Caprese Zucchini Noodle Salad

Caprese Zucchini Noodle Salad
Original recipe by KitchenAid Recipes

If you have a KitchenAid Stand Mixer buy the KitchenAid Spiralizer Attachment with Peel, Core & Slice. It will make the job of spiraling fast and easy. If you do not have a KitchenAid Stand Mixer don't worry, because your grocery store should sale zucchini noodles. This is a great salad and everyone will love it!

Ingredients:

1- 2 large zucchini, at least 1 1/2 inches thick, spiral cut into noodles
1 pint grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/2 - inch cubes
2 tablespoons thinly sliced fresh basil
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons olive oil

Directions:

Bring 3 to 4 quarts of water to boil in large pot over high heat. Add 2 to 3 tablespoons salt. Fill separate large bowl with ice water and set aside. Cook zucchini noodles in salted water, 45 seconds. Drain and place in ice water to stop cooking. When chilled, drain zucchini noodles.

Combine zucchini, tomatoes, mozzarella and basil in a large bowl. In a separate small bowl, combine vinegar, salt, pepper and then whisk in olive oil. Add dressing to salad and toss to coat.

Divide evenly onto 4 salad plates and serve.

Caprese Tortellini Salad

Caprese Tortellini Salad

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 (7 ounce) package refrigerated basil pesto (If you want to make it yourself, see the pesto sauce recipe link below)
2 cups halved grape tomatoes
(8 ounce) fresh mozzarella, cut into 1/2-inch cubes
Fresh basil for garnish, if desired

Directions:

Bring a large pot of salted water to a boil over medium high heat. Add the tortellini and cook according to package directions.

Drain the pasta and rinse with cold water to stop the cooking process.

Transfer the pasta to a large bowl. Add the pesto, tomatoes and cheese. Toss to coat. Cover and refrigerate for 30 minutes or up to 8 hours.

Serve chilled or at room temperature.

Interested in making your own pesto sauce? If yes, it's easy and very delicious! Here's the pesto sauce recipe link. Enjoy!
http://crowdedkitchen509.blogspot.com/2012/10/pesto-sauce.html

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Ingredients:

2 (15 ounce) cans chickpeas, drained and rinsed
1/4 cup chopped Italian parsley
2/3 cup chopped bell pepper (mix red / yellow / orange)
3/4 cup halved grape tomatoes
3 green onions, sliced
15 kalamata or black olives, sliced in half
1/3 cup crumbled feta cheese

Dressing:

4 tablespoons extra-virgin olive oil
2 tablespoon plain yogurt
1 tablespoon freshly squeezed lemon juice
1 tablespoon red wine vinegar
5 garlic cloves, minced
1/4 teaspoon cumin
Salt and pepper

Directions:

In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juice on top. Refrigerate until ready to serve.

Wilted Quinoa Spinach Salad

Wilted Quinoa Spinach Salad
Oringinal recipe by Taste of Home
http://www.tasteofhome.com/recipes/quinoa-wilted-spinach-salad

Here's another healthy quinoa salad recipe. You can enjoy this salad warm or cold. I prefer chilled.

Ingredients:

2 cups water
1 cup quinoa, rinsed
1 package (6 ounce) fresh baby spinach, torn
1/2 cup dried cranberries

Dressing:

3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon red wine vinegar
1 tablespoon maple syrup
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 green onion, finely chopped
1/2 cup chopped pecans, toasted

Directions:

In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12 - 15 minutes or until water is absorbed. Remove from heat; fluff with a fork.

In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans before serving.

10 servings

Quinoa and Black Beans

Quinoa and Black Beans

Serve this salad chilled.  The cayenne pepper can be substituted with 8 drops Tabasco sauce, or 1/4 teaspoon red pepper or chili flakes.

Ingredients:

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup quinoa
1  1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and ground pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions:

Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.

Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Looking for another quinoa salad? If yes, here's a great tasting quinoa salad recipe.

Zesty Quinoa Salad
http://crowdedkitchen509.blogspot.com/2013/04/zesty-quinoa-salad.html

Orange Salad

Orange Salad

Ingredients:

4 oranges
2 fennel bulbs, thinly sliced, fronds reserved
1/2 cup pitted black olives

Dressing:

5 tablespoons olive oil
Juice of 1/2 lemon, strained
2 tablespoons chopped flat-leaf parsley
Fennel fronds (see above)
1 teaspoon fennel seeds (optional)
Salt and pepper

Directions:

First make the dressing.  Whisk together the olive oil, lemon juice, parsley, fennel fronds, and fennel seeds, if using, in a bowl and season to taste with salt and pepper.

Cut off peel from oranges, removing all traces of bitter white pith. Cut the flesh into rounds, put them into a large salad bowl, and add the fennel and olives. Mix well. Drizzle the dressing over the salad to taste, and serve.

Serves 4 - 6

Roasted Asparagus with Dijon-Lemon Sauce

Roasted Asparagus with Dijon-Lemon Sauce
Original recipe by Cooking Light

Ingredients:

2 pounds asparagus spears, trimmed
4 teaspoons extra virgin olive oil, divided
1/2 teaspoon kosher salt
2 garlic cloves, minced
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

Directions:

Preheat oven to 425 degrees.

Combine asparagus, 2 teaspoons olive oil, salt, and garlic in a large bowl, tossing well to coat. Arrange asparagus mixture in a single layer on a baking sheet. Bake at 425 degrees for 12 minutes or until crisp-tender.

Combine remaining 2 teaspoons oil, rind, juice, mustard, and pepper in a small bowl, stirring with a whisk. Arrange asparagus on a platter, drizzle juice mixture over asparagus. Sprinkle with parsley.

Wilted Spinach Salad

Wilted Spinach Salad

This is one of my favorite salads! The dressing is over-the-top good, so I double the dressing recipe.

Ingredients

Raw baby spinach (8 ounces), washed and dried
1 medium red onion, thinly sliced
1/3 cup apple cider vinegar
1 tablespoon prepared Coarse Ground Dijon mustard
1/2 teaspoon garlic salt
1/8 teaspoon pepper

Directions:

In a large bowl, mix the sliced onions and raw baby spinach together. Cover and chill in refrigerator.

For dressing:  

Add the ingredients together and heat until it starts to steam. Just before serving, pour the hot dressing over the salad tossing gently to wilt greens.

Italian Roasted Potatoes

Italian Roasted Potatoes
Recipe submitted by Mary Mimi Rorie

Your family will go crazy over these roasted potatoes.

Ingredients:

2 1/2 pounds waxy (about 6 medium), such as Red Bliss, unpeeled and cut into 1-inch cubes
12 cloves garlic, peeled
2 teaspoons dried oregano
1/2 cup olive oil
Salt

Directions:

Heat oven to 425 degrees. In a large roasting pan, combine potatoes, garlic, oregano and oil. Stir until potatoes are well-coated, and spread them evenly in pan.

Place in oven, and roast until golden brown and crispy, tossing once or twice. Bake for about 1 hour.

Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.

Recipe submitted by Mary Mimi Rorie

Spring Asparagus Salad

Spring Asparagus Salad
Recipe submitted by Lisa Henry VanMansum

Ingredients:

1-2 bunches asparagus
2 cups cous cous (uncooked)
1/2 cup kalamata olives (pitted, sliced)
1/2 cup feta
1/2 toasted pine nuts (optional)
Handful fresh mint, tarragon or Italian parsley
Zest from one lemon

Dressing:

1/3 cup olive oil
3 tablespoons whole grain mustard
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper

Directions:

Preheat oven to 400 degrees.

Trim the tough ends of the asparagus off.  Lay them on a baking sheet and drizzle with 1-2 tablespoons of olive oil, sprinkle with a generous pinch of salt and cracked pepper, and half of the lemon zest.

Roast in the oven until tender, about 20-25 minutes.  Cut into bite size pieces.

Bring a large pot of salted water to a boil.  Add 2 cups cous cous, and cook until al dente.

While the cous cous is cooking, make the dressing.  In a small bowl, stir all ingredients together.

Drain the cous cous, and place in a large bowl.  Toss it with the dressing, olives, asparagus, feta, pine nuts, fresh herbs and lemon zest.

Serve warm, or chill and serve as a salad.

Recipe submitted by Lisa Henry VanMansum

Healthy Broccoli Salad

Healthy Broccoli Salad

This reduced fat salad is great for a large gathering!

Ingredients:

2 heads fresh broccoli, chopped
1 head fresh cauliflower, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 red onion, chopped
1/2 cup green olives
1 cup tomatoes, chopped
1 cup reduced fat sharp cheddar cheese, shredded
1 cup reduced fat ranch dressing

Directions:

Mix all ingredients together in a large bowl and toss with reduced fat ranch dressing.

Refrigerate until serving.

Orange-Ginger Glazed Carrots

Orange-Ginger Glazed Carrots

I make this dish every year for Thanksgiving.  It's a tradition!

Ingredients:

1 (1 lb) package baby carrots
1 teaspoon grated orange rind
1/4 cup fresh juice
2 teaspoon butter
2 teaspoon honey
1 to 3 teaspoons freshly grated ginger or 1 teaspoon ground ginger may be substituted
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil.

Reduce heat, and simmer, stirring occasionally 30 to 35 minutes or until liquid evaporates and carrots are glazed.

6 servings

Best-Ever Cucumber Salad

Best-Ever Cucumber Salad
Recipe by David Gaimari

This is the easiest salad to make, and it tastes great!

Ingredients;

3 medium cucumbers
1 large red onion, sliced
1 teaspoon salt
2 tablespoons chopped dill
3/4 cup rice vinegar

Directions:

Slice the cucumber in 1/4-inch slices.

In a large bowl, combine the sliced cucumbers, sliced onion, salt, dill, and rice vinegar.

Refrigerate before serving.

Zesty Horseradish Corn on the Cob

Zesty Horseradish Corn on the Cob
Original Recipe by Land O Lakes - Treasury Of Country Recipes

Ingredients:

1/2 cup butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh parsley, chopped
2 tablespoons Dijon mustard
2 teaspoons prepared horseradish

8 fresh ears of corn on the cob, husked

Directions:

Prepare grill of heat oven to 375 degrees.

In a small bowl stir together all ingredients except corn.

Spread about 1 tablespoon butter mixture evenly over each ear of corn.  Wrap tightly in heavy-duty double thickness aluminium foil, sealing well.

Place on grill rack directly over coals or low flame, turning every 5 minutes, for 20 to 25 minutes, or until tender.  If baking, place foil-wrapped corn on jelly roll pan.  Bake for 40 to 45 minutes, or until heated through.

TIP:  Horseradish butter can be used as a spread for sandwiches or vegetables.

New Orleans Red Beans and Rice

New Orleans Red Beans and Rice

This is one of those meals that you should make the day before, because it tastes even better the next day. Reheat the red beans in the stock pot while the rice is cooking. Don't forget the hot sauce!

Ingredients:

1 tablespoon shortening
2 white onions, chopped
3 to 4 tablespoons garlic, minced
2 green bell peppers, chopped
4 to 5 celery stalks, chopped

8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces

2 bay leaves
1 tablespoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Hot pepper sauce to taste

6 cups cooked white rice

Directions:

Rinse the red beans.

Melt the shortening in a large stock pot over medium heat.

Once the shortening has melted, add the chopped onion, minced garlic, chopped bell pepper and chopped celery.  Saute for 5 to 7 minutes.

Add the water, dried red beans, ham hock, and sausage.  Bring to a boil.

Stir in the bay leaves, Cajun seasoning, thyme, sage, and hot sauce.

Reduce heat to low, and place cover on pot. Simmer for 5 hours.

Remove ham hock bones and bay leaves. Serve over rice.

Serves 6

Have you ever tried red bean and rice soup?  If not, here's the recipe. It's delicious!
http://crowdedkitchen509.blogspot.com/2014/01/red-bean-and-rice-soup.html

Red Beans and Rice Soup

Zesty Quinoa Salad

Zesty Quinoa Salad
Original recipe by allrecipes.com

Quinoa- Pronounced "Keen-Wa". A grain-like crop grown primarily for its edible seeds.

This will be your new favorite summertime salad! It's yummy!

Ingredients:

1 cup quinoa
2 cups water
1/4 cup extra-virgin olive oil
2 limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes, or more to taste
1 1/2 cups halved cherry or grape tomatoes
1 (15 ounce) can black beans, drained and rinsed
5 to 7 green onions, finely chopped
1/4 cup chopped fresh cilantro

Directions:

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.

Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.

Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper.

Serve immediately or chill in refrigerator.

6 servings

Looking for another great tasting quinoa salad? If yes, here's the recipe!

Quinoa and Black Beans
http://crowdedkitchen509.blogspot.com/2017/01/quinoa-and-black-beans.html

Quinoa and Black Beans

Summer Cabbage and Fennel Salad

Summer Cabbage and Fennel Salad

Ingredients:

1 pound cabbage, thinly sliced
1 cup fennel bulb, diced
5 tablespoons fresh fennel fronds, chopped
1/2 cup golden raisins
1/2 cup plain yogurt
1/2 cup mayonnaise
3 tablespoons lime juice
2 teaspoons honey
Salt and Pepper

Directions:

In a large bowl, toss together the cabbage, fennel, fennel fronds, and raisins.

In a separate bowl, combine the yogurt, mayonnaise, lime juice, and honey.

Stir the yogurt mixture into the cabbage mixture, and season with salt and pepper.

Chill

6 servings, 168 calories

Spinach and Cheese Stuffed Portobellos

Spinach and Cheese Stuffed Portobellos
Original recipe by Eating Well Magazine

Ingredients:

4 large portobello mushrooms caps
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, divided

1 cup ricotta cheese
1 cup finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
2 to 3 tablespoons chopped black olives
1 tablespoon Italian seasoning

1 1/2  cups "All Time Favorite Tomato Sauce"
http://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

Directions:

Preheat oven to 450 degrees

Coat a rimmed baking sheet with cooking spray.

Place mushroom caps, gill-side up, on prepared baking sheet.  Sprinkle with salt and 1/8 teaspoon pepper.

Roast until tender, 20 to 25 minutes.

Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan cheese, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.

Once the mushroom caps have been roasted, carefully pour out any liquid accumulated in the caps.

Spread 2 to 3 tablespoons of "All Time Favorite Tomato Sauce" into each cap.

Divide the ricotta cheese mixture into 4 equal portions.  Fill each cap with ricotta mixture, and sprinkle with the remaining 1/4 cup Parmesan cheese.

Bake until hot, about 10 minutes.

Serve with the remaining tomato sauce, bread, and a green salad.

4 servings