One of the unexpected side-effects of pregnancy has been a renewed focus on nutrient density and food quality. There are long lists of things expectant mothers should or should not have, and there is considerable debate over several popular items. That said, the benefit for us has been an intentional effort to double down on new and exciting ways to get more vegetables into our daily routine. We shared one such example last week, showcasing beets and avocados.
This week, we put together a light salad with Napa cabbage and blanched asparagus. If you’re feeling the need to bump up the protein, kick it up a notch with chicken, hardboiled egg, smoked salmon, or all three! If you give it a shot, let us know in the comments.
I can’t remember why, but a couple of weeks ago Brent and I thought it would be a good idea to buy one of those 10-lb bags of carrots at Costco. I had visions of carrot juice in the morning, carrot soufflés, and finding other creative ways to use the carrots. Admittedly, we have made neither juice nor soufflé of carrot.
Fortunately, Brent remembered that during our first trip to Germany, we enjoyed a carrot salad that was bright and tangy as we sat on a bench outside Nymphenburg Palace. In our research, we found quite a few varieties but we settled on keeping our version simple. We’re enjoying it now, and I think we’ll be making it more often once spring time arrives. It’s a perfect side dish for a picnic or cookout!
We have more than a handful of Brussels sprouts recipes. But, we love them so much, we’re always looking for creative ways to make them. A couple of weeks before Thanksgiving, Brent’s mom saw a Brussels sprouts slaw at Wegmans and told us about it. We agreed that it was an interesting idea, but there were a few ingredients we wouldn’t usually incorporate into our cooking. So I took the premise and made my own, fall-inspired salad. We served it as part of our Thanksgiving dinner and it was a unique and refreshing vegetable on the plate. We hope you enjoy it as much as we did!
On more than one occasion, I’ve walked past the deli counter green with envy over the variety and quality of the salad offerings. There’s something magical about the thin slices of cucumber, the finely shredded vegetables, and the perfectly-positioned garnishes.
This particular cucumber salad came to be after seeing a deli-style cucumber salad for sale at Costco. It was a great idea, but had about as much sugar as a candy bar and preservatives. This has neither of those downsides, and has a crunch, spice, and flavor that is a winner. We know you’ll enjoy this salad.
Did you know that figs are a flower, not a fruit? It’s actually the “infructescence” or “false-fruit” in which the flower and seeds are born. Fruit or not, I think figs are delicious! If you pick them a little green, they are plump, firm and almost savory or tart. Pick them once they’ve ripened to a deep purple, they are soft, luscious and incredibly sweet.
This salad plays the sweetness of the figs against the peppery arugula and subtly sharp red onion. The walnuts add a nice earthy flavor and crunch. The creamy, slightly cream-cheesy dressing rounds out the whole thing. I hope you love it as much as I do!