A special roasted cauliflower inspired by Sara Forte’s new cookbook. It’s wildly delicious – loaded with herbs, dates, nuts, roasted red onions and tossed with a tahini dressing.
I’ve roasted cauliflower a thousand different ways, but this version, from Around Our Table by Sara Forte, quickly became a weeknight staple after the first time I tried it. A big head of cauliflower is cut into florets that are tossed with a spiced oil and roasted in a hot oven. Red onions and bits of dates are introduced along the way and the whole situation is tossed with lots of herbs, arugula, pine nuts, sesame seeds, and a creamy tahini dressing. It’s wildly delicious.
Many of you know Sara from her o.g. food blog Sprouted Kitchen. Or maybe you’re a member of the SK Cooking Club? She’s beloved for good reason, creating wholesome, doable, family-friendly recipes while keeping it real. I told her I’d be gifting the book to all the busy parents in my life, and meant it. Here’s a look at her new book, a few of the beautiful spreads, etc.
Her husband Hugh did all the photography for the book. You’ll recognize his style from their beautiful site. I’ve always loved how fresh, natural, and unfussed their food always looks. Their projects always have family photos paced throughout. I remember (years ago) Sara told me, over lunch one day, that she always wanted her home to be the landing pad for her kids and their friends. That always stuck with me, a wonderful, genuine aspiration. You can see a couple examples of the gorgeous photo spreads below. And the table of contents above.
Roasted Cauliflower: Part of An Impromptu Dinner Menu
This roasted cauliflower anchored a fantastic (and simple to throw together) dinner spread when Wayne’s parents visited a couple weeks back. I made the roasted cauliflower (recipe below) the day prior and then threw together a few other easy wins for dinner the next night. Aside from the cauliflower, no component took more than five minutes of active time to make, and there wasn’t a bit left for leftovers in the end!
A Big Pile of Roasted Potatoes: I cut little potatoes in half, tossed them in a bit of olive oil and roasted them in a hot oven until tender. Whisked a bit of spicy bomba chile paste into some olive oil, and drizzled that over the potatoes on a big plate. Finished with lots of toasted sesame seeds and slivered basil.
Mustard Lentils: I covered (dried) French lentils with about 3/4-inch of water and simmered until the lentils were very tender. Then, the cooked lentils were tossed with a generous dollop (2+ tablespoons) of strong French mustard and a couple glugs of Camino red wine vinegar, and a splash of good olive oil. Seasoned with salt and pepper. Topped with canned, roasted cherry tomatoes (in oil), and slivered basil.
Hard-Boiled Eggs: I split each egg in half, sprinkled with spices( I used za’atar, but use any fave savory spice blend). Salt to taste. Drizzle with olive oil.
Roasted Cauliflower with Tahini: Recipe below. Serve at room temperature.
It’s nearly grilling season, and I need a reliable side dish to bring to parties, family reunions, and barbecues. This broccoli salad is the perfect creamy, crunchy, rich, and flavorful side to go with any meal. It has a great balance of sweet and tangy flavors, and the texture is unbeatable. It’s a fact that if you add bacon to any vegetable dish, even the most discerning meat eaters will give it a try. Baby steps, right?! I love making sure my loved ones eat their vegetables!
What Is Broccoli Salad?
Broccoli salad is a classic side dish made from broccoli florets tossed with cheddar cheese, raisins, bacon, walnuts, and red onion, coated in a creamy and tangy dressing. This salad has a wonderful balance of flavors and textures and is so versatile!
Ingredients
Here’s what you’ll need to make broccoli salad:
Broccoli: Has an earthy and slightly sweet, slightly bitter flavor, as well as a delightful crunch!
Cheddar Cheese: Adds a creamy and salty component to the salad.
Raisins: Add a pop of sweet and fruity flavor.
Bacon: Adds a great savory and umami flavor. You’ll need 6 strips of cooked bacon. Vegetarian? No problem, just leave it out. Sometimes I put the bacon on the side for gatherings where there might be varied dietary restrictions.
Walnuts: Add a nutty flavor and delicious crunch.
Red Onion: Adds a bit of bite to the recipe and a wonderful crunchy texture, creating a great contrast to the sweet and chewy raisins.
Mayo: Adds richness and creaminess to the dressing.
Greek Yogurt: Makes the dressing extra creamy and tangy with fewer calories and fat than sour cream. I highly recommend Greek yogurt over plain yogurt or sour cream for its thicker, creamy texture.
White Vinegar: Adds a refreshing brightness and tanginess to the dressing to balance the richness.
Sugar: Adds sweetness to balance out the vinegar.
Salt and Pepper: Enhance the overall flavor of the salad.
Should I Blanch The Broccoli?
In testing, I preferred the final texture of raw broccoli over blanched, but you certainly can blanch the broccoli if you prefer. The blanching process takes out some of the natural bitter flavor from the broccoli; simply drop the florets in a large pot of salted boiling water for 1 minute, then quickly shock in a bowl of ice water. Instead, I opted to simply rinse my broccoli florets in hot water to make them extra bright green and make sure they were nice and clean.
Top Tip
To keep your broccoli salad from turning out watery, make sure to thoroughly dry the florets. The salt in the dressing will naturally draw out some of the moisture from the veggies, so making sure they are dry after washing them is an important step! I like to spread them out on a clean kitchen towel and gently pat them dry with another towel laid on top while I prep the rest of my ingredients.
What To Serve with Broccoli Salad
Broccoli salad is such a fresh and crunchy dish with a ton of flavor, so I suggest pairing it with simple proteins, like air fryer chicken breast or glazed pork chops.
Cook the bacon until crispy. Let cool on clean paper towel-lined plate. Chop into bite sized bits and set aside.
In a small mixing bowl, combine mayo, Greek yogurt, white vinegar, sugar, salt, and pepper. Whisk together and set dressing aside.
Cut broccoli into florets, shred the cheddar cheese, gather raisins, crumble bacon, crush walnuts, and dice red onion.
Combine salad ingredients in a large mixing bowl and toss to combine.
Pour the dressing over broccoli salad and toss together until completely coated. Serve immediately, or let it marinate and get extra yummy in the fridge for up to 5 days!
In a small mixing bowl, combine 1/2 cup mayo, 2 Tbsp Greek yogurt, 1 Tbsp white vinegar, 1 Tbsp sugar, 1/4 tsp salt, and 1/4 tsp pepper.
Whisk together and set dressing aside.
Cut 1 large crown of broccoli into florets, shred 1 cup of cheddar cheese, gather 1/4 cup of raisins, crumble 6 strips of crispy bacon, crush 1/4 cup walnuts, and dice 1/4 of a red onion.
Combine salad ingredients in a large mixing bowl and toss to combine.
Pour the dressing over broccoli salad and toss together until completely coated. Serve immediately, or let it marinate and get extra yummy in the fridge for up to 5 days!
Listen, I love Taco Tuesday as much as the next gal, but Taco Salads are really where it’s at. I have always said that salad is the ultimate “fast food”, and I’m sticking to it. Think about it, they’re quick, easy, and almost always require very little cooking. When you want a little extra somethin’ special, this taco salad with lean ground beef is it. You can make taco salad at home for a fraction of the price and have enough salad to meal prep all week long.
What Is Taco Salad?
Taco salad is everything you love about crispy beef tacos but in salad form! I’ve made sure it’s jam-packed with lettuce and extra veggies to keep you full all day long.
Ingredients
Here’s what you’ll need to make this taco salad:
Sour Cream: Forms the creamy and tangy base of the dressing.
Lime: The juice and zest of two limes adds acidity and bright citrus flavor to the dressing.
Garlic: Adds a balancing earthiness to the dressing.
Seasonings: Salt, chili powder, and sugar balance out the flavor of the dressing.
Olive Oil: Helps to emulsify the dressing.
Ground Beef: The classic choice for a taco salad. You could easily swap for ground chicken or turkey if you prefer. I used a lean ground beef, so I didn’t have to strain off any fat from cooking, saving me a little time. Vegetarian? No problem! This salad is crazy flavorful with or without the meat.
This salad is a crowd-pleaser! If I’m entertaining and have guests or family members who don’t eat certain ingredients, I keep everything separate so everyone can build their own perfect taco salad! I like mine without the ground beef and always use extra beans… yum! I love that everyone can enjoy this salad together with a wide range of toppings and feel full and content.
1cupshredded cheddar (about 1/2 of an 8-oz. block)$1.25
1jalapeno, sliced into thin rings$0.30
1headiceberg lettuce, chopped into bite-sized pieces$1.79
Instructions
Gather and prep all topping ingredients: julienne red onion, chop tomato, defrost frozen corn, drain and rinse black beans, dice avocado, crush tortilla chips, shred cheddar cheese, and slice jalapeno. Set aside or mix together in a large serving bowl.
Chop iceberg lettuce into bite-sized pieces.
Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.
Add lean ground beef and taco seasoning packet to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning. Cook until all of the ground beef has turned brown.*
Top chopped lettuce with prepped veggies and cooked ground beef. Toss all ingredients together.
Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.**
*I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.**If you are meal prepping, keep the wet ingredients (like the beef and salad dressing) separate so your veggies and lettuce do not wilt and the tortilla chips do not get soggy. Just dress and toss when you’re ready for lunch.
Gather all topping ingredients. Julienne 1/2 red onion, chop 2 roma tomatoes, defrost 1 cup frozen corn, drain and rinse 1 can black beans, dice 1 avocado, crush 3 cups of tortilla chips, shred 1 cup cheddar cheese, slice 1 jalapeno. Set aside or mix together in a large serving bowl.
Chop 1 head of iceberg lettuce into bite-sized pieces.
Combine 4 oz sour cream, juice and zest from 2 limes, 1 clove of minced garlic, 1/4 tsp salt, 1/4 tsp chili powder, 1/2 tsp sugar, and 4 Tbsp oil in a small mixing bowl.
Whisk to combine.
Add 1 pound lean ground beef and 1 packet of taco seasoning to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning.
Cook until all of the ground beef has turned brown. I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.
Top chopped lettuce with prepped veggies and cooked ground beef.
Toss all ingredients together.
Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.
Summer is upon us, and the time for fresh summer fruit salad side dishes is finally here! Sweet, delicious, and oh-so-easy, this old-fashioned fruit salad made with sliced fresh fruits and canned cherry pie filling is just like my grandma used to make …
Summer is upon us, and the time for fresh summer fruit salad side dishes is finally here! Sweet, delicious, and oh-so-easy, this old-fashioned fruit salad made with sliced fresh fruits and canned cherry pie filling is just like my grandma used to make me during summer break. With the sweet cherry glaze enveloping all the...
Summer is coming, and with that comes all the poolside, BBQ, and beach get-togethers. Whether you are preparing for your kids to be home for summer vacation or getting ready for the first holiday of the season (Mother’s Day!), this mixed berry sa…
Summer is coming, and with that comes all the poolside, BBQ, and beach get-togethers. Whether you are preparing for your kids to be home for summer vacation or getting ready for the first holiday of the season (Mother’s Day!), this mixed berry salad is a family favorite. Prep Dressing First Before starting the fruit salad,...
I have a major weakness for Southwestern flavors, and this Santa Fe salad is the ultimate combination. It’s loaded with tender, juicy chicken, fresh veggies, and creamy black beans. I love it tossed in our creamy avocado dressing. It’s a great hearty entrée-sized salad that’ll keep you full for hours. If you are plant-baseed, this flavor bomb of a salad still packs the same punch without the chicken. This salad is a true crowd pleaser.
What Is A Santa Fe Salad?
This tasty Santa Fe salad recipe starts with a bed of romaine lettuce topped with Southwestern favorites, like corn, black beans, bell pepper, cheese, and tortilla chips. Top it off with our favorite creamy avocado dressing, some fresh pico de gallo, and a dollop of homemade guacamole for a filling salad that’s bursting with flavor!
Ingredients
Here’s what you’ll need to make a Santa Fe salad:
Chicken Breasts: Tender, juicy chicken breasts are a great source of protein on this hearty salad. For a budget-saving option, chicken thighs work well. If you’re vegetarian or vegan, substitute the chicken with extra-firm tofu (seasonings and all) or go heavier on the black beans. Mmm!
Olive Oil: Helps the spices stick to the chicken and helps the chicken sear in the pan.
Seasonings: Chili powder, paprika, cayenne pepper, ground cumin, garlic powder, onion powder, salt, and pepper add Southwestern flair to the chicken.
Romaine Lettuce: The perfect crunchy base for this salad. Buy whole heads rather than the pre-chopped bagged stuff to save money.
Bell Pepper: I like to use a green bell pepper, but any color works well to add some crunch!
Frozen Corn: You can also use fresh or canned corn– just be sure to drain and rinse first if you use canned.
Canned Black Beans: Add creaminess and extra protein to this salad.
Cheddar Cheese: Adds a hint of saltiness. Mexican blend also works well.
Tortilla Chips: I like to crumble some on top for extra crunch.
Creamy Avocado Dressing: Pulls the whole salad together. If you’re short on time, use a store-bought chipotle or Southwest ranch dressing.
As with most salads, I recommend storing the veggie components separately from the chicken and dressing and tossing everything together just before serving. This helps protect the lettuce from wilting. Stored correctly, this salad should keep well in the refrigerator for up to 3 days, making it great for meal prep!
Add the avocado, sour cream, minced garlic, salt, lime juice, and cilantro to a food processor or blender. Puré until smooth. Cover and set aside in the refrigerator.
Chop romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
Dice bell peppers, slice radishes, thaw frozen corn, and rinse and strain canned black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.
Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.
Prepare the Santa Fe Chicken seasoning blend by combining chili, paprika, cayenne, cumin, garlic powder, onion powder, salt, and black pepper.
Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.
In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F.
Fan out the sliced chicken on top of the salad and drizzle creamy avocado dressing over the top. Toss and serve!
how to make a Santa Fe Salad – step by step photos
Add 1 avocado, ½ cup sour cream, 1 clove of garlic (minced), ¼ tsp salt, 2 Tbsp lime juice, and ¼ bunch cilantro to a food processor or blender.
Puré until smooth. Cover and set aside in the refrigerator.
Chop 2 heads of romaine lettuce into bite-sized pieces and transfer to a large salad bowl.
Dice 1 bell pepper, slice 5 radishes, thaw 1 cup frozen corn, and rinse and strain 1 can of black beans. Add this and 1/2 cup of pico de gallo to the large salad bowl on top of chopped romaine lettuce. Cover and keep in the refrigerator while you prepare the chicken.
Place the chicken breasts inside a heavy duty food storage bag and flatten with a rolling pin or a tenderizing mallet until the breasts are consistently about 3/4 inch thick. Start in the middle at the thickest part of each breast for more even cooking. This step helps the chicken cook more evenly.
Prepare the Santa Fe Chicken seasoning blend by combining 1 Tbsp chili, 2 tsp paprika, 1/2 tsp cayenne, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1 tsp black pepper together.
Rub chicken breasts with 1 Tbsp olive oil and divide the seasoning blend between the them, making sure to thoroughly coat the entire surface of each chicken breast with seasoning.
In a large skillet, add 1 Tbsp olive oil over medium-high heat. When the oil is glistening and hot, add the chicken breasts. Cook your chicken for a total of 10-12 minutes, flipping halfway. While the chicken cooks, do not wiggle or disturb it except for flipping. Remove the chicken from the heat when it reaches an internal temperature of 160°F. Allow chicken to rest on a cutting board for 5-10 minutes before slicing into strips. After resting, the chicken should reach an internal temperature of 165°F.
Fan out the sliced chicken on top of the salad and drizzle Creamy Avocado Dressing over the top. Toss and serve!
Brighten up your summer meals with this refreshing cucumber pepper salad! Packed with crisp cucumbers and colorful bell peppers, it’s the perfect dish to bring the most beautiful, vibrant summer colors to the bowl. Tangy ginger vinaigrette gives …
Brighten up your summer meals with this refreshing cucumber pepper salad! Packed with crisp cucumbers and colorful bell peppers, it’s the perfect dish to bring the most beautiful, vibrant summer colors to the bowl. Tangy ginger vinaigrette gives this salad the perfect bite, complementing the light sweetness of the vegetables. This salad recipe is sure...
This Asparagus Salad recipe is easy, zesty, and bright! Made with fresh spring asparagus, pearl couscous, kalamata olives, pine nuts, feta, lemon zest, and mint all tossed in a lemony dressing.
This Asparagus Salad recipe is easy, zesty, and bright! Made with fresh spring asparagus, pearl couscous, kalamata olives, pine nuts, feta, lemon zest, and mint all tossed in a lemony dressing.
With one last winter cold blast, we know spring is on the way! And what better way to celebrate than with the bright taste of gorgeous sliced cucumbers. Here are 10 of our very favorite, eaten all the time, and never let us down cucumber salad recipes….
With one last winter cold blast, we know spring is on the way! And what better way to celebrate than with the bright taste of gorgeous sliced cucumbers. Here are 10 of our very favorite, eaten all the time, and never let us down cucumber salad recipes.
