Dolmas Salad

I’m really sick and tired of being the selfless one in this family.

I give until it HURTS.

And I ask for so little in return.

For example, we asked our pals to come over and take some photos for a Christmas card yesterday. Yes, I know what you’re thinking. Rachel, hire a professional to take some nice photos you will cherish forever. Yeah, that sounds nice and all, but my daughter is a terrorist and I am the cheapest person you know so. Here we are. We take a few shots. All is well. I’m flipping through them and I find one where I look just absolutely STELLAR. Like, I’m not a photogenic person (or maybe I just refuse to believe I actually look the way I do), but in this shot, I was on POINT. I show it to Garrett to get his approval and he’s like, “….Rachel, my eyes are closed.” I just don’t see his point. This isn’t about you. People need to hang this photo of ME on their refrigerators!!! I was so peeved. I pick a back up that is like OK I guess and he’s all, “But Topanga isn’t in that one.” I truly get no respect.

Then we have another discussion about why I don’t zoom in on anyone else in photos before declaring my favorites and that is just more than I can handle in a day.

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 6-8 dolmas, chopped up (I find mine at Trader Joe’s)
  • 1 can of chickpeas, rinsed + drained
  • 2-3 rainbow carrots, sliced in thin rounds
  • 4-6 mini bell peppers, sliced thin
  • 1/4 cup of kalamata olives, chopped
  • 2 mini cucumbers, sliced thin
  • 1/4 cup of dill, chopped
  • Juice of 1 lemon
  • 1/2 cup of olive oil
  • S+P, to taste
  • 4-6 cups of arugula, for serving

How to:

  • Preheat oven to 400
  • Arrange chickpeas + carrots on a lined baking sheet
  • Drizzle with 1-2 tbsp. of olive oil + S+P, roast for 25 minutes, tossing once in the middle
  • Meanwhile, combine lemon juice + remaining olive oil + dill + S+P, stir well
  • Combine peppers + olives + cucumbers + pour dilly lemon dressing on top
  • To serve, arrange some arugula on a plate + top with roasted chickpeas + carrots + marinated veggies + dolmas
  • Snarf this baby down + then wash it down with the remaining dolmas in your can


Roasted Cabbage + Sweet Potato Salad

Guess what the cat dragged in???
My mother.
You guessed it. Susan is a Colorado resident!!!
Sound the alarms! The band is back together. & we celebrated with a big ole Target run. We did some DAMAGE in the baby section. We probably would have gone harder had there been a better selection, but we’ll get them next time. It is just so neat-o having her right down the street. We haven’t lived near a parental unit in 7 years. Susan & I still haven’t gotten used to it, though, because we keep calling each other every couple of hours like we still live hundreds of miles apart. We need to invest in a walkie talkie system.

Which would make Garr even happier than he already is to be living down the road from his mother-in-law.

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1/2 head of cabbage, chopped
  • 1 sweet potato, peeled + chopped
  • 1 can of chickpeas, rinsed + drained
  • 1 cup of quinoa, cooked
  • 1/4 cup + 1 tbsp. of olive oil
  • 2 tbsp. of apple cider vinegar
  • 2 tbsp. of whole grain dijon mustard
  • 1 tsp. of garlic, minced
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1/2 tsp. of Italian seasoning
  • S+P, to taste
  • Arugula, for serving

How to:

  • Preheat oven to 425
  • Arrange cabbage + sweet potatoes + chickpeas on a lined baking sheet + drizzle with 1 tbsp. of olive oil + S+P chili powder + cumin + smoked paprika + Italian seasoning
  • In a bowl, combine remaining olive oil + apple cider vinegar + mustard + garlic + S+P
  • Drizzle that on your pan + stir
  • Roast for 30-40 minutes, tossing halfway through
  • Serve warm atop some arugula + with some quinoa
  • Curl up on the couch with a plate of this + a viewing of Halloweentown

Adapted from here!

Late Summer Salad

It’s SPOOKY season, people!!
If October isn’t your favorite month of the year, I have nothing in common with you!
It’s the true mark of the season when G & I buy overpriced autumn flavored coffees & the whole house smells ~spooky~ in the morning.
But this season is better than ever with our little Lulu. I can’t stop buying jackets for her. I love seeing that big ole noggin in a little hood. We’re trying to do all the autumn events with her despite the fact she’s basically a giant potato who won’t remember anything. The pictures of her in a little wagon going through a pumpkin patch are for ME, ok?!

& if you think I don’t have two Halloween costumes for her already, you are wrong!

Time: 3 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of tempeh, cut into thin slices
  • 2 tbsp. + 2 tsp. of soy sauce
  • 1/2 cup + 1 tbsp. of apple cider vinegar
  • 1 tbsp. of honey
  • 1 tsp. of smoked paprika
  • 2 shallots, chopped
  • 1-2 cups of frozen corn
  • 1 cup of cherry tomatoes, halved
  • 1 avocado, sliced thin
  • 1/2 cup of cilantro
  • 1 lime
  • S+P, to taste
  • 3 tbsp. of olive oil
  • Arugula, for serving

How to:

  • In a bowl, combine soy sauce + 1 tbsp. of apple cider vinegar + honey + smoked paprika + 2 tbsp. of olive oil + S+P
  • Arrange tempeh slices in a container + pour marinade over them, cover, shake + refrigerate for 3 hours, if you have the time, if not, as long as you can
  • Once marinated, heat remaining olive oil in a skillet over medium heat
  • Cook tempeh until crisp on both sides, remove from pan
  • Add shallots to pan, cook 2-3 minutes
  • Add corn, cook until starting to crisp, about 5-6 minutes
  • Add tomatoes + S+P, cook another 4-5 minutes or until they start to burst a lil
  • Remove mix into a bowl + stir in lime juice + cilantro
  • To serve, arrange some arugula on a plate + top with tempeh + corn mix + avocado
  • Eat quickly because as soon as you are done, fall is officially here