Summer Pesto Pasta Salad

For the 4th this year I decided to try something new and when I came across Erin Lives Whole's Summer Pesto Pasta Salad that looked super easy and delicious I knew this would be it.  I woke up early on the 4th to put this together and in no time I had the perfect summer potluck meal to share.  It was definitely a hit at the party and gave us lots of leftovers for several days after.  Enjoy!

Summer Pesto Pasta Salad

Ingredients

12oz dried pasta

1 zucchini

1 yellow squash

1 pint cherry tomatoes, cut in half

1.5 cups mozzarella balls, cut in half

1 tsp Italian seasoning

Pesto

1/2 cup basil

1/4 cup pine nuts {I used cashews but you could use almonds too}

1/2 cup olive oil

2 tsp red wine vinegar

juice of 1 lemon

1 clove garlic

1/2 tsp salt

1/4 tsp pepper

1/4 cup shredded Parmesan cheese

Instructions

1. Cook pasta according to directions.  Drain and rinse in cool water.

2. Cut zucchini and squash into thin half moons and sauté on stovetop with olive oil and salt and pepper until softened, about 10 minutes.

3. Meanwhile, in a small blender or food processor combine all pesto ingredients and blend until smooth.

4. Add pasta to large bowl and mix in zucchini, squash, tomatoes, mozzarella balls, and Italian seasoning.  Stir to combine.

5. Pour dressing over pasta salad and mix.  Top with more Parmesan, if desired.

adapted from erin lives whole

xoxo,

stephanie marie

Hot Weather Eats

It's hot hot hot here this week in Seattle, and when the weather gets like this the last thing I want to do is turn the stove on for dinner.  Luckily, I've amassed a good collection of no or low cook meals that can be ready in a flash and take advantage of all of the yummy fresh produce that is out right now.  If you're looking for a meal to beat the heat, look no further!

my absolute favorite summer salad with arugula, avocado, prosciutto, cantaloupe, mozzarella, and red onion, topped with salt & pepper and balsamic & olive oil - it's what we had last night and never gets old!

a healthy piece of salmon {either cooked on the stove top or grill} paired with a fresh salad - easy peasy!

tomato season is my favorite food season and this has been my lunch on repeat for the past week - good toasted bread, a healthy slather of mayo, and sliced heirloom tomatoes topped with sea salt.  heaven on a plate.

or you could pretend you're sitting in a spanish cafe and have pan con tomate - best paired with a cold glass of wine.

ever since i discovered pizza salad it has been on heavy rotation for spring and summer dinners.  the flavors are great and it's filling without feeling like you're going to explode.

a quick taco bowl is a great way to use up leftover veggies - just add some beans and yummy sauces and you're ready to go!

this was yesterdays lunch - leftover bbq'd flank steak on top of a green salad.  it looked fancy, tasted great, and took about 2 minutes to put together.

Best of luck in the heat - stay cool out there!

xoxo,

stephanie marie

Pizza Salad with Marinated White Beans

For these summer days that may never end, I give you one of my most favorite and easy recipes I discovered this year, Pizza Salad with Marinated White Beans, from one of the best cookbooks, The Weekday Vegetarians.  I've made this several times and the flavors of the beans that have been marinating all day {I typically prepare them as I'm making breakfast that morning} give that perfect Italian zest that I love when the weather is warm.  You can mix up the veggies using whatever you want {and I even add a little sliced salami, making it not vegetarian but still so good} and it's the perfect dinner to have on the table in no time when you want something healthy but filling.  Enjoy!

Pizza Salad with Marinated White Beans

Ingredients

For Beans

1/4 cup red wine vinegar

1/3 cup extra virgin olive oil

1 garlic clove, halved or quartered

Salt & Pepper to taste

8 fresh basil leaves, chopped

Shake of dried red pepper flakes

2-15oz cans cannellini {or other white} beans, rinsed and drained

For Salad {note these measurements are estimates - add whatever you like and looks good to you for your salad!}

Marinated Beans {see above}

8 cups favorite lettuce {I like romaine or red leaf}

2 cups quartered or sliced little tomatoes

2 Tbsp finely minced red onion

1 cup halved small mozzarella balls or sliced fresh mozzarella

8 large basil leaves, chopped

1/4 cup grated Parmesan cheese

Other toppings {avocado, salami, radish, etc}

Instructions

1. For beans: In medium bowl, whisk together vinegar, olive oil, garlic, salt, pepper, basil, and red pepper flakes.  Toss in beans, stir, cover bowl with plastic wrap, and let marinate in refrigerator as long as you can {all day is great}.  Stir and toss throughout the day as you remember.

2. For salad: In large shallow bowl, add all of the salad ingredients.  Toss in beans with their marinade {it serves as a dressing} and mix to coat.

Serves 2-3

adapted from the weekday vegetarians

xoxo,

stephanie marie

Peach Panzanella

For our 4th of July celebration for two I came across this recipe for Peach Panzanella on instagram that I knew I had to try.  It was light, super easy to make, and had great fresh flavors that instantly shined when put together.  Christian noted that you didn't even need the addition of the bread because everything else is so good, which is completely true so add bread at your own risk :)!  Whatever you do though, make sure to add these ingredients to your shopping list because this is a combo you'll be wanting to eat all summer long.

Peach Panzanella

Ingredients

4 cups stale bread cut into 1 inch cubes {optional - drizzle with olive oil and toast until golden brown}

3 peaches, cut into bite sized pieces

2 cups cherry tomatoes, halved

2-3 mini cucumbers {or 1 large}, diced

1/2 red onion, sliced

4 Tbsp olive oil

3 Tbsp red wine vinegar

Salt & Pepper

2 large sprigs of mint leaves, torn

1 cups mozzarella balls or 1 chunk burrata 

Instructions

1. Put tomatoes in bowl and top with salt.  Let sit for at least 10 minutes to extract juices.

2. Add all remaining ingredients and toss well.

xoxo,

stephanie marie

Chicken Tender Salad with Honey Mustard Dressing

While going through my freezer last week trying to figure out something to make for dinner I came across a pack of frozen chicken breast tenders that I thought I'd try out.  I scoured Half Baked Harvest for some recipe inspiration and came up with a combination of recipes to make a Chicken Tender Salad with Honey Mustard Dressing that I had in mind {one for the chicken and one for the dressing}.  Back before I liked cooking so much I used to buy frozen packs of ready to heat chicken tenders but I've realized now that they are so easy {and healthier} to make on your own!  Feel free to spice these up however you like or serve them with some veggies and dipping sauce, but after making these I'll never go back to the premade ones again.

Chicken Tender Salad with Honey Mustard Dressing

Ingredients

for Chicken

1 lb boneless, skinless chicken tenders

1 egg, beaten

1/2 cup Panko breadcrumbs

2 Tblsp Parmesan cheese

Salt & Pepper

for Dressing

1/4 cup olive oil

1/4 cup honey

juice of 1 lemon

3 Tblsp dijon mustard

2 Tblsp tahini

2 Tblsp apple cider vinegar

for Salad {suggestions}

Lettuce

Tomato

Red onion

Bell Pepper

Feta

Avocado

Instructions

1. Preheat oven to 400.  Line baking sheet with parchment paper.

2. Combine Panko, Parmesan, and salt & pepper in a bowl.  Working piece by piece with kitchen tongs, coat each piece of chicken with the egg, then dredge in bowl with Panko mixture, covering each piece completely with crumbs {if you run out of mixture, just add a little more of each ingredient to the bowl}.  Line baking sheet with prepared chicken and bake, 15-20 minutes, until chicken is cooked through.

3. For dressing, combine all ingredients in bowl or jar and whisk or shake until smooth. 

4. To assemble salad, combine favorite salad ingredients and top with chicken and salad.

Serves 3

adapted from half baked harvest

xoxo,

stephanie marie

Easy Crockpot BBQ Chicken

I recently came across a new to me Trader Joe's BBQ Sauce, Carolina Gold, and figured I'd give it a try in anticipation of warmer weather and rooftop bbq's.  Earlier this week I stuck two large chicken breasts in the crockpot {about 2 lbs} with almost the entire bottle of sauce and let it cook on low for about 7 hours.  After it was done cooking I took the chicken out, shredded it, then put it back in the crockpot to mix with the sauce.  My house smelled soooooo good while this was cooking all day, and while I previously was partial to TJ's bbq sauce with Sriracha, I think this is my new fave for it's not-too-spicy but intensely good flavor.  I've been using the shredded chicken on salads all week long to use up all of my veggies, but it would be great as a pulled chicken sandwich with some slaw or in a big ol' wrap.  This is definitely going to be on rotation for a super simple meal to always have on hand and I can't wait to try out the sauce on the BBQ later this year!

xoxo,

stephanie marie

Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

Hopefully soon the weather will be getting warmer {the sun feels so good but I could do without these random hail storms!} and spring always makes me think of fresh veggies and crisp salads.  I made this Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette a while back and while the cauliflower is very spicy, the dressing is delicious and it made excellent leftovers to enjoy all week long.  If you don't mind some spice and are ready for a yummy salad, look no further than right here!  And if you're not down with spice, go ahead and add this dressing to any of your favorite salad mixes - I plan on whipping up a batch later this week!

Roasted Cauliflower Salad with Creamy Honey Mustard Vinaigrette

Ingredients

1 large head cauliflower, cut into florets

1 can {14oz} chickpeas, rinsed and drained

1/4 cup olive oil

1 Tblsp chipotle chili powder

2 tsp smoked paprika

2 cloves garlic, minced

1/2 tsp crushed red pepper flakes

salt & pepper

6 cups mixed greens

2 Persian cucumbers, sliced

1/4 cup fresh herbs {parsley, basil, dill, etc}, roughly chopped

2 Tblsp fresh chopped chives

4 oz crumbled feta cheese

1-2 avocados, sliced

Dressing

1/4 cup olive oil

juice of 1 lemon

3 Tblsp honey

2 Tblsp dijon mustard

2 Tblsp tahini

2 Tblsp apple cider vinegar

salt

Instructions

1. Preheat oven to 425.

2. On large rimmed baking sheet, combine cauliflower, chickpeas, olive oil, chili powder, paprika, garlic, crushed red pepper flakes, and pinch each of salt & pepper.  Toss well to evenly coat.  Transfer to oven and roast for 20 minutes, or until tender and lightly charred.

3. In large salad bowl, combine mixed greens, cucumbers, herbs, & chives.

4. To make vinaigrette, combine all ingredients in glass jar or measuring cup and shake {or whisk} until completely smooth.  Taste and season with more salt & pepper if needed.

5. Toss roasted cauliflower and chickpeas in with salad.  Add little of vinaigrette and toss to combine.  Top salad with avocado and Feta. {if keeping for leftovers, keep vinaigrette separate and add each time you're ready to eat}.

Serves 4

adapted from half baked harvest 

xoxo.

stephanie marie

Corn, Tomato, and Avocado Chickpea Salad

It's been a hot one this week so Monday night I decided to make us something fresh, healthy, and no bake for the 90+ degree day.  I found this recipe on Half Baked Harvest for Corn, Tomato, and Avocado Chickpea Salad and after my coworker said she had made it and it was delicious I knew I had to give it a go.  It's a great and refreshing salad that can be updated with whatever veggies or proteins you have {I think grilled shrimp would be fantastic!} but the thing not to miss is the shallot vinaigrette which elevates this to a whole other level :)  Enjoy!

Corn, Tomato, and Avocado Chickpea Salad

Ingredients
Salad
1/2 cup fresh basil, roughly chopped
1/4 cup fresh cilantro, roughly chopped
1 Tblsp fresh chopped chives
1 can {14oz} chickpeas, drained
4 ears corn, grilled or steamed and kernels removed
2 cups cherry tomatoes, halved
2 Persian {or 1 regular} cucumber, diced
1 cup cubed feta cheese
1 avocado, diced

Shallot Vinaigrette
1/3 cup olive oil
1 shallot, finely chopped
2 Tblsp fresh lemon juice, plus zest of 1 lemon
2 tsp honey
2 Tblsp red wine vinegar
1 pinch crushed red pepper flakes
Salt & Pepper

Instructions
1. Salad. Add basil, cilantro, chives, chickpeas, corn, tomatoes, and cucumber to large bowl.
2. Vinaigrette. Heat olive oil in medium skillet over high heat.  When oil shimmers, add shallots and cook until fragrant and slightly browned, about 5 minutes.  Remove from heat and let cool slightly.  Add lemon zest, lemon juice, honey, and vinegar.  Season with salt, pepper, and red pepper flakes.
3. Pour vinaigrette over salad, tossing to combine.  Top with avocado and feta.  Enjoy!

Serves 4

adapted from half baked harvest

xoxo,
stephanie marie

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

A few weeks back I was trying to decide what to make for dinner with all of the fresh veggies I had on hand.  I realized that I had just about everything {with a few small substitutions} to make Half Baked Harvest's Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette and immediately got to work putting it together.  I didn't make the croutons but the salad was still so delicious and easy to put together {don't let the long ingredient list deter you - these were mainly staples I had on hand}.  The dressing had the perfect zing to it and the marinated chicken cooked up deliciously.  You can sub whatever veggies you have and if you keep everything separate you can be having this for leftovers over and over again.  Enjoy!

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

Ingredients
Greek Lemon Chicken
1 lb boneless, skinless chicken breasts, cut into bite size chunks
2 Tblsp olive oil
1 Tblsp balsamic vinegar
1 tsp paprika
1 Tblsp chopped fresh oregano {or 2 tsp dried oregano}
1 small shallot, chopped
2 cloves garlic, minced
Zest & juice of 1 lemon
red pepper flakes, salt, and pepper

Salad
6 cups shredded romaine or green leaf lettuce
1 {14oz} can chickpeas, drained
1 cup cherry tomatoes, halved
2 Persian cucumbers, chopped
Feta cheese, fresh herbs, olives, diced avocado

Tahini Vinaigrette
1/4 cup olive oil
Juice of 2 lemons {about 1/3 cup lemon juice}
2 Tblsp red wine or balsamic vinegar
2 Tblsp tahini
1 Tblsp dijon mustard
2 tsp honey
Salt & Pepper

Instructions
1. Prepare chicken.  In bowl, combine chicken, 2 Tblsp olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, and large pinch of salt.  Mix and marinate 15 minutes or up to overnight in fridge.
2. Make salad. Combine all ingredients in large salad bowl, gently tossing to combine.
3. Make vinaigrette.  Toss all ingredients in glass jar and shake or whisk until completely smooth.  Taste and adjust seasoning with salt and pepper.  Thin as needed with 2-3 Tblsp water.
4. Cook chicken. Heat skillet over medium high heat.  Add chicken in single layer and cook, stirring once or twice, until chicken is cooked through, about 10 minutes.
5. Assemble.  Add chicken to salad and drizzle with vinaigrette.  Gently toss to combine.  Serve immediately.

Serves 4

adapted from half baked harvest

xoxo,
stephanie marie

BBQ Chicken Cobb Salad with Avocado Ranch

Last week the weather was warm so we had mom & dad down for a socially distanced backyard dinner to celebrate a late Father's Day.  The occasion was a little last minute and I didn't have much time to prep an elaborate meal, so I went to my old standby, the original Half Baked Harvest cookbook, and came up with her BBQ Chicken Cobb Salad with Avocado Ranch.  The salad was super easy and customizable to make {I skipped the black beans and hard boiled eggs and used canned corn instead of fresh} but the part not to miss is the simple but flavorful Avocado Ranch dressing that everyone agreed was a hit.  Paired with some fresh sliced watermelon and cold drinks, it was the perfect backyard meal to enjoy while celebrating dad {and welcoming my parents to my house for the first time since February!}.

BBQ Chicken Cobb Salad with Avocado Ranch

Ingredients
Avocado Ranch
1 cup buttermilk
1 ripe avocado, pitted and peeled
1/4 cup fresh cilantro leaves
1 Tblsp fresh chives
1 lime, juiced
Salt & Pepper

Salad
1.5 lb boneless, skinless chicken breasts {I used 3 large}
BBQ Sauce {we used Stubbs}
1 can corn, rinsed, drained, and charred in skillet for about 10 minutes {or several ears corn, grilled}
1 Tblsp olive oil
1/2 cup fresh cilantro, chopped
Chili powder
Salt & Pepper
2-3 heads romaine lettuce or green leaf lettuce, shredded
1 can black beans, rinsed and drained
1 cup halved cherry tomatoes
2 ripe avocados, pitted, peeled, and sliced
4 bacon slices, cooked and chopped

Instructions
1. Make dressing.  In food processor or blender, combine buttermilk, avocado, cilantro, chives, and lime juice and puree until smooth.  Taste and season with salt & pepper.  Cover and refrigerate until ready to use {can be made up to 1 day in advance}.
2. In medium bowl, combine corn, olive oil, cilantro, and a dash of chili powder.  Season with salt & pepper and set aside.
3. Grill chicken.  Heat grill to medium high heat.  When hot, add chicken to grill and coat with bbq sauce.  Flip on grill and brush bbq sauce on remaining side of chicken.  Continue flipping and cooking chicken until done, adding more sauce as needed.
4. Assemble salad.  In large bowl, toss together lettuce, black beans, and tomatoes.  Top with corn mixture, sliced avocado, and bacon.  Finish with chicken and dressing.

Serves 4

adapted from half baked harvest

xoxo,
stephanie marie

Cobb Salad with Honey Mustard Ranch Dressing

I'm really digging into my cookbooks since we're home forever for awhile, and one that I've really been into lately is Chrissy Teigen's Cravings.  I found myself with a lot of veggies after a grocery run a few weeks ago {along with some leftover buttermilk} so decided to make a version of her Cobb Salad with Honey Mustard Ranch Dressing.  I didn't follow the recipe exactly {corn and hard boiled eggs seemed unnecessary} but I did add a few extra veggies I had lying around and the recipe made delicious leftovers for several days.  The chicken had a lovely seasoning and was perfectly cooked, but the best part about this was the delicious and flavorful dressing.  If you went a little crazy at the grocery store lately and need to use up some veggies, I'd highly recommend whipping this up as the temps get warmer - you won't regret it!

Cobb Salad with Honey Mustard Ranch Dressing

Ingredients

For Chicken
Olive Oil
1 1/2 tsp paprika
1 tsp salt
3/4 tsp cumin
1/4 tsp thyme
1/4 tsp black pepper
1/4 tsp cayenne pepper
2 boneless, skinless chicken breasts

For Dressing
1/2 cup mayonnaise
1/4 cup buttermilk
2 Tblsp Dijon mustard
2 tsp honey
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
Pinch cayenne pepper
3/4 tsp salt
1/2 tsp black pepper

For Salad
Iceberg, romaine, or green leaf lettuce
Cherry tomatoes
Avocado
Bacon, chopped
Hard boiled Eggs, chopped
Other cheese or veggies you find in your fridge {carrots, green onions, radishes, feta, etc}

Instructions
1. Preheat oven to 350.  Line baking sheet with foil and lightly coat with oil.
2. In small bowl, combine 1 Tblsp olive oil, paprika, salt, cumin, thyme, black pepper, and cayenne.  Rub mixture all over chicken {both sides}.  Place on baking sheet and bake until cooked through and juicy, about 20-25 minutes {depending on size}.  Transfer chicken to plate and cut into small pieces once cooled.
3. In small bowl, stir together all dressing ingredients.  Refrigerate until ready to use.  Leftovers will keep sealed in fridge about a week.
4. Assemble salad.  Arrange lettuce in bowl, top with favorite veggies, cheese, bacon, egg, and chicken.  Drizzle dressing over salad.  Enjoy!

Serves 4

adapted from cravings

xoxo,
stephanie marie

Broccoli Slaw

My favorite thing I made for Easter dinner was Broccoli Slaw from Smitten Kitchen's first cookbook.  There's something so comforting and delicious about a broccoli salad like this that reminds me of summer picnics, and the fresh and simple ingredients made it so simple to put together while everything else was cooking.  If you have the time I'd recommend making it the day before - Christian and I both agreed the leftovers were even better than the first day - but either way, I doubt this will last long in your fridge as I could've eaten the huge bowl of it all myself :)

Broccoli Slaw

Ingredients
2 heads broccoli {about 1 lb}, sliced into florets and small pieces
1/2 cup thinly sliced almonds, toasted {if desired}
1/3 cup dried cranberries
1/2 cup buttermilk
1/2 cup mayonnaise
2 Tblsp cider vinegar
1 tsp sugar
1/2 tsp salt
1/2 small red onion, finely chopped
Freshly ground pepper

Instructions
1. Toss chopped broccoli with almonds and cranberries.  
2. In small bowl, whisk buttermilk, mayo, vinegar, sugar, and salt until smooth.  Stir in onion and let marinate in the dressing for about 10 minutes to mellow the onion flavor.
3. Pour dressing over broccoli mixture and add generous amount of black pepper.  Stir until broccoli is evenly coated with the dressing.
4. Will keep in fridge, covered, for 2-3 days {if it lasts that long}.

Makes about 8 cups slaw

adapted from smitten kitchen

xoxo,
stephanie marie

Easy Italian Pasta Salad

I've already made this Easy Italian Pasta Salad twice this summer, so I think it's safe to say it's one of my new favorites :)  I whipped this up for 4th of July this year, and then once again for a very special baby shower {substituting broccoli for the salami to accommodate the pregnant ladies} and it got so many rave reviews that I'm trying to figure out when I can make it again.  This is perfect for a big potluck or gathering because it makes a ton {trust me - the bowl is super heavy!} but I've come home from both occasions with not nearly enough leftovers, making me think it's definitely a hit.  If there's something you don't like, feel free to swap it out with different meats or veggies, but with how easy and quickly this comes together definitely make sure to make it for your next bbq - you'll be thanking me :)

Easy Italian Pasta Salad

Ingredients
1 lb uncooked pasta {I used rotini both times}
3 cups cherry tomatoes, halved
8oz fresh mozzarella cheese balls, halved
1 lb salami or summer sausage, cubed
3/4 kalamata olives, sliced
1/2 cup sliced red onion
1/2 cup fresh parsley, chopped

Dressing
1 1/2 cups olive oil
1/4 cup red wine vinegar
1/4 cup water
2 Tblsp coarse sea salt {if using regular salt, use less then add more if needed}
2 cloves garlic, chopped
1 Tblsp sugar
2 tsp dry oregano
2 tsp dry basil
Black pepper
Fresh herbs {I used leftover parsley}

Instructions
1. Cook pasta according to package directions.  Allow to cool slightly and toss with a little oil to prevent sticking.
2. Blend all dressing ingredients, or shake in large jar until blended.
3. Toss everything together!  Use about 3/4 of the dressing, then add more to leftovers if desired.
4. Refrigerate - keeps up to 3 days {and just gets better with time}. 

adapted from pinch of yum

xoxo,
stephanie marie

Kale & Brussels Sprout Salad

I'm sure you're just dying to see our Maui pics, but first I have to share my contribution to Thanksgiving dinner this year, a Kale & Brussels Sprout Salad I found on Bon Appetit.  When the CDC came out saying that romaine lettuce was bad, I had to quickly find a new recipe using a different green that would be perfect for our family celebration.  I checked out the always reliable Bon Appetit and with the stellar reviews and easy looking prep, I decided to give this one a try.  The recipe calls for Tuscan Kale but I just used Curly {and only 1 bunch was plenty for this recipe}.  I prepped everything before hand and mixed the greens, dressing, and cheese right before it was time to eat.  It was such a simple and delicious salad that's great for a crowd, and I can't wait to whip up another batch of that yummy dressing for my weekday lunches coming up.  Enjoy!

Kale & Brussels Sprout Salad

Ingredients
1/4 cup fresh lemon juice
2 Tblsp grainy mustard
1 Tblsp minced shallot
1 small garlic clove, minced
1/4 tsp salt
pepper
2 {or 1} large bunches of Tuscan kale, center stem discarded and leaves thinly sliced
12 oz brussels sprouts trimmed and thinly sliced with knife
1/2 cup olive oil, minus 1 Tblsp
1/3 cup almonds coarsely chopped {I used my food processor - you can toast them but I kept them raw}
1 cup finely grated Romano {or Parmesan} cheese

Instructions
1. Combine lemon juice, mustard, shallot, garlic, salt & pepper and whisk to combine.  Set aside to let flavors meld.
2. Mix together kale and brussels sprouts in large bowl.
3. Slowly whisk olive oil into lemon juice mixture.  Season with salt & pepper.
4. When ready to service, mix dressing and cheese into kale mixture.  Top with almonds, more cheese, and dried cranberries, if desired {we added these for color}.

adapted from Bon Appetit

Serves 8-10

xoxo,
stephanie marie

Grilled Shrimp Chopped Salad

I came across this recipe for Grilled Shrimp Chopped Salad in Gwyneth Paltrow's  "It's All Easy" cookbook and it instantly called to me.  Everything looked so fresh and easy to make, and the fact that the recipe serves just 1 is perfect for a single lady :)  I made this a few weeks back when I had some frozen shrimp to use up and a bunch of fresh veggies from the market, and since the dressing makes extra, it was easy to whip up the salad again the next night for another fresh and delicious meal.  If you're looking for something quick to make as the rain goes away this weekend, give this one a try and thank me later :)

Grilled Shrimp Chopped Salad

Ingredients

Salad
1/4 lb peeled and deveined shrimp
1 Tblsp olive oil
salt & pepper
1 cup chopped romaine {or other greens}
1 Tblsp finely diced red onion
1/3 cup diced cucumber
1/3 cup sliced radishes
6 cherry tomatoes, halved
1/3 cup diced avocado
1/4 cup feta
1/3 cup cooked quinoa {gwyneth suggests this, but I skipped it}

Dressing
1/3 cup packed fresh basil
1/3 cup packed fresh chopped cilantro
1 scallion, sliced
juice of 2 limes
1/3 cup olive oil
1 tsp honey
salt & pepper

Instructions
1. To make salad, heat grill or frying pan over medium high heat.  Toss shrimp with olive oil and season with salt and pepper.  Cook for 3-5 minutes, until pink throughout.  Set aside to cool, and chop if desired.
2. Place chopped romaine at bottom of salad bowl.  Carefully arrange red onion, cucumber, radishes, tomatoes, avocado, feta, quinoa {if using}, and grilled shrimp separately on top of the lettuce.
3. For dressing, combine all ingredients in blender or veggie chop and blend until smooth.  Season with salt and pepper.
4. Pour several spoonfuls over salad and enjoy!

Serves 1

adapted from it's all easy

xoxo,
stephanie marie

Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, & Feta

This past weekend I was looking for something simple and flavorful to make that would be easy as leftovers for a few nights this week.  I've been craving fresh veggies and light flavors, and looking at my Pinterest board I came across this recipe that completely fit the bill - Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, and Feta.  It combines some of my favorite flavors, has a bit of pasta {which you know I love} and was perfect to grab from the fridge and scoop into a bowl when I got home after a long day at work.  While I ate it as a stand alone meal, it would be great as a side dish with some grilled fish and fresh fruit - it would also be very appreciated and simple to bring to your next potluck.  I have a feeling I'll be whipping this one up all summer long :)

Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, & Feta

Ingredients
1 cup orzo, uncooked
1 - 15oz can chickpeas, rinsed and drained
1 cup chopped cucumber
1/2 cup crumbled feta
1/4 cup chopped fresh dill
1/4 cup chopped red onion

For the Dressing:
3 Tblsp olive oil
3 Tblsp fresh lemon juice
1 clove garlic, minced
1 Tblsp fresh dill, finely chopped
Salt & Pepper

Instructions
1. Cook orzo according to directions.  Drain pasta and rinse in cold water to stop the cooking and to wash away some of the starch.  Let cool.
2.  In large bowl, combine orzo, chickpeas, cucumber, feta, dill, and red onion.
3.  In small bowl, whisk together dressing ingredients, adding salt & pepper to taste.  
4.  Drizzle dressing over salad ingredients.  Toss well to coat.  Serve immediately, or chill in the refrigerator.

Serves 4

adapted from two peas and their pod 

xoxo,
stephanie marie

Summer Salad

Did you know it's supposed to get above 90 degrees this weekend in Seattle?!?!?  With temps like that, I'm thinking I need to get myself to a large body of water and some shade ASAP.  Since it's not fun to plan big meals when it's that's hot, I've been relying on fresh yummy salads that can be put together in seconds to keep me happy.  The picture above is my most recent favorite - cantaloupe, arugula, slice mozzarella, and sliced prosciutto, topped with salt, pepper, olive oil, and balsamic vinegar.  It's fresh yet filling, and is so easy to whip up on these hot summer evenings.  I'm pretty sure I'll be picking up extra helpings of these ingredients at the store this weekend :)

Stay cool, everyone!

xoxo,
stephanie marie

Orzo Salad with Grilled Corn, Olives, & Basil

For my birthday this year, Maddie got me the most beautiful cookbook, Summer Food, and I haven't been able to stop pouring over the gorgeous pictures of pretty much everything I want to eat.  This weekend, I decided I wanted to make something out of it {it is the end of summer, after all} so I decided to start simple with the Orzo Salad with Grilled Corn, Olives, and Basil.  This recipe allowed me to use my grill and use the basil that has miraculously started growing again in my garden, so it seemed perfect.  It was incredibly easy to put together {I chopped the veggies and cooked the orzo while the corn was grilling} and can be easily customized to whatever suits your tastes {I think next time I'll add feta and shrimp!}.  If you're looking for a quick, fresh, and delicious meal, I'd highly suggest whipping this up while the produce is still fresh and the sun is still out.  It definitely feels good to be cooking again :)

Orzo Salad with Grilled Corn, Olives, & Basil

Ingredients
2 ears of corn
Olive oil
Salt & Pepper
20 cherry tomatoes, halved
1/2 red onion, finely chopped
2oz pitted kalamata olives, halved
1/2 bunch fresh basil, leaves only
1/2 lb orzo, cooked al dente

Dressing
4 tblsp olive oil
4 tsp lemon juice
1 tsp powdered mustard
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes

Instructions
1. Rub ears of corn with oil, salt, and pepper.  Transfer to center of a hot grill and cook, turning so each side is browned.
2. Slice corn from the cobs.  Combine with tomatoes, red onion, olives, basil, and orzo.
3. Whisk dressing ingredients together and pour over salad.  Mix and serve.

Serves 4

adapted from Summer Food

xoxo,
stephanie marie

Tom Douglas Crab Salad

A few weeks back, my mom brought me down a few halves of fresh crab since I hadn't had any all summer.  Trying to decide what deliciousness to make with it, I instantly went to my Tom Douglas: Seattle Kitchen cookbook to see what ideas I could come up with.  Flipping through the book, I recognized the Crab Salad with Asparagus, Avocado, and Lime Vinaigrette from Etta's and knew I had to recreate it.  The salad was a breeze to put together and was one of the most delicious things I've ever tasted {especially that dressing - I want to add it to every salad I make}.  A little tip - if you're counting on leftovers, leave everything separate and dress it all when you're ready to eat.  If you find yourself with some leftover end of season crab, go make this salad now.  You'll thank me :)

Crab Salad with Asparagus, Avocado, and Lime Vinaigrette

Ingredients

Lime Vinaigrette
3 tblsp fresh lime juice
4 1/2 tsp white wine vinegar
2 tsp grated lime zest
1 1/2 tsp peeled and fresh grated ginger
1 1/2 tsp honey
3 tblsp olive oil
3 tblsp peanut oil
Salt & Pepper

Salad
1 lb asparagus, tough bottoms cut off
3/4 lb fresh cooked crab meat (from about 2 Dungeness crabs)
1-2 bunch Bibb or Green Leaf lettuce
2 Avocados
1 Grapefruit, peeled & cut into segments

Instructions
1.  To make vinaigrette - whisk together lime juice, vinegar, lime zest, ginger, and honey in small bowl.  Whisk in oils.  Season with salt & pepper and set aside.
2.  Bring pot of water to boil and cook asparagus until just tender, about 5 minutes.  Immediately plunge into bowl of ice water to cool.  When cooled, drain and toss with 3 tblsp vinaigrette.
3.  Toss crab meat with 3 tblsp vinaigrette in separate bowl.
4.  Divide lettuce among 4 plates.  Top with half avocado.  Arrange bundle of asparagus on each plate, along with equal parts crab and grapefruit.  Drizzle remaining vinaigrette over each plate.

Serves 4
 
adapted from Tom Douglas Seattle Kitchen

xoxo,
stephanie marie