pasta primavera with chicken sausage

Some of the best meals come from cleaning out my refrigerator. After a long day out on the boat with family, I wanted something quick and filling that would amp up our veggie intake. I loosley followed a recipe I found a while ago, but added a few twists to up the flavor, such as sauteing the veggies in the same pan the lean chicken sausage was cooked in. Use whatever veggies you have one hand and mix it up when you want something fresh. You won't be disappointed!

Pasta Primavera with Chicken Sausage

• 8-12 oz. corkscrew or penne pasta, whole grain if possible
• 1/2 lb. broccoli florets or snow peas (or a combination)
• 3 fresh, lean chicken or turkey sausage links (bratwurst size)
• Baby portobello mushrooms (about 10), sliced in half or thirds
• 1/2 small yellow onion, sliced
• 1/2 bell pepper, thinly sliced
• 3-4 garlic cloves, chopped
• 1 pint cherry tomatoes, halved
• 1/4-1/2 tsp. crushed red pepper
• 1/2 c chopped basil
• 1/2 c grated Parmesan cheese
• 4 oz. herby goat cheese, crumbled
• Salt and pepper

1. Bring a large pot full of salted water to a boil. Add pasta and cook until almost soft. During the last two minutes of cooking, add the broccoli and/or snow peas. Drain and set aside, reserving 1/4 c of cooking liquid.
2. Meanwhile, in another large pot, grill the sausage links in a little olive oil until dark brown and cooked through. Remove from pan and cover in foil. To the pot, add the mushrooms and a little more olive oil. Saute about 4-5 minutes, scraping up any bits on the bottom of the pan. Add onions and peppers. Saute 4-5 minutes, until just soft. Add the garlic and saute another minute or two.
3. While the onions and peppers cook, slice the sausages into rounds. Add sausage rounds, tomatoes, red pepper, noodles, broccoli and reserved water to the vegetables and stir gently together. Add goat cheese and most of the Parmesan and basil. Taste and season with salt and pepper as needed. Top with remaining basil and Parmesan and serve.

Note: This recipe is super flexible and will take nearly any type of veggie replacement. Try adding asparagus, spinach, shredded carrot, squash or whatever else you have hanging out in the fridge. Tender veggies should be added to the pot with the tomatoes; firmer, tougher ones should be added with the onions.

sunday ham & cheese pasta salad

This was so crazy good. I didn't have spinach the first time around, but it called for it and I wished I had it! Next time I make it, I will be sure I do, and I may even experiment with adding a bit of Dijon mustard to the dressing. Served with a bright, green salad (using leftover scallion vinaigrette), this made a quick and tasty meal - though, eater beware, it is high in fat due to the dressing and cheeses. I also brought it for lunch the next day, as shown in the photo below, at work served over spring mix and it was delicious. This would also be great to bring to a party or picnic. Enjoy!

Sunday Ham & Cheese Pasta Salad 
Yield 4 to 6 servings
Ingredients:

• 1 egg*
• 1 cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese 
• 1/4 cup white wine vinegar
• 1/4 teaspoon ground cloves (trust me, it's good!)
• 8 ounces corkscrew, whole-grain pasta
• 10 ounces fresh spinach, stemmed and roughly chopped
• 8 ounces cubed cheese, such as Colby-jack or mozzarella
• 8 ounces ham, chopped (from the deli is fine)
• 1 pint grape tomatoes, cut in half
• 2 ounces Parmesan cheese, for garnish 
• Salt and pepper, to taste

1. To make the dressing, place egg in a bowl. Whisking constantly, slowly add the oil to the egg and whisk until thickened. Add the Parmesan cheese, white wine vinegar, and ground cloves and whisk until fully incorporated. Season with salt and pepper. Set aside.
2. Cook corkscrew pasta according to the directions on the package. Drain well. Toss the hot pasta with the dressing until the pasta is well coated. Add the mozzarella, ham, spinach and tomatoes and toss to combine the dressing. Cover and chill for 4-5 hours.
3. Garnish with more Parmesan cheese before serving.

I brought leftovers (served over greens) with me to lunch the next day, as shown below:

*Note: The dressing contains a raw egg which is incorporated into the hot pasta. 

chicken fajita salad with scallion vinaigrette

Chicken Fajita Salad with Scallion Vinaigrette

Dressing recipe below. Salad recipe not exact - this can feed one or one hundred!

Ingredients

• Chicken breast(s) (1/2 to 1 chicken breast per salad)
• Homemade fajita seasoning
• Sliced, fresh mushrooms (1-2 baby portabellos per salad)
• Yellow onion, chopped into bite-sized chunks, as shown above (1/8 - 1/4 small onion per salad)
• Crunchy lettuce, such as Romaine, washed, dried and torn
• Tomatoes, chopped
• Black beans, drained and rinsed
• Canned corn, drained and rinsed (grilled, fresh corn would be even better!)
• Mexican cheese (I only had colby jack, which I cubed, as shown)
• Salsa
• Other toppings, such as jalepenos, cilantro, sour cream and lime
• Salt/pepper

1. Chop chicken into chunks and season chicken liberally with homemade seasoning (about two tbsp. per pound of chicken). Heat a frying pan over medium heat with a little olive oil. Add chicken and saute until pink is just gone and meat is juicy. Remove from pan. Add a little more oil, the mushrooms and the onion, and saute, seasoning with salt and pepper as needed. Remove from pan when onions are slightly browned on the edges and mushrooms are soft.
2. Arrange salad in a large bowl by adding the lettuce, tomatoes, corn, beans, mushrooms, onions, cheese and chicken. Add salsa and desired toppings. Serve with vinegairette.

Scallion Vinaigrette 

Recipe makes about a cup of dressing and keeps well in a sealed jar on the counter for a few days.

• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard (okay to go a little over!)
• 1 teaspoon honey
• 2 tablespoons chopped chives
• Salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup thinly sliced scallion, green and pale green part

1. Stir the vinegar through the salt and peppper together in a shallow bowl.
2. While whisking furiously, drizzle the olive oil into the mixture slowly, allowing it to emulsify. When the oil is completely incorporated, the dressing should be thick and consistent, as shown above. Gently stir in the scallions and taste to see if it needs additional salt or pepper.

simple greens with tomatoes, mozzarella and basil-garlic dressing

Who doesn't love tomatoes and basil together? This simple salad takes those two flavors and brings in creamy mozzarella over spring greens. The combination is over the top, but is so, so simple to make. I made this salad for a gathering in advance, and whipped it out of the fridge when it was time to eat. Elegant, simple and delicious - what's not to love?

Tomatoes and basil are also well known as super healthy foods. Basil is full of Vitamin A and is said to promote cardiovascular health. Tomatoes are rich in lycopene, also good for the heart, Vitamin C and more. Adding a quality olive oil to the mix helps the body to absorb these nutrients and even fight cancer.

Simple Greens with Tomatoes, Mozzarella and Basil-Garlic Dressing
This salad has no set amount of ingredients. Make it as large or small as you need it.

1. Mix spring mix or spinach with halved cherry tomatoes. Cube desired amount of fresh mozzarella (I buy the ball) and add to the mix. Toss gently. Top with fresh-ground black pepper.
2. Make the Basil-Garlic Dressing as directed. This recipe makes about a cup of dressing, so reduce or double it as needed. (Save any leftover dressing for an easy Grilled Shrimp Salad later in the week, as shown in the Basil-Garlic Dressing recipe post above!)

roast beef sandwiches with rosemary-garlic aioli

Just because something is simple doesn't mean it has to be boring. This is an easy dinner idea punched up with a flavorful condiment -  a rosemary-garlic aioli, which is just a mixture of mayonnaise and other flavors. Pair it with something green (we had a salad) and you have a dinner in under 10 minutes.

Sounds fancy, super easy. My kind of cooking.

Start with a really great bread (see whole-grain ciabatta, courtesy the Fresh Market bakery) and high-quality sliced meat and cheeses. We chose Italian roast beef (deli sliced) and creamy Havarti cheese.

Make the aioli: Mix a few dollops of mayonnaise with about a teaspoon of fresh-chopped rosemary, a turn of fresh-cracked pepper and one small garlic clove. If desired, you can also sprinkle in a little onion powder.

Assemble the sandwich with the meat and cheese and pop it under the broiler until toasty and bubbly. Smear with desired amount of aioli.

Top with lettuce, tomato slices and red onion. Enjoy.

tex-mex beans and peas over rice

So, I'm in a produce-eating competition at work. The idea isn't necessarily to replace your meats and carbs with produce (although I'm finding that something has to give!), but rather to incorporate a variety of colorful, fresh foods into the diet. The competition runs for eight weeks, so don't be surprised if you see more veggie-, bean- and fruit-based dishes in the next month or two!

This also means that I'm upping the ante on my already robust fresh produce intake. I'm averaging 10-12 different kinds of produce each day, which has been surprisingly easy. It just means that I have to be diligent about snacking, really. Most of the time, I get distracted by things I need to do, and I forget to eat my afternoon apple or carrots. Now, I'm making myself get up to eat. I also have discovered a yummy spinach smoothie recipe that blends the greens with yogurt, honey, cinnamon or peanut butter, a little orange juice and ice cubes. Filling and super healthy for breakfast.

So, this is a recipe that I made for lunch one Sunday. It brought in tomatoes (red and yellow), black-eyed peas and black beans for a powerhouse meal. You could also add spinach if you have it, but I had used all of mine in my morning smoothie. :)

Tex-Mex Beans and Peas over Rice

• 1 cup white or brown rice
• 1 tablespoon extra-virgin olive oil
• 1 cup fresh salsa, plus more for topping
• 1 teaspoon ground cumin
• Black pepper
• 1 14-ounce cans black-eyed peas (undrained)
• 1 14-ounce black beans (drained and rinsed)
• 3 cups baby spinach
• 1/4 cup chopped fresh cilantro
• 1 cup shredded cheddar cheese 
• Sour cream, avocado, tomato wedges and lime, for serving (optional)

Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about five minutes. Add the black-eyed peas, plus the liquid from one of the cans. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes. Add some black pepper to taste.

Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about one minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with desired toppings.

texican turkey calzones

These are delicious. And lean. And ... Mexicany. Perfect.

It seems that I've been on a Mexican kick lately; I've just realized that. But, who's complaining? This filling meal-in-a-pocket is made with lean turkey, onions, peppers, tomatoes, garlic and yummy spices - all of which is good for you! Enjoy with spicy toppings, avocado, sour cream, cilantro and lime.

Texican Turkey Calzones

Serves 4

Ingredients:

• 8 oz lean ground turkey
• 1/2 c chopped onion
• 1/2 c green bell pepper
• 1/2 c red bell pepper
• 1 tsp cumin
• 1/2 tsp chili powder
• 2 garlic cloves, minced
• 1/2 c salsa
• Handful of fresh, chopped cilantro
• Salt, pepper
• 1 ball or tube of refrigerated pizza dough (about 11 oz.)
• 3/4 c Mexican or cheddar cheese, shredded
• 1 egg
• Toppings

Directions

1. Preheat oven to 425. Spray a foil-lined baking sheet with cooking spray.
2. Heat a large, deep skillet over medium-high heat. Add ground turkey and cook until pink is just gone, stirring to crumble. Remove from pan, wiping out any excess fat. Add a little olive oil to the pan and add the onion through garlic. Season with salt and pepper. Cook about four minutes, or until the vegetables are tender. Add turkey and salsa to pan. Reduce heat to low and allow to sit for a few minutes. Taste and add more cumin, chili pepper, salt and pepper if needed.
3. Unroll or roll out dough. Divide into four equal portions. Spoon ~1/2 c portions onto the dough squares and top with 3 tbsp. cheese each (I used a shallow bowl to hold the dough for this step, as shown above). Fold dough over and pinch seams tightly. Place all four calzones on the foil-lined, greased baking sheet.
4. In a small bowl, whisk the egg. Brush egg evenly over the tops of each calzone and sprinkle with a small amount of chili powder (I also added dried parsley for color). Bake calzones for 12-13 minutes, until tops are browned and the bottoms are cooked. Serve with desired toppings.

Note: I tripled the recipe for a get-together, which is why the photos show an alarming amount of food!

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tortilla torte from my childhood

This meal is a blast from the past (circa 1993-ish) for me. That year, a summertime ear infection from too many days in the pool prompted my stepmom to take me to the doctor for treatment. In the waiting room, she came across this recipe while flipping through a magazine and thought she'd try it out for dinner. And with four growing girls, she liked that it was a large, filling dish. One taste and we were all hooked!

This has been a family favorite ever since then, although I've added a couple of things, including sauteed onions and garlic, whole-wheat tortillas, extra spices and a can of  green chilies for flavor. Serve it with hot sauce or jalapenos, sour cream and salsa, and a big, fat salad for a great, healthy dinner!

Tortilla Torte
Ingredients

• 1 lb lean ground beef
• 2 cans diced tomatoes, undrained
• 1 small can diced green chilies, undrained
• 1 can black beans, drained and rinsed
• 1 small onion, chopped
• 2-3 garlic cloves, minced
• 1 tsp. cumin
• 1/2 tsp chili powder
• 3 large whole-wheat tortillas
• 2 c cheddar or Mexican cheese blend, shredded
• Salt, pepper, olive oil
• Toppings such as: salsa, sour cream, cilantro, spicy things

1. Start by sauteing the beef over medium heat. When the pink is just gone, remove from pan and allow to drain on paper towels to remove any extra fat. Wipe any excess fat from the pan and add a swirl of olive oil, the onions and garlic, and some salt and pepper to taste.
2. When the onions are transclucent, add the beef back to the pan, along with the tomatoes, chilies, beans and spices. Stir together and allow to cook together for five or so minutes.
3. Spray a cast-iron skillet and lay the first tortilla down. Using a slotted spoon, transfer 1/2 of the filling and 1/3 of the cheese on top, spreading it evenly over the tortilla. Repeat the process until you have two layers of the meat-bean-cheese goodness, topping with the final tortilla with the remaining 1/3 of cheese.
   
4. Cover the cast-iron pan with a lid and cook over medium-low heat until the cheese is melty on a layer or two below the top tortilla. Throw it under the broiler until the top is toasty and the torte is bubbly, like below (5-7 mins).
   
5. Serve immediately with salsa, sour cream, hot sauce, jalapenos, cilantro and any other toppings you like.

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beef tenderloin with rosemary, chocolate and wine reduction

Go ahead and say it: This sounds weird, right? I thought so, too, until I tried this for Valentine's Day. We knew we wanted beef tenderloin, but I wanted to incorporate cocoa into the meal in honor of the day, especially since we had pear ginger crumble for dessert. Bringing unsweetened, robust cocoa into a savory dish is a lot like bringing coffee into a chocolate cake - it ups the wow factor. The results of this Ellie Krieger recipe were amazing. Dinner party worthy and perfect for a Valentine's dinner for two.

Beef Tenderloin with Rosemary, Chocolate and Wine Reduction
Sauce makes 4-6 servings (I cut it in half for our dinner for two)

• 1/2 cup chopped shallots or onion
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped (about 1/4 cup)
• 1 clove garlic, minced (about 1 teaspoon)
• 2 cups dry red wine (drink the rest!)
• 2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 sprig fresh thyme
• 1 tablespoon unsweetened natural cocoa powder
• 1 teaspoon chopped fresh rosemary leaves

Heat a little olive oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more.
Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes.

Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.

In case you're wondering, the potatoes in the background are these ooey-gooey potatoes au gratin.

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cheesy sausage, veggie and pasta skillet

Okay, I admit it. I loooove the new Velveeta cheesy skillet commercials. They are hilarious, and I've found myself proclaiming, "Liquid gooooold!" to anyone who will tolerate me. Not a lot of people.

But while I love the commercials, I have to admit that it's been a really long time since I've had Velveeta. Let's just say that I have too much respect for good cheeses. And maybe it's also because Velveeta isn't actually cheese. Rather, it's a pasteurized process cheese spread. Hmmm.

I'm not going to lie, I did a little research about what Velveeta actually is. It's a pretty complicated product to try to understand, much less explain, so I'm not even going to try. (But if you want to check it out, this was a pretty good site.) This in and of itself makes me nervous.

My point is, I wanted to find an alternative to the easy and quick, one-pot meal. One that packed a punch of flavor with lots of veggies and whole grains. Found it! This one came together in about 30 minutes, using one pot filled with whole-grain pasta, spinach, tomatoes and more. And the sausage can be lean chicken or turkey varieties and no one would be the wiser. Now, that's my kind of cheesy skillet. Enjoy!

Cheesy Sausage, Veggie and Pasta Skillet

• 1 lb. lean Italian turkey sausage, ground
• 1 small onion (or 1/2 large), chopped
• 3 garlic cloves, minced
• 1/2 large green pepper, seeded and chopped
• 1 can (14.5 oz) fire-roasted tomatoes, undrained 
• 8 oz tomato sauce
• 1/4 tsp fennel seeds 
• 1-1/4 cups hot water
• 8 oz dry whole-grain bowtie pasta, uncooked
• 6 oz fresh spinach leaves
• 1/3 cup fresh shredded Parmesan cheese 
• Handful fresh, chopped basil
• Olive oil
• Salt and pepper
• Crushed red pepper, optional

1. Brown sausage over medium heat with a little olive oil. Remove from pan and drain off any fat. Add onion, garlic and green pepper to pan with a little more olive oil until soft. Salt and pepper to taste.
2. Add sausage back to pan with sauteed veggies, tomatoes, sauce, fennel seeds and water. Bring to a boil, cover and reduce heat. Simmer 15 minutes. (Make a salad to go with it!)
3. Stir pasta well to make sure all the noodles are evenly cooked. Add spinach, most of the Parmesan (reserve a tablespoon or two for topping), basil and a sprinkle of crushed red pepper. Taste and adjust the salt and pepper as needed. Serve immediately, topped with a little basil and cheese.

lemony penne with chickpeas, feta and tomatoes

While this dish is yummy and super flexible, the best things about it are how healthy and easy it is. I like to eat vegetarian dishes once a week or so, but I like to find meals that don't feel like they're missing something. Chickpeas and other beans usually satisfy me and provide good protein without unhealthy fats. It's a good trade off. This is a great, simple weeknight meal that squeaks in lots of good veg and whole grain. I put everything together while I waited for the pasta to boil and then stirred it together in a pretty bowl. I was in and out of the kitchen - including doing the dishes - in less than 30 minutes. Perfect.

Lemony Pasta with Chickpeas, Feta and Tomatoes

To mix it up, try adding spinach, cooked chicken, broccoli, mushrooms or other add-ins.

• 8 ounces whole-grain penne
• 2 tablespoons olive oil
• 1/2 cup chopped shallots or onion
• 3 garlic cloves, minced
• 1 chopped red bell pepper
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 3 cups halved cherry tomatoes
• 3 ounces crumbled feta cheese
• 1 ounce Parmesan cheese 
• 1/3 cup small fresh basil leaves
• 1/2 Greek seasoning (or dried Oregano)
• Salt and pepper, to taste
• 1/2 lemon rind, grated (use up to a whole lemon to taste) 

1. Cook pasta according to package directions; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic; sauté 45 seconds, stirring constantly. Stir in bell pepper and chickpeas; sauté 2 minutes, stirring occasionally. Add tomatoes; sauté 2 minutes. Stir in pasta and reserved cooking liquid; cook 1 minute or until thoroughly heated. Remove from heat. Add feta, Parmesan and remaining ingredients; toss to combine.

 Want other easy, healthy weeknight meal ideas? Try these:

• White bean chicken chili
• Minestrone
• Slow-cooked stuffed peppers
• Turkey burgers with avocado and manchego

slow-cooked steak and peppers

 Perfect for cold weather, this one is savory and rich, and tastes like it took you all day to make. But only your slow cooker will be tired. This recipe is so easy I actually made it after dinner one night for the next day. Soak the juices up with brown rice or egg noodles, or use up leftover potatoes like I did with this recipe for cheesy-garlic mashers (it's my go-to recipe!). Stay warm and enjoy!

Slow-Cooked Steak and Peppers

• 1-1 1/2 pounds lean beef sirloin, fat trimmed and cut into 2 inch strips
• Garlic powder and pepper to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch
• 3 garlic cloves, chopped
• 1/2 cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 large bay leaf
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

1. Sprinkle strips of sirloin with garlic powder and pepper to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in garlic onion, green peppers, bay leaf, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on high for three to four hours, or on low for six to eight hours.

Craving beef? Check these lighter/healthy recipes out:

• Thai ginger-honey beef salad
• Beef and mushroom sloppy joes
• Not your mama's meatloaf
• Cowboy steak with coffee-ancho rub

seared chicken with tomato-balsamic reduction over greens

After a big fat meal for Sunday dinner yesterday, it was time for something light. Not to mention we had a great run tonight that put me in a "healthy" state of mind. (And, have I mentioned I bought a mountain bike? I think a mini-triathlon might be in my future!)

This chicken recipe, another from Ellie (adore!), takes canned tomatoes to a whole new level - the balsamic makes them rich and they are simmered until they are thick and sweet. Served with a side of whole-grain couscous doctored up with pine nuts, sun-dried tomatoes and basil, this is a winner.

Seared Chicken with Tomato-Balsamic Reduction Over Greens
Serves 4
Ingredients

• 1 tablespoon olive oil
• Chicken seasoning (or salt and pepper)
• 2 (8-ounce) boneless, skinless chicken breasts, halved
• 8 ounces baby spinach*
• 3 cloves garlic, chopped
• 2 tablespoons balsamic vinegar
• 1/3 cup low-sodium chicken broth
• 1 cup low-sodium canned chopped tomatoes with juice
• Sprinkle of oregano as a garnish

Directions

1. Heat a large saute pan over medium-high heat. Add the olive oil and heat. Season chicken liberally with chicken seasoning or salt and pepper. Add the chicken and cook about four minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside.
2. To the same pan, add the spinach* and cook just until wilted, about one to two minutes. Remove from the pan and set aside. Lower the heat to medium and add the garlic, balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook three to five minutes until thick and rich.

I served this with a side of whole-grain couscous, seasoned with sun-dried tomatoes, pine nuts and basil.

*I didn't have spinach, so I used spring mix, simply arranged on a plate. The chicken and sauce made a great topping.

avocado cobb salads with garlicky dijon dressing

"You had me at avocado." That's what I thought about this when I was browsing through one of my beloved Ellie Krieger's cookbooks this weekend looking for healthy lunch ideas. Currently I'm in a mid-day meal rut - I might turn into an Amy's bean and cheddar burrito and I can't take another peanut butter and jelly sandwich - and wanted something fresh. (See bad iPhone photo above for the solution.)

The dressing alone on this is worth saving for other salads. The modified version of Ellie's recipe made enough for two big salads for lunch - with no leftovers.

Avocado Cobb Salads with Garlicky Dijon Dressing
Ingredients
For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon Worcestershire sauce
• 1 small clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the salad:

• 1/4 pound Black Forest or other smoked ham, chopped
• 1/4 pound turkey breast, chopped
• 2 hard-boiled eggs, sliced into quarters
• 6 cups romaine lettuce (about 6 ounces) coarsely chopped
• 2 medium tomatoes, seeded and diced (about 2 cups)
• 1/2 avocado, diced (about 3/4 cup)
• 1/2 cup crumbled gorgonzola or blue cheese  

Directions

1. In a small bowl, whisk together all of the dressing ingredients and set aside.
2. 
   Assemble the salad ingredients, wrapping the avocado tightly in plastic wrap if not eating immediately. Dress salad before eating.

summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette

My mom used to make lentils and being the weird kid that I was, I loved them. I used to skip the second round of steak and instead scoop more of the little green-grey legumes onto my plate. A recent trip to an eclectic cafe & brewery brought them back into my life through a loaded lentil salad, served with a homemade vinaigrette. Simple and delicious, I knew I could make it at home. And for $1.29, I got an entire bag of lentils that should last me a year. Nice.

So, that's what we had for lunch one day this past weekend. We topped a bed of lettuce with cooled, soft lentils, chickpeas, diced tomato and cucumber, walnuts, salty feta cheese and drizzled it all with a homemade raspberry vinaigrette - but, for the record, any balsamic vinaigrette would be delicious.

And for the record, lentils are low calorie, yet jam-packed with fiber and protein (these bad boys give soybeans a run for their money!), folate and B vitamins. Show them no mercy and get creative with them. This salad is just one of the many ways to enjoy them.

Loaded Lentil Salad with Feta, Walnuts and Homemade Raspberry Vinaigrette
Raspberry Vinaigrette (makes enough for about three salads)

• 1/2 c canola or olive oil
• 1/2 raspberry balsamic vinegar (or standard balsamic vinegar if you want to skip the fruity dressing)
• 1/4 c (or less) of sugar
• 1 tsp Dijon mustard
• 1/2 tsp oregano
• Salt and pepper

Shake the above ingredients vigorously in a small jar with a lid until combined. Set aside and make the salad.
Salad

• Lettuce - red leaf, spring mix and spinach are good choices
• Diced tomatoes
• Chopped cucumbers
• Scallions, sliced on an angle
• 3/4 c cooked lentils (as directed, just be sure to add a little salt to the water, and cooled)*
• 1/2 c chickpeas, drained
• Walnuts
• Crumbled feta (gorgonzola would be good, too)
• Pepper

Assemble salad and drizzle with dressing. Serve immediately.

*Note: Cook lentils like you would rice, but don't expect all of the water to be absorbed. You'll need to drain the lentils when they're soft.

Also check out:

• Summer salads, part one: smoked turkey salad with cranberries and bleu cheese
• Summer salads, part two: grilled shrimp salads with basil-garlic dressing
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part five: thai chicken salad with peanut dressing
• Thai ginger-honey beef salad

cowboy spaghetti with beer, cheddar and hot sauce

So, technically this is cavatappi (corkscrew) pasta. But it doesn't matter because it's sinfully good for dinner. Or lunch.

"Cowboy" for the Worcestershire and hot sauces, beer, bacon and cheddar, garlic and onions, this pasta dish is uniquely westerny-Italian. My sister-in-law and I have loved this recipe for years, though we both didn't know quite what to think at first. If I could offer advice, it would be to try it on a night when you want something satisfying and different. And make a big fat salad to go with it so it doesn't count.

And per the name, this is a cowboy-sized portion. But, it made for a better picture.

 Cowboy Spaghetti
(Courtesy Rachel Ray)

• 1 pound spaghetti
• 3-4 slices smoky bacon, chopped
• 1 pound ground sirloin
• 1 medium onion, chopped
• 3 to 4 cloves garlic, chopped
• 2 teaspoons hot sauce, eyeball it
• 1 tablespoon Worcestershire sauce, eyeball it
• 1/2 cup beer
• 1 (14-ounce) can, chopped or crushed fire roasted tomatoes
• 1 (8-ounces) can, tomato sauce
• 8 ounces sharp Cheddar
• 4 scallions, chopped
• Salt, pepper and "spicy flakes" (the term for crushed red pepper given by the hubs)

Need other Italian-ish ideas? Try these:

• Shrimp scampi - a buttery dream come true
• Margherita pizza
• Venison-sausage stuffed shells for dinner

tale of a tomato plant

I am continually amazed at the simplicity of food. It doesn't have to be complicated or come in a fancy wrapper. As I get older, I'm finding that the best things truly are often are the simplest. This tomato plant was grown in healthy, rich soil and only required daily watering and ample sun.

To repay me, the little seedling provided me with a bounty of crimson fruit. No additives. No artificial colors. No preservatives. Just food.

Beautiful.

summer salads, part two: grilled shrimp salads with basil-garlic dressing

The second in my series of satisfying summer salads, this one had me licking the bowl primarily because of the dressing. It was so good, I brought it to lunch the next day. This one's guilt-free all the way around, and won't leave you hungry.

Grilled Shrimp Salads with Basil-Garlic Dressing
Serves 2

Basil-Garlic Dressing

• 2 sprigs fresh basil
• 1 clove garlic
• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/2 teaspoon dried mustard
• 1/4 teaspoon paprika
• 1/8 tsp pepper

Shrimp and Salad

• 1 lb. shrimp, cleaned and detailed and deheaded
• Two large handfuls of lettuce (I used spring mix)
• Two roma tomatoes, chopped
• 1/2 can corn, rinsed
• 1/2 can black beans, rinsed
• 1-2 scallions, chopped
• 1/8 c shredded cheese
• Salt and pepper

1. Place dressing ingredients in a food processor until combined.
2. Sprinkle shrimp with salt and pepper and thread onto skewers. Grill on medium heat until pink.
3. Arrange greens on a plate and top with corn, beans, tomatoes, scallions and cheese. Top with dressing and shrimp.

Also check out:

• Summer salads, part one: smoked turkey salad with cranberries and bleu cheese
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette
• Summer salads, part five: thai chicken salad with peanut dressing
• Thai ginger-honey beef salad

fresh tomato and oregano scramble with white cheddar

We've been out of town for a full week and had one glorious Sunday to ourselves at home before heading back to work on Monday. Times like these scream for brunch. My overflowing herb garden and a home-grown tomato were the inspiration for this simple and satisfying dish. A little wedge of leftover white cheddar proved to be the perfect last minute add in. So simple, it doesn't even need a recipe.

Fresh Tomato and Oregano Scramble with White Cheddar

In a small bowl, mix four to five eggs with a little splash of milk and salt and pepper. Stir in about a tablespoon of fresh herbs (like oregano). Add a dab of butter to a hot pan and pour the eggs when melted and sizzling. Stir the eggs constantly over medium heat to scramble them. When the eggs are almost cooked, add the tomato chunks and cheese. Stir to combine. Salt and pepper to taste.

Need more brunch ideas? Try these:

• Strawberry buttermilk pancakes
• Fried eggs & veggie fritters
• Oatmeal-cranberry griddle cakes
• Healthy, tasty banana bread