I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
I love brussels sprouts. They’re SO simple to make in any of all forms, and they always taste like a more elevated version of the rest of the veggies that make it onto the plate, don’t you think?! I’m a fan of them cooked any way from fried and crispy to tender and slow-cooked; they always hit the spot.
Today’s take on brussels sprouts is celebrating them raw in a shaved brussels sprouts salad that reminds me a lot of a healthier version of coleslaw. It’s light, tangy and delightfully crunchy. And thanks to its versatile, goes-with-everything flavor, this shaved brussels sprouts salad can be served as a great main dish with grilled chicken or a fantastic accompanying side salad dish.
Tell me, will you be whipping up this easy shaved brussels sprouts salad tonight?! Truly, MKR
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2 bags of brussels to serve 4 people as a main dish - serves 6 if it's a side salad
1 1/2 cups chopped walnuts, lightly toasted
1 cup grated parmesan, plus additional for garnish
For the dressing
1/4 cup olive oil
2 tablespoons lemon juice, freshly squeezed
1 teaspoon dijon mustard
1/2 medium shallot, finely chopped
salt and pepper, to taste
red pepper flakes (optional)
Instructions
Finely chop the brussels sprouts.*
Lightly toast the walnuts.
Combine all of the salad ingredients in a large bowl.
In a separate bowl, mix the dressing. Dress the salad.
Notes
*You have to use a mandolin to shave the brussels; you literally want them like coleslaw. It would be really hard to do with a knife! Or a great alternative is the bag of shredded brussels sprouts from Trader Joe's!
By Mandy Kellogg Rye @ Waiting on Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
Three cheers for an easy meal that’s fresh, healthy and clocks you under 30 minutes. It was due time I shared the recipe for my healthy Greek salad with spicy shrimp, rainbow quinoa and avocado. Complete with some of the best Mediterranean flavors (cherry tomatoes, hummus, cucumber, arugula, lemon, oregano and garlic), it’s both a powerhouse lunch and a dinner entree that will be on high demand. I love to add a pinch of cumin and cayenne for a kick (because #duh) and top with my favorite Greek salad dressing.
Of course, you’ll feel great about eating this salad. With plenty of fresh veggies, good fats and lean proteins, it will sustain you without slowing you down. Instead of feta or another cheese, I opted to use hummus because it still gives you that irresistible creamy texture. And if you’re looking to make this salad vegan, simply remove the shrimp and sub it for tofu (or nothing at all). It lends itself to be a fantastic, easy lunch whenever I do so.
To serve, I love to plate the salad on a large platter. But if you’ll notice in the pictures, I created four miniature salads on the platter, rather than mixing it all up. This way, when serving themselves, each individual can grab the corner and get every ingredient perfectly proportioned without disrupting the others serving. Everybody’s happy! Enjoy! Truly, MKR
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1 pound fresh, wild caught shrimp; tail on, heads off and deveined
1 cucumber, halved and then cut into half circles
1/2 pint cherry tomatoes halved
1 cup hummus (any flavor you prefer)
1 avocado, sliced
1 lemon halved
Your favorite greek dressing
For the Shrimp
Juice of 1 lemon
2-4 garlic cloves, finely diced
1 tablespoon oregano, finely diced
1/2 teaspoon cumin
1 teaspoon cayenne
3 tablespoon organic olive oil
1 teaspoon salt
1/2 teaspoon pepper
Instructions
Add 1.5 cups of quinoa to 3 cups of water in a medium size pot, covered, and bring to a boil. Once boiling reduce to a simmer and continue to cook for 10 minutes or until you see that the majority of the water has evaporated. Keep covered, and remove from the heat, fluff with a fork.
While the quinoa is cooking add your shrimp to a medium/large bowl and add lemon, diced garlic, diced oregano, cumin, cayenne, 1 tablespoon olive oil, salt & pepper. Mix till shrimp are completely covered.
Add 2 tablespoons of olive to a skillet and heat over medium/high. Once hot, add shrimp and cook approximately 2 minutes per side or until done.
Begin layering your salad: arugula, quinoa, tomatoes, cucumber, shrimp, avocado, and a few dollops of hummus. Squeeze half a lemon over the plate, and serve with your favorite greek dressing.
By Mandy Kellogg Rye, Waiting On Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
Today’s salad—besides being beautiful to look at—is a fresh and flavorful side that belongs on your table all season long. Sweet, roasted delicata squash pairs perfectly with wintry, fresh pomegranate seeds and bitter arugula.
But before I proceed, are you thinking, ‘what is delicata squash?’?! Well, we recently fell in love with this wonderful vegetable after Kat’s visit to a local farm with Fresh Harvest found at our local Whole Foods. It’s a winter squash, a lot like butternut or acorn squash but more flavorful and sweeter…almost like a sweet potato. It grows to have a cylinder shape, with green stripes you can easily spot in the grocery store. Its rind is delicate, and it’s actually where most of the flavor is; roasting delicata squash with the skin-on will intensify its warm, sweet, irresistible flavor.
Now, if you can’t find delicata squash in your local grocery store, sub it out for acorn squash…it’s just as good with the rest of this stellar salad’s lineup. Think rainbow quinoa, pomegranate seeds, arugula, candied walnuts and herb goat cheese (I make my own with herbs from my garden; it’s super easy to mix the herbs into good quality goat cheese but you can also easily grab an herb goat cheese at the grocery store in the gourmet aisle). I think you’ll find that this salad is just the thing that belongs on your table all winter long; the mixture of textures and flavors is divine. I’m huge on hitting sweet-savory-salty-crunchy-soft-tangy all in one bite, and this salad does just that.
To make, I simply roast the squash in my toaster oven with a drizzle of olive oil. I roast until the squash is golden brown (about 15 minutes) and actually cut it in half afterwards. After that, I add the cooked rainbow quinoa, pomegranate seeds, arugula and herb goat cheese to the mix. To dress the salad, I usually like to use a spicy honey, some sort of a berry vinaigrette or even a mustard vinaigrette if I’m leaning a little more on the savory-spicy side. This salad can make even a non-salad eater as happy as can be this holiday season! Truly, MKR
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Roasted Delicata Squash & Rainbow Quinoa Salad with Pomegranate Seeds, Arugula, Candied Walnuts & Herb Goat Cheese
Roast the squash in a toaster oven with olive oil drizzled on it. After it starts to brown (about 15 minutes) take it out, and cut in half, gutting the inside. You don't want to eat the seeds in the salad.
Slice squash in half circle strips, then add to the bed of arugula, cooked rainbow quinoa, pomegranate seeds, candied walnuts and herb goat cheese.
Dress with desired dressing (I love a good raspberry vinaigrette, spiced honey or even a mustard vinaigrette) and serve!
By Mandy Kellogg Rye @ Waiting on Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
