roasted beet and goat cheese salad

Ingredients

For the dressing:
1/4 cup minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

mixed baby greens
4 cooked red beets
1 carrot, peeled and very thinly diced 
1/2 of small red onion, very thinly sliced
3 tablespoons salted shelled pistachios (not dyed red)
4 oz soft goat cheese

Instructions

1. Make the dressing: Whisk together the first 5 ingredients. I like to use my Cuisinart SmartStick chopper attachment to make this dressing.
2. Mix all of the salad ingredients together (except the cheese). Slowly incorporate the dressing- you will likely not need it all. Top with crumbed goat cheese.

lamb kebabs with mint pesto

Ingredients

For the pesto:
1 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro leaves
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 cup olive oil
 
For the kebabs:
1 tablespoon extra-virgin olive oil plus additional for brushing
4 large garlic cloves, minced
2 teaspoons coarse kosher salt
1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestle
2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
2 large red bell peppers, cut into 1-inch squares
1 large red onion, cut into 1-inch squares

Instructions

For pesto:
Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.

For kebabs:
1. Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
2. Prepare grill (medium-high heat). Thread lamb on skewers alternating with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper.
3. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
4. Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

*From Epicurious.com

grilled vegetable antipasto- aka "the pile"

Recipe inspired by all of my sister's effortless antipasto creations, Cooking Light's "Fire-Seared Antipasto Platter" and Ina Garten's "Roasted Tomato Caprese Salad." I think I've rolled all the best ideas into one recipe- enjoy!

Ingredients

2 tsp. sugar 
1/8 cups plus 2 teaspoons olive oil
4 tbsp. balsamic vinegar
6 garlic cloves, minced
3 tbsp. fresh lemon juice
salt and pepper

6 plum tomatoes, halved and seeded
2 red bell peppers, quartered and seeded
2 yellow bell peppers, quartered and seeded
2 zucchini, cut into 1/2-inch-thick discs
1 red onion, cut into 1/2-inch-thick slices
1 eggplant, cut into 1/2-inch-thick discs

3 ounces prosciutto, thinly sliced
3 ounces capocollo, thinly sliced
1 fresh mozzarella ball, thinly sliced
3 ounces provolone, thinly sliced
fresh basil
mixed olives

Consider also including marinated artichoke hearts and grilled portobello mushroom caps to the platter.  

Instructions 

1. Get the tomatoes going!
Preheat the oven to 275. Whisk together 1/8 cup olive oil, 1 tbsp. balsamic vinegar, 2 garlic cloves minced, 2 tsp. sugar, 1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the plum tomatoes on a sheet pan. Drizzle dressing over the tomatoes. Roast for 2 hours. Then cool to room temperature.

2. Get the other veggies going!
Preheat the grill to high heat. Whisk together 2 tsp. olive oil, 3 tbsp. balsamic vinegar, 3 tbsp. lemon juice, 4 garlic cloves minced, and 1/4 tsp. salt. Toss veggies in dressing. Grill veggies until desired charring is achieved. Then cool to room temperature. 

3. Arrange on a platter.

easy weekday salad

Ingredients

Dressing:
3 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tbsp. whole grain mustard
1/8 tsp Kosher salt
fresh ground pepper

Salad Fixings:
Lettuce: Boston lettuce or mixed baby greens work well
1 carrot, shaved using a vegetable peeler
1/4 red onion, very thinly sliced or grate using the largest setting on a box grater
1/4 cup soft cheese, goat or blue work well
1/4 cup nuts, walnuts or almonds work well
anything else in your fridge you need to get rid of! (we've tried corn, blanched green beans, green onions, and beets before- yum!)

Instructions

1. Whisk together the olive oil and the vinegar. Add the mustard, salt, and pepper and whisk vigorously until emulsified.
2. Add the carrot, onion, nuts, etc. and combine with dressing. At the last minute, mix the greens in.

grilled vegetable and fontina pizza

 

Ingredients

2 portobello mushroom caps
1 tbsp. minced garlic
1 large red bell pepper, cut in half, seeded, and flattened with hand
1 medium zucchini, cut into 1/2-inch-thick slices
1 red onion, cut into 1/2-inch wedges
5 tsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
pizza dough
4 ounces (1 cup) shredded fontina cheese
1/4 cup thinly sliced fresh basil leaves
1/2 tsp. crushed red pepper

 

Preparation

1. Turn all burners to high if using a gas grill.
2. Prepare the veggies. Remove brown gills from undersides of mushrooms with a spoon; discard. Combine mushrooms, garlic, bell pepper, zucchini, onion, and oil in a bowl; toss to coat. Sprinkle with salt and pepper. Skewer the red onion and zucchini slices on BBQ skewers.
3. Arrange vegetables on grill rack coated with vegetable oil; grill 8 minutes or just until tender. Slice mushrooms and red bell pepper to 1/2-inch slices.
4. Meanwhile roll dough on a lightly floured surface. 
5. Brush and re-oil the grill. 
6. Using a wooden pizza peel transfer the dough to grill and place directly onto the grill grates. Cover and cook 45 seconds. Using grill tongs and/or pizza peel flip the dough and cook for 1 more minute. Using grill tongs and/or pizza peel remove the cooked dough from the grill and bring inside to top with ingredients. 
7. Sprinkle cheese over dough. Arrange vegetable mixture over cheese. 
8. Place pizza on a metal grill plate until cheese melts, about 5 minutes. (The grill plate helps protect the bottom of the crust from burning). 
9. You may consider popping it under the broiler if the cheese is melted, but not crispy enough.
10. Sprinkle pizza with basil leaves and red pepper.

*Adapted from Cooking Light

southwestern pinto bean burgers

Ingredients

Burgers:
1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained and rinsed
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained

Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
4 romaine lettuce leaves
avocado, sliced
tomato, sliced
red onion, sliced

Directions

To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.

To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 tablespoon mayonnaise, 1 lettuce leaf, and top half of bun.

*Adapted from Cooking Light

orzo with roasted vegetables

Ingredients

For the dressing:
1/3 cup freshly squeezed lemon juice
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. ground pepper

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. ground pepper
1/2 lb. orzo

4 scallions, minced
1/4 cup pine nuts, toasted
3/4 lb. feta cheese, 1/2-inch diced
15 fresh basil leaves, thinly sliced

Instructions

1. Preheat oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
3. Meanwhile, cook the orzo in boiling water for 7-9 minutes until tender. Drain and transfer to a large serving bowl.
4. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
5. For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Pour a little at a time over the pasta, mixing to incorporate- don't need it all!
6. Let cool to room temperature then add the scallions, pine nuts, feta, and basil. Check the seasonings and serve at room temp.

* Adapted by Ina Garten

buffalo chicken salad

If you like buffalo chicken salads, but are weary of all the calories, try this healhier version. Instead of fried chicken, I bake the chicken with panko crumbs. The salad dressing recipe is from the America's Test Kitchen Healthy Family Cookbook, they revamped the otherwise calorie loaded creamy dressing. Give it a try you won't notice the missing calories- lots of flavor!

Ingredients

For the dressing:
1/4 cup crumbled blue cheese
1/4 cup buttermilk
1/4 cup light mayonnaise
1/4 cup low fat sour cream
2 tbsp. water
2 tsp. white wine vinegar
1/4 salt
1/4 tsp. garlic powder
1/8 tsp. pepper

For the salad:
2 chicken breasts, cut into tender-sized pieces
1/2 cup flour
1 egg
dash of milk
2 cups panko crumbs
Franks hot sauce
lettuce, romaine or mixed greens works
4 celery sticks, chopped
4 carrots, peeled and chopped
1/2 red onion, finely diced
1 package of cherry tomatoes, halved
1 English cucumber, diced
blue cheese, for serving

Instructions

For the dressing:
1. Mash the blue cheese and buttermilk together with a fork in a bowl until the mixture resembles cottage cheese with small curds. Stir in the remaining ingredients until well combined.

For the salad:
1. Preheat the oven to 350 degrees F.
2. Set up to batter the chicken. Pour panko crumbs and flour on separate plates. Beat the egg in a medium sized bowl and add a dash of milk. Take 1 chicken tender and dredge in flour, shake off excess flour. Coat in egg mixture, shake off excess egg. Then coat with panko. Place on half sheet fit with a cooling rack. Repeat the battering process with all the pieces of chicken. Cook in the oven until chicken is done, about 10-15 minutes (internal temperature should be 160), the chicken will be crispy on the outside and slightly golden brown. Remove from the oven and let cool.
3. Assemble your salad. Toss together the lettuce, onion, celery, carrots, cucumber and tomatoes.
4. When the chicken has cooled, place 1 tender at a time in a medium sized bowl. Pour hot sauce over the chicken. Using kitchen tongs turn the tender until it is completely coated with hot sauce. Repeat this process with all other pieces.
5. Finish the salad with the buffalo chicken pieces and homemade dressing. Top with extra blue cheese.

curried chicken salad sandwich

Despite what the picture looks like, I promise you this is delicious!

Ingredients

1 rotisserie chicken
1 carrot, shredded
1 celery stick, finely diced
1/2 red onion, finely diced
1 cup lowfat mayonnaise or Greek yogurt
1 tbsp. hot curry powder
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. black pepper
sourdough bread, sliced
1/4 lb. extra sharp cheddar cheese, Boar's Head recommended
tomato, sliced

Instructions

1. De-bone and remove all the fat from the chicken. Dice chicken into 1-inch cubes. Place chicken in a large bowl. Add the shredded carrot, diced celery and onion.
2. In a small bowl mix together mayonnaise, curry powder, salt, cayenne and black pepper. Slowly incorporate mayo. mixture into chicken using a fork to shred the meat- you will likely not want it all.
3. Build the sandwich: bread, cheese, slice of tomato, then chicken salad. Grill in panini press to melt the cheese.

wilted spinach

Ingredients 

1 1/2 tbsp. olive oil

1/2 tbsp. white wine vinegar

1/2 tsp. Dijon mustard

1/4 tsp. freshly ground black pepper

1/8 tsp. salt

3 garlic cloves, minced

9 oz. baby spinach

1/4 cup red onion, sliced

Instructions

1. Combine the first 6 ingredients in a small bowl, stirring well with a whisk. Heat vinaigrette in a large skillet over medium-high heat.

2. Add onion and garlic; saute for 2 minutes.

3. Gradually add spinach; toss until just wilted.

* adapted from Cooking Light

fresh salsa

Ingredients

5 ripe tomatoes, coarsely chopped
1/2 red onion, chopped
3 garlic cloves, minced
1 bunch of cilantro, coarsely chopped
2 limes, juiced

Instructions

1. In a food processor, pulse red onion, garlic, and cilantro. Remove contents from bowl and set aside.
2. In the food processor, pulse small batches of tomatoes until desired consistency, then set aside in large bowl. Repeat until all tomatoes are processed.
3. Drain any excess juice from the tomatoes until you have the desired amount of liquid.
4. Mix in onion and cilantro mixture.
5. Add lime juice.

apple and cheddar burgers

Ingredients

1 lb. grass-fed beef
1/2 red onion, finely chopped
4 slices of Boar's Head sharp cheddar cheese
1 tbsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1 Granny Smith apple, peeled and shredded
4 slices applewood smoked bacon

Instructions

1. Cook bacon. Set aside and let rest on a paper towel-lined plate.
2. Combine beef, onion, mustard, salt, pepper, and apple in a large bowl. Do not overwork mixture. Form gently into 4 patties.
3. Grill burgers until medium rare. In the last minute of cooking, top with cheese to melt.
4. Top with bacon, arugula, and a smear hamburger roll with more Dijon mustard.