from the dried ground berries of a flower and has a tangy/sour lemony taste.) There’s also some parsley and mint (optional) in this salad, and if you love feta, sprinkle some of that on top as you’re serving it!

Persian Tomato, Cucumber, and Pomegranate Salad

INGREDIENTS

4 mini (Persian) cucumbers or 2 English cucumbers, seeds removed, diced
6 vine-ripened tomatoes, halved, cored and diced (I used grape tomatoes)
1/2 small red onion, diced
~3 Tbsp. freshly chopped flat-leaf parsley
2 Tbsp. freshly chopped mint leaves (optional- I omitted)
2 Tbsp. extra virgin olive oil
juice from 1/2 lemon
sea salt and freshly ground pepper, to taste
sumac spice, to taste
seeds from 1/2 pomegranate
crumbled feta cheese, for serving (optional- I sprinkled a bit on top)

DIRECTIONS

  1. Add the cucumber, tomatoes, onion and herbs to a serving bowl.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper (I use about 1/2 tsp. coarse sea salt).
  3. Pour the dressing over the salad and toss to coat. Right before serving, sprinkle with the sumac and pomegranate seeds. For feta fans, serve with crumbled feta cheese.

Serves 4.

(Adapted from Elle Republic)

Scalloped Potatoes

April 27, 2020

My kids are so used to sweet potatoes around here that I have a hard time getting them to eat white ones. They’ll eat french fries, of course, and tater tots. But even mashed potatoes aren’t their favorite. So I’ve been experimenting with different ways to prepare potatoes and found a winner. (Well, Dustin and I think these are amazing, and so does the one year old at least!) This is a classic cheesy scalloped potato dish, with a creamy white cheddar sauce. It went wonderfully with our herb marinated pork tenderloin and roasted carrots for Easter dinner. Next up are the no-knead buttermilk rolls I also served alongside.

Scalloped Potatoes

INGREDIENTS

3 Tbsp. butter
1 cup yellow onion, chopped
3 Tbsp. all-purpose flour
1 Tbsp. garlic, minced
salt and freshly ground black pepper, to taste
2 3/4 cups milk (whole or reduced fat)
1 1/4 cups sharp white cheddar cheese, shredded
2 3/4 lbs. red potatoes (I’ve also used russet potatoes)
1 Tbsp. fresh parsley or chives, chopped (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray.
  2. Melt butter in a medium saucepan over medium heat. Add onion and saute 3 minutes. Add flour and garlic and saute 1 minute. While whisking pour in milk. Bring to a light boil over medium-high heat, stirring frequently, until thickened. Remove from the heat and stir in cheese. Season with salt and pepper to taste (you’ll need about 1 tsp. kosher salt). Set pan aside until ready to assemble.
  3. Peel potatoes and slice into 1/6-inch slices using a mandolin (I do it by hand with a sharp knife). Spread half of the potatoes into an even layer in prepared baking dish (be sure each slice is separated). Pour half the sauce evenly over potatoes. Spread over remaining half of potatoes and finish by covering with remaining half of sauce.
  4. Bake in preheated oven until potatoes are tender when pierced with a toothpick or fork, about 55 – 70 minutes. Garnish with parsley or chives if desired and serve warm.

Makes a 9×13 pan.

Adapted from Cooking Classy

Sheet Pan Chicken Parmesan

March 29, 2017

chicken parmesan

I made this sheet pan chicken Parmesan multiple times this past year. I like that it’s not fried but still crisp. You wait to add the sauce and cheese until the last few minutes in the oven so the panko coating stays nice and crusty. Line your sheet pan with foil and clean-up is easy.

The marina sauce you use here makes a huge difference so choose your favorite. We love Rao’s Homemade Marinara but it’s expensive ($8-10 full price depending on the size of the jar) so I buy it when I find it on sale and savor every drop. And then I freeze leftover sauce and use it as pizza sauce, make turkey meatballs subs, etc.

This chicken parm can be served with pasta (my kids’ and husband’s preference) or with crusty bread (my choice) or just as is, with a side of veggies or salad. We were having the leftovers for lunch today and Clara told me that when she grows up she would like me to give her the recipe. Hopefully it’ll still be right here for her when that day comes!

Sheet Pan Chicken Parmesan

INGREDIENTS

1  1/2 cups panko breadcrumbs
2 tsp. garlic powder
2 tsp. dried oregano
2 tsp. smoked paprika
1 tsp. kosher salt
1/2 cup all-purpose flour
1/2 tsp. freshly ground black pepper
2 large eggs
4-6 boneless, skinless chicken breasts or cutlets, each about 1/2 inch thick (about 1 1/2- 2 lbs. total)
1 jar (24 oz.) good-quality marinara sauce (our favorite is Rao’s)
6-8 slices provolone cheese (I love smoked provolone, mozzarella will also work)
1/4 cup grated Parmesan (or Pecorino) cheese

DIRECTIONS

1. Preheat oven to 400 F with a rack in the upper third. Generously mist a sheet pan with cooking spray.

2. Stir together the panko, garlic powder, oregano, paprika, and 1/2 teaspoon of the salt in a large bowl to combine. In another bowl, whisk together the flour and remaining 1/2 teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs.

3. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the egg, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat.

4. Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 12-15 minutes.

5. Remove the baking sheet from the oven. Top each chicken cutlet with about 1/2 cup marinara sauce (use up the jar),  the provolone and the Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 5-10 minutes. Serve hot.

Serves 4-6.

(Adapted from Shutter Bean, originally from Sheet Pan Suppers)

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Grilled Chicken Cobb Salad with Honey Mustard Ranch

March 25, 2017

Cobb Salad

It’s only been almost 2 years since I posted. All I can say is that food and babies don’t mix for me. My last post corresponds perfectly with when I found out I was pregnant with baby #2 and then the sick set in. The second time around was worse than the first for me- I had some degree of aversion to food most of my pregnancy. And it turns out having 2 kids is slightly more chaotic (and sleepless) than one, so it has taken a long time for me to find the time/energy/etc. to get back here. But it doesn’t mean I haven’t been cooking. The minute I give birth my appetite comes back and then it quadruples with the nonstop nursing. So lots of cooking and eating going on this past year. I have more than fifty drafts of recipes I want to share (many I’ve made repeatedly and have become quick-healthy-kid-approved favorites)!

My goal is to post a recipe once a week. Bonus if I can pull out my real camera and take a photo to go with it. My phone might have to do occasionally. I can count on one hand the number of time I’ve used my DSLR in the last year-ish: Gwen’s birth, Christmas morning, and Gwen’s first birthday. (She turned 1 on March 1st so no excuses now that I technically no longer have a baby!) Besides adding another girl to our family, last year we moved from Colorado to the Seattle area. And I absolutely love it here! The winters are milder, the summers are glorious, the Pacific Northwest is stunning, and I can’t get enough of this city. Dustin started working with a new pediatric dental practice (a job that may become permanent- we are yet to see), we took our first trip to Europe (babymoon!), and took our first international trip as a family (Costa Rica!).

Now that we’re somewhat caught up, let’s talk about this recipe. My post-pregnancy self craves salads and protein (and I’ve lost much of my sweet tooth which is slightly sad, but mostly great for my health). So we eat a lot of greens and meat. This salad packs in a lot of protein with grilled spiced chicken breast, bacon, and hard-boiled eggs. And I even snuck some Greek yogurt into the dressing. I included the changes I made next to the original recipe. I chose to grill the chicken because my indoor grill pan is my best friend, but come summer I’ll definitely be repeating it on the outdoor grill. My girls devoured theirs and my husband didn’t complain that he was eating salad for dinner so that’s saying something!

Grilled Chicken Cobb Salad with Honey Mustard Ranch

INGREDIENTS

Grilled Chicken:
1 Tbsp. olive oil
1 1/2 tsp. paprika (I used smoked paprika)
1 tsp. kosher salt
3/4 tsp. ground cumin
1/4 tsp. thyme leaves
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper (I just added a pinch)
2 boneless, skinless chicken breasts (I used 18 oz.)

Honey Mustard Ranch Dressing:
1/2 cup mayonnaise (I used half mayo and half low fat plain Greek yogurt)
1/4 cup buttermilk
2 Tbsp. Dijon mustard
2 Tbsp. honey
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika
pinch of cayenne pepper
3/4 tsp. kosher salt (I only used 1/2 tsp. and think it could be reduced further)
1/2 tsp. freshly ground black pepper

1 (15-ounce) can corn kernels, drained and patted dry (I used Trader Joe’s frozen roasted corn)
1 head iceberg lettuce, chopped (I used romaine lettuce)
1 cup cherry tomatoes, halved
1 large avocado, cubed
10 slices bacon, cooked and crumbled (I only used six)
4 hard-boiled eggs, chopped

DIRECTIONS

Cook the chicken and the corn:

1. Preheat the oven to 350 degrees. Line a baking sheet with foil and lightly coat with oil. (I grilled my chicken on an indoor grill pan headed to medium-high.)

2. In a small bowl, combine 1 tablespoon oil, paprika, salt, cumin, thyme, black pepper, and cayenne. Rub the mixture all over the chicken. Place the chicken on the baking sheet and bake until cooked through but still juicy, 15 to 20 minutes (or grill). Transfer the chicken to a plate and when cool enough to handle, cut into small bite-size pieces.

3. Meanwhile, arrange the corn on the same baking sheet. Crank up the heat to broil and broil the corn until just slightly charred, 5 to 6 minutes. Remove from the oven and cool. (I roasted my corn in a skillet over medium-high heat for about 5 minutes.)

Make the dressing:

4. In a small bowl, stir together the mayo, buttermilk, mustard, honey, oregano, garlic powder, onion powder, paprika, cayenne, salt, and black pepper. Refrigerate until ready to use.

Assemble the salad:

5. Arrange the lettuce on a serving platter or in a big salad bowl. Top with the tomatoes, avocado, bacon, roasted corn, eggs, and chicken. If you’re like me, line them up in the most OCD way possible and get really annoyed when the lines aren’t perfectly straight. Drizzle the dressing to taste over the salad, and toss if you want to ruin all those pretty lines. Serve immediately. Any leftover dressing keeps in the fridge for a week or so.

Serves approx. 4.

(Adapted from Cravings)

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