Recipes

Balsamic grilled steak salad with peaches

Balsamic grilled steak salad with peaches

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 clove garlic minced
  • 1 tbsp. brown sugar
  • 1 tbsp. vegetable oil
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. extra-virgin olive oil
  • Juice of 1 large lemon
  • 6 c. baby arugula
  • 2 peaches thinly sliced
  • 1/3 c. crumbled blue cheese or feta

Instructions

  • Add steak to a large Ziploc bag or baking dish and toss in balsamic vinegar, garlic and brown sugar.
  • Let marinate 20 at room temperature.
  • Heat a grill or grill pan to high.
  • Rub steak with vegetable oil and season generously with salt and pepper.
  • Grill until desired doneness, 3 per side for medium rare.
  • Let rest 5, then slice.
  • Meanwhile, make dressing: In a small bowl whisk together olive oil and lemon juice and season with salt and pepper.

Arrange salad:

  • In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak.
  • Drizzle with dressing and gently toss.
  • Serve immediately.
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Course; Beef / Fruit / Salad

Blt pasta salad

Blt pasta salad

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1 lb. elbow macaroni
  • 3 slices bacon chopped
  • 1/2 c. Shredded romaine lettuce
  • 1 c. cherry tomatoes halved
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. ranch dressing

Instructions

  • In a large pot of salted boiling water, cook macaroni according to package directions until al dente.
  • Drain, then transfer to a large serving bowl.
  • In the meantime, cook bacon until crispy.
  • Drain and set aside.
  • Add cooled bacon, lettuce, and tomato to serving bowl.
  • Season with salt and pepper then toss with Ranch dressing and serve.
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Course; Pasta / Salad

Strawberry balsamic pasta salad

Strawberry balsamic pasta salad

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1 lb. farfalle
  • 1/4 c. balsamic vinegar
  • 1/2 c. Feta crumbled
  • 2 c. strawberries quartered
  • 1/2 c. baby spinach
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. almond slivers toasted, for garnish

Instructions

  • In a large pot of salted boiling water, cook farfalle according to package directions until al dente.
  • Drain, then transfer to a large serving bowl.
  • Make balsamic glaze: In a small saucepan, bring balsamic vinegar to a boil.
  • Reduce heat and simmer until thickened, about 10.
  • To bowl, add feta, strawberries and spinach.
  • Season generously with salt and pepper and toss to combine.
  • Drizzle with balsamic glaze and garnish with almonds.
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Course; Fruit / Pasta / Salad

Shrimp salad stuffed avocados

Shrimp salad stuffed avocados

Couverts1
Deel op Facebook Print Recipe

Ingredients

  • 2 avocados pitted
  • 2 tbsp. Extra virgin olive oil
  • 1/2 lb. raw de-veined shrimp (fresh or frozen)
  • 1 c. cherry tomatoes halved
  • 1/2 c. corn fresh, frozen, or canned
  • 1/4 c. Greek yogurt
  • Juice of 1 lemon
  • kosher salt
  • Freshly ground black pepper
  • Basil for garnish

Instructions

  • Scoop out avocados, leaving a small border.
  • Dice avocado and set aside.
  • In a skillet over medium-high heat, heat olive oil.
  • Add shrimp and cook until fully cooked through, 5-7.
  • Let cool, then chop into bite-size pieces.
  • In a large bowl, toss diced avocado with shrimp, tomatoes, corn, greek yogurt, and lemon juice.
  • Season with salt and pepper.
  • Divide salad among 4 avocado halves.
  • Garnish with basil.
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Course; Fish / Salad

Bruschetta pasta salad

Bruschetta pasta salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 lb. orecchiette
  • 1/4 c. extra-virgin olive oil
  • 1 tbsp. balsamic vinegar
  • kosher salt
  • Freshly ground black pepper
  • 1 clove garlic minced
  • 1 pt. cherry tomatoes preferably multi-colored, halved
  • 1/4 c. torn basil for garnish

Instructions

  • In a large pot of salted boiling water, cook orecchiette according to package directions until al dente.
  • Drain and set aside.
  • In a small bowl, whisk together olive oil and balsamic vinegar, then season with salt and pepper.
  • To bowl, add pasta, garlic and tomatoes; toss with dressing to combine.
  • Garnish with basil and serve.
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Course; Pasta / Salad

Best tuna salad

Best tuna salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 2 tbsp. plain Greek yogurt
  • Juice of 1/2 lemon
  • Dash hot sauce optional
  • 2 6-oz. cans tuna (preferably packed in olive oil)
  • 1/4 small red onion finely chopped
  • 2 dill pickles finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • Lettuce for serving
  • Bread for serving

Instructions

  • In a large bowl, whisk together mayonnaise, yogurt, lemon juice, and hot sauce (if using).
  • Drain tuna then add to mayonnaise mixture.
  • Use a fork to break up tuna into flakes.
  • Add red onion and pickles and toss to combine.
  • Season with salt and pepper.
  • Serve on lettuce or bread as a sandwich.
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Course; Fish / Salad

Piรฑa colada chicken salad

Piรฑa colada chicken salad

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 c. shredded coconut
  • kosher salt
  • Freshly ground black pepper
  • 1 head romaine
  • 1 red bell pepper thinly sliced
  • 2 c. pineapple chopped
  • 1/2 c. coconut milk
  • Juice of 2 limes
  • Zest of 1 lime
  • pinch of crushed red pepper flakes

Instructions

  • Preheat oven to 400ยฐ.
  • Dredge chicken in flour, egg and coconut and transfer to a baking sheet.
  • Season generously with salt and pepper.
  • Bake until cooked through and coconut is golden, 12.
  • Meanwhile, arrange salad: In a large bowl combine romaine, red pepper, pineapple and chicken.
  • In a small bowl, whisk together coconut milk, lime juice and zest, and red pepper flakes and season with salt.
  • Drizzle with dressing and serve
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Course; Chicken / Salad

Ambrosia salad

Ambrosia salad

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 1/2 c. Cool Whip
  • 1/2 c. sour cream
  • 3 c. mini marshmallows
  • 1 15-oz. can mandarin oranges, drained
  • 1 c. chopped fresh pineapple
  • 1 c. shredded coconut
  • 3/4 c. halved maraschino cherries stems removed, drained
  • 3/4 c. toasted pecans

Instructions

  • In a large bowl, fold together Cool Whip and sour cream.
  • Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.
  • Cover and refrigerate for at least 1 hour and up to overnight.
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Course; Fruit / Nuts / Salad

Caesar salad from Amy Fincher

Caesar salad from Amy Fincher

Couverts4
Deel op Facebook Print Recipe

Ingredients

FOR CROUTONS

  • 2 c. diced or torn bread
  • 2 tbsp. olive oil
  • Kosher salt

FOR DRESSING

  • 3 oil-packed anchovy fillets drained and minced (optional)
  • 2 cloves garlic minced
  • 2 large egg yolks
  • Juice of 1/2 lemon
  • 1/2 c. olive oil

FOR SALAD

  • 1 large head romaine lettuce torn into large pieces
  • 1/4 c. shaved Parmesan
  • Freshly cracked black pepper

Instructions

  • Preheat oven to 375ยฐ.
  • Toss bread with oil and spread in a single layer on a large baking sheet.
  • Bake until golden and crisp, 10 to 12.
  • Make dressing: In a medium bowl, whisk together anchovies, garlic, egg yolks, and lemon juice.
  • Slowly begin adding the olive oil, whisking constantly, until all olive oil is incorporated.
  • Assemble salad: In a large bowl, toss lettuce with dressing until coated.
  • Add croutons and shaved parmesan and toss until just combined.
  • Season with black pepper and serve.
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Course; Fish / Salad