Garden Fresh Tomato and Mozzarella Salad – “A Salad For Each Week” #21

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These tomatoes are fresh from my garden. I cut some oregano and parsley while I was out back, and added some part-skim mozzarella cubes to make a classic Italian combination.

Garden Fresh Tomato and Mozzarella Salad

  • 2 large tomatoes, chopped

  • 1 cup  part-skim mozzarella cheese, cubed

  • 2 Tablespoons fresh herbs such as oregano, parsley, and/or basil

  • 2 Tablespoon extra virgin olive oil

  • 1 Tablespoon red wine vinegar

  • 1 large garlic clove, minced or 1/2 teaspoon garlic powder

  • Salt and pepper to taste

Place olive oil, vinegar, garlic, and S&P into a medium bowl. Whisk together. Place in tomatoes, cheese, and herbs and gently stir to coat. Cover and chill for at least 30 min. Tastes better the next day!!

 

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

Spring Snack

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Today’s “Flower” Snack for the kiddos:
-Organic celery for the stem
-Thinly sliced apples for the petals
-Peanut butter and dried cranberries for the center
Happy Spring!!

Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing – “A Salad For Each Week” #20

Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

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This salad incorporates two of Florida’s wonderful whole foods- wild shrimp and fresh strawberries.

Salad

  • 1 lb wild Florida shrimp
  • 2 teaspoons minced garlic
  • Salt and pepper to taste
  • 8 cups spinach leaves
  • 2 cups strawberries, sliced
  • 1/2 cup crumbled  feta
  • Red onion, thinly sliced

Spray a grill pan or skillet with olive oil and heat over medium. Sprinkle salt, pepper, and garlic over shrimp. Place shrimp in heated pan, allowing them to cook a few minutes per side just until pink on the outside. Remove from pan and set aside. Divide spinach leaves into four separate bowls or plates. Top each bed of leaves with 1/4 of the shrimp, some sliced strawberries, red onion, and feta cheese. Drizzle with dressing.

Dressing

  • 1/8 cup extra virgin olive oil
  • 1/8 cup balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon chia seeds
  • 1 teaspoon honey
  • salt and pepper to taste

Place all ingredients in a container that is fitted with a lid. Shake well. Taste test with a spinach leaf to make sure taste is to your liking. Add more oil or vinegar depending if you would like.

 

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

Jarred Minced Garlic – Homemade!

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Constantly chopping garlic is something that can lead to a smelly, sticky kitchen and fingers. In order to cut (no pun intended) my time down in the kitchen, I have found that making my own minced garlic is a BIG time-saver for meal prep – whether it’s for seasoning meat, veggies, or making dressing. I simply mince a whole head of garlic (or more), sprinkle with a bit of salt (to act as a preservative), place it in a mason jar, and pour in olive oil until just covered. Store it in your fridge and pull out when needed. Better than the store-bought jars and better than making a mess every time you need some garlic!

FAVORITE Waffle and Pancake Mix!

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Just got our Amazon shipment of our all-time favorite waffle and pancake mix- Bob’s Red Mill High Fiber Pancake and Waffle Mix- and just in time for tomorrow morning’s waffle with strawberry syrup birthday breakfast for my oldest! Whenever I make this, I double the recipe, replace the 2 eggs with 2 tablespoons of ground flax seed, add a bit of cinnamon, and some vanilla extract. You can place them in the fridge if they will be eaten in the next few days (and they will!), or you can freeze them and pop them into the toaster. We also love peanut or almond butter, raisins, honey and pure maple syrup on this breakfast favorite- enjoy!

Lemon Lavender Bars

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These snack bars were a ‘mom and daughter’ creation over spring break. Aleyah has really become accustomed to finding her way around the kitchen, and it was fun to be able to work on this together. Since she loves the scent of lavender (and it’s growing in our garden), I decided to let her taste it and here is what we came up with:

Lemon Lavender Bars

  • 1 cup almonds

  • 1 cup golden raisins

  • 1/4 cup ground flax

  • 1 lemon, Juice zest

  • 1/4 cup water

  • 2/3 cup whole oats

  • 1/2 cup unsweetened coconut flakes

  • 1 Tablespoon honey

  • 1/4 teaspoon salt

  • 2 Tablespoons fresh lavender

Place almonds, raisins, and flax into a bowl. Zest and then juice lemon and add to the bowl. Pour in water and allow to sit for about 30 minutes for almonds to soften. Place the almond mix and the rest of the ingredients into a food processor and process until almost completely smooth. Line an 8X8 pan with wax paper. Pour mixture into pan and gently press to fill the pan. Place in fridge for at least 1 hr before slicing and serving.

You may also like:
White Chocolate Peanut Butter Bars
Breakfast Cookies

Chewy Date Bars
Energy Bars
Revamped Rice Krispie Treat

The “New Green” Salad – “A Salad For Each Week” #19

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As I was standing over my garden and planning my next batch of veggies, I noticed how the leaves of the brussel sprout plant looked like larger versions of those on the actual brussel sprout. The wheels in my head began to turn, and I just knew that they would be a great green to eat. Sooooo, I googled “Brussel sprout plant leaves” and found just why I suspected- they are very much an edible part of the plant! Before pulling up the plants for the end of the season, I harvested the leaves and sautéed them up- once with onions and garlic and once with mushrooms and garlic- just as you would with any other green. I love discovering new things to eat and enjoy!

The “New Green” Salad

  • 2 Tablespoons Olive Oil

  • 2-3 cloves of Garlic

  • 1 Medium Onion, sliced

  • 3 cups loosely packed brussel sprout plant leaves, chopped

  • Salt and Pepper to taste

  • 2 cups cooked grains (brown rice, quinoa, farro, pasta)

  • Hot sauce (optional)

Heat olive oil over medium heat. Saute onion and garlic for 5 minutes. Reduce heat and cook another 20 minutes to allow onions to begin to caramelize. Add in brussel sprout leaves and allow to cook until desired tenderness. (I prefer about 10 minutes or so.) Serve over your choice of whole grains or even on top of chicken!

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

Fresh Argentinian Salad – “A Salad For Each Week” #18

20140320-080501.jpgSince breaking my wrist, I have not posted to my “A Salad for Each Week” series. Between being limited in my cutting and chopping abilities, my slow pecking – I mean typing!, and just lack of time due to the EXTRA time it took me to do everything else that had to be done, I just couldn’t get to these posts like I wanted to. BUT, it is back! Just a reminder, these salads are ones to make ahead and be able to eat off of for a few days. Embellish and substitute when desired!

This following recipe was created to go along side my slow cooker chimichurri pork loin. The main dish, pork roasted in a traditional sauce served in Argentina, along with the fresh fruits and veggies like you may find in their local markets, inspired its name. The name is a great way to impress those you are serving it to! Enjoy the freshness and coolness of this wonderful side…

Fresh Argentinian Salad

  • 2 Tablespoons Coconut Oil

  • 1/2 Lime, zested and juiced

  • 2-3 cloves of Garlic

  • 1 Tablespoon Rice Wine Vinegar

  • Dash of Salt and Pepper

  • 1 Cup Fresh Pineapple, chopped

  • 1 Cup Cucumber, chopped

  • 1 Cup Tomato, chopped

  • 1/4 Cup Red Onion, chopped

  • 1 Avocado, sliced

  • 2 Tablespoons Fresh Cilantro

Whisk oil, lime juice and zest, garlic, S&P, and vinegar in a large bowl. Place chopped pineapple, cucumber, tomato, and onion into bowl. Gently fold fruit and veggies into the dressing. Toss in fresh cilantro and place sliced avocado alongside or on top of salad. Serve alone or on top of crisp, bibb lettuce leaves.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

Homemade Teriyaki Sauce

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Bits of ginger and bits of fresh pineapple shine through in this homemade teriyaki sauce. Forget the stuff you find on the grocery market shelf! Place some simple ingredients into the blender and give it a whirl- that’s it! I used this in my slow cooker to make Cashew Chicken on Monday night. I placed chicken breasts into the crockpot along with 1 cup of water. I poured the teriyaki sauce onto the breasts and topped with chopped carrots and celery. Cook on low for 4-6 hours and serve over whole grain noodles or brown rice and garnish with chopped cashews. This is a new favorite in our house!

Teriyaki Sauce

  • 1/4 cup organic soy suace
  • 1/4 cup fresh pineapple
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon fresh or pickled ginger (not the pink, food-colored stuff!)
  • 1 Tablespoon coconut oil
  • 1 clove garlic
  • 1/4 teaspoon pepper

Place in a blender and blend until pineapple is finely chopped. This makes enough to pour over 2-3 lbs of chicken for the slow cooker chicken teriyaki. Double the batch for extra dipping sauce or to store in your fridge for an upcoming meal within the next week.

Cricket Cuisine

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In the east, we know little crunchy and crawling critters are often eaten. Well, that cuisine is hopping this way and the new and upcoming trend is cricket flour. Yes…those summer night creatures are finding their way into protein bars here is the US. They offer an excellent source of protein (more than chicken) and an excellent source of calcium (more than milk) and they are high in iron (more than beef).

I ordered the sampler pack from Chapul which contains the Chaco Bar (Peanut Butter Chocolate), the Aztec Bar (Dark Chocolate Coffee Cayenne), and the Thai Bar (Coconut Ginger Lime). I sampled the Aztec and loved the slightly sweetness followed by just a kick of heat at the back of the throat. Joel and Aleyah both liked the Thai, but Aleyah’s favorite was the Chaco. Anna didn’t care for the only one she tried (the Chaco), but then again, she is my picky eater. And I did NOT tell them what was in them, although Aleyah figured it out on her third bar :) They are a bit pricey (about $3 a bar after shipping), but they were worth the try, and I am hoping that the flour will be readily available soon so I can make my own. I did find that upon checkout, the promo code ‘CatchCarrigave me a 10% discount.

Curious as to what takes away the cricket flavor (because there isn’t one)? Here are the 100% all natural ingredients in Chapul’s Chaco Bar:

Organic Dates, Peanuts, Organic Raw Honey, Chapul Cricket Flour (Brown Cricket, Acheta Domestica), 100% Cocoa Powder, Oats, Flax Seed, Salt.

Be Adventurous!

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