Today’s Earth Day and I’m excited to participate in a fun blogger challenge. In honor of today, a group of bloggers is sharing vegetarian recipes and/or sustainable food. My kids have been on a little boycott of all vegetables. Not sure why now, but I’m starting to work on them again. I’m looking forward to seeing what everyone shares today! Make sure you check out everyone’s recipes below.
I really enjoyed this orzo salad. You can eat in hot, room temperature or cold. I tried it all three ways and preferred it at room temperature. It was easy to make and you can easily switch out any of the veggies to use what you have on hand. The original recipe called for pine nuts and feta, but I omitted those.
I recently signed up to receive boxes of produce from Misfit Market and am really loving all the fresh, organic fruit and vegetables I’m receiving. I got two heads for broccoli in my last box and was looking for something different to make with it instead of steaming or roasting it. I love broccoli salad but rarely make it. I found a mayo-free version while scrolling Pinterest, and decided to give it a go. It was really good!
I love all the addition of the fruit and sunflower seeds. After a day sitting in the fridge, it was even better as all the flavors combined. The dressing is delicious – I loved the creaminess of it. I can’t wait to make this salad again. I know it’s going to be a sample this summer!
Now it’s time to check out my side dish for #cookoutweek208 – low-carb cauliflower potato salad. I’m not a huge fan of potato salad, but my husband prefers it over macaroni salad (which I love!) I decided to swap out the potatoes for cauliflower and it was a great switch! It had the creaminess of potato salad and the dressing tied it all together. While I couldn’t fool my kids, the adults enjoyed it. I’ll definitely make it again!
My friend Dawn shared a picture of this salad on her Facebook page and it looked so good, I knew I had to make it! I’m so glad I did because it was delicious and helped me use some of the veggies I had in our fridge. It was fresh and refreshing and I loved the feta that was sprinkled throughout. It came together really quickly and made a great side dish for grilled chicken and then I had it for lunch the next day!
Every BBQ, summer picnic or cookout needs a salad! I usually make pasta salad or ask my mom to make macaroni salad (I haven’t perfected her recipe yet!), but now this salad is going to be my go-to recipe! Today’s #CookOutWeek recipe features broccoli, cauliflower, cheese and bacon in a creamy, tangy sauce! I love the crunch of the veggies – plus you can’t go wrong with bacon and cheese! My kiddos were iffy on it, but ended up devouring it after their first bite!
My garden is overflowing with cucumbers right now and I’m looking for new recipes to use them up. I love cucumbers and this salad was so refreshing especially with this heat wave we’re stuck in. I made it for dinner one night with grilled chicken and it was so good. Madeline ate three bowls of it! It would be great for a picnic too. You could prep all the ingredients and then mix it up right before your ready to eat.
We’ve been doing a lot of grilling lately and I’m always looking for side dishes that will go with any type of meat. This Asian-style slaw was the perfect side to grilled chicken we had one night last week.
Today’s reveal day for my Secret Recipe Club and I’m excited to share this recipe with everyone. This slaw is super easy to make and you can switch out the veggies to whatever you family likes or what you have in your garden. It’s so versatile!
My assignment this month was Natural Noshings. Nora writes about food and fitness. Her recipes focus on natural, real food and nothing to processed or over-complicated. Right up my alley! Nora had a bunch of other recipes I have pinned and look forward to making this summer.
Strawberries are finally in season here and I love seeing all the quarters of fresh picked strawberries at roadside farm stands. This salad is the perfect place to use delicious, fresh berries. It would be great with some blueberries thrown in too. The salad is quick to throw together and you can always pre-grill the chicken breasts to have on hand for a quick dinner or even lunch!
I loved the combination of baby greens, pecans and feta. The light dressing is so delicious too! So, so good! You’ll definitely want to make this recipe ASAP!
Happy Memorial Day! I hope you all have a fun day planned with your friends and family. It’s raining here today and we’ve spent the last few days working outside in the yard and getting our pool ready. We’re planning to go to the movies later today – not sure what we’re seeing yet, but I’m looking forward to a day to relax before another busy week of work starts.
May had an extra Monday and that means a special theme day for The Secret Recipe Club! The theme was picnic or BBQ foods. So many options to choose from! My assignment blog was Thyme for Cooking. Such a fun blog name, right?! Katie shares about her life in France, restoring an old farmhouse and all the amazing food that comes along. She also keeps busy with weekly menu planning that she shares over on her other site.
As usual things have been a little crazy around here! I have been neglecting my blog and I’m going to start adding post topics to my calendar so I can make sure I’m updating it on a regular basis. Cooking and baking has been sliding to the back of my plate lately…I’m in a little bit of a funk and struggling to get out of it. I’m not sure why, maybe the weather and gray days are dragging me down. Spring can’t come soon enough!
I made this salad the other week after I had a LuLaRoe pop up boutique and had half a wheel of brie leftover. (Side note – do you love LLR leggings as much as I do?!?) I knew I need to make something with it and found this recipe. It was delicious and so refreshing! I’m tempted to buy brie again this week so I can have it again. The dressing was perfect compliment to the creamy brie and crunchy apples and pecans.
1 bag of mixed greens
4 oz brie, cut into 1 inch cubes
1 large apple, cut into 1 inch cubes (I used a gala apple)
1/2 cup pecans
1/2 cup dried cranberries
4 scallions, chopped
1/3 cup olive oil
1/3 cup apple cider vinegar
1 1/2 Tbsp honey
1/4 tsp fresh ground pepper
1/4 tsp ground ginger
Mix together the salad ingredients in a large bowl. In a mason jar, combine the dressing ingredients and shake well. Drizzle the dressing over the salad and dig in!
Source: Lemon Tree Dwelling