Fall Fruit Salad (with a twist)

This is a great recipe if you're anything like me -- usually on the go, but wanting something fresh and healthy to take wherever it is you're going to. I work evenings and nights these days so it's important not to succumb to the fast food, pizza and soda so prevalent at my office. That's why I love keeping a container of something like this in the fridge, I can nosh on it without even having to reheat. Since it's dairy free, you don't have to worry nearly as much about keeping it out at your desk, although it's definitely better chilled.

You will need:

1 lb fresh figs
2-3 apples, I used Jonagold
1 large cucumber
2 tbsp sugar
1/2 tsp nutmeg
1 1/2 tsp lemon juice

Slice the tops off the figs and quarter them. Cut the apples into bite sized pieces, making sure to discard the seeds and core. You can either leave the cucumber peeled or unpeeled, but I do recommend scooping out the seeds after slicing it in half -- goes much better with the texture of the salad. Add the lemon juice as soon as you add the apples and finish with the spice and sugar, tossing well. Chill and eat!

Heirloom Tomato Caprese Salad

So this is an easy one. All it is is caprese salad made with heirloom tomatoes but believe me, the difference is unbelievable. This will take your tastebuds to a new level when it comes to our lycopene-infused friends, the heirloom tomatoes. I also like that the color varies using different varieties, I used one large pale yellow tomato, a few small red ones mottled with purplish spots and a few solid, brightly colored breeds. I don't know the names of the exact varieties, but you don't need to know the name to know it's good.

You will need:

3 lbs mixed heirloom tomatoes
2 balls fresh mozzarella, about 1 lb
1/3 cup whole fresh basil leaves
3 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
1 clove garlic, zested
1 tsp sea salt
a few grounds of black pepper, 1/8 tsp

Wash the tomatoes thoroughly and chop them into bite sized pieces. Add the remaining ingredients and mix until everything is uniformly coated in the oil/vinegar dressing. Serve cold and enjoy!

Potato Gnocchi Caprese

Seemingly out of the blue, I found myself with a craving for gnocchi a few weeks ago. Maybe it was the stress of final exams pushing me to consume nothing but carbs or that calm, nearly sedated feeling that arrives shortly after doing so. Either way I got to googling on how to make light-as-air gnocchi without a potato ricer or mill. Turns out there is a method using a fork, which I will detail in the instruction portion of the recipe. I reduced the flour a bit from the original since that's the key to keeping them light and fluffy. They didn't shape nearly as pretty as what you buy in the store, but they were much cheaper to make and tasted better.

As far as the caprese bit, it's a dish that's always befuddled me -- maybe that's because raw tomatoes skeeze me out. I don't know what it is, but something about the smell and texture of raw tomatoes drives me away almost as fast as green peppers. I had to make a dish for a class potluck and wanted to go with a balsamic salad of some sort and caprese was easy to make and transport. However, when I make something for a group, I don't scrimp. I cook to impress. So I got to thinking, how can I turn a caprese salad into something remarkable?

When I make a salad designed for sustenance, sometimes I put some hot pasta over the top to wilt the lettuce a bit and add some protein and carbs (whole wheat pasta has improved remarkably in the last few years, I must admit). That's where the thought of the gnocchi came in. The rest seemed to follow suit and the dish was a major hit at the potluck. Even if you've never made gnocchi before, with the right touch it can be done well the first time.

To make gnocchi:

2 lbs potatoes
2 eggs
dash of salt
3/4c whole wheat flour

Boil the potatoes until tender. Using gloves or some sort of protection from the heat, peel the potatoes while they're still hot. Take a fork and holding the potato in your left hand (if you're right handed) use your right to score the side of the potato. It should result in what I can only describe as soft crumbles; it should resemble streusel to an extent. Once you finish crumbing all of the potatoes, add the eggs and remaining ingredients. Mix gently until the dough is nonsticky enough to be handled, try not to overmix. Take small handfuls, roll them into snakes and chop into "1 sections. Set them aside and repeat until you don't have any potato dough left. Boil a large pot of water and add about a teaspoon of salt, throw in the gnocchis 10 or so at a time and let them cook for 2-3 minutes. Scoop them out with a slotted spoon and set aside. One thing I can't emphasize enough is not to overcook, otherwise you'll just have mushy potato water.

For the caprese:

4 tbsp balsamic vinegar
4 tbsp high quality extra virgin olive oil
3 or 4 whole sundried tomatoes, preserved in olive oil and finely chopped(don't use dried)
1/4 cup finely chopped fresh basil
1 cup crumbled sheep's feta
2 cloves garlic, very finely chopped
3 tbsp olive oil and 1 tbsp balsamic vinegar (to toss with gnocchi)
salt and pepper to taste
6-8 cups fresh greens salad

Put the salad in a large bowl or plate and drizzle with the olive oil and balsamic vinegar. Sprinkle with a bit of salt and pepper and top the salad with the crumbled sheep's feta. Add the rest of the ingredients to the gnocchi and toss gently, making sure to coat each dumpling evenly. Scoop the gnocchi mixture on top of the salad and serve warm.

Beet Salad

As a part of a dinner party at my parents' house one of their friends brought this dish and I was heartily impressed. I'm not too familiar with beets but after trying this at home I'm definitely going to have to use them more often. It's a bit labor intensive with the boiling, peeling and pickling but it's worth it -- just trust me on this one. This is a great pre-workout meal because it gives a nice burst of energy without being heavy or greasy.

The key to this dish are the preserved lemons, without which it might taste pretty boring. They take from 3 to 7 days to make and last up to a year in your fridge; I will be including more recipes containing them since I have a jar waiting for me!

Lastly, this recipe can easily be made vegan by substituting soy cheese or nuts for the feta. The primary effect is textural so feel free to experiment.

To preserve lemons:
6-10 medium lemons
kosher salt (just buy a can of it, you won't need the whole thing but you need a lot)
a quart mason jar or tupperware

Slice the ends off the lemons and juice them into the jar, there's no need to pickle them. Slice the lemons thinly and create a layer then a layer of salt (a few tablespoons). Do this until you've used up all the lemons. Some people might add vinegar but I think they're fine without it, fill the jar with just enough water to cover the lemons. Let them chill in the fridge for three to seven days, shaking every few days to dissolve the salt.

Salad:
3 medium sized beets
2 bartlett pears
around 1/2-3/4c crumbled feta or cubed ricotta salata

Chop the the tops off the beets and boil for twenty to thirty minutes. Remove from the water and allow to cool. Peel them over a sink, this can get messy so I suggest using gloves. Follow up by julienning the beets, or slicing into long, thin strips. Chop the pears in a similar fashion, I don't peel mine. Add the cheese and then bring out your preserved lemons. The membrane and rind aren't needed so free up the pulp, similar to a relish. Add to the pears and beets and toss -- everything will turn red, but it will taste delicious :)

The Complete Salad

I've had one heck of a time figuring out some healthy lunch options since the new semester started. I must admit -- my brain and body function much better when I've filled up on a nutritious meal than when I'm gulping down frappucinos for 8 hours :) One night last week I made the decision to create something organic, healthy and that could fill almost every one of my food groups for half the day. A daunting task indeed! But I have succeeded and am here to share my creation with all of you. This salad packs everything -- taste, nutrition, portability and ease. Stock up on a few of these quality ingredients at your local health food store and break out the tupperware, because this just might ease its way into your lunchtime rotation.

You will need:

2-3c fresh baby spinach greens
1/4c dried cranberries
3 tbsp roasted pumpkin seeds
apx 1/4c crumbled feta cheese
1/3 c steamed edamame beans (no shells)
1/4c sweet peas
greek vinagrette dressing of your choice (recipes to come soon)
1/2c cooked whole wheat pasta shells

Assembling a salad doesn't require too much of an instruction manual but I like to use the dressing with the pasta, cheese, seeds, cranberries and peas and use that to top the spinach and edamame.

Fake Chicken Salad

This is an oldie but a goody. My mom came up with this when I went through my hardcore vegan phase in high school -- that only lasted a few months, but I still make this years later. I dare you to serve this to your meat loving, vegetarian hating friends..I haven't had any complaints yet! I'm including the tofu but this recipe is fine without it, I think it adds a more interesting texture to have a mix of tofu and tempeh.

Fake Chicken Salad:

1.5c cubed tempeh (I use 5-grain)
1c cubed extra firm tofu
3/4c veganaise
1/3c diced celery
1 tbsp mustard
1/4tsp black pepper
1 avocado, cubed (optional)

Combine the veganaise, mustard and pepper. Add the tempeh then the tofu. Drop the avocado bits on top, roll into a tortilla or sandwich and enjoy!