Name: Watermelon Radish and Fennel Salad with a Ginger Lime Dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: For the Salad:; 1 avocado, cubed; 1 large fennel bulb, very thinly sliced; 2 c arugula; 1 watermelon radish, very thinly sliced; 1 c fresh mint; For the Ginger Lime Dressing:; 1" knob fresh ginger, grated; 2 1/2 Tbsp fresh lime juice; 2 Tbsp honey; 1/2 c Avocado or Olive Oil; 1/4 tsp salt; 1/4 tsp ground black pepper; 1 tsp poppy seeds

October 8, 2020

Sapna1 Comment

Watermelon Radish and Fennel Salad with a Ginger Lime Dressing

Ok so I know that the name alone makes this salad sound like an explosion of so many different flavors and it is! But….. that’s what makes this salad work so well!

Between my obsession for salads and my inclination towards making my own dressings, my salad game is going strong right now. I’ve been wanting to use watermelon radish for a while now because of it’s flavor and just how pretty it looks!

Here are a few fun facts about watermelon radishes:

They are nutrient dense with Vitamins K, A, E, C, and B6.
High in antioxidants
High in fiber, calcium, potassium, and iron among many other minerals
One serving of watermelon radishes has over 1/3 of your daily Vit. C requirements!
They’re just so darned pretty

The fennel was added in to balance out the peppery flavor of the radish (though, to be honest, I wasn’t sure how the hubby was going to like it as he is not a big licorice flavored guy. The best part about eating fennels to me is the licorice!). Luckily, the fennel taste was mild when combined with the flavors of the salad.

As to the Ginger Lime dressing, adding the hint of ginger balanced with a little honey in the dressing and the lime to brighten up the salad, it was the perfect choice to use this for the salad.

When I think about this salad, it really has a great balance of sweet, spicy and tangy! So perfect for a lunch meal, side dish, or a Covid free Thanksgiving dinner!

From my kitchen to yours, enjoy this salad!

Watermelon Radish and Fennel Salad with a Ginger Lime Dressing

October 8, 2020

by Sapna

Persons

Prep Time

15 minutes

Total Time

15 minutes

Watermelon Radish and Fennel Salad with a Ginger Lime Dressing

Ingredients

For the Salad:

1 avocado, cubed
1 large fennel bulb, very thinly sliced
2 c arugula
1 watermelon radish, very thinly sliced
1 c fresh mint

For the Ginger Lime Dressing:

1" knob fresh ginger, grated
2 1/2 Tbsp fresh lime juice
2 Tbsp honey
1/2 c Avocado or Olive Oil
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp poppy seeds

Instructions

For the dressing:

Combine all the ingredients into a tightly sealed jar and shake well until all of the ingredients are well emulsified.

To Assemble:

Layer all of the salad ingredients in a bowl and drizzle desired amount of dressing on top.
Enjoy!

Tags

15 minute meals,

Appetizers,

Avocado,

Eat a Rainbow,

Eat your colors,

Fiber,

Healthy,

nutrient dense,

Quick and Easy,

Sustainable,

Vegan,

weeknight meals

Here are the tools that I used:

October 2, 2020

Sapna3 Comments

Fall Nourish Bowl

I love the Autumn season. The colors, the change in flavors, the hint of crisp air and everything else about Fall is just perfect!

Making this nourish bowl with a hint of Fall flavors was fun. I decided to roast the veggies with oregano and smoked paprika for some warmth in the taste.

For a pop of spice, I added charred Shishito peppers which made this dish so perfect!

Instead of dressing, I used hummus which becomes smooth and creamy as a dressing when combined with the hot roasted veggies.

This nourish bowl is so filling, try it out for your next lunch or dinner. You’ll be so satisfied and comforted.

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

Fall Nourish Bowl

October 2, 2020

by Sapna

Persons

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Ingredients

2 c spinach
1/2 c quinoa
1 medium sweet potato
1 zucchini, chopped
1 yellow squash, chopped
1 large beet, peeled and chopped
10 shishito peppers
1/2 c hummus
1 1/4 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp dried oregano
1 1/2 Tbsp Olive or Avocado Oil
1 tsp kosher salt
1 tsp red chili flakes

Instructions

For the quinoa:

Thoroughly rinse the quinoa and mix with 1 c water and 1/4 tsp salt. Bring to a boil over high heat then reduce med-low heat and keep at a simmer for 10 minutes, until all of the water has evaporated.
Remove from heat and cover to steam for 5 minutes.

For the roasted veggies:

Preheat oven to 400 degrees F.
In a large bowl, mix together 1 Tbsp oil, 1 tsp salt, smoked paprika, oregano, and black pepper.
Add in the chopped veggies and toss well to make sure everything is coated properly!
Line on a baking sheet and bake for 30-35 minutes.

For the Shishito peppers:

In a cast iron skillet, heat 1/2 Tbsp oil on high flame.
Add in Shishito peppers and roast for 5-10 minutes or until you have a nice char on them.
Remove from heat and set aside.

To assemble:

In a wide bowl, add in 1 c spinach to each bowl.
Scoop in 1/2 c cooked quinoa into each bowl.
Divide the veggies in half into each bowl.
Add in the Shishito peppers and sprinkle kosher salt over the peppers.
Top with hummus on each bowl.
Sprinkle with red chili flakes.
Serve hot!

Tags

Eat a Rainbow,

Eat your colors,

Fiber,

Gluten Free,

Healthy,

Sustainable,

Vegan,

vegetarian,

Veggies

Here are the cooking tools I used for this dish:

September 30, 2020

Sapna1 Comment

Creamy Fennel Orzo

This orzo is creamy, spicy, and full of flavor. I love orzo but wanted to do something different than the standard mediterranean orzo salad I have (which is delicious by the way!) so I decided to play around with it. And boy am I glad I did!

Fennel has a delicious licorice taste without being so powerful and combining it with the onions and caramelizing them was just the perfect way to give this orzo a sweet flavor to balance the spice.

I did top this with a piece of chicken for the husband but you can make it vegan by omitting the chicken! So easy to make it work either ways.

If you do use the chicken, you can either bake one if you have the time or use a rotisserie chicken as a hack to cut the time.

Perfect for the upcoming autumn season, try this delicious bowl of orzo and bring a little sweet and spicy to your soul!

From my kitchen to yours, enjoy!

Creamy Fennel Orzo

September 30, 2020

by Sapna

Persons

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Notes

**To make this a vegan/vegetarian dish, omit the chicken.

Ingredients

For the orzo:

1 c orzo
2 c water
1/2 Tbsp salt

For the Creamy Fennel:

1 fennel bulb, sliced
1 yellow onion, sliced
1/2 c coconut cream
2c veggie broth
2 tsp oil
1/2 tsp salt
1/2 ground black pepper
1/2 crushed red pepper
1/2 tsp smoked paprika
2 rotisserie chicken thighs

Toppings:

Chimichurri Sauce

Instructions

For the orzo:

In a medium saucepan, add water, orzo and salt. Bring to a low boil, then reduce heat and simmer for 15 minutes, or until all of the water has boiled off.
Remove from heat and cover for 5 minutes.

For the fennel broth:

Heat a skillet on medium flame, and add oil to it. Add fennel and onions slices and let cook for about 8-10 minutes, until golden brown and you get a sweet caramelized aroma.
Add veggie broth and bring to a boil. Season with salt, pepper, and crushed red pepper.
Cook for another 5-7 minutes until liquid is thick in consistency.
Reduce heat to low and add coconut cream and smoked paprika. Mix until you have a smooth texture.
Cook for an additional 5 minutes, then remove from heat.
Add the cooked orzo to the creamy fennel and toss so that all of the orzo is covered in the sauce.
Divide between 2 bowls and top with chicken thigh.
Drizzle Chimichurri sauce over the orzo and chicken.
Serve hot!

Tags

creamy,

dairy free,

Fennel,

Low Cal,

Vegan,

vegetarian

September 28, 2020

Sapna2 Comments

Spinach Chickpea Stew with Garlic Couscous

I’ve recently learned that my girls like chickpeas in any form. I used to think it was just Roasted Masala Chickpeas that they gobbled down, but I’ve been paying attention and I’m glad I have! Watching both of them gobble down this stew was amazing. They are one of the few girls who also love to eat spinach in any form, cooked or uncooked (I feel blessed) so I knew I was going to use it to give some green to this dish!

I’m totally adding this to my weeknight meal list as it took me only 20 minutes to pull together! I got the couscous started on the side and takes only 15 minutes to make!

Can you tell I’m ready for the autumn season to begin? I’ve had a fun summer enjoying the hot weather but between the smoke from all the fires and a broken AC during the multiple heat waves, I am looking forward to the end of the year. Hot stews are just the thing to warm you up during the cold months and this recipe is a great one where you get to spend more time enjoying the food than making it!

Try it out and let me know what you think. Tag me on Instagram @bitofspice146 and use the #bitofspice146 hashtag. I would love to see your versions of my recipes!

From my kitchen to yours, enjoy this delicious stew!

Spinach Chickpea Stew with Garlic Couscous

September 28, 2020

by Sapna

Persons

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Spinach Chickpea Stew with Garlic Couscous

Ingredients

For the Stew:

1 can chickpeas, drained and rinsed
3 tomatoes, chopped
1/2 white onion, chopped
1 c zucchini, chopped
1 c yellow squash, chopped
2 c spinach
1 1/2 c marinara sauce or your favorite pasta sauce
5 cloves garlic, minced
1 tsp paprika
1/2 tsp red chili flakes
1 tsp salt
1/2 tsp ground black pepper
1 c vegetable broth
1 Tbsp Oil, EVOO or Avo
Zest and juice of 1 lemon

For the Garlic Herb Couscous:

1 c couscous
1 1/4 c water
1 Tbsp Oil, Avo or EVOO
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper

Instructions

For the Stew:

In a stockpot, heat oil over medium high flame.
Add the onions, garlic, zucchini, and yellow squash. Stir and cook for 3-5 minutes until the veggies are tender.
Add in the red chili flakes, paprika, and spinach. Continue cooking for an additional 1-2 minutes.
Add in the chickpeas, marinara/pasta sauce, tomatoes, salt, pepper, broth and the zest and juice of a lemon.
Mix all of the ingredients well and bring to a boil on high heat. Reduce heat to medium, cover and simmer for 15 minutes.

For the Couscous:

Bring water to a boil in a saucepan.
Stir in couscous, remove from heat and cover. Let it stand for 5 minutes.
Remove cover and add in the garlic, oil, salt and pepper. Toss gently and set aside until stew is done.

To serve:

Place the couscous in a bowl and top with chickpea stew. Serve hot!

Tags

30 minute meals,

chickpeas,

couscous,

Eat a Rainbow,

Fiber,

Healthy,

make ahead,

Quick and Easy,

Spinach,

Stews,

Vegan,

vegetarian,

weeknight meals,

Zucchini

September 16, 2020September 16, 2020

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

September 16, 2020

by Sapna

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

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

September 3, 2020September 3, 2020

Sapna1 Comment

Chimichurri Sauce

This chimichurri sauce is a must have in your kitchen. Traditionally served with meats, I use it on salads, meats, and vegetable dishes. I first had this a couple of years ago when I was trying out a new recipe. I love the simplicity of the flavors combined with the layers of all the elements you can taste. Continue reading “Chimichurri Sauce” →

Watermelon Radish and Fennel Salad with a Ginger Lime Dressing

Watermelon Radish and Fennel Salad with a Ginger Lime Dressing

Ingredients

For the Salad:

For the Ginger Lime Dressing:

Instructions

For the dressing:

To Assemble:

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Fall Nourish Bowl

Fall Nourish Bowl

Ingredients

Instructions

For the quinoa:

For the roasted veggies:

For the Shishito peppers:

To assemble:

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Creamy Fennel Orzo

Creamy Fennel Orzo

Notes

Ingredients

For the orzo:

For the Creamy Fennel:

Toppings:

Instructions

For the orzo:

For the fennel broth:

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Spinach Chickpea Stew with Garlic Couscous

Spinach Chickpea Stew with Garlic Couscous

Ingredients

For the Stew:

For the Garlic Herb Couscous:

Instructions

For the Stew:

For the Couscous:

To serve:

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Rainbow Crunch Salad

Rainbow Crunch Salad

Ingredients

For the Salad:

For the dressing:

Instructions

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Chimichurri Sauce

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