the simple things

sometimes it's the simplest things like a fresh caprese salad for lunch that uses up all of the left overs in the fridge perfectly!  yum!

love, laurie

salad date

we carved out a few minutes to run some much-needed errands the other night.  we were starving and there was nothing in the house to eat.  we made a quick stop at one of our favorite salad restaurants for dinner.  it was so good and made me wish this restaurant was closer to where we live.  i'll just have to recreate the salad at home myself!

love, laurie

tabouli salad

from a young age, my parents exposed me to a wide range of foods.  i had the opportunity to try a variety of ethnic foods and grew to have a love of all different types of cuisine.  growing up, my parents had a good friend who owned a lebanese restaurant.  he made great authentic lebanese recipes (including killer lamb gyros that had an amazing garlic flavor)!

luckily, ryan shares my love of lebanses food.  a recent visit to a lebanese restaurant inspired us to make our own tabouli salad right at home.

tabouli salad (also known as tabbouleh salad) is an authentic lebanese dish traditionally served as an appetizer or as a small side dish.  it has a unique flavor from the combination of parsley, mint, bulgur wheat, tomato, onion, garlic, lemon juice, and olive oil.

tabouli salad is so incredibly easy to make (and it's vegan too)!  it has a fresh taste and i always feel so healthy when i eat it.  my favorite way to enjoy tabouli salad is alongside humus or baba ganoush with some warm pita bread!

tabouli salad
prep time: 10 minutes
cooking time: 10-15 minutes
yields: 6 large servings

ingredients:
1/2 cup bulgur wheat
1 cup water
1 bunch italian parsley
1 bunch curley parsley
1 handful fresh mint
1 large tomato
1 small white onion
1 lemon, juiced
1 tablespoon extra virgin olive oil
1 garlic clove, minced
salt and pepper to taste

directions:
rinse the bulgur wheat, then place in a sauce pan with water over medium heat.  cook for 10-15 minutes until all of the water is absorbed and the bulgur wheat is soft.  stir to avoid the bulgur wheat sticking to the bottom of the pan.  set aside to cool completely.

wash and finely chop the parsley and mint.  finely dice the tomato and onion and combine with the parsley and mint in a large bowl.  in a separate bowl whisk together the lemon juice, olive oil, and minced garlic.  pour the dressing over the parsley mixture.  add the cooled bulgar wheat and toss well to combine.  season with salt and pepper to taste.  refrigerate until ready to use.

enjoy!

love, laurie

simple roasted potato salad

it's summer and that means that it's prime season for picnics and cookouts.  what's a picnic or a cookout without potato salad?  sure, traditional old-fashioned potato salad is a classic, but it's fun to switch things up from time to time.

we were looking for a side dish for dinner the other day and ryan suggested potato salad.  we had bought a bunch of beautiful red potatoes at the farmers market over the weekend and they were just perfect for this salad.

this potato salad is unique because the potatoes are roasted instead of boiled.  roasting the potatoes gives the salad such a wonderful rich flavor.  we opted to leave the potatoes in large chunks instead of mashing them, although you could certainly mash them if that's what you prefer.

i am not usually a fan of using any type of prepackaged seasoning or anything like that, however, i do make an exception for this potato salad.  the dressing for this salad is super simple.  just mix mayo with a packet of seasoning mix and voila!  we have made this potato salad with two different types of seasoning mix.  it's great with ranch or with vegetable (the vegetable is what's pictured here).  sometimes it's okay to make an exception and to take a shortcut i guess.

this potato salad is super simple to make and it comes together in no time.  it's perfect for a cookout, a picnic, or anytime!  we've made this recipe a few times, and it's now our favorite go-to potato salad recipe.

simple roasted potato salad

prep time: 5 minutes

cooking time: 25-30 minutes

yields: 6-8 servings

adapted from yammie's noshery

ingredients:
2-3 tablespoons extra virgin olive oil
3 lbs. red potatoes
3 garlic cloves
1 small white onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup mayonnaise
1 packet of dry ranch or vegetable seasoning mix
1 teaspoon dried chives

directions:
preheat your oven to 425 degrees F and line a large baking sheet with aluminum foil.  lightly grease the foil with about 1 tablespoon of olive oil.  wash and dice the potatoes, mince the garlic, and chop the onion.  place the diced potatoes, minced garlic, and about 3/4 of the chopped onion on the baking sheet.  lightly drizzle olive oil over the potatoes and season with garlic powder, onion powder, salt, and pepper.  roast for 25-30 minutes (tossing occasionally) until the potatoes are tender.  once cooked, remove from the oven and allow the potatoes to cool to room temperature.

combine the remaining chopped onion with the mayonnaise, dry seasoning mix, and chives, then stir well.  place the roasted potatoes in a large bowl and pour the dressing over the potatoes.  toss well to even coat all of the potatoes with the dressing.  refrigerate until ready to serve.  

enjoy!

love, laurie

pesto pasta salad with sun dried tomatoes, roasted asparagus, and fresh mozzarella

we were in charge of making pasta salad as a side dish for our family's fourth of july picnic this weekend.  instead of making either an italian dressing based pasta salad or a mayonnaise based macaroni salad, we decided to dress our pasta salad with pesto.

we absolutely love pesto.  there are so many different types of pesto.  traditional basil pesto is what we used for this recipe, but i bet this salad would also be good dressed in arugula, mint, and pistachio pesto or sun dried tomato, parsley, and almond pesto too.

the pasta is covered in delicious homemade pesto, full of fresh ingredients.  it is tossed with sun dried tomatoes, asparagus which was roasted in the oven until it was super tender, and cubes of fresh mozzarella cheese.  yum!

this pasta salad is an easy dish to make and it is perfect as a picnic side dish, or as a main meal for a busy week night.

we served this pasta dish cold as a salad, but you could certainly serve it warm too.  the warm mozzarella would melt into the pasta and that would be delicious!

pesto pasta salad with sun dried tomatoes, roasted asparagus, and fresh mozzarella
prep time: 10 minutes
cooking time: 30 minutes
yields: 6-8 servings
adapted from damn delicious

ingredients:
12 ounces pasta
1 lb. fresh asparagus
2 tablespoons extra virgin olive oil
salt and pepper to taste
1/2 cup basil pesto
3 oz. sun dried tomatoes, chopped
8 oz. fresh mozzarella cheese, diced

directions:
bring a large pot of water to a boil and cook pasta according to package instructions.  drain, then rinse under cold water.

preheat your oven to 425 degrees F.  cover a baking sheet with aluminum foil and grease it with olive oil.  trim the ends off the asparagus and place the asparagus on the baking sheet.  toss with additional oil and season with salt and pepper.  roast for 10-12 minutes until tender.  set aside to cool.  once cool, cut into small pieces.

in a large bowl, combine the pasta and the pesto.  toss well to make sure the pasta is evenly covered.  mix in the asparagus, sun dried tomatoes, and mozzarella.  refrigerate until ready to serve.

enjoy!

love, laurie

artichoke and black-eye pea salad with tuna

i threw together this salad in less than five minutes this weekend and was amazed at how good it was!  it just goes to show you that you don't need to slave in the kitchen for hours to make good wholesome food.  this salad is full of artichoke hearts, black-eye peas, tuna, celery, and onion.  it has a wonderfully light dressing of just olive oil and fresh lemon juice too.  it tastes so fresh.

this salad is perfect for lunch or a light dinner.  you could eat it on a bed of greens, between two slices of bread, or with a spoon right out of the bowl (which is what i seem to do every time i walk by the refrigerator)!

artichoke and black-eye pea salad with tuna
total time: 5 minutes
yields: approximately 4 servings
adapted from kelsey nixon

ingredients:
1 (5 oz.) can low-sodium tuna fish, drained
1 (15 oz.) can black-eye peas, drained and rinsed
1 (10 oz.) jar marinated artichoke hearts, drained and chopped
1 celery stalk, diced
2 tablespoons diced red onion
1 teaspoon dried parsley
2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
salt and pepper to taste

directions:
combine all of the ingredients in a large bowl and toss well to combine.  season with salt and pepper to taste.

enjoy!

love, laurie

winter salad with oranges, dried cranberries, and walnuts

we love salads year round.  in the summertime, fresh fruit takes center stage on our salads.  in the colder months, we incorporate fresh winter citrus into our salads.

i spotted some lovely looking california cara cara navel oranges at the grocery store the other day, and i just knew that they were destined for a salad . . . fresh romaine lettuce, california cara cara navel oranges, dried cranberries, and walnuts.  yum!

this salad is like a reset button after a weekend of eating things that maybe were not the best things for your waist line.  (i'm talking about you, lasagna.)

just think of all the good that the vitamin c in the orange is doing for your body.  the dried cranberries provide just a little bit of sweetness, and the walnuts balance everything out with a deep nutty flavor.

we're just trowing ingredients together on a plate here, so this can hardly be called a recipe.  i couldn't get any easier.

we topped our salad with blood orange olive oil and raspberry balsamic vinegar.  you could, of course, top this salad with any dressing, but this is a great combination.

we love to package our salads up in to-go containers and take them to work for our lunches.  so simple and so refreshing!

winter salad with oranges, dried cranberries, and walnuts
prep time: 5 minutes
yields: 2 servings

ingredients:
1 head romaine lettuce
1 cara cara navel orange
1/3 cup dried cranberries
1/3 cup shelled walnuts

directions:
chop the lettuce into bite-size pieces.  rinse and dry the lettuce in a salad spinner to remove all excess water.  peel the rind off the orange, and slice the orange into small pieces.  in a large bowl, toss the lettuce, orange pieces, dried cranberries, and shelled walnuts.  plate the salad and top with your favorite salad dressing.

enjoy!

love, laurie

southwestern corn and black bean salad

this past weekend welcomed the month of june, and along with the beginning of june came some very hot temperatures.  boy, it was hot!

when the weather is that hot outside, i tend to gravitate toward simple meals that are hassle free and can be thrown together in just a few minutes.  on sunday, ryan grilled burgers for dinner, and i was looking for an easy side dish to go along with our burgers.  i threw together several ingredients that we had on hand, and the result was an awesome salad with a southwestern flair.

served cold, this salad is super refreshing on a hot day.  it has just the right amount of kick to it from the spices while still being really light.  it's healthy because it is loaded with veggies too!  i have a feeling that this salad is going to become a staple in our house this summer as a side dish for dinners on hot summer nights.

southwestern corn and black bean salad
prep time: 5-10 minutes
yields: 6 servings

ingredients:
1 (15 oz.) can whole kernel corn
1 (15 oz.) can black beans
1/2 cup red bell pepper, chopped
1/2 cup orange bell pepper, chopped
1/4 cup red onion, chopped
2 scallions, chopped
2 tablespoons fresh lime juice
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper

directions:
drain the corn and the black beans in a colander, and rinse thoroughly with cold water.  in a large bowl, combine all ingredients and toss well to incorporate.  refrigerate until ready to serve.  serve cold.

enjoy!

love, laurie

bok choy and brown rice salad with orange sesame dressing

we love throwing together a large salad on sunday nights and then portioning it out into small containers to take to work each day for lunch during the week.  it makes life so much easier on weekday mornings to just grab a container of salad and a fork as you are running out the door to work.  recently, we made this salad which fed us all week long.  it's full of veggies, and the orange sesame dressing gives it a great asian vibe.

bok choy and brown rice salad with orange sesame dressing
prep time: 10-15 minutes
yields: 10 servings
adapted from annie's eats

salad ingredients:
4 cups brown rice, cooked and cooled
2-3 chicken breasts, cooked and diced
4 cups bok choy leaves, rinsed and chopped
1/2 cup fresh cilantro, chopped
5 scallions, chopped
3 large carrots, diced

dressing ingredients:
1 medium orange
2 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon honey
4 garlic cloves, minced
3 teaspoons sesame seeds
salt and pepper

directions:
to make the salad, in a large bowl combine the rice, chicken, bok choy, cilantro, scallions, and carrots.  toss to combine.  to make the dressing, zest and juice the orange.  in a small bowl, whisk together the orange zest, orange juice, soy sauce, oil, vinegar, honey, garlic, and sesame seeds.  add the dressing to the salad and toss well to combine.  season with salt and pepper to taste.

enjoy!

love, laurie

black-eyed pea salad with cilantro, onion, peppers, and lime balsamic vinaigrette

let's talk about black-eyed peas.  not the band, the food.  black-eyed peas really are not peas at all.  it's funny that we call them peas when they are actually beans.  regardless of their identity crisis, they are great in a salad.

this salad is full of black-eyed peas, three different colored peppers, fresh cilantro, and a tad of onion.  the whole salad is topped off with a lime balsamic vinaigrette which compliments the fresh veggies perfectly!  it's a light and refreshing salad with a whole lot of nutritional value too.

black-eyed pea salad with cilantro, onion, peppers, 
and lime balsamic vinaigrette 
prep time: 10-15 minutes
cooking time: 30-35 minutes
yields: 6-7 servings
adapted from kalyn's kitchen

salad ingredients:
8 cups cold water
16 oz. black-eyed peas, dry
2 cups fresh cilantro, chopped
1/4 cup vidalia onion, chopped
1 red pepper, chopped
1 orange pepper, chopped
1 green pepper, chopped

dressing ingredients:
1 lime
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
salt and pepper

directions:
to make the salad: in a large sauce pot, combine the water and the dry black-eyed peas.  bring the water to a boil and cook the black-eyed peas for approximately 30 minutes, or until they become tender.  drain the black-eyed peas and rinse well under cold water.  place the black-eyed peas in a large bowl and allow them to cool.  add the chopped cilantro, onion, and peppers.

to make the dressing: zest and juice the lime.  in a small bowl, whisk together the lime zest, lime juice, vinegar, and olive oil.  add the dressing to the salad, and toss well to combine.  season with salt and pepper to taste.

enjoy!

love, laurie

orzo salad with kale, chickpeas, red onion, and feta cheese

we have been absolutely loving lunch salads lately.  often we will make an extra large salad on sundays and then portion the salad out into small containers to take to work for our lunches during the week.  it's a great way to have a homemade meal for lunch at work, while still keeping your diet in check.

this salad is chock full of orzo and chickpeas.  fresh kale plays the role of a leafy green, and the whole thing is topped off with red onion and feta cheese.  the lemon dressing gives it just the right amount of zing too.  this is a delicious salad that is healthy and will make you feel better about the slice of pie that you just ate the night before for dessert!

orzo salad with kale, chickpeas, red onion, and feta cheese
prep time: 5-10 minutes
cooking time: 10-15 minutes
yields: 10 servings
adapted from kalyn's kitchen

salad ingredients:
1 1/3 cups dry orzo
4-5 cups fresh kale
1 teaspoon extra virgin olive oil
1 (15 oz.) can chickpeas, drained and rinsed
1/2 small red onion, finely chopped
8 oz. feta cheese, crumbled

dressing ingredients:
1 large lemon
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt and pepper

directions:
to make the salad: cook the orzo according to the package directions, drain, and set aside to cool.  meanwhile, cut the kale leaves away from the stalks and coarsely chop the leaves.  in a large frying pay, over medium heat, heat the olive oil.  add the kale, and cook until the kale begins to wilt slightly (about 1-2 minutes).  place the kale into a large bowl.  add the chickpeas, onion, feta, and orzo.

to make the dressing: zest and juice the lemon.  whisk together the lemon zest, lemon juice, vinegar, and olive oil.  season with salt and pepper to taste.  add the dressing to the salad and toss well to combine.

enjoy!

love, laurie

roasted vegetable salad with chickpeas and feta cheese

we really enjoyed the healthy southwestern quinoa salad that we made last week.  we took it to work all week for lunch, and it was delicious.  this week, we were looking for another healthy salad recipe, and we were happy that we found this one . . .

this roasted vegetable salad with chickpeas and feta cheese is a delicious healthy salad for lunch.  the roasted vegetables give the salad a deep and rich flavor that combines perfectly with the mild chickpeas and the salty feta cheese.  the honey adds just the right amount of sweetness to balance out the vinegar in the dressing too.  this salad is great for keeping you full and satisfied while still keeping your diet on track!

roasted vegetable salad with chickpeas and feta
prep time: 10-15 minutes
roasting time: 30 minutes
yields: 8 servings
adapted from annie's eats

salad ingredients:
1 quart grape tomatoes, halved
2 large red bell peppers, chopped
1/2 cup red onion, chopped
1 (15 oz.) can whole kernel corn, drained and rinsed
6 garlic cloves, minced
1 tablespoon extra virgin olive oil
2 teaspoons freshly ground pepper
2 (15 oz.) cans chickpeas, drained and rinsed
6 oz. feta cheese, crumbled
1/4 cup fresh chives, sliced

dressing ingredients:
3 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon honey

directions:
preheat your oven to 400 degrees F.  on a large cookie sheet lined with aluminum foil, combine the grape tomatoes, red bell pepper, red onion, corn, and garlic.  drizzle 1 tablespoon of olive oil over the vegetables and season with ground pepper.  toss to make sure that the vegetables are evenly coated.  roast the vegetables in the oven for 30 minutes.  once done, remove the roasted vegetables from the oven, and allow them to cool completely.  in a large bowl, combine the roasted vegetables with the chickpeas, feta, and chives.  in a separate bowl, whisk together all of the dressing ingredients.  pour the dressing over the salad and toss to make sure that the salad is evenly coated with the dressing.  refrigerate and serve cold.

enjoy!

love, laurie

southwestern quinoa salad

it's the middle of january, and that means it's time to kick those new year's resolutions into high swing.  for those of you who resolved to eat healthier this year, here's the perfect recipe for you.

no doubt, quinoa has been a popular fad lately, but at least it is a healthy fad.  for those of you are aren't acquainted with quinoa yet, it is a seed (not a grain) that is loaded with fiber, folic acid, and minerals.  quinoa is actually a close relative of spinach and rhubarb.  since quinoa is so nutritious,  it is a great alternative to wheat for people on gluten-free or low-gluten diets.  quinoa makes a great stand alone side dish all by itself, but since it is so mild tasting, it is also great when mixed in salads like this one.

this salad is light, and is not too spicy at all.  not only is this salad great tasting, but it is super healthy too.  it will also stay good in the refrigerator for several days, which is great if you want to make it over the weekend and take it to work for lunch during the week like we did.

southwestern quinoa salad
prep time: 10-15 minutes
cooking time: 15-20 minutes
yields: 8 servings
adapted from kalyn's kitchen

ingredients:
1 cup dry quinoa
2 cups water
1 (15 oz.) can black beans
1 (15 oz.) can whole kernel corn
2 large red bell peppers, chopped
1 cup scallions, sliced
1 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
juice of 1 large lime
1 teaspoon ground black pepper
1-2 teaspoons garlic powder
3-4 teaspoons chili powder

directions:
pour the dry quinoa and water into a sauce pan, and bring the water to a boil.  reduce the heat to a low simmer, and cook covered until all of the water has been absorbed by the quinoa (about 15 minutes).  once the quinoa is completely cooked, fluff the quinoa with a fork and set it aside to cool.

drain the black beans and the corn in a colander and rinse thoroughly with cold water.  pat dry with a paper towel, and pour the beans and corn into a large bowl.  add the chopped red bell pepper, sliced scallions, and chopped cilantro.  in a small bowl, whisk together the olive oil, lime juice, black pepper, garlic powder, and chili powder.  pour the dressing over the salad, and toss well.  add the cooled quinoa to the salad and toss well, making sure that the salad is evenly coated with the dressing.  season to taste with additional black pepper, garlic powder, or chili powder.  refrigerate and serve cold.  

enjoy!

love, laurie

cucumber dill chicken salad in tomato cups

while my parents were visiting over the weekend, ryan and i made cucumber dill chicken salad for lunch.  in order to save a few calories, we served the chicken salad in tomato cups instead of on bread.

the fresh dill adds such a nice flavor to this chicken salad, and the tomato cups act as perfect little edible bowls.

cucumber dill chicken salad in tomato cups
adapted from yammie's noshery
prep time: 10-15 minutes
yields: 8 servings

ingredients:
3-4 chicken breasts, boiled
1 medium cucumber
1 small onion
3 stalks celery
1/2 cup fresh dill
3/4 cup mayonnaise
7-8 tablespoons sour cream
1 teaspoon ground black pepper
8 medium tomatoes

directions:
dice the chicken, cucumber, onion, and celery into small pieces.  in a large bowl combine all of the ingredients and mix well.  cut the tops off the tomatoes, and hallow out each tomato using a spoon or an ice cream scoop.  fill the tomatoes with the chicken salad mixture, and garnish with fresh cilantro.

enjoy!

love, laurie

summer salad with strawberries, feta, pecans, and poppy seeds

in the summertime, meals should involve fresh ingredients and very little effort.  so, salads that do not require standing in front of a hot stove are perfect.  one of my all time favorite salad combinations has to be strawberries, feta cheese, pecans, and poppy seeds, over a bed of romaine lettuce.  it is so simple, yet so refreshing.

we have made this salad several times in the past week because we just can't seem to get enough of it.  we have been packaging it up in to-go containers and taking it to work for our lunches too.

we topped our salads with this raspberry balsamic vinaigrette.  the flavor of the raspberry balsamic dressing compliments this salad perfectly.  plus, it is all natural and has only five calories per teaspoon!

summer salad with strawberries, feta, pecans, and poppy seeds

prep time: 5 minutes

yields: 2 servings

ingredients:

4-5 cups romaine lettuce

1 cup fresh strawberries, sliced

1/2 cup feta cheese, crumbled

1/2 cup pecan halves

1 teaspoon poppy seeds

directions:

rinse the lettuce, then dry it with a salad spinner to remove all excess water.  in a large bowl, toss the lettuce, strawberries, feta cheese, pecans, and poppy seeds.  plate the salad and top with your favorite salad dressing.    

enjoy!

love, laurie

caprese salad skewers

caprese salad is my all time favorite italian salad.  even though there are so many different variations of caprese salad, i always come back to the traditional: tomato, basil, and mozzarella cheese, covered in minced garlic, extra virgin olive oil, and balsamic vinegar.  so simple, yet so good.

to change things up a bit, i decided to serve my favorite italian salad on skewers.  this fun twist on a traditional favorite is great for a picnic or a dinner party.  drizzled in extra virgin olive oil and balsamic vinegar, these caprese salad skewers are sure to be a hit at your next gathering!

caprese salad skewers
yields: 6 skewers

ingredients:
3-4 vine ripened tomatoes
12 oz. fresh mozzarella cheese
25-30 fresh basil leaves
extra virgin olive oil (for drizzling)
balsamic vinegar (for drizzling)

directions:
cut the tomatoes and the mozzarella cheese into 1 inch cubes.  skewer the tomatoes, mozzarella cheese, and basil.  drizzle with extra virgin olive oil and balsamic vinegar.    

note: this recipe can also be made with cherry tomatoes.

enjoy!

love, laurie

cilantro spinach chickpea salad

since it has been so hot the past few days, i haven't been in the mood for heavy meals.  so the other day for dinner i made this chickpea salad with cilantro and spinach.  it was so light and refreshing (and healthy too)!  ryan has already requested that i make it again soon.  i have a feeling that this salad is going to be a staple in our house over the summer!

ps: this recipe was featured over here on my friend jenn's blog.

cilantro spinach chickpea salad
adapted from heathersdish.com
prep time: 10 minutes
yields: 4 servings

ingredients:
2 15-ounce cans of chickpeas
4 cups of fresh spinach
1/2 cup fresh cilantro
1 small sweet onion, chopped
1 lime, juiced
1 teaspoon garlic powder
1 teaspoon onion powder
dash of salt
dash of pepper

directions:
drain and rinse the chickpeas, place in a bowl, and set aside.  in a food processor, add the spinach and pulse until finely chopped.  add the chopped spinach to the bowl with the chickpeas.  in the food processor, add the cilantro, onion, lime juice, sugar, olive oil, garlic powder, and onion powder.  pulse until smooth.  pour the cilantro dressing over the spinach and chickpeas.  stir well.  season with salt and pepper to taste.

enjoy!

love, laurie