Archive | SALADS

Making Spring Buddha Bowls

I think we say this every year, but where does the time go?!? I swear Jacquelyn, and I were just scheming ideas for our spring to do list, and today we are checking off our last final spring item with our buddha bowls. But don’t fret, summer is among us, and this summer’s to-do list is a goody! Summer is my favorite season… I think most of you feel the same way. How could you not, it’s filled with sunshine, al fresco dinners, maybe a vacay or two, and most of all making fun memories with your little ones.

Cooking with this season’s freshest bounty is always a must. I love to make dinner on spring and summer nights and eat outside with my family. It is what puts the biggest smile on my face! The best nights are when I can get one or both kids to help me cook dinner. I have some of the best memories cooking with my family when I was younger, and I hope I can instill that into my two kids. It requires time, a lot of patience, and some extra clean-up, but well worth the effort. 

These bonding memories not only teach them about what it is in season, but also creates an opportunity to discuss the senses (taste, sight, smell, touch), boosts self-esteem, and encourages creativity which I love. All I can say is that I’m doing something right cause my kids eat more vegetables than my husband and myself combined. One of our favorite things to make is buddha bowls or hippie bowls. Also, these bowls allow each of us to put in our favorite ingredients. This is my take on a spring Buddha bowl. 

What the heck is a buddha bowl some of you might ask?

A buddha bowl or hippie bowl is a vegetarian bowl that is packed so full that it has a rounded “belly” appearance on the top much like the belly of a Buddha. While there are a lot of variations of these bowls, they usually incorporate a starch, vegetable protein, raw and cooked vegetables along with some fruit, nuts or seeds, and a dressing. It’s really up to you! And who wouldn’t love that? 

Abby’s Spring Buddha Bowl

Ingredients

Brown Rice
Asparagus (broiled or grilled)
Grilled Zucchini
Radishes (variety)
Blueberries
Cucumbers
Avacado
Purple potatoes (I roasted with salt + pepper and then mashed with a fork)
Chia seeds
Micro Greens (I like spicy arugula micro greens)
Heirloom cherry tomatoes (roasted)
Arugula

Directions

Layer arugula on the bottom of your bowl. And I sometimes will toss the bottom layer of arugula with some dressing before putting in the bowl. Then layer with brown rice. Then simply pile together your ingredients next to each other. Lastly, drizzle the citrus vinaigrette, and serve immediately. So, there are no rules to Buddha bowls, it’s all about healthy options all in one place, cooked or not cooked. Totally up to you, which is fun especially for the kids. As a result, it gets them to eat their veggies. Or so we hope! 

Citrus Vinaigrette

Ingredients

Makes 1 1/2 cups

One small shallot, finely chopped
¾ cup olive oil
¼ cup Champagne vinegar or white wine vinegar
Three tablespoons fresh lemon juice
Two tablespoons fresh orange juice
¼ teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

Directions

Combine first six ingredients in a small jar; season vinaigrette to taste with salt and pepper. Finally, shake to blend and pour onto your bowls. 

Can be made up to 1 week ahead, and kept chilled.

Watch out for sneaky little hands!

 xx

Abby

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By on May 24, 2017 in EATS, FOOD, RECIPES, SALADS, SPRING, TO DO LIST

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Spring Asparagus, Artichoke, and Arugula Salad with Chive Vinaigrette

Hip! Hip! Hooray! It’s Fri-yay! Anyone else’s week need to be over? This weekend should be a goody! With Mother’s Day on Sunday and my birthday celebration tomorrow with a night away with the hubby at Cordavalle, our favorite hotel, I’m super excited! I haven’t done a salad in awhile on the blog, and I thought today would be a perfect day with Mother’s Day coming up! I’m sure most of you will have to prepare brunch, breakfast, and even dinner for those beautiful mamas. Keep on reading as we have you covered with this fresh spring bevy of vegetables. This salad is about my mama. She loves to make salads for every dinner. My dad and I have named her salads, “everything but the kitchen sink.” Anything she loves will go in these salads. None of it makes sense, but somehow it always tastes super yummy. I took a couple of spring vegetables like artichokes, asparagus, and peas that she loves to put in her salads to create this delicious spring salad recipe that just screamed Candy! That’s my mama’s name. Sounds kinda unusual but trust me with the sweet and tangy citrus along with the earthy vibes from the peas, artichokes, and arugula its a winner. 

Photos by Erin Milk

Spring Asparagus, Artichoke, and Arugula Salad with Chive Vinaigrette

Serving: 2-4

Ingredients

One small bunch of asparagus spears, woody ends trimmed, cut into pieces on the diagonal
1 cup  Jerusalem artichoke hearts, peeled and sliced
If you can’t find them, use fresh or frozen artichoke hearts
½ cup frozen or fresh petite peas
5 oz wild arugula
One ruby red grapefruit, peeled and sectioned
One white grapefruit, peeled and sectioned
 
Fresh Chive Vinaigrette
1/4 cup minced chives
The zest of half a lemon
2 Tablespoons freshly squeezed lemon juice
¼ teaspoon sea salt and freshly ground pepper to taste
2 Tablespoons extra-virgin olive oil

Instructions

Chive Vinaigrette
Combine all the ingredients in a small blender or food processor jar and blend until smooth and creamy.
 
Salad
Place the arugula leaves in a large serving bowl. Drizzle over half the dressing and toss until well combined. Bring a large saucepan of salted water to a boil. For the frozen artichokes, add and cook for 2 minutes. Add the asparagus and peas, and cook for another 2-3 minutes or until tender-crisp. Strain and place in an ice bath to stop the cooking and set the color. Drain when completely cool and season with salt and pepper. If you are using Jerusalem artichokes, peel and slice. Because Jerusalem Artichokes discolor quickly, peel and slice them just before serving. Add the seasoned blanched vegetable and the rest of the dressing and gently toss to combine. Add sectioned grapefruit on top and season with salt and pepper. Garnish with some chopped chives and serve immediately. 

Happy Friday! 

xx

Abby

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By on May 12, 2017 in EATS, FOOD, RECIPES, SALADS

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Bright Floral Spring Salad Recipe

It’s been quite the past two weeks in our home. Along with the rain, the wind, and one little hail session, we have had the whole family under the weather. This week we are finally back to normal, and the best part is the sun is shining! With a to-do list a mile long, all I can think about is making spring salads. Spring is peeking its sweet little self into all this rain action, and it’s finally time to munch on all those yummy spring greens! With the family back on the mend, I was sure to stuff those sweet little faces with as many greens as they would allow. Starting spring off right, with one pretty edible flower spring salad. 

 Bright Floral Spring Salad  

INGREDIENTS

spring greens 
a handful of edible flowers
One bunch of radishes
4 carrots
Two green onions
half a radicchio
olive oil and vinegar – apple cider or your choice (for dressing)
fresh squeezed lemon juice or Do Terra lemon essential oil


DIRECTIONS

This couldn’t be easier!

 Thinly slice all veggies, and use a vegetable peeler to make carrot ribbons (fancy pants). Throw all ingredients into a large bowl and add a splash of olive oil + vinegar on top for dressing. I like to mix the dressing together in a small glass bowl or mason jar and make extra save in the fridge.
 Now, we gushed about the world of essential oils yesterday. If you haven’t seen it, see it here, and get ready to be obsessed! I have been using them for a couple of years now, and just recently have been consuming my lifestyle with them. I like to put a drop of lemon oil in the salad dressing. 
**When mixing the salad dressing, use a glass container with the essential oil option. It will eat away at plastic, plus no no on using plastic! 
 
Happy Spring!
xx
Abby

 

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By on March 8, 2017 in EATS, FOOD, SALADS, SPRING

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