Posts tagged ‘parmesan’

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September 5th, 2012

Kale Salad with Parmesan, Cranberry and Pine Nuts

by Lauren

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Remember when I was ecstatic about summer? I once was over the moon, over joyed, and absolutely smitten with the idea of summer.

I changed my mind. I’m over it. All the fans are sold out and I live in a sauna.  I’ll miss fresh basil but other than that, I’m totally ready for Fall.

Big, juicy, apple pies. Seeing my breath in the morning. Cozy sweaters. Colorful leaves. Boots (Boots!). Pumpkin. Casseroles. I’m ready!

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Remember this tarragon & mint vinaigrette?? This salad is what I put it on and it was quite the pairing.

Sweet cranberries, crunchy toasted pine nuts, salty parmesan, and bitter kale tossed, piled high, and made into a healthy salad.

I never would have thought my life would amount to enjoying a kale salad. Kale! I was the kid who liked the crunchy white parts of the lettuce (with absolutely no health benefits) the best because the leafy part was too green. Now look at me. Sheesh.

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I won’t tell you about my green stuff fears as a child again but let me assure you, my mom never would have made kale and expected anyone at the dinner table to eat it, let alone enjoy it.

My dad may or may not still have a green stuff fear, frozen peas are of course the exception.

Now, I love kale. Love, love, love. I love it in my scrambled eggs, salads, paninis, frittatas, homemade juice, stir fry, wilted on veggie burgers, and more. The options are endless.

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Soooo what in the world are you having for dinner tonight? What about lunch today? Tomorrow? This salad is really good idea.

Kale Salad with Parmesan, Cranberry and Pine Nuts

Print Recipe

Ingredients

1 bunch kale, chopped

1 cup quinoa, cooked

1/4 cup pine nuts, toasted

1/2 cup dried cranberries

1/3 cup fresh parmesan, diced

1/2 cup tarragon & mint vinaigrette (or more to taste)

Directions

Combine salad ingredients in a large salad bowl and toss with dressing.

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From the Little Yellow Kitchen,

Lauren

Posted in Lunch, Recipes, Salad | 6 Comments »

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April 4th, 2012

Easy Parmesan Peas {Easter Feast – side dish}

by Chrissy



Didn’t anyone ever tell you to eat your peas and carrots when you were younger? Possibly, even threaten to send you into a timeout if you left a trace of veggies on your plate?

If not, they meant to.

I, however, needed no convincing; I gladly spooned each little rolley green pea and square-diced carrot into my mouth, barely even chewing as I gobbled them up.  I guess you could call me a little angel. I just won’t tell you about all the times as a child that I had to be force-fed brussels and beets…but that’s all in the past now. I don’t discriminate against any veggie.

Anyways, as Easter is upon us, and the  family festivities will require some A+ grub, this quick and easy pea side-dish will please your brunch/lunch/dinner guests. But only after you have served them some Spiced Carrot Soup, to start!

These Parmesan Peas are a great accompaniment to lamb, chicken, beef, or fish. Emphasis on the lamb. I encourage you stay tuned for tomorrow’s post, because we’ll be sharing an awesome lamb chop entree with you!

 

Parmesan Peas

serves 4-5

Ingredients:
16 oz. Frozen peas (1 bag)
3/4  Tbsp butter
1/3 cup parmesan cheese, freshly grated, plus a bit more to garnish
1 1/2 tsp fresh lemon juice
black pepper, to taste

Directions:
In a medium skillet, over medium heat, melt butter and add the frozen peas. After 3-4 minutes, when the peas have fully defrosted, add the parmesan cheese, pepper and lemon juice. Stir, occasionally, for another 1-2 minutes until parmesan cheese is melted. Serve with you favorite main course!

From the Little Yellow Kitchen,
Chrissy

Posted in Recipes, Side Dish, Vegetarian | 4 Comments »

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January 2nd, 2012

Baked Herb and Parmesan Eggs for two

by Lauren

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What a year! A year of blogging, a year of new friends, a year of road trips, a year of food and a year that was full of wonderful adventures.

Here’s to a healthy start to healthy new year.

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Well, mostly healthy.

We really do eat quite healthy, I promise.

Despite the occasional cookie, mac n’ cheese dinner and a splurge on breakfast burritos every once in a while, the LYK is a healthy place to be.

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Eggs.

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Herbs and onion.

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Bacon.

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Cheese.

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Ta-da!

New year’s resolutions? Hm.

I won’t kid myself by committing to doing yoga every day for my new years resolution, but I will state this:

I solemnly swear to do my absolute best to go to yoga at least twice a week. Providing some food related event doesn’t impede my schedule.

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You may not be impressed with that goal but considering my year long hiatus from exercise, I think that would be quite an accomplishment!

 

Baked Herb and Parmesan Eggs for two

Ingredients

4 eggs

2 slices bacon

1 teaspoon herbs de Provence

1 green onion, thinly sliced

1 tablespoon parmesan

Ground black pepper

Directions

Place two eggs in each ramekin. Gently stir in herbs, bacon, green onion and pepper without breaking the yolks.

Place under preheated broiler for 4 minutes. Top with parmesan cheese and place back under the broiler for 1-2 minutes, for runny yolks.

Serve with French bread.

From the Little Yellow Kitchen,

Lauren

 

P.S. Check it out, after a healthy baked egg breakfast, Chris and I are already getting our exercise on in 2012.

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Some may take it upon themselves to disagree that golfing is exercise, but I must beg to differ.

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Posted in Breakfast, Recipes | 6 Comments »

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