Tag Archives: salad

Winter Market Buddha Bowl - Pook's Pantry

Winter Market Buddha Bowls with Potato, Quinoa and Beets

Winter Market Bowl Idaho Potato - Pook's Pantry
This post is sponsored by Idaho®Potatoes. All opinions are my own.

Potatoes.  Everyone loves them and they are available year round.  However, I’m sure you get stuck in the same potato rut like I do.  You need new ideas!  Well, this one is our new “Go-To”.  It has tons of veggies, it’s healthy, it’s gluten-free and if you leave the egg off, it’s vegan.
We all have a piece of that or a hunk of this in the fridge just waiting to get used up in something , right?  Here is the perfect way to use up a few of those ingredients that are hanging out patiently awaiting their destiny.

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11 of My Very Best Fall Recipes

fall-recipe-roundup

Crisp fall air and leaves turning shades of red and burnished orange, the crackle of them under your feet as you walk down the street with hands snuggled deep inside your pockets.    Autumn is by far my favorite season.  The temperatures begin to cool down at night, calling for an extra blanket or a down comforter.    This is something I miss now that I live south of the Mason Dixon line.  It’s only been 3 and a half years, but I doubt I’ll ever really get used to the lack of (distinguishable) seasons.

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Food Friends

Greetings, All!  I am away in Idaho this week with my friends from Idaho Potato!  In lieu of posting a new recipe, I wanted to share some awesome recipes from my super talented friends.

I do hope you will check out their recipes, as I happen to think they are pretty great!  Besides being amazing in the kitchen, they are good humans and I am lucky to know them.  I can’t wait to tell you all about Idaho and the fun things happening there right now!  I’m updating and sharing pics on social media every day, so if you want to see what we’re up to, check out my Facebook page,  Instagram account or Twitter feed for the latest shenanigans.

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Honey Lemon Vinaigrette with Whole Grain Mustard

Honey Lemon Vinaigrette
Making your own vinaigrette is so easy, you’ll wonder why you haven’t been doing it for years. It takes a few ingredients and five minutes to get “better than store bought” salad dressing at a fraction of the cost.

The three most dreaded words in my vocabulary “Bathing Suit Season”.   It’s not that I have an issue wearing one, I hate shopping for them.   Come on, Girls out there…  Please tell me you have my back.   It could nearly be classified as torture.  I have to psych myself up for the task, give myself a little pep talk and promise myself a reward if I get it accomplished in record time.

When life gives you lemons, make a vinaigrette ~ Me.

The point is, we are eating A LOT of salads these days.  We always eat salad, but lately we are eating enough greens for a small village.   We have a few favorites, like this Butternut Arugula Salad, but I like to change it up fairly often.  One of the best ways to do that is with the dressing. Last year, we were at a family reunion and I was lucky enough to score 2 lbs of raw honey from a cousin who has bees.   That honey is incredible and makes the best vinaigrettes!   Making your own vinaigrette at home takes about 5 minutes and one of the advantages in doing it yourself is total control over the ingredients.  You know exactly what is in there.  No red dye #5,  no high-fructose corn syrup, no need for a PhD to decipher ingredients!   Just squeeze a few lemons, add in a little honey, blitz it & stir in whole grain mustard.  Easy Peasy, Lemony Squeezy.

This vinaigrette is good for more than just salad, I use it in a summer pasta salad (post coming soon) and it’s a great marinade for chicken!  This recipe makes about 3 cups of dressing and it will keep in an airtight container in the fridge for 5 – 7 days.   Five minutes of work for a vinaigrette you can use all week!  That’s a pretty good deal.

Honey Lemon Vinaigrette with Whole Grain Mustard
A light homemade salad dressing with honey, lemon and mustard
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Prep Time
2 min
Cook Time
3 min
Total Time
5 min
Prep Time
2 min
Cook Time
3 min
Total Time
5 min
Ingredients
  1. 6 fl. oz. freshly squeezed lemon juice (about 4 big lemons)
  2. 6 TB raw honey
  3. 1 TB whole grain mustard
  4. 1 tsp salt
  5. 1/4 tsp pepper
  6. 1/2 cup olive oil
  7. 1 1/2 cups canola or grapeseed oil
Instructions
  1. Combine lemon juice, honey, salt and pepper in a deep bowl or container. I like to use quart containers (Tall deli containers or large soup containers from takeout)
  2. With an immersion blender (or regular blender), combine all ingredients for about 15 seconds and SLOWLY drizzle in olive oil, then canola oil.
  3. The texture and color will begin to lighten as it emulsifies.
  4. You will see oil on top and then suddenly, it will be a perfectly blended dressing that holds together instead of looking separated.
  5. When dressing is nice and thick, add in whole grain mustard and give it one last blast with the immersion blender to combine everything & Voila! Dressing, Done!
Pook's Pantry http://www.pookspantry.com/

Arugula, Butternut & White Bean Salad with Maple Vinaigrette

butternut arugula salad

A few months ago, we were in Vancouver for our honeymoon. Whenever we tell people that we spent our honeymoon in Vancouver, it goes one of two ways: If they’ve never been, they automatically ask “Why Vancouver?” and for those that have been, it’s usually a smile and a sigh. They get it. There’s a reason I had to tell you a bit of backstory… I planned for MONTHS for this trip. Every single detail, including activities and eating. Ok, it was mostly eating… One of the “must do” activities was biking the perimeter of Stanley Park.  The weather did not cooperate with us and it rained almost every single day of our trip.  

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Shrimp & Slaw

shrimpRecently I posed a question on the Facebook page asking what people wanted to see and one of the requests was “a meal that can be made in about 30 minutes, when I get home from work”.   I get it,  life is crazy busy and the last thing most people (most sane people) want to do after coming home from work is stand in front of a stove for any length of time.

This is a meal I made for a client of mine and it took well under 30 minutes to make, she loved it and requested I make it again.  I probably need to get in the habit of sharing what I cook for clients…

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Grilled Zucchini Salad with Sea Salt and Lemon

 

 Disclaimer:  I received a free copy of “Grill to Perfection” courtesy of  Page Street Publishing.  Any links to book are affiliate links.

 Zucchini Salad PP

It’s summertime and everyone is in their backyard.  Grills are lit and the smell of lightly charred meat and veggies fill the street.   You are out walking the dog and you can smell a steak on the grill somewhere…  You had dinner planned already, but that just went right out the window.  Now, you’re  on your way to buy a nice, fat steak or a basket full of veggies to throw on the grill.    It’s the smell…  it gets you every. single. time.

First, let me say that I love grilling.   I LOOOOVE IT.    I stand in front of my grill, tongs in hand, listening to the sizzle as meat or veggies hit the grates.  It’s one of the best sounds in the world!  I feel like puffing out my chest and grunting “fire”, but the urge passes and I’m back to reality.   Then…  the smell wafts up and smacks me right across the face with the intensity of an angry mistress in a soap opera.    I just breathe deep and inhale until my lungs are full.   

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My Tomatoes Runneth Over…

If you are a tomato person, you will want to check back here from time to time and here’s why:  I have an exploding tomato population.  As someone said to me a few days ago, this is not a bad problem to have! 
So let me just tell you now that for the next few months, there will likely be a number of recipes here using tomatoes…  Salsas, tomato tarts, tomato jam, tomato soup, etc.

Sometimes I am hesitant to put recipes here that I think will be too simple or maybe you just won’t find that interesting.  Recently, there was a discussion amongst a few of my foodie friends regarding the subject of “overdoing” food. 
Example: a cookie inside of a brownie inside of a cupcake inside of a pie, then deep fried and topped with caramel and chocolate sauces, whipped cream and sprinkles.
Obviously this is a gross exaggeration, but you catch my drift. Continue reading

One Last Bite of Summer…

Labor Day has passed and thus marks the unofficial end of summer (moment of silence, please).

Once again, it is time to put away the bathing suits and sunscreen.  No more tousled beach hair, salty lips from the sea or digging your toes into the sand.  Summer fruits and vegetables are still here for a few more weeks and I try to get every last bite I can before they disappear until next year.

Tomatoes will soon be those pale pink, insipid, cellophane-wrapped globes trying to pass for the real thing and even though we know better, some of us will buy them anyway…  only to be thoroughly disappointed.

I usually make a last-ditch effort this time of year to get the last of the summer produce before I am limited to root veggies.  Fall produce is wonderful and I love it,  but there’s nothing like tomatoes, cucumbers, peppers, corn, etc. during the summer months.

This salad makes wonderful use of what most people grow in their gardens, so if you are lucky enough to grow some of your own veggies, you may not have to go farther than your back yard to get your ingredients!

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Thai Chicken Salad

 

Thai Chicken Salad

In my continuing effort to avoid turning my kitchen into the sweltering fires of hell,  I decided that this time I would cheat a little.  Just a little,  and it’s for the greater good.   The heat index is hovering in the triple digits while beads of sweat are pooling at the nape of my neck.  The least entertaining thought at this moment is “let’s fire up the oven”.

Store-bought roast chicken: In the winter months, this would be considered sacrilege… but in the blistering heat of summer, it is sweet salvation! 

As if buying the chicken wasn’t enough, the food processor is going to do the majority of the work!  Yep, this might be the perfect summer recipe.  The amount of work involved barely even registers.  If you don’t own a food processor it isn’t the end of the world, just a bit of chopping & grating.

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