Cucumber Kale Salad with Avocado

What did the salad say to the dressing?
Lettuce be friends.

Dinner last night was totally sponsored by the color green...next time, maybe one green dish at a time.

This Cucumber Kale Salad with Avocado was very light, lemony and refreshing.  We had a few radishes and some carrot, so I threw that in for some extra crunch.  Red/purple onion might also work instead...

Here's what you need:
1 large cucumber
1 avocado
1/3-1/2 of 1 carrot
2 radishes
2 teaspoons of white vinegar
1 lemon, juiced
1 teaspoon of extra virgin olive oil
salt and pepper to taste
2 handfuls of chopped kale

Greek Style Veggie Pasta Salad

Why are radishes so smart?
Because, they are well-red!

Get your picnic on already!  Nothing says summer like a hearty pasta salad.  We currently have a fridge waaaaaaaaaaaay too packed, so I have been trying to come up with creative dishes that use up all the ingredients.

Going slightly overboard on my last grocery shopping trip, I want to try and incorporate all these veggies before they have the chance to go bad.  They greatest thing about pasta salad, its just like regular salad- you can put almost anything into it.  I once read a magazine article about an actress who has "garbage omelettes" , where she puts almost whatever she finds in her fridge into an omelette.  Three cheers to meals made of "garbage" (not really)!

Here's what you need:
1 box of pasta salad
2 cups of cherry tomatoes, we used 2 different colors
5 large radishes
1 cup of black pitted olives
1 green pepper
1/4 cup of olive oil
spices to taste (we used 1-2 teaspoons of Mediterranean Seasoning, which contained: Chili flakes, garlic, lemon peel, dill weed, dill seed, oregano, cinnamon, mace, and spearmint leaf.  Use whatever you have on hand, mostly get some garlic powder, lemon peel, and oregano in there.)
balsamic vinegar to taste
feta for topping

Tropical Grill Chop Salad

When is an apple not an apple?
When it's a pineapple!

The grill-outs continue.  This salad is packed full of crunchy-sweet summer tastyness.  We had some jumbo frozen shrimp in the freezer, which makes for a quick de-thaw under cold water and a delicious dinner.

Here's what you need:
12 or so large shrimp
2 tablespoons of pepper jelly
chopped Pineapple
sliced and seeded sweet peppers
2 handfuls of chopped red and green cabbage (or other crunchy lettuce)
2 tablespoons of tomato basil feta (or plain, whatever you have on hand)
1 vine tomato
2 spoonfuls of balsamic vinegar
2 spoonfuls of extra virgin olive oil
1 lemon, juiced
salt and pepper to taste
drizzle of canola or vegetable oil
1-2 tablespoons of toasted silvered almonds and ramen noodles (take un cooked ramen noodles, break into pieces and toast with almonds until slightly brown)

Grilled Steak Salad with Feta and Mustard Vinaigrette

What is a cow's favorite moosical note?
Beef-flat.

Summer, oh how I adore thee....just man....it's HOT.  When it gets like this we turn to lots of salads for dinner, topped with grilled veggies, meat, or poultry.  This Grilled Steak Salad with Feta and Mustard Vinaigrette was the perfect meal last night.

Last week, we hit up a great local restaurant called Muss and Turners (white cheddar poblano pimento cheese to die for!) and they had the most wonderful brand of mustard (we tend to fall in love with condiments quite easily) called Maille 1747 Fine de Dijion (very French, no?).  The husband's parents were nice enough to track some down for us, and I thought it would make into a great vinaigrette to pair with this hearty salad.

Here's what you need:
1 steak, per two people
olive oil
salt and pepper to taste
spinach
chopped red and green cabbage
1 vine tomato
2-4 tablespoons of crumbled feta cheese, we used tomato and basil flavored feta
2 teaspoons of Maille 1747 Fine de Dijion mustard, or another Dijion of your choosing
5 teaspoons of Balsamic vinegar
1 teaspoon of extra virgin olive oil

Grilled Chicken Spinach Salad with Apples and Bacon

What day do chickens hate the most?
Fry-days.

Although not fried, this Grilled Chicken is sure to make your mouth happy.

Finally, the rain stopped and the sun abated enough for a good grill out on the back porch Thursday night.  This Grilled Chicken Spinach Salad with Apples and Bacon was a quick and tasty dinner (it would also be also a really good lunch or brunch option).  We served ours up with a simple tomato rice.

Here's what you need:
2 Boneless Skinless Chicken Breasts (we only used 1 for 2 people and saved the other for the next day)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of chili powder
1-2 teaspoons of paprika
salt and pepper to taste
2 carrots, chopped
6 radishes, chopped
1 apple (we used fuji)
1 lemon, juiced
2 tablespoons of balsamic vinegar
2 tablespoons of extra virgin olive oil
2 large handfuls of spinach
3 slices of bacon, cooked and diced

Sauteed Spinach and Kale with Tomato, Roasted Red Peppers, Egg and Bacon

Why did the pig go into the kitchen?
He felt like bac-on.

If you can't already tell....the Week of Salads for Dinner is starting to digress.  I unfortunately (or fortunately, depending on who you ask) was thinking about bacon this afternoon and it was all downhill from there.  Here's a "salad" that can be eaten anytime of the day: breakfast lunch or dinner.  Sauteed Spinach and Kale with Tomato, Roasted Red Peppers, Egg and Bacon.

Here's what you need:
2-3 slices of bacon
1 vine tomato
2 thick roasted red pepper slices
2 hard-boiled eggs
1/2 a bunch of kale
1 whole bag of spinach, or about 6 oz.
salt and pepper to taste

Tomato, Basil, Feta Pearl Couscous Spinach Salad

A faucet, lettuce and a tomato were in a race, what happened?
The faucet was running, the lettuce was ahead, and the tomato was trying to ketchup.

Salad Night Numero 3!!! So far this salad is our favorite (and it was suuuupper quick to make).  When discussing what kind of salad to make for night three, both of us wanted something with a grain (like farro, barley etc.).  In my rushing around yesterday, all I managed to get my hands on was some pearl whole wheat couscous.  The hubby and I both were pearl couscous virgins, but I think after my first taste I am in love.  This Tomato, Basil, Feta Whole Wheat Pearl Couscous Spinach Salad is sure to be a hit with you as well.

Here's what you need:
1 1/4 cup of chicken stock
1 cup of whole wheat pearl couscous
1 small pat of butter
1/4 teaspoon of salt
1 tomato, chopped
1/4-1/3 cup crumbled feta cheese
10 or so fresh basil leaves
salt and pepper to taste
1 tablespoon of balsamic vinegar
1 tablespoon of olive oil, plus 1 teaspoon
juice from 1 lemon
1/2 cup of walnuts
a couple drops of agave nectar
2 large handfuls of spinach

Spinach Salad with Roasted Red Peppers, Goat Cheese and Crispy Kale

What do you call a nosy pepper?
Jalapeno business.

Week of salads, night two!  I wanted to make a more earthy salad for night two, while also using the two chicken breasts that I cooked up yesterday.  This Spinach Salad with Roasted Red Peppers, Goat Cheese and Crispy Kale was delicious.

Here's what you need (for 2):
pan and foil for roasting red peppers
2 red peppers
1/3-1/2 a bunch of kale
olive oil
salt and pepper to taste
2 large handfuls of spinach
1 tablespoon of Dijon mustard
2 tablespoons of apple cider vinegar
1 tablespoon of olive oil
a couple dashes of agave
a couple dashes of teriyaki
1 tablespoon of chopped Italian parsely
1/3 sliced cucumber
1-2 tablespoons of pine nuts for toasting
2 thinly sliced breasts of chicken
2 tablespoons of goat cheese, crumbled

Chicken, Beet, Radish and Feta Salad

Knock, Knock.
Who's there?
Beets.
Beets who?
Beets me...but I forgot the joke.

Every so often it's good to get on a healthy kick.  We decided to do a week of salads for dinner, to balance out all the creamy-buttery goodness we perhaps have been indulging in a bit too often.  These salads are packed and chunked full of yummy and filling healthy ingredients.  Get some ideas and try your own week of dinner salads.  I dare you.

Night one: Chicken, Beet, Radish and Feta Salad.

Here's what you need (this serves 2):
2 thinly sliced chicken breasts (I cooked up 4, to save time for tomorrow night)
1-2 teaspoons olive oil
salt and pepper to taste
2 tablespoons of balsamic
2 tablespoons of olive oil
juice from 1/2 a lemon (or a whole lemon, if your lemon is not juicy enough)
1 tomato, chopped
4 radishes, sliced
5 pickled beets, sliced
2 tablespoons of pickled beet juice
2 large handfuls of mixed greens
2 tablespoons of crumbled feta cheese

Red Pepper, Purple Onion, Turkey Tetrazzini

What was the turkey suspected of?
Fowl play.

 Since the busy Easter weekend I have been on a leftover kick.  The hubby's mom made a large turkey for Easter dinner (injected with wine and deep fried... deliciousness) so, of course we had a good bit of turkey leftovers to take home.  Turkey leftovers remind me of eggs, you can do almost whatever you feel like to um....well, maybe not beat them....

I decided to make some Red Pepper, Purple Onion, Turkey Tetrazzini.  What is Tetrazzini you ask?  Besides warm and comforting, Tetrazzini is usually some kind of diced fowl (turkey, chicken, etc.) cooked in a cream sauce with wine and mushrooms (and whatever other leftovers you have to throw in).

Here's what you need:
3-4 tablespoons of butter
1/2 of a purple onion (I love color peaking through with a cream sauce)
1 red pepper
1-2 cloves of garlic
1 cup mushrooms
1/4 cup all purpose flour
1/4 cup white wine
2 1/4 cups of chicken stock
1 cup heavy cream (just let it happen)
1 box of bowtie pasta
1-2 cups cooked chopped turkey leftovers (depending on how much leftovers you have to use up)
olive oil
salt
pepper
paprika
garlic powder
onion salt

Chicken and Rice Stuffed Peppers

Where did the pepper go to have a few drinks?
The salad bar.

 Last night, I still had some of those beautimous red peppers left over (Costco had a bag of 6!) and thought I'd stuff'um with some goodness, and serve them up with a salad for dinner.

 Here's what you need for these Chicken and Rice Stuffed Peppers for 2 (with leftovers, so if you are cooking for 4 use the same amount plus 2 more peppers):
1 small pat of butter, plus 1 small pat of butter
1 cup rice
2 cups of chicken stock

2 large red peppers
1 yellow onion
1 pack of organic ground chicken ($6 at Publix) (or use whatever meat/veggies you want)
1 tablespoon of chopped Italian parsley
1 vine tomato
1/2-1 cup of garlic Alfredo sauce
1-2 tablespoons of Italian bread crumbs or cheese (for topping peppers)