Harvest Salad with Fruit, Herbs, and Goat Cheese

This time last year: Pumpkin Pie Oatmeal (2014)

Never have I ever truly craved a salad. I wish that was my life, but sadly, it is not. Chocolate, bread, coffee? Yes. I crave those every day. Salad? Mmmmm not so much.

However, a few weeks ago my dear friend Rachel invited me over to her house for lunch, and we whipped this salad together. The combination of goat cheese, fresh herbs, fruit, and colorful vegetables made for one of the most refreshing meals I’ve had all season! Thus for the first time, I was truly craving salad!

As the last glimpses of summer slip away, I had to dig up this recipe and enjoy the incredible combination of fruit and vegetables! No surprise- it was just as good as I had remembered it, and I am going to be enjoying it all week long!

If you’re not a huge salad person, give this a try. If you’re a huge salad person, you’re welcome for just changing your life.

Life should be colorful. Life should be healthy. Food should taste like this.

Dig in 🙂

Love, A Rented Kitchen

Salad Ingredients:

• 4-8 cup romaine lettuce, chopped
• ½ cup fresh basil and parsley, chopped
• 2 Tablespoons fresh thyme, chopped
• 2 ears grilled corn, kernels removed from the cob (or one can of corn- no sodium added)
• 1 ½ cups cherry tomatoes, halved
• 1 red pepper, chopped
• ¾ cup fresh blackberries
• 1 peach, finely chopped
• 1 jalapeño, seeded and chopped
• ½ cup mixed toasted pumpkin seeds (pepitas), pecans, walnuts, and/or pistachios
• 1 avocado, pitted + chopped
• 4-6 ounces goat cheese, crumbled

Dressing Ingredients:

• ¼ cup olive oil
• 1 Tablespoon apple cider vinegar
• 2 teaspoons honey
• ½ -1 teaspoon chipotle chili powder
• 1-2 cloves garlic, minced or grated
• 1 lemon, juiced
• Salt and pepper, to taste

Directions:

1. In a large bowl, toss together the lettuce, basil, parsley, thyme, corn, tomatoes, red pepper, blackberries, peach, jalapeno, and nuts.
2. In a separate mason jar or small bowl whisk together the dressing ingredients until fully combined.
3. Top the salad off with avocado and goat cheese, toss once more, and serve with dressing on the side or drizzled over top. Enjoy!

 

Notes and Tips!:

• Want to add more protein? Try warming up 16 ounces of chickpeas and throwing those into the mix! They are an excellent healthy source of protein!
• Source: Half Baked Harvest
• Like this salad? Try these other healthy and seasonal dishes from A Rented Kitchen! (Recipe links below photos):

Berry Quinoa Salad with Citrus Honey Dressing

Zucchini Salad with Avocado, Corn, and Feta

Balsamic Mushroom and Fruit Summer Salad

• Berry Quinoa Salad with Citrus Honey Dressing
• Zucchini Ribbon Salad with Sweet Corn, Avocado, and Feta
• Balsamic Mushroom and Fruit Summer Salad

Strawberry Caprese Salad

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

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

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!

 

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:)

Honey-Roasted Pears with Lavender

Fresh Fruit Quinoa Salad with Lemon Basil Dressing

Fried Plantains: Sweet and Salty!

• Honey Roasted Pears with Lavender 
• Fresh Fruit Quinoa Salad with Lemon Basil Dressing
• Fried Plantains: Sweet and Salty!

Blood Orange and Blackberry Scones

This time last year: Spiced Roasted Chickpeas (2012)

I have always been a muffin girl. Take me to a coffee shop, or a fancy grocery store with a bakery case, and I will likely walk out with a muffin. It’s embarrassing.

You really shouldn’t take me anywhere.

Despite my deep love for muffins, I, for some reason, have never been a big scone fan! (that doesn’t even make sense!). That is, until recently.

My experience with scones from early on was not preferable. I must have had a few really terrible and dry scones early on, because I managed to steer clear of scones for years- something I now strongly regret.

It was my mom that finally inspired me to give scones a second chance, because my mother favors scones like I favor muffins….a ridiculous amount. Thus, I got over my nonsensical scone discrimination, tried my hand at a few recipes, and now can’t get enough of them!

These blood orange and blackberry scones might be my new favorite scone recipe. They are too good to be true, and perfectly seasonal! Pull out the flour, because it’s time to start cooking.

Lots of love,

A Rented Kitchen

Scone Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sour cream
• 1 large egg
• 1/3 cup sugar
• Zest of one large blood orange, or two medium blood oranges
• ½ cup unsalted butter, chilled
• ¾ cup blackberries

Orange Glaze Ingredients:

• 3 Tablespoons unsalted butter, melted
• 1 cup confectioners’ sugar
• ½ teaspoon vanilla extract
• 2-4 Tablespoons freshly squeezed orange juice from previous blood oranges

Directions:

1. Preheat the oven to 400˚F, and line a baking sheet with parchment paper.
2. In a medium-sized bowl mix the flour, baking powder, baking soda, and salt until blended; set aside.
3. In a separate small bowl, whisk together the egg and the sour cream until smooth; set aside.
4. In a large measuring cup, stir together the sugar and orange zest until the sugar is moist and the zest is evenly mixed in.
5. Add the sugar mix to the flour and toss to combine. Once thoroughly mixed, cut or grate the chilled butter into the flour mixture, using your hands to work the butter into the flour until the mixture looks like coarse meal.
6. Gently stir in the sour cream mixture until a dough consistency is formed.
7. Gently fold the blackberries in (they will likely break up, and that is ok!), and form a dough ball. You do not want to over work the dough- it should be sticky but firm as you form it. If it is too sticky to manage, sprinkle additional flour over the top and work in.
8. Once formed place the dough on a clean, dry, and lightly floured surface, and pat into an 8” inch circle. Using a sharp knife, cut the dough into eight triangles, and transfer each triangle to the prepared baking sheet.
9. Bake for 15- 17 minutes, or until the tops begin to brown. Meanwhile, prepare the glaze by whisking together the ingredients in a small bowl.
10. Once the scones have cooled, generously drizzle the tops with glaze. Enjoy!

Notes and Tips!:

• Adapted From: Sprinkle Some Sugar 
• Yield: 8 scones
• Like this recipe? Try these other delicious bread recipes from A Rented Kitchen (Recipe links below!):

Pesto Parmesan Scones

Dark Chocolate Chip Scones

Pumpkin Spice Glazed Scones

• Pesto Parmesan Scones 
• Dark Chocolate Chip Scones
• Pumpkin Spice Glazed Scones

 

Berry Quinoa Salad with Citrus Honey Dressing

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

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.

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

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!

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!):

Fresh Fruit Quinoa Salad with Lemon Basil Dressing

Harvest Peach and Cherry Summer Salad

• Fresh Fruit Quinoa Salad with Lemon Basil Dressing
• Harvest Peach and Cherry Summer Salad
• Strawberry Balsamic Caprese Pasta Salad

 

Lemon Iced Raspberry Yogurt Cake

This time last year: Red Pepper Quiche Cups (2012)

Sometimes you spend more hours working on a final project than on sleep. Other times, you spend more time giggling with your best friend than you do doing dishes. OTHER times, you have had a food blog for three years, and that feels like a milestone worth celebrating!

These last two weeks have been a little bit of all three for me.  Last week my first year of grad school came to an end. This week, I  celebrated my start to summer by laughing until my sides hurt, and gratefully realizing that this food blog project has been in existence for three years now! There’s a lot to celebrate there, and a lot of sleep catch up to do. Cue- cake and a pillow.

I actually baked this cake last spring, while living in Richmond. I remember, it had rained for four days straight, and I was stir crazy out of my mind (not abnormal for me. I wiggle a LOT). I looked up cake recipes online, found this cake to look almost as good as sunshine, and got baking.

The YAY topping was a little note of joy left for my roommates. Because sometimes, when it rains for four days straight, “yay,” is not the first word to come to mind. However sometimes, if you bake a cake and eat it with your roommates, rainy days can look much less gloomy.

Thus, whether celebrating the first week of summer, a personal milestone moment, and last week of class, or coping with rain clouds on your doorstep and too little sleep- cake feels like a good answer to me!

If you disagree with that statement, feel free to take it up with Pinterest. For, according to pinterest, Julia Childs once said, “A party without a cake is just a meeting.” It is “always someone’s birthday somewhere,” and “Life is short, eat the cake.

(Thank you Pinterest, for the encouragement!)

Thus, on those positive notes, I bring you the YAY cake. Because sometimes, you just need a little somethin’ sweet in your life. 🙂

Happy eating, and thanks for being a part of my cooking adventures for the last three years!!

Lots of love, A Rented Kitchen

Cake Ingredients:

• 9 Tablespoons unsalted butter, room temperature
• 1 cup sugar
• 3 eggs, separated
• 2 cups all purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup plain greek yogurt
• 1 cup raspberries, fresh or frozen

Buttercream Ingredients:

• 8 ounces cream cheese, room temperature
• 8 Tablespoons unsalted butter, room temperature
• Zest & juice of 2 Meyer lemons
• pinch of salt
• 4 cups powdered sugar

Directions:

1. Preheat the oven to 320˚F. Grease two 8 or 9 inch cake pans, and sprinkle with a thin layer of flour; set aside.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, setting aside the egg whites for later, and thoroughly mix in.
3. One mixed, add the flour, baking powder, salt, and baking soda until well combined. Then mix in the yogurt.
4. In a small bowl, mix the egg whites until light and fluffy with medium peaks. Fold the egg whites into the cake batter, and then gently fold in raspberries.
5. Divide the batter evenly between the two pan rounds and bake 25-30 minutes, or until a toothpick comes out clean.
6. Let the cakes cool for ten minutes before removing from the pan. Wait until thoroughly cooled to ice.
7. Meanwhile- prepare the buttercream by blending the cream cheese and butter until smooth. Mix in the lemon zest, lemon juice, and salt. Slowly add the powdered sugar, mixing until combined. Continue to mix on medium speed until the icing is light and fluffy. Chill for twenty minutes before icing.

* To make a four-layer cake, slice each round in half. Spread one cake round with buttercream, top with another cake, and repeat until all four cake rounds are stacked. Spread the top and sides with the remaining buttercream.

Notes and Tips!:

• Store the cake in the refrigerator for best icing consistency.
• Source: Kitchen Trial and Error
• Like this recipe? Try these other delicious desserts from A Rented Kitchen (Recipe links found below!):

Brown Sugar Pound Cake

Vegan Lemon Cupcake with Lemon Buttercream Frosting

Apple Carrot Cake with Cream Cheese Frosting

• Brown Sugar Pound Cake
• Vegan Lemon Cupcakes with Lemon Buttercream Frosting
• Apple Carrot Cake with Cream Cheese Frosting