DESCRIPTION
Ditch traditional bread for sweet potato slices for this gluten-free take on classic avocado toast. Diced walnuts offer some added crunch while red pepper flakes kick things up with a little heat. Recipe by Crowded Kitchen.
Ingredients
- 2 sweet potatoes
- 2 avocados, thinly sliced
- 1/2 cup walnuts, diced
- 1-1/2 tsp red pepper flakes, plus more if desired
- 4 tsp extra-virgin olive oil
- 3/4 teaspoon flaky salt
Instructions
- Slice a small plank off one side of each sweet potato lengthwise. This will act as a base, so you can cut the sweet potato into toast slices easily. Prop the sweet potato on the flat side you created and slice each potato into planks about 1/4 inch thick.
- For toaster preparation, pop the sweet potato planks in the toaster and toast until tender. This may take a few times, depending on your toaster.
- For oven preparation, preheat your oven to 350° F. Lay the sweet potato planks on a baking sheet and spray with cooking spray. Roast for 6-7 minutes per side, until they are easily pierced with a fork.
- When they’re done toasting, lay the sweet potato toasts on plates and top with sliced avocado. Mash the avocado gently with a fork. Sprinkle with diced walnuts, red pepper flakes and drizzle with olive oil. Top with flaky salt.
DESCRIPTION
This hearty, healthy salad is loaded with crunchy hazelnuts, whole grain quinoa, and tender kale. The combination of sweet dried cherries and a tangy honey balsamic dressing complements the nutty, savory flavors of the grains and greens to create a delicious side dish for any occasion.
INGREDIENTS
- ½ cup dry red quinoa, rinsed well
- 1 cup water
- 5 cups thinly sliced kale leaves
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon fine sea salt
- 1 cup toasted Oregon hazelnuts, chopped
- ½ cup dried cherries
- 2 tablespoons crumbled feta cheese
Vinaigrette
- 2 tablespoons finely chopped shallot
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- To cook the quinoa, add it to a medium saucepot and pour in the water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, partially covered, for 15 to 20 minutes, until tender. Transfer to a colander and rinse with cold water. Set aside.
- Add the kale to a medium bowl and pour in the 1 tablespoon of olive oil. Sprinkle with the ¼ teaspoon salt. Use clean or gloved hands to squeeze the kale, massaging the oil and salt into the greens. Massage for about 30 seconds. The kale will look slightly wilted. Set aside.
- Transfer the cooled quinoa to the bowl with the kale. Add the hazelnuts, cherries, and feta.
- To make the dressing, whisk together the shallot, olive oil, balsamic vinegar, and honey in a small bowl until all ingredients are combined into a dark dressing. Stir the salt and the pepper.
- Pour the dressing over the salad and toss to coat all ingredients well. Serve at room temperature or chilled.
DESCRIPTION
Peach and Arugula Salad with Pistachios and Lemon Vinaigrette. Recipe by Bryan Snyder, RD, Director of Nutrition, Denver Broncos.
INGREDIENTS
- 5 ounces Arugula
- 1½ Peach thinly sliced for each salad
- 3 ounces Feta cheese
- ¼ Red onion thinly sliced for each salad
- ½ cup Toasted American pistachio kernels
- Lemon vinaigrette
- Kosher salt and fresh cracker black pepper to taste
- Lemon Vinaigrette Ingredients:
- 1 tablespoon Lemon zest
- ¼ cup Lemon juice
- 1 tablespoon Italian parley
- ½ tablespoon Minced garlic
- 2 tablespoons Dijon mustard
- ¼ cup Red wine vinegar
- ½ cup Pistachio oil olive oil
- Salt and pepper
INSTRUCTIONS
- Make vinaigrette by combining all ingredients except oil for dressing. Add oil slowly to emulsify with food processor or immersion blender. Wash and dry arugula, cut onion in half and slice very thin julienne. Wash and slice peach in ⅛th wedges, crumble feta and toasted pistachios.
- Mix all ingredients with dressing and season with salt and pepper to taste.
