My Week in Food
If you had a peek at my last Week in Food, you may have thought I’d disappeared on a chocolate-fueled bender, never to return. But alas, I welcomed January and all the healthful eating that implies.
Launched into the New Year with a vegetable extravaganza starting with a new favorite salad: chopped kale and Romaine, pink lady apples, walnuts, lemon juice, olive oil, salt. Goat cheese crumbled over the top. One tip: Massage olive oil and lemon juice vigorously into the kale before you toss in the rest of the ingredients.
This is my “lazy girl’s” version because, hang onto your hats, it’s from a Taylor Farms salad kit bought at Costco. Seriously, surprisingly good and packed with nourishing greens—shaved brussels, kale, radiccio, broccoli stems. The dressing is a little heavy on the sugar, but I cut it with apple cider vinegar. Best of all, my kids have been happily packing their own salads and carting them off to school.
More veggies in these Beet and Brown Rice Sliders from Dinnertime Survival Guide. Even the folks in my house who aren’t crazy for beets like these little burgers. If you don’t own the book, you can find the recipe over on Cooking Light.
Served the sliders with a couple of inspiralized sweet potatoes tossed with olive oil and roasted at 425 degrees — stirring from time to time — until crispy. They turned out a little bit like shoestring potatoes. Not a scrap left in that dish.
I’m thinking lots more vegetables to come this year, so I’m looking forward to digging into this line up of 52 Vegetarian Recipes over on the Spicy RD. Have a gander.
It hasn’t been all veggies over here this week. I can’t get enough applesauce this time of year, which seems particularly popular at breakfast served with Greek yogurt.
Also popular at breakfast was this Baked Oatmeal, which I made one night after dinner using fresh cranberries instead of dried. All we had to do in the morning was reheat and eat.
Citrus this time of year is so gorgeous. Check out these cara cara and blood orange beauties.
I underestimated the time and elbow grease it would take to juice them all, but it was worth the effort for a refreshing citrus granita I made for a dinner party. It’s the same technique I use for this grape granita, in case you want to give it a go.
Fruit is the focus in this clever mash up … a smoothie cookbook and coloring book in one. If you haven’t hooked into the grown up coloring book phenomenom or the smoothie bowl trend, this is your chance, since the book is available to download for freeeeeeee!
This Sheet Pan Supper was about the fastest, easiest dinner in recent memory. I plan to share a proper recipe soon, but in the meantime, here’s how it went down: Season a chicken with salt and favorite spices (I used a Moroccan spice rub). Drizzle olive oil and sprinkle salt on the vegetables. Lay it all on a sheet pan and roast in a 400 degree oven until the chicken is cooked (about an hour).
My Year of Less Food Waste series seems to be infiltrating my every move in the kitchen these days. I’ve been stowing away odd bits of veggies in the fridge (kale and broccoli stems, a lone leek, parsley), which I combined with the leftover chicken carcass and brewed into chicken broth. Now it’s in the freezer waiting for my next pot of soup.
I found a way to make use of leftover meatballs: sliced and piled onto a baguette with leftover tomato sauce and sauteed kale. Lunch is served.
Last but not least, lest you think I left all the chocolate in 2015, I did make up a batch of this Muesli. Chocolate for breakfast is always a good idea.
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