Blog

Makes 4 large meal salads or 6 side salads

Ingredients:

Wild Rice:

1 cup wild rice, rinsed

1/4 teaspoon fine sea salt

Carrots:

1 pound carrots, cut into 1/2-inch-thick slices

1 tablespoon extra-virgin olive oil

1 teaspoon chili powder

1/4 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

Lemon Dressing:

1/4 cup extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

1 clove garlic, pressed or minced

1/4 teaspoon fine sea salt

Freshly ground black pepper

Salad:

1/3 cup raw pistachios, roughly chopped, or pepitas

5 to 6 ounces baby arugula

1/3 cup crumbled goat or feta cheese (~ 2 ounces)

3 tablespoons raisins, preferably golden

Directions:

To cook the wild rice: Bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing the heat as necessary to prevent overflow, until the rice is tender but still offers a light resistance to the bite, 40 to 55 minutes. Remove the pot from the heat, drain the rice, and return it to the pot. Cover and let the rice rest for 10 minutes, then uncover and stir in the salt.

To roast the carrots: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Place the carrots on the baking sheet and drizzle them with the olive oil. Sprinkle the chili powder, cinnamon, and salt on top. Toss until the carrots are lightly coated in oil and spices. Arrange in a single layer and roast until they are caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, toss halfway through

To make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard, honey, garlic, salt, and pepper to

To prepare the salad: In a medium skillet, toast the chopped pistachios over medium heat, stirring frequently, until fragrant and turning golden on the edges, 4 to 6 Set aside to cool.

In a large serving bowl, combine the cooked wild rice and When you’re ready to serve, drizzle the mixture with just enough dressing to lightly coat the salad (you might have a little extra) and toss to combine. Arrange the roasted carrots down the center and sprinkle the toasted pistachios, crumbled goat cheese, and raisins on top. Serve immediately. This salad is best the day it’s prepared, but it keeps well, chilled, for 2 to 3 days.

Read original recipe from Best Health Magazine here!

Yield: 12

INGREDIENTS

• 2 cups almond meal
• 1 cup old-fashioned rolled oats (use gluten-free if sensitive)
• 1/2 cup chopped walnuts
• 1/2 cup currants, raisins, or chocolate chips (optional)
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3 eggs, beaten
• 1 cup grated zucchini (about 1 zucchini)
• 1 cup grated carrot (about 2 carrots)
• 6 tablespoons unsalted butter, melted
• 1/2 cup pure maple syrup (not Aunt Jemima’s)
• 1 teaspoon vanilla
• paper muffin cups (however I always just spray the pan with non-stick spray- it works better)

INSTRUCTIONS

1. Arrange a rack in the center of the oven and preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups. 
   1. In a large bowl, combine the almond meal, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.  
   1. In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.
   1. Add the wet ingredients to the dry ingredients, mixing until just combined.
   1. Spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.   

Read the original recipe from Run Fast Eat Slow here!

Ingredients:

Vegetable Stew:

• 3 cloves garlic, smashed
• 2 small turnips, peeled and quartered
• 1 medium yellow onion, quartered lengthwise, root end intact
• 1 large carrot, peeled and cut into 2-inch chunks
• 1/3 cup golden raisins
• 1 tablespoon fresh ginger
• 1 tablespoon kosher salt
• 2 teaspoons each ground cumin, paprika, and sugar
• 1 1/2 teaspoons ground turmeric
• 1/8 teaspoon ground cloves
• Dash of cinnamon
• 2 cups water
• 1 pound butternut squash
• 1 small zucchini, cut into 2-inch rounds
• 1 (15 1/2-ounce) can chickpeas, rinsed and drained
• 4 sprigs fresh flat-leaf parsley, tied together with kitchen string
• 1 cup canned whole peeled tomatoes, with their juices

Couscous:

• 2 cups cold water
• 1 tablespoon unsalted butter
• 1 teaspoon kosher salt
• 1 1/2 cups uncooked couscous
• 1/2 cup sliced almonds, toasted

Directions:

For the stew:

1. Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. 
2. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. 
3. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. Remove cinnamon sticks.

For the couscous:

1. Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.

To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Enjoy!

Read the original recipe from Food Network here!

INGREDIENTS

• 1 pound fresh cod, cut into 4 fillets
• 1/2 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, finely minced
• 1 tablespoon fresh chopped parsley, plus more for garnish
• 1 tablespoon fresh chopped chives
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh chopped oregano
• 1/2 teaspoon ground black pepper

INSTRUCTIONS

• Begin by preheating your oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
• Next, lay the cod fillets onto several layers of paper towel. Lay several more layers on top and gently push down onto each fillet with the palm of your hand. Don’t push so hard that you flatten the cod. The goal here is to push out some of the excess moisture. The paper towels will absorb the water content. Discard the paper towels.
• Transfer the cod to the prepared baking sheet, leaving at least two inches of space between each fillet.
• Next, measure the mayonnaise, parmesan cheese, garlic, parsley, chive, thyme, oregano, and ground black pepper into a mixing bowl. Use a whisk to blend the ingredients together.
• Spoon the mixture evenly over the four cod fillets. Use the back of the spoon to smooth out the mayo mixture so that the top of each fillet is evenly covered.
• Bake in the preheated oven for twelve minutes.
• If the mayonnaise mixture has not browned to your liking, you can place the fish under your broiler for a minute, but watch it carefully, because it will burn.
• Garnish with more parsley and herbs, if desired. Serve immediately.

NUTRITION

Calories: 340kcal | Carbohydrates: 3g | Protein: 24g | Fat: 25g

Read the original recipe from lordbyronskitchen here!