Cooking With Riccis

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Roasted Rainbow Carrot Salad

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Make it a weeknight meal or a beautiful side dish for holiday entertaining. This rustic plate brings great texture and flavor to the table. Plus how pretty does this look!?!?

For the Carrots:

Scrub clean 1 lb of Rainbow Carrots. I like to leave them unpeeled and the tops on because  it gives a little rustic charm. Pat them dry after cleaning well and toss in 2 tablespoons of avocado oil + 1 teaspoon cumin + 3 cloves garlic (minced) + S&P. Roast on 425 degrees for 30 minutes until you can pierce with a fork at the thickest part. If you have ‘skinny carrots’ you may need to take them out earlier.

For the “Salad”:

Prepare 1 cup dry Farro or favorite whole grain such as barley, brown rice, etc. Once you have the prepared grain, in a saucepan combine the cooked grain + 1 (15 oz) can drained chickpeas + 3 tablespoons butter + 2 tablespoons lemon juice + S&P. Toss on medium heat for a few minutes until the mixture is warm.

Garnish:

Make a bed on a large platter of the warm salad mixture and lay carrots on top. Drizzle w/ 1/3 cup Crème Fraiche (cut w/2 tablespoons of almond milk to make the drizzle happen). Top with chopped fresh parsley + S&P + another squeeze of lemon!

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Roasted Rainbow Carrot Salad

Roasted rainbow carrots over a warm bed of whole grains and chickpeas.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Salad, Side Dish
Cuisine: American
Keyword: carrots, chickpeas, entertaining, feast, holiday, salad, sidedish, thanksgiving, vegetarian
Servings: 6
Author: Sarah Ricci

Ingredients

  • 1 pound Rainbow Carrots Roasted
  • 2 tbsp Oil olive or avocado
  • 1 tsp Ground Cumin
  • 3 cloves Garlic minced
  • 1 cup Farro dry
  • 15 oz Chickpeas drained
  • 3 tbsp Butter
  • 2 tbsp Fresh Lemon Juice
  • 1 pinch Pepper to taste
  • 1 pinch Salt to taste
  • 1/3 cup Creme Fraiche
  • 2 tbsp Almond Milk
  • 1 bunch Fresh Parsley chopped

Instructions

  • For the Carrots:
    Scrub clean 1 lb of Rainbow Carrots. I like to leave them unpeeled and the tops on because it gives a little rustic charm. Pat them dry after cleaning well and toss in oil with cumin and minced garlic. Salt and pepper to taste. Roast on 425 degrees for 30 minutes until you can pierce with a fork at the thickest part. If you have ‘skinny carrots’ you may need to take them out earlier.
  • For the “Salad”:
    Prepare 1 cup dry Farro or favorite whole grain such as barley, brown rice, etc. Once you have the prepared grain, in a saucepan combine the cooked grain with the can of drained chickpeas, butter, lemon juice. Toss on medium heat for a few minutes until the mixture is warm. Salt and pepper to taste.
  • Garnish:
    Make a bed on a large platter of the warm salad mixture and lay carrots on top. Whisk the Crème Fraiche (cut w/2 tablespoons of almond milk to make the drizzle happen). Drizzle the mixture over the carrots and top off with chopped fresh parsley and another squeeze of lemon!

Notes

Any favorite whole grain such as barley, brown rice, quinoa, will all work well in this dish. I have also tried this with whole wheat cous cous and it was a winner.

Roasted Delicata Squash with Pomegranate + Pumpkin Seeds

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Roasted Delicata Squash with Toasted Pumpkin (pepitas) Seeds + Fresh Pomegranate Seeds
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Get into delicata because it’s my absolute favorite winter squash – end of story!!! I make this statement for so many reasons, but mostly because the delicata is creamy and sweet with an edible flesh that makes it super easy to prepare!! I like to slice delicata into rings verses halved like crescents because I like the flower look the ring gives!! It almost makes you want to pick them up by hand to eat and in our home we absolutely encourage this! I ask myself this question often … why can we eat vegetables raw by hand but when they are roasted we have to use a fork??? Just saying!!! Plus anytime the kids can eat food by hand it generally encourages them to eat more of it. So go ahead everyone eat those roasted delicata flower rings with your hands … just say the ‘the Riccis made you do it.’

Overall, delicata is the perfect side dish to serve all autumn and winter long, but it’s an absolute winner at the Thanksgiving table because it offers a nice balance to some of the heavier sides. For holiday presentation, I save the top and bottom of the squash. I roast them along with the rings so I can add them back to my serving dish for a pretty look at the end. Honey and crushed red pepper form a sauce to a drizzle over the roasted delicata which gives a little sweet heat to the menu – you can’t go wrong here! Delicata – get into it!!

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Roasted Delicata Squash with Pomegranate + Pumpkin Seeds

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: Autumn, Delicata, Squash, Winter
Servings: 6 people

Ingredients

  • 3 Delicata Squash seeds removed, sliced into rings 1/2 inch thick
  • 4 tbsp Oil olive or avocado
  • 4 tbsp Honey divided
  • 2 tsp Crushed Red Pepper Flakes
  • 1/3 cup White Vinegar
  • 1 Lime juiced + grated
  • 2 tbsp Pumpkin Seeds (pepitas) toasted
  • 2 tbsp Pomegranate Seeds fresh
  • Pinch Salt & Pepper to taste

Instructions

  • Preheat oven to 325 degrees.
  • First we will toast our pumpkin seeds (pepitas) in the oven at 325 degrees F. Toss the seeds with a little oil on a baking sheet in a single layer. Roast the seeds in the oven, stirring occasionally, until golden, about 15 minutes.
  • Remove top and bottom of each squash and save one set for presenting the final dish if desired. Slice squash into rings about 1/2 inch thick and remove seeds. Toss squash rings with all the oil, half the honey (2 tablespoons), and Salt & Pepper. Make sure to increase your heat in the oven because these squash will need to bake at 375 degrees F. In a single layer on a baking sheet lay out the squash. Roast for about 13 minutes per side until tender and edges brown.
  • In a saucepan bring the white wine vinegar, the lime juice & zest, the remaining 2 tablespoons of honey, and crushed red pepper to a simmer for 10 minutes until sauce becomes like a syrup.
  • To garnish, drizzle the sweet & spicy sauce over roasted delicata squash and top off with toasted pumpkin (pepita) seeds and fresh pomegranate seeds.

Notes

To toast the pumpkin seeds (pepitas): Preheat the oven to 325 degrees F. Toss the seeds with a little oil on a baking sheet in a single layer. Roast the seeds in the oven, stirring occasionally, until golden, about 15 minutes.
Increase oven temp to 375 degrees F for roasting the delicata squash.



Sesame Soba Noodle Salad

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Thinking beyond the lunchbox sandwich, this sesame soba noodle salad is a refreshing alternative side with a nice source of protein and some complex carbs! Tiny diced rainbow peppers and carrots add a pop of color to a dish that shines with sweet sesame flavor! We had purple bell peppers growing in our garden this summer so tossed them in this dish, but this side is so versatile you can even swap out for other veggies you love or add in fun additions like tofu or edamame. Get creative for a dish that works as well for a summer party as it does for a back to school lunch option!

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Sesame Soba Noodle Salad

Sesame Soba Noodle Salad is a refreshing alternative side with a nice source of
protein and complex carbs! Tiny diced rainbow peppers and carrots add a
pop of color to a dish that shines with sweet sesame flavor!

Ingredients

Noodle Salad

  • 1 Package Soba Noodles (8.8 oz package)
  • 2 Carrots grated
  • 1/2 cup Rainbow Peppers diced
  • 3 Scallions cut on a bias

Dressing

  • 1/4 cup Honey
  • 1/4 cup Liquid Aminos or Soy Sauce
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Sesame Oil
  • 2 inch piece Ginger grated
  • 1 clove Garlic minced
  • 1/3 cup Olive Oil
  • 2 Tbsp Sesame Seeds

Instructions

  • Cook Soba noodles as instructed on package.
  • In a large bowl whisk together the honey, liquid aminos, rice vinegar, sesame oil, ginger and garlic until well combined.
  • Add the carrots, rainbow peppers, scallions, and soba to the bowl and toss to combine with the dressing. Garnish with the sesame seeds and serve cold.

Grilled Chicken Skewers and Pineapple Rounds

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It’s officially summer time!! Fire up the grill and give me all the the wooden skewers because dinner tonight is being served on sticks!! Meat on a stick, with the best seasonings you can find at Spiceology. Veggies on a stick and pineapple rounds… they are all going on the grill for a dinner or happy hour snack that’s ready in less than 30 minutes!! I even jumped on TV to show you how to do it! Check out all the fun I had during my Better Connecticut segment here!

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Grilled Chicken Skewers + Grilled Pineapple Rounds

Chicken thigh skewers on the grill. Loaded with flavor and easy to eat off a stick. Kid friendly and party friendly!!
Prep Time10 mins
Cook Time15 mins
Resting5 mins
Total Time25 mins
Course: Appetizer, dinner, lunch
Cuisine: American
Keyword: Chicken, skewers
Servings: 4
Author: Sarah Ricci

Ingredients

  • 6 Boneless Chicken Thighs
  • 1/4 cup Pineapple Juice
  • 1/2 Lime fresh squeezed juice
  • 2 Tbsp Avocado Oil or Canola Oil
  • 1/2 cup Spiceology Chile Lime Spice or favorite grilling spice blend
  • Scallions chopped, garnish
  • 1 Pineapple cut 1/4" slices

Instructions

  • Soak 12 wooden skewers in water for about 3 hours.
  • Preheat grill to high.
  • Skewer each boneless chicken thigh with 2 skewers so they lay flat.
  • Whisk together the pineapple juice, lime juice, oil, and chile lime spice blend. Brush on marinade to each side of the skewered chicken!
  • Place thighs on heated grill, cover, and cook until each side becomes golden brown and slightly charred, about 4-5 minutes per side. Do the same to the pineapple slices.
  • Remove from grill and let rest for 5 minutes. With a sharp knife, cut the thighs down the center giving you 2 skewers per thigh. Garnish with scallions and grilled pineapple.

Notes

Find our favorite spices here.

Grilled Broccoli and Bacon Pasta Salad

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Introducing the summer pasta salad that will have everyone excited at your next gathering!! This dish is loaded with crispy bacon and grilled broccoli – what’s not to love here?? Yup, I said grilled broccoli…because who really wants to turn on the oven in the summer? By lightly grilling whole broccoli crowns, allowing the outer edges to get slightly charred, a sweet/nutty flavor develops that is seriously delicious in this dish!

Raw, thinly sliced red onion, and beautiful shell pasta help to add in different textures and color to this bright salad! Tossed with homemade fresh herb dressing and serve cold with cubed avocado!!

Josie’s Organics Broccoli
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Grilled Broccoli and Bacon Pasta Salad

Summer Grilled Broccoli and Bacon Pasta Salad with a homemade Greek yogurt dressing!
Prep Time30 mins
Cook Time20 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: avocado, bacon, broccoli, pasta
Servings: 4

Ingredients

Pasta Salad

  • 1 lb Pasta Shells or Bow Tie
  • 1 lb Bacon thick cut
  • 1 package Josie's Organics Broccoli Crowns
  • Avocado Oil Spray
  • 1 pint Cherry Tomatoes cut in half
  • 1/4 cup Red Onion thinly sliced
  • 1 Avocado cubed

Dressing

  • 3/4 cup Greek Yogurt plain
  • 3/4 cup Mayo
  • 3 tbsp White Vinegar
  • 3 tbsp Chives minced
  • 3 tbsp Flat Leaf Parsley minced
  • 2 tsp Garlic Powder
  • Salt + Pepper to taste

Instructions

  • Cook pasta as instructed.
  • Warm Cast-iron skillet to medium heat and add bacon to pan. Cook until the bacon starts to brown on one side. Use tongs to flip the bacon. Move cooked bacon to dry plate lined with paper towel to absorb grease. Once bacon has cooled, chop into medium pieces.

  • Spray broccoli crown with avocado oil and place over medium heat. Grill for about 20 minutes (turning every few minutes) until the thickest parts of broccoli are crisp around the edges. Once cooled, cut the florets free beneath the flower canopy into bite-sized pieces.

  • In a large bowl, toss together the pasta, bacon, broccoli, tomatoes, red onion.
  • In a small bowl, combine all of the dressing ingredients and whisk together. Add to pasta mixture and mix well.
  • Chill for 1 hour in the refrigerator and top with cubed avocado before serving.

Black Bean Quinoa Salad

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This protein packed black bean quinoa salad is high in fiber and gluten-free!! Best of all it’s ready in 45 minutes and can hold well for several days making it a perfect vegetarian weeknight meal or a great side dish to have on hand!!

A bright and flavorful Mexican inspired dressing comes together with quality oil, cumin, fresh garlic, fresh lime juice, and a kick of cayenne pepper. You can vary the level of heat here by adding or reducing amount of cayenne pepper! I love serving this dish with a side of lime wedges and chopped avocado to pack a punch in this hearty quinoa salad!!

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Black Bean Quinoa Salad

This protein packed black bean quinoa salad is high in fiber and is Gluten-Free!! Best of all it’s ready in 45 minutes and can hold well for several days making it a perfect vegetarian weeknight meal or a great side dish to have on hand!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Salad, Side Dish
Cuisine: Mexican
Keyword: blackbean, quinoa, salad
Servings: 6 people
Author: Sarah Ricci

Ingredients

  • 2 cups Quinoa Cooked 1 cup dry yields 2 cups cooked
  • 1/4 cup Oil avocado or extra virgin
  • 2 tsp Ground Cumin
  • 2 cloves Garlic minced
  • 1 Lime juiced
  • 2 tsp Pink Salt
  • 1/2 tsp Cayenne Pepper optional for heat
  • 1 15 oz can Black Beans
  • 1 cup Frozen Sweet Corn organic, thawed
  • 2 tbsp Butter
  • 1 Red Bell Pepper chopped
  • 1 Red Onion chopped, about 1 cup
  • 1 Large Handful of Cilantro chopped, about 1/2 cup
  • 1 cup Feta Cheese crumbled
  • 1 Avocado OPTIONAL – cubed on side for serving

Instructions

  • Prepare 2 cups cooked quinoa as instructed on package.
  • While quinoa is cooking, prepare the dressing in a large bowl by whisking together the oil, cumin, garlic, lime, salt, and cayenne. Set dressing aside and let flavors come together.
  • In a small skillet over medium heat saute frozen corn with butter until warm about 4-5 minutes. Sautéing frozen corn keeps it crisp, bright and flavorful.
  • Drain black beans and chop veggies. Add cooled quinoa to the bowl with dressing and gently fold in the beans and chopped veggies.
  • Add in the chopped cilantro and feta and gently mix. Chill the salad for 30 minutes before serving so all the flavors come together.

Notes

I love dicing up fresh avocado to serve on the side with this dish to sneak in some Heart-Healthy Monounsaturated Fatty Acids!! Plus avocado is awesome on everything right?!

Classic Guacamole

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Classic Guac + Chips

Classic Guacamole!! Ripe avocados make for the perfect snack or side dish, and this guac is classic – nothing fancy here! After you make this beautiful masterpiece add a thin layer of lime juice to coat the top of the dip and cover it with plastic wrap removing any space for air. Yup, push down on the plastic wrap (it should be mushed against the guac and this will help keep it fresh.) Air causes oxidation which will make the avocados turn brown if you don’t. Keep dip chilled until ready to serve! Best served with salty chips and cold beers!! Cheers!

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Classic Guacamole

Classic Guacamole!! Fresh ripe avocados make for the perfect simple snack or side dish! This guac is classic – nothing fancy here!
Prep Time10 mins
Course: Side Dish, Snack
Cuisine: Mexican
Keyword: guacamole, mexican, side, snack
Servings: 4 people
Author: Sarah Ricci

Ingredients

  • 4 Ripe Avocados
  • 1 tsp Pink Salt or favorite salt
  • 1 Lime juiced
  • 1/2 Red Onion minced
  • 1 medium Ripe Tomato seeds + pulp removed, chopped
  • 1-2 Jalapeno Pepper finely chopped (optional heat level)
  • 1/4 cup Fresh Cilantro finley chopped
  • 1 Bag Chips

Instructions

  • Cut avocado in half. Remove seed and scoop out flesh with a spoon. In medium bowl mash up with a fork.
  • Add in salt and lime mixing well. The acid in the lime will help delay the avocados from turning brown!
  • Fold in minced onion, chopped tomatoes, pepper, and cilantro. 
  • Cover with plastic wrap removing any space for air. The plastic wrap should be mushed against the guac to keep it fresh. Air causes oxidation which will make it turn brown. Keep chilled until ready to serve!

Strawberry Rhubarb Sauce

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Picking fresh and seasonal ingredients in our cooking is where the magic happens in the kitchen!! As soon as spring produce is in season, you can find our kitchen filled with favorites like Artichokes, Asparagus, Carrots, Chives, Leeks, Peas, Spinach, Scallions, Radishes and of course, lots of Rhubarb!! Cooking alongside mother nature, and not against her, seems to keep everything in balance – don’t you think?!!

Rhubarb is actually a vegetable although most think of it as a fruit because we typically eat rhubarb baked into sweet pies and other tart desserts. Here, Rhubarb is baked with sweet strawberries and grated ginger to create a beautiful spring sauce perfect for topping breakfast items like pancakes to parfaits.

Chopped tart rhubarb and sweet strawberries get layered into a baking dish. Drizzle with honey to act as a natural sweetener. This will help alongside the strawberries to bring a balance to the tartness of the beautiful Rhubarb. Also, I grated in some fresh ginger to add a kick of flavor. All these beautiful ingredients come together nicely as they bake in the oven …. yup I said it!!?? We’re making a sauce in the oven!!! I’m always trying to find ways to keep cooking simple for ya! 🙂

When you remove the dish from the oven, the rhubarb and strawberries should be tender. This is where the kids jump in as they love using a potato masher to help smash everything into a beautifully sweet and tart sauce!

I absolutely love this sauce layered in Greek yogurt parfaits or topped on oatmeal. The kids love it on pancakes and waffles as the “syrup.” I am huge on recycling ingredients, sauces, and meals so of course any leftover sauce here is frozen into ice-cube trays and saved for smoothie bowls and non-dairy ice cream treats!! However, I can’t promise there will be any leftovers to freeze because this sauce is delicious by the spoonful!!

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Strawberry Rhubarb Sauce

Rhubarb is baked with sweet strawberries and grated ginger to create a beautiful spring sauce perfect for topping breakfast items like pancakes to parfaits.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: sauce, Side Dish
Cuisine: American
Keyword: rhubarb, sauce, strawberry
Servings: 4
Author: Sarah Ricci

Ingredients

  • 2 Cups Rhubarb chopped
  • 2 Cups Strawberries chopped
  • 1 tbsp Ginger grated
  • 3 tbsp Honey
  • 1 tbsp Water

Instructions

  • Add chopped Rhubarb and Strawberries to a 9×13 baking dish. Drizzle in honey, water, and grated ginger over the top.
  • Bake at 350 degrees for 25 minutes. Stir halfway through cooking.
  • Remove dish from oven and use a potato masher or the back of a fork to lightly mash up the sauce!
  • Layer sauce into yogurt parfaits or top on oatmeal, pancakes, waffles, ice cream etc… Any leftover sauce can be frozen into ice-cube trays and saved for smoothie bowls or non-dairy ice cream treats later!!

Deviled Eggs with Cucumber and Dill

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Spring and summer months are my favorite time to serve deviled eggs!!! They are an easy side dish or nibble for entertaining, and they pack in the protein as a bonus during happy hour. This version is light and refreshing with a hint of dill and light crunch of cucumber tucked inside the filling.

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Deviled Eggs with Cucumber and Dill

Deviled Eggs with Cucumber and Dill. These easy entertaining snacks are high in protein and beautiful to add to any party table.
Prep Time5 mins
Cook Time15 mins
Resting time30 mins
Total Time50 mins
Course: Side Dish, Snack
Cuisine: American
Keyword: eggs
Servings: 4
Author: Sarah Ricci

Ingredients

  • 8 Large Organic Eggs Hard Boiled
  • 1/4 cup Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 tbsp Fresh Dill chopped
  • 1/2 English Cucumber seeded + diced
  • Salt + Pepper to taste

Instructions

Hard Boiled Eggs

  • In a large bowl fill with ice and water. “Ice water bath”
  • Place eggs in a medium saucepan, and add cold water to cover the eggs by 1 inch. Bring water to a boil. As soon as the water is at a full boil, turn the heat to low, and cook for 1 minute.  REMOVE from heat, and cover with a lid. Let stand for 13 minutes in the hot water.
  • Drain, and transfer eggs to ice-water bath until cool to the touch.

Egg Filling

  • Peel eggs, and cut in half lengthwise.
  • Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, mustard, chopped dill, S&P, and cucumber. Spoon filling into egg whites.
  • Refrigerate until set, about 30 minutes. Garnish with dill sprigs just before serving.

Keto Buffalo Cauliflower

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Perfect for snacking or a meal on the fly. Roasted cauliflower is a favorite side dish in my house, but it is practically a meal when you toss it in a spicy sauce and serve it with blue cheese dip. I roast veggies like this on a high heat because it helps to render a golden-brown color and gives the cauliflower a sweet, nutty flavor. Jonathan is still living the Keto lifestyle and makes these buffalo cauliflower bites about once a week, but we don’t really need an excuse to make these!

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Keto Buffalo Cauliflower

Keto Buffalo Cauliflower bites with dip.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: dinner, Side Dish, Snack
Cuisine: American
Keyword: cauliflower, keto
Servings: 4

Ingredients

  • 1 Cauliflower divided into florets
  • 2 tsp Garlic Powder
  • 3 tbsp Ghee or Butter melted
  • 3/4 cup Favorite Red Hot Sauce
  • 1 pinch Salt + Pepper to taste
  • 1 cup Blue Chesse or Ranch Dressing prepared

Instructions

  • Preheat oven to 450 degrees and divide cauliflower head into florets.
  • Melt butter and mix with garlic powder, salt and pepper to taste. In a bowl toss the butter mixture with the cauliflower florets.
  • Line a baking sheet with foil and arrange florets in a single layer. Roast for 20 minutes or until tender.
  • Remove from oven and toss with red hot sauce. Serve with a side of blue cheese dressing or ranch.

Notes

Do not roast the cauliflower with the red hot sauce or the florets will become mushy. Wait and toss them in the sauce straight out of the oven!!
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