This side goes great with my Tilapia with Salsa Verde.
Just sauté up some red onion, garlic, jalapeño, and red bell pepper,
Add in some fresh corn and viola! Easy peasy side dish.
Warm Corn Salad
- 5 ears of corns, kernel scrapped from the cob
- 2 tablespoons evoo
- 1 jalapeño, dice
- 2 cloves of garlic, minced
- 1 red onion, diced
- 1 red bell pepper, chopped
- Heat a large skillet over medium heat. Add in oil, then garlic, onion, and jalapeño. Cook for 5 minutes. Then toss in the red bell pepper. Cook for a few more minutes. Then add the corn and cook for 5 more minutes.
I seriously can not believe that I haven’t shared this recipe yet! My aunt Janette is an amazing cook (as I have said before!) and this recipe is so simple and so delicious!
So easy too! Everything can be kept on hand for those last minute get togethers!!!
- 1 lb salad macaroni
- 6 eggs
- 3 pickles
- 1 bunch green onions
- 2 cups sour cream
- 2 cups mayo
- Bring a big pot of water to a boil. Add salt, then the macaroni and eggs. Cook per directions on package of macaroni (don't worry the eggs will turn our perfect). Drain the macaroni, and fish out the eggs. Rinse the macaroni with cold water. Peel the eggs.
- In a food processor roughly chop the green onions, pickles, and eggs. You want fine pieces but not puree. Place egg mixture in a bowl with the sour cream and mayo. Mix well. Stir in macaroni. It will seem a little soupy but with thicken up in the fridge. If you want you can add a little pickle juice with the sour cream and mayo. Refrigerate until ready to eat.
So, this year I got one watermelon from my garden. One. Not sure if the cost of water and the starter, not to mention all of the tender loving care, was worth it.
So what did I do with said watermelon? Made this salad.
It’s more of a method than a recipe really.
But, boy is it delicious.
- 2-3 cups cubed watermelon
- 4-5 cups arugula
- ½ cup crumbled feta cheese
- ½ cup balsamic vingar
- salt and pepper to taste
- Place vinegar in a small saucepan, and reduce to about 3 tablespoons.
- Arrange the arugula, watermelon, and feta on a serving dish. Drizzle with reduced vinegar. Season with salt and pepper.
Another tomato recipe coming at ya!
This one is a little different!
It’s no secret that I love the Smitten Kitchen, and when I got Deb’s cookbook for my birthday (Thanks Mardi!) I know I had to make this recipe, which also happens to be the cover photo!
This is such a great and versatile dish then can be used as an appetizer or side dish.
- For the shortcakes:
- 2 cups, plus 2 tablespoons flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 5 tablespoons butter, cut into pieces
- 1 green onion, thinly sliced
- 1 cup milk
- For the tomato salad and cheese topping:
- 1½ cups cherry tomatoes, quartered
- 1 tablespoon extra virgin olive oil
- 1½ tablespoons red wine vinegar
- salt and pepper
- 4 oz goat cheese
- 3 tablespoons heavy cream
- 2 green onion, thinly sliced
- Preheat oven to 425 degrees. Spray a cookie sheet with non stick spray.
- For the savory shortcakes: Mix together flour, baking powder, and salt in the bowl of a stand mixer. Add the butter and mix until it resembles course meal. Stir in the green onion. Add in the milk and stir until just combined.
- Sprinkle the counter with some extra flour and dump out the dough. Pat into a 1 inch thick round. Cut out 6-8 biscuits using a 3 inch cookie cutter. Place on prepared cookie sheet and bake for 15 minutes or until they are golden brown.
- For the tomato salad and topping: Toss the quartered tomatoes together with the salt, pepper, vinegar, and oil. Set aside.
- Place the heavy cream in a bowl and whisk until peaks form. Fold in the goat cheese and beat until the topping is fluffy.
- Assembling: Place a split biscuit on a plate, top the bottom of the biscuit with some tomato salad, a little goat cheese topping, and some sliced green onions. Top with remaining half of the biscuit.
My summer garden is in full swing which means I have tomatoes coming out of my ears!!!
I know there a million ways to eat Caprese Salad, but this is how I do it!
I also planted purple basil in my garden this year and I think it is so beautiful against the bright red of the tomatoes and the milky cheese.
And you’ve got to love cute models like these! (And no she is not hurt, just playing pretend!)
- Sliced tomatoes
- Sliced mozzarella cheese
- Basil leaves
- ⅓ cup balsamic vinegar
- salt and pepper to taste
- Arrange the slice tomatoes, cheese, and basil on a serving dish. Sprinkle with salt and pepper.
- Place balsamic vinegar in a small saucepan and reduce by half. Drizzle over the salad.
So ever have those nights (especially in the summer for me) that you just don’t want to cook and the only thing that will hit the spot is a crisp green salad????
Then this my friend is the recipe for you.
Wedge salads can pretty ho hum in my opinion, but not this one. The dressing is so good you can drink it.
Wedge Salad with the Best Ever Blue Cheese Dressing
- For the salad:
- 2 heads of ice burg lettuce, quartered
- chopped tomatoes
- chopped cooked bacon
- chopped red onion
- For the dressing:
- ½ pound of blue cheese
- 2 tablespoons Worcestershire Sauce
- 2 cups of mayonnaise
- ⅓ cups Apple Cider Vinegar
- 4 dashes Tabasco
- Salt and Pepper to taste
- ¼ cups minced onion
- For the Dressing: place onion, mayo, vinegar, Tabasco, salt and pepper, Worsectershire in a blender. Blend it up. Add half of the crumble blue cheese and blend again. Add in the remaining blue cheese and give is a good stir (don't blend).
- For the Salad: place a wedge of lettuce on the plate, top with dressing, onion, tomatoes, and bacon.
Ok, I know, I know. I need to cool it with the grilled vegetables. But really once the warm weather hits, they are such a staple in my diet and should be in yours too!
This is another great way to use up all your grilled veggies! Plus, this salad is delicious cold or at room temperature. Perfect for BBQ’s (mayo free!) and something a little different that everyone will love.
Quinoa with Balsamic Grilled Vegetables
- 2 cups chopped grilled vegetables
- 3 cups cooked quinoa
- 1-2 tablespoons extra virgin olive oil
- 2-3 tablespoons balsamic vinegar
- 4 oz goat cheese
- Mix together grilled veggies and quinoa. Dress with extra virgin olive oil and vinegar. (Sometimes I don't even use the oil!) Taste it and see if you need to add a little more. Crumble goat cheese and carefully fold in.
Welcome to healthy recipe Monday brought to you by Fitness For Mommies.
I love arugula. Is that weird? But I do and its a great lettuce to have in your arsenal and to know what to do with. This recipe is a collaboration of sorts of leftovers in my fridge and it turned out so well I had to share! Its so simple too it almost doesn’t even need a recipe!
You take some left over roasted beets and sweet potatoes, arrange over some arugula, then add some pecans, thinly sliced red onion, and goat cheese. Then top the whole thing with lemon shallot vinaigrette. So good and good for you too. Best of both worlds.
Arugula Salad with Roasted Beets and Sweet Potatoes
- 2 cups arugula
- ½ cup
- roasted beets and sweet potatoes
- 2 tablespoons pecans
- a few thinly sliced red onions
- 1 oz crumbled goat cheese
- Lemon Shallot Vinaigrette
- Arrange the arugula on a plate. Top with the rest of the ingredients.
- Drizzle with the vinaigrette
Recipe for Roasted Beets and Sweet Potatoes can be found here
Recipe for Lemon Shallot Vinaigrette can be found here.
Are you in the camp that has to have black-eyed peas on New Years Day or your year will be ruined? Well this is the recipe for you.
This salad is so good and chock full of things that are good for you too. What better way to start the new year?
This recipe calls for corn on the cob and I’m going to share my ultra secret tip to cooking corn on the cob. I eat corn so much more now that I’ve figured this out!