My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

Sunday
Sep142014

Lentil Chickpea Salad with Roasted Garlic Dressing

This is going to be your new weekday salad staple. It’s just so versatile. And the flavor!!

You can serve it hot for dinner then eat it cold the next day for lunch. You can eat it as a side, on top of greens, stuffed in a pita, or on top of a pile of cooked grains. Probably even straight from the fridge standing over the kitchen sink.

Lentil Chickpea Salad with Roasted Garlic Dressing | edibleperspective.com

And while roasting garlic will takes about 1 hour, the time spent waiting is so very worth it. If you haven’t experienced roasted garlic before, now is the time. For reals.

Other than waiting for the garlic to roast this recipe is quick and easy!

Lentil Chickpea Salad with Roasted Garlic Dressing | edibleperspective.com

And also packed with protein.

Lentil Chickpea Salad with Roasted Garlic Dressing | edibleperspective.com

For some reason I’ve been obsessed with Mediterranean flavors lately. I was never a fan of olives until about a year ago when kalamata olives started growing on me. Plain black or green olives? No thank you. But kalamata? Oh yes. And when combined in a hearty salad like this they add an amazing robust flavor that pairs well with the herbs and light flavors from the sun-dried tomatoes and artichokes. This more traditional Greek salad [with romaine added + minus red onion] has been happening every single day for at least a week, thanks to finally finding some tasty tomatoes at the market. Oh, and there’s the whole feta cheese thing. So, so good. These Feta Quinoa Sliders will definitely be happening this week. And then these Greek Stuffed Peppers. I just can’t help myself.

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Print this!

Lentil Chickpea Salad with Roasted Garlic Dressing gluten free, vegan option // yields 3-4 servings

  • 1 medium head of garlic
  • 1 1/2 tablespoon refined avocado oil, or other high-heat oil
  • 1 cup cooked green lentils
  • 1 1/2 cups cooked chickpeas
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1-2 tablespoons fresh lemon juice
  • 1 tablespoon freshly chopped oregano
  • 2 tablespoons freshly chopped parsley, plus more to top
  • 1/3-1/2 cup sliced Greek olives
  • 1/2 cup artichoke hearts, quartered
  • 1/4 cup oil packed sun-dried tomatoes, blotted + chopped
  • salt + pepper, to taste
  • red onion, thinly sliced
  • goat or sheep’s milk feta

To roast the garlic: Preheat your oven to 375° F. Cut about 1/4 inch off the end of 1 garlic head so all of the cloves are exposed. [Not the root end where the cloves are all held together.] Peel away the outer papery layers. Place the head on a piece of foil big enough to wrap about the clove. Drizzle 2-3 teaspoons of oil over the clove, seal up with the foil, then place in the oven in a small oven-safe ramekin or muffin tin. Let This roast for 45-60 minutes. Cloves will be a medium golden brown color and extremely fragrant when done. Let cool for at least 15 minutes and then squeeze the cloves out into a bowl. Set aside.

While the garlic is cooling place a medium sized pan over medium/medium-high heat with 2-3 teaspoon of high-heat safe oil. Once hot add the lentils and chickpeas and cook for about 5-7 minutes until just starting to brown. Reduce heat to just below medium-low then stir in the herbs for about 1 minute. Next, stir in the olives, artichokes, tomatoes, and a sprinkle of salt + pepper. Let cook for 3-4 more minutes.

While the salad finishes cooking, fully mash the roasted garlic cloves until broken apart. Then whisk in the olive oil, vinegar, 1 tablespoon lemon juice, and a generous pinch of salt and pepper.

Turn the heat off on the stove and move to a cool burner. Toss the salad with desired amount of dressing. Taste and add more salt and pepper if needed.

Serve with fresh parsley, a squeeze of lemon juice, red onion, and feta. This can be served hot or cold and is great on top of greens, eaten by itself, eaten with quinoa, or with pita.

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notes: Leave out feta to make this vegan!

Lentil Chickpea Salad with Roasted Garlic Dressing | edibleperspective.com

This is something I could eat every single day for the rest of forever.

Enjoy!

Ashley

Wednesday
Sep102014

Loaded Baked Potato Skins

Some days I just want to show you food and not talk your ear—errr, eyes—off. Today is one of those days.

Let’s get our grub on. You in?

Loaded Baked Potato Skins | edibleperspective.com

Loaded Baked Potato Skins | edibleperspective.com

Loaded Baked Potato Skins | edibleperspective.com

Loaded Baked Potato Skins | edibleperspective.com

Loaded Baked Potato Skins | edibleperspective.com

Loaded Baked Potato Skins | edibleperspective.com

Loaded Baked Potato Skins | edibleperspective.com

Print this!

Loaded Potato Skins gluten-free, vegan option // yields 12-14 filled potato skins

Potato Skins:

  • 6-7 medium russet potatoes, varying 3-5 inches in length + scrubbed clean
  • 2-3 tablespoons refined avocado oil, or other high heat safe oil
  • 1 small red onion, thinly sliced
  • 1 large bell pepper, chopped
  • 2 cloves garlic, minced
  • 3/4 cup fresh or frozen corn
  • 1 1/2 cups finely chopped lacinato/dino kale, stems removed
  • 1 1/2 cups black beans, rinsed + drained 
  • 1+ tablespoons chipotle adobo sauce
  • 1 teaspoon oregano
  • 1/4 – 1/2 teaspoon salt + pepper
  • sharp cheddar cheese, optional

Avocado Crema:

  • 2 ripe avocados
  • juice from 2-3 limes
  • salt to taste

Preheat your oven to 400° F and prick your potatoes a few times each with a fork. Place in the oven on the rack for about 50-65 minutes, or until fork tender and soft to the touch. Prep all veggies during this time.

While the potatoes cook place your avocados, lime juice, and a healthy pinch of salt in a food processor. Process until smooth. Taste and add more lime juice and salt if desired. I used 2 1/2 limes and a generous amount of salt. Scrape into a bowl and cover tightly with plastic wrap. Place in the fridge until ready to use.

Remove the potatoes from the oven and let cool for 10 minutes. Raise the oven temperature to 450° F.

While the potatoes are cooling, heat a large pan over medium with about 1 tablespoon of oil. Once hot add the onion and a pinch of salt and let cook for about 5-7 minutes until just starting to soften. Stir occasionally. Then add the chopped bell pepper and corn and let cook about 5-7 minutes, stirring occasionally. Add the garlic and stir for about 1 minute. Then add in the kale, black beans, adobo sauce [it’s spicy, so start with less], oregano, salt, and pepper. Let cook for 2-3 minutes, until the kale starts to wilt, then taste and add more adobo sauce, salt, or pepper if needed.

While the onion and peppers are cooking carefully slice each potato in half [lengthwise] with a sharp knife. Holding the potato in your palm, gently scoop [from one end to the other] out about half the potato and place in a storage container. Repeat with all potatoes. [Keep extra potato sealed in the fridge to eat another time.] Rub or brush all sides of the potatoes with oil. Place the cut side down on a large baking sheet and sprinkle each with salt. Place in the oven for about 5-7 minutes. Flip over to see if the cut side is crisped and browned. If so remove the potatoes from the oven [keep the oven on].

Flip all potatoes over and lightly salt. Fill each with the bean mixture and top with freshly grated cheese if desired [leave the cheese off to make vegan]. Bake for another 3-5 minutes, or until the cheese is bubbly.

Serve with avocado cream, hot sauce, cilantro, etc.

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Notes: Chipotle adobo sauce can be found in a small can in the ethnic aisle of your store. Do not use the chipotle peppers in this, just the sauce. If you can’t find it you can sub 2 tablespoons of smoky salsa or regular salsa with smoky hot sauce drizzled in.

Loaded Baked Potato Skins | edibleperspective.com

Chow time.

Ashley