Getting back on the health kick, I keep looking for recipes that offer lots of veggies (without spending too much time extra prepping them!).
1 lb. ground beef, turkey, chicken, or bison
1 t. lemon zest
2 T. lemon juice
1/4 c. non fat greek yogurt
1 T. water
1 T. chopped fresh chives
1/4 chopped red onion
2 minced garlic cloves
Combine meat, red onions and garlic. Season with some salt and pepper. Form the meat into about 12-15 meat balls.
Cook them in a pan until done.
In the meantime, mix together the yogurt, water, chives and lemon zest in a small bowl. Set aside.
In another bowl, mix together 3 T. olive oil, lemon juice, and some salt and pepper.
In a large salad bowl, place the arugula, tomatoes and avocados. Mix with the olive oil mixture. Top with the meatballs and drizzle the yogurt sauce on top.
This was a different way to eat radicchio – and the sweet glaze cut out a lot of the bitterness.
1 1/2 c. apple juice
1/3 c. balsamic vinegar
2 T. apple jelly or unseasoned apple butter
2 small heads radicchio (cut through core into 4 wedges)
Crumbled Blue cheese
Combine apple juice, vinegar, and apple jelly or butter in a sauce plan. Boil for about 15 minutes or reduced to 1/2 cup.
Brush both sides of the radicchio wedges with olive oil. Season with salt and pepper.
Grill until charred.
Drizzle with glaze and sprinkle blue cheese on top.
This was delicious. I always boil my cabbage first!
1 cabbage, cut into wedges
6 bacon slices, coarsely chopped
Cherry tomatoes, halved
2 scallions, thinly sliced
1 oz. crumbled blue cheese
1/4 c. mayonnaise
1/4 c. olive oil
2 t. white wine vinegar
Boil cabbage in water for about 5 minutes. Remove from water and set aside.
Cook the bacon in a skillet until crispy. Drain on paper towels.
Spray the cut sides of the cabbage with cooking spray. Grill until charred. Transfer to a cutting board and chop. Place it in a bowl.
Add the scallions, bacon and tomatoes.
In a separate container, add the blue cheese, mayo, oil, vinegar, salt and pepper.
Drizzle over the cabbage and serve.
This sounds like a weird combination but it’s actually really refreshing and tastes great. I even tried to add some crumbled blue cheese and it was pretty good, too.
Fresh pineapple, cut into chunks
Avocado, cut into chunks
Red onion, sliced
Lemon or lime juice
Combine all the ingredients. Add some salt, pepper, and olive oil.
This was very simple to make and quite tasty!
1 lb. ground beef
1 1/2 t. cumin (or to taste)
1 potato, peeled & shredded
Salt & Pepper to taste
Shredded cheddar cheese
Brown the meat in a frying pan, breaking up the pieces as it cooks.
Add the cumin, salt and pepper and mix well.
Add the shredded potato and continue cooking until the potato is cooked.
Plate over some lettuce greens and top with cheese.
The avocado in this recipe replaces the mayonnaise in traditional chicken salad and it is absolutely delicious. I cut everything up with a mezzaluna to get it all nice and fine and then I mashed it with a potato masher!
Rotisserie chicken, chopped fine
2 avocados, smashed
3/4 red onion, chopped fine
Fresh cilantro to taste, chopped
Juice of 2 limes
Salt & pepper to taste
Add everything together and mash it up until it’s all combined well.
Serve over crackers or in bread – or in lettuce cups!
Springtime is the best season to get the freshest arugula – it is a meaty and a little bitter salad green, but the lemon cuts the bitterness some. I really liked dressing my salad this way, rather than the regular olive oil and vinegar dressing.
Arugula, cut into bite size pieces
Parmesan cheese, freshly grated
Salt and pepper
Combine all ingredients and mix well.
When we were recently in Italy, we were served Dandelion greens which my cousin picked from their own yard! When I came home, I told my mom that we ate weeds, and she said that she remembers eating those in Italy growing up and how good they were! Then, the other day, while I was shopping at Nob Hill Market in Los Gatos, I saw Dandelion greens in the vegetable case! I had to try them…and yes, they were tender and delicious in a salad. Now I’m hooked!
Bunch of Dandelion greens, fresh and organic
Crumbled Feta Cheese
Dressing of choice: I used a mixture of EVOO, red wine vinegar, and a dab of Dijon mustard and mix it all together.
Remove the tough stem at the bottom of the dandelion leaf. The center ones are OK and soft to eat.
Cut the leaves into small pieces.
Add the cheese and the dressing, with a little salt and pepper! Voila!
For a refreshing and simple salad, but yet tasty, this recipe is great! I don’t know about you, but I always feel really healthy when I eat cucumber!
1 large cucumber, peeled and chopped into small pieces
1/2 red onion, sliced thin with a mandolin
Olive oil & vinegar to taste
Preferred seasonings to taste
Chop the cucumber and let it drain in a colander for about 20 minutes.
Blot them dry.
Combine everything together.
Here’s a great twist on the traditional Caeser salad…and it’s delicious!
1 lb. brussel sprouts, thinly sliced
1/3 c. mayonnaise
1/2 t. Dijon mustard
3/4 t. Worchestershire sauce
2 T. lemon juice
1/2 t. minced garlic
6 anchovies packed in oil – oil included
Dash of hot sauce
Shredded parmesan cheese
Heat some olive oil in a pan. Add the sprouts and cook until they are golden brown.
Put them in a bowl.
In the meantime, using a food processor, all the other ingredients (except the parmesan cheese) and puree until smooth.
Dress the brussel sprouts with the dressing and sprinkle some Parmesan cheese on top.