Curry Summer Vegetable Salad

 

curry

This time last year: Baked Sesame Tofu Sticks with a Peanut Ginger Dipping Sauce (2014)

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Summer will be here before we know it, which always makes me crave new fresh delicious salad combos. Does that happen to you? Something about the change in weather just pulls me outside. Spring comes and all of the sudden I have a renewed interest to go play- exercising, gardening, and swiftly forgetting all of my responsibilities.

I love those nights of the year where the weather is good enough to eat outside, encouraging the meals to linger, and the pace to move slower. This meal is perfect for those spring and summer nights, and it is also perfect for your lunchbox, for leftovers, and for vegetarians and omnivore alike!

So, if you are looking for a delicious healthy meal, full of flavor, and full of nutrients, look no further! This dish pairs fresh vegetables, Italian dressing, and a little bit of curry, to make those lovely spring and summer nights taste even better.

I hope you like it as much as my family did 🙂

Happy Cooking!

With love,

A Rented Kitchen

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Ingredients:

  • 1 ½ cups brown rice
  • 3 cups water
  • ½ – 1 large can black olives (depending on how much you like black olives!), quartered
  • ½ bunch (about 8) asparagus
  • ½ cup Edamame beans
  • 1 large can artichoke hearts (water packed)
  • 3 green onions
  • 1 Red pepper
  • 1 Yellow pepper
  • Sugar snap peas
  • ½ cup Italian dressing
  • 1 teaspoon curry powder
  • 1 Avocado

Directions:

  1. In a large pot, heat the water and rice until boiling. Turn the heat down to a simmer, cover, and allow to cook until the rice has absorbed all the water- about 40 minutes.
  2. Cut asparagus into one-inch pieces, and half the snap peas. Fill a medium sized pot with two inches of water, place a steaming basket over the water and steam the asparagus and snap peas over medium-high heat for three minutes. Immediately remove the vegetables from the heat and run cool water over them (This softens the vegetables, but keeps them crispy!)
  3. Prepare the remaining vegetables, omitting the avocado, by shelling the edamame beans, and chopping the artichoke hearts, green onions, and peppers. Combine said ingredients in large bowl.
  4. In a separate small dish, combine the Italian dressing and curry powder, and whisk until completely combined.
  5. Assemble: Add the rice to the vegetables, drizzle with the dressing, and top with avocado. Serve room temperature or warm, and enjoy!

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Notes and Tips!:

  • Like this dish? Check out these other delicious dishes from ‘A Rented Kitchen’ (Recipe links found below!):

Sweet Potato Hash Browns

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On This Day Last Year: Healthy Mexican Sweet Potato Skins (2014)

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I haven’t posted a sweet potato recipe since November. For those of you who know me, that’s Crazy Talk! I LOVE sweet potatoes!

Thus, I am super excited to share this delicious sweet potato hash brown recipe with you. It’s seriously delicious, and such a fun breakfast recipe!

This recipe is paleo (you’re welcome my paleo friends!). This recipe is also fairly straight forward, which means you can have fun with this! I added garlic to some of these hash browns, for some I added a little cinnamon, and for others I sprinkled the top with some shaved Parmesan. No worries though, these hash browns are delicious enough that you do not need to add anything extra! You will love them either way!

So, whether it’s potluck for dinner, or breakfast in bed, this recipe will be a hit!

Enjoy, and Happy Eating!

With love,

Sarah

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Ingredients

  • 4 medium sweet potatoes
  • 2 eggs, whisked
  • 1/2 cup almond flour*
  • 2 teaspoons sea salt
  • ¼ cup green onions, chopped (plus some for garnish)
  • ¼ cup coconut oil*

Directions

  1. Pierce one of the sweet potatoes several times around with a fork. Wrap it in a damp paper towel, place it in a small bowl with ½ an inch of water, and microwave for 7-9 minutes, or until soft.
  2. Let this sweet potato cool off for five minutes, and then peel the potato, and mash the flesh in a medium sized bowl.
  3. Clean and peel the other sweet potatoes, and then grate them with a box grater using the largest holes available.
  4. Combine the mashed and grated potatoes, with the eggs, almond flour, sea salt, and green onion into a large bowl.
  5. Heat the coconut oil over medium heat in a large skillet. Drop the sweet potato cakes into the skillet using a ¼ cup measuring cup, and flatten with the back of the measuring cup. Cook the cakes for about five minutes on each side, or until golden brown.
  6. Once cooked, move to a plate with a paper towel to help drain the oil.
  7. Serve hot and enjoy!

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Notes and Tips!:

  • Source: Bravo for Paleo
  • Don’t have almond flour or coconut oil? All purpose and regular olive or vegetable oil will also do the trick!
  • Like this recipe? Try these other delicious breakfast dishes! (Recipe links found below!):

Lavender Lemonade

lemonade

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Well, it’s not quite summer, but a girl can dream, right? For those of you reading from cold places, I’m sorry. You should try moving to Atlanta. Winter here is lovely!

However, regardless of whether you are reading from cold weather or hot weather, and regardless of whether what you really need is hot cocoa or lemonade, this drink is delicious, and incredibly refreshing, and you should try it!

Maybe, just maybe, if we start sipping on homemade lemonade, the sun will want to linger a little longer. Fingers crossed!

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Lavender Week

Day One- Lavender Hot Chocolate with Homemade Whipped Cream

Day Two- Roasted Yukon Potatoes with Lavender

Day Three- Lemon Lavender Loaf

Day Four- Roasted Brussels Sprouts with Toasted Hazelnuts and Lavender

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Ingredients:

  • 2 cups sugar (or less, depending on how tart you like your lemonade!)
  • Juice from 8- 10 lemons
  • 6- 7 cups water
  • 3-4 lavender buds
  • 1 Lemon- sliced
  • Red/blue food coloring (if desired for purple coloring)

Directions:

  1. Bring 2 cups of water and 2 cups of sugar to boil in a small saucepan. Stir until the sugar dissolves, and then add 3-4 organic lavender buds. Remove from the heat and allow to cool for 10 minutes. Meanwhile, juice the lemons.
  2. Strain the lavender from the simple sugar. Combine the lemon juice, simple sugar, and 4-5 cups of cold water into a pitcher. Stir.
  3. Garnish with fresh slices of lemon and a drop of blue and red food coloring if desired.

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Notes and Tips!:

  • Adapted from: Centsational Girl
  • Like this recipe? Try these other refreshing beverages from A Rented Kitchen! (Links found below):

Roasted Brussels Sprouts with Toasted Hazelnuts and Lavender

brussles

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In case you missed it, it’s Lavender Week! (YAY!)

Every once in a while I like to host a weeklong series. There was the week of the 5 Summer Treats to Beat the Heat, the week of Hot Chocolate, my Let’s Taco Bout It taco series week, and most recently, Pumpkin Week!

It may seem repetitive, but when you have to use one ingredient or one theme all week long, you get to know that ingredient pretty well! Thus, when I started to realize the possibilities that come with edible flowers, lavender week became a thing.

In the last three days I have brought you one lavender drink, a lavender and chocolate combo, a lavender cake, and now a second lavender vegetable dish! I am excited to say that is still only the beginning though. Get ready for more of these edible flowers hitting your table soon! 🙂

I hope you like these roasted brussles sprouts as much as I did! Make sure you check back tomorrow for another delicious lavender recipe!

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Lavender Week!

Day One- Lavender Hot Chocolate with Homemade Whipped Cream

Day Two- Roasted Yukon Potatoes with Lavender

Day Three- Lemon Lavender Loaf

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Ingredients:

  • 1 ½ lbs Brussels sprouts
  • 3 Tablespoons olive oil
  • 1 teaspoon sea salt + ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ½ teaspoon brown sugar
  • 1 Tablespoon + 1 teaspoon brown sugar
  • 1 Tablespoon butter
  • 1 Cup hazelnuts
  • 1 teaspoon dried lavender
  • ¼ teaspoon nutmeg
  • Parchment paper

Directions:

  1. Preheat the oven to 400˚ F.
  2. Prepare the brussels sprouts by slicing in half, and then toss with olive oil, 1 teaspoon salt, pepper, and brown sugar.
  3. Arrange the Brussels sprouts evenly on a baking sheet and roast for 35-40 minutes, or until crisp and lightly brown on the outside, and soft on the inside.
  4. Meanwhile, melt the butter and sugar in a medium sized frying pan over medium heat. Stir frequently until the sugar has been fully incorporated. Once melted, add the nuts, and stir until they are evenly coated. Cook for a few minutes longer, and continue stirring to further coat the nuts.
  5. Stir the lavender into the pan and toast for an additional minute. Then remove the pan from the heat and spread the nuts out onto a baking sheet lined with parchment paper so that they are in one layer.
  6. Sprinkle the nuts with salt and nutmeg and place in the freezer for ten minutes, or until crisp and crunchy.
  7. Remove the nuts from the freezer and break apart with your hands.
  8. When the Brussels sprouts finish roasting, remove from the oven and toss with the candid hazelnuts. Serve and enjoy!

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Notes and Tips!:

  • Source: Adventures in Cooking
  • Vegan option: Replace the butter in this recipe with a vegan alternative, such as Earth Balance!
  • Like this recipe? Try these other delicious recipes from A Rented Kitchen! (Recipe links found below!)

Roasted Yukon Potatoes with Lavender

 potatoes

Lavender Week- Day One: Lavender Hot Chocolate with Homemade Whipped Cream

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In case you missed the memo- this week, on A Rented Kitchen, is Lavender Week! Yay!

Maybe it’s the fact that I am forever looking forward to spring. Or maybe it’s the fact that I just love trying new things, and edible flowers are definitely on the top of that list! Whatever the reason or combination of reasons is, I invite you to join me for a week of lavender recipes!

It’s going to be so fun and so scrumptious!

Yesterday’s lavender recipe brought you Lavender Hot Chocolate with Homemade Whipped Cream. It might have been the most delicious hot chocolate I have ever made, and I have made a lot!

Today, I wanted to try something slightly healthier. Most of the time when I think of lavender recipes I think of lavender scones, tea cookies, ice cream, etc. I have had very little experience with lavender outside of the dessert world.  Thus, this recipe was my first aim at a non-dessert lavender recipe, and let me tell you, it was good enough you will feel like it’s dessert! In this case, you have my permission to lick your plate clean. 🙂

Happy cooking, and make sure you check back tomorrow for another delicious lavender recipe headed your way!

XO A Rented Kitchen

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Ingredients:

  • 2 lb. baby Yukon Gold, fingerling, or tricolor potatoes, scrubbed
  • 6 Tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 6 Tablespoons unsalted butter
  • 2 Tablespoons dried lavender

Directions:

  1. Preheat the oven to 400° F and line a baking sheet with aluminum foil.
  2. Arrange the potatoes on the baking sheet and toss with oil, salt, and pepper; then bake for 35 minutes, tossing occasionally, until browned and tender.
  3. Meanwhile, heat the butter in a small saucepan until melted. Stir in the lavender and cook until fragrant, for about one minute.
  4. Remove the potatoes from the oven, drizzle with the lavender potatoes, and season with salt and pepper to taste.
  5. Serve warm and enjoy!

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Notes and Tips!: