sides and salads Archive

Warm Curried Cauliflower Salad with Dried Cranberries, Cilantro, and Almonds

The other day I confessed to my husband that the blog is stressing me out. I know that I’ve neglected the blog recently, and that my posts are spotty and infrequent. I just feel so guilty about it. It sucks. But you know what else sucks? Feeling guilty about my blog. Frankly, it’s just stupid. I started this blog because I was working at a job I didn’t like and I desperately needed a creative outlet. I found so much joy in cooking and I wanted to share that joy with others. So, I cooked and I wrote and I found so much freedom in the process.

But here I am, nearly 5 years later and my life has changed drastically. I quit my job and started my own freelance marketing business. I started working for a farmer’s market. I had a baby.

In addition, blogging has changed. It’s become much more of a business. It feels much less like a community, and more like a competition. It’s become about imagery and props and styling, not about content. To be honest, I’m a little tired of it. I’ve been mulling over these thoughts for awhile, and then I read a recent post by Michelle at Hummingbird High and it really resonated with me. She spoke honestly about her thoughts on blogging, and it was refreshing to read someone speak openly and honestly about the current state of the blog world.

When I started this blog, I was working a 9-5 desk job. Blogging was strangely easier in those days, as I would come home after work and would work out the frustrations of the day in the kitchen. It was the best kind of therapy. These days, I don’t have set work hours. I’m a stay-at-home mom, sort of. I’m also a working professional, and I love my work. I’m juggling a lot. I have eight hours of childcare a week. Eight.

The reality is, I just don’t have a lot of time to devote to the blog right now and I feel I need to take a little time and reassess my priorities. I want to write and post for the right reasons, not out of stress or obligation. I started this blog because it was really good for me. It brought me a lot of joy and satisfaction. (It certainly wasn’t a source of stress!) I need to get back to that place.

Lest you panic, I’m not shutting down the blog. I promise, I’m not going anywhere. I’ll still post recipes, but I’ll post when I feel it makes sense. I’ll post when I feel inspired. I’ll post when I find a little spare time. I’ll post when my kid starts napping regularly and gives me a few hours to myself. ;)

I’m still here, I just need a little reboot.

Thanks for reading, and thanks for understanding. Chances are, I’ll post more frequently now that I’ve gotten this off my chest.

I feel better already.

 

warm curried cauliflower salad | rosemarried.com

 

WARM CURRIED CAULIFLOWER SALAD WITH DRIED CRANBERRIES, CILANTRO, AND ALMONDS

Ingredients:

1 head cauliflower

1/2 cup dried cranberries

1/4 cup roughly chopped cilantro

1/4 cup slivered almonds

4 green onions, sliced thinly

1 clove garlic, minced

2 tablespoons olive oil

1.5 tablespoons curry powder

1 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

Kosher salt & freshly ground black pepper, to taste

 

Method:

Preheat oven to 400 F. Line a baking sheet with foil or Silpat.

Trim the cauliflower into small (half inch or inch) florets.

Mix together the olive oil, spices, and minced garlic. Toss cauliflower florets with oil and spice mixture, making sure that cauliflower is well coated.

Place cauliflower on lined baking sheet and roast in the oven for 10-15 minutes, flipping once, or until fork tender and browning along the edges.

Remove cauliflower from oven and allow to cool slightly. Toss with dried cranberries, almonds, cilantro, and green onions. Taste and adjust seasonings if needed. Serve warm. (Note: I squeezed a little lime juice over the top of the salad before serving and it was delicious!)

Shredded Brussels Sprout Caesar with Bacon

The first time I made this Brussels sprout Caesar salad was for Thanksgiving dinner. I posted a photo of the salad on my Instagram feed, and a couple of people asked if I’d be sharing the recipe. I responded with a resounding yes, and let them know that I’d be posting the recipe the following week.

That was 3 months ago. (But who’s counting?!?)

As I’ve said time and time again, this business of having a baby is time consuming. It’s completely awesome, but it takes every spare ounce of energy that I can muster. And when I do finally get a few moments to myself, I have to use that time very wisely (i.e. working on projects for my clients, taking a shower, doing laundry, etc.) The ole blog tends gets left in the dust.

But, I am determined to get back in the saddle. I’ve been cooking a lot lately, and it feels great. I’m still trying to find the time and energy to photograph and write about food, but I’m getting there. Baby steps, people. Baby steps. (Please tell me you’re reading this in Bill Murray’s voice. What About Bob? is the best.)

So, it took me 3 months to get around to posting this Brussels sprout Caesar salad recipe. This salad is worth the wait, I promise. It’s all of the best things, tossed together into one tasty salad: Brussels sprouts seared in bacon fat, mixed with a tangy yogurt Caesar dressing, parmesan cheese, and crispy bacon.

Folks, it doesn’t get much better than this.

Brussels Sprout Caesar with Bacon | Rosemarried.com

 

Shredded Brussels Sprout Caesar with Bacon

A warm Caesar salad, made with shredded Brussels sprouts, crispy bacon, and a tangy yogurt Caesar dressing. Adapted from howsweeteats.com.

Ingredients

  • 4 slices bacon
  • 1 pound brussels sprouts, stems removed and sliced very thin
  • 1/4 cup of freshly grated Parmesan cheese
  • 2 garlic cloves, peeled
  • 3 tablespoons greek yogurt
  • 1 tablespoon dijon mustard
  • 1 teaspoon red wine vinegar
  • 3 anchovies, minced
  • Kosher salt & freshly ground black pepper
  • The juice of half a lemon
  • 1/4 cup olive oil

Instructions

  1. First, cook the bacon. (I’m more of a stovetop bacon kind of girl, but feel free to cook the bacon to your liking!) Cook bacon in a skillet over medium heat, flipping once, until the fat renders and the bacon is good and crispy. When ready, remove the bacon from the skillet and place on a plate lined with a paper towel. Reserve 1 tablespoon of bacon grease in the pan, and pour off the rest of the grease.
  2. Next, make the dressing. In a food processor or blender pulse together the greek yogurt, anchovies, garlic, mustard, red wine vinegar, lemon juice, and olive oil. Blend until smooth and creamy. Taste, and adjust seasonings if needed.
  3. Heat skillet with reserved bacon grease over medium heat. Toss shredded Brussels sprouts in the pan, making sure to evenly coat with bacon grease. Cook the sprouts for 4-6 minutes, until warm and browning along the edges.
  4. Remove sprouts from the skillet and toss with a few spoonfuls of the dressing. Season with salt and pepper. Toss with grated parmesan cheese and crumble bacon over the top of the salad. Serve warm, with an extra dusting of freshly grated black pepper.

http://rosemarried.com/2015/02/28/shredded-brussels-sprout-caesar-bacon/

Grilled Artichokes with Garlic Herb Aioli + My Favorite Labor Day Grilling Recipes!

 

I don’t post a lot of grilling recipes here. That’s mostly due to the fact that my husband is the primary griller in our home, and I have no idea how he does what he does. Therefore, I cannot share these recipes and tips with you. His grill methods are a mystery to me! (I will say, however, that he helped me develop a recipe for Grilled Flank Steak with Charred Green Onions and Hazelnut Romesco, which can be found in my new cookbook! Just sayin’.)

However, I do occasionally dabble in grilling from time to time.

There’s something about grilling that is just so satisfying. Cooking food over an open flame (or coals) in the great outdoors is a bit of a challenge, but it’s also a ton of fun. And, Labor Day weekend is the perfect time to grill up some grub and soak up the last bits of summer.

A few weeks ago, we decided to grill up a few artichokes with dinner. It was a fantastic decision. Honestly, I cannot begin to express to you how delicious they were. We gobbled up the artichokes in moments, leaving behind a big ole heap of artichoke carnage. It was awesome. I usually steam or boil artichokes, which is also delicious, but grilling brings them up a notch. The grill imparts just a bit of char and a slightly smoky flavor. It’s perfect.

So, then, I’ll share with you my recipe for Grilled Artichokes with Garlic and Herb Aioli. In addition, I’ve posted a whole list of my favorite grilling recipes, all of which would be perfect for your Labor Day BBQ.  Whatever your plans may be, I hope you enjoy the holiday weekend and that you enjoy these last lovely bits of summer.

Grilled Artichokes with Garlic Herb Aioli

Ingredients

  • 4 artichokes
  • 2 lemons, halved
  • Olive oil
  • 1/2 cup mayonaise
  • 2 cloves garlic, finely minced
  • Freshly ground black pepper
  • 1 tablespoon minced fresh herbs, such as rosemary, oregano, and thyme

Instructions

  1. First, trim the artichokes. Clip the thorns (the sharp tips of the artichoke leaves) with scissors and remove any small outer leaves near the base of the stem.
  2. Place the artichokes and a couple of lemon halves in a large pot of salted water. Bring to a boil, and cook for approximately 30 minutes. (To check and see if the artichokes are done, stick a fork in the stem of the artichoke. If it’s tender and the fork pulls out easily, they’re ready!)
  3. Drain off the water and allow artichokes to cool for a few minutes. In the meantime, prepare your grill.
  4. Once your grill is hot and the artichokes are cook enough to handle, prepare the artichokes for grilling. Using a sharp knife, cut the artichokes in half lengthwise. Then, using a spoon or paring knife, remove the choke (the fuzzy bits in the center). Brush artichokes with olive oil and place on a plate.
  5. Place artichoke halves on the center of the grill, directly over the heat. Grill for 10 minutes, or until you get grill marks.
  6. To make the aioli, mix together the mayo, pepper, garlic, and fresh herbs. Serve the grilled artichokes with the aioli and slices of fresh lemon.

http://rosemarried.com/2014/08/31/grilled-artichokes-with-garlic-herb/

 

labor day grilling recipes | rosemarried

 

A few of my personal favorite grilling recipes: 

Grilled Brussels Sprouts with Whole Grain Mustard

Grilled Corn Salad with Cherry Tomatoes and Avocado

Grilled Zucchini Bruschetta

 

A few of my favorite grilling recipes from a few of my favorite blogs: 

Grilled Pizzas – 101 Cookbooks

Grilled Chipotle Pork Tenderloin with Fresh Cherry Salsa – Sweet Peas & Saffron

Grilled Watermelon with Jalapeno, Feta, and Honey – Domesticate Me

Grilled Zucchini and Corn Pasta with Parmesan – The Scrumptious Pumpkin

Grilled Halloumi with Strawberries and Herbs - The Turntable Kitchen

Grilled Kale & Fig Salad – Local Haven

Grilled Apricot and Burrata Salad – PDX Food Love

Grilled Peaches with Mascarpone Whipped Cream and Caramel Sauce – Spicy Southern Kitchen

 

Happy Labor Day weekend, y’all!

xoxo

Lindsay

 

The Best Wedge Salad with Buttermilk Blue Cheese Dressing

 

I will make no apologies for my love of a good wedge salad. No, there is absolutely nothing to be ashamed of here – just crisp iceberg lettuce, drowning in blue cheese dressing and adorned with a myriad of tasty toppings.

Sure, a wedge salad is a little cliché. This is nothing new, people. But you know what? A classic wedge salad on a hot summer day is damn near perfect. It’s good old-fashioned deliciousness.

Now, the following is not exactly what I’d call a “recipe”. A wedge salad is not a difficult thing to assemble, and there are a million different variations on the classic wedge. So, I’m including a list of suggested wedge toppings (mix and match to your heart’s desire!) and an incredible recipe for homemade blue cheese dressing. I got this recipe from my co-worker at the Beaverton Farmer’s Market. She and her husband have been in the restaurant business for 20 years, and this is their tried and true blue cheese dressing recipe. Let me tell you, it’s perfect. I heartily encourage you to make a big ole batch of this buttermilk blue cheese dressing today, and then douse some iceberg lettuce in the creamy blue cheese goodness.

Here, in no particular order, are my favorite wedge salad toppings. Feel free to comment with your favorite toppings as well!

*Bacon

*Pancetta

*Hard boiled egg

*Tarragon

*Pickled beets

*Heirloom tomatoes

*Crispy fried shallots

*Sunflower seeds

*Croutons

*Avocado

*Chives

*Pickled red onion

Really, the possibilities are endless. You can even swap out the iceberg lettuce for another type of green, such as romaine, radicchio, or butter lettuce. Get creative with it. The wedge shown here is topped with heirloom cherry tomatoes, avocado, chives, sunflower seeds, and freshly ground black pepper.

And, without further ado, here is a recipe for the BEST blue cheese dressing of all time.

 

classic wedge salad with buttermilk blue cheese dressing | rosemarried.com

The Best Buttermilk Blue Cheese Dressing

Ingredients

  • 1 teaspoon minced garlic
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • A couple dashes Tabasco sauce
  • 1/2 cup sour cream
  • 1.5 cups mayonnaise
  • 1/4 cup buttermilk
  • 3/4 cup crumbled blue cheese

Instructions

  1. In a small bowl, combine the garlic and spices. In a larger bowl, whisk together the vinegar, mustard, sour cream, mayo, and buttermilk.
  2. Stir in the garlic and spices, until combined. Gently fold in the blue cheese crumbles. Taste, and adjust seasonings as needed.
  3. Refrigerate dressing for several hours (or overnight), to allow flavors to meld. Store in the fridge in an airtight container for up to one week.

http://rosemarried.com/2014/08/12/best-wedge-salad-buttermilk-blue-cheese-dressing/

Zucchini and Corn Skillet Sauté

So far, I’ve craved the following things during pregnancy: apricots, deli macaroni salad, blueberries,  cookies n’ cream ice cream, chocolate chip cookies, macaroni and cheese, french onion dip (and potato chips), grapes, s’mores, brownies (from a box), peaches and cottage cheese, and cereal. (I’ve been eating a lot of cereal.)

Sadly, there have been zero vegetables on the cravings list. If it weren’t for my garden, I probably wouldn’t be eating any vegetables whatsoever! It’s not that vegetables sound bad, I just don’t have a strong inclination towards them. I could take them or leave them. (I just want fruit. And ice cream. And cereal.)

Thankfully, my garden won’t let me get away with a fruit/cereal/ice cream diet. My garden is exploding with summer produce right now – cherry tomatoes, zucchini, basil, snap peas, lettuce, spinach, cilantro, carrots, green onions, etc – and I can’t let it all go to waste. So, when I do finally get around to cooking and/or eating vegetables, I am reminded of the fact that I really do love them. Especially in the peak of summer season, there are just so many wonderful vegetable options. They’re bright and crisp, full of flavor and nutrients.

So, even if I don’t particularly crave veggies, I’ll keep eating them because I know they’re good for me and the baby (and my garden keeps pumping out more of them!). And you know what? It’s dishes like this zucchini and corn sauté that will keep me coming back for more.

(A quick note about the recipe: while I prefer making this in a cast iron skillet in the oven, you could totally cook this on the stovetop. I just like the way the veggies caramelize and cook evenly in the oven. But, it’s really hot outside and you might not want to turn on your oven. In which case, I think it’s totally fine to cook this recipe on the stovetop!)

zucchini and corn skillet sauté with parmesan and basil | rosemarried.com

Zucchini and Corn Skillet Sauté with Parmesan and Basil

Serving Size: 4-6 (as a side), 2 as a main course

Ingredients

  • 1 medium zucchini, cut into small cubes
  • 1.5 cups fresh corn kernels
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 cup cherry tomatoes
  • Handful of fresh basil leaves
  • Freshly grated parmesan cheese
  • Salt & freshly ground pepper, to taste
  • 1 tablespoon sherry vinegar

Instructions

  1. Preheat the oven to 400 degrees. Place a cast iron skillet in the oven to preheat. Once skillet is hot, add in butter, shallots, and garlic and give a good stir. Place back in the oven for 3-5 minutes.
  2. Remove skillet form oven and toss in corn and zucchini. Stir to coat, and add a bit more butter if needed. Add a dash of salt and pepper. Place skillet back in the oven and cook for 5-10 minutes, stirring once or twice.
  3. Once zucchini and corn are just starting to brown, remove from the oven. Stir in cherry tomatoes and sherry vinegar. Top with thinly sliced ribbons of fresh basil and a healthy sprinkling of finely grated parmesan cheese. Taste, and add more salt and pepper if needed.

http://rosemarried.com/2014/07/28/zucchini-corn-skillet-saute/

 

Spring Strawberry Salad with Lime Poppy-Seed Vinaigrette

This is such a simple and pretty spring salad. I won’t pretend this salad is anything new or revolutionary – let’s be honest, we’ve all seen spinach and strawberry salads before – but I think the simplicity of this salad is what I love most about it. It’s chock-full of gorgeous spring produce – strawberries, spinach, fennel, radishes, and snap peas – and the veggies are perfectly complemented by a bright and balanced homemade lime and poppy-seed vinaigrette.

This is one of those recipes that can easily be changed and adapted, depending on what you have on hand (or what you’re in the mood for). You could substitute lettuce, kale, arugula, or any other type of leafy green for spinach in this salad and it would be equally delicious. Or, try using pecans or hazelnuts instead of almonds. Whatever the case, you can’t go wrong with the combination of ripe strawberries, spring veggies, goat cheese, and a sweet and tangy vinaigrette.

spring strawberry salad | rosemarried

Spring Strawberry Salad with Poppyseed Vinaigrette

Ingredients

  • Several handfuls of fresh spinach leaves
  • 1 cup fresh strawberries
  • 3/4 cup sugar snap peas
  • 1/2 fennel bulb
  • 3-4 french breakfast radishes
  • 1/2 cup chopped toasted almonds
  • Crumbled goat cheese
  • 1/4 cup coconut oil (melted)
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1.5 tablespoons honey
  • Squeeze of fresh lime juice
  • 2 teaspoons poppy seeds
  • Pinch of yellow mustard powder
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Wash and pat dry the fruits and vegetables. Remove strawberry tops and slice into halves or quarters. Slice the snap peas thinly, at an angle. Using a mandoline, shave the fennel bulb and radishes into thin slices.
  2. In a small bowl, whisk together the dressing ingredients – oils, vinegar, lime juice, poppy seeds, and spices.
  3. Gently toss the spinach with the strawberries, snap peas, fennel, and radishes. Toss with poppyseed vinaigrette, to coat. Sprinkle chopped almonds and goat cheese crumbles atop the salad. Sprinkle a few fennel fronds on the salad, if desired. Add an extra dash of black pepper, for an extra kick.

http://rosemarried.com/2014/06/17/spring-strawberry-salad-lime-poppy-seed-vinaigrette/

Kale and Quinoa Salad with Lemon Tahini Dressing

Oh, vegetables. I used to love you. Then, I got pregnant and everything changed. I no longer wanted vegetables. All I wanted to eat was chocolate chip cookies and grilled cheese sandwiches.

However, a girl can’t live on chocolate chip cookies and grilled cheese alone. (I mean, technically, I could. But I shouldn’t.) I’ve had to practically force myself to eat vegetables, and it hasn’t been easy. But, just when I thought I might never like vegetables again, I happened upon this kale salad. I don’t know what it was about this particular salad, but it completely snapped me out of my anti-vegetable funk. It just tasted so good. Frankly, I couldn’t get enough of it.

This salad happens to be incredibly good for you. It’s vegan and gluten free. It contains a whole bunch of super foods – kale, quinoa, and cranberries. And, most importantly, it tastes good to this pregnant lady. (For the record, my husband also loved this kale quinoa salad. He ate two bowls of it for dinner one night, and ate the rest for lunch the next day. I’d say it was a hit.)

Kale + Quinoa Tahini Salad | Rosemarried.com

Kale and Quinoa Salad with Lemon Tahini Dressing

Ingredients

  • 1 bunch of black (dinosaur) kale
  • 1-2 small carrots
  • 1/2 cup dried cranberries
  • 1 cup dry quinoa
  • 3 tablespoons tahini paste
  • 1 teaspoon olive oil
  • Water, as needed
  • 1 clove garlic, peeled and minced
  • The juice of 1 lemon
  • 1.5 teaspoons honey
  • 1/4 teaspoon nutmeg
  • Salt & pepper, to taste
  • 1 teaspoon toasted sesame seeds
  • Optional garnishes: red chili flakes or avocado

Instructions

  1. Cook quinoa according to package directions. When the quinoa is fully cooked, set aside until needed.
  2. while the quinoa is cooking, prep the vegetables. Using a sharp knife, slice the kale into thin strips. (No need to remove the stems!) Using a vegetable peeler, peel the carrot into thin ribbons. Toss the sliced kale and carrots together, along with the dried cranberries.
  3. To make the tahini dressing, stir together tahini, olive oil, and lemon juice. The mixture will thicken and turn a lighter shade. Begin adding water, a little at a time. Stir until the mixture is light and creamy, and the desired thickness. Stir in honey, salt, pepper, and minced garlic.
  4. Toss the kale mixture with 1.5 cups of cooked quinoa. Pour the dressing over the salad, and stir to coat. Sprinkle the sesame seeds atop the salad. Garnish with red chili flakes or avocado, if desired. Serve at room temperature.

http://rosemarried.com/2014/05/06/kale-quinoa-salad-tahini-dressing/