vegetarian

Pear radicchio fennel walnut goat cheese salad

June 27, 2019 by vytran24

This post was sponsored by Montchevre®. All opinions are my own. Thank you for supporting the brands that make Beyond Sweet and Savory possible.

This salad is a stunning addition to any table with vibrant bursts of colors from the Castelfranco radicchio next to the darker Chiogga radicchio, peppered with crisp fennel, sweet pears, toasty walnuts, and an out of this world Montchevre® Truffle Goat Cheese log. With only a handful ingredients, this salad brings all the favors–bitter, sweet, tangy, and truffle!

With summer weather in full force, salads become the main draw for our dinner parties. I am so excited to partner with Montchevre® to share one of my favorite salads with pear, radicchio, fennel, walnut, and Montchevre® Truffle Goat Cheese log. The Montchevre® original, honey, garlic and herb cheese logs are staples for our salads, frittatas, bruschetta, and savory tarts but we reserve the truffle goat cheese for special occasions like dinner parties and holiday entertaining.

For the salad, I used two firm Bartlett pears but Anjou or Bosc also work well. After halving and coring the pears, I cut them lengthwise into thin slices with a mandoline. If you don’t have a mandoline, a very sharp knife will work as well. The pear slices are placed in a bowl of water with lemon juice to prevent them from browning.

To prep the radicchio, remove and discard any brown or wilted leaves, then separate the leaves from the head. Toss the torn leaves in a bowl filled with cold water so they can perk up. Drain and pat them dry with paper towel when you are ready to make the salad. For larger radicchio leaves, chop them in half lengthwise, and half again.

For the fennel, trim the bulbs of their tops and stem end. Reserve the fennel fronds for topping the salad. Cut each bulb in half lengthwise then thinly slice it using a mandoline. Add the fennel to a bowl of cold water to keep them crisp.

Once the prep for all the component is done, I put everything in a large bowl and toss them with the salad dressing. Bitter and sweet play well together in this salad of radicchio with pear and anise-flavored fennel with the goat cheese adding the tangy richness of fresh goat milk flavor with a rich truffle undertone. The dressing is just a simple one of good quality olive oil, balsamic vinegar, and honey while the walnuts bring crunch and a nuttiness.

This is no ordinary salad! Your guests will remember this distinctive grown-up salad for years to come. And don’t skim on the truffle goat cheese because it’s the hero that gives the salad that extra oomph and makes it unforgettable. We love that Montchevre® Goat Cheese Logs are non-GMO and aged to perfection with a delicious, smooth, creamy, and tangy flavor. When it comes to salads, it’s all about using the best ingredients. This recipe can be scaled up to serve a crowd for your dinner party or down to make a delicious dinner for one. More to love at Montchevre.com!

If you like salads, you might like these recipes: fig watercress goat cheese salad, tomato fig peach prosciutto and burrata salad, and watermelon radish carpaccio and arugula salad.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes

Pear radicchio fennel goat cheese salad

Prep Time

15 mins

This salad is a stunning addition to any table, with vibrant bursts of colors from the Castelfranco radicchio next to the darker Chiogga radicchio and peppered with crisp fennel, sweet pears, toasty walnuts, and an out-of-this-world Montchevre® T ruffle Goat Cheese Log.

Course: Salad, Side Dish

Cuisine: American

Keyword: Fennel salad, Pear salad, Radicchio salad, Truffle goat cheese

Servings: 4 servings

Ingredients

2 firm pears (Anjou, Bartlett, or Bosc variety), cored and thinly sliced
1 small head of Castelfranco radicchio, leaves torn
1 small head of Chiogga radicchio, leaves torn
4 ounces Montchevre® Truffle Goat Cheese Log, crumbled
1 fennel bulb, thinly sliced, fronds reserved
Juice of 1 lemon

Salad dressing

1/4 cup walnuts, toasted
1/4 cup extra virgin olive oil
1 tbsp balsamic vinegar
2 tbsps honey
Salt and freshly ground pepper, to taste

Instructions

Preheat oven to 325° F. Scatter walnuts on a rimmed baking sheet, roast for 7–10 minutes, tossing once, until golden brown. Let cool, then chop.
In a small bowl, whisk together olive oil, balsamic vinegar, and honey. Season with salt and pepper to taste.
Place the pear, fennel, and radicchio in a large bowl. Add the dressing and toss until coated.
Top with chopped walnuts, fennel fronds, and crumbled goat cheese.
Serve immediately.

Avocado caprese salad

June 19, 2019 by vytran24

This avocado caprese salad doesn’t get any more delicious with peak season heirloom tomatoes, buffalo milk mozzarella, creamy avocado, heady basil, and a tangy balsamic dressing.

Every summer I look forward to the arrival of sweet, juicy heirloom tomatoes. Lucky for us, beautiful heirloom tomatoes from Cherokee Purple to Costoluto Genovese arrived in droves late spring at the farmers market. Without fail the first salad that I always make is a classic caprese. This classic summer salad is my go to for lunch and dinner when I don’t feel like cooking. To make it more filling, I added avocado for a complete meal. This avocado caprese salad doesn’t get any more delicious with peak season heirloom tomatoes, creamy buffalo milk mozzarella, creamy avocado, heady basil, and a tangy balsamic dressing.

For the salad, use different in season heirloom tomatoes for the best taste. I slice them to about ¼ of an inch so they’re not too thick to bite into. The buffalo mozzarella are also sliced to the same thickness and arranged on a platter overlapping with the tomatoes and basil leaves. Everything is lightly seasoned with salt and let stand for about 15 minutes to let the flavors meld and juice released from the tomatoes and mozzarella.

Right before serving, the avocado slices go right in the middle of the platter and a tangy balsamic vinegar is drizzled on top. This avocado caprese salad is a terrific first dish for a dinner party or a light meal served with crusty bread and can be scaled to feed a large crowd or a meal for one. Sweet heirloom tomatoes, herby basil, creamy mozzarella, and delicious avocado make this dish a real summer treat.

If you like salad, check out these recipes: tomato fig peach salad, fig watercress goat cheese salad, and cherry tomato salad.

5 from 4 votes

Avocado caprese salad

Prep Time

10 mins

This avocado caprese salad doesn’t get any more delicious with peak season heirloom tomatoes, buffalo milk mozzarella, creamy avocado, heady basil, and a tangy balsamic dressing.

Course: Appetizer

Cuisine: Italian

Keyword: avocado salad, caprese salad, heirloom tomatoes

Servings: 4 servings

Ingredients

1 pound heirloom tomatoes
8 ounces buffalo mozzarella, room temperature
2 Hass avocados, pitted and sliced
1/2 cup basil leaves
1/4 cup extra virgin olive oil
1 tsbp aged balsamic vinegar
1 tbsp honey
1/4 tsp Flaky sea salt
1/8 tsp Freshly ground pepper

Instructions

Slice mozzarella into ¼ inch slices. Lay them on a plate and let them sit loosely cover to room temp.
Slice the tomatoes into ¼ inch slices.
On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap. Sprinkle with salt and let them sit at room temp for 15 minutes.
To prepare the dressing, in a small bowl, whisk together olive oil, balsamic vinegar, honey, and pepper.
Slice the avocados lengthwise and set them in the middle of the platter.
When ready to serve, drizzle with balsamic dressing.

Recipe Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Fig watercress goat cheese salad

July 30, 2018 by vytran24

This fig watercress goat cheese salad will take you from summer to fall. It takes 15 minutes to throw together and can be served as a stand alone meal with toasted sourdough or as a starter for a heavier main.

fig watercress goat cheese salad

As much as I love figs in desserts, I also love figs unequivocally in savory dishes. They tend to go into a lot of salads. Pick figs that are ripe, soft, and almost jammy. There’s something about their sweetness that offsets stronger tasting greens. Some of my favorite figs to use in salads are panache, black Mission, and St John Adriatic. One of my favorite salads on regular rotation from summer to fall is fig, watercress, and goat cheese with a simple balsamic dressing. Goat cheese pairs well with figs while the peppery taste of watercress lends a nice contrast to their sweetness. Arugula is great substitute for watercress if you can’t find watercress. Hazelnuts and pomegranate seeds add texture and everything is brought together by a sharp balsamic dressing. This fig watercress and goat cheese salad can be a stand along meal with a slice of toasted sourdough or a perfect starter for a heavier main.

fig watercress goat cheese salad

If you like figs, check out these savory recipes: tomato fig peach salad, honey roasted figs with goat cheese and Serrano ham.

5 from 8 votes

Fig watercress goat cheese salad

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Course: Salad

Cuisine: Vegetarian

Keyword: fig, goat cheese, salad, watercress

Servings: 4 servings

Ingredients

1 bunch of watercress, 8-10 oz
1 pint of figs
1/4 cup pomegranate seeds
4 oz goat cheese
2 tbsps roasted hazelnuts, roughly chopped
1/4 cup extra virgin olive oil
2 tbsps balsamic vinegar
1 tbsp honey
Salt and freshly ground pepper to taste

Instructions

Preheat the oven to 350 degrees F.
Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until golden and fragrant. Place the roasted nuts on a kitchen towel and rub them against one another to remove the skin then roughly chop the nuts.
In a small prep bowl, whisk together olive oil, balsamic vinegar, honey and season with salt and pepper. Set the salad dressing aside.
To prep the watercress, discard any woody stalks. Wash and rinse them. Divide the watercress between four plates.
Quarter the figs and scatter them over the watercress.
Crumble the goat cheese and scatter the cheese, pomegranate seeds, and chopped hazelnuts over the watercress.
When ready to serve drizzle the balsamic dressing over the salad and serve immediately.

Fresh corn polenta with crispy fried eggs

July 21, 2018 by vytran24

Fresh corn polenta paired with fried eggs is the perfect summer breakfast or lunch. The texture is identical to polenta but tastes so much more flavorful.

fresh corns for fresh corn polenta

Let’s talk about polenta, and not the stuff from the box but polenta made with fresh corn! I recently discovered this recipe while browsing through Taste and Techniques by Chef Naomi Pomeroy which has become one of my go to cookbooks when I need to look for the best technique to prep or cook a dish.

fresh corn polenta

Fresh corn polenta is made straight from the cob. Ears of sweet summer corn are grated using a box grater to capture all the juices and starches to help emulsify the kernels. Grating fresh corn does require a bit of elbow grease but the result in incredibly delicious. The texture is identical to polenta but tastes so much more flavorful. I added in a bit of mascarpone for a little creaminess but you can also add in any cheeses and herbs you fancy.

fresh corn polenta

To make it a complete meal, a fried egg is served along the fresh corn polenta but you can pair it with tomato confit, roasted veggies, or a protein of choice. This fresh corn polenta is so good that I have been making it weekly and will make it for the rest of the summer while fresh corns are in season.

fresh corn polenta

If you like polenta, check out this recipe: truffled polenta with mushroom ragu.

5 from 7 votes

Fresh corn polenta with fried eggs

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Fresh corn polenta is made with grated fresh corns. The texture is identical to polenta but tastes so much more flavorful.

Course: Breakfast, Dinner, Lunch

Cuisine: Vegetarian

Keyword: fresh corn polenta, polenta

Servings: 4 servings

Ingredients

4 ears of bicolor corns
2 tbsps unsalted butter, room temp
2 tbsps mascarpone
1/2 tsp salt
1/4 tsp freshly ground pepper
4 medium organic eggs
2 tbsps extra-virgin olive oil
Salt and freshly ground pepper for serving
2 tbsps chopped chives for serving

Instructions

Put two pieces of parchment paper on a baking sheet. Shuck the corn and remove any silk.
Snap each ear in half. Use the largest holes of a box grater, grate the corn to the cob over the parchment to capture all of the kernels and corn juices. Carefully lift the paper and pour everything into a bowl.
Over medium-low heat, in a saucepan, add the butter. Add the corn and its juices, the salt, and the pepper and cook, stirring constantly, about 10 minutes.
Don’t add any liquid unless you really have to, but if the corn sticks and looks very dry, add 1 tablespoon of water. Stir and taste often until no liquid is left and none of the corn tastes raw.
Turn off the heat and stir in the mascarpone. Divide the corn among four plates.
Heat nonstick sauté pan over medium-high heat. Add olive oil and heat until the surface is rippling slightly but not smoking.
Crack the egg into the hot pool of oil. If the oil is hot enough, the white should spread only a little. Use a spoon to quickly baste the hot oil onto the egg white, being careful to avoid the yolk. Continue spooning the hot oil onto the white until the white is almost set, about 45 seconds.
When the white is opaque, use a spatula to transfer the egg directly on top of the polenta.
Repeat with the remaining eggs, adding more olive oil as necessary, then garnish each plate with chives, additional salt and pepper to taste, and serve immediately.

Ramp fava bean pea and egg spring tart

April 23, 2018 by vytran24

This ramp fava bean pea and egg spring tart is about all the beautiful, barely cooked spring vegetables and fresh eggs.

ingredients for ramp fava bean pea and egg spring tart

After a winter hiatus, I look forward to the return of my favorite spring veggies like ramps, fava beans, sugar snap peas, and artichokes. The farmers markets didn’t disappoint this weekend and were buzzing with all my favorite veggies. Even the beautiful blue and green eggs from my favorite egg farmer made their appearance, a sign of the weather warming up and the hens laying again. I’m so excited to share the first spring recipe for meatless Monday, a ramp fava bean pea and egg spring tart.

unbaked ramp fava bean pea and egg spring tart

The heroes of this spring tart are the ramps and fresh eggs. Ramps, or wild garlic, have an earthy, beautiful garlic kick that adds a nice contrast to the sweetness of the fava beans and peas. Their appearance is fleeting so spring onions or young spring garlic makes a delicious substitute if you can’t find ramps.

baked ramp fava bean pea and egg spring tart

For the tart base, I used a good store bought puff pastry but you’re more than welcome to make your own. Don’t skim on an all butter puff pastry so you can enjoy those delicious buttery, flaky layers of dough similar to a pie crust. A layer of homemade ricotta cheese was used to add a subtle richness to the tart but you can also use goat cheese if you want a little more tang. To make this tart complete, I added those blue eggs to show off their sunny yolked glory.

baked ramp fava bean pea and egg spring tart

This ramp fava bean pea and egg spring tart is about all the beautiful, barely cooked spring vegetables and fresh eggs. While I chose ramps, fava beans, peas, and young sugar snap pea shoots for this tart, there are endless seasonal variations that you can play with–asparagus, baby leeks, garlic scapes, spring garlic, and spring onions.

baked ramp fava bean pea and egg spring tart

Although this recipe does seem involved, the result is a delicious medley of green goodness to showcase spring’s glory and marks the beginning of good things to come. This tart is best eaten while still warm from the oven with a scatter of chive blossoms, micro greens, and toasted hazelnuts. For a completely meal, serve it with a crisp salad.

If you like ramps, check out these recipes: ramp and pistachio pesto, ramp and hazelnut pesto, and ramp pesto pizza with asparagus and peas.

5 from 8 votes

Ramp fava bean pea and egg spring tart

Prep Time

30 mins

Cook Time

40 mins

Inactive time

15 mins

Total Time

1 hr 10 mins

This ramp fava bean pea and egg spring tart is about all the beautiful, barely cooked spring vegetables and fresh eggs.

Course: Main Course

Cuisine: Vegetarian

Ingredients

1 sheet of frozen butter puff pastry, 10x13 inches
6 organic eggs
1/2 cup fresh ricotta cheese
2 tbsps heavy cream
1/4 tsp salt
8-10 both leaves and bulbs
1/2 cup double podded fava beans
1/4 cup young pea shoots, save a few sprigs for garnish
1/4 cup peas
Freshly ground pepper and salt to taste
1/4 cup toasted hazelnut, roughly chopped
1/4 cup microgreens and young pea shoots
2 tbsps chive blossoms

Instructions

In a small bowl, add a pinch of salt and a cracked egg and whisk until frothy. Set aside.
Thaw the puff pastry according to the package directions. Line a baking sheet with parchment paper and place the puff pastry on the baking sheet.
Fold over half an inch on each edge of and press down to form a rim. Use a fork and prick inside the rim of the pastry to prevent the center from puffing up while baking.
Egg wash the top of the pastry and freeze it for 15 minutes.
Preheat the oven to 400 degrees F.
Bake the puff pastry base for 22-25 minutes until the pastry is golden and crisp.
While the puff pastry is baking, prepare the fava beans. Snap off a tip of each pod and squeeze out the beans.
Bring a pot of water to a boil and blanch the fava beans in boiling water for 2-3 minutes depending on their size. Drain and set them aside to cool.
Once they are cool enough to handle, peel the tough outer, bitter skins from each one unless they are small and sweet.
Once the puff pastry is done baking, press down the middle of the rectangular base.
In a small bowl, mix the ricotta, heavy cream, and salt and spread it over the inside border of the crispy pastry.
Arrange the ramps, fava beans, peas, and pea shoots over the ricotta mixture and make 5 little spaces for the egg yolks.
Crack each egg and pour the egg into your cupped hand with your fingers closed and let the white drain into a small bowl. Gently place the egg yolk in one of the spaces. Repeat until you’re done with the eggs.
Return the pastry to the oven and bake for 15 minutes on the bottom rack until the yolks are set but still a little soft.
Remove the tart from the oven, top with microgreens and chopped hazelnuts. Season with salt and pepper to taste.

Blood orange halloumi quinoa salad

April 3, 2018 by vytran24

This blood orange halloumi quinoa salad was full of flavor and so nutritious.

plate of blood orange halloumi quinoa salad

By now you’re probably sick of seeing another blood orange salad! But I’m secretly hoping that you’re not because this salad is delicious and has a different flavor profile from the last one. I had some leftover blood oranges from making a blood orange sorbet, a near expiring log of halloumi cheese, and a languishing pomegranate hidden in the back of the fridge that were begging for salvation. After a quick scan of my pantry, I found freekeh, millet, lentil, and quinoa and decided the quinoa would provide the perfect backdrop for these beautiful ingredients. This blood orange halloumi quinoa salad was a clean out the fridge kind of salad that ended up working very well.

plate of blood orange halloumi quinoa salad with fork

The heroes of this salad are the blood oranges and halloumi cheese. The sweet tart flavor of the oranges was heightened by the saltiness of the halloumi. If you haven’t had halloumi, you’ll have to try it once. Halloumi cheese originated from the island of Cyprus and is made traditionally with sheep’s milk and goat’s milk. Dubbed as the “Grilling Cheese” due to its unique ability to withstand high temperature, halloumi can be grilled, broiled, or pan-fried to a delicious crispy exterior and soft gooey center. With its chewy and meaty texture, halloumi is one of my favorite cheeses to use in salad.

plate of blood orange halloumi quinoa salad with fork

Quinoa was the perfect base for the blood oranges and halloumi given its fluffy and slightly crunchy texture. It’s an energy-rich food that adds lots of fiber and protein. To bring everything together, I made a simple olive oil citrus dressing and tossed in some mint leaves from the garden. For a clean out the fridge kind of dish, this blood orange halloumi quinoa salad was full of flavor and so nutritious.

If you want more citrus salad inspiration, check out these recipes: blood orange and roasted beet salad, burrata blood orange and fennel salad, and seared scallops grapefruit and shaved fennel salad.

5 from 8 votes

Blood orange halloumi quinoa salad

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

This blood orange halloumi quinoa salad was full of flavor and so nutritious.

Course: Salad

Cuisine: Middle Eastern, Vegetarian

Servings: 2 servings

Ingredients

1/2 cup organic quinoa
1 1/2 cup water
4 slices of ¼ inch thick halloumi, more if you like
4 small blood oranges
1/4 cup pomegranate seeds
2 tbsps mint leaves
3 tbsps extra virgin olive oil
2 tbsps freshly squeezed lemon juice
Salt and freshly ground pepper to taste
2 tbsps hazelnuts, toasted

Instructions

Add the water and quinoa to a sauce pan and bring it to a boil over medium high heat. Reduce the heat and simmer for about 15 minutes until most of the water has been absorbed. Add more water if needed while cooking.
When the quinoa is ready, the curly grain will have been released from the seed. Drain off any excess water and set aside.
Preheat the over to 350 degrees F.
Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they’re golden and fragrant. Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins then roughly chop the nuts.
To cook the halloumi, place a large cast-iron pan or grill pan over high heat. Turn the heat down to medium and add one tablespoon of olive oil into the pan swirling it to coat the bottom evenly. Add the cheese slices into a single layer.
When the underside is golden brown, about 1 minute, flip the slices and cook on the other side for another minute until golden brown. Remove the cheese slices and place them on a prep plate.
Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds. Set the cut orange slices aside on a prep plate.
To make the dressing, in a small bowl, whisk together the remaining olive oil and lemon juice. Season with salt and pepper to taste. Keep in mind that the halloumi will be salty so you don’t need to add as much salt.
When ready to serve, divide the quinoa between two plates. Add the blood orange slices and halloumi slices. Top with pomegranate seeds, chopped hazelnuts, and mint leaves and drizzle the dressing over the salad.

Blood orange and roasted beet salad

March 19, 2018 by vytran24

This blood orange and roasted beet salad is complex in flavor with the sweetness of the beets providing a nice contrast with the tangy yogurt and sweet tart flavor of the blood oranges.

ingredients for blood orange and roasted beet salad

And we’re back for meatless Monday! We had planned on posting a recipe every Monday but it’s been challenging with our schedule, the baby’s unpredictable nap times or rather lack of naps, and the weather not cooperating. We’re aiming for every other Monday for the time being. Today I’m sharing a recipe for a blood orange and roasted beets salad with yogurt, mint, and hazelnut from Athena Calderone’s Cook Beautiful cookbook. The original recipe called for taragon but mine had wilted by the time I got around to making the recipe so I plucked some mint from my garden and threw it in the salad. The switch worked well and I will use mint again.

plate of blood orange and roasted beet salad

Cook Beautiful is one of my favorite cookbooks published this year besides The Lost Kitchen and the Book of Greens, all of which are James Beard Foundation book nominees. The recipes are divided by the season and the photography is absolutely stunning. Given my obsession with blood orange, it was a no brainer to try this recipe. The sweetness of the beets provided a nice contrast with the tangy yogurt and sweet tart flavor of the blood oranges. It tasted almost like a dessert but the olive oil and dressing tipped the scale right back to the savory side.

plate of blood orange and roasted beet salad

This blood orange and roasted beet salad is a breeze to throw together, and its complex flavor makes it a perfect complement to your heavier mains. I have made this salad a few times and can’t say I’m tired of it yet. With the first official day of spring arriving tomorrow, I’m going to share a few more citrus recipes before spring goes into full spring and citrus disappears from the farmers market.

plate of blood orange and roasted beet salad

If you want more salad inspiration, check out these recipes: burrata blood orange and fennel salad, seared scallops grapefruit and shaved fennel salad, watermelon radish carpaccio with arugula salad, and za’atar roasted radishes and lentil salad.

5 from 6 votes

Blood orange and roasted beet salad

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

This blood orange and roasted beet salad is adapted from Cook Beautiful by Athena Calderone

Course: Salad

Cuisine: Vegetarian

Servings: 4 servings

Ingredients

6 medium organic golden beets
2 tbsps extra-virgin olive oil, plus extra for drizzling
salt and freshly cracked pepper
1/4 cup hazelnuts
4 blood oranges
1 small shallot, finely chopped
2 tbsps red wine vinegar
1 cup 2% Greek yogurt
a few sprigs of mint leaves

Instructions

Preheat the oven to 425°F (220 ̊C)
Place beets in the center of a large piece of foil. Drizzle them with oil and season with salt and pepper. Tightly seal the foil around the beets to make a packet. Place the packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife, about 45 minutes to 1 hour, depending on the size of your beets.
Unwrap the beets and let them cool slightly. Remove the skin by peeling it off with your fingers or knife.
While the beets are roasting, toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they’re golden and fragrant.
Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins then roughly chop the nuts.
Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds. Set the cut orange slices aside on a prep plate.
To make the dressing, squeeze the juice from half of an orange into a medium bowl. Add the shallot and vinegar. Whisk in the olive oil and season with salt and pepper to taste.
Cut the beets into wedges and toss them with some of the dressing,
Just before serving, divide the yogurt among the plates. Arrange the orange slices and beet wedges over the yogurt, spooning some of the dressing over the top. Sprinkle with the chopped hazelnuts and garnish with mint leaves.

Burrata blood orange and fennel salad

March 6, 2018 by vytran24

This burrata, blood orange, and fennel salad is vibrant, full of flavor, and delicious.

ingredients

I’ve been on a citrus kick lately. Grapefruits and oranges take center stage in many salads while Meyer lemons are the heroes in lemon bars, bostocks, this yogurt cake, and that poppy seed cake. With spring fast approaching, I’m trying to enjoy as much of winter’s bounties, especially blood oranges, before the season is over. I’m excited to share the recipe for a delicious burrata, blood orange, and fennel salad for meatless Monday.

two plates of burrata blood orange and fennel salad

This burrata, blood orange, and fennel salad is inspired by a recipe from Yotam Ottolenghi’s NOPI cookbook. The original recipe calls for burrata, blood orange, coriander seeds, and lavender oil but lavender flavored food is not my cup of tea. A quality olive oil is the perfect substitute for the lavender oil.

two plates of burrata blood orange and fennel salad

While burrata is commonly paired with tomatoes, peaches, and figs in the summer, blood orange is the perfect winter substitute. Burrata is hands down one of my favorite cheeses and I gravitate toward burrata when I want a little fancier salad. Burrata is a fresh cheese with an outer shell made of pure mozzarella and the softer inside a mixture of mozzarella and cream. Most supermarkets carry burrata but mozzarella tastes just as delicious if you can’t find burrata.

two plates of burrata blood orange and fennel salad

Three different types of blood oranges, Moro, Tarocco, and Sanguinello were used to bring contrast in color and taste. Blood oranges have a lovely sweet tart flavor that cuts through the creaminess of burrata wile the fennel slices lend their crispiness and crunch. You don’t need a dressing since the orange juice and olive oil mixed together form a dressing on their own. Sprinkle some salt and freshly ground pepper and you can dive right in. I love how vibrant, fresh, and delicious this salad is. This burrata, blood orange, and fennel salad can be a meal on its own for the vegetarian in your family or you can serve it as a starter salad to lighten up the heavier dishes for the omnivore.

two plates of burrata blood orange and fennel salad

If you want more salad inspiration, check out these recipes: seared scallops grapefruit and shaved fennel salad, watermelon radish carpaccio with arugula salad, and za’atar roasted radishes and lentil salad.

4.85 from 13 votes

Burrata blood orange and fennel salad

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

This burrata, blood orange, and fennel salad is vibrant, refreshing, and delicious.

Course: Salad

Cuisine: Vegetarian

Servings: 2 servings

Ingredients

4 blood oranges, use a mixture of Moro, Tarocco, and Sanguinello
1 large fennel bulb, fronds reserved
2 4 oz burrata cheeses
2 tbsps hazelnuts, toasted and roughly chopped
2 tbsps extra virgin olive oil, use the the fruity type
salt and freshly ground pepper

Instructions

Preheat the oven to 350 degrees F.
On a baking sheet, toast the hazelnuts for 5 minutes until they’re golden and fragrant. Place the toasted hazelnuts on a kitchen towel and rub them against each other to remove the skins. Roughly chop them.
To make the salad, wash the fennel and discard the tough outer bulb. Reserve some feathery leaves or fennel fronds for garnish.
Cut the bulb in half and use a mandoline to thinly shave the fennel and place in a bowl with cold water.
Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds.
When ready to serve, drain the burrata cheeses and place them on the plate. Add the fennel and orange slices. Top with toasted hazelnuts. Drizzle with extra virgin olive oil and sprinkle with salt and pepper to taste. Garnish with fennel fronds. Serve immediately.

Baked sambal tofu soba noodle romanesco and pickled veggies bowl

February 9, 2018 by vytran24

This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are my own. Thank you for supporting the brands that help Beyond Sweet and Savory. #CollectiveBias #simpleswap

Last month we started a new blog series called meatless Monday to share more veggie forward recipes and to bring you some plant based inspirations. We’re so excited about today’s recipe–plant based, full of colors, flavorful, and hearty. Incorporating more plant based dishes means there’s less room for saturated fats that come from butter, cream, and meat. This noodle bowl used to have pan fried chicken in peanut oil and sauteed veggies but we have swapped out the chicken for tofu, used Mazola® Corn Oil instead of peanut oil, given the veggies a new life by pickling them, and reduced the amount of salt by switching to a light soy sauce. The tofu is baked with Mazola® Corn Oil, which, in a clinical study showed it reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com. Reducing saturated fat and making smart swaps doesn’t mean you have to sacrifice flavor. Also, it’s a huge plus that Mazola Corn Oil doesn’t have any saturated fat!

tray of marinated tofu and Mazola corn oil bottle

tofu tray and Mazola corn oil bottle

This recipe does require a few separate components but they are all simple to throw together. I used sambal in the marinade to give the tofu a kick. Adding a touch of Mazola Corn Oil prevents the tofu from sticking to the pan and preserves the natural flavor of sambal since the oil has no additives and has a neutral flavor.

tray of baked tofu

Laying the tofu in a single layer and baking them in the oven crisp them up so you don’t get soggy tofu. No one likes soggy tofu! The barely cooked romanesco florets and pickled veggies add textures and colors to the whole bowl.

soba noodle bowl with baked tofu, romanesco, and pickled carrot, cucumber, and purple cabbage

All the ingredients complement each other to bring you a delicious, plant based noodle bowl.

collage of Mazola corn oil bottle and noodle bowl

5 from 6 votes

soba noodle bowl with baked tofu, romanesco, and pickled carrot, cucumber, and purple cabbage

Baked sambal tofu, soba noodle, romanesco, and pickled veggies bowl

Prep Time

45 mins

Cook Time

25 mins

Total Time

1 hr 10 mins

A delicious, plant based soba noodle bowl with baked sambal tofu, romanesco, and quick pickled purple cabbage, carrots and cucumbers.

Course: Main Course

Cuisine: Vegetarian

Servings: 2 people

Ingredients

Baked sambal tofu, soba noodle, romanesco, and pickled veggies bowl

1 14-oz block of extra firm organic tofu
8 oz dried soba noodles
1 small head of romanesco cut into florets
1/4 of a small purple cabbage finely shredded
2 small carrots, thinly shaved
2 Persian cucumbers thinly shaved
2 tbsps of cilantro leaves, chopped
1 tbsp toasted sesame seeds

Tofu marinade

1 cup light soy sauce
1 tbsp Mazola® Corn Oil
1 tbsp rice vinegar
2 tbsps mirin
1 tsp sambal
2 cloves of garlic, minced

Quick pickle juice

1/2 cup water
1/4 cup rice wine vinegar
1/2 tsp salt
2 tbsps granulated sugar

Soy sauce dressing

1/4 cup low sodium soy sauce
2 tbsps mirin
2 tbsps water
1 tbsp rice wine vinegar

Instructions

Cut the tofu into 1-inch cubes and set on a plate lined with paper towel. Place another paper towel over the tofu then place something heavy on top (ie. plate or cutting board) and let them drain for 30 minutes.
Preheat the oven to 400 degrees F.
For the tofu marinate, in a bowl, whisk the soy sauce, Mazola oil, rice vinegar, mirin, sambal, and garlic until combined.
Pat the tofu dry and gently toss the tofu in the marinade.
Lay the tofu on a baking tray lined with parchment paper and bake for 25 minutes until the edges are brown.
For the pickle juice, in a mixing bowl, whisk together water, vinegar, salt, and sugar. Divide the pickle juice between three bowls
Place the purple cabbage, carrot, and cucumber separately in each bowl and let them pickle for 30 minutes.
Bring a pan of water to a boil over medium heat, then drop the romanesco florets and allow to simmer for 2-3 minutes, just until it loses its rawness but still maintains a bit of a bite. Remove the florets with a slotted spoon and set aside.
Turn the heat to high and drop in the soba noodles and cook for 5-7 minutes, according to the instruction on the package. Drain the noodles and rinse them in cold water to keep them from sticking together.
To make the soy sauce dressing, a sauce bowl, whisk together soy sauce, mirin, vinegar, and water.
When ready to serve, dive the noodles between two bowls, top each one with a handful of pickled vegetables, romanesco, and tofu. Sprinkle sesame seeds, top with chopped cilantro, and serve with soy sauce dressing.

Zaatar roasted romanesco steaks with lentils and tahini dressing

February 5, 2018 by vytran24

A hearty meal of romanesco steaks roasted with za’atar, French lentils, and a tangy yogurt tahini dressing.

three romanesco steaks in roasting tray

Every winter I look forward to the sight of romanesco at the Little Italy farmers market. If you haven’t seen them, you’re in for a pleasant surprise. Romanesco belongs to the brassica family along with broccoli, cauliflower, brussels sprouts, kale, and many more vegetables but is hands down the most stunning vegetable I have ever seen. Their spiky and symmetrical florets are arranged in a logarithmic spiral called fractal nature and set them apart from broccoli and cauliflower. I love roasting them for a salad, making soup, or throwing them on a crudite platter. Continuing with our meatless Monday initiative, I’m excited to share a recipe for za’atar roasted romanesco steaks with lentils and a yogurt tahini dressing.

romanesco salad in a plate and yogurt tahini dressing in a bowl

The romanesco head is sliced lengthwise into “steaks,” seasoned with a delicious Middle Easter herb blend called za’atar, and roasted to perfection. Za’atar is a mix of spices that include sesame seeds, thyme, oregano, and sumac which imparts a nutty and citrusy taste. You can make your own za’atar blend or buy premixed ones. Given how mild the romanesco tastes, I needed a seasoning like za’atar to bring some bold flavor to this dish. To maximize the flavor of romanesco during the roasting process, lay the steaks in a single layer so they have the chance to caramelize. I added one of my favorite pulses, French puy lentils, to bring additional protein to the salad and create a complete meal. The whole dish is tied together with a bright and punchy dressing of yogurt and tahini. After trying these zaatar roasted romanesco steaks, you might never go back to steaming romanesco again!

plate of two romanesco steaks with lentils and pomegranate seeds

If you’re looking for more meatless Monday inspiration, check out these recipes: watermelon radish carpaccio and argula salad or za’atar roasted radishes and lentil salad.

5 from 9 votes

Zaatar roasted romanesco steaks with lentils and tahini dressing

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

A hearty meal of za'atar romanesco steaks and lentils served with a tangy yogurt-tahini dressing.

Course: Main Course

Servings: 2 servings

Ingredients

1 romanesco head
1 tbsp za’atar herb
2 cloves of garlic, finely chopped
2 tbsps olive oil extra virgin
1/2 tsp salt
1/4 tsp pepper freshly ground
1 1/2 cups water
1/2 cup French (Puy) lentils
1/4 cup pomegranate seeds

Yogurt tahini dressing

1 tbsp tahini
1/4 cup Greek yogurt
1/4 cup lemon juice freshly sqeezed
salt and pepper to taste

Instructions

Preheat the oven to 400 degrees F.
Cut the romanesco into half inch steaks, leaving the stem at the bottom to hold the florets together.
In a bowl, add olive oil, garlic, and za’atar and mix to combine.
Place the romanesco steaks in a single layer on a large tray lined with parchment paper.
Brush both sides with the za’atar mixture and season with salt and pepper.
Bake for 25 minutes, flipping them halfway to ensure even roasting and caramelization.
While the romanesco is roasting, bring a pot of water to a boil over medium-high heat and add the lentils. Decrease the heat to maintain a simmer and cook for 15 minutes. Once the lentils are tender, drain under cold water, and set aside.
To make the dressing, place the tahini, yogurt, lemon juice, salt, and pepper in a bowl and mix to combine.
When ready to serve, divide the romanesco steaks, lentils, and pomegranate seeds onto salad plates. Drizzle with yogurt tahini dressing.

Recipe Notes

-When picking romanesco, pick firm heads that are heavy for their weight and show no signs of discoloration or sunburn.

-Extra dressing can be kept in a tightly lidded container for up to a week.