Farro and Beet Salad with Blood Orange Vinaigrette

I’m working from Delburne, this week – the town in rural Alberta where my Grandma, Aunt and Uncle live – aka. it’s our extended family’s meeting place. There’s something wonderful about visiting Delburne that consistently feels like a travel back in time to a place where you rarely see people on their iPhones and the food on your dinner plate came from the soil or a nearby ranch.

When I’m here, eating vegetables is easy since Grandma’s fridge and freezer are overflowing with the bounty from her garden. But, admittedly, eating a slice of Grandma’s homemade banana cream pie after dinner is equally as easy, too.  Case in point: last night.

Although the weather is expectedly cooler here than it is in LA, it’s still picnic weather and a good enough reason for me to enjoy this plant-based salad with my family.  And with Earth Day being tomorrow, it’s seems fitting to spend some extra time outside, soaking up the fresh air.

Farro and Beet Salad with Blood Orange Vinaigrette

This plant-based whole grain salad features beautiful, well-rounded ingredients – Earthy beets and farro, creamy goat cheese, salty pistachios, and bright blood oranges. It’s the perfect salad for a springtime picnic!

Ingredients:

1 cup farro

1 bunch asparagus

3 large beets

1/3 cup shelled pistachios

1 (4oz.) packet goat cheese

dressing:

2 tablespoons blood orange juice

1 tablespoon sugar

1 tablespoon white wine vinegar

2 tablespoons olive oil

salt and pepper

Directions:

1. Whisk dressing ingredients together in a small bowl and set aside.

2. Cook 1 cup farro with 3 cups of lightly salted water, until tender and water is mostly absorbed. Drain, and set aside to cool.

3. Wash and cut beets into quarters, and steam until tender. Allow to cool.

4. Wash and trim asparagus and steam until crisp. Allow to cool.

5. Remove skins from the cooled beets and cut into bite sized cubes; cut asparagus on diagonal into pieces.

6. Add farro, beets, asparagus, and pistachios to a large bowl and crumble in goat cheese.

7. Toss with dressing and serve.

Enjoy, preferably with those you love.

Thai Sweet Chili Chip Veggie Patties with Ginger Slaw

As a nutrition ambassador for Way Better Snacks, this post is sponsored by Way Better Snacks and I was compensated for my time. All thoughts and opinions are my own and I love working with the brand.

I still remember tasting my very first veggie burger. It was more than fifteen years ago at a restaurant called Café Mosaics on Whyte Avenue in Edmonton.

While I’ve always been drawn to vegetarian meals and dishes on restaurant menus, this one in particular left such an impression because it was that good. I’ve experimented with tons of veggie patty recipes since that first veggie burger bite, but this recipe is certainly my new favorite.

I love how uncomplicated making these are, and the Sweet Chili Way Better Snacks gives the veggie patties excellent flavor. Using a 100% whole grain, sprouted chip provides a boost of nutrition over an ordinary white breadcrumb, too.  

These patties pair wonderfully with the Ginger Slaw so I wouldn't skip that step. And any leftover chips can be used to scoop up your favorite dip, such as guacamole, homemade salsa, or hummus. 

In my mind, any meal chock-full with so many good-for-you ingredients, and still makes room for a few extra chips paired with your favorite dip, is a winner in my book! 

Thai Sweet Chili Chip Veggie Patties with Ginger Slaw

Since these veggie patties are vegan, gluten-free, and dairy-free, they appeal to a variety of dietary preferences and are a delicious option to serve at your next BBQ. Top each patty with the Ginger Slaw and avocado for a satisfying, well balanced meal.

Makes 8 small patties

Ingredients:

Patties:

¾ cup crushed Sweet Chili Way Better Snacks Tortilla Chips

½ cup lentils, uncooked

1 (15oz.) can white beans, drained and rinsed

½ onion, chopped

2 scallions, chopped

2 cloves garlic

1 teaspoon diced Serrano chili

1 teaspoon cumin

1 tablespoon soy sauce

1 teaspoon fresh grated ginger

¼ cup packed fresh cilantro

~ 2 tablespoons cold pressed extra virgin olive oil

Ginger Slaw:

2 cup cabbage, thinly shredded

2 carrots, julienned

1 cup snap peas, sliced

2 scallions, diced

dressing:

2 tablespoons rice vinegar

2 tablespoons mayonnaise (or vegan alternative)

1 tablespoon olive oil

1 tablespoon soy sauce

1 tablespoon fresh grated ginger

Directions:

1. Whisk all the dressing ingredients for the Ginger Slaw in a large bowl and toss with the cabbage, carrots, snap peas, and scallions. Set aside.

2. Cook lentils in boiling water until very soft. Drain and set aside.

3. Process Way Better Snacks Sweet Chili Chips in food processor until they resemble breadcrumbs. Remove and set aside.

4. Next in your food processor, add onion, scallions, garlic, and Serrano chili until finely diced.

5. To that, add the beans, cooked lentils, cumin, soy sauce, ginger, and cilantro, and pulse until just incorporated.

6. Lastly add the processed Way Better Snacks Chili Chips and pulse until a soft dough forms together.

7. Divide the mixture into 8 equal parts and lightly flatten into small patties.

8. In a large frying pan, adding about 1 tablespoon of oil at a time, cook the patties in batches, a few minutes on each side, until lightly brown and crisp. Remove to a piece of paper towel to drain.

9. Top the patties with the Ginger Slaw and serve with sliced avocado.

Nutrition analysis for Thai Sweet Chili Chip Veggie Patties per serving:

Calories: 174; Fat: 6.4g; Saturated Fat: 0.7g; Carbohydrates: 23g; Fiber: 6g; Sugar: 2g; Protein: 7g

Enjoy, preferably with those you love!

Lamb Kebabs with Sweet Pepper Cucumber Raita

Disclaimer:  Lisa and I are consulting dietitians for Lean on Lamb, the Tri-Lamb Group

Los Angeles has been experiencing a bit of an endless summer the past couple years, so even a mild shift in the seasons, such as the sun setting later than usual, is somewhat exciting.  

With the nights becoming longer, we’ve been eating dinner on the patio more often; it's a simple thing that turns an otherwise ordinary evening into one that feels like an event. Lamb also has the ability to transform an average meal into a special one, without any added effort. 

This recipe for Lamb Kebabs below is a perfect way to introduce your grill to lamb this spring and summer. And this toolkit, developed by the Tri-Lamb Group has everything you need to know to put you on the path to grilling bliss.  

Aside from grilling season and dinners on the patio, what other things do you love about the warmer weather?

Lamb Kebabs with Sweet Pepper Cucumber Raita

These simple, yet flavorful lamb kebobs paired with raita are great for serving at a party or make for a fun dinner at home. 

Makes 4 kebabs

Ingredients:

1 lb ground lamb

1/2 large onion, finely diced

3 cloves garlic, minced

1.5 teaspoon Garam Masala spice mix*

2 teaspoons ground coriander seed

1 heaping tablespoon fresh cilantro, finely chopped

salt and pepper

3 tablespoon olive oil, divided

Raita:

1/2 cup plain yogurt

1/2 sweet pepper

4 " piece of cucumber, peeled

1 teaspoon fresh mint, finely chopped

Directions:

1. Preheat outdoor grill or set grill pan over medium heat.

2. In a small frying pan, heat 1 tablespoon of olive oil and sauté onions until deep golden brown. Add garlic and sauté about 1 minute until fragrant. Allow to cool slightly.

3. Place lamb, onion mixture, spices, fresh cilantro, salt and pepper in large bowl and gently fold together.

4. Divide mixture into 8 equal portions and form into oblong patties about 3 inches long.

5. Carefully slide onto skewers and brush liberally with remaining 2 tablespoons olive oil.

6. Lifting from the patties (rather than the skewers - the meat will be very tender) place onto hot grill or grill pan.

7. Cook for about 8 minutes, turning every 2 minutes, until browned on all sides and cooked through.

8. While kebabs are cooking, make raita by placing yogurt, sweet pepper, cucumber, and mint into food processor and whirl until almost smooth, but still slightly chunky.

9. Serve kebabs hot from the grill with cool raita for dipping.

* Garam Masala is an Indian spice mix that can be found in the spice isle of most grocery stores.

Enjoy, preferably with those you love.