Tag Archives: vegetable

Heirloom Tomato Salad & Herbs de Provence Vinaigrette

02 Sunday Aug 2015

Posted by in dairy free, easy recipe, gluten free, healthy recipe, recipe, salad, salad dressing, summer, tomato, vegetarian/vegan

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05-06-19

A mid-summer heirloom tomato salad with fresh fava beans, basil, and an herbs de provence vinaigrette. 

The morning air carries a thick, warm, heady breeze from the night before, and all the plants seemed refreshed. Those are my favorite mornings in the summer; post-monsoon, the air vibrates with energy, nurturing our garden and our hearts. The wind buzzes with seeds of change, and I feel it.

Heirloom Tomato Salad with Herbes De Provence Vinaigrette Ingredients

Tomatoes are bursting in the farmers markets, and the smell of them is exactly what tomatoes should smell like. Earthy and vibrant, I knew these tomatoes needed just a touch of a light vinaigrette to really shine. I paired them with fresh fava beans and thinly sliced red onion for a bit of a bite and texture. I dare say, this is the perfect summer salad.

Click here to view the full recipe on my new blog, Nourishing Wild.

Herbes de Provence Summer Tomato Salad

red onions in a serving dish

Herbes de Provence

Summer Heirloom Tomato Salad

Click here to view the full recipe on my new blog, Nourishing Wild.

IMG_4956

Enjoy!

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Miso-Glazed Mixed Vegetables

29 Wednesday Jul 2015

Posted by in dairy free, easy recipe, gluten free, healthy recipe, salad dressing, sauce, vegetarian/vegan

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Pan-cooked vegetables drizzled with a sweet, savory, umami miso glaze. All kinds of satisfying.

I recently purchased my first-ever container of miso. I know. I waited so long. I looked at it longingly every time I went to the store, day dreamed of the recipes and soups and complex flavors I would achieve… and it took me so long to take the plunge. I don’t know why, but I’m super glad I did. I ate miso soup every day for almost a week, and then decided I would branch out into the unknown and see what miso pairs well with.

Miso Glazed Mixed Vegetables Recipe

Turns out it pairs amazingly well with mustard and maple syrup. Sounds so weird but trust. It is oddly addictive and you can make a small enough batch that, if you don’t like it, you can just toss it. That’s what I did at first but then I made a quadruple batch just to have some extra in the fridge because it’s just too good!

The veggies don’t need much; a little coconut oil in the pan will do, and the sauce does the rest.

Miso - Maple - Mustard Dressing

This was a quick dinner for me, and it made about 3 servings as such. It could also be a great side dish for any meal, and would serve about 4 people as a generous side.

Miso Glazed Mixed Vegetables

Ingredients

Vegetables
1 sweet potato, cubed
4 leaves bok choy, sliced
2 cloves garlic, chopped
1/2 yellow onion, sliced
1 cup broccoli florets
2/3 cup cauliflower florets
1 tsp minced jalapeno
1/2 tbsp coconut oil

Sauce
2 tbsp miso paste
2 tbsp seasoned rice wine vinegar
2 tbsp maple syrup
1.5 tbsp fresh orange juice
1 tsp whole grain mustard
1/8 tsp jalapeno, minced
1/8 tsp sumac

Directions

Chop all of your vegetables and set aside. Heat a skillet or a wok over medium heat. Add the coconut oil. Once the coconut oil is hot, add the sweet potatoes. Cook on medium for about 10 minutes, or until they are about half way done (not soft or fork tender yet, but getting there).

Meanwhile, prepare the sauce: Whisk all of the sauce ingredients together. Taste for sweetness and spice, and adjust as you see fit. You don’t need to add any salt; miso is salty enough.

Next, add the onion, broccoli and cauliflower to the pan with the sweet potatoes. Stir fry for about 4 minutes or so. Add the rest of the vegetables and stir fry until the sweet potatoes are fork-tender. Transfer to a bowl and drizzle the sauce on top (or douse the vegetables in the sauce, however saucy you’re feeling that day is up to you).

Miso Dressing Recipe: Miso Glazed Vegetables

Enjoy!

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Spring Market Chopped Salad

08 Wednesday Apr 2015

Posted by in brunch, dairy free, easy recipe, gluten free, healthy recipe, vegetarian/vegan

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Clean and satisfying tomato and cucumber salad inspired by the farmers market, with fresh basil, lemon juice, olives and sea salt.

Spring Farmers Market-Inspired Chopped Salad via Tsiporah Blog

Spring is here! I love simple chopped salads like this when the weather starts to warm up and my body craves cool, clean foods. This is my favorite type of meal to make when I get home from the farmers market and I have a bag full of fresh, crisp produce just begging to be eaten. This little salad is light, nourishing and clean.

This past week a sweet woman at the farmers market gave me two whole bunches of these gorgeous orange and yellow flowers with edible petals. What a luxury! I added them to this salad for a pop of beauty – if those tomatoes weren’t beautiful enough.

Farmers Market Tomato Salad via Tsiporah Blog

Lately I’ve especially appreciated simple, healthy meals to nourish my body and my mind. I value my quiet moments in the kitchen when I get to prepare beautiful foods, or when I have the honor of creating a meal for someone I love. Cooking is my meditation. My joy. I’ve been bursting with creative energy and I’m grateful for easy and fresh salads like this one.

Market Inspired Spring Tomato Salad

One of my favorite parts about Spring is the energy of renewal. If you don’t feel it inside, you can certainly feel it in the air, see it in the greenery, and witness it in the abundance that’s overflowing at the farmers market. I’m excited because I have a thriving mini container garden this year! I’m growing sweet bell peppers, mint, yams, potatoes, onions, thai basil, thyme, rosemary and a few pretty flowers. I’m excited to see what, if any, produce I get this year! I’ll keep you all updated 🙂

For now, enjoy this Spring Market Chopped Salad.

Spring Market Chopped Salad

Ingredients

1 cup quartered cherry tomatoes
2 chopped persian cucumbers
1 tbsp chopped red onion
1/4 cup quartered castelvetrano olives
4 slivered fresh basil or thai basil leaves
Juice of 1/2 lemon
1 tbsp extra virgin olive oil
Salt and pepper, to taste
Optional: pinch of dried chili flakes or minced fresh chilies, to taste

Directions

Combine quartered cherry tomatoes, persian cucumber, red onion, castelvetrano olives and basil in a bowl. Toss to combine. Squeeze lemon juice over the salad, add olive oil and sprinkle with salt and pepper. Taste for seasoning and enjoy! You can eat this salad as is, spoon it atop crisp-tender butter lettuce (my favorite!), or have it as a side along with fresh grilled fish.

Spring Chopped Salad

What’s your favorite Spring recipe? Share in the comments, I’d love to know!

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Breakfast of Champions (Kale & Eggs)

14 Friday Nov 2014

Posted by in breakfast, gluten free, healthy recipe, vegetarian/vegan

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Kale, eggs, feta and fresh fruits and vegetables combine to make the breakfast of champions.

Breakfast of Champions! Kale, Eggs & Feta Cheese with Fresh Tomatoes, fruit and lemon water

Local eggs are my thang. I used to work in an office where I had fresh cage-free, local, organic eggs delivered every week or so, and people thought I was kind of crazy. I would come upstairs with this carton of eggs containing every color egg you can imagine, but I have to tell you, those eggs are tastier and probably healthier than conventional eggs, and it made me feel good to be supporting a local person. How fun would it be to raise chickens?!

Breakfast of Champions: Kale and Eggs

While I daydream about fluffy chickens and baby chicks running around my fantasy backyard garden, lets come down to reality and make this yummy breakfast. Kale & eggs. It’s yummy and healthy and will probably make you feel like a superhero champion who’s ready for the day (POW!). A few fresh flowers don’t hurt either 😉

Kale and Eggs! with fresh Farmers Market tomatoes

Kale & Feta Egg Scramble

Ingredients

2 eggs
Splash of milk
Freshly cracked black pepper
1 cup (packed) (or one handfull) fresh kale, chopped somewhat small
1-2 tbsp chopped red onion
1 tbsp cubed fresh feta cheese
Olive oil or butter, for the pan
Yummy things to eat with your eggs, like tomatoes or blackberries or magical oatmeal

Directions

Crack your beautiful fresh eggs into a bowl and add a splash of milk and a few cracks of black pepper. Scramble the eggs together and set aside.

Melt the butter or heat olive oil in a medium-sized skillet. Chop your red onions and add them to the butter/oil, let cook for about a minute over medium heat. Once the onions have softened, add the kale and allow it to cook for 2-3 minutes, until wilted but still bright green.

Remove the kale and onions from the pan and pour in the scrambled eggs. Cook eggs until they are just set and then add the cubed feta and the kale + onions back into the pan. Stir to re-heat and allow the eggs to cook to your desired doneness.

Serve alongside fresh tomatoes, fruit, toast, lemon water, or whatever else you need to start your day off right! Go out there and be awesome!

Breakfast of Champions: Kale, Eggs & Feta

What’s your favorite breakfast egg dish? Share in the comments…

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