Greek Salad Protein Bowl

Beautiful and Delicious.  

I crave Greek food now. Something about the combination---YUM!

Ingredients:

Spinach

Cabbage

Cucumbers

cherry tomatoes

pumpkin seeds

feta

avocado (sprinkle with salt/pepper)

Chickpeas (either canned or the crunchy ones)

chicken

Microgreens

Hummus

Almonds

Tzatiki yogurt sauce (optional-the one from Trader Joes is delicious if you want to buy it)

Salad Dressing:

I like to either use Olive Garden Italian Dressing or 

this homemade Divine Lemon Basil Caesar Dressing or

this homemade Lemon-Herb Tahini sauce

 

Allison's Coconut Vegetable Curry

Another delicious curry recipe.  It also makes amazing leftovers!

Recipe and Image from Love and Lemons

 

Ingredients

• 1 tablespoon coconut oil

• 1 cup chopped yellow onion

• 2 garlic cloves, minced

• ½ teaspoon grated fresh ginger

• ½ teaspoon cumin

• ¼ teaspoon coriander

• ¼ teaspoon turmeric

• ¼ teaspoon cardamom

• 1 teaspoon sea salt

• 2 cups cubed butternut squash (or sweet potatoes)

• 3 red Thai chiles, or 1 serrano, or ½ jalapeño, thinly sliced

• 2 cups cauliflower florets

• 1 can full-fat coconut milk

• 1 tablespoon fresh lemon juice

• 1 tablespoon fresh lime juice, plus lime wedges for serving

• 4 cups fresh spinach

• ½ cup fresh or frozen peas

• Freshly ground black pepper

Instructions

• Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
• In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
• Add the butternut squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes or until the vegetables are tender.
• Add the lemon juice, lime juice, spinach, peas, and stir. Taste and adjust seasonings, adding additional lime juice, salt, and pepper, as desired.
• Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.

For serving:

• 2 cups cooked basmati rice

• a few big handfuls of fresh basil or cilantro

• Naan bread, optional

Trader Joes Vegetable Masala Taco

 

Here is another "Trader Joes" recipe.  This recipe is flexible.  You don't have to use these Trader Joes items.  You may find similar substitutes.  I used to make a lot of veggie bean burger tacos in my college years.  The Vegetable Masala Burger from Trader Joes is a fun twist on this due to the spice differences.

Taco Ingredients--use some combination of the following:

Vegetable Masala Burger (Trader Joes brand, cooked according to package directions), cut into strips

Lettuce Greens/cabbage

chopped cucumbers

chopped peppers

shredded carrots

Chopped cherry tomatoes

Cilantro Dressing (Trader Joes brand or other)

Tortilla (Trader Joes has several varieties.  I prefer them over normal store brands, but they go MOLDY QUICKLY, so keep them in freezer until day of use.  They will keep 2-3 days in the refrigerator).

*For your dressing you can also use a favorite ranch dressing, or tzakiki sauce.

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!

Sisters' Butter Chicken

I LOVE Indian food!!!  

This is a great version of Butter Chicken.  My sister made this for my birthday.  She doesn't have an "exact" recipe, so I took her "inexact" recipe and tried to create a consistent and repeatable version--hence "Sisters' Butter Chicken"  

The packaged curry paste makes this quite simple to 

make, and this makes AMAZING  leftovers!

Image from here.

Steam unti soft:

4 large carrots, sliced

In Blender blend

steamed carrots

1/3 c. cashews

1 15 oz can petite diced tomatoes

2 c. water

Pour carrot/tomato blended mixture into large pan. 

Add:

1 pkg. Kitchens of India Butter Chicken Paste Mix (mild or medium)

4 c. grilled chicken

Creme Fraiche (Trader Joes)

1/3 c. cashew pieces

1/3 c. golden raisins

1-2 c. chopped spinach (optional)

-Combine all ingredients.  Warm and then simmer for 15 minutes.  Serve with chopped cilantro, basmati rice, and naan bread.

-Optional---for extra heat and a little bit of a smokey flavor add a little smoked paprika or smoked chipotle powder.

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

 

Spinach Apple Pomegranate Salad

 

Image Credit: Countryside Cravings

This salad combination came from a restaurant called Carvers that I remember going to once in my college years.  This is a beautiful fall recipe with the apples and pomegranate seeds.

Ingredients:

Spinach

sliced apple (recommend honey crisp or cosmic crisp)

pomegranate seeds

craisins

feta or blue cheese

toasted pecans

Honey Mustard Vinaigrette

1/2 c. light olive oil

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

1/4 c. honey

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).  

Mediterranean Charcuterie Board

 

Here's another idea for a Charcuterie Board.  

Fill it will all sorts of amazing toppings to make a gyro or falafel taco or salad.

Falafel

Spinach

Greens

Cucumber Yogurt sauce

pickled onions

banana peppers

kalamata olives

pickles

cucumbers

tomatoes

bell peppers

sprouts

gyro meat

THE BEST Grilled Cheese Sandwich

THANK YOU Chef John from food wishes.blogspot.com for this AMAZING grilled Cheese sandwich (picture credit to him).  Click on the link to watch his video.  Chef John calls it the St. Patty's melt.  We've decided that his St. Patty's melt (with some added cartelized Vidalia onions) just about makes you feel like you've died and gone to heaven!  This may look a little intimidating, but it isn't.  It does require a little extra time, but I always make a lot of the greens mixture and then there are leftovers for another day of the week to whip up the same thing really fast.

A few things I've learned in perfecting this...THE CHEESE MATTERS!  Regular sliced cheddar you throw on your turkey sandwich is not as good with this.  You'll be glad you bought some high quality cheddar cheese.  Secondly, THE BREAD MATTERS!  You can use any bread, but if you really want the Gourmet, SUPER tasty version, use some artisan sourdough bread :)

INGREDIENTS

1 bunch kale

1 bunch mustard greens (or spinach)

10 TBS butter, divided

2 cloves garlic

3/4 c chopped green onions

1 pinch salt

ground pepper

1 pinch cayenne pepper (or smoked chipotle pepper)

2 TBS seasoned rice vinegar

Sliced Artisan Sourdough bread

1 8 oz package Irish White Cheddar Cheese, sliced

STEP 1: Remove tender, leafy parts of kale and mustard greens from their tough stems and place in a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens into a colander or strainer to drain thoroughly.

STEP 2:  Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to make sure they are immersed. Bring back to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a bowl and let cool until easily handled.

STEP 3: While greens are cooling, heat 3 tablespoons butter in a pan over medium heat. Saute garlic, green onions, and salt until they soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.

STEP 4: Squeeze water from cooled greens and chop. Add greens to the pan and continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir in rice vinegar.

STEP 5: Heat about 2 tablespoons butter in a pan over medium-low heat. Add 2 slices French bread; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup of braised greens on 1 slice of bread; top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes.

STEP 6: Repeat with remaining bread, cheese, and greens. Remove to a cutting board, slice in half at a slight angle, and serve.

BLT Salad

I know we're heading into fall...but I love salads!  My garden cherry tomatoes are amazingly sweet this year.  Here is a tasty version of one of my favorite sandwiches!  You can either use the Pesto Dressing (recipe below), blue cheese dressing, italian dressing, or ranch dressing.

Salad:
Mixed Greens
Spinach
Iceberg
Cherry Tomatoes
Avocado
Crumbled Bacon
Gorgonzola (or other preferred cheese)
Shredded Carrots
**Fresh Basil, chopped--secret ingredient!!!

Pesto Dressing:
2 oz red wine vinegar
6 oz light olive oil
1/2 c. prepared pesto (Costco's brand works great)

Chicken Toscana Soup

This is a comfort food soup for sure!  I prefer using "mini" gnocchi for this if you can find them, but large ones work great too.  It's summer...but hey I'm already craving the fall!

1 TBS olive oil                                                      

1 med onion

3 stalks celery, diced

3 carrots, diced                                                          

1 clove garlic, minced                                                     

6 TBS butter

6 TBS flour                                                           

1 c half and half

8 c chicken broth                                                  

3 c chopped, cooked chicken                                           

1 c chopped fresh tomato (about 2-3 romas)                    

1 c chopped fresh baby spinach

1 c freshly grated Parmesan cheese     

16 oz gnoochi

1 tsp salt

1 tsp Italian seasoning

½ tsp pepper

2-3 shakes of Turmeric (for color)

                                      

Sauté onion in oil until nicely cooked.  Add garlic, celery, carrots, and butter and cook on med until butter is melted.  Add flour to make a roux and cook 1 min, stirring constantly.  Add half and half and stir till well incorporated.  Slowly add in chicken broth.  Add rest of ingredients (except Parmesan cheese) and simmer. Just before serving, remove from heat and stir in Parmesan cheese. 

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

Tour of Italy Sausage Lasagna (Red, White, and Green Sauces)--Vegetarian Options Included

This picture is from kraftrecipes.com.  Taking a good picture of lasagna is IMPOSSIBLE!  And if I posted a picture of my own, you'd probably never make this amazing recipe!  This Lasagna recipe is unique for the following reasons:

1.  It does NOT use ricotta cheese

2.  You use sausage for the meat

3.  It has a layer of carmelized onions--YUM!

4.  It has THREE kinds of sauce:  Tomato, Alfredo, and Pesto

5.  It FEEDS A LOT.  

7.  BEWARE This recipe is not for the traditional 9x13 pan.  If you do not have a large pan (size noted in recipe) you can make two 9x13 pans.  

8.  You DO NOT have to cook the noodles ahead of time.

9.  It has the secret ingredient...of green spanish olives.  I don't like Spanish olives myself since they are so strong, but don't worry, they are minced and it adds a secret flare that is a must!  I buy the large jar of Spanish Green Olives stuffed with pimento from Costco.

My husband lived in Rome, Italy for quite awhile, so he is the resident "pasta" expert.  I have learned a lot from him.  In Italy they NEVER put ricotta in lasagna.  That is an American-Thing.  We have made variations of this recipe for years, and finally decided to commit to a predictable product.  The recipe is now here for you!  You can really layer in ratios however your want as long as you do FOUR layers of noodles (just the regular ones--not oven ready since they have a weird consistency--and you do NOT cook them ahead of time).  Hopefully this makes sense!

FOR 15.5 x 11.5 x 2.5 Pan

White Sauce:  1 15 oz bottle Classico Alfredo Sauce

Green Sauce:  1 c. Costco Basil Pesto

Red Sauce: 1  28-34 oz. Bertolli (or Classico) Organic Tomato Basil Pasta Sauce, 1 28 oz can crushed tomatoes, 2 TBS Italian Seasoning, 1 tsp salt

2 large sweet vidalia onions, carmelized w/ 1/4 c. butter and 2 TBS brown sugar

20 green olives, minced

2 lbs. Mozzarella Cheese

1 lb. Jimmy Dean Regular Pork Sausage, cooked until super brown and crisp and fat drained

fresh basil (optional for garnish)
2 lbs Lasagna Noodles (DO NOT COOK THEM and DO NOT USE OVEN-READY)

Before Layering:
1.  Blend crushed tomatoes and Bertolli's sauce together with spices.

Layers:

1.  1/3 of red sauce

2.  Noodles

3.  Pesto, 1/2 of meat, cheese

4.  Lasagna Noodles

5.  Alfredo sauce, onions

6.  Lasagna Noodles

7.  1/3 red sauce, cheese, 1/2 of the olives

8.  Lasagna Noodles

9. 1/3 Red Sauce, 1/2 of meat, 1/2 of the olives

10.  Mozzarella (add just last 10 minutes of baking)

Bake 375 for 80 minutes COVERED in foil.  Remove foil, sprinkle with shredded mozzarella and bake uncovered 10 minutes more.  Remove from oven and garnish with fresh basil if desired.

***For Vegetarian version, omit sausage and add a layer of shredded carrots, one layer of shredded zucchini, and two layers of swiss chard or spinach or both! (chopped finely).

15.5 x 11.5 x 2.5 Pan

***If your lasagna comes out to dry for your taste...one thing to do next time is to add 1/3 cup of water around pan perimeter.

Saag Shorba Soup

12 oz spinach, fresh

2 medium onions finely chopped

5 cloves of garlic

2 tbs olive oil

3-4 inch piece of fresh ginger chopped

2 teaspoons of coriander

2 1/2 teaspoons of ground cumin 
1/2 teaspoon anise seed

1 teaspoon of turmeric
1/2 tsp sumac (optional)
2 tsp salt

dash cayenne

dash cardamom

4 cups of chicken or vegetable broth

2 cups of fresh tomatoes diced (or 14 oz canned petite diced)

1 can coconut CREAM (not milk) or 1 c. whipping cream

juice from 2 large limes (approx. 1/4 cup)

cilantro (for garnish)

salt to taste

-In a large saucepan or pot, heat the oil on medium.  Add chopped onions. Saute for 5-10 minutes.  Add garlic, ginger, coriander, cumin, turmeric, anise seeds, cayenne, and cardamom.  Saute for 3 minutes more.

-Add broth, spinach and tomatoes and bring back to a simmer.

-If desired you can blend 1/2 to all of soup to create a smoother/thicker soup (I used an immersion blender which gives it the consistency I prefer for this soup) Try not to make it into a puree.

-Add coconut milk, and lime juice.  Add salt to taste and more cayenne and cumin if you wish.  Simmer for 10-20 minutes if you wish to enhance the flavor of the spices.

-Serve with cilantro as garnish.
Note:  I prefer fresh to canned tomatoes.  I also like to add half of the tomatoes during the cooking process, and then the other half just before serving.