Grecian Berry Summer Salad with Cornbread Croutons

Salad, fruit, and cold food in general are my go-to meals during the summer because sometimes grilled chicken is just too hot for those scorching temperatures. This salad combines some of my favorite food: kale, berries, and CORNBREAD! That’s right, cornbread.

I recently took an impromptu trip to Charleston, SC with my bestie, Sam. We ate dinner at the well-known Magnolia’s and started with their Caesar salad complete with cornbread croutons. They were the best croutons I’ve ever had, and I’ve tried to replicate them ever since. This was my third and best attempt at making these croutons, so I decided to blog it with my tried and true method.  I hope you get the same results too!

Now, I also have another method for cooking with or just eating raw kale. And that’s to massage it with some olive oil beforehand. Massaging olive oil into kale removes the bitterness of the green to allow for other flavors in the meal to excel and also softens it’s rough exterior for easier chewing. Even Dr. Mendoza, my old dentist-boss who loathes kale, enjoyed it only when it was massaged.

That being said, I massaged this kale and added Greek dressing to the salad as well. The olive oil doesn’t affect the taste much, but it does add to the experience of eating kale as a whole, especially since many people dislike kale for its bitterness. One extra tip too: buy your fresh kale while it’s still on the vein and not in a bag. It’s usually fresher and typically less bitter for some reason. Maybe the kale is from different regions… I don’t know. Don’t ask me. I just tell ya what I taste. Like this super easy and yummy fresh salad recipe!!

Ingredients:

1. 2 c raw kale
2. 1 T Greek vinaigrette
3. 1/2 c mixture of blueberries and blackberries
4. 2 t olive oil
5. 1/2 box of Jiffy’s corn bread mix
6. 1 egg
7. 1/3 c milk
8. 1/2 T ground pepper

Instructions:

1. Follow instructions on box to make cornbread mix
2. Spray oil into a baking dish
3. Pour corn bread mix into the baking dish, creating a short layer of mix
4. Bake in oven until cornbread is golden
5. Let cornbread cool
6. De-vein kale and cut into medium-sized pieces
7. Massage 1 T olive oil into raw kale thoroughly
8. Refrigerate kale for 10-60 minutes to let olive oil soak in
9. While refrigerating the kale, use a bread knife to cut the cornbread into small cubes
10. Add corn bread cube to a mixing bowl and add remaining olive oil to the bowl
11. Also add ground pepper and toss until all of the cubes are lightly coated with olive oil and pepper
12. Broil the corn bread until crispy- watch them carefully as they burn quickly!
13. Let croutons cool a little
14. Wash and dry berries
15. Add berries to kale
16. Add croutons to kale
17. Top with Greek vinaigrette
18. Enjoy!

Spicy Coconut Orange Salmon with Shredded Seasoned Kale

Having stopped work about a month ago, I’ve began watching more TV. Cliché right? Well, yes. But I’ve recently started seasons of Master Chef and Master Chef Junior that I hadn’t seen before. While too much television is never good for you, these shows inspired me to restart my blog while I still have time (aka before Hell- I mean dental school- starts). I am just amazed at how talented and creative some of these home cooks can be.

So, I told myself if I ever want to be one of them, I better start practicing. This dish was actually inspired by one of the chefs on MC Jr. who prepared a coconut crusted duck breast with an orange glaze reduction. Now, I didn’t have duck and I wanted to add a little spice to this, so I improvised and created my own recipe marrying the island coconut crust with a heated orange and Sriracha glaze finish. Then I topped it off with sauteed, finely chopped kale also seasoned with chipotle spices and fresh coconut shreds.

This meal is perfect for a hot summer night, which seems to be the trend these days in North Carolina!

Ingredients:

1. 2 filets salmon
2. 1 egg
3. 1/2 c coconut flour
4. 1 orange, freshly juiced
5. Shredded raw coconut pieces
6. 2 t Sriracha sauce
7. 4 c raw kale, deveined
8. 1 t chipotle seasoning
9. Dash crushed red peppers
10. Coconut oil for frying

Instructions:

1. Beat egg in a shallow flat dish
2. Pour coconut flour into a shallow, flat dish
3. Dip salmon into egg mixture
4. Transfer salmon from egg mixture to coconut flour and coat on both sides
5. Heat up a decent amount of coconut oil into a frying pan and squeeze orange juice into pan as well
6. Let orange juice reduce partially into a syrup
7. Place salmon in frying pan
8. Squirt Sriracha sauce on salmon filets
9. Squeeze fresh orange juice onto salmon as it fries
10. You can even add some pulp of the orange to the pan if you would like
11. Flip salmon over and repeat steps 7-9
12. Fry salmon until it pulls apart easily with a fork, seared on the outside and pink on the inside
13. Sauté kale in olive oil in a separate pan
14. Add dash of salt and chipotle seasoning to kale
15. Transfer kale to a food processor and process until chopped into fine pieces
16. Plate kale with salmon on top
17. Sprinkle raw coconut pieces on salmon
18. Add an orange slice to the plate for extra fresh orange juice on top of the salmon right before eating
19. Enjoy!

Java Cinnamon Apple French Toast Casserole

When I visit friends, I love to cook for them. I like to combine ingredients that I know they like into something I hope they love. I recently flew down to Tampa, FL to visit my dear friend, Andria. Before she woke up and after I took her sweet pooch on a morning walk, I tried to surprise her with French toast. Unfortunately, she woke up before they were done. Thankfully so though because she was out of eggs and I had no car to sneak away for a few minutes to grab some.

After discovering the surprise, Andria drove to the store to buy a dozen eggs while I finished prepping everything else for this dish. I even added the secret iced coffee to the liquid mix for this to add a hint of the espresso refresher.

Now my dad always tells me I make everything too complicated and fancy. While I do love me some good ole fashioned classic French toast, I wanted to make this special (and sneak some nutrients in there with the apple) for my friend. She had been through a rough week, and I wanted this treat to brighten her day!

Ingredients:

1. 6 thick slices of bread, preferably good quality sourdough
2. 2 eggs
3. 1 apple, diced
4. 1 c milk
5. 1/2 c iced coffee
6. 2 T butter, melted
7. 1 T cinnamon, additional for garnish

Instructions:

1. Preheat oven to 425 degrees F
2. Spray an 8×11″ baking dish with nonstick spray
3. Skin and dice apple
4. Lay bread evenly across the bottom of baking dish (tearing the bread to make the layers even if needed)
5. Spread half of the diced apples across the first layer
6. Repeat another layer of bread
7. Spread the remaining half of the apples across the top layer
8. Mix together the eggs, milk, coffee, butter, and cinnamon in a medium-sized bowl
9. Pour mixture over the layers of bread and apples
10. Bake in oven for 25 minutes, until most of the liquid is cooked out of the bottom
11. Remove from oven, let cool, and cut into pieces
12. Enjoy with a cup of coffee!

   

Southern-Style Sweet Potatoes, Lentils, and Collard Greens

This meal has Southern written all over it. And it’s vegetarian! Although I love eating meat (red meat, poultry, and fish), sometimes I know it’s better for my health to go vegetarian and get my protein from sources that don’t breathe. That’s where the lentils come in. I’ve been a big fan of lentils since my roommate last year introduced me to them during her vegetarian phase.

Anyway, I combined the protein source (lentils) with a fresh green (collard greens) and a carb (sweet potatoes). This meal could be a bit healthier without the sweet potatoes, but they’re a necessity to tie together the sweet and savory tastes of this dish.

Ingredients:

1. 2 sweet potatoes, peeled and diced
2. 1/2 c unsweetened vanilla almond milk
3. 1/4 c brown sugar
4. 1 c lentils
5. 1 c collard greens, cut into strands
6. 1/4 sweet red onion, chopped
7. 3 prunes, chopped
8. 1 t Parmesan cheese
9. 1/2 t pepper and salt
10. Olive oil for cooking

Instructions:

1. Cook lentils in water on the stovetop (boil water, then let simmer for approximately 30 minutes)
2. Add salt and pepper to lentils once cooked
3. Peel and dice sweet potatoes
4. Boil diced sweet potatoes until soft
5. Place cooked sweet potatoes with milk and brown sugar in bowl for Kitchenaid mixer
6. Mix on high until smooth
7. De-stem collard greens
8. Roll collard greens and slice to create long strands
9. Slice onion
10. Add olive oil to a sauté pan
11. Add onions and collard greens and cook on medium-high for approximately 3 minutes or until collards are softened
12. Cut prunes into small pieces
13. Mix half of the prunes into the lentils
14. Scoop lentils onto a plate
15. Add greens and onions over the lentils
16. Sprinkle Parmesan cheese over that
17. Place sweet potatoes on plate
18. Add prunes to the top of the mashed sweet potatoes
19. Enjoy!

Mozzarella Peach Arugula Salad over Pesto Couscous

Unfortunately, I can’t take complete credit for this dish. It is actually somewhat of a copycat recipe from a restaurant in Pittsboro, NC called the Fearrington Granary. After we finish every study at work, our department is treated to a nice meal out together. Since Jenn and I were new, we were able to pick where we wanted to go.

We both decided on the Granary because they use mostly local meat and freshly grown produce, and not to mention, they are located on a huge plot of land all owned by the same family with farms, shops, restaurants, and even a hotel, neighborhood and nursing home. This cute little village hosts Friday night bluegrass bands on the lawn and even simple wine tastings inside of their deli store.

I wish I could say I take more advantage of their beautiful gardens, walking trails, and restaurants, but I regret to say that I don’t. Maybe finally writing this blog post will encourage me to go there more often and write a review on the different restaurants there. Stay tuned for more copycat posts and restaurant reviews for those my readers who live in the Raleigh/Durham/Chapel Hill area.

Because this is very similar to what I ate that day for lunch at the Granary, I tried to also use my own produce that I grew in my garden, such as the basil leaves for the pesto. I truly love the taste of my own home-grown produce. I think it really does have a different taste, or that could just be my pride making it that way. Either way, this arugula pesto is a favorite of mine.

That reminds me, I am not sure if the Granary used arugula pesto or spinach-based pesto. I also do not know exactly how they make their pesto. This is my tried and true recipe though, so that’s why I used it. The only thing I change is the base, whether it be arugula, spinach, or kale, I decide based off of the dish I am preparing.

A few other differences include my substitutions for couscous instead of black quinoa like the Granary used. The reason for this was solely because I forgot to buy quinoa at the store that day, and I was actually in a rush to make this dinner. Now for the dressing. I used plain balsamic vinegar, whereas the Granary’s tasted like balsamic vinegar with something a little sweet in it. And lastly, if I remember correctly, the Granary used goat or feta cheese on top of the salad. The mozzarella is also a result of not having it in my kitchen, but hey, sometimes you just gotta work with what you have!

Ingredients:

1. 1 1/3 c arugula (1 c for salad, 1/3 c for pesto)– the Granary uses black quinoa instead of couscous
2. 1/3 c couscous
3. 1 peach, sliced
4. Fresh mozzarella cheese to top salad
5. 2 T balsamic vinegar– the Granary had a different dressing for the salad, but I prefer just the vinegar for this one
6. 6-8 fresh basil leave
7. 1/4 c walnuts
8. 1 clove garlic
9. 1 T olive oil
10. 1 T grated Parmesan cheese
11. 1/2 T lemon juice
12. 1/2 t pepper
13. 1/2 t salt

Instructions:

1. Cook couscous according to instructions on box
2. Coarsely chop basil leaves
3. Add 1/3 cup arugula, basil leaves, walnuts, garlic clove, Parmesan cheese, lemon juice, pepper and salt to blender
4. Blend on high until it reaches a thick liquid consistency (pesto)
5. Mix pesto with cooked couscous
6. Spread pesto couscous on plate
7. Layer 1 cup of arugula over the couscous on the plate
8. Slice peach and add on top of the arugula
9. Add mozzarella cheese to plate
10. Drizzle balsamic vinegar over salad
11. Enjoy!

Three-Seed Whole Grain Bread

 I wish I didn’t, but I love bread. At restaurants, at bakeries, at home, it doesn’t matter. Bread is my weakness. That’s why I like to make my own. I know the ingredients I put into it, I know the nutritional breakdown, and I know that’s it’s not processed.

Nowadays I actually prefer whole grain and whole wheat bread to white bread. I just think it has more taste and sustinence than regular white loaves.

I had never made a bread with grains and seeds before, but I always seem to go for those when I have the choice. So I thought I’d try my hand at making my own. This recipe is super easy since I have a bread machine, but I’m sure it could be made just the same with some arm grease!

Ingredients:

1. 1 c seed and grain mixture (I used quinoa, sunflower seeds, flax seeds, and oats)
2. 1 1/2 c water
3. 3 c 100% whole wheat, whole grain flour
4. 3 T honey (or agave nectar or pure maple syrup)
5. 2 T melted butter
6. 1 T melted coconut oil
7. 2 t salt
8. 1 t freshly ground black pepper
9. 1 packet active dry yeast

Instructions:

1. Measure 1 c of mixed grains in preferred proportions into a 1-cup measuring cup
2. Fill that measuring cup up to the top with water (approximately 1 c)
3. Add this mixture to the bottom of the bread machine
4. Melt butter and coconut oil
5. Add liquid ingredients to the bread machine (butter, coconut oil, honey, and 1/2 c water)
6. Add flour, pepper, and salt to the bread machine, covering the wet ingredients
7. Make a small well in the dry ingredients (not exposing the wet)
8. Add yeast packet to the well in the flour
9. Select the wheat cycle with light or medium crust and turn on
10. Occasionally check to see that all of the seeds and grains are being incorporated into the dough during the kneading process. You may need to use a rubber spatula to get them out of the corner of the pan and push them into the dough

  

   

Breakfast Quinoa Bake

Cinnamon Apple Quinoa Bake Topped off with Banana and Maple Syrup

This is a great make-ahead or impromptu breakfast whose recipe can be doubled or tripled to make breakfast a true family feast. Since I do not live with my family, I made a two-serving portion of this. This is a recipe that will not fail by being multiplied or divided, so don’t fret about that.

What I love about this breakfast is that you’re getting protein from quinoa and eggs to keep you full throughout the morning, nutrients from the fruit that are vital to our health, and the sweetness from the true maple syrup that makes children beg for more. You could even serve it as a healthy dessert!

Ingredients: Makes two servings

1. 1 1/2 c uncooked quinoa
2. 2 apples, diced
3. 2 eggs, beat
4. 1 c unsweetened vanilla almond milk
5. 1 banana, sliced
6. 1/4 c maple syrup
7. 1/3 c sliced almonds or crushed pecans
8. 2 t cinnamon

Instructions: 

1. Preheat oven to 350 degrees F
2. Grease 9×9 baking dish or opt to use a dutch oven
3. Peel and dice apple
4. Combine quinoa, spices, beat eggs, and milk in baking dish
5. Mix in diced apple pieces evenly
6. Spread nuts on top evenly
7. Drizzle half of the maple syrup over mixture, saving the other half for later
8. Bake for approximately one hour or until the bake starts to form 
9. Remove from oven and let cool for 10 minutes
10. Cut slices and place in bowl or plate
11. Slice banana into even coin-shaped pieces
12. Add banana slices to top
13. Drizzle rest of maple syrup over the quinoa bake
14. Enoy!

Massaged Kale Salad

This is a super easy and really short recipe. I made it with my roommate as a side for our “Galentine’s Day” dinner with stuffed butternut squash and chocolate covered strawberries for dessert. There’s no excuse not to eat your veggies when they taste this good!

Ingredients: 

1. 2 c kale, raw
2. 1 1/2 T chopped walnuts
3. 2 T raspberry vinaigrette dressing
4. 1/2 T olive oil
5. 2 t plain goat cheese

Instructions: 

1. De-vine raw kale
2. Massage raw kale with olive oil until distributed evenly
3. Place kale in bowl
4. Add walnuts and goat cheese
5. Toss salad to mix ingredients
6. Drizzle raspberry vinaigrette dressing on top

Vegetable Sushi

I love this refreshing party dish. It’s perfect for summer picnics or potlucks or really just as a snack for your own family.  I had always wanted to try making real sushi (which I did a week later and was delish!!), but I didn’t have the ingredients at the time. I wanted to make something creative, ergo vegetable “sushi” was made.

I had seen similar ideas on Pinterest, but as always, I tweaked and twisted a combination of recipes until I settled on this one that was healthier and tastier than those I saw. While this may look a little intimidating to make, it’s really not. Take a chance. I promise you it’s worth it.

Hope you too enjoy it!

Ingredients:

1. 1 zucchini
2. 3 sweet peppers, sliced
3. 1 celery stalk, sliced into small sticks
4. 1/4 bunch cilantro
5. 1/4 c crushed dry-roasted almonds

Instructions:

1. Use a mandolin to slice zucchini strips evenly and lengthwise
2. Cut vegetables into tiny strips
3. Crush or slice almonds on a cutting board
4. Lay zucchini strips flat on cutting board
5. Scoop spoonful of cottage cheese onto zucchini and spread evenly on 1/3 of zucchini
6. Sprinkle crushed almonds on spread cottage cheese
7. Add one carrot strip, one celery strip, two pepper strips, and a little cutting of cilantro to the end of the zucchini with the cheese and almonds
8. Roll zucchini up from the filled end
9. Secure with a toothpick
10. Add to plate for display
11. -Enjoy!

Butternut Squash and Swiss Cheese Panade

I had made a meal similar to this with my friend, Madison (who also has her own food blog), and it was absolutely delicious. I lost that recipe, so I tried to recreate it on my own and it was just as delicious as the first time! I know the cooking time is long, but the prep is really not that difficult. The hardest part is cutting the butternut squash, but I always nuke it in the microwave for about 30 seconds before trying to cut it. It softens it making it much easier to cut.

Also, please make sure you have a sharp knife. Dull knives are the largest cause of cuts in the kitchen (made up fact by yours truly, but probably not far off from the truth). This is not a sales pitch at all, but I am infatuated with my Wusthof Classic knife set. The larger chef’s knife is just perfect for cutting winter vegetables!

I discovered them at a Williams-Sonoma knife skills class, where I was able to try out a bunch of different brands and styles of knives. You must find the one that fits YOU the best. We are all different. However, I do recommend against the Wusthof Gourmet line. It is not made very well, and to be honest, I am surprised Wusthof even makes this line of knives. They are cheaper, but only because they are not quality-made. Anyway, my Williams-Sonoma store has FREE classes almost every Sunday, so go check them out if you are interested in learning how to cook better or just want to go taste some new recipes!

Ingredients: Makes two servings

1. 1 butternut squash, peeled and diced
2. 1 red onion, chopped
3. 1-2 whole wheat bagels or any type of heavy bread
4. 1/2 cup chicken broth
5. 1 cup shredded Swiss cheese
6. 1 T olive oil
7. 1 T garlic pepper

Instructions: 

1. Preheat oven to 400 degrees
2. Bake diced butternut squash in oven for 30 minutes (will still be a bit hard)
3. Add butternut squash, bread, onions, olive oil, and garlic pepper to baking dish
4. Toss ingredients until lightly coated with oil and garlic pepper
5. Pour chicken broth evenly over ingredients
6. Bake for 15 minutes
7. Add cheese on top
8. Bake for another 15-20 minutes until butternut squash is soft
9. Enjoy!