Watermelon Radish Salad

I just had to share this recipe because it is so fun to look at!  It all started this weekend, at the  Riverfront Farmer's Market in downtown Wilmington.  Sonny and I stopped to pick up some rutabaga (which we roasted and enjoyed with some fresh trout Sonny caught).  Sonny and I had never tried watermelon radishes before, so the friendly farmer at Red Beard Farms gave us some samples to try! 

I've had plenty of radishes, but never a watermelon radish- when you slice it open, it looks just like miniature watermelon slices. 

Since the veggie looks like summertime, I thought I would make a summer-inspired salad.  While much of the country is getting snow, Wilmington experienced another 70 degree day today!

I had some cucumber in the fridge (these gave a nice cool contrast to the spicy radishes) and some canned hearts of palm in the pantry.  Simply chop the vegetables to equal-sized bites...

...then finish with a tangy homemade dressing!  I like to use mason jars to make dressings in because you can just cap it and shake, and you already have a container to store the leftovers.  My dressing was a simple mix of whole grain mustard, honey, white balsamic vinegar, extra virgin olive oil, and fresh-squeezed orange juice. 

Toss the desired amount of dressing on your salad, add fresh ground pepper and salt to taste, and enjoy!

Watermelon Radish Salad
2 watermelon radish, quartered and thinly sliced
2 small Persian cucumber, sliced in 1/4 inch slices
1 can hearts of palm, chopped
1 Tb whole grain mustard
1 Tb honey
1/4 cup extra virgin olive oil
1/4 cup white balsamic vinegar
1/4 cup orange juice (preferably fresh-squeezed)
Freshly ground pepper
pinch of salt

1. Combine radish, cucumber and hearts of palm in a bowl. 
2. Combine mustard, honey, olive oil, vinegar, and orange juice in a small container with a lid.  Shake well.  Pour desired amount over salad and toss to combine.  Store any remaining dressing in a sealed container in the refrigerator. 

Roasted Brussel Sprouts and Cremini Mushrooms

It's been pretty crazy over here lately. Work has been exhausting and blogging has kind of been on the back burner. I finally had a chance to do some meal prep last night after work. I whipped up a few new recipes so I'll have some quick and healthy eats for the week. This recipe would make a great addition to your holiday feast!

I plan on pairing this with chicken sausage or eggs but it would also go great with any protein (pork tenderloin, turkey, ham). The great thing about roasting vegetables is you can eat them cold on a salad afterwards or warm them up and pair them with another side dish and main.


Roasted Brussel Sprouts and Cremini Mushrooms

-1 bag of brussel sprouts, cut in half
-1 box mushrooms, diced in 1/4s
-1-2T EVOO
-1 T parsley
-1/2 T thyme
-Salt/pepper to taste

1. Preheat oven to 400F
2. Toss all ingredients together until well combined
3. Place in pyrex dish and bake for ~30 minutes or until brussel sprouts are browned and tender.

After

Before

Coconut Shrimp Soup

Finally remembered to snap a pic, last minute, last bite…

You may all be sick of Turkey right about now and ready for a change of flavor. This recipe is perfect for a cold day. It's got a bright flavor and it's really easy to make. It's been pretty hectic over here with work and I needed a quick and easy meal that would feed me for a few nights. I threw together some pre-cut vegetables (a huge time saver) and already cooked and deveined wild caught frozen shrimp with a can of coconut milk and a few spices.

This recipe was inspired my a stew a client and friend of mine suggested. It's ready to eat in under 30 minutes and took minimal prep time. I'd recommend it for a quick weeknight meal or a prep soup to carry you through a few nights.



Coconut Shrimp Soup

-1 box pre cut stir fry vegetables (can use frozen)
-1 can light coconut milk
-1/2 cup water
-1 large bag frozen shrimp (1 lb)
-1 box sliced mushrooms
-dash coconut aminos
-1 tbsp ground ginger
-1 tbsp cracked pepper
-dash pepper
-dash salt
-juice of 1 lime
-1 tsp coconut oil

1. Use 1 tsp coconut oil to heat a saucepan. Add all veggies and saute until tender.
2. Add 1 can coconut milk + 1/2 cup water, bring to a boil
3. Add frozen shrimp and let cook throughouly
4. Add all spices and mix
5. Add juice of 1 lime at the end

Crockpot Salsa Chicken

Need an easy weeknight meal? Looking for a great recipe for a crowd? Try this salsa chicken stew recipe. It's super easy to make and great reheated. You can serve it plain or over tortilla chips with cheese. You can even serve it over rice or stuff it into peppers and bake.

My apologies AGAIN for not snapping a pic. Morgan is a LOT better at that. My days just get away from me and I forget to snap pics before I actually eat. Usually I only have a 15-20 minute break to eat lunch so taking a picture is the last thing on my mind.

Salsa Chicken

-4 boneless, skinless chicken breasts (whole)
-2 small cans of jalapeno, cilantro diced tomatoes
-1 jar of Frontera salsa (i love the cilantro jalapeno flavor)
-3 bell peppers, diced
-1/4 small yellow onion (it's all I had, ideally use 1 small onion)
-1 tsp of cayenne pepper
-1 1/2 tsp cumin
-salt to taste

1. Chop up all your ingredients and throw them in the crockpot together. It's that easy! Set it on low and let it cook away!
2. Once the chicken is cooked through use your fork to shred the chicken before eating.

Gingered Cranberry Relish

 


Cranberries are a natural part of the quintessential Thanksgiving spread.  However, the gelatinous substance that comes out of the can (while still holding the shape of the can) has much to be desired.  This recipe (adapted from eatingwell.com) is going to provide the perfect homemade touch.  The ginger provides a spicy flavor that cleanses the palate between bites of steamy gravy-doused turkey and creamy mashed potatoes.  There is also far less sugar used than many other cranberry recipes, leaving you with a tart finish and guilt-free conscious!

While homemade cranberry sauce is fabulous, this just leaves another item that requires room on the stove top amidst the simmering gravy and boiling potatoes.  So the best thing about this recipe is that there is no cooking required.  That means it's as easy as well... opening a can of cranberry sauce!  And did I mention, there are only four ingredients?!  There is no excuse not to make this!

 

Cranberries contain several phytonutrients that aid in gum health and decrease risk of urinary tract infections!  You may also be reducing your risk of breast, colon, lung and prostate cancers when you include cranberries on your plate.  Choose whole and fresh cranberries to avoid added sugars found in cranberry juice and cocktails. 

 

First, you will start with your bag of fresh cranberries.  Wash the berries and drain.

 



 

Pulse your cranberries in a food processor until coarsely ground, but so they still have a shape and aren't just mush.

Remove your cranberries from the processor and stir in minced crystallized ginger and sugar.

Next you will gently stir in your bag of frozen raspberries (no need to defrost beforehand).  Let sit for at least 3 hours, even better if left overnight, before serving. 

 Have a healthy and happy Thanksgiving everyone!

Gingered Cranberry Relish
1 12oz bag fresh cranberries, washed and drained
1/2 cup minced crystallized ginger
1/4 cup sugar
1 bag frozen raspberries (do not defrost before hand)

 Preparation:
1- Pulse your cranberries in a food processor until coarsely ground, but so they still have a shape and aren't just mush.
2- Stir in crystallized ginger and sugar.  Gently fold in raspberries.
3- Let sit at least 3 hours before serving.  Can be made a day or two ahead of time.