Sides/Salads

Freekeh Salad With Peanut Ginger Dressing

Never heard of freekeh? You’re not alone. I only recently discovered this super grain, and I’m a fan. Basically, it’s wheat that’s harvested young, and it’s low in fat and high in protein and fiber. It can be used in recipes that call for quinoa, bulgar, brown rice, etcetera. It’s delicious in this salad, which I like to make at the beginning of the week because it holds up well in the refrigerator for easy lunches all week long. Not only is it loaded with healthy vegetables, but it’s super colorful, which always makes me feel good to eat. 

Freekeh Salad With Peanut Ginger Dressing
Serves 6
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Prep Time
20 min
Prep Time
20 min
For the Salad
  1. 1 cup dry freekeh (or quinoa), cooked according to package directions and cooled
  2. 2 cups shredded or thinly sliced red cabbage
  3. 1 red bell pepper, thinly sliced
  4. 1 cup frozen shelled edamame, defrosted
  5. 1 cup shredded carrot (about 2 carrots)
  6. 4 green onions, thinly sliced
For the Dressing
  1. 1/4 cup smooth natural peanut butter
  2. 1 tablespoon honey
  3. 1 teaspoon freshly grated ginger
  4. 2 tablespoons low-sodium soy sauce
  5. 1 tablespoon rice wine vinegar
  6. 1 teaspoon lime juice
  7. 2 teaspoons sriracha
  8. Pinch of salt and pepper
Instructions
  1. In a medium bowl, whisk together the dressing ingredients until smooth.
  2. Combine vegetables and cooled freekeh in a large bowl.
  3. Pour dressing over top, and stir gently until evenly coated.
  4. Store in refrigerator.
  5. Serve cold or at room temperature.
Adapted from Rachel Cooks
Adapted from Rachel Cooks
Seasoned to Impress https://seasonedtoimpress.com/

Warm Farro and Wheatberry Salad

I’ve never made farro or wheatberries before, but after watching Ina Garten make a salad with them, I decided to give them a try. (You’ll most likely find both farro and wheatberries in the healthy foods or organic aisle of the grocery store. The brands I bought were in bags.) Though I served this salad warm, it also tasted great right out of the refrigerator the next day. You also can change up the veggies and use what you have on hand or what’s in season.

Warm Farro and Wheatberry Salad
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 cup of wheatberries
  2. 1 cup of farro
  3. 1 small eggplant, diced
  4. 1 medium onion, diced
  5. 3 cloves garlic, minced
  6. 1 yellow or red bell pepper, diced
  7. 8 oz. sliced white mushrooms
  8. 3 cups fresh kale or spinach
  9. 1/4 cup extra virgin olive oil, divided
  10. 1/4 cup balsamic vinegar
  11. 1/2 cup grated parmesan cheese
  12. 2 tablespoons fresh parsley, chopped
  13. Salt and pepper, to taste
Instructions
  1. In separate pots, cook the farro and wheatberries according to package directions.
  2. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the eggplant, onion, garlic, pepper, and mushrooms and cook until tender, about 5 minutes.
  3. Add the cooked farro and wheatberries and the kale.
  4. Stir in the remaining olive oil and the balsamic vinegar, and cook until kale is wilted.
  5. Remove from heat, and stir in the cheese and parsley.
  6. Season with salt and pepper.
Notes
  1. I served this as a main dish, but it also would work great as a side dish.
Adapted from Ina Garten
Adapted from Ina Garten
Seasoned to Impress https://seasonedtoimpress.com/

Perfect Crispy Oven-Baked Fries

I have exciting news. After years of trial and error (and eating too soggy or too burnt fries), I’ve finally perfected baked fries! Some key steps: cut the fries thin (about a 1/2 inch) soak the cut potatoes in water to remove some starch and then dry them really, really well; bake on the bottom rack of the oven; and turn up the heat for the last few minutes. These fries would be delicious right out of the oven, but I took them a step further and tossed them with a little melted butter, garlic, parsley, and Parmesan cheese right before serving. These are just as good as any gourmet fry you get at a restaurant.

Perfect Crispy Oven-Baked Fries
Serves 2
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 2 russet potatoes, scrubbed and cut into thin strips
  2. 1 tablespoon extra virgin olive oil
  3. 1/2 teaspoon kosher salt
  4. 2 teaspoons unsalted butter
  5. 1 clove finely minced garlic
  6. 1 teaspoon dried parsley
  7. 1 tablespoon grated Parmesan cheese
Instructions
  1. After cutting potatoes, place in a bowl of cold water. Let sit for at least 30 minutes.
  2. Drain and rinse with cold water.
  3. Spread potatoes on a dish towel, and dry thoroughly.
  4. Place on a baking sheet and drizzle with olive oil and salt. Toss to coat, and spread in an even layer.
  5. Bake a 425 degrees on the bottom rack of the oven for 20 minutes, flipping with a spatula halfway through.
  6. Leave fries in oven, and turn oven up to 500 degrees. Bake fries for an additional 5-10 minutes, until golden brown and crisp.
  7. Transfer to a large bowl.
  8. Melt butter in a microwave-safe bowl. Add garlic and dried parsley. Stir.
  9. Pour over fries and gently toss. Sprinkle with Parmesan cheese.
Notes
  1. This recipe serves two. Plan for about 1 medium potato per person, and increase the other ingredients accordingly.
Seasoned to Impress https://seasonedtoimpress.com/