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/
It’s the holidays; nobody’s got time for making homemade pasta right now. Maybe not nobody, but at least I don’t…especially since I haven’t really learned how to make homemade pasta, though it’s on my 2017 to-do list. But even if you’re not making it from scratch, that’s no reason to skimp on the star of the show. Fortunately for this recipe, the star of the show isn’t just great, it’s actually store-bought and…gasp, frozen!! Yes, frozen. I know, I was shocked too, but honestly you’d never be able to tell…it’s that good.
Along with the pasta being picked from the frozen aisle, another surprise is that today’s recipe is an incredibly easy, under-30 minute meal! I know what you’re thinking: there’s no way. But here’s my secret: I used Whole Foods organic frozen butternut squash ravioli, and while those were boiling away, I simply sauted and fried up a few of my favorite seasonal additions: sautéed cremini mushrooms and fried sage with fresh pomegranate seeds, pumpkin seeds, shaved parmesan cheese…all doused in a brown butter sauce (#YUM). Literally, from prep to plate, we’re talking 20 minutes, 30 tops.
The recipe is simple; cook the ravioli per package directions, and as it’s boiling, saute your mushrooms in a pan with a bit of butter. When cooked, remove the mushrooms and set aside. You’ll use that same pan to fry the sage next (it sounds harder than it is). Fried sage simply means dropping the sage leaves into a hot pan full of oil and letting them fry for 15 seconds.
Finally, you’ll want to start on your brown butter sauce. This step takes about five minutes, and while the butter is browning you can begin plating. To plate your dish, begin with the cooked raviolis and top with mushrooms and fried sage. After the butter is done browning, drizzle on top. Next, add your fresh/cold ingredients: pomegranate seeds, pumpkin seeds, shaved parmesan cheese, and salt and pepper to taste. Garnish with a little fresh sage to add some greenery to the plate. Voila! So quick. So simple. So good. Truly, MKR
P.S. A quick tip as you’re plating: the raviolis will get cool faster than your other warm ingredients, so try to time it accordingly. You want those soft raviolis to be warm!
In the meantime, slice cremini mushrooms into 1/4 inch strips and sautee them in a pan with butter.
Remove mushrooms from pan and set aside on a paper towel.
Use the same pan to fry 3/4 of your fresh sage (bring oil to a frying temperature and drop sage in for 30 seconds. Set aside.
Make your brown butter sauce: start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Should take about 5 minutes. You don't want to over-burn it.
Drizzle brown butter onto ravioli, mushrooms and fried sage.
Top with pumpkin seeds, pomegranate, parmesan cheese, salt and pepper.
Garnish with remaining fresh sage.
By Mandy Kellogg Rye @ Waiting on Martha
Welcome by Waiting on Martha https://waitingonmartha.com/
