salads and sides tagged posts
Thursday, August 9, 2018 Cooking
Stuffed zucchini takes on a whole new look when it’s cut hasselback-style then stuffed with pepperoni pizza fixins’ for an easy, healthy, all-in-one 6-ingredient meal or pull-apart appetizer.
For most every backyard farmers the question isn’t how to grow zucchini, it’s what to do with it all once the harvest begins. These guys are prolific!
So what are some ways to use up all that zucchini? Stuffed zucchini is likely one of the first recipes on your idea list.
But how about this…how about we make the method even simpler and forgo the scoop and hollow method and simply slice these bad boys hasselback-style instead?
They’re ripe for the stuffing, so let’s get slicing.
What Does Hasselback Mean In Cooking?
While this method dates back to a Swedish restaurant back in the 1700s,...Read More
Tuesday, August 7, 2018 Cooking
This Chinese Chicken Salad takes the healthier high road than the heavier versions I always see at those popular food chains that everyone loves. But this one with crunchy romaine, wontons, and an almond crunch, topped with protein-packed chicken breast, pasta noodles, and a flavor-flav sesame dressing.
Lighter fare that totally satisfies is what I’m craving now. And as summer’s flowy skirts and loose-fitting shift dresses morph into fall’s jeans and thigh hugging pants, it seems lighter food is part of my weekly anthem.
And that’s where my all-time favorite—and healthier—Chinese Chicken Salad comes in.
I’ve updated this recip...Read More
Wednesday, August 1, 2018 Cooking
Getting your fill of seasonal vegetables just got easier with this list of 31 quick and healthy seasonal vegetable side dishes that can be prepped in 30 minutes or less.
This time of year brings on a love/hate relationship with the season.
On the one hand, it can be completely comforting to daydream about weather cool enough for a cozy sweater, spicy pumpkin goodies, and getting the kids and ourselves back into the pleasant hum (fingers crossed) of a school-day routine.
But it’s always bittersweet to lose the relaxed vibe of those chilled out summer months and all the extra moments of family time we sneak in around the campfire, up at the cabin, boarding on the lake, or just in our own back yard.
To help ease the craziness that can surround the first few weeks of a new schedule and busy...Read More
Wednesday, July 11, 2018 Cooking
Besides knowing how to use a can opener, there’s no need for any special talents when you make this easy three bean salad, and with a homemade dressing, this pantry salad is a classic potluck favorite that can be made in 15 minutes or less.
This straight-from-the-pantry/salad-bar-staple salad is just one reason why I majored in art instead of in math, because apparently I can’t count.
While this salad is most often called a three bean salad, I just couldn’t help but add in another bean to make it four, not just because it added a different shape and a little more color—because you know, food is art—but because how could I leave even one bean out of the mix?
And with a homemade dressing that adds a sweet pickled pucker, this salad shows why once again, real good real food is best...Read More
Monday, June 25, 2018 Cooking
Making a salad for a crowd doesn’t get any easier than adding all the antipasto toppings like olives, pickled veggies, artichokes, pepperoncini, salami, salumi, prosciutto, pasta and mozzarella balls to a big pile of lettuce for an Italian salad everyone will love.
This recipe is in partnership with DeLallo Foods
Antipasto is known as the first course of the Italian meal. It’s the time to get a nibble of olives and pickled peppers or a bite of cured meats and cheeses, and to prepare your belly for the feast about to come.
What I love about this Antipasto Salad Platter is it bridges the gap between that appetizer course and the salad course, for a more relaxed vibe that mixes all my favorite tastes together, and can easily be made into a meal all its own.
And when you serve this salad ...Read More