Salad and Charcuterie Board Dinner!

Whenever my husband and I order a charcuterie platter I always think “this could be a complete meal if it only had a salad”. So, here you go. I am making my dreams come true and you benefit as well. You’re welcome. Seriously though, when you need a simple, delicious and romantic meal there is no better low stress option than this Salad and Charcuterie Board Dinner. Besides toasting the bread this platter is assembly only and it has everything you need for a lovely, no cooking required (because toasting is hardly cooking), complete meal!
(This post contains affiliate links off which I may make a commission, your price remains the same.)

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Beauty of The Board!

No cooking. That’s the beauty of the board in a nutshell. Another plus, you can use whatever meats, cheese and nuts you have on hand. Of course I will be offering suggestions but you can mix and match as much as your hearts desire. And there’s very little clean up because you eat right off the board! Grab two forks and dig in.

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

 

The Salad:

A lovely, light and slightly sweet salad comprised of greens, caramelized nuts, apples and feta dressed with a light, lemony dressing. Charcuterie, otherwise known as cured meats, are very strongly flavored so we keep the salad simple, so it works well with all the savory, salty goodness on the board!

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Meats:

I used pepperoni, prosciutto, and salami but you may use whatever you prefer! I like to ‘scrunch’ up the prosciutto and arrange the pepperoni and salami in rows.

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Cheeses:

I used Tapas sampler wedges comprised of Manchego, Cabra Al Vino, and Iberico, slices of aged gouda, and the piece de resistance…soft goat cheese topped with Adriatic fig spread. Seriously, if you haven’t tried this, you are missing out, and when spread on sliced warm grilled baguette it is heavenly.

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Bread and Nuts:

I love to use a par-baked baguette, slice, brush with olive oil and grill in a grill pan. That said you could also place in the toaster or oven. If you are living gluten free, I recommend Against The Grain Baguettes found in the frozen section of some super markets. The nuts on this board are Marcona almonds, I love the olive oil and rosemary flavor. Of course you could use any nut you like including plain old roasted salted or spicy!

Salad and Charcuterie Board Dinner #charcuterie #dinnerboard #glutenfreecharcuterie

The Recipe: Salad and Charcuterie Board Dinner for Two!

What you will need: not much! A serving board (I love this farmhouse style board or this round board) and these pretty cheese knives! I use a grill pan to grill the baguette and love Marcona almonds, and use Adriatic fig spread on the goat cheese! It’s amazing!

5 from 11 votes
Salad and Charcuterie Board Dinner
Prep Time
10 mins
Cook Time
5 mins
 

A complete meal served Charcuterie board style! This borad is for two people but can easily be made into a meal for 4 or even 6!

Course: dinner
Keyword: board dinner, cahrcuterie dinner, charcuterie, main course
Servings: 2 servings
Author: Linda Spiker
Ingredients
Bread:
  • 6 slices  your choice of baguette, grilled or toasted
  • 1 Tablespoon butter or olive oil
Salad:
  • 2 cups baby greens
  • 6-8 apple slices
  • small handful caramelized pecans
  • 2 Tablespoons crumbled feta cheese
  • 2 Tablespoons   extra virgin olive oil
  • 1 Tablespoon  fresh lemon juice
  • 1  teaspoon  honey
  • sea salt and pepper to taste
Charcuterie board:
  • Your choices of cured meats, I used salami, pepperoni and prosciutto
  • Your choices of cheeses, I used a Spanish Tapas mix of  Manchega, Cabra al Vino and Iberico wedges and slices of aged gouda
  • 4 ounces soft goat cheese
  • 3 tablespoon fig spread
  • marcona almonds
Instructions
  1. Set out tray, board or platter

  2. Place pan on medium heat, while grill pan is heating slice bread and spread with butter or brush with olive oil

  3. Grill bread until golden and crispy, set aside

  4. Place greens, pecans, apples and feta in a bowl

  5. Whisk together salad dressing ingredients, set aside

  6. Place meats and cheeses on board, spoon fig spread on top of soft goat cheese, add almonds and bread slices

  7. Dress salad, toss and add to board, snuggle in the bread

  8. Share right off the platter!

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Lemon Layer Cake with Blackberries!

Summer in Washington State means blackberries are literally growing everywhere! Our grand children came to visit a few weeks ago and we picked oodles of berries everyday with the idea we would make jam. That never happened, but we ate berries fresh by the bowlful and blended them with ice cream to make blackberry shakes.By far my favorite way to use the abundance of juicy, summer berries is atop this gorgeous Lemon Layer Cake with Blackberries!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Lemon Layer Cake with Blackberries #lemoncake #blackberrycake #layercake #glutenfree option

The Cake: Two Layers or Three….it’s up to you

This simple cake is naturally flavored with fresh lemon juice and zest then frosted with lemon buttercream, and topped with luscious blackberries dusted with powdered sugar. You can make this cake two layers, or three. If you make a double layer you’ll need to use two 9 inch non stick cake pans, to make it triple layer you’ll need three 8″ non stick cake tins.

Lemon Layer Cake with Blackberries #lemoncake #blackberrycake #layercake #glutenfree option

How to “Zest” a Lemon:

To “zest” citrus you will need a microplane. The key here is to scrape the skin of the lemon until the white is exposed and then move to a new area. The white part of the skin is bitter, so you don’t want to go too deep.

TO MAKE THIS CAKE GLUTEN FREE:

If you are fine eating gluten, have at it! But if you are one of my gluten free followers, I have a wonderful suggestion to make this cake gluten free but just as good: Jovial Gluten Free Pastry Flour. Not all gluten free flours are created equal, the grains in this flour are soaked for easy digestion and the texture is the best I have found for GF baking!

Lemon Layer Cake with Blackberries #lemoncake #blackberrycake #layercake #glutenfree option

The Recipe: Lemon Layer Cake with Blackberries!

Tips and what you need: all ingredients should be room temperature. You will need a microplane to zest the lemons,  two 9″ inch non stick cake pans or three 8″ non stick cake tins depending on how many layers you want. You will also need a stand mixer or hand mixer. I love my Kitchen Aid Mixer! When it comes to vanilla I always prefer using vanilla paste. If you want to make this cake gluten free I recommend Jovial Gluten Free Pastry Flour.

Lemon Layer Cake with Blackberries!
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

A beautifully light lemon cake with lemon buttercream frosting topped with fresh blackberries! You can use three 8" cakes pans or two 9" cakes pans depending on how many layers you want.

Course: Dessert
Cuisine: American
Keyword: #layer cake, blackberries, gluten free, lemon cake
Servings: 12 servings
Author: Linda Spiker
Ingredients
The Cake:
  • 2 1/2 cups all purpose flour (or the gluten free flour of your choice, see above for my suggestion)
  • 3 teaspoons baking powder
  • 1 teaspoon  fine sea salt
  • 1 cup butter (2 sticks) room temp plus 1 tablespoon for preparing pans
  • 1/4 cup  coconut oil or baking oil of your choice
  • 1 1/3 cup granulated sugar
  • 2 teaspoons  vanilla paste or 1 teaspoon vanilla extract
  • 6  eggs, room temp
  • 1 1/3 cups cultured buttermilk, room temp
  • zest of two lemons
  • 1 pint fresh blackberries
  • Garnish with mint leaves or thyme even crushed pistachios if desired (basically anything green)
The Frosting:
  • 1/2 cup   butter room temp
  • 3 tablespoons  fresh lemon juice
  • tiny pinch of sea salt
  • 4-5 cups cups powdered sugar
Instructions
Cake Prep:
  1. Preheat oven to 350 degrees and place oven rack in center position

Prep pans:
  1. To prevent the cake from sticking you can use non stick pans, then use a paper towel to wipe sides and bottom of pans with soft butter. Dust each pan lightly with flour, OR fold a large piece of parchment paper in half twice. Use bottom of cake pan and pencil to trace a circle on parchment, then cut folded paper so you end up with two or three circles (depending on if you are making two layers or three). Place parchment circles into the bottom of pans and spray with organic non stick spray. This is my favorite method. Set aside

Make Batter:
  1. Combine flour, baking powder and salt, set aside

  2. Place butter, coconut oil, sugar and vanilla in mixer and mix until well combined

  3. Add eggs one at a time, mixing well between additions

  4. Alternate adding flour mixture with buttermilk until well combined, mix for one more minute

  5. Add lemon zest and mix until incorporated (to zest lemons scrape with a microplane just until white is exposed, then move to a new area until all the yellow is gone)

  6. Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles

  7. Bake for 25-30 minutes or until an inserted toothpick comes out clean

  8. Allow cakes to cool, gently remove from pans from oven discarding parchment (if using) and then frost. You can make this cake "naked" by frosting the top of each layer, or "semi naked" by frosting each layer and then spread some frosting around the sides

The Frosting
  1. Place softened butter, lemon juice, sea salt and 4 cups powdered sugar into a bowl and mix. If frosting is not quite thick enough add more sugar (up to a cup, I usually end up using almost 5 cups total). If it's too thick add just a little more juice. When frosting is desired consistency, frost cooled cake.

  2. Right before serving: top cake with blackberries and use a screen colander or sifter to dust with powdered sugar. Add mint leaves, thyme sprigs or crushed pistachios as a garnish if desired

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Grilled Peach and Burrata Salad

Hold onto your sun visors because this summer salad is going to blow your mind! This Grilled Peach and Burrata Salad is about as good as a salad gets and it happens to be a real eye pleaser too.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

The Burrata, Pesto and Caramelized Nuts:

For those unfamiliar, burrata is a combination of mozzarella and cream. It may just be the dreamiest cheese on the planet. Top that cheese with pesto and serve with grilled peaches and balsamic and you have a flavor combo made in heaven!! You can certainly use store bought pesto, but I recommend you learn to make your own here.

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

LET’S TALK PEACHES YO:

Peaches are a ‘stone fruit’. Stone fruits have a large pit in the center that is surrounded by a thick flesh. Cherries, apricots, peaches, nectarines etc… are all stone fruits. Stone fruits are high in antioxidants and therefore have natural anti inflammatory properties. Unfortunately they are only in season for a short time so take advantage and get while the getting is good!
(You can serve this salad alongside my Lime Chili Chicken Skewers or my Apricot Chicken Skewers)

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

Tips and what you need:  If making your own pesto, click! If you prefer to buy you can have this organic pesto delivered to your door!

5 from 10 votes
Grilled Peach and Burrata Salad
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

A fresh and flavorful summer salad!

Course: Salad
Cuisine: American
Keyword: basil pesto, peach salad, summer salad
Servings: 4 servings
Author: Linda Spiker
Ingredients
For Dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons good quality balsamic vinegar
  • sea salt and freshly ground pepper to taste
For Salad:
  • 1 50z bag baby greens
  • 8 oz burrata cheese, separated
  • 4 tablespoons basil pesto (store bought or fresh, linked above)
  • 4 ripe peaches, sliced thinly or into wedges (totally up to you)
  • 1/3 cup caramelized nuts
Instructions
  1. If making your own pesto, do that first (see links to instructions above in blog post)

Salad Dressing:
  1. Whisk all ingredients together, set aside

For Peaches:
  1. Spray clean grill with organic cooking spray and preheat to 375 degrees

  2. When grill is ready add peach slices. For thinly sliced peaches, cook 2-3 minutes a side. For thicker wedges, cook 4-5 minutes a side. Remove from grill.

For Salad:
  1. Place greens on a platter and toss with desired amount of dressing. Sprinkle with caramelized nuts. Use fingers to separate burrata and place 5-6 portions of cheese on salad. Spoon pesto over burrata add peach slices and enjoy!

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Peach Cherry Smoothie Bowl

Summer is almost over but thanks to frozen fruit, we can make it last a whole lot longer! Here’s your quick, easy, healthy breakfast ‘go to’ for summer and beyond: The Peach Cherry Smoothie Bowl! So much pretty in one little bowl.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Peach Cherry Smoothie Bowls #peachsmoothiebowl #cherrysmoothiebowl #smoothiebowl #dairyfree #glutenfree

That Color!

You will be so distracted by the soft pink color of this smoothie bowl that you’ll almost forget it’s packed with protein, antioxidants, omega 3’s and fiber. If you’d like to add even more brain boosting healthy fats, adding a quality MCT oil is a great idea.

Peach Cherry Smoothie Bowls #peachsmoothiebowl #cherrysmoothiebowl #smoothiebowl #dairyfree #glutenfree

The Flavor!

That soft color is matched by a very soft flavor. Slightly sweet, with a little cherry tang and of course some texture provided by that shredded coconut, black chia and crunchy granola. If berry smoothies are more your jam, click!

Peach Cherry Smoothie Bowls #peachsmoothiebowl #cherrysmoothiebowl #smoothiebowl #dairyfree #glutenfree

The Toppings:

Sprinkle with Black chia seeds, shredded coconut and your favorite granola for a smoothie that holds you over until lunch! Of course you can add whatever you have ob hand as well, that’s the beauty of the smoothie bowl.

Peach Cherry Smoothie Bowls #peachsmoothiebowl #cherrysmoothiebowl #smoothiebowl #dairyfree #glutenfree

The Recipe: Peach Cherry Smoothie Bowl

What you need:  a good quality blender. I love my Blentec! And if you’d like, add quality MCT oil to this recipe (tasteless, odorless and incredibly good for you) Can’t find black chia seeds? <—Click!

Peach Cherry Smoothie Bowl
Prep Time
5 mins
 

A delicious, healthy, light breakfast!

Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, smoothie bowl
Servings: 2 servings
Author: Linda Spiker
Ingredients
  • 2 cups your favorite milk (almond, coconut, cashew or whole cow's milk, all work great!)
  • 2 cups frozen peaches
  • 1 cup frozen cherries
Toppings:
  • Shredded coconut
  • 2/3 granola of your choice (I use gluten free)
  • 1 tablespoon black chia seeds
  • 3-4 fresh ripe cherries, cut in half and pits removed
Instructions
  1. Place your choice of milk, fruit, and dates in blender and blend until smooth

  2. Pour into bowls and sprinkle with toppings. 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 withThe 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

 

Simple Green Salad with Ham and Fried Egg

Sometimes nothing hits the spot like a green salad with a couple of substantial toppings to make it more of a meal than a side dish. This Simple Green Salad with Ham and Fried Egg is the perfect example, just the right amount of ‘light’ and just the right amount of satisfying!
(This post contains affiliate links off which I may make a commission, your price remains the same)

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

The Salad:

This salad is made up of your choice of tender young greens, thin sliced ham, canadian bacon or prosciutto, and a fried egg garnished with freshly chopped chives. It’s incredibly simple and easy to throw together, even last minute. But trust me when I say it doesn’t taste ‘last minute”! The salty pork combined with a savory fried egg and sweet dressing is perfection!

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

The Dressing:

This beautiful salad is tossed in a simple white balsamic dressing. It’s ‘barely there’ but makes all the difference to ramping up the flavor. I will offer my two favorite white balsamic vinegars, you can choose which best fits your budget. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

The Egg:

The perfect yolk is up to interpretation of course. I love mine runny, my husband likes his firmer. No matter how you like your yolk, you’ll want to see this simple tutorial to get the perfect results!

Simple Green Salad with Ham and Fried Egg #simplesalad #paleo #whole30 #keto

 

The Recipe: Simple Green Salad Ham and Fried Egg

Tips and what you need: a quality white balsamic vinegar (<—our fave but we also like this one) A fabulous sea salt is always a must! I use Maldon Flaked Chef’s Salt!
Need an egg frying tutorial? Click!

5 from 9 votes
Simple Green Salad with Ham and Egg
Prep Time
5 mins
Cook Time
5 mins
 

This Simple Green Salad with Ham and Fried Egg is the perfect example of just the right amount of 'light' and just the right amount of satisfying! Paleo, Whole30 and Keto compliant too!

Course: dinner, lunch, Main Course
Cuisine: Italian
Keyword: #easy dinner, keto, Paleo, salad, whole30
Servings: 2 servings
Ingredients
For dressing:
  • 1/3 cup good quality extra virgin olive oil
  • 3 tablespoons good quality white balsamic
  • 1/2 teaspoon minced garlic (optional)
  • sea salt and pepper, to taste
Salad:
  • 3 cups tender greens of your choice
  • 4-6 slices canadian bacon, ham or prosciutto
  • 2 eggs, fried (see link above for tutorial)
  • 1 tablespoon chives, chopped
Instructions
For Vinaigrette:
  1. Place all ingredients in a covered container and shake well or whisk. Set aside and shake again right before using

For Salad:
  1. Chop chives. Fry eggs (see link above to learn how to fry the perfect egg) Plate greens and your choice of ham, Canadian bacon or prosciutto, toss lightly with dressing. Top salad with fried eggs, sprinkle with sea salt, pepper and chives. 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