Roasted Carrot and Brown Rice Salad!

Posted on October 10, 2019 by Linda Spiker

There’s a new salad in town, and I’ve been making it a lot. Like ‘three times a week a lot.’ It’s downright swoon-worthy for so many reasons, not the least of which is how beautiful it is! Feast your eyes on the Roasted Carrot and Brown Rice Salad with White Balsamic Vinaigrette and Spicy Pepitas!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Gourmet But So Easy!

This salad has it all. If you’ve read my “How to Make an Amazing Salad” post you’ll notice I followed my own ‘salad making tips’ by giving this salad texture, color, flavor and warmth! I use tender baby greens, warm roasted carrots and brown rice, then add some spicy pepitas for a little kick!

The Pepitas: Make Them Yourself or Buy Them!

It’s fall y’all. I just had to toss some pumpkin seeds in this recipe! These aren’t ordinary pumpkin seeds though. They are drizzled in lime, tossed in cayenne, chili and other spices then roasted in the oven. You can make your own following the recipe below or if you are lucky enough to live near a store that sells spicy pepitas you can buy them. They are also available online (<—Amazon affiliate link)

The Dressing:

This stunning salad is tossed in a simple white balsamic dressing. It’s ‘barely there’ but makes all the difference by ramping up the flavor of each ingredient. 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.

Put It All Together:

Savory, sweet, and spicy with a blend of textures, this salad is a must make! It’s perfect for every occasion or no occasion at all. Add rotisserie chicken to make it a complete meal or serve alongside my Citrus and Herb Roast Chicken or Steak Au Poivre.

The Recipe: Roasted Carrot and Brown Rice Salad!

What you need: a good knife, a great sea salt, and parchment paper (to cover cookie sheet). You will also need white balsamic vinegar. 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.

5 from 3 votes

Roasted Carrot and Brown Rice Salad!

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

This salad has texture, flavor, and is visually stunning. A favorite salad any time of year!

Course: Salad, Salad Dressing

Cuisine: American

Keyword: cilantro lime rice, roasted carrots, salad, side salads

Servings: 6 servings

Author: Linda Spiker

Ingredients

Spicy Pepitas

1 cup raw pepitas (pumpkin seeds)
¼ teaspoon black pepper, freshly ground
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ancho chile or chili powder
1/2 teaspoon sea salt
1/2 Tablespoon fresh squeezed lime juice

For Salad:

1/2 cup brown basmati rice cooked to package instructions
8 medium carrots, peeled and thinly sliced on the diagonal (1/8" thick)
1-2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper, to taste
4 cups baby greens
handful spicy pepitas (store bought or recipe included here)
2 teaspoons chopped chives (optional as garnish)

Salad Dressing:

1/3 cup extra virgin olive oil
3 tablespoons white balsamic
2 teaspoons honey
pinch sea salt and a few turns freshly ground pepper

Instructions

Make Pepitas:

Preheat oven to 375 degrees and place oven rack in center position
Place all ingredients together in a bowl, toss and then spread on a cookie sheet. Bake, shaking pan once or twice, until lightly browned, 6-8 minutes
Remove from oven and turn heat up to 400 degrees and move oven rack to the upper third position. Set pumpkin seeds aside to cool

For Salad:

Start cooking rice to package instructions
After slicing carrots, place on a parchment covered cookie sheet, drizzle with olive oil and sprinkle with sea salt and pepper, toss
Place carrots in oven and roast until carrots are soft and edges are browned. (usually between 30-40 minutes. While carrots and rice cook, make salad dressing.

Salad Dressing Prep:

Whisk all ingredients together and set aside

Put it all together:

When rice and carrots are cooked allow a little time for them to cool. They can be warm, but not hot.
Place greens on platter, drizzle with desired amount of salad dressing and toss. Top with rice, carrots and pepitas, toss again. Sprinkle with additional sea salt and pepper if desired. Garnish with chives (if using) Serve
Save extra pepitas in a sealed container and use as desired

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Copycat True Food Kitchen Ancient Grains Bowl!

Posted on October 4, 2019 by Linda Spiker

We love True Food Kitchen. It’s one of our favorite places to eat. I always order the Ancient Grains Bowl. Sometimes I leave it vegetarian, other times I add shrimp or chicken, but one thing is for sure…I ALWAYS eat every last bite! I love it so much I wanted to enjoy this healthy meal at home, so I came up with a Copycat True Food Kitchen Ancient Grains Bowl of my own!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Grains:

I am sure True Food Kitchen makes their own combination of ancient grains but fortunately for us there are several ancient grain mixes to choose from in markets and online. For this bowl I used a quinoa, rice and chickpea blend I picked up at Whole Foods Market. They also carry a 7 grain lentil blend and Organic Super Grain Blend. Trader Joe’s has an ancient grain blend as well. Any and all work well, so pick your favorite! Just note that the cooking time for each ancient grain mix is different, so plan accordingly.

The Veggies:

This beautiful bowl is abundant with vegetables: sweet potatoes, red onion, snow peas, and mushrooms, all capped off with a gorgeous ripe avocado. So much good in one pretty little bowl.

The Sauce:

The original recipe uses a miso glaze on the veggies. I skip the soy in my ‘copycat’ version and use a simple mixture of Sambal Oelek (a Thai chili paste), dijon mustard and honey. Just whisk together and you have an amazing sweet and spicy sauce that works well with so many dishes…like my Spicy Shrimp and Cauliflower Rice Bowl. After assembling your bowl, generously drizzle over the veggies and your meal is complete.

Put It All Together:

Voila! The Ancient Grain bowl in all it’s healthful glory! Colorful, nutritious, easy to make and best of all, delicious!

Optional Ingredients:

True Food Kitchen serves this recipe with a dallop of fresh pesto! I love this addition but it’s not mandatory. If you choose to add it, you can use store bought pesto or make my vegetarian pesto recipe. If you’d like to add protein, add some sliced rotisserie chicken or shrimp sautéed in olive oil.

The Recipe: Copy Cat True Food Kitchen Ancient Grain Bowl!

Tips and what you need: ancient grains…my favorites are 7 grain lentil blend and Organic Super Grain Blend or Trader Joe’s ancient grain blend. A Thai Chili Paste called Sambal Oelek (<—Amazon link) provides the heat. You can also find Sambal Oelek in the Asian section of most markets. As always, you need a good knife and a great sea salt!

5 from 13 votes

Copycat True Foods Kitchen Ancient Grains Bowl

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

I love the Ancient Grains Bowl at True Food Kitchen so much that when I am not in California I have to make my own version! I love this one as is, but also sometimes add rotisserie chicken or sautéed shrimp.

Course: dinner, lunch

Cuisine: Asian

Keyword: gluten free, grain bowl, roasted sweet potatoes, vegetarian

Servings: 2 servings

Ingredients

2 sweet potatoes, peeled and diced 1/2"
1 small red onion, peeled and sliced
1-2 tablespoons extra virgin olive oil
sea salt and pepper to taste
2 servings ancient grains of your choice, cooked to package instructions (see notes above in blog post) You can also use straight up quinoa
1 1/2 tablespoons honey
1 tablespoon Sambal Oelek (add more or less depending on how you like the heat!
1 tablespoon dijon mustard
1/2 cup snow peas
3/4 cup mushrooms, sliced
1 ripe avocado, sliced
1 tablespoon chives for garnish

Optional ingredients:

sliced rotisserie chicken or shrimp sautéed in olive oil, if you want to add protein
pesto, the TFK version contains a dallop of pesto. I love it, but it's not a game changer, so with or without is fine. Use store bought or my recipe link in blog post above

Instructions

Preheat oven to 425 degrees, place oven rack in upper third position in oven. Cover a rimmed cookie sheet with parchment paper, set aside
Prepare potatoes and onion, place on parchment covered cookie sheet, drizzle with olive oil, sprinkle with sea salt and freshly ground pepper, toss. Be sure all veggies are glistening with oil
Place in oven and set the timer for 35 minutes
After potatoes and onions have been in the oven for 15 minutes or so, start cooking grains. The time it takes for the grains to cook will depend on which grains you buy, so be sure to check timing. Also, I find that many instructions on these grains are not spot on. My grains are almost always done before all the water is absorbed. If this happens to you, just drain the extra water using the pot lid rather than continuing to cook.
While grains cook, slice mushrooms and chives. Whisk together honey, sambal oelek and dijon mustard, set aside
When timer goes off, check potatoes. If they are almost done (crispy browned edges) add mushrooms and snow peas to pan and set timer for 5 more minutes. (If potatoes need a little more time, be patient, ovens vary, just add veggies when potatoes are almost done)
Remove veggies from oven, divide cooked grains into two bowls, top with veggies, drizzle generously with sauce, leaving some in a small bowl to use as needed. Add avocado, chives and a dallop of pesto if using. Serve!

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Peach Cherry Smoothie Bowl

Posted on August 24, 2019 by Linda Spiker

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.)

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.

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!

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.

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

Place your choice of milk, fruit, and dates in blender and blend until smooth
Pour into bowls and sprinkle with toppings. Enjoy!

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Rosemary Potato Flatbread

Posted on July 19, 2019 by Linda Spiker

Breakfast. Lunch. Dinner. When it comes to this Rosemary Potato Flatbread with Cauliflower Crust Option it’s completely up to you!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

I Don’t Mean to Toot My Own Horn But Look How Beautiful This Flatbread is!

Perhaps my prettiest flatbread yet. I take store bought flatbread, top it with creamy gruyere, crispy fried baby potatoes and rosemary, and pop it in the oven. And a few minutes later…bliss!

Drooling Is Encouraged

What is it about crispy potatoes and cheese that is just so dang mesmerizing? Whatever it is, I am like a moth to a flame. Resistance is futile…and when topped with a fried egg, well forget about it!

How to Fry The Perfect Egg!

That crispy crust, rich gruyere, and aromatic rosemary are already spectacular, but when you add a perfectly fried egg, this meal is over the top fabulous! So how do you fry the perfect egg—>click to find out!

Perfection, No Matter How You Slice It…See What I Did There?

Whether you choose a traditional flatbread available at almost all grocery stores or a cauliflower crust, your mouth, eyes and belly will be satisfied and happy.

Gluten and Carb Watchers, I’ve Got Your Back With Several Choices!

If you wish to skip the traditional flatbread to keep the carbs and gluten in check, you may want to opt for a cauliflower crust instead of flatbread! Many stores carry cauliflower crust options that are delicious. But you can also order online and have them delivered to your door. We love two brands of Cauliflower Crust. For this recipe we used Caulipower Pizza Crust. It is gluten free, thin and crisp. But if you want to go completely grain free, Cali’flour Pizza Crust works well and only 60 calories and 1 net carb per serving! (If you want to buy Cali’flour Foods Pizza Crusts use the discount code theorganickitchen at check out to receive 10% off orders over $50) Trust us, you’ll never miss the bread with either of these crusts!

The Recipe: Rosemary Potato Flatbread with Cauliflower Crust Option

Tips and What You Need: I love a good cast iron pan for frying potato slices. You will need a cookie sheet and a good knife.

5 from 8 votes

Rosemary Potato Flatbread with Cauliflower Crust Option

Prep Time

5 mins

Cook Time

10 mins

Whether you chose a traditional flatbread or the cauliflower crust, your mouth, eyes and belly will be satisfied and happy with this Rosemary Potato Flatbread!

Servings: 2 servings

Ingredients

1-3 tablespoons extra virgin olive oil (separated)
1/4-1/3 pound gold baby potatoes, thinly sliced (if you use a traditional rectangle flatbread go with 1/3 pound)
1 flatbread or cauliflower pizza crust (any shape works)
1/2 cup guyere cheese, grated
3 sprigs rosemary, leaves stripped and finely chopped
1-2 fried eggs (if desired)
sea salt and freshly geound pepper to taste

Instructions

Note: This recipe makes one flatbread for sharing, of course you may double the recipe if you aren't inclined to share;)

Preheat oven to 375 degrees and place oven rack in center position (if using cauliflower crusts, follow package directions)
Heat a large frying pan on medium high heat for two minutes. Add 1-2 tablespoons olive oil and heat until hot but not smoking
Add thinly sliced potatoes, cooking for 2-3 minutes per side, until each side is golden, remove from heat when done
While potatoes cook:
Place flatbread on cookie sheet and brush with 1 tablespoon olive oil (if using cauliflower crust follow directions on package) top with shredded cheese. When potatoes are done, layer onto flatbread, sprinkle with sea salt, pepper and rosemary (to taste)
Place pizza in oven for 7-8 minutes or until flatbread is golden and cheese is melted
While pizza cooks, prepare egg:
With a paper towel, carefully wipe the pan the potatoes were in and heat pan again
When pan is hot add more olive oil to coat bottom of pan
When oil is hot but not smoking, crack egg(s) into the pan and fry until whites are set but yolks are runny (3 minutes or so)
Tip: to prevent sticking, use plenty of oil and make sure pan is very hot
When pizza is done, place egg(s) on top, sprinkle egg with sea salt and pepper
Slice and enjoy!

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Blackberry Aged Cheese Skewers

Posted on July 13, 2019 by Linda Spiker

‘Tis the season for backyard BBQs, tailgate parties and picnics! We love summer and the social gatherings that come with it. These Blackberry Cheese Skewers are a no fuss appetizer or incredibly easy low carb dessert that everyone loves…trust me, they will be the first thing to go at your next shindig.
(This post contains affiliate links off which I may make a commission, your price remains the same)

Let’s Talk Cheese Please:

This beautiful board is simple, elegant, and delicious. We choose juicy blackberries sandwiched between aged gouda and either a raw aged cheddar or Spanish Manchego cheese for our skewers. Aged gouda tastes like a blend of cheese and caramel. Seriously, my favorite cheese on the planet! Aged cheddar is nice and sharp which is wonderful when combined with sweet blackberries. Manchego is a semi hard cheese made from sheep’s milk and can be found in almost any grocery store that carries speciality cheeses. NOTE: many aged cheeses taste amazing with berries. If you can’t find the three I suggest, feel free to try others. Fruits and cheese is always a winner!

Low Carb too!

This beautiful combination of fruit and cheese can be served as a simple appetizer or low carb/keto dessert. When we were in France recently we ate cheese and fruit for dessert every night. It’s a thing! And a really good thing. Give it a try after dinner instead of a traditional American sweet dessert, you may just be surprised at how much you love it!

Need more appetizer board ideas? Take a look at my No Fuss Appetizer Platter and my Mediterranean Appetizer Platter.

The Recipe: Blackberry and Aged Cheese Skewers

What you need: skewers. We like these bamboo skewers with the knotted end. Gouda cheese can crumble so using a really thin skewer makes crumbling less likely. As always, you need a good knife!

5 from 9 votes

Blackberry Aged Cheese Skewers

Prep Time

10 mins

A simple, delicious, low carb appetizer or dessert! NOTE: many aged cheeses taste amazing with berries. If you can't find the two I suggest, feel free to try others. Fruits and cheese is always a winner!

Course: Appetizer, Dessert

Keyword: cheese and fruit, easy appetizer recipe, easy dessert recipe

Servings: 20 skewers

Ingredients

1 pint blackberries (about 20 blackberries)
10 ounces aged gouda, cut into triangles (I use gouda aged three to five years)
10 ounces aged cheddar or Manchego cheese, cut into cubes

Optional: Serve with crackers and style with flowers and herbs

Instructions

Cut cheeses, slide onto skewers with blackberries placed in between. Voila!

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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

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Category Archives: vegetarian

Roasted Carrot and Brown Rice Salad!

Gourmet But So Easy!

The Pepitas: Make Them Yourself or Buy Them!

The Dressing:

Put It All Together:

The Recipe: Roasted Carrot and Brown Rice Salad!

MAY I PLEASE ASK A FAVOR?

Copycat True Food Kitchen Ancient Grains Bowl!

The Grains:

The Veggies:

The Sauce:

Put It All Together:

Optional Ingredients:

The Recipe: Copy Cat True Food Kitchen Ancient Grain Bowl!

MAY I PLEASE ASK A FAVOR?

Peach Cherry Smoothie Bowl

That Color!

The Flavor!

The Toppings:

The Recipe: Peach Cherry Smoothie Bowl

MAY I PLEASE ASK A FAVOR?

Rosemary Potato Flatbread

I Don’t Mean to Toot My Own Horn But Look How Beautiful This Flatbread is!

Drooling Is Encouraged

How to Fry The Perfect Egg!

Perfection, No Matter How You Slice It…See What I Did There?

Gluten and Carb Watchers, I’ve Got Your Back With Several Choices!

The Recipe: Rosemary Potato Flatbread with Cauliflower Crust Option

MAY I PLEASE ASK A FAVOR?

Blackberry Aged Cheese Skewers

Let’s Talk Cheese Please:

Low Carb too!

The Recipe: Blackberry and Aged Cheese Skewers

MAY I PLEASE ASK A FAVOR?