Arugula Apple Salad

I am grateful for the return of greens at our local farmer's market.
Also grateful for fall apples.
This is a quick, simple, delicious recipe that combines the two.

Ingredients
Arugula
2 fresh apples (I used Winesap)
Salted sunflower seeds
1/2 Lemon
Extra Virgin Olive Oil

Directions

1. Rinse and spin the arugula in a salad spinner (so wish I had invented this essential kitchen tool).
2. Wash and cut apples into bite size pieces.
3. Squeeze juice of half lemon over greens and apples (hit as many apples as possible).
4. Drizzle with olive oil.
5. Scatter a smattering of sunflower seeds on top.
6. Toss and enjoy.

Orange and Blue Salad

Take a few carrots, wash them, cut the ends off, and grate them in a food processor (or coarsely chop).
Put them in a bowl.
Add some fresh, washed blueberries until the proportions look right.
Drizzle with Zesty Lemon Grapeseed Oil* and mix until well coated.
Season with sea salt and (a generous amount of) freshly ground black pepper.
Toss again.
Taste and see if seasoning needs adjusting.
Adjust as necessary.
Top with roasted, salted sunflower seeds.
Sing the Auburn fight song as you enjoy!

*Email here to order this summer must have!

Scampi--it's not just for shrimp anymore!

It's been a long week. It started out great with a party at my house to celebrate the 4th birthday of my (mostly) precious son, but began to denigrate into a week home from school due to illness that got passed along to me. Ugh. I'm tired of being home bound. Cooking has been drudgery, too.

So tonight, in-between coughing fits, I threw together a 15 minute meal that was delicious and super simple. It consisted of broccoli, carrots, quinoa, sunflower seeds, and a super magical secret ingredient--Wildtree Scampi Blend with Roasted Garlic Grapeseed Oil.

I started representing simple, healthy, and natural Wildtree products last July, but have not taken the time to devote to promoting them at the level they deserve. Not sure why, really, because I use them in my own kitchen, especially the Grapeseed Oils. So I guess this is sort of a debut of two of my favorite products from the line.

Anyway, tonight was one of those wonderful Wildtree nights where I got a delicious, nutritious dinner on the table super fast. Here's what I did:

1. Cover bottom of cold skillet with Roasted Garlic Grapeseed Oil and 2-3 teaspoons of Scampi Blend.
2. Turn heat to medium/medium-low and stir to blend.
3. Add chopped carrots (I would have put some onion in first, but I didn't have any) and saute a few minutes stirring to coat the carrots.
4. Add chopped broccoli. Stir to coat and cook for a few minutes until broccoli is bright green.
5. Add cooked quinoa (or other whole grain--whatever amount on hand) and stir to warm and coat with seasoning.
6. Add sunflower seeds (or sesame or pumpkin) and you're done!

I'm happy to share more about Wildtree products. Simply contact me here.

Quinoa + Sweet Potatoes = Y.U.M.

I had every intention of doing something similar to this as a stuffing alternative for Thanksgiving, but somehow, it never got made (so many recipes, so little time...). When I finally got around to putting it together, I realized a couple of things. First, it makes a lot. Not kidding--we ate on it for a week. Second, it's wonderful as a side dish/stuffing alternative, but it also make a great meal in and of itself.

I've had the thought that it will be a great holiday dish to mix up as a side, then add leftover turkey/ham/sausage to create a "new meal" that's healthy, involves little preparation, and would be a real crowd pleaser. I look forward to hearing how it goes over at your house!

Ingredients
1.5 cups quinoa, rinsed thoroughly in a fine mesh strainer
1 cup broth (chicken or veggie)
1/8 to 1/4 cup oil (I used Garlic Grapeseed)
1 onion, chopped (I used 1/2 red and 1 small white)
1 bulb of fennel, chopped (optional)
3-4 garlic cloves, chopped
2-3 teaspoons dried thyme
3 medium sweet potatoes, washed and cut into bit size pieces*
1 cup frozen edamame (baby soybeans)
1 bunch greens, washed and finely chopped (kale or collards would be my first 2 choices, but use what you've got)
1/2 cup unsalted sunflower seeds, roasted
fresh parsley, chopped
salt and pepper to taste

*smaller pieces = reduced cooking time

Directions

1. Combine quinoa, broth, and 2 cups of water in a medium saucepan, bring it to a boil, then reduce heat and simmer for 15-20 minutes until all the liquid is absorbed. NOTE: don't bother with this once you put it on the stove--set a timer and check it after 15 minutes. It took a little longer than that to cook it completely on my stove, so I kept checking it every 2-3 minutes until the liquid was mostly gone, then turned off the stove and let it sit while working on everything else.
2. Heat enough oil to generously cover the bottom of a large saucepan with tall sides over medium heat. Add onion and fennel and saute until it's soft (or until you get everything else prepared!) maybe 8-10 minutes. 
3. Add the garlic and thyme followed closely by the sweet potatoes. Mix well to coat and let the seasoning infuse its flavor. Cover and cook 15-20 minutes until sweet potatoes are soft.
4. Add edamame and greens, mix well to warm through.
5. Get a gigantic bowl to combine quinoa and sweet potato mixture with sunflower seeds and parsley. Add salt and pepper to taste.
6. Serve warm or at room temperature.
7. Enjoy!

Massaged Kale Salad

Greens are some of the most nutritious foods on Earth and one of the most missing foods in the average Americans diet. We all need to eat more! Kale is one of my favorites but honestly, I get a little bored with my "same old same old" steamed or sauteed version. My version of this massaged kale salad (based on The Farm School's chef, Cristina Garcia's recipe)  is quick, easy, different and DEE- LISH- US. Now, I know what you're thinking....raw kale....pass....but I promise- give it a try- it's sure to be a hit.  Hints for a successful recipe: slice the kale into very thin strips- the thinner they are, the tastier they are. Give those tough greens a good massage before eating- very relaxing for both the giver & the receiver. Fresh local kale almost always tastes better than kale from the grocery store so find it at the farmer's market if at all possible.

Greenlight's Massage Kale Salad
  

Prep time: 15 minutes (this is only if you are a very slow chopper)
Cook time: ZERO!
Yield: 4-6  servings

Ingredients
1 bunch Lacitano Kale
Massage Oil (recipe below)
1/4 cup toasted sunflower seeds
½ cup Crumbled Feta cheese
Sea Salt & Cracked Pepper to taste

Massage Oil
1/4 cup good quality olive oil
2 T apple cider vinegar
2 t raw local honey
1 clove garlic- minced (opt)
Mix together and adjust flavors based on your personal taste buds.

Directions
1.    Remove stems from kale and cut into thin strips- place in bowl
2.    Drizzle with massage oil (not too much!) and work it into the kale with your hands- this helps tenderize the greens!
3.    Toss in seeds and cheese. Taste for salt & pepper.
4.    Allow to sit approx 20- 30 minutes before serving (not necessary but better this way)
Variations
As with most of Greenlight's recipes, if you don't have the exact ingredients substitute what you do have. Goat or ricotta cheese would be a good choice. Pumpkin seeds or even slivered almonds. Use curly leaf kale if you can't get lacitano....be creative. Experiment with fresh herbs or try adding in your favorite ethnic spice.