Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl
Serves 2
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Ingredients
  1. Vegetables
  2. 2 tablespoons of olive, melted coconut, or grape seed oil
  3. 1/2 red onion, sliced in wedges
  4. 2 large sweet potatoes, halved
  5. 1 bundle (227 g) broccolini, large stems removed, chopped
  6. 2 big handfuls kale, larger stems removed
  7. 1/4 teaspoon each salt and pepper
  8. Chickpeas
  9. 1 15-ounce (425 g) chickpeas, drained, rinsed and patted dry
  10. 1 teaspoon cumin
  11. 3/4 teaspoon chili powder
  12. 3/4 teaspoon garlic powder
  13. 1/4 teaspoon each salt and pepper
  14. optional: 1/2 teaspoon oregano
  15. optional: 1/4 teaspoon turmeric
  16. Tahini Sauce (optional)
  17. 1/4 cup (56 g) tahini
  18. 1 tablespoon maple syrup
  19. 1/2 lemon, juiced
  20. 2-4 tablespoons hot water to thin
Instructions
  1. Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
  3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
  4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  5. Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  6. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  7. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce.
  8. Best when fresh, though leftovers will keep for a few days in the fridge.
Notes
  1. Provided by Minimalist Baker
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Israeli Couscous Salad with Smoked Paprika Dressing

Israeli Couscous Salad with Smoked Paprika Dressing
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Dressing
  1. 1/3 cup extra-virgin olive oil
  2. 2 tablespoons white balsamic vinegar
  3. 1 1/2 teaspoons smoked paprika
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground black pepper
Couscous
  1. 1 tablespoon extra-virgin olive oil
  2. 1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul
  3. 1/2 teaspoon kosher salt
  4. 2 cups packed baby spinach leaves, coarsely chopped
  5. 12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups)
  6. 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces
  7. 1 cup jarred red bell peppers, drained and coarsely chopped
  8. 1/2 cup chopped fresh flat-leaf parsley
  9. 1/3 cup slivered almonds, toasted
  10. 1/4 cup chopped fresh mint
  11. Kosher salt and freshly ground black pepper
Instructions
  1. For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
  2. For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
  3. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Key West Chicken Wraps

Key West Chicken Wraps
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Ingredients
  1. 2 pounds boneless skinless chicken thighs
  2. 1/3 cup honey
  3. 1/4 cup soy sauce
  4. 1 teaspoon ground ginger
  5. 2 cloves garlic, minced
  6. 1/4 cup sliced scallions
  7. 1 ripe mango, diced
  8. 1 avocado, diced
  9. 1 small jalapeño, minced
  10. 1/2 jicama, peeled and diced
  11. 1 head Boston leaf lettuce, separate and clean and dry leaves (or 4 soft whole grain tortillas)
  12. 2 tablespoons fresh cilantro, chopped
Dressing
  1. 2 tablespoons fresh lime juice
  2. 1 tablespoon white balsamic vinegar
  3. 1 teaspoon honey
  4. 1/2 teaspoon salt, 1/4 teaspoon white ground pepper
  5. 1/4 cup extra virgin olive oil
Instructions
  1. Spray a 9x13 baking pan with non-stick cooking spray. Arrange the chicken thighs in a single layer. Mix remaining ingredients in a bowl and pour over chicken. Cover dish with foil and marinade in the refrigerator for 1-4 hours. Turn chicken once midway through marinating time.
  2. When ready to cook, preheat oven to 425 degrees. Place chicken, covered, in oven for 20 minutes. Remove chicken from oven, uncover and turn chicken pieces over, and bake for another 15 minutes, until internal temperature is 165 degrees. Dice chicken into bite size pieces.
  3. For the dressing: combine lime juice, vinegar, honey, salt and pepper. Whisk in olive oil. Set aside.
  4. In a large bowl, combine avocado, mango, jicama, and jalapeño. Add dressing to taste. Fold in chicken. Season, as needed, with more dressing.
  5. When ready to serve, arrange lettuce leaves or whole grain tortillas on a platter. Divide Key West Chicken Salad amongst leaves or tortillas. Garnish with cilantro and serve.
  6. Serves 4
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

White Bean Kale Salad with Tahini Dressing

White Bean Kale Salad with Tahini Dressing
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Garlic Croutons
  1. 2 cups white or wheat bread, cubed (day old is best)
  2. 1/4 cup olive oil (or other neutral oil, such as grape seed or avocado)
  3. 1/4 teaspoon garlic powder
  4. 1/4 teaspoon sea salt
  5. 1/4 teaspoon black pepper
Beans
  1. 1 15-ounce can white or butter beans, rinsed and drained
  2. 1 tablespoon fresh lemon juice
  3. 1 tablespoon olive oil
  4. 1/4 teaspoon sea salt
  5. 1 tablespoon fresh parsley, chopped, plus more for topping
Salad
  1. 10 ounces kale, chopped, large stems removed
  2. 2 tablespoons fresh lemon juice
  3. 1 tablespoons olive oil
  4. 1 tablespoon maple syrup
  5. Pinch each sea salt + black pepper
  6. 1 clove garlic, minced
Dressing
  1. 1/3 cup tahini
  2. 1 clove garlic, minced
  3. 3-4 tablespoons fresh lemon juice
  4. 1-2 tablespoons maple syrup
  5. Pinch each sea salt + black pepper
  6. Hot water to thin
Instructions
  1. Preheat oven to 325 degrees F. Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more. Spread on a bare baking sheet and bake for 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.
  2. In the meantime, add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
  3. Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
  4. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Taste and adjust seasonings as needed. Set aside.
  5. Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine. Serve with any additional dressing and garnish with vegan parmesan cheese (optional).
Notes
  1. Best when fresh. If serving later, store dressing and croutons separately.
Adapted from The Minimalist Baker
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Warm French Lentil Salad

Warm French Lentil Salad
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Ingredients
  1. 2 tablespoons plus 1/4 cup good olive oil
  2. 1 leek, white and light green parts, sliced 1/4-inch thick
  3. 2 carrots, scrubbed and 1/2-inch-diced
  4. 1 teaspoon minced garlic
  5. 1 cup French green Le Puy lentils
  6. 1 whole onion, peeled and stuck with 6 whole cloves
  7. 1 white turnip, cut in half
  8. 1 teaspoon unsalted butter
  9. 4 teaspoons Dijon mustard
  10. 2 tablespoons red wine vinegar
  11. 1 tablespoon kosher salt
  12. 1 teaspoon freshly ground black pepper
Instructions
  1. Heat 2 tablespoons of olive oil in a medium sauté pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
  2. Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
  3. Meanwhile, whisk together 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve.
Notes
  1. The longer the lentils sit, the more salt and pepper you'll want to add.
Adapted from Barefoot Contessa: How Easy Is That?
Adapted from Barefoot Contessa: How Easy Is That?
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Maple-Roasted Carrot Salad

Maple-Roasted Carrot Salad
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Ingredients
  1. 2 pounds carrots
  2. Olive oil
  3. Kosher salt and freshly ground black pepper
  4. ¼ cup pure maple syrup
  5. 2/3 cup dried cranberries
  6. 2/3 cup freshly squeezed orange juice (about 2 oranges)
  7. 3 tablespoons sherry wine vinegar
  8. 2 garlic cloves, grated on a Microplane
  9. 6 ounces baby arugula
  10. 6 ounces goat cheese, medium-diced
  11. 2/3 cup roasted, salted Marcona almonds
Instructions
  1. Preheat the oven to 425 degrees.
  2. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
  3. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
  4. In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
Adapted from Barefoot Contessa's Cooking for Jeffrey
Adapted from Barefoot Contessa's Cooking for Jeffrey
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Autumn Greens with Cider Vinaigrette

Autumn Greens with Cider Vinaigrette
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Ingredients
  1. 1 shallot, minced
  2. 1 tablespoon apple cider
  3. 2 tablespoons apple cider vinegar
  4. ¼ cup walnut oil
  5. salt & freshly ground pepper
  6. 5 cups mixed greens, such as Belgian endive, Swiss chard, watercress and Romaine
Instructions
  1. In a small bowl, whisk together shallot, cider, and vinegar. Whisk in the walnut oil, and season to taste with salt and pepper. Toss with the greens and divide among four plates. Serve immediately.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts

Wild Rice, Pear and Roasted Sweet Potato Salad with Walnuts
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Ingredients
  1. 3 cups water
  2. 1 cup wild rice
  3. 1 pound sweet potatoes, scrubbed but not peeled, cut into ½” cubes (4 cups)
  4. 4 tablespoons olive oil
  5. ½ cup fresh parsley leaves, chopped
  6. 2 large scallions, trimmed and thinly sliced
  7. 2 medium ripe pears, cored but not peeled, cut into ½” cubes
  8. ¼ cup fresh lemon juice
  9. 2 tablespoons maple syrup
  10. ½ teaspoon salt
  11. ½ teaspoon freshly ground black pepper
  12. ½ cup walnut pieces, coarsely chopped
Cook the wild rice
  1. Add the water to a 2 quart pot and bring to a boil over high heat. Add the rice and return to a boil, then reduce the heat to medium, cover and cook. Start checking the rice after 20 min. Rice may take anywhere from 20-45 min. to cook, depending on whether it’s hand harvested or cultivated. Tender wild rice just starts to split apart at the ends. Drain well. Let cool.
Make the salad
  1. As the rice cooks, preheat the oven to 400 degrees. Toss the sweet potatoes with 1 tablespoon of the oil on a large rimmed baking sheet. Roast until fork tender, 10-15 minutes. Let cool.
  2. Combine the wild rice, sweet potatoes, parsley, scallions and pears in a large mixing bowl. (If you plan to refrigerate the salad for a few days, leave the pears out and add them right before serving).
  3. Whisk together the remaining 3 tablespoons of oil, the lemon juice, maple syrup, salt and pepper in a small bowl, until emulsified. Pour the dressing over the wild rice mixture and toss to coat. Serve topped with walnuts.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Panzanella Salad

Panzanella Salad
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Ingredients
  1. 3 tablespoons olive oil
  2. 1 baguette, cut into 1” cubes (6 cups)
  3. 1 teaspoon kosher salt
  4. 2 large, ripe tomatoes, cut into 1” cubes
  5. 1 cucumber, unpeeled, seeded, sliced ½” thick
  6. 1 red bell pepper, seeded, cut into 1” cubes
  7. 1 yellow bell pepper, seeded, cut into 1” cubes
  8. ½ red onion, cut in half and thinly sliced
  9. 20 large basil leaves, coarsely chopped
  10. 3 tablespoons capers, drained
Vinaigrette
  1. 1 teaspoon finely minced garlic
  2. ½ teaspoon Dijon mustard
  3. 3 tablespoons champagne vinegar
  4. ½ cup good olive oil
  5. ½ teaspoon kosher salt
  6. ¼ teaspoon freshly ground pepper
Instructions
  1. Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk together all ingredients.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season the salad liberally with salt and pepper.
  4. Serve immediately, or allow the salad to sit for about ½ hour for the flavors to blend.
Adapted from Ina Garten's Barefoot Contessa Parties
Adapted from Ina Garten's Barefoot Contessa Parties
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Buffalo Chicken Salad

Buffalo Chicken Salad
Serves 2
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Ingredients
  1. 1 whole boneless skinless chicken breast
  2. salt and pepper to taste
  3. 2 tablespoons olive oil
  4. 2 tablespoons butter
  5. 1/2 cup Louisiana hot sauce (Frank's, Etc.)
  6. salad greens (Iceberg, Romaine or mixed greens)
  7. 1/2 cup blue cheese dressing
  8. extra blue cheese crumbles
  9. celery hearts, leaves intact
Blue Cheese Dressing
  1. 1/2 cup mayonnaise
  2. 1/4 cup whole milk
  3. 1/4 cup sour cream
  4. dash of Worcestershire sauce
  5. 1/3 cup blue cheese crumbles
  6. salt and pepper
Instructions
  1. With a sharp knife, carefully slice the chicken breast in half from top to bottom; you will have two similarly-sized chicken breasts that are thinner. Sprinkle all sides of the chicken pieces with salt and pepper.
  2. Heat olive oil and butter in a small skillet over medium-high heat. Sauté chicken on both sides until golden brown and cooked through. Remove chicken from the skillet and pour off any excess fat but do not clean the pan.
  3. Off the heat, return the chicken to skillet and pour the hot sauce into skillet. Turn the chicken to coat and let it sit in the sauce while you prepare the other ingredients.
  4. Toss the lettuce in a large bowl with just enough salad dressing to lightly coat.
  5. Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken on the bias into thin slices and arrange them over the top of each salad. Top the salad with more blue cheese crumbles and serve with celery hearts.
Blue Cheese Dressing
  1. To a bowl add the mayonnaise, milk, sour cream and Worcestershire and stir until combined. Stir in the blue cheese and add salt and pepper to taste.
Notes
  1. If salad dressing is too thick, thin to desired consistency with additional whole milk.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/