Grilled Vegetable Salad

Grilled Vegetable Salad @runwaychef #vegan #glutenfree From here until the end of time (ok, just the end of summer) don’t be surprised if I talk about how sad I am that summer is basically over in every single post. Guys, I’m so sad! Like, how did this even happen?! Can’t deal. Summertime sadness aside, there is one thing that I won’t be sad to see go- eating in swimsuits. I know that sounds weird, but I have to be totally honest, there is nothing that I dislike more than being dripping wet in a bikini for a cook-out at someone’s pool/beach/lake. I always feel weird, gross, and judged 10 times more than usual for eating that second cheeseburger….with bacon….with potato salad (it’s ok, I know you’re just jealous because you want to be eating that too!). Also, I find it highly comical that girls won’t eat to fit into bikinis to wear to places where they’re going to be eating. Anyone else with me on this? Obviously, barbecues in bikinis are nearly unavoidable so this grilled vegetable salad is part of my solution. It’s quite possibly one of the easiest salads you can make as it is simply grilled vegetables chopped up then topped with a light dressing made from hummus (a great base for creamy dressings when you don’t want to use mayonnaise). This salad is healthy, light and fresh and definitely swimsuit approved! And since swimsuit season is almost over, don’t worry, this salad is also clothing approved!

P.S. This would make a healthy side dish for this coming Labor Day weekend’s barbecue and cookout festivities! Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree

 

Grilled Vegetable Salad
A vegan, gluten-free and dairy-free vegetarian salad that's perfect on it's own or as a healthy side dish
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Ingredients
  1. 1 large zucchini
  2. 2 large summer squash
  3. 1 large eggplant
  4. 1 cup cherry tomatoes, cut in half
  5. 2 cups corn
  6. 1/2 cup hummus
  7. Juice of 1 1/2 lemons
  8. 2 tablespoons of olive oil
  9. 1 teaspoon of apple cider vinegar
  10. A handful of dill
Instructions
  1. First, wash and slice your squash, zucchini, and eggplant. Toss it with a little olive oil and proceed to grill as you normally would. The vegetables should take about 5-7 minutes per side. Once they're done, remove from the grill and set aside to cool.
  2. To "grill" the corn, add a dash of olive oil to a medium-sized skillet set over medium heat. Add the corn and cook for 10-12 minutes, or until it begins to char, making sure to stir every few minutes. Remove the corn from the pan then toss the tomatoes in and cook for a few minutes.
  3. Once the grilled vegetables have cooled, chop them into small pieces. Add to a serving bowl and toss with the corn and tomatoes.
  4. To make the dressing mix the hummus, olive oil, vinegar and lemon juice together. Stir until well combined.
  5. Drizzle the dressing over the salad, sprinkle with salt and pepper and finish with shredded dill on top. Toss right before serving. Store any leftovers in an airtight container for up to a week.
Notes
  1. This salad is tasty on it's own for a lighter meal, but it would also be good with a nice crusty bread (almost like a bruschetta), served alongside fish or steak, topped with grilled tofu, or sprinkled with some goat or feta cheese.
  2. This recipe can easily be doubled or cut in half. The vegetables can also be substituted based on preference.
  3. The vegetables can be grilled the night before and stored in the fridge until you are ready to use them the next day.
  4. If you do not have a grill, or it's too cold outside, you could also use a grill pan or roast the vegetables in the oven.
Runway Chef http://www.runwaychef.com/
 

3×3 Food- Picnic Salads {Springtime Farro Salad}

3 picnic salads When you were younger, did you ever play that game “Going On A Picnic…?” It had to have been mine and my sisters favorite game, especially for long car rides, which we just so happened to take a lot of (my poor parents). I still love to go on picnics (hands down, favorite warm weather activity), but these days, instead of bringing ‘A’ for asparagus, ‘B’ for bananas, and ‘C for cookies, I’m bringing ‘M’ for Mango-Berry Salad, ‘C’ for Chopped Antipasto Salad, and ‘F’ for Springtime Farro salad.

Speaking of farro, have you guys ever tried it? It’s incredibly delicious and super easy to make so I highly recommend adding it into your grain rotation.This farro salad recipe is light, fresh, and easy to make so it’s the perfect farro dish to make for all you farro-firsttimers.

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Springtime Farro Salad
A light and refreshing salad that's perfect for warm weather and picnics
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 4 cups of faro, cooked (about 8 oz. uncooked)
  2. 2 apples, cubed
  3. 3 scallions, chopped
  4. A handful (about 1/4 cup) of fresh dill, shredded
  5. 1/3 cup goat cheese, crumbled
  6. Juice of 1 lemon
  7. 6 tablespoons of apple cider vinegar
  8. 4 tablespoons of olive oil
  9. Salt and pepper to taste
Instructions
  1. In a medium-sized bowl, toss the farro, apples, scallions, and dill with the lemon juice, vinegar, and olive oil.
  2. Add salt and pepper to taste.
  3. Crumble the goat cheese on top right before serving.
  4. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
  1. You can serve this salad right away, however I have found that it tastes even better after it has been marinating in the refrigerator for at least 24 hours.
Runway Chef http://www.runwaychef.com/

 Don’t forget to check out the other picnic salads on Grace and Luci’s blogs. 

Potato Tofu Scramble

potato tofu scramble Food has always been about more than just the dishes being served or the flavors that I’m tasting. Food to me is about a story. A recipe handed down from so-and-so, a special cake made for every birthday, an ingredient reminiscent of a vacation. Many of the recipes I cook or the memories I share have to do with food (with my Italian heritage this should surprise no one), and this recipe is no different.

When I was younger, we rarely ate out, so it was pretty memorable when we did. One place in particular, the 3 Sisters Cafe, was a restaurant in a house that was situated next to our health food store. I remember eating breakfast there on several occasions, I remember the food was delicious, but I don’t ever remember what I ate. Except for these potatoes. These I got every.single.time. They were nutritious and healthy (parental-approved) but also cheesy and delicious (child-approved). I haven’t been to that restaurant in years, but that hasn’t stopped me from eating these powerhouse potatoes as a side with my eggs, as my lunch with a salad, or for dinner along with some fish or a steak. After all, when it comes to recipes, it just doesn’t get better than one that is easy, healthy, delicious, customizable, and versatile.

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Potato Tofu Scramble
Serves 4
A simple, but healthy and nutritious, potato dish that packs a powerful punch for brunch, as a side dish, or for a main meal
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Prep Time
5 min
Cook Time
18 min
Total Time
25 min
Prep Time
5 min
Cook Time
18 min
Total Time
25 min
Ingredients
  1. 4 large potatoes, cut into cubes (and peeled, if you prefer)
  2. 7 ounces tofu
  3. 2 tablespoons of olive oil
  4. 1 1/3 cups salsa
  5. 1/2 cup cheese (cheddar, feta, or goat's cheese are all good)
  6. A large handful of fresh parsley (about 1/3 cup)
  7. Salt and pepper, to taste
Instructions
  1. In a small saucepan, add your potatoes and cover them with water. Bring to a boil, and cook for about 10-12 minutes, or until the potatoes are tender enough to be pricked with a knife/fork, but not falling apart. Drain the water and give the potatoes a rinse in cold water to stop the cooking.
  2. In a large skillet, heat the olive oil over medium heat. Add in the tofu and potatoes and season with salt and pepper. Cook for about 5 minutes, then stir in the salsa and at least half the parsley (more or less depending on your taste preferences). Stir to combine everything and cook for another minute or two.
  3. Scoop into serving bowls and top with a sprinkling of cheese and a little more parsley.
  4. Store leftovers in a tightly sealed container for up to three days in the refrigerator.
Notes
  1. Serve as a side at brunch (goes well with eggs) or as a side dish with a main meal. Also makes a great lunch or light dinner served along with a salad.
  2. This dish is highly customizable. You can use regular potatoes, red skin potatoes, or even sweet potatoes (also, this is a great way to use up leftover baked potatoes). Use a corn salsa or salsa verde in place of the regular salsa. Add in some olives, mushrooms, or peppers. Replace the parsley with cilantro, dill or basil, and feel free to top the whole thing off with a little ketchup or sriracha. The possibilities are endless.
Adapted from Three Sisters Cafe
Adapted from Three Sisters Cafe
Runway Chef http://www.runwaychef.com/

Maple Lime Sriracha Roasted Veggies

Maple Lime Sriracha Roasted Veggies There is no easier way to ease into those new year’s resolutions than with a giant plate of roasted veggies. Top them with a little sweet (maple syrup) and a little spicy (sriracha) and I may just eat the entire dish (yup, every last vegetable). The Mr. and I are huge fanatics of roasted vegetables (as in we eat them at least a few times a week), but they usually just get tossed with some olive oil and salt. I wanted to spice things up so that is, quite literally, what I did. Since they were all gone in about 2.567 seconds (ok, more like 10 minutes), I’d say the new flavor additions were a success.

Roasted Veggies winter vegetables  Maple Lime Sriracha Roasted Veggies

2 parsnips, peeled and cut into pieces
2 sweet potatoes, peeled and cubed
1 cup butternut squash, peeled and cubed
1 cup of brussels sprouts
1 cup of broccoli
3 tablespoons of olive oil
2 tablespoon of maple syrup
1 teaspoon of sriracha
The juice of 1 lime
Salt

Preheat the oven to 400 degrees. Line a baking sheet with foil, then lay out the vegetables. Whisk together the olive oil, maple syrup, sriracha, and lime juice. Pour over the vegetables, then sprinkle with salt. Bake for 25-30 minutes, or until vegetables are browned and can easily be pierced with a fork. Serve immediately.

Notes

  • Feel free to add more sriracha if you like spicier foods, and more maple syrup if you like sweeter foods.
  • This also tastes good using other vegetables, such as beets, carrots, green beans, onions, garlic and regular potatoes.

Recipe Necessities

Christmas Salad

easy, healthy Christmas salad

When it comes to diet I am a firm believer of “everything in moderation” (3 glasses of wine, french fries, and an ice-cream sundae is totally moderation, right?!). Despite my well-balanced diet (I swear I have one), it would appear otherwise if you looked through the recipes I feature here on RC. Since the holidays are especially notorious for being difficult on your waistline, I thought it was the perfect time to share one of my healthier recipes, an easy Christmas salad. Also, I may have consumed an entire recipe of english toffee (it was “burnt” so I couldn’t let it go to waste!) so my life kind of needed some healthiness in it. Annnnnd, I’m going to be shoving more ridiculously rich and buttery holiday recipes down your throat very soon so basically this salad is my way of helping you balance everything out in advance.

Also, it should be noted, this salad, while called a Christmas salad, is not just for Christmas (we eat similar versions of it year round). I simply call it a Christmas salad because of its festive red and green colors and because of how well it goes with a Christmas dinner menu.

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Christmas Salad with Cranberry Dijon Vinaigrette
Serves 4

For the salad:
1 large head of romaine lettuce, chopped
1/3 cup pecans, toasted and chopped (for a unhealthier version use candied pecans)
1/3 cup of dried cranberries
1 apple, sliced (I like to use a Granny Smith, but use whatever variety you prefer)

For the dressing:
1/2 cup fresh cranberries
1/3 cup of olive oil
1/3 cup orange juice
2 tablespoons of apple cider vinegar
2 tablespoons of sugar
3 teaspoons of Dijon mustard
1/2 a teaspoon of salt

 

To make the dressing, combine all the ingredients in the cuisinart. Puree until the cranberries are finely chopped up and everything is combined. This is a thick dressing that is a touch on the sour/spicy side. To make a thinner dressing- add more orange juice. To make a sweeter dressing- eliminate the vinegar and use only 2 teaspoons of Dijon mustard.

To assemble the salad, add the lettuce to a salad/serving bowl. Layer on the apple slices then sprinkle with the cranberries and pecans. Drizzle with the dressing. Give the salad a quick toss right before serving.

Notes:

  • This salad can be prepared up to 4 hours in advance. Simply assemble the salad ingredients (minus the dressing) then cover the bowl with plastic wrap and keep in the refrigerator. When you are ready to serve the salad, toss on the dressing.
  • Though it becomes less healthy, this salad also tastes delicious with some cheese sprinkled on it (my favorites are goat, feta or bleu).
  • You can use pear in place of the apple and walnuts in place of the pecans.