This spring salad with tuna and lemon vinaigrette makes a great lunch or light dinner. It is an easy and healthy meal high in protein, low in fat, and packed full of flavor. Tuna is one of my go to proteins when we need a fast and tasty meal. Spring salad with tuna and lemon vinaigrette I always choose a solid white albacore tuna packed in water for the most flavor and texture for my salads. Do you like lemons? Then you’ll love this zesty lemon vinaigrette I recommend. The lemon vinaigrette for this salad is super easy and it’s fresh lemony flavors pair perfectly with the fresh spring vegetables and tuna. Ingredients for a fresh salad This fresh spring salad is far from boring. It features a spring lettuce mix, radishes (for crunch and bite), cherry tomatoes, snap peas, English cucumber, chick peas (also known as garbanzo beans), chives and canned albacore tuna. I love lemons! Lemon gives a fresh and invigorating flavor to fresh vegetables. The vinaigrette recipe makes enough dressing for two people. You can double the recipe and store any unused dressing in a jar in the fridge for 3-4 days. Allow the dressing to come to room temperature and whisk it to re-emulsify before using. Use fresh lemons in this vinaigrette This post contains affiliate links. In this lemon vinaigrette, I use a mix of high quality extra virgin olive oil and Central Market Lemon Infused Extra Virgin Olive Oil . You can purchase lemon infused extra virgin olive oil at most major grocery stores. Brands do vary a little in potency. So, feel free to substitute a tablespoon more of the infused oil for regular oil if you find your infused oil to be quite mild. Lemon infused oils are also great drizzled on fish, seafood and chicken dishes. You’ll love this healthy, lean salad If you don’t have lemon infused olive oil, you can also introduce a teaspoon of lemon zest in the vinaigrette to boost the lemon flavor further. Experiment until you find the right combination of zing and lemon flavor you like. I used chives as the fresh herb in this salad. Chives are one of the first herbs to spring up in the garden in the spring. They add a slight onion and garlic flavor and are delicious in this combination. Spring salad with tuna and lemon vinaigrette Fresh spring vegetables, tuna and a zingy lemon vinaigrette are featured in this tasty, high protein, low-fat salad. 2.5 oz spring lettuce mix (mixed lettuce greens, your choice) 1 handful radishes (sliced, (amount to taste) 3-4 oz cherry tomatoes (amount to taste) 1 handful snap peas (amount to taste) 1/2 cup chick peas (garbanzo beans) (rinsed) 1/2 of a long English cucumber (sliced, (amount to taste) 1 can solid white albacore tuna packed in water 1 tbsp fresh chives (chopped) pinch salt and freshly ground black pepper 1 lemon wedge (for garnish) lemon vinaigrette below (to taste on salad) Lemon vinaigrette 2 tbsp high quality extra virgin olive oil 1 tbsp lemon infused extra virgin olive oil 1 tbsp lemon juice 1 tbsp white wine vinegar 1/2 tsp dried thyme pinch salt and freshly ground pepper 1/2 tsp grated lemon zest (optional) Wash and prepare the vegetables for the salad and set aside in a large salad bowl. Season the tuna with a pinch of salt and freshly ground black pepper and set aside. Prepare the lemon vinaigrette. Drizzle desired amount of lemon vinaigrette over the salad and gently toss. Plate the two salads and add half of the tuna on top of each salad. Add a little more salt and pepper and a squeeze of fresh lemon all over each salad just before serving. Lemon vinaigrette Combine all the vinaigrette ingredients in a small bowl and whisk until well blended. This makes a small amount of vinaigrette, enough for two people. If you double the recipe to make more vinaigrette, store any left over dressing in a jar in the fridge for 3-4 days. Bring the dressing to room temperature and whisk again prior to use. Source: northwestspoon.com #snappeas #Salads #springsalad #chives #lemonvinaigrette #tuna

You’ll love these lemon garlic shrimp kabobs seasoned simply with extra virgin olive oil, lemon juice, zest, garlic and oregano. These classic Mediterranean flavors taste amazing with the shrimp and a mix of fresh vegetables cooked on the grill. It’s a quick and healthy meal any day of the week. Lemon garlic shrimp kabobs served with grilled asparagus Are you ready for warmer weather and a great season of grilling? I sure am! Start the season out right with this simple and healthy lemon-garlic shrimp kabobs recipe. I serve these lemon- garlic shrimp kabobs with grilled vegetables, rice or a fresh salad. The veggies pictured here include yellow squash (zucchini), red bell pepper, onions and mushrooms. Chop the vegetables up to approximately the same size portions to help with even cooking. Garlic-shrimp kabobs don’t take long to make, but the shrimp will benefit from a little marinating ~ at least one hour. If you use wooden skewers, soak them in water for several minutes prior to use. I usually let them soak as the shrimp is marinating in the fridge. Then thread the vegetables and shrimp onto the skewers alternating. As for the asparagus served on the side here, simply season the asparagus in a tablespoon of extra virgin olive oil and a dash of sea salt and pepper. Fresh off the grill and ready to eat I use red bell peppers, yellow zucchini and onion in these kabobs. These vegetables are colorful and taste great with the classic flavors of lemon, garlic and oregano. These lemon-garlic shrimp kabobs take just minutes to cook on the hot grill. It’s a great meal if you are watching your calories and carbs or are cooking for a family. Lemon-garlic shrimp kabobs Simple and healthy lemon-garlic shrimp kabobs make a quick and tasty meal any day of the week. 1 1/2 lbs gulf shrimp (peeled and deveined) 1 onion 2 red bell peppers 2 medium yellow zucchinis 5 tbsps extra virgin olive oil (divided) juice of half a lemon zest of half a lemon 3-4 garlic cloves (minced) 1 tbsp dried oregano 1 pinch sea salt 1 pinch freshly ground black pepper 1 1/2 cups cherry tomatoes (optional) wooden skewers Cut the onion, red bell pepper and zucchini into bite-sized pieces or wedges and set aside. In a large bowl, combine the shrimp, 3 tbsp extra virgin olive oil, lemon juice and zest, garlic, oregano and a generous pinch of sea salt and pepper. Toss and marinate in the fridge for at least one hour. In another bowl, toss the vegetables with remaining 2 tbsp of extra virgin olive oil and season with a little salt and pepper. Thread the vegetables and shrimp onto the skewers. Grill the kabobs on medium-high heat for just a few minutes or until the shrimp turn pink. Turn once. The vegetables will be cooked but still slightly firm. If using wooden skewers, soak them in water for several minutes prior to use. Source: northwestspoon.com #garlic #kabobs #shrimp

These ground beef tacos are fresh and flavorful. Making your own seasoning is super easy. There is no MSG and you can spice it up as much as you like. Ground beef tacos are versatile too. The seasoned ground beef is delicious on nachos or beef burritos. Easy homemade ground beef tacos Ground beef tacos are an easy family favorite. You can’t go wrong on taco Tuesday with these yummy ground beef tacos. These tacos are full of fresh natural flavors and are mildly spicy. They are also low-sodium and preservative free ~ unlike many taco seasoning spice packets. In addition to having more fresh flavor, I prefer to make my own taco seasoning because I have picky eaters. This recipe allows me to make one batch of taco meat, then I split the batch. Amazing fresh flavor in these ground beef tacos Half the batch is mild, the other I bump up the heat with additional peppers or cayenne and add cilantro. My husband and I prefer our tacos spicy and enjoy the flavor of cilantro, which our kids do not. Everyone is happy and I made one meal for everyone to eat. Win, win! Serve the ground beef tacos with your choice of toppings and tortillas ~ soft, corn, gluten-free. It’s all good. Our favorite accompaniments include grated white cheddar, crisp lettuce, salsa or fresh pico de gallo and guacamole. And don’t forget the lime! A fresh squeeze of lime makes all the difference in flavor. I hope you enjoy this classic beef taco filling. Leave me a comment below. Happy cooking, Michelle Ground beef tacos sizzling Ground Beef Tacos Serves 6 Prep 10 mins Cook 20 mins Always a family favorite you can’t go wrong with these fresh ground beef tacos. 2 tbsp olive oil 1 small onion, diced 2 tsp cumin (full tsps) 1 tbsp dried oregano 2 tsp chili powder 2 cloves garlic, crushed 1 fresh green chili, finely diced 1 lb lean ground beef 1 tsp fine sea salt 1 dash fresh ground pepper, to taste 1 dash cayenne pepper, optional to taste 1 lime ~ juice half a lime and cut wedges for garnish with other half 1 handful fresh cilantro, torn or rough chopped tortillas for serving **Toppings** grated white cheddar cheese or Monterey Jack cheese crisp lettuce, finely sliced guacamole salsa or pico de gallo Heat the olive oil in a skillet over medium-high heat. Add the onion and cook for several minutes or until it begins to soften. Add the cumin, oregano, chili powder, garlic and chile. Saute for 2 minutes stirring to allow the spices to bloom. Next add the beef and stir to combine with the seasonings and break up the meat. Season the beef with sea salt and a pinch of freshly ground black pepper. Continue cooking the beef until it is browned (about 8 – 10 minutes). Taste and adjust the salt and pepper and add a dash of cayenne pepper (optional) accordingly. Turn off the heat and stir in juice of half a lime and cilantro. Notes: · Use a green chile of your choice. I usually choose a smaller green chile like a serrano. However, you can improvise and use jalapeno or hatch chiles to your taste. #beef #tacos

Homemade tartar sauce is so easy to make and it tastes so delicious. It’s a tangy and creamy condiment for any fish fry, grilled fish or even dipping your french fries into. How to make tartar sauce You’ll love this homemade tartar sauce with my fresh salmon cake burgers. To make homemade tartar sauce, you’ll need a food processor. It’s as easy as 1, 2, 3. In my version of tartar sauce, I like to use fresh crispy dill pickles, shallots and Italian parsley or dill. I like shallots because they have the bite of an onion, but are a little more sweet than a typical onion. Adjust the final seasoning and level of tartness you like by adding a touch more lemon juice or pickle juice at the end. Ingredients for fresh tartar sauce How long does tartar sauce last? Store your homemade tartar sauce in a jar in the fridge for just a few days. It’s always best fresh and disappears fast. Left over tartar sauce is great with french fries or in sandwiches. You’ll love it. This post contains affiliate links. Useful kitchen tools for this recipe: Breville Sous Chef Food Processor Homemade tartar sauce Make this delicious condiment perfect for fried or grilled fish at home. Homemade tartar sauce is easy to make and really delicious. 1 large egg 1 tsp dijon mustard 1 tbsp lemon juice 1/2 tsp salt 1 pinch white pepper 1 pinch cayenne pepper (optional) 1 cup light vegetable oil 1-2 tbsp shallots (minced) 2 tbsp dill pickle (minced) 1 tbsp Italian parsley or dill (minced) Add the egg, Dijon mustard, lemon juice, salt, pepper and cayenne (optional) to the food processor and blend for just a minute to incorporate the ingredients. Continue to blend and begin adding the oil in a slow, thin, steady stream until it is completely used up. You’ve just made homemade mayonnaise. Transfer the mayonnaise to a bowl. Add the shallots, pickles and parsley or dill and stir. Taste and adjust the seasoning to your preferences. You can add a touch more lemon juice or pickle juice to add additional tang. Source: northwestspoon.com #condiments #seafoodcondiment #tartar

Butternut squash is a slightly sweet and nutty winter squash that lends itself well to many dishes including creamy risotto. Butternut squash and mushroom risotto This butternut squash dish is creamy, earthy and flavorful. Serve it by itself or as a side complement to chicken or pork. Risottos (and pasta) are often served as a first dish ( primo ) followed by a main course ( secondo ) in Italy. Like pasta, risotto is quite versatile. Once you know the basic cooking technique, you can easily adapt recipes to include various combinations of fresh seasonal vegetables. Risotto gets its creamy texture from the starches that are released from the rice during the cooking process. In Italy carnaroli rice is commonly used for risotto. Arborio rice is somewhat easier to find here and is equally as good. Both are short-grain rice high in starch. Creamy, earthy and flavorful Prior to making the risotto, we must make a butternut squash purée. While making the purée is fairly easy, it takes a little time in the oven to cook. So, I usually make this ahead of time and freeze portions in air-tight containers for later use. Squash purée can be used to make soup or seasoned to taste and enjoyed as is. Cremini mushrooms or a gourmet blend are delicious This risotto is one of my favorites. I especially like using a gourmet blend of mushrooms that includes shiitake and cremini. Porcini and baby bella mushrooms are also wonderfully savory and earthy. The mushrooms pair wonderfully with the natural sweetness of butternut squash. I typically use chicken broth as the cooking liquid for my risottos. However, if you are vegan or vegetarian you can substitute this with your preferred vegetable broth. One of the keys to achieving a creamy texture is to ladle hot broth into the risotto (one at a time) and stir. Before adding more broth, it is important to allow each addition to absorb into the risotto before adding any more. This post contains affiliate links. Useful kitchen tools for this recipe: All-Clad Stainless Steel Tri-Ply 12-Inch Pan OXO Good Grips Large Wooden Spoon Butternut squash and mushroom risotto This winter vegetable dish is creamy, earthy and flavorful. Serve it by itself or as a side complement to chicken or pork. 6 tbsp extra virgin olive oil 1 tbsp butter 1-2 cloves garlic (smashed) 1/2 medium onion (diced) 1 pinch salt and freshly ground white pepper 1/2 cup dry white wine 1 1/3 cup Arborio or Carnaroli rice 1 quart (4 cups) warm chicken (or vegetable) broth 1/2 – 3/4 lb fresh mushrooms (sliced) 3-4 sprigs fresh thyme (stripped) 1 cup butternut squash puree (from 1 squash) 1/8 tsp nutmeg 1/4-1/2 cup Parmesan cheese (finely grated) Butternut squash puree Preheat the oven to 400 F. To make butternut squash puree, cut a butternut squash in half. Remove the seeds and strings. Place the squash on a jelly roll pan. Season all sides of the squash with approximately 2 tbsp olive oil and a generous pinch of salt and freshly ground white pepper. Bake in the oven for approximately 1 – 1 1/4 hour or until the flesh of the squash is soft and fork tender. Half-way through the baking time, turn the heat down to 375 F. This helps avoid scorching. Use a spoon to scoop out the cooked squash. Discard the skins. Using a food processor blend the cooked squash briefly until it is smooth. Add a small amount of water (1/4 cup at most) if necessary to assist in blending. Measure out 1 cup of squash puree for this risotto recipe. The remaining squash puree can be used to make soup or seasoned to taste and enjoyed as is. Squash puree can also be frozen in an air-tight container for later use. The risotto In a large skillet, heat the butter and the olive oil over medium (to medium-low) heat. Add the garlic and onions and season with a pinch of salt and pepper. Remove the garlic once it has toasted and softened. (The goal is to infuse the oil with garlic flavor. If it turns brown, it has cooked too far and will turn the dish bitter.) Once the onions are golden, add the rice stirring to coat it with the onions, oil and butter. After a couple minutes the rice will become translucent as it begins to absorb the flavors. Add the white wine and cook for about five minutes or until it is absorbed. Add a ladle of broth to the risotto (one at a time) and stir. (Allow each addition of broth to absorb into the risotto before adding more. As you do this, the rice releases its natural starches making the dish creamy.) 3/4 of the way through cooking the dish add the mushrooms and thyme. Thin the butternut squash puree with a ladle of broth and add it and the nutmeg to the risotto. Continue stirring. Once the liquid has been fully absorbed by the rice and it is cooked (al dente), turn off the heat and add the Parmesan cheese. Serve immediately. A mix of mushrooms is delicious, such as a gourmet or shiitake/cremini blend. If you use dried mushrooms (like porcini), they must be hydrated prior to using. Source: northwestspoon.com #butternut #mushrooms #risotto

Moist and flavorful fresh salmon cake burgers are a delicious treat. Mmmmn, they are all kinds of amazing and are super easy to prepare the patties ahead of time. I use fresh salmon in these burgers rather than canned salmon, which is perhaps a little different than the average salmon patty recipe out there. We’re fortunate to have access to lots of delicious fresh seafood here in the Pacific Northwest. Use what’s in season and fresh for the best results.  Using a fresh fillet of salmon means you’ll need to do a little prep work ahead of time. But the additional flavor gain is worth the effort. Fresh salmon cake burgers taste great served with a homemade tartar sauce on the side. My favorite kind of salmon to make these with is wild Pacific sockeye salmon. It happens to be my favorite. I love that beautiful color. Salmon is full of omega 3’s and good for you too. Other kinds of salmon like Chinook or Pink are fine too for this recipe. Prepare the salmon by removing the skin, as many bones as possible and cutting it into manageable pieces. Ask your fish monger for help if you’re unsure about how to remove the skin. Tail end pieces tend to have the least amount of bones. You’ll need a food processor, like this Breville Sous Chef Food Processor to make this recipe. You only need to pulse the salmon 3-4 times to coarsely break it up and get the right consistency for forming patties. I like to use red bell pepper, onion and chives in this recipe. Chives grow in my garden like crazy and I have them on hand all summer. If you don’t have chives, you could substitute a little fresh dill or green onion instead. Fresh salmon cake burgers can also be made with panko or bread crumbs. See the end of this post for gluten-free notes. Useful kitchen tools for this recipe: This post contains affiliate links. See policy for full disclosure. Breville Sous Chef Food Processor Fresh salmon cake burgers Moist and flavorful fresh salmon cake burgers are a delicious treat. They can be made with panko or bread crumbs and taste great with a fresh tartar sauce. 1 1/4 lbs fresh wild salmon (coarsely chopped) 1 tbsp extra virgin olive oil 1/4 cup minced onion 2 tbsp minced red bell pepper 2 tbsp minced celery 3 tsp capers (rinsed and chopped) 1 tbsp minced chives 1/4 cup mayonnaise 1/4 cup panko or bread crumbs 1 large clove garlic (finely minced) 1 tsp Dijon mustard 1 dash cayenne pepper 1/4 tsp Old Bay Seafood seasoning 1 pinch sea salt and freshly ground black pepper 1 tbsp panko or bread crumbs 2 tbsp extra virgin olive oil 1 tbsp butter Prepare the salmon by removing the skin, bones and cutting the salmon into manageable pieces. Place the salmon into a food processor and pulse 3-4 times to coarsely chop it. Set aside. In a skillet, heat 1 tbsp of extra virgin olive oil on medium-high heat and add the onion, red bell pepper, celery, a pinch of sea salt and black pepper. Cook until the onion softens, about 5-7 minutes. Add the capers and chives and remove from the heat. Allow the onion mixture to cool to room temperature. In a large bowl, combine the salmon, onion mixture, mayonnaise, 1/4 cup panko or bread crumbs, garlic, mustard, cayenne, Old Bay seasoning and a pinch of salt and pepper. Mix well, then cover with plastic wrap and refrigerate until it is firm and chilled (about 1 hour). Form the salmon mixture into four 1 inch thick patties. Sprinkle them with 1 tbsp panko or bread crumbs. Heat 2 tbsp extra virgin olive oil and 1 tbsp butter in a skillet on medium-high heat. Saute the salmon patties until they are golden brown and cooked through. Flip the patties once, cooking about 4 minutes per side. Serve on a hamburger bun with lettuce, sliced tomatoes, fresh tartar sauce and a wedge of lemon. Enjoy! Prep time includes 1 hour of chilling time in the fridge to allow flavors to meld. Thank you for trying this recipe. Join our email newsletter for more great recipes at https://northwestspoon.com Gluten free notes: If you’re gluten-free, you’ll need to make or buy gluten-free bread crumbs and hamburger buns. Making your own plain bread crumbs is super easy using a food processor and your favorite kind of gluten-free bread. Simply pulse a few slices of gluten-free bread in a clean food processor a couple times until you have course bread crumbs. I prefer Udi’s Gluten Free Whole Grain Bread for this purpose. I usually make a couple cups of fresh bread crumbs at a time and freeze them in an air-tight container for use in many different recipes. They defrost quickly and are the perfect replacement for regular bread crumbs. Source: northwestspoon.com #salmon #salmoncakes

Classic red wine vinaigrette is a dressing that you can easily make at home and keep in the fridge for several days. Red wine vinaigrette is the perfect complement to an every day healthy garden salad. It is versatile and will go great with almost any kind of additional protein added to your salad. Red wine vinaigrette is a classic Red wine vinaigrette can also be dressed with fragrant fresh herbs you have in the garden for a slightly different flavor or twist depending on your mood. My favorite herbs to play with in this dressing are thyme, tarragon, oregano, chives, garlic or basil . A great rule of thumb is to choose one herb to complement your dish. Herbs should be subtle and enhance the flavor of your main ingredient rather than over power it. How to make your own vinaigrette Making your own basic salad dressing is so easy, you’ll wonder why you’d spend all that money on pre-made dressings full of sugar and preservatives. This is the basic formula for making about 1/4 cup of vinaigrette. 3:1 ratio (1/4 cup) 1 tablespoon red wine vinegar (the acid, this can also be white wine vinegar or lemon juice) 3 tablespoons extra virgin olive oil 1 pinch salt and pepper Delicious on just about any kind of salad What kind of olive oil should I use for vinaigrette? For homemade vinaigrette, always use a high-quality extra virgin olive oil . I look for olive oils that are moderately to more expensive and in a darker colored bottle. Olive oil should be stored in dark cool conditions. Similar to wine, olive oil will impart the flavors and fragrance of the environment from which the olives are grown. Some are more peppery or bitter or green tasting than others. Of course my favorites include olive oils from Italy and Portugal, but California also grows and produces wonderful olive oils as well. Use high quality extra virgin olive oil in this vinaigrette Red wine vinaigrette Classic red wine vinaigrette for healthy everyday salads. 2 tbsp red wine vinegar 2 tbsp fresh lemon juice 1/2 cup extra virgin olive oil 2 tsp sugar 1 tsp sea salt fresh ground black pepper (to taste) 2-3 tsp fresh herb of choice (optional) Combine all the ingredients into a medium sized bowl and whisk until it is emulsified. Stir in fresh herbs as desired. Store in the fridge up to 3 days. My favorite herbs to play with in this dressing are thyme, tarragon, oregano, chives, garlic or basil. A great rule of thumb is to choose one to complement your dish. Herbs should be subtle and enhance the flavor of your main ingredient rather than over power it. Dried herbs are typically 3 times more potent than fresh. If substituting dried herbs for fresh, use 1 tsp. This recipe yields about 1/2 cup of red wine vinaigrette. Source: northwestspoon.com #redwine #saladdressing #vinaigrette

Roasted brussel sprouts are not only delicious straight out of the oven, they make a tasty and hearty salad when mixed with just a few other ingredients and tossed in a classic French dressing. Roasted brussel sprouts salad This roasted brussel sprout salad is great on a buffet or as a side dish. It features fresh winter brussel sprouts that take on a more mellow flavor from roasting in the oven. They are tossed in a classic french dressing and paired with chick-peas (garbanzo beans), red bell pepper , shallots , pomegranate arils, thyme and crispy bacon . It’s a wonderful combination of textures, sweet, savory and salty flavors . Did you know brussel sprouts contain a potential cancer fighting property? Roasted brussels sprouts salad and salmon Brussel sprouts contain a phytochemical or anticancer property called sulforaphane . Brussel sprouts also contain many vitamins such as vitamin C, K, B and folic acid. So, maybe mom was right all those years ago, when she said “ Eat your brussel sprouts! They’re good for you .” Well, now they can be delicious too. I serve this roasted brussel sprout salad cold and as a side dish. It pairs well with protein seasoned simply with salt, pepper and lemon. I particularly enjoyed it with a healthy fillet of grilled sockeye salmon as pictured here. I also like to add in fresh pomegranate arils for added color, crunch and a sweet tart flavor. To make things easy, you can buy fresh pomegranate arils in the refrigerated section of your grocer. Give this recipe a try and let me know how you like it. And if you’ve been a little hesitant about trying brussel sprouts again, hopefully, this salad will change your mind. This post contains affiliate links. Useful kitchen tools for this recipe: Eddingtons Italian Olive Wood Salad Server Set Zwilling J.A. Henckels Twin Signature 19-Piece Knife Block Set Roasted brussel sprout salad This roasted brussel sprout salad is great on a buffet or as a side dish. It is paired with a classic French dressing and is a wonderful combination of sweet, savory and salty flavors. 1 1/2-2 lbs brussel sprouts 3-4 tbsp extra virgin olive oil 1 pinch sea salt and freshly ground pepper 1/2 cup cooked bacon (diced) 1 red bell pepper (diced) 1/4 cup pomegranate airls 1 cup chickpeas (garbanzo beans) (rinsed) 1/4 cup shallot (diced) 1 1/2 tbsp fresh thyme French dressing 1 tsp Dijon mustard 2 tbsp red wine vinegar 6 tbsp pure extra virgin olive oil 1 tsp sea salt 1 pinch fresh ground pepper Preheat the oven to 400 F. Clean the brussel sprouts and cut them in half or quarters. Toss the brussel sprouts in 3 – 4 tbsp of extra virgin olive oil and place onto a large baking sheet. Season with a pinch of sea salt and ground pepper. Roast in the oven for 25 minutes in the oven. Then, turn the sprouts and reduce the heat to 375 F. Roast for another 20 – 30 minutes or until the sprouts are fork tender. Remove from the oven and allow them to cool completely. Once the sprouts have cooled toss them in a large bowl with the other salad ingredients. Toss the salad in a desired amount of french dressing. It should be well coated, but not wet. Store any remaining dressing in the fridge up to 3 days. The dressing makes approximately 1/2 cup. You can find fresh pomegranate arils in the refrigerated section of your produce department ~ like these from Pom Wonderful  Source: northwestspoon.com #roastedbrusselsprouts

Tuscan farro salad with cucumbers and tomatoes is a light and healthy alternative to traditional potato salad. It’s perfect for picnics and makes a great side dish for summer cookouts. Farro is an ancient form of wheat What is farro? Farro, like Bob’s Red Mill Organic Farro is an ancient form of wheat that was a staple food in ancient Rome. It is high in protein and has a nutty flavor. It has a somewhat chewy texture which lends itself well to adding it to salads, soups and stews. Ingredients for Tuscan farro salad Tuscan farro salad offers a fresh burst of flavors and textures. This salad features crunchy English cucumbers, tomatoes, red onion and fresh basil. I make this salad with a delicious homemade red wine vinaigrette recipe . Making your own red wine vinaigrette makes this salad fresh, tasty and preservative free. Farro is high in protein, B vitamins and low in gluten. Pearled farro up close How do you cook farro? This ancient grain has recently been rediscovered again and is growing in popularity. Farro is relatively easy to cook and can be found in fine grocery stores or online. Because there are different forms of farro (whole, pearled and semi-pearled), it’s best to follow the cooking directions as provided on the back of the package. However, here are a few general cooking tips to keep in mind: Farro is very forgiving. Unlike rice, it won’t really overcook or become mushy. Unlike rice, farro doesn’t expand or increase in size too much once cooked. It will take approximately 25-30 minutes on the stove-top to cook farro. If you have excess water after this cooking time and the texture has turned soft and chewy, simply drain the farro like you would pasta. Like pasta, it is best to add salt to the water when cooking farro so it absorbs into the grain. Adding butter or olive oil to the water is optional and a good idea if you plan to simply eat farro alone as a side dish. Like rice, this adds flavor. I chose a “pearled” form of farro or in Italian “ Farro Perlato .” (This contains affiliate links.) Recommended products: Bob’s Red Mill Organic Farro Directions for how to cook farro Measure 1 1/2 cups farro. Rinse the grain in a fine mesh strainer. Bring 4 cups of water to a boil on the stove-top. (Can also be a combination of broth and water). Add a generous pinch of salt. If you intend to eat the farro plain as a side dish (like rice), it’s good to add 1 tbsp of butter or olive oil (optional). Skip this step in preparing this farro salad recipe because it is seasoned further after it has cooled. Cook the farro for 25-30 minutes or until it becomes softer and chewy in texture. Drain if necessary. Tuscan farro salad is great for a summer picnic Tuscan farro salad Tuscan farro salad with cucumbers and tomatoes is a light and healthy alternative to traditional potato salad. It’s perfect for picnics and makes a great side dish for summer cookouts. 1 1/2 cups cooked farro (preferably pearled farro) 1 English cucumber (cut into 1/4 in half slices) 1 3/4 – 2 cups cherry tomatoes (cut in half) 1/2 cup red onion (diced) 1 serrano chile (seeds removed and diced) 1 generous handful fresh basil leaves (thinly sliced (chiffonade)) 3 tbsp fresh Italian flat leaf parsley (diced) sea salt and freshly ground black pepper 1/2 cup red wine vinaigretteRed wine vinaigrette 2 tbsp red wine vinegar 2 tbsp fresh lemon juice 1/2 cup extra virgin olive oil 2 tsp sugar 1 tsp sea salt fresh ground pepper to taste Cook the farro until it is just tender according to your package instructions, drain and let cool. Transfer the farro to a large bowl. Add the cucumber, cherry tomatoes, onion, chile, basil and parsley. Season the salad with a generous pinch of slat and pepper. Gently mix the salad. Add the red wine vinaigrette and toss well. Chill the salad in the refrigerator for about 1 hour allowing the flavors to come together. It can be kept in the fridge for up to 3 days.How to cook farro: Measure 1 1/2 cups farro. Rinse the grain in a fine mesh strainer. Bring 4 cups of water to a boil on the stove-top. Add a generous pinch of salt. Cook the farro for 25-30 minutes or until it becomes softer and chewy in texture. Drain if necessary and cool.Red wine vinaigrette: Combine all the ingredients into a medium sized bowl and whisk until it is emulsified. Yields 1/2 cup vinaigrette.I used “pearled” farro also known as “Farro Perlato” Source: northwestspoon.com #Ancientgrains #Farro

Fresh blueberry vinaigrette dressing is a berry-licious dressing for your healthy summer salads. This sweet yet tangy dressing goes particularly well with slightly bitter greens like arugula. Fresh blueberries are best for making this dressing. Sweet yet tangy blueberry vinaigrette Arugula is one of my favorite greens. It’s also sometimes referred to as “rocket” lettuce. While still mild, it also has a slightly “peppery” flavor and bite to it, which is why it tastes great with the balance of tangy and slightly sweet dressings. Fresh blueberries are in abundance this time of year and I’m always looking for new ways to get their health benefits into our diets. Blueberries are full of antioxidants, fiber, folate and vitamin C (just to name a few). If you can find them, fresh local mountain huckleberries are also a great substitute for the blueberries. They are often available at farmer’s markets this time of year. This salad with blueberry vinaigrette is made with mixed baby greens, arugula, poached salmon, red onion and toasted almonds. This blueberry vinaigrette recipe yields about ½ cup of vinaigrette. It should be enough for a medium to large salad for four people. The blueberry vinaigrette goes particularly well with salmon and makes a healthy and delicious meal. Blueberry vinaigrette Fresh blueberry vinaigrette dressing is a berry-licious dressing for your healthy summer salads. 1/4 cup blueberries 1/2 cup extra virgin olive oil 2 tbsp red wine vinegar 1 tsp lemon juice 2 tsp honey 1/4 tsp sea salt 1/4 tsp freshly ground pepper Combine all the ingredients in a food processor or blender. Blend until smooth. The vinaigrette dressing can be stored in the fridge 3-5 days. This recipe is courtesy of northwestspoon.com Like a recipe? Leave us a comment. Sign up for our monthly email recipe newsletter. This sweet yet tangy dressing goes particularly well with slightly bitter greens like arugula. Contents of the salad picture on the blog are: mixed baby greens, arugula, poached salmon, red onion and toasted almonds. Source: northwestspoon.com #blueberry #vinaigrette

Can you not just see this grilled flank steak tasting amazing with an icy cold beer? Oh yes! What makes this steak taste so good is the marinade. I love this recipe for flank steak marinade and I hope you will too. This post contains affiliate links. Flank steak, once a low-budget cut of meat has become trendy and popular once again. When marinated and grilled, this steak is tender and flavorful. This flank steak marinade is mildly spicy and perfect for flank steak fajitas. I serve the steak grilled medium-rare, sliced thin with sautéed onions, red bell peppers, guacamole, cheddar cheese and tortillas. It’s one of my favorite dinners. Left-overs are also delicious mixed in with a healthy green salad tossed in a red wine vinaigrette . Flank steak can be a bit of of a tough cut of meat. This is why it benefits from being immersed in a flavorful marinade. It also helps to know a few other tips for cooking and serving the steak. Where does flank steak come from? Flank steak is a relatively long cut of beef from the lower chest area of the cow. How long do you grill flank steak for? How long you grill the steak depends a little on how thick it is. It doesn’t take long to achieve that perfect medium-rare grill. Generally, not more than about 5 minutes per side. How do you slice flank steak? Before you slice, allow the steak to rest a few minutes. This allows the muscles to relax and retain the tasty juices. If you cut into the meat right away, the juices and flavor will run out. Slice the meat “against the grain”. Look for the direction the grain (the muscle fibers) is going. Cut against it, not running along with the grain. This allows for shorter cuts of muscle fibers, which in turn means a more tender piece of meat to chew on. How long should I marinate a flank steak? This marinade is quite forgiving. So, go ahead…make it the night before, toss the steak in a large zip-lock bag and let it marinate in the refrigerator. When you come home from work, it will be ready to pop onto the grill. You’ll be savoring that beer and flank steak fajitas in no time. Yum! Tools for grilling GrillPro Professional Extra Long Tong Flank steak marinade This marinade is mildly spicy and perfect for flank steak fajitas. Serve the steak grilled medium-rare, sliced thin with sauteed onions, red bell peppers, guacamole, cheddar cheese and tortillas. 1 1/2- 2 lbs flank steak 1 serrano chile (diced) 2 large garlic cloves (minced) 2 tbsp Worcestershire sauce 1/2 cup Tamari or soy sauce juice and zest of one Persian lime ((about 1/2 cup)) 1 small white onion (sliced) 1/4 cup extra virgin olive oil 1 handful cilantro (chopped) 1 tsp cumin Whisk together all the ingredients. Immerse and cover the steak with the marinade in a large resealable zip lock bag or lay it flat in a baking dish. Marinate the meat 4-6 hours in the refrigerator, turning occasionally or overnight until you are ready to grill. Slice the cooked flank steak across the grain. This means cutting across the fibers rather than along with the grain of the meat. If you are gluten-free use Tamari instead of soy sauce. Source: northwestspoon.com #beef #flanksteak #marinades

Tis the season for pumpkin and pumpkin spice! This cake mix pumpkin spice cake with cream cheese frosting is sure to please. Sometimes you just need things to be easy. Sometimes you just need a no-fail, deliciously moist cake everyone loves. THIS is the CAKE! Cake mix pumpkin spice cake This post contains affiliate links. What you’ll need A box of spice cake mix 15 oz can organic pumpkin vegetable oil and eggs Your kitchen will smell like pumpkin spice and your kids (like mine will be asking…is it done yet?) Now normally, I usually take the LONG way around and make my cakes from scratch. However, every now and then ~ I CHEAT (gasp)!!! Yes, in my weak moments, if there is something that is going to get me to cheat…it’s CAKE. I’m a busy mom often short on time and I’m sure this recipe using cake mix will appeal to many people. And that is why I’m sharing it with you today. I’m thankful for pumpkin spice Thankful for pumpkin spice I just happened to have this Betty Crocker Supermoist Spice Cake Mix in the cupboard and went full tilt forward. I don’t think it matters so much what brand you use. If you prefer Duncan Hines…by all means, use that. The “cake mix” pumpkin spice cake with cream cheese frosting was devoured quickly. I’m sure the family will be asking for this cake again soon. It was perfect with a nice cup of tea. It also makes a great dessert to bring to a potluck or party. In fact, I recently bought this new Wilton Perfect Results 13×9 Covered Cake Pan and it came with a handy top for transporting or storing the cake in the fridge. Can’t get an easier than that! I hope you enjoy this recipe. Leave me a comment below and let me know what you think. You’ll find the recipe card below if you’d like to print the recipe. Happy cooking, Michelle Essentials for this recipe: Power Hand Mixer Wilton Perfect Results 13×9 Covered Cake Pan Spatula Set Mixing Bowls Set Cake mix pumpkin spice cake with cream cheese frosting Easy cake mix pumpkin spice cake recipe with cream cheese frosting. Sometimes you just need things to be easy. Sometimes you just need a no-fail, deliciously moist cake everyone loves. THIS is the cake! The cake 1 box spice cake mix 1/2 cup neutral salad oil (vegetable oil) 1 15 oz can pumpkin puree (not pumpkin pie filling) (about 1 1/2 cups pumpkin) 4 large eggs Cream cheese frosting 2 8 oz packages cream cheese (room temperature) 2 tsp vanilla 1/4 cup unsalted butter (softened) 1 1/2 cups powdered sugar (sifted confectioner’s sugar) Place the oven rack in the middle of the oven. Preheat the oven to 350 F. Grease a 13 x 9 cake pan well. In a large mixing bowl, mix together the wet ingredients (oil, pumpkin and eggs) until they are well incorporated. Slowly add the spice cake mix into the wet ingredients. Use a hand mixer or stand mixer and beat the cake batter for 2 minutes on medium-high speed until everything is smooth and well incorporated. Pour the batter into the cake pan. Bake for 25 minutes or until the a cake tester comes out clean from the middle of the cake. Allow the cake to cool completely before frosting. Cream cheese frosting Sift the powdered sugar to remove any lumps. Using a hand mixer, cream the butter, cream cheese and vanilla until smooth. Add the powdered sugar and mix until well incorporated. Frost on a cooled cake. Betty Crocker Supermoist Spice Cake Mix with pudding in the mix Spectrum Organic Sunflower Oil Source: northwestspoon.com #creamcheese #pumpkin #spicecake