Category Archives: Vegetarian

Curried Cauliflower Quinoa Bowls

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Curried Cauliflower Quinoa Bowls - Colleen's Kitchen

If you haven’t been living in a cave these past few months, then you know the new rage of the food world is cauliflower rice. It’s not really rice, it’s just cauliflower minced up finely and sauteed to the texture of rice. It packs a nice nutritious punch without all the carbs of rice, which makes for a very smart substitution.

I love the idea of cauliflower rice, but the reality is that I have a very small kitchen and my appliances are put away in cupboards to make the most of the limited counter-space that I have. Call me lazy, but I don’t want to get all the pieces of my food processor out to chop the cauliflower down into rice-sized pieces and then have to clean said pieces.

But I do love the idea of cauliflower rice.

So I decided to use my favorite chef’s knife and chop up the cauliflower head into small pieces. I don’t have the patience to get it to rice-sized pieces, but it does chop quickly and easily into pieces almost that size.

Curried Cauliflower Quinoa Bowls - Colleen's Kitchen

 

A quick saute with some carrot, onion, garlic, and ginger then creates the base of the dish. Adding in curry powder and bit of turmeric turns the cauliflower from a dull white to a golden, glowing yellow. Then to add some protein and heft to the meal, I mix in some organic tri-color quinoa. Easy peasy, right?

Curried Cauliflower Quinoa Bowls - Colleen's Kitchen

Oh but I’m not quite done. The absolute essential finish to the dish adds the final flavor punch: a handful of chopped fresh cilantro, a dollop of nonfat Greek yogurt, and a squeeze of fresh lime juice. Oh my deliciousness!

Does Meatless Monday get any better?

Curried Cauliflower Quinoa Bowls
 
Author: 
Nutrition Information
  • Serves: 2 servings
  • Calories: 364.0
  • Fat: 12.8
  • Saturated fat: 1.2
  • Polyunsaturated fat: 3.3
  • Monounsaturated fat: 2.9
  • Carbohydrates: 55.5
  • Sugar: 4.8
  • Sodium: 724.4
  • Fiber: 12.9
  • Protein: 13.0
  • Cholesterol: 0.0
Recipe type: Entree
Cuisine: Vegetarian
Meatless Monday isn't complete without these easy, golden Curried Cauliflower Quinoa Bowls finished with cilantro, Greek yogurt, and a squeeze of lime.
Ingredients
  • 1 tbsp sesame oil
  • 1 large carrot, diced
  • ½ onion, diced
  • 1 clove garlic, minced
  • 1 tbsp peeled, minced fresh ginger root
  • pinch of coarse sea salt
  • 1 medium (5-6" in diameter) head of cauliflower, diced
  • 1 tbsp curry powder
  • ½ tsp ground turmeric
  • 1 tbsp red curry paste
  • ½ cup dry tri-color quinoa, cooked according to package directions
  • ¼ cup cilantro
Instructions
  1. Heat the oil in a large skillet over medium heat.
  2. Add the carrot, onion, garlic, and ginger. Stir to coat with the oil. Cook for 5 minutes or until the onions are slightly transparent, stirring occasionally.
  3. Add in the salt and cauliflower pieces, stirring to combine. Cook for 5 minutes more or until the cauliflower is slightly soft, stirring occasionally to ensure even cooking.
  4. Mix in the curry powder, turmeric and curry paste. Cook for 2 more minutes.
  5. Remove from heat and stir in the quinoa and cilantro.
  6. Serve topped with a dollop of nonfat Greek yogurt and a squeeze of fresh lime juice (optional).

 

Spring Pea Farro Salad

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Spring Pea Farro Salad with Meyer Lemon Vinaigrette - Colleen's Kitchen

This past week my pear trees finished blooming, all that remains of them is a snowstorm of white petals blanketing the front yard. My local farmer’s market also re-opened for the season, bringing with it a bounty of fresh, local vegetables. As much as I love asparagus this time of year, I also look forward to the first snap peas of spring.

My mother is an avid gardener, I always say I inherited my green thumb from her, and I can remember as a child being sent to pick peas from the garden for dinner. I’d head out with my little silver bucket and disappear between the tall rows of peas, it was like my own little green world in there. I’d pick the peas, nestle them in my pail, and then sit down between the rows, hidden from the world. One by one I would open up the pods, scoop out the bright little peas, and stuff them in my mouth, crunching happily on those sweet morsels of spring.

Spring Pea Farro Salad with Meyer Lemon Vinaigrette

Once my child’s tummy was content, I’d hide the shells someplace and then casually saunter back into the house, proclaiming to my mother that none of the peas were ripe. To this day, I’m not sure if she knows of my deception or if she truly thought that her peas never produced much.

I still love fresh snap peas, although the wisdom of age has taught me that the crunchy shell is just as good as the sweet peas inside. I love to eat a handful as a pick-me-up snack in the afternoon or throw some on top of a salad. But for this recipe, spring peas are the star of the show.

What I love about this recipe is that it’s not only easy to throw together, it also makes for a very large salad with little calorie impact. Filling and magically delicious? That’s right up my alley.

Spring Pea Farro Salad with Meyer Lemon Vinaigrette

I start by combining chopped fresh sugar snap peas with nutty farro, crunchy fennel, a bit of chopped preserved lemon, and some reduced fat feta. I like using reduced fat feta because it still has a lot of flavor like it’s bigger, fattier sister, but it’s made from skim milk so isn’t full of chemicals like it’s non-fat bastard brother.

I finish the salad off with a vinaigrette made from the juice of a meyer lemon, which are also in season right now. A true vinaigrette calls for more oil, however I prefer to keep the dressing lean and let the flavor of the meyer lemon stand out.

What’s your favorite spring vegetable?

Spring Pea Farro Salad with Meyer Lemon Vinaigrette
 
Author: 
Nutrition Information
  • Serves: 2 servings
  • Calories: 468.4
  • Fat: 10.6
  • Saturated fat: 2.2
  • Polyunsaturated fat: 1.2
  • Monounsaturated fat: 5.1
  • Carbohydrates: 69.9
  • Sugar: 14.9
  • Sodium: 712.2
  • Fiber: 20.0
  • Protein: 23.5
  • Cholesterol: 5.0
Recipe type: Salad
Cuisine: Vegetarian
Hearty and filling, yet lean and packing a nutritional punch, this Spring Pea Farro Salad with Meyer Lemon Vinaigrette is a welcome harbinger of the season.
Ingredients
  • 16 oz. fresh peas, chopped
  • ⅓ cup dry farro, cooked according to package directions, drained and rinsed in cold water
  • 1 bulb fennel, thinly sliced and chopped
  • 2 tbsp chopped preserved lemon
  • 2 oz. reduced fat feta cheese, crumbled
  • juice of 1 meyer lemon
  • 1 tbsp extra virgin olive oil
  • 1 tsp fresh chopped thyme
  • pinch of sea salt
Instructions
  1. Combine the peas, farro, fennel, preserved lemon, and feta in a medium salad bowl.
  2. In a small mixing bowl, whisk together the lemon juice, olive oil, thyme and salt.
  3. Toss the pea and farro mixture with the dressing. Serve and enjoy!

 

Chipotle Quinoa Stuffed Yams

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Chipotle Quinoa Stuffed Yams Recipe - Colleen's Kitchen

It seems like forever since I’ve posted on my blog. Not being able to really get into my kitchen, and advised by my attorney to limit any discussion of my accident and recovery, I’ve been at a loss for writing material.

Until now.

I moved back into my house 2 weeks ago, after outfitting it with wider paths for my crutches and scooter, a shower chair, and toilet safety rails, and moving my bedroom things downstairs into the spare bedroom since I still am unable to navigate stairs. My cooking, however, has primarily consisted of reheating frozen food in the microwave or assembling the basic sandwich. Not my idea of culinary fun, but it’s a start.

Chipotle Quinoa Stuffed Yams Recipe - Colleen's Kitchen

This past week, though, I started accessing my kitchen muscle memory with some extremely effortless dishes, like these Chipotle Quinoa Stuffed Yams. I mean, I simply bake the yams whole, let them cool for a bit, scoop the meat out and mix it with some additional goodness, then spoon it back into the skin and bake it a little more. Easy peasy.

The bonus? It’s also scrumptious, filling, and perfect for Meatless Monday. As I’ve said many times, going vegetarian 1-2 times a week has been a cornerstone of my success in both losing and maintaining my weight.

What’s better than an easy, delicious and good-for-you meal?

Chipotle Quinoa Stuffed Yams
 
Author: 
Nutrition Information
  • Serves: 2 stuffed yams
  • Serving size: 1 yam
  • Calories: 364.1
  • Fat: 8.1
  • Saturated fat: 4.0
  • Polyunsaturated fat: 0.1
  • Monounsaturated fat: 0.0
  • Carbohydrates: 62.0
  • Sugar: 2.4
  • Sodium: 309.5
  • Fiber: 8.5
  • Protein: 12.4
  • Cholesterol: 15.0
Recipe type: Entree
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
These effortless, vegetarian Chipotle Quinoa Stuffed Yams are full of scrumptiously sweet and spicy flavors that will leave you feeling satisfied and guilt-free!
Ingredients
  • 2 yams (5.3 oz. each), baked and cooled to the touch
  • ⅓ cup raw tricolor quinoa, cooked according to package directions and cooled
  • 1 chipotle pepper in adobo sauce, minced
  • 1 medium tomato, diced
  • ¼ cup minced fresh cilantro
  • 2 oz. part skim queso fresco, shredded (divided)
Instructions
  1. Preheat the oven to 375F.
  2. Cut the top of the skin of each baked yam lengthwise to create a boat-shaped opening.
  3. Scoop the cooked yam meat out and into a medium mixing bowl. Place the yam skins, intact, into a shallow baking dish.
  4. Mix in the cooked quinoa, chipotle pepper, tomato, cilantro, and 1.5 oz. of the queso fresco.
  5. Spoon the mixture back into the yam skins. Sprinkle the remaining queso fresco over the top of the stuffed yams.
  6. Bake for 20 minutes or until the cheese is melted and the stuffing is warmed through.
  7. Let cool for 5 minutes and dig in!
Notes
To prebake the yams, simply pierce them a few times with a fork, place them on a baking sheet, and bake them for 45-60 minutes at 375F. Test with a fork before removing from the oven; it should pierce the yam easily.

 

Holiday Entertaining: Baked Wonton Appetizers

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Holiday Entertaining: Baked Wonton Appetizers - Colleen's Kitchen

This post is sponsored by Nasoya. Nasoya provided me with free product and asked me to provide a review. The opinions provided below are genuine and my own.

It seems that this time of year is a never-ending obstacle course of parties and festive outings, and of course that means I host my own as well. This year I wanted to create a savory appetizer rather than a traditional dessert for my family’s holiday get-together, so when Nasoya offered me the opportunity to try their wonton wrappers my creative juices started flowing.

Traditional wontons are full of fat, being stuffed with cheese and then deep fried. I decided to change mine up by reducing the cheese and baking them instead of frying them. But how to retain the creamy texture without any cheese, cream or butter?

I turned to my trusty vegetable friend that I so love to experiment with this time of year: butternut squash. Roasted and mashed, the butternut squash is creamy and delicious, perfect as a filling for wontons.

I ended up creating two varieties of wontons: Butternut Squash, Fig, and Gorgonzola Wontons, and Butternut Squash, Sage, Chanterelle Mushroom, and Parmesan Wontons. The former are sweeter due to the combination of squash and fig, yet the sweetness is off-set by the sharp bite from the gorgonzola. The latter are much more savory with a distinct earthy flavor from the sage and buttery chanterelle mushrooms, off-set by salty parmesan cheese. Both, are absolutely delicious and were the hit of the party.

Wontons might seem a little daunting to the novice chef, but the Nasoya wrappers are easy to work with and the pictorial instructions on the packaging make it foolproof to create your own wontons. Here’s how I assembled these delicious little nuggets:

Holiday Entertaining: Baked Wonton Appetizers - Colleen's Kitchen

Start by lying the wonton wrapper on your kitchen work surface in a diamond shape.

Holiday Entertaining: Baked Wonton Appetizers - Colleen's Kitchen

Place about 1 tbsp of the squash mixture into the upper half of the diamond.

Holiday Entertaining: Baked Wonton Appetizers - Colleen's Kitchen

Fold the wonton wrapper over the filling into a triangle shape. Brush the edges with water and press with your finger to seal.

Holiday Entertaining: Baked Wonton Appetizers - Colleen's Kitchen

Pull the left and right corners of the triangle back and down, pressing the points of the corners together to hold.

Holiday Entertaining: Baked Wonton Appetizers - Colleen's Kitchen

The baked wontons are golden and savory. There’s no need for a dipping sauce with these wontons, but I like to set out a dish of balsamic glaze for those who want some.

What are you making for your holiday party or potluck this year?

 

Butternut Squash, Fig and Gorgonzola Wontons
 
Author: 
Nutrition Information
  • Serves: 26 wontons
  • Serving size: 1 wonton
  • Calories: 41.6
  • Fat: 1.0
  • Saturated fat: 0.4
  • Polyunsaturated fat: 0.0
  • Monounsaturated fat: 0.3
  • Carbohydrates: 6.5
  • Sugar: 1.2
  • Sodium: 85.3
  • Fiber: 0.7
  • Protein: 1.4
  • Cholesterol: 3.6
Recipe type: Appetizer
Cuisine: Vegetarian
Liven up your holiday party with these savory, baked wontons featuring creamy, sweet butternut squash. Your guests will be vying for the recipe!
Ingredients
  • 2 tsp olive oil
  • 1 cup cooked, mashed butternut squash
  • 2 oz. crumbled gorgonzola cheese
  • ⅓ cup chopped, dried mission figs
  • pinch of salt
  • 26 Nasoya wonton wrappers
Instructions
  1. Preheat oven to 400F.
  2. Brush a baking sheet with the olive oil and set aside.
  3. In a medium mixing bowl, combine the squash, gorgonzola cheese, figs and salt until well combined.
  4. Place about 1 tbsp of the squash mixture into the center of 1 wonton wrapper.
  5. Fold the wrapper in half to form a triangle. Brush the edges of the wrapper with water and press to seal.
  6. Gently pull the left and right corners of the wrapper down and back until they slightly overlap; press to make the ends stick together.
  7. Lay the wonton on the greased baking sheet and repeat with the remaining filling and wrappers.
  8. Bake for 10-15 minutes or until golden. Let cool 5 minutes before serving.

 
Butternut Squash, Sage, Chanterelle Mushroom, and Parmesan Wontons
 
Author: 
Nutrition Information
  • Serves: 26 wontons
  • Serving size: 1 wonton
  • Calories: 43.4
  • Fat: 1.5
  • Saturated fat: 0.7
  • Polyunsaturated fat: 0.1
  • Monounsaturated fat: 0.6
  • Carbohydrates: 5.5
  • Sugar: 0.1
  • Sodium: 101.9
  • Fiber: 0.5
  • Protein: 1.7
  • Cholesterol: 4.1
Recipe type: Appetizer
Cuisine: Vegetarian
Liven up your holiday party with these savory, baked wontons featuring creamy, sweet butternut squash. Your guests will be vying for the recipe!
Ingredients
  • 2 tsp olive oil
  • 1 tbsp unsalted butter
  • ½ cup chopped, raw chanterelle mushrooms
  • 1 tbsp minced fresh sage
  • pinch of coarse sea salt
  • 26 Nasoya wonton wrappers
  • 1 cup cooked, mashed butternut squash
  • 2 oz. shredded parmesan cheese
Instructions
  1. Preheat oven to 400F.
  2. Brush a baking sheet with the olive oil and set aside.
  3. Heat the butter in a skillet over medium heat until foamy.
  4. Add the mushrooms, sage and salt and saute until the mushrooms are lightly browned and cooked, about 5 minutes. Remove from heat.
  5. In a medium mixing bowl, combine the squash, cooked mushroom mixture, and parmesan cheese until well combined.
  6. Place about 1 tbsp of the squash mixture into the center of 1 wonton wrapper.
  7. Fold the wrapper in half to form a triangle. Brush the edges of the wrapper with water and press to seal.
  8. Gently pull the left and right corners of the wrapper down and back until they slightly overlap; press to make the ends stick together.
  9. Lay the wonton on the greased baking sheet and repeat with the remaining filling and wrappers.
  10. Bake for 10-15 minutes or until golden. Let cool 5 minutes before serving.

 

Slow Cooker Thai Carrot Peanut Soup + GIVEAWAY!

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Slow Cooker Thai Carrot Peanut Soup - Colleen's Kitchen

This time of year when I go to work in the dark and come home in the dark, I love to break out my slow cooker. What’s better than throwing some ingredients in the slow cooker before you leave the house and have it all ready and waiting for you when you walk in the door? Plus, the house always smells amazing.

Slow Cooker Thai Carrot Peanut Soup - Colleen's Kitchen

The slow cooker is filled and ready to cook.

My first slow cooker recipe this season is this Thai inspired soup that is creamy, sweet, and mildly spicy, yet entirely vegan. I start by throwing everything in the slow cooker, covering the pot, and letting it cook on low for up to 10 hours. When I come home, there’s nothing left to do but to puree it up and serve.

But wait! There is one secret to the success of this dish: Nasoya Silken Tofu.

Slow Cooker Thai Carrot Peanut Soup

Add a few peanuts for garnish if desired.

Nasoya Silken Tofu is extra soft and creamy and makes a perfect substitute for cream in a dish like this. I simply puree it up with the cooked soup, let the soup reheat a bit, and serve. It’s thick, creamy, and you would never know that there’s tofu in there. Bonus: using tofu also adds a nice little nutritional pop of protein to the recipe.

GIVEAWAY DETAILS!

Would you like to try Nasoya Silken Tofu or other Nasoya product? The first 3 people to leave a comment below telling me what you’d like to make with Nasoya Silken Tofu will receive a coupon for a free Nasoya product!

Slow Cooker Thai Carrot Peanut Soup
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1½ cups
  • Calories: 204.0
  • Fat: 8.5
  • Saturated fat: 1.4
  • Polyunsaturated fat: 0.5
  • Carbohydrates: 21.2
  • Sugar: 9.0
  • Sodium: 558.6
  • Fiber: 4.9
  • Protein: 9.9
  • Cholesterol: 133.5
Recipe type: Soup or Stew
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Creamy and brimming with sweet and spicy flavor, this vegan Slow Cooker Thai Carrot Peanut Soup will fill your belly with warm goodness on a cold fall weeknight.
Ingredients
  • 2 lbs. carrots, trimmed and coarsely chopped
  • 4 cups homemade, salt-free vegetable broth
  • 3 tbsp creamy peanut butter
  • 2 tbsp hoisin sauce
  • 2 tbsp red curry paste
  • 1 tbsp minced Thai basil
  • 2 kefir lime leaves, ribs removed and minced
  • 1 stalk lemongrass
  • ¼ tsp salt
  • 16 oz. Nasoya silken tofu
Instructions
  1. Place the carrots, broth, peanut butter, hoisin sauce, red curry paste, kefir lime leaves, lemongrass, basil, and salt in a slow cooker.
  2. Cover and cook for 8-10 hours on low.
  3. Remove the lemongrass and discard.
  4. Add the tofu and puree until completely creamy using either a blender or immersion blender.
  5. Return the soup to the slow cooker, cover and let heat on high for 20-30 minutes before serving. Add salt and pepper to taste.

 

Fall Raw Green Quinoa Salad

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Fall Raw Green Salad - Colleen's Kitchen

One of the traditional sides at our family Thanksgiving table is the waldorf salad: a mix of chopped apples, celery, walnuts, and raisins in a heavy mayonnaise based dressing. It’s always a favorite but this year I wanted to change it up a bit. So I deconstructed the salad into the pieces that I like about it: the tart of the apple, the crunch of the celery, the meatiness of the walnuts, and the sweet chewiness of the raisins. Thus began the foundational inspiration for this Fall Raw Green Quinoa Salad.

I started by shaving raw brussel sprouts, this is easily accomplished with a sharp cheese grater. Brussel sprouts are in season right now and I just love the pop of green they add to the dish as well as the punch of nutrition. Then I added in some thinly sliced and chopped fennel, a cousin of the celery family, to add some crunch to the salad as well as a light licorice flavor. In place of the raisins, I used dried cranberries which aren’t quite as sweet as raisins but provide a tart-sweet chewiness to the dish. Instead of the walnuts, I toasted some chopped hazelnuts to add a smokiness to the salad and a differently textured crunch from the fennel. I used a honeycrisp apple in place of the traditional granny smith apple to lighten up the tartness of the dish, added some shredded parmesan cheese for a nutty, salty flavor, orange zest to brighten up the flavors, and, finally, I added quinoa.

Fall Raw Green Salad - Colleen's Kitchen

Orange zest gives the salad a bit of brightness, both in color and flavor.

Why quinoa? It’s a fantastically versatile grain that packs a protein wallop. It makes the dish a wonderful add to a vegetarian Thanksgiving table, but it also makes it perfect for a stand alone entree salad. As I was working on the creation of this recipe that’s exactly how I consumed it: as an entree with a hunk of warm, crusty bread and a glass of Pinot Noir on the side. Perfect.

And the best part? The only piece of this salad that is cooked is the quinoa, which can easily be made a day or two ahead. This is such a bonus on Thanksgiving when oven and stove space are at a premium due to all of the cooking that is underway.

Fall Raw Green Salad - Colleen's Kitchen

Pretty on the plate and pleasing on the palate!

But wait, I haven’t told you about the dressing! Gone is the heavy, fat-laden mayonnaise dressing. Instead I mixed up a vinaigrette of extra virgin olive oil, tarragon white wine vinegar, whole grain dijon mustard, and a little honey to sweeten it up. The result is a light dressing that adds a nice tart, peppery, lightly sweet flavor to the salad. I can’t wait to introduce my family to my new creation at Thanksgiving!

What twists do you put on your traditional Thanksgiving dishes?

Fall Raw Green Quinoa Salad
 
Author: 
Nutrition Information
  • Serves: 6 servings
  • Calories: 166.6
  • Fat: 7.2
  • Saturated fat: 1.1
  • Polyunsaturated fat: 0.7
  • Carbohydrates: 24.0
  • Sugar: 10.0
  • Sodium: 195.4
  • Fiber: 3.9
  • Protein: 4.8
  • Cholesterol: 2.4
Recipe type: Salad
Cuisine: Vegetarian
This easy, colorful, flavor-packed Fall Raw Green Quinoa Salad is bound to become a favorite on your Thanksgiving table.
Ingredients
  • 2 cups shaved brussel sprouts
  • 1 bulb fennel, trimmed, thinly sliced and coarsely chopped
  • 1 medium honeycrisp apple, thinly sliced and chopped
  • ¼ cup dried cranberries
  • ¼ cup chopped hazelnuts, lightly toasted
  • ⅓ cup dry tricolor quinoa, cooked according to package directions
  • 1 oz. shredded parmesan cheese
  • zest of 1 medium orange
  • 1 tbsp extra virgin olive oil
  • 2 tbsp tarragon white wine vinegar
  • 1 tbsp whole grain dijon mustard
  • 1 tbsp honey
  • pinch of coarse sea salt
Instructions
  1. In a medium salad bowl, combine the brussel sprouts, fennel, apple, cranberries, hazelnuts, quinoa, parmesan cheese, and orange zest.
  2. Whisk together the olive oil, vinegar, mustard, honey, and salt in a small mixing bowl.
  3. Pour the vinaigrette over the salad, toss, and serve. Salad can be made and refrigerated up to 4 hours ahead of time.
Notes
To toast the hazelnuts, heat a small skillet over medium-high heat, add the chopped nuts, and cook for 3-4 minutes, tossing frequently, until the nuts are lightly browned. Let cool before adding to the salad.

This recipe serves 6 as a side, and serves 2 as an entree (make sure to adjust the nutritional content accordingly if serving as an entree).

 

Fall Panzanella Salad

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Fall Panzanella Salad - Colleen's Kitchen

Have you ever had panzanella? It’s one of my favorite summer salads, full of juicy tomatoes, basil, capers, fresh mozzarella, and chewy ciabatta bread.

Panzanella is an Italian bread salad that was created as a way to use up old bread. In fact, the secret to a good panzanella is to use stale bread, typically 3 days old. The tough bread soaks up the juices of the tomatoes and vinaigrette dressing making for a delicious and filling salad.

Fall Panzanella Salad - Colleen's Kitchen

I recently had some leftover cornbread and was inspired to create a fall-themed panzanella salad using the stale pieces of cornbread. I mixed the cornbread cubes with fresh leaves of baby kale, dried cranberries, gorgonzola cheese, toasted pumpkin seeds, and — my favorite — roasted sweet delicata squash. For a finishing touch, I tossed the salad with a maple syrup based vinaigrette.

Ah-may-zing!!

Fall Panzanella Salad
 
Author: 
Nutrition Information
  • Serves: 3 servings
  • Calories: 390.9
  • Fat: 11.0
  • Saturated fat: 3.3
  • Polyunsaturated fat: 0.9
  • Carbohydrates: 66.7
  • Sugar: 28.7
  • Sodium: 706.8
  • Fiber: 6.0
  • Protein: 9.1
  • Cholesterol: 26.7
Recipe type: Salad
Cuisine: Vegetarian
Sweet cornbread transforms the traditional Italian bread salad into a tasty and filling autumn treat in this Fall Panzanella Salad recipe.
Ingredients
  • 2 tsp olive oil
  • 1 delicata squash, seeded and cut into ½" cubes
  • 1½ cups stale cornbread cubes (1/2" cubes)
  • 2 cups loosely packed baby kale leaves
  • ¼ cup unsalted pumpkin seeds, toasted
  • ¼ cup dried cranberries
  • 3 tbsp maple syrup
  • 2 tbsp pomegranate vinegar
  • ¼ tsp sea salt
  • 1 oz. crumbled gorgonzola cheese
Instructions
  1. Preheat oven to 425F.
  2. Brush a baking sheet with the olive oil and spread the delicata squash on the sheet in a single layer.
  3. Roast the squash for 15-20 minutes until tender and golden brown. Remove from oven and let cool for 10-15 minutes.
  4. In a medium salad bowl, combine the cornbread, kale, pumpkin seeds, cranberries, and roasted delicata squash.
  5. Whisk together the maple syrup, vinegar, and salt.
  6. Toss the salad with the maple dressing and gorgonzola cheese. Let sit for 30 minutes before serving.
Notes
If your cornbread is too fresh, cut it into cubes, spread the on a baking sheet, and bake in a 300F oven for 30-60 minutes until the cubes are dried.

To toast your pumpkin seeds, heat a small skillet on medium heat. Add the pumpkin seeds and cook, stirring frequently, for about 5 minutes until the seeds begin to brown. Let cool before you add to the salad.

 

Chili Roasted Butternut Squash Farro Salad

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Chili Roasted Butternut Squash Farro Salad - Colleen's Kitchen

With the coming of fall, I always look forward to experimenting with the bounty of squash. I especially love butternut squash. It’s so versatile, lending itself to steaming, roasting, or baking cooking techniques. And the sweet meat of the squash can be used in so many different ways, from my savory Butternut Squash Lasagna to countering the sweetness with a little heat, like I did in this recipe.

For this simple salad, I peeled, seeded and cubed the squash then tossed the pieces with a mixture of chili powder, cumin, coriander and paprika. Roasting the spiced squash brings out a caramel flavor so that when you bite into a piece you first taste the heat of the chili mixture and then the soft sweetness of the roasted squash. The flavor sensation is so amazing that I’m actually working on another recipe incorporating the same roasting technique.

Chili Roasted Butternut Squash Farro Salad - Colleen's Kitchen

Once the butternut squash is roasted, I let it cool a bit and then mix it with nutty farro, tender baby spinach, sweet chewy raisins, and salty pistachios. A simple dressing of honey and lime juice completes this hearty, entree salad.

What’s your favorite fall vegetable?

 

Chili Roasted Butternut Squash Farro Salad
 
Author: 
Nutrition Information
  • Serves: 2 servings
  • Calories: 425.2
  • Fat: 9.9
  • Saturated fat: 1.2
  • Polyunsaturated fat: 0.9
  • Carbohydrates: 79.3
  • Sugar: 21.3
  • Sodium: 230.0
  • Fiber: 14.8
  • Protein: 10.6
  • Cholesterol: 0.0
Recipe type: Salad
Cuisine: Vegan
Sweet butternut squash is roasted in a spicy chili mixture then combined with nutty farro for a hearty fall salad that explodes with flavor.
Ingredients
  • 2 tsp olive oil
  • 2 tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp smoked paprika
  • 2 cups peeled, seeded, cubed butternut squash (cut into ½" cubes)
  • ⅓ cup dry farro, cooked according to package directions, drained and rinsed in cold water
  • 2 cups fresh baby spinach
  • ¼ cup raisins
  • 2 tbsp chopped, shelled pistachios
  • 1 tbsp honey
  • juice of 1 lime
  • pinch of coarse sea salt
Instructions
  1. Preheat oven to 400F.
  2. Brush a baking sheet with the olive oil and set aside.
  3. In a small mixing bowl, combine the chili powder, cumin, coriander and paprika.
  4. Toss the chili mixture with the butternut squash cubes in a medium mixing bowl until the squash is well coated.
  5. Spread the squash on the oiled baking sheet in a single layer and leaving room between the pieces so that they will roast up nicely.
  6. Bake the squash for 30 minutes or until browned and tender. Remove from oven and let cool for 10 minutes.
  7. Combine the squash, farro and spinach in a medium salad bowl.
  8. Mix the raisins and pistachios into the salad.
  9. Whisk together the honey, lime juice and sea salt then pour over the salad and toss to coat.
  10. Serve immediately.
Notes
While high in carbs, the bulk of the carbs in this recipe come from the butternut squash, which is also an excellent source of potassium.

 

Whole Wheat Spaghetti Nests

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Whole Wheat Spaghetti Nests - Colleen's Kitchen

Well this is it, my last recipe for this year featuring summer produce. Before those cherry tomatoes, basil and zucchini disappear for the season, though, you have to try this deliciously simple recipe.

Whole Wheat Spaghetti Nests - Colleen's Kitchen

I lightly brush a grill pan with olive oil and grill slices of baby zucchini for about 2 minutes on each side.

I start by grilling slices of zucchini either on the grill or in a grill pan on the stovetop.

Whole Wheat Spaghetti Nests - Colleen's Kitchen

Use a fork to twirl the noodles into a nest shape.

Then I cook some whole wheat spaghetti noodles and toss it with olive oil, freshly squeezed lemon juice, and some chopped basil. Simple, right?

Whole Wheat Spaghetti Nests - Colleen's Kitchen

Sprinkle finely shredded Parmesan cheese over the nest.

To spice up the presentation, I use a fork to swirl the noodles into a nest shape, sprinkle it with some finely shredded parmesan cheese, and then top it with pieces of the grilled zucchini and whole cherry tomatoes.

Whole Wheat Spaghetti Nests - Colleen's Kitchen

Top your nest with pieces of the grilled zucchini and whole cherry tomatoes. Delicious!

The entire dish takes less than 15 minutes to make yet it’s so pretty and delicious your family will think you slaved over the stove for hours.

What are you cooking for your last summer meal?

 

Whole Wheat Spaghetti Nests
 
Author: 
Nutrition Information
  • Serves: 2 servings
  • Calories: 344.9
  • Fat: 12.9
  • Saturated fat: 3.7
  • Polyunsaturated fat: 0.9
  • Carbohydrates: 44.0
  • Sugar: 2.8
  • Sodium: 486.4
  • Fiber: 5.6
  • Protein: 14.5
  • Cholesterol: 11.2
Recipe type: Entree
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
The best of seasonal summer flavors and nutty whole wheat spaghetti combine in this deliciously easy recipe for Whole Wheat Spaghetti Nests.
Ingredients
  • 4 oz. whole wheat spaghetti, cooked according to package directions
  • 1 tbsp olive oil (divided)
  • 1 medium baby zucchini, cut into ¼" thick strips lengthwise
  • ¼ cup chopped fresh basil
  • juice of ½ lemon
  • pinch of coarse sea salt
  • 1 oz. finely shredded parmesan cheese
  • 6 cherry tomatoes
Instructions
  1. Brush a grill pan with 1 tsp of the olive oil and heat over medium-high heat.
  2. Cook the slices of zucchini in the grill pan for approximately 2 minutes on each side. Remove from the pan and slice the grilled zucchini into sticks.
  3. Toss the cooked spaghetti noodles with the remaining olive oil, lemon juice, basil and salt.
  4. Divide the noodles evenly and place on 2 plates. Use a fork to twirl the noodles into a nest shape.
  5. Sprinkle a ½ oz of the parmesan cheese over each plate.
  6. Top with the slices of zucchini and cherry tomatoes. Serve immediately.

 

Grilled Red Potato Salad

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Grilled Red Potato Salad - Colleen's Kitchen

Well, it’s finally here. The end of summer.

The heat is hanging on here in the Pacific Northwest, it was in the high 90’s yesterday. But the nights are crisper, it dropped into the high 50’s last night, and the leaves are beginning to fall from the fruit trees in my yard. Yes, the end of summer has arrived.

I’m always a little sad to say goodbye to my favorite season. It means the end of scenic hikes, outdoor concerts, fresh garden vegetables, road trips to the beach, and backyard barbecues. So before I say goodbye, I wanted to host one last barbecue. And isn’t potato salad essential to any barbecue?

 

Grilled Red Potato Salad - Colleen's Kitchen

For easier grilling, place the red potato slices in a burger grill basket.

I decided to put a twist on my potato salad by grilling the potatoes with a red onion and then using a dressing base of lean, protein rich Greek yogurt to cut down on the fat.  It took me a while to perfect this recipe, though, I couldn’t seem to get the flavor of the dressing right. And then I did.

Can you guess the ingredients that made the potato salad?

Grilled Red Potato Salad - Colleen's Kitchen

My Grilled Red Potato Salad makes a perfect barbecue side!

Worcestershire sauce and Rogue Creamery’s Blue Heaven blue cheese powder.

That’s it. The worcestershire added a nice salty, smoky flavor while the blue cheese added a sharpness, both of which play well against the grilled potatoes and red onion. They are absolutely essential to the dish.

For my last barbecue, I served my Grilled Red Potato Salad with some sausage dogs, local corn on the cob, and a homemade spicy-sweet ketchup. That’s right, I said homemade ketchup. I had a great tomato year so I turned some of my tomatoes into ketchup using the recipe here for Sweet and Spicy Ketchup. It’s absolutely delicious, so much better than store-bought ketchup. The only tweak I made to the recipe? I added 1 tbsp of worcestershire sauce. 🙂

How do you like your potato salad?

Grilled Red Potato Salad
 
Author: 
Nutrition Information
  • Serves: 4 servings
  • Calories: 175.8
  • Fat: 6.5
  • Saturated fat: 2.5
  • Polyunsaturated fat: 0.6
  • Carbohydrates: 23.0
  • Sugar: 3.1
  • Sodium: 277.7
  • Fiber: 2.5
  • Protein: 8.7
  • Cholesterol: 54.3
Recipe type: Salad
Cuisine: Vegetarian
An essential barbecue side, the classic potato salad is grilled and leaned down in my smoky,sharp, and delicious Grilled Red Potato Salad.
Ingredients
  • 1 lb. baby red potatoes, sliced into ½" thick slices
  • ½ red onion, sliced into ½" thick slices
  • 1 tbsp olive oil
  • ⅓ cup plain, nonfat Greek yogurt
  • 2 tbsp lowfat buttermilk
  • 1 tbsp worcestershire sauce
  • 3 tbsp Rogue Creamery Blue Heaven blue cheese powder
  • ½ tsp ground dry mustard
  • pinch of salt
  • 3 tbsp chopped fresh herbs (I used chives, tarragon, and society garlic)
  • 1 hardboiled egg, chopped
  • 1 cup loosely packed fresh arugula leaves
Instructions
  1. Preheat your propane grill then reduce the flame to low.
  2. Brush both sides of the slices of potatoes and onion with the olive oil.
  3. Grill the potatoes for 4-5 minutes per side or until the potatoes are cooked through. Grill the onions for 3-4 minutes per side or until they are charred and cooked through. Remove from the grill and let cool.
  4. Whisk together the yogurt, buttermilk, worcestershire, blue cheese powder, mustard, salt, and herbs.
  5. Chop the cooled potatoes and onions and place in a medium salad bowl. Toss with the dressing.
  6. Mix in the egg and arugula.
  7. Chill until ready to serve, up to overnight.