I’m not sure where this craving came from, but I really wanted some sort of warm salad. Hot lettuce may sound like an odd choice, but I tell you, it was delicious. It may be my go-to salad from now on.
This was first inspired by a salad made for a BBQ by a new addition at my team at my former place of work. Follow that? No need, really. All you need to know that this salad is yummy, travels well, and I’ve made it a half a dozen times for cook-outs and the like. Both the simple and bold flavors make it a perfect summer party salad.
I am OBSESSED with this salad. Obsessed. To be fair, I love kale, but I’m convinced someone not familiar with kale would love this too. This is the first time I’ve ever tried kale raw, and now I would like to eat a gallon of this salad every day. Dressed simply with a lemon and garlic dressing, this salad is a perfect side dish for summer as it requires virtually zero cooking.
I’m feeling a little under the weather today, so I wanted to make a nutrient-dense lunch to hopefully perk myself up a bit. Also, I received a big bag of wheat berries from my CSA this week and had no idea what to do with it. Eventually, I’d love to sprout them to make sprouted grain flour/bread, but alas, today is not the day for such strenuous efforts.
This salad is so good! Chewy wheat berries are a nice change up from couscous or other grains, and pack a nice nutritional punch, too.
I can’t believe this is my first time making tabouleh. I have been eating this parsley salad since I was a kid, and I loooove it with sliced red onion and baba ganoush all smooshed together in a pita. SO GOOD. This recipe is easy and authentic — and A LOT cheaper than buying it pre-made in a tub!
Isn’t “panzanella” the prettiest word ever? Probably because it means bread salad, which is pretty by itself if you ask me. I loved this dish. Run, do not walk, to your grocery store right now and make it. And while I’m almost always an anti-fish and cheese combination person, the mild fish with the salty creaminess of the feta paired with the other ingredients really works. Yum!
I was strangely excited about performing surgery on these cutie little cornish hens. Normally, I’m less than thrilled dealing with raw chicken, but there was something fun about “spatchcocking”, and it wasn’t just saying “spatchcock” every 3 minutes, which I did.
This meal was so delicious. I love the sweet figs, stinky cheese, peppery arugula, crispy pancetta all together. Add in the tarragon, and this is a really special combination. YUM.
I was craving steak but wanted to keep it light. This recipe from Cooking Light calls for fat-free ranch dressing (which would be fine, but a little…boring), so I used my new favorite caesar dressing from Now Eat This!. The steak is spicy and delicious, made perfect with a cold, creamy dressing.
Yet another amazing recipe from Now Eat This! It’s kind of brilliant actually. I’ve made Caesar-style dressing before and it calls for a lot of olive oil, anchovy paste, lemon, egg yolks. Mayo is made with very similar ingredients, but you can buy that reduced-fat. Brilliant use for this easy, easy dressing.
Now, THIS is a tuna salad. I’m typically not a fan of conventional tuna salad (I think it’s the goopy mayo with the fish…ew), but this is something I can get behind.
I’m trying to enjoy more salads as dinners, but I realized that I really hate lettuce. It’s just so boring. This tuna salad uses olive oil instead of goopy mayo and leafy celery hearts instead of lettuce. So good and perfect for summer.