Cranberry Relish

With just five simple ingredients this Cranberry Relish will add a pop of color and a side dish full of nutrients that will be a great addition to the table at any holiday gathering.

a small bowl of cranberry relish next to lemon, garnish, and single cranberries


With Thanksgiving just a few days away, everyone is finalizing their Thanksgiving Day menu. Thanksgiving dinner is all about timing. What needs to be in/out the oven or stovetop. I am always a fan of the menu items that can be made ahead of time so you don’t have to worry about factoring that in the day of the festivities.


This recipe is inspired by one of my friend’s aunt’s recipe. (Hi Steph!) I was scrambling last week to get a menu together for my Thanksgiving cooking class at work. I’ve been teaching multiple Thanksgiving Day-themed cooking classes for work the past 3 years now. I get a lot of the same people attending the classes, so I didn’t want to repeat any previous recipes used in class.


I tend to catch up with family and friends on my way to and from work in the car. Whoever invented Bluetooth, thank you! I was chatting with Steph on my way home from work and I mentioned how I didn’t know what I was making yet for my class the next day. She was told me about her Aunt’s cranberry relish recipe that her family goes crazy for every year. What I really loved about it was it was only a few simple ingredients and everything goes right into a food processor. Plus, it is a recipe that can be made ahead of time. I did tweak the original recipe to make it healthier.

Cranberries: What’s So Great About Them?

I’m so glad you asked! Cranberries are actually full of antioxidants known as PACs, which may help reduce inflammation related to chronic diseases and aging.

A cup of fresh cranberries is a great source of fiber and Vitamin C, but the downside is that they only come into season during the fall.

The good news is that you can buy up several bags of fresh cranberries and freeze them to have year-round!


Also, research indicates that consumption of flavonoids in foods and beverages may decrease the risk of atherosclerosis.

In vitro and in vivo experiments with flavonoids demonstrate that flavonoids are dietary antioxidants and inhibit LDL oxidation, inhibit platelet aggregation and adhesion, inhibit enzymes involved in lipid and lipoprotein metabolism that affect the immune response to oxidized LDL and their uptake by endothelial macrophages, may induce endothelium-dependent vassorelaxation, and may increase reverse cholesterol transport and decrease total and LDL cholesterol.

Cranberries contain both hydroxycinnamic acids and flavonoids. The cranberry flavonoids belong to three groups: anthocyanins, flavonols, and proanthocyanidins, which make cranberries a great addition as part of a heart-healthy diet. Source: The Cranberry Insitute.

infographic describing the health benefits and nutrition of cranberries

What You Need For Cranberry Relish

  • fresh cranberries
  • lemon
  • pineapple rings – I am using canned with the juice drained, you can use fresh if you would like.
  • sugar
  • honey

How To Make Cranberry Relish

Add the cranberries to the food processor and pulse until they begin breaking down. Depending on the size of your food processor you may have to do this in batches.

Slice the lemon into wedges and remove the seeds. Add the wedges, with the peel on, to the processor and pulse just until it breaks down.

Then add the sugar, honey, and pineapple rings. Continue pulsing until the relish reaches your desired consistency.

Can You Make Cranberry Relish with Nuts?

Yes! Because I recommend chilling cranberry relish overnight so all of the flavors come together, fold them in just before serving. Pecans and walnuts pair well with cranberry dishes, but you can add any variety of nuts.

I like smaller pieces, so if you have whole pecan or walnuts chop you can chop by hand or throw them in a food processor for a few pulses.

close up of cranberry relish made with real cranberries next to lemon half

What’s the Difference Between Cranberry Sauce and Cranberry Relish?

Relish is made with raw ingredients that are blended together then chilled. Traditionally cranberry sauce is actually cooked (unless you are eating it from the can) and is much sweeter.

Can You Use Frozen Cranberries?

You can use frozen, just know the flavor is much more muted, but that’s usually the case when you swap frozen fruits and veggies for fresh.

Be sure you allow for some additional time so they can thaw completely. Then drain the cranberries to remove the excess liquid.

Cranberry Relish Serving Suggestions

In case you were wondering, here are some of the popular ways cranberry relish is served.

  • As a holiday side dish
  • Over Brie or cream cheese
  • With crackers – you could use a salty variety or graham crackers for a sweeter version
  • Topping – use the leftover to top off your pancakes, waffles, or yogurt bowls

How Long is Cranberry Relish Good For?

You can store it in the fridge for up to 5 days. This also means you can make it ahead of time if you are prepping for holiday meals to ease the stress! 

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cranberry relish in a white bowl

Cranberry Relish

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 10 1x
  • Category: side dish

Ingredients

Scale
  • 1 (12 oz) bag fresh cranberries
  • 1 lemon
  • 1 (20 oz) can pineapple rings, juice drained
  • 1/4 cup sugar
  • 1/4 cup honey

Instructions

  1. Place cranberries in a large food processor and pulse to begin to break down the cranberries.
  2. Cut lemon into small wedges and remove any seeds. Add the whole lemon to the food processor with the cranberries (do NOT remove the peel). Pulse to begin to break down the lemons with the cranberries.
  3. Add pineapple, sugar, and honey. Pulse to reach desired consistency.
  4. Let chill overnight to allow the flavors to come together.

Notes

*If using frozen cranberries, let thaw completely and drain to remove any excess liquid before preparing this recipe.

Keywords: cranberry relish, cranberry, side dish, thanksgiving, holiday

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com
two image collage of cranberry relish with text overlay

Roasted Maple-Mustard Glazed Brussels Sprouts

Roasted Maple Mustard Brussels Sprouts have just enough tang and the right amount of sweetness! The perfect side dish that pairs well with just about any meal! 

close up of maple mustard glazed brussels sprouts in a white bowl

Some people may turn their nose up at the thought of Brussels sprouts, but honestly, they just need to try cooking them a different way! The maple mustard glaze brings in so much flavor, adding a twist to just regular roasted sprouts. 

With the holiday season just around the corner, these become a staple around our house. Once you try them I promise you will be eating this delicious side dish all year long! 

Because this is a sheet pan recipe, it’s easy to make and almost hands off! So while these are great during the week, you can easily double or triple the recipe to feed a larger crowd without much more prep work.

Why I Love Brussels Sprouts

For starters, brussels sprouts are packed full of nutrients and rich in Vitamin K and Vitamin C. They also contain an antioxidant called kaempferol, that may help to reduce inflammation and promote a healthy heart. 

If you aren’t a seafood lover, double up on your Brussels because they are one of the best plant-based sources of omega-3s! 

So besides all of the amazing health benefits, Brussels sprouts can be cooked in so many ways which makes them really versatile in the kitchen.  Simply changing out the sauce, glaze, or seasoning offers a whole new side dish. Let’s not forget they are great in salads when they are shredded too! 

top shot of roasted maple mustard brussels sprouts in a white bowl

Ingredients for Maple Mustard Brussels Sprouts 

lemon juice

Dijon mustard

maple syrup

olive oil

salt and pepper

Brussels sprouts

How to Make Roasted Maple Mustard Brussels Sprouts 

Prep your baking sheet by spraying it with non-stick spray or using parchment paper and preheat your oven to 400 degrees. 

Whisk together the lemon juice, mustard, maple syrup, oil, salt, and pepper in a large bowl. 

Once you have halved and trimmed the Brussels sprouts, mix those in and stir until they are fully coated. 

brussels sprouts roasted with a maple mustard glaze in a white bowl

Pour the mixture in an even layer onto the baking sheets. You can drizzle the remaining glaze over if there’s any left in the bowl. 

Roast for about 30 minutes or until the brussels are tender and caramelized. Stir them occasionally or flip with a spatula half way through. 

Can You Use Frozen Brussels Sprouts? 

You can if that’s all you have. Allow them to thaw completely before roasting.

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roasted brussels sprouts in a white dish

Roasted Maple-Mustard Glazed Brussels Sprouts

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 4
  • Category: side dish
  • Method: roasting

Ingredients

Scale
  • 1 1/2 tablespoons lemon juice
  • 2 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons maple syrup
  • 3 tablespoons olive oil
  • salt and pepper, to taste
  • 2 lbs. Brussels sprouts, halved and trimmed

Instructions

  1. Preheat oven to 400 degrees F. Prepare a large baking sheet with cooking spray and set aside.
  2. In a large bowl, whisk together the lemon juice, Dijon mustard, maple syrup, olive oil, and salt and pepper.
  3. Mix in the Brussels sprouts until they are fully coated. Pour the Brussels sprouts on an even layer on the baking sheet, drizzling any remaining glaze on top.
  4. Roast for 25-30 minutes, stirring occasionally. Brussels sprouts should be tender and caramelized to your desired doneness.

Keywords: Brussels sprouts, roasting, vegetable side dish

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com
close up of roasted brussels sprouts with a maple mustard glaze with text overlay

Green Bean Potato Salad

Gearing up for picnics and barbecues this summer? Add this Green Bean Potato Salad to the menu.

Green Bean Potato Salad in a wooden bowl

One of my jobs during summers at college, I was working at this outdoor catering company, where we prepared food on-site at graduation parties, barbecues, picnics, etc. When working in catering, you have to prepare recipes in large quantities to feed the masses. One of my least favorite things to prepare is the potato salad.

Green Bean Potato Salad in a wooden bowl

Traditional potato salad is dressed with mayonnaise. That is one condiment that I just never enjoyed. Now, just imagine preparing potato salad for 100+ people at one time. The amount of mayo I had to scoop daily was unreal.

Since I don’t personally enjoy mayonnaise, I wanted to create a non-mayo based dressing for potato salad with an added twist by adding green beans and corn. Don’t be afraid to switch up a classic and bring something new to the table, like this Green Bean Potato Salad.

Why use red bliss potatoes for this Green Bean Potato Salad

Red potatoes have smooth thin skin. Its skin is edible, so it’s not necessary to peel or remove it after cooking. Like many waxy varieties, red potatoes are low in starch and won’t produce a light, fluffy texture. They are best used for boiling and roasting and work well in dishes that would benefit from a potato that holds its shape, even when sliced and diced, like for this Green Bean Potato Salad.

Health benefits of potatoes

Poor potatoes have a bad reputation in some people’s eyes. “Oh, I can’t eat potatoes because they are too starchy” Yes, potatoes are starchy because they are carbohydrates and carbohydrates give us energy. Also, there are many nutritional benefits that potatoes provide our bodies. They are high in potassium, vitamin B6, and vitamin C. When enjoyed in moderation and prepared in a healthy way, potatoes can be a nutritious addition to your diet.

Culinary term: blanching & shocking

The word blanch refers to a cooking technique in which food is briefly immersed in steam or boiling water, usually followed by shocking, which is rapidly cooling the food in an ice bath or with cold air.

When you blanch food for the right amount of time it helps maintain flavor, color, texture, and nutritional value. No one wants limp and soggy green beans.

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green bean potato salad in a wooden bowl

Green Bean Potato Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes
  • Yield: 10 1x
  • Category: side dish
  • Method: stove top
  • Cuisine: American

Ingredients

Scale

1 pound red bliss potatoes
2 ears of corn, shucked
1 pound French green beans, cut in half
1 lemon, juiced (or 2 tablespoons lemon juice)
2 tablespoons Dijon mustard
1/4 cup olive oil
salt and pepper, to taste


Instructions

  1. In a large pot add potatoes. Fill with water and bring to a boil and season with salt. Cook potatoes until fork tender, about 20 minutes (depending on the size of your potatoes).
  2. Using tongs, carefully remove the potatoes and let cool. Add corn to the boiling water. Cook for 10 minutes, or until corn is tender.
  3. Using tongs, carefully remove the corn and let cool. Add the string beans to the boiling water. Cook for about 3-5 minutes, or until green beans are tender. Drain green beans and immediately put them in an ice bath to stop the cooking process. When cooled drain green beans and let dry. 
  4. When potatoes are cooled, dice into cubes. Cut corn off the cob. (see notes below for a tip to do this easily)
  5. In a large bowl, whisk together lemon juice, Dijon mustard, and olive oil. Add potatoes, corn, and green beans. Toss to coat.
  6. Season with salt and pepper, to taste.
  7. Let the potato salad sit in the refrigerator for at least 30 minutes to let all the flavors marinate.

Notes

Tip to cut corn off the cob.

Substitution tip: Don’t have corn on the cob? Swap for sweet canned corn or frozen corn kernels. 

Keywords: potato salad, green beans, corn, potatoes, side dish, recipe

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This recipe was originally posted in July 2013. The photos and content of the post have been updated.

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Instant Pot Wheat Berries

Save time and utilize the Instant Pot to make hearty whole grains, like wheat berries. Learn how meal prepping a batch of whole grains can turn into various recipes throughout the week.

Instant Pot Wheat Berries -Save time and utilize your Instant Pot to make hearty whole grains, like wheat berries. via Chef Julie Harrington, RD @ChefJulie_RD #instantpot #wheatberries #pressurecooker #wholegrain #mealprep #glutenfree

The Instant Pot continues to be magical. What takes over an hour to cook, now is done in 35 minutes.

Meal prep strategies

Every week now, I’ve been prepping at least one whole grain for the week. Everyone meal preps a little differently. I tend not to make full meals, but to get the cooking process started, like chopping veggies, making a batch of whole grains, grilling a few pieces of chicken, roasting a tray of veggies, etc.

This way, I am not mandated to a certain meal and it gives me more flexibility while allowing to save time during a busy week.

Instant Pot Wheat Berries -Save time and utilize your Instant Pot to make hearty whole grains, like wheat berries. via Chef Julie Harrington, RD @ChefJulie_RD #instantpot #wheatberries #pressurecooker #wholegrain #mealprep #glutenfree

Meal prep tip:

Prep a batch of whole grains, like wheat berries, to add on top of a salad, in a stir-fry, mixed into a soup, as a side dish, or even served up breakfast-style. Switch up the prepped whole grain each week for variety.

Health benefits of wheat berries

Wheat berries contain 6 grams of protein, with over 20 percent of your daily value for dietary fiber, and 8 percent of your iron in each serving.

Instant Pot Wheat Berries -Save time and utilize your Instant Pot to make hearty whole grains, like wheat berries. via Chef Julie Harrington, RD @ChefJulie_RD #instantpot #wheatberries #pressurecooker #wholegrain #mealprep #glutenfree

What are Wheat Berries?

Wheat Berries are the whole grain form of wheat – the whole, complete grain before it has undergone any processing. They’re a high-fiber whole grain, containing the bran, germ, and the endosperm. Wheat berries typically take longer to cook because they are not processed and it takes a while for the liquid to penetrate through the bran to soften the grain.

When cooked, wheat berries have a chewy bite and a subtle nutty, earthy flavor. They’re sturdy enough to handle bold dressings in salads and still delicate enough to taste delicious with some milk, honey, and cinnamon.

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wheat berries in a white bowl with a blue and white striped napkin

Instant Pot Wheat Berries

  • Author: Chef Julie Harrington, RD
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 4
  • Category: side dish
  • Method: Instant Pot

Ingredients

Scale
  • 3 cups water
  • 1 cup hard red spring wheat berries
  • Pinch of salt

Instructions

  1. Combine water, wheat berries, and salt in the Instant Pot. Secure the lid and seal the valve.
  2. Set the manual timer for 35 minutes.
  3. When done, do quick release by moving the valve to vent the steam. Let all the steam release.
  4. Drain the wheat berries and enjoy as is or incorporate into other recipes.

Keywords: instant pot, pressure cooker, wheat berries, whole grain, meal prep

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Lemon Pepper Asiago Stuffed Tomatoes

Whip up this delicious appetizer with just three simple ingredients! Lemon Pepper Asiago Stuffed Tomatoes are going to be your new go-to recipe.
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This post is sponsored by La Terra Fina. Thanks for supporting brands that make this blog possible!
For a New York Giants fan, who the heck am I going to root for during the big game on Sunday since both the Patriots and the Eagles are the NYG’s rival? NJ.com interviewed NYG fans, and I guess most will be pulling for the Patriots this year.
My boyfriend is a die-hard Eagles fan (football season is always competitive fun when our teams are playing each other). I’m going to be a supportive girlfriend and root for the Eagles this year. Plus, I always like an underdog win!
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With all good football viewing Sundays comes good food! The key to delicious appetizers is each bite is packed with flavor. My secret: La Terra Fina Greek yogurt dips & spreads. Following the tagline “Good Food from the Good Earth,” La Terra Fina produces a wide range of ready-to-eat refrigerated dip, spreads, and quiches that are rich in flavor and high in quality.
You first saw La Terra Fina on RDelicious Kitchen from my one of my Grocery Store Finds round-up. They recently have gotten a brand new look, but kept the same great taste!
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These Greek yogurt dips are perfect for entertaining. Enjoy as is served warm or cold, dunked with vegetables, crackers, or bread or utilize them in a recipe.

The lemon pepper & asiago flavor quickly became my new favorite flavor with real ingredients, no artificial colors, flavors, or preservatives.
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This is the perfect recipe who wants to show off a new appetizer that tastes like you’ve been developing these flavors in the kitchen for a while,  but really this recipe can be put together in 15 minutes with just three ingredients.
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cheesy stuffed peppers on a baking sheet

Lemon Pepper Asiago Stuffed Tomatoes

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 5 mins
  • Cook Time: 11 mins
  • Total Time: 16 mins
  • Yield: 8

Description

3 simple ingredients turn into a delicious appetizer


Ingredients

Scale
  • 4 beefsteak tomatoes
  • 1 (10 oz.) container La Terra Fina Lemon Pepper & Asiago Dip & Spread
  • 4 ounces asiago cheese, finely shredded

Instructions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Slice tomatoes in half horizontally and scoop out pulp and seeds. Blot inside the cavity to remove excess moisture.
  3. Add about two heaping tablespoons of La Terra Fina Lemon Pepper & Asiago Dip & Spread into the tomatoes.
  4. Sprinkle shredded asiago cheese on top.
  5. Bake in the oven for 10 minutes, then broil on low for 1 minutes to brown the cheese on top.
  6. Remove from the oven and let cool slightly.

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 Who are you rooting for on Sunday? Or are you more excited for the food? 
Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Lemon Pepper Asiago Stuffed Tomatoes via RDelicious Kitchen @RD_Kitchen #ad #superbowl #gameday #biggame #appetizers #tomatoes #dip #greekyogurt
Learn more about La Terra Fina and their great products on FacebookPinterest, and Twitter — we all need a shortcut here and there while entertaining and their dips are perfect! Follow along with them on social media for more great recipes.

Everything but the turkey, Thanksgiving menu

My favorite holiday is just a few days away! I love Thanksgiving because it’s all about friends, family, and FOOD! 
Everything but the turkey, Thanksgiving menu via RDelicious Kitchen @RD_Kitchen

I realized I have a ton of recipes that would be a good addition to a Thanksgiving menu. Turkey is pretty much a staple, but the sides are just as important. I get sad when I see a Thanksgiving spread of just beige/white foods. Bring on the colors! Bring on the flavors! All of these recipes contain ingredients or concepts of a traditional Thanksgiving recipe, but with a dietitian/chef twist.

Soup:

Soups are a great way to start the Thanksgiving meal. Soups are an easy way to pack in nutrients and big bold flavors. This Butternut & Acorn Squash Soup has easily become one of my favorites. It’s creamy without any cream or dairy! How? Check out the recipe to find out.

Butternut & Acorn Squash Soup

Salads:

Skip the boring tossed salad and add some seasonal ingredients to create a colorful dish.
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Citrus Beet Salad 

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Side Dishes:

The side dishes really make up the bulk of the Thanksgiving Day menu. Aim to create a very colorful spread. Different colors mean different nutrients. Think outside the traditional Thanksgiving menu and add new recipes to your holiday table.
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Roasted Garlic Cauliflower Mashed Potatoes

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*To access this recipe, try a FREE trial of my anti-inflammatory meal plan

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If you are looking to lighten up your holiday desserts, simply just trim back the amount of sugar. Trust me, no one will even notice. You can also try one of my seasonal dessert recipes too!
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Roasted Garlic Cauliflower Mashed Potatoes

Thanksgiving is my favorite holiday. Between the delicious food and spending time with friends and family who we are truly thankful for, it’s hard to beat.
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Do you have any holiday cooking questions?

E-mail them to [email protected], Then head on over to Chef Julie RD on Facebook, Wednesday, November 22nd at 10:30 am EST where I will be answering everyone’s questions live!
Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Are you team lumpy or smooth mashed potatoes?

Spring Salad with Raspberry Vinaigrette

Serve up this fresh Spring Salad with Raspberry Vinaigrette. Spring Salad with Raspberry Vinaigrette via RDelicious Kitchen @RD_KitchenThe big debate: Are you for fruit on a salad or against it? I am ALL about adding fruit to salad. I love that little sweet bite. While I know some others who are completely against it, arguing otherwise.
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Why not get fruits and vegetables in all in one shot? Salads don’t have to be boring. Someone recently said to me, “Since you are a Registered Dietitian, you’re probably going to tell me to eat more salads right”? As a Registered Dietitian, I’ll encourage you to eat more fruits and vegetables, that may be in the form of salad, but in other ways as well. The problem is “salad” sounds so boring. Unfortunately, most often the first thought of salad is the boring romaine lettuce, tomatoes, and maybe a few slices of cucumber.
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The key to building a delicious salad is variety. Don’t get stuck with the same combination. Try adding different textures. I like to add roasted vegetables on top of a bed of greens to add an extra pop of flavor. Every week I roast a large tray of vegetables. Throughout the week they get tossed on salads, mixed into a stir fry or scrambled with eggs. That one meal prep solution has been a weekly staple for me.
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I had the most delicious raspberry vinaigrette at a restaurant and I recreated my version for this salad. The sweetness naturally comes from fresh raspberries and balanced with white wine vinegar. Salad dressings are surprisingly very easy to make. This dressing can last for about a week in the refrigerator. Just give it a gentle shake before using.

Spring Salad with Raspberry Vinaigrette via RDelicious Kitchen @RD_Kitchen

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Spring Salad with Raspberry Vinaigrette on a white plate

Spring Salad with Raspberry Vinaigrette

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2

Ingredients

Scale
  • 4 cups arugula
  • 1/2 cup roasted asparagus, chopped
  • 1/2 cup raspberries
  • 1/4 cup red onion, thinly sliced
  • 2 ounces almonds, chopped
  • 2 ounces goat (or feta cheese), crumbled
  • For the dressing: (makes about 3/4 cup)
  • 1/4 cup fresh raspberries
  • 1/4 cup white wine vinegar
  • 1 small shallot, finely chopped
  • 1/2 cup olive oil
  • Salt and ground pepper, to taste

Instructions

  1. On two plates, layer the arugula, asparagus, raspberries, red onion, almonds, and goat cheese.
  2. For the dressing: Combine all ingredients in a blender or food processor and blend until smooth. Season to taste with salt and pepper. Store extra dressing the in the refrigerator for up to a week.
  3. Drizzle salads with dressing.

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Pin this recipe for later!Spring Salad with Raspberry Vinaigrette via RDelicious Kitchen @RD_Kitchen

 

Grilled Caesar Salad with Lemon Tahini Dressing

Have you ever tried grilling leafy greens? Try this Grilled Caesar Salad with Creamy Lemon Tahini Dressing this grilling season. 

Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

Memorial Day weekend is just around the corner, but it’s never too early to start firing up the grill. I’ve been all about the grilling scene in the blog world lately.

I started contributing to Luvo’s Fresh Blog and my first article was recently published – A Dietitian’s Guide to Building a Healthier Burger. Check out some nutritious tips for grilling burgers this summer.

Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

Then, to my surprise, I was nominated for the Wayfair Healthy Gas Griller Recipe Award, featuring my Chipotle Lime Shrimp Tacos.

While both articles are more about the traditional grilling fare, I tried something a little different – grilling romaine lettuce. I was pleasantly surprised with the results. If you want to try grilling leafy greens, use sturdier greens like romaine, cabbage, etc.

Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

The key to this Caesar salad is the toppings. Skip the croutons and top with plant-based fiber packed roasted chickpeas and add creaminess with avocado.

The real star is the dressing! This combination of lemon, hummus, tahini, and the secret ingredient cashews combines to create a thick and creamy dressing, minus the unwanted saturated fats and replacing them with heart-healthy unsaturated fats. 

Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

Have you ever tried grilling leafy greens?

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Grilled Caesar Salad with Lemon Tahini Dressing on a white platter

Grilled Caesar Salad with Creamy Lemon Tahini Dressing

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 2-4 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Description

Have you ever tried grilling leafy greens? Try this Grilled Caesar Salad with Creamy Lemon Tahini Dressing this grilling season. 


Ingredients

Scale
  • 1 large romaine heart, cut in half lengthwise
  • Olive oil spray
  • 1 avocado, diced
  • 1/2 cup chickpeas, drained and rinsed
  • 1 teaspoon olive oil
  • 1/2 teaspoon garlic powder

 

For the dressing:

  • 1/4 cup lemon juice
  • 2 tablespoons garlic hummus
  • 1 tablespoon tahini paste
  • 2 tablespoons water
  • 1 teaspoon Worcestershire
  • 1/4 cup raw cashews, soaked in water
  • Salt, to taste

Instructions

  1. Preheat oven to 400 degrees F. In a small bowl, combine chickpeas, olive oil, and garlic powder. Line a baking sheet with parchment paper. Place chickpeas on baking sheet and roast in the oven for 20 minutes, turning occasionally.
  2. As chickpeas are roasting, preheat grill to high. Spray cut, flat side of romaine hearts and place cut-side down on the grill. Grill for about 1-2 minutes until grill marks appear on lettuce. Flip and grill for an additional minute, to sear. Remove hearts to platter cut sides up.
  3. For dressing, place all ingredients in a food processor and pulse until smooth and creamy.
  4. Drizzle romaine hearts with dressing and top with roasted chickpeas and avocado.
  5. Store extra dressing in an airtight container.

Keywords: Salad, Caesar Salad, Grilling, Romaine, Tahini, Dressing, side dish

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com
Grilled Caesar Salad with Creamy Lemon Tahini Dressing - try grilling greens for a whole new salad experience via Chef Julie Harrington @ChefJulie_RD #salad #caesarsalad #vegan #vegetarian #caesar #plantbased #dressing #tahini #glutenfree

Parsley Stem Pesto over Roasted Asparagus

Happy Earth Day! There are so many food scraps that are often thrown out but can be repurposed into something new, just like this Parsley Stem Pesto.Parsley Stem Pesto over Roasted Asparagus via RDelicious Kitchen @RD_kitchenWith today being Earth Day, The Recipe ReDux members were challenged to show how to reduce food waste. Whatever you would normally toss, use it up! I use a lot of fresh herbs in my kitchen, but the stems usually end up in the trash, which is crazy because the stems actually have more of an intense flavor.Parsley Stem Pesto over Roasted Asparagus via RDelicious Kitchen @RD_kitchen
I loved this month’s theme because it got me thinking of the amount of food waste that tends to happen in my kitchen. So instead of tossing my parsley stems, I created a parsley stem pesto.Parsley Stem Pesto over Roasted Asparagus via RDelicious Kitchen @RD_kitchenThe typical herb to use in pesto is basil, but really any herb will do. Boy, do those stems have great flavor! The pesto is this intense green color with a fresh and flavorful zing to it.Parsley Stem Pesto over Roasted Asparagus via RDelicious Kitchen @RD_kitchenI also subbed pine nuts for walnuts. I tend to like my pesto a little thicker, so the walnuts are great for that. Plus, walnuts were what I had on hand and a great source of polyunsaturated fats!

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Parsley Stem Pesto over Roasted Asparagus on a white plate

Parsley Stem Pesto over Roasted Asparagus

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6

Ingredients

Scale
  • 1/2 cup walnuts
  • 1 cup parsley stems, roughly chopped
  • 1/4 cup parmesan cheese
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup + 1 tablespoon olive oil, divided
  • 1 bunch asparagus, ends trimmed

Instructions

  1. Preheat an oven to 425 degrees F.
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Season with salt and pepper. Toss to coat.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness.
  4. While the asparagus is cooking, add walnuts, parsley, parmesan cheese, garlic, lemon juice, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl and pulse again.
  5. Slowly drizzle in the olive oil while the food processor is running just long enough to incorporate the oil, about 20-30 seconds.
  6. Spread pesto over asparagus and serve.

Notes

Reserve extra pesto in an airtight container in the refrigerator.

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RDelicious Kitchen @RD_Kitchen
Parsley Stem Pesto over Roasted Asparagus via RDelicious Kitchen @RD_kitchen