Tag Archives: Caramelized Shallots

  1. Baby Kale and Quinoa Salad with Dates, Avocado and Citrus Hibiscus Vinaigrette

    Baby Kale and Quinoa Salad with Dates, Avocado and Citrus Hibiscus Vinaigrette

    Even if I eat the very best that I can during the holidays, the minute the celebrations are over, my body craves greens, salad, soups and anything else healthy and comforting it can get it’s hands on.

    This year, the morning after Christmas the hubby and I hopped into the car with the pooch and headed off to Palm Springs for a much-needed, relaxing 3-day getaway. We stayed at the Ace Hotel, which we simply adore. Despite the chilly desert weather, we enjoyed the time away, snuck in some pool side cocktails, a couples massage and lots of laying around.

    The best part about getting away for me, is letting other people do the cooking, for once. As much as I enjoy doing it, it has still become a job, of sorts, for me and oftentimes I look forward to those moments when someone else is serving me something delicious and nourishing, that I didn’t have to slave over.

    Baby Kale and Quinoa Salad with Dates, Avocado and Citrus Hibiscus Vinaigrette

    While we were away, one morning I had a delicious kale and quinoa salad for breakfast at the King’s Highway, the fab diner at the Ace. I had it topped with a poached egg and it was exactly what I needed. But as usual, I immediately started dreaming of ways I could make it better. I obviously cannot take total credit for this, but this salad is my take on their dish. I changed some things around, I opted for baby kale, rather than regular raw kale (which I find can be slightly bitter, at times), I also added some sliced avocado and chose toasted, spiced, shelled pepitas (pumpkin seeds) for crunch rather than Marcona almonds, the caramelized shallots replaced onions. Also, I feel like I can say this, my vinaigrette puts theirs to shame.

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  2. Grain-free Flatbread with Figs, Caramelized Shallots, Goat Cheese and Arugula (Gluten-free with vegan options)

    Grain-free Flatbread with Figs, Caramelized Shallots, Goat Cheese and Arugula (Gluten-free with vegan options)

    The fig tree is slowing down a bit, but my love for figs is definitely not. I am still “gettin’ figgy wit it”, over here. You would think with all the figs we picked, that I would be over them, but I am definitely not. I made this flatbread a couple weeks ago, when Mark was out of town. I was headed to a friend’s house, since her hubby was away, too. A little yummy girls night of hanging! Besides the amazing company, it was a good thing I had someone to share this with, I seriously think I could have sat down and devoured the entire thing myself!

    Grain-free Flatbread with Figs, Caramelized Shallots, Goat Cheese and Arugula (Gluten-free with vegan options)

    This flatbread crust is super simple to make and it is perfectly thin and crisp. But not too crisp and cracker-like, which I am not exactly a fan of. The figs are perfectly soft and sweet, which compliment the creamy goat cheese wonderfully and the caramelized shallots are rich, subtly sweet and have a little smokey, earthy flavor. Do not, I repeat DO NOT skip out on the caramelized shallots. You will forever regret it. That I can promise you. I will leave the drizzle of balsamic vinegar over top up to you. I love it and I think it’s a great finishing move, but I also don’t necessarily think it needs it. I say serve it with the balsamic bottle on the side, decided on a piece by piece basis.

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