Waldorf Chicken Salad

This salad is so wonderful, creamy, crunchy, and oh so delicious! It comes together quickly too!

  • 2 whole Boneless, Skinless Chicken Breasts
  • 2 stalk Celery, Thinly Sliced
  • 1 whole Apple, Chopped
  • 3/4 cups Dried Cranberries
  • 3/4 c roasted nuts
  • 3/4 c Mayonnaise
  • 1/4 c Sour Cream
  •  Salt And Pepper, to taste
  • 1/4 Lemon, Juiced
Preheat oven to 425ºF. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23–25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely and slice into bite-sized pieces.

Place chicken, celery, apple, cranberries, nuts, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed. 

Serve immediately. Store any leftovers in the refrigerator.

Zuk Spirals with Garlic Tahini Dressing

This dish is perfect for summer! I love the angle hair setting on my spiral cutter! Another winner from Patricia Wells!

  • 1 lb zuks, spiral cut
  • 1 tsp salt
  • 1/4 c Garlic Tahini Dressing
  • Espelette pepper or Aleppo

Garlic Tahini

  • 2 cloves garlic, minced
  • 1/4 c tahini
  • 1/4 c whole milk yogurt
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt

Combine in a blender. And chill if not using right away.

Toss zuks with salt and place in colander to drain for 15 minutes. Then gentle squeeze out any excess water. Place in a bowl and toss with 1/4 c tahini dressing and sprinkle with Espelette or Aleppo pepper.

Serves 4.

Green Goddess “Tuna” Salad Sandwich

This vegan lunch is so yummy!! If your not vegan just use tuna in place of the hearts of Palm.

  • 1/4 c basil leaves
  • 1/4 c parsley leaves
  • 1/4 c tarragon leaves
  • 1/4 c mayo
  • 1/4 c sour cream or vegan sour cream
  • Zest of 1 lemon
  • 2 tbsp 1 tsp lemon juice
  • 2 tbsp olive oil
  • 1 can hearts of Palm or tuna
  • Celery stalk
  • Shallot
  • 1 clove garlic
  • Salt and pepper
  • Lettuce
  • 4 slices whole grain bread, toasted

Purée basil, parsley, tarragon, mayo, sour cream, lemon zest, juice, and 2 tbsp oil in a blender until smooth.

In a food processor chop hearts of palm, celery, shallot in garlic until chopped finely. Toss with dressing until coated.

Top toasted bread with lettuce and heart of palm mixture.

Serves 2.

King Trumpet Mushrooms with Orange & Pepper

This is from Shroom – the orange may sound odd, trust me it is wonderful!

  • 8 king trumpet mushrooms, halved and scored 1/8 deep
  • Zest & juice of one orange
  • 1/4 c olive oil
  • 2 tsp soy sauce
  • Salt and pepper
  • 1 tbsp butter
  • 8 oz arugula

Whisk together zest, juice, olive oil, soy sauce, salt and pepper. Place mushrooms in a large baking dish and drizzle the dressing over them, rubbing in the dressing. Let rest for at least 30 minutes.

Reserve the dressing. Prepare a grill over high heat. and grill mushrooms on each side until tender and caramelized about 5 minutes each.

Place the marinade in a small pan and bring up a boil, add butter and swirl until melted. Toss with the arugula and serve with mushrooms on top.

Serves 4.

Place

Warm Kale and Quinoa Salad

This is so good and makes great leftovers!

  • 2 c Quinoa
  • 2 c water
  • 2 c baby or shredded kale
  • 1/4 c pine nuts, toasted
  • 1/4 c raisins or dried cranberries
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper to taste

In a medium pot add quinoa and water and bring to a simmer. Reduce to low, cover and cook for 10 – 12 minute. Fluff with fork and add kale and cover allowing the kale to steam.

Stir in remaining ingredients and serve.

Serve 4 – 6.

Soyrizo & Pinto Bean Tacos

Taco Tuesday! If meats your jam use regular chorizo – ya want the Mexican kind not the Spanish kind for this taco!

  • 10 oz soyrizo
  • 1 can pinto beans, rinsed
  • 1 onion, sliced thin
  • 1 pack TJs taco seasoning
  • 1 c water
  • 10 oz cabbage, shredded
  • 2 carrots, shredded
  • 2 limes
    Green onions, sliced thin
    Sliced olives
    Salsa
    Taco shells
    Avocado

In a 12 skillet, heat 1 tbsp oil, add onions and cook over medium heat, till soft. Add soyrizo and break up with a spoon, cook until browned. Add beans, seasoning and water and cook until water is absorbed.

Toss cabbage, carrots, lime juice and oil together.

Assemble tacos and enjoy!

Serves 4.

Cucumber Avocado Salad

This salad is so good – cucumber and avocado play so well together!

  • 3 tbsp olive or avocado oil
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1 large avocado, chopped
  • 4 Persian cucumbers, sliced thin
  • 1 c arugula or spinach

Combine oil, vinegar, garlic, salt and pepper in a small jar.

Place remaining ingredients in a bowl, toss with dressing and serve.

Serves 4.