After several unseasonably hot days I decided to go a for light, chilled dinner. With a quick check of what I had on hand, I came up with this fresh, healthy and delicious twist on a Caprese salad.
Zucchini Carpaccio Caprese with Burrata
12 grape tomatoes
Fresh chopped herbs – basil, parsley & chives
1 -2 T pine nuts – toasted
1 T fresh lemon juice
3 t olive oil
salt and pepper to taste
Slice the zucchini into very thin rounds and place in a single layer on a platter. Halve the grape tomatoes and arrange on top of the zucchini. Cut the Burrata into pieces and place on top followed by the herbs and then the pine nuts. Salt and pepper to taste. Mix together the lemon juice, olive oil, with a pinch of salt and pepper, drizzle over the top. Serve immediately or refrigerate until ready to eat.
1 c chopped bell peppers (I used yellow, orange & red)
1 small chopped jalapeño
1/2 c chopped celery
2 T capers
3-4 T chopped fresh herbs – I used parsley, cilantro & thyme
Boil pasta in 6 cups heavily salted water for twelve minutes. Place the Haricots Verts in a colander. When the pasta is cooked pour into the colander with the beans, draining the pasta while blanching the beans. Set aside to cool. Place the rest of the ingredients into a large bowl and stir to combine. Add the pasta and Haricots Verts to the bowl and combine. Pour the dressing (recipe below) over the mixture and stir to combine. Eat now or refrigerate for later.
3-4 T fresh lemon juice
1/2 c olive oil
2 t sugar
1 T dijon mustard
1/2 t garlic powder
red pepper flakes, salt and pepper to taste
I mixed this together in a Mason jar, shaking it vigorously before lightly dressing the salad.
Depending on what you have on hand, you could substitute ingredients for some of these:
basil, mint, oregano or chives
So go crazy and create your own combination- it’s all about having fun while making delicious, healthy foodright?
I’ve made versions of this salad over time, always with broccoli. Today knowing that I had both broccoli and cauliflower on hand, I decided to do a twist on my go-to recipe and share it with you.
Broccoli Cauliflower Salad
2 c broccoli florets
1 1/2 – 2 c cauliflower florets
1/2 c dried cranberries – add to 1/2 c very hot water for 1o minutes, drain
4 oz sharp cheddar, cut into small chunks
1/4 c chopped red onion
1/2 c pecans – chopped and lightly toasted
4-5 slices crisp bacon, chopped
1/2 c mayonnaise
1 T honey
1 T rice wine vinegar
1 t coarse ground black pepper
1 t dijon mustard
red pepper flake to taste (optional)
In a large bowl, combine the broccoli, cauliflower, cranberries, cheddar and red onion. Make the dressing by whisking together the mayonnaise, honey, vinegar, pepper, dijon and red pepper flakes. Dress the salad with the desired amount of dressing – you can always add more. Add the bacon and pecans, stir to blend. Chill for one hour and serve.
My lifelong BFF put together a Winter Solstice Meditation for a small group of women. We’ll start with a delicious dinner (she is an amazing cook) and I’ve offered to bring a salad. At least three of the women there are vegan and I wanted to honor that so that everyone can enjoy it. As I thought about the holidays, I shopped for ingredients that would be both delicious and look festive. This recipe is what I came up with…what do you think?
Festive Winter Fruit Salad
organic baby greens
shredded purple cabbage
thin sliced red onion
Toss the greens, spinach and cabbage together, place the endive around the edges. Top with the onion, then berries. Finish topping with the pomegranate seeds. Chill and serve. I’m bringing toasted walnut halves and Boars Head crumbled blue cheese – on the side – for those that want to add them.
This is the dressing I made for the salad…
1/2 c white strawberry & peach balsamic vinegar
1/3 c good extra virgin olive oil
sea salt & ground black pepper to taste
1 T dijon mustard
Place ingredients in a large mason jar, stir to blend and put top on tight. Shake vigorously to blend, allowing the mustard to emulsify.
The other night I threw a small dinner party. As I was putting together the menu, I thought – how about Wedge Salads? I’ve never made them, but love the crunchy, freshness of the lettuce with all the toppings – plus I’m a bit obsessed with blue cheese. If I may say so, this was a huge hit with my guests! You can certainly use a chunky blue cheese dressing from the store but this simple recipe takes less than 5 minutes to make and it’s worth the effort. For the Wedge Salad, I’ll tell you how I top it and you can decide how many you’re making at a time.
Easy Homemade Blue Cheese Dressing
1 c sour cream
1/2 c mayonnaise
3/4 c chunky blue cheese
1/2 t red wine vinegar
1/2 t lemon juice
sea salt & coarse ground cracked black pepper to taste
Place together in a bowl and stir together until mixed. It’s ready to serve and will be even better in 24 hours.
Iceberg lettuce – cut into wedges (I can get six wedges from a head of iceberg lettuce – remove the core)
chopped crispy bacon (I sprinkle pepper on my bacon before cooking it)
chopped fresh chives
blue cheese dressing
blue cheese crumbles to top
When I served this the other night, I neglected to take a picture. I placed six wedges on a vibrant green platter and then topped them. It was gorgeous and a showy way to present a Wedge Salad for a dinner party. Tonight, I made up two for Spence and I. Here’s what my wedge looks like.
Is there anything much better than fresh tomatoes from your garden or the Farmer’s Market? This summer I’ve been getting the most delicious tomatoes and am constantly building my meals around ways to incorporate them. Here’s my easy Caprese Salad – I’m giving you the ingredients and a photo, just build the amount that you want for this evening’s meal and enjoy!
fresh, sliced tomatoes
fresh mozzarella, sliced
fresh basil – either tear or chiffonade the leaves
good Extra Virgin Olive Oil
sea salt (or other finishing salt)
Assemble the tomatoes, then mozzarella and repeat. Sprinkle the basil over the top, drizzle olive oil over the platter, drizzle pesto and then finish with a bit of salt to taste. It’s just that easy and such a refreshing side salad or meat-less entree.
Inspired after finding dragon fruit at my local Meijer’s Grocery Store (as posted a few days ago) and seeing some stunning fruit medleys on Pinterest, I put together this recipe. It can be served as a salad, breakfast or snack. Perhaps best of all, it’s zero points on Weight Watchers!
Refreshing Fruit Salad – makes 2 1/2 to 3 cups
zest from 1 navel orange
1/2 navel orange – sectioned & squeezed for the juice
1 dragon fruit – halved, then scooped out with a melon baller
1/2 c fresh raspberries
1/2 c fresh blueberries
Place the dragon fruit, raspberries, blueberries and orange sections in a bowl. Add zest and orange juice, using a spatula to gently combine. Chill and serve. How easy is that?
Having recently reached my goal weight (to achieve lifetime status) in spite of traveling and enjoying delicious foods, it remains important to me to stay on track with Weight Watchers. At this time of year, the Farmer’s Market has so much to offer and I’m planning to make dishes that are colorful, healthy and low in points. Stay tuned – there’s more to come…