Beets by Kat

whole30

Potato Salad with Radishes and Herbs

by

potato salad radish herbs

This potato salad was inspired by a beautiful, bright bunch of radishes I spotted in Whole Foods recently. I was doing my grocery shopping according to my list I so carefully write up each weekend, when these bright pink + purple babies were just ASKING for me to take them home. Dare I say no? Of course not!

My biggest demise is spotting pretty produce that I don’t have a plan for. But when they look so pretty, how can I turn away!? So alas, this radish + potato salad was born. I threw out my original salad plan for the week and decided that these bright crunchy balls of delight would be wonderful alongside some warm, crispy baby potatoes. Oh yes, salty, garlicky baby potatoes roasted til the outsides are nice and crisp and the insides are perfectly tender.

crispy potatoes

They’d need some backup talent to really shine, so lightly charred snap peas, blanched green beans, and parsley and mint make an appearance, too. Finally, a dijon vinaigrette brings the whole crew together. Bon appetit!

potato salad with radish and herbs

Warm Potato Salad with Radishes and Herbs

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Salad
Cuisine American
Servings 2

Ingredients
  

  • 1 lb baby potatoes
  • 3 cloves garlic, minced
  • 1.5 tbsp olive oil, divided
  • 8 radishes, quartered
  • 1/2 lb sugar snap peas
  • 1/2 lb french green beans, cut into 1 inch pieces
  • 1/3 cup caper berries
  • mint
  • parsley
  • salt + pepper to taste

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp red wine vinegar
  • salt
  • pepper

Instructions
 

  • Preheat oven to 400 degrees F. While the oven preheats, cut baby potatoes in half so they are uniform in size. toss with olive oil, salt, and pepper and place on a parchment-lined baking sheet. Once oven is hot, place in oven for 45 minutes, adding minced garlic and tossing half-way through.
  • Meanwhile, boil a pot of salted water on medium high heat. Add green beans once boiling for 3 minutes. Remove and promptly add to cold/ice water to stop cooking.
  • Heat a cast-iron pan on medium heat with remaining olive oil. Once hot, add snap peas, salt and pepper and cook until lightly charred. Remove from pan and set aside.
  • Chop parsley and mint and cut stems off of caper berries if you like. I left the stems on because I thought they were cute and I don’t mind throwing out the stems while I eat!
  • Add dressing ingredients in a mason jar and shake up til mixed thoroughly. 
  • Once potatoes are done cooking, toss into a bowl with radishes, peas, beans, herbs and desired amount of dressing. Divide into bowls and eat!
Keyword herbs, pea salad, potato, potato salad, radish

Bean-free Turkey Chili (Whole 30)

by

turkey chili

This bean-free, paleo + whole 30 turkey chili is the bees knees. I’m talking super hearty from the copious amount of vegetables and ground turkey, smokiness from the smoked paprika, heat from the jalapeno and cayenne, and it comes together in the coziest bowl with lots of fresh toppings and….a dollop of coconut cream. No beans + coconut cream, whaat??

My sister and I are guilty of giving up things – like coffee, cookies candy – for lent despite both being non-religious, so when she suggested trying out Whole 30 in January, I was completely on board. I already partake in Dry January anway, so giving up dairy + grains + legumes + corn + soy + added sugar ++++++++ the list goes on, easy, right?

I wish I had a great story about it being really difficult and that I broke down and ate a ton of junk food (i do love cookies tho), but it’s actually turned out way more manageable than I thought! My fridge and counter tops have been overflowing with fresh fruits and vegetables since the beginning of the month and I haven’t binged on buttery popcorn and Tangfastics while I’m bored and watching Netflix. On top of that, my mood has been through the roof, I can’t remember the last time I had a brain fog, and I’m sleeping so much better. What’s the catch?

There isn’t one! Not surprisingly, being more conscious about what you’re putting in your body has some really positive results. Who knew?

Anyway, I’ll stop ranting about how great Whole 30 is, but if you’re thinking about trying it, go for it and I promise you won’t regret it!

So back to this chili. I decided to make this chili because 1) it fit the bill for being whole 30 compliant and 2) it’s January in Vancouver so it’s cold af outside and I wanted a big bowl of something hot to warm me up. I added a some chilled coconut cream (basically just throw a can of coconut cream in the fridge for a day) and I honestly think it tastes better than adding sour cream. It’s super versatile as well, so if you wanted to throw in more vegetables, go for it! If you can eat beans, feel free to add those in! If you’re into dairy, add back in some sour cream or creme fraiche! Do what you love, really.

Enjoy!

Bean-Free Turkey Chili

This bean-free turkey chili is packed with vegetables and is Paleo and Whole 30 compliant
Print Recipe
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion
  • 3 cloves garlic, peeled
  • 3 carrots, peeled
  • 1 jalapeño
  • 1 sweet potato
  • 2 lbs ground turkey
  • 28 oz can of diced tomato
  • 1 tbsp tomato paste
  • 1.5 cup stock
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tbsp smoked paprika
  • 1 tsp cayenne (optional)
  • 3 bay leaves
  • salt + pepper (to taste)

For Garnish

  • jalapeño
  • lime
  • cilantro
  • avocado
  • chilled coconut cream

Instructions
 

  • Dice onion, peppers, carrots, jalapeño and sweet potato. Set aside.
  • Mince garlic and set aside.
  • Heat up 1 tbsp olive oil in a large stock pot and saute onion, peppers, carrots, jalapeño until soft, 5-8 minutes. Remove from pan and set aside.
  • In the same pot, brown ground turkey until no longer pink. Then, add back sauteed vegetables, raw diced sweet potato, uncooked minced garlic and stir.
  • Add canned tomato, tomato paste, stock, and spices.
  • Bring to a boil then reduce to a simmer for at least one hour. Flavor will continue to develop the longer it simmers.
  • When ready to serve, spoon into bowls and garnish with chopped cilantro, fresh squeeze of lime, sliced jalapeño, avocado pieces and dollop of chilled coconut cream.