Category Archives: Gluten Free

Spicy Shrimp and Veggie Rice Bowl

My favorite food trend right now? The rice bowl. They’ve been around forever, of course. I imagine the entire Asian community is laughing at our “new” obsession with putting things on a bowl of rice and calling it dinner. That being said, one of my favorite things about them is the variety you can bring to it. Want to go Mexican, Thai, Portuguese, Middle Eastern, Italian? Sure, why not. Throw together a few ingredients and spices from the area of the world you have in mind, and throw it on a bowl of rice (or whatever grain happens to float your boat), and you are all set. These find their way on to my menu at least once a week.

While there are usually a few different components, they are quick to throw together and perfect for “build your own” dinners that will please everyone at the table. It’s easy to vary the greens, protein or veggies according to your personal tastes and whatever happens to be in your refrigerator and always fun to experiment with different flavor combos. With this one the only spicy element is the sauce, so add more or less depending on how spicy you like it. Also, you can add more of the gochujang (a spicy Korean pepper paste) into the sauce to make it more spicy as well.

One of my favorite new ingredients with which I’ve been experimenting is finishing salt. I have at least six flavors of infused sea salt from Lords of Salt (check them out at lordsofsalt.com) and I am having so much fun with them! The black garlic flavor was perfect for this, adding a nice depth of flavor to the greens and shrimp and the perfect finishing touch on top.

Spicy Shrimp and Veggie Rice Bowl. When in doubt put an egg on it!

Spicy Shrimp and Veggie Rice Bowl. Yeah, I hid some sautéed greens under there somewhere too. When in doubt put an egg on it! 

Spicy Shrimp and Veggie Rice Bowl
(adapted from Cooking Light)

1 cup dry Batsmati or brown Rice
1/2 pound shrimp
1 bunch chard (or spinach or kale or other green you like), cut into ribbons
1 clove garlic
1/2 cup shiitake mushrooms, sliced
1 cup thinly sliced cabbage
1-2 carrots, cut into matchsticks
1 green onion, sliced
2-3 eggs (1 per serving)
2 tbsp. mayonnaise
1-2 tbsp. gochujang (find at Asian markets, or sometimes in the Asian section of the grocery store)
1 tsp. sesame oil
1 small clove garlic
Finishing salt (I used Lords of Salt black garlic salt, but any coarse sea salt will work fine)

Cook rice according to package directions. Heat large skillet over medium heat. If using chard, add stems first and let cook for a couple minutes in a bit of olive oil. Then add 1 clove minced garlic, sliced mushrooms, green ribbons and a pinch of sea salt. Sauté 4-5 minutes until greens are tender. (If using spinach, this only takes a couple of minutes).

Remove greens to a bowl, add a drizzle of olive oil to pan and then add shrimp. Sprinkle with a bit of sea salt. Sauté for a couple of minutes until shrimp is no longer pink. Remove to a small bowl.

Build bowls with a big scoop of rice, topped with greens, shrimp, and raw veggies. I usually put each thing in its own little section to make it pretty, but hey, a pile works too.

In a small bowl mix mayonnaise, 1 small clove garlic (smashed into a paste), sesame oil, and gochujang. Stir well until ingredients are blended into a thick sauce.

Add another drizzle of olive oil to the pan. Break eggs into pan and turn down to medium low. Cook slowly until white are done for a perfectly yolky sunny side up egg. Slide egg on top of bowls and sprinkle with a bit of finishing salt and green onion.

Serves 2-3

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Berry Beety Salad

Nothing says summer to me as much as blackberries.When I was a kid I would stuff my face with as much as I could find, and wore the scratches and stains with pride. Here in Oregon, it seems they are always growing everywhere, along sides of roads, in fields, in random bunches here and there, in most people’s yards. We are going to have a bumper crop in our backyard this year. I don’t know anyone who actually planted their blackberries, but everyone seems to have some. Although whatever variety of berries in my yard isn’t quite ripe yet (we counted 5 black ones today, but the rest are still green or red), farmer’s market was bursting with them. I picked up some Marion berries (a local variety of blackberry) that tasted just like sunshine.

In my farm box this week there were greens, greens and more greens. I still have some lettuce from last week too, so I’ve committed to eating some sort of lettuce based meal every day this week in hopes of using it all up. Last night I roasted beets (also in my box this week, yay!), made a simple but lovely blackberry vinaigrette and ended up with this beautiful and delicious salad. When salads taste like this it is far from a hardship to eat them every day.

Beets, berries, goat cheese, oh my!

Beets, berries, goat cheese, oh my!

Berry Beety Salad

2-3 cups leaf lettuce
1/2 cup blackberries plus a few for dressing
3-4 beets
1-2 oz. goat cheese
1 tbsp. balsamic vinegar
1 tbsp. olive oil
1/2 tsp. dijon mustard
Salt & pepper

Heat oven to 400˚. Place beets on a baking sheet. Drizzle with a bit of olive oil. Bake for 30-40 minutes until a fork goes in easily when you stab them. Let cool. Peel if desired and cut into bite size pieces.

In a small bowl crush a few blackberries with a fork. Add balsamic vinegar, olive oil, dijon and salt & pepper. Whisk together to make dressing.

Pile lettuce on a plate. Top with beets and blackberries. Drizzle with dressing and top with goat cheese. Finish with a few grinds of black pepper. Serves 1-2. I ate all this myself, so multiply recipe accordingly.

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Dreaming of Kale

My daughter had a dream. About kale. I’m not even kidding. She dreamed about a kale salad with a lemony dressing, dried cranberries and toasted nuts. She woke up craving kale and asked if we could have it for dinner. How often does that happen? Not often.

Another time she had a dream where she was a piece of celery and she was so sad because no one wanted to eat her. I couldn’t do much about that one. But this…this I can do. What can I say? I make dreams reality. I can also say this is probably the best kale salad I’ve ever made. The lemony vinaigrette is positively drool-worthy.

The other thing she’s been requesting lately is steak. I love steak but I really don’t make it much. It paired nicely with the bright salad and the wonderful, wonderful, warm crunchy/squishy croutons. Mmmm.

Want to go vegetarian? Just skip the steak.

 

Lemony Kale Salad with Polenta Croutons and Flank Steak

Lemony Kale Salad with Polenta Croutons and Flank Steak

Lemony Kale Salad with Polenta Croutons and Seared Steak

For Steak:
1 pound flank steak
1 tbsp. balsamic vinegar
1 tbsp. olive oil
1/2 tsp. minced garlic
Salt & pepper

For Salad:
2 bunches lacinato kale (dinosaur kale) – remove ribs and slice into thin ribbons, you want about 8-10 cups or so.
Zest and juice from 1 big lemon or 1 1/2 small lemons
1 tbsp. rice vinegar
3 tbsp. olive oil
1 clove garlic, smashed
1 tsp. dijon mustard
1 shallot, thinly sliced
1/2 cup dried cranberries
3 oz. feta, crumbled
1/4 cup sliced roasted almonds
Salt & pepper

For Polenta Croutons:
1 tube of prepared polenta, cut into cubes
3 tbsp. olive oil
Sea salt

In a shallow bowl or ziplock bag, place steak and rub both sides with olive oil, garlic and balsamic vinegar. Sprinkle with salt & pepper. Let sit and marinate for 15-20 minutes while you prepare the salad and croutons.

Heat a large skillet over medium high heat, add a generous drizzle of olive oil. Let it heat up for a minute and then add the polenta cubes. Let them cook, turning the cubes every couple of minutes until lightly browned. Sprinkle with sea salt.

To make the salad, in a large bowl whisk together lemon juice and zest, rice vinegar, olive oil, garlic, dijon, shallot and a pinch of salt & pepper to taste. Add kale, cranberries, feta and almonds. Gently toss until all of the kale is lightly coated (I find this easiest to do with my hands).

Heat a skillet over medium high heat. Add a drizzle of olive oil and add steak. Cook 3-4 minutes on each side. Remove from pan and let rest for at least 5 minutes before slicing. Thinly slice against the grain.

Serve a mound of salad topped with sliced steak and polenta croutons.

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Grapefruit Sesame Salad

Last night after dinner, my boyfriend came home and the first thing he says to me is “what’s so sticky all over the counter?” Oops. My grapefruit got away from me. I’ll admit to getting getting a little wild while segmenting my grapefruit all fancy like you’d see on Chopped. After that,  the the salad looked so good I just forgot about all the flying drops and dove right in. And why wouldn’t I? This thing is a sweet and savory masterpiece.

Salad season is upon us, as evidenced by the wonderful spring lettuces now available at most farmer’s markets. I picked up a giant head of butter lettuce last week and some of it found its way into this salad. For variety (and because it was there) I also added some baby spinach. You can use whatever kind of greens you like or have lying around. If you are short on time or energy for taking apart messy grapefruit, you can buy segments in a jar in the produce section of most grocery stores. Look for one that doesn’t have added sugar.

I don’t remember which magazine I was reading when I found this dressing. It sounds so simple but the combo of grapefruit juice and sesame oil is just wonderful. All it needs is a little salt and pepper to give it a little punch. The goat cheese adds some creaminess and tang and oh my, it’s all so good. I know it sounds weird, but next time you have a pile of greens staring at you, give this one a go. So simple. So yummy.

Grapefruit Sesame Salad

Grapefruit Sesame Salad

Grapefruit Sesame Salad

3-4 cups mixed salad greens (I used half spinach and half butter lettuce)
1 pink grapefruit (or grapefruit segments in a jar if you prefer)
2 oz. goat cheese
1 cup chickpeas, rinsed
1 tsp. sesame oil
Salt & pepper

Place greens and chickpeas in a bowl.

Over a small bowl, segment grapefruit, reserving liquid. I do this by cutting the peel off and then using a knife to get the segments out. Squeeze the leftover membranes over the bowl to get the rest of the juice out. You’ll probably have at least 2-3 tablespoons. Add the grapefruit segments to the greens. Add sesame oil and a pinch of salt and pepper to the small bowl of grapefruit juice. Whisk to combine.

Toss the greens and chickpeas with the dressing. Top plates of salad with crumbled goat cheese. This makes enough for 2 people, or one super hungry salad machine.

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Polenta Stuffed Portobellos

In anticipation of the upcoming season, I signed up for the same CSA I used last year. For those of you who haven’t heard of CSA, it stands for Community Supported Agriculture, and basically means you sign up with a local farm and receive a share of whatever they happen to pull out of the ground every week during the growing season. My family and I loved doing this last year. Not only did we have enough food for $25/week that we had to work to eat it all, but we got to try a lot of new things that we may not have otherwise purchased, and everything was just about as fresh and delicious as it could possibly be without going out and picking it yourself. I am not a talented gardener, and I don’t have room to do it even if I was so this is the perfect way for us to have local, farm fresh veggies all through the summer and fall.

Shortly after signing up, I happened upon this gorgeous cookbook, The Forest Feast, by Erin Gleeson, and it was just bursting with simple and gorgeous vegetable dishes. I couldn’t resist. For those who know me, you know I have a tragic cookbook addiction and it had been a while since I had fed the beast. I needed it. Really, I did.

This is the first recipe I made out of my new little treasure. I made a few minor changes based on the contents of my fridge, but I have to say, these are deceptively simple. For a vegetarian dish I found it to be filling and complex, and the mushrooms add a nice “meaty” texture that was quite satisfying. Her photo shows a beautiful portobello with a dainty scoop of polenta and a sprinkle of veggies. Mine were less pretty since I just piled everything on there (who are we kidding, the creamy polenta is the best part!), but they were every bit as delicious. I’m guessing after she took that photo she piled some more stuff on hers too.

Don’t like mushrooms? I would make this same recipe with sweet bell peppers or a slab of grilled eggplant (and probably will!)

Polenta Stuffed Portobellos (yeah, I went a little nuts with the polenta, so sue me)

Polenta Stuffed Portobellos (yeah, I went a little nuts with the polenta, so sue me)

Polenta Stuffed Portobellos
(from The Forest Feast)

4 portbello mushrooms
1 cup polenta
1/2 cup grated parmesan
2 tbsp. butter
1/2 pound brussels sprouts
1 red onion
Olive oil or butter
Salt and pepper

Heat oven to 375˚. Put portobellos on a baking sheet. Remove stems and discard. Drizzle each with olive oil and sprinkle with salt and pepper. Bake for 20 minutes, until tender.

While portobellos are cooking, thinly slice brussels sprouts and red onion. Heat a skillet to medium, add a drizzle of olive oil and/or a tbsp. of butter and cook slowly to caramelize, about 15 minutes (turn down to medium low if veggies are browning too quickly, you want them nice and soft, not scorched).

Meanwhile, bring 3 cups of water to a boil. Add a dash of salt. Add polenta and stir. Turn heat down and simmer for 10-15 minutes until liquid is absorbed. Remove from heat. Add 2 tbsp. butter and parmesan cheese. Stir well until everything is melted. Add salt and pepper to taste (I always wait until after I’ve added the cheese since it can sometimes be very salty on its own).

Assemble mushrooms. Start with the mushroom, add a big spoonful or two of polenta and top with vegetables. Finish with a sprinkle of cheese if desired.

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CSA Week 18: Baby Beets and Greens with Creamy Polenta

Last week I picked up my last CSA box of the season. I will miss them! The best (and sometimes the most challenging) thing about these weekly farm boxes has been getting some unusual things that I would not normally buy. Like these baby beets with their greens. Baby beets? Greens? What the heck do I do with those? Luckily my farmer is great at offering suggestions for some of the more seldom seen ingredients. She suggested I cook them more like hardy greens such as rainbow chard, which is exactly what I did. I sliced the little beets, chopped the greens and stems and gave them a nice sauté in a bit of butter and olive oil. If you can’t find baby beets, you can use the regular ones. Try to find them with some fresh looking greens, chop them up and sauté along with the beets. Or if you’re not a beet fan, substitute some rainbow chard instead.

One of the things I love best with greens is polenta. It soaks up all the nice juices and adds a richness that balances the greens so nicely. I topped mine with some feta and olives and a few shakes of date balsamic. This stuff is wonderful. If you can’t find date balsamic (I bought mine at ilovedatelady.com), just use any balsamic glaze instead. The little touch of sweetness at the end is just lovely.

Creamy Polenta with Baby Beets & Greens

Creamy Polenta with Baby Beets & Greens

Baby Beets and Greens with Creamy Polenta

One bunch baby beets with greens
3 tbsp. butter, divided
1 tsp. olive oil
Salt & pepper
1 cup polenta
1/2 cup castelvetrano olives (green Italian olives)
Feta cheese
Balsamic glaze

In a medium saucepan, heat three cups of water with a pinch of salt to a boil. Add the polenta and stir. Reduce heat to a simmer, cover and cook for about 10 minutes, until liquid is absorbed and polenta is tender. Stir in 2 tbsp. butter, and salt and pepper to taste. Mix until butter is melted and polenta is creamy.

Meanwhile, heat a skillet over medium heat. Melt one tbsp. of butter with the teaspoon of olive oil. Chop beets and their greens and add to the skillet. Sauté, stirring occasionally until beets are tender, about 5-7 minutes. If you like them a little softer, let them go a couple more minutes.

Start with a scoop of creamy polenta. Top with beets and greens, olives and a few crumbles of feta. Drizzle with balsamic and finish with a bit of sea salt if desired.

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Sweet Miso Salmon with Baby Bok Choy

Man, there are days when I am the laziest cook. Those are the days when we either A) Eat out, B) Make a sandwich or eat leftovers, or C) Make something like this where you plop everything on one pan, cook for 10 minutes and eat! While I would love to say I choose C every time, I think we all know that my pants would be on fire. However, I will say with complete honesty that when I do choose C, I am happiest with the results. This dish is not only fast and easy to make, but healthy and delicious as well. The trifecta for the lazy cook who still likes decent food.

This is a quick, quick, quick Asian-inspired fish dish. You can use any green vegetable that catches your fancy, but the baby bok choy and shiitake mixture goes very nicely with this and keeps with the Asian flavor profile, especially if you hit it with a dash of soy sauce at the end.

Sweet Miso Salmon with Baby Bok Choy

Sweet Miso Salmon with Baby Bok Choy

Sweet Miso Salmon with Baby Bok Choy

Salmon or Steelhead fillet
1 tbsp. brown sugar
1 tsp. miso paste
1 tsp. soy sauce

Baby bok choy
Shiitake mushrooms
Olive oil

Turn on your oven to broil. Line a baking sheet with foil. In a small bowl mix brown sugar, miso paste and soy sauce. Lay your fish fillet on one end of the foil and pour sauce all over the top. Smear around to cover the entire surface.

On the other end of the pan spread out the baby bok choy and scatter with the shiitake mushrooms. Drizzle veggies with a bit of olive oil.

Put the pan in the oven. Broil for 8 minutes. Check the doneness of your fish by sticking a fork in about an inch from the edge and pulling away a bit. Does the fish flake off? When you pull the fork back is the fish still red in the middle? When fish is done it will flake easily and the color will be a light to medium pink in the middle instead of red. Stir around your veggies (if they look done already you can remove them). Your fish may need a couple more minutes, depending on the size of your fillet. Keep an eye on it so it doesn’t burn. Remove and serve immediately. Season the veggies with a dash of soy sauce.

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Roasted Veggie Salsa

Salsa is my favorite condiment. It goes way beyond chips for me. It goes in omelets and frittatas, it goes in salads, it lands on top of chicken and fried potatoes. It gets eggs poached in it like this. I almost always have a batch of it in my fridge. You never know when you’ll need some.

It may be the first week of fall, but the weather is still nice and farmer’s market (at least here in Oregon) still has beautiful tomatoes. All of the ingredients for this showed up in one of my weekly farm boxes and on the grill and into the fridge it went immediately. This is a great way to use up ripe tomatoes if you have a bunch. After you turn them into salsa they last for weeks. If you don’t happen to have fresh tomatoes, or if you read this in the middle of winter when there are no good ones available, just use a can of fire-roasted diced tomatoes instead. It works like a charm, and best of all, you can always have one hiding in your pantry for when the salsa monster rears its head.

This recipe is very similar to my normal, un-roasted veggie version, but kissing those veggies with a little heat and getting that char flavor in there does add more depth and oomph. Take the extra few minutes and give it a shot!

I need more chip to dip.

I need more chip to dip.

Roasted Veggie Salsa

1/3 – 1/2 red onion, cut in big wedges
1 jalapeno (or less if you don’t like it spicy)
4-5 tomatillos, peel husks and wash
3-4 tomatoes (or you can use a can of fire-roasted tomatoes)
1-2 cloves garlic, peeled
1/2 tsp. cumin
1/2 tsp. salt
A handful of fresh cilantro (1/3-1/2 cup or so)
1-2 tbsp. fresh lime juice

Veggies on the grill pan. You could also do them on an actual grill, or under the broiler.

Veggies on the grill pan. You could also do them on an actual grill, or under the broiler.

Heat a grill pan (or grill, or broiler) and coat with cooking spray. Lay out all your vegetables. Let them grill until they are starting to turn black. Turn once or twice to cook on other sides. Your onion may stay in a wedge or it might fall apart. It will be fine either way. Put everything in a blender. Add seasonings, lime juice and cilantro. Blend until everything is chopped and combined. If you prefer a coarser salsa, pulse in a food processor instead of using the blender.

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CSA Week 9-12 – Thai Green Curry with Shrimp, Eggplant and Mushrooms

Eggplant. My heart lifts at the pretty sight of them in my CSA box because I think they are beautiful. But then it plummets when I remember that I don’t like them very much, and that even so, I love them compared to the rest of my household. But, part of the challenge with these weekly farm boxes is getting creative and finding recipes that we like despite ingredients that, sometimes, are not our favorites.

So. I decided to use recipes we like as a launching point and just work in some eggplant. Some made their way into Freaking Awesome Quinoa Burgers (largely unnoticed by the masses), and I made a huge pan of Eggplant Parmesan, since that has been our one true eggplant recipe success thus far. Although others ate some without complaint, I’ll admit to eating the majority of that pan by myself over the course of several days. Still my favorite eggplant recipe, and it’s a good one.

While wracking my brain for something new and exciting to do with eggplant, I remembered a Thai cooking class I took a while back where we made green curry with eggplant. We all love Thai food so I thought that would be the perfect thing to try. The homemade green curry paste is the star of this dish and just about anything you throw in with it is going to be delicious, even the dreaded aubergine. The other great thing about this recipe is that it is delicious with or without the eggplant. If you absolutely don’t like it, just leave it out and double up on the mushrooms instead. Personally, I think they both have a similar texture when cooked, and they both really absorb the flavor of the sauce, so I liked it just fine with the eggplant. I also threw in some shrimp just for the heck of it. This was a winner (although yes, I found a few eggplant chunks left at the bottom of Claire’s bowl. I’ll keep working on it).

Thanks to my most recent box, I already have another one of these suckers to cook.  Any ideas?

Green Curry with Shrimp, Eggplant and Mushrooms

Green Curry with Shrimp, Eggplant and Mushrooms

Green Curry with Shrimp, Eggplant and Mushrooms
(Slightly adapted from Hipcooks)

Curry Paste:
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. black peppercorns
1/2 thumb-sized piece galangal (or sub ginger), peeled and chopped
2 tbsp. finely chopped lemongrass
3 lime leaves, stems removed
1/2 bunch cilantro, leaves removed from stems, reserve both parts
2 small shallots (or 1/2 red onion)
2 cloves garlic
1 tsp. shrimp paste (or sub fish sauce)
1 thumb-sized piece fresh turmeric (or 1 tsp. dried)
5-6 thai green chiles (or more or less to taste)
1 large bunch Thai basil, stems removed
Juice from 1/2 lime
3-6 tbsp. fish sauce
2-4 tbsp. grapeseed oil

1 pound medium shrimp, peeled and deveined (or chicken, or just leave out the meat)
2 Thai or Japanese eggplants (I used Thai eggplants, but any kind will work, although I think the texture of the smaller ones are nice), cut into 1/2 inch pieces
2 cups mushrooms, sliced or quartered
1 can coconut milk
Additional lime juice, brown sugar, or fish sauce to taste

Homemade green curry paste is where it's at.

Homemade green curry paste is where it’s at.

Make the curry paste: Toast the coriander seeds, cumin seeds and peppercorns. I do this in a small skillet over medium heat until fragrant. Grind the spices in a food processor or spice grinder. Add the galangal, lemongrass, 2 lime leaves, cilantro stems, shallots, garlic, shrimp paste, turmeric, chilies, and most of the Thai basil, reserving some for garnish. Puree until smooth. Add the lime juice and 3 tbsp. of fish sauce to start. You may need to add a tablespoon or two or grapeseed oil to encourage a smooth paste. Taste and adjust the flavorings as needed – more salt from the fish sauce, more sour from the lime, more spice from the chilies. This will make enough paste for this and probably at least one other meal (it freezes great).

Shrimp and veggies. Obviously feel free to mix this up if you don't like these ingredients. Really, you can use just about any combo of meat and/or vegetables you like.

Shrimp and veggies. Obviously feel free to mix this up if you don’t like these ingredients. Really, you can use just about any combo of meat and/or vegetables you like.

Add a bit of olive oil or grapeseed oil to a large skillet over medium heat. Add shrimp, eggplant and mushrooms. Stir fry until shrimp start to turn pink. Add one can of coconut milk, bring to a boil, then lower heat. Stir in the green curry paste, a little at a time, until you’ve reached your desired color and taste. Simmer until veggies are soft. Taste for seasoning and add a bit of sugar, lime or fish sauce to adjust the sweet, sour and salty levels to your taste. Just before serving, garnish with reserved cilantro and Thai basil, and a finely sliced lime leaf, if desired.

Serve with rice to soak up that lovely sauce.

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CSA Week 8: Spiralized Cucumber and Beet Salad

Week eight brought many goodies, including corn, zucchini, summer squash, green beans (including a weird flat variety that was a little fuzzy), tomatoes, tomatillos, basil, potatoes, eggplant, and lemon cucumbers.

In addition to this I still have a ton of cucumbers and beets from the previous week. In a stroke of serendipity, as I was pondering this dilemma, I came across this recipe from Skinny Taste. I used it more for inspiration than anything else, but it was a great idea, with a little Greek flair, and it gave me a reason to pull out my seldom-used spiralizer.

My spiralizer. A strange little contraption that is pretty simple. Stick the veggie on the little peg, crank the handle and end up with curly veggie ribbons.

My spiralizer. A strange little contraption that is pretty simple. Stick the veggie on the little peg, crank the handle and end up with curly veggie ribbons.

A spiralizer is a fun little machine that turns veggies into curly little ribbons. If you don’t have one, this recipe works just fine if you just dice the veggies or cut into julienne strips instead. I enjoy using this thing, although looking at Gina’s photos made me think perhaps I should have bought the kind she has instead. Mine is not bad, but it works much better on firmer veggies. My beets made perfect little ribbons, but since my cucumbers were a week old, they were a little soft, so I struggled a bit getting good spirals, but in the end it worked fine.

Spiralized salad, before mixing.

Spiralized salad, before mixing.

Spiralized Cucumber and Beet Salad

2-3 cucumbers
2-3 beets
1 cup cherry tomatoes, halved
1/3 cup kalamata olives, halved
Juice of half a big lemon or a whole small one
1 tbsp. olive oil
Salt and pepper
Pinch of dry or fresh oregano
1/2 cup feta cheese

Trip ends from cucumbers and beets and spiralize, dice or julienne. I peeled the beets but not the cucumbers. Add to salad bowl. Keep in mind that once you mix this all together it will all turn pink because of the beets so for a pretty presentation, you can keep the elements separate in the bowl and then mix right before serving.

Add tomatoes and olives. Squeeze lemon juice and drizzle olive oil over the veggies. Add seasonings and give it all a quick toss. Top with feta if desired.

And now it's all pink! But delicious!

And now it’s all pink! But delicious!

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