• Bella’s Turkey Sandwich

    Recipe adapted from Bella Hadid.


    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


    • 1 French bread, 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


    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 French bread or focaccia in half. 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.



    • 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


    • 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


    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.


    • 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


    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:

  • Summer Farro Salad

    Recipe adapted from Two Peas and Their Pod.



    • 2 c. cooked farro
    • 2 c. greens of your choice, spinach, kale, mixed greens, etc.
    • 2 large peaches, pitted and sliced or 1 1/2 c. strawberries and blackberries
    • 1 1/2 c. blueberries
    • 1 1/2 c. grape tomatoes, halved
    • 2 small ears sweet corn, kernels removed (about 1 1/2 c.)
    • 1/2 c. crumbled feta cheese
    • 3 TBSP chopped basil
    • Sliced grilled chicken, optional


    • 1/3 c. olive oil
    • Juice of 1 lemon
    • 1 TBSP champagne vinegar or white balsamic vinegar
    • 2 garlic cloves, minced
    • 1 small shallot, minced
    • 1-2 tsp. honey, or to taste
    • Kosher salt and black pepper, to taste


    1. Salad: In a large bowl combine the farro, greens, peach slices and/or strawberries and blackberries, blueberries, tomatoes, corn, feta, basil, and grilled chicken if using.
    2. Dressing: In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, shallot, honey, salt, and pepper. Whisk until well combined.
    3. Assemble: Drizzle the dressing over the salad and gently toss until salad is well coated. Serve immediately.

    Summer Farro Salad:

  • Greek Orzo Salad

    Recipe adapted from Half Baked Harvest.



    • 1/3 c. olive oil
    • 2 TBSP red wine vinegar
    • 1 TBSP lemon juice
    • 1 1/2 tsp. honey
    • 1 1/2 tsp. Dijon mustard
    • 1 shallot, chopped
    • 1/4 – 1/2 c. chopped herbs, dill, basil, oregano, and/or thyme
    • Salt and black pepper

    Orzo Salad:

    • 1 c. dry orzo
    • 1 c. cubed feta cheese
    • 1 c. cherry tomatoes, halved
    • 2-3 Persian cucumbers, chopped
    • 1/2 c. pitted Kalamata olives
    • 1 roasted bell pepper, sliced
    • 1/4 c. chopped pepperoncini


    1. Dressing: To make the dressing, combine all ingredients in a large salad bowl.
    2. Orzo Salad: Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain. Add the hot orzo to the salad bowl full of dressing. Toss, toss! Add the feta, tomatoes, cucumbers, olives, peppers, and pepperoncini. Toss, toss! Serve warm or cold. The salad will develop more flavor as it sits.

    Greek Orzo Salad:

  • BBQ Tofu Tostadas

    Recipe adapted from This Savory Vegan.


    BBQ Tofu:

    • 1 block firm tofu drained and pressed
    • 2 TBSP avocado oil
    • 1 small red onion, finely diced
    • 1 tsp. smoked paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. pepper
    • 1/2 c. BBQ sauce


    • 1/2 bunch cilantro
    • 1 jalapeño, roughly chopped
    • 1 TBSP apple cider vinegar
    • 1 lime, juiced
    • 1/2 c. mayo
    • 1 small avocado
    • 1/4 c. milk
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. pepper
    • 1/4 tsp. salt
    • 4 cups shredded cabbage (1/2 bag of cole slaw mix)
    • 1 c. corn


    • 8 pre-made tostada shells
    • Pickled onions
    • Shredded cheese


    • Drain and press the tofu. Heat the oil in a skillet over medium heat. Add the tofu and break it apart into bite-sized pieces. Allow it to cook, undisturbed, for 5 minutes. Flip and cook for 3 more minutes.
    • Add the red onion and seasonings to the pan and cook for 5 more minutes. Pour in the BBQ sauce and a splash of water. Toss to coat, lower heat and cook until the sauce starts to crisp slightly.*
    • Meanwhile, add all of the slaw sauce ingredients to a food processor. Blend until smooth. Place the shredded cabbage, corn and 1/2 of the sauce in a bowl and toss to combine. Add more sauce if needed and reserve the rest of the sauce for serving.
    • To assemble, layer each tostada with BBQ tofu, slaw, pickled onions, and drizzle with slaw sauce, if desired.

    BBQ Tofu Tosatadas:

  • Asian Chicken Salad

    Recipe from Damn Delicious.



    • 1 head romaine, shredded
    • 4 c. shredded napa cabbage
    • 3 c. leftover shredded rotisserie chicken
    • 1 (15-oz.) can mandarin oranges, drained
    • 1/2 c. chopped fresh cilantro leaves
    • 1/2 c. roasted salted cashews
    • 3 green onions, thinly sliced
    • 2 c. crispy wonton strips, homemade or store-bought
    • 2 tsp. toasted sesame seeds


    • 1/4 c. rice vinegar
    • 3 TBSP orange marmalade
    • 2 1/2 TBSP canola oil
    • 2 1/2 TBSP toasted sesame oil
    • 1 TBSP reduced sodium soy sauce
    • 2 tsp. freshly grated ginger
    • 2 tsp. toasted sesame seeds
    • Kosher salt and freshly ground black pepper, to taste


    1. Dressing: In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.
    2. Salad: Place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine. Top with wonton strips and sesame seeds.

    Asian Chicken Salad:

  • Chicken Caesar Salad

    Recipe adapted from Damn Delicious:



    • 3 TBSP extra-virgin olive oil
    • 2 TBSP freshly squeezed lemon juice
    • 2 tsp. lemon zest
    • 1 garlic clove, grated
    • Kosher salt and freshly ground black pepper, to taste
    • 1 1/2 lbs. chicken breasts or tenders


    • 1/4 c. mayonnaise
    • 1/4 c. buttermilk
    • 3 TBSP freshly grated Parmesan cheese
    • 1 clove garlic, grated
    • 1 TBSP freshly squeezed lemon juice
    • 1 1/2 tsp. Dijon mustard
    • 1/2 tsp. Worcestershire sauce
    • Kosher salt and freshly ground black pepper, to taste


    • 1/2 lb. small pasta, cooked according to package
    • 2 heads romaine, roughly chopped
    • 1/4 c. freshly grated Parmesan cheese
    • Chicken, sliced
    • Croutons, homemade or store bought

    Directions for Chicken:

    1. Chicken: gallon size Ziploc bag, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper; then add the chicken and marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade.
    2. Preheat grill to medium high heat. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
    3. Pasta: Cook pasta according to package, drain and set aside.
    4. Dressing: In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste.
    5. Assemble: To assemble the salad, place romaine in a large bowl; top with chicken, pasta, and croutons. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan.

    Chicken Caesar Salad:

  • Pizzeria Salad

    Dressing Ingredients:

    • 1/2 c. Garlic Expressions
    • 2 TBSP mayonnaise
    • 1 TBSP Italian seasoning

    Salad Components:

    • Iceberg or romaine lettuce
    • Red onion, sliced
    • Pepperoncini or banana peppers + splash of juice
    • Grape tomatoes, halved
    • Cucumbers, chopped
    • Radishes, chopped
    • Carrots, chopped
    • Parmesan cheese


    1. Add dressing ingredients to a jar with a lid, put lid on, and shake until combined.

    Pizzeria Salad:

  • Greek Chicken Salad

    Serves 6-8.



    • 2 lbs. of chicken tenders
    • Generous amount of olive oil (1/4 c. or more)
    • 2 tsp. smoked paprika
    • 2 tsp. garlic powder
    • 2 tsp. onion powder
    • 2 tsp. dried parsley
    • Salt and pepper
    • Lemon juice, optional

    Dilly Potatoes:

    • 24 oz. Yukon gold baby potatoes, quartered
    • Generous amount of olive oil
    • Generous amount of garlic powder, onion powder, smoked paprika, dried dill, salt and pepper

    Tomatoes and Cucumbers:

    • 2 c. grape tomatoes, halved
    • 2 c. cucumbers, diced
    • 1/2 red onion, diced
    • 1 bunch parsley, chopped
    • 1/4 c. olive oil
    • 1/4 c. red wine vinegar
    • Salt and pepper, to taste


    • Romaine lettuce, chopped
    • Dried oregano
    • Garlic Expressions dressing
    • Chicken
    • Dilly Potatoes
    • Tomatoes and cucumbers
    • Feta
    • Hummus, optional
    • Tzatziki, optional


    1. Chicken: Add olive oil through salt and pepper to a Ziploc bag and mix to combine; then add the chicken tenders and toss to coat the chicken. Let marinate in the fridge for at least 2 hours or overnight. When ready, grill or bake chicken, and then chop into bite sized pieces. Optional: add squeeze of lemon juice over hot chicken.
    2. Dilly Potatoes: Preheat oven to 375F. Line a baking sheet with parchment paper, and toss the potatoes with the olive oil and seasoning. Bake for 25 minutes, then flip the potatoes and bake for another 15 minutes, or until potatoes reach preferred doneness.
    3. Tomatoes and Cucumbers: In a bowl add all ingredients and toss to combine. Taste and adjust seasoning. Refrigerate until ready to serve.
    4. Salad Assembly: In a large serving bowl add chopped romaine lettuce, sprinkle with dried oregano, and then toss with desired amount of Garlic Expressions dressing. Then top with chopped chicken, dilly potatoes, and tomatoes and cucumbers and toss to combine. Sprinkle with feta and serve with a dollop of hummus and tzatziki.

    Greek Salad: