Category Archives: Salad

Spicy Chicken Meatballs & Raw Kale Salad

It never ceases to amaze me how the brain can juggle two seemingly opposing emotions at once. A huge part of me is so excited about the fact that in six short days my sweetheart and I’ll be cohabitating in our cozy new apartment in Lincoln Park.

And yet another part of me is deeply sentimental about wrapping up this chapter of my life as a single 20-something living alone in her Lakeview apartment. As cheesy as it sounds I feel like I’ve become myself in this apartment over the past two years. Living alone has been the best thing I’ve ever done for myself. The experiences and lessons I’ve gained about taking care of my own health and happiness are priceless. And I know it’s these experiences and lessons that have brought me to a place where I’m ready and wanting to share a home with my guy.

I’m sorry if they look like boobs. Perhaps not the classiest goodbye I was looking for from my kitchen.

When I think about the many ways in which this apartment has helped shape me they always lead back to my tiny kitchen. I believe our passions help define who we are. Read no further than a post or two on this blog and you’ll see my passions are simple: writing, cooking, and yoga. While writing and yoga have been by my side for years cooking is a relative newcomer to my internal matrix. Yet the way it has transformed my life in the past two years is really remarkable.

When I consider the different thoughts that occupy my mind space on a day-to-day basis, food was barely a speck on my radar just a few dozen months ago. It was a means of survival, pleasure, and connection, but I only thought about food when I was around it. Now, I think about cooking nearly on a moment-to-moment basis. And if our thoughts help shape who we are, too, then the number of brain cells now devoted to food means I’ve changed as a person as well.

Yet food and cooking have changed me on a much deeper level than that: It’s how I care for others. It’s a language that allows me say things words cannot. This is above all the most transformational piece to come out of the hours I’ve spent in my apartment’s galley kitchen. Most of the time I’m propelled into that space not only in search of the simple joy cooking brings me or the peace I feel when lost in the flow, but also because it’s an opportunity to speak from my heart. For this, I’m humbled and grateful.

The final meal to come out of my kitchen and onto the blog is a simple one, yet perfectly represents my journey in so many ways. The chicken meatballs are packed with protein while the raw kale salad is brimming with countless nutrients. Just as I use food to care for others I use it to nourish and show myself love, too. What better way to do just that than with this hearty, healthy dinner during such a hectic time in my life? (Did I mention I’m simultaneously moving and editing a book manuscript— both happening/due on the same day?) The meatballs are also my very first 100 percent original recipe. Only weeks ago I was lamenting how I wasn’t ready to remove the recipe-less training wheels, but it finally and successfully happened.

I’ve also discovered that as my cooking skills have expanded so have my tastes. The meatball recipe involves an ingredient you’d never have seen me use two years ago: hot sauce. Thanks to a guy who puts the stuff on nearly every food imaginable I’ve learned to appreciate the unique kick. I found a way to work it into this recipe as a nod to my newfound tolerance for heat and the fact that I’ll be seeing a lot more of it in my near future.

The kale salad is a nod to a food I love and eat so often, but in a preparation I’ve never tried before. When the warm summer weather keeps you away from your oven try this method: simply massage the dressing (yes I said massage the dressing) into the leaves and allow it to sit for 15 minutes or longer so the kale becomes tender enough to eat. Top with avocado chunks because avocado makes everything better.

Thank you so much for reading my blog. It means so much to me and gives me even more purpose for chasing my passion in the kitchen. I always come out of it with much more than dinner. It may be a week or two before I’m able to post again. We’re taking a short vacation the day after we move, but as soon as I dig out my knives and a pot or two I’ll be cooking again in my new (non-galley, gas-stove) kitchen. Except this time, happily, it’ll be for two.

Spicy Chicken Meatballs
Makes about 15 meatballs

Ingredients
.75 lb ground chicken breast
2 green onions, white and light green parts, chopped
¼ cup Italian seasoned breadcrumbs
1 Tbsp hot sauce (such as Sriracha) plus extra for topping
1 egg

Preparation
Preheat oven to 450. In a large bowl, combine ground chicken, green onions, breadcrumbs, and hot sauce. In a separate small bowl beat egg and add to chicken mixture. Use your hand to combine all ingredients.

Spray a 9×13 glass baking dish with cooking spray (you can also use a baking sheet). Taking one heaping Tbsp of chicken mixture at a time, shape into meatballs and place into baking dish. Cook for 15 minutes. When done cooking, top each meatball with one squeeze of hot sauce. Serve hot or room temperature.

Raw Red Kale Salad

Ingredients
1 bunch red kale (or any kind), ribs removed & leaves cut into bite-sized pieces
Juice of one lemon
3 Tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp walnut oil (optional)
salt and pepper to taste
1 avocado, cut into chunks

Preparation
Prepare kale and use a lettuce spinner to remove any remaining water. The drier the leaves the better the dressing will adhere to them. Place kale in a large bowl.

Combine remaining ingredients in a separate small bowl and whisk until combined. Pour dressing onto kale. Use your hands to massage the dressing into the leaves. Allow kale to sit for 15-20 minutes so dressing can soften the leaves.

Add avocado before serving.

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Mediterranean Orzo Salad

There’s a part of me that wants to jump up and down because I finally created my own recipe! But there’s another part of me that reminds myself that for countless years before I learned (or was even interested in) how to cook all I made were salads. (Don’t worry, I ate other stuff, too.) So if there’s one thing I really know how to make it’s a salad. (I did, however, create my very own non-salad recipe this week that I’m over-the-moon pumped about and plan to recreate and photograph very soon. I had no clue it would be a success when I made it, but if you like spicy foods get excited!)

This whole-wheat orzo salad is the third and final recipe from our Mediterranean picnic. And I must say it was pretty darn tasty. I packed it with lots of fresh veggies: red and yellow bell peppers, cucumber, red onion, arugula, olives, and artichoke hearts as well as fresh basil and mint, which also appeared in the Chickpea Salad. On a whim, I tossed some sliced salami in there and it’s no surprise that it totally stole the show. Kind of like how bacon does in everything. I may or may not have fished out individual salami pieces from the leftovers while standing with the refrigerator door open. True story.

When it comes to the dressing, I have to apologize because my measurements are estimates. I can’t believe I’m becoming one of those people who doesn’t measure! Those people drive me crazy! I’ll try to keep the habit to a minimum around here. Just taste as you go (I dipped pieces of arugula into the dressing to taste it) and tweak however you see fit.


Mediterranean Orzo Salad
Serves: A lot (about 8-10 servings)

Ingredients
For the salad:
12 oz whole wheat orzo pasta
1 Persian/hothouse cucumber, seeded and diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 red onion, chopped
1 can artichoke hearts, rinsed and sliced thinly
1 can pitted green olives, rinsed and sliced thinly
12 oz package salami, each piece thinly sliced (I stacked and sliced several at a time)
1/2 bag of arugula
About 6 fresh mint leaves, chopped
About 4-6 fresh basil leaves, chopped
Extra virgin olive oil
Salt & Pepper to taste (use plenty of freshly ground black pepper)

For the dressing:
2 Tbsp jarred minced garlic
2 Tbsp dijon mustard
Juice of 2 lemons
1/2 cup extra virgin olive oil
1 Tbsp balsamic vinegar
1 tsp dried oregano
Salt & pepper to taste

Preparation
Cook orzo according to package directions. Drain.

Combine orzo in a large bowl with the rest of the salad ingredients. Drizzle some extra virgin olive oil and stir to keep pasta from sticking to other ingredients.

Combine dressing ingredients in a bowl and whisk until combined. Add all of it to salad. Toss to combine. If you need more dressing, add additional fresh lemon juice and olive oil and toss to coat.

Mediterranean Chickpea Salad

In psychology, there’s a mental state known as flow. You’ve probably experienced it before. Flow occurs when you’re completely immersed in the moment, your mind and body are engaged on the same task, and you lose all sense of time. As a yogi, you’d think this would be a familiar state for me, but that’s not always the case. In yoga, I’m often so focused on my alignment and movements–making minor adjustments as I transition from one pose to the next–that it’s difficult to let myself go completely. But recently, I’ve been able to find my flow with increasing regularity while cooking in the kitchen. This dish is a perfect example.

This weekend Robert and I joined friends for picnics at Ravinia (an outdoor concert venue just outside of Chicago), both Friday and Saturday night. I decided to make one big picnic to last throughout the weekend. Not to get all Martha Stewart on you here (trust me, I’m the furthest thing from Ms. Stewart), but I like to choose a theme for my picnics to help me narrow down my food choices and ensure they’ll go together. (Otherwise who knows what will happen!) While talking to my mom last week, she reminded me that last year I made a French-themed picnic and then Robert and I went to France earlier this year. “So choose where you want to go next,” she joked. Done: The Mediterranean. Greece, Spain, Italy–I’m not picky. From there, the pieces fell into place and I spent one night late last week simultaneously putting together several items for the picnic including this chickpea salad (more recipes to come this week).

The thing is, I don’t remember making it. (And no, I wasn’t drinking : ) ) I know it sounds bizarre, but that’s how I know I was in the flow. Juggling different recipes at the same time and allowing myself to focus fully on what I was doing meant the experience imprinted in my mind more as a feeling of fluidity than a distinct memory. The cool thing about flow is the more skilled you become at performing a certain task (such as playing an instrument or running) the easier it becomes to find your flow. I still have so much to learn when it comes to cooking, but it’s really neat to notice how in just two years I’ve gone from being clunky and awkward in the kitchen to perhaps a little graceful at times. Sure, there are still plenty of spilled things, the occasional (small) fire, and full-out flops. But when the stars align and I put all of my attention on what I’m doing, the success of the experience can be even more fulfilling than the final product. (Although this recipe did not disappoint.)

Although I may not remember chopping the mint or slicing the scallions, I definitely remember eating this light, yet satisfying salad at our picnics. I’d also suggest making it as a great summertime lunch–especially with the fresh parsley, mint and basil–or served alongside some lemony grilled fish.

Mediterranean Chickpea Salad

Ingredients
8-10 scallions, white and green parts, sliced thinly
1 pound grape or cherry tomatoes, diced
1 hothouse or Persian cucumber, peeled, seeded, and diced
1 can (12 to 16 oz) of chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
1/3 cup chopped fresh basil leaves
Juice of 4 lemons
3 garlic cloves, peeled and minced
1/2 cup extra virgin olive oil
Salt & pepper
Feta cheese

Preparation
Combine the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large bowl and toss.

Whisk together the lemon juice, garlic, and olive oil in a bowl. Pour the dressing over the salad and toss to coat. Season with salt and pepper to taste and sprinkle with feta. Serve with pita chips.

Source: Barefoot Contessa How Easy is That? 

Vegan Protein Bowl with Tahini-Lemon Dressing


Remember the post where I admitted sometimes I don’t feel like cooking? Well, the truth is the week I wrote that post I didn’t feel like doing anything. I didn’t even go to yoga for eight. days. straight. For whatever reason (primarily the 700-degree weather) I could barely muster the energy to do much else besides a daily bed-desk-couch routine. I was spent. The good news is I’ve been on this planet, as me, for long enough to know the feeling would eventually pass. So I allowed myself to give into the fatigue and didn’t ask any more of myself than I knew I could offer. And, sure enough, in time the sluggishness wore off and I started to feel like Paige again.

This helps explain why, in the past week, all I’ve wanted to do is cook. My mind is racing with recipes and I’ve been to Whole Foods so many times in the last five days I should’ve earned some frequent flier miles or at least a free bunch of garlic scrapes by now*. What have I been making? Since Friday I made these chicken drumsticks. I created a healthy pumpkin soup recipe for a Fall publication and tested it (more on that when I’m able to post it). I cold-brewed iced coffee. I made a giant fruit salad. And I made this bowl of goodness.

Yesterday, I felt like I constantly bounced between my computer and my kitchen making this salad. Whenever I’d have a little gap of time between doing phone interviews for stories I’m writing I’d steam, chop, or blend something. At least this week, the kitchen has truly been my happy place. I’ve also been going to yoga every day.

To keep me feeling happy and energized, I’ve got this fabulous salad of health sitting in my fridge. When attempting to describe it, I think the best place to start is with the ingredients. I realize it’s a long list, to be sure, but it makes a lot of salad and I plan on eating it for lunch for all of eternity. Or at least until Thursday. So here it goes. Ready? OK!

  • Lentils
  • Wheatberries
  • Steamed lacinato kale
  • Chopped red onion
  • Chopped green onion
  • Chopped red pepper
  • Chopped cucumber
  • Shaved carrot
  • Diced grape tomatoes
  • Fresh parsley

Whew! I love how the salad has the perfect balance between cooked (lentils, wheatberries, and kale) and uncooked (red onion through parsley) ingredients. And, one of the wonderful things about the tahini dressing is it’s creamy enough to meld all of the salad’s flavors together while being light enough to stay summer friendly. I suggest adding all of the dressing to the salad when you make it even if you’ll be eating the leftovers throughout the week. The ingredients are firm enough that they won’t wilt under the dressing and the salad actually tastes even better the longer everything has been hanging out together. As for the salad being vegan? That was just an accident. Toss some shredded chicken or cheese in there and call it whatever you want : )

Vegan Protein Bowl

Ingredients
1 cup uncooked green lentils
1 cup uncooked hard (sometimes called “winter”) wheatberries
1 bunch lacinato kale, ribs removed, leaves cut into bite-sized pieces
1/2 to 3/4 red onion, chopped
3 green onions, chopped (white parts only)
1 red pepper, chopped
1 carrot, peeled and grated
8-10 grape tomatoes, diced
3/4 cup bunch fresh parsley, minced
1 lemon
Salt & pepper

Preparation
NOTE: The wheatberries and lentils don’t need to be soaked before cooking. 

To cook wheatberries: Bring 3 cups of water to boil in a saucepan. Add 1 cup uncooked wheatberries and cook, uncovered, over low heat for about 45 minutes until soft. Drain.

To cook lentils: Bring 4 cups of water to boil in a saucepan. Add 1 cup uncooked lentils. Simmer with lid tilted for about 20 minutes until done (for the salad you still want them to be a little firm and not completely soft). Drain.

To steam kale: In a wide pan, bring 1 inch water to boil. Add kale, cover, and cook until kale wilts about 3-5 minutes. Drain.

For the salad: Combine wheatberries, lentils, kale, red onion, green onion, red pepper, carrot, tomatoes, and parsley in a large bowl. Season with salt and pepper. Add zest of about 1/2 of a lemon.

Tahini-Lemon Dressing
(Makes just under 1 cup)

Ingredients
1/4 cup Tainhi
2 garlic cloves, peeled and smashed
Juice of 2 lemons
1 Tbsp Bragg’s amino acids (optional)
4 Tbsp extra virgin olive oil
1 tsp kosher salt
Fresh ground black pepper
3 Tbsp water

Preparation
Combine ingredients in a food processor or blender and blend until smooth. Add additional water or lemon juice to thin dressing to desired consistency.

Pour dressing onto salad and use tongs to combine evenly. Taste and add more salt, pepper, parsley, or lemon zest as desired.

Source: Adapted from Oh She Glows

*I’ve never actually purchased or cooked with garlic scrapes before.

Broccoli Slaw with Apple & Shrimp

Full disclosure: Sometimes I don’t feel like cooking. Many weeknights I’d like nothing more than to shower post-yoga, cozy into the couch, eat some (preferably healthy) food, and watch the latest episode of The Bachelorette, or, lately, So You Think You Can Dance. Um…sidenote. Did anyone see the first Top 20 episode of SYTYCD this week? Amazeballs. I’ve already watched every dance at least twice. The next show isn’t until July 11 so there’s going to be a lottttttttttt of re-watching around here. (Want to grab lunch? Go to the Farmers Market? Hang out by the pool? Sorry, I can’t. I have to watch SYTYCD for the 10 billionth time.) Already the best season ever. Need proof? I don’t even know which dance to link here…Let’s go with these insanely good jazz dancers who I swear could be twins, but are just tiny brown-haired perfect dancing mutants. Okay one more: The Top 20 (and Mia Michaels is back!!!)

Wait what was I talking about? Oh yeah, not cooking. Sometimes I’m just not feeling it (especially when it’s 300 degrees outside), but I still want to consume the items in my fridge, eat well, and avoid ordering takeout. That’s how this dinner came to be. I randomly picked up a bag of broccoli slaw at Trader Joe’s earlier this week. (If you’ve never had broccoli slaw it’s just shaved broccoli stalks and shredded carrots. Mega crunch factor.) To me, slaw screams summer and this kind is way tastier than the one made with cabbage. I didn’t have any specific plans for the slaw at the time, but when I saw it in my fridge on an I-don’t-feel-like-cooking day I decided it was the perfect answer. The only effort I put into it was slicing an apple into matchsticks for some sweetness and whipping up a super easy dressing (with Greek yogurt instead of mayo–score!) Then, for protein, I sauteed some shrimp. (Okay, those required a tiny bit of cooking, but I could handle five minutes on the stovetop.) Although I’m still figuring out what it takes to have a perfectly stocked fridge, freezer, and pantry (why do I feel this is going to be a lifelong effort?), frozen shrimp is one thing I always have on hand–it’s ideal for putting together meals in a pinch like this one.

I almost didn’t post this recipe because it feels so simple and so easy, but isn’t that what summer is all about? Toss this baby together so you can spend those long summer nights doing whatever you love to do–hanging out at the beach, going for a walk, or watching this ridiculous performance. Again.

Broccoli Slaw with Apple & Shrimp
Serves 2

Ingredients
12 oz bag broccoli slaw
1 gala apple (or other firm, sweet kind) cut into matchsticks
Dozen shrimp
Olive oil
Salt
Pepper

For the dressing:
4 Tbsp plain nonfat Greek yogurt
Juice of 1 lime
1 Tbsp agave (or honey)
1 Tbsp olive oil
1 tsp dijon mustard
2 Tbsp rice vinegar
Dash salt
Black pepper

Preparation
If shrimp are frozen, defrost in water for 10 minutes. Drain. Place shrimp in a bowl with olive oil, salt, and pepper and toss to coat. Set aside.

Place broccoli slaw and apples in a bowl. Combine dressing ingredients in a separate container with a lid. Shake vigorously until combined. Pour all of the dressing on the slaw and toss to coat. Season with additional black pepper and set aside.

Heat a small pan on medium heat. When hot, add shrimp and cook, tossing occasionally, until pink–about five minutes.

To serve: Fill a bowl with broccoli slaw, top with shrimp, and season with additional salt and pepper to taste.

Quinoa Salad

I learned an important lesson this week that I’d like to share with you: When all else fails make quinoa. Yep, I’m fairly certain that’s going to be my motto from now on. You see I had absolutely nothing planned for dinner Monday night. And if you know anything about me you know that I don’t do well without plans–whether that’s what I’m doing this weekend (going to California, btw) or what I’m eating tonight. So not knowing what’s for dinner isn’t something that happens very often. There’s also the fact that I didn’t have any time to go grocery shopping this weekend so it’s not like I had a bunch of ingredients on hand that I could easily whip together. Sure, there’s always takeout, but when I get home from yoga I like to minimize the amount of time between when I step out of the shower and when I shovel food into my mouth. In other words, waiting 60 minutes for some greasy Thai noodles to arrive wasn’t an option.

So I opened my refrigerator and stared. Then I opened my pantry and stared some more. Finally, I stuck my face in the freezer and rummaged around. I continued the refrigerator-pantry-freezer routine for a good five minutes. I was this close to reaching for the eggs that were three days beyond their expiration date when, finally, my eyes landed on a gold mine: Quinoa. Then I remembered the bag in the freezer filled with some edamame. And the can of corn in the pantry. And the random assortment of veggies in the crisper drawer. Maybe it’s all of the pinning I’ve been doing (I. Can’t. Stop. Pinning.), but making a quinoa salad was one of the most effortless things I’ve ever done in the kitchen. (I later realized I’ve pinned about half a dozen versions of quinoa salads, yet didn’t think to follow any particular recipe–I’m sure they’re ingrained in my brain after looking at so many.)

Besides being easy to make (duh, it’s a salad) the thing about this dish is that it’s super filling for being a salad. I actually try to avoid eating salads and sandwiches for dinner because I like to eat FOOD and not, um, lunch. The quinoa itself is totally satisfying and the edamame, corn, and avocado definitely up the fill-me-up factor. I also whipped up a brand-new salad dressing using random ingredients on hand (hello half of a cava orange…what?) that happened to rock my world. (Recipe below.) I am completely converted now and will always have quinoa on hand for those planless dinners when I find myself doing the refrigerator-pantry-freezer tango. Bring it on.

Quinoa Salad
Serves 4

Ingredients
You can use whatever ingredients you have on hand. I didn’t do much measuring, so these are merely guidelines that can help steer you in a tasty direction.

For the Salad
1/2 cup quinoa (I used tricolor)
1 cup frozen shelled edamame, cooked
1 can corn, drained and rinsed
1/2 red pepper, chopped
1 avocado, cut into chunks
1/4 pound green beans, ends trimmed and blanched in boiling water

For the Rice Vinegar-Citrus Dressing
2 Tbsp olive oil
2 Tbsp rice vinegar
Juice of 1/2 orange (I used cava, but any variety will do)
1/2 Tbsp Bragg Liquid Aminos (or soy sauce)
salt & pepper to taste

Preparation
Prepare quinoa according to package directions. Combine all salad ingredients in a bowl. Combine all dressing ingredients in a small container with a lid and shake vigorously until combined. Add dressing to salad (you may have more than you need for this recipe so only add as much as you like) and toss to combine.

Quinoa-Kale-Roasted Veggie Salad with Hummus Dressing

I’ve mentioned before that recreating meals I eat at restaurants isn’t really my thing. There happen to be a few exceptions to this rule: If the meal is uber healthy; if it’s so delicious I find myself dreaming about it (true story); or if I can’t get it where I live. If it satisfies all of those conditions? Well, then I’ve got to find a way to recreate it in my own kitchen.

Simply put, this meal had to happen.

While visiting L.A. earlier this month I wanted to try some of their super crunchy raw/vegan places. (Yes, this is my idea of fun.) Fortunately, my dear friend Katie was more than game for fulfilling this mission and she had just the place in mind: Cafe Gratitude. We went there for lunch my very first day and to put it lightly it blew my mind. (And not just because we saw four celebs.) Cafe Gratitude is so completely awesome and yet entirely absurd. Why don’t we start with the names of the menu options? I ordered a drink called I am Gorgeous–a blend of lemon, kale juice, agave, and sparkling water. When the server brought it to the table he told me I was gorgeous. Sketchy? Nah. If I had ordered the I Am Rejuvenated, I Am Divine, or I Am Cool he would have told me I was all of those things, too. (Some days I like to think that he’d be right.)

For lunch I was fortified. And by that I mean I ordered a bowl of sauteed zucchini, kale, and quinoa, topped with a garlic-tahini sauce, a.k.a. I Am Fortified. Again: Mind. Blown. The ingredients were so darn simple, and yet the sum of the parts was so incredibly delicious and filling. Before I took my very first bite I already knew that this was something I’d have to make at home.

Since zucchini isn’t in season in Chicago in February, I decided to sub in roasted broccoli and cauliflower. (If the cauliflower looks highlighter yellow that’s because it is–I added a sprinkle of turmeric for an additional healthy kick and that’s what happened.)

Instead of regular quinoa, I picked up a bag of tricolor–a blend of red, black, and golden quinoa–from Trader Joe’s. As you know, I have a well-established obsession with kale. While I usually buy it by the bunch, I grabbed a container of the pre-cut kind from Whole Foods since I knew I was going to have a hectic week ahead of me. I also got to use my brand-new steamer basket (how have I lived this long without one?) for the first time to steam the kale.

Let’s talk about the dressing shall we? Now, if I had a nickel for every time I said “this salad needs some hummus dressing” I’d be a very poor woman. But after making this recipe I realized that I should have been saying that for years. So absolutely delicious! In truth, the dressing was pretty much an accident. I found a recipe for lemon tahini dressing online and attempted to make it. I followed the recipe with a few tweaks, tasted it, decided I nailed it, and then decided it needed something else: Chickpeas. So I added a can of drained/rinsed chickpeas and blended everything together. The result: A dressing that’s ever so slightly thinner than typical hummus (though the perfect creamy consistency) and with a few different flavors than regular ol’ hummus (such as a hint of dried oregano and the umami goodness of Bragg’s Aminos.) Once incorporated into the salad, the hummus dressing becomes almost as much a part of the meal as the broccoli and other components. So. Freaking. Good. And so satisfying, too. You could even say I was fortified.

Quinoa-Kale-Roasted Veggie Salad with Hummus Dressing
Serves: A LOT (about 6 to 8 meals in total)

Quinoa-Kale-Roasted Veggie Salad

Ingredients
2 stalks broccoli
1 head cauliflower
8 oz package kale (or about 2-3 bunches)
1 cup quinoa
olive oil
1 tsp turmeric
salt & pepper

Preparation
Preheat oven to 400. Rinse broccoli and cauliflower. Remove stems and cut broccoli and cauliflower into bite-sized pieces. Place on two separate baking sheets (one for broccoli one for cauliflower.) Drizzle olive oil on both. Sprinkle salt and pepper on both. To the cauliflower add 1 tsp turmeric. Toss to coat evenly. Place baking sheets in oven. Roast until broccoli and cauliflower begin to brown (about 20 minutes for broccoli and 25 minutes for cauliflower.)

Cook quinoa according to package directions.

Fill a big pot with several inches of water. Bring to a boil. Place steamer basket filled with kale into pot. Cover and cook until kale wilts–about 2 to 3 minutes. (You may need to do this in a few batches.) Remove steamer basket from pot, remove kale from basket to a bowl, and toss with a sprinkle of salt.

Hummus Dressing (makes about 1.5 cups)
Ingredients
1/4 cup tahini
3 garlic cloves, peeled and smashed
Juice of 2 lemons
4 Tbsp extra virgin olive oil
1 tsp Kosher salt
Pepper to taste
1/4 cup plus 3 Tbsp warm water
1 tsp dried oregano
1 1/2 tsp Bragg’s Liquid Aminos (or use soy sauce instead)
1 can chickpeas, drained and rinsed

Preparation
Combine all ingredients in food processor or blender. Process/blend until smooth. Add additional water or olive oil if you want a thinner texture.

To assemble: Place all ingredients in a bowl and use tongs to combine.