Tag Archives: scallion

August 1, 2013 · 6:30 pm

Smokey Sweet Potato Salad

I love potato salad in the summer, but wanted to make a healthier version that still had summer flavor. So, I used sweet potatoes instead of white potatoes and a vinegar based dressing instead of mayo. I was really happy with how this turned out! I’ll definitely make it again.

Smokey Sweet Potato Salad

Pieces:

3 sweet potatoes
5-6 slices bacon (I used turkey bacon)
4 tbsp. honey mustard
2 tbsp. white wine vinegar
1 tbsp. olive oil
2 tsp. lemon juice
1 tsp. grated lemon rind
1 tbsp. smoked paprika
one half tsp. coriander
salt and pepper

Process:

Peel the sweet potatoes. Cut them lengthwise into quarters or fifths. Then cut into bite sized pieces.
Roast the sweet potato pieces with a light sprinkling of salt and pepper at 400 degrees for about 20 minutes, until the sweets are tender when pierced with a fork (but not mushy).
Slice the bacon into small bite sized pieces. Saute the bacon pieces on medium heat until crispy.
In a large bowl, combine the sweet potatoes and bacon.
Make the dressing by adding the honey mustard, white wine vinegar, olive oil, lemon juice, lemon rind, paprika, and coriander to a shaker or bowl. Shake or stir to combine.
Pour the dressing over the potatoes and bacon. Toss lightly to coat.
Let cool in the fridge for a couple hours.
Top with scallions and serve.

Happy Allergy Free Eating!

Beet Salad with Goat Cheese

And here comes another home cooked side straight from my mother’s kitchen! Beets are one of my all time favorite foods (not just vegetables… foods) and I am always looking for different ways to eat them. Here, my mom has adapted a salad from a cookbook, adding her own flavors and zings. Enjoy!

Beet Salad with Goat Cheese (adapted from “Cod and Country” by Barton Seaver)

Pieces:

2 lbs. red or golden beets, stems and greens removed
Salt
Lettuce leaves of your choice, about 1/4 head
1 bunch Italian parsley leaves
1 Granny Smith apple, cored and very thinly sliced
2 bunches scallions, thinly sliced
2 Tablespoons Chile Oil or Citrus Oil (recipes follow)
Juice of one lemon
6 oz goat cheese of your choice

Process:

In heavily salted water, simmer the beets whole until soft, about 35 minutes.
Drain the beets.
While the beets are still fairly warm and using paper towels, gently rub the skins off the beets.
Slice the beets into 1/2 inch rounds and arrange over lettuce leaves.
Scatter parsley leaves, apple slices and scallions over top.
Drizzle with Chile or Citrus Oil.
Drizzle with lemon juice and crumble goat cheese over all before serving.

Citrus Oil

1 cup extra virgin olive oil

Zest of one lemon, removed in large strips with a vegetable peeler

Zest of one orange, removed in large strips with a vegetable peeler

1 bay leaf

In small saucepan, heat the olive oil over medium heat. When oil reaches simmering point, remove

from heat and add zests and bay leaf. Let steep overnight in refrigerator in covered container. About a half-hour before using, remove from refrigerator and remove the zests and bay leaf. (The oil will keep in refrigerator, tightly covered, for about two weeks for future use. Again let stand at room temperature for half-hour before using.)

Chile Oil

1 cup extra virgin olive oil

1 teaspoon sweet smoked paprika

1 teaspoon red chile flakes

In small saucepan, heat the olive oil over medium heat. When oil reaches simmering point, remove from heat and add spices. When cool, stir and transfer to airtight covered container and let steep 24 hours at room temperature before use. (The oil will keep at room temperature, tightly covered, for about two weeks for future use.)

Happy Allergy Free Eating!

Apple, Celery, Grape, and Honey Tofu Salad

Knowing that big meals often come with the holiday season, I have been trying to make some light meals to maintain some sort of balance. This past week, I made a very filling but lightly flavored salad. It has easy and fresh ingredients. And, if you don’t like tofu, you could easily use grilled or baked chicken pieces. The recipe and ingredients here are enough for several days of salads!

Apple, Celery, Grape, and Honey Tofu Salad

Pieces:

1 head romaine, chopped
8 celery stalks, chopped
1 pound of red grapes, sliced in half
4 green apples, chopped into bite sized pieces
4 tbsp chopped scallions
1 package diced firm tofu (or dice a block yourself)
cooking spray
4 tbsp. honey
2 tbsp. sesame seeds
2 tbsp. olive oil
3 tbsp. white wine vinegar
2 tbsp. apple cider
salt and pepper to taste

Process:

Drain the diced tofu and place the pieces in between two dish towels to dry, about 30 minutes.
Chop all your salad produce- the lettuce, celery, grapes, apples, and scallions.
In a large skillet lined with cooking spray and over medium heat, place the dried tofu.
Drizzle 2 tbsp. honey and the sesame seeds over the tofu.
Stir the tofu every 4 minutes, making sure to cook all sides evenly. You will know that the tofu is done when it starts to brown to your liking.
When the tofu is done cooking, assemble the salads by plating the lettuce and adding a handful each of celery, grapes, and apples. Top with a handful of tofu and a pinch of scallions.
For the dressing, combine 2 tbsp. honey with the olive oil, white wine vinegar, apple cider, and salt and pepper. Shake well.
Pour 2-3 tbsp. of dressing over your salad.
Enjoy!

Happy Allergy Free Eating!

Tag Archives: scallion

Smokey Sweet Potato Salad

Beet Salad with Goat Cheese

Apple, Celery, Grape, and Honey Tofu Salad

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