I discovered this amazingly refreshing salad on one of my new favorite Instagram accounts, Shred Happens. The story behind this is an incredible one. The gentleman has lost 140 lbs. by changing the way he eats, not depriving himself, but finding ways to make some of his favorite foods much healthier. Honestly, the flavor in all of his recipes is totally over the top delicious and most are pretty darn quick to pull together. You really should check it out.

Here is one of his very satisfying, crunchy salads that will not disappoint. It takes minutes to pull together and is refreshing, clean and absolutely delicious. I have made minor adjustments to his original recipe.

You can serve this as a stand alone salad for lunch, along side a steak, or any other protein, as a wonderful accompaniment.

INGREDIENTS
5-6 persian cucumbers, or 1 English cucumber
1 avocado, cubed
1-2 scallions, thinly sliced
1/3 cup fresh dill, finely chopped
1/3 cup fresh mint, roughly chopped
2 oz. walnuts, toasted and cooled
1 1/2 oz. feta, crumbled
1 Tbs. za’atar, see notes below
zest of 1 lemon
1/2 lemon, juiced
3-4 Tbs. good olive oil
kosher salt, to taste
fresh ground pepper, to taste

DIRECTIONS
First, thinly slice the cucumbers and add them to a bowl. Then, add the next seven ingredients (up to the za’atar) and toss well to combine. Finally, add the lemon zest, lemon juice, olive oil, salt and pepper and again, toss well to combine and serve. That’s it, your done! This will easily keep for a day or two in the fridge, but I think it just may not last that long.

NOTES
As always, you can definitely play with the amounts in this recipe to your preferred taste. Try swapping out the feta for say crumbled goat cheese or a crumbled blue. Also, pecans would be tasty in place of the walnuts. The one thing I would not change is the herbs and the amount of them, the fresh herbs really take this salad to the next level and cutting back on them would be a mistake.

Za’atar is a very popular Middle Eastern spice blend. It is typically made from a combination of dried thyme, oregano, marjoram, toasted sesame seeds and sumac. It has a wonderful earthy, tangy, and nutty flavor. These days, you can usually find it in most larger supermarkets and Trader Joe’s also carries it. If you somehow can’t find it, there are a multitude of recipes online that you could tap.

Absolutely one of the easiest things to make is homemade croutons. You’re in for a real treat compared to the over-processed store bought versions. Try them in your favorite soup, I happen to think that tomato soup screams for them. Also adding them to a salad is a rather obvious choice, especially a caesar salad, where having good croutons is essential and makes a huge difference.

INGREDIENTS
day old bread, sourdough or any other good bread
good olive oil
kosher salt
fresh ground pepper

DIRECTIONS
First, tear the bread into bite sized pieces. By tearing them, you have more craggy edges that crisp up beautifully, and have lots of texture. Obviously, you certainly could cut the bread into cubes, but they just won’t have the wonderful texture of the torn pieces.

Next, choose a skillet depending on how many croutons you are making. If you are just doing enough for a salad, a small skillet will do. If you’re going to do a whole batch, find a larger pan. Either way, make sure that the croutons are in a single layer and if you have to do them in more than one batch, so be it.

I must say these are so quick, easy, and really best the day of or the day after making them, that I do suggest making them in smaller batches. However, if you do choose to do a large batch, they can be refreshed in a skillet to crisp them back up. When I have leftover bread, I tear it, lay it out on a sheet pan and freeze them. Then, when they are fully frozen, I put them in a container and back into the freezer. If you just throw them all in together, without freezing first, they will freeze together in one big lump. That way I can grab a handful or two when I want them for my salad, toss them in a skillet for a few minutes and I’m done.

Put a small amount of oil in the skillet (you don’t want soggy croutons) on medium-high heat, toss in the bread, in a single layer, add salt and pepper to taste and shake the pan to coat the croutons. If you feel they are too dry, you can add a tad more oil, but do be careful and don’t soak them or they won’t crisp up. Let them be for a few minutes, that will brown them up nicely on one side. When you see them browning, you can shake the pan, stir or turn them to get browning all over. That’s it, easy as can be and your done in five minutes!

NOTES
There are a million ways that you could amp these up. I happen to prefer them simpler, as I’ve noted above, but use your imagination and try different seasonings. An obvious choice would be to add some garlic powder, Italian seasoning, or even za’atar, etc. Another obvious add, would be parmesan cheese. When adding parmesan (or any other cheese you might like), I would add it right when you pull the croutons off the heat. That way you don’t have a melted, cheesy mess in the pan and the cheese will melt into the croutons.

Forget about store bought caesar dressing, this one is pretty darn quick to whip up, less than five minutes, start to finish, and it’s absolutely delicious. The ingredients are common pantry staples, so you most likely won’t even have to go the market before whipping it up. Honestly, you’ll have this done in less time than it takes to run to the market and buy a bottle of dressing. And it will be much healthier since there will be none of the chemicals and stabilizers in commercial dressings. Give it a try, I promise you won’t be disappointed.

INGREDIENTS
1 large garlic clove
1 1/2 tsp (7g) anchovy paste
1 tsp (5g) Worcestershire sauce
1/4 (25g) cup grated parmesan cheese
3-4 Tbs (36-48g) lemon juice
2 egg yolks
1 tsp (5g) Dijon mustard
1/2 cup (103g) olive oil, canola, vegetable, avocado also works
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper

DIRECTIONS
Place all the ingredients in a mason jar and use an immersion blender to combine everything, just until emulsified. Alternatively, you could use a regular blender, again combining until just emulsified. Test and add more lemon juice or salt and pepper, as needed. Also, if the dressing seems too thick, you can add some water, a tablespoon at a time, until it reaches your preferred consistency.

NOTES
You may have noticed, I am starting to add the weight equivalents of most ingredients. I find it so much quicker to pull the recipes together. You’re not using measuring cups and measuring spoons and therefore the cleanup is much quicker. I just put the jar on my scale and add the ingredients as I go, it really is easier. There are so many good kitchen scales and the prices are so reasonable, you can get a reliable, easy to use one for under $11. Once you start using it, you’ll wonder why it took so long to try it.

This is an incredibly quick, delicious and healthy recipe, that takes only 30 minutes from start to finish. I found the original recipe on a great website, Shred Happens and have modified it a bit to my taste. Now when you see the list of ingredients, you will be surprised to see cottage cheese there. I thought it was a bit odd too, but wanted to give it a try and I loved it. The cottage cheese not only adds creaminess, but lots of protein, as does the bone broth. Those two ingredients take it to a whole new nurtrional level and honestly you would never know the cottage cheese was in there, unless I told you!

INGREDIENTS
2 Tbs. olive oil
1 large onion, chopped
2 cloves garlic, grated
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
1 tsp. dried basil
pinch of crushed red pepper, to taste
1 Tbs. (16.5g) tomato paste
28 oz. whole peeled San Marzano tomatoes, crushed
several large basil stems, reserve a few leaves for garnish
1 1/2 cups chicken bone broth
1 cup cottage cheese
1/4 cup grated parmesan
croutons, optional but highly recommended

DIRECTIONS
First, add the olive oil to a large soup pot and set over medium heat. Add the onion to the olive oil and sauté to soften, for about 5 minutes (don’t let it brown). Next, add the garlic, salt, pepper, dried basil, crushed red pepper, tomato paste, and sauté for a minute or two more.

Next, add the crushed tomatoes, basil sprigs, broth and simmer for 10-15 minutes, stirring occasionally.

Then, take off the heat, add the cottage cheese and using an immersion blender, blend until smooth. Alternatively, you could use a regular blender or Vitamix to do the same. Finally, add the parmesan, stir to combine, check for seasoning, add salt and pepper as needed, based on your preferences. Serve with a few croutons and a chiffonade of fresh basil.

NOTES
If you can’t find chicken bone broth, you certainly can use regular chicken broth, it will just have a little less protein and doesn’t compromise taste in the least.

Also, I find the easiest way to crush the whole tomatoes is right in the can with an immersion blender.

Another option to amp this up a bit is to add some yummy, homemade sourdough croutons. Serve with a nice salad or a yummy grilled cheese sandwich for a great lunch or a light dinner.

with burrata, pesto, and pine nuts

Tomato season is nearly over, but I hope you get to try this very simple salad before they are gone. Although it is incredibly simple (dare I say, almost not even a recipe), it really does highlight the freshness and flavor of these gems.

Now to be sure, you can certainly make this with regular tomatoes, but the varied colors and shapes of the heirlooms make for a beautiful platter and presentation. It’s simple, requires no cooking, is a terrific addition to any dinner, takes minutes to put together and is absolute tomato heaven!

I saw this on the cover (her picture is much better than mine!) of this cookbook, by Jennifer Segal, and I had to buy it, just for that picture and recipe. However, there are 100 recipes in her cookbook (and certainly worth the purchase), all delicious and most are quite simple.

INGREDIENTS
2 lbs. heirloom tomatoes, different colors and shapes
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 fresh buratta balls, 8-10 oz. each
1/2 cup basil pesto, homemade or store bought
1/4 pine nuts, toasted
baby arugula
fresh basil leaves
drizzle extra virgin olive oil

DIRECTIONS
First, line the bottom of your platter with baby arugula. Then cut the tomatoes, some into quarters, some slices, and some uneven chunks. Next, arrange them on your platter, sprinkled with kosher salt and fresh ground pepper. Cut or tear the burrata in chunks and randomly arrange over the tomatoes. Drizzle the pesto over the top, sprinkle with the pine nuts, add a slight drizzle of extra virgin olive oil and serve immediately.

NOTES
To toast the pine nuts, just add them to a dry skillet, and toast them on medium heat. Please be sure to stay close by, they can burn in an instant. I actually toast all of the pine nuts when I buy them, cool them and put them in a glass jar in the fridge. That way they are at the ready when I want to add a handful to a salad and you’re not toasting them each time you want to use them.

With an overabundance of frozen fruit in the freezer, I decided I needed to clear some space and came up with this insanely simple, yet delicious recipe. You could use fresh fruit, but the frozen is quicker and easier because the fruit is all prepped and ready to go.

This might be the quickest recipe you’ve ever made, it comes together in twenty minutes or less and serves a crowd. It’s a great sauce to have on hand for a quick company worthy dessert. I mainly use it over ice cream, with a sprinkling of toasted, slivered almonds. However, it is equally good for breakfast over some yogurt, with a bit of granola to top it off.

INGREDIENTS
2 cups mixed berries, fresh or frozen
1/3- 1/2 cup sugar
zest of 1 lemon
2 Tbs. lemon juice

DIRECTIONS
Combine the fruit, sugar, zest and juice in a medium saucepan. Toss to mix in the sugar and zest and cook over medium-low heat, until the fruit is thawed and starts releasing its juices. Stir to fully combine and simmer for about 10-15 minutes. The longer it cooks, the thicker it will get. So, watch the consistency and if you like a thinner sauce, then pull it off the heat on the earlier side. Be aware that it will thicken a little as it cools.

Feel free to use a masher to break down the berries or pureé if you prefer a smoother sauce. Personally, I like some texture, so I mash the berries a bit, but still have some larger pieces.

That’s it, your done! Serve it warm or room temperature, whether for dessert, over ice cream or for breakfast over yogurt, this sauce definitely does not disappoint.

NOTES
The fruit combinations are endless, be creative, toss in what you have, I guarantee it will be delicious. The sugar is a guideline, if you prefer less sweet, go for the 1/3 cup. If you prefer a sweeter sauce, add up to the 1/2 cup, the choice is yours. I tend to go on the lighter side with the sugar, closer to the 1/3 cup, but the full 1/2 cup would certainly be fine too.

I used mostly strawberries, and some blueberries, because that’s what I had. Nectarines or peaches would be tasty as well. The amounts certainly don’t have to be exact. Although this is excellent as written, play with it to find the combination of fruits and the sweetness that you prefer. Let me know how it turns out.

Forget the store bought spice rubs! This is definitely a much better option, for two simple reasons. First, it doesn’t have all those preservatives and stabilizers found in mass produced rubs, and secondly, it comes together in mere minutes. Given how much is used when doing ribs or a pulled pork, the store bought options can get a bit pricey. This is an easy, versatile alternative, that also happens to be cost effective. To ensure that I always have it on-hand and ready for the next yummy recipe, I often make a double batch.

INGREDIENTS
2 Tbs chipotle powder
2 Tbs smoked paprika
1 Tbs garlic powder
1 Tbs cumin
1 Tbs coriander
2 Tbs salt
2 Tbs dark brown sugar

DIRECTIONS
Place all ingredients in a bowl, stir well, and transfer to a glass jar for storage. It’s as simple as that.

Try this the next time you make baby back ribs or when slow roasting a pulled pork. Although I haven’t tried it on chicken just yet, I think it would definitely be a worthy option.

Here is an easy, crowd-pleasing salad that I guarantee will be a big hit at your next barbecue. I just happened upon this yummy recipe on Instagram, it is almost a full take on one that Gaby, of What’s Gaby Cooking, was showcasing. It not only looks and tastes delicious, it’s a cinch to throw together. Think about this as a stand alone lunch or as a wonderful salad at your next barbecue. It pairs beautifully with almost any grilled meat or fish and certainly would be terrific with cheeseburgers.

There is a whole bunch of celery in this and that is not a mistake! I like celery, but I certainly don’t crave it. I do, however, crave salt and crunch and this salad satisfies both of those in spades. Gaby’s enthusiasm (and if you’ve ever visited her website, you know what I’m talking about) was infectious enough and I decided to just give it a whirl. It also didn’t hurt that I happened to have all of the ingredients on hand.

As written, it is incredibly crunchy and satisfying, however, it has endless possibilities beyond what I have here. So, feel free to add or delete according to your preferences. I’ve added a few suggestions in the notes section below. Just beware, the celery and the feta on their own are inherently salty. So, be careful how much salt you add, both in the dressing and on the ingredients. You can always add salt, but you can’t remove it!

INGREDIENTS
1 head romaine lettuce, sliced
2 persian cucumbers, diced
1 bunch celery, sliced
1 can (15 oz.) chickpeas, rinsed & drained
1/2 cup feta, crumbled or cubed
1-2 ripe avocados, diced

DRESSING
1 cup fresh dill
1 lemon, zested & juiced
2 cloves garlic
1 small shallot
1 Tbs. dijon mustard
2 Tbs. red wine vinegar
1 cup olive oil
kosher salt & fresh ground pepper, to taste

INSTRUCTIONS
First, prep all of the vegetables and place in a large bowl. Then, combine all of the dressing ingredients in a blender or food processor. Blend all until smooth, check the seasonings, and add more salt and pepper as needed. Finally, when ready to serve, drizzle some of the dressing over the vegetables, toss to coat and serve immediately.

NOTES
I tend towards underdressing my salads, so initially, I would not use all of the dressing. Start with a light drizzle, toss to combine and then decide whether that is enough dressing for you. Add more as needed.

Also, the actual salad ingredients and amounts can be modified to your preferences, with no adverse effects. I often don’t add the chickpeas, because I don’t always have them on hand. However, they definitely do add not only a good amount of protein and fiber, but also some additional depth and texture to the overall salad. As always, play with the ingredient amounts to please your palate.

Regarding substitutions, if you don’t like feta, try goat cheese or even blue cheese, my husband’s favorite. He is always “suggesting” that blue cheese would be a great addition, and it is! You can sub in or out different lettuces, but I would definitely stick with the crunchy ones or a combination of crunchy ones. Also, consider adding in some olives, walnuts, toasted pine nuts or peperoncini for a little kick. Maybe some diced red bell pepper or some cherry tomatoes for color. A mixture of fresh herbs would also be yummy; try mint, basil, parsley or a combination to your liking. The one thing that I would not change however, is the dressing, I think it is perfect, delicious, and very refreshing just as written.

Come mid-summer, when you have an overabundance of fresh basil, dive into this simple and delicious recipe. Pesto is yummy on just about anything, from pasta, to sandwiches, salads and of course, pizza.

INGREDIENTS
1/3 cup walnuts or pine nuts
2 large garlic cloves, roughly chopped
2 cups gently packed fresh basil leaves
1/2 tsp. salt
1/4 tsp. ground black pepper
2/3 cup extra virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS
Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds. Add the basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process a minute more. Use pesto immediately or store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of olive oil (this seals out the air and prevents the pesto from oxidizing, which would turn it an ugly brown color). It will keep in the refrigerator for about a week.

NOTES
Pesto can also be frozen, in an airtight container, for up to 6 months. Try pouring the pesto into an ice cube tray and freeze. Once it’s frozen, remove the pesto cubes from the tray and put them in a resealable plastic bag or airtight container. You can add the frozen or defrosted cubes to soups, pasta dishes, sandwiches, potatoes and more.

This is as simple as it gets. A quick recipe that enhances and elevates the pecans to a yummy new level. Serve them as a wonderful stand-alone snack, at the bar with cocktails or my absolute favorite, with some coffee ice cream, a drizzle of salted caramel sauce, then topped with these tasty treats. Sounds like such a simple dessert and it really is. However, we all know that quite often, the simplest recipes are often the best ones. This is a classic example of how a few separate, high quality ingredients can elevate the simple to the sublime. Additionally, this makes a good amount of pecans and they store beautifully, so they’re a great go to snack or are there to create a last minute dessert. You will not be disappointed, give it a try.

INGREDIENTS
2 cups (240g) pecan halves
2 Tbs. (28g) butter, melted
1/2 tsp. kosher salt

DIRECTIONS
Preheat oven to 325°F.
First, toss pecans and melted butter in medium bowl to coat. Add the salt and stir to combine. Then, spread pecans in single layer on rimmed baking sheet and bake until fragrant and slightly darkened in color, for 12-15 minutes. Stay close by because these can get overdone very quickly.

Alternatively and an even quicker method, is to melt the butter in a skillet, add the pecans and, on low to medium heat, toast the pecans for a few minutes. Once the pecans are fragrant, remove from the skillet, add the salt and toss to combine.

Finally, after cooking, cool the pecans on the baking sheet or in the skillet, if using, and then store in an airtight container.

NOTES
Do try to buy whole pecans, rather than pieces, they make a much better presentation when serving, whether with cocktails or over ice cream. Also, I have played with the salt a bit, in both amount and kind. You can do the same, however I definitely would not use regular table salt. My preference is a good, coarse, kosher salt, Diamond and Morton both make a good one that is carried in most supermarkets. A tasty upgrade is Maldon Salt, it is definitely worth it.