ASIAN INFUSED SALAD WITH CHILI LIME DRESSING

Everything that slows us down and forces patience, everything that sets us back into the slow circles of nature, is a help. Gardening is an instrument of grace.
— May Sarton

Did someone say spring fever? Yes, I am feeling anxious for summer. Even though I try to be the kind of person who views the glass as half full, believe me when I say that I gave winter the evil eye this year. Yes, I live in the Upper Peninsula of Michigan. Yes, I have lived here for most of my forty-six years. Yes, I know that I should savor each moment and wish life to move fast forward. Still, I find myself wistful for long hikes and vases full of fresh-cut flowers from my back yard. I watch the chickens preen in the sunshine and I eagerly anticipate long daylight hours filled with warmth and all of the possibility that we can gather in a few short months.

Since my family is fortunate to have a hoop house, April will be planting season for us and we are investing a lot of sweat equity into our garden this year. For a couple of months now we have been starting seeds in our house. My husband John started broccoli, Brussels sprouts, pumpkin, watermelon, and an assortment of flowers. Last weekend I started tomatoes and cucumbers. Check out the “mini-greenhouses” I used to plant cucumbers and recycle the large clamshell containers that greens come in from the supermarket.

In the fall it was difficult to go back to buying greens for salads and smoothies after being able to grow our own all spring and summer.
However, I found a neat way to recycle the large clamshell packages. They make great mini-greenhouses to start seeds. Fill with soil, plant seeds, water, close the top, and place in a sunny windowsill until your seeds germinate. 🌱🌱

Pumpkin plant windowsill garden.

We have a tiny house but we maximize our space and take advantage of the wonderful sunlight.

This weekend I am picking up squash seeds (zucchini, yellow summer squash, spaghetti squash, and butternut squash) to also start indoors. While we still have several feet of snow on the ground, on sunny days the temperature is reaching the low 70s in the hoop house. I can already taste the green beans, broccoli, and peas and I cannot wait to be able to pick fresh greens daily for salads.

When I make salads as an entrée for work or dinner, I like to bulk them up with ingredients that are going to have staying power. I love to add beans or nuts for protein and whole wheat pasta, other grains, or quinoa. For the salad that I am sharing with you this month, I decided to use rice noodles – because I thought they would work well with the spicy chili lime dressing. I usually have them on hand because my husband and I love them in my hot and sour mushroom soup. Rice noodles come in a variety of textures (for this salad I used a thin noodle) but the thicker strands would work well too. Both the rice noodles and the garlic chili sauce (that I use in the dressing) can be purchased in the Asian section of the supermarket.

This salad can be plated or made in a jar. While I used clementine oranges or “Cuties”, pineapple or whatever fruit or berries that are in season would work great. The sweetness of fruit partners well with the spiciness of the dressing.
I love to create vibrant salads, since we eat with our eyes first, and I think that taking time to artfully arrange food helps deepen our enjoyment and brings eating to a new level. That is why I enjoy making jar salads. Not only do the jars keep the salads fresh for up to a week, but they help make the salads visually appealing and ready to grab-and-go for work or when you are pressed for time at home. I love being able to prep my salads once for a healthy meal all week-long.

Normally, when I make dressing, I use my Vitamix blender. However, for this dressing, I wanted a chunkier consistency so I added all the ingredients into a pint-sized mason jar, put the lid on and gave it a good shake.

CHILI LIME DRESSING

  • 1 cup of rice vinegar
  • 1 lime (juice and zest. If you are using bottled lime juice, one lime renders approximately 1/4 cup)
  • 1 clove of minced garlic
  • 2 Tablespoons of sesame oil (sesame oil has a very distinct taste and I love to use it to stir fry vegetables as well)
  • 2 Tablespoons of tamari or soy sauce
  • 1 Tablespoon garlic chili sauce (Warning — chili sauce is SPICY so you may want to add a little at a time. I like heat so I even added more after mixing)
  • 1 Tablespoon of finely chopped onion (I used red onion but green onions would be great for this dressing)
  • 1 Tablespoon of finely chopped fresh ginger root (ginger has a very strong taste and if you are not used to it, I suggest adding a little at a time)
  • Fresh cilantro, finely chopped (1 used 1/4 cup. If you do not like cilantro, parsley would work well)

In the summer I also add a sprig of fresh mint and freshly chopped chives to the dressing.

 

I added 4 Tablespoons of dressing to the bottom of each jar and layered the following ingredients:

Orange bell pepper (chopped)
1 cup of snow peas
Edamame (I make sure to buy organic and purchase in the freezer section and thaw and use in the salads)
Rice noodles (cooked and cooled)
Sunflower seeds
Clementines
Cabbage (chopped)

I made four salads using quart Mason jars. You can decide how much of each ingredient to add. I used ¼ cup each of sunflower seeds, noodles, and edamame. I divided up one small bell pepper, used one clementine per jar, and filled the rest with crunchy cabbage (packing it well to ensure the salad had enough cabbage). Red cabbage works well with this salad as do carrots, tomatoes, broccoli – and if you eat meat you can add chicken or shrimp.

As sure as the geese will return to Upper Michigan skies, this salad will make a great addition to your spring and summer menu. It would be a great dish to bring to a picnic (imagine making small individual salads for everyone in pint jars). The dressing is versatile and while it perks up cabbage or greens in your salad, it is equally delicious drizzled over steamed or roasted vegetables.

If you have spring fever like I do, I hope you find a way to satisfy your yearning for warming days. Now is the perfect time to start some seeds indoors for your own vegetable garden. If you have limited space think about growing tomatoes and fresh herbs in containers. You will thank yourself in a few months when you are making salads from your own fresh produce. Trust me, food always tastes better when it is grown and prepared with a labor of love.

Watermelon sprouts.


 

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Top Ten Recipes of All Time (Five Year Blogiversary)

Life can only be understood backwards; but it must be lived forwards.”
― Soren Kierkegaard

It was a short, three days, back to work after a relaxing winter holiday. Today is day #6 of the January Productivity Challenge and I am staying true to my goals. Our house is slowly getting reorganized and I am dedicated to a weekly blog post. I have missed writing and reaching out and making connections with others over healthy living. It feels good to fulfill my promise to myself (even though this is only the first week). Trust me, I savor every comment left here – and on Facebook and Instagram. It is rewarding to learn that others enjoy my recipes, my photographs, and my musings. I too find the support that receive in return is priceless. To my faithful readers, thank you for being part of my journey for the past five years. To those new to my blog, welcome – I hope you enjoying browsing my posts and find something that is helpful to you. ❤

I shared my intentions for 2018 with my students this week and I had them too create their own SMART goals. I suggested that they start by making a goal for the month of January and that in February we would access and plan accordingly. They were able to create a personal, family, academic, extra-curricular, or “Act of Kindness” goal. I modeled many examples of goals with them and we discussed how setting small, realistic, and measurable goals can help us achieve success and how, ultimately, this taste of success can snowball into larger accomplishments throughout the course of lives.

We discussed how even a simple health goal (like sleeping for 8 hours a night) can help us become better humans. It can lead us to be better academically and can help us have stronger relationships and interactions with others. We talked about how everything is connected and that we become better stewards of our lives when we are taking care of ourselves and planning ahead.

In my own goal setting I spent some time thinking about what I wanted to happen with my weekly blog posts. While I love creating recipes, a new recipe a week does not fit with my lifestyle right now. I am am a busy teacher, wife, and step mother. However, I am determined to share more. More photos, more musings, more aspects of my daily life, and (as a friend requested) maybe poetry and some of my creative writing.

For this blog post I decided to do some research and analyze my site statistics. Today I am going to share with you the top ten recipes from Produce with Amy in the past five years. With the exception of one green smoothie recipe, the most popular posts have been salads. It was not surprising, because I get more questions and feedback on Mason jar salads than any other recipes. I pride myself in taking the “boring” out of salads. Even my husband John has turned into a “salad person” and frequently asks for a salad with dinner, for a snack, or in a jar for work.

Here they are, starting with the most popular first (LINK TO POST UNDER PHOTO):

#1 Glowing Green Mason Jar Salads with Avocado Vinaigrette Dressing

 

The end of the school year is racing at me. I find that prepping my lunches and dinners makes healthy eating a snap. If you find yourself in a pinch at mealtime you cannot go wrong with salads in a jar.

#2 Mason Jar Salads: Fresh, Visually Appealing, and Versatile (Classic Salad Bar in a Jar & Waldorf Inspired Slaw)

#3 Paradise in a Jar Salad with Blueberry Lemon Dressing

#4 Harvest Rainbow Mason Jar Salad with Creamy Pesto Dressing

#5 Mediterranean Mason Jar Salads with Greek Vinaigrette

Sweet and Savory ingredients make these Apple-a-Day Mason Jar Salads with Pumpkin Vinaigrette Dressing a seasonal hit!

#6 Apple-a-Day Mason Jar Salad with Pumpkin Vinaigrette
#7 Israeli Feast ~ Mason Jar Salad (with Tabouli, Hummus, and Olives)

#8 Garden Fiesta Mason Jar Salad

Summer on a plate!

#9 Watermelon and Cucumber Splash Green Smoothie (With or Without the Greens)

#10 Confetti Salad in a Jar with Creamy Chipotle Dressing

If you have questions about any of my recipes, please do not hesitate to ask. I love hearing from others that are also on the quest for a healthier lifestyle.

Thank you for helping me celebrate Produce with Amy’s five year milestone.  I am hopeful that 2018 will be full of inspiration that will inspire a plethora of new recipes and posts. Happy New Year and may yours be full of creative and healthy productivity! ❤

 

Quadruple Berry Salad with Caramelized Pecans and Raspberry Vinaigrette

Quadruple Berry Mason Jar Salad“Do stuff. Be clenched, curious. Not waiting for inspiration’s shove or society’s kiss on your forehead. Pay attention. It’s all about paying attention. Attention is vitality. It connects you with others. It makes you eager. Stay eager.”
― Susan Sontag

As an English teacher, I make a living out of helping my students find connections to the world around us. I serve as their guide in helping them to think critically and to use writing as a tool to make their thoughts, ideas, and dreams tangible. We use narratives, poems, articles, novels, and videos as a touchstone to connect with other lives, time periods, and cultures. Our writing becomes a mirror that we can hold up to our ambitions and possibilities. I always tell my students to examine the world with the astute eye of a writer. It makes us pay attention to things that may otherwise slip by.

As a new mother, I try to help my step-children make connections as well. The kids spend the majority of time with us and we try to make the most of our family time together. Since my husband John is a police officer his job often entails the challenge of shift work. However, he currently is on day shift which means that he is home for dinner every night. Last week he cashed in some very precious vacation time so he could accompany as a chaperone for the Winter Homecoming dance. After fall Homecoming, I promised Avalon that if she had high grades, strong attendance, and positive behavior that I would buy her a new dress and let her attend the Homecoming dance. She met and exceeded our goals and expectations – and I think it is fair to say that she felt like a princess dancing the night away.

Avalon posing in her Homecoming dress. What a beauty!

Avalon posing in her Homecoming dress. What a beauty!

John and Avalon. Oh, how I love them both!

John and Avalon. Oh, how I love them both!

How thankful I am that I work in such a family friendly environment. I think that it is a wonderful experience for Lukas and Avalon to interact with high school students and develop relationships and make connections with teachers, administrators, and others that will be stakeholders in their education through elementary, middle, and high school.

Lukas and Lorraine work on creating the yellow brick road in the hallway.

Lukas and Lorraine work on creating the yellow brick road in the hallway.

Avalon and Kori decorating the hallway for Homecoming.

Avalon and Kori make a great team.

As a teacher, I see firsthand the difference it makes in a young person’s life when their parents are actively involved in their education both inside and outside of school. Our first teachers are our parents, and I do not take my new role of mother lightly. I share John’s responsibility to help raise productive individuals that are kind, thoughtful, and independent. One of our family goals in the next couple of years is to construct an addition on to our house. In order to make this dream a reality, we are

Avalon and Lukas wearing their hats for Spirit Week.

Avalon and Lukas wearing their hats for Spirit Week.

trying to save money and stay financially healthy. I am teaching the kids how we can stretch our resources by grocery shopping (instead of dining out all the time) and by appreciating things that are homemade. John models hard work for his children and is a wonderful example of how much value things have when they are made from your own hands. John is extremely resourceful and can build anything. This weekend he put down new flooring in the kids’ room and he is currently building us

Sibling sweetness.

Sibling sweetness.

a sauna from a shed that we purchased from the Gwinn High School building trades class.  Since we live out-of-town we want to maximize our beautiful property and create our own personal paradise.

Last weekend I promised the kids that we would make Valentine’s crafts. We recycled jars and used Mod Podge and tissue paper to make “stained glass” candle luminaries. They loved being creative and suggested that we make more for every holiday. Setting a pretty table is important to me and I love that our Valentine’s centerpiece was created from Avalon and Lukas’ handiwork. I think that they will make our February family dinners even more special.

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Avalon bought me the beautiful family candle holder/plaque for Christmas.

Avalon bought me the beautiful family candle holder/plaque for Christmas.

Speaking of beautiful table settings, I recently became enamored by The Pioneer Woman, Ree Drummond’s gorgeous table wear collection. Since John and I merged households (I moved into his cozy log home) we feel it is important to acquire some new items together to help tell our story. We have kept quite a few of things we both had (for practical purposes) and slowly are buying a few new things. I wanted new every day dishes, but I am extremely picky. I could envision vintage plates and bowls, or at least a vintage feel, and Ree’s collection went perfectly with our red, yellow, and aqua theme. I love how bright and cheerful they are –  elegant  – with just the right amount of country charm! Not to mention that they are extremely affordable (which works with our goal to not squander our resources).

This weekend, after sleeping in from our late night at the dance and a huge breakfast, John took Lukas ice fishing and Avalon went grocery shopping with me. I told her with all the money that we saved with coupons and smart shopping I would treat her to Starbucks. She is a wonderful shopper and helps me remember the items on our list and she’s a huge helper in the kitchen. In fact, the recipe that I am sharing with you today was one of the first meals that Avalon helped me assemble last spring.

We take breakfast very seriously in our house. The eggs are from our hens and John and the kids had sausage from the pork that he raised last summer. Of course I sautéed lots of vegetables for my plate.

We take breakfast very seriously in our house. The eggs are from our hens and John and the kids had sausage from the pork that he raised last summer. Of course I sautéed lots of vegetables for my plate.

imageWhen I first started dating John, the kids (especially Lukas) were obsessed with the fact that I was a vegetarian. While they tend to be picky eaters and do not have a fondness for fruit and vegetables, I think they have made great strides in eating healthier. They love broccoli and green beans and for dessert they often will choose Greek yogurt and fruit. John, like the kids, has quite a sweet tooth but he loves to take a green smoothie to work and he enjoys my Mason jar salads. The combination that I am sharing with you today is his ultimate favorite. The caramelized pecans are a favorite snack of both John and Avalon and I often say that they are my way of “tricking” John into eating salad. While I do have a recipe for homemade Raspberry Vinaigrette, John prefers a sweeter store-bought version. I usually purchase Paul Newman’s Raspberry & Walnut dressing or Target’s Archer Farms Raspberry Vinaigrette – though I recommend that you give my recipe a try!

If you are new to jar salads, I recommend that you check out this link for helpful tips and tricks.

QUADRUPLE BERRY SALAD WITH CARAMELIZED PECANS & RASPBERRY VINAIGRETTE

I layer the following ingredients in this order – into wide-mouthed, one quart Mason jars. I usually make 7-10 salads. I do not have exact amounts of berries for the salads. I usually buy a quart of strawberries and blueberries and a couple pints of raspberries and blackberries and divide them up into each jar (the more berries the better!)

*If you do not eat dairy you might want to try this Herbed Tofu, from Vegan Yak Attack which makes a great feta cheese substitute.

*3-4 Tablespoons of Raspberry Vinaigrette Dressing (depending on how much dressing you like. John likes a lot of dressing. I usually add extra vinegar or lemon juice at the bottom to mine since I like my dressing extra tangy)
*Sliced carrots
*Snow Peas
*Sliced cucumbers

*Strawberries (I use fresh berries. Once in a pinch I used frozen raspberries and they worked out – though they were not quite as good as fresh)
*Raspberries
*Blackberries
*Blueberries
*Feta Cheese
*Blue Cheese
(or gorgonzola)
*A handful of caramelized pecans (link to recipe HERE)
*Spring mix lettuce
*Alfalfa sprouts

This combination has turned John into a salad fan and I hope that you enjoy it too! While life is busy, we are never too busy to make healthy choices. Mason jar salads are a real game changer when it comes to meal prep. I got out of the habit this fall when my schedule got tight and my goal for the coming month is to make jar salads each week for work. I also want to bring back my weekly blog posts. I miss sharing with you, and since I use my blog as a teaching tool, I miss sharing my writing goals with my students. As always, I would love to hear from you. I hope you are meeting your healthy goals and intentions for the new year. Remember, we are worth it!

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John’s mom made us cooking aprons for Christmas.

One of my students Kori and I at Homecoming. I love her!

One of my students Kori and I at Homecoming. I love her!

The kids had so much fun dancing the night away. Jordan, one of my students, made their evening extra special. She is such a sweetheart! Love her!

The kids had so much fun dancing the night away. Jordan, one of my students, made their evening extra special. She is beautiful inside and out – love her!

Miss Avalon enjoying her Starbucks treat.

Miss Avalon enjoying her Starbucks treat.

Fall Fusion Jar Salads with Brussels Sprouts, Apple, Walnuts, & Pear Dressing

Fall Fusion Jar Salad by Produce with Amy“It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.”
– Edward Bunyard, ‘The Anatomy of Dessert’

I have a confession to make – I tend to be obsessed with analyzing my blog statistics. On a daily basis, without fail, my most popular posts are my Mason jar salads. It is easy to understand why. Discovering the efficiency, versatility, and freshness of jarred salads can be life-changing. They have transformed my lunches and the way that I look at salad ingredients. When others expressed interest in my recipes I strove to come up with creative, vibrant, and nutritious combinations and the result was over twenty salads with homemade dressing. In fact, I still feel the pull to keep creating and today I will share with you my latest jar salad creation. If jar salads do not fit into your lifestyle, my salads can be plated for your enjoyment as well.

If you are new to Mason jar salads I suggest that you read this post for tips, tricks, and Pear, Pomegranate, and Walnutssuggestions.

My wish was to create a salad that would bring some of my favorite fall flavors together. What speaks more of fall than crisp apples and juicy pears? When I spotted a pomegranate at our local co-op I knew that it would be the perfect addition. I also decided to roast Brussels sprouts to bring out their sweetness and the result is an unforgettable salad that I hope you enjoy as much as I did. Not only is this salad brimming with fall flavor but it is also packed with fiber to help keep you full.

Fall Fusion Salad by Produce with Amy

FALL FUSION SALAD WITH BRUSSELS SPROUTS, APPLE, WALNUTS, & PEAR DRESSING

I divided the following ingredients and layered in the following order in five – one quart sized Mason jars:

*3 – 4 Tablespoons of Pear Dressing (recipe to follow)
*Flax oil (or your favorite salad oil. I added 2 teaspoons to each jar)
*1 quart of yellow grape tomatoes cut in 1/2
*3 sliced pears

*3 sliced apples (your favorite variety)
*1 pomegranate (if you do not have access to fresh pomegranate – blackberries would also work well)
*Raw walnuts (I used 2 Tablespoons per jar)
*2 pounds of roasted Brussels sprouts (recipe to follow)
*Chopped romaine lettuce
Pear Salad Dressing by Produce with Amy

I found raw coconut vinegar at our local co-op.

I found raw coconut vinegar at our local co-op.

PEAR DRESSING

*1 pear
*1/2 cup raw coconut vinegar (or your vinegar of choice. Since I like my vinegar tangy, I like to add more vinegar. If you like yours less tangy you can add the equivalent of water)
*1 Tablespoon of roasted garlic (or 1 clove of raw garlic)
*1 teaspoon of cinnamon
*1/4 cup of oil of your choice (I leave the oil out and add separately to each salad for portion control)

 

Brussels SproutsROASTED BRUSSELS SPROUTS

Cut Brussels sprouts in half and spread on baking sheet. Drizzle with a little bit of olive oil, sprinkle with salt, pepper, and two cloves of minced garlic (toss well). Roast at 400 degrees for 45 minutes (depending on oven). Turn sprouts at the 20 minute mark. Allow to cool before adding to the salad.
Fall Fusion Salad by Produce with Amy

Printable recipe: FALL FUSION SALAD WITH BRUSSELS SPROUTS, APPLE, WALNUTS, & PEAR DRESSING

Pin HERE.

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Make sure you check out my other Salad Recipes.

Thank you for reading and I would love to hear how you found your way to my blog. Make sure to subscribe to my new posts via email and follow me on Twitter, Pinterest, and Instagram (links are on the right had side of the page). I love being part of healthy community and learning from each other. I hope you enjoy my salads. Cheers to our health and thriving together!