These are my favorite Greek Chicken recipes you’ll want to add to your dinner plans.

Greek Chicken Kabobs

In this recipe, I alternated chicken with summer yellow zucchini. Feel free to switch the vegetables and for a twist try add fresh peach slices.

These only take about six minutes to grill. Serve over rice or cauliflower rice. RECIPE HERE

Greek Chicken Thighs on the Grill

Grilled Greek Chicken Thighs can be done either reverse sear (my choice) or direct grill. Reverse sear is longer, but worth it. RECIPE HERE

Ingredients for Greek Chickenb Marinade

This marinade is so good. I suggest you do use the honey at the end and don’t skip the dill. You will marinate chicken in half, and reserve the other half for the end.

• Extra Virgin Olive Oil
• Fresh Lemon Juice
• Fresh Oregano (dry if you don’t have)
• Fresh Thyme
• Fresh Garlic
• Fresh Dill (DON’T SKIP THE DILL)
• Honey (optional, put on in marinade that is used for serving).

Grilled Spatchcock Chicken with Greek Chicken Marinade

You can grill the chicken or roast in the oven. You can either prepare a whole chicken spatchcock style or buy it at already prepared (Bell and Evans sells spatchcock chicken at Whole Foods). If you prepare it yourself, you cut the backbone out with a sharp knife, press down and flatten the chicken. Rinse in cold water. Dry with paper towel before marinating. RECIPE HERE

Serve with this delicious Greek inspired cauliflower.

Summer Vegetable Recipes

• Grilled Zucchini
• Honey Baked Goat Cheese Salad
• Green Salad Blackberry Corn
• Grilled Corn and Tomato Salad
• Triple Crunch Cabbage Salad
• Olive Feta Salad

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Grilled Spatchcock Chicken, Greek Style

Greek Style herbs and honey marinated Spatchcocked Chicken on Grill

Course Entree

Cuisine Greek

Keyword Greek Chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinade Time 3 hours hours

Servings 4 servings

Ingredients

• 1/2 cups olive oil
• 1 lemon zest and juice
• 1 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 2 garlic cloves minced
• 1 teaspoon salt
• 1 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper
• 1 tablespoon honey (use at end)

Instructions

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.

The post Greek Chicken Marinade with Recipes for the Grill appeared first on Spinach Tiger.

This is an amazing recipe that has me so re-excited, I am going to try it several different ways. Just the tomato with the goat cheese with the honey is enough of a flavor busting combination to make me want to give it a paleo twist. Never would I think that honey should touch tomatoes.

Never would I think that a grainy mustard belongs in this combination. But it does and when you taste all three together with a backdrop of tart crust, you will smile. Smile big. I promise. It will take you by surprise the way the boy you didn’t like all that much kisses really well and you go wow! It’s the nice surprise of the day.

I used my end of season tomatoes, some honey cultivated via blueberries, and a good goat cheese log. Surpassing the recipe for tart crust, I simply added an egg to my own basic pie crust, but changed the quantities and added in a egg yolk.

This summery, french tomato tart is not really about me, even if tarts are my favorite food. This tart is about a combination of many hands, hard at work, and a love story high on a hill with a dairy goat or two.

Nobel Springs Dairy Goat Farm – Tennessee

Just ten minutes from my house, Nobel Springs Dairy sits on a 230 acres in Franklin, Tennessee. It’s the result of a romantic love story that began in the childhoods of Justyne McCoy and Dustin Nobel who fell in love with goats in childhood. They met when Justyne was in high school at a goat show. Together they fulfilled their individual dreams of raising goats on a dairy farm.

Yes, it’s romantic. And, yes, it’s hard work. They often work 14 or more hours a day, milking, cleaning, processing, and selling cheese at 8 different farmer’s markets and to local grocers. But, they love it because they are following their passion. Dustin and Justyne are getting married in July.

This picture of the goat was 15 years ago. Wow, how time goes fast.

The Process for French Tomato Tart

This tart from David Lebovitz. When I found it on his site, I felt as if I could taste the freshness of tomatoes, the buttery crust, and the golden browned, honey dripped goat cheese through the screen. It immediately went on my mental “to make” list. And, it synched perfectly with my visit to Nobel Springs Dairy.

• Tomatoes should be cut on the thick side and very ripe. Be generous with tomatoes, as they shrink up.
• Be generous with the honey. I went back in and drizzled more. I used a blackberry honey just as recipe called for.
• I increased my oven to 400 degrees and still had to cook much longer than 30 minutes, closer to 50 minutes, until my cheese browned enough. Next time, I may blind bake the pastry shell for a few minutes.
• I used fresh thyme, basil, and a little rosemary but you can use any fresh herbs you like

Honey is a secret ingredient here, drizzled over the cheese prior to baking.

It seems that as recipes get adapted, we find our own short cuts and tips. This is yet another exciting way many hands work to create a dish.

A special thanks to Nobel Springs, and if you are in the Nashville area, or shopping at one of our many farmer’s markets or Whole Foods, be sure to pick up some Nobel Springs goat cheese.

Special Diet Tart Crust Recipes

• Gluten Free Tart Crust
• Low Carb Tart Crust

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Goat Cheese, Honey, Tomato Tart

Goat cheese, honey, tomatoes comes together to make a delicious end of summer or anytime tart with fresh herbs adapted from David Lebovitz.

Course Entree

Cuisine American

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Tart Crust (makes 1 large tart)

• 1 1/2 flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 9 tablespoons unsalted butter placed in freezer for 15 minutes
• 1 tablespoons iced cold water
• 1 egg yolk

Goat Cheese Honey Tart

• 1 tart shell or pie crust
• 2 tablespoons grainy mustard
• herbs such as thyme tarragon, basil
• 3 large meaty tomatoes not too juicy sliced thickly
• 1 tablespoon olive oil
• 8 ounces of goat cheese in a log easy to slice
• 2 tablespoons of honey may use more

Instructions

Tart Crust with Food Processor

• Using a food processor, mix together flour, sugar, salt.
• Blend in butter and on medium speed, count to 10 seconds.
• Blend in water and blend for a few seconds.
• Blend in egg.
• Bring together to form a dough ball, wrap in plastic and refrigerate for 30 minutes at least.

Using Hands for Dough

• Mix together the dry ingredients. Blend in the butter until you have a mealy flour mixture. Add in water and egg and knead gently until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
• Roll out to three inches more than size of tart pan.
• Gently place in tart pan, and using rolling pin, roll off the edges.

Goat Cheese Honey Tart

• Fork the bottom of the tart shell. Spread on mustard until the base is covered.
• Cover with a scattering of fresh chopped herbs.
• Arrange slices of tomato, keeping in mind that tomatoes do shrink.
• Drizzle olive oil over tomatoes and season with salt and pepper.
• Arrange 6 to 8 round discs of goat cheese cut about 1/2 inch thick on top of the tomatoes.
• Drizzle honey over the entire tart, saving some honey for drizzling once tart is out of the oven.
• Bake at 400 degrees F. for 30 minutes. If making smaller tarts, reduce baking time.
• Goat cheese will bubble and turn a golden brown. Serve hot or at room temperature.
• Add more fresh herbs.

Notes

I found it best using lots of honey.

The post French Tomato Tart with Goat Cheese and Honey appeared first on Spinach Tiger.

Ingredients for Greek Chicken Kabobs are simple and can be found in any pantry.

I’ve made this twice, using fresh peaches one of the times and fresh veggies (peppers, zucchini) the second time. It’s always nice to use the freshest summer produce. You can also choose to just make chicken kabobs with no additions.

• 2 pounds boneless chicken breasts (can use thighs)
• 1/2  cups olive oil
• 2 lemons, zest and juice
• 1 teaspoon dried oregano
• 6 sprigs fresh thyme (can use dried)
• 2 garlic cloves minced (can use garlic powder)
• 1 teaspoons salt
• 1 tablespoon fresh dill chopped
• 1/2 teaspoon black pepper
• Honey (optional)
• Additions of choice (Use zucchini, peppers, even peaches)

Marinade for Greek Chicken Kabobs

It’s important to mix everything together to make a marinade (except the honey). Cut chicken into large cubes for kabobs. Divide the marinade in half, saving the other half to pour over chicken, once it’s grilled. When ready to grill, skewer the chicken alternating with vegetables. Don’t pack too tightly. The grill should be about 400 degrees F. Grill about 4 to 6 minutes turning at 3 minutes. Cook times do vary depending on size of your chicken pieces. Cook until the middle piece reaches 165 F. Remove from grill and pour remaining marinade over the chicken. Drizzle with honey.

What to Serve with Greek Chicken Kabobs

Serve with rice, cauliflower rice. The marinade that’s poured over the chicken once it’s grilled will flavor the rice. A simple salad and corn on the cob will make a great meal. A good starter would be this olive, feta salad.

• Green Salad with Lemon Honey Vinaigrette
• Honey Baked Goat Cheese, Blackberry Salad
• Feta Olive Salad
• Summer Caprese with Fresh Corn
• Seven Ways to Grill Corn
• Fried Corn
• Zucchini Fritters

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Grilled Greek Chicken Kabobs

Grilled Greek Chicken Kabobs with Lemon Honey Marinade

Course Entree

Cuisine Greek

Keyword Greek Chicken

Prep Time 10 minutes minutes

Servings 4 servings

Ingredients

• 2 pounds Boneless Chicken

Marinade

• 1 cup olive oil
• 2 lemons zest and juice
• 2 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 3 garlic cloves minced
• 1 1/2 teaspoons salt
• 2 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper
• 2 tablespoons honey
• 1 yellow squash see notes

Instructions

Prepare Chicken

• Cut chicken into large cubes

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill and honey.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked. You will pour over hot chicken.

Grill Chicken

• Take chicken out of refrigerator an hour before grilling.
• Light the grill to 400 degrees F.
• Skewer chicken and vegetables loosely (to cook better).
• Grill turning over at 4 minutes. Grill 4-8 minutes. This will depend on the size of your chicken.
• Grill s until internal temperature reaches 165 degrees F. or 75 C.
• Once chicken is placed on serving dish, add dill, honey, to remaining marinade and pour over chicken.
• Serve with rice or cauliflower rice.

Notes

Notes: you can use a variety of vegetables. In this recipe I  used yellow squash and sliced peaches. Other times I’ve used zucchini and bell pepper. You can also make without vegetables.

The post Greek Chicken Kabobs with Easy Marinade appeared first on Spinach Tiger.

Fresh dill, thyme and oregano are a more than perfect medley of herbs to drive flavor, but the secret is marinating for several hours. (Hold the dill for end finish).

How to Cook on the Grill Two Ways

Method 1: Reverse sear method. Light grill on high. Turn one burner of one side off. Place chicken on grill side that has no heat. Allow the chicken to reach 155 degrees F. Then place chicken skin side down on hot side until chicken reaches 165 F.

Method 2: Cook on direct low/medium heat, turning frequently.

There was a time that I used to be a bit skittish for cooking bone in chicken on the grill, fearful of scorching the outside and not cooking the inside. This is why I keep the temperature on the lower side and turn frequently, until the internal temperature reaches 165 degrees F.

Once the chicken is off the grill immediately pour over the rest of the marinade with the dill and then drizzle honey. If the skin is properly grilled crispy, you don’t need to worry about making the chicken soggy. It will be amazing.

Marinade for Greek Chicken on the Grill

• Olive Oil
• Lemon Juice and Zest
• Garlic Cloves
• Thyme
• Oregano
• Dill
• Salt, Pepper
• Honey (at the end)

You will love this marinade. You can mix up the herbs. If you don’t have oregano, use extra fresh thyme. I do highly recommend not skipping out on the dill, though. It adds a unique layer in the flavor profile. The drizzle of honey at the end is optional, but I hope you try it.

More Chicken Recipes

Good Sides for Greek Chicken Thighs on the Grill

These are some great sides that pair perfectly with Greek Chicken.

• Greek Roasted Cauliflower
• Green Salad with Lemon Dressing, Feta
• Corn on the Grill Seven Ways
• Lemon Dijon Roasted Purple Potatoes
• Summer Caprese Salad

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Grilled Chicken Thighs

Greek Style herbs and honey marinated Chicken on Grill

Course Entree

Cuisine Greek

Keyword Greek Chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinade Time 3 hours hours

Servings 4 servings

Ingredients

• 4 Chicken Thighs
• 1 tablespoon honey (use at end)

Marinade

• 1/2 cups olive oil
• 1 lemon zest and juice
• 1 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 2 garlic cloves minced
• 1 teaspoon salt
• 1 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper

Instructions

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.

Grill Chicken

• Take chicken out of refrigerator an hour before grilling.
• Light the grill hot.
• When ready to grill, wipe off marinade of chicken, turn off half of the grill and place chicken thighs side up on the side with no heat.
• Close lid, roast for about 30-40 minutes until internal temperature reaches 155 degrees F., 68 C.
• Place chicken breast side down on hot side of grill for about ten minutes until internal temperature reaches 165 degrees F. or 75 C.
• Once chicken is placed on serving dish, add dill, honey to remaining marinade and pour over chicken.
• Allow chicken to rest 10 minutes prior to eating.

Quicker Grill Methold

• You can place the chicken thighs on medium heat directly turning frequently, until the chicken reaches 165 degrees or 75 C. This will take about 30 minutes.

The post Greek Chicken Thighs on the Grill appeared first on Spinach Tiger.

The first time I had whole roasted Greek style chicken was at an East Nashville restaurant, Greko Street Food. Although I used the main recipe from Food Network, I added a little honey inspired by the Greko Street Food version.

Greek Spatchcock Chicken with Fresh Herbs

The recipe called for fresh dill to my surprise. I had fresh dill, fresh oregano and fresh thyme on my deck and decided to use all three. The dill was quite a surprise as I have never used dill in a chicken recipe before. The dill is added to the marinade that is reserved to be poured over the chicken at the end. The honey is added to the marinade in the end and is, of course, optional if you want to leave out sweetener.

Spatchcocked chicken is the perfect chicken to put on the grill, and I’ll tell you why.

First of all, I  like chicken on the bone, as it’s much more tasty,  but I am not that good at grilling it. A spatchcocked chicken makes it so much easier, especially after a Greek style marinade.

This chicken was so tender, so flavorful and one of my favorite chicken recipes of the year. I’ll be making this again and again, and I  think you will too.

Grilled Spatchcock Chicken Greek Style in the Oven

If you don’t have access to a grill, roast it breast side up at 450 degrees F. Marinate the same way as above, wipe marinade off. Use reserved marinade to pour over once out of the oven. If you do roast in the oven, add some potatoes to the pan.

More Chicken Recipes from Spinach Tiger

• One Hour Roast Chicken
• How to Bake Chicken Legs
• Parmesan Mayonnaise Chicken
• Za’atar Baked Chicken
• Chicken

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Grilled Spatchcock Chicken, Greek Style

Greek Style herbs and honey marinated Spatchcocked Chicken on Grill

Course Entree

Cuisine Greek

Keyword Greek Chicken, Spatchcocked Chicken

Prep Time 10 minutes minutes

Servings 4 servings

Ingredients

• 1 Spatchcocked Chicken

Marinade

• 1 cups olive oil
• 2 lemons zest and juice
• 2 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 3 garlic cloves minced
• 1 1/2 teaspoons salt
• 2 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper

Instructions

Prepare Chicken

• To spatchcock chicken, cut out the backbone (discard, use for soups) and press down on breast/thigh to flatten. Turn chicken over, cut out the back, leaving breasts, thighs, legs.

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.

Grill Chicken

• Take chicken out of refrigerator an hour before grilling.
• Light the grill hot.
• When ready to grill, wipe off marinade of chicken, turn off half of the grill and place chicken breast side up on the side with no heat.
• Close lid, roast for about 50 minutes until internal temperature reaches 155 degrees F., 68 C.
• Place chicken breast side down on hot side of grill for about ten minutes until internal temperature reaches 165 degrees F. or 75 C.
• Once chicken is placed on serving dish, add dill, honey, to remaining marinade and pour over chicken.
• Allow chicken to rest 10 minutes prior to carving.

The post Grilled Spatchcock Chicken Greek Style appeared first on Spinach Tiger.

I have a confession to make. When I got married, I had to do what Retro Rose did to my father, and wean my husband off the bottle.

I am referring to bottled salad dressing. For a while, he still ordered ranch dressing in restaurants, while I said not a word. But, each night, I would place before him a large bowl of salad greens with just the right oil and vinegar combination. He came to enjoy these salads so much, that he does what I do and saves it for dessert.

This salad is more about the dressing, although it’s shamefully simple. Extra virgin olive oil, local honey and fresh lemon juice. Is this even worthy of a blog post?

Yes, and I’ll tell you why. Salad is a smart way to finish a meal. I grew up being told the salad was the best part of the meal and something we saved for the end. I think the Italians understand the digestion process better than we Americans do. A protein and starch main course, often needs something to change directions, and the acid from the dressing does just that. It makes so much sense as far as balancing our palates and our stomachs.

The salad is THE most creative way to express the combination of fat, acid and salt, supported, of course, by a delicious green lettuce or red lettuce, or in this case micro greens that look like a bouquet.

What are Microgreens?

Microgreens are tiny vegetables that have just developed their first leaves. You can see some red and garnet amaranth mixed in with other greens. They are beautiful and are a super food because of their nutrition density.

We bought our first microgreens when my husband thought they looked interesting. This is not just the result of good food at home, but our many trips to the farmer’s market, where very often less familiar foods look friendly.

I’m also using local honey, and thought it would be nice to combine the two in a very delicate and subtle way.

The Process
This is not much of a recipe as an idea to explore. Local honey, fresh lemon and olive oil together are wonderful on tender greens, fresh fruits or even cottage cheese.

More Salad Dressings from Spinach Tiger

• Blue Cheese Dressing
• Taco Salad Dressing
• Remoulade
• Red Wine Shallot Vinaigrette
• Apple Cider Vinaigrette
• Maple Vinaigrette
• Sesame Ginger Salad Dressing
• Blackberry Lemon Vinaigrette
• Green Goddess Dressing
• Buttermilk Ranch Dressing
• Orange Walnut Vinaigrette

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Lemon Honey Salad Dressing, Micro Greens

A simple but perfectly balanced mix of lemon, honey and olive oil great for salad.

Course Salad Dressing

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Angela Roberts

Ingredients

• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoon honey
• 3 tablespoon olive oil

Instructions

• Blend honey and lemon juice together.
• Slowly whisk in olive oil

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The post Lemon Honey Salad Dressing, Micro Greens appeared first on Spinach Tiger.

I’ve made sourdough bread many times and focaccia many times, but I’ve never put them together. I am making Emilie Raffa’s recipe from her book, Artisan Sourdough Made Simple. 

We love this book. The recipes are approachable and always successful. If you’re just starting out with sourdough, I highly recommending starting with this book. 

As we were browsing through this book, that offers the easiest sourdough recipes, we made several, and then landed on sourdough focaccia. I’ve made the sourdough loaves out of this book many times, and we love how easy they are to make and how delicious they come out.

While the twins (now 13) have been doing zoom school here, we got out the sourdough starter we have been using since July 2019, and decided to make two loaves of bread, a sweet roll, and this focaccia. 

This sourdough focaccia is perfect. I even slipped some garlic cloves in the skin, just as the recipe did, along with plenty of rosemary, Maldon sea salt flakes, and olive oil. 

Sourdough Focaccia

Focaccia is supposed to be more bouncy and softer, so I was a little skeptical that it might end up too crusty. It didn’t. It was absolutely perfect. 

While you could taste the sourdough, it had the bounce focaccia is famous for.

If you’ve never had roasted garlic, you’re in for a real treat. As far as putting garlic cloves on, still in their skins, I only wish I had put more than three. This is a culinary wonder. You taste the garlic, but not in an overwhelming way. The garlic bakes to a soft spreadable clove, giving you options to increase the lovely garlic flavor. 

The four of us pretty much killed this sourdough focaccia in a day. 

The Sourdough Focaccia Process

Set aside plenty of time. You make the dough the night before and let it rest for 18 hours. Many of the recipes in the book rest the dough for 12 hours. You will also need time for that second rise, but the baking time is only 25 minutes. I do find the recipes in the book to show baking times ten minutes longer than necessary. 

Once the dough has its final proofing, stretch it out by hand to a rectangle.

Use your finger to dimple. Add fresh garlic in the skin, fresh rosemary, and flaked sea salt.

Once baked, the focaccia is bouncy. Look at the wonderful holes.

You can get from 12 to 20 squares. No matter what, this will disappear fast. You could serve this as is, or with some dipping oil. I used 3 garlic cloves, but next time I’ll use more. The roasted garlic can be spread on the focaccia and is delicious, delicate and not overpowering.

Sourdough Starter

Read more about how we made our own sourdough starter from scratch here. It’s easier than you think.

It feels wrong sometimes to discard some of the starter in the jar to make room to feed it. Instead, why not make these sourdough biscuits.

You might even consider bottling up some starter and giving it to your friends for the holidays, along with this sourdough cookbook 

Sourdough Biscuits and Making starter here.

More Focaccia Recipes

• Fusion Radish Nori Focaccia
• Peach Rosemary Focaccia  
• Gluten Free Focaccia
• Overnight Focaccia (Refrigerated)

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Sourdough Focaccia with Rosemary and Garlic

Easy to make focaccia, from Emillie Raffa's book, Artisan Sourdough Made Simple. soft, pillowy and tangy with roasted garlic and rosemary.

Course Bread

Cuisine Italian

Keyword focaccia, sourdough

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Resting Time 10 hours hours

Servings 12 pieces

Ingredients

• 50 grams bubbly starter 1/4 cup
• 375 grams cool water 1 1/2 cups plus 1 tablespoon
• 20 grams honey
• 150 grams all purpose flour see notes
• 350 grams bread flour
• 9 grams fine sea salt 1 1/2 teaspoons
• 45 grams olive oil 3 tablespoons

Toppings

• rosemary sprigs for during and after baking
• 3 garlic cloves in paper shells or more if you like
• 1 teaspoon Maldon flaked sea salt

Instructions

• Make dough night before you plan to bake it. Mix water, honey and starter in bowl with a wooden spoon.
• Weight out flour and salt in another bowl. Then add to liquid.
• Finish mixing by hand to make sure all flour is incorporated. You may want to flour your hands as this dough is sticky.
• Cover with damp towel in a warm environment of 70 degrees F. for 12 to 18 hours until the dough has doubled.
• Once doubled, place on oiled baking sheet, large enough to eventually make a focaccia measuring 14 x 9 with room around the edge. Make sure both sides of dough are oiled. Leave the blob of dough sit there, covered with a damp cloth for 2 hours until puffy. This is the last of the proofing.
• After two hours, stretch the dough to a rectangle of 14 x 9. Use fingers to poke holes. 3 across and 6 down works well.
• Stick garlic cloves in their skin into holes gently and arrange pieces of rosemary. Sprinkle flaked salt. You will add more chopped rosemary when the focaccia comes out of the oven.
• Once roasted, garlic will roast to a soft consistency and you can spread it on the focaccia if you desire.
• Bake at 485 degrees F. for 15 minutes, until golden brown.
• Add more chopped rosemary when the focaccia is hot.
• You may want to serve with more olive oil, garnished with rosemary and salt for dipping.
• Allow to cool (if you can wait) and cut with pizza cutter into squares. The focaccia will soften as it cools.

Notes

The original recipe from Emilie Raffa calls only for all purpose flour. I only had 150 grams of all purpose, so I mixed the flours. It was amazing, so if you don’t have all purpose flour, you can use bread flour.

The post Sourdough Focaccia Recipe appeared first on Spinach Tiger.

You can absolutely trust my culinary view and opinion, as I only collaborate with brands and products I love, and I’m happy to share these products with you. I made this salad last year for Spectrum Foods and am republishing because it’s so beautiful for the holidays.

I have made this colorful, vibrant Festive Kale Salad most recently for a dinner party. Everyone loved it, but I especially received compliments on the vinaigrette made with Spectrum® Rosemary Olive Oil, honey and apple cider vinegar.

Spectrum® has been producing high quality olive oils for thirty years and has recently come up with a culinary line of infused olive oils such as rosemary, cayenne, garlic and chili sesame and more.  These can be used for dressings, sauces, a light sauté and as finishing oils.

I’ve enjoyed many Spectrum® products while developing recipes, as they make oils for various cooking needs, including more than 30 varieties of seed, nut and plant oils, including coconut oil, apple cider vinegar (which I used here), and avocado oil. I also use the Spectrum® olive oil baking spray.

The extra virgin olive oils come from Spain and Tunisia, each estate grown and produced in small batches, using no chemicals and expeller pressed to ensure the highest quality.

I hope you know by now that Spinach Tiger strives to bring you the freshest food using ingredients that are better for you and this is why I stand by the Spectrum® brand. I use organic ingredients as much as possible, so naturally want to use an organic olive oil.

I can feel confident that this gorgeous salad is getting adorned with an olive oil I can trust.

Festive Kale Salad with Honey Rosemary Vinaigrette Screams Merry, Happy, Joyful Food

There is so much beauty in this festive kale salad which is packed with various textures, sweet, salty and holiday flavors. It is the one salad you can take to a gathering to wow the guests or make a splash at your next dinner party.

There are a lot of components to this salad, such as apples, figs, oranges, and pomegranates, because these come to mind during the holidays and are readily available. This can be the “fruit you have on hand salad” but don’t leave out the butternut squash, which we’ve made the star of the show. You can switch apples for pears or use both. You can also add in dried cranberries for pomegranates.

Roasting Butternut Squash for the Festive Kale Salad

Butternut Squash often perplexes cooks, because it’s difficult to cut into. I suggest microwaving for two to three minutes to slightly soften, and peel with a potato peeler. Once peeled, slicing into discs is fairly easy. The smaller end will have the most seeds, but you should be able to get a good amount of discs without seeds. Roast these for twenty minutes, brushing lightly with oil. Once cooled, you can use a cookie cutter to cut them into stars.

Honey Rosemary Vinaigrette with Spectrum® Organic Rosemary Olive Oil

Just as Spectrum® tests their oils with their own internal quality team to meet high standards for any and all type of cooking, I tested this dressing at least three times to get the right oil with the right vinegar to make sure your salad will taste its best.

We all agreed that for this Festive Kale salad, the Organic Rosemary Olive Oil won hands down for bringing a winter holiday flavor profile, and it pairs perfectly with Spectrum’s apple cider vinegar.  The rosemary flavor is well balanced and does not overpower the greens, yet delivers a nice herbal lift.

I will be making a second recipe, a Spicy Italian Soup with Sausage using Spectrum^® Extra Virgin Cayenne Olive Oil. You will want to come back for that one. Do please follow me on Instagram as many of my process pictures end on stories.

Much love during the upcoming happiest time of the year.

This Honey Rosemary Vinaigrette would be a great choice for any of these additional kale salads from Spinach Tiger.

Tuscan Kale Salad

Autumn Potluck Kale Salad

Chopped Kale Salad with Toasted Almonds

More Butternut Squash Recipes

Roasted Butternut Squash Soup

Butternut Squash with Brussels Sprouts

Butternut Squash Risotto

Butternut Squash Stacks with Crispy Quinoa Pancake

Butternut Squash Cocktail

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Festive Kale Salad with Butternut Squash, Honey Rosemary Vinaigrette

Festive Kale sale with Butternut Squash, Figs, Prosciutto, Pomegranate, Nut with a Rosemary Olive Oil Vinaigrette.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 bunches lacinato kale see notes
• 1 to 2 cups or handfuls arugula
• 1/2 navel orange peeled
• 1/4 cup pomegranate seeds
• 4 figs cut in halves or quarters
• 6 slices proscuitto sliced thinly, torn into pieces
• 1 medium sized butternut squash
• 1/4 cup walnuts
• 1 to 2 gala apples or mix of apple and pear
• Honey Rosemary Vinaigrette
• 3 to 6 tablespoons Apple Cider Vinegar
• 1 tablespoon honey
• 6 tablespoons Spectrum® Rosemary Olive Oil

Instructions

• Microwave butternut squash for 2 to 3 minutes to slightly soften.
• Peel butternut squash with a potato peeler. Cut into 1/2 inch discs crosswise and remove seeds.
• Brush lightly with olive oil and roast at 400 degrees F. for 20 to 30 minutes until softened.Turn over at 15 minutes.
• Roast walnuts for 4 to 5 minutes at 400 degrees F.
• Cool Squash. Then cut into stars with cookie cutter. There will be some left over you can use for another recipe or add into the salad.
• Roast
• Peel orange, cut into bite sized pieces, making sure to remove pith.
• Slice apple and or pears with skin on, thinly or if you prefer, you can dice.
• Remove arils from pomegranate.
• Chop kale into small bite sized pieces, less an inch.
• Toss kale with vinaigrette, just enough to wet leaves.
• You can add more later if needed. (recipe below). Let kale sit in vinaigrette for 20 minutes if you have time.
• Season with salt and pepper.
• Add arugula to the kale.
• Arrange on large platter or large bowl.
• Add, oranges, sliced apples. Toss until combined. You may leave some sliced fruit on side if serving at party. You can choose to keep figs and prosciutto on side of platter, instead of in the salad.
• When ready to serve, add prosciutto and figs.
• Top with walnuts, pomegranate seeds.
• Top with butternut squash.
• Season again with sea salt and black pepper.
• Taste to see if you need to add more vinaigrette.
• Instructions for Vinaigrette
• Mix vinegar with honey until well incorporated. I do this in a jar.
• Add olive oll. Mix well.
• Taste for acid. You may need to add more vinegar if not acidic enough or more olive oil. This will depend on your own taste. We like kale salad with a lot of acid. Add salt and pepper before you add more vinegar, as that affects flavor.

Notes

Lacinato kale also known as dinosaur kale or Tuscan kale is the long leaves with thick ribs. Remove the ribs before chopping. You can use a curly kale, but I always prefer this kale as a better option for salads.

The post Festive Kale Salad, Butternut Squash, Honey Rosemary Vinaigrette appeared first on Spinach Tiger.

This Autumn Salad of kale and warm honey mustard vinaigrette with sweet potatoes, dried cranberries and toasted pumpkin seeds is the perfect salad for parties and potlucks. 

I have brought this salad to parties at least ten times, and it’s always the first to go and the star of the table. I’ve seen cupcakes, cookies and other foods have to go back home, but never this salad. No matter how large of a bowl I bring, there is never enough.

You can mix the kale with other greens if you choose to, as I did in this version with arugula.

This is a perfect potluck salad because you  can have everything ready within twenty minutes in the morning, and then put it all together with the dressing about three to four  hours in advance. The marination massages the kale, and brings it to a place that is very different than what most people think.

People will appreciate seeing a green sitting on the table that is gorgeous, appetizing and satisfying. It might make them feel better about the dips and chips and sweets they are also eating, and for those who are into that paleo craze, they will stop and thank you.

This is that perfect salad for this time of year, whether it’s a tail gating party, Halloween, or Thanksgiving, because you dress the salad at least two hours in advance. At Christmas, you can just add in some pomegranate seeds. I’ve learned that while people love the cookies and treats at a Holiday party, they are so grateful to see a good salad.

I used sweet potatoes, but you can use butternut squash.

I used toasted pumpkin seeds, but you can use toasted pecans, almonds or walnuts.

Add in some chopped up crispy pancetta or bacon.  Add in citrus for some brightness if you have it on hand.

Make a Warm Vinaigrette with Maple Syrup

I used a warm honey mustard vinaigrette that can be made with maple syrup. Either works incredibly well. If you don’t have time to dress the salad ahead, warm the dressing. It will relax the kale. Also add the pumpkin seeds  and sweet potatoes when they are hot. Kale can handle this.

The KEY to this salad is to taste it before serving, make sure it’s seasoned with enough salt and pepper. 

If  there is salad left over,  just refrigerate and sauté the left overs in a pan. It takes on a slightly different melted down texture, but still remains somewhat structured and it’s very good. The only thing I would not add to this salad is cheese, which I think would drown the nice flavors the sweet potato brings.

The dressing is sweetened by either honey or maple syrup to offset the heavy dose of vinegar and the punch of mustard, but it is so good. It’s going to taste a bit vinegary when you taste it, but will settle down as the kale takes hold of it.

This particular kale salad is similar to the one I made here, but I gave it an Autumn twist.

Tell me, do you take salads to parties? Are you ready for the Fall flavors?

If you really love kale salads, you might want to try this Tuscan Kale Salad  with a lemony dressing.

More Kale Recipes from Spinach Tiger

• Tuscan Kale Salad with Almonds
• Kale Smoothie
• Melted Kale
• Kale Risotto
• Kale Stir Fry with Ground Beef, Pancetta, Peas
• Salmon with Crispy Kale
• How to Freeze Kale for Smoothies
• Kale Apple Salad with Maple Dressing

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Autumn Salad: Sweet Potatoes, Kale, Pumpkin Seeds, Cranberries, Warm Maple Vinaigrette

A perfect Autumn Salad that is good for any party or Fall gathering. Sweet potatoes, pumpkin seeds, cranberries, pears and apples give color, taste and texture.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 bunches lacinato kale the long skinny kind aka Tuscan kale
• roasted sweet pototoes
• 1 small apple or pear
• 2 tablespoons toasted pumpkin seeds or nuts of your choice
• 2 tablespoons dried cranberries
• Warmed Maple Vinaigrette

For Roasted Sweet Potatoes

• 2 sweet potatoes peeled, cubed or one large butternut squash, peeled and cubed
• 1 tablespoon maple syrup
• 1/2 teaspoon cayenne pepper
• dash cinnamon
• dash nutmeg
• 1/4 teaspoon tumeric optional
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Warm Maple Vinaigrette

• 6 tablespoons apple cider vinegar
• 1 clove garlic finely chopped
• 1 tablespoon maple syrup or honey
• 1 tablespoon dijon mustard
• 12 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

• Wash and dry kale.
• Remove ribs from kale. I used a sharp knife to cut out the ribs.
• Cut kale into bite size pieces.
• Slice apple and pear into thin slices, leaving skin on, or cube, whichever you prefer.
• Add in just enough dressing to salad to wet the leaves. Save some of the dressing to add in warm right before serving. At that point, I’ll warm up the dressing in the microwave.
• Add warmed roasted sweet potatoes, cranberries and pumpkin seeds, saving some of each for top of bowl. Gently toss so as to not break up sweet potatoes.
• Season with salt the pepper.

Roasted Sweet Potatoes.

• Mix olive oil with cayenne, cinnamon, maple syrup, nutmeg.
• Toss potatoes in this oil, using just enough to wet potatoes.
• Roast for 15-20 minutes at 400 degrees, until potatoes are soft, but still firm.
• You can toast the pumpkin seeds at this time. They only take 5 minutes.

Warmed Cider Vinaigrette

• Put all the ingredients in blender and blend until thoroughly emulsified. If using a Vitamix put the garlic clove in whole. If using a blender, dice the garlic first.
• You will want to dress the kale at least an hour in advance. This breaks down the kale.

The post Prepare Ahead Kale Salad: Sweet Potatoes, Maple Vinaigrette appeared first on Spinach Tiger.

Paleo Chocolate Chip Cookies made with almond butter and no flour are the ultimate easy cookie that tastes decadent. We keep them in the freezer for quick snacks or after dinner mini-desserts and I find I’m making them at least once a week!

Good News Friends

Big fat healthy food that never ever feels like a diet, but is more of a lifestyle of feeding yourself healthy. This recipe was created for the book.

I’ve been putting together recipes for a ebook cookbook for a weight loss/fitness training program that is conducted on-line. I’ll tell you more about that later, but it’s super exciting to be a part of something so near and dear to my heart. I’m a huge believer in weight resistance training and healthy eating.

Part of the plan includes a few treats. The program doesn’t allow for dairy, grains or sugar. But that doesn’t have to mean, it won’t be great. This is one of the recipes going in the cookbook.

Paleo Chocolate chip cookies will be good for everyone, because first of all, it’s enjoyable, and second of all, it will keep the appetite to overindulge in sweets at bay.

Paleo Flourless Chocolate Chip Cookies made with almond butter are not a diet cookie, but they are low in carbs, high in fat and satisfying.

They can help to keep you on your plan and keep you from eating a big fat cake!

We are hoping to get people slimmer by putting the fat back in and reducing the sugar. This paleo chocolate chip cookie does that.

We have chosen two treats for the diet plan. These paleo chocolate chip cookies and these brownie bites.

This is not the most unique recipe. I’ve seen versions of it all over the web. This is probably the most “honey” reduced and most workable for the plan. It’s one of the easiest recipes for cookies I’ve ever seen, outside of measuring out the almond butter. I highly recommend using a food scale, which makes it so much easier.

We LOVE these cookies, probably a little too much, and I don’t usually like cookies.   I have to put them in the freezer to not have them right in my face. I  have this feeling we will be fighting over the last one, and I’ll have to keep a batch in the freezer at all times.

So tell me, do you snack, and do you have something ready for when the chocolate urge hits.

More Paleo Recipes

More Chocolate Chip Recipes

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Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies, easy to make using almond butter, dark chocolate chips and a little honey. Makes 12 Cookies. Protein 4, Fat 11, Net Carbs 6

Course Snack/Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 143kcal

Author Angela Roberts

Ingredients

• 12 tablespoons Crunchy Almond Butter 186 grams (or regular almond butter)
• 1 tablespoon honey
• 1/2 cup dark chocolate chips
• 1 teaspoon vanilla
• 1 egg
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• Tools
• Baking Sheet
• Plastic Wrap
• Kitchen Scale
• Cookie Spatula

Instructions

• If you have a food scale, weigh your almond butter to 186 grams. This is much easier than measuring out.
• Mix everything together. You can do this easily by hand.
• Using a long sheet of plastic wrap about 16 inches, place mixture on sheet and spread out to 12 inches. Wrap in a rolling fashion. Freeze for one hour. This is not absolutely necessary, but makes it easier as the almond butter, honey mixture can be sticky.
• Cut into 12 pieces. You may find you still need to roll out and press down a little.
• Bake for 8-10 minutes at 350 degrees F.
• Active Prep time: 10 Minutes
• Bake Time: 8-10 Minutes

Nutrition

Serving: 1g | Calories: 143kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Fiber: 2g

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