Chef Danielle worked her “Soul Fusion” magic into a yummy risotto jambalaya last week and while this week’s creation — a mixed kale and collard caesar salad — would play nicely alongside, the addition of grilled chicken and cornbread croutons make it a main course of its own.
Dark leafy greens — a substitute for traditional romaine — kick up this dish’s nutrient profile (they’re chock full of vitamins such as A, C and K) and may even send you into fall with a healthy, post-summer glow.
Watch how Chef Danielle makes it and get the full Mixed Kale and Collard Chicken Caesar Salad recipe here.
Fish salads, for the win.
Sometimes I go through mega mama fish phases. Like right now, in this seriously ridiculous heat, I’m in a total fish phase. And I know that fish has absolutely nothing to do with heat, or the amounts of sweat buckets that spew from my exhausted pores, which I probably shouldn’t have typed out just now.
But I’m in it. And I’m going to own it. The fish, not the sweat. Well, okay, I’ll own that too. And I’ll stop talking about it. For now.
I ESPECIALLY love fish on a salad. Something about how it flakes apart all nicely over a bed of greens and sautéed vegetables just makes me shiver. AND, get this. I made a simple little honey and lime glaze to coat the fish as it was being grilled. There’s a chance that glaze ended up on my mouth like lip gloss. I’ll go ahead and own that too.
Okay let’s make Grilled Tilapia Salad!
Grab some fresh tilapia fillets, some spinach, mushrooms, zucchini, tomatoes, honey, a lime, some candied nuts (which I’m sorry but there is no LIFE without them) and your favorite bottled lime vinaigrette. Which I didn’t photograph mine because I think my hair was catching fire right then.
Get your veggies good and sautéed. It had been a while since I’d had mushrooms, so they needed to get their jam on in this salad. Remove them from the heat and cover to keep warm while you prepare the rest of the meal.
Whisk together about 3 Tbsp honey and a Tbsp of lime juice. Taste that. UM YES.
Time to grill! On an indoor or outdoor grill you’ll just grill the fish and brush each side with the glaze for about 6 minutes total. I forgot to photograph the actual grilling because my husband had just surprised me with Sheryl Crow tickets and uhhh, I’m sure you can understand.
You should know, tilapia flakes easily, so when you go to flip the fish, don’t get disheartened if it flakes apart on you. Mine did. I’ll just go ahead and own that too. I’m owning a lot of things today! This feels GOOD.
Fish, vegetables, spinach, candied nuts and fresh cherry tomatoes with some lime vinaigrette. Make her happen!
*Bev is trying to stop talking about sweat so much. Thank you for your patience. For more musings, visit her blog Bev Cooks
Remember when your doctor told you to make sure your plate has all of the colors in the rainbow?
Eating the rainbow is easy with this fresh and light slaw. Here at Tablespoon, we love anything rainbow! And how could anyone resist a slaw this beautiful?
This Rainbow Slaw is perfect for a summer get together because it is made with a honey lime dressing, tons of fresh and colorful vegetables, and not even a smidge of mayo. It will last longer outdoors, and it just gets better and better as it sits. It is light, crisp, and beyond tasty.
Want to see how to make this rainbow slaw? Awesome. Let’s go.
I start by making my dressing. Combine honey, lime juice, vinegar, cumin, salt, and pepper in a small bowl. Whisk to dissolve the honey.
Slowly drizzle in the olive oil, while whisking. Take a taste to make sure that your seasonings are right. You might need a little more salt and pepper. Or honey even. It truly depends on your taste. Set the dressing aside.
Chop, then combine the vegetables in a large bowl (I wait until I have tossed the salad before adding in the cilantro).
Pour the dressing over the slaw and give a good toss.
Add the cilantro and toss until everything is combined. Give a taste and make sure that you’re properly seasoned.
This slaw is great served right away, but I think that it tastes better after an hour or two (or a day) in the fridge. Enjoy!