Spring Salad with Raspberry Vinaigrette

Dietary, Egg Free, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Salads, Seasonal, Side Dishes, Spring, Vegetarian, Vegetarian
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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.
Spring Salad with Raspberry Vinaigrette via RDelicious Kitchen @RD_Kitchen
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.
Spring Salad with Raspberry Vinaigrette via RDelicious Kitchen @RD_Kitchen
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.
Spring Salad with Raspberry Vinaigrette via RDelicious Kitchen @RD_Kitchen
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.

Yay or Nay? Fruit in Salad – This Spring Salad with Raspberry Vinaigrette will make you say yay! @RD_Kitchen

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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
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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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RDelicious Kitchen @RD_Kitchen

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

 

Cheesy Spinach Hummus Dip

Appetizers, Dietary, Dips, Sauces & Spreads, Egg Free, Gluten Free, Nut Free, One pot/dish, PREP, Recipes, Vegetarian
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May 13th is National Hummus Day! Celebrate with this Cheesy Spinach Hummus Dip.Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
Disclosure: I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
While it is perfectly acceptable to simply open a container of Sabra hummus and dive right in, to celebrate National Hummus Day, did you know hummus is very versatile in the kitchen?

Hummus = Happiness

Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
I’ve recently been loving adding hummus to dressing and marinades. It adds great flavor and helps thicken it to create a creamy dressing. I recently made a lemon hummus tahini dressing for a grilled caesar salad recipe. So good!
Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
Hummus is also an interesting idea for a coating in place of your typical dredging mixture. Next time you bread chicken cutlets, skip the milk and egg mixture and roll in a thin layer of hummus, then coat in a crunchy topping.

#ad Celebrate National Hummus Day today with this Cheesy Hummus Spinch Dip #thereciperedux @sabra

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Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
Don’t stop there! Hummus is also great in dip recipes to replace saturated fats with a heart-healthy plant-based protein hummus. A traditional warm spinach dip has at least one or a mixture of these calorically dense ingredients: cream cheese, mayonnaise, or sour cream. This Cheesy Hummus Spinach dip is just as creamy with swapping in hummus instead.
Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
What is your favorite Sabra hummus flavor? My top three favorites are the classic, roasted red pepper, and olive tapenade. I recently saw a lemon twist flavor that I definitely need to try.

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Cheesy Spinach Hummus Dip in a baking dish with pita chips

Cheesy Spinach Hummus Dip

  • Author: Julie @ RDelicious Kitchen
  • Yield: 8
Print Recipe

Ingredients

Scale
  • 1 (12 oz.) container Sabra Classic Hummus
  • 2 cloves garlic, minced
  • 2 cups spinach, chopped
  • 3/4 cups white cheddar cheese, shredded
  • 2 teaspoons Italian seasonings
  • 1/4 cup green onions, chopped + additional for garnish
  • 1/4 cup parmesan cheese

Instructions

  1. Preheat oven to 375˚F.
  2. Combine Sabra Classis Hummus, garlic, spinach, cheddar cheese, Italian seasonings, and scallions. Spread into small casserole dish. Sprinkle parmesan cheese over the top.
  3. Bake for 20 minutes or until heated through and cheese on top is melted.
  4. Top with additional green onions and serve with pita crackers or vegetables.
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Did you make this recipe? Tag @rdeliciouskitchen on Instagram or send me a pic, I’d love to see! RDelicious Kitchen @RD_KitchenCheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen

Grilled Caesar Salad with Lemon Tahini Dressing

Dairy Free, Dietary, Egg Free, Fall, MAIN DISHES, Quick & Easy, Recipes, Salads, Side Dishes, Spring, Summer, Vegetarian, Vegetarian
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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.

Grilled salad?! Try this Grilled Caesar Salad with Creamy Lemon Tahini Dressing
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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
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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

Cheesy Cauliflower Waffles

Breakfast & Brunch, Dairy Free, Dietary, Freezer Friendly, Gluten Free, MAIN DISHES, Make ahead, Nut Free, PREP, Recipes, Vegetarian, Vegetarian
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Take out your waffle maker and whip up a batch of these Cheesy Cauliflower Waffles (aka. “Cauli-Waffles”) for a fun new breakfast!

close up image of a cheesy cauliflower waffle

As a food blogger and recipe developer, I always have recipe ideas running through my mind. This “cauli-waffle” idea was inspired when I was organizing my kitchen gadgets and found my waffle maker buried in the back of one of my cabinets. I honestly forget what kitchen gadgets that I have sometimes. Hi, my name is Julie and I am a kitchen gadget hoarder.

cauliflower waffle with a fried egg, tomato, and avocado

I set my waffle maker on my counter and was planning on making waffles for a fun weekend breakfast, but when I woke up Saturday morning, I was craving savory rather than sweet. The plan for the cauliflower rice that was sitting in my fridge was to make my Hawaiian Chicken Cauliflower Fried Rice for dinner that night, was used for my breakfast instead.

Cheesy Cauliflower Waffles

This is going to become one of my brunch staples. I topped my waffle with a fried egg, avocado, and tomato slices. Now that is what I call a savory breakfast.

Food trend alert! Add “Cauli-Waffles” to your next brunch menu #rdchat
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Cheesy Cauliflower Waffles topped with a fried egg, tomato, and avocado

I am going to assume they freeze well. I really can’t say since they were all devoured that morning.. oops! I would recommend warming them in the oven if you do have leftovers. 

cauliflower waffles on a marble slab

Have you ever made a savory dish using your waffle iron?

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Cheesy Cauliflower Waffles with fried egg, tomato, and avocado

Cheesy Cauliflower Waffles

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Breakfast
  • Method: Waffle Maker
  • Cuisine: American
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Description

Take out your waffle maker and whip up a batch of these Cheesy Cauliflower Waffles (aka. “Cauli-Waffles”) for a fun new breakfast!

Ingredients

Scale
  • 3 cups cauliflower rice
  • 3 scallions, chopped
  • 1/2 cup cheddar cheese, shredded (I used Cabot!)
  • 2 cloves garlic, minced
  • 1 egg, whisked
  • salt and pepper, to taste

Instructions

  1. Place your cauliflower rice into a microwave-safe dish. Add a teaspoon of water, (which will help to steam the cauliflower). Cover the dish with a damp paper towel. Cook for 2-3 minutes.
  2. Leave your cauliflower rice covered, to stand for 5 minutes. Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
  3. Add cauliflower, scallions, cheddar cheese, and garlic in a bowl. Toss to combine. Fold in whisked egg until all ingredients are coated. Season with salt and pepper.
  4. Heat waffle iron. Spray waffle iron well with cooking spray. Add 3/4 cup of the cauli-waffle mixture to the waffle iron and cook 3-4 minutes until the desired doneness. (I like them extra crispy!)
  5. Remove cauli-waffle from waffle iron and spray again before making your next waffle. Repeat process until 4 waffles are made.
  6. Enjoy as is or top with a fried egg, tomato slices, and avocado.

Keywords: Waffle, cauliflower, low carb, savory, cheesy

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Parsley Stem Pesto over Roasted Asparagus

Dietary, Gluten Free, MAIN DISHES, PREP, Quick & Easy, Recipes, Side Dishes, Vegetarian
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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
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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

Black Forest Chia Pudding

Breakfast & Brunch, Egg Free, Gluten Free, MAIN DISHES, Make ahead, Recipes, Snacks, Vegetarian
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For breakfast, snack, or dessert, this Black Forest Chia Pudding will fill you up and satisfy your sweet tooth at the same time.https://chefjulierd.com/When I first tried kombucha, I didn’t understand how anyone could drink it, but now I LOVE it. Same goes for chia pudding. The first time I tried it, I hated the texture, but now it is something I really enjoy.

Enjoy Black Forest Chia pudding for Breakfast or Dessert. You decide!

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It’s funny how your taste buds change and adapt over time. This is why I when I teach kids classes, I encourage them to try a new food at least 5 times in 5 different ways. According to Ellyn Satter Institute, unfamiliar foods may have to be presented 15 or 20+ times. This goes for picky eater adults too!
https://chefjulierd.com/Over time and trying chia pudding a few different ways the texture actually grew on me and now I really enjoy it. Plus, it’s been fun creating new versions to the same chia base.
Tip: If you don’t enjoy the texture of chia pudding, whip it in a food processor or blender and it becomes a fluffy mousse consistency.
https://chefjulierd.com/What’s a better way to enjoy chia pudding, no other than a tasty black forest cake dessert! The delicious chocolate chia base, with a creamy layer, topped with sweet black cherries, and cocoa nibs, it doesn’t get much better than this!
With wholesome ingredients, this can be served as breakfast, snack, or dessert!

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black forest chia pudding in a glass

Black Forest Chia Pudding

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 1/3 cup chia seeds
  • 2 tablespoons raw cacao powder (or unsweetened cocoa powder)
  • 1 1/4 cups unsweetened non-dairy milk
  • 1 tablespoon maple syrup
  • 1/2 cup frozen dark cherries, thawed
  • 1/2 cup plain yogurt
  • 1 tablespoon cocoa nibs

Instructions

  1. In a small bowl, whisk together chia seeds, cacao powder, almond milk, and maple syrup. Divide into two containers. Store in the refrigerator overnight for the mixture to thicken.
  2. Top chia pudding with 1/4 cup yogurt, 1/4 cup cherries, and half tablespoon cocoa nibs in each container.
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RDelicious Kitchen @RD_Kitchen
Black Forest Chia Pudding via RDelicious Kitchen @RD_Kitchen

Swiss Chard and Mushroom Quiche

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Whether you are pleasing a crowd for brunch or simply meal prepping for the upcoming week, add a Swiss Chard and Mushroom Quiche to the menu for a veggie and protein-packed breakfast!

Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_Kitchen
I love a good quiche, but I’m a little OCD on the ratios when I make mine. I crave the perfect balance of crust, filling, and eggy-ness.

  • Crust thin enough but thick enough to enjoy delicious flaky crust in every bite.
  • Plenty of filling. Quiches are typically filled with vegetables, protein, and cheese. I like when each bite incorporates all the flavors of the filling.
  • The perfect balance of fluffy eggs. This kind of goes hand in hand with the filling part, and even amount of filling and eggs.

Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_Kitchen
I used red swiss chard with mushrooms as the stars for the filling. What’s fun about quiche is you can play around with the ingredients to create your favorite combo! Plus, it’s an easy (and tasty) way to incorporate vegetables in the morning.

Weekends call for quiche! Have a #QuicheFeast with a Swiss Chard and Mushroom Quiche
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Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_Kitchen
The magic of this quiche is the cheese. Cabot’s garlic & herb cheddar is out of this world. It is so creamy with a rich garlic and herb flavor, finishing with the subtle bite from the cheddar. Did you know many of Cabot’s cheese is lactose free? How can cheese be lactose free, you may wonder. The removal of lactose occurs naturally during the cheese making process. Just look for the “Lactose-Free” icon on the packaging of your favorite Cabot cheese products if you are looking for a  naturally lactose-free cheese.
Swiss Chard and Mushroom Quiche via RDelicious Kitchen @RD_KitchenI have a pretty deep pie plate that I used for this quiche. If you don’t have as deep of a dish, you may want to scale back a little on the amount of eggs. I did note that in the recipe’s note section, but just in case, I thought I would remind you again 😉
What’s your favorite quiche combo?

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Swiss Chard and Mushroom Quiche on a white plate

Swiss Chard and Mushroom Quiche

  • Author: Julie @ RDelicious Kitchen
  • Cook Time: 40 mins
  • Total Time: 40 mins
  • Yield: 8-12 1x
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Ingredients

Scale
  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup (1 stick) unsalted butter
  • 2 tbsp to 1/4 cup ice water
  • For the quiche:
  • 2 tbsp olive oil
  • 1/2 large onion, sliced
  • 2 tbsp garlic, minced
  • 1 1/2 cups mini portabello mushrooms, sliced
  • 1 tbsp balsamic vinegar
  • 2 heaping cups red swiss chard, chopped (or any dark leafy green)
  • 4 oz Cabot garlic & herb cheddar cheese, shredded
  • 6–8 eggs* (see note)
  • 1/2 cup low-fat milk

Instructions

  1. Whisk together the flour and salt.
  2. Dice the butter into small cubes. Using a pastry blender (or fork) work the butter into the flour until it’s well-distributed, but not fully incorporated.
  3. Tossing with a fork, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands.
  4. Gather the dough into a ball. Gently shape each dough into a rough disk. For better texture, chill the dough for at least 30 minutes before rolling. Roll into an even circle. Place into pie dish and pinch the edges along the sides for the crust. Set aside until ready to use.
  5. In a large skillet, heat olive oil over low-medium heat. Cook onions for 20 minutes, until caramelized. Add the garlic and mushrooms and cook until mushrooms are tender. Add the balsamic vinegar and let reduce to about half. Toss in the swiss chard to coat with vegetables until just beginning to wilt.
  6. In a large bowl, whisk together eggs and milk. Season with salt and pepper.
  7. Sprinkle half the garlic & herb cheddar cheese at the bottom of the quiche crust. In an even layer add the swiss chard and mushroom mixture. Pour in the eggs. Top with remaining cheese.
  8. Bake in the oven for 35-40 minutes, until the edge of the crust has browned and the filling appears set.

Notes

Pie crust recipe adapted from King Arthur Flour’s all-butter pie crust.

I used a deep pie dish which was able to fit 8 eggs. If your pie plate is more shallow use 6 eggs.

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Broccoli Cauliflower Salad

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This Broccoli Cauliflower Salad is light and refreshing, being a perfect addition to your spring menu.

Broccoli cauliflower salad with red onions and almonds in a white bowl

Now that the weather is finally warming up here in NJ, my cooking methods start to shift. Roasting is one of my favorite cooking methods for vegetables, but as the weather warms I begin to not use my oven as frequently.

cold broccoli and cauliflower salad with red onions

All winter long I’ve been on a roasted broccoli kick. Broccoli was on my shopping list every week. I am surprised I didn’t get sick of it after a while. This time when I grabbed the broccoli from the fridge, I knew I wanted to do something different.

Add this Broccoli Cauliflower Salad to your spring menu rotation.
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Instead of roasting this head of broccoli, this time I steamed it. Steaming was never my favorite until I figured out how to perfectly steam broccoli to my liking. Before steamed veggies would always be a little blah and mushy. I like a good crunch to them. Now I gently steam them, then shock them to keep their crisp.

broccoli cauliflower salad in a white bowl

Culinary term: Shocking

“Shocking” is a culinary term that refers to a rapid change in temperature, usually caused by plunging the food into an ice bath.  It’s most often used with veggies that are being steamed or boiled.

Oh, don’t forget about the cauliflower. I steamed and shocked that too to keep some crunchy texture to those florets too. This salad is so refreshing and a perfect addition to your spring menu.

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Broccoli Cauliflower Salad in a white bowl

Broccoli Cauliflower Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8–10 1x
  • Category: side dish
  • Method: No Cook
  • Cuisine: American
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Description

This Broccoli Cauliflower Salad is light and refreshing, being a perfect addition to your spring menu.

Ingredients

Scale
  • 2 cups cauliflower, cut into florets
  • 2 cups broccoli, cut into florets
  • 1 red onion (small), thinly sliced
  • 1/2 cup almonds, chopped
  • 2 tablespoons feta cheese
  • 1 lemon, zested and juiced
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste

Instructions

  1. In a large pot, steam cauliflower and broccoli in a steamer basket for about 3-4 minutes. Remove from pot and plunge in an ice bath or run under cold water (to stop the cooking process). Drain well and place in a large salad bowl.
  2. In a small bowl, whisk together lemon juice, lemon zest, olive oil, dijon mustard, and season with salt and pepper.
  3. Add red onion, almonds, and feta cheese to the broccoli and cauliflower. Toss together with the dressing.

Notes

Don’t love raw red onions? Try adding pickled onions instead!

Keywords: salad, broccoli, cauliflower, side dish, fresh

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Flourless Chocolate Peanut Butter Muffins

Baked Goods, Breakfast & Brunch, Dairy Free, Dietary, Freezer Friendly, MAIN DISHES, Make ahead, Nut Free, PREP, Quick & Easy, Recipes, Vegetarian
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You won’t believe that these Chocolate Peanut Butter Muffins are flourless! Made with wholesome ingredients these muffins can be part of a healthy breakfast or enjoyed as a decadent dessert.
Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_KitchenDisclaimer: I am warning you, if you make these, they may not last a week in your house. They didn’t in mine! I found ways to enjoy these muffins with almost any meal. Crumble on top of smoothie bowls for breakfast, pair with a yogurt parfait for lunch, top with peanut butter for the ultimate dessert.

Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_Kitchen

#Flourless Chocolate Peanut Butter Muffins can be part of a healthy breakfast or enjoyed as a decadent dessert.

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Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_KitchenWhenever I offer baked goods to my family and friends, they tend to be a little skeptical thinking that there is no way there is a “healthier” option that STILL tastes good. My dad’s famous words are “what’s in this” before he tries anything I make. My response is the typical eye roll with “JUST TRY IT!”. Even though my dad may question everything I make, he still always tries it. Making a flourless muffin that tastes as indulgent as dessert, this is one recipe no one will pass on. Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_KitchenFlourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_Kitchen

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Flourless Chocolate Peanut Butter Muffins

Flourless Chocolate Peanut Butter Muffins

  • Author: Julie @ RDelicious Kitchen
  • Yield: 14 1x
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Ingredients

Scale
  • 2 eggs, (at room temp) beaten
  • 2 cups natural peanut butter (or almond butter)
  • 1/2 cup maple syrup
  • 1 1/2 cups pumpkin puree
  • 6 tablespoons unsweetened cacao powder (or unsweetened cocoa powder)
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Spray a muffin tray with cooking spray or line with parchment liners.
  2. In a large bowl, combine eggs, peanut butter, maple syrup, pumpkin puree, cacao powder, baking soda, and vanilla extract. Whisk together until smooth and creamy.
  3. Fold in the chocolate chips.
  4. Fill muffin tins 3/4 full.
  5. Bake for 30-35 minutes, until a toothpick, comes out clean.
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RDelicious Kitchen @RD_Kitchen Flourless Chocolate Peanut Butter Muffins via RDelicious Kitchen @RD_Kitchen

Everything Bagel Hasselback Potatoes

Dietary, Gluten Free, MAIN DISHES, Nut Free, PREP, Quick & Easy, Recipes, Side Dishes, Vegetarian
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Who doesn’t like cheesy potatoes? Add these Everything Bagel Hasselback Potatoes as a side dish for dinner tonight.
Everything Bagel Hasselback Potatoes via RDelicious Kitchen @RD_KitchenConfession: I am obsessed with Cabot’s everything bagel cheddar cheese. Then Trader Joe’s came out with an everything but the bagel sesame seasoning blend. It’s like everything bagel heaven (without the bagel).
Everything Bagel Hasselback Potatoes via RDelicious Kitchen @RD_KitchenBefore this recipe, I’ve never actually made hasselback potatoes before, but I saw a version on one of Buzzfeed’s Tasty videos and with my new everything bagel goodies I knew it would be a perfect pair.

Everything Bagel Hasselback Potatoes – they are everything you need for a cheesy potato @cabotcheese @traderjoeslist

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Everything Bagel Hasselback Potatoes via RDelicious Kitchen @RD_KitchenNote: I made these for my boyfriend and I. It serves two, but definitely double it because you’ll want leftovers!

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Everything Bagel Hasselback Potatoes on a marble slab

Everything Bagel Hasselback Potatoes

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
Print Recipe

Ingredients

Scale
  • 2 russet potatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 4 oz. Everything Bagel Cabot Cheddar Cheese, sliced thin
  • 1 tablespoon Trader Joe’s Everything but the Bagel Sesame Seasoning Blend
  • 1/4 cup plain yogurt (I used Siggi’s)
  • (optional) chives, to garnish

Instructions

  1. Heat the oven to 425°F. Wash and dry the potatoes: Scrub the potatoes clean and pat them dry.
  2. Cut slits in the potatoes, leaving the bottom intact. (Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato)
  3. Place the potatoes in a baking dish. Brush the potatoes with olive oil, including the bottoms. Sprinkle with salt and pepper.
  4. Bake 30 minutes, then brush with olive oil again, making sure some of the olive oil drips down into the space between the slices.
  5. Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and potatoes are fork tender.
  6. Remove from oven and carefully place slices of cheddar in between the slits. Bake for another 5 minutes until cheese has melted.
  7. Remove from oven and add Everything but the Bagel Sesame Seasoning Blend, a dollop of yogurt, and chives. Serve warm
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Disclosure: this is not a sponsored post. I am, however, a part of Cabot’s Cheeseboard and receive samples of their products on a quarterly basis.
RDelicious Kitchen @RD_Kitchen
Everything Bagel Hasselback Potatoes via RDelicious Kitchen @RD_Kitchen