Recipe- Tangy Summer Salad with Salmon

Hey Cats!

Happy Wednesday! This week is both flying and crawling at the same time, if that’s possible. I’ve been trying to eat healthier lately, but it’s also SO HOT in Houston that just the thought of turning the stove on makes me sweat. I typically make a pizza or other fun dinner for myself on the weekend, but after laying out at the pool all day Saturday, I needed something light, but obviously still delicious and filling. So I decided to combine a citrus salmon recipe that I love with a homemade version of my favorite Salata salad. And it was so good I made it without the salmon for lunch until I ran out of kale.

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Okay first we need to address this MASSIVE salmon plank. I asked for 4oz, and the little fishmonger just haphazardly whacked off a chunk, weighed it to get the price, and wrapped it up without noticing that it was 6oz. I’m fine with more fish, but I also had to pay more for it, which I wasn’t too pleased about. Also, it was so large that it just fell apart when I tried to plate it, so that’s why it looks kind of sad. But hey, I did the best I could and it’s delicious so that’s all that matters, right?

Here’s what you’ll need:

-1 serving of Honey Garlic Lemon Salmon– this recipe from The Whisking Kitchen is SO good!

-1 cup kale, rinsed and chopped

-1/4 cup fresh spinach, chopped

-3-4 large brussels sprouts, grated or finely chopped

-1 small granny smith apple, thinly sliced or diced

-1/4 cup cooked quinoa

-2 tbsp pine nuts

-2-3 tbsp goat cheese (feel free to go crazy here, I sure did)

-lemon vinaigrette dressing- I used Marzetti’s Simply Dressed Lemon, in the refrigerated section.

Here’s what you do:

1. First, prepare the salmon. It has to marinate for at least 30 minutes, so plan for that. ALSO cook it on a foil-lined pan, because I cannot tell you how long it took me to scrub the burnt honey off my pan.

2. Finely chop the kale and spinach and add to a very large mixing bowl.

3. Add the brussels sprouts, apple, and quinoa and toss.

4. Next, add the pine nuts, cheese, and dressing. Toss until everything is fully coated with dressing. I usually just pour my dressing over the top, but tossing your salad ensures every bite is tasty!

5. Serve your salad with your salmon on top, and enjoy!

What’s your favorite light summer meal? Let me know!

 

That’s all for meow!

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Recipe- Caramelized Onion and Kale Pizza

Hey Cats!

As you know, pizza is my latest obsession. Or should I say, making pizza is my latest obsession. And eating it. And talking about it. So all of it, pretty much. It’s my current goal to make all of my favorite meals into a pizza. Like most of my goals, I got started on this one right away and made a pizza inspired by one of my favorite pasta recipes. My sea-star shared this caramelized onion and kale linguine recipe from Camille Styles with me a couple of months ago, and I looooooved it. When I was looking for a pizza recipe, I couldn’t find one that I super loved, and my mind kept going back to the tangy onion and kale flavor combination. But I didn’t really want pasta, because you can’t freeze it like you can pizza, and I knew I was going to be gone most of the weekend. So I decided to make it into a pizza! I used the same caramelizing technique for the onions and kale, and used fresh mozzarella and pine nuts as well, only adding pesto for the sauce! And now I’m pretty sure that I’m a culinary genius, so stay tuned for my cookbook. Anyways, I’m excited to share this pizza with you!

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Here’s what you’ll need:

– 1 tube refrigerated pizza dough (I used a whole wheat crust- super yummy with this flavor combo!)

-2-3 tablespoons pesto, depending on your taste

-1 8-oz log of fresh mozzarella, sliced

-1/2 of a large purple onion, thinly sliced

-1/4 bunch kale, chopped

-2 tablespoons (or more) pine nuts

-Parmesan cheese

Here’s what you do:

1. Preheat the oven according to the directions on the package.

2. Next, chop the onions and kale, but keep them separated.

3. Spray a cookie sheet with nonstick cooking spray, and then spread the pizza crust evenly on the pan.

4. Next, spread a layer of pesto on the dough. I personally think that a little pesto goes a long way, so my layer was pretty thin.

5. Then, arrange the mozzarella slices on top of the pesto. I actually didn’t use the whole 8 oz, but I did make sure every inch was covered with cheese.

6. Pop the crust into the oven for 8-10 minutes, or until the mozzarella starts to get bubbly.

7. While the crust is in the oven, heat two tablespoons of olive oil in a skillet over medium heat, and then add the onions.

8. Saute the onions for ten minutes, then add 1/4 teaspoon of salt, reduce the heat, and cook for 10-15 minutes more until the onions are caramelized. I know this sounds like a loooooong time, but it’s worth it, I promise!

9. Once the onions are caramelized, add the kale. Cover and cook for 5-7 minutes until the kale is wilted, but still bright green. (This is where I made a mistake: I cooked the veggies wayyy too long and burned them. They were delicious, but ugly).

10. After the kale is cooked, spread the kale-onion mixture evenly on top of the melted mozzarella. Well, as evenly as you can. Then sprinkle the pine nuts and parmesan on top, and pop it back into the oven for about 5 minutes until the cheese is melted.

11. Cut the pizza into squares and enjoy!

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That’s all for meow!

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