Strawberry Asparagus + Goat Cheese Salad with Peppered Dijon Vinaigrette

Vinaigrette

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

6 tablespoons olive oil

Kosher salt

Fresh ground pepper

Whisk together ingredients until emulsified. (Use 1 pinch of salt and several grinds of pepper, or to taste.) Set aside.

Toss together

Baby kale

Baby Spinach

Baby Chard

Strawberries, sliced in half

Blanched asparagus, cut into 1 inch segments

Candied pecans

Cranberries

Crumbled goat cheese

To prepare asparagus, cut off tough ends and discard. Add apsaragus to boiling water. Cook for 2 minutes. Drain hot water and transfer asparagus to ice water until cooled. Drain well.

To prepare pecans, add 1 tablespoon sugar to a sauce pan with 1/2 cup pecans. Let nuts and sugar warm until sugar starts to melt. Watch carefully, as nuts can burn quickly. Once most of the sugar has melted, stir nuts to coat well. Continue stirring until all sugar granules have melted and adhered to pecans. Add a pinch of kosher salt and stir. Remove from heat and cool completely. Save any unused nuts in airtight bag/container in freezer. 

Add dressing (you may not need all of it) and goat cheese to salad just before serving. Toss to coat well.

To serve approximately 4-6, I use about 4 to 5 ounces of mixed greens (kale, chard and spinach) and 1/2 bunch asparagus. 

Sweet Potato, Black Bean and Quinoa Soup

I have to admit, I'm not one to try out many recipes online, unless I've tasted the dish from a friend who's already made it (ha ha--and here I am posting recipes online--more on that...) This recipe was referred by a friend (but I hadn't tried it,) but I thought I'd give it a whirl. The first night I made it, the smells were enticing and I immediately knew this recipe would be a keeper, even before it filled my belly. The one thing that actually sealed the deal is that my 5 year old (who is the pickiest eater in the whole world) actually ate it, and liked it (minus the kale--but, no one's perfect, right?) This soup is now one of my favorites and we make it almost on a weekly basis. Recipe (modified slightly) from Oh She Glows.

I started posting my favorite recipes for myself, so I could have them at the snap of a finger (or touch of a finger) wherever I may be. Out of town, no problem. Just pull up a recipe from my blog and there it is. It's somewhat turned into posts for myself, as well as some family and friends. . .and whoever else may be intrigued to try. They may not be everyone's favorite recipes, but they are mine :)

Ingredients

1/2 cup uncooked quinoa, rinsed and drained

1/2 tablespoon coconut oil

3 garlic cloves, minced

2 cups diced sweet onion

1 jalapeño, seeded and diced

1 large sweet potato, peeled and chopped into 1 inch pieces

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon ground coriander

6 cups vegetable broth

1 (15 oz) can black beans, rinsed and drained

Kosher salt or sea salt and fresh ground pepper, to taste

1 large kale leaf, washed, removed from vein and torn into bite size pieces

Toppings

Avocado, diced

Corn Chips

Cilantro

Cherry tomatoes, sliced in half

Green onions, diced

Sour cream

Cook quinoa according to package directions. Set aside. In a large pot, heat oil. Add garlic and onion and cook, string frequently for 2 to 3 minutes on medium heat. Season with a pinch or two of salt and a few grinds of pepper. Add jalapeño and sweet potato. Cook for 5 to 7 minutes more.

Stir in cumin, chili powder, coriander and broth. Bring to a  boil, then reduce heat to medium-low and simmer for about 15 to 18 minutes uncovered, or until potatoes are fork tender.

Just before serving, stir in cooked quinoa, black beans and kale. Season with salt and pepper to taste. Garnish with toppings.

Green Smoothie

My green smoothie. I love. I crave. 

(I even got my husband to drink them every day...he actually likes them!)

Ingredients:

Kale (1 large stalk)

4 baby carrots

1 cup grapes (red or green)

4 strawberries

1/4 green apple

1 tablespoon "sugar in the raw" (Turbinado sugar)

2 tablespoons vanilla creamer

1/4 cup vanilla non-fat yogurt

Approximately 16 - 18 ice cubes

Blend all ingredients, except ice cubes on high until very smooth. *Note: If using a Vita-Mix, use the plunger to push everything down. If using a regular blender, pulse and stop/stir occasionally to get the food to start mixing.

Once smooth, add ice cube and pulse/blend until smooth. 

**I buy my cane sugar in a big bag from Costco. It's cheaper and it lasts forever.

Sometimes, when I know my mornings will be rushed, I put everything in the blender (except the ice) and store it in the fridge over night. Then, in the morning, I blend, add the ice and I can run out the door with smoothie in hand. I'm extra happy all day :)