Arugula, Grilled Radicchio & Cherry Salad

https://www.nuggetmarket.com/recipes/1239/arugula-grilled-radicchio-and-cherry-salad/

 

Arugula, Grilled Radicchio & Cherry Salad

A citrusy vinaigrette, tart cherries, and crumbled goat cheese bring out the best in the charred radicchio and endive in this flavor-packed dish.

Ingredients

2 heads radicchio, cut into sixteenths

3 heads Belgian endive, halved

¼ cup balsamic vinegar

½ cup olive oil, divided

1 orange, zested and juiced

1 lemon, zested and juiced

1 bunch chives, chopped

1 bunch tarragon, chopped

5 ounces arugula

1 pound cherries, halved and pitted

Salt and pepper, to taste

2 ounces goat cheese, crumbled

Preparation

Combine the radicchio and endive in a work bowl. Add the balsamic vinegar and ¼ cup olive oil and toss to coat. Let marinate for 15 minutes.

Heat the grill to medium-high heat. Grill radicchio and endive until just charred, about 1 minute per side. Remove from grill, arrange on a platter or sheet pan in a single layer, and place in refrigerator to cool.

Combine orange and lemon juices and zest in a small sauce pot. Reduce by half and cool to room temperature. Whisk in the chopped herbs and remaining olive oil to make the vinaigrette.

Remove the cores from the grilled endive and radicchio. Combine the radicchio, endive, arugula, and cherries in a large work bowl. Toss with the desired amount of vinaigrette and season to taste. Garnish with crumbled goat cheese.

Arugula & Pear Salad with a Balsamic & Sherry Vinaigrette

 Arugula and pear Salad with a Balsamic and Sherry Vinaigrette

Last month, while at the Nugget Market in Sacramento, California, I picked up some recipe cards that caught my attention. They looked delicious, and I decided to try them all to discover new foods and salads as I continue my journey of managing diabetes through a healthy diet. Since 2022, I have managed to lose 40 pounds in a year, and my A1C is at a normal level of 5.6.  It has not been without sacrifice I am not a vegan, I still eat protein and am mindful of not being anemic.

This simple salad of peppery arugula, sweet pears, fresh goat cheese, and candied pecans gets even better with a flavorful homemade vinaigrette.

Ingredients

Vinaigrette:

1 small shallot, minced

½ teaspoon minced garlic

2 tablespoons Dijon mustard

3 tablespoons balsamic vinegar

1 tablespoon sherry vinegar

½ tablespoon honey (omit and use a substitute)

¼ teaspoon salt

¾ cup extra virgin olive oil

Salad:

1 pear

5 ounces of baby arugula

1 cup candied pecans

Vinaigrette, to taste

4 ounces chèvre

Preparation

To make the vinaigrette, combine all the ingredients except the olive oil in a work bowl and whisk. Whisk in olive oil to emulsify.

For the salad, cut a pear in half, remove the core, and slice it into thin wedges. Combine pear wedges, arugula, and pecans in a work bowl. Toss with vinaigrette to taste and arrange on serving dishes. Top with crumbled chèvre.

Extra dressing can be stored in the refrigerator for up to 7 days.

Vegan Cauliflower Roast

Thanksgiving Recipes Will Appeal To Everyone At The Table

Looking for a plant-based entree everyone will love? This flavor-packed cauliflower roast might steal the show with its savory blend of seasonings and the sweet, spicy, and umami balance of Fly by Jin Zhong Sauce. Nugget Market is my favorite.

INGREDIENTS

1 head cauliflower

1 tablespoon sesame oil

4 tablespoons vegetable oil

2 cloves garlic, chopped

2 tablespoons sesame seeds

1/2 teaspoon turmeric

1 teaspoon salt

1/2 cup Fly by Jing Zhong Sauce

PREPARATION

Preheat oven to 350

Remove the outer leaves from the cauliflower, leaving the head intact. Combine sesame oil, vegetable oil, garlic, sesame seeds, turmeric, fennel seeds, and salt to form a paste. Rub the paste evenly over the surface of the cauliflower head, pressing into all the nooks and crannies.

Place the cauliflower on a lined baking sheet and roast for 40 minutes. Baste liberally with Zhong Sauce and return to the oven to glaze for about 10 minutes, until just tender,

To serve, slice cauliflower roast into slabs or cut into florets.

Balsamic-Glazed Roasted Cauliflower

A whole roasted cauliflower makes for a fantastic vegan main dish. This one is roasted around extra veggies and has a slightly sweet balsamic glaze. It's easy to throw together and will leave you feeling full, not heavy. Win!

Vegan Sweet Potato Pie

@Kat Wirsing

This sweet potato pie is extremely good, thanks to an oat pecan crust and a creamy, spiced filling. Look for vegan marshmallows to top it, or keep it simple with your own vegan whipped topping using coconut cream.

Ingredients

FOR THE CRUST

Cooking spray

1 1/2 c. pecans

1/2 c. old-fashioned oats

1/2 c. dark brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. kosher salt

1/2 c. melted coconut oil

FOR THE FILLING

1 (15-oz.) can sweet potato purée

1 c. almond milk

3/4 c. dark brown sugar (substitute diabetics Pyure Organic Brown Sweetener ) 

2 tbsp. cornstarch

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

1/2 tsp. kosher salt

1/4 tsp. nutmeg

1/4 tsp. ground ginger

FOR THE TOPPING

1 (13.5-oz.) full-fat coconut cream, refrigerated (Taste of Thai works best)

3 tbsp. powdered sugar (omit if you are diabetic)

Pinch kosher salt

Pyure Organic Brown Sweetener | Brown Sugar Substitute | Zero Carb, Zero Sugar, Zero Calorie | Measures and Bakes Like Brown Sugar | Plant-Based for Keto...