Monday, February 25, 2013

Asparagus and Pepper Wrap with Tomato Basil Lentil Hummus

I know hummus is pretty popular and healthy and I have even made a few versions of it myself.  I don't know what it was about it but I just couldn't fall in love with it, although I really, really wanted to, it was not my favorite thing to eat. 
Then I stumbled upon hummus with a totally different flavor profile; tomatoes and basil.  Well,  I was sold at basil, I didn't even care what else was in it.  Turns out this was absolutely delicious .  The original recipe had a white bean base instead of chick peas, but when I went to make it, what do ya know, the can I thought was in my pantry was not!  So I quickly improvised and cooked up some lentils and used that as a base instead and I couldn't have been happier.
I made the hummus for my lunch wrap early last week and got to nibble on the leftovers the next few days after that. So yummy!  I used sweet baby bell peppers. carrots and asparagus, along with the fresh baby spinach, but you could use whatever veggies you had on hand.
Asparagus and Pepper Wrap with Tomato-Basil Lentil Hummus
For the hummus:
3/4 cup uncooked lentils + 1 1/2 cups water
1 cup loosely packed fresh basil leaves
1/3 cup sun-dried tomatoes (feel free to use oil-packed from the store)
1/3 cup water
2 tbsp.balsamic vinegar
Juice from ½ of a lemon (about 2 tablespoons)
2 cloves fresh garlic, chopped
1/4 tsp.onion powder
1/4 cup extra-virgin olive oil

For the wrap:
any kid of flat bread or wraps
sweet bell peppers, thinly sliced
thin, tender asparagus (blanch 1-2 minutes in boiling water then chill, if desired)
carrots, thinly sliced
fresh baby spinach
Rinse and sort lentils and place in  a small pot.  Add water and bring to a boil.  Cover, reduce heat and cook about 15-20 minutes (the older the lentils, the longer they will take to cook). When lentils are finished cooking, drain and allow them to cool.  Once cooled, place them in a blender or food processor with a chopper blade.

While the lentils are cooking, place sun-dried tomatoes in a shallow pan and cover with water.  Boil about 5 minutes.  Remove from heat and cool.  Use the water as part of the 1/3 cup called for in the recipe.  Add more as needed.

Add tomatoes to the lentils, along with the rest of the ingredients and blend until smooth. Store in an airtight container.

To assemble wrap, lay flatbread out on counter and spread hummus on the inside.  layer with baby spinach and veggies.  Roll up and enjoy!

SOURCE: Adapted from Perry's Plate

Sunday, February 24, 2013

Menu Plan Monday Week 9 (2013)

Ohhh, I stayed up way too late last night so my brain is kind of foggy today as I put my menu together for this week.

My kids kind of had a rough week in terms of eating dinner this week.  They are kind of coming off of a very picky phase and still won't eat much else other than ramen and peanut butter. I mean, they ate the spam my husband bought to make sushi, nasty stuff if you ask me (the spam not the sushi), but they don't eat the deliciously healthy and tasty soup I lovingly make for them.  Whatever, I don't get it.  Some days I engage in the battle and make them eat or at least taste the healthy dinner I have prepared, other days I walk out of the kitchen and let them fend for themselves.  I do believe that sitting down as a family to eat a healthy dinner is worth fighting for so I guess I'll keep chugging along...maybe one day it will take!

Dinner Menu Week 9 (2013)
Chicken and Zucchini Enchiladas with Chile Verde
Mexican Slaw

Coconut Curry Noodles w/ Veggies

Black Bean Chili
leftover Mexican Slaw

Balsamic and Honey Pulled Pork Sliders

Ravioli with Gorgonzola Cream Sauce
Roasted Brussels Sprouts

steamed broccoli
Cheesy pesto bread

Leftovers (AKA fend for youself!!)

Friday, February 22, 2013

Pesto Parmesan Scones

I told you I was obsessed with scones lately.  I rarely ever make savory scones, but I needed some dippers for my tomato soup and these seemed to fit the bill.  I mean who wouldn't want to pair tomatoes with basil and parm??  Delicious. 

I was a little nervous straying from my basic cream scone recipe that I LIVE by.  But after a little tweaking, I think these came out perfect.  And just to be different I made them square, but go ahead and make them in a circle or triangle or whatever shape you want.  You won't want to resist their deliciousness!

Pesto Parmesan Scones
2 cups flour
1 Tbsp. baking powder
1/2 Tbsp.  sugar
1/2 tsp. salt
1/4 tsp. pepper
5 Tbsp. cold butter, cut into pieces
1 cup buttermilk
1/4 cup pesto
1/3 cup freshly grated parmesan cheese

Preheat oven to 425°F.

Place flour, baking powder, sugar, salt and pepper in large bowl or work bowl of a  food processor fitted with steel blade. Whisk together or pulse.

If mixing by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse until mixture resembles a coarse meal.

Put mixture into a mixing bowl.  Add buttermilk, pesto and parmesan cheese.  Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently, adding a bit more flour, if needed.

Form scones by patting the dough into a rectangle and cut into squares.

Place scones on un-greased baking sheet and bake until lightly brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

SOURCE: Adapted from How Sweet It Is and Smitten Kitchen

Tuesday, February 19, 2013

Lentil Veggieballs with Lemon Pesto Dipping Sauce

A couple weekends ago my girls and I stayed with my high school aged sister for an extended weekend while my parents were out of town.  While discussing what to make while I was there I happened to come across these lentil "veggieballs" and decided to ask my sister if she even liked lentils.  When she replied whole-heartedly that she loved them I knew I would be in good company if I made these, so on the menu they went!

 I'm so glad we decided to try them, they were delicious.  And the lemon!  Lick the plate good.  Such a great condiment for the lentils.  These veggieballs are great served warm, along side a nice dinner salad.

Lentil Veggieballs in Lemon Pesto
For the veggieballs:
2 cups cooked lentils, cooled
2 eggs, lightly beaten
1 large carrot, diced
1/2 onion, diced
3/4 cup Ricotta cheese
1/4 cup fresh grated parmesan cheese
1 clove garlic, minced
1/2 tsp. fennel seed, crushed
2 Tbsp. finely chopped fresh parsley
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. pepper
2/3 cup breadcrumbs

for the lemon pesto sauce:
1 clove garlic, minced
1/4 cup pinenuts
zest and juice of one lemon
1/2 tsp. Sea Salt
1 cup packed basil leaves
1/4 - 1/3 cup olive oil
2 Tbsp. grated parmesan
2 Tbsp. water to thin

Wash 1 cup dried lentils then place them in a saucepan with 2 cups water and bring to a boil.  Reduce heat, cover and let simmer for about 20-30 minutes, until tender.

In the meantime, prepare the pesto by combining pesto ingredients in a food processor with a chopper blade.  Process untiil smooth, adding oil or water as necessary to desired consistency.  Scoop out into a containter with a tight fitting lid and set aside.

Heat a drizzle of olive oil in a medium-sized frying pan.  Add onions and carrots and saute over medium heat until tender. Remove from heat and allow to cool. 

Once lentils, onions and carrots have cooled, place them in a food processor with a chopper blade and process until smooth and well combined.  Remove to a mixing bowl and add the rest of the ingredients.  Stir until well combined.

Preheat oven to 400 degrees F.  Make balls by using a small scoop to scoop out lentil mixture.  Place closely together on a baking sheet.  Brush with a little olive oil then place them in the oven and bake for about 15-20 minutes, or until slightly golden.  You can turn them half way so both sides are a littl golden, but I didn't.

Serve warm with lemon pesto.

SOURCE: Slightly adapted from Sprouted Kitchen

Monday, February 18, 2013

Almond Joy Cookies

Chocolate and coconut are two of my favorite flavors, especially when paired together.  When they came together in this cookie, it was pretty much cookie nirvana for me.  Now I have my other two favorites.  THIS CCC was my first love, then along came THIS one, which I could not get enough of for like ever!!  But, I think these Almond Joy Cookies have earned their place in my top three...and I don't think they are going anywhere.

These cookies are both chewy and a little crunchy, the best of both worlds! I used coconut oil as part of the fat which not only gives it that little crunch on the outside but lends more nutrition than butter (not that I'm trying to make a "healthy" cookie here though).

If you like chocolate and coconut, this is the combo for you!!

Almond Joy Cookies
1/2 cup  butter, softened
1/2 cup virgin coconut oil (it will have a slight coconut scent and flavor)
1 1/2 cups sugar
2 eggs
1/4 tsp. almond extract
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 cups sweetened shredded coconut
1 cup dark chocolate chips
1 cup slivered or sliced almonds

Preheat oven to 350 degrees F.

In a mixing bowl fitted with a paddle attachment, cream together butter and coconut oil until light and fluffy.  Add sugar and continue beating another minute or so.  Add eggs, one at a time,  until incorporated, then almond extract.  Sift together flour, soda and salt and add it to the rest of the ingredients.  Mix until just incorporated.  Add in coconut, chocolate chips and almonds last and gently stir in the dough, until evenly distributed.

Using a small scoop, drop dough onto cookie sheet, 8 or 9 to a pan. Bake for about 10 minutes.
Allow to cool a few minutes on the cookie sheet, then remove to a wire rack to cool completely.

SOURCE: Adapted from Heather Christo Cooks

Sunday, February 17, 2013

Menu Plan Monday (2013 Week 8)

Well, I have no idea how it happened but we ended the week with half a fridge full of fresh produce...which is good and bad.  Good because I won't have to shop for much this week or even shop for a few more days, but bad because we obviously didn't eat our fair share of veggies last week.  Thumbs down for this momma!!  I really try to get lots of fruits and veggies in our diets, but just as everything goes, sometimes you're better at it than other times.

In order to not waste what we've still got, I'm putting last week's menu items that didn't get made at the first of the menu. The rest are meals that will help me use up some of the rest of the stuff in my fridge and pantry, so hopefully when I do get to the store I still won't have too buy much!

Dinner Menu Week 8 (2013)
Ginger Garlic Salmon
Asian Cabbage Salad

Chicken Bruschetta

Veggie Stir-Fry & Rice
leftover Asian Cabbage Salad

Homemade Hamburgers on Homemade Burger Buns
steak fries

Squash Soup with Carrots and Sweet Potatoes

Potato Gnocchi
Pan Seared Brussels Sprouts with Cranberries and Pecans

Black Bean and Mushroom Chili
fresh fruit

Monday, February 11, 2013

Roasted Sweet Potato Risotto

It has been way too long since we tried a new risotto recipe!! I used to make it often but haven't in quite a while.

I will always have a soft spot in my heart for risotto because way back when I first started my culinary adventures years ago, my friend told me about risotto (which I had never heard of) and it was one of the first NEW things I tried.  It was a butternut squash risotto, I think from Cooking Light, and it was pretty good but that was just the tip of the iceberg baby!!  We've come a long way with risotto since then.

This risotto is delicious and has all the flavor you'd expect during this time of year; delicious sweet potato, warm spices, and DO NOT leave out the bacon and browned butter.  Mmm, can we say mouth watering? If you're rearing to impress your sweetheart this week, try this one out on them, you can't go wrong. If sweet potato isn't your thing, check out more risotto here, here, here, here and definitely here!

Roasted Sweet Potato Risotto
for the sweet potatoes:
1 medium sweet potato, peeled and chopped
1/4 tsp. nutmeg
1/4 tsp. smoked paprika
1/4 tsp.  salt
1/4 tsp. pepper
 2 Tbsp.  olive oil 

for the risotto:
2 Tbsp.  unsalted butter
1 Tbsp. olive oil
1/4 cup onion, finely diced
2 garlic cloves, minced
1 1/2 cups arborio rice
1 cup white cooking wine
2 cups vegetable or chicken stock
2 cups water
1/3 cup freshly grated parmesan cheese
2 Tbsp.  browned butter

4 slices bacon, cooked and crumbled
3 tablespoons chopped fresh parsley

Preheat oven to 400 degrees F. In a bowl, combine chopped sweet potatoes with 2 tablespoons olive oil, salt, pepper, nutmeg and smoked paprika, tossing well to coat. Spread on a baking sheet and roast for 30 minutes, tossing every 8-10 minutes. Remove and mash or puree.

Place bacon on a cookie sheet and place under broiler for about 3-4 minutes, keeping a close eye on it.  Flip and broil another 3-4 minutes or until crispy to your liking.  Remove to a paper towel-lined plate and set aside for later.
Heat a small saucepan over medium-low heat and add stock and water. Heat until hot. If it begins to boil, turn down so it is no longer boiling. Keep on low while risotto cooks.

Heat a larger saucepan over medium heat. Add in remaining olive oil and 2 tablespoons butter, then add onion. Stir to coat and cook for 2-3 minutes until soft, then add in garlic and cook for 30 seconds. Increase heat slightly and add rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast. Reduce heat to medium-low and add in wine. Continue to stir as the rice absorbs the wine. When most of it absorbed, add in about 1 cup of the warm stock.

Continue adding stock, about 1 cup at a time, stirring frequently and waiting for it to be absorbed before adding more.  When there is not much stock left, taste the risotto to see if it needs to continue cooking longer.  It should take about 20-25 minutes to finish and you may or may not need all the stock.  Don't worry about using it all if the risotto is done.

While risotto is cooking you can do the browned butter.  Place butter in a small saucepan or frying pan over medium-high heat.  Swirl the pan frequently and continue cooking until brown bits begin to form and it starts to smell nutty and turn a little brown. Remove from heat immediately.

Reduce heat to low and add about 3/4 cup of sweet potato puree.  Stir it in so it is well-absorbed into the rice.  Stir in parmesan and browned butter.  Taste for seasoning and adjust as necessary. 

Serve warm topped with crumbled bacon and fresh parsley.

SOURCE: Slightly adapted from How Sweet It Is

Sunday, February 10, 2013

Menu Plan Monday (2013 Week 7)

I'm so proud of myself!  I stuck to the menu pretty faithfully this week and made just about everything, even the new stuff!  Let me tell you, they were some good eats!! Unfortunately, about three of them were eaten too fast to photograph.  That just means we'll have to repeat them...and soon!!  Do look forward to the Lentil Veggieballs with Lemon Pesto, Chocolate Dipped Orange Shortbread Cookies, and Grapefruit Salad.

This week's menu is mostly new items as well, but they are pretty low on the difficulty scale so I won't be sucked into the kitchen all day (which is what it seems like sometimes). I do love to cook but still have to keep up with 3 spunky girls and LOTS of DRAMA around here on a daily basis. I even kept our Valentine's Day menu pretty simple with a quick and easy shrimp dish that we LOVE!  I don't know about you but I always crave 3 things on Valentine's Day; seafood, pasta and, of course, CHOCOLATE!

Dinner Menu Week 7 (2013)
Italian Salad, steamed peas

Caramelized Pineapple Quesadilla w/ Spicy Strawaberry Salsa
leftover Italian Salad and veggies

Ginger-Garlic Salmon
Asian Cabbage Salad
sliced sweet baby bell peppers and carrots

Thursday (Valentine's Day)
Lemon Garlic Shrimp With Orzo
Strawberry Asparagus Spinach Salad
Chocolate Crepes with Nutella and Whipped Cream Cheese Filling

Thai Turkey Meatballs
Thai Coconut Rice
leftover Asian Cabbage salad and chopped raw veggies


Pizza Rolls
fresh fruit/veg

Saturday, February 9, 2013

Chopped Greek Salad

Did you like the Greek Quesadillas from yesterday? Well, here's a little more Greek for you.  Most of the time I make a meal, I try to include a vegetable, many times a salad, and sometimes both.  You see, I love to eat salads, but my kids are not quite at that age where they appreciate the goodness of a salad yet.   So, being the good mom that I am, I make them a separate vegetable, that they will eat so they can still get some good nutrition, and they can still watch my hubby and I eat our salads, hoping one day they will follow suit.  We'll see.

Whenever I make a Greek-inspired meal, this salad is always served.  It's simple, very quick and oh so tasty!  Sometimes if I have leftovers or extra ingredients, I eat this by itself, as it's own meal.  Like I said, I love Greek!  And I love this salad.

Chopped Greek Salad
1-2 pint cherry or grape tomatoes, halved
2 cucumbers, quartered and peeled, if desired
red onion, thinly sliced
1 can black olives, drained and halved
1/2 cup feta cheese, crumbled
fresh mint leaves, chopped (optional)

4 Tbsp. olive oil
4 Tbsp. red wine vinegar
1 garlic clove, minced
1/2 tsp. dried oregano
dab of dijon mustard

Prepare salad ingredients and put them in a large salad bowl.

Put all dressing ingredients in a jar with a tight fitting lid and shake vigorously until combined. Pour over salad and toss.

Friday, February 8, 2013

Greek Quesadillas

I don't think I could ever get tired of Greek food.  Lots of times when hubby and I are in "the big city" we stop at Greek Souvlaki for lunch or dinner and enjoy delicious food.  Unfortunately it's not too often that we get to go and it's not always the most healthy choice.

I love that Greek food is easy enough to make at home, especially when it comes in quesadilla form!!  It doesn't get any easier than that.  I've added some pretty classic Greek flavors in this dish, like spinach, tomatoes, oregano and feta, but as are all quesadillas, they are highly customizable to your own taste buds.  However, if you love Greek, you'll love this easy dish, perfect for lunch, snack time or an easy dinner!

Below I've just listed ingredients and approximate quantities as it will vary depending on how many quesadillas you are making.  If you're ambitious serve with homemade (or store bought) Tzatziki sauce for dipping.

Greek Quesadillas
4 8-inch tortillas (I prefer the uncooked so I can cook them at home)
mozzarella cheese (about 1- 1 1/4 cups)
feta cheese (about 1/2 - 3/4 cup)
fresh baby spinach, chopped ( about 1 1/2 - 2 cups)
thinly sliced red onion
roasted red peppers, chopped (about 1)
sun-dried tomatoes, reconstituted and chopped (about 3/4 cup)
olives, sliced

To roast peppers, chop in half, removing stem and seeds. Place, cut side down, on a cookie sheet and put under broiler until mostly black. Remove peppers to a bowl and either cover with a lid or with plastic wrap. Let peppers cool completely. When cool, skins should slide right off.

Place sun-dried tomatoes in a small saucepan and cover with water.  Boil for about 5 minutes.  Drain, cool and chop.  Set aside until ready to use.

Cook tortillas, if necessary.

On one half of the tortilla, layer 1/4 of the mozzarella, spinach, onion, peppers, tomatoes and olives.  Topping with 1/4 of the feta and a little sprinkle of oregano.  Fold over other half of tortilla and place in a pre-heated frying pan.  Cook on medium-high until tortilla is slightly crispy and cheese on the bottom starts to melt.  Flip over, and cook on other side in similar fashion.   Repeat with remaining tortillas and ingredients.  Allow to cool slightly before cutting.  Serve with tzatziki sauce, if desired.

SOURCE: Slightly adapted from Annie's Eats

Tuesday, February 5, 2013

Peanut Butter Banana Oat Smoothie

I've been sharing this smoothie with a lot of friends lately and I figured it was about time to share it on the blog.  This is absolutely one of my most favorite breakfast smoothies...EVER!!! It's chocolate and peanut butter AND it's healthy. 

This smoothie only makes about half as much as the green smoothies that I make but it is very filling and will keep you satiated for a long time!  Also, if you have little ones that are picky eaters, this may be a good way to sneak in something nutritious without them knowing.  If you don't care for peanut butter, try other nut butters like cashew or almond.  If you're allergic to tree nuts, try using seeds, like sunflower or sesame in place of the peanut butter.

Peanut Butter Banana Oat Smoothie
Makes about 2 cups

1 cup unsweetened vanilla almond milk (if using plain, just add a splash of vanilla)
1/2 water
1/2 crushed ice
1 very ripe banana (frozen is good, but not necessary, especially if you are adding ice)
2  Tbsp. natural peanut butter (can also sub almond butter or a handful of almonds if you have a good blender)
1/4 cup oatmeal
1 Tbsp. ground flax seed
1 Tbsp. cocoa powder

Place ingredients in blender in order listed and blend until smooth.  Enjoy!

SOURCE: Adapted from Joy the Baker

Sunday, February 3, 2013

Menu Plan Monday (2013 Week 6)

Wow, I can't believe I got through the majority of our menu last week.  I don't know about you but it seems like just about everybody and their family has been sick for what seems like the whole winter so far; us included.  I do have to say that I feel lucky that, although we have been sick, we definitely don't have it as bad as others.  Thankfully, ours has been pretty mild. 

A lot of times when someone in the family is sick, I just bag the menu for the night and just go with something easy or something they'll eat.  I'm not the only one who does that right?  So, as my children are getting their appetites back, I just decided not to veer too far from what was planned and just have them eat it...take it or leave it is mostly how it goes in our house. Anyway, to my surprise, they did try some new things I made so I'm proud of them for that.  I feel like we're moving forward again.  Now, if we could all just get better and stay healthy at the same time, that would be great.  

This week I have some yummy meals planned!  I also get to cook for my little sister a few times, so I'm super excited to have someone not often found at our dinner table, who also has a willing palate to lend to my culinary adventures!  Thanks sis!!!

I don't have a whole lot of repeaters this week, thanks to PINTEREST.  I'm trying to get through all the things I've pinned lately so we're trying lots of new things.  

Dinner Menu Week 6 (2013)

Lentil Veggieballs in Lemon Pesto
Grapefruit and Fennel Salad

Lemon Angel Hair Pasta w/ Chicken and Spinach
steamed broccoli

Stacked Chicken and Zucchini Enchiladas with Chile Verde Sauce
Southwest Slaw


Italian Salad w/ Basil Vinaigrette


Fresh Tomato Soup

Other things we're having:
Thai Peanut Noodles
Grilled Goat Cheese and Pesto Pizza
Beet Parsnip and Apple Soup
Chocolate Dipped Orange Cookies
Pesto Parmesan Scones

Saturday, February 2, 2013

Restaurant Style Salsa

If you are still looking for something else to add to your spread for the big game day, look no further.  You will definitely be on the winning team if this salsa is around.  And believe me, it won't last long!

Considering that it's the middle of winter and there is not a ripe garden tomato in sight,this salsa is about as good as it gets.  The key is using good quality canned tomatoes, like Cento or San Marzano, that have a nice, ripe tomato flavor, then adding the fresh ingredients that are available.

If you like your salsa on the smoky side, this is delicious dressed up with a pinch or two of some smoked paprika or chipotle chile powder. 

Restaurant Style Salsa 
1 can (28 Ounce) good quality whole tomatoes with juice (like San Marzano or Cento)
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) 
1/4 cup chopped onion 
1 clove garlic, minced 
1 whole jalapeno, finely minced (or half if you don't like it too spicy)
1/4 tsp. sugar 
1/4 tsp.salt 
1/4 tsp. ground cumin 
1/2 cup cilantro
juice of 1 lime
pinch of smoked paprika or chipotle chile powder, if desired

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor.(Note: This makes a large batch so if you don't have a large food processor, blend in batches then combine everything in a large bowl.)  Pulse until you get the salsa to the consistency you'd like. Test seasonings with a tortilla chip and adjust as needed.

SOURCE: Pioneer Woman

Friday, February 1, 2013

Sweet Kale Salad

Along with lots of breakfast foods, I also adore salads!!  Since I try to eat lots of salad, I also try to have lots of variety.  Kale and brussels sprouts are the perfect greens for winter.  They are hearty and super healthy. 

I created this salad after eating a pre-packaged version at a party.  My friend raved about it and I couldn't wait to try it. I loved all the components and couldn't wait to make my own.  The pepitas are probably my most favorite part of this salad.  I buy them in bulk and toss them in just about everything I can.  They are so tasty and really compliment this salad.

Other than chopping all those little brussels sprouts, this is a pretty no-fuss salad with just a few ingredients and a delicious lemon poppyseed dressing to top it all off!

Sweet Kale Salad
1/2 bunch kale
5 oz spring salad mix (a couple of large handfuls)
1/4 head of green cabbage, shredded
6 oz. broccoli slaw (or peel outer layer on the stem of a bunch of broccoli and either shred or julienne it)
1/2 lb. brussels sprouts
1/3 cup dried cranberries
1/3 cup pepitas, toasted

Lemon Poppyseed Dressing (see bottom of post)

Place pepitas in a saute pan over medium-high heat with a tiny drizzle of olive oil and a pinch of salt.  Saute, stirring frequently, until pepitas start popping and turning a golden color. Set aside to cool.

Rinse kale and shake off excess water.  Chop off thick stems, about halfway down the stalks, removing any leafy parts for the salad, and discard.  Chop the rest of the kale and place in a salad bowl.

To prepare brussels sprouts, rinse and shake off excess water.  Chop off woody ends and remove outer layers, if necessary.  You can either shred in a food processor fitted with a shredding disk, use a mandoline slicer or carefully slice thinly with a knife. Cut cabbage and shred the same as the sprouts.

Add shredded sprouts and cabbage to the salad bowl, along with the salad mix and broccoli slaw, dried cranberries and pepitas.  Toss to combine.  Serve with lemon poppyseed dressing.

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