Tag Archives: lemon

Three Fresh Homemade Juices

Juices for days

First it was putting kale into everything, then quinoa for days, then it was on to the smoothies. Now, I have a new obsession – juicing.

I know, I know, another kitchen gadget?! Our kitchen is small enough, that it’s been hard to find the space for all my appliances between the mixer, the blender, the toaster, the french press, etc. etc. etc. But I do love a good gastronomic trend, and I found a pretty inexpensive juicer with great ratings. Juicing really isn’t as bougie as it sounds, and honestly doing it at home is MUCH cheaper than those crazy-expensive juice bars. Plus, you can be 100% sure what you’re making is fresh and high quality, based on the ingredients you’re using.

Juicing is great because it takes the nutrients from the fresh and vegetables, and puts them in a form that is very easily digestible by your system. Plus, even the green juices loaded with spinach taste yummy when combined with an apple and some ginger.

I’ve played around with a bunch of fruit and juice combinations, and wanted to share with you three of my favorites, along with my ridiculous names I’ve decided to give them as of 5 minutes ago:

Juices for days

Magenta Explosion

  • 1 beet
  • 1 medium apple
  • 1/2 cucumber
  • 4-5 strawberries
  • 1 inch piece of peeled ginger

Juices for days

Quiet Orange Sunrise

  • 1 navel orange
  • 1 medium apple
  • 1/2 cucumber
  • 1 medium carrot

Juices for days

Lean Green Machine

  • 2 cups spinach
  • 1/2 cucumber
  • 1 apple
  • 1 peeled lemon
  • 1 inch piece of peeled ginger

I think my favorite thing about these juices is their color- how freakin’ gorgeous are these drinks?

Do you have any favorite juicing combinations? I’m always looking for more!

Happy juicing 🙂
mally

My Favorite Salad

My Favorite Salad

Lunchtime for a working girl can be a dangerous activity.

Having worked in Manhattan for the last 5 years, I’ve eaten from a lot of subpar delis, overpriced salad bars, and super-salty “ramen” during my favorite mealtime of the day. Sure, occasionally you find the absolutely amazing hole-in-the-wall burrito joint, but it’s usually just a few too many avenues away to be convenient, or costs a few too many dollars than you’re willing to let go of, or, let’s face it, contains a few too many calories to ever be deemed a responsible choice.

(Side note: I might have made a spreadsheet to catalog all of the “good” places around my office. If you work near Times Square/Hell’s Kitchen, hit me up and I’ll send you the Google spreadsheet.)

I’m ashamed to say I often pick up and buy my lunch somewhere around my office rather than bringing it from home, and frankly, it’s been taking a toll on my wallet and on my waistline.

It’s just that I have a lot of expectations when it comes to lunch, and microwaved leftovers (especially microwaved meat… EWW!) just don’t cut it. So, because I’m still on the Standard Process Cleanse and most of the take-out options around here do NOT fall into anything I should be eating, I’ve had to innovate and come up with some kickass ideas in order to stay healthy and happy with my food choices.

Enter this salad- not just any salad, but my FAVORITE salad. Like, of all time.

It combines some of my favorite flavors (lemon, kalamata olives, cherry tomatoes), with some nutrition powerhouses (kale/arugula, quinoa, avocado) and turns into something so much greater than the sum of it’s parts.

The best part is… it is filling, delicious, and so much better than anything I can find around Midtown!

My Favorite Salad

 

5.0 from 3 reviews

My Favorite Salad
 
Ingredients
  • 2 cups greens (I prefer kale, arugula, or a mix), chopped
  • 1 cup cherry tomatoes, cut into quarters
  • ½ cup cooked quinoa
  • ½ avocado, diced
  • 6-8 kalamata olives, chopped roughly
  • 2 tbsp fresh parsley, chopped
  • 1 lemon slice
Optional additions:
  • ¼ cup celery, sliced
  • ½ cup carrots, chopped
  • ¼ cup roasted salmon, flaked

Instructions
  1. Combine all ingredients in a bowl and toss to combine. Sprinkle with juice from the lemon slice, toss again, and serve!

Tip: An easy way to dice an avocado is to make hash marks in the avocado while it’s still in the peel, then scoop it out with a spoon:

My Favorite Salad

Need some other good and healthy lunch ideas? Lentil soup is one thing I don’t mind re-heating in the microwave, and is so yummy. Another favorite is lentil saladgrilled corn salad (accompanied by some grilled chicken or flaked salmon), or carnitas tacos. (I seriously have a phobia of microwaved meat, so I usually just toast up the tortillas in the office kitchen instead, then add the meat and toast some more to heat through).

What are your favorite bring-from-home lunch options?

Happy Lunching 🙂
mally

Grilled Corn Salad

Grilled Corn SaladHave I mentioned how much I love summer yet? Yes? OK. Because I do. The fresh flavors, the ability to get out and grill, and all the delicious produce- not to mention the sunshine and warm weather- what’s not to love?

Believe it or not, I have never made my own corn on the cob before. For some reason I believed it was going to be more difficult than it actually was – and when you grill it, you don’t even have to boil beforehand! Just let the foil do the work in steaming and plumping up the kernels.

This salad is a mess of textures, colors, and flavors. A beautiful mess, to be sure! By cutting all the vegetables into similar-size pieces, you create a consistency to the salad that allows for individual textures and tastes to stand out. The crunch of the peppers, the cool freshness of the cucumbers, the sweetness of the corn that plays a perfect counterpoint to the slight bitterness of the red onion. I also really love the dill in the lemony dressing- however, if dill’s not your thing, feel free to use basil, cilantro, parsley, or any other herb that gets you going.
Grilled Corn Salad

Grilled Corn Salad
 
Prep time

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Total time

 

Serves: 8

Ingredients
  • 2 ears sweet corn, husks and silks removed
  • ½ red onion, chopped
  • 1 red bell pepper, chopped
  • 1 cucumber, seeded and chopped
  • zest and juice of 1 lemon
  • 1 tbsp dill, chopped finely
  • 2-3 tbsp olive oil

Instructions
  1. Heat up your grill to medium-high. Brush each ear with olive oil, and sprinkle with salt. Wrap each ear of corn in a square piece of aluminum foil, twisting the ends to seal.
  2. Place the wrapped corn on the grill, and cook for 15 minutes, turning every so often with tongs. The corn will steam in the foil and get delicious. Remove ears from the foil, and place directly on the grill. Cook for another 5 minutes, turning once or twice to get the nice grill marks on each side. Remove to a plate to cool slightly while we make the rest of the salad.
  3. Combine the red onion, bell pepper, and cucumber in your serving bowl.
  4. Working with one ear of corn at a time, hold by the thick end, place the thinner end at the bottom of a bowl, and using a sharp knife start slicing down the sides of the ear to remove the kernels. Repeat on the second ear of corn. Transfer corn to the bowl with the red onion, pepper and cucumber.
  5. In a small bowl, combine the dill, lemon juice, and lemon zest. Whisk in the olive oil. Pour dressing over the vegetables, toss and serve!

Grilled Corn Salad
Happy Eating 🙂
mally

Crispy Salmon with Arugula Pesto

Crispy Salmon with Arugula Pesto and Roasted Tomatoes

This might sound really weird, but some of the best salmon I’ve had is at steakhouses. I think it has something to do with those high-heat, 1500° ovens they use for the steaks. They make for a salmon croccante– super crispy and salty on the outside, nice and tender and just plain delicious on the inside!

The secret to the crispiness of this salmon is a hot broiler, a rack to keep the filet off the bottom of the baking sheet, and salt. Glorious, salty salt. Good, kosher salt. It’s the way to go!

I’m also obsessed with this arugula pesto. This recipe will definitely make more than you need for the fish, and it freezes and thaws perfectly. It’s light, tangy, and a perfect accompaniment to crispy salmon!

Arugula Pesto

Crispy Salmon with Arugula Pesto
 
Prep time

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Serves: 2

Ingredients
  • 2 salmon filets
  • 2 tbsp olive oil
  • kosher salt
  • ¼ cup grated parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 3 cups baby arugula
  • ½ cup firmly packed fresh parsley
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon fresh lemon juice

Instructions
  1. Pre-heat the broiler. Place the arugula, parsley, pine nuts, lemon juice, 3 tablespoons water, cheese, 1 tablespoon olive oil, and salt to taste in a food processor. Pulse until nice and pureed. Transfer to a bowl while you make the salmon.
  2. Rub your salmon filets with the remaining oil, using more if needed, and sprinkle liberally with kosher salt on both sides.
  3. Place a rack over a baking pan and lay the salmon on top. Broil for 5-7 minutes, flip carefully, then broil for another 5-7 minutes, until cooked through. You want the salmon to be nice and crispy on both sides
  4. Plate your fish, top with pesto and serve!

Salmon technique from How Sweet It Is, Arugula Pesto recipe adapted from Food Network.

Roasted Tomatoes with Arugula Pesto

I served this salmon alongside broiled tomatoes topped with some of the arugula pesto and italian breadcrumbs, and rice pilaf. A perfect meal for a perfect summer day!

Mile End Bakery cookies

And oh yeah, if you haven’t yet, enter my giveaway from last week for a dozen cookies from Mile End Bakery! Contest ends tonight at 11:59p ET!

Happy Eating 🙂
mally