Build a Better Side Salad

I have pretty bold statement to make: I love (love!) side salads. I'm not talking about the sad mix of limp lettuce and few pathetic veggies, all drowned in some heavy, calorie-fest of a dressing so often trotted out at restaurants as salad. As a result of years of veggie training (thanks, mom!!) I learned that a mix of crisp greens, veggies, and even fruits can, with a little thought, round out a meal perfectly. Sadly, I've noticed over the years that many people just don't understand how to do this. So today, we reclaim the side salad!

Let's first talk a bit about what I mean when I say "side salad." I'm talking here about a lettuce-based dish that includes just a few elements meant to complement a meal. I'm NOT talking about main-course salads, which tend to be more substantial and have multiple ingredients, created to serve as a meal. What we want to create is a simple salad to "round out" the meal. Really, the sky's the limit on putting together salads. I really like to mix together unusual ingredients. You can be as simple or creative as you like.

Cauliflower Steak and Frites

As one last homage to cauliflower, the wonderful winter cruciferous vegetable, I thought I'd share this nostalgic and elevated comfort food with you all. If you've ever been to France or Belgium, you'll recognize from whence this dish came (steak-frites). My husband and I did a home exchange in France a few years before our two-year-old son was born. Needless to say, these are flavors that we fell in love with and I was happy to find a way to recreate this dish at home without the heavy and buttery steak. But don't you worry, this is a flavor explosion.

This vegetarian re-mix is the ultimate comfort food features hearty cauliflower steaks that are roasted, bursting with flavor topped with a warm sage mushroom gravy (vegetarian!) with oven-baked crispy potato and sweet potato frites (really just ultra thin and crispy fries) on the side. Every taste bud will do a dance on your tongue with this warm and flavorful favorite.

One of the things I'm loving about this dish is that it is totally customizable. If you prefer a real jus or meaty flavored gravy, use beef stock. if you like steak, try a bit served over the cauliflower as a garnish. If you do not like mushrooms (sacrilege!!), make the pan gravy sans mushrooms. The real star in this dish is the cauliflower and the sage. The adults in your family will love this grownup meal with mature favor profiles and the kiddos in your family will appreciate something new and different. Plus, what kid does not like a fry with something to dip it in. You poutine lovers can go the extra mile and add a bit of curd if you'd like. Have fun making this a new family favorite.

Sweet Potato Hummus

I have found when is comes to hummus people fall into two categories: they love it or hate it. I personally love this delicious dip in all flavors, but my husband is more of a hummus hater. Then entered in  the Sweet Potato Hummus. I adapted a recipe from my sister-in-law Jana and created a flavorful combo of garbanzo beans and sweet potato flavored with lime and a few spices. It has a lot of flavor and more kick then the classic hummus. All the hummus haters I have introduced this have liked this veggie-packed version. If you're a hummus hater, just give this sweet potato hummus a try. I think you'll like it. Happy dipping!

Prep and bake red sweet potato: give it a few pokes with a fork and toss it in the oven at 400 degrees for about an hour. (Remember, it will mostly likely be called a "yam" or "jewel yam" at the grocery store.)

Cook until fork tender, about 1 hour, and set aside until cooled. (You can easily cook the sweet potato a day or two in advance.)

Start the hummus by putting two minced garlic cloves and 1 can of rinsed and drained garbanzo beans into a food processor.

 

Pulse for 10 seconds or just enough to chop up the garbanzo beans but still leaves some texture.

 

Add 1/4 cup tahini, which is sesame seed paste and can be found by the other nut butters in your grocery store. If you're lucky you'll have a toddler-aged sous chef that can pour it right on the center of the blade for you. :)

Add 1/4 cup lime juice, either fresh or bottled. I used a mix of both because I didn't have enough fresh limes on hand. Add the salt, cumin, and cayenne pepper. Don't be scared off by the cayenne - it just adds a nice undertone of flavor but it does not pack any heat in the hummus. Pulse 3-4 times, or until just combined

 

Now for the sweet potato. You can either peel the sweet potato and mash in a bowl, or if it is soft enough I just cut it open and scoop it out into the food processor. Use one whole sweet potato, or around 2 cups. Add the sweet potato to the food processor and process until combined. Make sure you don't over process it; you still want the hummus to have texture.

Tip: if you don't like garbanzo beans, or need to avoid them for some reason feel free to leave them out. Just replace them with 2 additional cups of sweet potato. It has much more pureed and smooth texture, while I prefer the classic hummus texture - but it is still delicious and a great dip or condiment.

Serve at room temperature or chilled. We love this with fresh veggies, pita bread, or our favorite crackers. This is also divine spread on whole wheat tortilla or pita and filled with your favorite protein and veggies. My 2-year-old prefers it on a spoon straight from the bowl!

Sweet Potato Hummus
Serves 8-10

2 cups mashed sweet potato
1 can garbanzo beans, drained and rinsed
2 cloves minced garlic
1/4 cup tahini
1/4 cup lime juice
1 1/2 teaspoons salt
2 teaspoons cumin
1/4 teaspoon cayenne pepper 
  
Cook the sweet potato for 1 hour at 400 degrees. When fork tender, set aside until cook. Combine the minced garlic and garbanzo beans to a food processor. Pulse for 10 seconds or just enough for the garbanzo beans to be chopped but still has some texture. Add the tahini, lime juice, salt, cumin, and cayenne pepper. Pulse just until combined. Add the mashed sweet potato and process until combined. Serve at room temperature or chilled.

Kale Basil Pasta

When I graduated from college I was gifted with a high power blender, a Blendtec!  I really didn't have a preference when it came between a Blendtec or Vitamix; my mom had one and my sister had the other. They both were good to me, so I LOVED my gift. When I went online and registered the beaut it also came with weekly recipe emails. I usually just ignore them (am I the only one who gets 10,000 ad emails a day but is hesitant to unsubscribe because I am convinced they will send me a free gift or something?!), but one day Blendtech sent me a recipe for Whole Wheat Spinach pasta. My husband and I always wanted to get a pasta attachment for our Kitchenaid but could never justify the $200 purchase. After I got the recipe, I decided that if I made homemade pasta enough my dear husband would be convinced we needed the pasta attachment. Long story short, it didn't work. BUT some good did come out of my pasta making stint - this adaptation of Blendtech's recipe. Quinoa Kale Basil Pasta. Yes. It's just as delicious as it sounds.