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allwayshungry · 5 years

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Mark Bittman: 10 Fast Spring Salads

1. BLT Salad Fry a few small cubes of slab bacon for about five minutes or until crisp. Puree an avocado, a handful of basil leaves, a clove of garlic, juice from one—or more—limes, about one-quarter cup of olive oil, salt, and pepper together in a food processor or blender; if you like a thinner dressing, add a few drops of water. Mix a head of Bibb or romaine lettuce with sliced tomatoes and chopped red onions. Add the bacon to the vegetables and dress with the pureed mixture. Serve with warm, crusty bread.

2. Artichoke Heart Salad Halve or quarter cooked artichoke hearts (the best are fresh and grilled, but you can certainly use canned or frozen for this), and combine them with thinly sliced fennel, sliced snow peas, chopped green olives, crumbled feta, olive oil and lemon juice. If you want some croutons, chop up some pita (I like the pocket-less kind that looks like flatbread), and cook it in olive oil in a skillet until crisp. Toss those with the salad before serving.

3. Salade Niçoise Boil and salt a pot of water. Chop a couple of potatoes (peeled or not) into half-inch dice and boil until a knife can be easily inserted, about eight minutes. When the potatoes are nearly done, add a handful of trimmed green beans or haricots verts and cook until crisp-tender, just a minute or two. Drain the vegetables and plunge them into ice water to stop the cooking process. Put a bunch of mixed baby greens in a bowl with the beans, the potatoes, a handful of good-quality black olives, a few chopped anchovies, a diced tomato, and half a sliced red onion. Combine one-quarter cup of olive oil, a few tablespoons of sherry vinegar, a teaspoon or so of Dijon mustard, salt, and pepper and dress the salad. Top the salad with a drained can of tuna packed in olive oil.

4. Sichuan Salad with Tofu or Chicken Toss together bean sprouts, shredded carrots and celery, minced fresh chili, soy sauce, sesame oil, and a bit of sugar. While those flavors meld together a bit, sauté some chopped or sliced tofu (the firmer the better) or chicken in neutral oil in a skillet until just cooked through. If you like, stir in some minced garlic, a pinch of cumin seeds, and some fermented black beans (if you have them) during the last few minutes of cooking. Toss with the vegetables, and top with chopped peanuts and cilantro.

5. Spinach Salad with Smoked Trout and Apples Toast a handful or two of sliced almonds in a dry skillet until just fragrant. Core two apples and cut them into thin slices. In a large bowl, whisk together a quarter cup of olive oil, the juice of a lemon, and a tablespoon of Dijon mustard. Add the apples and toss to coat. Break a smoked trout into bite-size pieces and add it to the bowl along with a mound of fresh spinach, the toasted almonds, and a handful of currants or raisins. Season with salt and pepper.

6. Roasted Red Pepper and White Bean Salad Slice a bunch of roasted red peppers (if you’re going to use canned ones, try to find piquillos; those are the best). Toss with chopped fresh mozzarella, cooked white beans, olive oil, red wine vinegar, a finely chopped shallot and some fresh rosemary and/or parsley. If you feel like adding meat to this salad, chop up some thick-cut salami and stir it in.

7. Seared Scallops with Escarole, Fennel, and Orange Salad In a large salad bowl, mix together about one-quarter cup olive oil, a few splashes of white wine or sherry vinegar, some salt and pepper, and the zest of an orange. Now peel the orange, getting as much pith off as you can, and divide the fruit into sections. Core and thinly slice a head of fennel and toss this into the bowl with a couple of cups of chopped escarole and the orange sections. Sear eight to 12 scallops in olive oil until nicely browned on both sides, sprinkling them with salt and pepper. Give the salad another good toss and serve the scallops on top.

8. Chipotle-Lime Black Bean Salad Smoky, spicy, and really tasty. Combine cooked black beans (drained and rinsed if they’re canned), chopped tomato, chopped avocado, and some chopped jicama in a salad bowl. For the dressing, in a blender or mini food processor, combine one chipotle in adobo, neutral oil, lime, a pinch each of ground cumin and coriander, and salt and pepper. Blend until smooth, then toss with the black bean mixture. Stir in some chopped cilantro and thinly sliced scallions, and garnish with queso fresco.

9. Spicy Pork Salad Coat thin, boneless pork chops with a mixture of sugar, cumin, chili powder, and salt and set aside to marinate. Combine a few handfuls of baby spinach leaves with half a thinly sliced red pepper, sections of a navel orange, a sliced avocado, and a small handful of toasted pine nuts. Mix together some olive oil, a good squeeze of fresh lime and orange juices, a teaspoon of Dijon mustard, salt, and pepper to dress the salad. Grill, broil, or pan-cook the pork until it’s just done; cut into strips; and serve on top of the vegetables with the dressing drizzled over all.

10. Tuna and Egg Salad with Cucumbers and Dill The title kind of says it all. Combine canned tuna, chopped hard-boiled eggs, and chopped English cucumbers in a salad bowl (I like the ratio to be 1/3, 1/3, 1/3, but adjust as you like). Add some mayo, a bit of Dijon mustard, a drizzle of olive oil, salt and pepper, and a good handful of chopped fresh dill (tarragon and parsley are nice additions too). Stir to combine, and serve on a bed of greens, or with toasted bread on the side.

#mark bittman #spring salads #salad #salad dressing #blt salad #Artichoke Heart Salad #Salade Niçoise #Sichuan Salad #spinach salad #spinach salad with smoked trout and apples #roasted red pepper and white bean salad #Seared Scallops with Escarole Fennel and Orange Salad #Chipotle-Lime Black Bean Salad #spicy pork salad #Tuna and Egg Salad with Cucumbers and Dill

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instantdeerlover · 4 years

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16 Back-to-School Recipes for the Weirdness of 2020 added to Google Docs

16 Back-to-School Recipes for the Weirdness of 2020

corn, avocado, and quinoa salad with marinated tomatoes

Already a bright, nutty, summer special with fresh sweet corn, buttery avocado, salty cotija and fresh herbs. But we’ve gotta tell ya, those marinated tomatoes on top? WOWOWOW. What a star.

quinoa, corn, marinated tomatoes, avocados

Make this Recipe Pinch of Yum goddess curry chicken salad

Hey, we’re not telling you what to pack for lunch except YES WE ARE PLEASE PACK THIS CLEAN PERFECT CRISP MAYO-FREE CURRY CHICKEN SALAD. The chicken is beautiful, the texture is dreamy, the crunch is just what everyone needs.

chicken, curry powder, golden raisins, pistachios, honey, Greek yogurt

Make this Recipe Pinch of Yum winter grain bowl with balsamic dressing

Love a super versatile colorful bowl that feels salady and wintery all at once, is super easy to meal prep, nutrition packed and totally delicious hot or cold? Great, yes, us too.

beets, sweet potatoes, wild rice, kale, pistachios, goat cheese, balsamic vinegar

Make this Recipe Pinch of Yum chipotle tahini bowls

A super versatile clean-your-fridge-out bowl option, BUT if we can convince you to include toasty-crisp sweet potatoes, kale, avocado and a perfect soft-boiled egg, you would not be mad! Just make sure it’s all swirling in that vegan chipotle tahini sauce.

sweet potatoes, kale, tahini, chipotles in adobo sauce, avocado, eggs

Make this Recipe Pinch of Yum lentil greek salad with dill sauce

With its bright cherry tomatoes, fresh cukes and velvety black lentils, it’s the real belle of the lunch ball. And we haven’t even mentioned that homemade fresh dill yogurt sauce yet.

lentils, tuna, cherry tomatoes, cucumber, Greek yogurt, fresh dill

Make this Recipe Pinch of Yum detox rainbow roll-ups with peanut sauce

This nutritional powerhouse is packed with carrots, curry hummus, red cabbage and dark leafy greens for color, crunch and general yumminess. And then, you know, dip it in some amazing peanut sauce because dreams *can* come true.

carrots, cucumbers, red cabbage, curry hummus, collard greens, peanut butter, soy sauce

Make this Recipe Pinch of Yum spring roll bowls with sweet garlic lime sauce

We’ve made fresh spring rolls in fork and bowl form! Pile those noodles sky high with fresh veg, a protein if you like and then soak them in sweet lime garlic dreamsauce and an aggressive amount of herbs.

rice noodles, basil, mint, garlic, carrots, bell peppers, fish sauce, avocado, lime

Make this Recipe Pinch of Yum mediterranean quinoa bowls

with roasted red pepper sauce

Bright, fresh, acidic and salty — solid dating profile but even better bowl! Kalamatas, feta, cucumber and red onion, along with spinach or kale and a pitch perfect roasted red pepper sauce.

quinoa, roasted red peppers, cucumbers, feta cheese, kalamata olives, pepperoncini, red onion

Make this Recipe Pinch of Yum sesame noodle bowls

Sauce made with a simple jar-shake? Noodles done in 2 minutes?! Could end meal prep there but brown up some chicken and send in the veg parade and you’ll be doing a little pre-lunch cheer every day this week. Delicious cold so no microwave needed.

stir fry noodles, chicken, edamame, cucumbers, sesame paste, soy sauce

Make this Recipe Pinch of Yum lemon herb pasta salad with marinated chickpeas

Delicious doesn’t have to be complicated. Perfectly squishy pasta coated in a silky olive oil/lemon juice blend tossed up with some marinated chickpeas full of garlic and herbs. Minimal effort, maximum taste.

pasta, lemon, chickpeas, fresh herbs, Parmesan cheese

Make this Recipe Pinch of Yum the la chop

Ready your chopping spirit, whip up a quick lemon vinaigrette and then come lunch, you can just crunch away on this colorful, fresh, punchy, healthy-but-not-too-healthy (life motto), actual full-meal salad.

lettuce, cherry tomatoes, mozzarella, salami, pepperoncini, red onion, chickpeas

Make this Recipe Pinch of Yum quinoa sweet potato salad

Back to school still means fall and this is fall in a bowl. Roasted sweet potatoes, caramelizy onions, toasty maple walnuts and crisped chickpeas, fragrant with fresh rosemary. Feels warm, still great cold.

quinoa, sweet potatoes, shallots, walnuts, chickpeas

Make this Recipe Pinch of Yum chopped thai chicken salad

She’s a textural dream, full of surprising zippy punchy flavors (thank you papaya or under-ripe mangoes!) and tossed with just about the best peanut dressing you ever did chomp.

chicken, cabbage, carrots, serrano peppers, peanut butter, chili paste, soy sauce

Make this Recipe Pinch of Yum super quick avocado shrimp salad

Hard not to love a super easy fast, throw it all in one bowl, fresh healthy delicious lunch situation. Especially when it involves chilled poached shrimp, creamy avocado, fresh dill, and a nice big lemon drench. HEART EYES.

shrimp, avocado, lemon, fresh dill, cucumber

Make this Recipe Pinch of Yum spicy peanut soba noodle salad

Sure, yes, a salad…but it’s noodle-based so no need to get sad! This ol’girl has got you – spicy, saucy, peanutty and most important, noodle-y! Perfect no heat-up lunch.

soba noodles, chicken, purple cabbage, red bell pepper, peanut butter

Make this Recipe Pinch of Yum quinoa crunch salad with peanut dressing

There’s crunch, there’s sweet, there’s spice, there’s creamy peanut dressing and chili-lime cashews (whaaat?! Thank you tiny treasures!). Get this bright rainbow boost in your lunch rotation, asap.

edamame, quinoa, cucumber, bell peppers, mangoes, carrots, purple cabbage, cashews, peanut butter, chili paste

Make this Recipe Pinch of Yum

The post 16 Back-to-School Recipes for the Weirdness of 2020 appeared first on Pinch of Yum.

via Pinch of Yum https://pinchofyum.com/back-to-school-recipes Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created August 31, 2020 at 04:37PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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phynxrizng · 6 years

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SIMPLE TO MAKE MEDITERRANEAN QUESADILLAS

RECIPES HIGH FIBER Simple-to-Make Mediterranean Quesadillas Source, Leyla Shamayeva, MS, RD By Leyla Shamayeva, MS, RD Updated December 27, 2017 Nutrition Highlights (per serving) CALORIES 272 FAT 13g CARBS 29g PROTEIN 11g SHOW NUTRITION LABEL (33 ratings) Total Time 17 min Prep 5 min, Cook 12 min Servings 2 (1/2 quesadilla each) A quesadilla doesn’t always need Mexican flare. Its versatility is much desired—there are enough ingredient combinations possible for you to keep enjoying one without getting bored. This quesadilla recipe packs in classic Mediterranean picks: olives, feta cheese, peppers, greens, and herbs. Open a can of chickpeas for quick fiber and additional protein—necessities for any filling weight loss meal. Although packed with healthy ingredients, this recipe doesn’t skimp on the cheese. Between the feta and mozzarella, you’ll get just the right amount of melted gooeyness for under 300 calories per serving. Ingredients 1/2 tablespoon olive oil 1/2 small onion, finely diced 1/4 medium orange bell pepper, cut into strips 1/2 small tomato, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon kosher salt 2 medium whole wheat tortillas 1/2 cup chopped spinach 4 black olives, sliced into rounds 1/4 cup canned chickpeas, slightly smashed with a fork 1 tablespoon crumbled feta cheese 1/4 cup shredded low-fat mozzarella cheese Sprinkle red pepper flakes (optional) Preparation Heat olive oil in a small skillet over low-medium heat. Add shallot, red bell pepper, tomato, oregano, basil, and salt. Stir occasionally and cook until the onion and pepper soften slightly, about 4 to 5 minutes. Transfer mixture from the skillet to a small bowl. Place a whole wheat tortilla into the same skillet over low-medium heat. Top with spinach, the mixture in the bowl, olives, chickpeas, feta, and sprinkle with mozzarella and optional red pepper flakes. Top with the second whole wheat tortilla, pressing it down gently with a spatula. Cook until the tortilla is slightly golden on one side then flip and continue cooking on the other side until cheese is completely melted (about 3 minutes each side). Remove quesadilla from skillet, cut into wedges, and serve. Ingredient Variations and Substitutions There's a lot of wiggle room when it comes to the specific varieties of ingredients used. For example, use a shallot or red onion instead of a yellow one, any color bell pepper, sun-dried tomatoes instead of fresh, fresh herbs instead of dry, or kale instead of spinach. You can even use a different tortilla, like a spinach or tomato-based one. Spread a tablespoon of hummus on the bottom tortilla for a bit of extra protein and fiber, or use hummus instead of the chickpeas. Cooking and Serving Tips Check the Nutrition Facts label when choosing a tortilla to buy. You'll want to maximize fiber to create a filling weight loss meal. For a complete meal, serve with a low-calorie dip such as plain salsa or two tablespoons of guacamole or alongside 3/4 cup of kale cranberry salad. A handful of spring mix greens tossed in lemon juice and a pinch of salt works, too, as does a serving of tomato basil soup. SOURCE, VERYWELLFED.COM REPOSTED BY, PHYNXRIZNG

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