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Hardy Greens with Lemon-Garlic Vinaigrette

Hardy Greens with Lemon-Garlic Vinaigrette


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Be on the lookout for collards with smaller, tender leaves. If using more mature bunches, cut into thin ribbons instead of tearing.

Ingredients

  • 2 garlic cloves, finely grated
  • 1 tablespoon finely grated lemon zest
  • Kosher salt, freshly ground pepper
  • 4 cups torn collard greens
  • 4 cups torn turnip greens, beet greens, and/or kale
  • ¾ cup dried cranberries, divided

Recipe Preparation

  • Whisk garlic, oil, lemon zest, lemon juice, and honey in a large bowl; season vinaigrette with salt and pepper.

  • Add collard greens and turnip greens to vinaigrette and toss to coat. Add half of cranberries, season with salt and pepper, and toss again to combine.

  • Top salad with remaining cranberries just before serving.

Recipe by Natalie Chanin & Butch Anthony,Photos by Annabelle Mehran

Nutritional Content

Calories (kcal) 180 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 3 Total Sugars (g) 10 Protein (g) 1 Sodium (mg) 15Reviews Section

Probiotic Lemon-Garlic Salad Dressing Vinaigrette

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Do you have a tried-and-true recipe that's so good, you make it over and over again?

In our house, it's this homemade lemon garlic dressing. It pairs perfectly with so many salads and dishes, I've affectionately named it “Everything Dressing”! It's just the best salad dressing recipe ever!

Tangy and savory, this simple homemade dressing (technically a vinaigrette) livens up everything from salads to roasted veggies to grilled meats. You can even use it as a marinade or dip. It's perfect for basically everything… hence the name!

The best part is how simple it is to make — 5 minutes tops! You can get creative, too, and add whatever fresh herbs or vinegars you have on hand.

Try this dressing on a huge bed of greens and raw veggies alongside this healthy Chuy's copycat chicken tortilla soup. A simple dinner that's sure to be a favorite!


How To Make Sausage Kale Soup

One of the reasons this is the best sausage kale soup recipe? It takes just 30 minutes to make! Here’s how:

  • Brown sausage. Heat oil in a large dutch oven over medium-high heat. Add ground sausage and cook, breaking apart with a spatula until browned.

  • Cook vegetables. Use a slotted spoon to remove the sausage to a plate, leaving the oil in the pan. Saute onions and carrots in the oil, until they start to brown.

  • Brown garlic. Make a well in the center of the pan. Add the minced garlic and saute just until fragrant, then stir in with the onions.

  • Deglaze pan. Immediately add the chicken broth and use a wooden spoon to scrape any brown bits from the bottom of the pan. Bring to a boil and simmer.

  • Add cream cheese. Turn soup off and immediately ladle out 2 cups of hot broth into a blender. Add the cream cheese, and blend until melted. Stir back into soup and serve.


Batavia Lettuce (a.k.a. French Crisp or Summer Crisp)

As one of its other names would suggest, Batavia lettuce is more tolerant of warmer weather than many salad greens. It stays crisp and doesn't bolt (flower) and turn bitter as easily as other lettuces, so is a favorite with summer gardeners who want to keep themselves in lettuce all season long.

Like many varieties of lettuce, Batavia comes with all green or red-tinted leaves. There isn't a taste difference between the two, so choose whichever will look best on your table. Top with a bit of honey mustard vinaigrette or a simple balsamic dressing.


White Bean Kale Salad with Tahini Dressing

I think there’s something wrong with me. I’ve started to crave kale.

If I haven’t had it in two days, I get something like a twitch. I need a dark, leafy greens fix STAT.

Most mornings, I have a green smoothie loaded with kale and spinach. And if I’m feeling especially healthy, I whip up a Roasted Sweet Potato Chickpea Kale Salad for lunch or dinner. Oh, and Cheesy Kale Chips – they usually call my name around 3 p.m.

This is not me bragging about my healthy diet. This is me confessing that I think I have an addiction. Halp.

In all seriousness, I love that I love leafy greens! I know it’s an acquired taste for some. The first time I tried kale was in a smoothie that wasn’t properly blended and I swore I’d never try the bitter, tough green again.

Fast forward to today and I literally pick the kale that’s meant for garnish off John’s dinner plate like it’s the last bite of chocolate cake on the table.

This salad takes my kale obsession even further. I added in white beans, some garlic croutons, and dressed it in a simple tahini dressing. Friends, it’s like a flavor explosion in the mouth. I (literally) think I’m in love.

It starts with a little kale massage to break down the texture and remove some of the bitterness. Olive oil, lemon juice, fresh garlic, and maple syrup infuse flavor before the dressing even goes on.

If your salad tastes delicious on its own, you don’t need as much dressing! That’s my number one kale salad tip. Pre-season – it’ll get you far in life.

Next come white beans tossed in olive oil, lemon juice, sea salt, and fresh parsley.

And while all of this is happening, roast up some simple garlic croutons and whip up my 5-ingredient tahini dressing. It’s like liquid gold as far as I’m concerned. I rarely deviate from this dressing these days. It’s become my absolute favorite for every kind of salad.

I hope you guys love this salad! It’s:

Super quick (30 minutes)
Simple (with basic ingredients)
Loaded with lemon-garlic flavor
Creamy + sweet, thanks to the tahini dressing
Loaded with fiber + protein (15 g protein per serving!)
Satisfying + healthy
& Perfect for weeknight meals and hosting

I think this salad is perfect for when you’re craving something substantial but nutrient-rich. I personally love big kale salads for lunch because it means I’ve already gotten in nearly all of my vegetables servings before dinner, leaving lots of room for things like pizza and ice cream. Let’s be real – I eat greens so I can have pizza and dessert.

If you try this salad, let us know! Leave us a comment, rate it (once you’ve given it a go), and last but not least – take a picture and tag it #minimalistbaker on Instagram! We’d absolutely love to see what you come up with. Cheers, friends!


4. Golden Beet Salad

Beets may be high in natural sugars, but they’re also loaded in vitamin C, folate, and manganese making this veggie the perfect package of nutritious sweetness! This Golden Beet Salad recipe by Angelina Papanikolaou mixes your favorite bitter and spicey leafy greens — rich in iron, antioxidants, and anti-inflammatory agents — with the sweet delight of beets. While lighter on the stomach, this salad is still super filling!


Food as Care

I am a huge fan of the new Splendid Table host, Francis Lam. He brings a fresh perspective to a podcast/radio show that I’ve always loved. Today, I listened while I batch-cooked two casseroles and some roasted delicata squash for our meals this week, and I was particularly touched by this week’s episode, which as about food as care, for both ourselves and our communities. It was inspiring and entertaining, and I suggest checking it out yourself: https://www.splendidtable.org/episode/667

This episode felt appropriate and timely. I’ve always loved sharing food, and that is one of the things that initially drew me to farming. Of course one of the ironies of farming is that you are often too tired at the height of the season to spend much time cooking. Autumn is the time of the year when I start to really cook feasts for folks I love.

Despite having cooked up our week’s food last Sunday (one of my favorite tricks—spend three hours cooking on Sunday and just reheat delicious leftovers all week instead of spending time cooking each night!) I still found myself cooking delicious, hearty meals out of a shear love for the guests we were hosting. One night it was a turnip and potato mash with caramelized onions, sweet peppers, and Italian sausage and a salad. Another night it was sautéed delicata with garlic fried greens and sage butter over penne. I love preparing food for others and providing them with the comfort and luxury of having a meal served to them maybe even more than I love being served a meal, and that’s saying a lot!

Below, here are the recipes that were more or less the inspiration (or that most closely resemble something that I made up!) for our meals this week:


Green Bean Basics

Fresh and crunchy, green beans are easy to love and super easy to incorporate into everything from vegetable side dishes to pasta salads to main courses. They don't have to be baked in a casserole to be delicious, as these recipes show. Also called string beans, green beans are made up of small seeds encased in long pods. Because the beans are harvested while still young, the pods are tender and edible.

While green beans are available year-round, their peak season is May to October. When you're shopping for green beans, we recommend you choose ones that are sold loose rather than in packages so you can pick the freshest. They should be crisp and bright green without blemishes or signs of wilting. For even cooking, choose beans that are of similar size.

Store them in a sealed plastic bag in the refrigerator for up to five days, but know that green beans are not a keeper&mdashthey really do taste best if used right away. Another reason to choose green beans? Prep is easy, with no peeling or slicing required! Just rinse the beans under cold water, then trim the stem end by snapping it off with your fingers or cutting with a paring knife. You can trim the other end if you like, but it's not necessary.

Need even more reasons to love green beans? The legumes are rich in vitamin C ,"which helps you absorb iron and is an important mineral for carrying oxygen through your body," says New York City-based registered dietitian Rachel Berman. A cup of green beans delivers a quarter of your daily vitamin K, which maintains healthy blood and bones, Berman explains. Plus, they have nearly three grams of cholesterol-curbing fiber per cup. Enjoy their crisp texture and bright flavor in these, our favorite recipes that range from spicy sides to crisp salads to comforting casseroles.


Few dishes say “summer” quite as perfectly as potato salad. This picnic staple is family friendly, wholesome, easy to prepare and beloved by young and old alike. It is also a versatile dish, open to a dazzling variety of interpretations.

Whether you’re feeding your family for dinner, cooking for a crowd or packing up a summer picnic, you can’t go wrong with potato salad.

And here’s a bonus. Maine potatoes are the best potatoes. Full stop.

Following are three ways to enjoy this classic dish—even if one of them has a little secret. Dig into these recipes and then experiment on your own with summer’s tastiest way to eat tubers.

Roasted Potato Salad with Southwestern Pesto

Roasted Potato Salad with Southwestern Pesto

1–1 1/2 pounds new potatoes
2 tablespoons olive oil
1 pint cherry tomatoes, cut in halves
1/4–1/2 cup, Southwestern Pesto

4 cups fresh cilantro leaves
4 cloves garlic
1 jalapeño, chopped
Juice of two limes
3/4 cup olive oil
1/2 cup water
1 cup nuts (pine nuts, almonds, macadamia nuts, walnuts, pistachios or a mix)
1 cup grated Parmesan cheese (Cheddar works, too.)
Salt and pepper to taste
Preheat oven to 450º.Cut potatoes into bite-sized pieces. Toss in two tablespoons of olive oil, salt and pepper. Roast until potatoes are fork tender, about 20–30 minutes.Add the cilantro, garlic, nuts, jalapeño, cheese, salt and pepper to a food processor. Process until incorporated, about 15 seconds. Slowly add oil until incorporated. Add water and lime juice and process until pesto is creamy. Adjust seasoning.Toss warm potatoes and tomatoes with pesto. Serve at room temperature.

PRO TIP: Store leftover pesto in an airtight container for up to seven days in the refrigerator or six months in the freezer. It is delicious on fish and perfect on pasta!

Potato Salad with Lemon, Garlic & Mustard Vinaigrette

Potato Salad with Lemon, Garlic & Mustard Vinaigrette

Potatoes and fresh veggies—I ask you, what could be better? This recipe, which is infinitely adaptable to whatever your garden or local farmers market is featuring, is just right for warmer weather because there are no ingredients that will spoil if left out too long. And the golden Lemon, Garlic & Mustard Vinaigrette makes friends with just about every vegetable it meets, so let your imagination run wild.

2 pounds new potatoes, cut in bite-sized pieces
1 pint cherry tomatoes
1 cup fresh green beans, cut in bite-sized pieces
1 cup fresh asparagus, cut in bite-sized pieces
1 cup thinly sliced celery
1/4 cup fresh basil, chopped
Boil potatoes until fork tender, about 8–10 minutes.Steam green beans and asparagus (together) until bright green, retain a bit of crunch, about 3–4 minutes. Drop in ice bath to stop cooking and drain.Combine veggies in a large bowl and dress with Lemon Garlic Mustard Vinaigrette. Garnish with basil. Serve at room temperature.

Vinaigrette

2 garlic cloves
2 tablespoons lemon zest
1/2 teaspoon kosher salt
1/4 cup fresh lemon juice
1 teaspoon apple cider vinegar
1/4 cup mustard
1/2 cup canola oil
Put garlic cloves through garlic press and mix with lemon zest and salt to make a paste. Combine lemon juice, vinegar and mustard. Add to the garlic paste. Whisk oil in slowly and adjust seasoning.

PRO TIP: The great thing about this salad is that you can incorporate any veggies you have on hand. Peas, corn, carrots, kohlrabi, radishes, arugula, chopped cabbage—it’s all delicious when combined with tender potatoes and this flavorful dressing.

Classic “Potato” Salad — with a healthy twist

My mother’s go-to potato salad recipe came from the Hellman’s Mayonnaise label, and it was delicious. Lately, in an effort to reduce my carb intake, I adapted her recipe and made potato salad with …cauliflower!

Don’t get me wrong. This recipe would work wonderfully with potatoes. But if you’re feeding someone who’s keeping an eye on carbohydrates or is going the Paleo route, try this scrumptious summer salad hack.

Cauliflower “Potato” Salad

1 large head of cauliflower, cut to bite-size pieces
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1 teaspoon mustard powder
1 cup thinly sliced fennel (keep fronds when cleaning)
2 tablespoons fennel fronds, chopped
1/2 cup green onion, chopped
2 hard-cooked eggs, chopped
1/4 cup sweet pickle relish
Sweet pickle chips for garnish
Salt and pepper to taste
Steam cauliflower until tender but not mushy, about 8–10 minutes. Drain and cool slightly.Combine mayonnaise, Greek yogurt, mustard powder and fennel fronds in a large bowl. Add cauliflower, fennel, onion, relish and eggs and toss gently.Garnish with sweet pickle chips. Best served chilled.

PRO TIP: If you don’t like fennel—or don’t have any on hand—you can use celery in the salad and add a little dill to the dressing. If you use fennel, save the fronds. You can add them to soups and salads. If you’re poaching fish, drop fennel fronds in the poaching liquid for a delicious, fresh taste.


Navy Bean Cheesecake

(By Shashi Charles, blogger/recipe developer, Savory Spin)

“Navy bean cheesecake” may sound like a dessert project doomed to failure (or a stroke of stoner genius, depending on your mindset at the time). But blogger Shashi Charles believes in the versatility of these white beans so strongly that she took the time to develop a “cheesecake” recipe that takes full advantage of Navy beans’ naturally creamy texture, resulting in a satisfying treat with welcome health benefits.

Ingredients:

  • 1.5 cups Navy beans, canned or dried (if using dried beans, soak overnight, rinse, and boil with water for 1 hours)
  • 2 eggs
  • .5 cup brown sugar
  • 1.25 containers of vanilla yogurt (6 oz containers)
  • 1 tsp vanilla extract
  • .25 tsp cinnamon
  • A dash of salt
  • Berry topping*
  1. Preheat the oven to 325 degrees Fahrenheit. Using an electric mixer, combine the Navy beans, brown sugar, vanilla yogurt, cinnamon, salt, and eggs (one at a time).
  2. Pour the mixture into 4 oven-safe bowls and bake for 30 minutes.
  3. Top the “cheesecakes” with the berry topping and whipped cream.
  1. Add a handful of blueberries, a handful of raspberries, ¼ tsp lime juice, and 1 tbsp brown sugar to a pan over low heat. Cook for five minutes and allow to fully cool.

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