Arugula Salad with Roasted Harvest Vegetables, Goat Cheese, and Pepitas

As soon as the cooler weather hit, I was all over the winter squash selection.  Butternut squash soup and spaghetti squash with meat and veggie sauce came first, which put roasted winter squash on my to do next list.  And since I was contributing it to a dinner party, I figured I'd jazz things up a bit.  So I roasted the squash along with beets and rutabaga, and then used these as topping for a salad.  Definitely had better presentation than a simple pan of roasted squash, and the flavor was more festive too!

You can use a different mix of vegetables if you like.  Butternut squash, parsnips, carrots, or sweet potato would all work.  I liked the mix I used because it gave a fairly varied flavor profile and texture.  

This makes about 8 hearty side dishes or about 4 main course servings.

What you need:

Roasted Veggies:

1 large acorn squash, cut into ~1 1/2 inch chunks- I did NOT peel (or use butternut or your favorite winter squash)

1 rutabaga, peeled and cut into ~1 1/4 inch chunks

1 bunch of beets, or three medium beets, cut into ~1 1/4 inch chunks

3 tablespoons walnut or olive oil

salt and pepper

Salad Stuff:

1 (5 ounce) container arugula

4-5 ounce goat cheese (the one I used happened to be herbed)

1/4-1/3 cup pepitas

Dressing:

1/2 apple cider or apple juice

1/4 apple cider vinegar

2-3 tablespoons olive oil

2-3 teaspoons mustard (I used a sweet and spicy Dijon-like variety, but really whatever mustard you like will do)

salt and pepper to taste

Roast the Veggies:

You can make this ahead of time and then reheat if you want.  

Preheat oven to 400 degrees Fahrenheit.  Spread all three cut veggies on a jelly roll sheet or 13 x 9 baking dish.  Drizzle with oil and generously sprinkle with salt and pepper.  Toss to evenly mix. Roast for 45 minutes to an hour, tossing once about halfway through.  Veggies should be very lightly browned and tender.

Create the Salad:

Optional step: Toast the pepitas by placing in a small saucepan on medium heat.  Stir frequently for 4-5 minutes, or until they start to very lightly brown and you can smell a nutty aroma.  Take off heat and set side.

Make the dressing by whisking or blending all ingredients listed under dressing.

Place arugula in a large bowl.  Crumble goat cheese on top and then sprinkle with the pepitas.  Spoon the roasted vegetables into a pile in the middle.  Drizzle dressing on top.  Once you've let any guests/family members admire your presentation, toss it all together to evenly distribute the dressing.  

Serve and enjoy!

Roasted Romaine Hearts

My newest obsession:

It's healthy, delicious, super quick and easy.  Way better than eating regular lettuce- trust me.  For now (like the last four times I've made it, all in the past week), I like to spread my favorite low-fat dip (which I just posted) on it.  I will soon be trying some new variations- maybe sprinkling a little parmesan before broiling, or a little goat cheese after.  And maybe doing a bleu cheese and low-fat homemade ranch dressing, or a homemade caesar.  I think it could be used to amp up any regular salad, so try experimenting topping it with your usual favorite salad toppings.  Or eat it plain.  That's tasty too.


What you need (for one large or two smaller servings):

1 Romaine lettuce heart
Olive oil spray
Salt and pepper

Heat oven to broil on high.  Lightly spray a baking sheet with olive oil.  Slice Romaine heart down the center lengthwise.  Open it up and place on the baking sheet.  Spray with olive oil and season lightly with salt and pepper.  Broil for 5-8 minutes, depending on how hot your broiler gets.  The lettuce should be browned in spots but not burnt.  Dress as you wish and enjoy!

Mediterranean Chicken and Roasted Vegetable Salad

Lately I've been on a serious roasted vegetable kick.  So this recipe is pretty similar to others I have posted recently, but has the significant addition of chicken.  No need for any sides other than maybe a little bread (though I did make a naan bread pizza with anchovies, fresh tomato, olives, and feta to accompany this for Rob).

Start by making the roasted veggies (these could even be made the day before and then stored in the fridge):

What you need:

A couple pounds of eggplant (maybe two medium- I used a variety of baby ones and part of a big one, because that's what I had), cut into 1-inch thick rounds
1/2 pound carrots or baby carrots- carrots should be cut into 1/8 inch slices and baby carrots cut in half if they are fat ones
1-2 red peppers, kept whole
1 medium onion, chopped roughly
1 pound cremini mushrooms, cleaned and kept whole

Heat the oven to 350 degrees Fahrenheit.  Spray two 13 x 9 pans with olive oil (or if you only have one, you can do this in batches, which is what I actually did).  Spread the eggplant and carrots across one pan, and the onion, red pepper, and mushrooms on the other.  Spray everything with olive oil and then season with salt and pepper.

Roast the eggplant pan for an hour and the other pan for 30 minutes.  If done, the vegetables should be soft and slightly browned.  Let cool and chop everything into bite sized pieces (make sure to remove the skin and seeds from the red pepper).  Place everything in a bowl.

For the rest of the salad:

1/2 pound- 1 pound cooked chicken, depending on how protein heavy you want it to be (see note below for cooking tips/ ideas)
1 cup sliced and quartered cucumber
1-2 cups cherry tomatoes, quartered
2 tablespoons capers
1/4 chopped Greek or Kalamata olives
1/2-1 cup chopped artichoke hearts (use the marinated ones if you don't mind the extra oil, or just the ones in brine, which is what I did)
4 anchovies, finely chopped
3-5 pickled jalapenos, chopped
1-2 teaspoons red wine vinegar
1/4 cup balsamic vinegar
1 teaspoon olive oil
Black pepper, garlic powder, oregano, basil, and salt to taste (I probably used about 2 teaspoons each black pepper, oregano, and basil.  A ton of garlic powder, and a just a bit of salt, because my chicken was already seasoned, as were the veggies from the oven)

Optional (I would have added all of these, but circumstances on Saba prevented me from doing so):
1 head of roasted garlic, with the garlic squeezed out
Fresh Basil leaves
Fresh arugula (add this at the very end)

Mix everything together, refrigerate for an hour or a few, and serve on a bed of lettuce.  Sprinkle a little feta cheese on top if ya like.  Enjoy!


*Making the chicken:

You can simply boil the chicken, use meat from a rotisserie chicken (though not if you live on Saba), use leftover grilled, or saute some up like I did.  I used boneless chicken tenderloins and cooked them whole, because they are small enough that this works.  If I use breasts, I cut them up first.  Just heat your pan, add a good spray of olive oil, and add the chicken after it heats a bit.  Add a bit of salt right from the get go, because this helps the meat cook.  I also seasoned with garlic powder, onion powder, black pepper, poultry seasoning, and za'atar ( a Middle East spice mixture that I thought would work well with the rest of the salad).  When the chicken was almost done, I added a splash of white wine and lemon juice, turned down the heat to low, and covered it for the last couple minutes.  Once it's cooked, let it cool and cut into bite-sized pieces.

Roasted Vegetable Salad with Fresh Basil and Arugula

Mmmm... so tasty, so healthy, and simple to make.  It was a lovely side to the baby octopus I made, but would also make a nice light lunch or dinner on its own or with some bread or rice.  

What you need:

2 medium eggplants, cut into 1 inch thick rounds

2-3 cups cremini mushrooms

3 jalapeno peppers

1 small onion, cut into 1/4-1/2 inch wedges

cooking spray, salt, pepper

2-3 cups fresh arugula, chopped

1 cup fresh basil, chopped

2-3 small tomatoes, chopped into 1/2 inch pieces

1/4 cup (or more) seasoned rice vinegar

1 teaspoon EACH chili oil and sesame oil

1-2 teaspoons soy sauce

1-2 teaspoons fish sauce

1 tablespoon (or more if you're a garlic fiend like me) garlic powder

2 teaspoons finely chopped fresh ginger

Preheat oven to 400 degrees Fahrenheit.  Spray two 13 x 9 pans with olive oil.  Spread the vegetables across the two pans (I filled one up with the eggplant and the other with the other vegetables.  That way you can easily leave the eggplant in longer).  Spray with olive oil and lightly season with salt and pepper.  Roast in the oven until softened, lightly browned, and cooked through.  This took about 20 minutes for the pan with the mushrooms, peppers, and onion, and between 45 minutes and an hour for the eggplant.  Let cool a bit, and then chop everything into bite sized chunks (except the mushrooms, which I like to leave whole).  Place the veggies in a large bowl and add the remaining ingredients.  Toss and let sit for 20 minutes (or more) before serving to let the flavors meld a bit.

Roasted Eggplant Salad with Asian Vinaigrette

A healthy, mouthwatering accompaniment to an Asian-themed dinner and the leftovers tasted even better the next day as a lunch.  In fact, I would even recommend making this the day before you want it (if you're able to plan that much in advance, which I am usually not).  The eggplant soaks up more of the dressing and the flavors meld and intensify.

I forgot to pay attention to how much of everything I was using, but I'll give my general estimates.  Make sure to taste test the vinaigrette before pouring over the eggplant and adjust if necessary.

To make the roasted vegetables:

What you need:

Eggplant, cut into 1 inch (or maybe even slightly thicker) rounds.  I used enough to almost cover the bottom of a 13 x 9 pan... probably 5 or 6 baby eggplant or 2 large ones

Jalapeno peppers- 4/5 

1 head of garlic, with the tip top cut off to just reveal the cloves.

Olive oil spray, salt, pepper

Heat oven to 375 degrees Fahrenheit.  Spray a 13x9 pan with olive oil.  Spread the vegetables out on it.  Spray the tops of the vegetables with olive oil.  Season lightly with salt and pepper.  Roast in the oven for 30-45 minutes, or until vegetables are softened and lightly browned.  Remove from oven and allow to cool.  Once, they have cooled a bit, squeeze the garlic out and chop the jalapenos.  At this point, you can remove the skin the eggplant if you want, but I prefer to leave it on.  Place the eggplant in a bowl.  Reserve the jalapenos and garlic for the vinaigrette.

To make the vinaigrette:

What you need:  *Note: these are really just estimates.  I'd say the proportions are pretty accurate, but I'm not sure about the amounts, so you may need to add a little more of everything to get enough to coat the eggplant.

1 tablespoon (or more) soy sauce

juice of a lime

1/4 cup (or more) seasoned rice vinegar

1 teaspoon sesame oil

1 teaspoon chili oil

1 tablespoon sweet chili lime sauce/ marinade

2 teaspoons Huy Fong chili garlic paste (this is pretty spicy, so use less if you don't like spicy)

1 teaspoon black pepper

Garlic Powder (optional, if you really like garlic)

1 roasted head of garlic, cloves squeezed out and chopped (from above)

Roasted jalapeno peppers, chopped roughly (from above)

Mix everything together.  Pour over eggplant and let sit for at least 30 minutes, but preferably much longer (like I said, it was definitely even better the next day).  Enjoy!

Mediterranean Mixed Vegetable Salad

Mmm... this was so good!  It's a delicious combination of all sorts of vegetables, both roasted and fresh, with the addition of olives and anchovies for some serious flavor.

What you need:

8 ounce cremini mushroons

1/2 onion, roughly chopped

1 head of garlic, with the very top snipped off

1 tomato, chopped

Cucumber, chopped (I probably used about a cup)

1/2 cup Greek olives, pits removed (I just used a jar that said "Greek Olives", because that's what we have here, but if I was back in the States, I'd probably use Kalamata)

1/2 cup artichokes, chopped

1 small red onion, sliced very thinly

1/3 cup Fresh Parsley, chopped

1 tin of anchovies, chopped

1 teaspoon Olive Oil

2-3 teaspoons Balsamic Vinegar

1-2 tablespoons Lemon Juice

Black Pepper

Parmesan or Romano cheese (optional)

Start by roasting the mushrooms, onion, and garlic head:   Spray a baking pan with olive oil, spread the vegetables out on it, spray again, and season with salt and pepper.  Roast at 425 degrees Fahrenheit for 30 minutes, or until mushrooms are cooked through, the onion is slightly blackened, and the garlic is soft.  Let cool a bit. 

Mix together the tomato, cucumber, Greek olives, artichokes, red onion, parsley, and the roasted vegetables.  Squeeze the garlic out of the cloves.  Mix it with the anchovies, olive oil, balsamic vinegar, lemon juice, and a bit of black pepper.  Pour this over the vegetables and mix it all up.  Let sit for at least 30 minutes, but preferably an hour or two, to allow the flavors to meld.  Give it a taste test and season with extra pepper, vinegar, or lemon juice if necessary.  

Serve with a sprinkle of freshly grated Parmesan or Romano cheese on top and enjoy!

Baby Bok Choy Slaw

I got the idea for this from this recipe: http://thecozyapron.com/cozy-cameo-pass-the-bok-choy-greens-and-my-skinny-jeans-please/.

It looked really tasty, but a little too much oil for my taste.  Besides, I can't help deviating from a recipe even when it sounds delicious to start.  So here is my version.  It was a lovely side for this Asian-flavored pork tenderloin and eggplant dish I made.

What you need:

2-3 heads baby bok choy, rinsed and thinly sliced
1 small onion, thinly sliced
small handful of mild peppers, thinly sliced
1 inch cube fresh ginger, peeled and grated
1/4 cup seasoned rice vinegar
zest of one orange, plus the juice from half of it
pinch of salt
2-3 teaspoons sesame oil
1 teaspoon black pepper
2-3 teaspoons chili-garlic sauce
1-2 tablespoons toasted sesame seeds (you can buy the seeds already toasted, but I really recommend doing it yourself to really bring out the flavor

Mix everything but the sesame seeds together and refrigerate for at least an hour, but longer is better.  Add the sesame seeds just before serving.  Enjoy!

Super Healthy Veggie and Tuna Stir fry

A staple college lunch of mine that I should be making more often now!  It's quick, low calorie, filling, highly nutritious, and fairly cheap. 

For the Stir Fry:
1.5-2 cups chopped fresh vegetables (an example blend I use: 1/4 cup onion, 3/4 cup eggplant, 1/4 cup mushroom, 1/4 cup bell pepper.  Also try zucchini, celery, cabbage, hot peppers, bok choy)
Cooking spray or small amount of olive oil
Sprinkle of Salt
Garlic Powder, Black Pepper, Cumin, Coriander- I put these in order of what I use the most of to least, but switch it up according to your own preferences
1 5 ounce can of chunk light tuna in water
Soy Sauce

Saute the veggies in a lightly greased frying pan with the sprinkle of salt (this helps the vegetables cook down).   As they cook, add the other spices to your taste (since this is just one serving, I usually go with a sprinkle of each, heavier on the garlic than the others).  When the veggies have softened and slightly browned, add the can of tuna, undrained, and a splash of soy sauce.  Cook until heated through, about 1-2 minutes.  Serve on top of a bed of lettuce, tomato, cucumber, and, if desired.  Sometimes I will also add a drizzle of this ginger-wasibi sauce I like to buy and also garnish with fresh cilantro.

Enjoy!

Peanut Pesto Chicken Salad

What you need:

2 cups chopped cooked chicken

1/2 cup EACH finely diced onion and celery

1/2-2/3 cup Peanut Pesto (see my previous post for this recipe)

1/3 cup olive oil mayonnaise (or try fat free or reduced fat)

1/3 cup chopped sundried tomatoes

Mix everything together.  Let sit for a few hours before serving.  Enjoy!

I stuffed this into pita pockets for my boyfriend, but it would also work well on top of a green salad if you want to go a bit lighter.

Steak Salad with Homemade Blue Cheese Dressing or Balsamic Glaze

I made this for my boyfriend and I.  He got the blue cheese dressing, and I opted for balsamic glaze since I watch calories.  Either way, delicious.

What you need:
2 (6-8 oz) steaks (here on Saba I used strip loin, because that was handy)
Steak Marinade (see below)
Romaine Lettuce or Bibb Lettuce
Arugula
Tomato, chopped
Cucumber, sliced and quartered
Blue Cheese Dressing (see my recipe) or Balsamic Glaze

Start by marinating the steaks in the refrigerator for at least two hours and up to overnight.  I did mine for 10 hours.  Take out of the refrigerator when you start prepping the salads so that they can warm up a little.

Create the salads by placing a pile of torn lettuce and arugula leaves in the center of each plate.  Top with cucumbers and tomatoes.  If you want to get fancy, place the cucumbers and tomatoes so that they rim the edge of the plate.

Heat up a greased frying pan on high.  Place the steaks in the pan and sear for a couple of minutes on each side.  I ended up cooking mine for 6 minutes total, which gave a medium rare 3/4 inch thick steak and a rare 1 1/4 thick steak.  Let sit for 10 minutes, then slice.  Place slices on top of salad and dress with the blue cheese dressing or balsamic glaze (or some other dressing of your choice).

Enjoy!


Steak Marinade::
1/4 cup EACH balsamic vinegar, soy sauce, Worcestershire sauce
2 t garlic powder
2 t black pepper