Category Archives: Side Dish

Meatless Mondays

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Pearl Couscous

2014, being the year Crystal and I turned 30, made me really want to start taking those small steps to eating healthier.  I’ve never been good at diets or cutting out certain foods for long periods of time but I promised myself that I would try “Meatless Monday” and I’ve actually stuck to it. There are many health & environmental pros to giving up meat for one day (so many benefits that it makes it easy to not give in) and it also made my weekly meal planning a little more fun since I had to start getting more creative. So I thought just in case anyone wanted to join, we would share a meatless meal once or twice a month on Mondays. We also encourage you to share your “Meatless Monday” ideas with us in the comments below or with us on twitter at @ApronsStilettos. So far a lot of Mondays have been filled with salads, beans and other sources of protein and I’m never too hard on myself…if I slip up or have a piece of meat that is too good to pass up, I just go meatless the next day. To get started, check out some of our past “Meatless” recipes below. Then next Monday give it a try and let us know how your “Meatless Monday” went!

 

Veggies

Do it for you and try it!

Health Pros:

  • LIMIT CANCER RISK: Hundreds of studies suggest that diets high in fruits and vegetables may reduce cancer risk. Both red and processed meat consumption are associated with colon cancer
  • REDUCE HEART DISEASE: Recent data from a Harvard University study found that replacing saturated fat-rich foods (for example, meat and full fat dairy) with foods that are rich in polyunsaturated fat (for example, vegetable oils, nuts and seeds) reduces the risk of heart disease by 19%
  • FIGHT DIABETES: Research suggests that higher consumption of red and processed meat increase the risk of type 2 diabetes
  • CURB OBESITY: People on low-meat or vegetarian diets have significantly lower body weights and body mass index. A recent study from Imperial College London also found that reducing overall meat consumption can prevent long-term weight gain
  • LIVE LONGER: Red and processed meat consumption is associated with increases in total mortality, cancer mortality and cardiovascular disease mortality
  • IMPROVE YOUR DIET. Consuming beans or peas results in higher intakes of fiber, protein, folate, zinc, iron and magnesium with lower intakes of saturated fat and total fat

Environmental Pros:

  • REDUCE YOUR CARBON FOOTPRINT. The United Nations’ Food and Agriculture Organization estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that are accelerating climate change worldwide . . . far more than transportation. And annual worldwide demand for meat continues to grow. Reining in meat consumption once a week can help slow this trend
  • MINIMIZE WATER USAGE. The water needs of livestock are tremendous, far above those of vegetables or grains. An estimated 1,800 to 2,500 gallons of water go into a single pound of beef. Soy tofu produced in California requires 220 gallons of water per pound
  • HELP REDUCE FOSSIL FUEL DEPENDENCE. On average, about 40 calories of fossil fuel energy go into every calorie of feed lot beef in the U.S. Compare this to the 2.2 calories of fossil fuel energy needed to produce one calorie of plant-based protein. Moderating meat consumption is a great way to cut fossil fuel demand
Resource: http://www.meatlessmonday.com

We would love to hear your favorite “Meatless Mondays” recipes!

Crispy Salmon, Fennel Slaw & White Wine

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Salmon Fennel Slaw | Aprons & Stilettos

Spring is almost here which propelled me to think about the warm weather ahead, white wines and springtime dishes. As I was scrolling through my usual Instagram feed I came across Food & Wine Magazine’s white wine pairing recipe of the day and I knew exactly what I was going to draw inspiration from for tonight dinner. After work, I swung by Molsberry Market to pick up the essentials – Salmon Fillet, Fennel, Red Onion, Lemons and Dill. The weather today was absolutely perfect so when I got home I opened all of the windows, threw on the Bob Marley Pandora station, poured a glass of Sauvignon Blanc and began cookin’.

Veggies for Slaw

This recipe is extremely easy and only requires the below seven ingredients.

  • Two 6-ounce salmon fillets with skin
  • Kosher salt
  • 1  1/2 tablespoons fresh lemon juice (1/2 lemon)
  • 1/8 – 1/4 cup thinly sliced red onion
  • 1/2 fennel bulb, cored and thinly sliced crosswise
  • 1 tablespoon dill, chopped
  • Olive oil

Crispy Salmon

Preheat the oven to 350 degrees. Combine the fennel, onions, dill, lemon juice and a tablespoon of olive oil in a bowl. Season with salt and set aside. In an oven proof skillet (I used my cast iron) heat 1 teaspoon of olive oil over medium / medium – high. Everyone’s stove is different so just make sure to watch the fish. Season the salmon with salt and place the fillet skin down in the skillet. Cook until the skin is crispy – about four minutes. Transfer the salmon to the oven and bake until cooked through, about  3-4 minutes. Transfer to a plate and serve with fennel slaw. Serve with a light-bodied white such as a Sauvignon Blanc, Pinot Gris or Albariño. Some suggestions:

What are some of your favorite spring time wines? Share with us at @ApronsStilettos

Cheers ~ Crystal

Roasted Butternut Squash & Apple-Ginger Soup

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Apple Butternut Soup

We finally received some much needed rain here in Northern California a few weeks back. For a minute there, I forgot it was winter with all of the beautiful, warm days we’ve experienced in December and January.

It was a Friday night and I had planned for my dear friend Morgan to come over and make dinner together. That morning over text we both had same idea for dinner: SOUP! What a perfect choice to pair with this rainy evening. She had a few ideas that we kicked around and then we both settled on making a comforting squash soup with granny smith apples paired with a pear & pomegranate salad.

Apple Butternut Squash Soup & Salad

  • 1 large butternut squash
  • 1 yellow onion, quartered
  • 2 1/2 cups vegetable or chicken broth
  • 3 granny smith apples, peeled & cored
  • 3 garlic cloves, grated
  • 1/2 cup half & half
  • 1 tablespoon fresh Thyme
  • 1 teaspoon ground ginger
  • Olive oil
  • Salt & pepper, to taste
  • 1 granny smith apple, for garnish

Pre-heat oven to 400 degrees. Quarter the butternut squash, coat with olive oil and season with salt and pepper. Roast for about 45 minutes – 1 hour. Remove the skin and let cool. (If your local store doesn’t have whole butternut squash available, check to see if they have cubed butternut squash.)

Roasted Butternut Squash Soup

Add the apples and 2 cups of broth into a blender or food processor (I used my Ninja and it worked great!) Puree until smooth and transfer it to a bowl. Set aside.  In a heavy stockpot, add olive oil, onions and garlic and saute over medium heat until softened, about 5-7 minutes. Remove the onions from pot and place in a bowl. Transfer the apple / broth mixture to the stock pot and simmer. Add the cooled squash to the blender along with 1/2 cup of broth and puree until smooth. Add the squash puree to the apple / broth mixture. Add the half & half and stir continuously until completely mixed together. Add the fresh thyme and ginger. Season with salt & pepper, to taste.

Apples & Broth in Blender

Garnish soup with thin slices of apples & fresh thyme sprig. Enjoy with your favorite salad or crusty bread.

Serves 4 -6

Pear & Pom Salad

Pear, Pomegranate & Gorgonzola Salad

  • Arugula salad
  • 1 – 2 ripe pears, sliced
  • Gorgonzola, crumbled
  • Pomegranate seeds (click here to learn an easy way to deseed a pomegranate)
  • Walnuts, toasted
  • Citrus vinaigrette (recipe below)

Combine pears, cheese, pomegranates and toasted walnuts over a bed of arugula salad. To make this simple vinaigrette, combine juice from 1 orange, 1/2 tablespoon white wine vinegar, 1/4 cup olive oil (slowly added), salt & pepper.

Enjoy! ~Crystal