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.

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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!

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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.

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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.

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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!

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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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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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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!
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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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Mini Vanilla Cake with Berries

Don’t you hate it when you make a cake for a party and come home with half the cake, and the next day while your husband is at work you eat the other half, so you have to bake another cake and eat half of it before he gets home? Well that won’t happen with this Triple Layer Mini Vanilla Cake with Berries. It’s just the right amount of cake for a small group!
(This post contains affiliate links off which I may make a commission. Your price remains the same)

Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

The Cake, The Icing, The Filling, The Toppings…it’s all good!

This moist little vanilla cake is made with buttermilk, giving it a rich full flavor and body, and the vanilla cream cheese frosting is so amazing it’s hard not to eat most of it straight from the bowl. I like to keep the cake ‘semi-naked’ by scraping the icing off the sides a bit. Sometimes I frost all three layers and leave it at that. Other times I frost them and then spread raspberry jam between the layers for a little added flavor and color. Finally, I top with as many berries as I can fit on a tiny cake!

Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

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: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!

Mini Vanilla Cake with Buttercream and Berries #vanillacake #cakewithberries #glutenfreecake #theorganickitchen

Love Little Cakes?

Try my Triple Layer Orange Upside Down Cake too!

 

The Recipe: Triple Layer Mini Vanilla Cake for Two!

Tip and what you need:  3-5″ cake pans, unbleached parchment paper, and vanilla paste (or extract, I just prefer paste!) If you want to make this cake gluten free, I recommend Jovial Gluten Free Pastry Flour.

Triple Layer Mini Vanilla Cake with Berries
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

A sweet little vanilla cake with cream cheese frosting and berries!

Course: Dessert
Keyword: #layer cake, berries, gluten free, vanilla cake
Servings: 4 servings
Ingredients
The Cake:
  • 1 1/4 cup all-purpose flour, or see my recommendation for gluten free flour above
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup soft butter room temp (1 stick)
  • 3 tablespoons coconut oil (or baking oil of your choice)
  • 2/3 cup granulated sugar
  • 3 eggs, room temp
  • 1 teaspoon vanilla paste or extract
  • 2/3 cup cultured buttermilk
  • 1 7" skewer to hold the cake in place (you may or may not need it)
The Cream Cheese Frosting:
  • 1/4 cup (1/2 stick) room temp butter
  • 4 oz cream cheese, room temp
  • 2 1/2 cups powdered sugar
  • 1 tablespoon buttermilk
  • 1 teaspoon vanilla paste or extract
  • raspberry jam if you want another layer of color and sweetness between cakes!
  • an assortment of berries for topping
Instructions
Pan prep:
  1. Preheat oven to 350, place oven rack in center position. 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 three circles. Place parchment circles into the bottom of pans and spray with organic non stick spray. This is my favorite method. Set aside

Cake Prep:
  1. Place flour, baking powder and salt into a bowl, whisk and set aside

  2. Using a mixer, beat together butter, sugar, and coconut oil (or baking oil of your choice)

  3. Add vanilla paste or extract, eggs (one at a time) mixing until incorporated

  4. Add buttermilk and flour alternately and mix until smooth

  5. Pour batter as evenly as you can into the three prepared pans

  6. Tap pans on counter to take out any bubbles

  7. Bake for 20-25 minutes or until an inserted toothpick comes out clean

  8. Allow to cool then remove cakes from pans before frosting

Frosting Prep:
  1. Place butter, cream cheese, vanilla paste or extract into a bowl and mix on medium speed for 30 seconds. Add powdered sugar and mix until well incorporated. Add buttermilk if needed.

  2. To get the "semi naked"  look, I frost the first layer lightly, adding a little more frosting around the edges of cake. Then I place the second cake layer and repeat. Last I place the top layer on, and push a skewer right through the center to keep the cake stable (cut skewer to size if needed), frost the top layer somewhat generously and use what is left to lightly frost the sides, scraping off extra frosting.

  3. If you want raspberry jam between each layer just spread on top of frosting before adding another layer of cake

  4. Top with berries, serve!

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Silky Egg Stir Fry with Jumbo Shrimp

I love reviewing cookbooks. Not only do I get to experiment with recipes I may not have otherwise tried but I then get to share that recipe with you. Win/win! This beautiful Silky Egg Stir Fry with Jumbo Shrimp is from the cookbook Asian Paleo authored by my friend and fellow food blogger ChihYu Smith!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

About The Book:

Creator of the popular food blog I Heart Umami, ChihYu Smith celebrates her Chinese and Taiwanese heritage and turns favorite Asian recipes into healthy, flavorful, Paleo, gluten-free, and low carb meals with no added sugar.

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

  • 75 fresh and bold Asian-inspired recipes from China, Japan, Thailand, Vietnam and Beyond
  • All recipes are free from grains, gluten, refined sugar and other inflammatory ingredients
  • 75 full-color & full size photographs to accompany each recipe
  • PLUS meal prep plans with shopping lists and make ahead instructions
  • #1 New Release in Chinese Cooking, Food & Wine on Amazon.com
  •  #1 Best Seller in Korean Cooking, Food & Wine on Amazon.com
  • #1 New Release in High Protein Diets on Amazon.com

And Just look how beautiful, fresh and light the food is!

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

What I Loved About About The Recipe:

I can totally see why this dish is popular in Hong Kong, Taiwan, and China. It’s very quick to prep and cook, and while it has very few ingredients, it tastes fabulous! It can also be made without the shrimp for a simple silky egg and tomato stir fry. This simple stir fry tastes great served over cauliflower rice sautéed in olive oil and seasoned with salt and pepper for a satisfying low carb meal.

Silky Egg Stir Fry with Jumbo Shrimp #shrimpstirfry #eggstirfry #paleo #whole30 Keto #asianpaleo

The Recipe: Silky Egg Stir Fry with Jumbo Shrimp

Tips and what you need: a good non stick pan, a good knife, and the cookbook Asian Paleo!

5 from 10 votes
Silky Egg Stir Fry with Jumbo Shrimp
Prep Time
5 mins
Cook Time
10 mins
 

This dish is very popular in Hong Kong, Taiwan, and China because it's very quick to prep and cook and tastes delicious! It can also be made without the shrimp for a simple silky egg and tomato stir fry. I love this recipe served over cauliflower rice sautéed in olive oil and seasoned with salt and pepper.

Course: dinner
Keyword: easy dinner recipe, eggs benedict, Paleo, shrimp, stir fry, whole30
Ingredients
  • 12 medium raw shrimp, peeled and deveined (about a 1/2 pound)
  • 6 large eggs
  • 1/2 teaspoon course sea salt, plus a pinch
  • 1/8 teaspoon white pepper
  • 5-6 tablespoons chopped scallions
  • 1 teaspoon arrowroot starch (a grain free substitute for corn starch)
  • 1 1/2 tablespoons ghee (clarified butter)
  • 2 medium, firm tomatoes
  • 2 tablespoons tomato paste
  • toasted sesame oil, for serving
  • Optional: serve over cauliflower rice cooked in olive oil with sea salt and pepper
Instructions
  1. Blanche shrimp in boiling water until they turn pink and begin to curl, scoop them out, drain and set aside. (this will happen very quickly!)

  2. Place eggs, 1/2 teaspoon salt, white pepper, and 2 tablespoons chopped scallions in a medium bowl. In a separate bowl, whisk the arrowroot starch with a little less than 1 tablespoon water and add to the egg mixture and gently whisk. Add the shrimp to egg mixture.

  3. Heat a skillet on med/high heat. Add 1 tablespoon ghee and lower heat to medium. Add the shrimp and egg mixture. Gently stir fry until eggs are about 70 percent cooked, similar to soft, runny, scrambled eggs. Scoop the mixture out of the pan and set aside

  4. Add remaining 1/2 tablespoon ghee to skillet, then add remaining 3-4 tablespoons scallions, the chopped tomatoes, and the tomato paste. Season with a small pinch of sea salt. Saute for 10 seconds, add eggs and shrimp back to pan and give a quick toss, about five seconds

  5. Serve over hot cauliflower rice, drizzle with toasted sesame oil, garnish with more scallions as desired.

 

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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