Tag Archives: almonds

Dilly Quinoa Salad with Radish and Dates

6 Sep

Imagine yourself among a sea of people (2600 to be exact) dressed in white from head to toe, feasting al fresco on a homemade picnic in a public space (whose location was a mystery until you arrived by bus moments earlier). After the sun sets, sparklers are lit en masse to mark the opening of the dance floor where guests dance the evening away alongside a DJ spinning the latest hits. At the end of the night, you pack up your table, chairs (yes, you bring your own!) and all of your belongings and leave the space cleaner than it was when you arrived.

Sounds bizarre, right?!? That took place a few weeks ago at Diner en Blanc Toronto 2016, an annual event that first originated in Paris over 25 years ago. The whole concept is outright crazy. But it was pretty magical.

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Guests have the option of purchasing a gourmet catered picnic meal but most choose to pack their own. Since it was a weeknight, a meal simple to prepare and transport was a must. We also wanted a meal that could be served at room temperature because as newbies, we had no idea how long it would be before we would eat. Cold poached salmon seemed like an easy yet elegant protein option with quinoa salad and steamed green beans as accompaniments. Since my favourite quinoa salad recipes tend to feature strong flavours that could overpower the delicate fish, a quick Google search led me to a recipe so unusual I had to try it.

This quinoa salad features dill and cucumber (nothing special), radish (definitely not something I would think to add on my own), and dates (what?!). Yes that’s right— syrupy sweet dates. Parmesan cheese was listed as optional, so we left it out because we would be feasting on a spread of cheese as our starter.

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I was reluctant to try this recipe but the reviews were good and it was the perfect way to use up leftover dill from the salmon dish.

The salad was everything that I hoped it would be. Fresh and clean in taste thanks to loads of dill, with a nice balance of sweetness and peppery bite from the dates and radish respectively. It complemented the poached salmon perfectly in flavour and texture.

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If I were to make this again, I might substitute raisins or currants for the dates as the sweetness was a bit overpowering. Or, I would try it with a different kind of date. I did some research after the fact and learned that date varieties (of which there are many!) vary in sweetness. Between the two most popular types of dates in North America, the Medjool date (which I used) is considerably sweeter than the Deglet Noor date. I guess I should have done my date research first!

Any suggestions on what to do with leftover dates? I’ve got my eye on this recipe.

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Quinoa Salad with Dill, Radish and Dates
(adapted from The Kitchn)

I made this recipe a bit more waistline-friendly by reducing the amount of olive oil, dates and almonds. I also omitted the parmesan and avocado. AND I didn’t have liquid smoke. But it was still delicious!

1 cup quinoa
1-3/4 cups reduced-sodium chicken or vegetable broth
8 small red radishes, well-cleaned and tops removed
1/3 seedless English cucumber, about 1/4 pound, unpeeled
1 large shallot
2/3 lightly filled cup dill fronds, without stems
1/2 lemon, zested and juiced, about 1 1/2 tablespoons
3 2 tablespoons extra-virgin olive oil
1/2 tablespoon balsamic vinegar
1/8 teaspoon liquid smoke*
1/2 1/3 cup sliced raw almonds
1/2 1/3 cup pitted dates, roughly chopped (look for the Deglet Noor variety)
1/2 cup grated Parmesan cheese (omit for a vegan adaptation)
Flaky sea salt and freshly ground black pepper
1 ripe avocado, to serve

  1. If your quinoa is not pre-rinsed, rinse the quinoa for 2 to 3 minutes in a fine mesh strainer, rubbing vigorously. Drain. Heat a 2-quart saucepan over medium-high heat and add a drizzle of olive oil. When the oil is hot, add the quinoa and cook, stirring, for 1 minute. Pour in the broth, bring to a boil, cover, and turn the heat down to low. Cook for 15 minutes. Turn off heat and let sit, covered, for 5 minutes.
  2. Line a large baking sheet with parchment and spread the cooked quinoa over it in an even layer. Let cool while preparing the vegetables.
  3. Toast almonds in a pan over low-medium heat until aromatic and golden in colour.
  4. Dice the radishes — about 1/4-inch to a side. Do the same with the cucumber. Finely dice the shallot. Finely chop the dill fronds. Toss with the quinoa in a large bowl.
  5. Zest the lemon right into the bowl and fold in the zest. Juice the lemon half and whisk the juice together with the olive oil, balsamic vinegar, and liquid smoke until emulsified and thick. Toss this with the quinoa.
  6. Fold in the almonds, chopped dates, and Parmesan (if using). Taste and season to taste with salt and pepper. When ready to serve, top with chopped avocado (if using).

*Note: 1 tablespoon smoked olive oil, such as The Smoked Olive’s Sonoma oil, can be substituted for the liquid smoke and 1 tablespoon of regular olive oil.

Makes 6 servings. Per serving (with modifications as outlined above): 225 kcal, 10 g fat (1.1 g saturated), 28.5 g carbohydrate, 3.5 g fibre, 4.2 g protein, 210 mg sodium

Apple and Cucumber Salad with Dill

8 Aug

Last weekend I had the pleasure of spending four and a half beautiful days in St. John’s, Newfoundland. We walked a lot: up and down Signal Hill and to and from the downtown strip daily. But we also ate a lot. Cod cakes (the best ones had a nice crispy exterior), cod tongue with scrunchions (essentially fried bits of salted pork fat), and the best fish and chips I’ve ever tasted. And we drank. A lot. Our trip coincided with George Street Festival which is the biggest party weekend of the year.

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Now that I’m back at home and feeling a few pounds heavier, all I want to eat is fresh vegetables and salads in an attempt to erase the gluttony of my trip out east.

My friend T had me over for dinner last month and made me a remarkably tasty salad that she claimed was super easy. It was a bed of lettuce topped with sticks of apple and cucumber. The dressing consisted of olive oil, rice vinegar and fresh dill. Nothing more. Since that visit, visions of her salad have been dancing in my head.

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T used a mandoline to cut her cucumber and apple for the salad—something that intimidated me, but made me realize that I need to give mine a fair chance. The first and last time I used my mandoline was a year ago, and it wasn’t pretty. If you don’t have a mandoline, a good sharp knife will do.

On Saturday, I made amends with my mandoline and re-created T’s simple summer salad. It was everything I remembered (and more, since I added a sprinkle of toasted almond slivers): crunchy and sweet, light yet satisfying. And she wasn’t lying—it was super easy.

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Do you own a mandoline or know of any tasty dishes that require one? Please share your recipes and any tips or tricks in the comments section. I’m eager to use mine more often (and would like to keep my fingers intact in the process)!

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T’s Apple and Cucumber Salad with Dill

All measures are estimates. Adjust based on your taste preference and/or what you have on hand.

6 cups lettuce, washed and torn into bite-sized pieces (red leaf lettuce contrasts nicely with the green cucumber and apple)
2 Granny Smith apples
1 medium English cucumber
1/4 cup slivered almonds

Dressing:
2 tablespoons olive oil
2 tablespoons seasoned rice vinegar
Fresh dill (to taste)
Freshly ground pepper (to taste)

  1. Toast almonds in a small pan over medium heat. Remove from heat when golden and aromatic, and set aside to cool.
  2. Combine all dressing ingredients in a small jar or bowl. Set aside.
  3. Using a mandoline (or sharp knife), slice cucumber and apple into thick sticks.
  4. To serve, top greens with apple, cucumber and almonds. Add dressing and toss to combine.

Makes 4 servings. Per serving: 165 kcal, 11 g fat (1.2 g saturated), 17 g carbohydrate, 4 g fibre, 2 g protein,  130 mg sodium

Roasted Brussels Sprout Salad with Apricots and Almonds

5 Mar

Today I’m paying homage to my dad (Happy Birthday Dad!) by writing about his favourite vegetable: Brussels sprouts.

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Growing up, we never ate Brussels sprouts because my dad detested them. This probably stemmed from his mother’s ill preparation of the green, cruciferous vegetables: boiled, grey, mushy, and sulfurous. It’s not her fault; she was British! As a result of my dad’s whining, I grew up assuming Brussels sprouts = yucky.

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Fast forward to when I first started dating E. He cooked dinner for me on one of our first dates and set out to make me a Brussels sprouts believer, knowing that I had never tried them before. Not surprisingly, I loved them. They had a similar flavour to other members of the Brassica family that I enjoyed (broccoli, cabbage, cauliflower) but had a different texture and a unique appearance. From that day forward, steamed Brussels sprouts became part of my vegetable repertoire. But my dad remained unconvinced. Until this Christmas (or so I’d like to think).

I brought a side-dish of roasted Brussels sprouts to our family Christmas gathering, not in spite of my dad, but because they are a simple side dish that remind me of the holidays. (Sidenote: it’s the easiest yet tastiest recipe and can be found here). My dad was a good sport and tried them, and remarkably… even liked them. Success!

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In an attempt to convert him into a Brussels sprout believer, I am sharing a recipe for a different kind of dish: a roasted Brussels sprout salad with apricots, almonds, and a hint of citrus. The sweetness of the apricots distracts from the slight bitterness of the Brussels sprouts, and the citrus Dijon vinaigrette contrasts really nicely with the earthy toasted almonds. I can’t guarantee that my dad will try this one, but that doesn’t mean I’ll stop trying.

Happy birthday, Dad!

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Roasted Brussels Sprout Salad with Apricots and Toasted Almonds
(from Rose Reisman, courtesy of metronews.ca)

1½ lb trimmed Brussel sprouts, cut into quarters
2 Tbsp olive oil
3 Tbsp orange juice
2 tsp Dijon mustard
1 tsp grated orange rind
½ tsp minced garlic
Salt and pepper
10 dried apricots sliced thinly
1/3 cup toasted sliced almonds

  1. Preheat oven to 425 degrees Fahrenheit. Place quartered sprouts on baking sheet lined with foil and greased with vegetable oil. Roast for 15 minutes or just until tender and browned.
  2. To make the dressing: combine oil, juice, mustard, rind, garlic, salt and pepper.
  3. Place Brussels sprouts in serving dish, add sauce and apricots and garnish with toasted almonds.

Makes 6 servings. Per serving: 170 kcal, 8.2 g fat,  20.8 g carbohydrates, 6.6 g fibre, 5.8 g protein.

Mediterranean Broccoli Salad

11 Nov

If I had to rank my favourite vegetables, broccoli would be among the top 3. Hands down. For starters, its bright green colour gives off a healthy “halo” and adds visual appeal to any plate. Its firm texture and crunch means it takes a bit of chewing to ingest, which helps you feel more satiated than some other vegetables (like a serving of sautéed greens, which I can gobble down in seconds then immediately find myself wanting more). Broccoli is hardy, so it can be stored in the fridge for many days (even weeks!) without drying out. And it’s relatively affordable, so it won’t break the bank if you’re eating it regularly.

If you’re still not convinced, broccoli’s nutritional profile should make you a believer. It’s an excellent source of vitamin C and vitamin K, providing 100% of your daily needs of each in a one cup serving. Like many other dark green vegetables, it’s a source of folate and fibre, and contributes some (albeit a small amount) of calcium towards your daily requirements. As a member of the cruciferous family, it contains phytochemicals that have potential anticancer properties. One such component, diindolylmethane, has been used in clinical trials by the U.S. National Cancer Institute as a therapeutic against various forms of cancer.

Today I had the day off of work. Instead of catching up on errands and projects around the house, I thought I would bring lunch to a friend who is going through a difficult time. Broccoli salad popped into my head as a nice accompaniment to Moroccan quinoa salad and maple-Dijon-lemon-dill chicken breasts, but I was craving something different from the standard creamy version with raisins and bacon. Plus, raw broccoli doesn’t always agree with my tummy so I wanted a recipe where the broccoli could be cooked.

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Amongst a sea of mayonnaise-based recipes, I found a Mediterranean-style broccoli salad that combined sundried tomatoes, olives, and feta in a lemony vinaigrette. It was fate, I thought, since my fridge had all of these ingredients tucked away. I made a few modifications, including less olive oil to keep the salad lighter and less salt as the ingredients themselves seemed salty enough. To keep my digestive tract happy, I steamed the broccoli briefly then dried it well to minimize added moisture (if raw broccoli is your thing, the original recipe does NOT call for cooking so skip this additional step). My only mistake was that I tossed the salad last night, forgetting that acid turns green vegetables brown (my undergrad food science professor would be so disappointed!). Luckily, the dull greenish appearance of the salad didn’t bother my friend and didn’t detract from the delicious taste.

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This salad is simple yet flavourful. The umami from the sundried tomatoes and olives adds a punch of flavour, which is balanced nicely by the earthy roasted almonds. A great make-ahead dish for potlucks, or for every day!

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Mediterranean Broccoli Salad
(adapted from CookieandKate.com)

Broccoli Salad:

1 large head of broccoli, florets removed and cut into bite-sized pieces
1/4 cup minced shallot or red onion
1/3 cup oil-packed sundried tomatoes, patted with paper towel and chopped coarsely
1/8 cup thinly sliced kalamata olives
1/8 to 1/4 cup crumbled feta cheese

1/4 cup slivered or slices almonds, toasted

Dressing:

1 tablespoon extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon honey or maple syrup
1 clove of garlic, minced or pressed
1/2 teaspoon dried oregano
1/2 teaspoon Dijon mustard

Pinch of red pepper flakes

  1. In a large pot, steam broccoli until just slightly tender (do not overcook!). To quickly stop the cooking process, rinse broccoli with cold water, then plunge into a bowl of ice cold water. This will also minimize browning.
  2. In a medium serving bowl, combine shallots, sundried tomato, olives, and feta. Add broccoli once cool.
  3. In a small bowl, combine all dressing ingredients and whisk until combined. Toss salad with dressing approximately 30 minutes before serving. Add almonds just before serving.

Makes 4 servings. Per serving: 200 kcal, 12 g fat (1.7 g saturated), 20 g carbohydrate, 6 g fibre, 8 g protein, 650 mg sodium