Tag Archives: #healthyeating

Apple and Shaved Fennel Salad

1 tablespoons lemon juice
1/4 teaspoon fine sea salt
 Freshly ground black pepper
1/8 cup extra-virgin olive oil
1 large or 2 small fennel bulb(s), thinly sliced
1 Granny Smith apple, halved and cored, thinly sliced or cubed
(you can also use whatever apple you have on hand)
1 celery stalk, thinly sliced
1/4 cup fennel fronds or parsley leaves, roughly chopped
1/4 cup toasted walnuts
1 ½ ounces Parmesan cheese, shaved (about 2/3 cup)

  1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in the olive oil, and whisk briskly until dressing is emulsified. Taste and add more lemon juice or salt if needed.
  2. Place the walnuts in a dry pan and heat over medium-low heat, stirring occasionally. Keep an eye on it so the oil in the nuts does not burn. After 3-5 minutes, remove from heat and dice when cool. Set aside.
  3. In a large bowl, combine the apple, celery, fennel, and walnuts.
  4. Toss the fennel, apple, walnuts, and celery with the dressing. Fold in fennel fronds or parsley, and top with Parmesan cheese just before serving.

    NOTE: Dressing can be made the day before serving, and stored in the refrigerator. Toss with salad ingredients up to 1 hour before serving.

*optional substitutions:
almonds or pecans for walnuts;
gorgonzola or blue cheese for the Parmesan cheese;
mint or basil for part or all of the parsley

Roasted Beets with Pumpkin Seed Pesto

3 large beets, roots intact but tops trimmed off
salt

Pesto
2 garlic cloves, minced
1 cups packed fresh flat-leaf parsley
3 tablespoons packed fresh mint leaves
1/4 cup pumpkin seeds, toasted
1/8 cup olive oil
3 tablespoons lemon juice
salt

Finishing
salt
2 tablespoons olive oil
2 tablespoons loosely packed fresh mint leaves, julienned or minced
2 tablespoon fresh-leaf parsley leaves, julienned or minced

For the salad

  1. Bring a medium pot of water to a boil. Salt the water, then add the beets and simmer for 25 to 30 minutes, or until fork-tender. Alternately, you can cook the beets in a pressure cooker under high pressure for 15-20 minutes with a cup of water added. Let naturally pressure release for 5 minutes, then manual release the rest of the steam.
  2. Drain the beets and rinse under cold water, using your fingers to rub off the skins off. Set the beets aside and let cool.
  3. In a food processor, combine the garlic, parsley, mint, pepitas, olive oil, and lemon juice. Pulse until very well combined. Season with salt. If the pesto is too thick, add water a tablespoon at a time until the desired consistency is reached.
  4. Slice the beet into rounds or wedges, place on a platter, and lightly season with salt. Drizzle the beets with the pesto and olive oil, then sprinkle with the mint and parsley leaves. Serve immediately, or refrigerate and serve chilled.

**optional substitutions:
substitute cilantro for part of the parsley in the pesto or finishing herbs;
swap out toasted sesame oil for the olive oil drizzle 

Roasted Carrot Hummus

1 cup baby carrots**
3 cloves whole garlic, peeled (or 1 1/2 teaspoons minced garlic)
2 tablespoons and 1/2 cup extra-virgin olive oil, divided
3/4 teaspoon salt
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper or red pepper flakes (optional)

Serve with:
Root vegetable chips, pita chips, celery sticks, tortilla strips, toast points

Photo by mali maeder on Pexels.com

Preheat the oven to 425 degrees F.

On a rimmed baking pan, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are soft, about 15 minutes. Remove from the oven and let cool.

Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne pepper or red pepper flakes, and 1/4 teaspoon salt. Puree until smooth and has an even color overall. If the hummus is too dry, add water a tablespoon at a time and blend until the consistency you want.

Make sure to taste the hummus at this point and see if you want to adjust it with additional salt or seasonings.

Serve with root vegetable chips, pita chips, tortilla strips, celery sticks, or toast points for dipping.

**You can use 8 ounces carrots that have been peeled and cut into 1-inch strips.

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