Lemon Quinoa & Kale Salad

Happy May, friends! With the weather (hopefully) starting to warm up and Mother’s Day just around the corner, I have a lovely citrus quinoa salad to share with you. It is light but filling, and complements a multitude of protein choices for any dietary restrictions.

Lemon Quinoa & Kale Salad with Halibut {{Baking Bytes}}

Inspired in part by my lemon poppyseed breakfast quinoa as well as a delicious salad at The Cafe in Iowa, this recipe works equally well as a side and as an entrée, in addition to being delightful both warm or cold. Head on over to my guest post at Jenna Gorham Nutrition to check it out!

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Chipotle Sweet Potato Biscuits

Cold weather means warm soup, and warm soup calls for warm breads. I love a hearty soup, stew, or chili when the cold days hit, and I always take the opportunity to make a bread side to go with it. Beer bread and cornbread are my go-to options, but after seeing this recipe on Pinterest I knew I had to set those aside and give these a try.

Olive Oil Biscuits {{Baking Bytes}}

The original recipe immediately piqued my interest, combining my love affairs with both sweet potato and olive oil, and perhaps giving me an excellent chance to make use of my extensive Olivelle oil collection. Thanksgiving offered a large audience and so I set off to try it out.

Olive Oil Biscuits {{Baking Bytes}}

For my first attempt, I stuck largely to the original recipe, tweaking only to a sweet cream butter infused oil for half of it, and substituting rosemary for the sage. Paired with a rosemary herb butter, they were a delicious compliment to the usual Thanksgiving suspects, and I would definitely make that version again.

However, I had a hunch that my favorite maple and chipotle duo would work splendidly here, and gave that a try next. A hint of sweet from the syrup and a little kick from the chipotle turn this is into a perfect side for chilis or more Mexican-inspired soups. (They would be awesome with enchilada soup, for example.)

Olive Oil Biscuits {{Baking Bytes}}

Since I was pairing mine with a spicy chili, I kept the biscuits with just a little kick to pull the flavors together. If you have other ideas, or just want all the heat, feel free to increase to your heart’s content.

Leftovers (if you don’t eat them all straight off the pan) can be enjoyed for several days, and are delightful on their own with butter and a drizzle of maple syrup, or your favorite maple butter. Better yet, top them with a fried egg and a dollop of goat cheese along with that syrup, and you have a breakfast of champions.

Olive Oil Biscuits {{Baking Bytes}}

(I made that maple butter shown above, but it wasn’t 100% what I wanted. If I perfect the recipe, I’ll be sure to get it up here.)

Chipotle Sweet Potato Biscuits

Adapted from The Speckled Palate
Makes about 16 biscuits

Ingredients

1 1/2 cups sweet potato puree
2-4 Tbsp maple syrup
olive oil to 1 cup (use an infused oil for extra flavor!)

3 1/2 cups flour
1 Tbsp baking powder
1 1/2 tsp salt
1/2 tsp chipotle power, to taste

Directions

  1. Preheat oven to 450 degrees Fahrenheit. Line two baking sheets with a silicon baking mat (or parchment paper.) Set aside.
  2. In a liquid measuring cup, pour desired amount of maple syrup.
  3. Pour in olive oil until combined total is 1 cup. (e.g. if you used 4 Tbsp maple syrup, you will add 3/4 cup olive oil to total 1 cup)
  4. In the bowl of your stand mixer, stir together sweet potato and liquids until combined and smooth.
  5. Add remaining ingredients and stir until mixed, then continue to stir another 30 seconds.
  6. Lightly flour a cutting board or counter and press or roll dough into a rectangle 1/2″ – 3/4″ high.
  7. Using a 2″ biscuit cutter, cut out biscuits. Gently reshape scraps in order to cut as many biscuits as possible.
  8. Arrange biscuits at least 1″ apart on prepared baking sheets.
  9. Bake for 10-14 minutes, or until bottoms are lightly browned and biscuits are golden.
  10. Remove to a cooling rack to cool briefly, then serve warm with your favorite chili our soup.

Apple Cranberry Sauce

Likely from here through Christmas my posts will be pretty seasonal, but also more abundant. Hope you enjoy the plethora of holiday options!

Of all the dishes weighing down a typical Thanksgiving table, cranberry sauce is one of my favorites. I love all the more sour berries and a nice tart cranberry sauce is a lovely addition of color and flavor to my plate. As a kid I’d often take seconds and thirds just of cranberry sauce, and adult me is not much different. The perfect cranberry sauce is different for everyone, and the key to happiness is making it yourself so it’s just right. Maybe you’ve always been an out of the can sort of person (no judgements!) but I encourage you to try the from-scratch version this year.

Cranberry sauce is one of those things I’m absurdly picky about, and it’s rare that someone else’s recipe really strikes my fancy. I need all the cinnamon and none of the orange, thick and chunky and not too sweet. I’m not sure why orange became the traditional flavor pairing, but I personally think it too easily overpowers the rest of the flavors.

Inspired by a pie last year (check back in two weeks for that), I tried utilizing apple instead. It complements the tart cranberry perfectly, without becoming a prominent flavor. Instead of it being an obvious addition, the apple blends more smoothly into the whole profile, adding a little something without necessarily being able to pinpoint it.

I added a smidge of almond extract to round out the holiday experience, but you can certainly use vanilla if you prefer. Almond is a nice twist on tradition without straying too far from comfy, and I often utilize it in fruit pies in lieu of (or addition to) vanilla extract.

This is definitely my new go-to cranberry sauce recipe, and I’m already looking forward to making it again in a few weeks. It’s excellent both chilled and warm, resulting it an excellent make-ahead recipe. Large enough to share or to enjoy copious leftovers, so long as everyone doesn’t serve themselves the same heaping amount I tend towards.

If for some reason you’re hesitant on the apple, or want to keep to a more traditional flavor, just leave that out. It’ll still be an excellent spiced cranberry sauce with a little almond boost.

Apple Cranberry Sauce

Makes about 2.5 cups

Ingredients

3 cups fresh cranberries
1 medium apple, grated
1/2 cup sugar
1/2 cup water

1/2 tsp cinnamon (or one stick), to taste
1/2 tsp allspice
1/4 tsp nutmeg

1/4 tsp almond extract (or vanilla)

Directions

  1. In a medium saucepan, stir together cranberries, apple, sugar, and water.
  2. Bring to a boil over medium heat, then reduce to a simmer.
  3. Stir in cinnamon, allspice, and nutmeg, and let simmer for about 10 minutes. Cranberries should be a mixture of burst and whole.
  4. Remove from heat and discard the cinnamon stick.
  5. Stir in almond extract and, if desired, use a fork or a silly egg salad masher to mash the cranberries to your desired texture. (I like mine chunky but all burst, so I mash mine pretty well.)
  6. Allow to cool briefly before serving, optionally garnished with sliced almonds.

Roasted Red Pepper and Bacon Salad

I’ve written about my favorite Italian restaurant in Bozeman, Fresco Cafe, as the inspiration for one of my grilled cheese concoctions from April. This is probably the place I go to with the most regularity, both for team lunches with work and with out-of-town visitors. It has delicious pastas and paninis, several delightful salads, and the specials are always on point. Although a semi-expensive place to dine, it is worth every single dollar to have amazing food and service every time. (As an aside, it’s also one of the few places that serves plain water rather than ice water, which is always worth a lot of points in my book.)

A couple of weeks ago during team lunch, the special salad was basically the combination of all my favorite things: bacon, bell peppers, goat cheese, and balsamic vinaigrette. Served atop a bed of mixed spinach and arugula, it was one of the best salads I’ve ever had, in addition to being the perfect size for lunch. I expressed my ecstatic review, as well as requested they put it on the regular menu, which is something I’ve never actually bothered to do at a restaurant before. Since they haven’t heeded my advice yet, I set out to recreate a similar experience in my own kitchen.

It might sound plain and possibly too light, but with a slice of bread and a latte (I always get a latte at Fresco) it was properly filling without leaving me feeling overstuffed and heavy for the rest of the afternoon. Roasted red peppers are something I could eat with every meal, and you’ve probably already noticed I have a slight obsession with goat cheese (blame Costco.) Bacon and walnuts bring a little salt and a lot of protein to the dish, and a bed of leafy greens rounds out the meal nicely.

The original uses their house-made balsamic vinaigrette, but I opted to dress mine with plain balsamic vinegar from my local oil and vinegar spot. This was mostly out of laziness but also because it’s one of my favorite ways to top any savory salad. In any case, you can substitute your favorite balsamic vinaigrette or reduction in its place for a more traditional pairing.

I served mine with the bacon and peppers still warm (which will be extra great in the winter), but you could absolutely let them cool to room temperature during these excessive heatwaves everyone is having. I made myself all four servings and then each day assembled the leftovers for lunches this week. If you do the same, you could either serve it all cold or briefly reheat the bacon and peppers in the microwave before stirring it all together, as I’ve done for the past three days. Goes perfectly with a side of focaccia fresh from the Co-op.

Roasted Red Pepper and Bacon Salad

Inspired by Fresco Cafe
Serves 4

Ingredients

8 slices bacon
2 large red bell peppers, thinly sliced

1 cup walnuts, halved

~8 cups fresh spinach & arugula (10-12 oz)
1/4 cup balsamic vinegar (or your favorite vinaigrette or reduction)

4 oz goat cheese, crumbled

Directions

  1. Preheat oven to 425 degrees Fahrenheit. Line a rimmed cookie sheet (or two quarter sheets, if you have them) with foil. If you’re using one sheet, create an edge of foil in the middle of the pan.
  2. Arrange bacon in one half of the pan; lightly coat the other half with olive oil and arrange the peppers on top.
  3. Bake for 20-25 minutes, or to desired doneness. Remove bacon to paper towels to drain and set aside bell peppers.
  4. Spread walnuts on the bare pan and return to the oven to toast for 3-5 minutes.
  5. In a large bowl, gently toss greens and balsamic vinegar (or dressing.)
  6. Divide greens into four bowls or plates – don’t scrape the mixing bowl.
  7. Gently toss bell peppers in the large bowl with leftover vinegar/dressing, then arrange on top of the greens.
  8. Slice bacon on an angle into bite-size pieces and arrange in the bowls.
  9. Top each with walnuts, goat cheese, and freshly ground pepper.
  10. Enjoy immediately, optionally garnished with a slice of bread.

Sriracha Blackberry Salad

Despite what looks like an excessive ice cream intake, during hot weather I also eat a lot of chilled salads and smoothies as a healthy way to keep cooler. With no stove or oven required, it doesn’t add heat to either me or the house, and they are quick to throw together. My fridge is always filled with an array of fresh produce, but during the summertime I make extra sure to have plenty of salad ingredients on hand.

Spinach is my go to base since I use it in everything from soups to scrambled eggs to smoothies, and there’s always a hefty bag of it from Costco. I don’t usually have a specific flavor palate in mind, but throw on whichever veggies or fruits I have lying around. I often add some raw nuts, cooked quinoa, or canned beans for extra calories and a protein boost. Tossed with a flavored vinegar or a simple dressing, it’s a delicious and filling meal and easy to throw together for a quick lunch or dinner.

Last year I concocted a lemon and berry combination that is still one of my favorites, especially with raspberries fresh from the garden. In these months before the berries have ripened, I sometimes splurge on a tray of blackberries from Costco to eat throughout the week. Delicious on yogurt or ice cream, in a smoothie, or just by the handful, it’s never a challenge to get through them on my own.

Since I love the berry and spinach combination, I decided to combine some blackberries with my newest favorite Olivelle discovery: Sriracha White Balsamic Vinegar. Still fairly sweet but with the slight kick of Sriracha flavoring, this is a more savory experience. It’s superb as a dressing all on its own, excellent as a condiment for wraps, and delightful mixed in with scrambled eggs. I’m already halfway through my rather hefty bottle, and I know I’ll be back promptly when I need a refill.

I started with my standard spinach based, and topped with fresh blackberries and sliced almonds. As I usually have goat cheese in the fridge as well (how do people live without Costco?), I added that for some creaminess and a little tang. The sweet and spicy Sriracha vinegar pulls everything together with a little kick, but not so much that it overwhelms all the other delicious flavors. This salad is great as a light meal with a side of tasty sourdough bread, but works just as well alongside a chicken or fish entrée.

For those of you that are perhaps not keen on buying specialty vinegar, I’ve included a recipe for a copycat version. It’s not a perfect match but it’s still delicious, and a bit more accessible than mail-order vinegar.

Sriracha Summer Salad
Servings: 1 entrée, or 2 sides

Ingredients

2 cups baby spinach, washed and dried
1 Tbsp Sriracha white balsamic vinegar

3/4 cup blackberries, washed and dried (and maybe halved, if you want)
2 Tbsp goat cheese, crumbled
1 Tbsp sliced almonds

Directions

  1. In a medium bowl, gently stir together spinach and Sriracha vinegar until well coated. Transfer spinach to serving dish(es).
  2. Arrange berries, goat cheese, and almonds on top, optionally drizzling with extra vinegar.
  3. Enjoy immediately as a spicy-sweet entrée for one, or as side dishes for two.

Copycat Sriracha Vinegar
Makes about 1/3 cup

Ingredients

1/2 cup high quality white balsamic vinegar
1 tsp Sriracha, to taste

Directions

  1. In a small saucepan, gently heat vinegar and Sriracha to a simmer, and let simmer until liquid is reduced to about 1/3 cup.
  2. Whisk vigorously to mix in Sriracha (there may still be speckles.) Add more Sriracha to taste, if desired.
  3. Store in a sealed container in the refrigerator, shaking or whisking before each use if spices have settled.