Spinach, Sprout, and Turkey Bacon Winter Salad

Spinach, Sprout, and Turkey Bacon Winter Salad

This nutritious spinach, sprout, and turkey bacon winter salad will delight the taste buds. It offers a nutrient-rich, fresh-tasting, crunchy option for lunch or dinner.

Servings:  4-6

Ingredients:

    • 8 ounces of fresh Spinach Leaves
    • 4 ounces of Bean Sprouts
    • 1 can Water Chestnuts, sliced
    • 2 grated hard-boiled Eggs
    • 6 slices of baked Turkey Bacon, crumbled (follow the directions on the packaging)

Dressing:

(Makes enough dressing for two of these salad meals and keeps in the refrigerator for 4 to 5 days.)

      • 3/4 cup Extra Virgin Olive Oil
      • 1/4 cup Apple Cider Vinegar
      • 1/3 cup Ketchup
      • 1/3 cup Honey (you can substitute Sugar in place of the Honey)
      • 1 small grated Onion
      • Salt and Pepper to taste
Fresh Spinach
Chocolate Chips
Instructions:
  1. Wash, drain, and break spinach into bite-size pieces. 
  2. Add sliced water chestnuts and gently combine.
  3. Mix together and shake to combine all dressing ingredients in a separate container thoroughly.
  4. Toss the salad with half of the dressing, reserving the remainder of the salad dressing for another salad.  
  5. Sprinkle two grated hard-boiled eggs, crumbled turkey bacon, and bean sprouts on top. Serve immediately. Enjoy!
    Chef Yvonne Dwyer

    Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

    OPL Plant-rich Recipes

    Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

    Nutrient-Rich Roasted Veggie Bowl Recipe

    Nutrient-Rich Roasted Veggie Bowl Recipe

    This comforting, nutrient-rich roasted veggie bowl is a perfect meal for any season. Get creative with this vegan recipe and roast whatever vegetables you have on hand – brussels sprouts, celeriac, or other root vegetables, and any winter squash varieties would all work well. For an added flavor boost, choose homegrown, locally available, or in-season produce.

    Vegan, Dairy-free

    Serves: 4
    Prep Time: 15 min
    Cook Time: 25 min
    Total Time: 40 min

    Ingredients:

    • 1 head of cauliflower and/or broccoli, cut into florets
    • 3 large carrots, peeled and sliced into 1 inch chunks
    • 3 sweet potatoes, peeled and sliced into 1 inch chunks
    • 3 Tbsp extra virgin olive oil, divided
    • 2 tsp paprika, divided
    • 2 tsp garlic powder, divided
    • 1 tsp ground cumin, divided
    • 1 tsp kosher salt, divided
    • ½ tsp black pepper, divided
    • 1 cup dry quinoa
    • 2 cups of vegetable broth
    • 4 cups of kale, chopped
    • ¼ cup roasted pumpkin seeds
    • 1 avocado, sliced

    Tahini Lemon Dressing:

    • ¼ cup lemon juice
    • ⅓ cup extra virgin olive oil
    • 3 Tbsp tahini (or 3 Tbsp hummus, in a pinch)
    • 2 Tbsp apple cider vinegar
    • 2 Tbsp honey
    • ½ tsp curry powder
    • ¼ tsp ground turmeric
    • 1 tsp sea salt
    • 1 tsp black pepper
      Apple Orchard
      Spices

      Directions:

      1. Preheat the oven to 425 degrees. 
      2. Toss carrots and sweet potatoes with 1 Tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp cumin, ½ tsp salt and ¼ tsp pepper.  Place on a rimmed baking pan. 
      3. Using the same bowl, toss cauliflower and broccoli with 1 Tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper.  Place the broccoli and cauliflower on another sheet pan. 
      4. Place both sheet pans in the oven, roasting the carrots and sweet potatoes for 30 minutes, and the broccoli and cauliflower for 20 minutes.
      5. Meanwhile, combine the quinoa and vegetable broth in a medium saucepan over medium heat.  Bring to a boil, then cover, reduce heat, and cook for 15 minutes, or until the liquid is absorbed.  Fluff the quinoa with a fork, then stir in the chopped kale and remaining 1 Tbsp olive oil. Cover and keep warm until ready to serve; the kale will wilt while staying warm in the pot.
      6. Prepare the Lemon Tahini Dressing: Combine lemon juice, olive oil, tahini, vinegar, honey, curry powder, turmeric, sea salt, and black pepper, and whisk vigorously until dressing is smooth.
      7. Assemble the bowls by spooning the quinoa and kale mixture first, then arranging roasted vegetables and avocado slices on top.  Drizzle with the tahini dressing, and garnish with toasted pumpkin seeds. 
      Kristina Shane

      This recipe is from of Home Chef and OPL Community member Kristina Shane.

       

      OPL Plant-rich Recipes

      Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

      Hearty and Savory Vegetable Stew

      Hearty and Savory Vegetable Stew

      The colder weather makes me yearn for delicious, warm, and comforting food like this hearty and savory vegetable stew. This vegan stew recipe is terrifically easy. Don’t be surprised if you find yourself making this dish more than once in the months ahead!

      Servings:  8

      Ingredients:

      • 1/2 cup water or vegetable stock
      • 1 tablespoon soy sauce or coconut aminos
      • 1 onion, chopped 
      • 1 red bell pepper, diced
      • 4 large garlic cloves, minced
      • 4 cups peeled and diced winter squash (Butternut, Delicata, or Kabocha)
      • 1 15-ounce can of chopped tomatoes
      • 1 cup water
      • 1 1/2 teaspoons oregano
      • 1 teaspoon chili powder
      • 1/2 teaspoon cumin
      • 1/4 teaspoon black pepper
      • 1 15-ounce can of red kidney beans (see note)
      • 1 1/2 cups frozen sweet corn
      Dark Roast Coffee Grounds
      Chocolate Chips
      Instructions:
      1. Heat water and soy sauce in a large pot. Add onion, bell pepper, and garlic. Cook over medium-high heat until the onion is translucent and most of the water has evaporated.
      2. Cut the squash in half and remove the seeds, then peel it and cut it into 1/2-inch cubes.
      3. Add the squash to the onions and chopped tomatoes, water, oregano, chili powder, cumin, and pepper.
      4. Cover and simmer until the squash is tender when pierced with a fork, about 15 minutes.
      5. Add the kidney beans with their liquid and the sweet corn. Cook for another 5 minutes.

      Note:

      You can use canned kidney beans for this recipe. However, if you have the time, it is recommended to use dried beans that have been soaked and cooked, as they lend a richer flavor to the dish. Choosing dried beans over canned is also more economical: 1 can of kidney beans is around $2.79, and one pound of dried beans can make approximately 5-6 cans worth of beans for about the same price. Not interested in soaking and cooking beans every time you need them?  Save prep time by soaking and cooking the full pound of beans, then freeze them in 15 oz increments for future use.  Be sure to freeze beans within four days of preparing.

      How to Quick Soak and Cook Dried Red Kidney Beans:

      • Sort beans, discarding any shriveled, broken beans, stones, or debris. Rinse the beans well in cold running water.
      • For every 1 pound of beans, add 10 cups of hot water.
      • Bring water to a rapid boil. Boil for 2-3 minutes.
      • Remove from heat. Cover and let stand for 1 hour.
      • Drain and rinse the beans with cool water.

      Cooking Instructions:

      • Add 6 cups of water to the drained and rinsed beans in a large pot. Bring to a boil.
      • Place a lid on the pot and simmer gently until desired tenderness, about 1 1/2 – 2 hours. The kidney bean should be easy to mash against the side of the sauce pot with a fork. 
      • Add salt and pepper to taste, and use them in your favorite recipe!
      Chef Yvonne Dwyer

      Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

      OPL Plant-rich Recipes

      Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

      Roasted Cauliflower Steaks with Romesco Sauce

      Roasted Cauliflower Steaks with Romesco Sauce

      This easy meal of roasted cauliflower steaks with romesco sauce checks all the boxes: warm, comforting, plant-powered, and delicious. My husband’s favorite part of this meal is the romesco sauce, which brings a flavorful, smokey brightness to the dish. Serve it with a salad of lentils, warm kale, and brussels sprouts to complete the meal.  Adapted from Feasting From Home.

      Vegan, Gluten-free

      Serves 3-4
      Prep Time: 20 min
      Cook Time: 35 min
      Total Time: 55 min

      Ingredients:

      For the lentils:

      • 1 cup of dried lentils
      • 6 cups of water
      • 1 teaspoon of salt
      • ½ of a small onion, quartered
      • 2 bay leaves
      • 2 garlic cloves

      For the sheet pan:

      • 1 cauliflower, sliced vertically about ¾” thick
      • 1 bell pepper (any color), halved with seeds removed
      • ½ onion, sliced in ½” rings
      • 4 garlic cloves

      For the marinade:

      • 3 Tbsp extra virgin olive oil
      • 1 tsp smoked paprika
      • 1 tsp cumin
      • 1 tsp coriander
      • ¾ tsp salt
      • ¼ tsp cayenne pepper, or to taste

      For the romesco sauce:

      • ½ cup slivered almonds (or another nut of your choice), toasted
      • 2 tsp smoked paprika
      • 1 tsp cumin
      • ½ tsp each of salt and pepper
      • ½ tsp cayenne pepper
      • 1 Tbsp tomato paste
      • 1 Tbsp white wine vinegar (can substitute red wine vinegar)
      • ¼ cup extra virgin olive oil

      For the salad:

        • 1 cup of brussels sprouts, thinly sliced
        • 2 bunches of kale, leafy pieces removed from stems and roughly chopped
        • 1 Tbsp olive oil
        • 1 small onion, sliced thinly
        • 2 cloves of garlic, minced
        • Salt and pepper to taste
        • 1 Tbsp balsamic glaze, for garnish (optional)
        Apple Orchard
        Spices

        Directions:

        1. Preheat the oven to 425 degrees F.
        2. Place the lentils, water, salt, and aromatics (onion, bay leaves, garlic) into a medium-sized pot and bring to a boil.  Once boiling, lower the heat and simmer gently until lentils are tender about 20 minutes.
        3. Take a whole cauliflower without removing the leaves, and make vertical cuts about ¾” apart.  Trim the leaves, leaving the stems – doing it this way helps the steaks stay together.  Place sliced steaks (and any extra florets) on a large-rimmed roasting pan, along with the sliced onions and quartered bell pepper.  Take garlic cloves, add a touch of olive oil, and wrap them in aluminum foil; place on the sheet pan as well.  In a small bowl, combine the marinade ingredients and brush liberally on both sides of the cauliflower, as well as on the onions and peppers.
        4. Bake in the oven until the cauliflower steaks are fork tender, about 35 minutes.
        5. While the steaks are roasting, add 1 tablespoon of olive oil to a large lidded skillet or wok.  Add sliced onions and saute until translucent, then add garlic, cooking another minute longer.  Add the shaved brussels sprouts and saute for 3 minutes.  Add the chopped kale, then add 3 tablespoons of water and cover.  Cook undisturbed for 5-6 minutes, allowing the kale to wilt, then saute another minute until the salad is fully combined.  Set aside.  
        6. Place the toasted almonds in a food processor, along with the roasted peppers, onions, and garlic from the sheet pan.  Pulse until well chopped.  Add paprika, cumin, salt and pepper, cayenne, tomato paste, vinegar, and olive oil, and about a tablespoon or two of water.  Pulse again until smooth.  You may add a couple more tablespoons of water if you prefer a thinner consistency.  Taste and adjust salt and heat levels to your liking.
        7. Assemble the lentils and kale in a plate or bowl, then top with the cauliflower and romesco sauce.  Garnish with fresh parsley and any additional toasted almonds, and enjoy!

        Notes:

        This recipe is adaptable to whatever pantry staples you have.  Get creative and experiment with different sides to accompany your cauliflower steaks: quinoa, purple rice, roasted broccoli, carrots, or whatever roasting veggies you have on hand.  

         Short on time and looking to avoid dirtying another pan?  Skip the sauteed kale and serve the cauliflower steaks over a chopped salad of your choice instead!  This recipe would play well with any vinaigrette or citrus-based salad dressing.

        Kristina Shane

        This recipe is from of Home Chef and OPL Community member Kristina Shane.

         

        OPL Plant-rich Recipes

        Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

        Green Bean Salad with Toasted Walnuts and Feta Cheese

        Green Bean Salad with Toasted Walnuts and Feta Cheese

        This green bean salad is delicious as a side dish. It is healthy and fresh tasting and makes a nice addition to a holiday menu.

        Serves: 6

        Ingredients:
        • 1 pound fresh green beans, rinsed, and end tips cut off
        • 1/4 cup white wine vinegar
        • 1/3 cup extra virgin olive oil
        • 1/4 cup fresh mint leaves, chiffonade
        • 1/4 tsp sea salt
        • 1/8 tsp freshly ground black pepper
        • 2 – 3 cloves garlic, minced
        • 1/2 cup toasted walnuts
        • 1/2 cup diced red onions
        • 1/2 cup feta cheese
        Apple Orchard
        Instructions:
        1. Bring 4 quarts of water to a boil over high to medium-high heat.
        2. Add prepped green beans to the boiling water and cook for 3-4 minutes.
        3. While the beans are cooking, add cold water to cover the ice in a large bowl half filled with ice. 
        4. Strain hot cooked green beans and add them to the ice bath. Remove from the bath when beans feel cold, approximately 3-4 minutes, and then add beans to a medium to a large salad bowl.
        5. In a small mixing bowl, combine the olive oil, white wine vinegar, mint leaves, sea salt, ground black pepper, and minced garlic. Add this dressing to the cold green beans and toss gently to coat. Add the diced red onion and toss it again.
        6. Sprinkle with feta cheese and, lastly, toasted walnuts.
        7. This green bean salad tastes better as it marinates for an hour.
        Chef Yvonne Dwyer

        Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

        OPL Plant-rich Recipes

        Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

        Wild Caught Salmon with Autumn Salad

        Wild Caught Salmon with Autumn Salad

        Salmon isn’t only a summer staple; it can be just as delicious in the cooler months!  This recipe pairs baked salmon with a chopped autumnal salad featuring brussel sprouts, radicchio, apples, and pecans.  Savory and satisfying with a crunch!

        Serves 6

        Prep Time: 20 min

        Cook Time: 45 min

        Total Time:  65 min

        Ingredients:
        • 2 lbs wild sockeye salmon, or sustainably farmed salmon of your choice
        • 2 tbsp Dijon mustard
        • 4 tbsp brown sugar
        • 2 acorn squash, see recipe below for preparation
        • 2 tbsp extra virgin olive oil
        • 6 oz brussel sprouts, trimmed and thinly sliced
        • 1 garlic clove, minced
        • 1 head of radicchio, thinly sliced
        • 5 oz of arugula
        • 2 apples, diced
        • ½ cup pecans, roughly chopped
        • 6 oz feta crumbles

        Roasted Acorn Squash

        • 2 acorn squash
        • 2 tbsp extra virgin olive oil
        • 2 tsp pure maple syrup
        • 2 tsp ground cinnamon
        • ½ tsp ground allspice

        Apple Cider Vinaigrette

        • ⅓ cup extra virgin olive oil
        • ¼ cup apple cider vinegar
        • 2 tsp Dijon mustard
        • ½ tsp pure maple syrup
        • ½ tsp salt
        • ¼ tsp freshly ground black pepper
        Apple Orchard
        Apple Orchard
        Instructions:
        • Heat oven to 375 degrees.
        • Cut acorn squash in half and scoop out the seeds. Flip the acorn squash cut side down, and make 1 inch horizontal cuts across the acorn squash, creating slices.
        • Place the acorn squash slices on a baking sheet.  In a small bowl, combine extra virgin olive oil, maple syrup, ground cinnamon, and ground allspice.  Brush liberally on the acorn squash on both sides. Roast in the oven for 30 minutes until slices are soft.  Cool until able to handle, and then peel the acorn squash skins off.  Cut the squash into cubes, and keep warm until ready to toss into the salad.
        • While the squash is cooking, heat 2 tbsp olive oil in a large skillet over medium high heat.  Add the garlic and saute for one minute, then add the thinly sliced brussel sprouts.  Continue to saute for 7 minutes until the brussel sprouts begin to soften but still have some bite to them.  Salt and pepper to taste.  Transfer the brussel sprouts to a large glass bowl and allow to cool slightly.
        • After the squash is done cooking, turn the oven up to 400 degrees.  Place the salmon in a shallow baking pan lined with a Silpat mat or aluminum foil.  Spread Dijon mustard over the salmon, then lightly pack the brown sugar on top of the mustard.  Salt and pepper the fish, then bake in the oven for 12 minutes or until the fish is cooked through.
        • Using a toaster oven or a small saute pan, toast the pecans until they are fragrant and brown.  Set aside to cool.
        • In a small bowl, combine ⅓ cup of olive oil, ¼ cup apple cider vinegar, 2 tsp Dijon mustard, ½ tsp maple syrup, salt and pepper, and whisk to combine. Set aside.
        • In the large bowl containing brussel sprouts, add sliced radicchio and arugula and toss to combine.  Add in the warmed acorn squash, diced apples, apple cider vinaigrette, toasted pecans (reserving a handful for garnish) and feta crumbles, and toss to combine.  Plate the salad and place the cooked salmon on top of the salad.  Garnish with any leftover toasted pecans.
        Kristina Shane

        This recipe is from of Home Chef and OPL Community member Kristina Shane.

         

        OPL Plant-rich Recipes

        Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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