A few weekends ago I drove about an hour and a half to go to an Apple Orchard outside of Chicago. Picking my own produce (apples, berries and peppers) for the week was fun, and the low prices really made the long drive worth it. We walked away with well over 20 apples, two containers of berries and a few peppers for about 20 bucks. Now, I’m sitting on more apples that I know what to do with, so I decided to make a simple version of a Fall apple salad – Greek Yogurt Apple Salad. Read More
The search for a better lunch continues, and this time I whipped up a vegetarian option: Basil Quinoa and Chickpea Salad with Tahini Dressing. If you have read the past couple articles I’ve posted, then you know how sick of lunch meat sandwiches I have gotten. If not, catch up with all the latest gossip here (bonus is you get to see my Slow Cooker Avocado Chicken Salad Recipe).
I have been a quinoa fan for as long as I have been able to pronounce the word correctly. So about 3 years. Those who eat it know that while it is extremely healthy, it can be a little bland. I had also been hearing great things about Tahini, which I found out 6 days ago is just ground sesame seeds. Who knew? It has a great nutty taste (some say it’s bitter too, but I honestly didn’t pick up on that) and combining quinoa and tahini (along with a handful of other ingredients) made for a fresh and healthy lunch. I actually added some Simple Soy Sauce Basil Chicken to my lunches this past week to pack in a little more protein.
Oh yea, and the chickpeas, I almost forgot. Chickpeas are great in salads and ground up as a dip (aka, hummus), and they also go great in this “salad” and add some welcomed texture and protein. Read More
This past weekend the weather actually warmed up a bit in Chicagoland, I think it actually hit 60 degrees at one point. Not bad for early March. It motivated me to start embracing the warm weather and begin breaking out some Spring recipes, the first of which is this delicious and simple Spring Arugula Salad with Homemade Balsamic Dressing. It is the perfect Spring lunch, and is great as a side or an appetizer for dinner as well. This easy salad has 5 ingredients:
- Goat Cheese
- Red Onion
The homemade dressing is just as simple, and it takes this salad to the next level of salad greatness. It’s a simple balsamic dressing made with two parts olive oil and one part balsamic vinegar. I also threw in a touch of honey, dijon mustard, and salt and pepper for good measure. Read More