It is refreshing and tart, with arugula, sliced red onions and creamy goat cheese, all topped with a citrusy cilantro dressing. It’s great as a side salad or add some protein to make it an entrée! It is especially delicious served alongside salmon!
INGREDIENTS
For the dressing:
1/3 cup fresh cilantro, packed, stems mostly removed
1 medium-sized pink grapefruit, juiced
3 tablespoons extra virgin olive oil
1 ½ tablespoon honey
1/2 tablespoon white wine vinegar
For the salad:
4–5 cups arugula
1/2 cup goat cheese, crumbled
1 large pink grapefruit, sliced with skin on or peeled and split into wedges
1/2 medium-sized red onion, peeled and sliced thinly
INSTRUCTIONS
Make the dressing:
Add all the ingredients to a blender and blend on high until well combined but bits of cilantro still remain.
Cover and refrigerate until ready to use. Just shake or stir before adding to the salad.
Assemble the salad:
In a large bowl, add the arugula, goat cheese, grapefruit and onion. Add the desired amount of dressing and toss to combine.
Roasted Vegetables – this is hands down my favorite way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to dinners lately, just a bowl of roasted veggies with a piece of grilled protein like my grilled shrimp! So good!
Another great thing about this recipe is that you can totally switch the other veggies with whatever you may have on hand, you can also use different seasonings based on what you like.
You can roast just about any vegetable, using the same easy method – chop, drizzle with olive oil, season, toss and roast. Toss once or twice through baking.
INGREDIENTS
1 lb. zucchini, cut into quarters
1 pint cherry tomatoes
1 red onion, cut into quarters
3 cloves garlic, minced
2 tablespoons Olive oil
2 tablespoon honey
1 teaspoon Trader Joe’s Citrusy Garlic seasoning
½ teaspoon smoked paprika
Salt and Pepper
INSTRUCTIONS
Preheat the oven to 400 degrees.
Place vegetables in a large bowl, toss vegetables with the rest of the ingredients.
Spread into an even layer on a rimmed 18 by 13-inch baking sheet lined with foil.
Roast in the preheated oven for 15 minutes.
Remove and toss, return to the oven and roast 10 minutes longer.
I first tried the Beyond Meat Burger at Epcot’s Flower and Garden festival last year. I couldn’t believe how amazing it was! I immediately fell in love with it! I couldn’t wait to find it at my grocery store so I could create my own recipes. I’ve used the Beyond Meat as a substitution in several of my recipes. It’s that good!
Have you never heard of The Beyond Burger™?
It is from the company, Beyond Meat, it’s a plant-based burger that looks, cooks and tastes like beef, but is made entirely from plants without ANY gluten, soy or GMOs. It’s good for you, the planet and delicious!
Skip the meat and try this vegetarian alternative instead!
This Beyond Meat Burger salad is juicy and loaded with toppings like sautéed caramelized onions, red pepper, and mushrooms served over a bed of baby spinach and arugula. you can Seriously you jazz it up with any number of toppings to make it taste just like one of your favorite burgers.
Ingredients:
Burgers:
1 package Beyond Burger
1 teaspoon Garlic Powder
1/2 teaspoon each salt & pepper
Caramelized Veggies
1 small onion, thinly sliced
1 pint sliced mushrooms
1 red bell pepper, thinly sliced
2 cloves of garlic, minced
1 teaspoon red pepper flakes
1/2 tablespoon Liquid Aminos, or soy sauce
Handful of Arugula & Baby Spinach
Instructions:
For the Caramelized Veggies:
In a large skillet, heat the olive oil over medium high heat. Add the onion Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened.
Add the sliced mushrooms, cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
Add the red peppers, stir and cook for 1 to 2 minutes.
Add chopped garlic and red pepper flakes, stir.
Pour Liquid Aminos (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until coated and most of the liquid has cooked off. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover to keep warm.
For the Burgers:
Preheat the grill pan and olive oil over medium high heat.
Mix beyond burger meat with seasoning.
Make 5 patties.
Add the patties and cook for 2 to 3 minutes, or until browned. Flip and cook for an additional 2 to 3 minutes.
Assemble Salad:
Place a handful of arugula and baby spinach on a plate.
Place the burger on top of greens and top with the Caramelized Veggies.
I love using fresh produce when they are in season. This weekend, I went to the local market and couldn’t believe how gorgeous all the green vegetables looked! I grabbed a bundle of green beans, snap peas and asparagus and headed home to create this recipe! Simple, bright, and delicious, it’s the perfect way to showcase the season’s best produce.
Ingredients
½ pound green beans trimmed and halved crosswise
½ pound sugar snap peas trimmed and de-stringed
1 pound asparagus trimmed and cut into 2-inch pieces
Pinch of salt
Dressing
⅓ cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons unseasoned rice vinegar
1 tablespoon Dijon mustard
1 teaspoon Scout and Cellar Sauvignon Blanc
1 teaspoon honey
½ teaspoon garlic, minced
1 teaspoon chopped capers
2 tablespoons chopped dill
Freshly ground pepper to taste
1 fennel bulb quartered, cored and very thinly sliced
¼ cup shelled roasted sunflower seeds
Shaved Parmesan cheese
Instructions
Bring a large saucepan of salted water to a boil. Have a large bowl of ice water nearby. Add the green beans, sugar snap peas, and asparagus to the pot and cook for 2 minutes. Drain, then immediately plunge the vegetables into the bowl of ice water to stop the cooking. When cool, drain and shake off as much excess water as possible.
Meanwhile in a large bowl, combine the dressing ingredients.
Add the drained vegetables and the fennel and toss to coat well with the dressing.
Sprinkle the sunflower seeds and parmesan cheese over the top and serve.
Tangy, sweet and spicy in taste, this coleslaw is far from bland or boring!
Coleslaw is such a budget friendly, versatile side dish, or salad! This crisp, sweet and spicy coleslaw is a perfect way to round out any barbecue or dinner!
Crisp, shredded cabbage mixed with crunchy carrots, parsley and fresh green onions, then tossed with a slightly sweet, tangy mayonnaise based coleslaw sauce. This slaw is fresh, fabulous and the perfect addition to any Barbecue or try it on my Beef short rib sliders!
While the recipe below calls for small heads of green and purple cabbage, plus carrots, you can absolutely substitute a bag of pre-prepared coleslaw mix from the grocery store!
Ingredients
1 small head cabbage, washed, peeled and shredded
1 small head purple cabbage, washed, peeled and shredded
2-3 large carrots, washed, peeled and shredded
1 cup mayonnaise
3 tablespoons Sriracha
¼ cup apple cider vinegar
1 teaspoon garlic, minced
2 tablespoons sugar
½ teaspoon celery salt
¼ cup chopped parsley
salt and black pepper
Instructions
In a food processor with a grating blade, shred the cabbage and carrots. Process in batches. Set into a large bowl. Add the parsley and toss.
In a small bowl, whisk together the mayonnaise, sriracha, vinegar, sugar, celery seeds, salt, and black pepper.
When adding the coleslaw dressing to the vegetables, start with 1/4 cup of dressing, toss and then continue to add the dressing a little bit at a time until desired level of creaminess is achieved. Chances are, you will not need all of the dressing, so it is best to err on the side of caution! I only used 1/3 cup on my coleslaw and I used the rest for dipping my homemade beer battered onion rings!
Who doesn’t love lasagna and a nice salad for dinner? Well how about that dinner but in soup form… that’s exactly what this soup is! I received my inspiration for this recipe from a Publix Apron’s recipe. It’s a quick and easy recipe with easily-found ingredients.
The broth of this soup consists of chicken broth and a jar of your favorite pasta sauce! I mean it doesn’t get much easier than a jar of pasta sauce. When my grandparents, Papa and Meme were not making their own homemade sauce, my Meme would have my Papa buy a jar of Ragu. I know, can you believe it… Ragu! Now, for me my go-to jar is Barilla. But this is your creation so you pick what your go-to sauce is. No judgement!
After browning the ground sausage, you start with “humble beginnings”. Have you ever heard of that? Maybe you have heard of Sofrito, Mirepoix, or the Holy Trinity of cooking. These are all the foundation of some of the world’s greatest dishes. It’s simply a group of vegetables sauteed together, disappearing into the dish as it cooks. But their flavors linger and would most definitely be missed if left out. In this soup, we make a “humble beginnings” of carrot, celery, onion, bell pepper, and garlic to start the soup.
Most lasagna soup calls for lasagna noodles, you know the long thick noodles that are for a baked lasagna. Well I just don’t agree that those noodles should be in a soup, they end up taking up the whole bowl. So I used a package of Buitoni Three Cheese Tortellini, it usually can be found in the refrigerated section near the cheese. These little tortellinis are stuffed with creamy ricotta, aged Parmesan and Romano. You simply plop them into the soup and you have the noodle and all the delicious cheeses in one bite.
Do not skip the salad kit’s toppings and dressing, trust me!. I used the Fresh Express Sweet Kale salad kit, it comes with broccoli, brussels sprouts, cabbage, kale, chicory, dried cranberries, roasted pumpkin seeds, poppyseed dressing. That’s 7 superfoods! The cranberries and the poppyseed dressing give the soup a sweet tangy twist, that cuts through the acid from the tomatoes, it’s a delicious combination!! But you can use any salad mix, a Cesar salad kit would be tasty too. If you buy a kit, it comes with everything which means you don’t have to buy a bunch of different ingredients.
Lastly you plop a nice size dollop of Ricotta cheese into the bowl and you have yourself the perfect one-bowl meal!
3 cups or 24 ounce of your favorite jar pasta sauce
4 cups chicken broth
1/4 cup sun-dried tomato pesto
1 (9 oz) package cheese ravioli
1 (12 oz) Fresh Express Sweet Kale salad kit
1 (12 oz.) low fat ricotta cheese
Instructions
Preheat a large stockpot 2–3 minutes on medium-high.
Brown sausage 5–7 minutes, stirring to crumble meat, until no pink remains.
Remove sausage and drain pot.
Add a teaspoon of olive oil to the pot.
Saute the veggies for about 4 minutes.
Reduce heat to medium-low.
Stir in pasta sauce, broth, and pesto; simmer 8–10 minutes, stirring occasionally, or until hot.
Stir ravioli into soup; cook 4–5 minutes or until ravioli is tender
Add sausage back to the pot and simmer for one hour.
Meanwhile, mix the salad kit together, expect the dressing. I personally like to drizzle the dressing over the soup but again totally up to you. This is your creation!
Divide soup evenly among bowls.
Top each bowl with even amounts salad greens and salad toppings,
Drizzle the dressing over the top.
Place a dollop about a tablespoon of ricotta cheese on top and serve.
Do you have over ripe tomatoes? Don’t throw them out, turn them into Slow Roasted Tomatoes! Save for later and add to other dishes, or even for snacking. Not only are these delicious but your house will smell AMAZING!
Halve tomatoes then place along with garlic cloves on a baking sheet that has been lined with parchment paper.
Drizzle a little olive oil on the tomatoes and add herbs and seasonings if you’d like.
Bake for about three hours in a 225 degree oven.
Allow them to cool then put into a jar, cover with olive oil.
Store in the fridge then use them as you need them. YUM!
Whisk Away Kitchen 