Dijon Seitan Salad

We try to make a different salad every week. This has been our favorite so far, along with the Gala Gorgonzola salad. The seitan has a good meaty flavor, which goes well with the Dijon dressing. Whether you're a vegetarian or carnivore, this salad will satisfy your meat cravings. It's great on it's own or as a side. Plus it's simple, fast and healthy, and you'll probably want more.

dressing recipe


ingredients:

1 tablespoon of organic Dijon mustard
1 tablespoon of organic honey
1/4 cup - 1/2 cup of organic extra virgin olive oil (Use less if you want the dressing to taste more mustard-y.)
Sea salt, to taste
Pepper, to taste

recipe:

i. Combine all ingredients in a large bowl and whisk together.

salad recipe


ingredients:

4 cups of organic mixed greens
8 ounces of seitan (You can make it yourself or buy it at the store. Either way, it is very tasty.)
Pepper, to taste

recipe:

i. Turn medium frying pan on medium heat.
ii. Cut seitan into strips and add it to the pan. You do not need oil.
iii. Pepper the seitan to your taste.
iv. Toss the mixed greens and dressing together, then plate.
v. Once the seitan is browned on both sides, arrange it on each salad, then serve.

serves two-four


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Caprese Panini

A panini influenced by the traditional Insalata Caprese, this sandwich is refreshing and light. And with the addition of seasonal heirloom tomatoes, it is perfect for the summer. We served ours with a side of roasted potatoes. And for the more adventurous, we suggest adding a little balsamic reduction to give it a burst of sweetness.

panini recipe


ingredients:

1 loaf of Ciabatta bread, sliced how you prefer
2 large organic heirloom tomatoes, sliced
6 oz of fresh mozzarella from a local dairy farm or ethical company, sliced
1 cup of organic fresh basil
1/2 cup of organic pine nuts, toasted
1/2 cup of Parmigiano-Reggiano
Juice of 1/4 of an organic lemon
Sea salt, to taste
Pepper, to taste
1/2 cup of organic extra virgin olive oil, plus more for brushing the bread

recipe:

i. Preheat oven to 400 degrees, then start grill. If you do not have a grill, use a sandwich press, frying pan, or oven to cook the paninis.
ii. Place the tomatoes onto a baking sheet and salt and pepper them to your liking.
iii. Drizzle 1/4 cup of the olive oil over the tomatoes and bake for 30-40 minutes, or until they begin to brown and the juices have somewhat dried.
iv. In a food processor, combine basil, pine nuts, Parmigiano-Reggiano, 1/4 cup of olive oil and lemon juice. If you do not have a food processor, use a knife to mince all the solid ingredients, then combine with the liquid ingredients in a bowl.
v. Spread half of the pesto onto each sandwich.
vi. Place tomatoes onto each sandwich, then add the mozzarella.
vii. Cook on grill until cheese has melted or until each side has decent-looking grill marks. As we mentioned earlier, if you do not have a grill, use a different method and cook until cheese has melted or bread is browned.
viii. Serve with your choice of side. But roasted potatoes go wonderfully with the paninis.

makes two paninis


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Lemon Quinoa

Here's a very simple meal that you can variate in all sorts of ways, but we are giving you the basic recipe. You can do whatever you want to it from there, but it is still tasty on its own. It goes perfectly with some Ciabatta bread topped with avocado. It's a quick and light summer meal.

lemon quinoa recipe


ingredients:

1 cup of organic black quinoa (You can use regular quinoa if you prefer.)
2 cups of water
Juice from 1/2 of a lemon
Organic fresh parsley, to taste

recipe:

i. In a small saucepan, combine quinoa and water and bring to a boil.
ii. Once the quinoa is boiling, turn to low heat, cover and let simmer for 15-20 minutes, or until all water is gone.
iii. Squeeze the lemon juice over the quinoa and stir, then plate.
iv. Garnish with some organic fresh parsley and serve.

serves two


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Gala Gorgonzola Salad

This is by far the best salad we have ever eaten, and we're not just saying that because we made it. Every ingredient complements all the others perfectly. It's as if everything combines to make one huge wonderful flavor, without being overwhelming. It's great to make on a hot summer evening, with the windows open and a bottle of Sangria to share.

salad recipe


ingredients:

1/4 pound of organic mixed greens
1 cup of organic watercress
1 organic Gala apple, thinly-sliced
1 cup of organic dried cranberries
1 cup of organic raw walnuts
1 cup of Gorgonzola, crumbled
Juice from 1/2 of a lemon
1/4 cup of balsamic vinegar
1/4 cup of extra virgin olive oil

recipe:

i. Heat a medium frying pan on medium heat.
ii. Add lemon juice and walnuts to pan and toast until slightly-browned.
iii. In a large salad bowl, combine mixed greens, watercress, apple, dried cranberries, walnuts and cheese.
iv. Pour the vinegar and olive oil over the salad and toss all ingredients together, then serve.

serves four


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