Tag Archives: side dish

Moroccan Spiced Cauliflower

After years of leading  styling + photography workshops through Marrakech, I’ve developed a love of Moroccan spices. They are rich with flavor which makes them perfect for making otherwise plain dishes outstanding.  Villa Jerda‘s Harissa and Kefta rubs are must have items for any spice rack. They’re delicious and beautiful, too. Helpful hint: these would make great gifts this holiday season, too!

You’ll love how this cauliflower is absolutely transformed when tossed and baked with the Moroccan spices. It’s a delicious combination. Here’s the recipe, and I encourage you to read Villa Jerda’s blog for more amazing recipes using their spices!

xx Annette

Moroccan Spiced Cauliflower
Serves 6

*Preheat oven to 375 degrees F

You will need:
– 1 head of cauliflower
– 2 teaspoons Harissa
– 1 teaspoon Kefta rub
– 3 tablespoons olive oil
– 1/2 teaspoon salt

To prepare:

In a large bowl combine the Harissa, Kefta rub and oil, and salt, stir to combine.

Break the cauliflower into pieces and toss into the spices, coat the pieces well.

Place into an oven proof roaster and place into the preheated oven for 1 hour until the cauliflower is fork tender. Serve warm or at room temperature.

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Flavorful Beet Salad

Beets

When you venture to your local market or grocery store, you’re bound to find a wide variety of beets available. There are so many colors, flavors, and types.

As we head closer and closer to fall, I’m beginning to be more and more inspired by the dark, rich colors of the season. This beet salad dish would create a wonderful start to a fall harvest supper. I love beets and marrying beets with goat cheese is one of my favorite flavor combinations. This salad showcases those ingredients beautifully.

Goat Cheese and Beet Salad with Thyme Lime Dressing
Serves 6-8

You will need:
– 6 large red beets, roasted
– 8 tablespoons plain goat cheese
– 6 cups arugula

To prepare beets:

Preheat the oven to 350 degrees F.

Roast beets in skin in the oven for 45 minutes

Let the beets cool, then peel the beets and slice into ½ inch disks

* I use gloves or a knife and fork to peel my beets; it’s much less messy this way.

For the Dressing

You will need:
– ¼ cup lime olive oil like O&CO
– ¼ cup lime juice
– ¼ cup plain Greek yogurt
– 3 tablespoons finely chopped shallot
– 3 tablespoons fresh Thyme leaves
– 1 teaspoon lime zest

To prepare salad: 

Place all dressing ingredients in a small lidded jar, close the lid and shake until combined

Assembly of the salad: Arrange beets on platter or a plate on top of arugula, dollop with teaspoons of goat cheese, pour dressing over the salad.

Photo Credit : Helen Norman (Maryland Starbright Farm Style + Photo Workshop Photography instructor)

xx

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Kale with Sweet Potato and Quinoa

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My friend actually told me about this recipe for kale with sweet potato and quinoa, and I am excited to share it with you. I think it’s the perfect side dish paired with grilled salmon. Just remember that a one cup serving is plenty during a cleanse. It’s a great side for Juice January or anytime.

I usually make enough for a few dinners and pair it with a different protein each night. It’s also great to mix in other types of kale or spinach.

Kale with Sweet Potato and Quinoa
serves 4
You will need:
– 1 cup quinoa
– 2 tablespoons grapeseed oil
– 2 sweet potatoes, peeled and cut into 1-inch cubes, tossed in 2 tablespoon olive oil, roast for 30- 45 minutes in a 400 degree oven until lightly browned. set aside until ready to toss with all the ingredients.
– 1/2 cup sliced button mushrooms
– 2 garlic cloves, minced
– 1/2 cup vegetable stock
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon red chile flakes
– 1 bunch kale, stems removed and leaves cut into 1-inch pieces

 

To prepare:

In a small saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, and reduce heat to low. Cook for 12-15 minutes or until water is absorbed.

Bake off the sweet potatoes as described above. *Note I have added my own spin on the sweet potatoes; I like to roast them separately to add depth of flavor to this dish

Meanwhile, heat the oil in a large pot over medium-high heat. Add the mushrooms. Cook for about 5 minutes. Add the garlic and cook for 1 minute. Add the stock, salt, pepper, and chile flakes. Stir to combine. Add the kale and cook for about 12-15 minutes, stirring occasionally, until the vegetables are tender.

To serve, toss the quinoa with the vegetable mixture.

The Daily Meal is a great resource for anything food and entertaining. Check it out!

{I am a contributor to the Daily Meal, but did not write this recipe}

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The Perfect Cookout Recipe:: Watermelon Salad

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Labor Day is just around the corner which means cookouts abound. This watermelon salad is the perfect last minute recipe for cookouts. I have been craving watermelon lately, in fact I have been using it with all sorts of salads and appetizers. I’ve found that it works beautifully with salt and Saba.

I use watermelon as I would tomatoes, and surprisingly, it’s a perfect substitute. Give it a whirl. This is the perfect summer salad to serve with grilled meat or to take along to a cookout.

Watermelon Salad with Feta with Saba
Serves 6
You will need:

– 4 cups cold cubed watermelon
– 1/2 cup fresh basil leaves cut in chiffonade
– 1/2 cup of crumbled feta cheese
– 4 tablespoons Saba
– 2 tablespoons of olive oil
– 1/2 teaspoon salt

To prepare:

Arrange the cubed cold watermelon in a shallow platter. Sprinkle with basil, feta, saba, salt and olive oil. Serve immediately.

I prepare this salad right before we sit down to eat so it stays cold, crisp, and fresh. If you’re taking it as a side dish, be sure to keep it chilled until ready to serve.

Enjoy xx

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