Ingredient: red onion

Peach and Arugula Salad with Blue Cheese

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 Peach and Arugula Salad with Blue Cheese
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat grill to high (or use a grill pan). In a large serving bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt and freshly ground black pepper to taste; set aside.
  2. Halve and pit peaches; cut each into 6 wedges. Lightly brush wedges with oil. Place on hot grill for 30 seconds on each side.
  3. Add baby arugula and onion to dressing; toss gently to coat. Arrange peaches on top and garnish with blue cheese and hazelnuts.
Recipe Notes

In place of arugula, try baby spinach. Instead of blue cheese, use goat cheese or feta. Can't find hazelnuts? Use walnuts, almonds or pecans. For a slight twist on the original, you can also toss in blueberries or other seasonal berries of your choice!

Winter Squash Bake with Feta

There are a few dishes in my cooking rotation that I can make in my sleep. This winter squash bake with Feta cheese is one of them – thanks to my sister-in-law who first made this dish for us a few years ago. It’s evolved to take in estranged vegetables, like that last head of broccoli or a handful of spinach. You can swap out any vegetable you like, make this vegan or vegetarian. It’s easy to make ahead, freeze, is great comfort food and travels well. Even the pickiest eaters in our family will eat this one. Enjoy!

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 Winter Squash Bake with Feta
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 425
  2. Heat your olive oil and brown your sausage. Once browned, remove the sausage.
  3. Add another swirl of olive oil to the pan drippings. Stir in garlic, onion, bell pepper and broccoli. Cook for two minutes.
  4. Stir in the squash and coat with the oil mixture in the pan. Add oregano, thyme, red pepper flakes, and salt and pepper to taste.
  5. Stir in the spinach and squeeze some lemon juice on top of it. Stir for just a moment until it wilts.
  6. Combine the vegetables and sausage in a baking dish. Swirl in a little olive oil, a squeeze of lemon juice and some more salt and pepper.
  7. Cover with foil. Bake for 25 minutes or until the squash is fork tender. Once it is, or slightly before, remove foil and add feta cheese.
  8. Bake for another 5 minutes or until the feta is bubbly and delicious. Serve with some crusty bread!

Honey Ginger Chicken & Garlic Zoodles

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 Honey Ginger Chicken & Garlic Zoodles
The wonderful thing about veggie noodles is they grill up nicely on a flat surface. The moisture inside the vegetable helps create that nice noodle-like texture and behavior.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Garlic Zoodles
Honey Ginger Sesame Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Garlic Zoodles
Honey Ginger Sesame Chicken
Instructions
  1. Take the zucchini and start working them through a hand-crank spiralizer (I like to use the patented Vegetti). Voila! You’ve created some zoodles!
  2. Place the newly designed zoodles in a mixing bowl with the chopped garlic, onion, and vegetable stock. Turn them over and let them soak while you work on the birds.
  3. One of the bad habits of dirty eating is portion control. Luckily, we can trick our minds into believing we have more on our plate. I would normally recommend a recipe with eight chicken breasts. But for our purposes, we’re going to use four.  Then we’re going to filet them in half. Tada, eight chicken breasts!
  4. Time to grill! Now most of you have traditional grills, which works fine for the chicken. Not so nice for the zoodles. I recommend a wok for the grill.  Me?  I’ve kind of gone all in on the Blackstone flat top griddle grill. Great for searing meats, poultry, and fish… even BETTER for grilling veggies. Take the sesame oil and spread on the flat surface. Slap those chicken breasts and dump the zoodles right on top. Traditional grillers can use a wok to cook the zoodles, grill the chicken old school style.
  5. Flip those chickens over and toss the zoodles a bit. While finishing, mix the ground ginger, garlic powder, soy sauce, Dijon mustard, honey, and rice wine vinegar in a bowl.  Once cooked, take the chicken off, cube it up and dump it in the sauce!
  6. Plate the zoodles fresh and hot. Spoon the chicken cubes of goodness onto the zoodles. Drizzle any remaining sauce over the plate, don’t forget those delicious sesame seeds, and chow down!

Quinoa Summer Salad

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 Quinoa Summer Salad
Servings
Ingredients
Quinoa
Veggie Mix
Dressing
Servings
Ingredients
Quinoa
Veggie Mix
Dressing
Instructions
  1. Add the quinoa/rice mix, water and salt to a medium sauce pan. Heat to a boil, reduce to simmer, cover for about 20 minutes.
  2. While the quinoa is cooking, cut up all of the veggies and place in a large mixing bowl
  3. In a smaller bowl or dressing container, mix in all of the dressing ingredients.
  4. When it has finished cooking, add the quinoa to the large mixing bowl and top with the dressing and feta cheese. Toss everything together.
  5. Serve and enjoy! Store in the refrigerator in a sealed container for up to a week.
Recipe Notes
  • Beans of Choice: You can’t go wrong here, so try your favorite bean. I like using chickpeas, lentils, kidney beans or black beans.
  • Quinoa: Don’t like quinoa? Swap in another grain like brown rice or couscous.
  • Vinegar: Don’t have rice vinegar or red wine vinegar on hand? Try apple cider vinegar, white vinegar or even balsamic vinegar.