Five Greens Salad ~ Paleo/ Whole 30

 

Sometimes food surprises you.That was certainly the case the first time we tried this Five Greens Salad. It looks totally unassuming, but wow is it delicious! And so simple to make.
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Five Greens Salad ~ Paleo/ Whole 30 #paleo #whole30 #salad #apples #cucumbers

Inspired by an East Coast Trip!

In October of 2017 we spent two weeks on the East Coast. Being life long ‘left coasters’ it was the first time either of us had been on the ‘right coast’ to see the fall colors. And Autumn did not disappoint!

Vermont

The colors were spectacular. We drove from Boston to Maine, Maine to Vermont, Vermont to the Berkshires (Mass), then the Berkshires to Rhode Island, and finally Rhode Island to NYC to see our oldest son and his family. Phew!

Inn by The Sea, Maine

On our drive we passed through New Hampshire and Connecticut stopping to apple pick, shop, meander through small towns, and of course, eat!

New hampshire

What a fantastic vacation! The colors were amazing, the history was incredible and we ate a lot of fabulous New England sea food.

Connecticut

The Salad, Not Just For Fall!

As we passed through Greenwich CT, we stopped at a local Mediterranean restaurant for lunch. We ordered, and soon a salad was dropped off at our table. We both just stared at it. We didn’t think it was the salad we ordered. We were expecting a salad with lettuce greens. But what we got was even better, we just didn’t know it yet!

Five Greens Salad ~ Paleo/ Whole 30 #paleo #whole30 #salad #apples #cucumbers

We were intrigued by the combination: apples, cucumbers, avocado, pistachios, golden raisins and chive vinaigrette. So we grabbed our forks and it was love at first bite! The Five Greens Salad is fresh, crispy, light, delicious, healthy and so unique. I don’t ever remember eating or even having seen a salad quite like it! We finished it off in two minutes flat. Of course when we got home I had to come up with my own version.

Five Greens Salad ~ Paleo/ Whole 30 #paleo #whole30 #salad #apples #cucumbers

Every time we make this sweet, tart, salty salad it reminds us of our fantastic east coast trip. Which is one of the great things about food, at least for me. I connect pleasant food experiences with the places I have been and the people I love. Even if you never make it to the east Coast in fall you can certainly enjoy this salad any time of year!

Five Greens Salad ~ Paleo/ Whole 30 #paleo #whole30 #salad #apples #cucumbers

 

The Recipe: Five Greens Salad

Tips and what you need: Dicing everything uniformly makes for a prettier salad. You will need either a white balsamic vinegar or a champagne vinegar. My first choice is this white balsamic (I also like this one)  Most grocery stores carry white balsamic and champagne vinegar, I encourage you to choose a quality brand (in other words, don’t go too cheap or your salad will suffer:)

5 from 12 votes
Five Greens Salad!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

A light, delicious, healthy salad that can be enjoyed almost any time of year! Paleo with a Whole 30 version.

Course: Salad
Cuisine: American
Keyword: light recipe, Paleo recipes, Whole30 recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
Salad:
  • 1 cup granny smith apple diced (usually 1 large ribbon)
  • 1 cup cucumber peeled and diced
  • 1/4 cup roasted salted pistachios
  • 1/4 cup golden raisins
  • 1 avocado diced
  • Sea salt to taste
Dressing:
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon white balsamic or champagne vinegar
  • 1 tablespoon chives sliced
  • 2 teaspoons honey omit if on Whole 30
  • Sea salt to taste
Instructions
Try to dice all ingredients uniformly:
  1. Prep all salad ingredients (except avocado) and place in a bowl, stir and sprinkle with a pinch  or two of sea salt, toss
  2. Whisk together all dressing ingredients and drizzle over salad, toss
  3. Add avocado and gently toss, add a little more sea salt if needed, serve

 

 

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Super Easy Pico de Gallo!

Pico de Gallo, we love it on everything. Baked potatoes, eggs, chips, and of course any and all Mexican food! And it’s so easy incredibly to make.
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Super Easy Pico De Gallo! #salsa #picodegallo #mexicanfood #whole30 #paleo

So Easy, Just Chop, Dice and Squeeze!

Homemade salsas are just about the easiest condiments to make, no cooking required! Just a little chopping, dicing and a lime squeezing y’all! So healthy and fresh.

Super Easy Pico De Gallo! #salsa #picodegallo #mexicanfood #whole30 #paleo

Learn to Work with Chili Peppers!

Chili peppers are hot little mofos so you’re going to want to know how to handle them safely, luckily I can help you with that! Click to learn How to Handle a Hot Chili Pepper.

Super Easy Pico De Gallo! #salsa #picodegallo #mexicanfood #whole30 #paleo

The Recipe: Super Easy Pico de Gallo

What you need: a good knife! Click to learn How to Handle a Hot Chili Pepper.

Super Easy Pico de Gallo
Prep Time
15 mins
 

An easy to make Pico de Gallo to use on eggs, potatoes, chips and Mexican food of course!

Course: Condiment
Cuisine: Mexican
Keyword: mexican food, pico de gallo, salsa
Servings: 4 servings
Ingredients
  • 4 medium sized ripe tomatoes, diced
  • 1 small white onion, chopped
  • 1 small green bell pepper, diced
  • 1 serrano chili, minced and added to taste (see link in blog post to learn how to handle chili peppers)
  • 2 tablespoons fresh cilantro, chopped
  • juice of one lime
  • sea salt. to taste
Instructions
  1. Combine all ingredients except Serrano chili in a bowl. Add serrano a 1/2 teaspoon at a time, mixing and tasting in between additions. When the heat is right, cover and refrigerate until ready to serve.

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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

Want Different Flavors?

You could also try my Roasted Beet Hummus or Sun Dried Tomato Hummus!

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!

5 from 3 votes
Hummus Trio Platter
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

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!

Course: Appetizer
Cuisine: Middle eastern
Keyword: crowd pleaser, easy appetizer recipe, party recipe
Servings: 6 servings
Ingredients
Trio platter:
  • 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 1 can rinsed 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: 
  1. If desired, garnish with tomatoes and basil, serve with pita, veggies and chips
To Save: 
  1. Cover and place int he fridge for up to five days. Use in sandwiches, wraps, salads and for dipping all week!

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Roasted Baby Potatoes with Pesto

I have been meaning to post the recipe for these Roasted Baby Potatoes with Pesto for a while now. I don’t know what took me so long, they are seriously the best potatoes ever. And so easy!
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Roasted Baby Potatoes with Pesto: Traditional and Whole30, dairy free, vegan option

 

Gorgeous Aren’t They?

Roasted until the skin is crispy perfection and then tossed in the freshest basil pesto, these baby spuds make the perfect side dish for chicken, fish or beef!

Roasted Baby Potatoes with Pesto: Traditional and Whole30, dairy free, vegan option

 

The Pesto Offered Two Ways: Traditional and Dairy Free

Homemade pesto literally takes two minutes to make and it stands head and shoulders above any store bought or jarred pesto.To avoid waste and get the freshest possible pesto I prefer to buy/grow a basil plant and use what I need as I need it. When I buy cut basil it always browns and dries out before I can use it all. For my Traditional Pesto recipe using Parmesan, click here. For my  Whole 30, Vegan and Dairy free version click here!  Both are amazing.

Roasted Baby Potatoes with Pesto: Traditional and Whole30, dairy free, vegan option

So How Easy Is It Really?

While potaoes roast, simply place garlic, basil, parmesan or (nutritional yeast), pine nuts, a little sea salt and extra virgin olive oil in a food processor and process until the pesto looks like a paste. So quick and easy, and it tastes and smells heavenly!

Roasted Baby Potatoes with Pesto: Traditional and Whole30, dairy free, vegan option

Once you learn how easy it is to make homemade pesto you will use it for so many things. I use pesto on pasta and pizzas, in sandwiches and wraps, to top salmon, and for salad dressings, it’s very versatile. And so good for you!

Roasted Baby Potatoes with Pesto: Traditional and Whole30, dairy free, vegan option

When tossed with these creamy warm potatoes the pesto adds a ton of flavor. These potatoes are great served as leftovers too!

Roasted Baby Potatoes with Pesto: Traditional and Whole30, dairy free, vegan option

 

The Recipe: Roasted Baby Potatoes with Pesto

Tips and what you will need: See recipes for traditional pesto here, and dairy free pesto here.  Use ‘new’ or baby potatoes for best results. You will need a food processor or a blender (<—I love my Blendtec!) to make pesto, a microplane to grate parmesan (if using), and a cast iron skillet or  rimmed cookie sheet covered with unbleached parchment paper. As always you need a good knife! This recipe is gluten free. 

5 from 7 votes
Roasted Baby Potatoes with Pesto
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A simple side dish with a vegan, dairy free, Whole 30 option! See link above and in recipe for pesto options.

Course: Side Dish
Cuisine: Italian
Keyword: easy side dish recipe, vegan recipes, Whole30 recipe
Servings: 6 servings
Author: Linda Spiker
Ingredients
  • 3 pounds baby or 'new' potatoes pierce each with a fork once
  • 6 large size shallots peeled and quartered
  • 2 tablespoons extra virgin olive oil give or take
  • sea salt
  • freshly ground pepper 
  • Pesto click for traditional pesto, or dairy free pesto
Instructions
  1. Preheat oven to 400 degrees, place oven rack in upper third of oven
  2. Place potatoes and shallots on a parchment covered cookie sheet or in a cast iron skillet
  3. pierce each potato with a fork
  4. drizzle with olive oil and toss (use enough olive oil that potatoes and shallots are coated)
  5. sprinkle generously with sea salt and pepper
  6. place in oven and cook for 40-45 minutes or until potato skins are crispy and browned and centers are cooked through
While potatoes cook, make pesto:
  1. When potatoes are done remove from oven
  2. Spoon pesto onto potatoes and toss until potatoes are covered with pesto
  3. Leave potatoes as is or mash potatoes with a metal spatula or wooden spoon, serve 

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Roasted Beet Hummus Appetizer Platter!

It is rare to see a naturally bright pink food. But thanks to the good old beet, this hummus is a delicious exception! This Roasted Beet Hummus Appetizer Platter is a cinch to make and the color will have everyone asking how you did it.
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Roasted Beet Hummus Appetizer Platter! #hummus #beethummus #hummus #appetizerplatter

 

The Hummus:

If you have ever made my Traditional Hummus, you know it only takes minutes to make your own, and it’s so much better than store bought. This beautiful fuchsia hummus takes minutes to process as well, but first you have to pop a beet in the oven for a little roasting.

 

 

Serve with Simple Pita or Make a Platter!

You can put any vegetable you desire on this platter. I used tomatoes, thinly sliced radishes, Marcona almonds, sliced carrots and cucumbers. Broccoli, cauliflower, and jicama work great too!

Roasted Beet Hummus Appetizer Platter!

Amp Up The Pita:

I used a store bought naan, brushed it with olive oil, sprinkled it with rosemary and Parmesan and put it in the oven for a few minutes. Warm and soft, this bread is the perfect accompaniment to the hummus and veggies! BUT for you die hard “from scratch” bakers out there, I offer you my Homemade Flatbread Recipe.

Roasted Beet Hummus Appetizer Platter!

The Recipe: Roasted Beet Hummus Appetizer Platter

Tips and what you will need: you need a food processor to make hummus, and as always you need a good knife! If you want to turn this into a complete meal salad, click here.

5 from 6 votes
Roasted Beet Hummus Appetizer Platter!
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
 
A gorgeous bright pink hummus surrounded by veggies and rosemary parmesan naan
Course: Appetizer
Cuisine: American
Keyword: easy appetizer recipe, easy lunch recipe, easy snack recipe
Servings: 8 servings
Author: Linda Spiker
Ingredients
Hummus:
  • 1 small beet 2" in diameter if you can't find one that small use half of a bigger one)
  • 1-2 cloves garlic peeled
  • 1 can garbanzo beans 15 oz
  • juice of half a lemon
  • sea salt to taste
  • 1/3 cup extra virgin olive oil give or take
Platter:
  • assorted veggies of your choice I used carrots, radishes, peeled and sliced cucumbers and cherry tomatoes but broccoli, cauliflower and jicama work well too
Naan:
  • store bought naan bread 4 usually come in a pack
  • olive oil
  • 2 cups freshly grated parmesan
  • 2 Tablespoons freshly chopped rosemary
Instructions
  1. Preheat oven to 400 degrees and place oven rack in center position
  2. wash beet well, cut off ends, wrap in foil and place in the oven for about 40 minutes or until soft enough for a fork to easily pierce
  3. Remove beet and allow to cool
  4. place garlic in food processor and mince
  5. add garbanzo beans, beet, sea salt and lemon juice, process while slowly pouring in olive oil
  6. check consistency, if needed add a little more oil
  7. When consistency is to your liking, taste and see what you think. If needed add more salt
  8. Brush brrad with olive oil, sprinkle with cheese and rosemary, place in oven and cook until golden and cheese bubbles
  9. Place hummus in a bowl and surround with veggies and flatbread
  10. Enjoy!

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