Tomato, Avocado and Sweet Onion Salad
Follow my blog with Bloglovin Can you believe summer is almost over? Pretty soon it will be pumpkin everything! I will miss the sweet, juicy tomatoes of summer, as they will soon be replaced by those flavorless look alikes. Just look at these gorgeous beauties! I love the vibrant colors of these organic heirloom cherry tomatoes. And, bonus, they were on special this week! I decided the best use for these little jewels, would be to showcase them in a salad. Along with some creamy avocado, sweet onions and a bright citrusy lime vinaigrette. This Tomato, Avocado and Sweet Onion Salad is a big bowl of yum! And it’s…
Power Greens Salad with Roasted Beet, Orange and Avocado
This Power Greens Salad with Roasted Beets, Oranges, Avocado and Walnuts is so yummy! And Healthy. The power greens are a combination of baby kale, baby chard and baby spinach. They’re called power greens because they are packed with antioxidant(cancer fighting) rich nutrients. The Roasted Beets are also a powerhouse of vitamins and minerals. And Avocados are loaded with heart healthy fats, fiber, vitamins and minerals. And contain more potassium than a banana! Walnuts are also a great source of heart healthy fats, fiber, vitamins and minerals. They are also the only nut to contain significant amounts of ALA, an omega-3 fatty acid that is considered to be beneficial…
Orange Pico De Gallo
This Orange Pico De Gallo is is a great way to use up those summer tomatoes. It goes great with all of your grilled meats, especially seafood. I originally created this recipe to go with Chili Lime Shrimp Street Tacos With Orange Pico De Gallo And Avocado Crema but it is wonderful as a refreshing salsa with chips as well. Try it with grilled shrimp or scallops, fish tacos, grilled salmon, grilled pork loin or chicken. Top your favorite chicken taco salad, grilled steak nachos or a juicy spice rubbed grilled Tri Tip. Yum! Serve this yummy and refreshing salsa at your next taco night or mexican themed party. Don’t forget the…
Grilled Polenta and Vegetable Stacks
I just love simple little side dishes and fun hors d’oeuvres. These Grilled Polenta and Vegetable Stacks are the best of both worlds. They can be used for either a side dish or a hors d’oeuvre. Grilled Polenta and Veggie Stacks are not only pleasing to the eye , they are super yummy (and healthy) as well. And, did I mention, simple to make? All you will need are few simple ingredients, a grill and about 30 minutes to make these little tasty bites. First, take a couple of zucchini’s, wash them well and then cut into 1/8-1/4 inch thick biased cut slices. Next, you will need to…
Rainbow Chickpea Salad
I made this yummy veggie filled Rainbow Chickpea Salad in an attempt to get more healthful veggies into my diet. I find it is so much easier to make healthful choices when I have something yummy already made up. Especially after a long day at work. I like to be able to come home and just grab something out of the fridge and relax. How about you? I usually make up enough salad to last a few days. Then I cook up a simple chicken breast or some fish and voila! Or you can toss this salad with some baby kale and spinach for delicious and healthful meatless monday meal.…
Roasted Cauliflower Tabbouleh
I just love Mediterranean flavors. Lemons, olives, tomatoes, etc… Everything is so fresh and bright tasting. Tabbouleh, a bulghur wheat and parsley salad, is no exception. It is loaded with fresh vegetables and then tossed with a bright lemony vinaigrette. Traditionally served alongside bowls of hummus, baba ghanoush, fresh baked pita bread, falafel and yogurt sauce (similar to greek tzatziki sauce) as the start of the meal. Instead of using bulghur, I decided to make this fresh lemony salad with roasted cauliflower. Oh my goodness, it turned out so yummy! Serve this fresh yummy salad with grilled or roasted meats, fish or seafood or with your favorite vegetarian dish. The…
Autumn Roasted Vegetables
I like to roast up a huge batch and then incorporate them into my meals throughout the week. Their roasted, caramelized, yummy goodness goes with everything from roasted pork loin to store bought rotisserie chicken.Â
Simple Sweet and Sour Quick Pickled Vegetables
Simple sweet and sour quick pickled vegetables are a delicious addition to salads, sandwiches, vegetable trays and more.
Sugar Snap Pea Salad With Orange Soy Vinaigrette and Toasted Almonds
A light and refreshing salad that tastes like spring
Roasted Corn And Black Bean Salad
Cinco De Mayo is only a couple of days away. That means yummy Mexican food and Margaritas to celebrate! I created this salad as a side dish to go along with tacos and other Mexican favorites but it can easily be served as a light meal. The salad, itself, looks like a fiesta in a bowl. And is a light and refreshing change from the more traditional beans and rice. I roasted the peppers and onions in this dish to give them a little sweetness and to mellow the onion so that it does not overpower the dish. Print Roasted Corn and Black Bean Salad Ingredients 1 package frozen…
Warm Green Bean and Fingerling Potato Salad With Caramelized Shallots and Crispy Bacon
I just love spring! Flowers are blooming, the sun is shining, the air smells fresh from a recent spring shower and the farmers markets and produce stands are coming back from their winter hibernation. The produce aisles are abundant with fresh asparagus, crisp green beans, baby carrots in a multitude of colors and cute little fingerling potatoes. I load my basket with the potatoes in colors of red and gold, fresh green beans and some beautiful purple shallots then grab a bottle of Pinot Gris to sip while I create my evening meal. As I unload my bag of treasures I decide a salad would be a nice change…
Eat your vegetables! The struggle is real.
I always have the greatest of intentions to eat more vegetables. I mean, I really do love vegetables. So why is it so difficult to get those suckers on to the plate?? I don’t know how many times that I have gone to the store and bought a whole bunch vegetables, put them in that bottom drawer of the refrigerator, only to be completely forgotten. I think that it must be that bottom drawer. Once you close that baby, those vegetables go off into the abyss, only to come back a week or so later, no longer edible. So here I am, again, wandering through the veggie aisle with great…
