Heart BEET Salad

Heart Beet Salad

It’s often said that the way to a person’s heart is through their stomach.  I don’t know about you, but I find food to be a love language.

Valentine’s Day is right around the corner and we’re seeing love show up in many forms.  If you’re opting for a cozy home cooked meal over eating out this year, there are a variety of delicious options that nourish the heart, body and soul.  It’s nice to dress up and go out on the town, but there is something fun, flirty and heartfelt about staying home.  Cooking is a big part of our relationships and something we enjoy doing together or enjoying alone as we connect to the relationship with ourself.  It combines many things we love such as nourishing foods, community, connection and making memories.

I often choose a delicious steak (bison or beef), roasted red potatoes, green beans (or veggie of choice) and a salad.  I also love to sweeten up the menu with my Dark Chocolate Covered Strawberries

❤️ I welcome you to check out a magazine article that I co-created with a local magazine.  Sharing my full Valentine’s Menu here: A Date Night Dinner for Two

This Heart Beet salad is simple to make, packs a delicious punch of flavors and provides a variety of health-promoting properties.

Beets support the health of your heart, digestive system and brain.  They nourish the liver which supports detoxification.  Beets also help to eliminate inflammation, boost athletic performance and are low in caloric intake.  They are loaded with potassium, vitamins and antioxidants.

This Heart Beet recipe can pair with a protein for a main meal or compliment a main dish as a sexy side.  I invite you to enjoy the recipe as it’s shared or spice it up with a variety of nuts, seeds, cheeses or an added touch of red onion.

Heart Beet Salad

Heart Beet Salad

INGREDIENTS:

Arugula or Mixed Greens of Choice
2 Beets, cut into bite size squares or hearts using a heart shaped cookie cutter
Goat Cheese (regular or cranberry and tarragon)
Sliced nuts (almonds, walnuts and pine nuts are a great option)

Optional: Red Radish Microgreens and Red Onions, thinly sliced

To Prepare the Beets:

Preheat oven to 425 degree

Gently toss beets in 1-2 Tbsp avocado oil or oil of choice.
Roast in a cast iron or oven safe pan for 30 minutes. Flipping half way through the cooking process.
Beets are fully cooked when a fork or knife can be pinched through them.

To Prepare the Salad:
1. In a bowl or serving platter, place greens as a base.
2. Mix the microgreens (if using) with the salad greens.
3. Top the greens  with beets and  goat cheese.
5. Sprinkle nuts, if using and serve with dressing.

 

White Balsamic Dressing:

½ cup  Infused Olive Oil or Oil of Choice https://oliveandbasket.com

¼ cup White Balsamic Vinegar https://oliveandbasket.com

1 Tbsp raw honey

Optional: Salt and Pepper to taste

Dressing Directions:

In a mason jar with lid or mixing bowl, mix oil with a gradual drip of balsamic to taste.  Depending on the desired sweetness.  Add the honey for desired texture and taste.  If using, finish with salt and pepper.  Shake or stir to combine ingredients before serving with the salad.  Leftovers can be stored in a mason jar or storage container.

ENJOY!

❤️ This Valentine’s Day, have fun “cooking up” a dash of  laughter, a spoonful of togetherness and heap of love while you make your own memories. ❤️

XOXO,

Kim

Spicy Fall Slaw

When it comes to slaw, you may think of summer foods, pulled pork and heavy meals.  Though I do love a good pulled pork sandwich and some creamy coleslaw (one of my weaknesses), there are other seasons and healthier ways to enjoy this side dish.

With the crisp air, fall foliage and fall foods flooding the farmers markets, we are offered a bounty of seasonal produce and opportunities for nourishing foods with the fall feels.

Though I will miss the smell and taste of fresh tomatoes off the vine and other summer goodies, I am really loving the abundance of fall foods in the garden.  Foods like beets, kale, sweet potatoes and cabbage. Local orchards offer an abundance of delicious apples and some pears, depending on your area.   Many of these items can be included in your slaw recipe if you’re looking for a creative variety.

Included in this dish is one of my favorites- red cabbage. Cabbage is packed with healthy nutrients and delivers an abundance of health.  It’s been shown to reduce inflammation, support digestion and lower cholesterol and blood pressure.  Kohlrabi is an incredible superfood and one that’s loaded with antioxidants (help remove toxins in the body).  It’s a cousin to Brussels, kale, broccoli and cabbage.  Not only is it healthy and high in nutrients but it’s low in calories too.  A veggie that you may find at many fall markets.

Crisp apples have similar benefits as cabbage but they also help support brain power and have been shown to support gut health.  Sometimes I add in Asian Pears as well if they are in season.  They are a great source of dietary fiber, Vitamin C and potassium.  They also help support lung health and function.  Apple cider vinegar and lemon are some of my favorites for supporting detoxification and cleansing in the body.  Speaking or resetting and cleanings, if you’re feeling a need for it in your body (and mind), I welcome you to check out my upcoming Reset.  Link: Fresh for Fall Reset

OK… back to this tasty recipe…

This slaw recipe is a fall staple and one I make often during the season and beyond.  With cabbage and apples in full swing, it’s a great time to eat with the season and enjoy the colors of health.  This dish pairs well as a base with some pulled chicken or protein of choice on top.  You can add crunch with pumpkin seeds or enjoy it alone.

This recipe is super simple, easy to prepare and can be made ahead of time.  The ginger and additional ingredients give it a little kick and fun taste.  I welcome you to try the recipe as is or double it up and save some for later.  This is a great dish for entertaining too!

 

Spicy Fall Slaw

INGREDIENTS:

1 cup purple cabbage, thinly sliced

1 large kohlrabi, peeled and thinly sliced or grated

1 cup carrots, grated

¼ cup red onion, thinly sliced

1 apple or Asian pear, sliced

1-inch piece ginger, peeled and grated

1 tablespoon Bragg’s raw apple cider vinegar

Sea salt and black pepper to taste

2 tablespoons extra-virgin olive oil or oil of choice (I love Olive and Basket)

Juice from 1 lemon

Optional Garnish: Microgreens Maryland Microgreens

DIRECTIONS:

Add all of the ingredients to a large mixing bowl. Massage the vegetables using clean hands to help the vegetables wilt. Adjust the seasoning to your tastes. Allow the slaw to marinate in the refrigerator for at least 15 minutes before serving.  If using, top with Microgreens before serving.

Happy Fall Y’all!  Enjoy! ?

XOXO,

Kim

Simple Stuffed Zucchini Boats

I love summer cooking because there is such an abundance of produce, a variety of flavors and healthy ingredients that pair well to make simple meals.  This week, for “Farmer’s Market Friday” (on Facebook), I am spotlighting one of my favorites.  An ingredient grown every summer in my garden and found at many farmers markets…. zucchini.  There are several ingredients you can substitute like summer yellow squash, peppers and 8 Ball Zucchini.  Similar to my recipe seen in Frederick Lifestyle Magazine and  City Lifestyle Magazine  from last summer.  Recipe:  Stuffed 8-Ball Zucchini

If you’re looking for a super simple summer side to accompany your summer vegetarian dishes or pair with your gilled meat, this is another one of my “super simple summer favorites.”  Simple Skillet Zucchini and Squash. Have fun with the produce, get creative and see what you like best with these yummy summer goodies.

Zucchini packs a powerhouse of healthy nutrients.  It’s high in antioxidants, supports digestion and heart health, has shown to strengthen vision and has been linked to weight loss.  It may help reduce blood sugar, strengthen bones and support thyroid function.

Originally from Italy, this tasty ingredient is often found combining Italian flavors, sauces and cheeses.  Today I am sharing a healthier spin on this delicious dish.  This recipe can be modified in many ways to your liking and palate.

Simple Stuffed Zucchini Boats

 

ingredients:
  • 4 medium zucchini (my garden or The Jefferson Corn Stand)
  • 1/2 Tbsp avocado oil (or oil of choice)
  • 1/2 onion (The Jefferson Corn Stand
  • 2 garlic cloves, minced (can substitute powder garlic)
  • 2 tsp Italian seasoning (I use Tuscan Dipper from Olive and Basket)
  • 1/2 jar of organic sauce of choice
  • 1 lb bison or lean meat of choice
  • shredded cheese (I used goat)
  • salt and pepper to taste
  • Optional: Sometimes I add in fresh chopped peppers to this dish.  I also sometimes add in fresh chopped herbs in place of the dry seasoning.  Chopped fresh parsley can be added as a finishing garnish too.
  • Added nutrient option: Microgreens for a healthy topping (I use Maryland Microgreens)

NOTE: If you prefer non-meat options, you can substitute quinoa, chickpeas, beans, extra veggies and other cheese option. 

directions:
  1.  Preheat oven to 425 degrees.  Coat a large baking dish or cast iron pans with additional oil.
  2. Cut ends off of the zucchini and discard or compost.  Cutting lengthwise, carefully slice each zucchini in half.
  3. Using a small spoon or melon baller, carefully scoop out the seeds.  These can also be disposed of or saved to add back into the sauce.
  4. On the stovetop, heat a pan to medium heat and add the oil.  Add the onion and cook for 3-4 minutes.  Followed by the garlic.  Combine and cook for an additional 30-60 seconds while stirring to avoid browning.
  5. Add in the meat and seasonings.  Stir to combine.  Cook the meat mixture until brown and cooked through.
  6. Once the meat is fully cooked, add in the sauce and stir to combine.
  7. Reduce heat to low and simmer for at least 5 minutes.
  8. Carefully fill your prepared boats with the saucy meat mixture.  Top with shredded cheese.
  9. Bake boats for 25-30 minutes or until zucchini is tender and cheese has a golden brown.
  10. If desired, garnish with fresh chopped parsley and micro greens.
  11. Enjoy! ?

XOXO,

Kim

Simple Skillet Zucchini and Squash

Summer produce is coming in hot this summer and we are seeing the bounty at the farmers markets and in our gardens.  For those who planted gardens, you’re probably seeing a lot of squash and zucchini filling your garden.  This is a go-to dish that I often make during the summer months.

I love this dish because it’s easy, full of delicious flavor, healthy and includes many summer garden staples that are flourishing right now.  Have fun playing with different veggies and herbs.  For me, I like to include fresh garlic, onion, peppers (any variety) and tomatoes.  If you like a little heat, you can add in different kinds of hot peppers.  Fresh herbs are great for health and detoxification.  I love to use basil with this dish but you can also add in parsley, oregano, etc.

Zucchini is a healthy addition to meals as it provides antioxidants.  It’s been linked to reduced inflammation, support heart health, improved vision and may help with weight loss.  Add in more color of healthy veggies and you can have a powerhouse plate of health and flavor.

 

Ingredients

  • 1 tablespoon avocado or olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 yellow squash, chopped
  • 2 zucchini, chopped
  • 1 green pepper, chopped
  • 1 can diced tomatoes or fresh cherry tomatoes, cut in half
  • 2 teaspoons Italian herbs (or fresh herbs)
  • Salt and pepper to taste
  • Optional garnish: Fresh basil

instructions

  1.  In a large skillet over medium heat, warm oil.  Add the onions and garlic, stirring occasionally for 5 minutes.
  2. Add the zucchini, squash and peppers.
  3. Add in the tomatoes and stir occasionally to avoiding browning or burning.
  4. Sprinkle the herbs of choice and blend ingredients.
  5. Cover and cook the blend on low (stirring from time to time).
  6. The squash and zucchini will be tender and lightly crisp.
  7. Garnish with fresh basil and serve.
  8. Enjoy! ?

Note: If you’re planning to freeze this dish, combine ingredients and cook for only a few minutes. Allow the dish to cool completely and freeze for later use.

 

Summer Peachy Beet Salad

Summer is in full swing and so are the local farmers markets.  With so many people starting their own gardens this year and supporting local, we are enjoying a delicious bounty of local fresh produce.  Each week I’ve been sharing (through Facebook) the goodies I’ve been growing and buying and the different ways to prep them.

Today for Farmers Market Friday, I am spotlighting two of my farm fresh favorites- beets and peaches.  Not only are they delicious and display a gorgeous array of color, they pack many health benefits too.

Beets are a powerhouse of health and provide tons of nutritional value.  They help keep blood pressure in check, help to reduce inflammation, provide digestive support and they help to support brain health.  Beets also help support the liver, which is a vital part of our natural detoxification process.  Something we need for better health and immune support.  They’ve also been linked to weight loss and improved athletic performance.

Peaches are a juicy and tasty summer fruit that is packed with antioxidants and nutrients.  It’s been shown to improve heart health, aid digestion, reduce allergies and protect skin.  Something we especially need to be mindful of when we are outside during the summer months.  They are also hydrating.  Which we definitely need during the hot summertime.

This recipe is so flexible and you can play around with a variety of toppings such as dressings, cheeses, nuts and berries.

 

Summer Peachy Beet Salad

Ingredients:

2 Peaches, sliced into bite size pieces http://www.willowspringsproduce.com
Arugula or Mixed Greens of Choice
2 Beets, cut into bite size squares http://www.willowspringsproduce.com
Goat Cheese (regular or cranberry and tarragon)
Sliced nuts (almonds, walnuts and pine nuts are a great option)

Optional: Red Radish Microgreens  https://www.marylandmicrogreens.com

To Prepare the Beets:

Preheat oven to 425 degree

Toss beets in 1-2 Tbsp avocado oil or oil of choice.
Roast in a cast iron or oven safe pan for 30 minutes. Stirring throughout the cooking process.
Beets will have a golden color and be done when a fork or knife can be pinched through them.

 

To Prepare the Salad:
1. In a bowl or serving platter, place greens as a base.
2. Mix the microgreens (if using) with the salad greens.
3. Top the greens  with beets, peaches and then goat cheese.
5. Sprinkle nuts, if using and serve with dressing.

White Balsamic Dressing:

½ cup  Infused Olive Oil or Oil of Choice https://oliveandbasket.com

¼ cup White Balsamic Vinegar https://oliveandbasket.com

1 Tbsp raw honey

Optional: Salt and Pepper to taste

Dressing Directions:

In a mason jar with lid or mixing bowl, mix oil with a gradual drip of balsamic to taste.  Depending on the desired sweetness.  Add the honey for desired texture and taste.  If using, finish with salt and pepper.  Shake or stir to combine ingredients before serving with the salad.

Enjoy! ?

XOXO,

Kim