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Chips & Salad: Reinvented.

January 5, 2011 by Carolina

So I was at the market when I spotted fresh, beautiful heirloom tomatoes & I had to get them. Did I know what to do with them? Heck no, but that’s never stopped me before; I love experimenting with ingredients. When I got home I took a look at what I had in the fridge & decided the best way to experience these beautiful tomatoes would be in their natural stage — that’s how this salad was born. I decided to throw in some squash chips as an experiment; chips & salad reinvented!

Whose new year resolution is to eat healthier? This is a filling & healthy email to start off the new year on the right foot. I don’t know about you but I over indulged this holiday season — it’s time to get serious about nutrition again. The key to sticking with healthy eating goals is finding ways to make food fun. There’s no need to feel deprived because you’re eating healthy — the sky is the limit when you cook. Want chips? You can have them. Try these fabulous squash chips & you’ll be a happy (& healthy) camper.  

Chips Ingredients

1 Banana Squash, seeded & sliced

1 TBS Olive Oil

1/2 TSP Garlic Powder

Salt & Pepper to taste

Banana squash has seeds in the middle, similar to a pumpkin. Scoop out the seeds with a spoon, then dice the squash to create rings/chips.

Toss chips with olive oil, garlic powder, salt & pepper. Lay flat on a stone or sheet & bake at 375 degrees until golden brown (about 10 minutes). Absolutely perfect.

Salad Ingredients

1 Heirloom Tomato, diced

1/2 Red Cabbage, chopped

10 Asparagus Stalks, cooked & diced

1/2 Small White Onion, diced

Handful of Basil, chiffonade

Croutons, to taste (make your own)

Parmesan Cheese, to taste

Your Favorite Dressing

So what exactly is basil chiffonade? Simple: it’s a fancy way of chopping basil (or any herb for that matter) & it’s quite easy. Start by stacking up your basil leaves.

Now roll the leaves into a cylinder, think of it as basil burrito.

Now chop at the front of the roll & work your way down. The result will be strings of basil, perfect to match the texture of the cabbage in the salad.

Now you’re ready to make the saland. In a salad bowl, combine all ingredients & toss with your favorite salad dressing.

Serve with the squash chips & enjoy. Here’s to a great new year full of delicious vegetables & unforgettable meals. Buen provecho!

Carolina

Carolina is a marketing professional and graduate student living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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