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Home / Salads

Salads

warm tahini cauliflower sheet pan salad
Dinner | Salads | Vegan

Warm Tahini Cauliflower Salad

smoked sustainable trout salad
Dinner | Salads

Smoked Trout Salad w/ Dill Yogurt Dressing

chilled lentil salad with kale sunflower seeds cauliflower and butternut squash
Dinner | Salads | Vegan

Chilled Lentil Salad w/ Kale & Squash

farro kale salad with cherries and gorgonzola
Dinner | Salads

Kale Farro Salad with Cherries & Gorgonzola

Lentil and Arugula Salad with Blue Cheese
Dinner | Salads

Chilled Lentil & Arugula Salad With Gorgonzola

grilled peach summer salad
Dinner | Salads

Grilled Peach Salad With Balsamic Glaze

roasted fennel salad with rosemary croutons
Dinner | Salads | Vegan

Roasted Fennel Salad with Croutons and Lemon

Salad with carrots, beets, blood oranges, grains, spinach, and ginger dressing on plates.
Dinner | Salads

Root Veggie Salad with Carrot Ginger Dressing

Kale salad with quinoa, butternut squash, pomegranate seeds, and onions in a bowl.
Dinner | Salads | Vegan

Fall Kale Salad

Kale Caesar Salad with Crispy Chickpeas
Dinner | Salads | Vegan

Kale Caesar With Crispy Chickpeas

carrot and barely salad with feta
Dinner | Salads

Roasted Carrot & Farro Salad With Feta

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Maple Dijon Brussel Sprouts! INGREDIENTS: 2 lb b Maple Dijon Brussel Sprouts! INGREDIENTS: 2 lb brussel sprouts 2-3 tbsp olive oil ½ tsp sea salt maple dijon mix: 2 tbsp grainy dijon mustard 2 tbsp maple syrup 1 tsp apple cider vinegar INSTRUCTIONS •Heat oven to 400 degrees. If you don’t have a convection setting, you may want to do 425. Slice off the ends of the brussels and then half, lengthwise. I usually let a couple of the most outer leaves fall off to discard, but if any others fall off, you can absolutely use them. •Line a large baking sheet with parchment and add the brussels. Drizzle with the olive oil and salt (add some cracked pepper too). Toss to thoroughly coat and arrange the brussels *flat side down*. This helps them to steam from within and get perfectly tender, while crispy the outside. •Roast for 20 minutes or so, until the outsides are getting crisp and the under side is slightly browned. Don’t worry if some of the leaves are getting brown / crispy, that’s the good stuff! •While they’re cooking, make the maple dijon mix. Then drizzle all over and toss to coat. Don’t worry about rearranging them flat side down. At this point, they can fall however they want (as long as they’re not too overly crowded on top of each other). •Roast for another 8-10 minutes, or longer if you like them even more done. Taste to see if they need any more salt or pepper. •Enjoy right away or reheat on the stove to crisp up again at a later time!
SAUSAGE RED PEPPER PASTA! 🍝 INGREDIENTS 1 lb SAUSAGE RED PEPPER PASTA! 🍝 INGREDIENTS 1 lb ground sausage 1 lb pasta of choice (I like fusilli or rigatoni) 3 large red bell peppers ½ cup walnuts (unsalted) 1 tbsp olive oil 1 tbsp lemon juice 2 tsp tahini 1 tsp maple syrup ¾ tsp paprika ¼ tsp garlic powder ¼ tsp salt INSTRUCTIONS •Set oven to broil. Place whole red peppers on a sheet pan (foil or parchment underneath is helpful, but not necessary). Broil each side until skin gets charred/blackened (as seen in photo). Do not worry– you won’t burn them! You want them dark. This usually takes about 8-10 minutes per side, flipping over as needed. So around 30 min total. •While the peppers cook, heat a large frying pan over medium heat and add the ground sausage. Make sure to pick a pan or pot big enough to add the pasta. You don’t need to add oil as the fat will render off and help to crisp. Break up with a wooden spoon and let cook undisturbed, breaking up and stirring once in a while. Leaving it be gets you those delicious crispy edges! •Put the peppers into a large bowl and cover with a lid or foil. This will steam them and help the skin to release. After about 10 minutes, remove the top and open the peppers slightly to help release more steam and cool. Peel off the skin and seeds, etc. You can even rinse the peppers with water to remove all seeds after, but a few are totally fine as we’re blending everything. •Add to a food processor or blender with the rest of ingredients. Blend until very smooth. Taste and adjust seasoning as needed. More salt or maybe a little extra lemon. Add some water if you need or would like it thinner. Add to the cooked sausage pan. •Cook your pasta, making sure to salt your pasta water and reserving a bit (¼ cup is fine) to thin out the sauce. Add to the sauce pan and stir to combine, adding pasta water as needed to thin. Salt and pepper to taste. Recipe also lives on my blog!
TURMERIC SALMON RICE Ingredients • 2 salmon fi TURMERIC SALMON RICE Ingredients • 2 salmon filets • 1 tbsp butter • 1 shallot (diced) • 2 garlic cloves (minced) • 2 inch knob ginger (~2 tsp) • 1 tbsp turmeric • ½ tsp salt • pinch pepper • ⅓ cup golden raisins • 1 cup rice • 1 cup water Scallion sauce: • 1 bunch scallions (5-6, chopped) • 3 tbsp rice vinegar • 4 tbsp soy sauce • 1 tsp sesame oil • 1 lime (juiced) • ½ tsp maple syrup or honey • optional toppings: chili crisp / cilantro Instructions • Heat large, high-walled frying pan over medium heat with a glug of avocado or coconut oil + 1 tbsp butter. Add shallots + cook until slightly translucent, a few minutes. Add in ginger + garlic and cook for another minute. Add turmeric, salt + pepper. • Pour in the rice, stirring for a few minutes to toast. Add in water + golden raisins. Stir to combine and then gently place the salmon filets, skin side down. Season the fish with salt + pepper. Bring the pan to a boil and then lower to low + cover. Cook for 15 minutes. • In the meantime, make the scallion sauce by mixing all ingredients in a small bowl. * Turn heat off and remove the pan, but leave the lid ON for another 10 minutes! This helps the rice to steam a bit and prevent some sticking. • Once you remove the lid, flake the salmon apart by using two forks. Pour some of the scallion sauce in and mix again. I used about half here and then save some for additional topping once it’s plated if you wish. Add chili crisp and/or cilantro if desired. • Will last in the fridge for 3 days! Enjoy hot or cold. Recipe also here: mackenziestable.com/salmon-rice
COCONUT CURRY CHICKEN SOUP INGREDIENTS: 1 green a COCONUT CURRY CHICKEN SOUP INGREDIENTS: 1 green apple (peeled and roughly chopped) 1 small yellow onion 2 large carrots (~1 cup chopped) 1 small sweet potato (peeled and roughly chopped) 3 cloves fresh garlic (grated or minced) 1 tbsp fresh ginger (grated or minced) 1½ tbsp curry powder ½ tsp cumin ½ tsp paprika ½ tsp turmeric powder ½ tsp cinnamon 1 tsp sea salt ¼ cup butter or ghee 1 can diced tomatoes (15 oz) ½ cup dried red lentils 1 can full-fat coconut milk (15 oz) 3 cups chicken or vegetable stock 4 boneless chicken thighs INSTRUCTIONS •In a large dutch oven or pot with a lid, cook chopped onion, apple and carrots over medium heat with a splash of oil (I use coconut or avocado) for about 5 minutes. •Add in spices, butter, ginger, and garlic, cook for a couple more minutes. •Add in the sweet potatoes and lentils, stirring to combine. Add the rest of ingredients and stir to combine. If you’re using chicken, add the whole pieces in now. Bring to a boil and then lower and cover (leaving the top cracked a bit). •Cook entire pot on low for about 40 minutes, chicken are cooked through. •Remove the chicken and shred using a fork. •This is where you’ll want to decide on texture. If you want a completely creamy soup, blend everything in a blender and add back into the pot. I wanted to keep some texture so I blend the whole soup, but only for a few seconds. You could also use an immersion blender as well. •Add the chicken back in and stir to combine. Adjust salt and pepper if needed. •Optional toppings: coconut milk, yogurt, cilantro, or chopped cashews Recipe also on the blog: https://mackenziestable.com/coconut-curry-chicken-soup
Winter dump! Some work. Some play. Mostly food. Winter dump! Some work. Some play. Mostly food.
My favorite brownies, period! 🍫 Full recipe bel My favorite brownies, period! 🍫 Full recipe below or on the blog. INGREDIENTS: 2 eggs ½ cup almond butter 1 cup coconut sugar ¼ cup melted coconut oil 1 tsp vanilla ½ tsp salt 1 cup almond flour ⅓ cup cacao powder ½ tsp baking soda ¼ cup dark chocolate chips ( @hukitchen for refined sugar free) INSTRUCTIONS Pre-heat oven to 350. Line an 8×8 square pan with parchment (or you can grease the pan with a little butter or oil). Combine eggs, almond butter, vanilla, salt, and coconut sugar. Mix together until very smooth, using a rubber spatula or wooden spoon. Add in the melted coconut oil and stir to fully combine. If just melted, wait for it to cool a few minute so it’s not too hot (this can impact eggs if too warm). Sift the cacao powder with a sieve, tapping to work it through. This step may seem unnecessary, but cacao powder can clump easily so it really is helpful. Help push the remainder through by pressing a wooden spoon into the sieve. Stir in. Add the almond flour in and pour the baking soda on top of the flour. I like to mix it into the almond flour a little first (avoids needing another bowl for this) and then combine everything together. Once fully mixed, fold in the chocolate chips, saving a handful for the top. Pour into the pan and press down using a spatula or your hands (I find that hands work best– it’s only super sticky for a second). This is a thicker dough so it needs the assistance. Sprinkle the few chocolate chips left on top. Bake for 22-27 minutes. This depends on your oven. I personally like to see a few cracks starting to form on the edges, but where it’s still a bit underdone in the center. A cake tester should come out *almost* clean. They will continue to cook once out of the oven, too. If you like them more well done, keep cooking!
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