Salads & Vegetables

Fresh Quinoa Salad

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Did you see it?

I posted this delicious little diddy on Modern Hen Home’s Facebook page last week.

It’s the perfect salad in my opinion — sweet, savory, crunchy, creamy, healthy.

Anything but boring!

And while my husband had sesame ginger salmon sizzling on the grill, I poked a few holes in an extra large sweet potato with a fork, zapped it in the microwave for 5 minutes, split it down the middle and added a pat of butter on both sides for us to share.

Wallah… dinner served!

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Quick and easy gourmet that doesn’t break the bank and takes less than 30 minutes to prepare. I found the sesame ginger marinade at Kroger near the salad dressings.

Fresh Quinoa Salad

1 cup Quinoa (cooked as directed & cooled)
To serving bowl add:
Quinoa
1/2 English cucumber, diced
1 green onion, chopped
1 small bunch cilantro, chopped
half avocado, diced
6 cherry tomatoes, halved
juice from half lemon
1/4 cup Greek dressing (or to taste)
1/4 cup Cranberry Raisins
1/8 tsp kosher salt
pinch black pepper

Toss and enjoy! ModernHenHome.com

Oh and please stop by to visit me on the Facebook page…

I’d love to meet you there!

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Lisa

 

Amazing Cranberry Salad

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Did I mention how amazing this salad is?

I wish you could come over now and try a spoonful because I just made it for Thanksgiving dinner tomorrow.

My husband gave it a taste test and he said it’s perfect! He’s the one I like to please the most since he raves… and I like when he does that.

Makes me happy… and thankful!  Continue reading

Baked Mediterranean Vegetables

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This is my kind of meal — chunky roasted vegetables basted in olive oil and lemon juice then sprinkled with kosher salt — magnificent flavors all by themselves and delicious served with a side of creamy hummus or your favorite cooked grains or pasta. Personally, I can’t resist a huge dollop of Greek Tzatziki Cucumber Sauce on my helping.

Last night I served them next to these amazing >> Turkey Burgers. Of course, you can mix the vegetables anyway you like, and they are also good with fresh chopped mint tossed in.

 

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Baked Mediterranean Vegetables

1 onion, peeled and quartered
1-2 zucchini, halved or quartered and cut lengthwise
1 eggplant, cut into thick slices, lengthwise
olive oil
Kosher salt
lemon juice (from one large lemon)
2 bell peppers (red, yellow or green), seeded and sliced
12 Kalamata olives, pitted
about 8 fresh basil leaves, torn (optional)
black pepper

Pre-heat oven to 450*. Place onions, zucchini, eggplant slices onto a baking sheet and brush with olive oil, and lemon juice. Turn each in the pan and repeat with oil and lemon juice, sprinkle with salt. Add peppers (no oil needed) to the mix and bake all the vegetables for 20 minutes, turning them once after 10 minutes. Vegetables are done when they are tender in the middle and browned around edges. Remove from oven and add olives, fresh basil and black pepper. Squeeze any extra lemon juice over the top. Serve alone or with hummus, Tzatziki, or your favorite grain dish or entree.

ModernHenHome.com

So, this is how we have been eating around here this week. Really enjoying the vegetable harvest from our local farmer’s stand and also these last few weeks of summer before the kids head back to school. How about you? How have you been enjoying this season’s fresh vegetables?  Do you have a favorite way to cook them, or do you prefer your veggies raw?

Lisa

 

 

Chickpea Salad With Grilled Pita

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I like to eat salad often but find lettuce with dressing a bit boring after a while.  So whipping together a variety of seasonal vegetables with legumes or small pasta and herbs keeps things much more interesting. 

This summer tomatoes and chickpeas salad with rich balsamic dressing and mint leaves tossed in is so good. Feta adds a touch of salty creaminess, and toasted pita or tortilla keeps it hardy and is great for soaking up the delicious juices.

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Chickpea Salad With Grilled Pita


2 – 15 oz cans garbanzo beans (chickpeas), drained and rinsed
6 Campari or roma tomatoes, sliced
crumbled feta cheese
1/4 cup lightly packed small fresh mint leaves
1/3 cup balsamic vinegar
1/4 cup olive oil
sugar
salt
pepper
2 pita bread or tortilla rounds
1. In large serving bowl combine beans, tomatoes, feta and mint. In small jar or dish combine vinegar, oil, 1 tbsp sugar, and 1/2 tsp black pepper; whisk to combine. Pour over salad and set aside.
2. Grill pita or tortilla bread on an indoor or outdoor grill, over medium heat until warm and toasted. Transfer to a cutting board and cut into wedges. Serve with salad. ModernHenHome.com

Lisa

Old-Fashioned Coleslaw

 

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This traditional coleslaw is very close to the same one my father makes for Thanksgiving dinner every year. My grandmother Emma taught him to make it with a few simple ingredients — cabbage, onions, mayonnaise, sugar, salt and pepper.  He shreds the cabbage very fine with a hand grater.  It tastes amazing with turkey and dressing and is a must-have on our holiday menu every year.

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It’s so good with grilled burgers and deli sandwiches, which is why I prepare it often in the summer, but without hand grating.  I rarely have extra time for that, so a bag of angel hair slaw from the grocery store comes in handy. Sometimes I pulse it in the food processor a few times for even finer texture. Crunchy coleslaw is remarkable as a sandwich topping, too.

Old-Fashioned Coleslaw


1 bag of Dole Angel Hair Coleslaw, or finely shredded cabbage (about 10 oz)
1/4 cup white or yellow onion, minced fine
1 cup of Hellman’s Mayonnaise
2 Tbsp sugar, or more to taste
1/8 tsp salt
1/8 tsp pepper

In large bowl mix coleslaw and onion. In small bowl stir together mayonnaise, sugar, salt and pepper, then combine with slaw and mix well. Refrigerate at least 1 hour before serving, or longer for the sugar to meld with the cabbage.

Lisa

 

Oven Baked Sweet Potato Fries

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I’ve never met a sweet potato I didn’t like.

And baked fries are my favorite way to eat them.

Crispy saltiness on the outside…

…warm sweet creaminess on the inside.

 

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My husband devours them right off the baking sheet before I can get them on a plate.

I have to shoo him away every time.

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Olive oil, salt and pepper are all you need for amazing flavor.

They’re packed with Vitamins A and C, calcium and potassium, too.

I just know you will love them!

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Oven Baked Sweet Potato Fries

2 large sweet potatoes
2 Tbsp olive oil
Salt and pepper

Preheat oven to 475 degrees. Cut in half horizontally, and then cut the halves into thick fries. Pour olive oil on a cookie sheet. Toss potatoes with olive oil. Sprinkle with salt and pepper. Bake about 30 minutes, turning once. They are done when they begin to brown up a bit.

Sweet Watermelon & Feta

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The mix of sweet watermelon and savory feta make for a mouthwatering combination and craving satisfier.  By adding orzo pasta you can turn this recipe into the main entree, if you like.  The grocery stores in the small town we were vacationing in did not carry orzo when I made this dish (and took the photos), but I have included the petite pasta below because it’s so good as an option.

 

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Sweet Watermelon & Feta


Ingredients:
1 tsp honey or fruit preserves
1 Tbsp fresh mint leaves, chopped
2 Tbsp Greek or Italian dressing
Juice from 1/2 a fresh lemon or lime
1 cup cooked orzo, chilled (optional)
3 cups sweet watermelon, cubed
1 cup fresh baby spinach & arugula
6 fresh basil leaves, chopped
1/4 cup crumbled feta

Mix first 4 ingredients in small bowl and taste for preference. In medium serving bowl combine chilled orzo, watermelon, spinach and arugula, and basil then lightly toss. Drizzle dressing and add feta over the top and serve.

This girl can eat the whole bowl. Enjoy!

Lisa

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