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Recipe: Chicken Souvlaki Salad with Dressing

At home one night with plenty of nicely marinated chicken but no pita to be found, I had an epiphany - if souvlaki is basically an undressed Greek salad with chicken on a pita, why couldn’t I eat it as a DRESSED Greek salad with chicken without a pita? And thus my new summer standby meal was born - the chicken souvlaki salad. This recipe will feed two very well and leave four wanting more …

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Recipe: Avocado Salad Wraps

It’s summer, and the food lobe of my brain turns to one thing when the weather starts warming up - avocados. Being on the East Coast, avocados are definitely my favorite summertime-only indulgence, and they are well worth the wait in all of their forms. Another recipe from Clean Eating magazine, these Avocado Salad Wraps are fantastic as a light lunch or, when paired with some bread or tortillas, a stove-free dinner on a hot …

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Recipe: Summer Pasta Salad

This pasta salad is one of my favorite potluck contributions. Because of the fact that the pasta has to be completely cool - at most room temperature - before assembling the salad, it’s a great dish to start at night and finish the next day. Here’s a recipe for a great Summer Pasta Salad: Ingredients: 1 Lb smallish, shaped pasta (rotini, farfalle, macaroni, anything small and easily fork-able) 1/2 bottle of Italian dressing (not creamy) …

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Recipe: Sauteed Corn, Spinach, and Green Beans

I prefer to have vegetables prepared with every dinner that I serve my family, so it is nice to come across a recipe that is easy to prepare while the entree is cooking away. True, the kids may pick and choose which veggie is their favorite, as my 4-year-old would, but I enjoy all three as I hope your family will. This recipe calls for frozen vegetables to save time, but I always love to use …

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Recipe: Tomato, Chickpea, and Arugula Salad

I absolutely love salads, so when I come across a new recipe, I have to share it with everyone - we all could use more veggies in our diets. This recipe is quite simple and tasty, as well as pleasing to the eye—because I am a huge believer in that we first eat with our eyes, before our mouths. Ingredients: 3 ounces baby arugula 2 scallions, thinly sliced 1 15 oz. can of chickpeas, rinsed …

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Blackberry Salad Dressing Recipe

My friend Crystal is a creative cook, and she came up with this salad dressing recipe when we were over for dinner the other day. It was amazing! I was so glad when she shared the recipe with me. We enjoyed this dressed over a lush bed of greens tossed with candied pecans and dried cranberries, the salad was to die for! I plan to share a pasta recipe from Crystal later this week. BLACKBERRY …

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Recipe: Diced Rainbow Fruit & Veggie Salad

My husband Andru has come to the realization that a lot of the food we eat on a daily basis contains a lot of sodium. Not because I have chosen to dash everything we consume with a bit of salt here and there, but because some foods come into our home with so much added salt through processing. He was fuming about how he had chosen to purchase some soup simply because the label said …

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Moroccan Beet Green Salad Recipe

Rosh Hashanah started on Friday night this year, so make-ahead dishes are essential to the cook’s sanity. The previously posted beet salad keeps for days, and so does today’s Moroccan Beet Green Salad, though the flavoring strengthens a bit after 3 days or so (not that strong flavor bothers me!)  Beets still attached to their greens seem fresher, and the greens are a powerhouse of vitamins A and C, iron, potassium, and calcium, plus fiber.  Properly …

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Fresh Beet Salad Recipe

I fell in love with Judaism one bite at a time—a rugelach here, a matzoh ball there, a crispy serving of potato kugel with the brisket.         Rosh Hashanah, the Jewish New Year, is so sensibly sited when the year is really brand new, as the children return to school and the brisker days encourage resolution and effort.  To make the new year sweet, we are also encouraged to serve foods like apples dipped in …

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