individual onion crunch topped creamy kale gratins

Onion Crunch has been wooing me with their crunchy onions for a while now. Last year, in the middle of our construction project, a large package of samples arrived... and since I opened the box in front of the workmen, I ended up sharing the contents with our {psyched} carpenters, masons, and painters. This year, my kids got to the package first and excitedly wanted to "do the challenge".  OK, so the "challenge" involved adding Onion Crunch to one of our Thanksgiving recipes.

I have a decadent, make-ahead, creamy kale gratin that my family loves. Normally, I just make it as is-- creamy, rich, and comforting... but I was thinking that it might be even better with the addition of some crispy onions?... I was right. It was ahhmazing.

But first, before I share the recipe, you should know that we had to do a taste test. No blindfolds? No problem! Over-sized ski hats will work.

After trying all three, we read the ingredients. One of the other brands had a few ingredients my kids had never heard of... and I have a rule that if you can't pronounce it, you shouldn't eat it. Onion Crunch has four ingredients: onions, palm oil, wheat four and salt.

Onion Crunch was also the tastiest and crunchiest. Now, there's no "health halo" here, Onion Crunch is still a fried item, so something we'd only eat on occasion. But, as a crunchy, yummy addition to baked potatoes {a current favorite of my children}, or something like these creamy kale gratins, Onion Crunch is my pick. And, according to my very rationale 10-year-old, Onion Crunch is his too. {Note that my 6-year-old was too busy inhaling the various samples to add much to the review...} So, on to the recipe!

It's onions and garlic sauteed in butter...

then I add some whole wheat flour...

then heavy cream and whole milk... {remember, I said this was a decadent recipe}

then a lot of frozen, chopped kale...

and the zest of a lemon, some nutmeg and salt and pepper, to taste...

then this filling going into small ramekins, or a large casserole or two...

and is topped with Onion Crunch. {Note that you don't have to top it with Onion Crunch. I usually make it without, but now that it's been such a hit, I think I'm going to have to start topping our kale gratin with these frizzled onions!}. The whole recipe took me about 10 minutes to make, and then it baked for 20 minutes. Everyone loved it on tonight's trial run.

Individual Onion Crunch Topped Creamy Kale Gratins
(makes 18 individual ramekins or two 8x8 casseroles)
can be made-ahead and frozen

1 stick of organic butter (8 Tablespoons)
1 large onion, finely chopped
6 cloves garlic, minced (or 6 cubes Dorot frozen garlic cubes)
1/2 cup flour
2 cups heavy cream
1 cup whole milk
40 oz frozen chopped kale (four 10-oz pkgs)
5 oz shredded Parmesan
1/2 teaspoon nutmeg
salt & pepper, to taste
1 cup Onion Crunch (optional)

Preheat oven to 425. Melt the butter in a large pot and saute onion and garlic until onions become translucent. Add the flour and stir until combined. Add cream and milk and stir for a few minutes, until thickened. Turn burner off and add frozen kale, Parmesan, and nutmeg. Stir to combine, then season with salt and pepper, to taste. Scoop kale mixture into individual ramekins, or into two medium casserole dishes. 

If baking now: top each dish with Onion crunch, if you want a crispy, flavorful topping. Bake for 20 minutes or until top is golden brown and gratin is warmed through. Serve warm.

If freezing and baking later: cover ramekins or casseroles tightly with plastic wrap, then foil. Label and date. Can be frozen for up to 3 months if air-tight. When ready to bake you can thaw the dish(es) in the fridge for 1-2 days, then sprinkle with Onion Crunch (optional) and bake at 425, for 20-30 minutes, until golden brown and warmed through. Or, if your dish can go straight from the freezer to the oven, you may put the dish in the oven as it is preheating to 425, then bake the gratin(s) for 30 minutes covered with foil, then uncover, sprinkle with Onion Crunch (optional) and continue baking uncovered for another 30 minutes, until golden brown and warmed through.

Hope your family enjoys this decadent side as much as my family does!

cranberry walnut quinoa salad with orange vinaigrette

'Tis the season when we're gathering with family and friends... and sometimes we're asked to bring a little something along to contribute to the feast. There's a chill in the air, the leaves are turning (or maybe there's already snow on the ground where you are!), and comfort foods are the norm at many of these gatherings. With that in mind, I like to bring something healthy-- that's quick and easy to whip up-- as my potluck contribution. I recently made this quinoa salad to rave reviews. It is so good {and good for you!}. While it's really, really simple to make, the flavors and different textures make it special enough to be a part of your next gathering, or holiday feast. Plus, it can be made up to three days ahead, making it a perfect recipe for the busy holiday season.

Cranberry Walnut Quinoa Salad with Orange Vinaigrette

(makes 8-10 servings)

4 cups broth (vegetable or chicken, or you can use water)
2 cups (12 oz) quinoa
6 scallions, white parts chopped
1 cup dried cranberries
1 cup walnuts, chopped
1/2 cup fresh mint, chopped
2 oranges, zested and juiced
1/2 cup olive oil
2 Tablespoons red wine vinegar 
salt and pepper, to taste

Bring 4 cups of broth (or water) and 2 cups of quinoa to a boil. Lower heat to a simmer, cover, and cook until liquid is absorbed (about 15 minutes). While the quinoa is cooking combine rest of ingredients (scallions, cranberries, walnuts, fresh mint, orange zest and juice, olive oil and vinegar) in a mixing bowl. When the quinoa is cooked, add the warm quinoa to the mixing bowl. Stir to combine flavors. Serve warm or room temp. May be made ahead and stored in the fridge for up to 3 days. In fact it's even better after the flavors have had a chance to meld for a day+!

While the quinoa cooked, I chopped, zested and juiced the rest of the ingredients.

Once it was done cooking, the warm quinoa was added to the mixing bowl and everything was stirred to combine the ingredients.

Done! So easy, so delicious-- and so healthy!! 

• You can serve this quinoa salad warm or room temp. 
• You substitute sunflower seeds or pumpkin seeds if you need it to be nut-free.
• This is a perfect vegetarian offering-- full of protein {quinoa} and good fat {walnuts and olive oil} and wonderful flavors.
• You could also add chopped cooked chicken breast, tofu or grilled shrimp to make it even heartier. 

Hope you and your friends enjoy this new recipe as much as we did!

For more of my make-ahead meal ideas that can be whipped out when the guests arrive, you might like to check out the "Stock Your Freezer in a Snap" program, which is full of casual, comforting dinners.

Hope you have a relaxed holiday season, full of good food, family and friends!

shaved Brussels sprout salad + lemony Brussels sprout-spinach saute

I have such a crush on this salad. First inhaled enjoyed while sitting in the company of a couple girlfriends outside at Cava, it was the one dish I craved over and over this past summer. I never had to think before I ordered: first their fresh Brussels sprouts with a small crispy risotto cake followed by a second appetizer of artichokes + ricotta salata + shaved onion+ jalapeños + some decadent aioli. And a glass {or two or three} of Gavi di Gavi. As Fall moves in, I miss those carefree al fresco dinners with dear friends, laughing on Cava's front patio, well into the evening...

And so, of course I wanted to recreate this deliciousness at home.

My local market, Walter Stewart's, is now carrying shaved Brussels sprouts, making this salad easier to make than you can imagine. Like, as in a two minute salad. I've also spotted bags of shaved Brussels sprouts at Trader Joe's. It is ridiculously simple to make, but the earthiness of the truffle oil gives it a sophisticated, rich taste. 

Shaved Brussels Sprout Salad

(makes 6-8 servings)

4 cups (or 12 oz.) shaved Brussels sprouts

1 or 2 lemons, zested and juiced

1/4 cup olive oil

1 Tablespoon black truffle-infused olive oil

salt and pepper, to taste

Toss everything in a bowl. The heartiness of the Brussels sprouts make this a perfect make-ahead salad. It may be stored in the fridge for 2-3 days. In fact, I think it's even better day two. 

So, then, let's say you make this salad on a Thursday, and come back from a whirlwind weekend on a Sunday. Not that excited to launch back into reality and go to the market, you open the fridge and find a small amount of this salad + a bag of organic baby spinach. This, my friends, is the beauty of this salad. While it's amazing cold... it might even be better warm!!

Lemony Brussels Sprout-Spinach Saute
(makes 4 servings)

about 1/2-3/4 cup Brussels sprout salad
about 2 cups fresh organic baby spinach, chiffonade (thinly sliced into strips)
optional: extra olive oil or lemon juice

Heat a fry pan to medium-high. Saute Brussels sprout salad and spinach for a few minutes until spinach wilts. Serve warm. 

Simple Grilled Asparagus with Fresh Lemon Zest and Ginger

One of my easiest-- and most delicious-- asparagus recipes can now be found on the Walter Stewart's Market site! Enjoy!!

orange-infused delicata squash with pistachios

My latest side dish creation for Walter Stewart's Market is up! Enjoy this super simple recipe for Orange-Infused Delicata Squash with Pistachios.

perfect for a potluck or picnic: simple rainbow pasta salad

As I mentioned yesterday, being offered food samples from companies is a perk of this popular blog. Companies see a blog that written by a real mom, with real kids, and a real busy life and they think bingo! Not so fast. I do not get paid to write this blog, so my reviews are brutally honest. Sometimes the product does not pass muster with me, or my family, in which case you never hear boo about it. And sometimes we don't even get to the point of me trying their wares. After all, I am a tough critic. Not everyone wants to test their luck! But this was a super easy product review. First, I love Whole Foods. Second, I love salsa. Now I sort of wish I'd taken them up on their offer to try a whole host of Memorial Day fixins, since the 365 brand salsas they sent me were delicious. But anyway, let's stick to what I made with what they sent this go round: a make-ahead, protein-packed, salsa-infused pasta salad that will make you the star at any potluck you may be attending this Memorial Day weekend! This is one of those dump it all in a big bowl recipes... my favorite kind! We test drove the salad Friday night and my kids and husband loved it as well. So, this is a keeper. Here's what went in. I'll condense the ingredients into a recipe at the bottom of this post.  

Rainbow Pasta Salad

(makes a large bowl...at least 24 side dish servings)

• 1 red onion, chopped
• 2 cups al dente cooked pasta (I used DeBoles brand corn elbows which are gluten-free)
• 15 oz can black beans, rinsed
• 15 oz can kidney beans, rinsed
• 2 organic bell peppers, chopped
• 8 oz frozen corn kernels, thawed
• 1 pint organic tomatoes, chopped
• two or three 16 oz jars salsa (I used a jar each of 365 brand Black Beans & Corn and Tequila Lime varieties)
• fresh cilantro (optional)
• zest of 1 lime (optional)

Combine all ingredients in a large bowl. Serve chilled or room temp. May be made a day ahead. Pasta may soak up some of the liquid from the salsa, so you might like to add a bit more before serving. I hope your family enjoys this pasta salad as much as ours did!! Have a wonderful long weekend with family and friends!    -Eila

Real Food Side Dish: Simple Lemon Quinoa with Peas and Carrots

Oh good! I am so glad you all have arrived! For those just joining us, I am host #5 of a progressive virtual dinner party in celebration of Jamie Oliver Foundation's Food Revolution Day. I know we've been making toasts to Food Revolution Day at each of our stops, but I hope you'll join me one more time. I am a huge fan of giving busy parents the skills and excitement to get into their kitchens and cook great food for their families. Around here, every day is Food Revolution Day!! Anyway, come on in! I hope that you didn't eat too much of the Grilled Asparagus with Homemade Garlic Mayo over at Grace's because I have a delicious whole grain side dish to share with you all next. 

Hmm, my house is in state of chaos, as always. I think we'll eat outside today! Just step over the Ben Franklin school project that has taken over our foyer, and follow me into the kitchen...

You all know that I love to make really amazing, family-friendly, healthy foods... but I am all about keeping recipes simple. The recipe I am sharing with you all today has just a few ingredients: vegetable broth, quinoa, fresh carrots, lemons, and fresh or frozen peas. It's light and simple as is. Or, you can jazz it up a bit with fresh herbs, or spices, if you'd like.

This whole grain side dish takes about 15-20 minutes from start to finish. Plenty of time to set the table.

Oh! You like my centerpieces? Yes, well, they are one-of-a-kind. Every meal around here features some of my children's artwork, which often serve as great dinnertime conversation starters. 

Alright, table is set, and my quinoa side dish is done. It's nice and light as is... but a little plain for my tastes.

So, I gave the kids some kitchen shears and asked them to trim a few herbs to put out on the table.

I thought each of you could customize your quinoa. Kind of fun, don't you think?

Oh, and while I love, love, love my kids... I went ahead and fed them before you arrived.

I always give my kids some version of what we're having. They missed out on Billy's Bacon Wrapped Blue Cheese Dates, Brianne's Roasted Tomato and Pepper Soup, Jeanne's Grilled Tilapia with Mango Salsa and Grace's Grilled Asparagus with Homemade Garlic Mayo, but they really liked the simplicity of the quinoa. I had some grilled chicken leftover from last night, and chopped extra carrots as a veggie side for them. While they've enjoyed playing in the yard up until now, something tells me they are going to want to try dessert. Rumor has it that Bettina is whipping up some sort of cake with berries and cream. I know everyone is excited for that, so let me share the recipe for Simple Lemon Quinoa with Peas and Carrots, then we can all trot over to The Lunch Tray for dessert!

Simple Lemon Quinoa with Peas and Carrots

(makes 6 servings)

2 cups vegetable broth*
1 cup organic quinoa
2 lemons, zested and juiced
1 cup peas, fresh or frozen
3 carrots, diced
salt & pepper, to taste
fresh herbs (optional)**


Bring broth to a boil in a medium saucepan. Add quinoa and lower to a simmer. Cook, covered, for 10 minutes. After 10 minutes, add the carrots and peas, and cook covered for 5 more minutes, or until liquid is absorbed. Add lemon juice, lemon zest, and salt and pepper to taste. Fluff with a fork and serve warm or room temp. 

*Or 2 cups water and 1 vegetable bouillon cube. My favorite brand is Rapunzel Vegetable Bouillion. I use the "no salt added" variety, so I can monitor the amount of salt going into my recipes.

** I put fresh basil, mint and parsley out on the table so each guest could add the herb of choice to their side dish.

Oh, by the way, I doubled the recipe tonight, because we'll be enjoying it again in a day. By simply adding in some grilled vegetables, tofu, chicken, shrimp or chicken sausages, this quinoa becomes a made-ahead dinner. Perfect!

I don't know about you guys, but I am one happy eater right now. Before we head over to Bettina's, the author of The Lunch Tray, to see what she's whipped up for dessert, please leave a comment below letting me know what you are doing to commemorate Food Revolution Day, or to share your favorite simple side dish recipe. I'll use random.org at 1pm (EDT) on Saturday, May 19th to choose one lucky winner of 4 sectioned plates. You know I love my sectioned plates!! As a busy mom, they remind me to give my children a variety of foods at each meal. These fish-themed ones are so fun for summer.

Alright, I'm ready for dessert! In case you missed any of the other courses, here are the links:
Appetizer from Time at the Table
Soup from Red, Round or Green
Entree from The Jolly Tomato
Veggie Side from EatDinner.org
Whole Grain Side from the full plate blog
Dessert from The Lunch Tray