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Strawberry Kale Salad with Fresh Serrano Peppers, Pumpkin Seeds & Poppy Seed Dressing

An Unexpected Twist On A Simple Under-5-Minute Salad
May 15, 2022
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Strawberry kale salad with jalapenos, pumpkin seeds & Poppy Seed DressingStrawberry kale salad with jalapenos, pumpkin seeds & Poppy Seed DressingBaby kale salad with strawberries, pumpkin seeds & more via waitingonmartha.com

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 my Strawberry Kale Salad with Pumpkin Seeds, Serrano Peppers and Poppy Seed Dressing.  

This four-ingredient Strawberry Kale Salad allowed me to get a little creative with my ingredients and almost fooled me into thinking I wasn’t actually eating a salad!  And it never hurts when the salad is this gorgeous. 

Nixing plain greens for baby kale with a touch of spinach, freshly sliced strawberries, pumpkin seeds, and fresh jalapenos for kick was the perfect combo.  The balance of flavors—sweet to spicy—and the textures—crunchy pumpkin seeds to the soft strawberries—is absolutely divine…even coming from someone who can’t always be satisfied with just a salad. I do wish I had some herbed goat cheese, that would have really made sealed the deal.

And with a salad like this one, I always love a good poppy seed dressing.  The tangy citrus flavor and thick consistency cool down the heat from the serranos, and pair perfectly with the fresh strawberries. Now I know not everyone likes heat, so in hindsight, I suggest putting the serrano peppers on the side for guests to choose if they want to add a little fire.  Since I wanted to keep this salad super simple and under-5-minutes-to-make, I opted to use this store-bought poppy seed dressing, though you can absolutely make your own!  Tell me, how do you think outside of the salad box?  Truly, MKR

P.S. Wouldn’t this make for a beautiful salad for an upcoming bridal shower?  I just love the pop of red and the fresh greens!  xo 

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Strawberry Kale Salad with Fresh Jalapenos, Pumpkin Seeds & Poppy Seed Dressing

Prep Time: 5 minutes

Cook Time: 1 minute

Total Time: 6 minutes

Yield: 4-6

Ingredients

  • 2 bags baby kale and arugula mix
  • 1 pint fresh strawberries, sliced thinly
  • 1 jalapeno, sliced or diced thinly
  • Handful of pumpkin seeds, to garnish each salad
  • Candied pecans, finely chopped (optional)
  • Herb goat cheese, molded into small crumbles (optional)
  • Dressing of choice (I used store-bought poppy seed!)

Instructions

  1. Add all ingredients in a large mixing bowl.
  2. Pour dressing, toss and serve!
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Pan Fried Apple Pork Chops with Root Vegetables & Potatoes

A one skillet, hearty meal that's sure to bring everyone to the table
September 16, 2020
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Pan Fried Apple Pork Chops with Root Vegetables & Potatoes Pan Fried Apple Pork Chops with Root Vegetables & Potatoes

When I began eating meat again one of the first dishes I made was pork chops.  For me, there’s just something so nostalgic and comforting about pork chops. And while I always like a good chop, I find myself craving that classic apple-pork combo the second the temps drop.

It’s also an added bonus that pan fried pork chops are one of the simplest meats to make on your stovetop.  I feel a lot of people shy away from them because they tend to over cook pork and all the applesauce in the world won’t save an over-cooked chop.  The key is to get your skillet blazing hot with a little butter then sear each side to create that nice caramelized pan fry.  Once you’ve accomplished that turn your heat down to low or add the chops to the oven.  Pulling them out, or removing them from the heat, at about 150 degrees and letting them rest for a few minutes. The chops will continue to cook, but you won’t have to worry about them being over-done.

Anyway, now that we talked about why you should be cooking pork chops lets talk about today’s recipe; pan fried apple pork chops with root vegetables and potatoes.  Recently, when faced with a plethora of leftover apples from another recipe I thought why not mix up my classic pork chop recipe by pan frying the chops with the apples rather than using the apples as a topper or after thought. And oh my goodness…the flavor! The apples, garlic and onions completely infused my chops with the most delicious, tart yet sweet goodness. 

Combine the flavor of the pan fried apple pork chops with seasonal root vegetables plus potatoes all in one skillet and you have yourself an easy, one-skillet, weeknight meal you’ll be making over and over again.  Plus doesn’t it look impressive? Trust me when I say its easier than it looks, try it out for yourself this week and please tag me if you do.  I love seeing your WOM recipes in real life! Truly, MKR

P.S. Pork chops not your thing? Make sure to check out our recipe index and get inspired this season!
 

 

Pan Fried Apple Pork Chops with Root Vegetables & Potatoes
Serves 4
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 4-6 bone in organic pork chops
  2. 6-8 smaller red potatoes, halved
  3. 2 red onions, quartered
  4. 6-8 cloves of garlic smashed
  5. 1 large granny smith apple sliced
  6. 6-10 orange & purple carrots, cleaned
  7. 6-8 turnips, halved
  8. 1 large celery root quartered
  9. 2-3 sprigs of fresh rosemary
  10. parsley for garnish (optional)
  11. olive oil
  12. 2-3 tablespoons butter
  13. 1 tablespoon apple cider vinegar
  14. salt & pepper to taste
Instructions
  1. Preheat the oven to 400. Salt and pepper pork chops, set aside.
  2. While the oven is preheating begin to heat a large cast iron skillet on the stovetop to high heat. Once hot, add 1 tablespoon butter, garlic, onion, and apple. Sauté 2-3 minutes.
  3. add another tablespoon of butter and add pork chops frying each side until brown, approximately 2-3 minutes each side. You're not cooking the pork chops through just browning the outside.
  4. Once browned remove from the skillet and set aside. Add all of the root vegetables, potatoes, and 2 sprigs of rosemary. Stir with onions, garlic and apples making sure nothing is sticking to the pan. If anything is add 1-2 tablespoons of olive oil and mix. Add salt and pepper and put skillet into the oven cooking vegetables until almost done, approximately 15-20 minutes.
  5. 5 minutes before vegetables are done remove the skillet from the oven. Shift the veggies around to make room for the pork chops. Once situated take one more tablespoon of butter and divide it amongst the pork chops putting a bit on each. Add the apple cider vinegar to the skillet.
  6. Return the skillet to the oven and cook until pork is fully cooked through.
  7. Garnish with parsley and serve.
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Crock Pot Corned Beef & Cabbage

A One-Pot Meal that Hits the Spot This St. Patrick's Day
March 9, 2020
Story By: Mandy Kellogg Rye
Filed Under > Food

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Slow Cooker Corned Beef & Cabbage recipe on Waiting on MarthaCorned Beef & Cabbage for St. Patrick's Day - Waiting on Martha 

Nothing says St. Patrick’s Day like this traditional one-pot meal.  It’s perfect in a cozy-comforting-savory-tender way.  And I actually just learned that this beloved dish is actually rarely eaten in Ireland!  But it sure makes one heck of a St. Patty’s Day dinner. 

I didn’t do anything fancy with mine, but I have found that I’m particular on a few specifics when cooking it at home.  I always throw it all into my slow cooker, and I always, always cook it low-and-slow for up to eight hours.  You can, of course, cook it on high for four hours, but you’ll have a chewier bite than if you take the slow route, believe me.  I like mine to practically fall off the fork!  And the beauty with corned beef is that it comes pre-seasoned, so you don’t have to fuss with any kind of marinating or additional spices while you’re preparing it to cook.  Find the full recipe below, and tell me – will you be slow cookin’ some corned beef and cabbage next week?!  Truly, MKR

P.S. A nice little suggestion for your leftovers the next day: get some white bread, and make some cold corned beef sandwiches for lunch! My mouth is drooling just thinking about it.  You can plate it traditionally (as shown above) or shred it like your typical brisket sandwich. xo 

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Crock Pot Corned Beef & Cabbage
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Ingredients
  1. 1 corned beef with seasoning
  2. 1 head of cabbage, cut into quarters
  3. 10-12 raw carrots
  4. 10 baby red potatoes
  5. onions, peeled and quartered
  6. 2-3 cloves garlic, to taste
  7. grainy mustard, to garnish
  8. Salt and pepper, to taste
  9. Fresh thyme, to taste
  10. Fresh parsley, to taste
Instructions
  1. Fill crockpot with corned beef (fat side up), potatoes, onion, & carrots. Add water so it comes up to the bottom quarter of the beef. Top with one bottle of beer.
  2. Cover and cook the corned beef on low for 8-10 hours. (You can cook it on high for 4 hours, but I swear the meat tastes the best with my low-and-slow method!)
  3. During the last 30 minutes of cooking, add cabbage.*
  4. Slice into preferred cuts, add grainy mustard, fresh parsley and thyme to serve.
Notes
  1. *You can also cook the cabbage separately by boiling it in water for 20 minutes if there isn't enough room in the Crock Pot.
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Photography, Rustic White for Waiting on Martha

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