SMOKED PAPRIKA COUSCOUS SALAD

This cous cous salad is having a major moment in our house this summer. I love the colors, the flavor, and the addition of paprika is just SO GOOD and unexpected. I've made this for a few Summer gatherings and it's been a huge hit. This recipe makes a ton and it is equally as delicious leftover. It makes the perfect side to chicken and fish, and can be served at room temperature which is great when you are trying to prep a meal for a crowd. This would even be good to make on a Sunday and eat for lunch for the week- just add some protein. 

Giada is one of my OGs and never steers me wrong. Her recipes are mostly effortless and with the right flavors and a few simple ingredients, you've got something restaurant worthy that everyone will love. I tweaked her original recipe a tad and am craving now as I type it out. I love the couscous, but you could easily swap out for quinoa, moroccan cous cous, or even orzo! The perfect Summer side that can take you well into Fall grilling.

SMOKED PAPRIKA COUS COUS SALAD
recipe adapted from Giada DeLaurentiis

DRESSING:
1/3 cup extra virgin olive oil
2 TBSP white balsamic vinegar
1.5 tsp. smoked paprika
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

COUSCOUS:
1 TBSP olive oil
1 1/3 cups Israeli couscous
1/2 tsp kosher salt
1/4-1/2 cup toasted sliced almonds (if I have them)
2 handfuls baby spinach leaves, chopped or whole
1.5 cups cherry tomatoes, halved
1 cup roasted red peppers, chopped
1/4 cup fresh mint, chopped
kosher salt and ground pepper, to taste

To make the dressing, whisk together all ingredients in a bowl and set aside to let the flavors marry.

For the couscous, heat oil over medium heat and add the couscous. Toast until golden, about 4-5 minutes, stirring frequently. Add 2 cups of water and salt and bring it all to a boil. Reduce the heat to medium and cover, simmering about 10 minutes or until the cousscous is cooked through and fluffy, and all of the water has been absorbed. Mix together the veggies, cous cous, and pour the dressing over the mixture, tossing it all together. 

Italian Potato Salad

I love Summer eating, but what I don't love is feeling full and bloated and just blah from the heat and a big plate filled with ALL THE FOOD. There are so many fresh ingredients available to us in the Summer and along with that comes many ways to lighten it up any way that we can...so we can do things like have an extra glass of wine or save room for an ice cream sandwich, am I right!? It's all about balance, after all. 

Ditch the heavy mayo based salads and get on board with this super simple Italian style number. It's so much lighter than most potato salads with bright and fun colors that look pretty on any delicious spread. Parsley adds a green punch and it's unique flavor while red peppers offer some sweetness and new texture. I love the simplicity of this dish, using only olive oil as the dressing and letting the fresh herbs and veggies do the rest of the work. Leaving the skin on the potatoes is also a key step! Adds so much more. 

I grew up eating this and everytime I make it, it's a huge crowd pleaser. Not your typical potato salad and an unexpected twist on a cookout staple. I promise if you bring this along to your next get Summer get together, everyone will thank you. 


Italian Potato Salad

3-4 pounds of red skin potatoes, washed with the skin left on
1/4 red onion, thinly sliced
3-4 cloves garlic, minced
big handful fresh parsley, chopped
2 roasted red peppers, cut into thin strips
Extra virgin olive oil
Salt and pepper

Wash and chop potatoes into halves or quarters, depending on how big your potatoes are. Boil until you can pierce them easily with a fork, but not so long that they are falling apart. 

While the potatoes cook, prep your onion, garlic, parsley and roasted red peppers. 

When the potatoes are done, drain and rinse with cool water and let them sit a few minutes to cool off. Cut them into smaller chunks and place into a bowl with the onion, garlic, parsley and roasted red peppers. Drizzle all over with olive oil and season to taste with salt and pepper. Toss it all together and adjust your salt, pepper and olive oil to your liking. Serve at room temperature. 

Summer Strawberry + Avocado Salad with Prosecco Vinaigrette

Every season is salad season in our house, but there is something so extra tasty and fresh about salads in the Summer. I love the simple cooking that comes in the Summer. Grilling some meat or fish and making a giant salad filled to the brim with goodness to go on the side. Easy, satisfying and on the lighter side for these Summer scorcher days. 

This is my current Summer salad crush and we've been having some version of this at least once a week. I looooove the combination of the strawberries and avocado and the crispy bites of bacon are just the best. I don't always add corn but when I do, it adds a whole new level of flavor. This salad is great on it's own as a side, or add some grilled chicken, shrimp or salmon for a full meal. So much flavor going on here!! And I don't know how I ended up with Prosecco vinegar in my pantry instead of champagne vinegar, but dare I say I'll be buying the prosecco again and again. The dressing is the icing on the cake here. 

ENJOY!

Summer Strawberry + Avocado Salad

5 oz. container of your favorite salad greens (I like half baby greens mix and half arugula)
5-6 slices bacon, cooked and crumbled
1 avocado, diced
1 cup sliced strawberries
2 cobs corn, cooked and the kernels cut off

Assemble all ingredients in a large salad bowl and toss with prosecco vinaigrette to combine. Serve immediately.

Prosecco Vinaigrette

Juice of 1 lemon
2 Tbsp. prosecco vinegar
2 cloves garlic, minced
1/2 cup olive oil
kosher salt and pepper to taste

Combine all ingredients in a bowl and whisk to combine. Add salt and pepper to taste to your liking. 

Cookbook Club: Cooking for Jeffrey

Happy love day and happy first day of the Cookbook Club linkup! We're so excited to have you here and see what you all have cooked from Ina's book. Don't forget to use the linkup tool at the bottom of this post to participate in the linkup and share your recipe! 

This Maple Roasted Carrot Salad has been on my radar for awhile and I was excited to give it a try. Ina is my go-to girl in the kitchen, especially when it comes to salads. Ina said this may be her "favorite salad ever". Twist my arm! Ina, all of your salads are my favorites ever. I love that her salads are always filled with simple ingredients and TONS of flavor. Fresh greens, sweet roasted carrots and a simple vinaigrette? What's not to love.

I served this with a roasted pork tenderloin and roasted baby red potatoes. It was the perfect salad and added beautiful color on our plates. This would be a great salad to serve at a dinner party. I skipped on the goat cheese and almonds because I forgot to add them to my grocery list this week but it was still delicious! I also added some chopped romaine to thicken it up. There are so many layers of flavor going on here and I'm completely smitten with this salad. You better believe I will add those in the next time I make this- which will be soon! 

The recipe below comes straight from the book. I cut back on the amounts as I only made enough for two servings. I also subbed baby carrots for the regular size ones because that's what I had on hand. Enjoy!

Maple Roasted Carrot Salad
recipe via Ina Garten's Cooking for Jeffrey

2 pounds carrots
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure grade A maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 Tbsp. sherry wine vinegar
2 garlic cloves, grated on a Mircoplane
6 ounces baby arugula
6 ounces goat cheese
2/3 cup roasted, salted Marcona almonds

Preheat oven to 425 degrees.

Trim and scrub the carrots and cut them in half lengthwise, then cut them into large diagonal slices. Place them in a bowl with 1/4 cup olive oil, a little salt and pepper, and toss to coat. Transfer to a sheet pan, making sure they have room to spread out. Use two sheet pans if necessary. Roast for 20 minutes, tossing halfway through. 

Once they are done, toss right on the sheet pan with the maple syrup and roast for another 10-15 minutes until the edges are caramelized. Be sure to watch them every few minutes. Toss them with a spatula and let them sit aside for 10 minutes. 

Combine the cranberries and orange juice in a small sauce pan and bring to a simmer, then set aside for 10 minutes. 

In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon of salt. Whisk in 3 Tablespoons of olive oil. Place the arugula in a large bowl. Add the cranberries (with their liquid), goat cheese, almonds and the vinaigrette. Toss together and sprinkle with salt if needed. Serve at room temperature. 

In case you are planners like we are, we have chosen the cookbooks for the next two months! March's book will be Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi.  April's book will be Mastering the Art of French Cooking by Julia Child. I'm so excited to cook from both of these books! 

Thank you for participating this month and we look forward to meeting you all back here in March! 

Happy Valentine's Day!

An InLinkz Link-up

Roasted Cauliflower + Chickpea Salad

I posted this photo on my Instagram stories earlier this week and seriously got TONS of replies asking for the recipe- so here it is! Who knew so many people loved roasted cauliflower!? I always thought I was in the minority. I could eat it every day.

The best part about this recipe is that I kind of just made it up. It started as this salad (linked HERE) and has kind of evolved over time. I buy a head of cauliflower almost weekly and chickpeas are a pantry staple so this is such an easy go-to. Fresh parsley isn't necessary but adds a little color and extra flavor! (another thing that's almost always on my grocery list).

A great way to make this salad even heartier is by adding a few stalks of chopped kale. Just add a little more olive oil to your dressing! My new favorite kitchen tip: mix your salad dressing up right in your salad bowl! Add salad ingredients and toss when you're ready. 

Roasted Cauliflower + Chickpea Salad

1 large head of cauliflower, chopped into florets
1 can chickpeas, drained and rinsed
1/4 cup olive oil + more for drizzling
2 Tbsp. dijon mustard
1 lemon, juiced
handful flat leaf Italian parsley, chopped
salt + pepper

Preheat oven to 425 degrees.

Arrange cauliflower and chick peas in an even layer on a baking sheet. Toss with a bit of olive oil and season with salt and pepper. Roast for 30 minutes, tossing about halfway through.

In a large bowl, whisk together the olive oil, lemon juice, mustard, salt and pepper. Once the cauliflower and chickpeas are done, transfer to the salad bowl and toss in the dressing. Add chopped parsley and toss once more. 

Cherry Tomato + Hearts of Palm Salad

I'm allllllll about Summer salads. When everything is so fresh and colorful, they really are hard to beat. All you need is some ripe produce, good olive oil and vinegar with a little salt and pepper and everything kind of just falls into place. Grill some chicken or fish and serve a little Summer salad on the side- this is my kind of eating right here.  

Hearts of Palm are one of my favorite salad ingredients. They add an interesting texture and take on the flavor of a simple vinaigrette beautifully. We grew up eating these with a little olive oil, red wine vinegar, salt and pepper. So simple and so good. This is the perfect little Summer side. Cherry tomatoes are my favorite and I love adding both the red and the yellow for that bright Summer color. I'll be making this one again and again!

Cherry Tomato + Hearts of Palm Salad

1/2 pint red cherry tomatoes
1/2 pint yellow cherry tomatoes
1 can hearts of palm, drained and sliced 
1 handful flat leaf parsley, chopped
1/4 red onion, sliced thin
olive oil
red wine vinegar

In a small/medium bowl, combine cherry tomatoes, hearts of palm, parsley and red onion. Drizzle with a little olive oil and vinegar, and toss. Season with salt and pepper to taste. Serve at room temperature or cold. 

Nicoise Salad, Take Two

Ugh. I love this salad. My friend Sophie and I ate these together when we were both planning our weddings and it always reminds me of that magical, newly engaged time. #25forever. Mark fondly refers to dinner salads as single girl meals, but he happily eats them and for that I am thankful. Of all the salads we do for dinner, this one is my favorite. It had been awhile and I was craving this giant bowl of goodness. I first posted this recipe back in 2013 but I'm back again with it- mostly because I'm obsessed, but also because this version looks a little prettier. This is a great adult meal that works well deconstructed as a meal for the tiny humans in your house. You're welcome. 

I did a little research, and discovered that this salad originated in the city of Nice, France. Traditionally, it's made with tomatoes, hard boiled eggs, Nicoise olives and anchovies and dressed with olive oil. I think I'll give this a whirl someday.

I used my Lemon Garlic Salmon recipe and built our salads around that. The warm salmon on top of the greens wilts them ever so slightly which I love. Arugula stands up well to this and is my favorite to use right now. I always always add a few roasted potato wedges to my Nicoise salads, giving them a little comfort factor. Same with the roasted green beans. SO SO GOOD. 

Pour yourself a glass of white wine and it's almost like you're on a European vacay. 

Nicoise Salad

Lemon Garlic Salmon
Arugula/Baby Greens mix
Grape tomatoes, sliced in half
Roasted potato wedges
Roasted green beans
Kalamata olives
Capers
Red onion, thinly sliced

Dijon Vinaigrette:
1/2 cup olive oil
1 Tbsp. dijon mustard
1/4 cup red wine vinegar
1 clove garlic, minced
salt + pepper, to taste

For perfect roasted potatoes and green beans:
Preheat oven to 425 degrees. Cut small redskin potatoes into wedges and wash and snip beans. Toss both the potatoes and beans separately with a little olive oil and season with salt and pepper. Spread each evenly on two separate baking sheets. Potatoes will cook in 20-25 minutes and do the green beans for about 10-15. 

Follow my salmon recipe HERE.

To assemble the salads, Fill bowls with greens and top with all of the salad toppings. Finish with warm salmon and drizzle with dijon vinaigrette. 

Chopped BLT + Roasted Corn Salad

One of our local breweries already has their pumpkin beer on tap and I am just not ready for that. I love Fall and everything that comes with it, but we have plenty of Summer left and I intend to enjoy it fully. I can't even really get on board with pumpkin madness until the month of October hits. We all want Fall to hurry up so that we can cozy up in our blanket scarves and drink pumpkin spice lattes and cheer on our favorite football teams but we rush it so much that once it's actually here, it rushes by us at an even faster pace. 

If I have learned anything from having kids, it's to savor every moment, big and small and focus on being present. Not wishing for the next holiday, the next event, the next big thing, but rather sitting back, being mindful and just enjoying where you are right now. 

And right now, I'm savoring Summer. I love the hot lazy days with my kids, relaxing at the pool, playground dates and iced coffee in the afternoon. 

This is the ultimate Summer salad and so perfect to whip up on a hot night! I love the addition of roasted corn and this basil vinaigrette tied it all together nicely. And Speaking of roasted corn, did you know that you can roast your corn on the cob, right in the husks in the oven!? Neither did I until this Summer and it's my new favorite way to make it. I don't think it adds any crazy extra flavor, but it's just so easy! Radishes are a new favorite around here and we are loving the extra crunch in our salads. With so many veggies in season right now, you can really add anything you want! I made this salad for lunch today and swapped out the corn for creamy avocado. I didn't hate it.

Enjoy! 

Chopped BLT + Roasted Corn Salad 

2 ears corn, roasted and cut off the cobb

Chopped romaine hearts

Cherry tomatoes, chopped

English cucumber, chopped

Radishes, chopped

Bacon, cooked and crumbled

Basil vinaigrette, recipe below

Preheat oven to 400 degrees.

Prep the corn by simply peeling back the husk without removing it, removing the silks, then pulling it back up over the corn. Place cobbs in the oven and cook for 30 minutes. Let them cool for a few minutes after cooking before removing the husks. Cut the kernels off the the cobb.

While the corn is cooking, cook your bacon and chop up the salad ingredients. Pile them high in your salad bowls! Add corn and top with basil vinaigrette. 

Basil Vinaigrette

recipe from Against All Grain

1/4 cup balsamic vinegar

1 tsp. dijon mustard

1 Tbsp. honey

1/3 cup extra virgin olive oil

2 garlic cloves, crushed

6 basil leaves, chopped

salt and pepper

Place all ingredients in a mini food processor or blender and and process/blend until combined.

Warm Balsamic Steak + Veggie Salad

I am OBSESSED with this salad. My friend Rachel shared the recipe with me and it was just so ridiculously delicious! Healthy eating at its best and bonus points for taking hardly anytime at all in the kitchen on a weeknight. Everything cooks together on one pan, making cleanup a breeze. We love to grill our steak but since it takes time to fire up the Joe, it was nice to be able to stick this under the broiler and have it ready in under 20 minutes! 

With so many fresh vegetables in season right now, you could add whatever you like! Brussels sprouts, mushrooms, zucchini and corn would be great additions. 

This is light and summery but still filling enough for a meal. And salad for dinner means we didn't have to feel guilty about popcorn and wine to enjoy during Jojo's FINAL ROSE on Monday night! 

Warm Balsamic Steak + Veggie Salad
recipe adapted from Host the Toast

1 lb. skirt steak or flank steak
1 bunch asparagus, ends trimmed
1 cup cherry tomatoes
1/2 red onion, sliced
a couple handfuls of baby greens
olive oil, for drizzling
2 Tbsp. balsamic vinegar
handful chopped walnuts
salt and pepper, to season

Adjust rack to the highest spot in the oven and turn oven on to broil. Prepare a baking sheet with parchment paper. 

Place steak in center of baking sheet and surround with the vegetables. Drizzle vegetables and steak with olive oil and season with salt and pepper. Make sure to salt and pepper both sides of the steak. 

Place steak and veggies in the oven. Cook for 5 minutes, then flip the steak and cook for another 5 minutes. Remove tray from oven and place steak on a cutting board and cover with tin foil. Let it sit for 10-15 minutes. 

Transfer roasted vegetables and remaining juices to a medium bowl. Toss with balsamic vinegar and walnuts and season with salt and pepper as needed. 

To assemble the salads, start with a handful of baby greens, then layer on the warm vegetables. Slice steak thinly, against the grain, and place on top. 

Curried Chicken Salad

I hope everyone is enjoying the weekend! I'm in the midst of my typical Sunday food prep for the week and popping in with a quick and easy recipe that we are loving right now. 

Chicken salad has been my go-to lunch lately. I buy a rotisserie chicken from my grocery store on Sunday and make a big batch of chicken salad to enjoy for lunches all week. I usually wrap mine in butter lettuce for a crunchy bite. I love adding whatever fresh vegetables and herbs I have on hand, as well as a little mayo and olive oil. Sometimes I skip the mayo all together and just do olive oil and a little vinegar. 

This curried chicken salad is my favorite. My mom has made a similar recipe for years and I always loved when she made it. It's even better leftover! This is the perfect chicken salad to munch on all week long. 

Curried Chicken Salad

1 Rotisserie chicken, shredded
handful of mini sweet peppers, diced (or one whole bell pepper)
1/4 yellow onion, finely chopped
3 scallions, thinly sliced
1 can water chestnuts, chopped
3 hearts of palm, sliced
1/3 cup mayonnaise (I use Hellman's made with olive oil)
1 Tbsp. Curry powder, or more if desired
salt and pepper, to taste

Start with the shredded chicken in a large bowl, and mix all other ingredients. Season with salt and pepper. Serve on top of a bed of mixed greens or in butter lettuce as wraps.

Chicken, Bacon, Avocado + Roasted Asparagus Salad

When the weather is warm and we are looking for lighter meals, big salads are my go to for healthy weeknight dinners. During a typical week, my grocery list consists of about 75% produce, all of which is probably enough to make a different salad every night of the week! 

Mark and I spent all day last Thursday at the Wells Fargo Championship here in Charlotte and this salad came together in no time at all. It was perfect after a day outside- it was light, fresh and still filling enough for dinner! I had some leftover grilled chicken breasts from the night before so all that I had to cook was a few strips of bacon and asparagus with some red onions. I plated each salad separately with a dijon balsamic vinaigrette on the side. Roasted mushrooms, blue cheese and even some fresh sliced strawberries would be delicious additions to this. 

We LOVED this salad.

Chicken, Bacon Avocado + Roasted Asparagus Salad 
serves 2


2 grilled chicken breasts, sliced
4 cups chopped romaine
6 asparagus spears, chopped into 1" pieces
1/4 red onion, sliced thin
4 pieces bacon
1/2 avocado, sliced
olive oil, for drizzling
salt and pepper, to season

Dijon Balsamic Vinaigrette:
1/8 cup olive oil
1/8 cup balsamic vinegar
1 Tbsp. dijon mustard
salt and pepper, to season

In a medium skillet, cook bacon until done. Drain on a plate with paper towel and roughly chop. 

While the bacon is cooking, add asparagus and red onion to another medium skillet. Drizzle with olive oil and saute on medium until onions are translucent and asparagus is tender. Season with a little salt and pepper if desired.

To assemble the salads, divide romaine into two bowls. Top with asparagus and onion mixture, bacon crumbles and sliced chicken breast. Finish with sliced avocado an drizzle of dressing.

Pulled Pork, Sweet Potato Salad, Jalapeno Lime Slaw + Roasted Okra

YOU GUYS. Mark fired up the smoker this weekend for the first time this Spring and we enjoyed the most delicious meal on the screened in porch. The weather was incredible and our azaleas were in full bloom. I love love love love love this time of year! 

We bought a pork butt from Harris Teeter and rubbed it with a brown sugar coffee rub from Trader Joe's. Mark smoked it for several hours and it was perfect. Along with our pulled pork we had sweet potato salad, jalapeno lime slaw and roasted okra. 

Gina's Sweet Potato Salad was a winner! I only used about 1/4 of a Vidalia onion because the one that I found at the grocery store was huge. I also opted to only use the green parts of the scallions and used only 1/4 cup of mayo. We try to stick with sweet potatoes vs. white potatoes so this was a yummy way to get our potato salad fix- and even better the next day! 

This Jalapeno Lime Slaw has been a long time favorite. It's so easy to toss together and has few ingredients but big flavor. The only thing I swap in this recipe is honey instead of sugar. We love this salad! 

Nothing fancy for the okra. Just washed, trimmed and tossed in a little olive oil, salt and pepper. I baked this at 450 degrees for 15-20 minutes, tossing every five minutes.

For more dinner ideas, you can check out my hashtag on Instagram, #eatmooredinner! 

Basil Jalapeno Chicken Salad

Chicken salad restaurants seem to be all the rage right now and this is definitely a food trend I can get behind. I love that there is no right way to mix up a chicken salad and really, anything goes. I like my chicken salad light on mayo, heavy on veggies and full of savory flavor.

I had some leftover shredded chicken to use up and a batch of chicken salad seemed like a great way to repurpose my crock pot leftovers. A fresh bunch of basil was sitting alongside a giant jalapeno in my vegetable drawer and I had a little bit of pesto hanging out in there as well. This dinner came together quickly and was a perfect end to a busy Monday! It's a great dish to make on Sunday and enjoy for lunch all week!

Basil Jalapeno Chicken Salad

4-6 cups shredded chicken breast

1 jalapeno, seeded and chopped

1/4 red onion, chopped

2 Tbsp. basil pesto 

Handful fresh basil, chopped

1/2 cup mayonnaise (I use Hellman's brand made with olive oil)

Salt + pepper, to taste

Olive oil for drizzling

In a large bowl, mix chicken, jalapeno, onion, pesto, basil and mayo. Season with salt and pepper. Serve with a drizzle of olive oil on top of kale, in lettuce cups, on cucumber slices- the options are endless!

Roasted Sweet Potato, Black Bean + Pulled Pork Bowls

My love for "bowl dinners" knows no bounds. They are colorful, healthy and full of so much flavor. All of which are stellar key details for weeknight eating, if you ask me! I've been re-mixing some of my favorite recipes and transforming them into bowl form. Can't stop, won't stop.

This recipe started as a roasted sweet potato and black bean chopped salad, then I pulled out my rock pot and cooked up my favorite pulled pork. Done and done! This recipe for Slow Cooker Beer Carnitas from How Sweet Eats is fantastic. You can never go wrong with a bottle of good beer and a solid combo of spices. While this pork is great for tacos, we often eat it plain or on top of a salad, like we have here! 

I have said it before and I will say it again, every time I use the crock pot, I'm reminded of how much I love this method of cooking! It's perfect for busy days and leaves minimal prep work when dinner time rolls around. Williams-Sonoma has a new slow cooker cookbook that I'm thinking of adding to my collection. As the weather gets cooler and Fall rolls in, slow cooker recipes are perfect. 

Roasted Sweet Potato, Black Bean + Pulled Pork Bowl

2-3 large sweet potatoes, cut into large chunks and roasted

1 can organic black beans, drained and rinsed well

2 ears of corn, cooked and cut off the cob

1/4 red onion, chopped

1 red bell pepper, chopped

1 Romaine heart, chopped

Fresh cilantro, chopped

Olive oil

Salt and pepper, to season

Lime wedges

Crockpot Beer Carnitas pork recipe

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. 

In a bowl, toss sweet potato chunks in a Tablespoon of olive oil and season with pepper. Bake for 25- 30 minutes, or until slightly brown and crisped on the outside. 

To assemble your bowl, start with a bed of romaine. Add all vegetables and top with pulled pork. Garnish with fresh cilantro and serve with a lime wedge! 

Roasted Balsamic Vegetables + Grilled Chicken Kale Bowl

 This kale bowl is everything. I like to think of it as my idea of a perfect healthy meal. I took the flavors from one of my favorite early recipes and revamped them into this healthy, one dish dinner. Kale bowls are one of our favorite go-to meals. It's a great way to use up any fresh vegetables that you have on hand, just finish it up with a piece of grilled protein and you have a complete meal! I finished this one off with some lightly toasted panko for extra crunch and it added the perfect bite! And if you really want to add some extra punch, roast a few garlic cloves to throw in. 

Use your judgement with the veggie amounts. I roast enough for each bowl plus a little extra for lunch the next day.  your week off to a healthy start with this hearty and healthy bowl of goodness!

Roasted Balsamic Vegetables + Grilled Chicken Kale Bowl

Roasted Vegetables:
Eggplant, diced
Cauliflower, cut into florets
4 carrots, cut into 1" pieces
Red onion, quartered
Plum tomatoes, quartered
Olive oil
Balsamic vinegar
Salt + pepper, to taste

Grilled Chicken:
2 boneless, skinless chicken breasts
1/8 cup extra virgin olive oil
2 Tbsp. dijon mustard
1 garlic clove, crushed
Salt + pepper

Kale, washed and torn
1/4 cup panko, toasted

Mix olive oil, mustard, garlic, salt and pepper in a small bowl. Transfer to a large ziploc bag with the chicken breast. Marinate for at least 4 hours or overnight. 

Preheat oven to 400 degrees. Line a baking sheet or roasting pan with parchment paper. 

Toss vegetables in a bowl with olive oil, balsamic vinegar and light salt and pepper to season. Spread evenly on baking sheet or roasting pan and roast for 35-40 minutes. 

While the vegetables cook, grill the chicken either outside, or indoors on a grill pan. The chicken should be 170 degrees in the center at the thickest part.

To toast panko, spread evenly on a small skillet on medium heat, and drizzle with a little olive oil. Toss frequently, for 5-7 minutes, until panko is toasted.

Once vegetables are done, prep your bowls! Layer kale, vegetables and top with sliced chicken breast. Finish with a sprinkle of toasted panko. 

If you want more of a dressing to finish off your kale, try using this Raw Tuscan Kale Salad with Pecorino as the your kale base.

Summer Veggie Salad

Summer cooking just may be my favorite. Mark mans the grill, and I have extra time to focus on tasty salads and side bites. Vegetables on the grill are seriously the best. With a little olive oil, salt and pepper, fresh produce is transformed into charred goodness while still maintaining that crispy crunch. 

If you are looking for fresh new recipes to add to your Summer menus, go ahead and put this one at the top of the list. I want to eat this every day. This salad embodies everything that perfect Summer recipes are made of. Fresh ingredients, bright flavors and bold colors. I cannot get enough. 

The best thing about this recipe is that you can add your favorite farmer's market finds! I think cauliflower, asparagus, tomatoes and even roasted beets would be fantastic additions. The light lemon and olive oil mixture that finishes off the vegetables is killer and the shaved Manchego on top is everything. A heaping plateful of this almost makes me forget that I love meat.

Summer Veggie Salad
recipe from Cooking Light

8-10 baby bella mushrooms, halved
1 red onion, cut into 8 sections
2 ears shucked corn
1 large red bell pepper, cut into large chunks
1 medium zucchini, cut into large chunks
1 large yellow squash, cut into large chunks
olive oil for drizzling

2 Tbsp. olive oil
2 tsp. fresh lemon juice
1 tsp. chopped fresh thyme
1/2 tsp. dijon mustard
1/4 tsp. freshly ground black pepper
1/4 tsp. kosher salt
Manchego cheese, shaved (for garnish)

Prep your grill.

In order to cook the corn a bit before grilling, wrap each ear in a wet paper towel. Place on a plate and microwave for about three minutes.

In a large bowl, toss all vegetables in olive oil and season with cracked pepper. Using a grill saute pan, cook vegetables on the grill for 5-10 minutes, until nice and charred. When the corn is cool, cut off of the cob. 

In a small bowl, combine oil, lemon juice, mustard, thyme, pepper and salt. Toss in a bowl with the grilled vegetables. Serve with shaved Manchego on top. 

Roasted Cauliflower, Chickpea + Kale Salad

Cauliflower often gets the shaft when it comes to vegetables and it really isn't fair. I'm sure many of you grew up eating it boiled or steamed resulting in a somewhat mushy and blah blob and then, well, I don't blame you for not liking it. But roasting it? Roasting cauliflower opens a whole new world, one that I cannot get enough of. It becomes sweet and slightly crisp on the edges and with just a drizzle of olive oil and sprinkle of salt and pepper, is simply good. 

This recipe inspiration came as I was flipping through Gwyneth Paltrow's cookbook, "It's All Good". Roasted cauliflower and chick peas is where I started and kale seemed like the perfect third ingredient. Tossing the warm, roasted veggies with the raw kale slightly wilts and softens it, without losing the crunch. Mark, who doesn't jump up and down at even roasted cauliflower, went back for seconds of this salad.

With cauliflower in season now, pick up a head and try this tasty salad. If you're still not convinced, check out these tasty ideas from Cooking Light. I'm determined to make cauliflower lovers out of all of you. 

Roasted Cauliflower, Chickpea + Kale Salad

1 head cauliflower, cut into florets

1 can organic chick peas/garbanzo beans, drained and thoroughly rinsed

2 Tbsp. good olive oil

Handful fresh parsley, chopped

generous pinch of salt and pepper

Large bunch of kale, washed and chopped

3 Tbsp. white wine vinegar

2 Tbsp. dijon mustard

1/4 cup good olive oil

salt + pepper to taste

Preheat oven to 425 degrees.

In a large bowl, toss cauliflower, chick peas, 2 Tbsp. olive oil, parsley and season with salt and pepper. Spread evenly on a baking sheet and roast for 35-40 minutes.

To prepare the kale for the salad, wash and cut along the rib of the leaf. Place on a cutting board and roughly chop. 

In a small bowl, whisk together vinegar, dijon mustard, olive oil, salt and pepper.

When the cauliflower and chick peas are done roasting, toss in a large bowl with kale and dressing.

Parmesan Chicken with Caesar Roasted Romaine

We love a simple Caesar salad. Whether it's alongside a grilled ribeye or my homemade pizza, it's always a favorite. This recipe is a surprising twist on a chicken Caesar salad. Romaine hearts are drizzled with a little olive oil, sprinkled with salt and pepper and then roasted for a quick 5 minutes. Easy parmesan chicken finished with a squeeze of fresh lemon is the perfect protein match.

I halved this recipe from Bon Appetit and it was perfect as a dinner for two. Swap out panko for almond meal to make this Paleo friendly.

...And if you're counting, this is salad number TWELVE. Enjoy!

Parmesan Chicken with Caesar Roasted Romaine
recipe from Bon Appetit

2 boneless, skinless chicken breasts
kosher salt and freshly ground pepper
1/4 cup grated Pecorino Romano or Parmesan cheese
1/4 cup panko breadcrumbs (or almond meal)
3 Tbsp. extra virgin olive oil, divided (Pour Olive's Gremolata is a good choice!)
2 Tbsp. flat leaf parsley, chopped
2 garlic cloves, chopped and divided
1 heart of romaine, sliced lengthwise
2 anchovy filets (optional)
2 lemon wedges

Preheat oven to 450 degrees. Line a baking sheet with foil or parchment paper.

In a small bowl, combine cheese, panko, 2 Tbsp. of the olive oil, parsley, half of the chopped garlic and salt and pepper. Season chicken with salt and pepper and top with panko mixture. Roast chicken until topping becomes golden, about 10-15 minutes. (the thicker your chicken breasts are, the longer you will need to roast) 

When the chicken is just about done, remove sheet from the oven and place romaine around the chicken.  Drizzle romaine with the remaining olive oil, sprinkle a little salt and pepper and the other half of the chopped garlic. Roast for no longer than 5 minutes.

Serve with a lemon wedge and an anchovy if you like!

Warm Bacon and Mushroom Kale Salad + A Poached Egg

We can go ahead and categorize this as one of the most interesting and unique things I have ever made. The recipe sparked my interest on Local Milk (via Pinterest) and when I read the recipe to Mark he was all for it! Kale stands up perfectly to the warm bacon and mushrooms and a warm bacon vinaigrette is icing on the cake! Things start to get a little crazy when you add a poached egg on top but it was actually quite surprising and quite delicious.

Don't knock it until you try it.

Bacon and Mushroom Kale Salad + A Poached Egg

1 bunch of kale, washed and torn
small carton of Baby Bella mushrooms, sliced
6 slices thick bacon, cooked and crumbled
2 cloves garlic, minced
2 Tbsp. Pour Olive Mushroom + Sage Extra Virgin Olive Oil or other good olive oil
red wine vinegar
salt + pepper, to season
eggs, poached

In a medium saute pan on medium heat, cook bacon until nice and crisp. Do not remove grease from pan. While the pan is still hot, add garlic and saute for 2-3 minutes. Make sure the stove is below medium-low heat so that you don't burn the garlic. Once the garlic is soft and fragrant, set aside.

In another saute pan, add 2 Tbsp. or so of olive oil (I used Pour Olive's Wild Mushroom + Sage). Add pepper to season and saute mushrooms until nice and caramelized. When they are done, finish with a little bit of salt. (Did you know that you should never add salt to your mushrooms until after they are done cooking? Sauteing them sans salt helps to bring out a rich mushroom flavor, something you won't get if you have already salted them).

Transfer garlic to a small bowl, and add a few shakes of red wine vinegar to taste. I also added a tiny bit more olive oil. Season with salt and pepper. Combine kale, mushrooms, bacon and vinaigrette in a large salad bowl and toss to combine.

Serve with a poached egg on top! Method found HERE.