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Roasted Brussels Sprouts and Winter Beets
Soups & SaladsVegan RecipesVegetarian RecipesVeggies & Side DishesVitalizing Veggies, Grains & Potatoes

Roasted Brussels Sprouts and Winter Beets

by Maryann Ridini Spencer
written by Maryann Ridini Spencer

I can’t get enough veggies and when it comes to fresh, organic Brussels sprouts and winter beets, our family loves to enjoy them roasted as a dinner side, tossed in pasta, in a salad, and/or even with eggs for breakfast. You can also serve them with grilled meat, chicken or fish and they’re great hot or cold!

NOTE:  The chicken in the photo above is made by using fresh, not frozen, organic chicken tenders (or cutting chicken breasts in half).  Place the chicken into a skillet on the stovetop over low heat with just a tad of extra virgin olive oil. Season each chicken piece with Herbs du Provence (on both sides) and sprinkle a bit of garlic salt over the chicken as well.  When the chicken is cooked and a light golden brown, add in a bit of freshly squeezed lemon juice over the top for a tasty, moist chicken. Remove from the heat and serve immediately!

The salad below includes the recipe above for “Roasted Brussels Sprouts and Winter Beets.” Once the roasted veggies are prepared, measure out 2 cups of the veggies and place them in a large bowl. Add a few cups of arugula and diced walnuts to the bowl. Toss with a squirt of lemon juice (or balsamic vinegar), a bit of extra virgin olive oil,  freshly ground black pepper, and garlic salt. For extra zing, you could also add some Gorgonzola crumbles!

 

Roasted Brussels Sprouts and Winter Beets
 
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Ingredients
  • 2 red beets, peeled and diced (or cut into half moons)
  • 2 golden beets, peeled and diced (or cut into half moons)
  • 1 bag of Brussels sprouts – cut in half or quarters
  • 1½ c. sweet potato shavings
  • extra virgin olive oil
  • Italian Seasoning blend (or Herbs de Provence)
  • garlic salt & pepper
Instructions
  1. Pre-heat oven to 425 degrees F.
  2. Place all cut veggies in a large bowl and drizzle a little extra virgin olive oil over veggies.
  3. Add in seasonings and mix well.
  4. Drizzle and spread a little extra virgin olive oil over a cookie sheet.
  5. Place veggies out on the cookie sheet making sure they are not overlapping.
  6. Roast veggies in the oven at 425 degrees F for 20-25 minutes until a little soft, crispy and golden.
  7. Serve immediately as a dinner side (or chilled in a salad).
Notes
The chicken in the photo above is made by using fresh (not frozen!) organic chicken tenders (or cutting chicken breasts in half) and adding the chicken into a skillet on the stovetop over low heat with just a tad of extra virgin olive oil. Season each chicken piece with Herbs du Provence (on both sides), a few sprinkles of garlic salt. When the chicken is cooked and a light golden brown, add in a bit of freshly squeezed lemon juice over the top for a tasty, moist chicken.

©Maryann Ridini Spencer, SimplyDeliciousLiving.com

 

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Sweet Potato & Cranberry Farro Salad
Soups & SaladsThe Plumeria CafèVeggies & Side DishesVitalizing Veggies, Grains & Potatoes

Sweet Potato & Cranberry Farro Salad

by Maryann Ridini Spencer
written by Maryann Ridini Spencer

farrowsalad3Farro is a delicious grain made of a the grains from different wheat species and has a delicious taste and a crunchy, nutty texture. It’s often used in Italian cuisine and this recipe is great to serve as a side dish with grilled vegetables, fish, chicken, or turkey. At our house we also enjoy it for breakfast with eggs — or just a healthy snack!  This dish is also fantastic  to serve with Thanksgiving dinner!

This recipe can also be found in The Plumeria Café.  To find out more about The Plumeria Café and Maryann’s novel, “Lady in the Window,” (SelectBooks, May 2017), visit:  MaryannRidiniSpencer.com


Sweet Potato & Cranberry Farro Salad
 
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Ingredients
  • 1 c. farro (cooked to package instructions)
  • 1 c. Fuji apple, washed and diced (skin on)
  • ½ freshly squeezed lemon
  • ¼ c. red onion, diced
  • 1 c. sweet potato, peeled, diced and cooked
  • ¼ c. walnut pieces
  • ½ c. dried orange cranberries
  • lemon pepper to taste
  • ground cinnamon spice to taste
  • fresh rosemary sprigs
  • 1-2 T. organic honey to taste
Instructions
  1. Cook farro to package instructions and place in a large bowl.
  2. Add in apple, lemon juice, onion, sweet potato, walnuts, cranberries, lemon pepper, cinnamon, fresh rosemary sprigs and honey (all to taste). Serve hot or cold.

©2016, SimplyDeliciousLiving.com/RidiniEntertainment.com

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Tequila Grilled Salmon Salad
Fish RecipesLunch RecipesSalad DressingsSoups & SaladsStar Food

Tequila Grilled Salmon Salad

by Maryann Ridini Spencer
written by Maryann Ridini Spencer

NomTequilaGrilSalmonSaladwtmrkd550

Eating fresh fruits and veggies in season that you purchase locally is good for your health, stimulates the local economy, and helps your community’s sustainability.  In this Sustainable Ventura News segment, I catch up with Chef Luis Martinez at the Crowne Plaza Ventura Beach’s Nom Tequila Grill who prepares a delicious summer salad with ingredients fresh from a local farmer’s market!

Tequila Grilled Salmon with Strawberry & Chipotle Vinaigrette
 
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Ingredients
  • Tequila Grilled Salmon
  • ½ c. Tequila
  • 1 c. freshly squeezed lime juice (5 to 6 limes)
  • ½ c. freshly squeezed orange juice (2 oranges)
  • 1 T. chili powder
  • 1 T. minced fresh jalapeno pepper (1 pepper seeded)
  • 1 T. fresh garlic, minced (3 cloves)
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 6 Salmon Fillets (6 oz. each )
  • Strawberry & Chipotle Vinaigrette
  • 1 c. fresh strawberries
  • ¼ c. honey
  • ½ c. rice vinegar
  • ¼ c. freshly squeezed orange Juice
  • 1 chipotle pepper
  • 1 tsp. freshly squeezed lime juice
  • ¼ tsp. sea salt
  • ¼ tsp. garlic, chopped
  • 1 tsp. Dijon mustard
  • 1 c. extra virgin olive oil
  • 1 tsp. fresh cilantro, chopped
  • salt & pepper
Instructions
  1. Tequila Grilled Salmon
  2. Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl.
  3. Add the salmon fillets. Refrigerate overnight.
  4. Heat a grill with coals and brush the rack with oil to prevent the salmon from sticking.
  5. Remove the salmon fillets from the marinade, sprinkle well with salt and pepper, and grill about 3 minutes;
  6. Turn the salmon and cook for another 3 minutes, until just cooked through.
  7. Strawberry & Chipotle Vinaigrette
  8. Put in a blender the strawberries, honey, rice vinegar, orange juice, lime juice, salt, garlic, Dijon muster, cilantro chipotle and blend in till is all purée consistence add the olive oil slowly to emulsify the dressing.
  9. Important use within 72 hours.

Recipes Courtesy of Executive Chef Luis Martinez C.E.C., Crowne Plaza Ventura Beach

Visit:  Nom Tequila Grill

This recipe first appeared on  Sustainable Ventura News

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Roasted Veggie Salad with Mango Coconut Purée
Lunch RecipesSoups & SaladsThe Plumeria Cafè

Roasted Veggie Salad with Mango Coconut Purée

by Maryann Ridini Spencer
written by Maryann Ridini Spencer

RoastedVeggieMango550Roasted Veggie Salad with Mango Coconut Purée

Salads are a great way to enjoy a variety of leafy greens and nutritious veggies.  This salad has a blend of super foods that taste delicious when combined with a fresh mango coconut purée.  What’s more, the purée gives it a natural sweetness that is sure to delight your taste buds.  Serve it by itself and/or with grilled chicken or fish.  Enjoy! 🙂


Roasted Veggie Salad with Mango Coconut Purée
 
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Serves: 4
Ingredients
  • Roasted Veggies
  • 3 red potatoes, diced
  • 2 zucchinis, sliced into rounds
  • ½ c. red pepper, diced
  • ½ c. green pepper, diced
  • ½ c. raw almonds
  • ¼ c. red onion, peeled and diced
  • ¼ c. white onion, peeled and diced
  • ½ c. yellow pepper, diced
  • 1 c. fresh pineapple, diced
  • fresh rosemary sprigs
  • fresh oregano sprigs
  • lemon pepper
  • sea salt
  • garlic powder
  • Extra virgin olive oil
  • Mango Sauce
  • 1 good size mango – peeled and cored
  • 1 T. white balsamic vinegar
  • 2 T. coconut oil
  • 1 tsp. honey
  • Salad
  • 3-4 c. mixed greens
Instructions
  1. Roasted Veggies
  2. Preheat oven to 425 degrees F.
  3. Drizzle a bit of olive oil onto the bottom of a baking sheet, spread it around.
  4. Place diced red potatoes, zucchini, peppers, onion, pineapple and raw almonds evenly over the pan.
  5. Spread fresh rosemary and oregano sprigs over the top of the vegetables.
  6. Sprinkle lemon pepper, sea salt and garlic salt over the top of the veggies.
  7. Drizzle a little more olive oil over veggies. Mix.
  8. Roast veggies for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are slightly golden.
  9. Mango Sauce
  10. In a Cuisinart, add in the mango, coconut oil, balsamic vinegar and honey (to taste). Blend.
  11. Salad
  12. In a large bowl, add in mixed greens and several helpings of the roasted veggie mix.
  13. Top with Mango sauce and mix.
  14. Serve immediately.
Notes
NOTE: If you have left over roasted veggies, serve them for breakfast with scrambled eggs or in an omelette!

©2014 Maryann Ridini Spencer, Simply Delicious Living.com

 

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Tuna, Grapefruit & Avocado Salad
Dinner RecipesFish RecipesLunch RecipesSoups & Salads

Tuna, Grapefruit & Avocado Salad

by Maryann Ridini Spencer
written by Maryann Ridini Spencer

TunaGrapefruitRedPepperSaladLAt our house, we love having tuna salad for lunch (and sometimes for a light dinner!).  This salad is delicious, tangy twist on the traditional version.  Serve it on top of romaine lettuce or on a crusty rustic roll!

Tuna, Grapefruit, Fire Roasted Red Pepper & Avocado Salad
 
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Recipe type: Lunch
Serves: 4
Ingredients
  • 3 – 5 ounce cans of white chunk albacore tuna in water, drained
  • 3 T. lemon juice
  • ⅔ c. mayonnaise
  • 1 small onion, diced
  • garlic salt and pepper to taste
  • ½ c. fire roasted red peppers, diced
  • half a ruby red grapefruit, peeled and diced into small pieces (be careful to remove the white membrane either gently by hand or by cutting with a knife)
  • 2 large avocados, scooped and sliced
  • Romaine lettuce leaves
Instructions
  1. In a large bowl, add in the tuna, lemon juice, mayonnaise, diced onion and garlic salt and pepper to taste and mix well.
  2. Add in fire roasted red peppers and diced grapefruit and mix.
  3. Chill for about half an hour.
  4. When you are ready to serve the salad, on 4 separate plates, arrange 4-5 large Romaine lettuce leaves, allowing the leaves to overlap a bit.
  5. Scoop out a generous portion of tuna salad on the center of each plate.
  6. Position avocado slices around the tuna salad.
  7. Serve immediately with a large pitcher of iced tea!

Serve immediately with a large pitcher of iced tea!

©2013 — Maryann Ridini Spencer

LIKE Simply Delicious Living with Maryann® on Facebook, CLICK HERE.

SIGN UP for our FREE monthly newsletter – lots of great articles, cooking videos, decorating tips and body•mind•spirit inspirations!, CLICK HERE.

WATCH US on YouTube on your computer, on your mobile device or iphone at SimplyDelishLiving Channel (and/or Maryann Ridini Spencer)

WATCH Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication.  For more information, visit:  SimplyDeliciousLiving.TV and RidiniEntertainment.com

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Zucchini Squash Salad
Gluten-FreeSoups & Salads

Zucchini Squash Salad

by Maryann Ridini Spencer
written by Maryann Ridini Spencer

ZucchiniSquashSaladlarge

Zucchini Squash Salad

This is one of my favorite salads because the veggies are fresh, raw and oh so tender!  For a COMPLETE MEAL IDEA,  My family enjoys it with grilled fish, chicken or steak.  A great side with this is a baked potato with a dollop of sour cream (or plain Greek yogurt, lemon juice and fresh chives!).   This salad is also a fantastic compliment to any  burger!

Zucchini Squash Salad
 
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Recipe type: Salad and Veggie Side Dish
Serves: 6
Ingredients
  • 3 zucchini squash
  • 4 carrots, shredded
  • 6 fresh basil leaves, chopped
  • Greek olives (pitted) and sliced in half
  • fire roasted red peppers, diced
  • 1 ½ c. Jarlsberg cheese, cut into small cubes
  • ½ c. Parmesan/Romano cheese blend
  • freshly squeezed lemon juice (the juice of one lemon)
  • ¼ c. distilled white vinegar (to taste)
  • ½ c. extra virgin olive oil
  • 1 T. Italian Seasoning
  • garlic powder (to taste)
  • garlic salt & pepper (to taste)
Instructions
  1. Julienne zucchini squash on the Mandoline Slicer.
  2. Julienne carrots on the Mandoline Slicer and/or use 1.5 c. pre-packaged, shredded carrots.
  3. In a large bowl, add in Julienne zucchini, carrots, chopped basil, olives, fire roasted red peppers, Jarlsberg cheese, Parmesan/Romano cheese blend and mix.
  4. In a separate bowl, add in vinegar, lemon juice, olive oil, a few shakes of the garlic powder, Italian seasoning, and garlic salt and pepper.
  5. Pour the dressing over the salad and mix well.
  6. Add more garlic powder, Italian seasoning, garlic salt and pepper to taste.
Notes
This salad goes great with a broiled white fish, salmon chicken or steak or as a side with a sandwich.

 

Equipment:  OXO Good Grips Mandoline Slicer – it’s very easy to use and has many capabilities!

Madoline Slicer

 

©2013 — Maryann Ridini Spencer

LIKE Simply Delicious Living with Maryann® on Facebook, CLICK HERE.

SIGN UP for our FREE monthly newsletter – lots of great articles, cooking videos, decorating tips and body•mind•spirit inspirations!, CLICK HERE.

WATCH US on YouTube on your computer, on your mobile device or iphone at SimplyDelishLiving Channel (and/or Maryann Ridini Spencer)

WATCH Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication.  For more information, visit:  SimplyDeliciousLiving.TV and RidiniEntertainment.com

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Grapefruit and Avocado Salad
Gluten-FreeLunch RecipesSoups & Salads

Grapefruit and Avocado Salad

by Maryann Ridini Spencer
written by Maryann Ridini Spencer

GrapefruitandAvocadoSalad

My husband and I live on a citrus and avocado orchard.  Right now in May, we have so many gorgeous avocados, lemons and grapefruits just ready for the picking!  I’m always trying to come up with recipes where I can use fresh, natural and local (it helps when it’s our back yard!) produce.  My sister-in-law mentioned that she loves eating avocado with  grapefruit and that inspired me!   Here’s an amazing salad that you can serve for lunch or dinner.   It’s so light, refreshing and satisfying.

You can eat it for lunch as is, and/or you may want to serve it with some hard boiled eggs or tuna salad.  It’s also divine for dinner with a piece of grilled salmon or a tender filet mignon.  I hope you like it just as much as I do friends!  🙂

Grapefruit and Avocado Salad
 
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Recipe type: Salad
Serves: 4
Ingredients
  • 3 hearts romaine lettuce, washed and chopped
  • 1.5-2 pink (red) grapefruits
  • ¼ c. red onion, sliced or diced
  • 2 avocados, scooped and sliced
  • ¾ c. extra virgin olive oil
  • ¼ c. white wine (or distilled white) vinegar
  • garlic salt and pepper to taste
  • 1 small lemon, sliced in half
  • 1 small key lime, sliced in half
  • 2 T. honey
Instructions
  1. In a large bowl add in the chopped romaine hearts.
  2. Peel the pink grapefruit. Gently pull apart the individual grapefruit sections.
  3. With a knife, gently remove (cut away) any of the white skin membrane that remains on each grapefruit section.
  4. Add grapefruit sections into the salad bowl.
  5. Add in sliced or diced red onion.
  6. With a sharp knife on a cutting board, cut the avocados in half working around the inner seed. Open the avocado halves to expose the seed.
  7. With a spoon, gently scoop out the avocado meat leaving the skin intact to be thrown away. Then slice the avocado into lengthwise pieces. Add avocado slices into the salad mix.
  8. Add in extra virgin olive oil.
  9. Add in white wine (or distilled white) vinegar.
  10. Add in a dash of garlic salt and pepper.
  11. Squeeze the lemon and key lime wedges over the salad so that the juice goes over the salad.
  12. Drizzle honey over salad.
  13. Toss well.
  14. Add in more garlic salt and pepper to taste.
  15. Serve immediately.

 

©2013 — Maryann Ridini Spencer

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication.  For more information, visit:  SimplyDeliciousLiving.TV and RidiniEntertainment.com

SDLCookbookF-300x250

CLICK Maryann’s Cookbook to VIEW a SAMPLE. Over 40+ delicious and easy-to-make entrées for people on the go!  Available Formats: Ebook, Apple iPad, Soft and Hard Cover.  For more information, CLICK HERE.

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Pineapple Fruit Salad
Appetizer RecipesGluten-FreeSoups & SaladsThe Plumeria Cafè

Pineapple Fruit Salad

by Maryann Ridini Spencer
written by Maryann Ridini Spencer

PineappleFruitCupWhile Hawaiian pineapples can be obtained year-round, their peak season is from March through June.  This delightful and refreshing pineapple fruit salad is a stunner when you’re having a small dinner party.  You can serve it as an appetizer or a dessert.

Pineapple Fruit Salad
 
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Recipe type: Appetizer or Salad
Serves: 4
Ingredients
  • 2 large pineapples
  • 1 bunch of seedless green grapes
  • 2 large Fuji (or other sweet apple), washed, cored and sliced (keeping skins on)
  • 2 large bananas, sliced
  • 2 c. strawberries, sliced in half
  • 1 c. freshly squeezed lemon juice
Instructions
  1. Cut pineapples in half (slicing right down the center of the top).
  2. With a knife, take one of the pineapple halves and cut around the edges with a knife (being careful to not damage the pineapple edge).
  3. Take the knife and then cut the inside of the pineapple as if you were cutting vertically, then horizontally.
  4. With a spoon (or fork), scoop out the inside of the pineapple.
  5. Once the pineapple meat is out of the center, scrape the inside of the pineapple with a spoon, getting the edges as smooth as possible (see photograph below).
  6. Cut the pineapple meat into small chucks.
  7. In a large bowl, add in all the fruit.
  8. Pour lemon juice over the mixture and gently toss.
  9. Place a generous helping of fruit salad into the pineapple shell and serve immediately.

 

Below is a shot of a pineapple leaving most of the stem.  If you want your plate to look like this.   You’ll need 4 pineapples for 4 people.

coredoutpineapple1

Below, the pineapple is cut right down the center. Each side of the pineapple is sharing part of the stem.  For a plate like this, you’ll need 2 pineapples.

cutinhalf

©2013 — Maryann Ridini Spencer

Watch Simply Delicious Living with Maryann® on PBS Television in Southern California and in First Run Television Syndication. CLICK HERE: Market List Information.  Also visit:  SimplyDeliciousLiving.TV and RidiniEntertainment.com

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Pineapple Coleslaw
Gluten-FreeLunch RecipesSoups & SaladsThe Plumeria CafèVeggies & Side Dishes

Pineapple Coleslaw

by Maryann Ridini Spencer
written by Maryann Ridini Spencer

PineappleColeslaw

This simply delicious “Pineapple Coleslaw” is light, tangy and good for you!  Serve it as a side dish for lunch with a tuna sandwich (or a scoop of tuna on top of it!) or a hamburger.  It’s also wonderful as a side dish to my “Gram’s Cornflake Chicken” dish.

Pineapple Coleslaw
 
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Recipe type: Salad
Ingredients
  • 2 c. shredded green cabbage
  • 1 c. shredded carrots
  • ½ c. shredded red cabbage
  • ½ c. whole unsalted almonds
  • ½ c. dried cranberries
  • ¼ c. red onion, diced
  • 1 c. pineapple chunks, diced
  • garlic salt & pepper to taste
  • ½ c. mayonnaise
  • 4 T. honey
  • ¾ c. pineapple juice
Instructions
  1. In a large bowl, add in green cabbage, carrots, cabbage, almonds, cranberries, onion, and diced pineapple chunks.
  2. Add in mayonnaise, honey, pineapple juice and mix well.
  3. Add in garlic salt and pepper to taste.
  4. Taste salad! Add more mayo, honey or juice as needed to your liking.

Enjoy!

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©2013 – Maryann Ridini Spencer

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Artichoke, Feta and Sundried Tomato Salad
Gluten-FreeLunch RecipesPasta RecipesSoups & Salads

Artichoke, Feta and Sundried Tomato Salad

by Maryann Ridini Spencer
written by Maryann Ridini Spencer
Artichoke, Feta and Sundried Tomato Salad

Artichoke, Feta and Sundried Tomato Salad

 

Artichoke, Feta and Sundried Tomato Salad
 
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Recipe type: Pasta Salad
Serves: 4
Ingredients
  • 2 c. whole wheat pasta (for a gluten-free option, use rice pasta)
  • ¼ c. sliced olives
  • ¾ c. artichoke hearts (in water or in oil)
  • ¼ c. sundried tomatoes (in oil)
  • ½ c. Feta cheese crumbles
  • 3 T. fresh squeezed lemon juice
  • 2 T. olive oil
  • Italian seasoning
  • lemon pepper
  • garlic salt
Instructions
  1. Cook pasta per the directions on the packaging.
  2. While the pasta is cooking, in a large bowl, add in olives, artichoke hearts, sundried tomatoes, feta cheese crumbles and set aside.
  3. Once the pasta is cook and drained, pour into the large bowl with the olives, artichokes, etc.
  4. Add in 2 T. olive oil and Italian seasoning, lemon pepper and garlic salt to taste.
  5. Serve warm or cold.
Notes
This recipe is great as a side dish or salad with fish, chicken or by itself.

©2012 – Maryann Ridini Spencer

“Simply Delicious Living with Maryann®” is a FUN and Enchanting journey serving up simply delicious recipes and dedicated to all things home, hearth and joyous living!

 

 

 

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