Feta Chopped Salad

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A light and fresh vegetarian salad that's the perfect side dish!

This is a continuation of my post from Monday where I shared with you a wonderful vegetarian salad from a new cookbook.  You can view that post for Orzo Black Bean Salad here.

Today I want to continue on that journey.  I found a fabulous book you guys!  It is vegetarian, but not only for those who eat that type of diet.  The dishes in this dish are for everyone!  The food is simple, fresh, and seasonal.  The illustrations are so beautiful!  Plus, the recipes are straight forward and easy to make.  This book is a winner.  From the cookbook, "The Forest Feast Gatherings" by Erin Gleeson I want to share another vegetarian salad with you.

FETA CHOPPED SALAD

A wonderful Mediterranean inspired salad bursting with fresh cucumbers and tomatoes and a soft mild feta cheese and dressed lightly with lemon and olive oil.  Delish!!!  This is a bright and fresh salad that gets a little zip from fresh mint as well.  What a great flavor punch.  You are sure to love this salad as much as we did.  In fact, I've made it several time since and let me tell you, it doesn't last long!

This salad is very easy to make.  The most effort is in chopping all the vegetables.  Once that is done you just toss is all together and lightly dress it.  Voila!  You'll have the perfect salad.  It can be made ahead as well, just don't add the cheese or dress it until you serve the salad.

Enjoy!




Feta Chopped Salad

1 cucumber, cubed
2 large tomatoes, cubed
1/2 small red onion, cubed
leaves from 2 sprigs of mint, sliced
3/4 cup crumbled feta

Toss all ingredients in a bowl with lemon juice, olive oil, & salt.

Vegetables can be chopped several hours in advance & refrigerated (onion & cucumber can be done the day before).  Add feta and dressing just before packing for a picnic or before serving.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Orzo Black Bean Salad

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A wonderful vegetarian recipe that's full of flavor and simple to make!

I have a treat for you today!

I found some really great recipes that I'm going to share with you in a series this week.  They are all vegetarian and they are all from a new book I got called, "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

She has colorful illustrations throughout the book accompanied by simple vegetarian recipes that anyone can make.  I truly love the layout of this book.  Her recipes are simple and easy to follow and the food is fabulous.  

Each recipe I'm bringing to you this week are from this book and go together beautifully.  First up is a wonderful salad.

ORZO BLACK BEAN SALAD

Imagine tender, earthy black beans tossed with al dente orzo pasta and fresh vegetables and then doused with a fresh spicy lime dressing!  Heaven!  The southwestern flair of this salad really shines.  It was really easy to throw together, with a few items to chop while your pasta is cooking.  

Can I make this ahead? Yes, this salad can be made several hours ahead, even the day before, of your mealtime.  Serve at room temperature or chilled.  

What do I need to make this?  Simple everyday items like a good mixing bowls, 3 quart saucepan, colander, and wooden spoons, plus a good kitchen knife are all you need.

This salad is a great compliment to chicken, fish, or beef.  We chose to make this as a side salad for lunch and it was perfect!  Stay tuned for more recipes from my new cookbook that go along with this salad.

Enjoy!




Orzo Black Bean Salad

1 1/2 cups orzo
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped

Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder

Cook the orzo in salted water, according to package directions (about 9 min) and then rinse and drain under cold water.  If making ahead stir in 2 tsp of olive oil to avoid sticking.

Mix in onion, beans, bell pepper, corn, and cilantro.  In a small bowl mix together dressing ingredients.  Whisk well to combine.  Pour over salad and stir until well coated.

This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving.  Serve at room temperature of refrigerated.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Spicy Fall Squash Salad

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We are in the home stretch toward one of the biggest holidays of the year:  Thanksgiving!

Each year we have all of our traditional dishes such as my favorite pumpkin pie, mashed potatoes, a wonderful Citrus Rosemary roasted Turkey Breast, lime jello salad, among other veggies such as this and this.  Plus I always try to introduce a new dish each year to keep it fresh and hopefully inspire a new traditional food to the mix.

This year I'm making a wonderful Fall fresh salad.  One with spicy roasted butternut squash, pomegranate seeds, and pistachios!  This salad just screams the flavors of the season.  The squash is roasted and then tossed with a spice mix of cumin, coriander, and a little cayenne for some heat.  Mixed greens are topped with the roasted spiced squash, goat cheese, chopped dates, along with the pomegranate seeds and pistachios.  The whole salad is topped with cider and date dressing that is just fabulous.  The fresh salad is filled with autumn flavors that lend a sweet and spicy note to the salad!

SPICY FALL SQUASH SALAD

You can't pick a better salad to go with your Thanksgiving meal!  The perfect autumn salad full of sweet and spicy flavors that totally compliment each other.  This salad is a WINNER!

Add something new to your holiday spread with this salad.  It's THAT GOOD!

Happy Thanksgiving!







Spicy Fall Squash Salad
adapted from Love and Lemons

1 package pre-cut butternut squash
1 teaspoon Extra Virgin Olive Oil
¼ teaspoon Ground Cumin
¼ teaspoon ground coriander
¼ teaspoon Cayenne Pepper
6 cups spring mix greens
2 ounces Goat Cheese, torn into smaller pieces
2 Medjool dates, pitted and diced
¼ cup pomegranate seeds
¼ cup Pistachios, chopped and toasted

Kosher salt and freshly ground black pepper

Cider Date Dressing (makes extra)
5 tablespoons Extra Virgin Olive Oil
2 tablespoons Apple Cider Vinegar
1 tablespoon fresh lemon juice
1 Medjool date, pitted
½ garlic clove
⅛ teaspoon Ground Cumin
¼ teaspoon kosher salt
freshly ground black pepper, to taste

3 to 5 tablespoons water, as needed to blend

Instructions

Preheat the oven to 425°F.   Place the butternut squash cubes on a large baking sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.

In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.

Make the Cider Date Dressing: In a blender combine the olive oil, vinegar, lemon juice, date, garlic, cumin, salt, pepper, and 3 tablespoons of water. Blend well until combined.  Add 1 to 2 more tablespoons of water as needed if too thick.

Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.

Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, dates, pomegranates, and pistachios. Drizzle with more dressing as desired. Serve immediately.

Cajun Roasted Potatoes

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I have a problem.  A serious "cookbook" problem.  Seriously.

I don't know any other person, other than my mother, that collects so many cookbooks! Honestly it can't control myself.  I have a wonderful bookcase full of different collections of cookbooks, and then I had to go and get a Kindle!  Oh man, I'm in big trouble.  How easy is it to just download a cookbook for reference and not see how many you have accumulated?  I know!  It's a real problem.

So putting one of those cookbooks to good use I got on my Kindle and found one I haven't looked at yet.  I just basically read it cover to cover and bookmarked all the recipes I wanted to try.  

The Weeknight Dinner Cookbook by Mary Younkin, creator of BarefootintheKitchen.com

I was looking for items for my weekly dinner menu that were quick for a weeknight meal and found the perfect side dish, Cajun Roasted Potatoes.

CAJUN ROASTED POTATOES

Potatoes are in season now:  You can find potatoes in the stores, in all sizes, shapes and colors.  I went to Sprouts for my weekly shopping, and found a bag of small yellow potatoes that were so cute, I new they would be perfect for this dish. Any of your favorite potatoes will work well with this dish.

What do I need to make these?:  A good baking sheet is a must.  Here's a commercial grade sheet pan that I always use and swear by. A good set of tongs such as these, is always handy to have as well.  

What are the spices used?  With this recipe we will make our own Cajun spice blend using, onion powder, garlic powder, oregano, paprika, thyme, cayenne, salt, and black pepper.  This is a great recipe to make your own spice blend for use with other items such as chicken, burgers, fish etc.  

They turned out fantastic!  Perfect with my dinner.  These spicy potatoes are a great side dish for roasted meats.  They would also be great for breakfast with some eggs and sausage!  The spicy blend pops in your mouth with a bit of heat and tons of flavor.   Any leftovers can be kept in the refrigerator for a couple of days and quickly reheated in a skillet or microwave.

Enjoy!







Cajun Roasted Potatoes

5 tbsp. olive oil, divided
1 tbsp. smoked or plain paprika
1 tbsp. granulated garlic or garlic powder
2 tsp kosher salt
2 tsp freshly ground black pepper
2 tsp granulated onion or onion powder
2 tsp dried oregano
2 tsp dried thyme
1/2 - 1 tsp cayenne pepper
4 lb small red or yellow potatoes
Unsalted butter, for serving (optional)

Preheat the oven to 450 degrees.  Lightly grease a large baking sheet with 1 tablespoon of the olive oil.  Stir together the herbs and spices with the remaining 4 tablespoons oil in a large mixing bowl.  Wash and dry the potatoes.  Slice each potato in half.  Add them to the bowl with the spice mixture and toss well with your hand to thoroughly coat.  

Spread the potatoes on the baking pan.  Roast for 30 minutes, until the potatoes are tender and beginning to crisp.  Stir with a metal spatula and roast for an additional 10 minutes, until lightly browned and crisp.  Serve with soft butter on the side, for dipping, if desired.  

Cook's Notes:  If your potatoes are bigger then 1 to 1 1/2 inches, you'll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.  Adjust the amount of cayenne for less heat, if that is your preference.

source:  The Weeknight Dinner Cookbook by Mary Younkin, creator of BarefootintheKitchen.com

Summer Bounty Vegetable Pasta Salad

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During the summer we crave quick and easy fresh salads. In an effort to use all the fresh summer vegetables we bought at the Calabasas Farmer's Market I packed a pasta salad full of veggies and Summer Bounty Vegetable Pasta Salad was born!

We got a little carried away at the farmer's market so there is a long list of ingredients, but don't be swayed, this salad comes together quickly and tastes outstanding! 

What vegetables do I use? Pasta salad can start out as a blank canvas and you can change the flavor and texture of the salad by using different vegetables. We want to use what's fresh and in season during the summer months so I chose, Roma tomatoes, yellow summer squash, zucchini, broccoli, and red onion. Change this to suit the season or the vegetables you have on hand to make whole new twist to a basic pasta salad.

Is it really to make? Yes, it is! The most time spent is in chopping the vegetables which can be done while the pasta is cooking. What brings this all together is a wonderful vinaigrette made with red wine vinegar, a wonderful California olive oil, some mustard for binding, and a dash of great spices to bring in more flavor. Mix it all together and let it chill to meld the flavors and you're done!

This is the perfect way to honor our summer vegetables. This light and fresh Summer Bounty Vegetable Pasta Salad is the perfect side dish to any summer picnic, Labor Day cookout, or potluck this season!

Enjoy!

Summer Bounty Vegetable Pasta Salad

serves 8

12 oz bow tie and penne pasta mix
2 Roma tomatoes, chopped
1 medium yellow summer squash, cut into half moons
1 medium zucchini, cut into half moons
1 medium broccoli crown, cut into florets
1/2 medium red onion, sliced
4 Tablespoons mint, chopped
4 Tablespoons parsley, chopped

Vinaigrette:
1/2 cup California olive oil
1/3 cup red wine vinegar
1 Tablespoon Dijon mustard
1 tsp dried oregano
1 tsp garlic minced
salt & pepper to taste

Bring a large pot of water to a boil.  Add some salt to the water and the pasta.  Cook according to package directions for al dente.  Drain in a colander.

Meanwhile, chop all the vegetables, parsley and mint, and place in a large bowl.  In a bowl or mason jar combine the ingredients for the vinaigrette and whisk until well combined. 

Add cooked and drained pasta to the bowl of vegetables.  Add the vinaigrette and toss to combine.  Refrigerate for 1 hour to allow flavors to blend and serve.

This post contains affiliate links for items you may purchase and I am paid a small compensation fee at no cost to you.

Lemon Dill Rice

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Everyone needs a good side dish in their repertoire!  Living with a Persian means we end up eating a lot of rice.  It's a staple in MGG diet even though we've tried to curb that carb craving many times, we still crave it.

MGG typically wants rice as a side dish when we grill chicken, whether it be kabobs, breasts, drumsticks...whatever, rice is always foremost in his mind.  So last week we decided to grill some Latin Grilled Chicken (soooo yum!) and with that we needed a quick and easy side dish.  So I knew he was leaning toward rice along with some veggies, and I don't mind his cravings because truth be told, I love it too.

Let's talk about rice!  There are so many varieties of rice out there which one to choose?  Basmati, a white long grained rice that is aromatic is the choice of Persians and many other cultures.  But there are others that are wonderful as well such as Jasmine, brown, mixed with wild rice, red rice...and the list goes on and on.  So one consideration I had was that I didn't want to spend 20 minutes on a weeknight cooking rice, so I chose a converted rice that cooks in minutes.  No shame here.  You can use what you want but this turned out beautifully and it is a real time savor during the week.

Rice is boring!  True, rice tends to be bland, but there are ways you can jazz it up. I wanted a rice that mirrored the flavors in my Latin Grilled Chicken so I added aromatics.  Swapping out chicken broth for the water gives rice a nice flavor boost.  Some simple touches to finish the rice also add some pep to it.  I added lemon zest, lemon juice, and fresh chopped dill to give it tons of flavor. 

So there you have it, Lemon Dill Rice!  It's the perfect side dish for chicken, fish, pork, and beef, and works well with most Latin, Mediterranean, and Middle Eastern dishes.  Make sure to try this simple side dish this week.  It's one the whole family will love.

Enjoy!








Lemon Dill Rice

serves 3-4


1 cup minute rice
3/4 cup low sodium chicken broth
1/4 cup water
zest of 1 lemon
1/2 lemon, lemon juice
2 Tbls. fresh dill, chopped

Place chicken broth and water in a saucepan.  Turn on heat to high and boil water.  Add rice to boiling water, turn off heat and cover.  Wait 5 minutes.  Add lemon zest, and juice of 1/2 of a lemon, plus the chopped dill.  Stir to combine and serve hot.

Beth's Simple Fruit Salad

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When Spring and Summer hit we are in Heaven around here because it is "Fruit Season"!

Both MGG and I are big fruit lovers and can't wait until the abundance of fruit produces each year.  We spend countless weekends scouring Farmer's Market for varieties of fruit that are new to us, while also loading up on the basic, berries, oranges, pears, peaches, cherries, grapes, and nectarines.

Today is all about the basics. They are your standard fruits.  They can be used in smoothies like this Tropical Sunset Smoothie and my Vanilla Kiwi Smoothie or baked into muffins like Lemon Blueberry Muffins and Strawberry Sour Cream Muffins.  Salads get punched up with fruits such as this California Salad.  Since we eat fruit so much it was no surprise that I have a Simple Fruit Salad that we serve with meals as well.

BETH'S SIMPLE FRUIT SALAD

Simple is in the title because this is a cut and throw in a bowl type of salad.  Nothing fancy, just a lot of good fruits cut into bite sized pieces and placed in a pretty bowl.  No special sauce, no drizzle, or glaze....just good delicious fruit!

Perfect for picnics, potlucks, holidays, and everyday meals or snacks.  Have fun with fruit this year, it good for you!

Enjoy!





Beth's Simple Fruit Salad


2 cups cantaloupe, cubed
2 cups honeydew melon, cubed
2 cups fresh pineapple, cubed
2 cups watermelon, cubed
1/3 cup blueberries
1/4 cup blackberries
2 kiwi, sliced
1 cup strawberries, sliced

Place all ingredients in a large bowl and toss to mix.  Serve chilled.

Romaine and Apricot Salad

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Memorial Day weekend is coming up and I'm already planning my menu!

Since the weather's been nice here we've been grilling quite a bit if different food lately, so I need to come up with a new main dish.  But one's things for sure is that THIS salad is going to be on the menu!

I first made this back at Easter but never got around to posting about it.  Well it's high time because this one is gonna knock your socks off.  It's gonna be your go-to summer salad!

ROMAINE AND APRICOT SALAD

A wonderfully light and delicious salad of romaine lettuce, broccoli slaw with an apricot dressing.  This attention-grabbing salad compliments any barbecue, grilled chicken or pork.  It's irresistible at a potluck or any backyard bash.  This will be a star at my Memorial Day cookout, for sure! 

This salad's success is in the flavors.  Apricots are light and sweet and are present in the dressing as well as in the salad.  The romaine and broccoli slaw are perfect together, giving the salad some texture and crunch.  You will also love the look of the salad.  The orange colors pop against the green and make for one beautiful salad.

Have a great Memorial Day weekend, eat lots of yummy food, and include this salad!  You won't regret it!

Enjoy!





Romaine and Apricot Salad


Apricot Vinaigrette:
3 T apricot preserves
3 T white wine vinegar
1/2 cup olive oil
salt and black pepper to taste

Salad:
1 8 oz bag chopped romaine
1 12 oz bag broccoli slaw
1 cup cherry tomatoes, slice in half
1/2 cup dried apricots, diced

Prepare the vinaigrette.  Place all ingredients in a mason jar.  Tighten the lid and shake vigorously to combine.  Set aside.

Place the lettuce and slaw in a large bowl.  Toss to mix.  Add tomatoes and apricots.  Tossing to combine.  Add the vinaigrette right before serving and tossing to mix.  Serve at once.

If making ahead or traveling, keep lettuce and vegetable mix separate from the dressing.  Toss and dress right before serving.