Citrus Couscous Salad

Citrus Couscous Salad

Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" Winter is a great time for citrus and I’ve been craving something bright and fresh so I came up with this citrus couscous salad.  Like many of my favorite recipes it’s quick, easy, healthy and full of flavor. This couscous dish is great for a make-ahead weekday lunch and it goes really well with salmon, chicken or pork. Mix the vinaigrette into the couscous while it’s still warm to help it really soak into the couscous. Enjoy! Citrus Couscous   Save Print Prep time 15 mins Cook time 5 mins Total time 20 mins   Author: The Krave Serves: 4 servings Ingredients 1¼ cup water ¼ teaspoon salt 1 cup whole wheat couscous ⅓ cup slivered almonds, toasted 1 small shallot, diced 1 handful parsley, chopped Zest of 1 lemon Segments of 1 orange, chopped Vinaigrette: 2 tablespoons orange juice 2 tablespoons lemon juice ½ teaspoon cumin ¼ cup olive oil Instructions In a medium sauce pan bring water and salt to a boil. Stir in couscous. Turn off heat, cover pan with lid and let sit 5 minutes or until water has been absorbed. Fluff couscous with a fork breaking up any lumps. Stir in almonds, shallot, parsley, lemon zest and oranges. In a small bowl whisk vinaigrette ingredients until thoroughly combined. Pour the vinaigrette over the couscous and stir gently being careful not to crush the orange segments. Can be served warm, room temperature or chilled. 3.2.2807...
Sunrise Smoothie

Sunrise Smoothie

We are in the thick of winter here in Chicago. The holidays are long gone and spring still seems so far away. My spirit and my attitude need a little taste of sunshine and summer. I’m craving flip flops, sunshine and swimming pools. I am a summer girl – I’m not cut out for this winter stuff! Yet, I’ve lived the last 15 years in one of the coldest parts of the country. What the?… If you too are stuck in a deep freeze, let me help brighten your day with this smoothie. The flavors of mango, pineapple and orange juice taste like summer. This smoothie is so bright and happy and refreshing. I just love it! I don’t have one of those fancy, powerful blenders so I like to let the frozen fruit thaw for a bit to make sure my blender can handle it. I put the fruit in the blender when I wake up and by the time I’m finished getting ready for work I just add the rest of the ingredients and blend everything right up. No problem. Depending on how large your serving is, this makes enough for about two smoothies – my daughter and I usually share – or enough for one large smoothie and a little snack later. You can easily double this recipe if your blender is large enough. On a side note – you can now sign up to receive emails about new posts and content here on my blog! If you knew how long it took me to figure out how to set that up, you’d sign up out of pity. And...
Curried Lentil Soup

Curried Lentil Soup

Ahhh, lentils. The unsexiest of foods. Like a Honda Accord they’re practical, reliable and economical, not sexy or exciting. Except for my boyfriend’s Honda Accord which is totally sexy and exciting. Promise, babe! I like to cook with lentils because they’re healthy, inexpensive, filling (hello, protein) and one batch makes almost a week’s worth of lunches. Left to themselves lentils can be a little meh, but with the addition of curry powder they’re so much more interesting. Exciting even! This soup is really easy to prepare and will keep for several days in the fridge. I suggest undercooking the lentils slightly so they still have some bite to them. And take the soup off the heat when it still looks a little watery or soupy. The lentils will continue to absorb the liquid so if it looks perfect on the stove top you’re going to have to add water or stock a day or two down the road. I use chicken stock but if you want to make this vegan you can absolutely substitute vegetable stock. If you can find the French green Le Puy lentils use those because they’re firm and really hold their shape. However, they can be hard to find so I usually end up using regular brown lentils which work just as well. I take this to work for lunch with some whole grain bread and fruit salad. It’s the perfect lunch that keeps me full until dinner time. Curried Lentil Soup   Save Print Prep time 10 mins Cook time 30 mins Total time 40 mins   Author: The Krave Serves: 6-8 Ingredients 2 tablespoons olive oil 1 large...
Mediterranean Salad with Garlic-Herb Bread

Mediterranean Salad with Garlic-Herb Bread

One of the benefits of working at Weber is having business lunches at the Weber Grill restaurant. I recently met a colleague there for lunch and I had the most amazing grilled vegetable salad with white balsamic vinaigrette. I had just returned home from vacation so something light and healthy was exactly what I was in the mood for and this salad hit the spot. You can easily recreate this salad at home with a few shortcuts to keep things super simple. Use your favorite bottled salad dressing – I like balsamic vinaigrette – and a rotisserie chicken instead of grilling your own. And since my grill is currently buried under several inches of snow, I roasted the asparagus instead of grilling it. I purposely didn’t include amounts or measurements for the salad ingredients. Use more or less of each ingredient depending on how much salad you want to make. Mediterranean Salad w/ Garlic-Herb Bread   Save Print Prep time 10 mins Cook time 25 mins Total time 35 mins   Author: The Krave Recipe type: Adapted from Weber Grill Restaurant Ingredients 1 bunch asparagus, tough ends trimmed Naan or pita bread Olive oil Kosher salt Fresh cracked black pepper Garlic powder Fresh thyme, minced Mixed greens Herbed goat cheese, crumbled Pepperoncini peppers, sliced Sundried tomatoes, sliced Jarred artichoke hearts, quartered Jarred roasted red bell peppers, sliced 1 rotisserie chicken, skin and bones removed Balsamic vinaigrette Instructions Preheat oven to 425 degrees. Trim tough ends off of asparagus. Place asparagus on a baking sheet and lightly drizzle with olive oil. Sprinkle with salt and pepper. Place baking sheet in...
Penne with Olive-Pine Nut Sauce

Penne with Olive-Pine Nut Sauce

  If you’ve ever had dinner at my house, you’ve probably had this dish. It is hands down, without a doubt, my all-time favorite pasta dish. The flavors are big and bold and the sauce is ready in the time it takes the pasta to cook, making it a go-to weeknight meal for me. I keep most of these ingredients on hand at all times so I can throw this dish together anytime the mood strikes…which is often. I would love to take credit for this recipe but the credit goes to chef Art Smith. My dear friend Kim gave me his cookbook, Back to the Table: The Reunion of Food and Family, for Christmas way back in 2002. I was a recent college grad with a burgeoning interest in all things culinary and I quickly devoured the contents of this beautiful, heartfelt cookbook with this recipe finding a top spot on my regular cooking rotation. Five years later I decided to pursue a culinary career and found myself teaching cooking classes for Common Threads, a non-profit organization founded by….Art Smith. Talk about full circle. I’ve been making this dish for 12 years (HOW?!) and last year when I started dating my now boyfriend, it was the first thing I cooked for him. He grew up with an Italian mother and grandmother so when it got his seal of approval I knew it was blog-worthy. Most of the recipes you’ll find on this website are original recipes written and developed by me, but occasionally I will post other people’s recipes that are too good not to share. Always with...
Ginger Soy Peanut Noodles

Ginger Soy Peanut Noodles

I love peanut butter. For breakfast I eat it on a whole wheat English muffin with banana slices and honey. I make PB&J sandwiches for my daughter almost every day. My pre-run snack is always peanut butter toast or peanut butter on apple slices. And now I put it on spaghetti and eat it for dinner. Which sounds weird, but when you blend the peanut butter with fresh ginger, lime juice, soy sauce and a few other ingredients it makes an amazing Asian-inspired sauce just perfect for noodles and grilled shrimp, steak or chicken. And when you toss the peanut noodles with fresh vegetables like bell peppers, snow peas and carrots it make the most satisfying, delicious and healthy meal. I like to use whole wheat spaghetti but feel free to substitute with regular spaghetti if you prefer. This recipe as written makes two large servings or four small servings and it can easily be doubled to feed a larger crowd. 4.5 from 2 reviews Ginger Soy Peanut Noodles   Save Print Prep time 25 mins Cook time 15 mins Total time 40 mins   Serves: 2-4 servings Ingredients ½ cup creamy peanut butter ¼ cup low-sodium soy sauce 2 tablespoons Sriracha Juice of 1 lime 1 teaspoon toasted sesame oil 1" fresh ginger, peeled and finely grated 1 garlic clove, minced 1 lb shrimp, peeled and deveined ½ lb whole wheat spaghetti 2 cups snow peas, trimmed 2 large carrots, peeled and diced into ¼" cubes 1 large red bell pepper, seeded, deveined and sliced into thin strips Instructions Place the first seven ingredients in a blender or food processor...


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