Maria Tadic, RD – Food & Nutrition Magazine

Blood Orange, Avocado and Fennel Salad

Maria Tadic, RD — Fri, 28 Aug 2015 12:26:06 +0000

Blood Orange, Avocado and Fennel Salad

Perfect for a party or a quick weeknight side dish, this light and refreshing salad can be prepared in minutes.

Learn more about fennel’s distinctive flavor

Developed by Maria Tadic

Ingredients

⅓ cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon shallots, minced
Juice of 1 lemon
1 tablespoon Champagne vinegar
1 teaspoon honey
½ teaspoon salt
¼ teaspoon pepper
2 large fennel bulbs, cleaned, cored and cut into ⅛-inch slices (reserve fennel fronds for presentation)
2 blood oranges, peeled and segmented
1 avocado, cut into ¼-inch slices

Directions

In a small bowl, combine olive oil, Dijon mustard, shallots, lemon juice, Champagne vinegar, honey, salt and pepper. Let stand 10 minutes to allow flavors to combine.
Taste and adjust seasonings as needed. While dressing sits, assemble the salad by spreading sliced fennel on a large plate. Alternate blood orange segments and avocado slices on top of the fennel.
Just before serving, slowly drizzle salad with dressing and sprinkle with reserved fennel fronds, if desired. Serves 4.

Nutrition Information

Serving size: 1 cup (2 avocado slices, 2 orange segments, ½ cup fennel slices and salad dressing)

Calories: 317; Total fat: 26g; Saturated fat: 4g; Cholesterol: 0mg; Sodium: 386mg; Carbohydrates: 24g; Fiber: 9g; Sugars: 13g; Protein: 3g; Potassium: N/A; Phosphorus: N/A

Note: Nutrition information for potassium and phosphorus in Dijon mustard and Champagne vinegar not available.

Meatless Monday for Beginners

Maria Tadic, RD — Mon, 20 Jul 2015 20:40:47 +0000

As vegetarian and vegan diets gain in popularity even some meat-eaters are trying out “Meatless Mondays.” If you’re interested in reducing your consumption of meat, but feel intimidated to start, you’ve come to the right place.

Types of Meat-Free Eaters

“Meat-free” is actually a very broad term that includes a variety of different diets:

“Vegan” – no animal products such as meat, dairy, eggs or honey
“Lacto-Ovo Vegetarian” – no meat or seafood; does contain dairy and eggs
“Lacto Vegetarian” – no meat or seafood; does contain dairy
“Ovo Vegetarian” – no meat or seafood; does contain eggs
“Flexitarian” – mostly meat- and seafood-free
“Pescatarian” – contains no meat and does contain seafood

Getting On Board

If you typically only prepare foods that include meat, it may be hard to break the cycle and get started with meatless meals. Here are three tips to get you going:

Start with What You Know
Do you already have a few meals you occasionally make that are meatless? Make these more regularly while you ramp up your comfort with vegetarian cooking skills.
Stick with the Fundamentals
If you’re still learning to cook with tofu, tempeh or seitan, stick to more familiar vegetarian protein staples such as beans, nuts, seeds and lentils.
Keep It Simple
Easy-to-prepare vegetarian options such as veggie or black-bean burgers are a great way to reduce meat consumption.

Go Online

Find vegetarian inspiration from websites and blogs. Check out Stone Soup’s collection of vegetarian recipes and tips and visit the Vegetarian Nutrition Dietetic Practice Group.

Roasted Chickpea Trio

Maria Tadic, RD — Mon, 02 Mar 2015 23:31:08 +0000

Roasted chickpeas make for a snack that’s high in protein and fiber. Try it these three ways: Sweet and Spicy, Ginger-Sesame and Brown Sugar and Nutmeg.

Ginger Sesame Roasted Chickpeas

Ingredients
2 cans (15½ ounces each) of chickpeas, rinsed, drained
1 tablespoon canola oil
3 tablespoons tamari soy sauce, divided
1 teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
½ teaspoon black pepper
2 tablespoons sesame oil

Directions

Preheat oven to 425°F.
Rinse and drain the chickpeas. Using a paper towel or clean dish towel, thoroughly dry the chickpeas. (The drier the chickpeas are, the more the seasoning mix will stick.)
Place chickpeas on a cookie sheet or sheet tray in a single layer.
Combine canola oil, 2 tablespoons of tamari, ginger, garlic powder, onion powder, cayenne and black pepper. Stir to combine spice mixture and drizzle over chickpeas. Be sure
chickpeas are coated in spices.
Bake for 45 to 50 minutes, tossing chickpeas carefully every 15 minutes.
Combine the remaining 1 tablespoon of tamari and sesame oil. After 30 minutes of baking, remove chickpeas from oven and drizzle with sesame oil mixture, tossing to coat thoroughly. Continue to bake chickpeas for another 15 to 20 minutes.
Chickpeas are done when they are golden brown and crunchy.

Nutrition Information
Serving size: ½ cup
Serves 7

Calories: 233; Total fat: 9g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 697mg; Carbohydrates: 30g; Fiber: 8g; Sugars: 5g; Protein: 10g; Potassium: 164mg; Phosphorus: 113mg

Sweet & Spicy Roasted Chickpeas

Ingredients
2 15.5 ounce cans of chickpeas, rinsed, drained and thoroughly dried
1 tablespoon canola oil
2 teaspoons smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon cumin
1 tablespoon maple syrup

Directions

Preheat oven to 425° F.
Rinse and drain the chickpeas. Using a paper towel or clean dish towel, thoroughly dry the chickpeas. The drier the chickpeas are, the more the seasoning mix will stick. Place chickpeas on a cookie sheet or sheet tray in a single layer.
In a small bowl, whisk together the canola oil, smoked paprika, cayenne pepper, salt and cumin. Drizzle the spice mixture over the dry chickpeas tossing to coat. Ensure each chickpea is thoroughly coated in the spice mixture.
Bake for a total of 45-50 minutes, tossing chickpeas carefully every 15 minutes.
After 35 minutes of baking, remove chickpeas and drizzle on the tablespoon of maple syrup – stir chickpeas carefully ensuring all are coated in the maple syrup.
Bake for the remaining 10-15 minutes or until chickpeas are golden brown and crunchy.

Nutrition Information
Serving size: ½ cup
Serves 7

Calories: 202; Total fat: 5g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 600mg; Carbohydrates: 31g; Fiber: 8g; Sugars: 7g; Protein: 9g; Potassium: 165mg; Phosphorus: 104mg

Brown Sugar and Nutmeg Roasted Chickpeas

Ingredients
2 15.5 ounce cans of chickpeas, rinsed, drained and thoroughly dried
1 tablespoon canola oil
2 tablespoons brown sugar
½ teaspoon freshly ground nutmeg
¾ teaspoon cinnamon
1/2 teaspoon salt

Directions

Preheat oven to 425° F.
Rinse and drain the chickpeas. Using a paper towel or clean dish towel, thoroughly dry the chickpeas. The drier the chickpeas are, the more the seasoning mix will stick. Place chickpeas on a cookie sheet or sheet tray in a single layer.
Drizzle canola oil over the chickpeas tossing to coat thoroughly. Sprinkle on the brown sugar, nutmeg, cinnamon and salt. Toss to combine and ensure all chickpeas are coated in the sugar and spices.
Bake for a total of 45-50 minutes, tossing chickpeas carefully every 15 minutes.
Chickpeas are done when they are golden brown and crunchy.

Nutrition Information
Serving size: ½ cup
Serves 7

Calories: 207; Total fat: 5g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 433mg; Carbohydrates: 33g; Fiber: 8g; Sugars: 9g; Protein: 9g; Potassium: 144mg; Phosphorus: 101mg

Caramelized Onions without the Tears

Maria Tadic, RD — Fri, 20 Dec 2013 18:23:04 +0000

Product Reviewed
Rösle Onion and Vegetable Chopper

Over the past few months, I’ve become progressively more obsessed with caramelized onions. They are now, officially, my favorite “condiment.” I mix them in with scrambled eggs, put them on pizza, sandwiches and wraps and sometimes just on some good crusty bread.

The only drawback to this new favorite of mine is that you need a ton of onions to make just a little bit of caramelized onions. If you’ve never caramelized onions, it’s sort of like when you’re cooking greens – you start with a massive amount and it cooks down into next-to-nothing. Plus, onion-chopping is not my thing; it never fails that 10 seconds into the process, my eyes start burning, tears stream down my face and I’m left squinting between chops. Not safe, not good.

Enter the Rösle Onion and Vegetable Chopper. This mighty little chopper saved me! I knew it was a winner after I had tested it out on an onion. It took me a minute, but then I realized: no tears, no burning eyes!

With this gadget, the onion stays under the plastic container, keeping all the onion vapors contained. Plus, it is much quicker than a knife. After just three or four presses, the whole onion was diced in seconds. And it’s simple to use, easily cleaned, and I think it’s much safer for an onion-crier like me – I’m not tearing up, looking away or squinting while using a sharp knife.

You don’t need a lot of practice to get the hang of using the Rösle Onion and Vegetable — it’s quite self explanatory. After a few practice runs, I knew immediately that I would making a big batch of my Balsamic Glazed Caramelized Onion Dip. It requires two large diced onions and I knew the Rösle would be the best piece of equipment to get the job done.

Balsamic Glazed Caramelized Onion Dip

Recipe by Maria Tadic, RD

Ingredients
2 large yellow onions, diced
2 tbsp. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. fresh thyme
3 tbsp. balsamic vinegar
3/4 cup light whipped cream cheese
Light olive-oil based mayonnaise

Instructions

Heat the olive oil in a non-stick skillet over medium heat.
Add onions, thyme, salt and pepper and sauté for 25 minutes.
Add in the balsamic vinegar and continue to cook for another 5 minutes or onions are thick and sticky.
Set onions aside and allow to cool.
In a medium bowl mix together the cooled onions, cream cheese and mayo. Stir vigorously until the onions, cream cheese and mayo are mixed thoroughly.
Taste dip and adjust for seasonings. Serve at room temperature with crackers, sliced baguette or crudités.

Caramelized Onions without the Tears

Maria Tadic, RD — Fri, 20 Dec 2013 15:11:31 +0000

Product Reviewed:
Rösle Onion and Vegetable Chopper

Balsamic Glazed Caramelized Onion Dip

Recipe by Maria Tadic, RD

Instructions

Heat the olive oil in a non-stick skillet over medium heat.
Add onions, thyme, salt and pepper and sauté for 25 minutes.
Add in the balsamic vinegar and continue to cook for another 5 minutes or onions are thick and sticky.
Set onions aside and allow to cool.
In a medium bowl mix together the cooled onions, cream cheese and mayo. Stir vigorously until the onions, cream cheese and mayo are mixed thoroughly.
Taste dip and adjust for seasonings. Serve at room temperature with crackers, sliced baguette or crudités.

Boursin Mashed Potatoes with Mushroom Gravy

Maria Tadic, RD — Wed, 11 Dec 2013 17:53:31 +0000

Now that the holiday season is officially here, I've been seeing a ton of great seasonal recipes around the blogosphere. So many new, creative ideas to try out this year! But as excited as I am for some of these fresh and new recipes, my all-time favorite holiday dish is one that's made an appearance on our family table for years! Mashed potatoes! This amazing holiday side dish is always whipped up by my Mom. But she's not just making any ordinary potato side dish. She's turning up the volume on regular old mashed potatoes by adding in a secret ingredient. One that makes these potatoes super creamy and packed full of flavor.

Boursin cheese! Have you heard of it or tried it? This light, fluffy creamy cheese is packed full of roasted garlic and herb flavor. It's a great addition to your traditional cheese plate or smeared on crackers, but most importantly, Boursin cheese is amazing when mixed in with mashed potatoes. It adds such a wonderful creaminess and also a great depth of flavor to mashed potatoes. You won't even need to add heavy cream or much, if any, butter — the Boursin cheese takes care of it all!

The only thing that can make these potatoes any better is a nice big drizzle of gravy. However, as a vegetarian, I'm not really into my family's traditional turkey gravy. So this year I'm offering to make my vegetarian mushroom gravy! It's a great substitute for the traditional meat-based gravy — still full of rich, earthy notes from the mushrooms, just sans the meat!

Trust me, the Boursin mashed potatoes with the mushroom gravy are a match made in flavor heaven. Try them out this holiday season!

Boursin Mashed Potatoes & Mushroom Gravy

Recipe developed by Maria Tadic, RD

Makes 4-5 servings

Ingredients
Mashed potatoes:
4 pounds Russet potatoes, peeled and roughly chopped
2 tbsp salt
1 tsp fresh cracked pepper
7 oz light Boursin cheese
1 tbsp salted butter
1/4 cup vegetable stock
1/4 milk

Mushroom gravy (prepare while potatoes cook):
8 oz sliced crimini mushrooms
1 tbsp extra virgin olive oil
1 clove of garlic, minced
1/2 tsp salt and pepper
1/2 tsp dried sage
1/4 cup dry white wine
3 tbsp all purpose flour
3 tbsp salted butter
1 1/2 cups vegetable stock

Instructions

Fill a large pot with cold water and add in the 2 tbsp salt and the chopped potatoes. Bring to a boil and let cook for about 15-20 minutes or until potatoes are fork tender. Drain potatoes thoroughly and put them back into the pot.
Add in the pepper, Boursin cheese and butter. Mash together until everything is thoroughly mixed. Leave in some bigger pieces of the poatoes if you like your mashed potatoes a little chunky.
Slowly add in the vegetable stock and milk. You may want to add more or less depending on your desired consistency for the mashed potatoes.
Taste and adjust for seasonings. Serve warm. NOTE: If keeping potatoes warm or reheating, you may need to add a little more stock or milk to thin them out
Prepare mushroom gravy while potatoes cook.
Heat the olive oil in a sauté pan over medium-high heat. Add in the mushrooms and cook for 5-7 minutes or until mushrooms begin to brown.
Add in the minced garlic, salt, pepper and dried sage. Continue to cook over medium high for another 1-2 minutes or until garlic is fragrant.
Add wine to deglaze the pan, stirring frequently. Cook another 1-2 minutes to allow the alcohol to cook off. Remove mushroom mixture from pan and set aside.
In the same pan, melt the butter, then add in the flour and whisk the roux together over medium-high heat. Cook the mixture until the flour turns a a nice golden brown color, about 5 minutes.
While whisking, slowly pour in the vegetable stock. Continue whisking so there are no lumps and the gravy begins to thicken.
Once the gravy is nice and thick (about 5-7 minutes), add in the mushroom mixture and simmer on low until ready to serve!

Caramelized Onion & Pear Jam

Maria Tadic, RD — Mon, 11 Nov 2013 20:03:27 +0000

It never fails that each year, as the cool weather comes around, I fall in love with all the delicious pumpkin and apple recipes. They're definitely my top two favorite foods of the season. But as much as I love pumpkin bread and bowls full of warm apple crisp, I feel that there's one cold weather fruit that is missing out on the spotlight …

Pears! Anjou, Bosc, Bartlett or Asian pears are sweet, versatile and a deliciously fun piece of fall produce. They're great in sweet desserts. And they're great in savory dishes, too. Absolutely the perfect fruit for a cold fall day and a hungry foodie.

Pears, especially Bosc pears, are exceptionally good for savory dishes. They're not overly sweet, are slightly floral, and have a texture that can withstand longer cooking times and temperatures. That's why I chose this type for my Caramelized Onion & Pear Jam. Cooked for a long time until a dark golden brown, the sweetness of the caramelized onions and the light floral flavor of the pear make for a unique and tasty jam!

This jam is perfect on toast, paired with different cheeses and, most importantly, slathered between two slices of whole wheat bread and local brie cheese! This will be the most exciting grilled cheese you've tasted. Creamy. Crunchy. And a sweet and tangy hit from the pear and onion jam. The perfect ending to a fall day!

Grilled Brie Sandwiches With Caramelized Onion & Pear Jam

Recipe by Maria Tadic, RD

Ingredients
2 medium firm bosc pears, thinly sliced
2 medium onions, thinly sliced
2 tbsp + 1 tbsp extra virgin olive oil
1/2 tsp salt and pepper
2 tbsp honey
2 tbsp apple cider vinegar
4 slices whole grain bread
3 oz. brie, sliced into strips

Instructions

In a large sauté pan, heat 2 tbsp of the olive oil over medium heat. Add in the onions. Saute for 10 minutes.
Add in the pears, salt and pepper. Continue cooking the pear and onion mixture for another 15-20 minutes or until onions and pears are completely caramelized and a dark golden brown.
Add in the honey and apple cider vinegar. Cook for another minute. Taste and adjust for seasonings.
Remove jam from heat and set aside to cool.
Meanwhile, heat a clean sauté pan over medium-high heat.
Brush the remaining 2 tbsp of olive oil evenly over 1 side of each of the bread slices.
On two of the bread slices, lay on the slices of brie. Top with 3-4 tbsp of the pear and onion jam.
Top with the remaining two slices of bread, oiled side up.
Place sandwiches, cheese side down, in the skillet and cook for 2-3 minutes per side or until golden brown.
Allow sandwiches to cool slightly before slicing.

Roasted Zucchini Hummus

Maria Tadic, RD — Wed, 07 Aug 2013 00:05:23 +0000

It never fails — when I go visit my parents during the summer, my Mom always loads me up with some of her garden goodies. Tomatoes, cucumbers, peppers, beans and lots and lots of summer squash. The most recent trip home ended with my mom semi-coercing me into taking home about 25 pounds of zucchini. Yes…25 pounds. Her five overzealous squash plants are producing zucchini faster than rabbits multiplying in the spring. She and my Dad can’t eat enough zucchini and squash to keep up with the monstrous-sized plants. Thus pounds and pounds of zucchini have been pawned off on just about every family member and friend she can find.

Including me, obviously. On my travels back home, I glanced at the heaping pile of yellow squash, baby zucchini, and two ginormous 6-pound zucchini. What the heck was I going to do with all of this? There’s only so much squash that Dario and I can eat! I was in need of some serious creativity. Or some random people in search of free zucchini.

A few batches of zucchini bread, zucchini muffins, grilled zucchini for paninis, “fried’ zucchini and just plain old sautéed zucchini left me a little fed up. I mean, I was using the stuff left and right and somehow it felt as though I still had at least 10 squash to use. My creativity or, let’s say, patience was waning. But I refused to let these delicious summer veggies go to waste. My solution? Give it all to Dario’s co-workers!!! Ha ha! Well, just some of it. The leftovers I decided to roast up and turn into a unique and very tasty roasted zucchini hummus.

My idea for the hummus basically came from the thought that most veggies and other flavorings taste pretty darn good when pureed with creamy chickpeas. Really can’t go wrong with that! This particular hummus has a nice light zucchini flavor, not too intense. Nicely reminiscent of summer. A little lemon zest (featured in basically every hummus recipe of mine) really brightens up the creaminess of the beans and just intensifies the whole summer flavor. Additionally, you get a serving of veggies, protein and fiber — all in one delicious dip. How convenient is that?!

Roasted Zucchini Hummus

Recipe by Maria Tadic, RD

Ingredients
1 – 1/2 cup roughly chopped zucchini
1 1/2 cups chick peas
2 tbsp tahnini
1 tbsp lemon zest
1 clove of garlic
Juice of 1 lemon
1/2 tsp salt and pepper
1/2-1/3 cup+ 2 tbsp olive oil

Instructions

Preheat oven to 425 F. Toss zucchini in 2 tbsp of olive oil and roast for about 40 minutes or until lightly golden brown. Remove from oven and allow to cool slightly.
Meanwhile, in the bowl of a food processor add in the remaining ingredients except for the olive oil. Pulse a few times or until finely ground. Add in the roasted zucchini and pulse until thoroughly combined. Stop processor and scrap down the sides of the bowl.
With processor running, add in the olive oil slowly. Stopping every few seconds to scrape down the sides of the bowl, taste for seasoning and watch for desired consistency.
Serve room temperature with pita chips or sliced crudite. Hummus will stay fresh for up to five days in the refrigerator.

You tell me! What’s your favorite way to use zucchini? Have you ever grown zucchini? What is your favorite type of hummus?

Summertime Charred Corn Salsa

Maria Tadic, RD — Mon, 01 Jul 2013 13:55:01 +0000

I always get so excited when summer rolls around. Each year I eagerly await all the produce goodies to be found: juicy peaches, beautiful berries, bright red tomatoes and — my all time favorite — sweet corn! The second I see bushels of corn I’m immediately transported into “summer barbecue mode,” and I start dreaming of ears and ears of corn – sweet, crisp and so delicious with just a touch of butter. It’s one of my all time favorite summer side dishes.

Usually I’m content with just the regular ol’ steamed corn on the cob. Not too much else is needed to make it shine. But last year, I was lucky enough to try grilled corn. Oh my…that regular ol’ cob just got bumped up a few notches! When you grill sweet corn (and it only takes a few minutes), the sugars begin to caramelize and the kernels char ever so slightly. The result is a sweet, smoky and flavor-packed veggie. It’s absolutely amazing.

After that initial grilled corn experience, there were a brief few months of grilled corn every night. I can’t even begin to tell you how many ears of grilled corn we ate. Way too many to count. However, this summer I thought it’d be a nice idea to try something new with my grilled corn obsession. After all, there are only so many ears of corn one can eat.

A thousand different recipe ideas came to mind, but my favorite ended up being a rather simple dish, but one packed with smoky grilled corn flavor: Charred Corn Salsa. Tossed with a little lime juice, jalapenos and cilantro, this salsa is a perfect summer snack or appetizer. It’s a cinch to make and is perfect for chips, atop grilled fish or chicken, or added to salads. Any way you serve it, I promise you’re in for a treat.

Charred Sweet Corn Salsa

Recipe by Maria Tadic, RD

Ingredients

1 ear corn, grilled (see below for instructions)
1/2 cup diced red pepper
1 small garlic clove, minced
1/4 jalapeño, minced. More if you like a spicier salsa
1/4 tsp. black pepper
1/2 tsp. salt
1 tsp. lime zest
1 to 2 Tbsp. lime juice, depending on preference
2 Tbsp. vegetable oil
1 tsp. honey

Instructions

Preheat grill or oven grill pan to high heat.
Place cleaned ear of corn on the grill or grill pan. Sear outside of corn until most of the kernels are browned and charred. Be careful not to burn and completely blacken the kernels.
Once cooled, carefully removed corn kernels from the cob. Place in a medium bowl.
Add in all of the remaining ingredients, stirring to combine.
Allow salsa to sit for about 10 to 15 minutes. Taste and adjust seasonings. Serve at room temperature. Finished salsa can be kept in the refrigerator for up to one week.

Strawberry and Rhubarb’s Spring Fling

Maria Tadic, RD — Tue, 04 Jun 2013 15:23:44 +0000

Nothing says spring and summer like farmers market tables overflowing with bright red strawberries! These delicious little gems start popping up in late May through June here on the East Coast. And my local market is right on target — this past weekend almost every stand seemed to be selling these red delicacies. Yum!

Of course, I couldn't resist them. As I grabbed two boxes, something else grabbed my attention: rhubarb's bright pink and green stalks. What a great combination — strawberries and rhubarb are so wonderful together. Without a second thought, I knew I’d be whipping up a big batch of my strawberry and rhubarb compote. And, I have to say, this is probably one of the most delicious things I've ever made or eaten.

If you haven't tired rhubarb before, you’ll absolutely love it in this recipe. Raw, rhubarb has a texture similar to celery, but the flavor is super tart. When cooked down with strawberries, however, it becomes a sweet and tangy jam. Basically, a flavor match made in fruity heaven! The super sweet strawberries paired with the tart and lemony rhubarb make an awesome combination.

My strawberry and rhubarb compote recipe is just as tasty as it is quick and easy. Plus, it’s significantly lower in sugar than most other compote recipes. Try it over your morning toast, mixed into oatmeal, or warmed over vanilla ice cream. Even better, use half of the recipe to make my Strawberry and Rhubarb Baked Oatmeal. No matter which way you serve it, this strawberry and rhubarb compote is an explosion of delicious springtime flavors!

Strawberry and Rhubarb Compote

Recipe by Maria Tadic, RD

Ingredients
1 1/2 lbs. thinly sliced rhubarb
1 1/2 lbs. sliced strawberries
1/2 cup sugar (more or less depending on how sweet your berries are)
1 vanilla bean, split in half, seeds set aside
1/8 tsp. freshly ground nutmeg
1 tsp. freshly squeezed lemon juice

Instructions

Heat a medium-sized sauce pan over medium high heat and add all ingredients. Stir gently to combine.
Bring to a gentle boil, stirring often.
Turn down to medium and simmer for about 15 to 20 minutes or until strawberry mixture has thickened to a syrup-like consistency.
Set aside and cool. Refrigerate after cooled or freeze for up to six months.

My Salad of Glory

Maria Tadic, RD — Tue, 14 May 2013 23:22:46 +0000

One of the most common complaints I get from my husband, Dario, in regards to my cooking, is that I don’t re-make any of my dishes. They don’t get “put into rotation,” as he says. We have them once and then I’m on to something new and exciting. Unless I’m craving a specific dish or I get a request from Dario, I’m always set on trying out a new recipe or cooking with a new ingredient. So even some of my best dishes don’t get prepared on a regular basis. Except for this one.

The….(drum roll please)…Green Bean and Arugula Salad!

This salad is a regular in our house, usually appearing once a week for dinner in addition to a few lunches. I’m totally obsessed with it. It's perfect in every way possible. Goat cheese, toasted walnuts, green beans and arugula – four of my favorite ingredients brought together in one giant salad of glory! You see? I am obsessed with it!

The idea for this salad came from…well I can’t remember exactly. But it’s definitely been around for a while. Knowing myself, I most likely didn’t have any other salad ingredients in the fridge and needed to use up some arugula and green beans (I switched to using those pretty yellow wax beans for some added color). The goat cheese and toasted nuts are regulars in all my salads so they of course were thrown in too. What was created is flavor explosion, a salad with no qualified rival, a dish that makes you excited to eat vegetables!

Oh yes, you need to make this one for sure. It’s great for summer when you’re in the mood for a light but satisfying dinner. And I find that if you have any leftovers it makes a great lunch. Since there’s not a lot of lettuce you don’t have to worry about it being soggy by the time you get a lunch break. It’s the perfect salad – I hope you enjoy it!

Green Bean and Arugula Salad

Recipe by Maria Tadic, RD

Ingredients

1 pound green beans (regular green beans or yellow wax beans work great)
1 1/2 to 2 cups arugula (depends on how much you like)
1/2 cup roughly chopped walnuts
1/3 cup crumbled goat cheese
Lemon Vinaigrette
1 tsp. salt and pepper

Directions

Steam green beans until just tender. Make sure they still have a little crunch to them. Once steamed, allow to cool.
Heat a small saute pan over medium heat. Add nuts and lightly toast for about 1 to 2 minutes. Make sure to watch them because nuts burn very quickly. Once toasted, set aside to cool.
In a large bowl add the cooled steamed beans, nuts, arugula and goat cheese. Drizzle with lemon vinaigrette to your liking. Serve immediately!