• Chipotle Vinaigrette Dressing

    September 25, 2023 Author: Rachel
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    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

    September 25, 2023 Author: Rachel
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    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

    September 25, 2023 Author: Rachel
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    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

    July 28, 2023 Author: Rachel
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    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

    July 28, 2023 Author: Rachel
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    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

    June 19, 2023 Author: Rachel
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    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:

  • Summer Farro Salad

    June 14, 2023 Author: Rachel
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    Recipe adapted from Two Peas and Their Pod.

    Ingredients:

    Salad:

    • 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

    Dressing:

    • 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

    Directions:

    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

    June 7, 2023 Author: Rachel
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    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Dressing:

    • 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

    Directions:

    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

    June 7, 2023 Author: Rachel
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    Recipe adapted from This Savory Vegan.

    Ingredients:

    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

    Slaw:

    • 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

    Tostadas:

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

    Directions:

    • 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

    May 28, 2023 Author: Rachel
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    Recipe adapted from Damn Delicious.

    Ingredients:

    Salad:

    • 1 head romaine, shredded (or can use all Napa cabbage)
    • 4 c. shredded Napa cabbage (or use all Napa cabbage)
    • 3 c. (rotisserie chicken) leftover shredded rotisserie chicken
    • 3/4 c. shredded carrots
    • 2 (15-oz.) cans mandarin oranges, drained
    • 1 bunch fresh cilantro leaves, chopped
    • 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, optional

    Dressing:

    • 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

    Directions:

    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, shredded carrots, 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:

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