Archive for the ‘Side’ Category

Romaine, Arugula and Spinach Salad

This salad is a great starter or main course (add Chicken for extra protein). I topped it with several toppings, but you can add whatever toppings your heart desires. I threw this together today and it was superb.

  • 3-4 oz Spinach
  • 3-4 oz Arugula
  • 3-4 oz Romaine
  • 1-2 handfuls shredded Carrots
  • handful Walnuts, chopped
  • handful Sunflower Seeds
  • 1 Tomato, chopped
  • 1 Cucumber, sliced
  • 1/4 Red Onion, sliced thin
  • 2-3 tbsp Fresh Italian Parsley, minced
  • 2-3 Green Onions, sliced
  • 1 Chicken Breast, cubed (optional)

Combine first 4 ingredients and toss to mix. Add Parsley to Tomato’s and toss to cover. Add Tomato, Cucumber, Red Onion, Green Onion, Walnuts and Sunflower Seeds. Add Chicken individually if needed to each bowl. Top with Balsamic Vinaigrette of your choice and serve. YUM!

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Mushroom-Barley Soup

I made this for the first time today and it was delicious! This soup reminds me of my good friend Sabrina Daisley who would make a similar soup that I adored. I hope you enjoy it as much as I do.

  • 1 tbsp unsalted butter
  • 1.5 cups sliced celery
  • 1.5 cups sliced carrots
  • 1 1/4 cups diced onion
  • 1 lb sliced fresh mushrooms
  • 2-3 garlic cloves, minced
  • 4 cups low-sodium, fat-free vegetable broth or beef broth
  • 3 tbsp tomato paste
  • 3/4 cup quick-cooking barley
  • 3 tbsp chopped fresh Italian (flat-leaf) parsley
  1. In a large heavy-bottomed pot melt butter over medium heat. Add celery, carrots and onion; cook and stir 3 minutes. Add mushrooms and garlic; cook and stir 3 minutes.
  2. Stir in broth, 1 cup water, tomato paste, and salt and pepper to taste; bring to boiling. Stir in barley. Reduce heat to low; cover and simmer 30 minutes or until barley is tender. Stir in parsley, and serve.

Sweet Potato Biscuits

These biscuits are AMAZING and are made every year at Thanksgiving. It has been a Lumsden family tradition for many years. A must try recipe, they are wonderful!

Heat oven to 450°

Mix together in small bowl

  • 3/4 c mashed sweet potato
  • 2/3 c milk
  • 4 tbsp melted butter (1/2 stick)

 In separate larger bowl 

  • 1.5 cup all purpose flour
  • 4 tsp baking powder
  • 1 tbsp sugar
  • 1/2 tsp salt

Add liquids to dry ingredients and stir. Blend to a soft dough. Lay out on floured surface and pat to about 1″ thick. Use floured  cookie cutter or glass to  cut into 2″ circles. Put on greased cookie sheet. Cook in 450° oven for 15 minutes. Top with melted butter, if desired.

You could use potato flour, or other flour instead of wheat flour if you would like a gluten-free variety. In the past I often wanted to use much more sweet potato than called for. I found it made a really heavy biscuit when I did. Also, biscuits are best when not overly mixed- so don’t spend a lot of time kneading it. The little pockets of butter not totally incorporated into the flour are what give it a lighter touch.

Spinach & Arugula Salad with Strawberries and Toasted Almonds

This recipe is so delicious! I had a similar salad at one of my friends baby showers recently and fell in love with it. So I went to find something similar online today and found a recipe that came out of the Cooking Light  April 2010 issue. It can either be a starter salad or main dish. I use it for both (main dish for lunch and starter salad for dinner). The herb vinaigrette dressing is very tasty!  I made some minor modifications to this recipe which I’ll note as optional below.

Spinach & Arugula Salad with Strawberries and Toasted Almonds

  • 1.5 cups quartered strawberries
  • 1/4 cup Easy Herb Vinaigrette
  • 1 tbsp finely chopped fresh mint (optional – I didn’t have this so I used a little dry mint in the dressing)
  • 1 (6 oz) package fresh baby spinach
  • 1 (6 oz) package of Arugula (optional – I added this as I like arugula)
  • 2 tbsp sliced almonds, toasted
  • 1/4 tsp freshly ground black pepper
  1. Combine first 4 ingredients in a large bowl; toss gently to coat (only add a little of the vinaigrette, 1-2 tbsp, as the lettuce will wilt). Sprinkle with almonds and pepper; serve immediately.

Easy Herb Vinaigrette

This recipe makes plenty of dressing to keep on hand.  It’s just plain tasty.

  • 9 tbsp white wine vinegar
  • 1.5 tbsp wildflower honey
  • 1/2 tsp fine sea salt
  • 1 cup canola oil
  • 3 tbsp chopped fresh basil
  • 3 tbsp minced fresh chives
  1. Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. I puréed it so I could keep it in a dressing container but you don’t have to. Store, covered, in refrigerator for up to 5 days.

Corn and Black Bean Salad

I made this as a side on my daughter’s 9th birthday dinner. I found it on www.macheesmo.com by Nick.
Wow was it amazing. We all LOVED it!

  • 4 ears of fresh sweet corn, cut off the cob
  • 2 cans of organic black beans, drained and rinsed
  • 1 red onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 3 limes, juice only
  • 1/4 cup cilantro, chopped
  • 1-2 jalapenos, minced
  • 1 tbsp fresh tarragon, minced (optional)
  • salt and pepper to taste

I love this side as it is so versatile. Eat as a side, in your taco or even with some chips. Whatever way you choose has such a fresh awesome taste…pure love.

(serves 10-15 )