Categories
Recipes

Broccoli Grape Salad Recipe | Dairy Free

[et_pb_section fb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

As we established back with the Bacon Wrapped Salmoneverything is better with bacon. Even salad. Even broccoli  Watch out broccoli haters, because this little salad is about to change your mind real quick!

This is arguably not the healthiest salad around, thanks to our sugary dressing… but sometimes (in salad, and in life) you just need a little extra sweetness to get through some undesirable situations.

Like eating broccoli.

Okay, I’m only kidding!

In all seriousness, I absolutely love broccoli!

However, as with any kid, when I was little I fought tooth and nail to avoid it… but now that I’m a big kid, I dearly appreciate what that mighty green vegetable has to offer! Like twice the vitamin C of an orange, almost as much calcium as whole milk, not to mention it’s anti-cancer and antiviral properties thanks to our pal selenium!

Yeah. I’ll take one of those, please.

It was actually broccoli salad (not this one specifically, but this recipe was inspired by it!)  that got me eating my broccoli. Looking back, it was likely due to the sugar in the dressing, but hey -it got me hooked! So if you’re a broccoli hater or simply need a little extra sweetness in your day (while still reaping the benefits broccoli has to offer) then turn up “Never Gonna Give You Up” by Rick Astley and let’s get right into it!

 

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7669.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

Serves: 8   Prep Time: 20 minutes   Total Time: 1 hour 20 minutes

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_text admin_label=”Text”]

ingredients

  • 16 -20 slices (roughly 1 pound) of bacon, cut into 1-inch pieces
  • 7 cups of fresh broccoli florets
  • 3 cups of cauliflower florets
  • 1 cup of mayonnaise or vegenaise
  • 1 cup of red and/or green seedless grapes, halved
  • 1/2 cup of finely chopped red onion
  • 1/4 cup of sugar
  • 2 tablespoons of red wine vinegar

directions

  1. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels. Crumble when cool.
  2. In a large bowl, stir together mayonnaise, grapes, red onion, sugar, and vinegar. Add broccoli, cauliflower, two-thirds of the bacon and mix until evenly coated. Place the remaining bacon in the refrigerator.
  3. Cover and chill the salad for at least 1 hour before enjoying.
  4. Sprinkle reserved bacon over the salad just before serving.
  5. Dish up & Enjoy!

 

Want a savory twist? Try adding just a pinch of Crystal Maldon, Sel Gris, or Himalayan Pink Sea Salt overtop of your salad for that mouthwatering, salty-sweet taste!

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7677.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

There we have it! A beautiful, delicious salad that will leave any broccoli haters wanting more!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/Dairy-Free.jpg” animation=”off”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Lilac Lemon Salad

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” custom_padding=”17.9688px|0px|0px|0px”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

Remember how I said that playing with berries was the best part of summer dishes?

I was wrong. I was dead wrong.

Playing with the flavors of berries is one thing…but playing with flowers in dishes is a whole new experience. Mere hours before creating this dish I tasted my very first flower. I was swept up in childlike wonder. My eyes suddenly opened to this whole new world that was there the whole time. A well-kept secret hidden in plain sight.

I was absolutely awestruck.

The possibility of combining two of my favorite things fueled a passion I’ve never felt before. Hours in the kitchen felt like minutes and before I knew it this beautiful salad was born. Lilacs naturally have a distinct lemony taste with pungent overtones, so I paired the lovely lemony flower with very mild vegetables and poured a lemon dressing over top. I wanted lemon to be the star of the show, and to my delight, it shined so brightly that (even days later) I can’t help but smile when thinking about this little summer salad.

A little side note on the lemon in this salad. My family is obsessed with lemon, we like flavor and love it when our salad packs a punch. I adapted the lemon dressing from Jamie Oliver’s Garden Salad, adding more than one of the most recognized chef’s out there and it still wasn’t enough. We ended up doing 5 tablespoons of lemon in the dressing to please our taste buds, but you do you!

Playing and experimenting with your food is the greatest part of cooking. Start with three tablespoons and slowly add more from there to make your taste buds happy. You can’t go wrong as long as you listen to your tummy, I promise!

As far as I can tell, there is no other salad quite like this one. A secret between just you and me. I know you’re ready to get right into it however, there are a few key points we must go over about cooking with flowers before we can get started.

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7181.jpg” animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb” title=”Cooking With Flowers”]

  • Be absolutely sure what kind of flower you’ve got ready to pop in your mouth. Not all flowers are edible and can be poisonous. If you’ve got any doubt at all about the kind of flower you’ve got DON’T eat it!
  • Never eat flowers found by a roadway or a park. Roadway flowers are often covered in dust and exhaust from passing vehicles. As for parks, you never know if they’ve been sprayed with pesticides. Don’t risk it. Pesticides aren’t good for people.
  • Never eat flowers you pick up from a store or nursery unless you know for certain that they are guaranteed pesticide free. Again, pesticides aren’t good for people.

While I can’t say what pesticides were sprayed on most nursery flowers  (if any), just know that pesticides once sprayed on a plant don’t last forever. Check out this link here to find out the half-life of some pesticides. Five half-lives is deemed safe for consumption (eg. if a half-life was deemed 7 days, you could arguably eat it in 35 days). A scary topic I know, but just think about what’s sprayed on wheat and vegetables you buy that follow the same rule. 

So what I’m trying to say, even if you did buy perennials from your local store years or several months ago -you’re likely good to go! My own lilacs were bought from a nursery over eight years ago! Of course, I am by no means an expert in pesticides, so if you know any different please let me know! 

  • Growing edible flowers from seed are the safest way to enjoy edible flowers without worrying about pesticides.
  • If you’re new to eating flowers, eat only small amounts (Don’t worry, the amount in this salad is small. I got you covered. I’m a flower newbie too). For most people eating edible flowers is fine, but for some -especially those with allergies and food sensitivities there is a small chance of flowers causing an allergic reaction.

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7217.jpg” animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

Whew. That was a lot. Are you still there? Hopefully I didn’t scare you off.

This really is a delightful salad and I’d hate to have you avoid it out of fear. Eating flowers isn’t that scary so long as you know where they came from and that you’ve certainly got the right kind! So if you’re ready to enjoy a secret that the majority of the world is too slow to catch up on turn up “Walkin’ In Memphis” by Marc Cohn and let’s get started!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7127.jpg” animation=”off”] [/et_pb_image][et_pb_blurb admin_label=”Blurb” title=”Ingredients”]

Serves: 6   Prep Time: 15 minutes   Total Time: 15 minutes

  • 5 oz (approximately 5 cups) of baby mixed greens, washed
  • 1/2 a cucumber, sliced and quartered
  • 3/4 cup of cauliflower, chopped
  • 2 tablespoons of lilac flowers

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb” title=”Dressing”]

[/et_pb_blurb][et_pb_blurb admin_label=”Blurb” title=”Directions”]

In a large bowl combine the washed baby greens, quartered cucumber, and cauliflower chopped as thinly as desired. Set aside.

In a jar or other sealed container combine lemon juice, olive oil, oregano, and sea salt. Shake until well mixed. Be sure to start with 3 tablespoons of lemon juice and dip a leafy green into your dressing to try it. Add more lemon slowly, shaking and trying the dressing each time you add more until you’ve reached your desired ‘lemon-y ness’.

Now that you’re happy with your dressing, it’s time to move on to the best part… the lilacs!

Pick a few branches off your lilac bush and don’t be afraid to pick more than you need! The extra branches make a perfect (not to mention beautiful) centerpiece at the table – especially for this meal.

Before we start picking the flowers off, fill up a small dish with cold water. This will keep the flowerheads from drooping or wilting while you pick the rest.

Grab a branch and gently remove the delicate flowers by grabbing the base of the flowerhead and pulling upwards. Place each removed flower in the cold water,  repeating until you’ve got two tablespoons of flowers. Rinse and drain the flowers thoroughly. Set aside.

Put the rest of the branches in a vase or mason jar on the table.

Toss together the dressing and the salad. Sprinkle the delicate lilacs overtop of your fresh greens, then dish up and enjoy your summer salad!

[/et_pb_blurb][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/STV_7229-001.jpg” animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

That’s all there is to this absolutely stunning summer salad!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2017/06/Lilac-1.jpg” animation=”off”] [/et_pb_image][/et_pb_column][et_pb_column type=”1_2″][et_pb_image admin_label=”Image” src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”] [/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]

Categories
Recipes

Smashed Blackberry Salad

[et_pb_section fb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

The best part of summer dishes is being able to play with ingredients that are once again back in season. Nothing says summer like sunshine and the sweet, large berries that accompany it! So it should come as no surprise that this sweet blackberry salad has summer written all over it. It’s healthy, easy, and delicious so you can spend less time cooking and more time doing what you love -enjoying the sunshine!

Just between you and me, this salad can also become an entire healthy (and satisfying) entree by topping your salad with grilled, chopped chicken breast. While we will be focusing on just the salad for this recipe, don’t be afraid to try it later on!

What are we waiting for? Turn up “Summer of 69” by Bryan Adams and let’s just get right into it!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/STV_6812.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb admin_label=”Blurb”]

Serves: 6  Prep Time: 10 minutes   Total Time: 10 minutes

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Smashed Blackberry Base” admin_label=”Blurb”]

  • 8oz (roughly 5 cups) of baby spinach or baby greens
  • 2 cups of blackberries, washed
  • 1/2 cup of feta
  • 1/2 cup of grape tomatoes, halved
  • 1/2 a red onion, thinly chopped

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Candied Pecans” admin_label=”Blurb”]

  • 1/2 cup of pecans, halved or sliced almonds
  • 1 tablespoon water
  • 1 tablespoon brown sugar
  • 1/8 teaspoon of Himalayan Pink or Sel Gris Sea Salt (Just a pinch!)
  • 1/8 teaspoon vanilla extract

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Dressing” admin_label=”Blurb”]

  • 2 cups of blackberries
  • 1 cup of balsamic vinegar
  • 1/2 cup of plain yogurt
  • 1 tablespoon of sugar

 

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”Directions”]

For the candied pecans: In a medium saucepan toss in the pecans or almonds, sugar, water, vanilla, and salt. Turn the burner to medium heat and stir constantly for 2-3 minutes until the nuts are evenly coated and most of the water has boiled off.

Remove from heat and spread nuts out evenly on a layer of wax paper. Allow to cool while you work on the rest of the salad.

P.s. These make a tasty snack too, if you’re anything like me -you’ll wanna make extra!

*The pecans or almonds will be slightly sticky if made right before mixing the salad. I think it’s great, as it sticks to the leafy greens! However, if you don’t want that, make the candied nuts an hour or so before preparing the salad to allow pecans to cool thoroughly.

For the dressing: In a blender, pulse blackberries and balsamic vinegar together until well mixed. Pour mixture into a fine mesh strainer to separate the seeds from the rest blackberry juices.

In a jar or other container with a lid, combine the (seed-free) blackberry and balsamic vinegar mixture with the plain yogurt and sugar. Shake until well mixed.

For the finale: In a large bowl, mix together all the ingredients that make up the smashed blackberry base. Add the candied pecans or almonds, dressing, and toss together until the salad is thoroughly coated.

Dish up and enjoy!

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/STV_6820.jpg” animation=”off” admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”4_4″ parallax=”off” parallax_method=”on”][et_pb_blurb]

There we have it! A deliciously sweet, summer blackberry salad. Enjoy!

Health & Happiness,

Savannah

[/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2017/05/Smashed-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][et_pb_column type=”1_2″ parallax=”off” parallax_method=”on”][et_pb_image src=”http://thehumblekitchen.ca/wp-content/uploads/2018/03/Love-it_-2.jpg” animation=”off”][/et_pb_image][/et_pb_column][/et_pb_row][/et_pb_section]