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Asian-Style Beet Greens

Asian-Style Beet Greens. Using a wok is an easy way to cook fresh greens (such as beet greens, Swiss chard, and other greens — even Kohlrabi! ). They get a flavour boost by seasoning them with Asian-style flavors like soy sauce, a little unrefined sugar (for a teriyaki effect), fresh ginger, garlic and shallots. Plus a sprinkle of red pepper chili flakes for an extra kick. So tasty. Plus quick, easy and packed with nutrition!

What to do with beet greens? Saute or stir-fry them!

I grew up with my mother cooking beet greens and stems in a pot of boiling water. But there are so many better ways to enjoy these underrated greens. They can easily and quickly be stir-fried in a wok or sautéed in a large, deep skillet. Just treat them like you would mature spinach or Swiss chard. Both taste and structure is similar.

Beet greens for wok fried Asian-Style Beet Greens

Where to find beet greens

The best place to pick up beets with the greens and root in tact is at the farmers market (or perhaps your organic farm delivery). Both roots and stems should be healthy! Look for bunches that are really lush, have a bright green color, without blemishes (no withering, yellow or spotty patches).

How to store:

Beet greens are best cut away from the roots (otherwise the roots take moisture from them) and store them unwashed in a separate plastic bag. They will keep fresh in refrigerator for about 3-4 days.

Asian-Style Beet Greens

Looking for other beet green recipes?

Try this recipe for Sautéed Beet Greens with Garlic, Lemon & Almonds. Or try adding them raw to your next salad or smoothie.

Rote Bete Blätter aus dem Wok (asiatische Art)
4.37 from 11 votes
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Asian-Style Beet Greens

A simple and delicious stir-fried beet greens recipe with Asian flavors. A terrific nutrient dense side dish that is super flavourful to boot!
Course Side Dish
Category Asian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 70 kcal
Autor Elle

Ingredients

  • 2 tablespoons soy sauce (or tamari)
  • 1/2 teaspoon mascabado raw cane sugar (or coconut palm sugar)
  • 1 tablespoon unseasoned rice wine vinegar (Japanese)
  • 1/8 teaspoon red pepper flakes, or more
  • Greens from one or two bunches of beets, rinsed and stems partially trimmed
  • 1 tablespoons extra-virgin olive oil
  • 1/2 tablespoon sesame oil (not roasted sesame oil)
  • 1/2 tablespoon ginger, peeled and grated
  • 2 shallots, finely chopped
  • 2 cloves garlic, thinly sliced
  • sesame seeds, to garnish

Method

  1. In a small bowl, mix together the soy sauce, sugar, vinegar and red pepper flakes. Set aside.
  2. Heat the oils in the wok on medium-high to high heat. Add the garlic, ginger and shallot. Stir-fry for a few minutes, till shallot soft, then add the beet greens, plus a little water (40-60 ml, enough that the greens can steam). Cover, let steam two minutes. Uncover stir, and stir-fry until wilted.

  3. Add the soy sauce mixtures and stir to coat. Transfer to a serving dish, garnish with sesame seeds and serve. Enjoy!

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Bulgur Salad with Sweet Potato, Chickpeas & Herbs

This simple recipe for bulgur salad with sweet potato, chickpeas, herbs and almonds makes the perfect side dish or main meal salad. I love the simple ingredient list and complexity of flavors and textures this combination makes. Bulgur, chickpeas, fresh parsley, mint and lemon are a dream team together. And ground cumin is right at home in this salad. Add sweet and creamy roasted sweet potato and crunchy slivered almonds, you have a dreamy tasting salad that even sweet potato nay-sayers will love. And it’s one that is perfectly suitable for vegetarians and vegans alike. Whether it’s for health or for taste, it doesn’t get better than this simple salad!

Vegane Bulgur-Salat mit Süßkartoffel, Kichererbsen, Petersilie, Minze; Mandeln und Zitrone Rezept

Makes great leftovers or a take to work salad

This is again one of those salads that I do as dinner or lunch for two, and since it is simply too filling to pile away ourselves, there are leftovers. Which in my typical fashion I like to enjoy for breakfast. Yes, it makes great leftovers, so go ahead and enjoy this salad as a filling and satisfying bring to work lunch. You can easily pep up the flavor with a little squeeze of lemon or simply some crumbled feta cheese. Or even top it with some sliced sweet cherry or baby roma tomatoes. Revamping leftovers is a great way to give yourself the feeling that you are eating something new and not a repeat from dinner.

Bulgur-Salat mit Süßkartoffel, Kichererbsen und Kräutern

Three reasons why I love this bulgur salad with sweet potato and chickpeas

  • It’s EASY and tasty! Yes, this salad is so easy to prepare and as simple as this recipe is, it doesn’t taste basic. It tastes delicious! Creamy, crunchy, nutty and fresh tasting all at once.
  • The bulgur can be cooked ahead of time. Or you could sub it out for a gluten-free grain like quinoa or even millet.
  • This salad makes for a perfect main meal salad since it is filling and satisfying and it packs great for lunches.
Bulgur Salad with Sweet Potatoes, Chickpeas, Herbs and Almonds
5 from 1 vote
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Bulgur Salad with Sweet Potatoes, Chickpeas, Herbs and Almonds

This fresh, herbed bulgur, sweet potato and chickpea salad makes a tasty and satisfying lunch. It's also a great side dish for the holidays.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 408 kcal
Autor Elle

Ingredients

For the salad:

  • 3/4 cup bulgur (150 g)
  • 1 tablespoon extra-virgin olive oil
  • 2 medium sweet potatoes, peeled and cut into 2cm pieces (600 g)
  • coarse sea salt, to taste
  • 1 x 400 g can organic chickpeas, rinsed and drained
  • 1 medium red onion, diced
  • 1 small bunch fresh flat-leaf parsley, chopped
  • 2 tablespoons chopped fresh mint
  • seeds from 1/2 a pomegranate, or more
  • 1/2 cup slivered almonds, lightly toasted (50 g)

For the dressing:

  • 1 teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil
  • freshly squeezed juice from 1 large lemon

Method

  1. Pre-heat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
  2. In a medium saucepan, cook the bulgur according to package instructions. Transfer to a large salad bowl to cool.
  3. Meanwhile, in a bowl, or directly on the baking sheet, toss the sweet potato with the olive oil and a pinch of salt and spread out in a single layer on the lined baking sheet, careful not to crowd them. Transfer to the oven and roast for 30-35 minutes, tossing halfway through.
  4. While the sweet potatoes roast, dry fry the slivered almonds, shaking the pan often, until golden. Transfer to a plate and set aside.
  5. In a small bowl, mix together the dressing ingredients until well combined.
  6. Add the chickpeas to the bowl with the bulgur, along with the red onion, parsley and mint. Pour over the dressing and toss to combine. Add the pomegranate, almonds and roasted sweet potato and gently toss again to combine.
  7. Serve and enjoy!

Notes

  • Feel free to top it with a little feta cheese, if desired.
  • Make it gluten-free: trade out bulgur for quinoa or millet.

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Classic Strawberry Rhubarb Pie

This oh sooo good Strawberry Rhubarb Pie recipe is curtesy of my dear friend Magali. It’s based on an adaption of a recipe that was originally published in Saveur magazine and later made famous by Oprah Winfrey when she highlighted it in a feature about supermodel Cindy Crawford. She claimed that it is something she makes often in her Malibu home… and that it’s one of her husband’s favorite things. Besides of course, living with a former supermodel who has landed herself on the list of the world’s sexiest people a multitude of times.

Erdbeer-Rhabarber-Pie von Elle Republic

Magali made the crust for this pie with grape seed oil as it stays more soft and light and she also used just one cup of raw cane sugar, because the fruit, in season and abundantly available at the market, was already naturally so sweet and flavorful. Fresh spring strawberries and rhubarb definitely bring on a reason to enjoy a delicious pie like this!

TIP: In this recipe, instead of rolling the pastry dough out on a floured counter, it’s rolled out between two sheets of wax paper. No flour required (less mess!).

Strawberry Rhubarb Pie
5 from 1 vote
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Strawberry Rhubarb Pie

This Strawberry Rhubarb Pie recipe has been adapted by Cindy Crawford's Strawberry-Rhubarb Pie from Oprah. Sweet and delicious with raw cane sugar and market fresh fruit.
Course Dessert
Category Baking
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 Pie
Autor Elle

Ingredients

  • 2 2/3 cups all-purpose flour (can substitute with half whole wheat pastry flour) (335 g)
  • 1 teaspoon sea salt
  • 2/3 cup grape seed oil (alternatively extra-virgin olive oil) (160 ml)
  • 6 tablespoons cold milk
  • 1 to 1/4 cups plus 2 teaspoons raw cane sugar
  • 1/3 cup all-purpose flour (40 g)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 3 cups strawberries, halved (about 500 g)
  • 2 cups rhubarb, trimmed and thinly sliced (about 200 g)
  • 2 tablespoons butter, cold and cut into small pieces
  • 2 teaspoons milk

Method

  1. Preheat the oven to 400°F / 200°C. Butter and flour the pie dish.
  2. To make the crust, in a large bowl, mix together the flour and salt.
  3. Measure the oil and milk together, without stirring, add to the flour. Mix together until combined. Use your hands to gather the pastry dough together into a large ball. Divide pastry in half; form halves into balls. Sprinkle with a little flour.
  4. Prepare the crust on wax or parchment paper. Place a fresh sheet of wax paper on your working surface. Place one of the balls on it and roll it out a few times. Cover it with another fresh sheet of wax paper and roll the dough until it is large enough to cover your pie plate. Line the pie dish with the sheet of pastry, then roll out the second ball of dough and set aside.
  5. To make the filling, in a large bowl, gently combine the rhubarb and strawberries with the sugar, flour, nutmeg and cinnamon.
  6. Spoon the filling into the pie dish. Scatter with butter and add the top crust. Pinch the edges and cut a few slits in the top for ventilation. Using a pastry brush, brush the surface of the pie with milk. Sprinkle evenly with sugar.
  7. Transfer pie to a sheet tray in the oven and bake for 50 minutes (if you find it is cooking too quickly, you can cover edge with tinfoil).
  8. Remove from oven and allow to cool at room temperature for 1 hour before serving (this will give it time for the juices to thicken). Enjoy!

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Coconut Curry Salmon with Green Beans & Potatoes

Perfect coconut curry salmon + summer green beans + new potatoes. Absolutely delicious. Yep, if you are looking for a new and delicious way to enjoy salmon, you will love this one! The flavor is so delicious. In this recipe, you’ll find fresh red chili and ginger, juicy summer tomatoes, and four spices to give it its tasty flavor: cumin, coriander, turmeric and paprika. The salmon is moist, somewhat buttery and flakey, the sauce simple; creamy and rich while being light at the same time. And there is a mild touch of heat with a nice bright finish thanks to a squeeze of lemon and a sprinkling of fresh cilantro.

Here’s why it’s perfect:
tastes sensational
nutritious
quick
easy
COMFORT FOOD PURE

Coconut Curry Salmon with Green Beans & Potatoes

A curry inspired by a simple family classic

I am a big fan of curries, curries of all kinds. Thai, Indian, African, Carribean…you name it. And I have been wanting to make a fish curry for a while now. This one was inspired by something a simple meal I grew up on. Oven roasted salmon, boiled new potatoes and steamed green beans — or a pan-sheet version of all three roasted in the oven. It doesn’t get simpler than that. I’m pretty sure this was a Canadian family classic. And since the combination of those three things just seem to work perfectly together, I decided to make a curry using them as the base. I’ve experimented a number of times, and this is my favorite version. This is a basic uncomplicated curry that I would consider mild. If you want a little more spice I would suggest adding a little cayenne pepper to the mix.

Lachs-Curry, Lachsfilet in Kokos-Curry mit grünen Bohnen und Kartoffeln Rezept

A quick and easy no-fuss coconut curry salmon recipe

What I love about this dish, besides it tasting so damn good is, that it’s one of the those recipes that I would call a “no-fuss meal”. It’s a big-flavored one-bowl meal that comes together in a little more than half an hour, making it ideal for a weeknight dinner. You can enjoy this dish “as is”, but I recommend serving the creamy coconut broth over rice or even over some rice noodles for a well-balanced, filling meal. If you don’t like fish, you could also fry up some cubed, skinless, chicken breast filet and add it to the curry instead. Or if you prefer a vegan or vegetarian version, then try adding some cauliflower — either roast it in the oven to bring out some caramelised flavors, or steam it and add it to the curry before serving.

Coconut Curry Salmon with Green Beans & Potatoes
5 from 1 vote
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Coconut Curry Salmon with Green Beans & Potatoes

A satisfying Coconut Curry Salmon with Green Beans & Potatoes recipe that is still summery enough to keep dinner light when enjoying warm summer days.
Course Main Course
Category Curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 496 kcal
Autor Elle

Ingredients

  • 250-300 g baby new potatoes, scrubbed clean and cut in half or quarters, depending on size
  • 1 tablespoon coconut oil
  • 2 cloves garlic, minced
  • 2 small yellow onions, diced
  • 1 tablespoon freshly minced ginger
  • 2 fresh red chilies, seeded and deveined
  • 3 roma or 2 large vine-ripened tomatoes, diced
  • 3 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground paprika (sweet)
  • generous grind of black pepper
  • 1 teaspoon sea salt
  • 1 x 400 ml can organic coconut milk
  • 1/4 cup vegetable broth (60 ml)
  • 500 g skinless salmon filet cut into 2 cm cubes
  • handful green beans trimmed and halved (100-150 g)
  • 1 tablespoon freshly squeezed lemon juice
  • fresh coriander leaves or parsley, to garnish

To serve:

  • whole grain basmati rice or jasmine rice

Method

  1. Cook the potato in salted, boiling water for 8-10 minutes, until almost tender. Drain and set aside.
  2. Meanwhile, in a large saucepan or wok, over medium heat, heat the oil. Add onions, ginger and garlic and cook until onions starting to soften but not brown, about 8 minutes.
  3. Add fresh chili, tomatoes, cumin, coriander, turmeric, paprika, black pepper, and sea salt and cook for about 2 minutes, until fragrant.
  4. Add the coconut milk and broth, increase the heat to medium high, once reaches a light boil, then reduce heat to medium again and let simmer for 5 minutes, stirring occasionally.
  5. Add the salmon, potatoes and green beans and bring to a light simmer. Cook for about 5 minutes or until the salmon is cooked through. Note: I like my beans al dente, so if you prefer them more cooked, add them a couple minutes earlier than the fish.
  6. Stir in the lemon juice. Serve over rice, topped with cilantro or parsley leaves. Enjoy!
  7. If cooking for two, leftovers can be enjoyed reheated the next day.

Notes

I like to serve this recipe with whole grain basmati rice. It’s simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork.

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If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Sicilian Roasted Eggplant & Cherry Tomatoes with Basil

Italian “perlina” eggplants (aubergine) are very similar to the Chinese eggplant. They have a thinner skin and a sweeter, more delicate flavor. They also have fewer seeds, which tend to make eggplants taste bitter. The great thing about these delicate beauties is that they do not need to be “purged” of any bitterness before cooking. This Sicilian Roasted Eggplant might just be the recipe to turn on non-eggplant fans to this delicious nightshade vegetable.

Italienische Perlina Auberginen von Elle Republic
Italienische Perlina Auberginen
Japanische Aubergine, Feine Welt von REWE
Japanische Aubergine aus Spanien

Selecting the best eggplant for this recipe

This variety can be found at your local farmer’s market or a green grocer selling specialty foods. When buying eggplants, pay attention that the stem is still attached and does not have withered parts and that the skin of is smooth and taut – this is the best indication of its freshness. If overripe, they their flesh becomes stringy and bitter. Eggplants can be stored whole in the refrigerator for about 4 days. Alternatively, they can also be frozen, however before doing so, they should be primed, sliced and then blanched in boiling water for a couple minutes.

Mini-Auberginen mit Cherry-Tomaten

Mini-Auberginen mit Cherry-Tomaten, Parmesan & Peterselie, Japanische Aubergine gebacken

Unlike many other vegetables, eggplants can only be consumed after being cooked. Raw, they contains solanine which if eaten can cause headaches, nausea and vomiting – so perhaps their bitter raw unpleasantness is not without reason!

5 from 1 vote
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Roasted Sicilian Eggplant & Cherry Tomatoes with Basil

The Italian perlina eggplants (aubergine) have a thinner skin and a sweeter, more delicate flavor. Roasted Sicilian eggplant with cherry tomatoes and basil makes for a perfect side dish.
Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 236 kcal
Autor Elle

Ingredients

  • 10-12 Perlina eggplants, stems removed and halved lengthwise (300 g)
  • 10 vine-ripened Roma cherry tomatoes, halved
  • 3 cloves garlic, sliced thinly
  • sea salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil; more for drizzling
  • 1 tablespoon fresh thyme, leaves removed and finely chopped
  • 1/2 cup fresh basil leaves, chopped
  • freshly grated parmesan

Method

  1. Preheat the oven to 350°F / 180°C.
  2. Brush eggplants all over with oil, transfer to a large casserole dish or roasting tin.
  3. Add tomatoes halves and thyme. Toss gently to combine.
  4. Drizzle with olive oil, season with salt and pepper.
  5. Cook for 20-25 minutes, until golden and tender. Transfer to a serving plate.

  6. Garnish with parmesan and top with the fresh basil. Serve immediately. Enjoy!

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Warm Smoked Salmon Niçoise Salad

This salmon Niçoise salad is a little less than traditional, but like the original it is a fantastically tasty and a terrific summer salad. Okay, I did retain a detail or two. There are boiled potatoes and green beans. And instead of tomatoes and hard-boiled eggs, I decided to use green asparagus. And a final detail. My Niçoise salad is made with warm smoked salmon instead of oil-packed tuna. Although I love adding finely chopped anchovy fillets to a traditional Niçoise salad, this time I didn’t dare. Smoked salmon has plenty of flavor on it’s own. Let’s not overdue it!

Warm Smoked Salmon Niçoise Salad

Market fresh produce makes the best Niçoise salad

It’s such a simple salad, so quality ingredients really makes a difference. And I guess that’s what inspired me to make yet another version of this salad. Summer vacation in France. All the fresh produce markets and everywhere I look there is a table bound to have someone enjoying a traditional Niçoise salad. So rather than sharing with you what you have already enjoyed yourself a hundred times, here I a sharing my recipe for a warm smoked salmon Niçoise salad.

Nizza-Salat (Salade Niçoise) mit Räucherlachs

Warm Smoked Salmon Niçoise Salad

A smoked salmon Niçoise salad with warm, flaky salmon

A little side note…I prefer my smoked salmon cooked pretty much always (just like I do Prosciutto di Parma). I love that there are flaky pieces of smokey, salty salmon throughout the salad. Of course, if you prefer the smoked salmon pure and unadulterated then by all means enjoy it as it is.

Looking for other smoked salmon recipes?

Here are a few other of my favorite recipes with warm smoked salmon:

Warm Smoked Salmon Niçoise Salad
5 from 1 vote
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Warm Smoked Salmon Niçoise Salad

A delicious spin on the classic French Niçoise salad. Served slightly warm it's made with flaky hot smoked salmon.
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 293 kcal
Autor Elle

Ingredients

For the dressing:

  • Freshly squeezed juice from 1 lemon
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon grainy Dijon mustard
  • 1 large cloves garlic, minced
  • 1 small shallot, finely chopped
  • Sea salt and freshly ground pepper, to taste

For the salad:

  • 200 g green beans
  • 300-400 g green asparagus (see tips below)
  • 400 g new potatoes, scrubbed clean
  • 100 g smoked salmon, coarsely chopped
  • 1 small red onion, thinly sliced
  • 50 g Kalamata or Niçoise olives, pitted and halved
  • 1 tablespoon capers (in brine), drained
  • 2 tablespoons chopped fresh dill
  • 4 handfuls chopped salad greens of choice (I like romaine hearts or arugula or a mix)

Method

  1. In a large bowl, whisk together the dressing ingredients.
  2. Place potatoes in a large pot and of cold water. Bring to a boil, season with salt, and cook until fork-tender, about 15 minutes (depending on size). Transfer potatoes to a cutting board with a slotted spoon. Cut the potatoes in half and add the hot potatoes to the bowl with the dressing until well-coated.
  3. Meanwhile, heat a small non-stick skillet over medium to medium-high heat. Add the smoked salmon and sauté, breaking up with a wooden spoon, until cooked and flaky (1-2 minutes).
  4. Return the pot of water to a boil and blanch the green beans and asparagus until crisp-tender and bright green, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water. Chill until cold, about 3-4 minutes. Drain, transfer to a clean kitchen towel and pat dry.
  5. Add the green beans, asparagus, flaked salmon, red onion, olives, capers, fresh dill and salad greens. Serve the warm or at room temperature. Enjoy!

Notes

  • If you are unable find green asparagus, then I suggest adding a handful of sweet vine-ripened tomatoes.
  • For this salad I chose to make a mustardy dressing. I also make this salad without the salmon using my go-to French vinaigrette dressing.
  • Be sure to toss the potatoes in at least half the dressing while they are hot, as they soak up the flavor. Whether you peel them or not I will leave up to you to decide.

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Wild Garlic Risotto

This wild garlic risotto highlights everything spring to me — spring greens popping up everywhere! And the appearance of fresh seasonal ingredients such as asparagus, rhubarb and bundles of wild garlic. I usually transform these tasty garlicy, oniony greens into a pesto, but this time I wanted to give them a try in a luscious risotto. A creamy wild garlic risotto made with goat cheese, a.k.a. “chèvre”. ‘Cause I felt like going all out here. And just to make things extra special, I topped it of with a drizzle of truffle oil.

Bärlauch, Wild Garlic

Wild Garlic Risotto with Goat's Cheese
Okay, truffle oil kinda makes things a little bit restaurant meal. But I just love the taste of it when combined wild garlic and chèvre. Every bite takes you a little bit to heaven and back again. Apropos, goat cheese. My favorite Schwabe who is anti-goat’s cheese, didn’t even realise there was chèvre in this dish. Had I told him, he would never have tried it, let alone enjoy it. Half way through, I shared my dark little secret. Too late, he was already fully loving it and I’m pretty sure he still doesn’t believe me. He devoured two whole portions.

Wild Garlic Risotto with Goat's Cheese

This wild garlic risotto is a hearty meal in a bowl, but also a perfect match for grilled poultry or fish. Or even a side salad and some crusty bread. Want to enjoy even more spring flavors? Then top it off with some blanched green asparagus for even more good-for-you spring greens!

5 from 1 vote
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Wild Garlic Risotto

A beautiful and delicious spring risotto recipe that is studded with flavor from the goat's cheese and wild garlic. Naturally gluten-free. If you want to make this a vegetarian dish, use vegetable broth or water instead of the chicken broth.
Course Main Course
Category Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Autor Elle

Ingredients

  • 1 litre chicken broth (or vegetable broth)
  • 1 tablespoon butter
  • 2 tablespoon extra-virgin olive oil
  • 2 shallots, finely diced
  • 3 cloves of garlic, minced
  • 2 3/4 cups arborio risotto rice (350 g)
  • sea salt and freshly ground pepper, to taste
  • 1 cup dry white wine (250 ml)
  • 2 large handfuls wild garlic leaves, washed and finely chopped (ca. 150 g)
  • 150 g chèvre / rindless goat cheese (I used Chavroux goat cheese)
  • truffle oil, for serving (optional)

Method

  1. In a medium saucepan, bring the broth to a simmer over medium. Reduce the heat to low.
  2. In a large skillet, heat the oil and butter medium to medium-high heat. Add the onions and the garlic and saute until soft, but not brown.
  3. Add the rice; stir for 1 minute and season with salt and pepper. Add the wine and stir until almost evaporated, about 2 minutes.
  4. Add the broth mixture, about 1 cup (250 ml) at a time, stirring between additions, until almost absorbed. This should take about 20 minutes for al dente risotto. Slowly adding hot broth to arborio rice helps release the starch, giving this wild garlic risotto a silky, creamy texture. The rice should not boil, so if needed reduce heat slightly.
  5. Once all broth is absorbed and the rice is creamy, add the wild garlic and stir to combine. Cook for 1 to 2 more minutes, then add the goat cheese. Stir until well combined.

    NOTE: The risotto should have a very creamy consistency. Free feel to add a little more butter if you would like some extra richness.

  6. Serve onto 4 plates with a drizzle of truffle oil (if using). Enjoy!

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Pearl Barley Salad with Herbs and Feta

This herbed barley salad is bursting with fresh ingredients including dill, parsley mint, and sweet-tart pomegranate and is tossed in a zingy lemon dressing. Toasted almonds add crunch and crumbled feta adds a flavour impact with its salty, tangy, briny flavour. Together, so tasty!

I have officially entered into a vicious and delicious cycle of grain salads. The last couple weeks have been all about pear barley salads, spelt salads, quinoa salads. I love them so much—they’re healthy, hearty, easy to make and are so very versatile. And they are the perfect kind of salad, even for summer — you can pack them with fresh and flavourful summer herbs.

Ingredients for Pearl Barley Salad: Pomegranate, Almonds, Feta, Barley and Herbs

Pearl barley: a great choice for grain salads

Pearled barley is one of my favourite grains for salad. It’s quick and easy to prepare and has a delicious chew to it. I really recommend it for grain salads. Other substitutions that work really well are quick-cooking spelt or Grünkern. Or if you are looking for a gluten-free alternative try quinoa. Each bring their own unique texture, taste and nutritional profile into the mix.

Pearl Barley Salad with Parsley, Dill, Mint and Feta

What to serve with this herbed pearl barley salad

This salad make a great side dish or even main meal salad. Free free to serve alongside grilled chicken or fish, roasted vegetables or even a green salad or a simple tomato salad made with fresh basil and capers.

Pearl Barley Salad with Herbs and Feta

Looking for other ideas with barley?

Try one of these delicious recipes:

Zutaten für Graupensalat mit Kräutern (Dill, Petersilie, Minze), Mandeln und Feta-Käse
5 from 3 votes
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Herbed Barley Salad with Feta

This herbed barley salad is a delicious and healthy summer salad packed with parsley, dill and mint. Plus feta, pomegranate and almonds for a flavorful grain salad.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 422 kcal
Autor Elle

Ingredients

For the salad:

  • 1 cup pearl barley (200 g)
  • 1 small bunch flat-leaf parsley, chopped
  • 1 small bunch dill, chopped
  • handful mint leaves, chopped (about 1 1/2 tablespoons)
  • 100 g feta, crumbled
  • seeds from half a pomegranate
  • 25 g slivered almonds, lightly toasted (3 tablespoons)
  • 1 teaspoon ground sumac (optional)

For the dressing:

  • 4 tablespoons freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon maple syrup
  • 4 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste

Method

  1. Cook the barley in 3 x water for 30 minutes (according to package instructions). Remove from heat and let stand 15 minutes. Fluff with a fork. Transfer to a large serving bowl and set aside to cool.
  2. Meanwhile, in a small bowl, combine the lemon juice, garlic clove, maple syrup, olive oil, salt and pepper. Whisk together until emulsified.
  3. Add the parsley, dill and mint to the bowl with the cooled barley. Toss to combine. Pour over the dressing and toss again. Finally add the feta, pomegranate seeds, almonds and sumac (if using) and toss to combine. Taste and add more salt and pepper, to taste. Serve and enjoy!

Notes

  • I use equal parts parsley and dill for this recipe, so the bunches should be around the same size.
  • A great way to revive leftovers (and make them more interesting) is to add some shredded red cabbage, radish sprouts and an extra squeeze of lemon.
  • Sumac can be found in middle eastern or Turkish shops. Or online. It adds a terrific tart flavor, somewhat similar to lemon.

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Lamb Fillet with Bulgur Salad

For this dish, I combined some of my favorite ingredients that ended up being a great play on flavors and texture. Tender lamb is served over a delicious bulgur salad that is packed full of fresh herbs, sweet tomatoes, pine nuts and pomegranate, then tossed in an dressing with flavors of the orient. On the side, a minty yogurt dip to accompany the lamb. It comes together perfectly, and much to my surprise is a dish the whole family enjoys.

A quick and easy lamb fillet recipe

The wonderful thing about this recipe is that you can prepare the lamb in about 5 minutes and the bulgur salad in about 20 minutes. That’s because this is a lamb fillet recipe. Lammfilet is so easy and quick to prepare compared to a whole leg! Lamb is a popular choice for Easter, especially a slow-roast leg of lamb. However, unless you’re cooking a big Easter feast, buying and cooking a whole leg for a small family isn’t really sensible or economical. This is a dish that can be successfully cooked for one, two or a whole family (or more, if you wish so). It’s a wonderfully satisfying and light meal. Serve it with a vegetable side (such are roasted root vegetables or cauliflower), plus some pita bread and turn this into a mini feast – perfect for Easter Day or as an alternative to Sunday roast! But on its own, this quick and easy to make recipe for lamb fillet with bulgur salad are enough for an everyday meal.

Lamb Fillet with Bulgur Salad

Honor Your Body, Your Food, Our Planet

There are so many reasons to swap conventional, factory-farmed meat for grass-fed, pasture-raised animal protein. It’s more humane and better for the animal; it’s more sustainable and better for the environment; and it’s higher in nutrients and better for YOU! For me, as a flexitarian, ethical meat all starts with the farmer and the way the animal is raised. And how you slaughter animal is as important as how you raise them. That includes not just the animal, but the land. It’s kind of a complete circle. To eat meat more ethically, my advice is two-fold: eat less (about 50 per cent less, if you can) and choose better quality meat.

Lamb Fillet with Bulgur Salad

Farm-to-fridge

The advantages of farm-to-fridge services to consumers are clear—competitive pricing, the convenience of home delivery (or nearby pickup), reduction in food waste (no overproduction!) and of course knowing that your food is humanely and ethically treated, and sustainably raised. Producers are also happy to have an alternative to the farmers market model, which requires many to leave their farms early in the morning to make the long drive, and stand around for hours, often in horrible weather.

3 from 2 votes
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Lamb Fillet with Bulgur Salad

A delicious recipe for tender lamb fillet served over with a herb-packed bulgur salad full of Middle Eastern flavors. Stunning enough to make an appearance at Easter, this quick and easy recipe serves 4-6, but can easily be adapted for two, a whole family, or more, if you wish!

Course Main Course
Category Mediterranean
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 523 kcal
Autor Elle

Ingredients

For the salad:

  • 300 g uncooked bulgur
  • 300 g cherry tomatoes, halved (the sweeter the better)
  • 2 small bunches flat-leaf parsley, chopped
  • 1 small bunch coriander, chopped
  • 2 tablespoons freshly chopped mint leaves
  • 2 tablespoons pine nuts, lightly toasted
  • Seeds from 1 small pomegranate
  • 500 g lamb fillet (from trusted butcher)

For the salad dressing:

  • 3 tablespoons extra-virgin olive oil, or more
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sumac spice
  • 1/2 teaspoon coarse sea salt, or to taste
  • Fresh ground pepper, to taste
  • 2 tablespoons pomegranate balsam (see notes)

Yoghurt sauce for the lamb:

  • 200 g Greek yogurt
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 tablespoons freshly chopped mint
  • 1 teaspoon freshly squeezed lemon juice

Method

  1. Cook bulgur according to package instructions in a saucepan with lightly salted water for 10 minutes, until liquid absorbed. Fluff and transfer to a serving bowl to cool. NOTE: Alternatively, bulgur can be soaked. To soak, put the bulgur in a bowl and pour over boiling water until the water level is about 1 cm above the bulgur. Cover with a plate and let stand until water is absorbed, about 30 minutes.

  2. In a small bowl, mix together the salad dressing ingredients and set aside.
  3. Once the bulgur has cooled, add the chopped parsley, coriander and mint, pour over the dressing and toss until well combined. Add the pine nuts and pomegranate seeds and gently toss again. Transfer to a serving platter.
  4. Rub the lamb loin fillets with, oil and season with a little salt and pepper, to taste.
  5. Preheat a non-stick skillet to medium-high. Cook one side of lamb fillet until the first sign of moisture appears on the uncooked side, turn and cook other side. You may need to turn the meat 3 times so all sides are browned. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. (Lamb loin cooks fast, so depending on desired doneness, this only takes a few minutes per side). Rest the lamb for 2-3 minutes before slicing.

  6. While the lamb rests, prepare the yogurt sauce. In a small bowl, combine all the ingredients and mix until well combined. Taste and adjust seasoning, as desired.
  7. Transfer the sliced lamb to the platter with the bulgur salad. Garnish with a little extra herbs if desired. Serve immediately with the yogurt sauce on the side. Enjoy!

Notes

  • I used pomegranate balsam, which is made with organic apple vinegar, apple and pomegranate concentrate. You can find it in organic food stores.
  • If you prefer to make this recipe without you can also use freshly squeezed lemon juice and possibly skip the sumac, since it adds a lemony taste as well.

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Did you make any changes to this recipe?

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This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Spring Radish Salad with Orange, Mint & Pine Nuts

With the abundance of fresh local spring radishes picked at their height of freshness and flavor, I’ve been trying to think of other ways to use then rather than just have them play second fiddle as a mere garnish in a green salad. Why? Because I love these little root vegetables. Fresh and crunchy, they are a real treat. Especially in this spring radish salad where tasty sweet citrus and honey offset radishes cooling heat.

Beyond the satisfying crunch they provide, radishes have a high water content making them extremely refreshing as well as nutritious. But just in case you’re not convinced here are a few more reasons to “eat your radishes!

Radishes are super healthy!

1 SOOTH SORE THROATS
Their natural spiciness is an anti congestive and can help eliminate excess mucus in the body , which is especially helpful when you are fighting a cold. Plus they can help clear the sinuses and relieve soothe sore throats.

2 AID DIGESTION
Rich in fiber, radishes are a soothing natural cleansing agent for the digestive system. They help break down and eliminate toxins built up over time and help relieve bloating and indigestion.

3 HIGH IN VITAMIN C
Just a 1/2-cup serving contains 14 percent of the recommended daily intake of Vitamin C! Because of their high vitamin C content (along with many other important vitamins and minerals), regular consumption can help prevent viral infections, plus it works in the body to rebuild tissues, blood vessels and maintain healthy skin, bones and teeth.

4 ARE A DIETERS FRIEND
Radishes are low in calories and high in nutrients. A 1/2-cup serving of radish slices contains only 9 calories and 2 grams of carbs, meaning they are a great way to add nutrients, fiber and lots of flavor to your meals. Their high fiber and water content also make them filling, thus satisfying hunger.

5 KEEPS YOU HYDRATED
With their high water content (95%) radishes help keep the body cool and hydrated, which not only is that good for your tissues and digestive tract, but it also results in radiant and fresh looking, well-hydrated skin. Plus lots of vitamin C as well as phosphorus and zinc, radishes are a nourishing food for the tissues and can help keep your body hydrated and your skin looking fresh and healthy all summer long!
Radishes for Spring Radish Salad with Orange, Mint & Pine Nuts

Radieschen auf dem Markt von Elle Republic

For this radish salad recipe I used French Breakfast radishes, which are a little milder than the common supermarket variety –Cherry Belle radishes are the bright red-skinned round “table radishes” and French Breakfast radishes are the elongated red-skinned radishes with a white splash at the root end.

Spring Radish Salad with Orange, Mint & Pine Nuts
5 from 1 vote
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Spring Radish Salad with Mint, Orange & Pine Nuts

Fresh and crunchy, French Breakfast and Cherry Belle radishes are a real treat. Especially in this spring radish salad where tasty sweet citrus and honey offset radishes cooling heat. Serves 4, as a small side

Course Side Dish
Category Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 99 kcal
Autor Elle

Ingredients

  • 1 bunch radishes, use the variety you like best, trimmed and finely chopped
  • 2 small sweet oranges, sectioned and diced
  • 1/2 a small red onion, minced
  • 1 tablespoon mint, finely chopped (I think fresh tarragon would work well too)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons good-quality white wine vinegar
  • 1/2 tablespoon honey
  • sea salt and freshly ground black pepper, to taste
  • handful toasted pine nuts

Method

  1. In a medium-sized serving bowl, mix together the radishes, orange, red onion and mint.
  2. In a small bowl, whisk together the olive oil, vinegar, and honey until combined. Season with salt and pepper. Toss to coat the salad ingredients.
  3. Garnish with toasted pine nuts and serve. Enjoy!

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How did you like it?

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Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

Chickpea Salad with Carrots and Zucchini

Healthy, flavorful, filling and fast! There’s so much good going on here with this simple chickpea salad. The carrots and zucchini get julienned into little matchsticks, then tossed with freshly podded green peas, sun-dried tomatoes, toasted seeds and a simple roasted sesame oil dressing (oh yeah… and a little garlic – cause I think everything tastes better with a little garlic). I’d would say that with less than 30 minutes, you could call this a blitz recipe! And one that happily satisfies anyone following a vegetarian, vegan or gluten-free diet.

Vegan Chickpea Salad with Carrots and Zucchini

Julienned vegetables made easy with the right tools

What I really love about using julienned carrots and zucchini in a salad like this is the impact it has on the taste. Texture contributes to taste, which means shape and size also influence the way your taste buds perceive food. I’m not a fan of carrots, but julienned – bring them on! And actually it’s less work than you can imagine. You can use a mandoline, which is the quickest way to get thin even slices.

If you don’t have a julienne attachment, you can also use your mandoline to produce ultrathin slices which can be stacked up and cut into skinny matchsticks. Though, razer sharp as it is, that thing scares me, even with the handguard! So for the less brave, a julienne peeler is also a great option. It’s easy enough to use and you get a similar effect by cutting those long skinny strands into matchsticks. If you don’t have either of these handy kitchen tools, then a good sharp knife, a little patience and extra time is all you need.

When time allows use dried chickpeas over canned

For this recipe I use organic canned chickpeas but if you have the foresight and time allows feel free to use dried chickpeas. First the chickpeas need to be soaked. I do this overnight in a bowl, covered with twice as much water. The next day I rinse and drain them and transfer them to a saucepan, cover with twice the amount of water and a lid. Next, bring them to a boil, remove the lid, and lower the heat and let simmer for about an 1 hour. Test to see if tender, cooking time may vary. Drain and allow to cool. Voila!
Vegan Chickpea Salad with Carrots and Zucchini

A healthy, flavorful, filling and fast chickpea salad recipe

This would be the perfect weeknight meal when you don’t have a lot of time but want something healthy and satisfying. This recipe takes less than 30 minutes to prepare, which makes getting a healthy meal on table a whiz. With all those chickpeas you would expect this is enough to serve 4, but actually we devoured it as a weekend lunch for two. So if you are serving four, then plan this is an side dish along with the rest of the meal. This salad also stands up well to the test of time, so feel free to prepare it ahead or bring leftovers for lunch the next day.

Vegan Chickpea Salad with Carrots and Zucchini
5 from 1 vote
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Chickpea Salad with Zucchini and Carrot

An easy recipe for a flavorful and healthy chickpea salad with fresh vegetables, sun-dried tomatoes and aromatic seeds tossed in a roasted sesame oil dressing. Naturally vegan, vegetarian and gluten-free.
Course Salad, Side Dish
Category Mediterranean
Prep Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 388 kcal
Autor Elle

Ingredients

  • 2 x 400 g can organic chickpeas, drained and rinsed
  • 1 small to medium carrot, julienned (cut into matchsticks)
  • 1 small zucchini julienned, cut into matchsticks
  • 7-8 packed in oil sun-dried tomato halves, drained and finely chopped (40 g)
  • 200 g fresh peas, in the pod, shelled
  • 2 cloves garlic, minced
  • 3 tablespoons roasted sesame oil
  • 1 1/2 tablespoons good-quality red wine vinegar
  • 2 tablespoons sunflower seeds, light toasted
  • 2 tablespoons sesame seeds, lightly toasted
  • Sea salt and freshly ground pepper, to taste

Method

  1. In a salad serving bowl, add the chickpeas, carrot, zucchini, sun-dried tomatoes, fresh peas and garlic. Drizzle with the roasted sesame oil and vinegar. Toss to combine. Add the toasted seeds and toss again. Season with salt and pepper. Taste and adjust seasoning accordingly.
  2. Enjoy!

Notes

I use a heavy bottomed skillet to toast the seeds. No oil is needed, just a hot dry skillet. Lightly toast the sunflower seeds and sesame seeds over medium heat until aromatic and golden. Play close attention and shake the skillet frequently for even browning. Remove the seeds from the skillet immediately so they do not continue to brown.

If you aren’t following a vegan diet, this salad is also tasty with the addition of mini mozzarella balls. Leave them whole or chop them up.

I say there is no substitute for fresh peas right out of the pod. So if you can’t get them, I suggest skipping them or try substituting them with sliced sugar snap peas.

einfaches Rezept für einen gesunden Kichererbsensalat mit frischem Gemüse und getrockneten Tomaten. Dazu gibt es geröstete Körner und geröstetes Sesamöl. Das Rezept ist vegan, vegetarisch und glutenfrei.

Ein gesunder, aromatischer und reichhaltiger veganer Kichererbsensalat

Wenn Ihr unter der Woche mal wenig Zeit habt und trotzdem gesund und reichhaltig essen wollt, ist dieses Rezept genau das Richtige. Ihr braucht wie gesagt weniger als 30 Minuten und selbst der liebste Schwabe war begeistert als ich ihm den Kichererbsensalat vorgesetzt habe. Mit der Menge an Kichererbsen habt Ihr eigentlich genug für 4 Portionen. Uns hat er allerdings so gut geschmeckt, dass wir die gesamte Menge zu Zweit gegessen haben. Und wenn doch etwas übrig bleibt, könnt Ihr den Salat auch noch gut am nächsten Tag essen.

Asparagus and Mango Salad

Here is a delicious green asparagus recipe — an asparagus and mango salad. Green asparagus is tossed together with sweet mango, red chili, fresh cilantro in a light honey-lim dressing. What a way to enjoy this spring vegetable! This dish is anything but boring!

Spargelsalat mit Mango von Elle Republic

Asparagus is so delicious with its wonderfully subtle flavor that seems to work well with almost anything. It’s a great addition to any summer salad and makes for a tasty side dish with almost any meal.

Asparagus and Mango Salad
5 from 1 vote
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Asparagus and Mango Salad

This Asparagus and Mango Salad is a healthy, easy side dishes for any occasion. Made with fresh cilantro, fresh red chili and freshly squeezed lime juice.
Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 256 kcal
Autor Elle

Ingredients

For the salad:

  • 500 g green asparagus
  • 2 small or 1 large firm but ripe mangos, peeled and finely sliced
  • 1 red onion, finely chopped
  • 1 bunch cilantro, leaves removed

For the dressing:

  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 5 tablespoon extra-virgin olive oil
  • 1 fresh red chili, seeded and chopped

Method

  1. Snap off the woody ends of the asparagus. Blanch the asparagus in plenty of boiling salted water for 3-4 minutes (depending on thickness). Remove with tongs, or drain in a colander, and immediately transfer to icy cold water to cool. Remove from the cold water and drain well.
  2. In a small bowl, combine the dressing ingredients.
  3. Toss the asparagus, mango slices, red onion and cilantro with the dressing and serve.

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Mediterranean Chicken Skillet

Let me start out by saying I love these flavors! Oregano marinated chicken breasts, braised together with Mediterranean flavors of sun-dried tomatoes, kalamata olives, capers, vine-ripened tomatoes and original Greek feta. This Mediterranean chicken skillet is an anytime kind of meal. It’s pure comfort food that’s light enough for a summer dinner. And this dish makes delicious leftovers when you aren’t up for cooking.

Mediterrane Hähnchenpfanne mit getrockneter Tomaten, Kalamata Oliven, Kapern, Rispentomaten und Feta-Käse in die Schmorpfanne

Make this Mediterranean chicken skillet a one-pot meal

I pretty sure you could also turn this into a one pot meal by adding pasta like orzo (risoni) to the skillet with the chicken, plus some more water or broth of course. I haven’t tried this only because I love my pasta al dente and know that if I cook it separately, then I have complete control of the texture. The chicken of course can vary slightly in the cooking time depending on the size and thickness of the filets, so a minute of two may make all the difference …al dente or not. So depending on what kind of pasta lover you are, you could give this a try.

Mediterrane Hähnchenpfanne mit getrockneter Tomaten, Kalamata Oliven, Kapern, Rispentomaten und Feta-Käse

What to serve with a Mediterranean chicken skillet

Personally, I love this dish with pasta. Either small rice shaped pasta or short ribbon noodles. I’m sure it would taste great with potatoes or steamed rice as well, or if you are going low-carb how about serving it over a bed of spiralized zucchini noodles. If you want to add a little extra veg to your table then try blanched spinach, or add a handful directly to the Mediterranean chicken skillet! Have a big appetite? Then serve it up with your favorite crusty bread or ciabatta and a little olive oil and coarse sea salt for dipping. So good!!

Mediterrane Hähnchenpfanne mit getrockneter Tomaten, Kalamata Oliven, Kapern, Rispentomaten und Feta-Käse

Looking for other easy chicken skillet recipes? How about trying one of these:

Mediterranean Chicken Skillet with olives, sun-dried tomatoes and egg noodles
5 from 1 vote
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Mediterranean Chicken Skillet

A super delicious and easy Greek chicken skillet recipe. It’s packed with Mediterranean flavors that will please the whole family. Serve over pasta, potatoes, grain of choice or zucchini noodles for a low-carb option.
Course Main Course
Category Mediterranean
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 453 kcal
Autor Elle

Ingredients

To marinade the chicken:

  • 4 organic chicken breast filets, boneless, skinless (ca 700-800g)
  • 2 garlic cloves, minced
  • 1 tablespoon dried oregano
  • Finely grated zest from an organic lemon
  • Freshly squeezed juice from 1/2 a lemon
  • 1 1/2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground pepper

For the main:

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine (125 ml)
  • 50 g sun-dried tomato halves (packed in oil), chopped
  • 50 g kalamata olives, pitted and halved
  • 3/4 cup chicken broth (200 ml) (plus more if desired)
  • Sea salt and freshly ground pepper, to taste
  • 1 tablespoon capers (in brine), drained
  • 300 g vine-ripened cherry or baby roma tomatoes
  • 75 g feta cheese, crumbled
  • fresh parsley, to garnish

To serve (optional):

  • 250 g egg ribbon noodles

Method

  1. Combine chicken and marinade ingredients in a glass or ceramic bowl and set aside for marinate for 20 minutes.
  2. Heat 1 tablespoon extra-virgin olive oil in a large, deep-sided non-stick skillet or over medium-high heat. Add the chicken breasts in a single layer to the pan. Cook until seared on both sides, about 1 minute per side. Remove from skillet and transfer to a plate.
  3. Turn heat down to medium. Add a drizzle more olive oil, plus the onion and garlic. Sauté for 4-5 minute, until onions are softened.
  4. Add white wine, sun-dried tomato and olives. Increase heat slightly, cook until wine reduces slightly (2-3 minutes), add the chicken broth and bring to a light simmer. Transfer the chicken back to the pan. Season with salt and pepper, to taste.
  5. Scatter the capers and cherry tomatoes on top and cover the pan with a lid. Let the sauce simmer over medium-low heat until the chicken is cooked through, about 15 minutes, turning over the chicken halfway through (cooking time depending on size of breasts).
  6. Garnish with feta and parsley leaves and serve. Enjoy!

Notes

  • When using lemon zest in cooking, be sure to grate only the thin outer zest (colored portion of the skin) and not the white pith (it tastes bitter). The best way to do this is to use a fine grater or a lemon zester (these are great for drinks) and finely chop the zest.
  • I like to serve this dish with a little pasta. Not a lot, just a little to sop up the sauce. If you prefer a more saucy dish, or want to serve it with more pasta, then increase the amount of chicken broth used.
  • I sometimes add a couple handfuls of baby spinach at the end for some extra vitamins. I also like to enjoy this as leftovers, as you would with pasta salad. Also good served cold or at room temperature.

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How did you like it?

Please let me know how this Mediterranean Chicken Skillet recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Glass Noodle Salad with Strawberries & Cucumber

This light and refreshing vermicelli glass noodle salad with strawberries is everything a spring salad should be: packed with flavor, vibrant, and nourishing! Glass noodles are tossed with strawberries, cucumber, spring onion, mint and cilantro, and then tossed in delicious asian-style vinaigrette made with fresh chilli, miso paste and roasted sesame oil.

Glass Noodle Salad with Strawberries & Cucumber

Inspired by my favorite Vietnamese salad

This salad gets its inspiration from one of my favorite lunch time dishes: Bún Chay — a light and refreshing Vietnamese salad made with glass noodles, fresh vegetables and herbs in a tangy rice vinegar dressing. The perfect lunch bowl! And with strawberries in season now, this was the perfect time to create a light and refreshing salad, à la Elle Republic.

The dressings is key to this glass noodle salad

To make this crave-worthy salad, not only do you need the best quality fresh ingredients, but you also need a killer vinaigrette. And this one is made with a combination of Japanese rice vinegar, a little unrefined sugar, sea salt, umami-rich miso paste, fresh chili, toasted sesame oil and a little of my go-to olive oil. Add all the ingredients to a bowl, whisk until combined, and there you have a dressing that takes this glass noodle salad to a whole new tasty level. Next comes the noodles.

Ingredients for Glass Noodle Salad with Strawberries & Cucumber

Glass Noodle Salad with Strawberries & Cucumber
What are glass noodles?

Also known as vermicelli, cellophane or bean thread noodles, glass noodles are transparent noodles that, when cooked, are transparent like glass. They are made from starch (such as a combination of pea starch with mung bean or green bean starch, there are even ones made from sweet potato starch). They are easy to prepare, you just soak them in boiling water for a few minutes. I use my kettle to prepare the boiling water and simply pour it over a bowl with the noodles and they are ready in minutes. Drain and away we go! Rice noodles can also be used — they taste great — but they tend to be stickier than the slippery glass noodles.

Vermicelli-Noodle Salad with Strawberries & Cucumber
Looking for more recipe inspiration?

Check out my recipe archive for more asian-inspired recipes!

Glasnudelsalat mit Erdbeeren
5 from 1 vote
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Glass Noodle Salad with Strawberries & Cucumber

This light and refreshing Asian-style glass noodle salad is simply the best! This flavourful salad is made with strawberries, cucumber, spring onions and fresh herbs which are tossed in delicious miso-sesame dressing. Perfect main meal salad for 2 (or side for 4) that is also suitable for a vegetarian or vegan diet.

Course Salad
Category Asian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 625 kcal
Autor Elle

Ingredients

For the dressing:

  • 4 tablespoons rice vinegar (Japanese)
  • 2 teaspoons mascabado sugar (or coconut sugar)
  • 1 teaspoon sea salt
  • 2 tablespoons shiro miso paste
  • 1 fresh red chili, seeded, membrane removed and finely chopped
  • 2 tablespoons roasted sesame oil
  • 1/2 tablespoon extra-virgin olive oil

For the salad:

  • 200 g glass noodles (vermicelli)
  • 2 mini cucumbers or 1/2 english cucumber, seeded and thinly sliced
  • 2 green onions, thinly sliced
  • 400 g strawberries, halved (or quartered if large)
  • handful fresh mint leaved, finely chopped (1 to 1 1/2 tablespoons)
  • 1 small bunch cilantro, roughly chopped
  • white and black sesame seeds, to garnish

Method

  1. In a small bowl, whisk together the rice vinegar, sugar, salt, miso paste, chili, and both oils until well-combined. Set aside.
  2. Cook the vermicelli glass noodles according to package instructions (3-5 minutes). Drain and rinse with cold water. Drain well.
  3. Transfer the glass noodles to a bowl, and toss with the dressing.
  4. Add the remaining ingredients (cucumbers, green onions, strawberries and herbs) and toss gently to combine.
  5. Divide among two serving plates, garnish with sesame seeds and enjoy!

Notes

  • Shiro miso paste is lighter in color and has a shorter fermentation time. Sweet and mild it is perfect for dressings. It can be found in asian food stores or your local organic food store. I use Bio Shiro Miso from Arche Naturküche.
  • I always use an unseasoned Japanese rice vinegar from OTAFUKU which is also used for preparing sushi rice. It can be found in Asian food stores or ordered online.
  • Vermicelli glass noodles, also called cellophane noodles, can also be found in Asian food stores.

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Quinoa Salad with Za’atar, Herbs & Pistachio

This quinoa salad with za’atar is so flavorful. Inspired by Middle Eastern cuisine this quinoa salad is made with lots of herbs (not unlike tabouleh), juicy tomatoes, red onion, arugula and pistachios. Everything is drizzled with dressing made with a mix of olive oil, lemon, a little chili, garlic and an amazing za’atar blend. Simple tastes of the Levant.

Quinoa Salad with Za’atar, Herbs & Pistachio

Za’atar – the magical blend!

Yes, I am crazy for ancient middle eastern spice blend made from lightly toasted sesame seeds, dried thyme, oregano, marjoram and ground sumac. It’s a great all-around spice blend that gives everything from salads to roast vegetables a flavour boost. It contains sumac, which comes from dried sumac berries and tastes like a combination of tangy sour and fruity-lemony taste. It’s also a favourite in my kitchen as it brightens up any dish! If you haven’t heard of either of these spices before, I definitely recommend trying them. Both can be purchased at most ethnic grocers, spice shops, and of course online.

Quinoa Salad with Za’atar, Herbs & Pistachio

What to serve with this Quinoa Za’atar Salad

We love this salad so much we eat it as a hearty main for two. But, it is also really great served alongside grilled or roasted vegetables, with grilled halloumi, or even your favourite choice of protein right off the BBQ.

Plan ahead and serve this quinoa salad in a flash

If you precook your quinoa this meal comes together in a flash. A batch of quinoa can always be made ahead of time and stored in the fridge until you are ready to use it for your weekday meals. Making meal prep a cinch!

Quinoa Salad with Za’atar, Herbs, Tomato, Arugula & Pistachio

Looking for other recipe ideas?

If you love middle eastern flavours check out my recipe archive for other dishes made with za’atar or sumac. Otherwise, try one of these delicious quinoa salad recipes: Roasted Vegetable and Chickpeas with Za’atar, Mint and Feta or Pear Fennel Salad with Sumac and Mint.

Quinoa Salat mit Za'atar, Kräuter und Pistazien
5 from 2 votes
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Quinoa Salad with Za’atar, Herbs & Pistachio

This quinoa salad with za’atar is simple to make, healthy and delicious. Made with fresh parsley, cilantro, arugula and tomatoes, it’s makes a great side dish or main for two. Naturally vegan and gluten-free.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 320 kcal
Autor Elle

Ingredients

For the salad:

  • 1 cup quinoa, rinsed (200 g)
  • 1 medium red onion, sliced thinly
  • 1 small bunch finely chopped cilantro
  • 1 small bunch finely chopped parsley
  • 250 g cherry or mini roma tomatoes, halved
  • generous handful of young arugula leaves
  • 2 tablespoons shelled pistachios, coarsely chopped

for the dressing:

  • 1 small garlic clove, finely grated
  • teaspoons za’atar
  • ¼ teaspoon red pepper flakes
  • 2 tablespoon fresh lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon sumac (optional)
  • sea salt, to taste

to serve:

  • lemon wedges

Method

  1. To cook the quinoa: Combine the rinsed quinoa and double the amount of water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes (or according to package instructions). Remove from heat, cover, and let the quinoa stand for 5 minutes. Use a fork to fluff. Transfer to a large serving bowl to cool.
  2. Meanwhile, in a small bowl mix garlic, za’atar, red pepper flakes, lemon juice, olive oil, and sumach (if using) in a small bowl; season with salt, to taste.
  3. Pour over the cooled quinoa, mix to combine. Add the the onion, herbs, tomatoes, arugula and pistachios and toss again until well-combined.
  4. Serve with lemon wedges. Enjoy!

Notes

Za’atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, can be found at Middle Eastern markets, specialty foods stores, and online.

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White Asparagus Salad with Fennel

This recipe for asparagus salad with fennel also works well with green asparagus if you fancy this salad outside the asparagus season. “White gold” or “edible ivory” – considered a spring delicacy, white asparagus makes it way to produce markets and grocery stores only one season a year. During the German “Spargelsaison” or “Spargelzeit” (“asparagus season” or “asparagus time”), the season usually starts in late April and finishes in mid to late June. Thanks to a mild winter, white asparagus has officially hit the markets as of March 18th this year!

Spargel-Salat mit Fenchel, Dill, Estragon

Since white asparagus spears have never been touched by sunlight, they remain white in color and delicate in texture and flavor. They are cultivated by covering up the shoots with soil as they grow; so without the exposure to sunlight, photosynthesis is unable to start, as a result, the shoots remain white. This requires quite a bit of manual labor to harvest and so the price of the white asparagus is quite a bit higher than fresh green asparagus.

Tips also work for this White Asparagus Salad with Fennel recipe

At markets, you can often pick up just the tips, which are great for salads – which is exactly what I used. This salad is really adaptable, it tastes amazing with fennel all on its own or you can substitute white asparagus for the green variety.

White Asparagus Salad with Fennel, Dill, Pine Nuts
4.75 from 4 votes
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White Asparagus Salad with Fennel

A simple and quick white asparagus salad with fennel recipe. Perfect way to enjoy in spring's asparagus harvest. Easy, healthy, delicious!

Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 288 kcal
Autor Elle

Ingredients

For the salad:

  • 1 fennel bulb, cut in half and sliced thinly with a mandoline
  • 500 g white asparagus tips or whole stalks (alternatively, blanched green asparagus)
  • 1/4 cup pine nuts, lightly roasted (25 g)
  • 1 tablespoon fresh chopped dill

For the vinaigrette:

  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 clove garlic, minced
  • sea salt and freshly ground black pepper, to taste

Method

  1. Trim the woody ends off and gently peel the outermost layer of the asparagus stalk with a vegetable peeler (Note: if using green asparagus, it does not have to be peeled).

  2. In a pot large enough to hold the asparagus, pour in enough water to come up just to the bottom of the steamer basket or metal colander. Bring to a boil, and place the asparagus in the pot (on top of the colander). Reduce the heat to a simmer and cover. Steam the asparagus for 5-8 minutes, until crisp-tender or until they are soft enough for your taste. Note: thinner white asparagus will take about 5 minutes, whereas thicker stalks will take longer.

  3. Remove from the water and cool them in an ice water bath. Remove from the cold water and drain well.
  4. Whisk together the oil, vinegar, tarragon leaves, and garlic. Season with salt and pepper and combine thoroughly.
  5. In a serving bowl, toss the shaved fennel and asparagus with the dressing until coated.
  6. Garnish with the chopped dill and roasted pine nuts before serving. Enjoy!

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Raspberry Rhubarb Maple Crisp

Raspberry Rhubarb Maple Crisp‏ is everything you might think the name implies: perfectly sweet, slightly tart, fruity, nutty, crunchy, delicious.

Rhabarber auf dem Markt

It’s packed with fruit smothered in pure maple sugar and is studded with oats and crunchy pecans. Plus there’s a good measure of bourbon vanilla, a little cinnamon, and mascobado cane sugar to lend it a rich caramel sweetness — let’s not forget just enough butter to give it that “crisp”. Welcome to the essentials of an unforgettable rhubarb crisp — a simply and fuss-free rhubarb dessert that’s healthy enough for brunch or a late night dessert. What’s not to love?!

Yes, this recipe makes me so happy to see fresh rhubarb in the markets this spring — thankfully in Germany the season goes until June 24th. Meaning I can enjoy tart, yummy rhubarb again and again!

Raspberry Rhubarb Maple Crisp

Thankfully the rhubarb party doesn’t need to end — freezing it is a good way to have it hand. It freezes like a dream, but gets a little mushy when defrosted so best to chop it into the size you want to use it for later. Frozen rhubarb can be added directly to whatever it is you are baking while still frozen — but I suggest you look for ways — just like this — to enjoy rhubarb while it’s still in season!

5 from 1 vote
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Raspberry Rhubarb Maple Crisp

This rhubarb maple crisp is packed with fruit, pure maple sugar, oats and crunchy pecans, bourbon vanilla, cinnamon, and mascobado cane sugar to lend it a rich caramel sweetness -- let's not forget just enough butter to give it that "crisp".
Course Dessert
Category American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 84
Autor Elle

Ingredients

For the filling:

  • 6 cups of rhubarb, ends trimmed, stalks cut crosswise into 1 cm thick pieces (700 g - about 5-6 stalks depending on size)
  • 2 cups raspberries, fresh or frozen (thawed) (300 g)
  • 1/2 teaspoon sea salt
  • 3/4 cup pure maple syrup (180 ml)
  • 1 teaspoon powdered vanilla
  • 2 tablespoons cornstarch

For the topping:

  • 1 cup rolled oats, regular (old fashioned) (100 g)
  • 3/4 cup all-purpose flour (100 g)
  • 1/2 cup soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado) (100 g)
  • 1/2 teaspoon powdered vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 6 tablespoons butter, melted (90 g)
  • 1 cup pecans, coarsely chopped (alternatively use walnuts, or even slivered almonds) (100 g)

Method

  1. Preheat oven to 375°F / 190°C. Generously butter a 30cm x 20cm rectangular baking dish.
  2. Transfer the rhubarb and raspberries into the bottom of the prepared baking dish; sprinkle with salt.
  3. In a measuring cup (or small bowl) mix together the maple syrup, vanilla, and corn starch. Pour the mixture evenly over the fruit.
  4. In a large bowl, whisk together the oats, flour, brown sugar, vanilla, cinnamon and salt. Pour in the melted butter and use your hands to mix until butter is well-incorporated and mixture is crumbly. Stir in the pecans.
  5. Sprinkle the crumb topping evenly over the fruit.
  6. Bake for 45 minutes to 1 hour, or until the filling is bubbling and the top is golden and crisp and the fruit is bubbly around the edges. Let cool at room temperature for at least 30 minutes before serving.

    TIP: I think it’s even better after an hour when it's just slightly warm (or even at room temperature). Leftovers can be stored in the refrigerator for 2 to 3 days, that is, if there are any!

  7. Enjoy!

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Salmon and Asparagus Tart

This savory salmon and asparagus tart is a what I would call a “blitz” recipe. It’s super easy to prepare and takes all of 35 minutes to get it on the table. Puff pastry with its buttery, flaky, and delicious flavor isn’t something I eat every day but sometimes it’s nice to seek a little satisfaction from comfort foods. Tangy crème fraîche mixed with grated lemon zest and fresh spring dill adds richness and depth of flavor that compliment salmon and green asparagus so nicely. And it’s all tastes a little indulgent.

Salmon and Asparagus Tart recipe with puff pastry, crème fraîche, fresh dill and lemon zest

Salmon and Asparagus Tart - before baking

Okay, puff pastry is a little indulgent, so if you are wanting something a little less buttery, less likely to stir up feelings of calorie counting then I am willing to bet this recipe would be just as tasty as a Flammkuchen. You can either pick up a store-bought Flammkuchen base or make your own. It’s actually pretty easy. It can be made with or without yeast. There are infinite variations, so you could experiment, but the basic ingredients are: 200 g flour, 2 tablespoons extra-virgin olive oil, 125 ml mineral water and a pinch of sea salt. Roll it out as thin as possible and off you go. Or treat yourself and enjoy this salmon and asparagus tart just as it is — it’s all about balance right? 🙂 PS) it takes better than it looks!

Salmon and Asparagus Tart recipe with puff pastry, crème fraîche, fresh dill and lemon zest

Lachs-Spargel-Tarte geht auch als Flammkuchen

Solltet Ihr Euch doch für Flammkuchen entscheiden, könnt Ihr entweder auch einen fertigen Teig im Supermarkt kaufen, oder Ihr macht ihn selber. Das geht ganz einfach entweder mit oder ohne Hefe. Die Grundzutaten dafür sind: 200 g Mehl, 2 EL natives Olivenöl extra, 125 ml Mineralwasser und eine Prise Meersalz. Dann rollt Ihr den Teig so dünn wie möglich aus und belegt ihn. Oder Ihr nutzt dieses Lachs-Spargel-Tarte-Rezept an einem faulen Tag und macht es einfach so wie ich es hier beschreibe. Es gibt einfach mal so Tage, an denen die Energie fehlt. Und ich verspreche Euch, dass die Tarte super lecker schmeckt.

Salmon and Asparagus Tart
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Salmon and Asparagus Tart

This easy salmon and asparagus tart is perfect for a quick weeknight dinner, your next brunch or as a complementary side with a colorful mixed salad.
Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 468 kcal
Autor Elle

Ingredients

  • 250 g crème fraîche
  • 1 large garlic clove, minced
  • 2 teaspoons finely grated lemon zest, from an organic lemon
  • 2 tablespoons freshly chopped dill, plus more to garnish
  • 1/4 teaspoon sea salt
  • a generous grind of freshly ground black pepper
  • 1 roll fresh puff pastry (25 x 38 cm / 275 g)
  • 500 g fresh green asparagus, trimmed
  • 300-400 g skinless salmon filet, cut into cubes (use wild salmon if available)
  • 1 tablespoon extra-virgin olive oil

Method

  1. Preheat the oven to 425°F / 220°C and line a large baking sheet with parchment paper.
  2. In a small bowl, mix together the crème fraîche, garlic, lemon zest, dill, salt and pepper. Set aside.
  3. Unroll the puff pastry and place it on the parchment lined baking sheet. Prick all over with a fork, leaving a 2 cm border. Spread the crème fraîche mixture evenly inside of border.
  4. Place asparagus in a single layer on top of crème fraîche mixture. Top with the salmon pieces.
  5. Brush the top of pastry edges, asparagus, and salmon with the olive oil.
  6. Bake on the middle rack of the preheated oven until the puff pastry is golden, about 20 to 25 minutes.
  7. Garnish with a little fresh dill, serve warm and enjoy!

Notes

I pick up my salmon from the fish monger at my local market. I prefer wild salmon if it’s available, otherwise I buy organic salmon. Go ahead and ask, your fish monger will remove the skin from the salmon filet for you.

Wild Salad Greens & Herbs in a Lemon Dressing

A good salad dressing makes even the simplest plate of greens memorable.

Go wild and load up on a combination of wild greens, baby greens and herbs this spring! With a lemon dressing this is a tangy, sharp, and refreshing salad. You can take a mix of any wild greens that are available this time of year at your local farmer’s market – or take a mix of baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach. Whatever catches your fancy. Sprinkling a little freshly grated parmesan on top also works well in combination with the lemony tang of the dressing.

Wild Greens

Look for a mix of baby and wild greens at the market. Greens like Mizuna adds a lot of texture to salads and are typically sold as part of a pre-made salad mix, such as mesclun. It can also be purchased loose at the farmers’ market or specialty food markets. Mizuna has a fairly earthy, nutty flavor when compared to other salad greens.

Beet leaves are also a great addition. They are best-tasting when they are young and tender, with a slightly spicy flavor. Not only do they taste great, the greens with their thin purplish-red “veins” are visually striking and are great for dressing up any salad. When wilted, the “veins” become brighter in color and sweeter. Another reason to eat them: beet greens are a powerhouse of nutrients.

Wild Salad Greens & Herbs in a Lemon Dressing
5 from 1 vote
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Wild Salad Greens & Herbs in a Lemon Dressing

A good salad dressing makes even the simplest plate of greens memorable. Go wild and load up on a combination of wild salad greens and herbs!!
Course Salad
Category Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Autor Elle

Ingredients

For the salad:

  • 1 handful wild salad greens (such as Mizuna)
  • 1 handful baby bok choy
  • 1 handful baby beet leaves
  • 1 bunch mint, leaves removed and chopped
  • 1 bunch parsley, leaved removed
  • 1 bunch cilantro, leaves removed

For the dressing:

  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons cooking cream (15 % fat)
  • sea salt and ground black pepper, to taste

Method

  1. Combine lemon juice, lemon zest, garlic, Dijon mustard, salt and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk cream into the mixture.
  2. Place the mixed greens and fresh herbs in a bowl. Drizzle with dressing. Toss gently to combine. Serve.

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Asparagus Salad with Mixed Beans, Lemon and Herbs

Asparagus salad – quick, simple and SUPER delicious. I absolutely love recipes like this…ones made of just a few fresh ingredients prepared in a simple manner. Yes, that’s this! The stars here are: steamed green asparagus, fresh herbs (parley, dill and mint), sweet and crunchy red pepper and a mix of beans (chickpeas, white beans and kidney beans). All tossed together in a light lemon dressing. It’s a dream. It tastes like summer. Trust me. Together these ingredients make a brightly colored, show-stopping salad or side dish. It’s protein and nutrition-packed and is perfect for anyone following a gluten-free, vegetarian or even vegan diet. Plus it makes tasty leftovers, making it a great bring to work salad.

Spargelsalat mit gemischten Bohnen, Zitrone, Petersilie, Dill und Minze Rezept

A fantastic summer salad, also for travelling

I know asparagus season is almost at an end but I loved this salad so much I just had to share. Thanks to crops of green asparagus in Spain, Italy and France, we can still get imported asparagus until the end of July. Or if you are lucky enough to spend your summer vacation in the South you can enjoy it locally. I definitely plan to enjoy this asparagus salad (or a variation of it) a few more times this summer.

It’s the perfect type of recipe to enjoy on vacation. There’s only a few ingredients needed, they are easy to come by, and even the simplest vacation homes or AirBnB apartments can manage to provide a setting where you can enjoy a tasty homemade salad like this. Enjoy it as a light bite or make it a complete meal by serving It with some crusty bread (and maybe some tzatziki or hummus). And if you are barbecuing or picnicing, bring this along! You’re going to want to serve it along with one of your other favorite sides or salads along.

Asparagus Salad with Mixed Beans, Lemon and Herbs

How to Steam or Blanch Asparagus for Salad

The technique used for keeping the asparagus looking bright and beautiful in this salad is steaming or blanching. Both processes are super simple!

For boiling:

Add asparagus spears to a pot of boiling water and let cook for 1-2 minutes. Use tongs to and transfer immediately into a bowl of ice water. This stops the cooking. Let the asparagus chill in the ice water for a few minutes then transfer asparagus to a large plate lined with a clean kitchen towel to dry. I usually follow this method if I am blanching more than one vegetable.

For steaming:

There are a couple of methods I like to use. You can steam the tasty green spears in a skillet with a little water, place a lid on top and steam away. Voila! Or you can use a pot and a steamer basket, as I do in this recipe. If I am steaming whole asparagus I do this in a skillet, but for chopped stalks I do this in a pot using a steamer basket. Though don’t forget, the asparagus still needs an ice bath after to keep it crisp and bright green!

Asparagus Salad with Mixed Beans, Lemon and Herbs

What I love about this asparagus salad with mixed beans:

  • It makes a perfect lunch when you are on the go
  • Can easily be made ahead since you can keep it refrigerated for up to 3 days.
  • Multiply the recipe to bring it to a picnic or BBQ
  • It’s filling and light at the same time, making it perfect for low-carb diets
  • Plus can be enjoyed by gluten-free, vegetarian and vegan friends

More asparagus recipes you might like:

Asparagus Salad with Mixed Beans, Lemon and Herbs
5 from 1 vote
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Asparagus Salad with Mixed Beans, Lemon and Herbs

A quick and easy asparagus salad that is light and loaded with fresh flavors. Naturally vegan and gluten-free.
Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 212 kcal
Autor Elle

Ingredients

  • 500 g green asparagus, trimmed and cut into 3 cm pieces
  • 1 x 400 g can organic mixed beans, rinsed and drained
  • 1 red pepper, diced
  • 2-3 green onions, chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh dill

For the dressing:

  • 3 tablespoons extra-virgin olive oil
  • finely grated rind from 1/2 an organic lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • sea salt and freshly ground pepper, to taste

Method

  1. In a covered pot fitted with a steamer basket, heat about 1 inch of water over high until it comes to a boil.
  2. Once the water has boiled, place the asparagus in the steamer basket. Cover and steam until the asparagus are just barely tender, about 2 minutes, depending on thickness of the spears. The asparagus should have a little crunch. Transfer immediately to ice water to cool. Drain and transfer to a large bowl.
  3. Add the mixed beans, red pepper, green onion and herbs to the bowl with the asparagus.
  4. In a small bowl, add the dressing ingredients and whisk together until combined. Pour the dressing over the salad and toss to combine.
  5. Serve and enjoy!

Notes

  • This salad can also be made in advance. Store chilled in the fridge for 1 hour before serving.
  • If you like a little extra crunch, feel free to add some diced celery stalks. They are terrific in this type of salad.
  • This salad also makes great leftovers or a bring to work lunch. Store in a closed container in the fridge for up to 3 days.

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How did you like it?

Please let me know how this Asparagus Salad with Mixed Beans recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.