Caprese Salad

My daughter was given this recipe by one of her school friends who is gluten free. With the simple list of ingredients and basic chopping skills required, it's a great way to involve your kids in the kitchen!

Caprese Salad
Yield: 6-8 servings

Ingredients

• 1 English cucumber
• 4 tomatoes on the vine
• 4 oz mozzarella cheese pearls (about 1/2 cup)
• 6 fresh basil leaves
• 1 Tbsp olive oil
• 1 Tbsp lemon juice

Directions

1. Dice cucumber and tomatoes into bite-sized pieces; place in large bowl.
2. Add cheese pearls to bowl.
3. Slice basil leaves into thin strips and add to bowl.
4. Drizzle olive oil and lemon juice over ingredients in bowl; gently toss to coat.
5. Refrigerate an hour (or more) before serving.
6. Leftover salad keeps up to 2 days in refrigerator.

Variations

• Drizzle balsamic vinegar on individual servings for added flavor.
• Add quinoa to make more filling and turn into main entree.

Homemade Balsamic Vinaigrette Dressing

This light and healthy dressing is perfect on salads, in a wrap, or as a marinade and it comes together in under 5 minutes!

Homemade Balsamic Vinaigrette Dressing
Yield: 1 cup

Ingredients

• 2/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1 Tbsp honey
• 2 tsp minced garlic
• 1 tsp Dijon mustard
• 1/4 tsp dried basil
• 1/4 tsp ground black pepper
• 1/8 tsp salt

Directions

1. Measure and combine all ingredients into mason jar, dressing bottle, or bowl.
2. If using mason jar or dressing bottle, shake ingredients until well combined. If using bowl, whisk ingredients until combined.
3. Serve immediately, or store leftovers for up to 2 weeks.

Recipe adapted from Erhardts Eat.

Bottom Round Roast

I decided to try something new for our family Christmas dinner this year (I can't believe that was already a month ago!) when I came across a beautiful roast marked down in price while shopping at Sam's Club. I usually put meat in the crockpot (because it's hard to mess it up that way!) so this was a bit of an experiment on my part. Boy am I glad I went out of my comfort zone! The end result was a juicy, tender roast on the inside complemented by a crunchy, mouth-watering herbal crust on the outside.

Bottom Round Roast
Yield: 6-8 servings

Ingredients

• 3-4 lb beef bottom round roast, room temperature
• 8 garlic cloves, peeled
• 2 tsp sea salt
• 1 Tbsp dried parsley
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp ground black pepper
• 1/4 cup olive oil

Directions

1. Preheat oven to 375°F. Line baking pan with foil and grease with nonstick cooking spray; set aside.
2. Using a mortar and pestle, turn garlic cloves and sea salt into a paste. Stir in parsley, thyme, rosemary, pepper, and olive oil.
3. Remove roast from packaging and place on prepared pan. Rub all sides with herb mixture. When finished, place roast in pan with fatty side up.
4. Bake 18-20 minutes per pound, or until internal temperature reaches 125-130°F, for medium-rare (or until roast is at desired doneness and/or temperature).
5. Remove roast from pan and place on platter or cutting board. Cover loosely with foil (so the meat doesn't "sweat") and allow roast to rest for at least 15-20 minutes before slicing.
6. After resting, thinly slice the roast against the grain for the most tender bite. (If you cut with the grain, the meat will be much harder to chew.)

Recipe adapted from Allergy Free Alaska.

Easy Broccoli Slaw

When you're not in the mood for a leafy green salad, but you're not quite feeling like a hot vegetable side dish either, toss together this simple broccoli slaw for a quick and versatile addition to any meal!

Easy Broccoli Slaw
Yield: about 4 cups

Ingredients

• 1/3 cup mayonnaise
• 1 1/2 Tbsp apple cider vinegar
• 1 Tbsp extra virgin olive oil
• 1 Tbsp Dijon mustard
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 16 oz bag of broccoli slaw

Directions

1. Whisk dressing ingredients in medium-sized bowl.
2. Toss with bagged broccoli slaw until evenly coated. Serve cold.

Notes

• This broccoli slaw recipe keeps really well in the fridge, and the flavors actually improve over time!
• To transform this slaw into a main dish, try adding a combination of dried cranberries (Craisins), pistachios, crumbled bacon, sunflower kernels, slivered almonds, and/or blue cheese crumbles.

Recipe adapted from I Breathe I'm Hungry.

Creamy "Caesar" Salad Dressing

I'll be the first to admit that this dressing tastes nothing like true caesar (at least to me, anyway). I think this recipe gets its name largely because of the secret ingredient found in traditional caesar salads: anchovy paste. Nevertheless, this creamy, zesty dressing is delicious and will brighten the taste of any salad!

Creamy "Caesar" Salad Dressing
Yield: about 16 oz

Ingredients

• 1 cup mayonnaise
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 2 tsp anchovy paste
• 2-4 garlic cloves, finely minced
• 1 tsp black pepper

Directions

1. Place all ingredients in salad dressing shaker.
2. Gently shake until evenly mixed.
3. Refrigerate at least 2 hours before serving.
4. Dressing remains fresh up to 1 week in refrigerator.

Serving Suggestion

• Toss dressing with a blend of Brussels sprouts, Napa cabbage, kohlrabi, broccoli, carrots, and kale.
• For added protein, sprinkle individual servings with crumbled bacon, toasted cashews, hemp hearts, sunflower kernels, chickpeas, or your favorite salted nut.

Recipe adapted from The Endless Meal.

Moroccan Quinoa Salad

This vegan salad is full of color, texture, and crunch! Serve it as a main meal for a quick weeknight dinner, and then pack up the leftovers to bring to work the next day for lunch. Two meals in one = WIN!

Moroccan Quinoa Salad
Yield: 3-4 servings

Ingredients
Salad:

• 1 1/2 cups cooked quinoa (or 1/2 cup uncooked)
• 1 cup matchstick carrots
• 4 green onions, thinly sliced
• 3/4 cup chickpeas, rinsed & drained (half of 15 oz can)
• 1/3 cup chopped dates (or regular raisins)
• 1/3 cup golden raisins
• 1/3 cup chopped flat leaf parsley (or cilantro)
• 1/2 cup chopped pistachios, for serving

Dressing:

• 2-3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp honey (maple syrup or agave, if vegan)
• 1/2 tsp salt
• 1/2 tsp cumin powder
• 1/8 tsp chili powder

Directions

1. Cook quinoa according to package directions. Allow quinoa to cool completely. (Put in refrigerator to speed this up!)
2. Once quinoa is cooled, toss all salad ingredients together.
3. Combine dressing ingredients in small mason jar and shake until mixed through. Drizzle dressing onto salad and toss to combine.
4. If consuming immediately, top individual servings with chopped pistachios. Or, store in refrigerator for later! Salad ages well. :)

Recipe adapted from Little Spice Jar.

Honey Mustard Quinoa Salad

This salad is a bright and tangy addition to any backyard barbecue this summer!

Honey Mustard Quinoa Salad
Yield: 6-8 servings

Ingredients
3/4 cup uncooked quinoa
1 1/2 cups water

Honey Mustard Dressing:
 1/4 cup honey (or agave nectar)
 1/4 cup Dijon mustard
 1 Tbsp olive oil
 2 Tbsp rice vinegar
 1-2 cloves garlic, minced
 1/2 tsp ground black pepper
 1/2 tsp salt

1/2 cup dried cranberries
2 celery ribs, diced
2 carrots, peeled and diced

Directions
1. In a medium-sized pot, combine the quinoa and water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5-10 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.
2. Combine all dressing ingredients in a small bowl and whisk until well combined.
3. Once the cooked quinoa has cooled completely, toss together with remaining ingredients and dressing. (Feel free to start with just a portion of the dressing and add more to taste. Store remainder in refrigerator for leftovers!)
4. Serve at room temperature or chilled.

Recipe adapted from Wendy Polisi.

Chicken Parmesan Casserole

As a former long-distance runner, Italian food has long been a staple in my diet. But since pasta is now a thing of the past (I don't really care for the gluten free versions), I need to satisfy my craving in other ways. This family favorite dinner is comfort food at it's finest... and you won't even miss the pasta!

Chicken Parmesan Casserole
Yield: 8x8 pan

Ingredients
4 cups fully cooked chicken, shredded or cubed (about 1.5 lbs)
28 oz jar marinara sauce
2 cups shredded Italian cheese blend
1 cup Italian seasoned gluten free bread crumbs (panko and/or regular)
2 Tbsp olive oil

Note: To sneak in some extra veggies, I sautéed a chopped onion in olive oil until translucent and layered it between the chicken and marinara sauce.

Directions
1. Preheat oven to 350°F.
2. Grease 8x8 pan with nonstick cooking spray.
3. Layer half of chicken in pan. Top chicken with half of marinara sauce. Top with half of cheese, spreading to evenly cover chicken. Repeat all three layers with remaining ingredients.
4. In small bowl, mix breadcrumbs with olive oil. Sprinkle on top of casserole.
5. Bake 20-25 minutes, or until golden on top and bubbling on the sides.
6. Serve with tossed salad and/or steamed veggies (like broccoli).

Freezer Meal Instructions
• To Freeze: Assemble casserole as described above and freeze it before baking.
• To Prepare: Thaw casserole in refrigerator overnight. If middle is still slightly frozen, either defrost in microwave before baking or increase cook time. Cover casserole with foil if top gets too brown while baking.

Recipe adapted from Thriving Home.

Brussels Sprouts, Butternut Squash, Cranberries & Pecans

This beautiful side dish is bursting with complementary colors, textures, and flavors!
 • Colors: orange squash, green sprouts, red cranberries
 • Textures: crispy sprouts, tender squash, chewy cranberries, crunchy pecans
 • Flavors: sweet syrup, salty sprouts, cinnamon squash, tart cranberries, nutty pecans

Roasted Brussels Sprouts, Butternut Squash, Cranberries & Pecans
Yield: serving size varies

Ingredients
1 lb Brussels sprouts, sliced in half
1 small butternut squash (peeled, seeded, cubed)
3 Tbsp olive oil
1/4 tsp salt
1 tsp cinnamon
1/2 cup dried cranberries
1/2 cup pecan chips
2 Tbsp pure maple syrup

Directions
1. Preheat oven to 400°F. Coat rimmed baking pan with nonstick cooking spray.
2. Place Brussels sprouts, cut side down, on one half of pan and butternut squash cubes on other half of pan.
3. Drizzle olive oil over top of all veggies in pan.
4. Sprinkle salt over sprouts and cinnamon over squash.
5. Bake in preheated oven for 20-25 minutes, until veggies are browned.
6. Let cool in pan for 10 minutes, then put sprouts and squash in large bowl. Add cranberries, pecans, and maple syrup. Toss to coat.
7. Serve immediately and enjoy!

Recipe adapted from Julia's Album.

Oven Roasted Brussels Sprouts

Most people think they don't like Brussels sprouts, or they find them intimidating and aren't sure how to prepare them. I used to fall into the latter category. I had eaten them before and enjoyed them, yet I wasn't sure how to go about cooking them myself. So one day I decided to pick up a bag at Sam's Club and give it a try! At worst, it would be a $3 failure (a price tag I could certainly handle), and at best, I would have a new side dish to add to my repertoire.

Lucky for me, my first attempt was a rousing success and now I make them a couple times a month. I find that they satisfy my french fry craving for two reasons:

  1. They are crispy on the outside and soft on the inside, just like a french fry. (I love the combination of those textures!)

  2. I can dip them in my two favorite condiments, ranch and ketchup, just like I would do with my french fries. (Because french fries are really just a catalyst for the condiments anyway!)

Here's a look at the Brussels sprouts before putting them in the oven...

And now after they are finished cooking and ready to eat...

Oven Roasted Brussels Sprouts
Yield: 6-8 servings

Ingredients
2 lbs Brussels sprouts
olive oil
salt, to taste
pepper, to taste

Directions
1. Preheat oven to 400°F.
2. Spray rimmed baking sheet with nonstick cooking spray.
3. Arrange Brussels sprouts in a single layer on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper.
4. Bake in oven for 30-35 minutes, shaking pan every 10 minutes or so for even browning. Brussels sprouts will be dark brown on the outside when done. Serve immediately.