Today, we’ll be making the marathon 10 hour drive from GA to OH (make that 14 with the kids?). I’m glad to be on our way to getting settled in our new home, but it will be a long and bittersweet day, for sure. While I’m listening to my “Leaving GA” playlist and sobbing on the road, you get the treat of meeting Allison from The Sprouting Seed!

Allison is a nutritionist with a B.S. in Nutritional Science and a full-time mom. She got her start as a nutritionist and breastfeeding counselor at WIC. This was before she moved half way across the world to live in Central Europe, where she learned about real food, vibrant health, and traditional methods of preparation. Allison has found a way to make friends with little old ladies around the world and loves to share their time-tested secrets of life.

So glad to have her here on the blog today. And with a dynamite recipe for broccoli salad, no less! I am normally not a mayo fan.. but I think I will have to try her homemade mayo recipe– it looks amazing.

Broccoli is my favorite veggie. But I’ll be honest, I usually like it one way and one way only: lightly steamed, then sautéed with garlic. It’s simple, delicious, and I rarely feel the need to broaden my broccoli repertoire.

Lately, however, things have changed. I’ve been jazzing up all my vegetable dishes and not even broccoli could escape my creative streak. I started by frying zucchini fritters and grating cauliflower into “rice”. Then, I broke away from the well-beaten path of my broccoli recipe and ventured into new terrain. What did I make? Well, Broccoli Salad, of course!

This salad is hearty and delicious. It features raw broccoli, a homemade mayonnaise dressing and, you guessed it, bacon! I originally made it as a side dish, but lately I’ve been loving a big bowl of Broccoli Salad for dinner. It’s easy to whip up and sure to please. As an added bonus–using homemade mayonnaise instead of the store-bought version turns this dish into a powerhouse of nutrients. Bon Appetite!

Broccoli Salad with Homemade Mayo (Guest Post)

 

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Author: Allison Jordan

Recipe type: SIde Dish, Salad

Serves: 4-6

Ingredients

• 2 heads of broccoli, stalks removed, cut into small florets
• 6-8 slices of bacon
• ¼ purple onion, finely diced
• ½ cup crispy pecans, chopped
• ¼ cup dried cranberries or raisins
• ¾ cup homemade mayonnaise (recipe found here: http://thesproutingseed.com/homemade-mayonnaise/)
• 3 Tbsp white wine vinegar
• 2 Tbsp raw, local honey

Instructions

1. In a skillet, fry bacon over medium high heat until evenly crisp. Remove the bacon, drain excess grease and crumble the bacon into small pieces.
2. In medium bowl, combine mayonnaise, vinegar and honey and whisk until combined. Mix in broccoli florets, cranberries, and onion. Toss ingredients until the broccoli is thoroughly coated with the mayonnaise dressing.Just before serving, add the bacon and crispy pecans.

#version#

Last week, I shared my favorite summer chicken recipes. Today, I’m back with 16 ways to use the humble sweet potato. (I’m actually not eating sweet potatoes right now, but for some reason, I am still craving them and hoarding sweet potato recipes like it’s the end of the internet. It’s only a little heartbreaking to look at those gorgeous photos. Some day..)

Lots of great options here- fries, chips, soup, stuffed potatoes, and BROWNIES. Get to pinning!

Row 1: Thai Sweet Potato Stacks, Sweet Potato Almond Butter Muffins, Slow Cooker Beer Pulled Pork-Stuffed Sweet Potatoes, Grilled Sweet Potatoes with Cherry Salsa

Row 2: Sweet Potato Breakfast Biscuits, Brown Butter Sweet Potato Doughnuts, Paleo Sweet Potato Brownies, Garlic Butter Sweet Potato Fries with Creamy Feta Dip

Row 3: Roasted Grape, Goat Cheese and Honey-Stuffed Sweet Potatoes, Sweet Potato and Pineapple Salad, Black Bean, Sweet Potato and Red Quinoa Soup, Sweet Potato Pulled Pork Sliders

Row 4: Homemade BBQ Sweet Potato Chips, Baked Sweet Potato Falafel, Sweet Potato Coconut Curry Soup, Loaded Black Bean Sweet Potato Boats

I just remembered that I like fish. How did I forget this? Reasons why:

1. It’s quick cooking.
2. You can flavor it with anything.

3. My kids eat it!

4. It’s good for you.

5. It’s beautiful to look at.

6. It makes me feel fancy.

Seriously, I’m in love! I started getting these giant slabs (fillets, I think? whatever half-a-fish-without-the-head/bones is called) of wild-caught salmon at my grocery store and it is the most beautiful shade of.. well, salmon. And granted, they are frozen and not fresh (that’s a whole other conversation) and they ain’t cheap, but as far as I know, there aren’t any wild salmon swimming in these Georgia waters, so until we get stationed in Alaska (no thanks!), frozen it is.

On to the story of this dish. My thoughtful husband usually stops by the farmer’s market on Thursdays on his way home from work and brings me all kinds of edible treasures. This week, he showed up with strawberries (it’s spring!!), leeks, sweet potatoes, cabbage, pecans, some teeny tiny carrots and a big bunch of kale. I knew I had a little jar of hoisin sauce to use up and a slab’o’salmon thawing, so I thought it would be nice over a bed of sesame kale. Nice, indeed.

If you aren’t familiar with hoisin sauce, it’s a thick chinese stir-fry sauce. You can find it gluten-free (Wok Mei brand), but I don’t think that brand is widely available. It’s also got sugar and soy and corn starch, and probably “natural flavors”, so I’m not sure it’s the healthiest option out there.. but man, is it tasty. Maybe I’ll create a homemade version soon. You could substitute soy sauce or teriyaki sauce, but the final sauce won’t be as thick (unless you reduce it down on the stove).

If you’re not on the kale bandwagon yet, you can substitute another leafy green- bok choy would be a great choice. Serve with rice if you’re looking for a heartier meal (or leftover mac-and-cheese like the rest of my little family.. you know, do what works.)

I heart salmon!

Citrus Hoisin Salmon

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Oven Love

Recipe type: Main Dish

Serves: 6

Ingredients

• 1 wild-caught salmon fillet (fresh or thawed from frozen), cut into portions, or about 6 individual portions (Basically I’m saying if you get half a fish, cut it up. If it’s already cut into pieces, that’s fine, too.)
• ⅓ cup hoisin sauce (If you need gluten-free, try Wok Mei brand)
• 2 tablespoons fresh citrus juice (orange, clementine, tangerine, etc)
• 2 tablespoons honey
• salt and pepper
• sesame seeds, for garnish

Instructions

1. Preheat your broiler on high.
2. In a small bowl, mix hoisin sauce, citrus juice and honey until combined.
3. Place salmon portions in a glass baking dish. Season each piece with salt and pepper and brush with the half of the sauce. Save the other half of the sauce for later.
4. Broil for 8-10 minutes or until salmon flakes easily and is cooked through.
5. Serve immediately, drizzled with the remaining sauce and sprinkled with sesame seeds.

3.1.09

Sesame Sauteed Kale

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Oven Love

Recipe type: Side Dish

Serves: 4-6

Ingredients

• 1 tablespoon coconut oil
• 1 teaspoon sesame oil
• 1 bunch kale, rinsed and stems removed
• salt and pepper
• 1 tablespoon soy sauce (gluten-free, if necessary)
• 1 tablespoon sesame seeds
• 1-2 teaspoons citrus juice (orange, clementine, tangerine, lemon, etc)
• more sesame seeds, for garnish

Instructions

1. In a large skillet, heat coconut oil and sesame oil over medium-high heat.
2. When the skillet is hot, add kale and saute until it begins to wilt.
3. Add seasonings- salt and pepper, soy sauce, sesame seeds and citrus juice. Mix and continue to cook until wilted and soft.
4. Garnish with sesame seeds and serve immediately.

3.1.09

Veggies for Valentine’s Day! Let’s make it a thing.

It’s not exactly a box of chocolates, but it’s kid-friendly and pretty adorable. Who can say no to heart-shaped vegetables?

I made up this little tray for a kids’ Valentine’s Day party in under an hour this morning. That includes chopping, arranging the plate and making the dip. And I did it all with kids underfoot or in one of my arms. (Can I get a virtual high five?) Here’s how it went down:

• Clean and prep all the veggies (I used cherry tomatoes, carrots and red peppers.)
• To make the heart shaped carrots, peel them, cut a triangle in the top of the carrot and then trim the sides to make it look like a heart. Then chop the whole carrot into smaller hearts.
• Put a few of each veggie into a muffin cup. (I used two since the pink one was not very sturdy, but you can get away with one. You could also use paper cups.)
• Make the dip (recipe below).
• Put the dip into a bowl and top with a tomato heart. (Cut two tomatoes on and angle and stick them together.)
• Arrange on your plate and store in the fridge until you’re ready to go.

I made my dip with cream cheese, but if you’re dairy-free, you can substitute with a can of white beans. If you don’t eat beans or dairy, well.. I can’t think of a good substitution off the top of my head, so let me know in the comments if you have any ideas.

Whether you go the veggie route or the stuff-your-face-with-chocolate route for Valentine’s Day, I wish you a happy one. I know, I know.. not everyone is on-board with this holiday.  But me, I love an excuse to cut my food into shapes, so celebrate we will in this house. Enjoy the day with the ones you love!

5.0 from 1 reviews

Roasted Red Pepper Dip

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Author: Oven Love

Recipe type: Dip

Serves: 8

Ingredients

• 1 block full-fat cream cheese or 1 can cannellini/white beans, drained
• ½ cup chopped roasted red peppers (drained if using jarred peppers)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon paprika (I prefer smoked paprika)
• cracked black pepper to taste

Instructions

1. In a food processor or mixing bowl with the paddle attachment, mix the cream cheese until smooth (use the food processor if you’re using the beans). Add the peppers and spices and process until smooth.
2. Store in the refrigerator until you’re ready to serve.

3.1.09

This new blog feels like a giant, open room that I can’t wait to furnish. I am excited to fill this blog with new, fresh recipes.. maybe some old favorites, too.. I am loving it!

This recipe is a little bit old and a little bit new. I’ve always (I mean, since I’ve been a grown adult and learned how to roast vegetables) loved brussel sprouts and potatoes, but adding in fresh herbs takes it up a notch in  sophistication. Luckily, it doesn’t increase the work much. What is it about fresh herbs that seems so fancy?

I’m planning on fashioning a special herb garden for myself this season- I’ll keep you updated on how that goes (or if it goes at all- I’m notorious for not keeping up with plants). My little man is eager to help me- maybe he’ll be the key to keeping things green this year. (Lord knows he loves a watering can.)

Sometimes the easiest recipes are the most satisfying. (Thank goodness!!) What are your favorite ways to use fresh herbs?

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Ingredients

• 1 small bag brussel sprouts, rinsed and halved
• 1 small bag fingerling potatoes, rinsed and halved (or quartered)
• melted butter or olive oil to coat
• 1 tablespoon sea salt
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• cracked black pepper to taste

Instructions

1. Preheat the oven to 400 degrees.
2. In a 9x13inch baking dish, combine brussel sprouts, potatoes and butter or olive oil and toss to coat.
3. In a small bowl, combine the salt, rosemary, thyme and pepper and crush together with your fingers. Sprinkle over the vegetables and toss again.
4. Roast for 45 minutes or until the potatoes are fork tender and the brussel sprouts are starting to caramelize and turn brown.
5. Let cool a bit and serve along side your favorite main dish.

3.1.09

• I can throw just about any fall vegetable or fruit in the mix.
• It’s perfect finger food for babies!
• Adding allspice to the spice mix gives it that special, savory something.

Roasted and Spiced Autumn Vegetables

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Feel free to substitute any fall produce or root vegetables here- fresh pumpkin, potatoes, parsnips, turnips, onions, etc. You can also switch up the spice mixture- adding ginger, cloves, etc; or substitute 1 teaspoon pumpkin pie spice.

Author: Oven Love

Recipe type: Side Dish

Serves: 6-8

Ingredients

• 1 small butternut squash; peeled, seeded and chopped
• 1 large sweet potato; peeled and chopped
• 2-3 carrots, peeled and chopped
• 1 large or 2 small apples; peeled, cored and chopped
• 1 large or 2 small pears; peeled, cored and chopped
• extra virgin olive oil, melted butter or melted coconut oil
• ½ teaspoon cinnamon
• ¼ teaspoon allspice
• ⅛ teaspoon fresh grated nutmeg
• salt and fresh ground pepper to taste

Instructions

1. Preheat the oven to 375 degrees.
2. Combine all the chopped vegetables and fruits in a large bowl and toss with a few tablespoons of olive oil, butter or coconut oil. Add the spices and toss. Spread the mixture on a parchment or silicone-mat-lined baking sheet in a single layer. Roast in the oven for 30-45 minutes tossing once or twice. Serve warm.

3.1.09