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.

Split Pea Slow Cooker Soup

This soup is so easy – dump everything in the slow cooker and you are done in 8 hours! I topped with some coconut bacon.

  • 1 lb dried green sloppy peas
  • 2 carrots, minced
  • 1 onion, minced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 tbsp better than bouillon
  • 1 bay leaf

Combine all ingredients with 6 c of water in the slow cooker and cook on low for 8 hours.

Remove the bay leaf and run an immersion blender in the pot to purée it a bit.

Serves 8.

Raw Broccoli Salad

This salad is so easy and yummy! Make the dressing ahead of time.

Dressing:

  • 1/3 c water
  • 1/4 c lemon juice
  • 1/3 c raw pine soaked for 30 minutes & drained
  • 1/3 c raw shelled sunflower seeds, soaked for 30 minutes & drained
  • 2 tbsp Dijon
  • 1 tsp Apple cider vinegar
  • 1/2 tsp salt
  • 1/8 tsp red pepper flakes

Place in a blender and blend till smooth, thin with more water 1/4 c at a time if too thick. Chill.

Salad:

  • 3 c Broccoli
  • 1 c cabbage
  • 1 c celery
  • 1/4 c red onion
  • 1/4 c raw sunflower seeds
  • 1/4 c raw pumpkin seeds
  • 1/4 c sesame seeds
  • Salt and pepper to taste

Roughly chop the veggie and toss in a food processor, pulse to finely chopped.

Toss with dressing and serve.

Serves 2 – 4.

Chickpea Walnut Melt

This brings the flavors of tuna melt without the tuna. So healthy and tasty! It makes enough for 4 – 6 open faced sandwiches.

  • 15 oz chickpeas, drained and rinsed
  • 1 c walnuts, soaked for 1 hour
  • 1/2 c celery, chopped
  • 1/2 c bread and butter pickles
  • 1/4 red onion chopped
  • 3 tbsp dill
  • 3 tbsp lemon juice
  • 2 tbsp Dijon
  • 1 tbsp vegan mayo
  • Dash of hot sauce
  • Salt and pepper

For sandwich:

  • 4 slices of bread
  • 1 tomato, sliced thin
  • 4 slices cheese – vegan or regular

In a food processor, chop the walnuts and chickpeas until finely ground. Remove and place in a large bowl. Add celery, pickles, onion and dill to food processor and pulse till finely chopped. Add the chickpea mixture and stir in lemon juice, mustard, mayo and cayenne pepper.

Spread 1/4 the mixture over a slice of bread, top tomato slice and cheese and broil until cheese is melted.

Serves 4.

Chicken Salad

 Patricia Wells does it again with this tasty chicken salad!

Ingrediets:
1 c greek yogurt
1 tsp curry powder
1 TBSP lemon juice
Salt and pepper
1 1/2 c celery, diced
1 lb cooked chicken, cubed
1 granny smith apple,diced

Combine all ingredient in a large bowl. Serve on bread or lettuce.

Serves 4.

Beef and Farro Stew

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This one was inspired by F&W, I made a few minor changes. This is a stick to your ribs kind of meal, perfect for a chilly winter night.

Ingredients:
1 TBSP canola oil
1 1/2 lb stew meat, cut into 1-inch pieces
Salt and pepper
9 c chicken stock
1 head of garlic, peeled
6 thyme sprigs
3 bay leaves
1 c farro
2 tomatoes, chopped
1 leek, light green and white parts only, thinly sliced
2 celery ribs, thinly sliced
3 small carrots, chopped
2 white miso
2 tsp smoked paprika
Parmigiano-Reggiano cheese, grated

In a large pot heat the oil. Season the meat with salt and pepper, add half to the pot and cook over moderate heat, turning, until browned, about 5 minutes; using a slotted spoon, transfer to a large plate. Repeat with the remaining meat.

Add 1 c of the stock and stir, scraping up any browned bits. Add the remaining stock along with the meat, garlic, thyme and bay leaves and bring to a simmer.

Cover and cook over low heat, stirring occasionally, until the meat is tender, about 1 1/2 hours.

Stir in the farro and bring to a simmer. Cover and cook over moderate heat until the farro is almost tender, 20 minutes.

Stir in the tomatoes, leek, celery, carrots, miso and paprika. Cover and cook until the vegetables are tender, about 10 minutes. Discard the thyme sprigs.

Serves 6 – 8.

Tuna Salad

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This is from Martha Stewart and it is quite an amazing tuna salad!

Ingredients:
2 TBSP mayonnaise
1 TBSP fat-free Greek yogurt
1 tsp grated lemon zest
1 TBSP juice
Salt and pepper
1 can (5 oz) solid light tuna packed in water, drained and flaked
1 stalk celery, halved lengthwise and thinly sliced
1/2 Granny Smith apple, peeled and grated
Whole-wheat bread, red onion, cucumber, and alfalfa sprouts, for serving

Combine ingredients in a large bowl. Spoon onto bread and top with onions and cucumber.

Lentils with Broiled Eggplant

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Yes, I’m obsessed – Ottolenghi is a god in my world. This is an amazing meatless Monday dish. It might be pushing it for a weeknight meal, but you can roast the eggplant in advance. Leftovers – can’t wait!!

Ingredients:
2 medium eggplants
2 TBSP red wine vinegar
Salt and pepper
1 c lentils
3 small carrots, peeled, chopped small
2 celery stalks, chopped small
1 bay leaf
3 springs thyme
1 onion, minced
3 TBSP olive oil
20 cherry tomatoes, halved
1/4 c chopped herbs, dill, parley & cilantro
2 TBSP Greek yogurt

Prick eggplant all over, broil for an hour turning several times until charred and collapsed. Let cool then scrape out flesh and drain for 30 min. Chop, stir in 1/2 TBSP vinegar, salt and pepper. Set aside.

Lower temp to 275 and roast tomatoes for 25 min. Set aside.

Cook lentils according to package stir in carrots, celery, bay leaf, thyme and onion. Cook until tender about 25 minutes. Remove bay leaf and thyme. Add rest of vinegar, 2 TBSP olive oil and salt and pepper. Stir in herbs and tomatoes.

To serve, spoon lentil into bowl, pile on eggplant and top with a dollop of yogurt.

Serves 4

Cauliflower and Barley Salad with Mozzarella

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Meatless Monday: this week an amazing warm salad with creamy fresh mozzarella cheese inspired by Bon Appetite. Yum!! Can’t wait to have the leftovers for lunch.

Ingredients:
1 c pearl barley
¼ c fine fresh breadcrumbs
2 c whole milk
1 c finely chopped cauliflower
1 shallot, finely chopped
1/2 c finely chopped celery hearts, plus
1/4 c chopped celery leaves
1/2 c finely chopped fresh flat-leaf parsley and parsley stems
1/2 c grated lemon zest
2 tablespoons fresh lemon juice
1 TBSP Champagne vinegar
8 oz. burrata or fresh mozzarella, torn
1 TBSP creme fraiche or half and half
Olive oil
Aleppo pepper
Salt

Cook barley in a large pot of boiling salted water until tender, 15–20 minutes. Drain and set aside.

Meanwhile, toast breadcrumbs in a nonstick skillet.

Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. Add cauliflower and cook until just softened, about 3 minutes; drain well. Discard milk.

Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.

Mix burrata and crème fraîche in a medium bowl; season with salt. Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.

Wild Rice Salad

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I made this rice salad for Thanksgiving, the inspiration came from the Nov 2011 issue of Bon Appétit. It was super simple and tastes better the next day!

1 TBSP olive oil
3 large celery stalks, finely chopped
1 c finely chopped onion
1 garlic clove, thinly sliced
1 1/2 cups wild rice
2 c chicken broth
1 bay leaf
1 tsp salt plus more
3/4 c pecans
3/4 c dried cranberries
3/4 c dried apricots, coarsely chopped
3/4 c golden raisins
Freshly ground black pepper
1 1/2 c thinly sliced small celery stalks
1/2 c celery leaves from celery heart, coarsely chopped

Heat oil in a large saucepan over medium heat. Add chopped celery and onion; cook, stirring occasionally, until softened and almost translucent, about 8 minutes. Stir in garlic; cook, stirring often, until fragrant, about 2 minutes. Add wild rice; stir for 1 minute. Add broth, bay leaf, 1 teaspoon salt, and 1 1/2 cups water; increase heat and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes. Uncover, stir, and continue cooking, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, 20-–40 minutes.

Discard bay leaf. Stir in dried cranberries, apricots, and raisins. Let sit, covered, for 5 minutes.

Season rice to taste with salt and pepper. Fold pecans, sliced cranberries, and sliced celery into mixture. Garnish with celery leaves.