Lentils with Summer Vegetables

Greetings! First thing, I am so excited to be Foodista's Food Blog of the Day. They are highlighting my Coconut Chicken Fingers and I am so honored to be chosen. Foodista is an incredible space for foodies and I am thrilled. Head on over there and check out some of the amazing recipes, news and food features, like this guide to making lobster rolls.

I am on a lentil binge these last few weeks. After the yummy lentil cakes last week I decided I need more lentils in my life! Craig and I hit the farmer's market on Saturday, where I picked up some tasty eggplant, zucchini, carrots and cauliflower. These beautiful summer veggies inspired me to create a tasty lentil salad that would be healthy and hearty.

My original plan was to grill the veggies and then chop them up and toss them in a salad with some lentils. Unfortunately, the weather did not agree, so I threw them in the oven instead. I'm glad I did, because instead of smoky barbecue flavor, these veggies got incredibly sweet and crisp. For flavor, I tossed them with a light splash of balsamic.

I used french lentils (also called puy). I chose these because they are smaller and retain their shape better while cooking. To finish off the salad, I added some yummy fresh herbs and tomatoes from my garden! I am SO EXCITED to start harvesting and eating the crops we've been working so hard on for the past few months. I took a bunch of garden picks and will update you all later this week.

Here's what I picked:

Full recipe after the jump

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Grilled Avocados with Shrimp Salad: Guest Post by Home Skillet

I am so excited to bring you my first every Guest Post today! As I've mentioned a billion times, food blogging has led to the discovery of some incredibly creative and talented people. I am continually amazed by the people I meet and the recipes I find on the web. When I win the lottery, I'm totally buying my own tv channel that I'll call the Foodblog Network. I'm going to give shows to all my amazing foodie blogger friends. One such show will feature Jen and Seth, the amazing husband and wife team behind Home Skillet.

Jen and Seth live in sunny Southern California with their hungry toddler Max. I love their blog because they find new and interesting ways to dress up simple and tasty recipes. I completely fell in love with these adorable Whale Grilled Cheese with Broccoli, Garlic and Caramelized Onion. My favorite feature of their blog is all the amazing dips they come up with. As they explain on their blog, all three members of their household enjoy dipping things, which I think is a love many of us share. Here are just a few of my favorites: Creamy Egg Marinara Breakfast Dip, Spicy Chorizo Dip, Smooth and Creamy Carrot Tahini Dip, Carbonara Dip with Brie and Pancetta, and Roasted Cauliflower Dippers with Smoked Paprika Dip.

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Hi, we are Jenn and Seth from Home Skillet, and we are so super excited to be here today!  We absolutely love Dara’s blog, everything is so healthy, fresh, and delicious – and accompanied by gorgeous photos!  Like her Thai marinated skirt steak – YUM!  And her asparagus potato salad?  We didn’t even think we liked potato salad but this sounds absolutely fantastic! So who are we?

When not animating computer generated characters, or playing video games, Seth can be found obsessing over food.  When Jenn is not chasing around our toddler, or reading, she too can be found obsessing over food (and chapstick).  Over the last few years, our joint passion for food has taken on a life of its own and manifested itself as the blog, Home Skillet.  Above all, Home Skillet is a task master.  It forces us to stay on our toes, and continually try new culinary things.  We love it for that.  However, Home Skillet is also our way to give a little something back to the food community, from which, over the years, we have taken so much.  As for us, personally, we like to be goofy, annoy each other, and pretend our toddler, Max, is a little object made of pie… and loud noises.  The ocean is our battery pack, fueling us to be productive… and unproductive.  Day trips, short adventures, building and painting things, we like all of that.  We love quality entertainment: Television series like Mad Men, Always Sunny, Breaking Bad and Downton Abbey, and quirky movies like Metropolitan, The Extra Man, and Rushmore.  Documentaries of all kinds, books, video games… How can two people be summed up in a paragraph?  No idea.  Let’s just get to the recipe…

I think about avocados a lot.  It is our little guy’s favorite food.  As in, he pretty much needs an avocado every day or he becomes ever so displeased.  So I see them just about every day.  Plus we live in southern California and there is a rule written somewhere that you must consume massive amounts of avocados (or maybe I just wish there was).  Eventually, after taking out my umpteenth pit from an avocado, I heard the call.  The call emanating from deep within the cavity left from the pit.  It told me to fill it back up.  I was like, of course!  Of course I will!  So I thought about things that I could fill it up with, and settled on shrimp.  Because, why not shrimp?

Spicy Shrimp Salad in Grilled Avocados

Ingredients:

½ pound shrimp

½ cup diced cucumber

1 thai chile, minced

2 tablespoons fresh orange juice

½ teaspoon orange zest, plus more for serving

2 tablespoons chopped tarragon, plus more for serving

3 tablespoons aioli

salt and pepper to taste

2 avocados, halved and pitted

Aioli:

2 egg yolks

1 cup canola oil

2 garlic cloves, minced

3 tablespoons lime juice

salt and pepper to taste

Directions:

1. Make the aoili. We like to whisk mayonnaise by hand, though others find the food processor easier to use for this.  To use this method, place the egg yolks in a small bowl, place a cup of oil next to you, and keep a tablespoon handy.  Use a whisk to break up the egg yolks in the bowl. Add a tablespoon of oil.  Whisk that into the egg yolks so the yolks absorb it.  Then repeat.  And repeat.  Just be patient.  It will probably take about 10 minutes to get through all the oil.  Then stir in the garlic and lime juice.  Refrigerate.

2. Bring a pot of salted water to boil.  Add the shrimp and cook until pink and done – about 3-4 minutes.  Remove and place in a bowl of ice water to cool.  

3. Dice the shrimp once they have cooled.  Place the diced shrimp in a medium bowl.

4. Add the diced cucumber and minced thai chile.  Mix it all together.  

5. In a small bowl, mix together orange juice, ½ teaspoon orange zest, 2 tablespoons tarragon, and 3 tablespoons of the aioli.  Season with salt and pepper to taste.  

6. Stir the orange and aioli mixture into the shrimp and cucumber mixture. Refrigerate. 

7. Heat charcoal or gas grill to high heat (around 400 degrees).

8. Using a paper towel or dish rag, coat cooking grates with a thin layer of canola oil.  Place halved avocados on grill, cut side down.  Cover, and come back in about 3-5 minutes to check on them.  Once the bottoms have a nice char, remove from grill. 

9. Spoon shrimp salad into each of the halves of avocado.  Sprinkle orange zest and tarragon on top. Then eat!

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How fantastic is this recipe? Grilling avocados? Stuffing avocados? This is why I need more Californians in my life. I have no clue what to do with avocado beyond making guac. 

So. Everyone immediately stop over at Jen and Seth's blog, Home Skillet to say hello. Make sure to follow their blog and hit them on Twitter, Facebook and Pinterest ASAP. 

While you're there, make sure to bookmark their Glazed Chocolate Chip Scones with Rosemary and Cara Cara Orange, Homemade Pop Tarts, and Lime Spiced Cashews. 

I hope you enjoyed seeing Jen and Seth here at Gen Y Foodie. I am so thrilled they agreed to be my first guest post! I feel honored to get to know them and their awesome and tasty blog. Thanks so much guys!!! 

Black Eyed Pea Salad

My favorite part of my local Whole Foods is the bulk section. Dozens and dozens of different grains, beans, nuts and lot of other delicious things. The prices are good and the selection is amazing. Every week I stock up on some new things that I store in mason jars. This week, I decided to give black eyed peas a whirl. I knew they are traditionally prepared in southern cooking, but I wanted to put a fresh and healthy spin on these.

Using the rest of my farmer's market haul, I decided to throw together a fresh and healthy salad to highlight this wonderful legume. Black eyed peas are low in calories, and high in soluble fiber, potassium, and zinc.

This salad is vitamin packed and makes for a healthy main or side dish. I dressed it with only a bit of olive oil and lemon juice so as not to overpower all the delicious fresh flavors. Fresh parsley and fennel give this a bit of a kick as well.

In addition, I had an eventful weekend! After soliciting some help on Facebook, I found a local hardware store that had all the canning equipment I was looking for! I may have gone a bit overboard...

Anyway, I used this amazing haul to make jam on Saturday! My first canning experience involved a lot of sweat, foul language, minor burns and a huge mess but I had a blast. I can't wait to keep experimenting.

Read more for the full recipe.
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Asparagus Potato Salad

Potato salad is one of those summer staples that you see at every cookout but rarely want to actually eat. Mushy potatoes swimming in mayo with little flavor is not my idea of a tasty treat. So I knew I could do better.

This salad combines tasty baby potatoes (I am in love with these multicolored ones) with fresh, seasonal asparagus. Adding a ton of veggies helps to keep the calories down and adds a tasty crunch to the dish. I used bacon, shallot and fresh chives for flavors and tossed everything with a light mustard vinaigrette.

This salad was incredible warm. I ate cold leftovers the next day and it was still super tasty and flavorful. The key is to just barely cook the asparagus, that way it will retain its nice crunch without feeling too raw.

I also wanted to give y'all a garden update! Things are coming along. My peas are growing like crazy and I'm excited to see how big they get. The kale and Brussels sprouts are coming along nicely on the porch.

In the ground, I have tomatoes, basil, cayenne and jalapeno peppers, butternut squash and baby watermelons. Watching everything grow is so much fun! I can't wait till August when I can start cooking with all this stuff!

Read more for the potato salad recipe
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Vietnamese Chicken Salad

Vietnamese food is one of my all time favorite ethnic cuisines. I know that sounds like a bold statement, but I have never met a Vietnamese dish I didn't absolutely love. There is a certain lightness to Vietnamese dishes that, combined with intense flavors, makes for a tasty and guiltless meal. One signature dish that most people are familiary with is pho (pronounced fuh), which is a salty beef noodle soup. I love me some pho but I am really partial to this delicious cabbage salad, called goi ga. It combines lots of crunchy veggies with chicken and a salty, spicy dressing.

You can use plain boiled or grilled chicken for this salad, but I decided to dress it up a bit. I marinated some boneless, skinless chicken breast in a lemongrass marinade. The result was an intense flavor that added a lot to the simple salad. I made another recipe with the leftover chicken that I'll put up later this week.

In other news, we finally planted our garden this week after weeks of sprouting our plants. Right now I have planted tomatoes, basil, butternut squash, kale, cauliflower, brussels sprouts and watermelon. I've also got three different varieties of chili peppers and basil. It was a lot of work getting everything prepared and organized, but I am so thrilled with the result.

Have you entered my Cast Iron Skillet Giveaway? It ends on Friday at 5pm!

Full recipe after the jump!
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Beet and Edamame Salad

So the boys and I took a short ride out to Halibut Point State Park in Rockport, Mass this Saturday to get some fresh air. It was so beautiful. The park surrounds an old granite quarry that looks out on a very rocky shoreline. It was more of a walk than a hike, but it was a lovely walk through the woods around the quarry to the shoreline. The fresh, salty air felt amazing! Archer had a great time smelling every single rock, stick and blade of grass in the place.

 

After spending some lovely time outside getting fresh air and exercise, I wanted to make something fresh and delicious for dinner. A few weeks ago, I spent a fantastic weekend at the Kripalu Center for Yoga and Health in Lenox, Mass. The experience was amazing, I did hours and hours of different types of yoga, hiked in the Berkshires and ate some incredible food. It was there that I discovered raw beets. Now, I love beets and they are a wonderful superfood. But I've never eaten them raw. I had them shredded, raw on salad and they were so sweet and delicious I've been eating them that way since. It is so simple. Just peel the beet with a veggie peeler and then grate on a large box grater (or julienne with a food processor). One medium sized beet will produce at least two salad servings and is incredibly low in calories and packed with nutrients.

So, looking at what I had in the fridge, I decided to make an Asian inspired salad using some delicious shredded beets and edamame. I love edamame, it is the most fantastic snack. I like adding it to salads and stir frys because it packs such a nutritional punch. These little beans are rich in protein, fiber, and folate, manganese and vitamin K. A half cup of shelled beans has only 120 calories but has 9 grams of fiber and 11 grams of protein! With the beets and edamame I added some baby bok choy and carrots. I topped it with some low calorie vinaigrette. I was going to make a dressing, but I am loving the Ginger Soy Vinaigrette that I got at Whole Foods. It's the 365 Organic house brand and it has only 50 calories per serving! So much flavor and very low in calories. So I needed an excuse to use it and tell you about it.

This salad was a lovely way to end a great and healthy day!
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Beet, Arugula and Orange Salad with Greek Yogurt Dressing

Spring is here! I love that fresh beets are finally showing up at the store. I was so inspired this week I bought a huge bunch of red beets and a huge bunch of golden beets. There are many wonderful ways to enjoy them but I particularly looove roasting them so they get caramelized and sweet. I wanted to make an awesome salad to highlight these yummy and healthy veggies.

Beets are a uniquely healthy vegetable. Beets are packed with antioxidants, beta-carotene, and anti-inflammatory compounds. Eating beets can help decrease the risk of heart disease, type II diabetes, and certain cancers.

This salad combines the sweet roasted beets with peppery arugula and tart orange segments. I put together a tasty and healthy dressing with Greek yogurt and some tangy balsamic vinegar. The whole thing was simple, tasty and super fresh.

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Thanksgiving Menu: Roasted Squash Salad

With Thanksgiving coming up this week, I wanted to share a healthy and simple salad recipe that will compliment any menu. This salad combines lots of fabulous fall produce for a colorful and impressive starter. It features my favorite, delicata squash. This creamy, slightly sweet variety tastes fabulous roasted with some olive oil. Here, it is the centerpiece of an arugula salad topped with some fresh pomegranate seeds and walnuts. It is a colorful, flavorful and most importantly healthy way to start your holiday feast.

This recipe is featured in my new holiday cookbook, Gen Y Foodie Holidays, which is currently available on Amazon. 


You can get some more details about the book here.

Full recipe after the jump!

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Brussels Sprouts Caesar Salad

So, it's no secret that I LOVE Brussels sprouts. It seems about time that I created a salad with them. I decided to use roasted sprouts with some fresh spinach for a delicious and healthy Caesar salad. Cruciferous veggies have amazing health benefits and are packed with iron, vitamin A, and potassium. This is a really simple way to enjoy these veggies that has a ton of flavor without a ton of calories. Just add the Caesar dressing of your choice, I would recommend a light or low calorie version, creamy Caesar would smother the sprouts. Since the sprouts are roasted in olive oil, you only need a tiny bit of dressing to add flavor. Top with homemade croutons, some Parmesan and black pepper and you have a deceptively filling and tasty vegetarian meal.

Also: I joined the 21st Century today and opened a Twitter account! I am so excited to follow all my favorite bloggers and share things with my readers as well. You can click the follow link on the right sidebar or follow me at https://twitter.com/#!/GenYFoodie

Full recipe after the jump!
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Radish Salad with Sesame Ginger Dressing

This weekend at the farmer's market I picked up a watermelon radish. It is a large, round radish that has a pink center and a green skin. I was so excited by this find, I decided to design a salad around it. This simple salad takes five minutes to throw together and is incredibly crunchy and filling. It's also packed with healthy cruciferous veggies like kale and bok choy and gets it's intense flavor from the radishes themselves and a very simple, light dressing. You can create this with any type of radish, but whatever variety you choose, I recommend slicing as thinly as possible.

Recipe after the jump.
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Apple Pecan Farro Salad

So it's truly fall. Yesterday I went apple picking! We got some fabulous early seasons apples and had a blast. Instead of making a pie or crumble, I decided to make a tasty salad to highlight these fall flavors. Simple and easy to make, this is a light dish that combines the nutty texture of farro with tart apples and crunch pecans. It may seem like a slightly strange combination, but it was soo delicious, especially when topped with fresh herbs.

Full recipe after the jump

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Moroccan Couscous Salad

Since my internet connection has been so shaky, I decided to take advantage of it tonight and put up a couple of posts. This is my first attempt at Moroccan cuisine. I had found some whole wheat Israeli couscous at the store and wanted to make a spicy, zesty cold salad with it. Incorporating traditional Moroccan spices and ingredients such as Turkish apricots and pistachios, this salad is an incredibly filling and unique meal. The flavoring is intense. So much so, that after mixing the salad, you should carefully sprinkle in the spice mix slowly until you reach a desired level of intensity. It is a filling vegetarian meal as well as an exciting side dish with grilled meat or fish. It is also quick and simple to prepare and will last 2-3 days in the fridge.

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Tomato and Fennel Salad

Craig is away on a business trip tonight so I seized the opportunity to make something with fresh tomatoes, since he hates them. I wanted to take advantage of all the tomatoes and herbs available right now and build a healthy salad with a lot of flavor courtesy of some crisp and spicy fennel. And my awesome grandma just sent me a mandolin for my birthday. I have been itching to use it. I got the most amazing paper-thin slices with it. Stay tuned for more mandolin adventures!

This is a great starter or a main course, since the chickpeas add both protein and fiber to the dish. You can also serve it with some arugula or kale if you want to add greens. I threw in some baby bok choy because I love it and had it in the fridge. The dressing is so simple, lemon juice, olive oil and garlic with some fresh parsley.

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Calamari Salad

I looooove calamari! One of my favorite types of seafood, squid is low in calories and high in protein. It is a great addition to many dishes. Although most people only enjoy calamari deep fried, there are many healthy ways to enjoy it. This salad is a quick and simple way to throw together a flavorful and impressive dish.

The secret to tasty calamari is how long you cook it. Strangely enough, you can either cook it very briefly or for a long time. For example, cooking the calamari for longer than 60-90 seconds will result in it being too rubbery. However, if you  keep cooking it for 30 minutes, it will taste great. The key to this dish is to flash fry the calamari. Get your olive oil and garlic really really hot and then just throw it in for 60 seconds. As soon as the edges begin to get opaque, take it off and throw it in the fridge. This is essential. Since it's perfectly safe to eat raw, you don't have to worry about cooking it through. Just a flash will keep it tender and tasty.

In this dish, the calamari is tossed with a ton of fresh veggies and flavored with fresh lemon and herbs. It is simple, tasty and takes literally 10 minutes to put together. Throw the whole thing in the refrigerator for 15 minutes and you are good to go. The longer you let it sit, the more flavorful the salad will be.

Full recipe and photos after the jump!
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Greek Orzo Salad

Whole wheat orzo salad is a great way to enjoy a light pasta and veggie dish that is perfect for a cookout or party. Served cold, this dish combines delicious Greek flavors with fresh, seasonal produce. Filled with fiber, whole wheat orzo is a filling and healthy way to enjoy pasta salad. This recipe makes 4 servings and actually tastes best if you leave it in the fridge for a bit before eating. Serve topped with feta or grilled shrimp or chicken.

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Kale Slaw with Thai Peanut Dressing

This is a quick and healthy slaw that incorporates my favorite cruciferous veggie: kale. Combined with cabbage, carrots and a thick peanut dressing, this is a fresh and filling summer salad. Try it for a lighter side at your next cookout or top with some grilled chicken or shrimp for a light dinner.

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Green and Wax Bean Salad

I didn't feel like cooking a big meal last night, so I threw together this delicious and filling salad using some fresh green and wax beans. The blanched beans are tossed with tomatoes, capers, chickpeas and a light lemon vinaigrette. A complete meal filled with protein and fiber, this is a great way to get some veggies and quickly throw together a light dinner.

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Bean Salad with Fresh Herbs

Bean salad is a simple, healthy dish that can be combined with any number of other things for a filling and cheap meal. Fresh summer herbs and some tasty garlic scapes compliment the simplicity of the beans. Serve over lettuce with chopped veggies for a filing salad or toss with quinoa or barley for a tasty side dish. Or top with some fresh grated parmesan cheese and serve with crusty bread.

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Frisee Salad with Bacon

I love all the lettuce varieties that are starting to show up in the grocery store. I saw some frisee yesterday and decided to put together a tasty salad that highlights its peppery taste. I wanted to create a hearty meal, so I added some applewood smoked bacon and roasted potatoes. Craig called this a "man salad" because of these filling and substantial ingredients. Despite the meat and potatoes, the frisee remains light and crisp. A simple shallot vinaigrette adds a bit of a kick. Dress the salad minimally, it is intended only to compliment the flavors. This recipe has a few more steps than the salads I usually make, but it is absolutely worth it.

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Radish Cabbage Slaw

Radishes are in season, easy to find at the grocery store or farmer's market and a healthy, crisp addition to any salad. This slaw is simple spring meal that you can throw together in minutes. Crisp green cabbage is filled with vitamin C, fiber, sulphur and iodine. Cabbage is also an excellent detoxifier, purifying blood and removing toxins such as free radicals and uric acid. This healthy slaw is an excellent alternative to traditional cole slaw at your next barbecue or picnic. The dressing, a antioxidant packed combo of lime, garlic and ginger, is tangy and light.

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