This Jicama Kale Salad with Orange Lime Vinaigrette is a delicious light summer salad packed with kale, red bell peppers, jicama, cilantro, and carrots from the farm- plus additional pops of flavor with mango and avocado! Tossed with a delicious orange lime dressing everyone will love. Make it as a side, or top it with grilled chicken or shrimp for a fabulous main dish!
HOW IS IT AUGUST!? You guys, we get married in under 3 weeks. CRAZY TALK!
But it’s also week 5 of the CSA summer series with Fed and Fit and PaleOMG. The series is flying by! Without further ado, week 5…
A balanced plate complete with tender corned beef, crispy potatoes, collard greens, pickled purple onions, and a poached egg to bring it all together. This is the perfect breakfast to whip up for company or for a week of make-ahead meals!
A summer gluten free pasta dish that is bursting with fresh seasonal flavors from the spring onions, zucchini, yellow squash, bell pepper, and baby plum tomatoes. The dish is finished off with lemon, basil and parsley to make you truly enjoy all the flavors summer has to offer!
Check out the recipes for Week 1, Week 2, Week 3, and Week 4 of the Summer CSA series, and if you make a recipe, use hashtag #summerCSArecipes, so all 3 of us see your remakes!
These Grilled Fish Bowls with Garlic Scapes and Kale makes for the perfect summer meal in a bowl. Packed with flavor and fabulous ingredients, this dish is packed with everything you need for a delicious and nutritious lunch or dinner.
Last year was my first year of joining a local CSA and frequenting my new town’s farmers markets. I came home week after week with incredible amounts of produce, many of which at a loss of what to do with. (P.S. if you’re looking to save money eating organic, a CSA is an amazing resource).
I hate to say it, I wasted a lot last year. I often didn’t use up all of those more unique ingredients. But not this year.
This year, I’m teaming up with my fabulous friends Juli (from PaleOMG) and Cassy from Fed and Fit to bring you a recipe a week inspired by our CSAs and Farmer’s Market hauls! That’s right. Every week you’ll get THREE delicious recipes to inspire you to cook something new, try a new ingredient, or just enjoy that fresh local produce!
Part of my first haul!
If you’re looking for a CSA in your area, this website is a good resource on how to find one!
Everything is better in a bowl. Seriously! This week let’s use up some kale, garlic scapes, scallions, and cucumber!
Now, let’s see what my fabulous friends made this week!
In a bowl whisk together fish marinade ingredients and pour over fish. Let sit for 10 minutes or up to 1 hour.
Cook fish inside: Place broiler on high. Place fish on a lined and greased baking sheet and broil for 7 to 9 minutes depending on the thickness of your fish. Add sesame seeds to garnish.
Cook fish on the grill: Grease grill and heat to medium. Place fish on a sheet of tin foil and cook for 8 to 10 minutes until fully cooked to your liking. Add sesame seeds to garnish.
In a skillet heat oil and garlic scapes and sauté until kale is wilted and garlic scapes have softened slightly.
Assemble bowls: Add rice to each bowl. Top with kale mixture, salmon, avocado, cucumber, egg, scallions, and radish slices. Serve and enjoy.
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A hearty end of summer salad filled with caramelized peaches and crispy onions.
I am so excited to be over on Sylvie’s blog Gourmande in the Kitchen today, guest posting so she can spend some amazing time with her new addition, a gorgeous baby girl!
Today’s recipe is hands down one of my new favorites. See, while some people are moving towards Fall recipes already, I’m still sitting here in the heat, with TONS of fresh peaches and fresh kale and onions from my local CSA.
I love this salad. The sweet caramelized peaches with the crunch of the crispy onions is just such a wonderful combination! I also love that it is so flavorful that it pairs with any simple dressing!
Find the recipe over on Gourmande in the Kitchen HERE.
HAPPY MONDAY! Are you ready for Fall recipes yet, or still hanging onto summer?
I’ve been eating this simple (yet super flavorful) soup all week and it’s been hitting the spot on these cold cold days we are having here in Boston.
This soup is packed with protein and veggies and the perfect dinner meal, starter, or a nice light lunch! So many of you are on Whole30’s and 21DSD’s this month, so I am bringing you all sorts of compliant meal ideas! Make sure to connect on social media where I constantly share a ton of them 🙂
What is your favorite type of soup and/or cold weather comfort food?
Bring to a boil, the reduce to a simmer for 15-20 minutes
Taste and adjust spices as desire
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January is here and with that comes new goals, resolutions, and tons of healthy eating/detoxing from the holidays! Are you in the same boat? I’m doing a combination of a candida detox/whole30/21dsd! Basically, low/no sugar, real whole foods (no paleo baked goods), and lower carb. I’ve heard from many of you that you’re doing similar programs, and whether you’ve started one or are just trying to start off the new year on the right note, this post is for you!
I made you possibly my new all-time favorite dinner. This Roasted Salmon dish is the perfect light & healthy dinner option that’s packed with your favorite winter flavors! Paired with sautéed garlicky kale and topped with an apple fennel salad, it’s easy enough for a weeknight dinner and elegant enough to impress your weekend guests!
Scroll down for the recipe!
But first… I’ve teamed up with the ladies for another month on great eats. This month focusing on detox-friendly food to nourish and kick-start your 2015. Please welcome Brittany from Eating Bird Food to the group!
All that, plus… Enter to win a $125 Amazon gift card to support you in your effort to eat healthy in 2015.
Brittany from Eating Bird Food made you superfood energy balls that have a base of oats and almond butter and are studded with a blend of superfood berries including goji berries, inca berries and mulberries. They’re a healthy on-the-go snack option with enough sweetness to satisfy a sugar craving.
Taylor from Food Faith Fitness made you a protein and super-food packed smoothie bowl that is made extra creamy with Greek yogurt and avocado. It’s swirled with cashew cream for the perfect nutty note.
Kelly from Nosh and Nourish made you the most gorgeous juice ever! A large pile of vegetables and fruits becomes one nutrient-loaded glass of juice. This Super Yellow Juice is overflowing with vitamin C from the bell peppers and rutabega and is great at aiding in digestion and boosting your immunity!
Now, for the salmon dish that is perfect for your weeknight meal or your classy dinner party! Packed with nutrients, easy to prepare, Whole30-approved, deliciousness! You’ll leave the table beyond satisfied and wanting more, promise!
I’ve been topping the apple fennel salad on all of my leafy green salads lately, too!
And if all that wasn’t awesome enough, we’re giving away a $150 Amazon gift card to one lucky reader! Enter below 🙂
Roasted Salmon with Apple Fennel Salad over Garlicky Kale & detox recipes
Add in massaged kale and sauté until wilted, sprinkle with sea salt as desired
While cooking, place oven on broiler (high) and place salmon into the oven
Broil for 7-9 minutes based on size of your fish
Plate by placing kale down, salmon on top, and apple fennel salad to garnish
*One head if you are roasting your garlic first, 2 cloves if you are just sautéing with garlic
**You don't have to use roasted garlic, you can simply sauté your kale with garlic while cooking
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