Salad Inspiration

52031424-09E5-4DB5-8BE2-E1E34A504F6D.jpeg

 

This tasty salad was inspired by the beautiful Brussel sprouts that are in season at the Red Stick Farmers market. You just can’t go wrong with feta and balsamic in a salad! Grilled chicken or shrimp or really any protein of your choice would be a great addition to this salad. You can also add other seasonal fruit and vegetables such as lettuce, strawberries or peppers for some added nutrients and flavors. Check out the recipe below and share your thoughts!

 

Asparagus and Brussels Sprouts Salad

Ingredients:

2 cups shaved Brussels Sprouts

2 cups chopped asparagus

¼ cup dried cranberries

½ cup sliced onion

2 tbsp. chopped nuts (optional

2 tbsp. feta cheese

1/8 cup balsamic vinegar

1 tbsp. olive oil

½ tbsp. honey

3 cloves of garlic

 

Directions:

  1. Rinse vegetables. Peel and slice onion. Peel garlic.
  2. In a large bowl, add vinegar and honey and mix well to dissolve honey. Press in garlic or mince and add. Add sliced onion.
  3. Using a mandolin, thinly slice Brussel sprouts. If you do not have a mandolin, use a box grater. You want to break the sprouts down so that they are easier to eat.
  4. Add sprouts to the bowl. Trim asparagus by using one stalk and bending it to where it breaks naturally and trim the others the same length. This will help you avoid adding woody stems. Add to the bowl.
  5. Add cranberries, feta and nuts. Drizzle with olive oil, mix well.
  6. Enjoy.

 

 

Hearty Comfort

399BB5D2-50DB-426C-871A-DB2E075F59C6.jpeg

With the hot and cold temperature fluctuations, I’ve found myself in need of a few comforting hearty meals to ward off the cold and to boost my immune system to prevent illness. One of my go-to dishes is smothered potatoes with sausage and peppers. It’s quick, easy and tasty. It also goes easily with pretty much any leafy green. Since I have plenty of greens to harvest, I sautéed some collards and mustards with fresh pressed garlic and apple cider vinegar to help break down the greens and make them tender. You can always add some sautéed chicken or fish for some added protein. Check out the recipe below and share your thoughts!

Smothered Potatoes Ingredients:

2 cups sliced red potatoes

2 cups sliced onion

2 cups chopped bell pepper

3 tbsp. grated, pressed or chopped garlic

8oz sausage (I used Tennessee pride)

1/2 cup water

1/2 tbsp dried herbs

Salt and pepper to taste

Greens ingredients:

3-4 cups of chopped greens

1/2 cup water

4 tbsp. grated, pressed or chopped garlic

1/2 tbsp. olive or avocado oil

Salt and pepper to taste

Directions:

  1. Place large pan over medium heat and brown sausage.
  2. While cooking sausage, rinse peppers. Peel and slice onion and chop peppers. Add to the pan.
  3. Rinse and slice potatoes. Press garlic. Add both to pan with water then add seasoning. Top and reduce heat to low for 10-12 minutes or until potatoes are tender.
  4. Rinse and chop greens (or use frozen).
  5. In a medium pot, add oil and garlic over medium heat.
  6. Add greens, water and seasoning then reduce heat and let simmer for 10 minutes.
  7. Plate both and enjoy!

Simple Meals

78FD3330-C7FE-40C0-90A1-A8DB6B2BCE4B

Looking for a quick and light meal option? Check out this herbed citrus salmon topped with a mango avocado salad. I sautéed some greens to go alongside my fish since I chose the mango and avocado which are higher in carbs; however a nice rice pilaf or cilantro-lime rice would also make a great side or meal addition. Check out the recipe below and share your thoughts!

Serves 2

Ingredients:

1lb sockeye salmon

½ tbsp. herb blend (parsley, rosemary, thyme or any of your favorites)

Juice of half an orange

Juice of a lemon

1 mango diced

1 medium avocado diced

1 tbsp. fresh cilantro

1 tbsp. fresh parsley

Salt and pepper to taste

½ tbsp. olive oil

1 clove of garlic

Directions:

1. If preparing rice or side vegetables, start cooking it first.
2. Heat oil over medium heat in a large skillet.
3. Season fish with half the herbs, salt and pepper and place in skillet season side down. Let sear for 3 minutes.
4. While fish cooks, rinse mango. Slice mango off with skin toward the center to score into small squares and place in a small bowl. Repeat with all four sides.
5. Season second side of fish and flip before lowering heat. Add fresh orange juice and half of lemon juice around fish. (Do not pour on top or you could remove seasoning and sear).
6. Cut avocado in half, score into small squares then scoop out into the bowl with mango. Turn off fish and remove from heat.
7. Mince or press garlic into bowl. Rinse and dice fresh herbs and add to the bowl of avocado and mango. Add lemon juice and salt and pepper to taste. *an optional addition in a little cayenne for a kick.
8. Plate and enjoy.