Soup's On

November 29, 2011 Miranda

Miranda Hammer,

MS, RD, CDN

Registered Dietitian, Natural Foods Chef, Recipe Developer, Fitness Enthusiast, and Mom, with a Passion for Healthy Cooking and Balanced Living.

Our path to parenthood has not been the most linear but there is no one I’d rather be on this journey with than you. @a_shear you do a lot of things extremely well but, being a loving, patient, and giving parent is your best and most admirable skill. Happy Father’s Day. We love you.

Quick and simple farmers market Father’s Day lunch for our best guy. Asparagus, arugula, and Parmesan frittata, quick cucumber salad, buttery green beans, not local avocado with black sesame seeds, and berries.

In search of a quick, easy, delicious, and nutritious sheet pan din? Consider @a_shear signature chicken shawarma with chickpeas and red onion. One of our go-to weeknight mains. We usually have it with a grain like quinoa, farro, or cous cous, cucumber salad, and yogurt.
Chicken and Chickpea Shawarma
6 servings
1 tbsp cinnamon
1 tbsp turmeric
1 tbsp cumin
1 tbsp coriander
1 tbsp dried oregano
1 tbsp paprika
1 tsp chili powder
2 tsps salt
A few grinds of black pepper

5 tbsps olive oil - divided
1 29oz can salt-free chickpeas (or 2 15oz cans), drained and rinsed
2 lbs organic skinless, boneless chicken thighs
1 red onion, thinly sliced
To serve: lemon wedges, grain salad, yogurt, cucumber salad
1) In a large bowl combine all the spices. Place the chicken, and red onion in another large bowl. Add half of the spice mixture and 3 tbsps olive oil. Using your hands, coat chicken with the spice blend. Marinate in the refrigerator for a few hours or at room temperature for 45 minutes. If refrigerating, remove 30 minutes prior to cooking.
2) Preheat oven to 375 F. Place chickpeas in the bowl containing the rest of the spice mixture and add 2 tbsps of olive oil. Mix well and transfer spiced chickpeas to a large parchment paper-lined sheet tray. Cook for 20 minutes.
3) Remove sheet tray from oven. Arrange chicken thighs and onions on top of the chickpeas. Continue cooking for 20-25 minutes or until temperature of chicken reads 165F.
4) Serve with desired sides and enjoy!

City kid life. Take your smoothie to the park edition.
Since I know you are curious - it was a frozen cherry, spinach, banana, flax, peanut butter, almond milk, and coconut water smoothie 😘

Another day, another grain salad. I call this one “essence of spring”. Farro loaded with spring peas, asparagus, arugula, and sheeps milk feta, topped with mint and Dijon vinaigrette. I love making these easy grain salads during Jack’s nap for a simple dinner or/and lunch the following day. Catch the recipe below and see it happen in my “pea farro” highlight”
Spring Farro Salad
Serves 4-6
1 bunch asparagus, cut into 1 inch pieces
1/2 cup shelled peas
1 cup farro
3 cups baby arugula
1/2 cup sheeps milk feta
1/4 cup mint leaves, torn
Juice of 1 lemon (1 tbsp)
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp white balsamic vinegar
2 tbsps chives, chopped
Salt and pepper

Fill a medium pot with 4 cups water and bring to a boil. Add the peas and asparagus and blanch for 60 seconds to 2 minutes. Taste to test for doneness. Using a slotted spoon remove vegetables and immediately submerge into an ice bath to arrest the cooking process. Drain and set aside.

Bring the water back to a boil (you want 3 cups of water in the pot - add a little more if needed). Add the farro and cook for 30 minutes or until al dente. Drain and let cool.

For the dressing whisk together the lemon juice, olive oil, vinegars, chives, and pinch salt and pepper.
In a large bowl combine the farro, peas, asparagus, and arugula, drizzle in the dressing and fold together. Crumble in the feta and gently toss. Top with fresh mint. Enjoy!

I’ve always been a Greek salad fan. The balance of salty and crunchy gets me every time. This greek grain spin on the classic has roasted red peppers, avocado, radishes, olives, cucumber, fiber and protein filled chickpeas, dill, hearty whole grain farro and za’atar dressing. To make this in advance and take to work, I recommend combining all the ingredients except the romaine the night before. In the morning, top your grain mixture with chopped romaine and tote your dressing on the side - ready to be mixed before you eat. For those of you who are gluten-free, whole grain sorghum or brown rice is a good alternative to farro.

greek grain salad
serves 4- 6
1 cup farro
1 cup cooked chickpeas, if canned rinse
1 head romaine, washed and chopped into bite-sized pieces
1 lb Persian cucumbers, coarsely chopped
2 roasted red bell peppers, seeded and coarsely chopped
1/2 cup pitted kalamata olives, chopped
1 pt cherry tomatoes, quartered
1/2 cup dill, coarsely chopped
1 bunch of radishes, thinly sliced. I used the mandolin, but it can be done by hand
1 avocado, cubed
4 scallions, chopped
4 ounces of feta, crumbled
1/2 cup red onion, thinly sliced
1 tbsp za'atar
3 tbsps olive oil
1/4 cup red wine vinegar

Rinse and drain farro. Place in a pot and add 3 cups water. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Taste farro for doneness. Farro should be slightly chewy, similar to al dente pasta. Drain off any excess water and set aside.

For dressing, whisk olive oil, za'atar, and red wine vinegar in a bowl or place into a mason jar and shake.

In a large bowl, combine the romaine, chickpeas, farro, cucumbers, roasted red bell peppers, olives, tomatoes, red onion, radish, scallions, half of the feta, avocado, and dill. Pour dressing over salad, toss to coat. Scatter the remaining feta, dill, and avocado over the top and enjoy!

Hot nights call for cool and simple dinners and I love a salmon niçoise - a riff on the classic French salad. For my version, I swap in wild salmon, asparagus, and larger meatier olives for the traditional staples. When having salads as mains, you want the veggies to shine and for the meal to fortifying and of course delicious.
mustardy salmon salad
serves 3-4
1 bunch asparagus
1/2 lb baby potatoes (i like to select a variety of colors for diversity)
4 pasture-raised eggs
1 lb filet of wild salmon
1 to 2 tbsps dijon mustard (depending on your mustard affinity)
3 tbsps pitted kalamata olives
6 cups maché or frisée or a combo of both or other hearty greens
1 tbsp avocado oil or olive oil
Dressing
2 anchovy fillets, minced
2 garlic cloves, minced
1 tsp organic lemon zest
juice of 2 lemons
1/4 cup olive oil
1 tbsp white balsamic vinegar
kosher salt + freshly ground black pepper

For the potatoes. Place potatoes in a medium pot covered with an inch of salted cold water. Bring to a boil and cook until fork-tender, 15−20 minutes. Remove potatoes with a slotted spoon to a strainer. Once cool slice in half.
For the eggs. In the same pot where the potatoes were cooked, return water to a boil, add the eggs, and cook for 8 minutes. Transfer eggs to an ice water bath and chill for at least 5 minutes. Peel, halve, and set aside.

For the asparagus and salmon. Preheat oven to 350 degrees. Trim the bottoms of the asparagus and lay out on half of a parchment paper-lined sheet tray. Toss with 1 tbsp of olive oil or avocado oil and a pinch of salt and pepper.

For the salmon. Rub the flesh of the salmon with dijon mustard, a pinch of salt, and black pepper. Place next to asparagus and roast for 10-12 minutes. Check salmon for desired rareness. If you prefer salmon cooked through. Remove asparagus and continue cooking salmon for an additional 5 minutes.
To make the dressing. Combine all the ingredients in a jar and shake vigorously.
To assemble toss potatoes with a tbsp of dressing. Arrange lettuce on a platter, toss with two tbsps of dressing. Top with potatoes, eggs, olives, asparagus, and salmon (left whole or flaked). Drizzle with remaining dressing. Enjoy.

Summer salad season is here! If you are looking to switch up your salad greens consider escarole - which has been recently spotted at the greenmarket. Escarole is a leafy green with a slightly bitter quality. For this salad it is tossed with a garlicky anchovy dressing, fregola (sub farro or brown rice/quinoa if GF), fava beans and lots of parm - perfect picnic or poolside.
escarole and fava bean salad
serves 4-6

3 flat anchovy fillets
1 garlic clove
1/4 cup fresh lemon juice
pinch of chili flakes
1/2 cup extra virgin olive oil
salt and pepper
1/2 cup dried fregola, farro, quinoa, or brown rice
1 head of escarole, leaves washed and well dried and roughly chopped
1lb fresh or frozen fava beans, shelled if fresh
1/3 cup crumbled pecorino or feta
optional handful of quick pickled onions
For the quick pickled onions:
1 medium red onion, very thinly sliced
½ cup water
¼ cup white vinegar
¼ cup apple cider vinegar
1 tablespoons maple syrup
1 ½ teaspoons sea salt

Place onions into a 1-pint mason jar
In a small saucepan, combine the water, vinegars, maple syrup, salt, and bring to a gentle simmer over medium heat. Pour the mixture into the jar containing the onions. Let the pickled onions cool to room temperature - about 20 to 30 minutes. Cover and refrigerate. Leftover pickled onions can keep for 2 to 3 weeks in the refrigerator.

For the dressing pulse anchovies, garlic, white or black pepper, chili flakes, and lemon juice in a blender. With motor running add oil in a steady stream until dressing is emulsified.
Bring a pot of water to boil, blanch the fava beans until just tender, about 2 minutes. Using a slotted spoon, remove beans, place in an ice bath, drain, and peel skin from the beans.

In the same pot you cooked the beans, add the fregola and cook for 8-12 minutes or until tender. Drain.
Place dressing in the base of a large serving bowl. Add the escarole leaves, fregola, fava beans, and pickled onions. Gently toss to combine. Top with pecorino and enjoy.

Almost feels like summer in the city today. If you are searching for a hearty entree salad for the warmer months consider this easy and delicious kale tabbouleh. Great to make ahead or serve up at your Memorial Day weekend festivities.
kale tabbouleh
4 to 6 servings

1 pint organic cherry tomatoes
1 tbsp za'atar
1 tbsp + 1/2 cup olive oil
1 shallot, coarsely chopped
1 cup mint leaves + additional for garnish
Juice of 2 lemons
2 tsp lemon zest
1 tsp Dijon mustard
1 bunch/ 4 cups kale, stems removed, leaves thinly sliced
1/2 cup cucumber, diced
1 cup purple cabbage, roughly chopped
2/3 cup cooked quinoa (I like rainbow for contrast)
Salt
Black pepper

Preheat oven to 325 F. On a parchment paper lined sheet tray, toss tomatoes with 1 tbsp olive oil, za'atar, salt and pepper. Roast for at least 30 to 45 minutes or until tomatoes have shriveled and collapsed.

For the dressing, combine the shallot, mint, lemon juice, lemon zest, mustard, salt and pepper in a blender. With the motor running, drizzle in olive oil until emulsified.

In a large bowl combine the kale and half of the dressing and pinch salt. Using your hands, massage dressing into kale for 30 seconds, tenderizing the greens. Add the quinoa, cucumber, cabbage, and tomatoes, reserving a few tomatoes as garnish. Pour in most of the remaining dressing, season with a pinch of salt and black pepper and toss to combine. Garnish with torn mint leaves, remaining tomatoes, and additional dressing, if needed.
#meatlessmonday

Mushroom and pepper taco party! Today’s tacos are filled with meaty mushrooms, peppers, kale and cabbage slaw, avocado, crunchy radish, and finished with a peppy cilantro lime crema. To make the crema, I simply whizzed together @siggisdairy with cilantro, cumin, and fresh lime juice, creating a creamy and zippy sauce. I love using plain @siggisdairy in my recipes since it is made with simple ingredients, is high in protein, and has no added sugar. Mushrooms make a great substitute for meat, especially in tacos. They are hearty and filling and have that delicious umami meaty component. For these tacos, the mushrooms are sautéd with cumin, oregano, chipotle powder, and garlic and paired with green bell peppers. Since we were sharing with Jack, we kept the spice level to a minimum - alternatively you can use poblano pepper in place of green bell pepper for some extra heat. Catch the quick and delicious recipe in the comments below, on crunchyradish.com, or see it come together in my “mushroom taco” highlight. #dailysiggis #partner

Mother’s Day can be a loaded holiday. It can be very difficult for those who have lost a mother or a child, a gut punch to those struggling with fertility, and challenging for those who have strained or complex relations with their mother or child. On the flip side, it can also be a wonderful opportunity to be with your children, mother, grandmother, or the special lady in your life. If you enjoy your solitude, it is the ideal opportunity to take some much needed YOU time. Whether you are enjoying a day of solo indulgences, spending time with loved ones, or viewing the day as just another Sunday, I hope that it begins with these light and delicious corn and blueberry Johnnycakes.
This recipe comes from the new and fabulous #TheCompleteVeganCookbook by @naturalgourmetinstitute It is a comprehensive cookbook filled with over 150 whole-foods, plant-based recipes and techniques from The Natural Gourmet Center (formally known as The Natural Gourmet Institute, which is where I attended culinary school). Even if you are not vegan, this cookbook provides a wide range of delicious recipes and techniques to give you the confidence to make nourishing food.
For a more complete brunch, serve alongside slow scrambled eggs with chives, fruit salad, and a mimosa!

Recipe in comments below, or on crunchyradish.com, see it happen in my “johnnycake” highlight.

Rampy egg scramble with avocado @shewolfbakery sesame wheat toast, @sietefoods hot sauce, and a spinach dark cherry flax smoothie for balance

Quick, easy, and super adaptable grain salad for lunch loaded with massaged kale and cabbage, cucumber, radish, and goat milk feta. Made this for meal prep yesterday and enjoying today and probably tomorrow. See it happen in my “grain salad” highlight or brief recipe below.
In a large bowl massage 1 bunch kale (leaves removed from stem and chopped) 1/4 head purple cabbage thinly sliced with the juice of 1 lemon, 2 tsps olive oil and a pinch salt. Make the dressing- whisk together 1 tbsp Dijon mustard, 1 tbsp white balsamic vinegar, and 1 tbsp olive oil (adjust if you prefer less acidic dressing). Toss together 3 chopped Persian cucumbers and 5 sliced radishes with the vinaigrette. Add 1 cup cooked grain (rye berries, farro, brown rice) to kale and cabbage. Add veggies and dressing and toss well. Crumble in 1/2 cup feta. Keep in refrigerator. Add avocado and pumpkin seeds prior to eating. Makes 4 servings.

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All rights reserved. © 2019 Crunchy Radish. The information presented here on Crunchy Radish is not intended to diagnose or treat a disease or medical condition. Please be mindful and take a personalized approach.

Miranda Hammer MS RD

Summer salad season is here! If you are looking to switch up your salad greens consider escarole - which has been r… https://t.co/a7wtrSlMAT
about 3 weeks ago