• Thai Veggie Chopped Salad with Crispy Miso Lime Tofu

    December 3, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking. Combine Thai Veggie Chop Salad and Crispy Miso Lime Tofu.

    Salad Dressing Ingredients:

    • 1/2 c. salted cashew pieces
    • Warm water
    • 1/3 c. cilantro
    • 1 TBSP red curry paste
    • 1 TBSP sesame oil
    • 1 TBSP soy sauce
    • 3 TBSP rice wine vinegar
    • 1 TBSP honey
    • Salt, to taste
    • 1/3 c. water

    Salad Ingredients:

    • 1 bunch cilantro (less 1/3 c. for the dressing above)
    • 2 large romaine hearts, chopped
    • Salt and pepper, to taste
    • 1 avocado, diced
    • 2 1/2 c. shelled edamame
    • 1 1/2 c. shredded carrots
    • 1 c. wonton strips or chow mein noodles
    • Bunch of mint, chopped

    Crispy Miso Lime Tofu Ingredients:

    • 1 lime
    • 2 TBSP soy sauce
    • 2 TBSP water
    • 1 TBSP white or yellow miso
    • 1 TBSP rice wine vinegar
    • 2 TBSP honey
    • 1/2 tsp. ground ginger
    • 1/2 tsp. garlic powder
    • 1/4 tsp. crushed red pepper
    • 1 block of extra firm tofu
    • 3 TBSP neutral oil

    Directions:

    1. Dressing Part 1: In a blender, add the 1/2 c. of cashews and cover with warm water. Set aside.
    2. Miso Lime Sauce: In a bowl, stir together the juice of the lime through crushed red pepper. Set aside.
    3. Drain Tofu: Wrap tofu in clean kitchen towel and place something heavy on it and set aside for 30 minutes, or if you don’t have the time, squeeze the water out of the tofu.
    4. Salad: In a large serving bowl, add all the ingredients. Set aside. Refrigerate until ready to use, if necessary.
    5. Dressing Part 2: Drain the liquid out of the blender and add the cilantro through the water. Blend on high speed until smooth, about 30 seconds. If it’s too thick, blend in 1 TBSP of water at a time until reaches desired consistency.
    6. Crispy Miso Lime Tofu: Warm a large skillet over medium high heat; then add the oil. When the oil shimmers add tofu to the pan crumbling as you go. Once tofu is in the pan, leave undisturbed for 3 minutes; then give it a stir and let sit for 3 more minutes. It should start to look crispy and golden. Keep going with the stir and sit pattern once or twice more, adding more oil as needed, until the tofu is crispy all over. Add the Miso Lime Sauce and stir rapidly until it’s all absorbed into the tofu, not even a minute more. Remove from heat.
    7. Assemble Salad: Add the tofu to the salad and add 1/2 c. dressing and toss to coat, adding more dressing as desired.

    Thai Veggie Chopped Salad with Miso Lime Tofu:

  • Dilly Chopped Salad

    October 24, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking.

    Ingredients:

    Dressing:

    • 2/3 c. olive oil
    • 1/4 apple cider vinegar
    • 2 TBSP mayonnaise
    • 2 TBSP honey
    • 1 TBSP honey Dijon mustard
    • Salt and pepper, to taste

    Salad:

    • Romaine lettuce, chopped
    • 1 c. pitted Castelvetrano olives, sliced
    • Radishes, sliced
    • Cucumbers, chopped
    • Red peppers, chopped
    • 6 oz. Manchego, feta, or cotija, or queso fresco, crumbled
    • Cooked chicken, shredded or chopped or chickpeas, drained and rinsed
    • 1/2 c. pepitas or pistachios
    • Bunch of dill, chopped
    • Salt and vinegar chips

    Directions:

    1. Dressing: In a jar with a lid combine all ingredients, twist the lid closed and shake until combined, about 30 seconds. Taste and adjust seasoning.
    2. Salad: To a serving bowl add lettuce through dill and toss to combine. Add dressing (start with 1/3 c. and add more as necessary) and toss to combine.
    3. Serve: On individual plates serve salad and take a handful of salt and vinegar chips and crush over individual salads.

    Chopped Dilly Salad:

  • Rocket Salad/Sensation Salad

    October 18, 2024 Author: Rachel
    No comment yet

    Recipe from Chef Patrick Lane at Honeycomb Kitchen.

    Ingredients:

    • 1 tsp. lemon zest
    • 2 tsp. lemon juice
    • Pinch of salt
    • 1 garlic clove, minced and smashed
    • 2 TBSP olive oil
    • 1/4 c. grated parmesan cheese, microplaned
    • 5-6 oz. arugula
    • 2-3 radishes (or other veggies), sliced
    • Parmesan cheese cheese, microplaned to serve
    • Fresh cracked pepper
    • Fresh basil (or any herbs), chopped to serve

    Directions:

    1. In a large salad serving bowl, add the lemon zest, lemon juice, salt, and garlic and let sit for a few minutes. Then stir in the olive oil and parmesan cheese. Add the arugula and radishes (or any other veggies you like), and toss thoroughly to dress the greens.
    2. Top with more parmesan, fresh cracked pepper, and herbs.

    Rocket Salad/Sensation Salad:

  • Charred Corn Salad

    August 21, 2024 Author: Rachel
    No comment yet

    Adapted from Caroline Chambers.

    Salad Ingredients:

    • 4 ears of corn, charred and chopped off cob (or 12 oz. frozen fire roasted corn prepared according to package)
    • Tajin, to taste
    • 1 – 2 red bell peppers, charred and chopped
    • Romaine lettuce
    • 1 bunch of cilantro, chopped
    • 1 can black beans, drained and rinsed
    • Cooked chicken, sliced, optional
    • Pepitas, to taste
    • 1/2 c. cotija cheese, crumbled

    Verde Dressing Ingredients:

    • 1/2 c. mayonnaise
    • 1/4 c. Red Clay verde hot sauce or verda salsa of choice, more or less to taste

    Directions:

    1. Corn: Char corn and chop off cob or prepare frozen fire roasted corn according to package. While still hot, sprinkle with Tajin, to taste. Set aside to cool.
    2. Red Pepper: Char, seed and chop. Set aside to cool.
    3. Verde Dressing: Combine mayonnaise and hot sauce, taste and adjust seasoning.
    4. Salad: In a large salad serving bowl, fill bowl with lettuce; add the cilantro, beans, cooled corn, cooled red pepper, chicken (if using), pepitas, and cotija. Toss salad and then add the dressing and toss to combine.

    Charred Corn Salad:

  • Chicken Crust Caesar Salad Pizza

    July 9, 2024 Author: Rachel
    No comment yet

    Recipe from Mama Cooks Low Carb.

    Ingredients:

    Crust Ingredients:

    • 20 oz. can chicken, drained well
    • 1 egg
    • 1/2 c. grated Parmesan cheese
    • 1 tsp. garlic powder
    • 1/2 tsp. crushed red pepper

    Caesar Dressing Ingredients:

    • 1/2 c. mayonnaise
    • 1/4 c. sour cream
    • 1 1/2 tsp. anchovy paste, optional
    • 4 garlic cloves
    • 1 1/2 TBSP olive oil
    • Zest of 1/2 lemon, optional
    • 2 1/2 TBSP lemon juice
    • 1 1/2 tsp. Dijon mustard
    • 1 TBSP Worcestershire sauce
    • 1/2 tsp. freshly cracked black pepper
    • 1/4 c. shredded Parmesan cheese
    • Salt, to taste

    Assembly:

    • Romaine lettuce, chopped
    • Shaved Parmesan cheese, to taste
    • Freshly cracked black pepper, to taste
    • Zest of 1/4 lemon, optional
    • Balsamic glaze, optional

    Directions:

    1. Prep: Preheat oven to 375. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
    2. Crust: Combine all the chicken crust ingredients into a bowl and mix while breaking it up really well with a fork, you don’t want any large lumps. Pour the mixture onto the prepared baking sheet and press down using your hands while forming your desired shape, about 1/4 inch thick. Bake for 40-45 minutes. Remove from oven, and let cool for a few minutes.
    3. Caesar Dressing: Combine dressing ingredients in a bowl and mix well.
    4. Assembly: On a cooled crust, spread some dressing on top of the crust. Mix the lettuce with as much dressing as you like and place on crust. Top with shaved Parmesan cheese, cracked black pepper, and lemon zest, if desired. Drizzle with balsamic glaze.

    Chicken Crust Caesar Salad Pizza:

  • Creamy Lemon Basil Vinaigrette

    May 4, 2024 Author: Rachel
    No comment yet

    Adapted from Meals that Heal.

    Ingredients:

    • 1/2 c. tightly packed basil leaves
    • 1/2 c. freshly shredded Parmesan cheese
    • 1/4 c. mayonnaise
    • 2 TBSP white wine vinegar
    • 2 TBSP lemon juice
    • 1/2 tsp. fresh lemon zest 
    • 1 tsp. honey
    • 1/4 tsp. salt
    • 1/2 tsp. garlic powder
    • 6 TBSP extra-virgin olive oil 

    Directions:

    1. Combine all ingredients in a blender or food processor. Process until basil is finely processed, stopping as needed to scrape down sides of with a spatula.  
    2. Taste and season with additional salt and pepper if desired. Store in a jar or air-tight container for up to 1 week in refrigerated. 

    Creamy Lemon Basil Vinaigrette:

  • Jalapeno Ranch Dressing

    October 11, 2023 Author: Rachel
    No comment yet

    Recipe from The Modern Proper.

    Ingredients:

    • 2 TBSP lime juice
    • 1 tsp. onion powder
    • 1 tsp. garlic powder
    • 1/2 tsp. salt
    • 1/2 c. mayonnaise
    • 1/2 c. sour cream
    • 1/4 c. cilantro
    • 1/2 c. pickled jalapeños, drained

    Directions:

    1. Place all ingredients in the blender and blend until incorporated.

    Jalapeno Ranch Dressing:

  • Balsamic Apple Farro Salad – Harvest Salad

    October 11, 2023 Author: Rachel
    No comment yet

    Salad Ingredients:

    • Salad greens
    • Farro, cooked according to package
    • Red onion, sliced
    • Apple, sliced
    • Dried cranberries
    • Pecans, toasted
    • Feta cheese

    Creamy Balsamic Dressing Ingredients:

    • 3/4 c. mayo
    • 4 TBSP balsamic vinegar
    • 1/2 tsp. Dijon mustard
    • 1/4 tsp. garlic powder
    • 1 1/2 TBSP brown sugar
    • 1 tsp. Italian seasoning
    • Salt and pepper to taste
    • Water to thin, if necessary

    Directions:

    1. Salad: Add salad ingredients to large serving bowl. Top with dressing.
    2. Dressing: Add ingredients to a bowl and whisk together. Taste and adjust as needed. If too thick, add water to thin. Makes enough for 1-2 large salads or 4-6 smaller salads. I usually double.

    Balsamic Apple Farro Salad:

  • Moroccan Quinoa and Chickpea Salad

    September 25, 2023 Author: Rachel
    No comment yet

    Recipe adapted from Two Spoons.

    Ingredients:

    Salad:

    • 2/3 c. quinoa
    • 1 1/3 c. water
    • 1/2 c. almonds chopped and toasted
    • 1 shallot small, diced
    • 2 carrots, shaved into ribbons
    • 1 can chickpeas, drained and rinsed
    • 3 c. arugula 
    • 1/2 c. mint tightly packed and chopped
    • 8 or more dried apricots, chopped

    Moroccan Salad Dressing:

    • 1/4 c. + 2 TBSP olive oil
    • 2 TBSP lemon juice
    • 2 TBSP orange juice
    • 1 TBSP honey, plus more to taste
    • 1/2 tsp. cinnamon
    • 1/2 tsp. ginger
    • 1/2 tsp. cumin
    • 1/2 tsp. coriander
    • 1/4 tsp. salt, plus more to taste
    • Pinch chili flakes

    Directions:

    1. Quinoa: In a saucepan combine quinoa and water. Bring to a boil, then cover and reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
    2. Toasted Almonds: Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8-10 mins). Remove from heat.
    3. Moroccan Salad Dressing: Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, honey, cinnamon, ginger, cumin, coriander, salt, and red pepper flakes.
    4. Assemble Salad: In a large mixing bowl combine quinoa, diced shallots, carrots, chickpeas, arugula, chopped mint, dried apricots, and toasted almonds. Add the dressing and toss to combine.

    Moroccan Quinoa and Chickpea Salad:

  • Steak Salad with Cafe Rio Dressing

    September 25, 2023 Author: Rachel
    No comment yet

    Steak salad adapted from Two Peas and Their Pod, and Cafe Rio Dressing adapted from Together as Family.

    Ingredients:

    Steak Marinade:

    • 1 1/2 lbs. flank steak
    • 2 TBSP lime juice
    • 2 TBSP olive oil
    • 1 tsp. chili powder
    • 1/2 tsp. ground cumin
    • 1/2 tsp. paprika
    • 1/2 tsp. garlic powder
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 1/2 tsp. ground coriander

    Salad:

    • 6 c. mixed salad greens
    • 1 ear sweet corn, sliced off the cob (about 1 c.)
    • 2 c. grape tomatoes, halved
    • 1 large avocado, sliced
    • 1/4 red onion, thinly sliced
    • 1/3 c. pepitas
    • 1/2 c. queso fresco

    Cafe Rio Dressing:

    • 1 c. mayonnaise
    • 3/4 c. buttermilk
    • 1 packet/3 TBSP ranch seasoning mix
    • 2 tomatillos, husks removed and cut in half
    • 1 bunch fresh cilantro, roughly chopped
    • 1 jalapeno 
    • 1 TBSP fresh lime juice 
    • 2 garlic cloves

    Directions:

    1. Steak Marinade: In a Ziploc bag add the lime juice through the coriander and mix to combine; then add the steak and massage the marinade around the steak. Marinate in the refrigerator overnight.
    2. Cafe Rio Salad Dressing: Add ingredients into the blender, in order as listed above. Blend on high for at least 1 minute, or until everything is combined and blended up really smooth. Can thin with additional buttermilk, if desired. Place in a container and refrigerate for at least 4 hours.
    3. When ready to grill, preheat a clean, oiled grill to medium-high heat.
    4. Place the steak on the hot grill and grill for 4 to 5 minutes on each side, depending on your preference. The steak should be 130-135°F for medium rare, and 145°F for medium.
    5. Transfer the steak to a large cutting board and cover it loosely with aluminum foil. Let the steak rest for 10 minutes. Cut the steak against the grain into thin slices.
    6. To assemble the salad, place the mixed greens on a large platter. Add the steak, corn, tomatoes, avocado, red onion, pepitas, and queso fresco. Drizzle with desired amount of dressing.

    Steak Salad with Cafe Rio Salad Dressing:

Next Page