crunchy rainbow chopped salad

This salad is so super easy, and because it's hearty, it actually holds up well in the fridge (even with dressing), so you can make it ahead of time, or enjoy any leftovers the next day.

crunchy rainbow chopped salad

(makes 4 very generous servings)

1 tub of Trader Joe's Healthy 8 chopped veggie mix (found in the produce section, by the bagged salads)

1/2 cup Trader Joe's Tzatziki sauce*

champagne or white wine vinegar, to taste

freshly ground pepper

Combine everything in a mixing bowl. Add more yogurt sauce or vinegar until you reach the desired amount of dressing, and your desired level of zestiness and creaminess. This salad is hearty and will hold up for 2-3 days in the fridge, so enjoy those leftovers. If you have any!

* I happened to have a partial tub of Tzatziki Sauce on hand, but or you can simply use Greek Yogurt, like Fage 0% instead for the creamy portion of the dressing.

lemony pasta with chickpeas and Feta

I didn't feel like going to the supermarket today, so dinner was a hodgepodge of what I had on hand. It turned out so well that I'm going to quickly share two of the recipes, because everyone enjoyed them, and they are so ridiculously simple! Plus, if you make a big batch, like I did, you'll have lunch made for tomorrow. Here's the first one, that can be serves warm or room temp, and makes a great vegetarian side or meal:

Lemony Pasta Salad with Chickpeas and Feta

(makes 8 servings)

8 oz dried whole wheat rotini (or your favorite pasta), cooked according to pkg

15 oz can of chickpeas, rinsed

zest and juice of 1-2 lemons

6 oz herb pesto*

6 oz Feta, crumbled

sat & pepper, to taste

Combine everything in a mixing bowl. Serve warm, or room temp. Can be made ahead and stored in the fridge.

* I happened to have a jar of Bella Cucina herb pesto (nut-free, bonus so this can be sent in my little one's school lunchbox this week...) in my pantry that I'd been given as a gift. If you want to make your own, simply combine a few hearty handfuls of your favorite fresh herbs in a blender with enough olive oil to reach your desired consistency.

simple side: coconut-curry butternut squash

Monday's are typically my busiest afternoon, shleping home from Stamford in the dark after a swim lesson, arriving home just in time for dinner. With that in mind, I got into a good groove this fall making our Monday dinner ahead of time. Today, we were simply going to enjoy an afternoon of games with Meme and Papa by the Christmas tree, but knowing dinner was made ahead of time allowed me to totally relax. I decided to make a veggie-focused Indian meal, but having marketed without a list, my ingredients were a little random. This, as it turned out, was a fabulous side; one that I will definitely make again.

Coconut-Curry Butternut Squash

1 butternut squash, peeled and diced evenly (or buy it already chopped, but make sure the pieces are even-sized so they cook evenly)

14 oz can coconut milk (I used a light version)

curry powder (I used mild, to ensure that it wouldn't be too spicy for the kids)

In a medium saucepan, heat the butternut squash, coconut milk and curry powder (enough to reach your desired taste, remember that it will intensify as the liquid cooks off) at a medium-high simmer, for about 10-12 minutes, or until the majority of the liquid is gone and squash is tender, but not mushy. Serve warm over brown rice. Reheats perfectly, store in fridge.

This was far and away, the kids favorite part of tonight's meal. One of my children also loves peas, so Trader Joe's Minted Peas ( found in the freezer case) was a big hit. The other likes roasted veggies, so the simple zucchini and tomatoes I roasted (at 400 for about 12-15 minutes in a bit of oil, lemon zest, s&p) was his runner-up part of the meal. Neither child liked Trader Joe's Palak Paneer (spinach with Indian cheese), and I'd have to agree that it wasn't very good, so I would leave that off next time.

But anyway, it was a simple veggie-laden meal to get together mid-afternoon then just reheat when it was dinnertime. And, my husband gets an awesome lunch tomorrow, since this is one that reheats beautifully.

simple side: wild rice with cranberries and pecans

My goal was to have the majority of my Thanksgiving sides made before the weekly cleaning crew comes through this afternoon. I was thinking how nice it would be to have the cooking done ahead of time and a clean house. Done! (Although I still need to scurry around cleaning up for the cleaning crew.) Last night I made our stuffing and sweet potatoes and baked a bunch of small pumpkin breads for our house cleaners, mailman, school bus driver and neighbors who help us out throughout the year. My one son wants mashed potatoes, so I'm going the super easy Alexia Yukon gold & sea salt route, so that's a-few-minutes-before-the-meal side (and not homemade.. I am living in the edge this year, I tell you). This morning, I made the brine that our turkey will go in tomorrow morning, and put it out in our cold garage until I'm ready for it. My mom and dad have offered to come bearing simple green beans, sauteed kale and cranberry sauce this year (making my end of the cooking super easy to do ahead). This morning, I realized I had one extra Trader Joe's carton of chopped garlic, shallots and onion*, so I checked the pantry and decided to make one more (healthful) side ahead of time. Oh, and I had a few extra cups of sage cream sauce from the Savory Pumpkin Cannelloni I made on Sunday....so that extra sauce is going to morph into peeled pearl onions (I got at Trader Joe's) braised in sage cream. Mmmm, decadence. Here's that healthy side first though:

Wild Rice with Cranberries and Pecans

(makes 8+ servings, can be made 2-3 days ahead and stored in fridge)

1 cup chopped onion, garlic & shallots* (or you can just use onions if you're making it from scratch)

olive oil

1 cup of wild rice, rinsed and drained

4 cups vegetable broth

handful of dried cranberries

handful of chopped pecans

drizzle of balsamic vinegar

salt & pepper, to taste

Rinse and drain rice, then cook rice according to package. The ratio is usually 4 cups liquid to 1 cup rice and it takes about 45 minutes. (I used vegetable broth instead of water.) While the rice is cooking, saute onions/shallots/garlic in a bit of olive oil for a few minutes, until the soften a bit and start to become translucent. Once rice is done, stir in onion mixture, cranberries and pecans while still warm. Drizzle with balsamic vinegar, to taste. Add salt & pepper, to taste. Can be made 2-3 days ahead, as the flavors will meld and it will just get better! You can serve this dish room temp or warm.

homemade mashed potatoes

In past years, I have made mashed potatoes from scratch. They are easy enough, but this year, I've discovered Alexia brand mashed potatoes, which....well, are even easier. (I find them in the frozen section of most of our local supermarkets.) If you opt to make them from scratch, here's my go-to mashed potato recipe. I'm not holding back here when it comes to decadence, Thanksgiving happens but once a year:

Homemade Mashed Potatoes

(makes 8 servings, can be make up to 4 days in advance and stored in the fridge)

4 lbs Yukon gold potatoes, peeled and cut into about 3/4" cubes

about 1/2 cup whole milk (maybe a little more)

16 oz Rondele garlic and herb cheese (two 8 oz tubs)

salt & pepper, to taste

up to 1/2 stick of butter (optional, if you want to really go over the top)

roasted garlic, mashed (optional, to taste)

Cook the potatoes in a large pot, until tender when pierced with a fork (10-14 minutes). Drain well. Return potatoes to the same warm pot and add the milk and cheese. Mash until desired consistency. We keep ours a little "lumpy" because I like them to have some texture, especially if they're being served alongside sweet potatoes at the same feast. Add salt & pepper to taste.

These can be made up to 4 days in advance and stored in the fridge. When reheating, you might like to add a bit more milk to the dish, so they don't dry out. You can either reheat them in the oven, lightly covered with foil, or in the microwave.

simple side: roasted brussel sprouts

Every Thanksgiving feast needs at least one green veggie. And with all of the decadence on the plate, I kind of think, the simpler the better.

Roasted Brussel Sprouts

(best if made right before dining)

brussel sprouts (halved if they're really big)

avocado or olive oil

salt & pepper

rimmed baking sheet

optional additions to the baking sheet:

lemon zest

garlic, minced

bacon, chopped

pancetta, chopped

walnuts, pecans or pine cuts (add last 3 minutes of baking)

My favorite way to prepare brussel sprouts is to simply drizzle them with a little olive (or avocado) oil, a sprinkling of good quality salt & pepper and roast them on a rimmed baking sheet at 425 degrees for 20-25 minutes, until they are al dente. They get this crispy, caramelized outer edge and moist center. Delicious. Serve warm, right from the oven. I simply serve them as is, but I have also listed some additions if you want to make them fancier/more decadent...

Because this is best right when they come out of the oven, on Thanksgiving, I would take the turkey out, and while it's resting (before carving) pop these babies in the oven right before you eat. This is the only thing I actually "make" on Thanksgiving day-- besides roasting the turkey, of course!

simple side: roasted + mashed sweet potatoes

Sweet potatoes always play a part in our Thanksgiving feast. Depending upon the year, I have roasted slices of them in the oven in a rustic fashion, par-baked them and then grilled them, mashed them and topped them with a homemade sweet/savory struesel (a la Epicurious), and yes, I have even been known to smother them in marshmallows (winning mom-of-the-day with that batch)... but last year, I went even simpler and healthier. Depending upon the other sides you plan to make, you can start with this super-simple recipe and modify it to get to your ideal health profile and taste for this year.

Super Easy Roasted + Mashed Sweet Potatoes

(makes 8 servings - can be made 3-4 days ahead, stored in fridge)

4 lbs sweet potatoes, whole, skin on

rimmed baking sheet

tin foil

salt & pepper, to taste

splash of orange juice (optional)

1-2 T agave or brown sugar (optional)

2 T butter (optional)

1/2 cup praline pecans, crushed (optional)

Preheat oven to 375. Wash potatoes and pierce each one a few times with a fork. Place on foil lined baking sheet and bake until tender, about 1 hour. Cut each sweet potato in half and scoop the flesh out into a bowl. Mash with a fork, or potato masher, until desired texture, adding a splash of orange juice to thin them a bit, if you'd like. You may leave the sweet potatoes as is, for a very healthy side dish or.... if you want to make the dish sweeter and more decadent, you can mash in 2 T butter and/or 1 to 2 T agave (or brown sugar) and top them with 1/2 cup of crushed praline pecans. (Trader Joe's sells them rather inexpensively. Best way to crush them is to place them in a zip-loc bag and let your children roll a rolling pin over them, or thwack them with a meat mallet or heavy spoon...)

Can be made 3-4 days in advance and stored in the fridge. To reheat, simply cover loosely with foil (so the top doesn't get too brown) and place in the oven you are using on Thanksgiving at some temp between 350-400, for 30-40 minutes or until warmed through.

cider braised cabbage and apples

By now, you know my family went apple picking because there have been apples in just about everything I have made this week. Here's my latest savory apple recipe, which is similar to the Balsamic Braised Red Cabbage I told you about a while back. As with any weeknight meal I'm going to make, this side dish is so easy. Paired it with brats, chicken sausages or pork tenderloin and you have dinner made in a few minutes.

Cider-Braised Cabbage and Apples
(makes 4 side dish servings)

2 medium-size apples, cut into chunks
10 oz package of shredded cabbage (either white or red)
1 cup fresh apple cider
1/2 cup cider vinegar*
salt & pepper, to taste

In a medium saucepan, combine all ingredients and bring to a simmer. Cook over medium-low heat until most of the liquid is absorbed and apples are softened (but not mushy). This side can be made ahead as it will keep in fridge for several days.

*I really like sauerkraut, so this amount of vinegar is going to give you a very zippy side dish, similar to kraut. Feel free to add less vinegar if you wish to have it less zingy.

homemade applesauce

I've made apple sauce twice this week, which is more than I think I've ever made it. In fact, this might be the first time I've ever whipped it up? Now that I see how easy it is, I might have to make it more often as a healthy snack to have on hand, or as a special addition to our breakfast oatmeal.

Homemade Applesauce
(makes about 1 quart)

8 medium-sized apples, cut into chunks, skins left on*
1 cup apple cider
sweetener (agave, turbinado, honey, maple syrup...), optional
cinnamon, optional
vanilla, optional

In a saucepan, combine apples, cider, and sweetener, spices and vanilla (if adding). Bring to a boil, then lower to a simmer and cook over medium-low heat until apples are soft. I stirred the sauce about every 10 minutes to mash the apples a bit. The longer you cook it, the softer the apples will get. When you reach the desired consistency, remove from heat and let cool. Can be frozen for up to two months.

* I am thankful that my family doesn't mind the texture of skins in our apple sauce (which we also leave quite chunky), because I don't have to peel the apples, making this a super fast snack or side. But, if you are more of an applesauce purist, then go ahead and remove the skins. You'll end up with a much smoother end product, which you can further mash til smooth with a fork, potato masher or food processor.

simple roasted acorn squash

A few years back, I shared a simple fall side with you all, roasted acorn squash. That recipe, was a sweeter version of what I made last night.

Simple Roasted Acorn Squash
makes 8-10 servings

2 medium acorn squashes
2-3 Tablespoons of butter
kosher salt & freshly ground pepper

Preheat oven to 425. Wash the squashes (you will be leaving the skin on). Slice the squash in half and remove seeds. Then, slice the squash into 1/2 inch slices and lay them on a rimmed baking sheet. Break butter with your hands (a good job for your kids) and toss small pieces on the baking sheet. Sprinkle with salt and pepper. Bake for approximately 25 minutes, flipping the squash half way through, until tender and lightly browned. Serve warm, or room temperature.

The rippling edge should give it away, but if you aren't sure which squash is which, here's a helpful visual.

savory roasted apple side

After seeing his ideas in the New York Times' magazine, I couldn't wait to try Mark Bittman's ideas for savory apple sides with our bounty from apple picking this weekend. Of course, when I actually went to make the first recipe, I realized that I didn't have all of the ingredients. Still, they were delicious, and super simple.

Savory Apple Side Dish

(My Take on Mark Bittman's Moroccan Spiced Apples)

apples, cut into chunks
olive oil
garlic, minced
cumin
chili powder
cinnamon
smoked paprika

Heat oven to 425. Spread apples on a rimmed backing sheet, drizzle with olive oil, and sprinkle with garlic and spices. (I trust you to know how much of each spice to add, depending upon your family's tastes. Roast for 10-12 minutes, until apples are tender. (Be careful not to overcook or the apples will become mushy. Then again, if you prefer them more like a savory apple sauce, feel free to leave them in the oven for another 10 minutes, or so.)

I gave a hearty serving of these apples, along with roasted acorn squash and cider vinegar-braised onions to a friend. The combination of these flavors and textures was incredible, if I might say so myself!

(savory) apple ideas

Is there anything better than an early start to a weekend morning...big cup of coffee and something inspiring in the paper? This morning I tore out Mark Bittman's ideas for apple recipes from the New York Time's Magazine. Here is the article. (If you can't see the link for some reason simply search for "Mark Bittman Recipes: Baked, Sautéed, Fried or Roasted Apples".) I cannot wait to make either Moroccan-Spiced Roasted Apples or Brussels-Sprout-Sage Sauteed Apples. Hadn't thought of using apples in a savory way...

lighter on my feet + avocado salad and week 2-approved marinated chicken

I am totally hooked. 11 days in to my gift to myself I feel amazing. (The icing on the cake...or lime on the jicama as the case may be when we're talking treats these day... is that when I went to JCREW for some new white jeans, I had to go down 2 sizes. In 10 days. Really, who wouldn't be smitten with themselves?!) And the impact on my family is pretty darn fabulous too. You all know that we always ate relatively healthfully, but since I am following Tracy's Eating Plan as well, there are tons of fruits and veggies guaranteed at each meal. I know. I know. You all gave me so much flack for my uber-organized fridge in the Chicken Enchilada video, but I'm telling you: it's totally worth it to prep ahead. That pic above included some of my prepped ingredients for week 2's meals. Crunchy, colorful goodness. (Much appreciated after 7 days of purees and soups...)

As for the exercise portion, I love-- and now totally agree with-- what Tracy says: "People feel guilty about taking that time for themselves and don’t stop to realize that devoting some time each day to take care of yourself will help you in all other aspects of your life." Now, don't get me wrong. This hasn't been an easy 11 days. The "30 min" of cardio and "30 min" of toning that Tracy encourages me to do 6 days/week really takes me more like 45 minutes apiece because I have to stop to catch my breath or guzzle water. The first day I was clomping around so ridiculously ungracefully that my children came running up to see what the hell was going on above them. Nothing little ones, that's just mom trying to do some dance cardio. For someone who really hasn't danced since, oh, our wedding 10+ years ago, I am happy to report that 11 days in I am lighter on my feet. Still, no one is going to mistake my moves for Tracy's. Yet.

Then there's the food. And while I knew I would find a way to squeeze the exercise into my busy days (even if it means getting up at 5:30 am to do it before getting the kids ready for school), I wondered if I'd really be able to make her eating plan work? So far, so good. I find myself adding fresh herbs, lemon juice, and spices where I can to keep things interesting. But then there's something like these chunks of fresh kiwi and blueberries that are so perfect as is.

This week, I am having two hard boiled eggs and a cup of fresh fruit for breakfast each day. The kids are having some derivation of that too and digging it (like above with the half eaten egg). Prep is non-existent (unless you count chopping an apple and peel a banana for them) because I am boiling the eggs ahead of time.

Dinners have overlapped nicely too. I'm the only one who likes grilled tofu, so everyone else had a roasted veggie pizza at the meal pictured above. The only real difference is that I've been leaving the kid's salads "deconstructed" (as they do in some of the finest dining establishments).

Here's a "week 2-approved" recipe I came up with that was a hit with my family this weekend. Whether you are doing this 90-day gig along with me or not, I think you'll enjoy this simple meal idea:

Avocado Salad

Combine chunks of avocado, red pepper, English cucumbers, jicama and cherry tomatoes. Add the juice of a few limes (depending upon how much you're making). If you'd like, you can also add salt & pepper, to taste.

Lemon-Mustard Marinated Chicken

In a large zip-loc, combine chicken breasts or cutlets + lemon zest + lemon juice + grainy mustard + fresh rosemary + a few grinds of pepper + a few shakes of smoked paprika. Add enough water so the marinade turns to a "paste" consistency. Let chicken marinate for at least 30 minutes and up to 2 hours. Grill over high heat so the chicken is seared. This will prevent it from sticking to the grill. Serve warm or cold.

blueberry applesauce for me, blueberry applesauce for you

So, I'm not going to lie...the remaining ricotta ravioli in pesto sauce and half of the Amy's spinach & cheese pizza that was sitting on the counter when I got home from a meeting last night looked pretty darn good. And the me four days ago would have thought nothing of popping a piece-- or three-- of pizza down the hatch, and then also having dinner. And I guess that's why I am most glad that I am doing this 90-day focus on my health. It is my chance to recalibrate. But as a friend said today, "Wow! 90 days, that's a long time! Are you sure you can do that?" Today, yes. But I'll let you know if I am able to stick with it or not.

It's a challenge, particularly when you are responsible for taking care of a family. I pride myself on nourishing my husband and kids. Thankfully, the recipes so far have been the sorts of things I can also incorporate into their meals. The kids have been having a hearty cup of this all week at breakfast, alongside me, and they love it.

Blueberry Applesauce
(from Tracy Anderson's Metamorphosis Dynamic Eating Plan)

4 apples
1/2 cup blueberries
pinch of cinnamon

Core and slice the apples in half. Steam the apples, then blend them in a food processor with blueberries and cinnamon (to taste) until desired consistency.

That makes one 8 oz serving. Tracy's recipe calls for peeling the apples after you steam them, which I did not do. I like the heft the skin gives the sauce and since they were organic apples I wasn't worried about skeevy chemicals on the peels. I made a huge batch, and just processed it in batches through the Cuisinart, then stored a big bowl of it in the fridge. To give you an idea of quantities, I steamed 18 apples and added 2 cups of blueberries to my batch...plus a hearty shake (or 10) of cinnamon.

The past three mornings I have given my kids a cup of the blueberry applesauce (which you can see I still left pretty chunky) alongside either protein pancakes, oatmeal (that I also make ahead and keep in the fridge), or Trader Joe's frozen whole wheat waffles. I am able to stick to the eating plan and feel satiated, and they're getting a nice whole fruit treat instead of the regular apple slices or handful of berries with their breakfast.

juggling successfully

My inbox is full. But every so often I make an attempt to play catch up and I stay up late scrolling down and reading the various newsletters and emails that come my way. A recent one from GOOP hit a little too close to home. 40 is creeping up on me. It's sort of nice to have that self-imposed deadline/goal in my mind. Something to give me a kick in the pants...though I wouldn't feel it these days, there's so much padding back there. I want to make some changes, and feel better as a-- well, almost 40 year old. But as a busy mom, I have a hard time letting everyone's needs override my own. About this time, two years ago, I told you about my little mom crush on Tracy Anderson. So, when I saw Gwenyth touting this 90-day "metamorphosis" program, it wasn't too tough a sell.

I needed a framework to get back on track. Really, the biggest glitch is that the eating plan doesn't necessarily jibe with feeding a ravenous husband and two growing children. But I am going to make this work, and I know I am not alone in this effort, so this is going to be the main focus of posts here on Full Plate these next 90-days. For those who are rolling along happily without Tracy's gig, I think you'll still find plenty of inspiration. I mean, really, how can you go wrong with some new wholesome recipes that can do double-duty as healthful sides? And since my limited time to cook is shifting to the recipes in Tracy's eating plan, you'll also catch a glimpse of what prepared foods I am keeping on hand to round out everyone else's three meals a day!

I set aside some time last night to get the cooking done for the first seven days. I am not going to lie: it was a ton of prep. But when I was done, I had everything but the daily juice made for the next seven days and I made extra portions of each recipe so I could serve some to the rest of my family.

The kids and my husband had some of the Sweet Potato Corn Pudding as a side with carrot sticks, roasted pepitas, and Whole Food's brand baked chicken taquitos (found in the freezer section). The kids claimed it was "one of the best dinners ever" and "loved dessert!!" (That would be the sweet potato corn pudding little ones...but I'm not going to argue).

Sweet Potato Corn Pudding

(from Tracy Anderson's Metamorphosis Dynamic Eating Plan)

1 sweet potato, peeled and diced

1 ear white corn*

Steam the sweet potato. Slice the corn off the cob. Combine ingredients in a food processor and puree.

*I quadrupled the recipe, using 4 large sweet potatoes, and a bag of frozen white corn (since you can't get it fresh around here yet). It reheats perfectly and will be a great starch side-- or dessert depending upon who you ask--for a few different meals this week.

roasted root vegetables

I've written other posts about cooking once and reaping the rewards for many meals to come. Roasted veggies are a prime example of this. While simple, roasting takes twenty minutes or more. (And on a school night, that 20 minutes may not be an option!) For example, you can't beat the crispy sweet taste of roasted broccoli straight from the oven. It's certainly best right then. But there are plenty of healthful dishes I may make in days to come that could use a quick toss in of a handful of this roasted broccoli (like a quesadilla, scrambled eggs or a frittata...) so I like to roast a giant batch, enjoy it that day and then package up my remaining veggies...which is exactly what I did with this big batch of roasted root veggies.

Simple Roasted Root Veggies (and Fennel this time!)

On one rimmed baking sheet, I roasted chunks of celery root and rutabaga. On the other, I tossed fennel, a variety of purple, red and yellow new potatoes and carrots. Both sheets were drizzled with olive oil and sprinkled with some kosher salt. To roast them, I simply preheated the oven to 375, and popped them in for about 30-40 minutes, or until they were fork tender (meaning a fork poked into them easily), tossing them 2-3 times during the cook time.

That night, I served them as a side with a zesty rubbed pork tenderloin like the one in this post. I always keep a rub or two in my pantry, because it turns a regular pork tenderloin into a fabulous main dish like that. On this particular night, I roasted two rather large pork tenderloins.

After we'd had our fill, I packaged up the remaining root veggies and the second pork tenderloin. I want you to do the same, because we're going to turn both of them into something fabulous in the next post!

Let the cooking begin!

I'm a few minutes into cooking this year's Thanksgiving feast and already I am having to improvise...I thought I would start with the cranberry sauce. That's easy to knock off the to-do list before the school bus comes rumbling up the street. My itunes workout mix is cranked up. Happy cooking music. After sneaking out for an hour and half of paddle tennis this gorgeous Fall morning, I am ready to come inside and start whipping up side dishes. No port wine on hand, so instead I've got a mixture of brandy and cointreau reducing. Kitchen smells amazing. I am operating with my friend's mantra that Thanksgiving is "really just dinner with a few extra sides". So here we go! I'm sticking to the plan I wrote about a few days back: turkey, gravy, stuffing, green beans with walnuts and frizzled onions, roasted brussel sprouts with lemon zest, maple mashed sweet potatoes, regular mashed potatoes with fresh herbs, cider-braised cabbage for something tart and this delicious cranberry sauce with cointreau and brandy instead of port this year. Let the cooking begin!

Super Easy Veggie Side: Grilled Carrots with Fresh Ginger

Another super easy side that pleases both the children and adults in our home.

Grilled Carrots with Ginger

carrots

fresh ginger, grated

olive oil

kosher salt

pepper

Heat the grill to medium. Lay a piece of foil on the grate (unless you own some fancy grill pan contraption that'll keep the carrots from slipping in the cracks...). Drizzle the foil with a bit of olive oil, toss the carrots on and grate some fresh ginger on top. (I use a microplane zester, which I have linked here.) Sprinkle with a bit of kosher salt and a twist or two of pepper. Cook to your desired doneness, tossing the carrots with tongs so none of them get too brown, and the fresh ginger is mixed in. Serve warm or room temp. Delicious and so easy!

Simple Make-Ahead Side Dish Idea: Lentil Salad

We're on a lentil kick around here. So, in the spirit on having sides on hand to make getting dinner on the table a cinch, here's another favorite make-ahead, simple side to share with you:

Lentil Cucumber Salad

Trader Joe's Black Beluga Lentils (which come fully cooked in a baggie, or cook lentils from your own market according to the package)
English Cucumbers, diced
Fennel (bulb part only, not the leafy part), diced
Dill (fresh, or dried if you forgot to pick it up at the market...)

Garlic
Lemon juice
Olive Oil
Kosher Salt

Combine the lentils, cucumber, fennel and dill in a mixing bowl. (I didn't put amounts in this recipe because you can go heavier or lighter on any of the individual ingredients, depdnding upon what you and your family like best. The one in the photo is heaviest on the fennel, and about equal on the lentils and cucumbers.)

Then, in a blender, combine the garlic, lemon juice, olive oil and salt to taste. (I like my dressings very tangy. I recommend starting with a 1:4 ratio of lemon juice to olive oil and you can always add more acid (lemon juice) or base (olive oil) until you get the taste you like best. Add salt if necessary.) Pour dressing over lentil salad and let sit in fridge for up to several days. (It gets better the longer it sits and flavors meld.)

If you're looking for more side ideas, check out the comments section of this "Raising Foodies" post. There are so many great ones!! I have a particular affinty for this fellow blogger since we seem to be on the same wavelength... my boys just dug into a scrumptious blueberry crisp we whipped up together.

Sides to have on hand for quick summer dinners: Quinoa Salads

We are having a great summer. But, with days chock full of swimming, parks, tennis, and running around the yard, dinner is often times an afterthought. In the fall and winter I love to fill our home with the smell of something delicious bubbling on the stove. In the summer? We usually roll in minutes before dinnertime. The key to avoiding chaos is to have some good sides on hand. Then you can just pop some chicken or fish on the grill and dinner is made in minutes. The black bean salad I posted a few weeks ago is excellent and will hold up for several days. Quinoa salads are packed with protein and are another favorite here.

Quick Quinoa Salad with Lentils

Quinoa (cooked according to pkg, usually 1 cup quinoa: 2 cups water, covered at a simmer for about 15 minutes)
Trader Joe's Black Beluga Lentils (which come fully cooked in a pouch)
Veggie of choice (I used tomatoes)
Fresh herb (I used fresh mint)
Scallions, white part chopped
Lemon, zested and juiced
Smoked paprika
Vinaigrette (I used olive oil, lemon juice and a dash of kosher salt)

Combine everything in a bowl and let the flavors meld. Will last for up to a week in the fridge. Great served alongside grilled fish, chicken, veggies or meat.

You can vary the taste of your quinoa salad based upon the veggies/beans/etc. you add and the vinaigrette. For more of my variations on quinoa salads, you might like to click here or here.