Super Food + Sage Arugula Salad

Servings: 4

Time: 25 minutes

A classicly easy week night dinner, this recipe is made mostly from pantry staples and is not only full of flavor, but has nutrients in spades.  From start to finish this takes all of 25 minutes and you can make a big enough batch to eat all week long.  Make extra of the dressing and use it on salads too.

Ingredients:

• 2 cups cooked quinoa
• 4 cups arugula
• ¼ cup naturally sweetened dried cranberries and/or goji berries
• ¾ cup nuts and seeds (hemp, sesame, sunflower, almonds, walnuts…)
• 1 sweet onion, diced in ½ pieces
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon fresh sage (chopped) or 1 Teaspoon dried (optional)
• 1-2 cloves Garlic, minced
• Sea salt & pepper to taste

Dressing:

• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons Lemon juice
• 1 Tablespoon Whole grain mustard
• ½ teaspoon Sea salt
• 1/8 teaspoon Black pepper

Directions:

Start by sautéing the diced onion in a pan with olive oil.  Season with salt and pepper.  After about 1 minute add in the garlic and sage and sauté until golden brown.

To prepare the dressing put all ingredients in a bowl or jar with a tight lid and mixing well.

To assemble the dish combine the cooked quinoa, arugula, dried fruit, nuts/seeds and sautéd onions in a large bowl.  Top with dressing and toss well to combine. read more →

Never have I seen a party pleaser quite like this. Vegan lentil walnut pate is like hummus’s sophistacted, refined older cousin.  It’s just aseasy to make and leaves everyone wondering “what in in here?!?!”.  The answer: not much.  It’s very simple, in fact, you should have most of these ingredients around as pantry staples making this recipe easy to whip up whenever you need quick dip to impress the pants off your friends.

Ingredients:

• 2 cups cooked lentils
• 1/3 cup roasted walnuts
• 1 tsp dried basil
• 3 tbsp olive oil
• 3-4 tbsp balsamic vinegar
• 1 shallot, peeled and minced
• ¼ teaspoon sea salt

Directions:

Put all ingredients into a food processor and blend until smooth and creamy.

Enjoy with crackers or vegetables

Quinn Asteak is a featured In The Kitchen contributor and an holistic-health coach/ cooking teacher teaching people to have fun in the kitchen! For more about her click here for her full bio and all of her articles! read more →

Slaws have a bad rap for being a messy mayo-filled bbq staple but I’m on a mission to resuscitate the slaw’s reputation and give it the good name it deserves.  This one here is full of good for you ingredients.  That hit of caraway seeds in the dressing is what really gives this meal a makeover.  Bring this slaw to your first summer BBQ and it will certainly re-set the standard for feel good food.

Ingredients

• 1/2 Cabbage, shredded
• 1 apple, sliced
• ¼ cup sesame seeds or sliced almonds (optional)

Dressing

• ¼ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon minced ginger
• 1 teaspoon caraway seeds
• salt & pepper, to taste

Directions

Thinly slice the cabbage and apples.  Using a madolin with greatly help as it can be hard to get the cabbage paper thin.  The thinner it is the better it will taste and the easier it will be to eat.

In a separate bowl (or jar) combine the ingredients for the dressing.  Mix very well to combine.

Pour as much of the dressing as you like over cabbage and apples then toss thoroughly.  (save the rest of the dressing for future use on grains, greens or as a marinade) Garnish with nuts or seeds.

***You could also sautée the cabbage and apples and serve this warm!***

Quinn Asteak is a featured In The Kitchen contributor and an holistic-health coach/ cooking teacher teaching people to have fun in the kitchen! For more about her click here for her full bio and all of her articles! read more →