Miso kale caesar with sprouted bread croutons

Miso Kale Caesar

Salad month continues with my Miso Kale Caesar recipe. It’s a healthed-up version of an iconic salad. It deliciously delivers all that is great about this beloved menu mainstay: lettuce, cheese, and bread. Does it get any better than that?

I remember in high school I went on a Caesar salad kick. I decided that whenever I ate out, that’s all I would order: a fully dressed Caesar salad. No dressing on the side business. No fish or protein on it, either.  It was pretty easy to do, most menus offer a Caesar salad of some sort. I’m not sure why I did this or how long my Caesar salad kick lasted, but I bet I enjoyed it!

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My taste buds have grown up a bit since then and now I tend to go for the Caesar when it’s doing a little something special. Like my Miso Kale Caesar with homemade croutons. There’s little not to love about this healthy bowl of creamy greens topped with toasted bread! 

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The Miso Caesar dressing is a delicious mix of Parmesan cheese, extra virgin olive oil, lemon juice, miso paste, garlic, and Dijon mustard. I tend not to over-dress my salads, which is great because a little goes a long way with this flavorful dressing.

Kale Miso Caesar Salad with homemade croutons

I massaged the miso caesar dressing into the curly kale and let it sit in the fridge while I made the croutons. I brushed some olive oil on two slices of whole grain sprouted bread, seasoned them with Herbamare seasoning (Italian blend) and then just popped them into the toaster oven.

Miso kale caesar with sprouted bread croutons

Once the toast was ready, I added a few slivers of Parmesan cheese and this salad was ready for eating! I love serving it topped with the warm croutons.

If you’re a Caesar salad fan, I hope you’ll give my version a try!

Miso Kale Caesar

Miso Kale Caesar

Ingredients

  • 1 head curly kale, de-stemmed
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon, juiced
  • 1/4 cup Parmesan cheese, grated
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 2 tsp miso paste
  • 3-4 Tablespoons cold water
  • 2 slices whole grain bread
  • Sea salt and pepper
  • Parmesan shavings, as garnish

Instructions

  1. In a blender, combine the grated Parmesan cheese, miso paste, lemon juice, garlic, olive oil and mustard. Blend until mixed and then add water as needed to thin down dressing. Remove kale from stems and place in large bowl. Add dressing and massage into kale with both hands until kale wilts and shrinks down. Brush olive oil onto bread slices and season with salt and pepper (or seasoning salt). Toast bread and then slice into squares. Add salad to bowls and top with croutons and Parmesan shavings.
http://foodconfidence.com/2016/05/19/miso-kale-caesar/

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Roasted Cauliflower and Potato Salad with Lentils

Roasted Cauliflower and Potato Salad

I noticed while whipping up this delicious roasted cauliflower and potato salad that I tend to make a lot of different variations on the same theme. Clearly, I’m a sucker for anything cauliflower related. 

Roasted Cauliflower and Potato Salad

This recipe came about because Whole Foods had cauliflower on sale: 2 for $5. I’ve learned to take advantage of a cauliflower sale, especially at Whole Foods, where one head is usually $4.99! I often end up buying my cauliflower at other stores because even for this cauliflower lover, that is just too expensive, especially when I can literally eat the whole head standing at the stove. Once those freshly roasted babies are plucked from the oven it takes an act of God not to finish them off right then, floret by delicious floret.  Good thing I had some potatoes in there to slow me down.

Roasted Cauliflower and Potato Salad with Lentils

I created this salad in celebration of May being salad month, but also because I needed to eat up that cauliflower. I have another head in the fridge…any thoughts on what I should make?

Roasted Cauliflower and Potato Salad

This salad is the perfect use for roasted cauliflower and potatoes, two of my favorite veggies to roast. I roasted them pretty simply with just olive oil, salt and pepper. I placed the roasted veggies on a bed of sunflower microgreens (another favorite from Whole Foods), but you could use any green you prefer. I also added a bit of steamed lentils for some protein and fiber and topped the salad with roasted pistachios for some crunch. Pumpkin seeds would have also been a great choice.

Roasted Cauliflower and Potato Salad with Lentils

I don’t think this salad even needed dressing, but I drizzled on a bit of Tessemae’s Ranch dressing. It’s a tangy, slightly creamy dressing that really tastes nothing like traditional Ranch, which is a good thing (not a Ranch fan).

I hope you’ll try this satisfying and tasty roasted cauliflower and potato salad! It’s a delicious lunch or quick weeknight dinner. You could even throw some protein on top if you’re so inclined.

Roasted Cauliflower and Potato Salad

Yield: 1 serving

Roasted Cauliflower and Potato Salad

Ingredients

  • 1 head cauliflower florets
  • 5-6 baby potatoes, halved
  • Sea salt and freshly ground pepper
  • 2-3 Tbsp olive oil
  • 1/2 cup steamed lentils
  • Big handful microgreens (or any green)
  • 10 roasted pistachios
  • drizzle of your favorite salad dressing

Instructions

  1. Preheat oven to 425. In a large bowl toss together cauliflower florets and potatoes with olive oil, salt and pepper. Make sure to use enough oil to coat the veggies. Roast for 20-25 minutes or until tender. Remove from oven and let cool slightly. In a serving bowl, layer greens, lentils and roasted vegetables. Drizzle with dressing and top with nuts.
http://foodconfidence.com/2016/05/12/roasted-cauliflower-potato-salad/

Middlebury Maple Run Cabot Fit Team Recap

Cabot FIt Team 2016

Disclosure: My race entry fee, accommodations, and meals were paid for by Cabot Creamery Cooperative. All opinions and such expressed here are my own.

Meet the 2016 Cabot Fit Race team:

Anne @ fANNEtastic Food
Jess @ Dietitian Jess
Katie @ Healthy Seasonal Recipes
Amanda @ The Wholesome Dish
Danielle @ Food Confidence (me!)
Roni @ Ronis Weigh

How much fun can you have on a mostly rainy weekend in Vermont prepping for a relay race? A TON! I had such a wonderful weekend with these amazing gals and the Cabot team, who have been hosting these running experiences since 2013.  If you don’t know Cabot, they are a cooperative owned by 1,200 family farms in New York and New England.

I’ve been on the Cabot Cheese Board for the last few years and given the opportunity to taste many a Cabot cheese. I don’t cook a lot with cheese, mostly because I prefer to eat it cold, but I do love sharing Cabot with friends and family.

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My weekend began late afternoon on Friday when I was greeted at the airport by Sara in the infamous Cabot Cheese van. We arrived at the Swift House Inn, which became our home away from home for the weekend. I stayed in the Governor’s room, which was a treat given I had my very own fireplace.

Kayhart brothers farm

On Saturday morning we toured the Kayhart Brothers Dairy Farm, an award winning, family run Dairy Farm.

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We got a fun farm tour from Steve Kayhart, a runner himself and a part of the Cabot fit team. He talked candidly with us about what it means to be a dairy farmer and how he cares for his dairy cows.

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Then we visited the babies. We spent a lot of time hanging with these sweet baby cows, they were excited to see us and enjoyed licking our fingers!

cabot dairy farm

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We gave some love to the momma cows as well.

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We also explored the very quaint town of Middlebury….

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….and enjoyed a pre-race dinner of pizza and salad. What else should you eat before a race, right?

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On Saturday night, I set out my race outfit and tried to get some sleep.

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I woke up Sunday morning excited to get out there, regardless of the dreary weather!

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Finishing up the last mile!

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Being part of the Cabot Fit team was totally fun! My relay partner Katie Webster ran the first 7 miles and I ran the last half. I didn’t run fast (at all!), but I finished strong and I felt pretty good. I sort of regret not training harder for it, but I plan to pick up the pace for my next race in September, which is a full half marathon in DC’s wine country.

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On Sunday afternoon we had a Cabot cheese and local wine + cider tasting and ended the weekend relaxing and cutting loose with a good old-fashioned Pictionary game.

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Is life better in Vermont? I don’t know for sure, but after spending this fun weekend in Middlebury, I might like to find out!