The challenge was to grab the closest cookbook and use a recipe from any page in the book that included the digits in 2016 as inspiration for a new recipe.

Why is this a risk? Because the cookbook that was closest at hand was a true favorite because the recipes are as close to perfect as I think you can get and because it already offers lots of variations, so coming up with a new version would be a challenge. Also because it is a cookbook by a chef, Rick Bayless, who loves to use spicy peppers, which was going to be tough on my kids and husband, none of who are big fans of spicy foods. But I was up to the challenge!

The recipe I landed on was his Seared Zucchini with Roasted Tomato, Chipotle and Chorizo (Tinga de Calabacitas). I decided I was going to focus on two areas of change, simplifying the recipe and making it seasonal. In order to simplify the recipe I removed two steps: rehydrating chipotle peppers and roasting tomatoes, especially since it isn’t tomato season. Instead I used chipotle peppers in adobo sauce, which are canned, and canned fire roasted tomatoes. In addition, instead of zucchini I wanted to use a seasonal vegetable and ended up settling on potatoes. And that is when it hit me! I could change this sort of stew recipe into a gratin recipe instead! It would be simple, packed with flavor, and very flexible—all qualities I strive for in my recipes. Oh, and one last added bonus: the leftovers are to die for so it makes a great lunch the next day!

Now I’m going to be honest, this one was not a huge hit with my family, not because they didn’t like the flavor, they actually loved the flavor, but because it was a bit too spicy for their tastes (for the record: I thought it was awesomely spicy). My 8-year-old actually liked the dish so much that he ate a whole plate of it but then chugged water and stuffed bread into his mouth to squelch the burn. What a trooper! If spiciness is not your thing, then you can easily make it less spicy by only using half (or less) of the chipotle peppers in the can and swapping the chorizo sausage for sweet Italian (if using sausage).

This would make a great side dish for a big holiday feast or it can be the main event, since you’ve got your food groups covered. I like to serve it with guacamole as a topping, salad, and French bread, although warm tortillas would be awesome, too!

So take a chance and try this one. I’d love to hear what you think!

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Mexican-Style Potato Gratin

Inspired by Rick Bayless’s Seared Zucchini with Roasted Tomato, Chipotle and Chorizo (Tinga de Calabacitas) in Rick Bayless’s Mexican Kitchen

Course Dinner, Main

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Author Jessica Braider

Ingredients

For the sauce:

• 1 15- oz. can of fire roasted tomatoes
• 1 can of chipotle peppers in adobo sauce
• 1 clove of garlic unpeeled
• ¼ teaspoon of salt

For the gratin:

• 2 links chorizo sausage casings removed (optional. Could also use sweet Italian sausage to make it less spicy)
• 2 teaspoons extra virgin olive oil
• 2 lbs yellow potatoes thinly sliced (about ¼-inch thick)
• 1 onion thinly sliced
• 1½ cups shredded Monterrey jack cheese could also use cheddar

Instructions

• Preheat the oven to 425. Heat a large (12-inch) cast iron skillet or a flat bottomed dutch oven over a medium-high heat the garlic still in its peel, turning occasionally until it is soft and blackened in spots.
• While you are waiting for the garlic to be ready, pull the chipotle peppers out of the adobo sauce and combine in a blender or food processor with the salt and tomatoes.
• When the garlic is ready, peel it and add it to the peppers and tomatoes. Puree until smooth.
• Drizzle olive oil in the skillet/dutch oven and add the sausage (if using), breaking up into crumbles and brown it over a medium heat. When the sausage is done, remove it to a bowl.
• While the sausage is cooking, slice your potatoes and onions.
• If you did not use the sausage, spread the olive oil around on the bottom of the skillet/dutch oven.
• Begin to build your gratin by laying out a single layer of potatoes on the bottom of the skillet with ¼ of the potatoes. Top with 1/3 of the onion, then 1/3 of the sausage, then 1/3 of the cheese.
• Repeat until you have three layers and then top with the remaining ¼ of the potatoes.
• Pour the sauce over the top and make sure it is as evenly distributed as possible.
• Bake for 35-45 minutes, or until the potatoes are done.

<p>The post Mexican-Style Potato Gratin first appeared on The Balanced Kitchen.</p>

Pickled red onions are incredibly versatile and make the perfect topping for tacos, salads, deli sandwiches, burgers, and even chili.

The best part is that they are super easy to make. All you need are a few basic ingredients like red onions, vinegar, sugar, and salt. You can also get creative by adding herbs, spices, or even citrus to customize the flavor. In just a matter of minutes, you can have a tangy and colorful condiment ready to elevate your dishes.

I’ve found that a jar of pickled red onions never lasts long in my kitchen. They’re a must-have for any Mexican night, perfect for adding that extra zing to your tacos and enchiladas. If you haven’t tried pickling your own onions yet, you’re in for a real treat.

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The Best Pickled Red Onions

Create delicious pickled red onions with ease! Simply slice a red onion, prepare a brine with vinegar, water, sugar, and salt, and let the onions soak in the mixture. Refrigerate for at least an hour, and enjoy a tangy topping for your favorite dishes.

Course Condiment, Side Dish

Cuisine American, Mediterranean, Mexican, Middle Eastern

Keyword Easy Pickling Recipe, Homemade Pickles, Pickled Red Onions, Quick Pickles, Tangy Toppings, Vinegar Pickles

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Author Jessica

Ingredients

• 1 large red onion thinly sliced
• 1 cup apple cider vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns

Instructions

• Prepare the Onions: Peel and thinly slice the red onion into rings or half-moons.
• Make the Brine: In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have completely dissolved. Remove from heat.
• Add Flavorings (Optional): If using, add the black peppercorns, red pepper flakes, garlic cloves, and bay leaf to the brine.
• Pickle the Onions: Place the sliced onions into a clean jar or container. Pour the warm brine over the onions, ensuring they are fully submerged. Let the mixture cool to room temperature.
• Refrigerate: Once cooled, cover the jar or container and refrigerate for at least 1 hour before serving. For best results, let the onions pickle for at least 24 hours.
• Serve and Enjoy: Use the pickled red onions as a tangy topping for tacos, salads, sandwiches, burgers, or any dish that could use a pop of flavor.
• Storage: Store the pickled red onions in the refrigerator. They will keep well for up to 2 weeks.

Choosing the Right Ingredients

When making pickled red onions, the quality of your ingredients will greatly affect the final taste. Let’s take a closer look at the types of onions, types of vinegar, and additional flavorings needed to get the best results.

Types of Onions

Using red onions is essential for pickling due to their mild flavor and vibrant color. They have a natural sweetness that balances well with vinegar. Make sure the onions are firm and without blemishes.

Yellow onions or white onions can be used, but they have a stronger bite and won’t give you that signature pink hue. Stick with red onions if you want the best visual and taste appeal.

Vinegar Selection

White vinegar is my go-to for this recipe. It offers a tangy flavor that enhances the natural sweetness of the red onions. You can also use apple cider vinegar if you want a sharper, more intense flavor.

Rice vinegar is another good option if you want a milder taste. I sometimes mix apple cider vinegar and white vinegar for a balanced flavor. The key is to pick a vinegar that you enjoy because it will be the backbone of your brine.

Additional Flavorings

Adding spices and herbs can elevate your pickled onions. I usually add peppercorns and sometimes coriander seeds for a peppery kick and slight citrus note.

Garlic cloves provide a subtle depth of flavor, while slices of jalapeño add a nice heat. You can experiment with spices like mustard seeds or herbs like thyme and rosemary.

Don’t forget to add sugar and salt to balance out the vinegar’s acidity. This combination enhances each ingredient’s unique contributions.

Preparing the Onions

To make the tastiest pickled red onions, you need to prepare them correctly. This involves slicing them the right way and sometimes blanching them to reduce their sharpness.

Slicing Techniques

When slicing onions for pickling, thin and even slices are key. I usually recommend using a mandoline slicer for this. It ensures uniform slices, making the onions pickle more evenly. Always handle the mandoline with care, using the guard to protect your hands.

If a mandoline isn’t available, a sharp kitchen knife can do the job. First, peel the onion and cut off both ends. Then, slice the onion in half from top to bottom. Lay each half flat side down and slice thinly.

Blanching Onions

Some people like to blanch the onions before pickling them.

I usually don’t. It’s totally up to you.

My suggestion, try at least once with and once without and decide for yourself.

Blanching can make the onions less pungent, creating a milder taste. To blanch the onions, bring a pot of water to a boil over medium heat.

Once boiling, add the sliced onions and let them sit in the hot water for about 30 seconds. This quick bath is enough to take the edge off the sharpness.

After blanching, immediately drain the onions and place them in a bowl of ice water. This ice bath stops the cooking process and keeps the onions crisp. After a minute or so, drain them again and pat dry with a clean towel.

Following these steps helps make sure the pickled red onions are flavorful and not too overpowering.

Creating the Pickling Brine

The key to delicious pickled red onions is in the pickling brine. We’ll combine simple ingredients and heat them to create the perfect mix for our onions.

Combining the Ingredients

First, gather your ingredients. Typically, you’ll need vinegar, water, salt, and a sweetener such as sugar. You can use different types of vinegar, but I prefer white or apple cider vinegar for a balanced flavor.

Measure out the ingredients:

• 1 cup vinegar
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon sugar

Place these in a bowl or a measuring cup. You can also add spices like peppercorns or garlic cloves for extra flavor.

Heating the Mixture

Next, it’s time to heat the mixture. Pour the combined ingredients into a saucepan. Over medium-high heat, let the mixture come to a simmer.

Stir occasionally to ensure the sugar and salt dissolve completely. This should only take a few minutes.

If you’re short on time, you can use a microwave. Simply heat the mixture for about 60-90 seconds until the sugar and salt are dissolved.

Once the mixture is ready, it’s time to pour it over your onions, ensuring they are fully submerged in the brine. Let them cool to room temperature before sealing the jar. This step ensures the onions are perfectly pickled and flavorful.

Serving Suggestions

Pickled red onions add a burst of flavor to many dishes. They can enhance both everyday meals and more creative recipes.

Classic Pairings

Pickled red onions are perfect for salads. They add a tangy crunch that makes fresh greens more exciting. I love them in a simple potato salad too. The acidity balances out the creamy texture of the potatoes.

They’re also great on burgers and sandwiches. The vinegar sharpness cuts through rich flavors, making each bite interesting. Try them on a turkey sandwich or a classic cheeseburger for an extra zing.

And don’t forget about tacos and other Mexican dishes. Whether it’s fish tacos or a plate of nachos, the pickled onions add both color and zest.

Innovative Uses

For breakfast, try pickled red onions with eggs. They go well on a scrambled egg toast, or even a breakfast burrito. The tanginess wakes up your taste buds in the morning.

They’re also delightful in a grain bowl. Imagine quinoa or brown rice topped with roasted veggies, a protein, and some pickled red onions for a fresh twist. This can make even a simple grain bowl feel gourmet.

Another innovative idea is adding them to pizza. A few slices scattered on top after baking can elevate a classic Margherita or any homemade pizza.

Lastly, mix them into guacamole. The sharpness of the pickled onions complements the creamy avocado, creating a dip that’s far from ordinary.

Nutritional Information and Health Benefits

Pickled red onions are not just tasty; they’re also packed with health benefits.

Calories: Pickled red onions are low in calories, making them a great addition to any meal without adding too many extra calories to your diet.

Sodium: Depending on the recipe, these onions can contain varying levels of sodium. It’s important to enjoy them in moderation if you’re watching your salt intake.

Carbohydrates and Fiber: Red onions have a moderate amount of carbohydrates. They also provide essential dietary fiber, which aids in digestion.

Protein: While not a significant source of protein, pickled red onions can contribute a small amount to your daily intake but I wouldn’t consider it really.

Red onions are rich in vitamins and minerals like vitamin C and folate (vitamin B9). These nutrients support the immune system and improve cardiovascular health.

Preservation and Storage Tips

To keep pickled red onions fresh, store them in the refrigerator.

Use an airtight container to prevent any unwanted odors from affecting the taste.

I prefer to use a mason jar because it seals tightly.

Make sure the onions are fully submerged in the brine. This keeps them crisp and flavorful.

Storage Duration

Pickled red onions usually last for about 2 to 3 weeks if stored properly.

I always check for any signs of spoilage like mold or an off smell.

Label Your Container

Write the date on a sticky note or piece of tape.

This helps me track how long they’ve been in the fridge.

Quick Tip

If the onions start to lose their crunch or color, it might be time to make a new batch.

If you bought too many onions and you don’t know what to do with them, you can try caramelize them.

Troubleshooting Common Issues

Sometimes, pickled red onions do not turn out as expected. Adjusting taste and texture, as well as fixing common mistakes, can help.

Adjusting Taste and Texture

Flavor: If your onions taste too salty or too sweet, adjust the ratio of salt and sugar in the brine. A small change can make a big difference.

Acidity: For onions that are too tangy, add more water to the brine. This can balance out the excessive vinegar taste.

Texture: If your onions are mushy, they might have been left in the brine for too long or the brine was too hot. Next time, make sure the brine is just simmering, not boiling, and limit soaking time.

Color: Keep your pickled onions vibrant by using red onions and avoid overcooking. Adding some beet slices can enhance the color without changing the flavor.

Fixing Common Pickling Mistakes

Brine Composition: Ensure you dissolve the sugar and salt completely in the hot brine. Undissolved granules can affect the flavor.

Crunchy Onions: If you want crunchier onions, pour the brine over the onions while it’s still hot but not boiling. Cold brining can keep them crisp too.

Uniform Slices: Slice onions evenly. Thinner slices pickle faster and more uniformly. A mandolin slicer can help achieve consistent slices.

Jar Sterilization: Always use clean, sterilized jars to prevent contamination. Simply washing jars in hot, soapy water and drying them thoroughly can do the trick.

Stick to these tips, and you’ll be able to troubleshoot and perfect your pickled red onions. Remember, practice makes perfect!

Frequently Asked Questions

How do I make sure my pickled red onions are sweet and tangy?

I use a mix of vinegar and sugar. This balance gives the onions a nice sweet and tangy taste.

Can I make pickled red onions quickly?

Yes, you can! The whole process takes about 15 minutes. The onions are ready to enjoy after a few hours in the fridge.

What’s the easiest way to slice onions for this recipe?

Using a mandoline is the easiest method. It slices the onions thinly and evenly, making them perfect for pickling.

Do I need any special equipment?

Not really. A glass jar with a lid, a small saucepan, and a mandoline are the main tools. If you don’t have a mandoline, a sharp knife works too.

How long do pickled red onions last?

They can last up to 2 weeks in the fridge. Just make sure to keep them in an airtight container.

What’s in the brine?

The brine usually contains vinegar, water, sugar, and salt. Some recipes add pepper flakes or honey for extra flavor.

Can I adjust the recipe to make it easier?

Yes, you can adjust the amount of sugar and salt to fit your taste. You can also simplify by just using vinegar, water, and a pinch of salt if you’re in a hurry.

<p>The post Pickled Red Onions Recipe: Quick and Easy Steps to Deliciousness first appeared on The Balanced Kitchen.</p>

I love making this salad because it’s incredibly simple yet so flavorful. You only need a few ingredients: fresh cucumbers, olive oil, sumac, feta cheese and a bit of mint or parsley. The result is a light but satisfying dish that’s perfect for hot days or as a side to your favorite grilled meats.

Beyond its great taste, this cucumber sumac salad is also very healthy. Cucumbers are low in calories but high in vitamins and antioxidants, making this a guilt-free addition to your diet. Give it a try, and I promise it will become a staple in your summer recipe collection!

Why I Love This Salad

Cucumber sumac salad has a special place in my heart. The cucumbers bring a refreshing crunch that’s perfect for any meal. They’re light and juicy, making the salad feel incredibly fresh.

Sumac is another reason I adore this salad. This spice, often found in Middle Eastern cuisine, adds a unique tangy flavor and bright red color to the dish. The ground sumac gives just the right amount of acidity, enhancing the taste without overpowering it.

I also love how simple and quick it is to prepare. Just a few ingredients like cucumbers, sumac, olive oil, and some spices, and it’s done. Despite its simplicity, the flavors are rich and satisfying.

The salad is also versatile. I can enjoy it alone or as a side dish. It’s perfect for summer barbecues or weeknight dinners. Adding mint or feta cheese can also give it an extra twist and make it even more delightful.

Finally, this salad is healthy. Cucumbers are low in calories but high in water and essential nutrients. The olive oil brings a touch of healthy fat, while the sumac offers antioxidants.

This combination of taste, simplicity, and healthiness makes cucumber sumac salad one of my favorites.

Ingredients

For my cucumber sumac recipe, you’ll need a few simple ingredients. Each one brings a unique taste to the dish.

Cucumbers are the main ingredient. Their crisp texture adds a refreshing crunch to the salad. I usually prefer using English cucumbers, but any kind will work.

Sumac gives the salad a zesty kick. This spice has a tangy, lemony flavor that really brightens up the dish. I use about one tablespoon.

Olive Oil adds richness to the salad. A tablespoon of extra virgin olive oil is enough to tie everything together.

Lemon Juice is essential. The juice from one lemon adds a fresh and vibrant flavor. It also helps to enhance the sumac.

Red Onions bring a slight sharpness. I slice them thinly so they blend well with the cucumbers.

Mint Leaves add a burst of freshness. Chopped mint on top makes the salad feel even more refreshing.

Salt and Pepper are needed for seasoning. These simple spices help to balance all the flavors.

Feta Cheese (optional) can add a creamy, salty touch. A small amount can be sprinkled on top if you like.

Feel free to adjust the amounts to suit your taste. It’s a flexible, simple recipe that you can easily make your own!

Step by step instructions

Let’s make a delicious cucumber sumac salad together! These easy steps will help you create a refreshing and tangy dish.

Prep the cucumbers: Wash the cucumbers thoroughly under cold water. You can peel them if desired or leave the skin on for added texture. Slice the cucumbers thinly using a sharp knife or a mandoline slicer. Place the slices in a large mixing bowl.

Add Feta Cheese: Crumble the feta cheese over the dressed cucumbers in the bowl.

Season the salad: Drizzle the olive oil and lemon on the cucumbers and mix well. After mixing, sprinkle some ground sumac.

Sumac Cucumber Salad Variations

Sumac cucumber salad is a refreshing dish with diverse variations. From traditional Middle Eastern styles to more creative fusion approaches and different serving ideas, each version brings its own unique twist.

Traditional Middle Eastern Style

In the classic Middle Eastern style, sumac cucumber salad is simple and full of fresh flavors. I like to use a combination of cucumbers, red onions, and tomatoes, which are typical in Lebanese dishes like fattoush. A sprinkle of sumac gives it a tangy boost, while fresh mint leaves add an aromatic touch.

Tossing the ingredients with olive oil, lemon juice, and a pinch of salt ties everything together. This version is often enjoyed as a vegan side dish, perfect for summer meals and BBQs. Keeping it in the fridge for 30 minutes before serving enhances the flavors nicely.

Innovative Fusion Approaches

When I feel like experimenting, fusion approaches add a fun twist to the sumac cucumber salad. I often mix in ingredients like feta cheese for a Mediterranean vibe or avocado for a creamy texture. Adding fruits like pomegranate seeds or mango can introduce a sweet element that balances well with the tangy sumac.

Sometimes, I even swap in different herbs like cilantro or basil instead of mint, and drizzle with balsamic vinegar instead of lemon juice. These creative takes can transform the salad, making it a versatile dish that fits various taste preferences.

Serving Suggestions

Presentation matters, and serving this salad in a large, colorful serving bowl makes it a feast for the eyes. For special occasions, I like to add garnishes such as edible flowers or chopped nuts for extra crunch.

Pairing the sumac cucumber salad with grilled meats or falafel enhances the meal’s overall appeal. It’s also a great addition to a mezze platter, accompanied by hummus, olives, and flatbread. For a vegan option, I make sure all additional ingredients and side dishes are plant-based, ensuring it remains a delightful and inclusive part of the spread.

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Sumac Cucumber Salad

This refreshing cucumber salad combines the tangy flavor of sumac with creamy feta cheese, making it a perfect light side dish for any meal.

Course Salad, Side Dish

Cuisine Mediterranean, Middle Eastern

Keyword cucumber salad, easy salad recipe, Mediterranean salad, refreshing side dish, Sumac cucumbers

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 515kcal

Author Jessica

Ingredients

• 2 large cucumbers thinly sliced
• 1 tablespoon sumac
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup crumbled feta cheese

Instructions

• Prepare Cucumbers: Thinly slice the cucumbers and place them in a large bowl.
• Make the Dressing: In a small bowl, whisk together the sumac, olive oil, lemon juice, salt, and pepper until well combined.
• Combine: Pour the dressing over the sliced cucumbers. Toss gently to ensure the cucumbers are evenly coated.
• Add Feta: Gently fold in the crumbled feta cheese.
• Chill and Serve: Let the cucumbers marinate in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld together.
• Enjoy: Serve chilled as a refreshing side dish or salad.

<p>The post Cucumber Sumac Recipe: A Refreshing Summer Salad first appeared on The Balanced Kitchen.</p>

The other day as I was realizing that I was feeling really low energy and unmotivated. In theory, I was doing everything right—exercising, getting plenty of fruits and vegetables, sleeping (ok, maybe not sleeping enough, but getting some sleep)—but I was still dragging and then it came to me: greens.

I wasn’t getting enough leafy greens.

Many (most) of us don’t get enough leafy greens, but they are so important.

They are great for circulation and respiratory support, they boost our immune systems, and they provide a great energy boost. I hadn’t been eating them, though, because as the weather gets colder I am less drawn to smoothies and salads.

So out came my sautéed and wilted green recipes to provide me some warmth, while still giving me all the benefits of the greens. And it worked! While I may not be stress-free and perky, I am definitely feeling much more alert and focused.

This wilted kale salad is a great one. It is quick, simple, and delicious.

It has just the right amount of crunch from the walnuts, some creaminess from the feta, and just a touch of sweetness from the dried cranberries.

In the quantities listed here, this makes a great salad for two or a wonderful side for four. Plus it would be a wonderful addition to a holiday dinner—helping to balance out all the heaviness of the dishes at this time of year.

So if you are feeling draggy, tired, or down, try this out. It may just be the thing your body has been asking you for.

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Wilted Kale Salad: A Cure for the Winter Blues

Course Salad, Side

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 13 minutes minutes

Servings 2

Author Jessica Braider

Ingredients

• 1 bunch of kale
• 1 clove of garlic
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 6 tablespoons chopped walnuts
• ¼ cup crumbled Feta
• ½ cup dried cranberries
• Salt and pepper

Instructions

• Rip the kale off the stems and rip the leaves into bite-sized pieces. Rinse and dry the kale. Mince the clove of garlic.
• In a large skillet, heat the olive oil. When it starts to shimmer, add the minced garlic and stir until fragrant.
• Toss in the kale and balsamic vinegar and stir until the kale just turns bright green but hasn’t yet wilted.
• Take it off the heat and mix in the walnuts and feta. Salt and pepper to taste and serve warm.

<p>The post Wilted Kale Salad: A Cure for the Winter Blues first appeared on The Balanced Kitchen.</p>

So when my boys started refusing to eat our beloved roasted vegetables, I knew something had to be done. First I started tried cutting the veggies differently. Who was I kidding? Then I tried the parmesan trick. No good. So last night I decided to try the heavily-spiced approach. I made a chicken curry in the slow cooker and roasted up a mix of vegetables with Indian spices. It was flat out awesome. Not only that, the whole bowl of veggies disappeared! One son decided he liked them so much, he’d just skip the chicken altogether. The other, cleaned his plate with murmurs of “mmmm. Cauliflower….” It was gone so fast I didn’t even have time to take a picture.

So I made more for lunch today. And half the bowl is gone. And only I ate them.

So if you are feeling like you need a new twist, something to make things fun again at dinner time, try these amazing roasted vegetables out.

If you like spicy food, check out our latest Easy Spicy Shakshuka Recipe. Breakfast or lunch for under 5 minutes of work with just one pan!!

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Indian-Spiced Roasted Vegetables

Course Sides

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jessica Braider

Ingredients

• 1 head of broccoli cut into florets and stems peeled and cut into small bite-sized pieces (Cauliflower is great, too!)
• 4 carrots peeled and chopped into small bite-sized pieces
• 4 parsnips peeled and chopped into small bite-sized pieces
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon curry powder
• 1 teaspoon cumin seeds could also use ground cumin
• Sea salt and freshly ground pepper
• 2-3 tablespoons oil olive or coconut
• 1 teaspoon fresh ginger peeled and finely grated

Instructions

• Preheat the oven to 450.
• Peel and chop the vegetables.
• Put all the vegetables into a bowl, add the coriander, turmeric, curry powder, cumin, salt and pepper. Add the oil and toss to coat.
• Spread the vegetables on a baking sheet in a single layer.
• Roast for 20 minutes, or until just tender.
• Put into a bowl and toss with freshly grated ginger.
• Serve warm or at room temperature.

<p>The post Spice Up Your Life! Indian-Spiced Roasted Vegetables first appeared on The Balanced Kitchen.</p>

My older son was playing at the nearby playground while I was picking out our food and I called him over in the hopes that he would help me pick out one last vegetable. He came trotting over, I told him what I had already picked out and asked him to pick out one more vegetable. He walked around the table, looking at everything that was there, and then reached for the fennel. As we walked back to the car he asked if he could munch on a stalk of fennel as we drove home, which of course I happily agreed to, and in that moment I realized that the magic of the farm share had actually been working the whole time. You see, not only did he enjoy fennel (which I did not know even existed when I was his age!) to the point that he couldn’t even wait to get home to eat it, but all those years of weekly treks to the farm share had gotten him to a point where he was able to recognize everything on the table and make an informed decision that was truly exciting to him!

So in honor of his appreciation of fennel I wanted to share with you a favorite grilled salad that helped me to learn to enjoy this vegetable that I was not crazy about when I first tried it. For those of you who aren’t familiar with fennel, when it is raw it has quite a strong anise (black licorice) flavor to it, but if you roast or grill it the flavor changes completely and it become subtle and sweet. This salad can be made on the grill outside or on a grill pan on your stove and it is a great summer salad to serve with grilled meats or veggie burgers. It is light, refreshing, and wonderfully crunchy.

<p>The post Grilled Fennel and Red Onion Salad first appeared on The Balanced Kitchen.</p>

If taking a step outside of your comfort zone sometimes involves cooking, then I’ve got some great recipes for you in this Recipe Roundup! The first two recipes in the Roundup came about because one of my clients gave me some homemade goat milk paneer (Indian cheese) and since Saag Paneer is one of my all-time favorite dishes, I jumped at the chance to make it for the first time, so an Indian dinner was in the cards. The waffle recipe is a game changer if you are a fan of waffles that are crispy on the outside and light and fluffy on the inside. And the Southwestern Spinach and Black Bean Dip is likely to become a go-to in our house. Are you ready to step out of your bubble and try a new recipe?

Saag Paneer: Spinach with Indian Cheese after poking around online for a while I settled on this recipe because it seemed to be the most manageable. Instead of using frozen spinach I used spinach from my farm share, I used coconut oil instead of vegetable oil, and I skipped the chili pepper in the hopes that my boys would be more open to eating it. Other than those modifications, I followed the recipe closely and the outcome was AMAZING. I could have eaten it for a week straight. My boys still weren’t convinced, but did eat the little bit that they each had on their plate, and my husband loved it almost as much as I did.

Make again? Absolutely and soon!!

Potato Curry with Peas and Carrots I made this to accompany the Saag Paneer because I was confident that my boys would enjoy it, and I was right. I found the directions on this recipe to be a little vague for my taste, but I have made enough curries that I could figure it out. It did take longer than I had anticipated, but the flavors were fantastic and it was relatively simple to make.

Make again? Yes. But I’ll probably type up my own directions to follow. Maybe I’ll post that recipe sometime soon…

Best Homemade Waffle Recipe I stumbled upon this recipe last weekend as I was trying to find a waffle recipe that only required one egg. The secret ingredient in this recipe is cornstarch and I have to say that I am a convert! I made this recipe using spelt flour instead of all purpose flour, to add some whole grain heft, and they were still light and fluffy on the inside and crispy on the outside. All four of us LOVED these waffles. Two quick notes: 1) the batter is much runnier than any other waffle batter I have ever made and seemed to require more batter per waffle, so be prepared and 2) I will never make a single batch of this recipe again. Even for my family of four, this recipe was barely enough for breakfast and I guarantee you will want leftovers for the freezer.

Make again? Yes! This is going to be my new go-to waffle recipe!

Southwestern Spinach Black Bean Dip I made this to take as a side dish to a taco night at a friend’s house. Instead of canned corn I used frozen and I added a bunch more spice, but other than that I followed the recipe. It was delicious, filling, and packed with spinach. It also makes a TON! We gorged on it and there was still a lot leftover, which I then mixed with some leftover chicken to make a variation on my baked chimichangas, which were the biggest hit of the week in my house.

Make again? Definitely and definitely will turn the leftovers into baked chimichangas again, too!

<p>The post Recipe Roundup: May and Early June Edition first appeared on The Balanced Kitchen.</p>

So in honor of Memorial Day Weekend and the official start of summer, I thought I would share some of my favorite summer picnic foods:

Flexible Granola Bar

Simple Grain Salad

Savory Zucchini-Corn Muffins

Simple Roasted Chicken and Vegetable Medley Sandwiches

Smoke Salmon Frittata

Roasted Summer Vegetable Dip

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<p>The post My Favorite Summer Picnic Recipes first appeared on The Balanced Kitchen.</p>

Sometimes the best things are simple. Super simple. That was a lesson I was reminded of as I worked to develop a recipe for this Sabra hummus recipe contest organized by The Recipe Redux. You see, I kept trying to come up with some innovative, creative, blow-your-mind-surprising use of hummus. Hummus croquettes and sweet potato toast towers were two of the almost-blogworthy recipes I worked on. Both of them were good, both of them were kind of fun, but as I sat down to write about them I just couldn’t get inspired. And then yesterday it kind of hit me: I was just trying too hard. I was making things more complicated than they really needed to be. So I pushed those two recipes aside, perhaps I’ll come back to them at another time, and decided to keep things simple.

Honestly, when I stop to think about it, making things too complicated has been kind of a theme in my life recently, as well as the hope that I can instead simplify (please tell me I’m not alone in this struggle). This recipe was a wonderful reminder for me that simple is often better. That sometimes we have to let go of our over-inflated expectations for a more balanced reality that will actually make us happier, as is the case with this rockstar, super simple dip.

So in honor of National Hummus Day on May 13^th, I give you my Mediterranean Spinach Dip. A super simple, vegetarian, plant-based protein powerhouse of a snack that takes all of 5 minutes to make. Everyone in my family went nuts for this one and an added bonus is that it is another opportunity to get vegetables into everyone’s diet without cajoling or reminding. It works really well with crackers or chips, but also with crudité. My husband also recommends using it as a spread in a sandwich. Haven’t tried this yet myself, but it sounds amazing! Enjoy!

Print

Mediterranean Spinach Dip

Course Appetizer, Snack

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Author Jessica Braider

Ingredients

• 3 cups frozen spinach thawed and drained
• 1 cup Sabra Classic Hummus
• ½ cup crumbled feta
• 1 Tablespoon lemon juice
• ½ teaspoon salt
• ½ teaspoon thyme
• ¼ teaspoon black pepper

Instructions

• In a food processor, blender, or with an immersion blender, blend all the ingredients until smooth. Serve with vegetables, tortillas chips, or pita chips.

<p>The post Mediterranean Spinach Dip first appeared on The Balanced Kitchen.</p>

Spinach Salad with Pita, Almonds, & Dates from Jerusalem

Replaced the pita with matzah for Passover. So, so good. Crunchy, satisfying, great balance of salty and sweet. And since it was made with sturdy baby spinach, even though it was already dressed, the leftovers even worked the next day! Note: this recipe calls for sumac, which I happened to have, otherwise I would have used another dried herb in its place such as basil, oregano, or thyme.

Make Again? Definitely! With pita, next time!

Butternut Squash with Tahini Dressing from Jerusalem

This recipe was awesome! First of all, it was super easy to make (did you know you can roast butternut squash without peeling it?! Hello, time-saver!). Second, the tahini dressing was simple to throw together and everyone loved it. The dressing recipe definitely makes more than you need for the dish, so I would recommend using it sparingly and then saving the leftovers for salad dressing.

Make Again? Absolutely! I think this will become a fall/winter staple in our house!

Fried Cauliflower with Tahini Dressing from Jerusalem

I roasted, instead of fried, the cauliflower and didn’t use sunflower oil or pomegranate molasses (because, what?!). I also skipped the green onions because I didn’t have any. Again, the tahini dressing recipe makes way more than you need, so just save the leftovers for other salads. I did a lot to adjust this one and will likely blog the adapted recipe soon because even with all the changes it was delicious! The grown-ups at the table were falling over themselves for this. One of my kids was super into it because of the tahini dressing, the other one not so much.

Make Again? Definitely! In fact, just thinking about it makes me want to add it to my meal plan for next week…

Lavender-Lemon Cake from Eat Real Live Well

This cake was AMAZING. Really, really amazing. I used my go-to yogurt cake recipe as the base, but subbed in some almond flour to add a little more nutritional heaft and density, sort of like a coffee cake. It was so, so good.

Make Again? FOR SURE! I think I might even make it for my own birthday cake next month.

Calzones from The Kitchn

Instead of using my go-to pizza dough recipe for my calzones this time, I decided to use the thin crust pizza dough recipe recommended in the recipe and I actually think it made a big difference. The crust was nice and crunchy along the edges, but soft in the pocket. Added bonus: you don’t need to allow for rising time if you don’t have the time to do that, so it can become a pretty simple weeknight meal.

Make Again? YES!

* This is an affiliate link, which means is that if you were to purchase this cookbook through this link The Balanced Kitchen would receive a small percentage (with no added cost to you!) of the sale price. Thanks for your support!

<p>The post Recipe Roundup: April Edition first appeared on The Balanced Kitchen.</p>