alittlepicnic

Hello all! Sorry for the lack of posts. Rest assured I’ve been following my salad challenge, and feel clean and healthy. I hope you do too. This is a simple post with fresh organic ingredients. It took less than 15 minutes to prep, and packs well even when dressed. We like recipes like this. Once again, adapt, adapt, adapt. 

I’m trying to shed some winter pounds, keep healthy, and eat light and fresh meals. I always think fruits and veggies should be the star of every meal….plus I think most people don’t get enough. I also think a lot of vegetarians need to up their veggie intake too. 

I’ll keep the salad challenge going, but let me know your favorite dressings, or salad recipes. I’m going to post two salads a week from now on. The rest of my blogging will be veggie packed foods that I love. 

Thanks for reading!

Shredded Zucchini Salad with Lime and Herb Dressing

(serves 1)

Ingredients:

• 1 Zucchini, washed and shredded 
• 1/4 cup of sliced cherry tomatoes
• 1 mini yellow bell pepper
• 2 Tbsp Shredded Parmesan
• 2 Tbsp Avocado Oil
• Juice of 1/2 of lime
• 1 Tbsp minced shallot
• 1 Tbsp minced chives
• 1 Tbsp minced basil
• 1 Tbsp minced parsley
• 1 Tbsp minced cilantro
• Salt and pepper to taste

Steps:

• Shred zucchini with a vegetable peeler, mandoline, or food processor ( I used this Kuhn Rikon Julienne Peeler)
• Slice tomatoes, and bell pepper
• Make dressing. Mince your herbs in an herb grinder
• Juice your lime, and slowly drizzle oil while whisking, add herbs, salt and pepper
• Dress zucchini with dressing, and toss to coat
• Top salad with tomatoes, bell pepper, and cheese. 
• Drizzle a little more dressing if you choose, and salt and pepper to your liking
• Enjoy!

xoxo

Sarah

Hey salad lovers! My fridge is stocked with asparagus, five pounds of asparagus for two people. Yes, we love the green stuff that much. It’s also packed with fresh pea shoots, arugula raab, fresh avocados, early zucchini, and everything green. This is the perfect time of year for salads.

I don’t think of salad  as just lettuce, cucumbers, flavorless tomatoes, and the occasional frozen peas. My co-workers keep mentioning how hard it is to eat salad, and do the prep. This leaves me absolutely speechless. My answer to this problem is to make your salad your main course.

We love bread salads, and this is my take on Spring Panzanella. It’s simple. It doesn’t take a whole lot of prep, and can be done in less than thirty minutes. Easy, simple, fresh, and oh so very green.

I hope you enjoy it as much as we did. Plus, it’s extremely adaptable. Use what you have on hand, and get your salad challenge on. Remember to eat two salads a day. I will post a daily salad recipe, or idea. You follow a long, and challenge yourself to eat lighter, greener, and healthier.

Spring Green Panzanella

• 1 bunch peashoots
• 2 cloves chopped garlic
• 1 Tbsp good quality olive oil
• 1 bunch asparagus, trimmed, drizzled with oil and salt
• 2 Tbsp corona beans
• 1/4 cup crumbled goat cheese
• a handful of cherry tomatoes, chopped in half
• a good splash of high quality balsamic vinegar
• Salt, pepper, and crushed red chiles

Steps: 

• Roast asparagus drizzled in oil  for seven minutes on 400.
• Saute chopped garlic in olive oil, chop pea shoots, and add to oil mixture. Sautee for 5 minutes or until slightly wilted.
• Toast sliced ciabatta bread in oven until crispy, remove from oven, and spread with creamy goat cheese.
• Top bread pea shoots, chopped asparagus, tomatoes, beans, crumbled goat cheese.
• Drizzled with oil, and balsamic, salt and pepper to taste.
• Serve warm and enjoy!

xoxo

Sarah

Hey Guys! Whoah, Spring has totally sprung. I’ve got a tan going on from all of this lovely hot weather here. I can’t believe how gorgeous it has been. I’m totally ready for camping and outdoor season.

Speaking of hot weather. It was too warm to eat dinner last night. That rarely happens for me.

I eat a lot of salads. Most of my recipes happen to be salads, and salad just happens to be my favorite food.

When I was little and we would get fast food as a treat- I would always pick Wendy’s because they had a salad bar. I know, I’m a total dork. It’s just always been my favorite food. You can make a salad as fancy or as simple as you want. It involves little, or no cooking. It’s light, filling, and refreshing all at the same time.

I’m kicking off a salad challenge. Each day I will post a recipe for a different salad a long with my regular posts. I’m starting super simple. In fact, this is for my co-workers who hate prepping salads. You can’t get easier than this. Organic Girl (available at New Season’s and Whole Foods) sells pre-washed, and packaged baby kale already for you to plop into bowls. Simple. Done. Then you make a quick dressing, toast some bread, and grate some cheese. Voila!! Salad, made. Seriously could it be easier than that??

What kind of salads do you like? What do you eat for lunch and dinner that you absolutely can’t live without?? Ummm, that would be salad for me!

Baby Kale Caesar

Ingredients:

• Organic girl baby kale mix
•  1 piece crusty day old bread
• Olive oil 2 tbsp
• 1 Clove garlic smashed, and chopped
• 1 tsp dijon mustard
• Juice of one lemon
• 2 heaping Tbsp Shredded Parmesan
• Salt, and pepper to taste
• More olive oil, dried herbs, crushed red pepper, and salt for croutons

Steps:

• Plop greens into bowls.
• Squeeze lemon into bowl with smashed garlic and mustard, and slowly drizzle olive oil, whisk to combine. Salt, and pepper to taste
• Dress salads with dressing, and let sit for 10 minutes.
• Tear bread, dress with oil, dried herbs and chiles as desired.
• Bake bread on 350 until crispy, about 15 minutes.
• Top salad with bread and cheese, toss to combine.
• Enjoy!!!

Look for another salad recipe tomorrow!!!

XOXO

Sarah

I apparently can’t get enough asparagus, or artichokes lately. I’m just that kind of girl. This salad is not one that I created, but one that I certainly do love to eat. It brings back many memories. It’s a salad from Tria, but I have adapted it to be my own. This is the kind of salad that’s super simple to pull together on a whim. You grill, or roast a bit of asparagus, make a simple relish from onions and tomatoes, and everything else comes from the olive bar from your local grocer. It’s easy peasy. We like that around here. I’m a bit busy balancing three jobs, school, and some volunteer work. Tonight is the ever lovely foodie event of the year- The Taste of the Nation. I’m in charge of the wall of wine for the fourth year in a row. It’s an honor to be a part of this event year after year. Hopefully I will see a few of you there. This is a perfect dinner, or lunch. It’s the ultimate single person’s salad. Just prepare enough of each item, or enough for a few days. It’s great with Gruner Veltliner from Austria, or a crisp Rose from Provence. You can adapt it to your tastes as I did here. I hope you enjoy this. If you are ever in Philly, visit Tria. You will love it!

Artichoke and Asparagus Salad

Ingredients:

• 1/4 cup artichoke hearts (oil free)
• 1/2 cup Divina Gigante Beans (most whole foods have these on their salad bar)
• 1/2 cup chopped cherry tomatoes
• 2 Tbsp minced red onion
• 1 tbs good quality extra virgen olive oil
• A couple of drops of balsamic vinegar
• 4 Asparagus spears, grilled, and chopped
• 2 pieced sliced ciabatta bread, grilled and brushed lightly will olive oil
• 1 Tbsp soft crumbled goat cheese
• 1 Tbsp pine nuts, toasted
• Salt and pepper

Steps:

• Grill Asparagus, so it’s cooked, but still crunchy. Cool, and chop into bite size chunks.
• Toast 1 Tbsp pine nuts, just until fragrant, and slightly brown.
• Prepare tomato and onion relish. Chop onions, tomatoes, add 2 Tbsp olive oil, a couple drops of balsamic vinegar, salt and pepper.
• Grill Bread, and place on plate.
• Toss gigante beans, asparagus, artichoke hearts, and relish together.
• Place bean mixture on top of grilled bread, and top with crumbled goat cheese, and toasted pine nuts
• Salt and pepper to taste.
• Enjoy!!

xoxo Sarah

The markets are filled to the brim with pretty red radishes, bright purple asparagus, and fresh whispy greens. I’m loving this time of year. The air smells of flowers. The days are much longer, and I’m eating so much lighter.
Pea shoots are probably one my favorite Spring greens. They are super delicate, tasty, and just so darn pretty. You can eat them as salad greens, saute them with garlic, or add them to soups. They are super versatile.
This is a fairly simple salad. It’s flavored with veggie broth, and then a simple lemon and olive oil dressing. This salad isn’t fussy, and will keep for a few days packed nicely in glass jars for lunches or dinners on the go. You can substitute quinoa, cous-cous, or any number of grains for the farro.

Spring Farro Salad

Ingredients:
1 1/4 cups farro
1 bunch pea shoots, trimmed into bit size pieces
1 leek sliced, and washed
1 bunch blanched asparagus
Juice of 1/2 lemon
1 tsp dijon mustard
2 large cloves garlic minced
1 cup veggie broth
1/2 cup water
1/4 cup of fresh goat cheese, or parmesan to taste
Salt, crushed red pepper, and fresh chopped chives to taste

Steps:
Cook farro in one cup veggie broth, and 1/2 cup water until done, about 30 minutes
Saute minced garlic and leeks in olive oil until really soft and bright green. 10-15 mins on medium heat.
Add leeks and garlic to farro.
Add blanched asparagus, and chopped pea shoots to farro. This should be warm enough to wilt shoots, if not, add some water to saute pan and cook until wilted.
Dress salad with lemon juice and mustard, there should be enough oil from the leeks and garlic to give this dressing body.
Crumble goat cheese on top if serving immediately. Otherwise , reserve for later.
Salt, pepper, and add fresh herbs as desired.
Salad keeps for a few days, just add cheese when desired.

Enjoy!
xoxo, Sarah

This couldn’t be more easy. Good quality butter has to be one of my favorite ingredients. It really is a game changer when cooking simple ingredients.

This dish couldn’t be more French. It’s a perfect cocktail snack, or delicious as breakfast (I’ve been eating it every single day as breakfast with coffee) .

It feels indulgent, and puts me right back in France. When I was staying in Avignon, I rented a small bungalow. I had a little kitchenette, and brought home fresh produce from the market. It was so delicious, and I didn’t even have to worry if it was organic, because of course- it was naturally. What a breath of fresh air!!!

Whole foods sells French butter in small ramekins. It’s a super fancy, incredible fun buy. They also sell high quality sea salt flakes in bulk so you can try all types of salt- or start your own collection like me!

I’m not going to provide a full recipe, because this is just so simple. Slice and clean your radish. Butter your toasted baguette and sprinkle with high quality sea salt. Eat with coffee for breakfast, champagne on the weekends, or Rose from Provence in the evening. Your heart with flutter, and yes high quality, grass fed, French butter is really good for you! It really, really, really is!

xoxo my lovelies!

Sarah

Hey all!!

I’m super impatient. We got a little tease of Summer weather here in Portland. I could smell the Lilac, back yard BBQ’s, and enjoyed quite a bit of Rose. Then I got the craving. The strawberry craving. Oregon has the best strawberries. The hoods won’t come until July, but roasting organic strawberries from California will bring out the sweetness, and add a whole richness to the bland pre-season berry.

It’s quite simple. Wash and slice berries. Place on parchment lined sheet pan, drizzle with olive oil, salt, pepper, and little aged balsamic. Roast in a 350 degree oven. Done! Delicious. These are perfect on ice cream, in muffins, with chocolate, on pancakes. I like them as a little savory appetizer.

Toast some rustic bread, spread with fresh goat cheese, sprinkle with arugula, strawberries, toasted pine nuts, and little bit of basil. Voila. People will think you are fancy. Really fancy. It’s not fancy at all, but really delicious. Serve with Champagne, sparkling wine, or some pretty Rose from Provence.

Enjoy! Make some shortcake too! Trust me- you will be in super fancy food heaven!

XOXO

Sarah

Hello Lovelies!

I’ve been busy planning, and pulling off a friend’s baby shower & luncheon. It was filled with quiche, strata, tomato and rice pie, lots of salads, cocktails, cute gifts and more. It was a fun filled crazy weekend. I even gave myself a nice size second degree burn. Be careful with those tart pans people, they will get you bad- real bad!

I made this lovely salad for brunch on Saturday. It was a hit, and it’s the most simple, fresh tasting salad ever. It makes a great lunch, and packs nicely for picnics. The best part about it- is it’s adapatability. You can choose whatever herbs you like, different types of lentils, different types of broths, oils, vinegar. You can add nuts, cheeses, veggies, greens. Make a big batch, and adjust to your liking. This is a great option for prepping of a weeks worth of lunches.

I pack mine in a weck jar. Then you can add different items on a daily basis to mix things up. I hope you love it as much as I do!!!

Lentil and Herb Salad

Ingredients:

2 cups organic lentils

2 cups vegetable broth, low sodium if using store bought

1/4 cup chopped cilantro

1/4 cup chopped parsley

1/4 cup chopped basil

1/4 cup chopped mint

A few sprigs of fresh thyme

juice of one lemon

1/4 cup good quality extra virgen olive oil

1/4 cup red wine vinegar

1 tbsp aged balsamic

1 tsp cumin

3 cloves garlic finely minced

1 red onion, or 2 large shallots sliced in thin half moons

salt, smoked paprika, or esplette to taste

Steps:

Cook lentils in broth or water for 30 mins, or until soft and not mushy. Cool completely. Add chopped herbs, onion,garlic, lemon juice, cumin, vinegar, and olive oil. Season to taste. I like to add parm and sliced almonds. I also like feta, and pine nuts. Goat cheese and cashews. Fresh spinach, and assagio. This makes a perfect lunch or side dish.

Enjoy!

xoxo

Sarah

It’s oddly snowing here in Portland, Oregon- yet again! Strange for us so late in March. March has been strange in general. I turned 30 years old last Tuesday. I’ve been thirty for almost a week. I was scared to turn thirty, but now I just feel great. To be honest- I feel special. So many amazing people helped me celebrate for an entire week. Lot’s of treats, an amazing meal at Toro Bravo, fun bubbles at Kir wine bar, crazy bowling, and late night madness. I would have to say 30 is great.

Thirty is also the year of the bicycle. P surprised me with a brand new one. I love it. It’s the most beautiful bike I have ever owned. It has a rack on the back and a basket in front. Perfect for stocking up on veggies and fruit from the Portland Farmers Market that’s now back and swinging for Spring- if we ever get a Spring.

This salad caught my eye on Pinterest. It’s a Jamie Oliver recipe. I have great respect for Mr. Oliver’s work. He’s truly trying to teach us all that natural is always better. The work he has done with UK school system, and their lunch programs is inspiring. If only the US could follow his lead. Pizza as a vegetable- boo!

This salad was my fuel after boot camp today. Boot camp is killing me. In fact, the thought of eating this salad today was the only inspiration for me to finish that dreaded work out.

Crunchy, creamy, bready, tangy. Perfect balance! I hope you enjoy it as much as I did. I’m off to make some lentil soup for lunches this week.

Carrot and Avocado Salad

Adapted from Jamie at home

Ingredients:

• 1 lb. medium differently colored carrots with their tops
• 2 teaspoons cumin seeds
• 1 or 2 small dried chiles, crumbled
• sea salt and freshly ground pepper
• 2 cloves of garlic, peeled
• 4 sprigs fresh thyme, leaves picked
• extra virgin olive oil
• red or white wine vinegar
• 1 orange, halved
• 1 lemon halved
• 3 ripe avocados
• red wine vinegar
• 4 x 1/2-inch thick slices of ciabatta or other crusty italian bread
• 2 big handfuls interesting winter salad greens
• 2 bunches watercress (or just increase the greens)
• 2/3 c. creme fraiche, Greek yogurt, or sour cream
• 4 tablespoons mixed seeds, toasted (I used Chia!)

Steps:

Preheat the oven to 350 degrees. Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. While the carrots are cooking smash the cumin seeds, chillies, salt, and pepper in a mortar and pestle. Add the garlic and thyme leaves and smash again until you have a kind of paste. Add enough extra virgin olive oil to generously cover the paste, and a good swig of vinegar. Stir together, then pour over the hot carrots in the tray, coating them well. Add the orange and lemon halves, cut-side down. Place in the preheated oven for 25 to 30 minutes, or until golden.

While the carrots are roasting, halve and peel your avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Use tongs to squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste, and correct the seasoning. Just before you’re ready to eat, toast or griddle the ciabatta slices.

Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and watercress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of creme fraiche, sprinkle the toasted seeds, and drizzle over some extra virgin olive oil.