Simple Tomato Caprese Salad

 

Here is a SIMPLE and delicious recipe for those tasty garden cherry tomatoes!

Image from Here

Salad:
Salad Greens
Sliced cucumber
Sliced avocado
Fresh Mozzarella cheese balls
Sliced red onion
Cherry Tomatoes

Freshly Ground Pepper

Toasted almonds or pistachios (optional)

Dressing:
Drizzle with olive oil and balsamic glaze

Gourmet Garden Greek Salad

This is a "lettuce-less" salad.  This is so colorful and fresh.  Summer is here!

Image Credit Here

INGREDIENTS:

Combine in a bowl a combination of the following:

Tomatoes

diced red onion (a little goes a long way)
Fresh Chives
Fresh Basil/Parsley
Cucumber
Celery
Red Pepper
Avocado
Feta Cheese

Garbonzo Beans

Kalamata or black olives

Fresh pepper

-Toss salad with Olive Garden Dressing and garnish with a little Balsamic Glaze

The BEST Blue Cheese or Gorgonzola Burger

 

I made this recipe from Pioneer Woman.  It is in my TOP 2 favorite burger recipes. I'm going to assume you've made burgers a lot, so there won't be a lot of specifics here :)

Image and recipe ideas from Pioneer Woman

Toasted Bun of choice

Spread mayo and 3-6 drops of Tabasco sauce on one side of the toasted bun

Hamburger (add some cracked pepper during cooking process)

Lettuce Greens

Carmalized red onions (caramelize with butter and a little brown sugar)

Blue OR Gorgonzola Cheese

Bacon (optional)

Bacon Jam (Optional)

Falafel Taco or Salad Bowl

I've become a big fan of Greek Food.  My most recent trip to Europe, I probably ate Greek Food every other day.  It is quick and fresh!

You can make this either salad or taco style!

Image from Here

Image from Here

Using Trader Joes cooked falafel (in frozen section), Mediterranean hummus, tzatkiki sauce, sweet potato fries, and bottled sliced kalamata olives makes this recipe extra simple!

 

Toppings/Fillings Options:
Falafel (Trader Joes has a super easy and simple prepared falafel balls that you just bake in the oven)
Red onion

Hummus

cucumber

kalamata olives
Mild banana pepper rings
bell peppers
tomatoes

shredded carrots

sliced avocado
feta cheese
Lettuce greens/spinach
Tzatziki sauce (Trader Joes has prepared version if you want a simple shortcut)

Microgreens (can also get these at Trader Joes)
Sweet Potato Fries

Build your taco with a tortilla of choice (prefer Trader Joes options since they don't have weird after taste---but they DO GO MOLDY quickly, so keep them frozen until you plan to use them.  They will keep in fridge 2-3 days) and a variety of toppings.  Enjoy!

Mediteranean Flatbread Pizza

This is good warm OR at room temperature OR some of my kinds even prefer it cold! 

This is really easy to make if you use a premed crust, flatbread, naan, 

or pita bread as your base.  

Picture and recipe idea from HERE.

CRUST: (I like to use premade pita bread or Trader Joes Middle East Flatbread)

SAUCE: Spinach Pesto, Cilantro Pesto (see recipe below), or Basil Pesto

TOPPING Ideas:

black or calamata olives

feta cheese

mozzarella cheese

artichokes

arugula (add after baking)

spinach

cherry tomatoes

red onion

sun dried tomatoes

grilled chicken

-Top pita bread with sauce, then layer desired toppings.  

For the cilantro pesto blend the following:
1½ cups fresh cilantro
2 cloves garlic, chopped
1/3 cup olive oil
2 tbsp. pecans
2 tbsp. pine nuts
¼ cup freshly grated Parmesan cheese

 

Fall Butternut Squash Salad

 

Image Credits: CookingClassy.com and diet hood.com

My sister Mary Kay found this recipe.  Her garden seems to grow an abundance of butternut squash, so she's rather an expert in how to use it!  This salad is beautiful and delicious. Once I had it, the cravings began! The maple roasted butternut squash makes it very filling (well, you may still need something extra if you have hungry male teenagers at home!).

Salad Ingredients:

Salad greens

Roasted butternut squash and red onions (see note) 

Cheese: feta, goat cheese, parm cheese, or Jarlsberg/swiss cheese

Roasted pecans or salted pistachios

craisins or dried cherries

Optional add ins: apples, pumpkin seeds, quinoa, wheat berries, grilled chicken, microgreens, pomegranate seeds, bacon

-Butternut Squash preparation:  Peel butternut.  Cut in half.  Clean out seeds and insides.  Chop into cubes.  Place cubes on baking sheet.  Drizzle with a little olive oil and maple syrup.  Sprinkle with salt and pepper.  Roast 425 for 10-15 minutes until butternut starts to brown (don't overcook or squash gets mushy and doesn't hold shape in salad).  Once cooled down slightly add to the rest of the salad ingredients.

Image Credit: Downshiftology.com

Apple Cider Vinaigrette (from downshiftology.com)

1/3 c. light olive oil

1/4 c. apple cider vinegar

1 TBS honey

1 tsp dijon mustard

1 clove garlic

1/4 tsp salt and pepper

Honey Mustard Vinaigrette

1/2 c. light olive oil

1/4 c. raspberry vinegar (or balsamic or red wine vinegar)

1/4 c. honey (or maple syrup)

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Burger Salad

If you're wanting a new salad or are looking for a new Keto recipe...look no further!

Picture from 40aprons

INGREDIENTS--get creative!

Salad greens (romaine, iceberg, spinach)

red onion (carmelized for extra tastiness)

bacon, cooked/crumbled

ground beef, cooked and fat drained

cheese (blue cheese or cheddar are my favorite)

pickles

mushrooms

tomatoes

avocado

Sauce/dressing of choice (mayo, coconut aminos, ranch, etc)

Israeli Chicken (Instant Pot Option)

(Image and original Recipe from Here)

I made this recipe for a child's school class Israeli Celebration.  It was DELICIOUS!  Rather than bake in the oven, I used an Instant Pot and just layered the ingredients and baked using the chicken setting (add more cooking time if using frozen chicken breasts).  Enjoy!

Ingredients

* 8 boneless, skinless chicken breasts (can use chicken thighs as pictured and as suggested in original recipe source--go there for some extra instructions)

* 2 Tbsp. paprika (yes that is not a typo--2 tablespoons!)

* 1 Tbsp. kosher salt

* 2 tsp. freshly ground black pepper

* 4 Tbsp. olive oil, divided

* 5 sprigs Rosemary

* 1 head garlic, broken into cloves but left unpeeled

* 1 red onion, sliced

-Lemons for serving

Original Instructions (using chicken thighs)

1. Preheat your oven to 350 degrees.

2. Season both sides of the chicken thighs evenly with paprika, salt, and pepper.

4. Arrange the rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the bottom of a 9 x 13 glass baking dish.

5. Layer chicken pieces on top of the bed of rosemary, garlic, and onion in the baking dish.

6. Bake for 30 minutes. Increase heat to 375 and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).

***INSTANT POT VERSION: Pour oil in base of instant pot. Layer all ingredients/seasonings in your instant pot (and FULLY PEEL GARLIC CLOVES), then pressure cook for 35 minutes. There is no need to brown chicken with oil in the pan---SUPER easy!!!

Curry Chicken Salad Lettuce Wrap

This is a light delicious lunch (picture from onelovelylife.com)

Combine in a large bowl:

1/2 c. mayonaise

1 TBS fresh lime juice

2 TBS fresh cilantro

2 tsp. curry powder

1/4 tsp salt

2 c. diced cooked chicken

1/2 apple, diced

1-2 celery stalks, diced

1/2 c. shredded carrots

3 TBS red onion, diced

1/4 c. cashews

salt/pepper to taste

-Spoon mixture into romaine or butter leaf lettuce.
-Ketogenic version omit apple (can substitute cucumbers)

Fresh Fig Green Salad

 I had this salad at my sister's house.  I've never had figs in a salad before.  They are so beautiful!  This is a great salad to break away from usual routine!

Fresh Figs, sliced
Fresh Greens (I like to use the mixed greens from Costco)
fresh basil, chopped
diced red onion
goat cheese
optional fruit (blueberries, raisins, chopped apple, pears, grapes)
pistachios (or slivered toasted almonds)

Honey Mustard Dressing:
1 garlic cloves, minced
1 c. light olive oil
2 TBS dijon mustard
3 TBS honey
3 TBS red wine vinegar (or balsamic vinegar)
1/2 tsp salt
1/4 tsp ground black pepper

Avocado Tuna Salad Lettuce Wrap

This is perfect summer fresh and light meal.  Whip this up in a just a few minutes and Enjoy!

1 7 oz can tuna, drained
1 small avocado, diced
1/4 of a red bell pepper, diced
1/4-1/2 cup chopped English cucumber
2 TBS minced red onion
1/4 c. chopped cilantro
Juice from 1/2 a lime (may want to add more if lime is small)
salt/pepper
3 TBS olive oil
-Mix together in a bowl to combine.  Spoon into Romaine Lettuce leaves and serve.

Greek Pasta Salad

Recipe and picture from Just a Taste.  I was asked to make this for a friend's wedding.  It has turned out to be on of my favorite pasta salads.  It makes GREAT leftovers.  I'd actually suggest letting the dressing sit on pasta salad for a bit (recipe says three hours).  It does taste better as flavors have time to set.

Ingredients

Produce

• 15 Cherry tomatoes
• 1 Cup diced cucumbers
• 3/4 Cupdiced green peppers (colored peppers also work)
• 2/3 Cupsliced red onions
• 2 Teaspoonsdried oregano
• 1 1/2 Teaspoonsminced garlic

Condiments

• 3/4 Cup sliced olives
• 2 Teaspoonsfreshly squeezed lemon juice

DIRECTIONS

Make the pasta salad:

Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.

Make the dressing:

In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste. 

Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.

Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.

Pasta & Grains

• 2 1/2 Cups uncooked pasta

Oils & Vinegars

• 1/2 Cupextra-virgin olive oil
• 1/3 Cupred wine vinegar

Dairy

• 1 Cupcrumbled feta cheese

Other

• 1 Teaspoon sugar

Summer Tomato Salad

Picture from Williams Sonoma Outdoor Entertaining Cookbook.

This is a beautiful simple summer salad!

3 avocados
Juice from 1 lemon
8 assorted heirloom tomatoes
1 small red onion, thinly slices
1/4 cup extra virgin olive oil
kosher salt
ground pepper
2 TBS coarsely chopped fresh Italian parsley (or basil)

-Arrange sliced vegetables on platter.  Drizzle with oil.  Sprinkle with salt and pepper and garnish with fresh herbs on top!