Strawberry Caprese Salad

caprese

This time last year: Marinated and Roasted Eggplant with Smoked Almonds & Goat Cheese (2013)

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It is hard to believe summer is coming to a close! This happens to me every year. One day I’m perusing my cook books- picking out recipes that are in season with the summer heat, and the next second it’s fall and I’ve still got strawberry and watermelon recipes to post! Woops.

This recipe, a delicious variation on the classic tomato and mozzarella caprese salad, is a perfect summer side dish. The fact that it is served room temperature or chilled makes it ideal for that summer heat, and the addition of strawberries and walnuts makes it a creative crowd pleaser!

It may not be quite time for pumpkin and cider, but time is flying before our eyes. So, while the nights are still long, give this dish a try, in honor of summer. I promise you will not regret it.

Come back soon!

xo A Rented Kitchen

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Ingredients:

  • 2 cups rinsed, sliced strawberries
  • 1 bunch chopped basil
  • 1 cup bocconcini (mozzarella balls)
  • 1/2 cup chopped walnuts
  • 1-2 Tablespoons olive oil
  • 1-2 Tablespoons Balsamic Vinegar
  • Sea Salt (to taste)

Directions:

  1. Combine the strawberries, basil, mozzarella, and walnuts in a bowl. Toss gently.
  2. In a separate dish or jar, whisk together the olive oil, balsamic vinegar, and sea salt to taste.
  3. Drizzle the strawberry salad with the dressing and serve!

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Notes and Tips!:

  • Source: Edible San Fransisco
  • Store chilled
  • Like this recipe? Try these other scrumptious and healthy dishes from A Rented Kitchen! (Recipe links found below:)

Berry Quinoa Salad with Citrus Honey Dressing

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This time last year: Cranberry Field Roast Panini (2012)

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Oh Hello again!

It’s been a while. My b.

Once again, life got crazy, and I am now in my THIRD rented kitchen. What’s up, change?

I could give you a whole host of reasons why I have not been able to post much in the last two months, but who has time for that? The real point is that I have so many fun summer recipes I want to share with you guys, this one in particular is scrumptious, and after almost two months away, you have to start of big. Cue Berry Quinoa Salad with Citrus Honey Dressing.

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Summer is the perfect time for dishes like this, because they are so refreshing, they use seasonal ingredients, and they are best served chilled- perfect for a summer day picnic or a porch dinner.

I hope you enjoy this dish as much as I did, and I hope you are able to share it with someone you love.

I have come to realize recently, how special that exchange really can be. Here’s to nourishing your heart while nourishing your body.

With love,

a rented kitchen

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Citrus Honey Dressing Ingredients:

  • 1 teaspoon orange zest
  • 4 Tablespoons fresh orange juice
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon honey
  • 1 teaspoon finely chopped mint
  • 1 teaspoon finely chopped basil

Salad Ingredients:

  • 2 cups cooked red quinoa
  • 1 ½ cups strawberries, cut in half
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup roughly chopped honey roasted cinnamon almonds or mixed nuts*
  • 1 Tablespoon finely chopped mint
  • 1 Tablespoon finely chopped basil

Directions:

  1. Whisk together the dressing ingredients in a small bowl. Set aside for later.
  2. In a large bowl, gently toss the quinoa, berries, almonds, mint, and basil. Drizzle the salad with the dressing, and gently stir once more. Serve fresh and enjoy!

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Notes and Tips!:

  • If you cannot find red quinoa, regular quinoa will work as well! Feel free to make it a day in advance, as long as the quinoa is cool prior to making the salad.
  • Blue Diamond, as well as stores like Whole Foods and Fresh Market, carry honey roasted cinnamon almonds and/or bags of mixed nuts! If you cannot find that exact combination, aim for something similar, or substitute with sunflower seeds or mixed nuts!
  • Source: Two Peas and Their Pod 
  • If you like this recipe, try these other delicious dishes from A Rented Kitchen (Links below photos!):

 

Vegetarian Barbeque Baked Beans

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This time last year: Thai Veggie Burger with Peanut Sauce (2014)

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Well, in case you hadn’t noticed from my apparent absence the last several days, it is finals week. Woof.

The last week has been spent with more cups of coffee and paper writing in front of my computer than I would like to admit.

However, there is a God, and finals week is almost over, so I’m Back!

The next few weeks are going to bring you lots of yummy southern summer dishes, so get excited and come back soon!

To kick that summer cooking off, here is a scrumptious baked beans recipe. Also, check the bottom for some other good summer cook-out and potluck worthy dishes in the Notes and Tips section below!

Got a favorite southern/ summer recipe? Leave a comment- I’d love to hear it!

Happy cooking 🙂

Love, a rented kitchen

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Ingredients: 

  • ½ cup ketchup
  • ¾ cup barbecue sauce
  • ½ cup water
  • 3 Tablespoons vegetarian Worcestershire sauce
  • 2 Tablespoons honey (substitute with agave if vegan)
  • 1 Tablespoon mustard
  • 3 cups canned pinto beans, drained and rinsed
  • Optional: Sea salt, to taste*

Directions:

  1. Preheat oven to 325°F.
  2. In a large saucepan, combine the ketchup, barbecue sauce, water, Worcestershire sauce, honey and mustard together.
  3. Bring the liquid to a boil, and then reduce to a simmer for five minutes.
  4. Stir the beans into the pot and transfer to a baking dish. Bake uncovered for an hour and twenty minutes, or until the beans are soft.
  5. Serve and enjoy!

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Notes and Tips!:

  • I did not add any salt to this dish, I thought it was plenty flavorful enough. However, feel free to season as you desire!
  • Source: Whole Foods Market 
  • Like this recipe? Try these other delicious dishes from ‘A Rented Kitchen’!:

 

Chipotle Orange Black Beans

beans

This time last year: Homemade Fresh Tomato Sauce with Basil, Mushrooms, and Balsamic Vinegar (2013)

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I stumbled upon this recipe while looking for a good side dish to take to a potluck, and was immediately sold. Without taking up too much of you’re time, I’ll go ahead and get to the point- it was delicious!

Here are three reasons you should try this dish:

  1. FLAVA FLAVE! This dish is jam-packed with flavor. Between the tangy orange zest, the flavor punch in the chipotle peppers, and the refreshing cilantro, your taste buds will be in heaven.
  2. Time is of the Essence! I was able to whip this recipe together in the 15 minutes I had between a class and a meeting. Yes, it is to possible to make a side dish in the time it might take you to wait in line for your drink at Starbucks. All you need is a cutting board and a frying pan and you are good to go!
  3. All-Inclusive! Sharing a meal with others? This recipe is a great dish to make because it is accessible to most everyone- vegetarian, gluten free, low fat, high protein, low cholesterol, low sugar, etc. Want to make it vegan? Simply leave the cheese on the side and let people sprinkle that on themselves.

Not convinced yet? Stop wasting time and get cooking. In fifteen minutes you will be glad you did!

More recipes heading your way soon, so come back and see me 🙂

Lots of love,

This rented kitchen

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Ingredients: 

  • 2 teaspoons canola oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 (15-ounce) can black beans
  • 1 teaspoon chopped chipotle peppers in adobo (plus more to taste)
  • 1 orange, Juice and zest
  • Salt and pepper to taste
  • 2 Tablespoons chopped cilantro
  • 2 Tablespoons crumbled Queso Fresco

Directions:

  1. In a large saucepan, heat the oil over medium heat. Once hot, add the onions and garlic, and sauté until soft- about four minutes.
  2. Meanwhile, rinse and drain the beans.
  3. Once onions are cooked, add the beans to the pan and cook for an additional 3-4 minutes.
  4. Stir in the chipotle peppers and orange zest and cook for one minute longer.
  5. Remove from heat. Season with salt and pepper to taste, and top with cilantro and queso fresco. Serve and enjoy!

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Notes and Tips!:

  • Source: Whole Foods Market
  • Like this recipe? Try these other delicious dishes from A Rented Kitchen (Recipe 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!)