Since there was no way I could eat 2 plus cups of turnip green and garlic scape pesto, by the spoon, I decided to use some of it as the ‘dressing’ for a green bean and corn salad. This is one of my favorite things about summer. These kinds of meals are totally my thing. Plenty of fresh produce and meals with lots of vibrant colors! And as a bonus, minimal cooking is involved. I seriously can’t get enough of it!!
A simple salad dressed with my turnip green and garlic scape pesto! YUM!!
- 12 oz green beans, trimmed and chopped into 2" pieces
- 3 ears corn
- 8 oz cherry tomatoes
- small chunk of cheese - I used a hard sheeps milk cheese, swiss cheese is a good substitute
- 1/2-1 cup pesto
- Steam prepared green beans until just tender. Rinse with cold water and set aside to drain.
- Slice kernels off the cob and place in a large bowl.
- Quarter or half the tomatoes and add to the corn.
- Chop the cheese into a small pieces, ~1/4" cubes, and add to the corn.
- Use a paper towel to fully dry the green beans and add to the corn.
- Season with s&p and gently mix.
- Add the pesto starting with a half cup and gently toss until everything is evenly coated. Add more pesto if desired. I think I used about 3/4 cup.
- Refrigerate to chill and serve.
The cheese I used is herve mons pyrenees brebis. It's a hard slightly pungent sheep's milk cheese. Swiss cheese or even parmesan would be a perfect substitute or you can omit the cheese if you prefer.
I enjoyed this for lunch topped with flaked tunafish and balsamic vinegar.
Hello! I’m not sure what the weather is doing where you are at but for us it went from sort of warm to HOT overnight. Summer has arrived. Sunny skies, hot cars, and lots of sweating. It was so hot last week I gave in and put in our window a/c units. We don’t run them all day but it makes a huge difference in cooling the house down when I cook. This being said I try not to use the oven much or even the stove top if I don’t have to. And this is where the inspiration for this salad came about.
Besides the mung bean noodles it’s all raw – snap peas, carrots, celery, scallion, bean sprouts, mango, cilantro, and thai basil. Lots of crunch and flavor tied together with a ‘peanut’ sauce, or rather a vegan sunbutter sauce. I made a huge batch of this to enjoy for dinner with Josh and to have leftovers for lunch. The flavors of this chilled salad were vibrant and it’s a great meal for a hot weathered night. To make this salad a bit more of a one bowl meal I served it with baked savory tofu.
Thai Noodle Salad with ‘Peanut’ Sauce (Vegan & GF)
A gluten free and vegan thai noodle salad.
- 7oz package edamame and mung bean fettuccine
- snap peas
- bean sprouts
- thai basil
- zest of 1 lime
- 1/4 cup sunbutter (sunflower butter)
- 1" knob fresh ginger, grated
- 1/8 cup coconut aminos
- 1 lime, juiced
- ~1/4 cup coconut milk
- Cook noodles according to package. Rinse and set aside to drain.
- In a large bowl prepare and add all salad ingredients. I used my mandolin to medium julienne the carrot, thinly slice the celery, and large julienne the mango. I thinly chopped the snap peas and scallion. The mung bean I left whole along with the cilantro leaves and thai basil leaves. (My thai basil leaves were small, chop if they are large.) Add the lime zest and the drained noodles. Gently combine.
- Prepare dressing: in a bowl add all ingredients, seasoning generously with s&p. Using an immersion blender blend to combine. Taste test and add more of any ingredient if needed. (Start with 1/8 cup of the coconut milk and add it as needed. You don't want the dressing to be too thin.)
- Pour dressing over salad, toss to evenly dress, and chill before serving.
I didn't measure out how much of each vegetable I used but instead added until I was happy with the balance. Feel free to switch up the veggies if you prefer!
I served this with baked savory tofu, sliced into thin strips and quickly browned in a skillet.
What an awesome Memorial Day weekend!! I ran a 5k Terrain Race on Saturday morning and then the 10k Bolder Boulder Monday morning. A great start to embracing the warm weather season!!! Yes I am feeling the soreness from all this physical fun but it was totally worth it. And if I’m being honest I don’t think I’ve ever run 6 miles at once. Yes I did train a bit for this race running 3-4 miles a handful times within the last month, but I owe my success to the 6 days/week physical fitness I incorporate into my lifestyle. I cannot begin to express how important it is to be physically active and to eat a healthy diet. The benefits are endless!!
For me warm weather brings light dinners. I love being able to eat fresh veggies through the farmer’s market season. So much flavor and vibrancy!! We ended our Memorial Day celebration at home with a delicious corn and asparagus salad. Super simple and super tasty!
Summer is here! Time to enjoy vibrant, light, and easy to create salads!!!
- 1 bunch asparagus
- 2 ears corn
- 1/2 cup basil leaves
- handful small tomatoes, I used cocktail (cherry would work too)
- zest of 1 lemon
- 1 tablespoon lemon juice
- cooked chicken breast
- balsamic vinegar
- Trim the ends of the asparagus. If the asparagus is thick or tough use a peeler to remove the outer layer of the bottom half of the stem. Half each stem lengthwise and cut into 2" pieces. Heat up a large skillet over medium heat. Add a teaspoon of coconut oil and cook the asparagus until tender crisp about 5 minutes. Set aside.
- Cut the corn off the cob and add to the same pan. Cook a few minutes to just brown. Set aside with asparagus to cool.
- Quarter the tomatoes and add to a large bowl. Tear the basil into pieces and add to the tomatoes along with the lemon zest and juice. Gently stir in the cooled asparagus and corn. Season with s&p.
- Serve over a bed of lettuce with chicken for added protein. Drizzle with a good quality balsamic vinegar
I like to buy premartinated chicken breasts from Whole Foods or King Soopers - garlic marinated is my favorite. I cook the chicken breasts to enjoy for dinner or lunches throughout the week. You can leave the chicken out if you prefer.
I love a good chopped salad. Everything resembles the same size. Lots of flavors. Lots of textures. Lots of colors. Homemade dressing to tie it all together. So yum! A perfect compliment to a dinner meal or for a great lunch!
What I love about a chopped salad is the versatility of ingredients you can choose from. I used romaine lettuce, purple carrots, snap peas, celery, golden beets, cucumber, and salami. I finely chopped the lettuce, carrots, snap peas, cucumber and salami, and used my mandolin to julienne the golden beets and cucumber. I made a simple fresh parsley vinaigrette for a dressing and tossed it all together with some fresh grated pecorino romano. Seriously good eats! And perfect for those of you who are like like me and require exciting salads. I have no interest eating a boring salad!
Some other ideas to add to you salad creation are are radish, broccoli, fennel, zucchini, tomato, hard boiled egg, quinoa, or peperoncini. I intended to add quinoa to this salad recipe but forgot about it in the fridge. Oops. The bottom line is spice it up and eat your greens!!!
A crunchy mix of veggies and greens dressed with a homemade parsley vinaigrette.
- romaine lettuce
- purple carrots
- snap peas
- golden beet
- fresh grated pecorino romano
- 1 cup packed parsley leaves
- 1 tablespoon sized piece of shallot, chopped
- 1 clove garlic, minced
- 2 tbsp white wine vinegar
- 1/2 cup olive oil
- Make dressing: combine all ingredients in a bowl and blend using an immersion blender (or use a small food processor). Place in fridge to chill.
- Assemble salad: chop all veggies to a small and somewhat uniform size. Use a mandolin if you have one to julienne the beets and cucumber. Place in a large salad bowl.
- Toss salad with pecorino romano and dressing. (You most likely will have leftover salad dressing; store in fridge and use within 5 days).
- Eat happily!
Here is the original recipe for the dressing I used:
Spring has definitely sprung here in Colorado. Sprouts of flowers are starting to pop up all over town! The weather has been consistently between 45 and 60 for weeks. Yes weeks. Every now and then we get a random cold day but it’s insane how warm it’s been. I’m loving it for the sake of the kids but it’s dry and we could use some moisture. I’m sure we will get a nice late in the season cold spell which will have us all in fits wishing it came when it was supposed to. Like sometime around now.
Anyway this warmer weather has had me thinking of salads and lighter fare. Crazy to be saying this in March, which can one of the snowiest months around here, but it’s true. Here is where this slaw enters into the mix. A very crisp and tangy mix of flavors. I loved it! It would fit perfectly in an Easter brunch, something vibrant and light. Celery, carrots, granny smith apple, and a bit of cabbage dressed with a mixture of greek yogurt, lemon juice, honey, poppy seeds, and just a tad bit of apple cider vinegar. We won’t tell Josh this though. You see he for whatever reason has the hardest time with vinegar and can taste it a mile away. So the measly teaspoon I added to this sent his face into a bit of a pucker and he immediately asked “does this have apple cider vinegar in it.” “No not at all, only lemon juice.” Hehe, this is how I play around in my kitchen. …Please don’t let this story prevent you from trying the recipe. I promise it’s not too tangy. And if you are worried just omit the acv or add in some extra honey.
Apple Slaw with Poppyseed Dressing
A crunchy coleslaw with a mixture of carrots, celery, apple, and cabbage. Dressed with a tangy greek yogurt poppy seed dressing. A perfect addition to a brunch spread!
- 4 celery stalks, sliced thin on the diagonal
- 2 carrots, peeled and sliced into thin matchsticks
- 1 granny smith apple, sliced into thin matchsticks
- 2 cups chopped cabbage
- 3/4 cup plain greek yogurt, full fat
- juice of 1 lemon
- 1 teaspoon apple cider vinegar
- 1 tablespoon honey (or more)
- 1 teaspoon poppy seeds
- In a jar add all the dressing ingredients: yogurt, lemon juice, acv, honey, and poppy seeds. Shake to combine.
- In a bowl mix the celery, carrots, apple, and cabbage.
- Add all the dressing to the the cabbage mixture and season with s&p. Toss to combine and refrigerate until serving.
My carrots and celery were on the small side. Take note so you keep your vegetable amounts balanced.