This Moroccan spiced
cauliflower dish is the perfect combination of sweet and spicy, thanks to dates
and ras-el-hanout spice. Everyone will love this side!
Cauliflower is one of my favorite vegetables to experiment
with. It’s become one of the best loved vegetables, because it can easily be transformed
to pizza, rice, and even mac and cheese! While I love a good cauliflower crust
pizza, roasting it up whole is still so delicious.
This Moroccan spiced cauliflower recipe takes advantage of cauliflower’s neutral palette by packing the flavor! I used ras-el-hanout, which is a traditional Moroccan spice blend. It’s full of warming flavors like ginger and coriander. I also added fresh chopped dates and cilantro. The savory sweet profile of this dish is amazing!
Health Benefits of
Cauliflower is part of the cruciferous vegetable family, which also includes broccoli, Brussels sprouts, kale, and cabbage. This group of veggies is particularly healthy, because they contain plant-based compounds called phytonutrients. Cruciferous vegetable consumption and these phytonutrients have been linked to reduced inflammation and may protect against certain cancers.
Main ingredients in
Moroccan spiced cauliflower
You’ll need just a handful of simple, whole food ingredients
for this dish. I’ve also included easy ingredient swaps that would be just as
Ras-el-hanout: swap for 1 tsp each paprika, cumin, and ginger
Medjool dates: swap for golden raisins or dried cherries
This delicious, easy peach salad combines all the best flavors of summer! Make it tonight for a dinner side everybody will love.
I’ve made this peach salad like five times this summer, so it’s about time I shared the recipe with you all! I love this salad for so many reasons. It’s easy to make, filled with the best summer produce, and just tastes so fresh!
I love adding in-season fruit to salads. The sweet flavor is a great contrast to the savory, tangy, and acidic flavor profiles you usually get in a salad. I love to use apples in the fall, pears in the winter, and strawberries and peaches in the summertime.
Tips for making this summer peach salad
Choose the best quality produce you can find. The amazing flavor in this salad comes from the freshest, in season produce. If you can get to a farmer’s market, pick up your produce there! Otherwise, look for locally sources tomatoes, peaches, and corn in your grocery store.
Don’t use overripe peaches. You want to use peaches that are ripe enough for flavor, but not SO ripe that they don’t hold their shape when sliced.
Thoroughly toss the salad in dressing. This salad tastes best when you toss it well with the dressing. That way, the goat cheese disperses and coats the peaches and vegetables in it’s creaminess.
Experiment with different greens. I think peppery arugula is the perfect base for this peach salad, but feel free to try other greens! I recommend a softer green, like baby spinach or spring mix.
Serve immediately. This recipe is best served right when you prepare it. The greens will become wilted if you save it overnight, after the salad has been dressed.
This burrata salad is super simple to whip up. This recipe will impress your guests with its vibrant colors and delicious summer flavor!
Burrata + tomatoes = the hottest couple of the summertime. The juicy tomatoes pair so well with creamy and rich burrata, especially with a little basil and balsamic.
I love adding fresh fruit to salads in the summer, but I usually choose berries, apples, or pears. While I was in Nice, France a few weeks ago, I ate a salad with cantaloupe melon, tomatoes, and burrata. I was instantly mesmerized. When cantaloupe is in season and ripe, it is GOOOOD. It’s the perfect mildly sweet and crunchy contrast to the other ingredients! I decided right then and there I had to recreate it at home.
How to Make Burrata Salad
This burrata salad recipe really couldn’t be easier. No oven or cooking required!
Slice a cantaloupe in half. Remove the seeds and cut into thick slices, then remove the rinds.
Chop tomatoes into large chunks.
Arrange cantaloupe and tomatoes over a bed of arugula.
Set a ball of fresh burrata in the center.
Sprinkle with fresh basil and toasted pine nuts.
Drizzle with balsamic glaze and pesto oil.
Burrata Salad Recipe Tips and Substitutions
Store tomatoes and cantaloupe at room temperature before slicing and serving. These fruits taste best and ripen faster if they are kept out of the fridge until they are about to spoil.
Use the best quality tomatoes. Since we are in tomato season, the stores are stocked with lots of tomato varieties! I find that vine-ripened and heirloom tomatoes are the most flavorful.
Sub peaches for the cantaloupe. Don’t like melon? No problem! This recipe would be delicious with peaches or nectarines instead.
Break apart the burrata if serving to a crowd. You can break apart the burrata and scatter the pieces around the salad to make it easier for guests to serve themselves.
This Greek quinoa salad recipe is so easy to make! It’s a perfect recipe for a warm summer day or meal prep, and is sure to please a crowd.
If I had to choose one cuisine to eat for the rest of my life, I’d pick Greek. It has pretty much everything I love – tons of veggies, cheese, olives, grains, nuts, legumes, seafood, yogurt, and fruit. Oh, and I can’t forget baklava!
This Greek quinoa salad with lentils is basically the most delicious hodgepodge of Greek flavors all mixed together. And since it’s mid-July, I got to use only the freshest, most flavorful produce that really makes this salad pop. Have you seen a more beautiful array of colors in a salad before?!
How to Make Greek Quinoa Salad with Lentils
This recipe is super simple to make. The only cooking you need to do is for the quinoa and lentils. The rest is just chopping and mixing!
Cook quinoa and lentils according to package instructions.
Chop up all the veggies and herbs: cherry tomatoes, bell pepper, red onion, cucumber, olives, basil and parsley.
Whisk together lemon juice, red wine vinegar, Dijon mustard, honey, olive oil, oregano, and garlic powder to make your dressing.
Toss everything together in a large bowl with feta cheese.
Enjoy immediately or stick it in the fridge for later!
Main Ingredients + Some Nutrition Notes
Lentils: Lentils are a super healthy food to include in your diet. They are part of the pulses family, which also includes beans, chickpeas, and peas. Lentils are one of the best plant-based protein sources! Half a cup contains about 12 grams of protein. Lentils also are an excellent source of fiber. You can read all about the benefits of fiber here!
Quinoa: Quinoa is a pseudo-grain, and is a delicious replacement for rice. It’s gluten free and another good source of plant-based protein. One cup of cooked quinoa has 8 grams of protein. Unlike many protein sources from plants, quinoa contains all nine essential amino acids, making it a complete protein.
Olives: You’ve heard of the health benefits of olive oil, and olives are just as nutritious! Olives have the same healthy monounsaturated fats as olive oil, which is protective against heart disease and inflammation. They are also high in vitamin E and other antioxidants.
I love to meal-prep this Greek quinoa salad at the beginning of the week. I’ll add a heap to a bed of Greens for a quick and filling lunch. This recipe is also perfect to make for picnics, barbecues, or potlucks!
If you love this Greek quinoa salad with lentils recipe, you may also like
This corn, avocado, and tomato salad just screams summer, with plenty of fresh produce, tangy goat cheese, and fragrant basil. It’s the perfect easy side dish to accompany your next dinner al fresco.
Summer, can you please stay forever? I love the longer days, warm breezes, evening walks, and the bounty of summer produce. Ben and I are in some (semi) serious talks about moving to San Diego so we can live this life year round. Who’s coming with?
This corn, tomato, and avocado salad basically has all my favorite summertime flavors dumped into one bowl together. Cherry tomatoes, sweet corn, creamy avocado, fresh basil, goat cheese, and juicy strawberries – it’s like a party with every bite!
Tips for Making Corn, Tomato, and Avocado Salad
Choose firm avocado for this recipe. The cubes will hold their shape better if the avocado is not super ripe.
Use whole fresh corn. I love the big chunks of corn kernels you get from slicing fresh corn right off the cob in this salad.
Sub another berry or summer fruit for strawberries. Are strawberries sold out? No worries! Sub another fresh summer fruit for this recipe and it will still be delicious. Blueberries, blackberries, and peaches would all taste amazing.
Main Ingredients + Some Nutrition Notes
Strawberries: Berries of all kinds are some of the greatest sources of antioxidants in the diet. Antioxidants fight free radicals in our bodies to prevent cell damage and inflammation. Diets high in antioxidant-rich foods have been linked to health benefits such as reduced risk of cardiovascular disease, more favorable cholesterol levels, and much more.
Tomatoes: Tomatoes are one of the best sources of the antioxidant lycopene. Including sources of lycopene in the diet has several health benefits, including reduced risk of chronic disease and better skin health.
Basil: Use fresh herbs like basil in place of salt when you cook to reduce sodium intake without giving up flavor. Basil, just like leafy greens, is a good source of vitamin K, and contains antioxidant compounds.
This salad just screams summer, with plenty of fresh produce, tangy goat cheese, and fragrant basil. It’s the perfect easy side dish to accompany your next dinner al fresco.
1/2 quart strawberries, washed and halved
1 pint cherry tomatoes, halved
1 avocado, cubed
1 ear of corn
1/3 cup crumbled goat cheese
1 large handful fresh basil, chopped
1 tbsp minced shallot
1 tbsp lemon juice
2 tbsp apple cider vinegar
2 tsp honey
1/2 tbsp dijon mustard
1/4 tsp salt
3 tbsp olive oil
Bring a pot of water to a boil.
Husk the corn and boil for 3-5 minutes, until kernels are bright yellow but still crunchy.
Remove corn from water, and run under cold water until cool enough to handle. Slice off kernels with a sharp knife.
Combine strawberries, tomatoes, corn, avocado, goat cheese and basil in a large bowl and mix together.
Prepare dressing by whisking together shallot, lemon juice, vinegar, honey, mustard, and salt in a small bowl. Slowly drizzle olive oil into the bowl and continue to whisk with your other hand until emulsified.
Pour dressing over salad and toss to combine, until ingredients are evenly coated.
Will keep in an airtight container in the fridge for up to 3 days.
Warmer temperatures call for no cook recipes to avoid turning on the oven! This asian-inspired cucumber salad is a crisp, cool, and delicious side dish that will take you less than 20 minutes to make.
It’s been a long spring here in Boston, but I think our weather finally took a turn for the better! I’m excited to get outside more and explore this beautiful city. With the extra time outdoors, I tend to spend less time in the kitchen. Who wants to be using a hot oven for hours? Quick, simple, and no-cook recipes are where it’s at in the summertime.
Since starting Daisybeet, my passion has always been to show you that healthy eating does not have to be complicated, expensive, or time consuming. I think this recipe is a prime example of these ideas. It involves widely available, inexpensive ingredients, tastes delicious, contains good-for-you ingredients, and takes minimal time. It’s also a recipe that can be prepped in advance, as it keeps well in the fridge. Simple summer meal prep at it’s finest!
How to make a cucumber salad
If you’re bored of lettuce, cucumber is an excellent substitute for leafy greens as a salad base. I especially love cucumber in the summer because it’s incredibly hydrating and cooling. All you need to do is thinly slice your cucumber, and add toppings and dressings of choice! This asian cucumber salad recipe involves minimal steps:
Slice cucumber as thinly as possible.
Combine fresh ingredients to make your dressing: orange juice and zest, sesame oil, tamari, rice vinegar, ginger, and chili paste.
Toss cucumbers and dressing together with sliced green onion and sesame seeds.
Main Ingredients + Some Nutrition Notes
Cucumber: Cucumber is one of the most hydrating vegetables you can choose! It’s made of about 96% water, so it is excellent to add to your diet in the hotter months. It’s also inexpensive and versatile, so can be easy to add to your diet.
Ginger: Ginger contains a powerful compound called gingerol, which is highly anti-inflammatory and has antioxidant properties. It also has been shown to help with nausea, soreness and muscle pain from exercise.
Orange: One of the OG sources of vitamin C, oranges are widely available, inexpensive bundles of nutrition. In addition to vitamin C, oranges are also a good source of fiber, potassium, and carotenoids (antioxidants that give them their orange hue).
Pesto tastes amazing on just about anything, and cauliflower is the perfect vehicle! This simple side dish features this versatile vegetable and a homemade vegan pesto.
Have you made homemade pesto before? If not, now is the time! This vegan pesto is incredibly flavorful and easy to make. I love making homemade sauces, including pesto. Preparing them myself allows me to control the quality of ingredients I use, making them healthier versions of store bought options without compromising on taste.
How to Make Vegan Pesto
All you need is six ingredients and a blender or food processor to make this vegan pesto. While traditional pesto uses parmesan cheese, you will use nutritional yeast in this vegan version. This gives the pesto a cheesy, umami flavor without the use of cheese! Blend together lemon juice, fresh basil, garlic, salt, nutritional yeast, and olive oil to make the freshest vegan pesto ever.
Main Ingredients + Some Nutrition Notes
Nutritional Yeast: Nutritional yeast is a type of yeast rich in vitamins, minerals and proteins. It contains all nine essential amino acids, making it a complete plant-based protein. It is also one of the only plant-based sources of vitamin B12.
Cauliflower: A member of the cruciferous vegetable family, cauliflower is rich in different antioxidants, which help fight free radical cell damage and inflammation. It’s also a great source of fiber.
Basil: Basil, and other fresh herbs, are excellent flavor additions to any meal. Using fresh herbs in your cooking reduces the need for added sodium! Plus, basil is actually a good source of vitamin K, like other leafy greens.
I’ve had this pesto on all sorts of things: pasta, pizza, salmon, and now cauliflower! I’m always trying out new ways to eat this delicious vegetable, and this really might be my new favorite. It would taste amazing on pretty much any other vegetable, so feel free to substitute whatever you have on hand!