• 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:

  • Greek Farro Salad

    Recipe adapted from Cookie and Kate.

    Ingredients:

    Salad:

    • 1 c. dried farro, rinsed
    • Water or broth to cook the farro
    • 1/4 tsp. salt
    • 5 c. lightly packed arugula
    • 14 oz. can chickpeas, rinsed and drained
    • Mini cucumbers, chopped (about 1 1/2 c. chopped cucumber)
    • 12 oz. jar of sliced roasted red bell peppers
    • 20 Kalamata olives, sliced into thin rounds (about 1/2 c.)
    • 1/2 c. feta cheese, crumbled
    • 1/2 c. chopped flat-leaf parsley

    Dressing:

    • 1/3 c. olive oil
    • 1/4 c. lemon juice
    • 2-3 tsp. honey or maple syrup
    • 2 garlic cloves, pressed
    • 1/2 tsp. dried oregano
    • 1/2 tsp. salt
    • 1/4 tsp. red pepper flakes
    • Freshly ground black pepper, to taste

    Directions:

    1. To cook the farro on the stovetop: In a medium saucepan, combine the rinsed farro with at least three c. water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and add to large serving bowl to cool. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
    2. To cook the farro in the Instant Pot: Add the rinsed farro and 2 c. of water to the Instant Pot; then seal and set to 10 minutes. Once done cooking allow natural release for 5 minutes. Then open the Instant Pot, stir to fluff and drain off the excess water and add to large serving bowl to cool. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
    3. Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.
    4. Salad: Once the farro is cooled add the arugula, chickpeas, cucumber, peppers, olives, and parsley to the bowl with the farro.
    5. Drizzle in the remaining dressing and toss to combine. Add the feta, toss again, and season to taste with additional salt and pepper.

    Greek Farro Salad:

  • Summer Farro Salad

    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:

  • Ramen Salad/Ramen Slaw

    Recipe adapted from Buns in My Oven.

    Ingredients:

    • 2 packages Ramen noodles 3 ounces each, any flavor, toasted
    • 1 c. slivered almonds, toasted
    • 16 oz. coleslaw mix
    • 3 TBSP sesame seeds
    • 1/2 c. chopped green onions
    • 1/2 c. olive oil
    • 1/2 c. granulated sugar
    • 1/4 c. white distilled vinegar
    • 1/4 c. soy sauce
    • 1 TBSP toasted sesame oil

    Directions:

    1. Open the ramen packets and discard the seasoning packets. Crumble the ramen into small chunks, and toast them in a skillet over medium heat, and then place in a large mixing bowl.
    2. In the same skillet, toast the almonds, and then place in the bowl with the toasted ramen.
    3. Add the coleslaw mix, almonds, sesame seeds, and green onions and toss.
    4. In a small bowl add the olive oil, sugar, vinegar, soy sauce, and sesame oil and whisk well to combine (might not use all the dressing–save remaining to use as a dressing for a green salad).
    5. Pour the dressing over the salad and stir to coat.
    6. Serve immediately or cover and refrigerate for up to 6 hours (if refrigerated the ramen will lose some of its crunch). Best served fresh.

    Ramen Salad/Ramen Slaw:

  • Asian Chicken Salad

    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:

  • Chicken Caesar Salad

    Recipe adapted from Damn Delicious:

    Ingredients:

    Chicken:

    • 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

    Dressing:

    • 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

    Salad:

    • 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:

  • Peanut Tofu Spring Roll Bowl

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 6 – 8 oz. rice noodles
    • 16 oz. extra firm tofu
    • 4 c. romaine lettuce, chopped
    • 4 carrots, shredded
    • 4 green onions, chopped
    • 2 cucumbers, thinly sliced
    • 1/4 c. cilantro, chopped
    • 1/4 c. basil, chopped
    • 1/4 c. mint, chopped
    • 4 mangos, diced
    • 1 Jalapeno, sliced

    Peanut Dressing:

    • 6 TBSP peanut butter
    • 2 TBSP + 2 tsp. soy sauce
    • 2 TBSP sesame oil
    • 2 TBSP rice vinegar
    • 1-2 TBSP chili sauce
    • 2 TBSP honey
    • 1 1/2 TBSP lime juice
    • 1 1/2 tsp grated ginger

    Directions:

    1. Rice Noodles: prepare noodles according to package.
    2. Peanut Dressing: combine dressing ingredients in a food processor (or a bowl and mix well) and blend until smooth.
    3. Tofu: Preheat oven to 450F. Line a baking sheet with foil and spray foil liberally with cooking spray. Pat tofu dry, toss with some of the peanut sauce, and then bake for 15 minutes, or until desired doneness.
    4. Assemble Bowl: To individual bowls, add lettuce and noodles, top with baked tofu and add the carrots, green onions, cucumbers, cilantro, basil, mint, mangos, and jalapeno. Drizzle peanut dressing over the top.

    Peanut Tofu Spring Roll Bowl:


  • Curried Chickpea Salad

    Recipe adapted from Two Peas and Their Pod. Serves 4.

    Ingredients:

    • 30 oz. chickpeas, drained and rinsed
    • 1 c. celery, diced
    • 2 green onions, chopped
    • 1/4 c. red onion, diced
    • 1 apple, diced or 1 c. grapes halved or quartered
    • 2/3 c. mayonnaise + more as needed
    • 2 TBSP lemon juice
    • 1 tsp. maple syrup
    • 2 tsp. yellow curry powder
    • 1/4 tsp. turmeric
    • 1/4 tsp. garlic powder
    • Salt and pepper to taste

    Directions:

    1. Place the chickpeas on a clean dish towel or paper towel. Put another towel on top. Use your hands to roll and rub the chickpeas for about 20-30 seconds. This will help the skins come off easier. Remove the skins and discard. I try to remove most of the skins, but if you don’t get them all, that is ok. And if you don’t have time to remove the skins, just rinse and drain. The salad will still be good. Removing the skins just makes the salad a little creamier and smooth.
    2. Place the chickpeas in a large bowl and mash with a fork or potato masher until most of the chickpeas are smashed. Stir in the celery, green onion, red onion, and apples or grapes.
    3. In a small bowl, whisk together the mayonnaise, lemon juice, maple syrup, curry powder, turmeric powder, garlic powder, salt, and pepper.
    4. Add the sauce to the chickpea mixture and stir until well combined. Taste and adjust ingredients, if necessary. This is a flexible recipe, so adjust to your liking. Refrigerate until serving (best to serve cold).
    5. Serve cold in between two slices of bread to make a sandwich, in pita bread, with flatbread or naan, in a lettuce wrap, in a tortilla, with crackers or chips, or on top of a rice cake, or add to a bed of greens to make a salad.

    Curried Chicken 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

    Directions:

    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.

    Ingredients:

    Chicken:

    • 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

    Salad:

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

    Directions:

    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: