This chicken salad is easy to make, and tastes so fresh and elegant.
This chicken salad is easy to make, and tastes so fresh and elegant.
This summer-tastic cucumber lemonade is one of my new favorites for many reasons – the main being, it’s easy to make and my whole family LOVES it. [No, really, I had to use the all-caps because my children devoured the first batch in almost a single day. O_O] I have no doubt that your family will love it too!
Wondering what to do with that beautiful, blooming (overflowing?) basil? Pesto is one of my favorite ways to preserve fresh basil. It uses a TON of fresh basil at once, and pesto can be used in a myriad of ways.
I started making this salad when my husband and I went vegan a few years ago, and all but forgot about it until recently. It’s a summer favorite because it can be enjoyed warm or cold, and it requires minimal cooking.
This salad is mostly raw/no-cook – the only component that requires cooking is the rice. You can use leftover brown rice, or you can cook it fresh. I prefer to cook the rice fresh, because I think the lime flavor soaks best into warm rice as opposed to chilled.
I start by chopping the peppers and onion, and placing it into the bottom of a large mixing bowl.
I use about 1/3 of a red onion, because I find the flavor to be strong after a while. If you dig raw red onion, you can definitely put more in there.
I enjoy colors, so I use half a red bell and half an orange bell with 1 small finely diced jalapeño (seeds and ribs removed). The jalapeño does not add a lot of heat – it’s very mild and my kids enjoyed this salad a number of times without being bothered by it.
Once your veggies are chopped, add them into your big bowl and sprinkle with salt and pepper.
When the rice is cooked and cooled slightly (not piping hot, but not completely cool) add it right on top of the chopped veggies and squeeze the lime juice over the rice. The rice being warm helps it to absorb the lime flavor easily, and it slightly cooks the veggies. Give it a stir, then add the beans, a big handful of chopped fresh cilantro, and a little extra S&P.
And there you have it! A fresh, colorful salad packed with fiber and protein to go with any lean meat or fish.
I love this salad with some grilled chicken – shrimp, cod, or halibut would be fantastic mains as well.
This salad is fit for a big crowd, or as a make-ahead side to go with your E meals all week long.
Summer is just around the corner, which means two things: 1) less cooking time (because your house it too hot already) and 2) lots of fresh, vibrant flavors. Enter, this beautiful quinoa salad.
I did roast the shrimp in the oven, but you could also grill them for an even quicker meal.
To roast the shrimp, and stay in E mode, start by preheating your oven to 400. Place the shrimp onto a large baking sheet lined with foil, spray lightly with coconut oil spray, sprinkle with salt and pepper, and toss to combine. Roast the shrimp at 400 for about 6 minutes – it may be more or less depending on the size and thickness of your shrimp. When they’re done, they will be firm to the touch, pink and opaque on the outside.
All that’s left is to assemble the salad!
Place the cooked quinoa into a large bowl, and add the scallions, dill, parsley, cucumber, red onion, lemon juice, and feta.
For the cucumber, make sure that you take the time (2 seconds, really) to cut out the seeds of the cucumber – yes, even if it’s “seedless”. The seeds have more moisture and will cut the shelf life of your salad significantly. You don’t want the whole batch going bad over some cucumbers! That would just be silly.
To cut the seeds out of your cucumber, slice the cuke lengthwise into quarters and cut into it on an angle so the whole “log” of seeds comes out in one cut.
Give the salad a big toss, taste for seasoning, then add your shrimp and serve.
The great thing about this salad is that it’s wonderful at room temp or cold from the fridge. In fact, as it sits in the fridge the flavor gets even better.
The lemon juice adds a fantastic acidity to the salad, while the herbs add tons of fresh, green flavor. This salad just screams summer to me, and it couldn’t be easier to make!
These strawberry cupcakes are not only fresh and tasty, but so easy to make!
These cupcakes are a celebration of the beautiful, fresh strawberries of Spring. They’re popping up by the gallon at our local farmer’s markets in Georgia already, and I just can’t resist them.
For the batter and frosting, you’ll need to make a batch of my Strawberry Sauce. It helps preserve your fresh berries while readying them for different recipes: baked goods, pies, syrups, or pour it over ice cream.
For the cupcakes, combine the dry ingredients in a medium bowl: almond flour, Pyure or THM Gentle Sweet, baking soda, baking powder, and salt. In a separate bowl, combine the wet ingredients: coconut oil, eggs, vanilla, strawberry sauce, lemon zest and juice.
Whisk the wet into the dry mixture until just combined. For a deeper pink color, you can add food coloring if you like. I liked the natural look, so mine are pictured with no additional coloring.
Scoop the mixture into a lined cupcake pan [I love using an ice cream scoop for this! Makes the portions even, and one scoop is the perfect amount of batter.]
Bake the cupcakes in a 350 degree oven for about 25 minutes or until lightly browned and fully set in the middle.
Allow the cupcakes to cool completely while you make the frosting.
For the strawberry frosting, combine the softened cream cheese, butter, Pyure or THM Gentle Sweet, and vanilla in a medium bowl. Once the mixture is slightly fluffy, add the strawberry sauce and whip until fully incorporated.
Transfer the frosting to a piping bag fitted with a tip, and pipe some onto each cupcake.
These cupcakes are moist with the lightly sweet and tart flavor of fresh strawberries. The frosting is the perfect creamy complement to these delicate cupcakes.
My kiddos enjoyed these very much [probably because I let them have cupcakes for breakfast a few times ^_~]. Adults will love them too!
These recipes from our family strawberry-picking outing are probably some of my favorites to date. If you love strawberries, I know you’ll love this too!
Cobblers are huge in the South. They can be an elegant dessert for a crowd, or a laid back treat on a cool Spring evening.
My brain is hard-wired for peach cobbler, and I didn’t even think of other fruits until my wonderful friend, Amanda, suggested a strawberry version in light of my berry-abundance. All I have to say is, she is a friggin’ genius!
This strawberry cobbler is so fresh, sweet, and delightfully low maintenance in preparation.
Start by preheating your oven to 350, and while it’s preheating add the butter to a deep casserole dish and set it in the oven to melt gently.
When the oven is done preheating, take the dish out and add the strawberry mixture to it, then prepare the topping.
First, stir together the dry ingredients – almond and coconut flours, baking powder, salt, and Pyure or THM Gentle Sweet. Beat in the eggs, then the softened cream cheese and vanilla bean paste (or sub for 1 1/2 tsp vanilla extract).
Now, this part is really technical – drop it in large globs onto the top of the strawberry mixture. Smooth it just slightly, pushing it down into the strawberries gently.
Bake the cobbler at 350 for about 25-30 minutes, until the top is nicely browned and the strawberries are bubbling.
I know – your mouth is watering already, but wait for it.
Let the cobbler stand for about 5-7 minutes before cutting.
Use a big spoon, and cut down into that bad boy. Serve with ice cream (homemade or So Delicious sugar free is fabulous!) or whipped cream, and spoon some extra saucy strawberry goodness over the top.
It’s so gorgeous, I can’t stand it!
The cold ice cream melts down gently over the warm cobbler. Juicy, tangy and sweet strawberries on the bottom topped with a soft, biscuit-like topping – I mean COME ON. It just doesn’t get better than this!
This pasta salad is a quick and easy side dish to make ahead for lunch or dinner – perfect for those busy weeknights!
If you’ve ever been to a Ruby Tuesdays, you very likely know the pasta salad I’m talking about. Creamy, crunchy, and a little salty from the ham and Ranch.
Growing up in Woodstock, Georgia (which was very small then) Ruby Tuesdays was one of the only sit-down restaurants in our area. When my parents felt like treating us to a dinner out, we usually went there or our favorite Mexican food joint.
My mother loves to tell stories about what a veggie lover I’ve always been (apparently, I used to ask for a breakfast of carrots, celery, and ranch – who’d have guessed?!). So naturally I gravitated toward the salad bar and piled it high. The pasta salad became one of my favorites very quickly.
I haven’t been to Ruby Tuesdays in forever! The last memory I have of going there, I was pregnant with my daughter (which was 5 years ago). So, you can understand my excitement when I found this pasta salad EVEN BETTER than the one at the favored restaurant chain.
It’s a fantastic use of leftover ham, veggies sitting in the fridge, or those last few Tablespoons of Ranch at the bottom of your jar.
My kids were digging this pasta salad too, even the veggies (that they normally shy away from).
This salad is creamy, delightfully crunchy, and FRESH. Just look at all those flecks of fresh herbs from the homemade Ranch dressing – gorgeous!
This is not your momma’s pea soup. This soup is bright, fresh, and insanely easy to put together.
Pea Soup (THM E)
After slicing the leeks, add them to a large bowl of water to remove the grit. Separate the pieces with your fingers so that the grit falls to the bottom of the bowl. Remove the leeks with your hands, and pat them dry with a towel.
Melt the butter in a large pot over medium heat. Add the onion and leeks and cook for 5-7 minutes, or until softened. Add the stock, increase the heat to medium-high and bring to a boil. Add the peas and cook for 3 minutes. Remove from the heat and add the mint, salt and pepper.
Puree the soup in batches in a blender until smooth and add to a large bowl. When all the soup is pureed, stir in the sour cream and chives. Adjust for salt and pepper as needed.
Serve hot or cold, or with some toasted sourdough cubes. You can amp up the protein with a side salad, half a sandwich, or some grilled chicken.
Also, this recipe makes a metric TON of soup. Plan on freezing some to serve hot in winter.
I know what you might be thinking, “Soup in the summer? It’s way too hot for that mess!”
This is not your momma’s tomato soup.