hearty salad

The Scramblog

Root Vegetable Recipes That Celebrate the Flavors of Fall

One of my favorite parts of fall is the change in scenery in the produce section at the supermarket. Don’t get me wrong, I love my tomatoes, peaches, watermelon, and corn, but there is something so comforting about the fruits and vegetables that show up in the fall and many of my favorites come from the ground. That’s right, I am a HUGE fan of root vegetables. I love that they can be whatever texture you desire, from crunchy to silky smooth, and that most offer a subtle sweetness. I also enjoy how versatile root veggies are making amazing soups, smoothies, salads, and stews, and let’s not forget roasting, my personal favorite. So in celebration of these wonderful nutritional powerhouses (yes, they pack a healthy punch, too), I pulled together some of my favorite recipes that might help you to consider these seemingly simple veggies in a new light.Root Vegetable Recipes That Celebrate the Flavors of FallRoasted Sweet Potato and Apple Soup: Sweet and creamy, this...

Roasted Carrot and Beet Salad with Goat Cheese

Oven-roasted vegetables make a lovely side dish or light meal.  Enjoy with some good crusty bread.Roasted Carrot and Beet Salad with Goat CheesePrep Time: 15 minutes    Cook Time: 30 minutes    Total Time: 45 minutes Makes six servings 1 lb. multi-colored carrots, sliced, or use regular carrots (halved and sliced if they are very large) 3/4 lb. beets, peeled and chopped into 3/4-inch pieces 2 Tbsp. extra virgin olive oil 1/3 tsp. kosher salt 3 Tbsp. walnuts, toasted 1/4 lemon, juice only (about 1 Tbsp.) 1 - 2 tsp. balsamic vinegar 1/2 tsp. fresh thyme, or use 1/4 tsp. dried 1 crumbled goat cheese Preheat the oven to 400 degrees.  In a large bowl, toss the carrots and beets with the oil and salt. Spread them on a baking sheet and roast them for 30 minutes, tossing once after 20 minutes.  Meanwhile, toast the walnuts at 300 degrees in a toaster oven or in a pan over medium-low heat for about 4 minutes until they are golden but watch them closely so they...

Warm Chicken Salad with Mixed Greens

Salads like this can be such a satisfying meal on a hot summer evening. Another benefit is that when a salad is as loaded with different tastes and textures like this one, it can become more accessible for kids who can eat the parts they like and maybe try a bite or two of the parts they aren't so sure about. If your kids flat our refuse to eat salad, you can leave some chicken and corn plain (defrost extra corn) for them to eat separately. If you have leftover chicken from a previous meal, this is a great opportunity to use it up. Watch Jessica make the salad on Facebook Live.Warm Chicken Salad with Mixed GreensPrep + Cook Time: 30 Minutes, Makes 6 servings 1 - 1 1/2 lb. chicken tenderloins, or use sliced mushrooms8 oz. balsamic vinaigrette dressing, (store-bought or homemade, see Note below)8 oz. mixed salad greens 1/2 cup dried cherries or cranberries 1/2 cup slivered almonds or shelled pistachios, lightly toasted if desired10 fresh basil or mint...

4 Watermelon Recipes for the 4th!

I don’t know about you, but the first food that comes to mind when I think of the 4th of July is watermelon. I have vivid childhood memories of watermelon juice sliding down my chin and spitting the big black seeds into the grass as I watched the fireworks from the banks of the Charles River in Boston. There is nothing more summery to me than watermelon. So this year, I wanted to share some of my favorite, creative ways to serve up that consummate summer treat at your celebrations on this 4th of July. All of these would be great to bring to a potluck, eat out in the backyard, or pack up for a picnic.4 Watermelon Recipes for the 4th!Watermelon Feta and Mint Cubes. This appetizer, invented by Scramble founder Aviva’s son Solomon, is so delicious, simple, and easy to prepare. Get your kids in on the fun by asking them to assemble the towers.Watermelon Caprese Salad with Arugula. A Scramble favorite! As Scramble recipe tester Jen Grosman said, “it tastes...

Freakin’ Amazing Freekah Salad

Have you heard of freekeh? It’s a traditionally Middle Eastern grain that has a nutty, smoky flavor and has more fiber and protein than many other whole grains. It is fantastic in this salad, which is inspired by a recipe from New York Times food writer Martha Rose Shulman. This version is vegan but would also be amazing with shrimp, chicken, or feta cheese (although cut back on the added salt if you use feta, which has a salty flavor). Watch Jessica make it on Facebook Live. Freakin' Amazing Freekah SaladMarinate Time: 30 Minutes, Prep + Cook Time: 30 Minutes, Makes 6 Servings 1 cup freekeh, or use bulgur wheat, farro or other whole grain (use wheat/gluten-free, if needed) 3/4 tsp. salt 1/2 cup fresh flat-leaf parsley and fresh mint, chopped (throw in some fresh oregano if you have some)4 - 6 stalks celery, thinly sliced (1 cup)6 - 8 scallions, dark and light green parts, thinly sliced (1/2 cup)15 oz. canned chickpeas (garbanzo beans), drained...

Broccoli and Chickpea Salad with Lemon Vinaigrette

This colorful salad, suggested by Scramble member Anne O’Neill, is perfect to make a day or two ahead of a busy evening or bring to an informal gathering. Its Mediterranean ingredients are flexible—you can add sliced Kalamata olives, a finely chopped shallot or 1/2 red onion, farro (an Italian grain), or even tuna. “It is exactly what I love about a free-form salad. Lots of textures and flavors that add layers to each bite and make you want to go back for more,” according to Scramble recipe tester Debbie Falkow. Watch Jessica make this salad on Facebook Live!Broccoli and Chickpea Salad with Lemon VinaigrettePrep + Cook: 20 Minutes, Makes 8 Servings 1 large head broccoli, cut into florets1 red bell pepper, finely chopped (1/4-inch pieces), or use 1/2 cup chopped jarred red peppers15 oz. canned chickpeas (garbanzo beans), drained or rinsed, or use 1 ½ cups homemade beans1 cup fresh flat-leaf parsley, chopped1/4 cup chopped walnuts, lightly...

Thai Sweet and Sour Chicken Lettuce Wraps

The key ingredient in these wraps, Asian sweet chili sauce, is a popular Thai seasoning sauce, which is getting easier to find in North American grocery stores as those flavors gain in popularity. If you can’t find it, you can make your own by combining 1/4 cup orange marmalade, 1 tsp. rice wine vinegar and 1/8 – 1/4 tsp. red pepper flakes. Thai Sweet and Sour Chicken Lettuce WrapsPrep + Cook Time: 20 minutes Makes four servings 1 lb. boneless, skinless chicken breasts 1/4 cup Asian sweet chili sauce (also called Mae Ploy) 2 limes, use 2 Tbsp. juice, plus 4 lime wedges 1/4 - 1/2 cup fresh cilantro or mint, coarsely chopped (optional) 1 red bell pepper, thinly sliced 2 scallions, dark and light green parts, thinly sliced 1 head Boston or other wide leaf lettuce, leaves separated Put the chicken in a microwave-safe dish with a lid. Partially cover it and microwave it on high until the chicken is just cooked through, 6 – 8 minutes, turning it once...

Mediterranean Sunset Salad

This Mediterranean Sunset Salad looks as good as it tastes! A wonderful combination of lettuce, tuna (or hard boiled eggs or chickpeas if you want to make it vegetarian!), artichokes, red peppers, olives, feta, and almonds it has got a little something for everyone. Check out Jessica making it on Facebook Live to see how simple it is to make.  For more hearty salads, try our Israeli Couscous Salad Recipe with Tomatoes, Cucumbers and Feta and our Fresh Corn, Tomato and Avocado Salad with ShrimpMediterranean Sunset SaladPrep (no cook): 15 minutes 4 servings, about 2 1/2 cups 1 head romaine lettuce, chopped 15 oz. artichokes in water, drained and halved 6 oz. chunk light tuna in water, drained, or use hard boiled eggs, chickpeas, cooked chicken, or shrimp ½ cup roasted red peppers (sold in jars), drained and chopped ¼ cup pitted Kalamata olives 4 oz. crumbled feta cheese ½ cup sliced almonds 2 Tbsp. extra virgin olive oil 1 Tbsp. balsamic vinegar ½ tsp. dried...

10 Best Simple Recipes to Soak Up Summer Flavors

One of my favorite childhood memories is of visiting my godmother’s family house in New Hampshire. Each summer we would head up for a weekend visit that was packed with summer fun like hiking, swimming in the lake, and a cookout. The house had a vast garden with rows upon rows of raspberry bushes. My brother and I would dart in and out of the rows, scratching up our arms and legs, collecting as many raspberries as we could find, placing some into a bowl, but mostly just stuffing them into our mouths. In the afternoon we’d shuck fresh corn and wrap it and some potatoes in foil. Then, as evening arrived, my godmother, parents, brother, and I would hike up a hill on the property and visit the fire pit that we had perfected over the years. We would make sure that the stones were well placed, collect kindling, and start a fire. On that fire we would cook fresh corn, potatoes, and burgers. As my brother and I (impatiently) waited for dinner to be ready, we would rush...

Watermelon Caprese Salad with Arugula

 My summer dinner recipes tend to use what is freshest at the markets. I was daydreaming about this Watermelon Caprese Salad all day once I spotted the watermelon and marinated mozzarella while I was making lunch. Scramble recipe tester Jen Grosman says, “It tastes like summer.” Add some grilled shrimp or chicken for a heartier meal. Watch the video and subscribe to the YouTube channel for weekly cooking videos from Aviva Goldfarb: Watermelon Caprese Salad with ArugulaPrep Time: 20 minutes Cook Time: 0 minutes Total Time: 20 minutes   Makes six servings 4 cups chopped watermelon 1 English cucumber, chopped (2 cups) 1 large tomato, chopped (2 cups) 2 oz. arugula, (4 cups) 1/2 cup fresh mint and/or basil, chopped 8 oz. marinated mozzarella balls, halved 2 Tbsp. extra virgin olive oil, (you can use the oil from the marinated mozzarella) 2 Tbsp. balsamic vinegar In a large serving bowl, combine all of the ingredients. Season with freshly ground pepper and...