Bev's Recipe Collection

• blackened chicken (grilled)
• 1 pound asparagus
• 1 red and 1 orange bell pepper
• spring mix (or radicchio)
• lemon juice and olive oil

Grill blackened chicken, asparagus, and bell peppers. Serve atop or beside spring mix. Sprinkle with lemon juice and olive oil.

Suggested sides: white rice and grapes

Dressing:

• 1/4 C olive oil
• 2 T balsamic vinegar
• 1 T pure maple syrup
• 1 t Dijon mustard
• 1 clover garlic, minced
• dash of salt and ground black pepper

Whisk ingredients in a small bowl. Set aside.

Salad:

• fresh spinach
• 1 apple (or pear), cored and thinly sliced (or veggies: cucumber, bell pepper, tomato)
• 1 avocado, sliced
• red onion slices
• Honey-Roasted Pecans (or pecans, walnuts, almonds, sunflower seeds)
• crumbled feta cheese (or shredded Parmesan)
• optional: golden raisins

from twopeasandtheirpod.com

• 1/4 C olive oil
• 2 T fresh lemon juice
• 2 T balsamic vinegar
• 1/2 t Dijon mustard
• 1 to 2 t honey
• salt and black pepper, to taste

In a small bowl, whisk all ingredients together. Set aside.

• 2 bunches kale, stemmed and washed
• drizzle of olive oil
• pinch of salt
• 1/2 C feta cheese (or finely shredded Parmesan)
• 1/3 C toasted walnut (or pecan or almond) pieces, or sunflower seeds
• 1/3 C golden raisins (or dried cranberries or fresh berries, apple slices, pear slices)

Chop the washed kale and place in a large bowl. Drizzle the kale with a little bit of olive oil. Sprinkle with a little salt and massage with your clean fingers until the kale softens a bit. (This makes the kale less bitter.)

Drizzle the dressing over the kale and toss well. Add the cheese, nuts, and fruit. Toss again and serve.

Store leftover salad in an airtight container for up to 2 days. The dressing keeps in the fridge for up to a week.

adapted from twopeasandtheirpod.com

• 5 Roma tomatoes, diced (about 3 C)
• 1 large English cucumber, diced
• 1/2 to 3/4 C chopped fresh parsley leaves
• 1/8 t salt
• 2 t freshly squeezed lemon juice
• 2 T olive oil
• 1 t ground sumac
• 1/8 t pepper

In a large mixing bow, place the diced tomatoes, cucumbers, and parsley. Season with salt and toss. Set aside for 5 minutes or so.

Add the lemon juice, olive oil, sumac, and pepper. Give the salad a gentle toss. Enjoy!

based on recipe by Suzy Karadsheh (She added 1/2 t pepper.)

• 2 T stone ground mustard
• 2 T apple cider vinegar
• 1/2 C olive oil
• salt and freshly ground pepper
• 10 oz. mixed salad greens
• 2 Bartlett pears, diced
• 4 oz. Gouda cheese, diced
• 1 C coarsely chopped toasted walnuts
• 1/2 C raisins (or cranberries)

In a small bowl, whisk together the mustard, vinegar, and oil. Season to taste with salt and pepper. Place salad greens in a large bowl. Top with pears and Gouda. Pour dressing over the top and gently toss. Sprinkle with walnuts and raisins. Makes 12 servings.

Salad:

• 1 or 2 heads romaine lettuce–rinsed, dried and chopped
• 1 bell pepper, chopped (I used orange)
• 1 cucumber, halved lengthwise and sliced
• 1 cup crumbled feta
• 5 oz. cherry tomatoes, halved

Combine salad ingredients in a bowl, adjusting ammounts as desired.

Salad Dressing:

• 1/2 cup + 2 Tbs olive oil
• 1/2 cup red wine vinegar
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 3/4 tsp pepper
• 3/4 tsp salt
• 3/4 tsp onion powder
• 3/4 tsp Dijon-style mustard

Mix (or shake) all ingredients together in a jar or sealed caraffe. Pour over salad. Store in fridge.

recipes from All Recipes–the salad, the dressing

Salad:

• 4 sweet potatoes
• 2 Tbs olive oil
• 2 heaping teaspoons cumin & chili powder
• salt & pepper to taste
• 2 (14 oz) cans black beans, rinsed and drained
• 2 cups frozen corn, thawed
• 2 heads of romaine lettuce, chopped
• tortilla corn chips

Dressing:

• 1 avocado
• 1/2 cup Greek yogurt
• 1 cup water
• 1 cup cilantro leaves (or more)
• 2 small cloves garlic
• 1 tsp salt
• a splash of lime juice

Instructions:

Peel the potatoes and chop into bite-sized pieces and place on large tray lined with parchment paper. Mix the olive oil, cumin, and chili powder together. Drizzle over the sweet potatoes and toss to coat. Bake at 400 for 10 minutes, stir. Turn oven up to 425 and bake for 10-15 more minutes, or until potatoes are barely roasted brown (or as desired).

Meanwhile, pulse the dressing ingredients in a food processor or blender until smooth.

Toss the beans, corn, lettuce, and sweet potatoes in a big bowl, and serve with the avocado dressing and tortilla chips. Serve warm or cold. Enjoy! 🙂

recipe from Pinch of Yum

Ingredients:

2 Tbsp creamy peanut butter
2 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp sesame oil
2 tsp honey granules (or sugar)
3 Tbsp olive oil
juice from 1 small lime

Directions:

Combine the peanut butter, rice vinegar, soy sauce, sesame oil and sugar in a small jar with a tight-fitting lid. Shake well to combine. Add the olive oil and lime juice and shake until the dressing is smooth.

From Parade.com

Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!

Ingredients:

• 1 (15 oz) can of chickpeas, drained and rinsed
• 1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
• 1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
• salt and pepper to taste
• 1/4 cup finely chopped cucumber
• 1/4 cup diced tomato
• 2 Tbs finely chopped celery

Directions:

In a small bowl, mash the chickpeas with a fork until partly pasty.

Blend in the liquids (whatever combination you want).

Add the rest of the ingredients. Adjust the seasonings to taste. I garnish with extra chili powder.

Excellent on pita chips or in pitas (or gluten free creacker) with lettuce or avocado, but any bread will do! You can be creative with this recipe, but I love this combination! 🙂

From Blog of Joy

Ingredients:

3 Tbs mayonnaise
2 Tbs apple cider vinegar
1 Tbs maple syrup
2 tsp spicy brown mustard
1 tsp olive oil
1 tsp lemon juice
1 Tbs poppy seeds
1/2 tsp garlic powder
pinch of onion powder
salt + pepper to taste

Directions:

Whisk all ingredients together until smooth or blend in a blender. Refrigerate for at least 20 minutes for best flavor.

Adapted from Healthy.Happy.Life.