• Jalapeno Ranch Dressing

    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

    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

    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

    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:

  • Chipotle Vinaigrette Dressing

    From Chipotle.

    Ingredients:

    • 1/4 c. red wine vinegar
    • 2 1/2 TBSP honey
    • 3 TBSP chipotle peppers
    • 1/2 TBSP salt
    • 1/2 tsp. pepper
    • 1/4 tsp. dried oregano
    • 1/4 c. water
    • 1/2 c. oil

    Directions:

    1. Add all ingredients to a small blender cup (in the order above) and blend until smooth.

    Chipotle Vinaigrette Dressing:

  • Salmon with Basil Sauce and Tomato Corn Salad

    Adapted from Pinch of Yum.

    Ingredients:

    Spice-Rubbed Salmon:

    • 1 tsp. smoked paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. salt
    • 1 tsp. sugar
    • 1 TBSP olive oil
    • 1 lb. salmon filet

    Basil Sauce:

    • 1/2 c. fresh basil, packed
    • 1 small bunch of fresh chives
    • 1 tsp. dried oregano
    • 1 garlic clove
    • 1/2 c. mayonnaise
    • 1/4 c. grated Parmesan cheese
    • 1–2 TBSP lemon juice
    • Salt, to taste
    • Milk to thin, as necessary

    Tomato and Corn Salad:

    • 1 1/2 c. cherry tomatoes, halved
    • 2 ears sweet corn, cut off the cob
    • 1 TBSP olive oil
    • 2 TBSP parsley, minced
    • Salt, pepper, and garlic powder to taste
    • 1-2 c. spring greens
    • 2 c. cooked rice, orzo, couscous, etc. for serving

    Directions:

    1. Prep: In a medium sized bowl, add the tomatoes, corn, olive oil, parsley, salt, pepper, and garlic powder. Mix to combine and then set aside. You will top the spring greens with the tomato and corn salad when you are ready to eat.
    2. Make Basil Sauce: Blend the basil sauce ingredients until almost completely smooth, with just a few flecks remaining. Thin with milk, if necessary.
    3. Make Salmon Spice Mixture: Mix the spices in a small bowl and stir in the olive oil and then set aside.
    4. Prep Salmon: Preheat the oven to 425F. Line a baking sheet with foil and spray with cooking spray. Add then salmon to the baking sheet and then coat the salmon with the spice mixture.
    5. Bake Salmon: Bake for 10-12 minutes, or until 135F in the thickest part.
    6. Assemble Meal: Plate the salmon over the rice/orzo/couscous, serve with tomato and corn salad over the the spring greens, and spoon the sauce over the top of the fish and the salad, if desired.

    Salmon with Basil Sauce and Tomato and Corn Salad:

  • Copycat Cava Lemon Herb Tahini Dressing

    Adapted from Whisk Affair.

    Ingredients:

    • 1-2 garlic cloves 
    • 1/4 c. fresh parsley tightly packed
    • 1/4 c. fresh basil leaves tightly packed
    • 1/4 c. cilantro tightly packed
    • 1/2 tsp. salt or to taste
    • 2 tsp. lemon zest (zest from 1 large lemon)
    • 1/2 c. fresh lemon juice
    • 2 TBSP olive oil
    • 1/2 c. tahini paste
    • 4 TBSP cold water plus more to taste
    • 1TBSP honey, or to taste

    Directions:

    1. In the bowl of a small blender cup add garlic, parsley, basil, cilantro, salt, lemon zest, and lemon juice. Pulse until roughly chopped; then scrape the sides down and pulse a few more times.
    2. Add the olive oil and tahini paste and pulse until will combined.
    3. Add the water and honey (to taste) and blend until creamy. Add more water, if necessary until you reach your desired consistency.
    4. Taste and adjust seasoning if necessary (more salt, honey, or water as needed).

    Copycat Cava Lemon Herb Tahini Dressing:

  • Bella’s Turkey Sandwich

    Recipe adapted from Bella Hadid.

    Ingredients:

    Basil Aioli:

    • 1/4 c. mayonnaise
    • 3 tablespoons fresh basil, sliced
    • 2 cloves garlic, finely minced
    • 1 TBSP mustard
    • Sprinkle of salt, to taste
    • 1 TBSP lemon juice

    Balsamic Vinaigrette:

    • 1/4 c. olive oil
    • 2 TBSP balsamic glaze
    • 2 tsp. red wine vinegar
    • 1/2 tsp. salt
    • 1 tsp. oregano, dried
    • 1/2 tsp. red pepper flakes
    • 1/4 tsp. black pepper
    • 1/4 tsp. basil, dried

    Sandwich:

    • 1 Sub roll, cut in half or Focaccia from Trader Joes
    • Pepperoncini, sliced, to taste
    • Cheese (any), sliced
    • Turkey, thinly sliced
    • Iceberg lettuce, thinly sliced
    • Red onion, thinly sliced
    • Tomato, thinly sliced

    Directions:

    1. Basil Aioli: Add mayonnaise, fresh basil, garlic, mustard, salt, and lemon juice to a small bowl. Stir and refrigerate.
    2. Balsamic Vinaigrette: Combine the ingredients for the balsamic vinaigrette in a small bowl and set it aside.
    3. Sandwich: Slice sub roll or focaccia in half (optional: toast bread/focaccia in a preheated 400F degree oven for 5-8 minutes). Generously spread the basil aioli on the the bottom half, and then layer the pepperoncini onto the aioli and gently press them in. Then add the cheese and turkey slices.
    4. In a bowl, combine 2/3 of the vinaigrette with the lettuce and onions and then add them on top of the cheese and turkey slices; then add the sliced tomatoes and finish with more dressing and a sprinkle of salt.

    Bella’s Turkey Sandwich:

  • Asparagus Lemon Basil Pasta Salad

    Recipe from Muchin with Maddie.

    Ingredients:

    Salad:

    • 8 oz. pasta cooked according to package
    • 2 ears of corn, kernels removed (about 1 c. corn)
    • 12 oz. asparagus, cut in 2 inch pieces
    • 8 oz. grape or cherry tomatoes, halved
    • Salt and pepper, to taste
    • 1/2 c. fresh basil, chiffonade

    Dressing:

    • 3 TBSP lemon juice
    • 3 TBSP olive oil
    • 2 garlic cloves, minced
    • 1/2 tsp. dijon mustard
    • 1 tsp. honey or maple syrup
    • Salt and pepper to taste

    Directions:

    1. Preheat oven to 425 degrees. On a baking sheet, add asparagus and drizzle with olive oil and season with salt and pepper and then toss to coat. Roast for 12 – 15 minutes. Then set aside to cool.
    2. Meanwhile cook pasta according to package. Once done, drain and then set aside to cool.
    3. Add dressing ingredients to jar or bowl and shake or whisk until combined.
    4. Add pasta, corn, asparagus, and tomatoes to a large bowl and then add the dressing and toss to coat. Top with the basil.

    Asparagus Lemon Basil Pasta Salad:



  • Falafel Quinoa Salad

    Recipe adapted from Plays Well With Butter.

    Ingredients:

    • 1 1/2 c. – 3 c. cooked quinoa
    • 14 oz. can chickpeas, drained and rinsed
    • 1 small red onion, diced
    • 1 1/2 c. Persian cucumbers, diced)
    • 1 1/2 c. cherry tomatoes, halved
    • 1 bunch cilantro, chopped
    • 1 bunch parsley, chopped
    • 1/2 c. mint, chopped
    • Crumbled feta
    • Salad greens, optional

    Lemon-Cumin Dressing:

    • 5 TBSP olive oil
    • 2 lemons, zested and juiced (5 TBSP juice)
    • 3 garlic cloves, grated
    • 1 tsp. cumin
    • 1 tsp. coriander
    • 1 1/2 tsp. salt
    • 1/2 tsp. black pepper
    • Honey, to taste

    Directions:

    1. Prepare the the lemon-cumin dressing: Add all listed ingredients to a small bowl or jar. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
    2. Prepare Quinoa: Cook according to package or using an Instant Pot — rinse the quinoa; spray the Instant Pot liner with cooking spray; add the rinsed quinoa; add the water (1:1.5 quinoa to water ratio); place lid on and cook for 2 minutes, and then allow a 10 minute natural release; remove lid and fluff. Quinoa triples in expansion after cooking.
    3. For the Instant Pot: 1/2 c. quinoa : 3/4 c. water = 1.5 c. cooked; 2/3 c. quinoa : 1 c. water = 2 c. cooked; 3/4 c. quinoa : 1 c. + 2TBSP water = 2.25 cooked; 1 c. quinoa : 1.5 c. water = 3 c. cooked.
    4. Assemble the falafel quinoa salad: Combine the quinoa, chickpeas, red onion, cucumber, tomatoes, chopped herbs in a large mixing bowl. Pour the dressing over top. Toss to combine, ensuring all of the quinoa is well coated in the dressing. Taste, seasoning with additional salt or ground black pepper as desired. Top with crumbled feta. Serve over salad greens, optional.

    Falafel Quinoa Salad: