Tag: fresh

Sapna4 Comments

Cranberry Apple Quinoa Salad

This Cranberry Apple Quinoa Salad is filled with bursts of sweetness, texture, and nutrients.  The quinoa soaks up a delicious Maple Dressing and the arugula gives just a hint of a peppery note.  What’s best is it’s great to eat for lunch, or have as a side dish.
Continue reading “Cranberry Apple Quinoa Salad” →

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Italian Stuffed Artichoke with a Garlic Cayenne Dip

Artichokes are abundant everywhere you go these days.  My favorite are the ones from our local Farmer’s Market.  You can taste the fresh quality and they are so much easier to cook than the store bought ones.

When I first starting eating these, my roommate in college introduced me to dipping them in butter.  While they tasted good dipped in butter, I can only imagine all of the calories and cholesterol my body was ingesting.  So I started using yogurt as a dipping base instead and I love it.  The yogurt dip is so easy to change the flavor profile and I can keep it as simple or complex as I am in the mood for.  This particular recipe, I kept it on the simple side with a little roasted garlic, cayenne, and salt mixed into the yogurt.

The traditional way of eating artichokes is by steaming them.  I could (and actually have) eaten many whole artichokes all by myself.  The husband used to eat them but eventually tired of steamed artichokes and stopped.  I really wanted to him to share my love for artichokes so I’ve been trying many other ways to cook them.  I’ve roasted (and burnt) them in the oven, stuffed them with various fillings that just didn’t hit the spot before I created this recipe.

All I can say is, you have got to try it!  Oh man am I excited to share this stuffed artichoke recipe.  Here are a couple of tips though when you are making these artichokes:

  • Get fresh artichokes from your local Farmer’s Market.  Trust me it makes a difference.  The time spent cooking, the quality in taste, and the ease of prepping the artichokes are worth it!
  • When you are prepping your artichoke, slice off the top quarter of the vegetable and make sure you trim off the ends of each leaf.  Using your hands, gently push apart the leaves to create a wider space in the center for the heart to hold more of the stuffing.
  • Put some muscle into removing the choke.  Having stretched the artichoke to be able to hold the filling, it will be easier to remove the choke and the hair-like filaments.


Well….. what is the stuffing?  Oh man, the most delicious and easiest to make.  I used:
red onion (the color comes out so pretty)
bread crumbs (a combination of Italian seasoned and panko)
garlic (of course!)
lemon juice
vegetable broth (though you could replace it with white wine – the taste would still be excellent)
Parmesan cheese
a hint of pepper

Because I am stuffing the artichoke, I also did a 2 step cook.  First, I par-steamed the artichoke while I made the stuffing, then I baked it all in the oven to finish cooking the artichoke and get that glorious color on the Parmesan cheese.

I really hope you get a chance to try this recipe out as it has become one of my favorites already!

From my kitchen to yours, I hope you enjoy this Italian Stuffed Artichoke with a Garlic Cayenne Dip.

Italian Stuffed Artichoke with a Garlic Cayenne Dip

Italian Stuffed Artichoke with a Garlic Cayenne Dip
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Sapna
June 18, 2021
by Sapna
Category Vegetarian
Persons
2
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes

Ingredients

For the Artichoke:

  • 1 medium artichokes, trimmed and top 1/4 cut off
  • 1/4 plus 1 Tbsp fresh squeezed lemon juice
  • ½ cup plus 3 tablespoons unsalted butter
  • 1/4 c purple onion, finely chopped
  • 3 Tbsp garlic, minced
  • 3 Tbsp vegetable broth
  • 1 c Italian seasoned breadcrumbs
  • 2 Tbsp fresh Italian parsley, finely chopped
  • 1 Tbsp Parmesan cheese, finely grated
  • freshly ground black pepper

For the Garlic Cayenne Dip:

  • 1/3 c plain yogurt
  • 4 cloves garlic
  • 1 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper

Instructions

  1. Fill a steamer pot with a 4 inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
  2. Drizzle 1 Tbsp of the lemon juice in the steamer pot.
  3. Place the artichoke, stem-end up, in the steamer basket, cover, and steam until it is tender, about 15 minutes.
  4. Check for doneness by pulling off an outer leaf — it should come off fairly easily. Set them aside to cool.
  5. While the artichokes are steaming, preheat the oven to 375°F.
  6. Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes.
  7. Add the onions and garlic and cook until soft, about 3 minutes. Pour in the remaining lemon juice and the vegetable broth. Stir and let this simmer on low heat for about 4 minutes.
  8. Add the bread crumbs, panko and parsley, mix well.
  9. Remove from heat and season to taste with pepper and set aside to cool.
  10. Place the artichoke, sitting on its base, in a baking dish.
  11. Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there's too much stuffing, don't worry just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.
  12. Meanwhile, placet the garlic cloves in a double lined foil. Drizzle with 1 tsp olive oil. Wrap into a ball.
  13. Place the garlic and stuffed artichoke in the oven and bake until the breadcrumbs are golden and the cheese has melted, approximately 12-15 minutes.
  14. Remove from oven and let artichoke cool for a few minutes.
  15. In a bowl, whip yogurt to a smooth, creamy consistency.
  16. Add in the roasted garlic and mash into the yogurt. Add in the salt and cayenne pepper and mix well.
  17. Serve the whole artichoke with the garlic cayenne dip for presentation. Slice in half to make 2 servings.

Tags

Artichoke,
Eat your colors,
Farmers Market,
fresh,
Healthy,
Italian,
Stuffed,
vegetarian
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Sapna6 Comments

Garden Fresh Balsamic Bruschetta

The sun is finally coming out, we are able to see friends and family after a long time, and I am ready to share apps around the table as I catch up with my loved ones.  Nothing says fun in the sun with loved ones like bruschetta.  Fresh tomatoes mixed with garlic, basil, olive oil, balsamic vinegar, and parmigiano reggiano served on garlic rubbed Italian bread.  Yep.  Count me in!

Growing up, I would order bruschetta every time we ate out at an Italian restaurant.  It still is one of my favorite appetizers.  I can name so many members of my family that also love it just as much as I do.  There was even a time when bruschetta was a given at any family gathering.  And rightly so.

Just a few ingredients that makes this recipe absolutely divine.

  • Tomatoes – crisp, juicy, sweet, red tomatoes are a must.  Try to avoid mushy and soft tomatoes as you’ll end up with more liquid and the chopped tomatoes won’t hold their shape.
  • Garlic – chopped in the bruschetta mix but I also use whole cloves to rub toasted bread to give it that extra zing in flavor
  • Basil – this sweet peppery herb adds the perfect burst of earthiness
  • Parmigiano reggiano – The earthy, sharp, nutty flavor is the perfect flavor to bring all of the different ingredients together
  • Balsamic Vinegar – this is my surprise ingredient that takes this bruschetta up a notch.  Each bite there’s just a hint of the tart, fruity liquid that makes you want to keep eating it.
  • Olive Oil
  • Fresh Italian Bread – toast these up a little then rub a fresh clove of garlic over it as they come out of the oven.


So, what are you waiting for?!  This is the perfect appetizer for a wine and cheese night (my favorite), for a gathering, or if you want to create a beautiful Italian dinner!

From my kitchen to yours, I hope you enjoy this recipe!

Garden Fresh Balsamic Bruschetta

Garden Fresh Balsamic Bruschetta
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Sapna
May 29, 2021
by Sapna
Category Appetizers
Prep Time
10 minutes
Cook Time
7 minutes
Total Time
17 minutes

Ingredients

  • 2 c tomatoes, chopped
  • 1/2 c fresh basil, chopped
  • 1/4 c Parmigiano Reggiano, shredded
  • 3-4 cloves garlic, minced
  • 2 tsp Olive Oil
  • 1 tsp Balsamic Vinegar
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1 baguette Italian bread, sliced on the diagonal
  • 3-4 garlic cloves, whole
  • 1 Tbsp Olive Oil

Instructions

  1. Preheat oven to 400 degrees F.
  2. Arrange the sliced bread on a baking sheet and drizzle olive oil over each bread. The oil doesn't have to cover each slice, just a little goes a long way here.
  3. Toast for 5-7 minutes.
  4. Meanwhile, combine the tomatoes, minced garlic, basil, cheese, olive oil, balsamic vinegar, salt, and pepper in a bowl and toss to combine. Set aside until toast is ready.
  5. When the toast are ready, remove them from the oven. Wait for the toast to cool just enough to handle but hot enough for the garlic.
  6. Rub a clove of garlic over each toast to infuse the flavor. Continue until every toast has garlic on it.
  7. Top each toast with bruschetta mix.
  8. Enjoy!

Tags

Appetizers,
Bruschetta,
fresh,
Italian,
Parmigiano Reggiano,
party food,
Tomatoes
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Sapna5 Comments

Rainbow Crunch Salad

Bright, crunchy, colorful and easy to assemble with a creamy coconut jalapeño dressing, this salad is a perfect addition to your meal.

Easy to make, this salad has plenty of texture, meets my rainbow requirements, and is quick to pull together for any meal.  A twist on the traditional slaw, the Rainbow Crunch Salad is a healthier version with a low cal coconut jalapeño dressing to finish off a delicious salad.

With school started, life still crazy between Covid, fires, and whatever else you want to throw in there, I want to keep it easy and quick for this salad.  Chopping the veggies doesn’t take very long and the Coconut Jalapeño dressing is blended in less than a minute.

Here’s what you need for the salad:

  • Red Cabbage
  • Carrots
  • Colored Bell Peppers
  • Cucumber
  • Edamame
  • Nuts

I’ve used this as a lunch meal, a side salad for fish and chicken dishes, or even a quick afternoon snack if I had some leftovers.

Try it out!  From my kitchen to yours, enjoy!

Rainbow Crunch Salad

Rainbow Crunch Salad
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Sapna
September 16, 2020
by Sapna
Category Salads
Prep Time
10 minutes
Total Time
10 minutes

Ingredients

For the Salad:

  • 1/2 med red cabbage, thinly sliced
  • 2 large carrots, grated
  • 1 colored bell pepper, chopped
  • 1 cucumber, chopped
  • 1/4 c edamame
  • 1/4 c mixed nuts

For the dressing:

  • 1 13.5 oz can of coconut cream
  • 2 jalapeños
  • 1 lime, juiced
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Toss all of the ingredients in a bowl and mix well.
  2. In a blender, add all of the ingredients of the dressing and blend for 30 seconds until well mixed.
  3. Pour at least 1/3 of the dressing onto the salad and add more if you like it more creamy.
  4. Enjoy!

Tags

15 minute meals,
Appetizers,
Eat a Rainbow,
Eat your colors,
Fiber,
fresh,
Healthy,
Kid Friendly,
Quick and Easy,
Salad,
Summer,
Sustainable,
Vegan,
vegetarian
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Sapna7 Comments

Tomato Avocado Cucumber Salad

Summer salads are my favorite.  Simple ones that take less than 10 minutes to make are even better.  Ok let’s be honest, pretty much any salad is my favorite.  They’re just so delicious and fun and contrary to popular belief, don’t have to be filled with just greens!
IMG_8163
When I started making this tomato avocado cucumber salad, it was originally for the girls so I can get them used to eating fresh uncooked veggies too and in salad form.  For them of course I did a simple dressing of oil, salt and pepper, and for the adults, I added a couple more ingredients to bring it to the next level.
IMG_8157
Just like the salad, the dressing is simple and I didn’t worry about making it separately.  I just added the dressing ingredients directly to the salad and gave it a good toss.  Saves me on an extra dish and also, worrying about the ratios of oil to acid.

What do I need for the DRESSING?
Olive Oil
Fresh Squeezed Lemon Juice
Salt
Pepper
Red Chili Flakes

What do I need for the SALAD?
Tomatoes
Avocado
Cucumber
Red Onions
Oregano – lots of it
Basil – definitely tons of it

Ok I know what you’re probably thinking.  Lots of Basil and Oregano in the salad?  Have I lost it?  Actually, surprisingly no!  The peppery basil and the earthy oregano completely transform this dish!
IMG_8175
When I made this salad, it was supposed to be for a side and I actually ended up eating a little more than a side’s worth which left no room for dinner………

So it’s safe to say this salad can be a side or an entree!

From my kitchen to yours, enjoy this delicious salad!

Tomato Avocado Cucumber Salad

Tomato Avocado Cucumber Salad
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Sapna
August 24, 2020
by Sapna
Category Salads
Persons
4
Prep Time
10 minutes
Total Time
10 minutes

Ingredients

  • 1 cucumber, chopped
  • 2 tomatoes, chopped
  • 1 large avocado, chopped
  • 1/4 red onion, thinly sliced
  • 1/2 c fresh basil, chopped
  • 1/4 c fresh oregano, chopped
  • 1 lemon, juiced
  • 3 Tbsp Olive Oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red chili flakes

Instructions

  1. Mix all of the ingredients in a large bowl and toss well to combine well.
  2. Serve cold as a side or an entree.

Tags

15 minute meals,
Basil,
fresh,
Healthy,
herbs,
Italian,
Oregano,
Quick and Easy,
Salads,
Summer Salad
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Sapna8 Comments

Spinach Watermelon Salad with a Basil Vinaigrette

We’ve been doing some heavy eating lately so I decided to play around with some easy, simple salads.  I didn’t get past this one to try any others this week.  This Spinach Watermelon Salad is so good, I just want to eat it all the time!  The Basil Vinaigrette adds the perfect zing and hint of spice to bring it together perfectly.
IMG_7849
I love to cut up the watermelon and keep in the fridge so that it is nice and cold.  The cold sweet watermelon, crunchy spinach and onions, the salty feta…. yep, I want some now!
IMG_7840
This salad took less than 10 minutes to make (including the vinaigrette).  You absolutely have to try it out.  It’s amazing!
IMG_7844
From my kitchen to yours, I hope you eat this over and over again as much as I do!

Spinach Watermelon Salad with a Basil Vinaigrette

Spinach Watermelon Salad with a Basil Vinaigrette
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Sapna
July 29, 2020
by Sapna
Category Salads
Persons
4
Prep Time
10 minutes
Total Time
10 minutes

Ingredients

For the Salad:

  • 3 c fresh spinach
  • 2 c watermelon, cubed
  • 1/4 c red onions, sliced thinly
  • 1/4 c feta cheese, crumbled
  • 1/4 tsp salt
  • 1/4 tsp black pepepr

For the Basil Vinaigrette:

  • 1 c basil, packed
  • 1/4 c white wine vinegar
  • 1 Tbsp honey
  • 3 cloves garlic
  • 1/4 tsp crushed red pepper
  • 1/2 c Olive Oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

For the Basil Vinaigrette:

  1. Add all of the ingredients together in a food processor and blend for about 1 minute. Store in an airtight container in the fridge for up to 1 week.

For the Salad:

  1. Combine all the ingredients and the basil vinaigrette together in a bowl and toss gently.
  2. Enjoy!

Tags

15 minute meals,
fresh,
greens,
Healthy,
Plant Based,
Raw Diet,
Raw Foods,
Summer Salad,
Sustainable,
vegetarian,
Watermelon
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Sapna2 Comments

Spiced Plum Crumble Bars

One of my very good friends, Diana, has a plum tree that produces an abundance of plums every year.  One of my favorite memories is when Sanaya was just over a year old, we had gone to her house and she let us pick plums in her backyard.  We had so many plums in our hands, I had walked away to put them in a basket.  When I came back, Sanaya had eaten half a plum (most of the juice was around her mouth and on her clothes) and was holding another she was getting ready to dive into.  It was one the best afternoons ever!
IMG_7830
We are a fruit loving family and we don’t discriminate (well, unless it’s mangoes – then everyone has to fend for themselves while I devour them).  At any given time, there’s always fresh fruit in the house and I love that my girls share mine and hubby’s love for them.  In honor of Diana’s plum tree (which I heard may not be around much longer and I almost cried), I got creative and added a little spice spin to these crumble bars.
IMG_7824
I love this recipe because it is so easy to come together.  For the filling, I stayed true to Salted Mint‘s filling.  I tried out a few different variations but I love this one the best because it is simple, adds the warmth of star anise and cinnamon and tastes amazing!
IMG_7831
For the crumble, I added hints of ginger and cardamom (I seriously felt like I could call this a Chai Spiced Plum Crumble because of the similar spices used). And the best is I can use the same mixture for the crust and crumble!
IMG_7834
For the oats, I used old fashioned oats and mixed it by hand.  You can absolutely pulse it in a food processor until you get a crumbly mixture.

I don’t think anyone can stop eating just one bar!  These are so crumbly, flaky, sweet, tart, and have just a little hint of spice which just warms your insides up!

This recipe makes about 16 squares in a 8×8 baking pan.

Notes:
To store, place in a sealed container and keep in fridge for up to 1 week or in freezer for up to 2 months.

Keep the skin on the plums!  I wasn’t sure about this when I first started experimenting but it just becomes a part of the jam and you can’t even notice it!
IMG_7828
From my kitchen to yours, I hope you enjoy these delicious plum crumble bars!

Spiced Plum Crumble Bars

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Sapna
July 24, 2020
by Sapna
Category Dessert
Serving Size
16 square bars
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes

Ingredients

For the oats crumble:

  • 2 1/2 c old fashioned oats
  • 1 1/2 c whole wheat flour
  • 1/2 c dark brown sugar
  • 1/2 c butter, room temperature
  • 1/3 c almond milk (or any milk you use)
  • 1 tsp cardamom powder
  • 2 tsp ginger
  • 1/4 tsp salt

For the filling:

  • 8 med plums, cut into chunks
  • 1/2 c dark brown sugar
  • 1 tsp cinnamon powder
  • 1 star anise

Instructions

For the filling:

  1. In a medium saucepan, add plums, sugar, and spices together.
  2. On medium flame, cook for 15-20 minutes while stirring constantly.
  3. When the plums get to a jam like consistency, turn off stove, remove star anise, and let cool for 10 minutes.

For the oats crumble:

  1. Mix all the dry ingredients together.
  2. Add in the butter and milk.
  3. Pulse in food processor or mix by hand until you have a crumbly texture but the dough is moist enough to stick together.

Preheat oven to 350ºF

  1. Line an 8x8 inch pan with parchment paper and spray nonstick cooking spray.
  2. Press half the dough firmly into the pan.
  3. Add in the filling on top of the crust.
  4. Use the remaining dough to sprinkle as crumble over the top.
  5. Bake for 35 minutes.
  6. Remove from oven and let cool for 15 minutes.
  7. Slice into 16 squares.

Tags

baking,
Brunch,
Desi Fusion,
fresh,
MakeAhead,
Oats,
plums,
Quick and Easy,
spices,
Sustainable
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Sapna2 Comments

Microgreens Salad Yum

About a month back, we finally had a weekend free to take the girls to the Farmer’s Market which we’ve desperately missed during the winter months.  The girls love tasting all the fruit samples and of course stopping at the kettle corn stand, while I love to check out all the new produce and imagine different recipes I can create. Continue reading “Microgreens Salad Yum “ →

Sapna1 Comment

Zucchini Corn Cakes on a bed of Grilled Peach and Pineapple Salsa

Phew! That’s a long name for sure.  And the name lives up to the punch that it packs!  We had a BBQ on the 4th and had plenty of food leftover.  I definitely didn’t want to eat the same stuff for the next few days so I figured, this is when I need to get creative and upcycle it. Continue reading “Zucchini Corn Cakes on a bed of Grilled Peach and Pineapple Salsa” →

Sapna2 Comments

Grilled Pineapple Peach Salsa

I wanted to do something this Father’s Day and so instead of the typical “Best Dad Ever” shirts or another mug with pictures on it, I chose to create beautiful memories for the girls and their amazing Dad.  I took the family to go peach picking at a local farm one fine weekend and boy did the girls have fun!  We definitely made memories!  We also ended up with a ton of peaches because the girls had so much fun picking them right off the tree, they didn’t want to stop! Continue reading “Grilled Pineapple Peach Salsa” →

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Shrimp Ceviche

The husband is a big fan of seafood so I decided to surprise him with some shrimp ceviche today.  With a few changes on the classic recipe, here’s my version of shrimp ceviche.

Shrimp Ceviche

Ingredients:

1 pound fresh, raw shrimp
1 c lemon juice
1 large cucumber, deseeded, peeled and finely chopped
2 roma tomatoes, deseeded, finely chopped
1/2 red onion, finely chopped
2 Tbsp parsley, finely chopped
1-2 serrano peppers, finely chopped (how many you use depends on your spice level)
Salt to taste

Directions:

In a large bowl, pour 1/2 c lemon juice over shrimp and let rest for at least 15-20 minutes.

In another bowl, combine cucumber, onion, tomatoes, peppers, parsley and 1/2 c lemon juice and mix well.  Add veggie mix to shrimp then salt to taste.  Mix well.  Cover and let marinate in fridge for at least 1 hour so the flavors really sink in.  Serve with chips and Enjoy!