When I was on Facebook the other day I saw a video in my feed from the Food Network. They were showing how to cook your hard boiled eggs in the oven. I cook my bacon in the oven (less mess, no splatter), so I figured I’d give this a try. I rarely post anything that isn’t a recipe, but I found this interesting.
I make hard boiled eggs a couple times a month. I have days where I am in such a rush that I don’t have time for much of a breakfast, or I want them for a salad. They’re fairly portable, and then I won’t have a growling tummy or the cravings for junk food.
So what did I think about baking the eggs? Well you cook them at 350F for 30 minutes in a cupcake pan, instead of the 12-ish minutes in boiling water. If you’re my mom, you let the water boil over. I put the oven timer, placed the muffin tin in, and went about my business while they did theirs. They tasted the same, as I had to test one with a bit of pepper right away. I thought it worked out well. Have you ever tried it?
Who doesn’t like a fresh and light summertime salad. This has fresh grapes, diced avocado, roasted walnuts, crumbled blue cheese, and a light vinaigrette. It’s perfect for an outside meal, or served along at a cookout.
6 cups lightly packed mixed greens of choice
1 avocado, pitted, peeled and chopped
2 cups red seedless grapes, cut in half
1/4 cup walnuts, chopped and roasted
1/2 cup blue cheese, crumbled
1/4 cup red onion, diced
For the Vinaigrette:
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove of garlic, minced
pinch of salt and ground black pepper, to taste
Start by roasting the walnuts. Place a skillet on the stove and turn it to medium high. While allowing it to warm up, you can start preparing the greens and other items.
Keep an eye while roasting the nuts, they can burn quickly and only take 5-10 minutes. They’ll start to brown and smell toasted when ready, stir frequently.
Slice the grapes in half, Dice the onion, chop the avocado and add it to a large bowl with the greens.
Mix all the items in the vinaigrette together. When the walnuts have cooled off a bit, add them and the blue cheese to the salad and carefully pour the vinaigrette on top.
Serves 3-4. Enjoy!
This salad is great for enjoying outside during the warmer months and is fast and easy to prepare. The quinoa can be prepared a day or two ahead of time even. Fresh basil and cherry tomatoes along with a bit of rice wine vinegar and extra virgin olive oil make this a light and fresh salad. I’ve served this as both a main dish, and as a side dish – it can compliment a lot of dishes well, and it makes for great leftovers for your next day’s lunch!
3 cups cooked quinoa to package directions (1 cup dry)
2 tablespoons rice wine vinegar
2 tablespoons extra virgin olive oil
1 cup cherry tomatoes, halved
8 oz fresh mozzarella pearls (or cut into 1/2″ pieces)
1/4 cup fresh basil, finely chopped
salt and pepper, to taste
In a large bowl place the cooked quinoa with the rice wine vinegar and olive oil, stirring until the quinoa is coated. Add in the tomatoes, mozzarella, fresh basil, then add a pinch of salt and pepper. Mix together well. Serve chilled. Serves 4 as a main dish 6-8 as a side dish.
I’ve been a bit burned out with the cold and dreary weather as of late – and I wanted something cheerful to pick me up and give me that warm summertime feeling. Plus, I’d been craving fresh berries for the past couple of weeks, so I caved in and bought some. Besides just snacking on them plain, and using for oatmeal and a few other things – I wanted to make a delicious salad.
5 oz fresh spinach, chopped
1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
3 clementines, peeled and sectioned
1.5 cups cooked quinoa
3-4 tablespoons crushed walnuts
for the dressing:
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 garlic clove, finely chopped
salt and pepper, to taste
In a bowl mix together all of the salad ingredients. Whisk the dressing ingredients together in a smaller bowl and pour overtop the salad and toss until evenly coated. Makes 3-4 larger salads. Enjoy.
This fresh and flavorful salad is one of my favorites. I love all the colors in it, it looks so inviting – and it’s very healthy and filling. It can work both as a side dish or a meal, I served this as a dinner for two with leftovers for lunch the next day.
2 cups cooked quinoa
1 1/2 cups red cabbage, chopped
1 cup cucumber, diced
1 large bell pepper, diced
1 cup bean sprouts, chopped
3 tablespoons gluten free soy sauce
3 tablespoons rice wine vinegar
1/2 teaspoon fresh ginger, minced
1/8 teaspoon red pepper flakes
sea salt, to taste
Cook the quinoa to package directions and prepare the vegetables. Combine all in a large bowl. In a smaller bowl, whisk together all of the dressing ingredients, then stir into the salad. Can be served while the quinoa is warm, or chilled. Enjoy!
This is a great winter salad that is really simple to prepare. I love pomegranates and am always excited when they come back into season, they really add a lot to salads with their taste and texture. Clementines are also in abundance this time of the year and the two together taste great and really make a treat of a salad. I topped it off with a just a bit of vinaigrette dressing – with the clementine and pomegranate juice it doesn’t need a whole lot. I served this as a main course for two people for dinner, but would be great as a side dish or for lunch.
6 cups loosely packed spinach or spring mix salad
2 clementines, peeled
1/2 cup (about 1/2) pomegranate arils
vinaigrette dressing, to taste
Mix the ingredients in a bowl and serve immediately. Enjoy!
Lots of texture and taste is what this salad is all about. There’s lots of crunch from the fresh broccoli, the bits of bacon, onion and raisins all give it nice bursts of flavor – and it has a light coating of dressing that gives it a hint of sweetness. It makes for a nice side dish for a group, or we had it as a main dish for dinner for two, with some leftovers for lunch.
2 small or 1 larger heads of broccoli (6-7 cups) diced
8 slices bacon, cooked until crispy and crumbled
1/4 cup salted sunflower seeds
1/4 cup red onion, diced
1/3 cup raisins
For the dressing:
1/2 cup mayonnaise
1 tablespoon sugar
2 tablespoons apple cider vinegar
1/8 teaspoon ground pepper
1/8 teaspoon ground cumin
In a large bowl place the diced broccoli and add the sunflower seeds, onion, raisins and bacon. In a small bowl combine the dressing ingredients and stir into the salad ingredients until blended. Serve right away and enjoy!
I’d been hungry for fish lately, and instead of just grilling or broiling it – I decided to serve it on top of a bed of salad greens and a spicy Asian style dressing. I really enjoyed the spiciness along with the tomatoes and fresh greens, and a fresh piece of salmon that was baked and lightly seasoned. My mom however, did find the dressing to be a bit spicy – so if you don’t like spicy food you may want to leave out the red pepper flakes and jalapenos off the salad.
2 6 oz salmon filets
1/2 teaspoon chili powder
1/4 teaspoon salt
10 oz mixed greens of choice
1 medium tomato, chopped
1 green onion, diced
1 medium jalapeno, seeded and diced
For the Dressing:
3 tablespoons rice vinegar
2 tablespoons gluten free fish sauce (do double check the label, some do have gluten)
1 teaspoon fresh ground ginger
1 teaspoon red pepper flakes
Preheat the oven to 375F. Line a baking sheet with aluminum foil and place the salmon filets skin side down on it. Sprinkle the salt and chili powder on top of the salmon and allow it to bake for 20 minutes.
While the fish is baking, mix together the dressing and prep the salad and vegetables. When the salmon is done, allow it to cool for a couple of minutes then lay it on top of the salad greens on each plate and split the dressing between the two salads. Serve hot. Serves 2. Enjoy!
This salad is bursting with fresh and healthy ingredients. Fresh cucumbers and cilantro straight from the garden, celery, and chickpeas. I’ve tossed it in a light dressing of fresh lime juice, pepper, and bit of ground cumin. I wanted a great salad to enjoy outside with dinner on a warmer evening, and this can go perfectly with so many meals, or by itself for a lighter lunch.
2 medium cucumbers, seeded and chopped
3/4 cup celery, chopped
1 15 oz can chickpeas, rinsed
1/4 cup feta cheese, crumbled
juice of 2 limes
1/4 cup cilantro, finely diced
1/2 teaspoon ground cumin
ground black pepper, to taste
Slice the cucumbers lengthwise and scoop out the seeds with a spoon. Dice into bite sized pieces and place into a medium sized bowl. Dice up the celery and cilantro and add to the bowl along with the feta cheese. Next add the lime juice, ground pepper and cumin and combine. Makes 4 servings as a side. Enjoy!
This light and fresh summer salad is perfect for an outside lunch or picnic, and takes less than 15 minutes to prepare. The mangos really give it that summer fresh taste – and give a great contrast against the avocado. The salad vanished fast off the table!
2 avocados, sliced
2 mangos, cubed
4-5 cups romaine lettuce, roughly chopped
3/4 cup plum tomatoes, halved
1/4 cup fresh cilantro, finely chopped
1/4 cup extra virgin olive oil
juice of 1 lime
1/4 teaspoon salt
1/8 teaspoon black pepper
In a large bowl combine the lettuce, mangos, avocados, tomatoes, and cilantro. In a small bowl whisk together the dressing ingredients. Drizzle the dressing over top the salad and carefully toss until the salad is lightly coated. Serve immediately, makes 4 servings. Enjoy!