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Lex recipe seasonal salad party salad for Fred Darling blog lifestyle Stephanie Fantauzzi
home, lifestyle, recipe

Party Salad

Vibrant in both color and flavor, this seasonal salad is a crowd pleaser. Bring along as your staple dish, or whip together for someone you love.

Recipe by Lex, with love!

Each ingredient was selected to help you look and feel your best:

Pomegranate, for a skin plumping collagen boost.

Butternut squash, for an immune boost and healthy vision.

Kale, for anti inflammatory properties to keep redness and puffiness at bay.

Honey, for an antioxidant boost to help protect you from free-radicals.

Red cabbage, for radiant glowing skin.

Prep time: 15 minutes

Cook time: 45 minutes

Salad Ingredients

4-5 large kale leaves

3 large carrots, grated

1 small red cabbage

1 small butternut squash, peeled and chopped (roughly 4 cups)

1/2 cup pomegranate seeds

1/3 cup crumbled feta cheese

1/3 cup chopped, roasted almonds

2 tbs of olive oil

salt & pep

Dressing ingredients

1 tbs honey

2 tbs dijon mustard

1/4 cup olive oil

salt & pep

How to

  1. Pre-heat the oven to 400 degrees Fahrenheit
  2. Place the cubed butternut squash on a baking sheet and drizzle with 2 tbs of olive oil. Season with salt and pepper and toss until evenly coated. Bake for 40-45 minutes. Let cool for at least 30 minutes prior adding to salad.
  3. Cut the stems from the kale leaves and discard. Chop the kale into thin ribbons and add to your mixing bowl. Massage the kale with a drizzle of olive oil and a pinch of salt to soften the fibrous leaves.
  4. Chop the red cabbage into thin strips, similar to the texture of a coleslaw. Add the chopped cabbage to the mixing bowl, along with the freshly grated carrot, pomegranate seeds, feta, chopped almonds, and cooled butternut squash. Toss the salad until evenly combined.
  5. To make the dressing, simply mix the honey, olive oil, dijon mustard, salt, and pepper together with a fork. Set aside until ready to serve.

This salad is best when served at room temperature. For a vegan-friendly version, leave out the crumbled Feta. Pairs well with a refreshing and sparkling white wine. Want another seasonal recipe? Try this hearty forest in a bowl

 

Lex is a lifestyle contributor for Fred Darling and a good friend. She enjoys baking, sustainable shopping and Paris.

forest in a bowl recipe by amelia freer for lifestyle wholesome blog fred darling by stephanie fantauzzi
home, lifestyle, recipe

Forest in a Bowl

Lately, I’ve been more mindful of the benefits of eating in. Not only do we reduce our carbon footprint by eating locally, seasonally, but also, we eat better 🙂 Cooking at home is a simple delight to share with the ones you love, and a tradition for better health, longevity and well-being.

Breakfast is my favorite meal of the day. And when I came across what looks like a forest in a bowl (veggies for breakfast? Yes please!) I was intrigued. Simple, delicious and packed with flavor, this recipe is a great green juice substitute that’s good for belly and skin.

Ingredients for 2

sea salt

1/4 pound leeks, white part only, finely chopped

1/4 pound baby spinach

4 spears of green asparagus

3 1/2 cups chicken stock

1 piece of kombu seaweed, approx. 0.7 ounce

1 teaspoon matcha green tea powder

1/2/ cup fresh or frozen baby peas

1 granny smith apple, skin on, cored and chopped into small cubes

How to

1. Bring a big pot of water to a boil and add a generous pinch of sea salt. Blanch the chopped leeks for 7 minutes and refresh in ice-cold water. Then blanch the spinach and asparagus for 1 minute each and refresh in ice-cold water.

2. Heat the stock with the kombu seaweed. Once it is simmering, take a few tablespoons of stock out and add it to a bowl with the matcha tea, little by little, while stirring. First you’ll have a thick paste, then add more stock until you have a runny mixture.

3. Add the peas to the pan of stock and heat for another 2 minutes, then add the leeks, spinach, asparagus, chopped apple, and the blended matcha tea. Discard the kombu. Remove the pan from the heat, stir, and serve.

 

Top London nutritionist Amelia Freer stands out for her love of nutrient dense recipes, hate for diet fads, and belief in the true healing powers of food. Get more of her recipes here.

Image and recipe from her cookbook, Cook. Nourish. Glow.