You know that feeling when you eat the same foods over and again? Well, this is your solution to get variety. You won’t be able to after eating Celery Root Salat with Apple! It’s made from only 3 ingredients, so it’ll happen fast – plus, they’re all raw, so they will never even need heating …
You know that feeling when you eat the same foods over and again? Well, this is your solution to get variety. You won’t be able to after eating Celery Root Salat with Apple! It’s made from only 3 ingredients, so it’ll happen fast – plus, they’re all raw, so they will never even need heating up to stay fresh until meal time arrives (or if someone unexpectedly invites themselves over). And let me tell ya…the benefits don’t stop here: not only does our body absorb these vitamins more efficiently than any other food out on today.
How to choose the best ingredients for Celery Root Salad with Apple
Celery root: celery root is a vegetable that can be stored very quickly and for a long time in a cool and dry place. It can also be a refrigerator, and you can keep it here for up to 4 weeks. You will undoubtedly eat it at this time, even if you use this dinner salad.
Apple: we choose apples firm and fresh, rather sweet or sweet and sour.
Lemon juice: it’s best to squeeze the lemon juice yourself. How to get the most out of citrus juice or all the citrus fruits can be found in tips and tricks
Yogurt: I always choose Greek yogurt because the consistency of the cream in this recipe was sour cream. You can safely choose the light version or any other natural yogurt you like. Alternatively, you can make the yogurt yourself at home.
Tips and tricks
You will squeeze the lemon or citrus juice to the maximum when you first roll it on the table, pressing it gently. Of course, the fruit must be whole. Then, you will break it in half and squeeze the juice out with a squeezer.
If you don’t have a juicer, squeeze lemon juice through a strainer.
Celery Root Salat with Apple is an excellent way to get your daily intake of vitamins and minerals. It only takes three ingredients, so it's super easy! The veggies will last in the fridge for up four weeks without special purchases needed – that means you can make this delicious salad every week just like clockwork if wanted There's also some great fiber from those umami-rich apples, which makes me think even more kindly toward my dinner plate each night.
Prep Time 15minutes
Servings 4people
Calories 55kcal
Ingredients
200grCelery root
1Apple
2tbspLemon juice
3tbspYogurt
Salt and paper to taste
Instructions
Wash the celery well and peel it.
We rub on a coarse grater.
Wash the apple well and rub it on a coarse grater.
No Space Too Small is a column by Laura Fenton that celebrates the idea that you can live well in a small home. Each month, Laura will share her practical findings from years of observing how people live in tight spaces, and her own everyday experience…
No Space Too Small is a column by Laura Fenton that celebrates the idea that you can live well in a small home. Each month, Laura will share her practical findings from years of observing how people live in tight spaces, and her own everyday experiences of living small—from the hunt for the perfect tiny desk to how to manage everyday clutter.
I’ve lived in eight different apartments since I arrived in New York City more than twenty years ago, and they’ve all been variations of small, tiny, miniscule, or petite. In one studio, my bedroom, living room, dining space, and kitchen were all crammed into less than 200 square feet. Through it all, I’ve learned how to make small living spaces serve multiple functions—without feeling cramped.
This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.
When it’s the season, you’ve got to seize it: make all the peach recipes! Here’s the recipe we run to often: this fresh Peach Salad recipe! This one is a standout, pairing juicy ripe peaches with a sweet balsamic vinaigrette, punches of creamy goat cheese and nutty toasted almonds. Add pops of sweet corn and savory red onion slivers and it’s a total treat! We polished this one off the minute we were done taking these photos, and we’ve been making it all summer long.
Elements in this peach salad
The most important thing about this peach salad recipe? Only use juicy ripe peaches. If they’re hard when you give them a gentle squeeze, wait a few more days to make this salad: it’s worth it! Here’s what you’ll need to put it together:
Ripe peaches
Toasted almonds: it’s worth taking the extra few minutes to toast the almonds: it greatly enhances the nutty, crunchy flavor
Mixed greens: we like a mix of butter lettuce and other greens
Red onion: slice them French cut (length-wise) for best presentation (here’s a video!)
Canned corn: canned is easiest, but if you happen to have leftover grilled corn it’s divine! You can also use fresh corn cut from the cob.
Goat cheese or feta cheese: it’s best with chevre, but nearly as good with feta; omit for vegan.
Balsamic vinaigrette: make it homemade with balsamic vinegar, Dijon mustard, maple syrup, salt, pepper and olive oil.
How to ripen peaches
When you shop for peaches, there’s a lot of variation in ripeness: you might find them rock hard or so juicy they’re almost bruising. If you start with hard peaches, you’ll need several days to ripen them (especially if they’re out of season). Here’s what to do:
Place the peaches in a paper bag.
Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
Gently close the top of the bag. This traps the gasses inside.
Wait for 1 to 5 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.
For the dressing: make it homemade!
You can use a stand-in salad dressing from the store here, but the best dressing is homemade! It’s simple to whisk together and tastes incredible. This one is a spin on our classic Balsamic Vinaigrette dressing. All you need to do is:
Whisk together balsamic vinegar, Dijon mustard, maple syrup and salt and pepper.
Gradually whisk in olive oil one tablespoon at a time until a creamy emulsion forms. It’s so quick and simple, and the flavor is outstanding: it will be become your go-to.
Variations on this peach salad
This summery peach salad is ripe for riffing on (yep, we said it). My mom recently made it with various substitutions and loved it. Here are a few ideas for components you can switch out:
Cheese: Use feta crumbles, Parmesan shavings, sliced Manchego, or smoked gouda chunks
Nuts: Use chopped pecans, walnuts, pistachios, or hazelnuts
Corn: Omit, or use fresh corn cut off the cob or grilled corn
Toast the almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
Prep the fresh ingredients: Slice the peaches. Thinly slice the onion.
Make the dressing: In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, kosher salt, and several grinds of fresh ground black pepper until thick and emulsified.
Serve: To serve, top the greens with the peaches, almonds, red onion, goat cheese, and corn, then drizzle with the dressing. Serve immediately.
Category:Salad
Method:No Cook
Cuisine:Salad
Diet:Vegetarian
Keywords: Peach salad, peach salad recipe, salad with peaches
This article is from Delicious Everyday.
Dish up this easy kale avocado salad for dinner tonight. This fresh salad is loaded with fresh kale, white beans, sunflower seeds, avocado, drizzled with a lemon dijon dressing. This salad is a vegan and vegeta…
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It’s Tuesday – let’s make mushroom tacos! Of all the plant-based taco fillings out there, mushrooms are one of the best. Meaty, juicy, and savory, they make a taco incredibly flavorful and satisfying to eat. I’ve shared a few re…
It’s Tuesday – let’s make mushroom tacos! Of all the plant-based taco fillings out there, mushrooms are one of the best. Meaty, juicy, and savory, they make a taco incredibly flavorful and satisfying to eat. I’ve shared a few recipes for mushroom tacos in the past, but if you ask me, you can never have too many taco recipes in your back pocket. We’ve been making this one a TON lately, and it’s become one of our new favorites. I think you’re going to love it too! The great thing about these mushroom tacos is that they’re so simple. They […]
This vegan peach cobbler recipe is the perfect peach season dessert. Loaded with freshly sliced peaches, warm cinnamon spice, and a delicious cake crumble topping. Learn how easy it is to make homemade vegan peach cobbler. If you are looking for …
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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Vegan Peach Cobbler.
1. Officially the first day of SUMMER! I want to do something special to officially ring it in for the kids. Maybe make ice cream! 2. Really craving these philly cheesesteak sliders. They look perfect. 3. Are you someone who unpacks the minute you get home or lives out of your suitcase for a week? […]
3. Are you someone who unpacks the minute you get home or lives out of your suitcase for a week?
4. How to set yourself up for an amazing week. Seems overwhelming to do all of it but maybe pick five.
5. Last night was Elin Hilderbrand’s book tour event where I got to chat with her, and now I’m craving a trip back to Nantucket. Lacy and I always talk about our trip in 2019 being “the trip of a lifetime” when we went with our moms. Shortly before life changed like whoa.
6. TV things! I just started The Summer I Turned Pretty last night! Did you watch it?
7. Please tell me you’ve seen Ryan Gosling as Ken for the new Barbie movie. I cannot.
8. I had a painkiller cocktail for the first time ever (how?!) and I loved it. So coconutty, so pineapple-y, so perfect.
With a satisfyingly fudgy texture, these white chocolate blueberry blondies are studded with chunks of white chocolate and pockets of soft, jammy blueberries and finished off with an artistic drizzle of blueberry maple glaze. Blueberry and white chocolate lovers, this one’s for you! These summery blueberry blondies somehow manage to taste like a blueberry muffin […]
With a satisfyingly fudgy texture, these white chocolate blueberry blondies are studded with chunks of white chocolate and pockets of soft, jammy blueberries and finished off with an artistic drizzle of blueberry maple glaze.
Blueberry and white chocolate lovers, this one’s for you! These summery blueberry blondies somehow manage to taste like a blueberry muffin disguised itself as dessert, with a bright and fruity blueberry flavor with just a hint of buttermilk and lemon.
When I first tested these bars, I thought they tasted a bit like blueberry muffins or blueberry pancakes, just slightly sweeter and baked into a bar… which was not what I expected at all, but also kind of… awesome?
So I decided to lean into the pancake idea, adding buttermilk powder and a hint of maple to the glaze. Both are optional, but I personally loved the extra acidity from the buttermilk powder, and felt it helped offset the sweetness of the white chocolate (one of my main complaints with many blondie recipes).
The result is an ultra-fudgy blondie, studded with chunks of white chocolate and jammy pockets of bright blueberry flavor and just a hint of tang from the lemon zest and buttermilk.
Blondies are a hard nut to crack sometimes, at least when it comes to texture.
These blondies are on the fudgier side, dense and almost gooey in the middle with lighter, cakier edges and a paper thin, crackly crust. This kind of blondie is really best after chilling overnight, when the fats solidify and become even more fudge-like.
Vegetarian Chickpea Milanese made with a chickpea flour cutlet topped with arugula salad with canned chickpeas, tomatoes, and fresh lemon. Chickpea Milanese There’s a nearby restaurant that makes this vegetarian Chickpea Milanese that I loved so much I had to recreate it – with my own spin, of course! Milanese is one of my favorite […]
Vegetarian Chickpea Milanese made with a chickpea flour cutlet topped with arugula salad with canned chickpeas, tomatoes, and fresh lemon.
Chickpea Milanese
There’s a nearby restaurant that makes this vegetarian Chickpea Milanese that I loved so much I had to recreate it – with my own spin, of course! Milanese is one of my favorite things to order when I go out. So, when I tried this vegetarian one, I thought it was genius. It’s served with an arugula chickpea salad with tomatoes and fresh lemon. Chickpeas have plenty of protein and fiber, making them so versatile in vegetarian and vegan diets. I add them to my salads, swap out potatoes for chickpeas when making breakfast and even have them in place of chicken in this buffalo chickpea salad.
We’ve already reached oppressive heat levels here in Tennessee, so I’m looking for all the quick low-heat meals I can get! These super simple Tuna Patties (a.k.a. Tuna Cakes) hit the spot this week. They’re quick to pull together, delicious over a bed of greens, and the perfect excuse to make my favorite Comeback Sauce. ;)
What is a Tuna Patty?
Tuna patties are just like a burger, but made with canned tuna. In addition to the tuna, they usually also contain egg and breadcrumbs to hold them together, and some seasoning for extra flavor. The mixture is then flattened into a patty and fried until deliciously golden brown. The best part about tuna patties is that you can season them in so many different ways, so it’s one of those quick and easy meals that you can make over and over without getting tired of them!
How to Season Tuna Cakes
I used one of my favorite go-to seasonings for my tuna cakes, Tony Chachere’s Creole seasoning, which is basically Creole-flavored seasoning salt. So if you can’t find Tony’s or you just want to go a different route, you could use a different seasoning salt, like Lawry’s, or choose a different seasoning blend like Old Bay Seasoning, lemon pepper, or even curry powder. Just keep in mind that if your seasoning blend does not contain salt you’ll want to add a little extra to your patty mixture.
How to Serve Tuna Patties
My favorite way to serve tuna patties is on a bed of greens, like a salad, with a little of my Comeback Sauce. But you could also stuff them into a pita with some tomatoes and greens, and a little sauce. Or, you could make mini cakes and serve them with toothpicks and a sauce for dipping as a party appetizer!
Sauce Options
I’ve already mentioned that I served my tuna patties with Comeback Sauce, but if you don’t like that sauce or just want to try a different option, there are several other sauces that would be great with these tuna patties. If you’re looking for something light and simple, even just a squeeze of fresh lemon juice would be awesome. Other sauces to try include sriracha mayo, ranch dressing, tartar sauce, yogurt dill sauce, or creamy Caesar dressing.
Tuna Patties
Tuna Patties are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $3.08 recipe / $0.77 serving
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 4patties
Calories 260kcal
Author Beth
Ingredients
2green onions, chopped$0.22
2Tbspchopped parsley (optional)$0.10
112oz. canchunk light tuna in water, drained$1.79
1/2cupplain breadcrumbs$0.32
1largeegg$0.24
2Tbspmayonnaise$0.15
1.5tsplemon juice$0.02
1tspseasoning salt*$0.10
2Tbspcooking oil$0.08
Instructions
Roughly chop the parsley and green onions. Drain the canned tuna well.
Place the tuna, green onion, parsley, breadcrumbs, eggs, mayonnaise, seasoning salt, and lemon juice in a bowl. Mix the ingredients together just until evenly combined. Avoid over mixing.
Divide the mixture into four equal portions, then shape each portion into a patty.
Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the tuna patties and cook for about 5 minutes on each side, or until golden brown and slightly crisp.
Serve warm over a bed of greens or stuffed into a pita!
Notes
*I used Tony Chachere’s Creole Seasoning, but you can use any seasoning salt or seasoning blend. See the remarks about seasoning options above the recipe.
Roughly chop about 2 tablespoons of parsley and two green onions. I like to chop the green onions for this rather than just slice them, so they mix in a little better. Drain one 12oz. can of chunk light tuna in water, well.
Add the drained tuna, parsley, and green onion to a bowl along with ½ cup plain breadcrumbs, one large egg, 2 Tbsp mayonnaise, 1.5 tsp lemon juice, and 1 tsp seasoning salt.
Mix the ingredients together just until evenly combined (don’t overmix). I use my hands for this job!
This is the seasoning I use, but you can use any seasoning salt, or any other seasoning blend you like. Just make sure to add extra salt if your seasoning blend does not contain any.
Divide the patty mixture into four equal portions then shape each one into a patty. Heat a large skillet over medium. Once hot, add a couple of tablespoons of cooking oil and swirl to coat the surface. Add the tuna patties to the hot skillet.
Cook the tuna patties for about five minutes on each side, or until deliciously golden brown.
Serve warm in a pita or over a green salad. And don’t forget to make a little Comeback Sauce to drizzle over top!