Happy Friday! Its a beautiful day here is San Diego! Sunny and warm… My husband and I are taking advantage of it and going for a hike tomorrow, I can’t wait! Hopefully you all have exciting plans this weekend. I am sharing another weekly plan that is looking awfully tasty! I have two new one-pot dishes that are easy and ready in 30 minutes, and couple of dishes that i shared before, plus a couple of breakfast ideas! Enjoy!
If you make one of my recipes, take a picture and share on Instagram! Use hashtag #oceanviewkitchen
Have a nice weekend!
enjoy the little things:) olga
Weekly Meal Planner
Welcome to My Meal Planning Corner! I am starting a new feature on my blog, where I would share easy, flavor-packed meals that you can throw together even on a busiest week nights! Continue reading
Much to the disappointment of my husband, I have been experimenting with some new vegetarian recipes. The good news for all of you that have carnivores in the family is that my husband rarely noticed that absence of meat. I started making vegetarian meals once a week, then after couple of weeks we were eating vegetarian meals 3 times a weeks. I have been creating new vegetarian recipes that are healthy, nutritious and delicious, but they best part is both me and my husband are embracing this way of eating as a new lifestyle now. By no means I consider myself a vegetarian, but you will see more vegetarian meals going forward from me. These black lentils are called beluga because of their resemblance to caviar. In this hearty dish, the little legumes are cooked with some thyme and bay leave and then combined with shallot, fresh parsley, capers and finished with lemon juice for a last-minute touch of brightness. Fresh zucchini, juicy cherry tomatoes, handful of freshly snipped basil are tossed with a little bit of olive oil and fresh lemon juice, then topped with pine nuts that goes perfectly with the lentil salad.
Shaved Brussels Sprouts Salad with Hazelnuts and Bacon
Most of us think about brussels sprouts as fall and winter food, but here in California the season is extended. I was at the farmers market the other day and came across perfectly fresh, bright green brussels sprouts on a stalk and couldn’t resist to buy them. They were so fresh, so instead of cooking them I decided to make a raw, shredded salad with hazelnuts, bacon and lemon vinaigrette. Simple, healthy and delicious! If you have a mandoline, now is the time to break it out, but watch your fingers! If you don’t own a mandoline, don’t worry, just use a sharp knife and slice the sprouts as thinly as possible. Toss crunchy shaved brussels sprouts with toasted hazelnuts and light lemon vinaigrette and top with crumbled bacon. Enjoy this easy salad for lunch or as a side dish for dinner.
Shaved Brussels Sprouts Salad with Hazelnuts and Bacon
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Spring is finally here and the arrival of warmer weather had inspired me to create some innovative salad combinations that combine some of my favorite cuisines. Don’t get me wrong, we are still a primarily meat based household, but every now and again you like to go to the lighter side. No reason that healthy needs to be boring. This salad is topped with a ginger peanut dressing that brings the combination of zesty, tangy, sweet and salty straight from Southern Asia and combines the textures of crunchy vegetables and earthy kale, to make each bite an adventure. Continue reading
A light, refreshing salad loaded with crispy snow peas, sweet mango, crunchy red pepper and zesty ginger dressing – perfect as an appetizer or a side dish! Simple preparation and fresh ingredients make this salad perfect for spring! I just love the vibrant colors of this salad: bright green snow peas, sunny mango, and deep red pepper, combined with the ginger dressing that is to die for. It’s crisp, crunchy, sweet, tangy, slightly spicy and also incredibly healthy. It’s a perfect side dish to go with a grilled chicken or fish and some brown rice! Continue reading
The thing I love most about this salad is how easily it comes together, and how it’s loaded with delicious good-for-you ingredients. I usually make a double batch of chickpeas and use half for the salad, and save the other half for snacking. These baked chickpeas are both tasty and healthy. I tossed them with a little olive oil, cumin, chili powder, cayenne pepper and some tomato paste, then roasted them in the oven until crunchy. This salad can be easily made with ingredients that you may already have in your kitchen! I had some cucumbers, tomatoes, red pepper and some radishes that I tossed with a simple vinaigrette of olive oil, lemon juice, red vinegar, a touch of honey, and some fresh herbs.Top it with some crunchy chickpeas and your dinner is ready! I think feta cheese will be a great addition as well. Continue reading
While the rest of the country is still deep in snow and cold, we here in San Diego are having unusually warm weather. It’s been in 80’s last 3 days and it feels like the summer is already here. Because of the glorious weather, I decided to make something light and refreshing for lunch the other day. This salad is a flavor explosion in a bowl! Peppery arugula, earthy artichoke hearts, salty Pecorino Romano cheese, and mildly sweet, nutty pine nuts. The zesty lemon vinaigrette is a great dressing to compliment the flavors and brighten it up a bit with the citrus. Perfect to serve with grilled chicken or turkey! Continue reading
As the dog days of summer set in, I was looking for something that would be light, but still be filling. I decided to combine summer flavors and a cheese from south of the boarder. Firm and salty cotija cheese is a great standby ingredient for turning a simple salad into a special dish. Halloumi cheese is also great for frying. In this recipe the cheese is fried briefly and then tossed with sweet corn and juicy grapes, which compliment it’s flavor and texture. I used a simple lemon oil dressing and added a little bit of almonds for a crunch. Serve with fresh bread for lunch or a light dinner.
It’s been really hot here in San Diego, so we have been grilling and/or eating a lot of salads. I thought I would share with you all a very simple but delicious salad that I prepared last week. This salad made with tender baby kale, toasted pine nuts, parmigiano-reggiano and tahini lemon vinaigrette. If you think you don’t like kale give baby kale a try. The minerals and vitamins in raw kale are impressive. It’s loaded with vitamins K, A and C, as well as calcium and magnesium. Baby kale has a milder flavor than mature kale, the stalks have just a nice bit of crunch but the leaves are still peppery. I love to make salad dressings from scratch and avoid all of the preservatives and high sugar content that is found in most of the store-bought variety. For my dressing, I mixed tahini with fresh squeezed lemon juice, apple cider vinegar, a bit of garlic, smoked sweet paprika and some agave nectar for sweetness. With just a few ingredients, this salad manages to hit all of the notes a good salad should have and it gets even better in the fridge overnight.
Note: If you can’t find tahini sesame paste in your local grocery store here are couple of online options: www.kalamala.com and www.sadaf.com and here’s the link to smoked sweet paprika