Moroccan Chicken and Cauliflower Rice Platter!

When I used to teach cooking classes, I taught a Moroccan Chicken class that was hugely popular. And why wouldn’t it be? Moroccan food is visually stunning, incredibly flavorful and generally speaking, very healthy. This Moroccan Chicken and Cauliflower Rice Platter is no exception!
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Moroccan Chicken and Cauliflower Rice Platter! Paleo/Whole 30

Keeping it Simple:

To make this chicken dish, I simply brush the chicken lightly with olive oil, season with a traditional Moroccan spice blend called  ‘ras el hanout’, garlic, sea salt and black pepper and then roast in the oven. Yes, it’s that simple. While the chicken cooks I prepare and make the cauliflower rice.

THE CAULIFLOWER “RICE”

Cauliflower rice is a great replacement for traditional white rice. You can make it yourself by placing cauliflower florets into a food processor and pulsing or simply chop cauliflower finely with a knife, that said many stores sell cauliflower rice already prepared now. If you aren’t sure, ask! I am all about making life easier as long as quality isn’t compromised.  I find the store bought cauliflower rice is just as good as doing it yourself. I sauté the cauliflower rice in olive oil and add sweet shallots and zucchini, making the perfect, healthy bed for this amazing roasted chicken.

Moroccan Chicken and Cauliflower Rice Platter! Paleo/Whole 30

Feed a Crowd!

One of the best parts about this recipe is that it’s super easy to feed a crowd. You can literally place as much chicken as will fit on a pan and roast it all at once, then serve. Guests are happy because it tastes fantastic and you are happy because there is very little clean up and no having to tend to the chicken!

Moroccan Chicken and Cauliflower Rice Platter! Paleo/Whole 30

The Recipe: Moroccan Chicken and Cauliflower Rice Platter

Serving suggestions and what you’ll need: if you need a side salad for this dish I recommend my Greens with Asian Pears Salad. You will need the Middle Eastern Spice blend “Ras el Hanout” , if your grocery store doesn’t carry it, you can have it delivered to your door. Many grocery stores carry pre-made cauliflower rice, but you can also make it yourself by placing cauliflower florets into a food processor and pulsing or simply chop cauliflower finely with a good knife! You can also make this recipe in a grill pan.

Moroccan Chicken and Cauliflower Rice Platter!

Prep

Cook

Total

Yield 4 helpings

A simple and delicious take on a traditional moroccan meal. Paleo/Whole 30 compliant.

Ingredients

The Chicken:

4 large chicken thighs, bone in skin on

8 chicken wings

ras el hanout

sea salt

freshly ground black pepper

garlic powder

3 tablespoons olive oil (give or take)

The Cauliflower Rice:

4 medium size shallots, peeled and sliced

1 zucchini, thinly sliced and cut in half (forming half moons)

6 Cups cauliflower rice (make your own or buy store bought

sea salt and freshly ground pepper

1 tablespoon chives chopped, for garnish

1 lime, quartered

Instructions

I use pre-made cauliflower rice. If you are making your own allow a little more time and see instructions in blog post above.

Preheat oven to 450 degrees and move oven rack to center position. Place parchment paper on cookie sheet and set aside.

Lightly brush all sides of chicken with olive oil, then generously sprinkle with ras el hanout, garlic powder, sea salt and freshly ground black pepper

Place chicken in a single layer on parchment covered cookie sheet and place in oven

bake for 25-30 minutes or until chicken is done

While chicken cooks start cauliflower rice:

Prep shallots and zucchini. Pour 2 tablespoons olive oil into large pan and turn heat to medium/high heat. When oil is hot but not smoking, add shallots and cook for 3 minutes stirring occasionally.

Add zucchini and sear for 2-3 minutes. Add cauliflower rice and if necessary add another tablespoon olive oil. Stir frequently. Cook for another 5-6 minutes. Season with salt and pepper to taste

To Plate:

Place cauliflower rice on platter, top with chicken, garnish with chives and limes

Courses Dinner

Cuisine Moroccan

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Simple Marinara and Goat Cheese Appetizer

You know what I LOVE? Simplicity. Less is more as they say, and in the case of this Simple Marinara and Goat Cheese Appetizer that is definitely true!
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Simple Marinara and Goat Cheese Appetizer

 

Four Ingredients Total!

Yup. That is it. Great quality ingredients + simplicity = a very happy cook…and happy taste buds! Creamy goat cheese baked in marinara, spread on a beautiful baguette and garnished with fresh, fragrant basil. Italians do it right I tell ya!

Goat Cheese and Marinara Appetizer

Spread the Love:

All that flavorful goodness is heaven when spread on warm bread, fresh from of the oven. Or, if you prefer, you can toast your baguette under the broiler so it has a bit of a crunch!

Simple Goat Cheese and Marinara Appetizer

Either way, you’re going to love this easy appetizer.

Simple Goat Cheese and Marinara Appetizer

The Recipe: Goat Cheese and Marinara Appetizer

Simple Goat Cheese and Marinara Appetizer

Prep

Total

Yield 2-4

A super simple appetizer!

 

Ingredients

1 baguette, sliced and warmed (either baked or toasted under broiler)

6 oz goat cheese

1 cup marinara sauce

6 basil leaves

Instructions

Preheat oven to 350 degrees and place rack in center of oven

If you want your bread warm you can either wrap in foil and place in oven, or place under broiler for a few minutes to toast

Pour a half cup of marinara sauce into each of two ramakins or small baking dishes

Add 3 oz goat cheese to center of baking dish

Place in the oven and bake until sauce and cheese are warm

While cheese is baking, chop basil leaves

When marinara and cheese are done, garnish with basil and spread on bread

Courses appetizer

Cuisine Italian

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Goat Cheese and Marinara Appetizer

 

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Stove Top Skillet Lasagna!

The dog days of summer are almost over. With the kids going back to school, life is going to get a little more hectic. One way to make back to school a little less stressful is to plan easy meals that require very little clean up, like this Stove Top Skillet Lasagna from Sun Basket meal delivery. Made in one pan, no tuning on an oven required!
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Stove Top Skillet Lasagna

WHY I USE SUN BASKET: FRESH, ORGANIC, NO-GMO, CONVENIENT!

Sun Basket is a food delivery service that brings everything you need to make healthy delicious meals right to your door, saving you time and money! Each box from Sun Basket contains the ingredients for 3 meals for 2 to 4 people and you can customize with Paleo, Gluten–Free, and Vegetarian options. The meals are delicious, healthy and designed by an accomplished chef. Most recipes take about 30 minutes to prepare. Ingredients are shipped in an insulated box so they stay fresh. Recyclable and reusable packaging materials are used. But my favorite part about Sun Basket (besides the eating of course) is that they teach you to cook and to be more adventurous in your food choices!

GET THREE MEALS FREE!

Yes my followers can get 3 Meals Free from Sun Basket! And who wouldn’t want three free meals when they are as delicious as this skillet lasagna? Fresh organic ingredients and easy recipes delivered, with Paleo, Gluten-free and Vegetarian options. And if you’re cooking for a crowd get 3 FREE Family Menu Meals from Sun Basket!

3 Free Meals - Sun Basket

Let’s Talk About This Recipe!

Loaded with ground beef and pork, this hearty lasagna requires no oven or extra pans; the noodles and sauce both simmer together in one skillet on the stove. Then all you have to do is add cheese, cover with a lid and allow to “bake” on the cooktop. Full bellies, easy clean up, and everyone is happy!

Stove Top Skillet Lasagna

 

The Recipe: Stove Top Skillet Lasagna!

What you will need and side dish suggestion:  You will need a medium sized skillet. Serve with my Caesar Salad.

4 votes

Print

Stove Top Skillet Lasagna!

Prep

Cook

Total

Yield 4

Loaded with ground beef and pork, this hearty lasagna requires no oven nor extra pans; the noodles and sauce both simmer together in one skillet on the stove. Then all you have to do is add cheese, cover with a lid and allow to "bake" on the cooktop. Full bellies, easy clean up, and everyone is happy!

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion
  • 5 ounces ground beef
  • 5 ounces ground pork
  • 6 ounces lasagna noodles
  • ½ teaspoon red chili flakes (optional)
  • 2 cups pasta sauce
  • 1 cup water
  • zest of 1/2 a lemon
  • ¼ pound fresh mozzarella
  • ½ cup fresh ricotta
  • ½ cup grated Parmesan
  • 8 leaves Fresh basil

Instructions

Prep the onion, ground meat, and lasagna noodles:

  • Peel and finely chop the yellow onion.
  • Cut off a small corner of the ground beef packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel. Repeat with the ground pork.
  • Break the lasagna noodles in half or into thirds.

Cook the sauce and noodles:

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in as many chile flakes as you like and cook until fragrant, about 1 minute. Add the beef and pork, season generously with salt and pepper, and cook, stirring to break up the meat, until browned but not yet cooked through, 2 to 3 minutes. Add the lasagna noodles, marinara sauce, and 1 cup water and bring to a boil. Reduce to a simmer, gently pressing the noodles into the sauce as they start to soften. Cover and cook, gently tossing the noodles with the sauce occasionally, until the noodles are tender, 18 to 20 minutes. While the sauce and noodles cook, prepare the remaining ingredients.

Prep the mozzarella-ricotta mixture:

  •  Zest half of the lemon and place into a small bowl. 
  • Tear the mozzarella into small pieces.

To the small bowl with the lemon zest, add the mozzarella and ricotta and stir until well combined.

Finish the lasagna:

Layer the mozzarella-ricotta mixture on top of the lasagna. Sprinkle with Parmesan. Drizzle with a little olive oil. Reduce to a low simmer, cover, and cook until the cheeses melt, 6 to 8 minutes. Season with pepper. Remove from the heat and let rest, covered, for about 5 minutes before serving.

While the lasagna rests, prepare the garnish:

  • Strip the basil leaves from the stems; tear the leaves. After lasagna has rested, garnish and serve 

    Kids Can:

  • Break the lasagna noodles
  • Juice the lemon half
  • Tear the mozzarella
  • Stir the mozzarella-ricotta blend
  • Prep the basil 

Courses Main Course

Cuisine Italian

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Peach Turmeric Smoothie Bowls!

In this hot summer weather, starting your day with a cold, refreshing smoothie bowl is a great idea. This Peach Turmeric Smoothie Bowl helps you beat the heat and it tastes downright fabulous!
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Peach Turmeric Smoothie Bowls!

What’s in It?

Your choice of almond, cashew, coconut or whole cow’s milk provides a rich creamy base for this tasty smoothie. Add a few dates and frozen peaches for sweetness, lemon juice and zest for flavor and antioxidants, and last but not least, turmeric adds gorgeous color and an anti-inflammatory boost! Turmeric powder can be found on the spice aisle of the grocery store.

Peach Turmeric Smoothie Bowls!

What’s on Top?

Of course, you can put anything on top of this gorgeous smoothie bowl. I chose granola, berries and shredded coconut, but you could add chia or hemp seeds, bananas or blueberries, nuts or seeds, whatever floats your boat!

Peach Turmeric Smoothie Bowls!

The Recipe: Peach Turmeric Smoothie Bowls!

Tips and what you will need: a good blender and turmeric powder! 

2 votes

Print

Peach Turmeric Smoothie Bowls!

Prep

Total

Yield 2 smoothie bowls

A light peach smoothie bowl with turmeric for an anti inflammatory boost!

Ingredients

2 cups your favorite milk (almond, coconut, cashew or whole cow's milk, all work great!)

3 cups frozen peaches

juice and zest of one large lemon

6 dates (pits removed)

1 teaspoon turmeric powder

Toppings:

granola (gluten free peeps use GF granola)

shredded coconut

berries (or whatever you want!)

Instructions

Place all smoothie ingredients in a powerful blender and blend until smooth. Pour into to bowls and top with granola, shredded coconut and berries (or anything you prefer)

Courses Breakfast

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Easy Zucchini & Corn Grilled Naan Pizza!

It’s summer so light, quick, seasonal and easy is the name of the game. And it doesn’t get more summery than this Easy Zucchini and Corn Grilled Naan Pizza!
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Easy Zucchini & Corn Grilled Naan Pizza! Chicken or Vegetarian OptionsIn the Oven or On the Grill, It’s All Good!

You can make this pizza on the grill or in the oven. Both turn out fabulously well. I buy my naan at the grocery store and top it with some olive oil, Parmesan, ricotta cheese, red onions, sliced zucchini and fresh summer corn! Pop it onto the grill or directly into a hot oven and a few minutes later you can enjoy a feast! You can add leftover roasted chicken or store bought rotisserie chicken if desired!

Easy Zucchini & Corn Grilled Naan Pizza! Chicken or Vegetarian Options

How I Add Greens to My Pizzas!

When I make pizzas I usually toss arugula with a little extra virgin olive oil, add a generous squeeze of fresh lemon juice, toss with sea salt and pepper and place heaps of it on top of each slice. It’s a vegetable extravaganza!

Easy Zucchini & Corn Grilled Naan Pizza! Chicken or Vegetarian Options

Alright Mr. Demille, I am Ready For My Close Up…

Let’s get up close and personal with these toppings… gorgeous, amiright? I bet you’re drooling. Don’t worry, I am too. By the way, I ate this whole pizza for lunch as soon as the pictures were taken. That warm soft naan, that melted ricotta cheese and those fresh veggies…swoon! I ate the second pizza for breakfast the next morning, with a poached egg on top. And it was heavenly!

Easy Zucchini & Corn Grilled Naan Pizza! Chicken or Vegetarian Options

The Recipe: Easy Zucchini & Corn Grilled Naan Pizza!

Tips and what you will need: Buy pre-made naan at the grocery store. You can add leftover roasted chicken or store bought rotisserie chicken if desired!

4 votes

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Easy Zucchini & Corn Grilled Naan Pizza!

Prep

Cook

Total

Yield 4 pizzas

An easy pizza made with store bought naan and seasonal summer veggies! The chicken is optional.

Ingredients

1/2 a small red onion, peeled and sliced

3 ears fresh corn, shucked and corn shaved off the cob

4 pieces store bought naan

1/4 cup extra virgin olive oil (give or take)

1 cup freshly grated parmesan cheese

1 1/2 -2 cups full fat ricotta cheese

2 cups leftover roasted or rotisserie chicken, shredded (optional)

1 med zucchini, washed and very thinly sliced

3 cups baby arugula

lemon juice, to taste

sea salt/pepper, to taste

red pepper flakes, to taste if desired

Instructions

Preheat oven or grill  to 425 degrees. If using oven place rack in center position

Prepare all ingredients so they are ready to go

Heat a pan on med heat, add a little olive oil

When oil is hot add onions and cook for 2-3 minutes, stirring occasionally

Add corn to pan and cook for 3-4 more minutes stirring occasionally

While corn cooks, brush naan lightly with olive oil

Sprinkle naan with freshly grated parmesan cheese

Place ricotta by the spoonful onto naan, then add chicken (if using)

Place sliced zucchini onto naan

Then spoon corn and onions onto bread

Sprinkle fairly generously with sea salt and black pepper

Place pizza directly onto BBQ grill or oven rack, close lid/door and allow to cook for 6-8 minutes or until bread is golden, cheese is melted and zucchini edges are browned a little (helpful hint: If using the oven, place  a piece of foil in the bottom of oven to catch any dripping cheese or veggies that fall off)

While pizza cooks, put arugula into a bowl, drizzle with olive oil and lemon juice, toss

Sprinkle greens with sea salt and pepper to taste, toss again

When pizza is ready, remove from heat and sprinkle with red pepper flakes (if desired)

Place as many greens onto pizza as you like and slice, eat and be happy!

Courses lunch or dinner

Cuisine Italian

 

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Hummus Trio Platter!

Every time we eat at a Mediterranean restaurant we order the Hummus Trio Platter. Not only is a trio platter delicious and healthy, it’s just plain fun to have a dipping platter in the center of the table! My Hummus Trio Platter includes traditional, black bean and roasted red pepper hummus.
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Hummus Trio Platter: Traditional, Black Bean and Roasted Red Bell Pepper

THE STORY OF HUMMUS:

Hummus is a staple food from the middle east. And like all staple foods it has a history. Back in the day when people had to travel long distances on foot or animal they had to carry their food with them. It needed to be lightweight, nutrient dense and easy to make….dried chick peas, otherwise known as garbanzo beans fit the bill. When travelers arrived to their destination they could soak the dried chick peas in water, mash with olive oil, add a little lemon juice and sea salt and they had a protein packed meal loaded with energy producing healthy fats!

Hummus Trio Platter: Traditional, Black Bean and Roasted Red Bell Pepper

The How To:

Simply place ingredients in a food processor and whirl until smooth. Yup that is it. We are talking less than five minutes to make traditional hummus! But we are making a trio, so we will be adding a roasted red bell pepper and black bean version as well.

Hummus Trio Platter: Traditional, Black Bean and Roasted Red Bell PepperMaking It a Trio:

To make the trio we make the basic hummus recipe three times and then add a roasted red bell pepper to one, and a can of black beans to the other. Serve all three on a platter with pita bread, chips and veggies. I like to garnish mine with a little tomato and basil but that is totally optional. Food bloggers gotta make everything Pinterest worthy, but you don’t! Btw you can use a store bought jarred red bell pepper or roast your own!

Hummus Trio Platter: Traditional, Black Bean and Roasted Red Bell Pepper

The Recipes: Hummus Trio Platter!

Tips and what you will need: to make hummus easily, use a food processor. If you don’t have one you can use a potato masher but it requires a little more elbow grease and a few more minutes. You can use a jarred roasted red bell pepper, or learn to make your own!

3 votes

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Hummus Trio Platter

Prep

Total

Yield 6

A delicious Middle Eastern appetizer or side dish! Because you are making three different versions you will have left overs! Be sure to use them in wraps, sandwiches, salads and for dipping throughout the week!

Ingredients

Hummus:

3 small cloves garlic, peeled

3- 15 oz cans organic garbanzo beans, rinsed and drained of water

juice of 1 1/2 lemons

1 cup (give or take) extra virgin olive oil (use 1/3 cup for each recipe)

sea salt, to taste

1 roasted red bell pepper (store bought, or click link above to learn to make your own)

1- 15 ounce cans organic black beans

Garnish:

1 tomato, diced

6 basil leaves

Serve with:

warm pita bread, fresh veggies, chips or whatever floats your boat

Instructions

Traditional Hummus:

  1. Put 1 peeled garlic clove in food processor and pulse till minced. Add rinsed garbanzo beans and juice of half a lemon. Start processor and while processor is working, slowly add 1/3 cup olive oil (give or take) until hummus is smooth and reaches desired consistency. Add sea salt to taste.

Roasted Red Pepper Hummus

  1. Put 1 peeled garlic clove in food processor and pulse till minced. Add garbanzo beans, juice of half a lemon and 1 roasted red bell pepper. Turn on processor, while processor is working slowly add olive oil until hummus reaches desired consistency. Red bell peppers are filled with liquid so you may need less olive oil than you use for traditional hummus. Add sea salt to taste.

Black Bean Hummus

  1. Follow directions for original hummus. When hummus is desired consistency add half a can of black beans and whirl till almost smooth. If you feel like you need more olive oil, add it. Then add more beans and pulse a couple of times. Add remaining whole beans and mix by hand. I leave some of the beans intact so you can clearly see it's black bean hummus. If you make all the beans smooth the hummus just looks grey, which isn't so appetizing yo. 

    Garnish: 

    If desired, garnish with tomatoes and basil, serve with pita, veggies and chips

    To Save: 

    Cover and place int he fridge for up to five days. Use in sandwiches, wraps, salads and for dipping all week!

Courses appetizer, side dish

Cuisine Middle eastern

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Corn and Farro Salad with Spiced Chick Peas

IT. IS. HOT. I know. It’s late July, this shouldn’t come as a shock to me, but somehow I am still surprised. The upside to this heat is that summer corn in everywhere! So I say let’s throw some in a salad. This beautiful Corn and Farro Salad with Spiced Chick Peas from Sun Basket is a dream served as a light main course or side salad for whatever you’re grilling!
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Corn and Farro Salad with Spiced Chick Peas

Get $35 Off or 3 Family Menu Meals Free!

By now you probably know I am a big fan of Sun Basket meal delivery. The Sun Basket chef designs amazing meals and the ingredients are shipped to your door weekly. Farm fresh, organic, non-GMO, and sustainably sourced ingredients, all you have to do is follow the simple instructions and cook it up! Paleo, vegetarian and gluten free options are available. Plus Sun Basket saves time and money. Speaking of saving money, my followers get $35 off Sun Basket meals! If you are cooking for a family you can get 3 FREE Family Menu Meals from Sun Basket! 

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Now, Let’s Talk About This Salad!

Here is the scoop: Peppery arugula topped with cooked farro, spiced chick peas, roasted hazelnuts, seared corn and salty ricotta salata combine to make a delicious summer salad! If you aren’t familiar with farro, let me make an introduction. Farro is an ancient wheat grain that is high in protein, fiber and nutrients like magnesium and iron. Farro is as easy to cook as rice and has a delicious nutty flavor which works beautifully with the spiced chick peas, sweet corn and salty cheese in this salad. Last and certainly not least, this lovely salad is drizzled in a sherry vinaigrette…so tasty!

Corn and Farro Salad with Spiced Chick Peas

The Recipe: Corn and Farro Salad with Spiced Chick Peas

Tips and what you will need: you will need a small pot to cook farro, a good sea salt (I like to buy the tub and save money!) and a “y” peeler to shave the cheese. If you can’t find farro in your nearby store, you can have it delivered to your door!

7 votes

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Corn and Farro Salad with Roasted Chick Peas

Prep

Cook

Total

Yield 2

Nutty, earthy, chewy, farro has a lot to love. Today it’s regarded as a special treat, but in Ancient Rome, the wheat was a military-issue staple. Here it is  tossed with sweet corn, salty ricotta salata, and paprika-spiced chickpeas for an al fresco-worthy meal.

Ingredients

  • 1/3 cup semi-perlato farro
  • 1½ ounces hazelnuts
  • 1 to 2 shallots
  • 4 Tablespoons extra virgin olive oil (separated)
  • ¾ cup chickpeas
  • 2 ears corn
  • 4 sprigs fresh dill
  • 1/4 teaspoon of each: onion powder - coriander - sweet smoked paprika
  • 2 ounces baby arugula
  • 1 tablespoon sherry vinegar
  • 1 ounce ricotta salata
  • Sea salt and freshly ground pepper

Instructions

Cook the farro

Heat the oven to 350ºF

In a pot, combine the farro and 2 cups salted water. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 15 minutes. Drain. While the farro cooks, toast the hazelnuts.

Toast the hazelnuts

On a sheet pan, spread the hazelnuts in an even layer. Toast in the oven until lightly browned, 7 to 10 minutes. Let cool, and then coarsely chop. While the hazelnuts toast, prepare the vegetables.

Prep the vegetables

  • Peel and thinly slice the shallot.
  • Rinse the chickpeas.
  • Shuck the corn; lay the ears flat and cut the kernels from the cobs.
  • Coarsely chop the dill.

Cook the chickpeas and corn

In a pan over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the shallot and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the chickpeas, onion powder, coriander and smoked paprika and cook, stirring occasionally, until the chickpeas are heated through and fragrant, 2 to 3 minutes. Stir in the corn and cook until just warmed through, 1 to 2 minutes. Season to taste with salt and pepper and remove from the heat.

Finish the salad

In a bowl, combine the chickpea-corn mixture, farro, dill, arugula, sherry vinegar, and 2 tablespoons oil. Toss well to coat. Season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls. Using a peeler, shave or crumble the ricotta salata on top. Garnish with the hazelnuts and serve.

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy. 

Peach, Prosciutto and Burrata Grilled Naan Pizza!

Summer and grilling… two of my favorite things! This week we grilled up these Peach, Prosciutto and Burrata Naan Pizzas and were they a hit! So fresh, summery, flavorful and delicious, it’s hard to eat only one!
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Peach, Prosciutto and Burrata Grilled Naan Pizza!

Grill or Oven? It’s All Good!

While I prefer to make these on the grill (who wants to heat up a kitchen?) I will give you instructions for both the oven and the grill. Each are equally easy and tasty. Look at those sweet peaches and fresh basil…yum!

Peach, Prosciutto and Burrata Grilled Naan Pizza!

The Bread and The Toppings:

I start with a delicious store bought naan bread drizzled with olive oil and sprinkled with freshly grated parmesan cheese. Then I add a couple slices of prosciutto, burrata cheese, fresh peach slices and walnuts. Burrata cheese is a combination of mozzarella and cream. Dreamy is what it is! Pop pizza on the grill or into the oven and just 6-7 minutes later you have an amazing meal. Garnish with fresh basil and (affiliate link)  balsamic glaze and serve!

Peach, Prosciutto and Burrata Grilled Naan Pizza!

That Glaze Though:

I know the balsamic glaze may seem like a small thing, something maybe you could skip, but please DON”T! That balsamic makes all the difference. Balsamic glaze is reduced balsamic vinegar with the consistency of syrup, which is why is stays put where you pour it, and the glaze adds spectacular flavor to this pizza. Sweet and tangy it is the perfect finishing touch drizzled on creamy burrata and warm peaches.

Peach, Prosciutto and Burrata Grilled Naan Pizza!

The Recipe: Peach, Prosciutto and Burrata Grilled Naan Pizza!

What you’ll need: If you don’t use a grill due to lack or room, let me introduce you the the cool little grill we have! We take this mini grill to the beach and the park. It’s small enough to store easily and fits on apartment balconies with no problem! You will need a microplane for grating parmesan. The balsamic glaze can be found in most grocery stores or you can have it delivered to your door.

3 votes

Print

Peach, Prosciutto and Burrata Grilled Naan Pizza!

Prep

Cook

Total

Yield 4

An easy to make, delicious grilled summer pizza! 

Ingredients

4 pieces of naan (a traditional Indian bread)

2 tablespoons olive oil (give or take)

1/2 cup freshly grated parmesan

8 slices prosciutto

4-6 ounces burrata cheese

3 ripe peaches, sliced

1/3 cup raw walnuts pieces

1/3 cups freshly chopped basil

balsamic glaze

Instructions

Preheat grill or oven to 425. If using oven, place oven rack in upper third of oven.

Brush each piece of naan with olive oil, leaving an inch of crust without oil

sprinkle with parmesan

place two pieces of prosciutto on each piece of naan

drop tablespoon size balls of burrata onto pizzas and arrange peach slices however you wish

sprinkle with walnuts

Place naan onto grill and close lid. If using oven, place pizzas directly on rack (you may want to put aluminum foil in bottom of oven just in case cheese melts off pizzas)

Cook for 6-7 minutes or until bread is warm and cheese is melted

Remove, sprinkle with fresh basil and then drizzle generously with balsamic glaze. Eat and give the universe some gratitude for those peaches!

Courses dinner

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy. 

The Kitchen Makeover That Snowballed into The Living Room…

I know, I am a food blogger not an interior design blogger. But after sharing my Mini Kitchen Makeover that snowballed into a not so mini makeover, I felt I should follow up. That snowball continues to roll three years later, right into the breakfast nook and living room. WHICH in all fairness are connected to the kitchen…which explains that it is not at all my fault this project keeps expanding. That’s my story and I’m sticking to it.
(This post is sponsored by The Shade Store)

After 15 Years The Gold/Tan Walls Are Gone!

After 15 years of having gold/tan paint on the walls of our house we were ready for a change. We wanted to shift toward the cooler tones that are so popular right now but because the kitchen, breakfast nook and living room are all connected the challenge here was finding a color we loved that still worked with our warm kitchen counter tops. It only took 497,003 trips to the paint store to find the perfect color.

Fifty Shades Of “Greige”

Ok, 497,003 trips might be a little bit of an exaggeration but I did come home with at least 50 shades of ‘greige’ (that’s a combo of gray and beige) and only one hit the nail on the head: Edgecomb Gray by Benjamin Moore. It is the perfect neutral! While most of the grays I tested on the walls fought with the counters, this one did not. And it had that super soft, serene feel that we were looking for. We painted this color in the kitchen, living room, breakfast nook and hallways and couldn’t be happier with the change!

Let’s Talk Window Treatments:

I wanted something casual, functional and understated for the windows. I headed to The Shade Store in Pasadena. They have a fantastic selection of fabrics and are super helpful. They come out to your home to measure the windows, answer all your questions, have a two week turnaround (so fast!) and install for you. I chose a classic Roman shade in a gray Diane Von Furstenberg floral for the living room and an off white woven for the nook. I love them both.

The Art: Always the Biggest Challenge For Me!

Let’s face it, choosing art is difficult, at least for me. The space above my sofa is rather large and the ceilings are ten feet high, so I had to get something that filled the space, worked with the room and the color palette. I searched. For two months I searched. Everything I came home with either didn’t fit the space, didn’t work with the colors or I just plain didn’t love it. Then I emailed my artist friend Jody Hewitt! She is an artist that works with bees wax and pigment to create the most beautiful and interesting pieces! She custom made these four pieces just for my room and I LOVE them. She also has ready to go pieces in her Etsy shop!

The Rug: One of My Favorite Elements of the Room

I am in love with Loloi area rug. It is excellent quality and because it’s a significant purchase I bought it through Monger.com. Monger is a very interesting company. Monger applies 40% of the cost of your purchase toward a student loan of your choice allowing you to pay down your debt while you shop! Yep, get what you want and pay down your debt. Win/win!

I feel like the room came together beautifully. It is comfortable, tranquil and functional. The colors, the window treatments, the art, and the wall color all work so well together and the best part? No more gold!

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

Banana~Blueberry Kefir Smoothie

Hello friends! I have a delicious, probiotic rich Banana Blueberry Kefir Smoothie recipe for you today and a delicious, healthy giveaway! Shanley Farms in Southern California is sharing this beautiful morning smoothie recipe and giving one of my followers an incredible gift box filled with fresh California produce!
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Banana~Blueberry Kefir Smoothie

The Smoothie:

This delicious smoothie is made with ‘muddled’ blueberries, frozen bananas, rich creamy kefir, and topped with beautiful, tangy finger lime pearls. I know, you’re thinking ‘what the heck are finger limes?’ That is exactly what I thought. No worries, I am going to give you the scoop…

Banana~Blueberry Kefir Smoothie

Let Me Introduce You to The Finger Lime!

Finger limes are small oblong limes that are filled with little pearls of citrus deliciousness! Aren’t they interesting, not to mention beautiful? You can buy finger limes whole or just buy the pearls! And if you are wondering what else you can do with these lovely little limes and pearls, click for more recipes! (like tacos, popsicles and more!)

Smooth, Creamy and Loaded with Belly Pleasing Probiotics:

This smoothie is a bonanza of goodness! Let’s discuss: Kefir is full of belly pleasing probiotics, blueberries are antioxidant and fiber rich, and the finger limes provide much needed vitamin C. So much goodness in one smoothie!

Banana~Blueberry Kefir Smoothie

 The Giveaway: Rules and Entry

The winner of this giveaway will receive a box of freshly picked avocados, finger limes, a jar of finger lime pearls, a variety lemons, limes, a decorative dish towel and avocado socks from Shanley Farms. Yep avocado socks! Enter below. To win you must live in the contiguous 48 states (sorry Alaska and Hawaii). The winner will be selected on 7/12/17.

Banana~Blueberry Kefir Smoothie

To Enter:

Just follow the prompts below and enter as many times as you like! Good luck!

a Rafflecopter giveaway

The Recipe: Banana~Blueberry Kefir Smoothie

Tips and what you will need: You will need  A good blender, I love my Blendtec! You may use fresh or frozen bananas, frozen make the smoothie colder and creamier.

16 votes

Print

Banana Blueberry Kefir Smoothie

Prep

Total

Yield 4 smoothies

A beautiful, nourishing smoothie made with finger limes!

Ingredients

  • 1/2 pint (6 oz.) blueberries
  • 1 quart kefir (drinkable yogurt)
  • 4 bananas ( I like mine frozen so the smoothie is colder)
  • 1/4 cup honey
  • 6 teaspoon Citriburst pearls ( or 6 finger limes)

Instructions

Muddle blueberries. (Muddle means smash, you can use a fork or potato masher)

Separate evenly into 4 tall glasses (about 1/3 cup per glass)

In a blender combine kefir, bananas, and honey. Whirl until smooth.

Stir in Citriburst pearls.

Pour mixture over muddled blueberries.

Enjoy!

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.