Eating Style Archives | The Good Hearted Woman

Mediterranean Panzanella {Italian Bread Salad}

Chock-full of fresh garden flavors, this Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant} makes a deliciously refreshing summer meal.

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Panzanella (or panmolle) is a Tuscan chopped salad made primarily of stale bread, onions, and tomatoes, most often dressed with oil & vinegar. It dates back to the peasant habit of soaking Tuscan stale bread and mixing it with garden vegetables. The name “panzanella” appears to be derived from the combination of pane (bread) and zanella (soup bowl).

Two of my favorite things – bread and fresh veggies – right there in one fast, easy to fix meal! I’m totally in!

You can use any hearty, substantial bread for this recipe; however, it is traditionally made with Tuscan bread. (I usually use a good sourdough baguette.)

Did you know that real Tuscan Bread is saltless? Tuscan bread is a staple in Tuscan cuisine, traditionally employed in such dishes as ribollita, pappa al pomodoro, and of course, panzanella.

This Mediterranean Panzanella salad is perfect for late summer when gardens are bursting. The recipe itself is quite flexible: you can vary the veggies to suit your tastes or your garden’s bounty. For the salad pictured here, I used squash, eggplants, tomatoes, and herbs fresh from our (tiny backyard) garden!

Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

Chock-full of fresh garden flavors, this Mediterranean Panzanella {Italian Bread Salad} a light, flavorful summer weeknight meal.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

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Course: Main Dish, Salad

Cuisine: Mediterranean

Keyword: eggplant, tomatoes

Servings:

Calories: 424kcal

Author: Renée ♥

Equipment

Ingredients

1 pound baguette (or other hearty, rustic bread) cut into bite-sized cubes
1 ½ pounds cherry tomatoes sliced in half (or regular-sized, cut into 1-inch pieces)
1 small summer squash (zucchini or other) cut into ½-inch pieces
1 medium sweet onion cut in half and sliced stem to root
½ pound eggplant (mini, or full sized) quarter minis; peel and cut full-size into 1-inch pieces
6 tablespoons extra-virgin olive oil divided
¼ cup balsamic vinegar divided
2 cloves garlic roughly chopped
1 medium cucumber (optional) peeled, seeded, and cubed
6 cups coarsely chopped Romaine lettuce 2 small heads or 1 large
2 ounces feta cheese crumbled
½ cup packed fresh basil leaves (or a mixture of fresh basil and fresh mint leaves) roughly chopped

Instructions

Gather and prep ingredients.
Turn on broiler.
Cover a baking sheet with parchment or a Silpat mat.
Drizzle 2 tablespoons olive oil over bread cubes and toss to coat. Sprinkle lightly with salt.
Place bread cubes on prepared baking sheet under broiler, about 8-inches from the heat. (Not the closest rack to the element.) Leave the door open and keep an eye on them.
When you begin to see the bread cube tips turning golden, take them out. This should take about 3 minutes or less.
Using a spatula or tongs, toss the cubes again and put them back into the oven. Continue to toast until they are gently toasted thorough: about another 3 minutes.
When bread cubes are toasted, remove from baking sheet and set aside.
Preheat oven to 400°F | 205°C.
In a large bowl, combine sliced onion, eggplants, squash and half of the sliced tomatoes. (Reserve the other half of the tomatoes for later.)
Drizzle 2 tablespoons each olive oil and balsamic vinegar over vegetables. Sprinkle with salt and pepper and toss to coat.
Pour vegetables onto baking sheet and shake the sheet gently to distribute them evenly.
Bake in preheated oven [400°F | 205°C] for 25-30 minutes, until eggplants are completely cooked.
Spoon out 1/2 cup of the tomatoes from the roasted vegetables on the baking sheet. Allow the rest of the roasted veggies to cool slightly while you proceed.
In a blender cup, combine the 1/2 cup of roasted tomatoes, chopped garlic, 2 tablespoons each balsamic vinegar and olive oil.
Pulse a few times to combine.
In a large bowl, combine chopped romaine, toasted bread cubes, remaining tomato halves, cucumber, roasted vegetables, feta, fresh herbs, and balsamic tomato dressing.
Toss gently to coat.
Allow to chill for up to 2 hours before serving.
Toss once more before serving and garnish with additional crumbled feta.

Nutrition

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This recipe was created for maximum flexibility: I don’t think I’ve ever made it exactly the same twice. Feel free to any fresh garden vegetable that you like.

Be sure to check out these other delicious meal-size salads; including our Potluck-worthy Cuban Salad, Spicy Thai Shrimp Salad (an Applebee’s Copycat), and Vintage Layered Taco Salad.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Classic Fresh Blueberry Pie

August 6 By Renée 8 Comments

Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Made with our homemade sweet pie crust (or store-bought crust) and fresh (or frozen) berries, this delicious pie pairs perfectly with a scoop of vanilla ice cream and a hot summer night.

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There really isn’t anything quite like a slice of fresh blueberry pie with a scoop of cold vanilla ice cream on a hot summer evening.

Our blueberry bushes yielded a bumper crop this year, and I’ve been freezing and baking up berries – including blueberry pies of all shapes and sizes – for a few weeks now. I’d forgotten how much I love baking with fresh blueberries!

As I was developing this blueberry pie recipe, I compared the results against my memories of the best blueberry pie I’ve ever eaten; decades ago at a little boat-in family restaurant called Harmony Falls on the shore of Spirit Lake, at the foot of Mount St. Helens. (Needless to say, it’s been awhile.)

We couldn’t be more pleased with the outcome of this pie recipe! The filling is sweet, tart, juicy blueberry bliss; and the flaky, tender, slightly sweetened crust adds the perfect finishing touch.

Whether it’s been decades or days since you last ate a slice, this fresh blueberry pie will bring back memories of pies-gone-by like they happened yesterday. You are going to love it!

How many blueberries do I need for this pie?

Reality: This is how I measure berries for a pie.

For the purposes of this post, I weighed the berries I used so I could give an exact measurement in the recipe. (About 42 ounces for a deep dish, and 21 ounces for a standard single pie.)

However, if you fill you pie pan(s) so that the top rounds up just a bit, you will have the exact right amount for your pie. The rest of the ingredient amounts are based making filling for one deep dish blueberry pie (as pictured here) or two standard 9-inch pies.

IMPORTANT: Blueberries used for filling must be room temperature. DO NOT use chilled berries, or your filling will take too long to cook and your pie shell will burn before the filling is done.

Why is it so important to rinse blueberries before baking with them?

As you may know, you should never rinse blueberries until you are ready to use them. Rinsing removes the “bloom,” which is the waxy, silvery-white coating that appears on blueberries, grapes, and some plums. Bloom acts as a barrier against insects and bacteria, and helps to seal in the fruits’ moisture. Rinsing breaks down this protection, ultimately allowing the berries to cook more efficiently.

For the purposes of this recipe, rinsing also adds just enough liquid to the mixture to allow the tapioca to begin working its magic before the berries begin to burst during baking. Do not skip this step, or your filling may not cook correctly.

What about the pie crust?

You can use any pie crust you want for this pie. However, if you want to make your own dough (and I strongly encourage you to do so), my favorite, go-to sweet pie dough recipe is tender, flaky, and easy to make. (And if you follow the directions, it’s next to foolproof!)

Follow these three easy rules for successful pie crust:

Keep everything crust-related ICE COLD! That means; if you aren’t using it, it should be chilling. This includes your pie dish. (DO NOT chill filling ingredients.)
Mix in the fats by hand, and leave pea to peanut-size pieces in the dough.
Do not overmix your dough. Overworking encourages the formation of gluten, which makes pastry dough tough. Pastry dough should never be a uniform color: don’t try to make it so.

One more important Pie-Making Tip:

I have one more tip for successful pie making, blueberry or otherwise: invest in a good 9½-inch rimmed glass pie dish. Get a deep dish or standard pie dish depending on your preference, or both!

I prefer a glass pie dish over metal or ceramic for a couple of reasons; most notably, I can see through glass to check the color of my bottom crust, which is a primary determinate for whether the pie is done or not.

Do I have to make the pie crust all fancy like this pie?

Nope. You can top it with a well-vented solid crust; or better yet, make a simple lattice crust.

Want to fancy it up? Vary the size of your lattice strips, and add a few super simple pie dough roses like I did! [How-to post coming next week.]

If you decide to go with a solid top crust, be sure to cut some large vents, or better yet, use a small cookie cutter to open up the top to allow all that steam to escape while the berries are cooking.

For the top crust, you can go as simple as you want; but if you like this design, it’s super-easy to put together. To make it, I sliced a few random strips of pie dough, cut some simple leaves, and made five simple “4-circle” pie-dough roses.

Pie Crust PRO TIP: Cut the bottom crust larger enough so that, after you add the top crust, the bottom edge can be folded up over it and sealed, as shown in the image above. In my experience, this significantly cuts down on pie shell leakage around the edges.

5 from 4 votes

Classic Fresh Blueberry Pie

Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Recipe makes enough filling for one 9-inch deep-dish blueberry Pie, or two standard 9-inch pies.

Prep Time30 mins

Cook Time55 mins

Cooling Time1 hr

Total Time2 hrs 25 mins

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Course: Dessert

Cuisine: American, Comfort Food, Seasonal

Keyword: blueberries, pie

Servings: servings

Calories: 405kcal

Author: Renée | The Good Hearted Woman

Equipment

9½-inch Pie Dish [1 deep dish or 2 standard]

Ingredients

42 ounces fresh blueberries room temperature (Defrost to room temp if using frozen berries)
4 tablespoons instant tapioca
2/3 cup white sugar See Notes below.
1 tablespoon all-purpose flour
1½ teaspoons fresh lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon butter cut into small pieces
1 batch Sweet Pie Dough per pie (or your favorite double-crust pie dough)

US Customary - Metric

Instructions

Preheat oven to 400°F [200°C].
Pour fresh berries into your pie dish to measure out proper amount.
PRO TIP: Chill pie plate in refrigerator for 30 minutes before beginning.
Gather and prep all ingredients.
Rinse blueberries in colander. This step is NOT OPTIONAL.
In a large bowl, combine berries, tapioca, sugar, flour, zest, cinnamon and nutmeg.
Gently toss to mix. Sprinkle with lemon juice, toss one more time, and allow to sit for 15 minutes.
While the pie filling is setting out, take the pie plate and one half of your pie dough out of the refrigerator.
Roll out bottom crust and line pie dish. (Continue to chill other half of crust.)
Put rolled bottom crust in freezer for 5 minutes before proceeding.
Fill chilled pie crust with prepared filling.
Sprinkle lemon juice over top of pie. Dot with butter pieces.
Remove dough for top crust from refrigerator. Roll out on lightly floured board. Add top crust to pie as desired. You can simply top it with a solid crust, or make it as fancy as you like.
If you use a solid top crust, be sure to cut a few vents.
If you pie dough seems saggy or too warm when you get done adding the top crust, put the whole thing back in the freezer for 5 minutes.
Baking times will vary somewhat, depending upon your pie dish, oven, and depth of filling. Keep an eye on your pie after the first 30 minutes of baking to avoid burning.
• 9½" Deep Dish Pie: Bake at 400° [200°C] for 45-55 minutes, or until lightly browned.
• Standard 9" Pie: Bake at 400° [200°C] for 40-50 minutes, or until lightly browned.
After the first 30 minutes of baking, gently lay a sheet of plain, flat aluminum foil over the top of the entire pie to avoid over-browning the top. Do not press down or otherwise form the foil: just lay it gently, like a feather.
Pie is done when crust is light golden brown and filling is bubbly.
Allow pie to cool completely before serving.

Notes

You can adjust the amount of sugar based on the tartness of your berries and your personal tastes. Add up to an additional 1/3 cup sugar if your berries are very tart, or if you prefer your pies very sweet.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

The pastry roses on this pie are ridiculously easy to make, and will immediately up your pie-making game!

Why does this blueberry pie recipe include both flour and tapioca as thickeners?

Thickening the natural fruit juices from any berry is tricky, especially when the filling is cooked in the pie. (As opposed to pre-cooking the filling.) Blueberries are particularly pesky, natural pectin-wise, and it seems that some varieties gel better than others.

You want your pie-fruit to be thick enough to sit on a fork, but you don’t want a gummy, gelatinous mess that feels weird on your tongue and totally overwhelms the fresh, natural flavors of the berries. You also need that crust to bake up nice and flaky. It’s a balancing act.

That said, I am not a fan of cornstarch for thickening pies, and I avoid it whenever possible. Sure, thickening with cornstarch is easy, but it often results in what I can only describe as a gloppy, bouncy filling.

For this pie, I use my pie thickener of choice – instant tapioca, plus just a little flour and butter to seal the deal. This combination gives me the most consistent results with my blueberry pie filling, yielding a thick, juicy filling that highlights (instead of hides) all those delicious fresh berry flavors.

Blueberry pies, in particular, thicken a lot when they cool. Don’t be concerned if your filling seems thin when you first take it out of the oven. For best results, allow pies to set up completely before cutting in.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Em’s Sweet & Spicy Black Beans with Bacon

July 8 By Renée 5 Comments

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make!

This post may contain affiliate links, but don’t worry – they won’t bite.

Our daughter Em makes the best black beans ever! She’s been making them about once a week for the past few months, and we have been devouring them – for breakfast, lunch and dinner!

When I asked Em if she’d mind sharing her recipe, she carefully walked me through her process, meticulously noting the ingredient amounts as we went along. She did such a great job, that, when I made two subsequent test batches, I was easily able to replicate her flavors perfectly! (Which means you can too!)

Make this Black Beans Recipe Your Own!

One of the many things you will love about Em’s black beans recipe is its flexible ingredient list. You can use your favorite peppers, onions, and chili powder to make it your own!

Like your beans on the mild side? No problem! Follow the recipe as is. Like your black beans hot and spicy? You can do that – just throw in a hotter pepper or a little more of your favorite chili powder.

**Flexible and Fast!**

You will be surprised at how fast and easy Em’s black beans recipe comes together. Start to finish, they take just 30 minutes to make, but the flavors blend so well that they taste like they’ve been simmering all day!

Post Updated July 7, 2020 (Originally published May 18, 2016)

black bean recipe with bacon with cotija

5 from 5 votes

Em’s Sweet & Spicy Black Beans with Bacon

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

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Course: Side Dish

Keyword: black beans, spicy

Servings:

Calories: 178kcal

Author: Em @ The Good Hearted Woman

Equipment

Enameled Cast Iron Skillet

Ingredients

2 cups cooked black beans 2 cans, drained & rinsed
1 large chopped sweet pepper yellow, orange, red, green (pick your favorite)
½ large chopped onions red, yellow, sweet (pick your favorite)
2 strips thick cut bacon cut into ¼ batons
1 cup chopped cilantro
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chili powder use your favorite
¼ teaspoon chili flakes
1 tablespoon brown sugar
1/2 teaspoon salt
2 cloves garlic
⅔ cup chicken stock
⅔ cup water
¼ cup grated cotija or more

US Customary - Metric

Instructions

Gather and prep ingredients.
In a small bowl, combine cumin, oregano, chili powder, chili flakes (optional), brown sugar, and salt. Set aside.
Put bacon batons into cold skillet and turn heat on to medium.
Bring up to heat and cook bacon until crispy.
Remove bacon from pan and set aside.
Put chopped onion into hot pan. Cook onion in bacon grease until translucent.
Add peppers and cook 5 additional minutes.
Add garlic and spices. Cook another minute.
Add drained and rinsed beans to mixture.
Add chicken stock and water. Liquid should just cover beans.
Use a wooden spatula or spoon to deglaze the bottom of the pan.
Smash beans with a potato masher or the back of a wooden spoon.
Reduce bring beans to a simmer, and reduce heat.
Cook an additional 5-10 minutes, until spoon leaves a space when dragged through the beans.
Remove from heat and stir in cilantro and reserve bacon.
Season to taste.
Serve topped with grated cotija and additional chopped cilantro.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Sweet & Spicy Black Beans go especially well with our Caribbean Chicken Stew!

Just a few different ways to enjoy Sweet & Spicy Black Beans:

Breakfast: We like to heat leftover beans and serve spread on a tortilla, topped a little fresh tomato and fried egg.
Soup: These beans make a surprisingly good black bean soup. Just thin leftovers down with a little stock or water, heat them up and top with a dollop of sour cream and a sprinkling of fresh cilantro.
Dip: These beans thicken up very nicely, and can easily be served with chips or crudité. Makes a great, protein-rich afternoon snack!
Potlucks: Someday, when Potlucks are a thing again, this will be a favorite takealong: these beans travel well, have a long “open-air” life, and taste great hot or cool.

Do you use a kitchen scale?

I never in a million years thought I would ever use a kitchen scale for anything beyond measuring the flour and water to feed my sourdough starter. By nature, I cook by feel, and even take some pride in being able to throw a bunch of random things in a pot, stir it, and create something wonderful that makes people happy.

However, my “measuring is mostly for bakers” attitude started to change when I began developing and testing recipes. In order for you to be able to replicate one of my recipes, you first need to know exactly what goes in it (and when, and how); and your pinches and handfuls are almost certainly different than mine. So I gave in and started using a kitchen scale. At first, I was just doing it when I was working up something new; but now I use my scale all the time.

Things I love about using a kitchen scale instead of measuring cups:

Accuracy
Consistency
Improved workflow
Fewer dishes!!!!!

Do I still throw things in a pot and wave my magic spoon over it? Well, of course I do! But when I’m trying to replicate a new-to-me recipe, or developing something for you here in GHW, my kitchen scale is a necessary tool; and one I highly recommend for any kitchen.

NOTE: We are in the process of adding metric and/or weight measurements to all recipes on this website to make them accessible to all. July 2020

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Caribbean Chicken Stew

July 2 By Renée 13 Comments

This rich, warmly spiced Caribbean Chicken Stew is – without question – one of the most delicious, satisfying, flavorful chicken stews you’ll ever eat!

This post may contain affiliate links, but don’t worry – they won’t bite.

This Caribbean Chicken Stew is one of our very favorite family meals! Not only is it easy to make and dependably delicious, but it’s economical too; making it perfect for a gathering of friends or a cozy family meal any night of the week.

A simple buttermilk-jalapeño marinade gives this rich, hearty stew has just the right amount of kick. The long, slow baking time mellows the pepper’s heat, resulting in a thick, savory, mildly spiced chicken stew. (It’s actually more like a nudge than a kick!) If you like things a little more spicy, add an extra jalapeño to the marinade mix.

One of the keys to this recipe is browning the marinated chicken before making the stew – that all adds some serious next-level flavor to an already amazing combination.

Recipe Updated July 2, 2020 (Originally published May 2, 2014)

5 from 5 votes

Caribbean Chicken Stew

This Caribbean Chicken Stew is rich, warmly spiced, and - without question - one of the most delicious, satisfying, and flavorful chicken stews you'll ever eat!

Prep Time30 mins

Cook Time2 hrs

Marinating Time1 hr

Total Time3 hrs 30 mins

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Course: Main Dish

Cuisine: Caribbean

Keyword: chicken, stew

Servings: servings

Calories: 577kcal

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

Marinade

1½ ounces cilantro about 1 cup chopped; reserve a little extra for garnish
4 cloves garlic peeled and roughly chopped
2 Tablespoons brown sugar See Notes
1 medium jalapeno pepper rough chopped [Seeds=Spice; remove them if desired. Even with the seeds, the end result is a very mildly spiced stew.]
6 ounces buttermilk or plain yogurt
2 Tablespoons olive oil
½ teaspoons kosher salt
¼ teaspoons turns freshly ground pepper

Stew Base

3 pounds chicken pieces bone-in chicken; skinless or skin-on I prefer to use legs & thighs for this recipe.
2 Tablespoons olive oil
1 large onion peeled and thinly sliced root to stem
1 can coconut milk
2 Tablespoons tomato paste ketchup works
½ cup white wine or water
½ ounce fresh ginger grated or minced; about 1½ Tbls
¼ teaspoons freshly ground nutmeg
¼ teaspoons ground cinnamon
kosher salt and fresh ground black pepper to taste

Root Vegetables [Use a TOTAL of 3 lbs /1.3kg of any combination of the following.]

1 large sweet potato peeled and cut into 1-inch cubes
2 medium Yukon Gold potatoes peeled and cut into 1-inch cubes
1 large yam peeled and cut into 1-inch cubes
2 medium carrots peeled and cut into 1-inch pieces
1 medium plantain sliced in thick rounds

US Customary - Metric

Instructions

Marinate the Chicken

Gather and prep marinade ingredients.
Combine cilantro, garlic, brown sugar, chopped pepper, buttermilk, oil, salt, and pepper in a blender cup.
Process until smooth.
Put the chicken pieces in a large, resealable bag.
Pour marinade over chicken and seal bag.
Squish everything around thoroughly to coat all chicken pieces.
Allow to marinate in refrigerator for at least one hour, and up to 24 hours.

Make the Stew

Preheat oven to 375°. Gather and prep stew ingredients.
Heat oil in a large Dutch oven over medium-high heat.
Use tongs to place chicken pieces in hot oil. Chicken should sizzle and pop immediately. If it doesn't, you need to heat the pan longer.
Brown chicken on two sides, 2-3 minutes on each side.
Brown chicken in batches; do not not crowd the chicken in the pan.
Remove browned chicken pieces from Dutch oven and set aside.
Reserve any marinade left in the bottom of the marinating bag.
Reduce heat to medium.
Add a little additional olive oil if the pot seems too dry.
Add the sliced onions to the hot oil in pot.
In Dutch oven, sauté onions until translucent in whatever is left in the bottom after browning chicken.
To the onions in the Dutch oven; add coconut milk, tomato paste, white wine, grated ginger, nutmeg, and cinnamon.
Stir and cook for 3-4 minutes more, then remove from heat.
Stir reserve marinade into the sauce.
Place chicken pieces back in Dutch oven on top of sauce.
Put the cubed vegetables on top of the chicken. Cover Dutch oven tightly and place in middle of preheated oven.
Cook for 2 hours at 325°F | 163°C. (See Cooking Times in notes)
Using tongs or a slotted spoon, carefully remove chicken pieces from stew.
(At this point, the vegetables should all be tender, and the chicken should be nearly falling off the bone.)
Carefully toss the cooked vegetables in the sauce at the bottom of the Dutch oven.
Replace the chicken in the stew and serve; alone or over rice. Garnish with fresh cilantro.

Notes

Cooking Times: (Longer cooking time will result in more tender chicken and richer stew.)

325°F | 163°C -- 2 hours [Preferred]
350°F | 177°C -- 1½ hours

Root Vegetables: Use a total of 3 lbs /1.3 kg of any combo of potatoes, sweet potatoes, yams (orange or red sweet potatoes), carrots, and plantain.

I strongly suggest using both sweet potatoes and a yam, as they both bring unique properties to the plate.

For the stew pictured here, I used:

1 large sweet potato
3 medium Yukon Gold potatoes
1 medium yam*
3 medium carrots

Brown Sugar: Use an additional tablespoon of brown sugar if you do not use a yam.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I’m sharing this Chicken Stew recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

DID YOU KNOW? If you live in North American, chances are you’ve never eaten a real yam!

True yams are almost impossible to find in North America! In fact, if you are an American, it’s very likely that you have never eaten a real yam! Real yams originated in and are now mostly commercially grown in Africa. The two top-producing sweet potato states in the nation are North Carolina and California.

If you’re looking for a light, easy side with a little Caribbean flare to serve alongside this incredibly tasty chicken stew, be sure to try out our Caribbean Mango Salad! (Find more delicious side dish recipes here!)

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Kale & Carrot Salad {New Seasons Copycat}

June 15 By Renée 8 Comments

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons’ popular Kale & Carrot Salad.

This post may contain affiliate links, but don’t worry – they won’t bite.

Sometime around 2010, kale went from being an ornamental green most often found tucked between crocks of veggies on an open salad bar to being the It vegetable of the Twenty-tens. All of a sudden, you could find kale everywhere, in everything.

In the heat of this kale-fueled moment in culinary history, one of our daughters brought home a huge bag of kale and used a couple handfuls of it to made kale chips, because they were so popular and (theoretically) so good for you.

She baked them up, and she really wanted to like them. We all did. But no. NO. I know that this may bring the wrath of the Vegan/Paleo/Clean Eating communities, but I just cannot endorse kale as a Chip. Not then, not today, not ever. It’s a personal choice; and my personal choice is No.

That said, we now had a big bag of kale and needed to figure out something to do with it – and I knew exactly what that something was.

Our local New Seasons stocks this tasty, sunflower-studded Kale & Carrot Salad in the Grab-n-Go case. On more than one occasion, I have paid ten-fold for what basically amounts to a handful of kale; just to enjoy the sweet umami flavors and satisfying crunch of this salad. With a stockpile of kale staring me down, I decided that it was high time I figured out how to make it at home.

New Seasons shares a recipe for Kale & Carrot Salad on their website; however, when we tried it, we all agreed it didn’t taste like the salad at our local store. Maybe the cooks at our local store doctor the company recipe a little, or use an earlier version: who knows? Anyway, I ended up making a few small but important adjustments to the ingredient list.

The biggest change I made to the original recipe, however, wasn’t so much related to the What as the How. I added one small but vital step to the process: I blanch the kale first. As far as I’m concerned, when it comes to kale salads, blanching makes all the difference! (Broccoli salads, too.)

What does it mean to Blanch Vegetables?

Blanching is the quick, simple food prep technique in which food (most often vegetables of some kind) are flash cooked in boiling water, and then immediately plunged into an ice bath to stop the cooking process.

Depending on the food being blanched, the technique may be used for different reasons: to soften vegetables, to relax fibers, to make peeling easier, or to brighten the color. Blanching times differ depending on the recipe, but usually fall between 30 seconds and 2 minutes.

In the case of kale, a 1-minute blanching helps soften the tough fibers and makes it easier to chew. It also makes the natural kale flavor more accessible, thus making it more far more palatable.

Our Kale & Carrot Salad copycat recipe comes darn close to the original, and it got rave reviews from both Mr. B and Gramma Edith [RIP], so it’s a keeper! Enjoy!

Post Updated June 15, 2020 (Originally published January 22, 2015)

5 from 2 votes

Kale & Carrot Salad

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons' popular Kale & Carrot Salad.

Prep Time20 mins

Total Time20 mins

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Course: Salad

Keyword: carrots, ginger

Servings: large servings

Calories: 224kcal

Author: Renée | The Good Hearted Woman

Equipment

Colander
Large Stock Pot
Sharp Knife

Ingredients

3/4 lb fresh kale
2 large carrots peeled and coarsely grated
1/2 cup raw sunflower seeds
2 tablespoons tamari or light soy sauce
2 tablespoons seasoned rice wine vinegar
2 tablespoons sesame oil
1 teaspoon fresh ginger minced (I usually add a little more.)
½ teaspoon ground cumin scant
¼ teaspoon cayenne scant, or ½ t. Sriracha
2-3 cloves garlic minced

US Customary - Metric

Instructions

Gather and prep all ingredients.
Using a sharp knife, remove tough center stems from kale. This is easier to do if you fold the leaves in half first.
Discard stems.
Bring a large pot of water to a boil over high medium-heat.
While the pot is coming to a boil, fill a large mixing bowl halfway with ice. Add water up to the ice line.
Put the cleaned kale into the boiling water for 1 minute. (Use a timer. You want the kale to relax, but you don't want it to become limp.)
Drain kale in colander.
Immediately plunge kale into prepared ice-water bath.
Drain kale in colander again. Squeeze kale to remove excess water.
Drain kale in colander again. Squeeze kale to remove excess water.
While the kale is still in a kind of wet wad, take a large kitchen knife and slice it into small, thin pieces.
Put cut kale into a bowl and separate the pieces using your fingers.
Add grated carrots and sunflower seeds.
In a small bowl, combine remaining ingredients and stir vigorously to combine.
Immediately pour dressing mixture over kale mixture.
Toss thoroughly to combine.
Serve immediately or refrigerate.

Notes

May be refrigerated for up to one week.

Nutrition

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This Kale & Carrot Salad travels well, making it perfect for a barbecue or picnic! Check out our Southern Barbecue Recipes for lots of great ideas! (It’s a vegan recipe, too, so everyone can enjoy it!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Fresh & Bright Carrot Salads

Armenian-style Eggplant & Carrot Salad

Inspired by the cuisine of Armenia, this Eggplant & Carrot Salad combines simple ingredients to create a supremely satisfying savory-sweet bite – perfect for everything from a light spring lunch to an autumn potluck.

Grammi's Carrot Pineapple Jello Salad (Sunshine Salad)

Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it’s a perfect side for any holiday dinner or family gathering.

Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs

Moroccan Carrot Salad is an exotic mix of zesty citrus, sweet carrots, fresh herbs, and feta, dressed with a warmly spiced, piquant honey-lemon vinaigrette. Makes a quick, refreshing side that is ready to serve in just 15 minutes!

Kale & Carrot Salad {New Seasons Copycat}

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons' popular Kale & Carrot Salad.

Cranberry Orange Pearl Couscous

June 2 By Renée 8 Comments

Sweet-tart cranberries combine with crunchy pepitas and fresh orange in this simple, versatile couscous dish. Serve it warm as a side dish or cold as a salad: either way, Cranberry Orange Pearl Couscous is a perfect complement to any light meal!

This post may contain affiliate links, but don’t worry – they won’t bite.

This Cranberry Orange Couscous is one of our favorite sides! It’s easy to make, can be on the table in just over 30 minutes, and goes with almost anything.

Pasta or Whole Grain?

Couscous is a staple of North African cuisine. Despite its grain-like appearance, couscous is actually a pasta, made from semolina and wheat flour that has been moistened and tossed together until it forms little balls, and then precooked in steam and dried for packaging.

Couscous has slightly nutty, relatively neutral taste, making it a delicious, convenient alternative to rice, potatoes, or noodles. When cooked, couscous looks like little round pasta spheres, and has a pleasant texture and mouth feel. It is equally tasty hot or cold, making it perfect for everything from soup to salad.

There are three basic types of couscous, all based on size.

Moroccan Couscous is the smallest variety, and the easiest to find at your local grocery store. Also known as “instant couscous,” Moroccan can be on the table in just 10 minutes, including the time it takes to boil the water.
Israeli Couscous (also known as pearl couscous) is notably larger than Moroccan couscous, and therefore takes a little longer to cook. Pearl couscous has a more pasta-like flavor, and takes a bit longer to cook, thanks to its larger size.
Lebanese Couscous, about the size of a fresh pea, is a Big Daddy of tiny round pasta. Also called Moghrabieh (the name of the finished traditional Lebanese dish), Lebanese Couscous is sold fresh or dried, and is most often added to as a hearty starch that can stand up in stews and braised dishes.

This Cranberry Couscous recipe calls for using Pearl Couscous (i.e., Israeli couscous); however, you can use any kind of couscous to make it: you would just need to adjust the cooking times accordingly.

5 from 3 votes

Cranberry Orange Pearl Couscous

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

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Course: Salad, Side Dish

Keyword: cranberries, orange, pasta

Servings: servings

Calories: 162kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

1 cup pearl couscous Israeli (5 ounces)
2 tablespoons butter
2 cups chicken broth or vegetable broth
½ cup raw pumpkin seeds pepitas; or sprouted pumpkin seeds (2.5 ounces)
½ cup dried cranberries coarsely chopped (2 ounces)
½ cup orange juice 1 medium orange
1 teaspoon fresh orange zest 1 medium orange
1 pinch red pepper flakes OPTIONAL
kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh mint plus more for garnish; OPTIONAL

US Customary - Metric

Instructions

Gather and prep ingredients.
Melt butter in a large, heavy bottom skillet over MEDIUM-HIGH heat.
Add the couscous to melted butter and sauté, stirring constantly, until it just begins to turn golden, about 3-4 minutes.
Add the raw pumpkin seeds to the couscous.
Continue to stir until most of the couscous is golden brown, another 3-4 minutes
Immediately add the chicken broth to couscous.
Bring the couscous mixture to a boil.
Reduce heat to LOW, and simmer for 8-10 minutes, stirring frequently, until most of the liquid is absorbed and the couscous is al dente. (You may need to add a little extra chicken broth; if so, do so sparingly.)
Remove from heat.
Stir in dried cranberries, orange juice, and orange zest.
Add red pepper flakes at this time, if desired.
Cover and allow to sit for at least 10 minutes.
Season as needed with salt and pepper. Stir in chopped fresh mint.
Garnish with additional fresh mint.
Serve warm or cold.

Nutrition

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We love to serve this Cranberry Couscous with honey glazed grilled salmon and a simple green salad tossed with our delicious Carrot-Ginger Dressing!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Grilled Honey Glazed Salmon {with Ginger & Orange}

May 21 By Renée 10 Comments

Fresh ginger and orange make the natural salmon flavor shine in this amazing Honey Glazed Grilled Salmon. Easy enough for a weeknight dinner; fancy enough for a celebration!

This post may contain affiliate links, but don’t worry – they won’t bite.

You just can’t beat the taste of freshly grilled salmon! We eat it regularly at our house, and this amazing grilled Honey Glazed Salmon, marinated with fresh ginger and orange, is one of our all-time favorite salmon recipes.

We like to serve this Grilled Honey Glazed Salmon with a fresh green salad and a light side. Pair it with our Carrot-Ginger Dressing and Cranberry-Orange Couscous for perfect a combination!

The prep for this Honey Glazed Salmon is super easy! Just mix up the marinade and let your salmon fillet soak in it for at least an hour (and up to 24), then throw it on the grill. If you prep the night before, you can have an elegant meal on the table in just 20 minutes!

Tips for Buying Salmon

Fresh salmon should be firm, and have a deep “salmon” color.
Salmon meat should have a slight sheen and appear somewhat translucent. It should spring back when touched.
Cuts should be smooth, without obvious gaps. (Gaps and separations in the muscle fibers are a sign of old fish.)
Packages should be airtight, with no visible liquid.
Salmon’s fish odor should be mild, fresh, and pleasant. If it smells “fishy,” keep looking.
Whenever possible, choose wild caught salmon over farmed salmon. The health benefits of wild-caught salmon are well-documented.

Grill Tips for Perfect Honey Glazed Salmon

Keep salmon refrigerated until ready to cook.
Keep salmon skin intact while grilling. The skin will help it stay together and keep the salmon meat from curling on the grill.
Grill fish 3-5 inches from heat, 4-6 minutes per ½ thickness.
If you must turn your salmon while grilling, do so only once. (Fillets under 3/4-inch do not need to be flipped on a closed barbecue.)
Place salmon fillets on a barbecue grill mat for easier, cleaner grilling.

Honey Glazed Salmon with Ginger & Orange

5 from 5 votes

Honey Glazed Grilled Salmon with Ginger & Orange

Fresh ginger and orange make the natural salmon flavor shine in this amazing Honey Glazed Grilled Salmon. Easy enough for a weeknight dinner; fancy enough for a celebration!

Prep Time1 hr

Cook Time10 mins

Resting Time10 mins

Total Time1 hr 20 mins

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Course: Main Dish

Cuisine: American, Pacific Northwest

Keyword: garlic, ginger, honey, orange, salmon

Servings: people

Calories: 334kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

1½ pound salmon fillet About ¾-1" inch thick

Honey Orange Ginger Marinade

¾ ounce fresh ginger peeled & chopped
2-3 cloves garlic minced
⅓ cup light soy sauce or tamari
⅓ cup orange juice freshly squeezed if possible
¼ cup honey
1 green onion finely chopped

US Customary - Metric

Instructions

Gather and prep marinade ingredients.
In a medium bowl, whisk together chopped fresh ginger, minced garlic, soy sauce, orange juice, honey, and chopped green onion.
Lay salmon fillet in large dish or tray.
Pour Honey-Ginger Orange marinade over salmon.
Turn salmon over so skin side is facing up and exposed meat is immersed in marinade.
Cover, refrigerate, and allow to marinate at least 1 hour, and up to 24 hours.
When you are ready to cook the salmon, preheat barbecue (or stovetop grill) to medium.
Remove the salmon from marinade and place the salmon on the grill mat. Reserve leftover marinade.
Cover the barbecue and allow to cook for 4-6 minutes per ½-inch of thickness, or until the internal temperature reaches 125°F [52°C].
If you are using a grill mat, you should not need to flip the salmon unless it thicker than the suggested 3/4-inch.
NOTE: If you are using a stovetop grill, you will need to flip the salmon halfway through.
Remove salmon from grill and allow to rest for 10 minutes before serving.
While salmon is resting, strain leftover marinade into a small skillet. Bring marinade to a boil in over medium-high heat.
Reduce liquid by about half, and remove from heat.
I like to throw a tablespoon of butter into the sauce at this point, but it's not required.
Serve salmon on a bed of fresh greens and top with marinade reduction.

Notes

We usually choose to cook the whole salmon fillet together for the sake of presentation, but you can also cut it up into single serving portions prior to cooking for easier serving.

Nutrition

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I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

Properly cooked salmon will look a couple of shades lighter, and will flake easily. The USDA recommends a minimum internal temperature of 145°F [62.7°C] for cooked salmon, which should be measured at the thickest part of the fillet.

It is important to note, however, that salmon continues to cook after it is removed from the heat. For this reason, we usually use an instant-read thermometer to check for doneness, and aim to remove salmon from the grill when it reaches an internal temperature of 125°F [52°C]. We then cover it and allow it to rest for 10 minutes or so before serving.

Why use a Grill Mat?

(A grill mat is not required to make this recipe, but if you use one, you will find that the process is a whole lot easier.)

If you’ve never used a barbecue grill mat, you need to give it a try! Grill mats make grilling fragile things (like fish) a snap, and smaller items won’t fall through the grate. The first time we used one, I was honestly amazed at how well it worked, without losing any of that great grill appeal we all love.

Salmon Safety

Raw salmon should be stored in the coldest part of your refrigerator, for up to 2 days.
Serve cooked salmon immediately. Any leftovers should be refrigerated within 1 hour.
Leftovers should be eaten within 2 days.

If you love fresh fish, be sure to check out our recipes for Spicy Pan-fried Rockfish, Grilled Halibut over Greens, Korean-style Pan-Fried Fish {Saengsun Jun}, and Pan-Seared Sturgeon!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Salmon Recipes from GHW

Smoked Salmon Eggs Benedict

Smoked Salmon Chowder

Smoked Salmon Pastry Cups

Smoked Salmon Crustless Quiche

Hawaiian "Lomi Lomi" Salmon

Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)

May 12 By Renée 4 Comments

Naturally sweet and slightly tangy, Carrot Ginger Dressing is a light, refreshing salad dressing that is simply irresistible! (It’s like your favorite Japanese restaurant dressing, only fresher!)

This post may contain affiliate links, but don’t worry – they won’t bite.

There’s a little place near my house – Mr Bento’s – that serves the best teriyaki salmon burger! I always order it in a meal, which arrives on a quarter-sheet pan with four pot stickers and a cold, crisp green salad on the side. I look forward to that side salad nearly as much as the salmon burger itself: I just can’t resist that delicious Carrot Ginger Salad Dressing!

But like many of you, we’ve been eating home more lately. At one point about a month ago, I was jonesing hard for something fresh and light and bright to satisfy my umami urges. All I wanted in life was a big green salad doused with Mr Bento’s dressing. No salmon burger. No potstickers. Just the salad.

So I decided to figure out how to make Carrot Ginger Dressing for myself. Honestly, I was blown away when I learned how easy this salad dressing is to make!

Carrot Ginger Dressing ingredients on pan

Carrot Ginger Dressing has a simple, pantry-friendly list of ingredients.

I was a youth during the Japanese Steak-house trend of the late 80’s/early 90’s, and Carrot Ginger dressing has always been a favorite of mine, so I was thrilled to add this recipe to our rotation. If you aren’t making your own salad dressings yet, consider this: most dressings (including this one) take less than ten minutes to mix up. You save a ton of money, and the food you eat is fresher and healthier.

The only downside is, homemade dressings do not last ten or twelve months in the fridge. (On the other hand, is that really a downside?)

(If you love versatile, delicious, all-natural salad dressings, be sure to check out our Original Taco House Feista Dressing recipe too!)

This easy blender dressing recipe has so many great things going for it: it’s super-fast to pull together, naturally dairy-free and vegan, and has no added sugar. (The carrots add just the right amount of sweetness.)

In addition to the fabulous flavor, one of the things I love most about this dressing is the stunning color it brings to the plate, especially when paired with leafy greens.

One significant change I made to the basic list of ingredients was to add a teaspoon of orange zest to the mix, which enhances and brightens the natural carrot and ginger flavors.

5 from 2 votes

Carrot Ginger Dressing (Japanese Restaurant-style Salad Dressing)

Naturally sweet and slightly tangy, Carrot Ginger Dressing is a light, refreshing salad dressing that is simply irresistible! (It’s like your favorite Japanese restaurant dressing, only fresher!)

Prep Time10 mins

Total Time10 mins

Print Recipe Pin Recipe

Course: Salad

Cuisine: Asian Fusion

Keyword: carrots, ginger, Sauce

Servings: servings

Calories: 57kcal

Author: Renée | The Good Hearted Woman

Equipment

Blender

Ingredients

½ pound coarsely chopped carrots
⅓ cup extra-light olive oil or other light, neutral oil
⅓ cup fresh ginger peeled & coarsely chopped [1.5 ounces]
3 tablespoons red onion coarsely chopped
¼ cup seasoned rice vinegar
1 tablespoon light soy sauce or tamari
1 tablespoon sesame oil
1 teaspoon fresh orange zest
1 tablespoon water as needed

US Customary - Metric

Instructions

Prepare (i.e., peel, chop, etc.) all ingredients as listed.
Combine all ingredients in blender cup.
Blend until smooth.
If your dressing seems too thick, you can thin it with a little more water.
Personally, I prefer to make this dressing quite thick, and then add water as needed. That way, it can also double as a dip.

Notes

Dressing may be refrigerated for a two weeks. (Probably longer, but it doesn't last that long at our house.)

Nutrition

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This Carrot Ginger Dressing isn’t just for salad! Try it on salmon (so good!) or other grilled fish, rice, spring rolls, sautéed greens, sandwiches, noodles, steak, shrimp, and roasted vegetables.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Grammi’s Carrot Pineapple Jello Salad (Sunshine Salad)

May 7 By Renée 4 Comments

Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it’s a perfect side for any holiday dinner or family gathering.

This post may contain affiliate links, but don’t worry – they won’t bite.

I can’t remember a holiday growing up when we didn’t have a bowl of Carrot Pineapple Jello Salad on the table. We ate it with ham for Easter, with turkey at Thanksgiving, and with pumpkin pie on my mother’s birthday every October.

Carrot Jello Salad was one of the first recipes I ever helped my mom make. I was her official carrot grater and Jello stirrer. Once the jello was mixed and safely chilling in the fridge, she and I would share the last few sips of juice from the bottom of the pineapple can. Mom loved pineapple juice. Whenever we serve this salad, I recall those times long ago with great fondness, sitting there at our yellow kitchen table, grating piles and piles of carrots for my mom.

When I had kids of my own, Carrot Pineapple Jello became Mom’s traditional offering when we gathered at my house for family holidays. She took great pride in still being able to make the Grammi Salad (as it came to be known at our house) all by herself until she was nearly ninety. After that, I took over the Jello salad making, keeping the tradition alive for my girls.

Mom gave me her “I Love Lucy Ivy” china years ago, when she and Dad moved out of my childhood home, so my girls grew up with it. One batch of Carrot Pineapple Jello Salad fits perfectly inside one of the large serving dishes. I never make it in anything else.

If you’ve never had Sunshine Jello, you may be in for a surprise. Jello salads, as a group, have a reputation for being outdated and even downright weird, and their close culinary proximity to aspics (aka meat jello) does their status no favors either.

This Carrot Pineapple Jello, however, is unique in its field: unlike some more kooky gelatin concoctions, this combination is light, fresh, and very tasty. The carrot and pineapple pairing may sound a little strange at first, but if you give it a try, you will find that they play very nicely together!

5 from 2 votes

Carrot Pineapple Jello Salad (Sunshine Salad)

Commonly known as Sunshine Jello, Carrot Pineapple Jello Salad is one vintage recipe worth making! Bright, refreshing, and surprisingly tasty, it's a perfect side for any holiday dinner or family gathering.

Prep Time15 mins

Refridgerate3 hrs

Total Time3 hrs 15 mins

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Course: Side Dish

Cuisine: American

Keyword: carrots, Holidays, jello, pineapple, retro recipe

Servings: servings

Calories: 74kcal

Author: Renée | The Good Hearted Woman

Ingredients

2 packages lemon flavored gelatin 3 ounce packages
2 cups boiling water
1 cup ice water
8 ounces canned crushed pineapple with juice (DO NOT USE FRESH PINEAPPLE)
2 cups grated carrots
2 teaspoons lemon juice
pinch salt

US Customary - Metric

Instructions

In a large mixing bowl, mix 2 cups of boiling water into lemon gelatin.
Stir constantly until gelatin has completely dissolved.
Add one cup of ice water, and stir until ice has melted.
Stir in one small can of crushed pineapple (with juice), and lemon juice.
I usually move everything to the bowl I plan to serve it in at this point, but you can also make the whole recipe in a large bowl and then transfer it to your chosen vessel (i.e., bowl, dish, gelatin mold, etc.). Your choice.
Stir in grated carrots.
Some people like to add a pinch of salt at this time. Sometimes I do, sometimes I don't.
Some people also like hold off and stir in the carrots after the rest has had a chance to set up for about an hour. You can do this if you want, but I don't find that it changes the results. Instead, I stir them all in at the same time and refrigerate: that gives me one less thing to have to remember when I'm preparing a holiday meal.
Refrigerate 3 hours, or until set.

Notes

Use canned pineapple for this recipe. Fresh pineapple contains enzymes that will prevent gelatin from jelling.

How to Make a Molded Jello Salad

This recipe works well as a molded Jello Salad. To do this, refrigerator in mold several hours until firm.

To unmold, dip the bottom of mold form in hot water for 3-5 seconds. Invert onto a large plate, tap the inverted bottom of the mold firmly and shake slightly to release.

Nutrition

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Do I have to use Jello® for this recipe, or can I use any powdered gelatin?

Jello®, as I’m sure you are aware, is a specific brand of powdered gelatin; however, like Kleenex and Xerox, it has become a brand-turned-household name. I’ve never in my life called this a “gelatin” salad, and I’m not starting now. However, just to clarify, of course you can use any brand of gelatin.

This post is dedicated to my daughters –
mostly so I can send them here when they need the recipe.

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Fresh & Bright Carrot Salads

Armenian-style Eggplant & Carrot Salad

Grammi's Carrot Pineapple Jello Salad (Sunshine Salad)

Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs

Kale & Carrot Salad {New Seasons Copycat}

Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons' popular Kale & Carrot Salad.

Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs

May 4 By Renée 10 Comments

Moroccan Carrot Salad is an exotic mix of zesty citrus, sweet carrots, fresh herbs, and feta, dressed with a warmly spiced, piquant honey-lemon vinaigrette. Makes a quick, refreshing side that is ready to serve in just 15 minutes!

This post may contain affiliate links, but don’t worry – they won’t bite.

A while ago, Mr B and I took a cooking class at our local Sur La Table, and not only did we have a fabulous time together, but we left with some amazing recipes to try at home, too!

Our instructor for the day was Chef Priscilla Umeda, a beautifully warm, captivating woman with great passion and skill for cooking. Chef Priscilla, originally from Nigeria, shared with us that she grew up as the oldest female child in a family of eight children, so it fell to her to “insure her siblings were fed.” Thus, the seeds for creating delicious food and educating others in culinary arts were planted early.

Now a trained, professional chef (with a degree in Business Administration) Chef Priscilla is actively engaged in the culinary training of both home cooks like us and professional chefs.

Post Updated May 4, 2020 (Originally published September 6, 2016)

Before we got to work, Chef Priscilla gave us a little history about Moroccan cuisine. We learned that Moroccan cuisine is considered one of the most important cuisines in the world, due in great part to the remarkable diversity of colonizers and immigrants who have influenced it over the last millennia.

The cuisine of Morocco’s first inhabitants, the Berbers, still exists today in dishes like tagine and couscous. It took on spices, nuts and dried fruits, and the sweet and sour combinations from Arab invasions; olives, olive juice and citrus from the Moors; pickling from Moroccan Jews; and kebabs from the Ottoman Empire. The short-lived French-Moroccan colony left behind a culture of cafes, pastries, and wine.

During our class, Chef Priscilla walked us through the preparation of four traditional Moroccan dishes: Chicken Tagine with Dried Fruits (the foundation for my Apricot Chicken Tagine with Ginger & Mint recipe), Couscous with Saffron & Ginger, Cardamom Madeleines with Rosewater Glaze, and the bones for the recipe I’m sharing today: Moroccan Carrot Salad with Harissa, Feta & Mint.

Moroccan Carrot Salad – It’s a Matter of Taste

This Moroccan Carrot Salad is definitely a matter of taste. Mr B, for example, is not fond of it; while I very much enjoy its zesty, citrusy bite and warmly spiced mix of fresh flavors.

Here’s a test:

Think about biting into a fresh lemon slice.

If the mere idea of biting into a lemon slice squeezes your entire face into a frowny furrow, this may not be your favorite carrot salad ever. (If that’s the case, try our Kale & Carrot Salad or Armenian Eggplant & Carrot Salad instead.)

Don’t get me wrong: there are plenty of other flavors besides lemon in this salad, including honey, which balances and softens the punch of the lemon; but if you don’t enjoy the sharp, astringent side of the lemon wheel, this salad may not be your favorite.

However, if the idea of biting into a lemon slice immediately makes you pucker up and smile, you should definitely give this Moroccan Carrot Salad a try.

Preserved lemons are among the primary ingredients in this Moroccan Carrot Salad, and the reason for that intense lemon flavor in the recipe that I just mentioned. An indispensable ingredient in Moroccan cooking, the unique pickled taste and texture of preserved lemons cannot be duplicated with fresh products.

Is there any good substitute for preserved lemons?

Preserved lemons are not something everyone keeps in the pantry, and sometimes you just don’t have the means to get them. (And sometimes you just want to make a dang salad recipe off the internet without having to go out and find some fancy ingredient you will only use once! I get it.)

For this recipe, you can buy preserved lemons in specialty stores, or make them at home – or make my Quick Preserved Lemon Substitute.

Because guess what?! I don’t always have preserved lemons either. (Like, for example, during a pandemic.) So, while not optimal, I’ve created a passable preserved lemon substitute – essentially a quick-brined lemon rind – that works well with this salad recipe.

You can find step-by-step instructions for how to make my Quick Preserved Lemon Substitute following the recipe below.

How does using quick-fake Preserved Lemons compare to using the real thing?

Comparing the flavor of this salad with and without real preserved lemons, I have to say; Yes, authentic preserved lemons do add a deeply complex, unique flavor to this Moroccan Carrot Salad. There is no way a 1-hour hack can even come close. So if you have them, by all means, use them.

However, if you don’t have them on hand, go ahead and make my Quick Preserved Lemon Substitute. I find that, while the quick-fake lacks the depth of flavor that the preserved lemons impart, it is otherwise a quite satisfying lemony, bright, and mildly briny substitution in this salad.

Moroccan Carrot Salad

An exotic mix of zesty citrus, sweet carrots, fresh herbs, feta, and warmly spiced, piquant Moroccan honey-lemon dressing, this Moroccan Carrot Salad makes a quick, refreshing side.

Adapted from a recipe by Chef Priscilla Umeda.

Prep Time15 mins

Total Time15 mins

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Course: Side Dish

Cuisine: French-Moroccan

Servings: Servings

Calories: 184kcal

Author: Renee | The Good Hearted Woman

Equipment

Grater
Mixing Bowl
Small Skillet

Ingredients

1/4 cup olive oil
3 medium garlic cloves minced
¾ teaspoon ground cumin
½ teaspoon ground caraway seeds
½ tablespoon harissa
⅛ teaspoon ground cinnamon
¾ teaspoon sweet paprika
1½ tablespoon honey
¼ cup fresh lemon juice
1 preserved lemon rind only, finely minced
Sea salt & freshly ground pepper to taste
1 pound grated carrots peeled and julienned or coarsely grated
¼ cup finely chopped fresh cilantro
¼ cup finely chopped flat-leaf parsley
¼ cup finely chopped fresh mint
4 ounces feta crumbled

US Customary - Metric

Instructions

Heat oil in small skillet over medium heat.
Add garlic, cumin, caraway, and harissa. Cook until fragrant; about one minute.
Remove from heat and add the cinnamon, paprika, honey, lemon juice, and preserved lemon. Stir to combine.
Salt and pepper to taste. Set aside.
In a large bowl, combine carrots, herbs, and feta.
Toss until evenly mixed.
Pour prepared sauce over carrot mixture.
Mix until well combined.
Chill before serving.
Garnish with additional fresh herbs, feta, and lemon slices.

Notes

PRO TIP: If you want to serve this for a party, take the time to julienne the carrots: it makes for a prettier presentation. For everyday serving, grating them works just fine.

Nutrition

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Quick Preserved Lemon Substitute

Essentially a quick dry-brined lemon rind, this Quick Preserved Lemon Substitute makes a passable substitution when recipes call for the rind of a preserved lemon.

Prep Time5 mins

Rest Time1 hr

Total Time1 hr 5 mins

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Course: Condiment

Cuisine: French-Moroccan

Keyword: lemons

Servings: Preserved Lemon

Calories: 31kcal

Author: Renée | The Good Hearted Woman

Ingredients

1 lemon
¾ teaspoon kosher salt

US Customary - Metric

Instructions

For each preserved lemon rind, you will need one lemon and 3/4 teaspoon kosher salt.
Using a sharp paring knife, cut off the lemon rind. I aim for halfway between the fruit and the zest, in the middle of the rind.
Mince the lemon rind, but don’t pulverize it.
Sprinkle salt over lemon rind, and work together with the back of a spoon.
Allow to sit for at least one hour, and preferably overnight before using.
Use as is. Do not attempt to rinse lemon rind.

Nutrition

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PRO TIP: If you’re anything like me, you may not keep ground caraway seeds around all the time. Whole caraway seeds can easily be ground using a small mortar and pestle, spice grinder, or clean coffee grinder.

This Moroccan Carrot Salad pairs well with our Apricot Chicken Tagine with Ginger & Mint.

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Chock-full of fresh garden flavors, this Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant} makes a deliciously refreshing summer meal.

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Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

Equipment

Ingredients

Instructions

Nutrition

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Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Made with our homemade sweet pie crust (or store-bought crust) and fresh (or frozen) berries, this delicious pie pairs perfectly with a scoop of vanilla ice cream and a hot summer night.

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How many blueberries do I need for this pie?

Why is it so important to rinse blueberries before baking with them?

What about the pie crust?

Do I have to make the pie crust all fancy like this pie?

Classic Fresh Blueberry Pie

Equipment

Ingredients

Instructions

Notes

Nutrition

Why does this blueberry pie recipe include both flour and tapioca as thickeners?

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Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make!

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Make this Black Beans Recipe Your Own!

Flexible and Fast!

Post Updated July 7, 2020 (Originally published May 18, 2016)

Em’s Sweet & Spicy Black Beans with Bacon

Equipment

Ingredients

Instructions

Nutrition

Just a few different ways to enjoy Sweet & Spicy Black Beans:

Do you use a kitchen scale?

NOTE: We are in the process of adding metric and/or weight measurements to all recipes on this website to make them accessible to all. July 2020

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This rich, warmly spiced Caribbean Chicken Stew is – without question – one of the most delicious, satisfying, flavorful chicken stews you’ll ever eat!

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Recipe Updated July 2, 2020 (Originally published May 2, 2014)

Caribbean Chicken Stew

Equipment

Ingredients

Marinade

Stew Base

Root Vegetables [Use a TOTAL of 3 lbs /1.3kg of any combination of the following.]

Instructions

Marinate the Chicken

Make the Stew

Notes

Nutrition

I’m sharing this Chicken Stew recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

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Kale, carrots, sunflower seeds, and fresh ginger combine to create this bright, delicious, satisfying copycat of New Seasons’ popular Kale & Carrot Salad.

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What does it mean to Blanch Vegetables?

Post Updated June 15, 2020 (Originally published January 22, 2015)

Kale & Carrot Salad

Equipment

Ingredients

Instructions

Notes

Nutrition

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Sweet-tart cranberries combine with crunchy pepitas and fresh orange in this simple, versatile couscous dish. Serve it warm as a side dish or cold as a salad: either way, Cranberry Orange Pearl Couscous is a perfect complement to any light meal!

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Pasta or Whole Grain?

There are three basic types of couscous, all based on size.

Cranberry Orange Pearl Couscous

Equipment

Ingredients

Instructions

Nutrition

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Fresh ginger and orange make the natural salmon flavor shine in this amazing Honey Glazed Grilled Salmon. Easy enough for a weeknight dinner; fancy enough for a celebration!

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Tips for Buying Salmon

Grill Tips for Perfect Honey Glazed Salmon

Honey Glazed Grilled Salmon with Ginger & Orange

Equipment

Ingredients

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**Flexible and Fast!**

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I’m sharing this Chicken Stew recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

This post is dedicated to my daughters –
mostly so I can send them here when they need the recipe.

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