New Seasons Coastal Kale Salad

New Seasons Market in Portland has this amazing, simple kale salad in their prepared foods section that is a flavor explosion in every bite. Since I am not a huge fan of canola oil and try not to consume it often, I figured that I should recreate this salad at home. I enjoy it all throughout the year but it is especially nice in the summer months. It tastes amazing right away, but can also spend a day or two in the refrigerator if you want to prep it ahead of time. I love it as a side or a main with a protein added.

Serves 2-4

Ingredients:

• 1 bunch of curly kale, washed and chopped finely

• 1/2 large red or sweet yellow onion, sliced thinly

• Juice of 1 lemon

• 3 tablespoons of Coconut Aminos or Bragg’s Liquid Aminos (if soy is tolerated or preferred)

• 1/3 cup extra virgin olive oil

• 1 teaspoon garlic powder

• 3 tablespoons sesame seeds

• 3 tablespoons sunflower seeds

• 3 tablespoons pumpkin seeds

• Freshly grated parmesan to taste

• Salt and pepper to taste

Directions:

1. Whisk the garlic powder, lemon juice, coconut aminos, or Bragg’s aminos + extra virgin olive oil together

2. Place the kale, onion, and seeds into a large salad bowl. Add the whisked dressing to the salad and gently mix. You will want the kale to be pretty coated so the seeds will stay dispersed throughout the greens

3. Grate the fresh parmesan, salt, and pepper to taste and gently mix again.

4. Enjoy!

Versatile Cabbage Slaw

I LOVE making a cabbage-based slaw as a side all year round because you can always find in-season ingredients and it can basically go along with any recipe. Cabbage is loaded with nutrients including vitamin C and folate, fiber and is supportive of liver and gut health. I make a big batch of this at least once a week to eat as a side or garnish. Here is my go-to recipe. I swap out ingredients depending on what I have on hand. ⁠

Prep time: 20ish minutes

Yield: 8-10 servings

Ingredients:

• Red, green, napa or savoy cabbage, chopped - 6-8 cups⁠

• Bunch of cilantro, chopped fine - more if you like cilantro⁠!

• 1/2 - 1 red onion, sliced thinly (depends on how much onion you like!)

• Bunch of red radishes or large daikon, thinly sliced into half-moons⁠

• Sesame seeds or pumpkin seeds- as many as you'd like for color, interest, and flavor⁠

• Apple cider vinegar, a splash

• Juice of 2 limes or lemons⁠

• Extra-virgin olive oil or Avocado oil, a few glugs, or about 1/4 cup⁠

• Sea salt and pepper to taste⁠

Directions:

Combine all veggies in a large bowl, add spices and liquids, combine, taste, and refine as needed.⁠⁠

Other potential additions or swaps:

• Sliced or shredded carrots

• Chopped celery

• Thinly sliced cucumbers

• Chopped nuts

• Seeds⁠

• Chopped dried fruits⁠

• Chopped apple

• Chopped pear

• Chopped or grated garlic⁠

• Thinly sliced green onion⁠

• Different spices⁠

• Different kinds of vinegar

Any other ideas? Let me know!

Melon, Basil & Feta Salad

Prep time: 20 minutes

Yield: 8-10 servings

Ingredients:

• 4-5 cups seeded watermelon, cut into 1 inch pieces (about 1/2 a medium sized watermelon)

• 2 English cucumbers, halved lengthwise, seeded, and sliced

• 6 Green onions, chopped

• 1/2 Cup fresh basil (mint works too!), chopped

• 4-6 Ounces cubed or crumbled feta cheese

• 1/3 Cup extra virgin olive oil

• 1/4 Cup balsamic vinegar

• Salt and pepper to taste

Directions:

1. In a large bowl combine the watermelon, cucumbers, onion, basil and feta.

2. In a small bowl add the oil, salt, and pepper and whisk to combine

3. Pour dressing over watermelon mixture and toss until coated.

Serve immediately or cover and refrigerate for up to 2 hours prior to serving. This salad is not the best the next day.

Instant Pot Beets

Instant pot beets are sooooo easy! If you love beets, but are turned off by cooking beets because it seems like a challenging task and you have an Instant Pot, be prepared to get cooking. I generally stick with the purple or chioggia beets because golden beets have a tendency to oxidize in the refrigerator once cooked, turning them a no so pretty black color over time. This is a weekly ingredient prep staple in my house. Beets are super nutrient dense, liver supportive and help our bodies to digest the fats we eat. If you like them (I know they are not for everyone), this is a great way to eat them regularly. Their greens are also really yummy braised or sautéed.

Ingredients:

1 large or 2-3 medium-sized purple beets, raw, whole and rinsed

Directions:

Place whole raw beet directly into steamer basket (skin on) add one cup of water. Use the manual button for to cook for 15-20 min. I do 20 min for larger beets (maybe 25 if its a HUGE beet). Once cooled, they peel slides right off and you can chop. Eat immediately or store for a week in the fridge to add to salads or to eat on their own.

Persimmon and Pomegranate Fruit Salad

Prep time: 15 minutes

Yield: 6-8 servings

Ingredients:

• 3 fuyu persimmons, chopped (1/4 to 1/2 inch pieces)
• 1 cup pomegranate seeds
•  3 apples, peeled, cored, chopped (1/4 to 1/2 inch pieces)
• Juice from one lemon
• 2 teaspoons honey (optional)
• 1 teaspoon cinnamon (more if you like cinnamon!)

Directions:

1. Gently toss all of the ingredients together.  Enjoy!

Spinach Salad with Persimmons

Prep time: 15 minutes
Yield: 6-8 servings

Ingredients:
•    3 fuyu persimmons, chopped (1/4 to 1/2 inch pieces)
•    1 cup pomegranate seeds
•    3 apples, peeled, cored, chopped (1/4 to 1/2 inch pieces)
•    Juice from one lemon
•    2 teaspoons honey
•    1 teaspoon cinnamon (more if you like cinnamon!)

Directions: 

1. Gently toss all of the ingredients together.  Enjoy!

It will keep for at least a couple of days in the refrigerator, but is best on the same day it is made.

Fall Kale Salad

Author: Stephanie Selinger

Prep time: 15 minutes

Yield: 4 servings

Ingredients:

• 1 cup quinoa, cooked*
• 2 bunches (medium-sized) lacinato (dino) kale, washed, dried and chopped into small (one inch or so) pieces
• 1 large ripe pear, washed, stemmed and cored, sliced thin
• 1 cup cooked chick peas, rinsed and drained (if canned)*
• 4 tablespoons fresh parsley, chopped
• 1/4 cup pecans or walnuts, chopped
• 1/3 cup extra virgin olive oil
• 1/8 cup balsamic vinegar
• 1-2 Tablespoons pure maple syrup
• Sea salt and fresh ground pepper, to taste

Directions:

1. Cook quinoa as directed. This step can be done ahead of time, but I like to prepare this salad when the quinoa is warm.
2. Place cooked quinoa in a large salad bowl. Add the kale, pear, chick peas, nuts and parsley and toss to combine.  
3. In a small bowl, whisk together the oil, vinegar, and maple syrup, adding salt and pepper to taste; pour it over the salad and toss gently to coat.

Can be served immediately or saved for later.  This salad will hold well in the refrigerator for a few days.

*Omit the quinoa and/or chick peas if you are grain free or do not tolerate these items, feel free to add another protein of choice!