After moving to California, I found myself jumping into summer produce faster than I would have in the midwest. The beginning of June brings zucchini followed shortly by sweet corn and tomatoes. However, there’s so much good spring/early summer produce that I miss because let’s face it- I’d make everything out of fresh summer tomatoes and sweet corn if I could. This soba noodle salad features two ingredients I often miss because of my excitement: kohlrabi and cabbage.
The beautiful color of the cabbage and the crunch from the kohlrabi is a splendid addition to a cold noodle salad. The produce holds a great crisp, even after being dressed. Pack this salad for an easy work lunch or toss it in the cooler for a summer road trip. Don’t have kohlrabi? Just add an extra handful of cabbage.
On a separate note- my newsletter is back up and running! Every other week I’ll be sharing a new subscriber only recipe based on your suggestions! You can check out yesterday’s recipe and call for suggestions– just be sure to subscribe to get the next recipe! Read more and see the recipe.
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Disclosure: This post was made in partnership with the US Highbush Blueberry Council. Thank you for supporting the growth of Food Heaven! When it comes to ice cream, nothing tastes as good as homemade. Which is why you have to try this refreshing and delicious 3 Ingredient No-Churn Blueberry Coconut Ice Cream recipe today. The […]
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This recipe is in partnership with California Olive Ranch. See below for more details.
There are certain combinations I’ve never found appealing. One of which is broccoli on a grilled cheese sandwich. I recently had one of these sandwiches (it was the only vegetarian option on a menu that sounded decent). So I ordered it only to be served a sandwich with giant piece of broccoli. One of my major pet peeves is a sandwich that has tough-to-bite ingredients in too large of pieces. It makes for a rather awkward eating situation.
And so, I set off to make a broccoli sandwich that I would love. This broccoli melt was the result and it’s seriously delicious. The broccoli and garlic provides a good base, especially when you are using good olive oil (like California Olive Ranch!) The taleggio cheese takes this melt to the next level. I find taleggio to be the perfect amount of stinky cheese and it melts beautifully. Read more and see the recipe.
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May was National High Blood Pressure Education month, and so we thought it would be perfect to put out an episode on prevention and treatment strategies for this very common chronic condition. In this episode we’ll discuss: A definition of the two types of hypertension (AKA high blood pressure) What increases your risk of developing Hypertension […]
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Early on, when I was vegetarian but not cooking for myself, I found frozen veg burgers to be my friend. Were they wonderful? No. Were they easy? Yes- especially for a busy college student. I found that beyond burgers, I could crumble the burgers on a salad or grain bowl with ease. This was a huge meal-saver. When I started cooking, I would do similar things with homemade veg burgers until one day, I realized I should just skip making the burgers. That’s where this chickpea crumble comes into play.
This crumble comes from one of my favorite veg burgers that uses rice and nuts. The stickiness of the short-grain rice holds everything together while the chickpeas bring the protein and pecans add the texture. I like to make a meal that uses the rice and save 1/2 cup to make this crumble. Once I make this crumble, I store it for a week and heat the mixture up as needed. It’s an easy addition to so many different meals! Read more and see the recipe.
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Of all the cookbooks I’m sharing this summer, Love Real Food is one of the books I am most excited about. I’ve known Kathryne (aka Cookie + Kate) for years- she was one of the first bloggers I connected with, primarily because our styles of cooking were similar. It’s been exciting to watch her grow her site and now I’m beyond excited to hold a collection of her recipes in my hands. Love Real Food is a beautiful compilation of recipes that showcases Kathryne’s approachable plant-based cooking.
I decided to share her kale Caesar salad. Caesar dressing is one of those sneaky items that you might think is vegetarian but thanks to sardines, it’s not. Kathryne whipped up a smooth and tangy tahini dressing that is the perfect vegetarian adaption. Add to that her trick for the perfect kale salad (salt massage!)) and you have one delicious kale caesar salad. Read more and see the recipe.
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For a number of reasons, I’m guessing that few of you have used coconut oil as a major component in a salad dressing before. It’s solid and chunky at room temperature. And, if you melt coconut oil, it will return to a solid stated as it cools. Generally speaking, it’s just hard to get your head around the idea that it’d be a good foundation for a salad dressing. But, when someone you trust and admire tells you something is a good idea, you listen. Coconut oil dressing was just one of the brilliant ideas that jumped out at me from the pages of Julia Sherman’s new Salad For President cookbook. It was relayed to Julia via Claire Evans, front woman of the band Yacht, and futures editor for Vice’s Motherboard website. Check out the description in the headnotes, ” …this recipe is gold. The trick is to warmth oil just enough for it to liquify, mix together all of the ingredients, toss them with the salad, and then let the dressing return to its solid state, tiny coating each leaf with a velvety, rich texture and bright citrus chile spice.” Right? I was sold so hard on the concept, a 4X, quad-sized version of the dressing resulted. What you’ll see below is my tweaked version of the amazing Tatsoi, Macadamia Nuts, and Shaved Coconut with Yuzu Kosho Dressing from Salad for President. I used kale because its what I had (my tatsoi quest came up short). Make a full meal of it by tossing some grilled tofu in a bit of the leftover dressing, and serve it on the side, or as part of the salad.
Continue reading An Exceptional Salad with an Unusual Coconut Oil Dressing…
When doing creative work, it’s easy to start to feel in a rut. This was where I was for a good chunk of the last few months. I wasn’t feeling inspired and most recipes felt rather ‘meh’ to me (even though they were good!) I realized I needed to reassess how I was creating recipes which led me back to my original path: what’s at the market. Every week, it’s no longer about what I had planned to make. Rather, what at the market looked good and how can I most creatively use it with the items I have in my house. So you might see some different ingredients and recipes around here.
This beet salad features white beets. Have you had them? I can honestly say I’d not seen them until I hit the farm stand a couple weeks back. They have a similar beet taste but with a slightly bitter note. However, paired them with potatoes, herbs, and beans- you can get a solid side or lunch meal! Read more and see the recipe.
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1. Tell us a bit about yourself? I’m a native of Ghana, West Africa where I treasure my culture from fashion, to traditional events, and most of all… the food (obvious, right?). I am a new dietitian currently building on my clinical nutrition background in a rehabilitation and nursing center, while doing many things on […]
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Post sponsored by California Avocado. See below for more details.
I have two different salad styles: light/easy and filling. Light and easy usually tend to be a solid side salad or lunch while the filling salads are meant for dinner. When M isn’t home, I’m usually making a salad that looks like it should feed a crowd but really, it just feeds me. This is definitely a dinner salad in my book. The spicy cauliflower is balanced with freekeh and a creamy lemon avocado dressing. I like to make my own harissa but you can often find pre-made harissas in certain grocery stores. The cauliflower would also be lovely roasted with green harissa (another favorite of mine!) Read more and see the recipe.
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