With tomatoes at their ripest, it’s the perfect time of year to make a simple, beautiful salad.
Caprese is just thick slices of tomatoes and fresh mozzarella with fresh basil leaves. Layer these ingredients on a platter, sprinkle with salt & pepper, and drizzle with olive oil. If you want to get a little fancier, try:
Using a variety of different colored heirloom tomatoes, so the salad is multi-colored.
Mixing a few dollops of pesto in with your olive oil, then pour the pesto oil over your salad as a dressing.
Using a mixture of green & purple basil leaves for an even more colorful salad (check for purple basil at your farmer’s market or Asian food market).
Caprese salad is the perfect addition to a brunch menu. Just pair with muffins (or my healthy banana bread) and a big fruit salad and you have a complete meal.
Salads don’t have to be complex to be interesting, nor do you have to make a big batch. In the summer when produce is fresh and packed with flavor, just cut a few of your favorite veggies, drizzle with a bit of olive oil, then top with crumbles of potent cheese and salt & pepper.
This was my lunch a few days ago (along with a big whole wheat pita & hummus).
Greek Salad for One
1 Persian/Japanese cucumber (the mini ones)
1 big heirloom tomato
6-8 olives
chunk of good Feta, crumbled
drizzle of olive oil
salt & pepper
Pile ingredients on plate and eat. The salt & pepper are key here, as they bring out the flavor of your veggies.
To make this meal more substantial, add some canned tuna, salmon, or sardines.
This was my first-ever TV appearance in 2006. Seems like yesterday, but I’m so glad that Wellness at Work has since evolved into Eating Made Easy, because I just love sharing my tips and recipes with you on this site. THANK YOU for reading & watching — I could not have moved forward without you!
Below is one of the first recipes I ever invented (and what I made in this video). Still a staple in my kitchen!
Thai Chicken (Peanut) Lettuce Wraps
1 store-bought rotisserie chicken (Organic is best! Find at Whole Foods)
5 large carrots, grated
3 zucchini or cucumbers, grated & drained (sprinkle with a pinch of salt and put in a fine-mesh colander – let sit 5 min then squeeze out excess water)
1 cup chopped scallions (a.k.a. green onions/spring onions – they’re all the same)
¼ cup chopped peanuts
large handful chopped cilantro, mint, or basil
1 head butter lettuce, or green leaf lettuce for wrapping
Dressing:
¼ cup rice vinegar (sometimes it’s “seasoned” with salt & sugar, so adjust seasonings as needed)
3 tbsp reduced-sodium soy sauce
juice of 1 lime
¼ cup peanut butter
1 tbsp chili paste, or some other hot sauce
1 tbsp Dijon mustard
2 tbsp honey or brown sugar
Pepper to taste
Whisk all these ingredients in the bottom of a large bowl until dressing is smooth. Consistency should be about as thick as a ranch-style dressing, not a vinaigrette. If the dressing is runny, add a little more peanut butter. If it’s too thick, add some more rice vinegar.
Shred the chicken breasts & thighs with your fingers so the meat is “pulled.” Add meat & veggies to the bowl and toss. Let sit for 30 minutes so the flavors can meld, if you have time. Scoop some of the chicken mixture into each lettuce leaf and wrap up like a taco. Great as an appetizer, or a few of these wraps can make a meal.
Notes: 1) For the scallions, you can use both the white and green parts. 2) For the chicken, you could also just grill up some chicken breasts and shred them slightly with a fork. To make the salad vegetarian, just omit the chicken, use more carrots & zucchini, and add shredded cabbage or tofu cubes. 3) If you are allergic to peanuts, sesame butter (tahini) or sunflower butter could be used instead of peanut butter.
My latest favorite snack: Fresh apricots with chunks of blue cheese & toasted nuts, drizzled with honey.
This is incredibly easy; just pile on a plate and eat. I personally love it with Maytag or Point Reyes Blue cheese and walnuts or pistachios, but I’m sure it’s heavenly with just about anything.
To make this for a party or potluck, halve the apricots and put a chunk of cheese & nut the middle of each.
It’s Memorial Day Weekend, which means BBQs and parties, which means thinking of something to make or bring.
Here are some ideas for unique burgers, salads, and sides.
BURGERS
Mexican turkey burgers – 2 lbs ground turkey breast, 1 can diced green chiles, handful chopped cilantro, 2 tsp cumin, 1 tsp chili powder, 1/4 cup salsa, 2 tsp salt. After grilling, serve on buns (or in tortillas) with chipotle mayo (mix 1 cup light mayo with 1 finely diced chipotle pepper canned in adobo and juice of a lime), light pepper jack cheese, lettuce or cabbage, tomato slices, and/or grilled sliced bell peppers.
Greek Burgers – 2 lbs lean ground beef (90% lean), 1/2 crumbled feta cheese, 1/3 cup olive tapenade (or chopped olives) Tbsp dried oregano, 1 tsp salt, 1 tsp pepper, zest of 1 lemon, 1 Tbsp olive oil. After grilling, serve on buns with tsaziki (purchased, or make your own by mixing nonfat Green yogurt with chopped fresh mint, shredded cucumber, & pinch of salt) and sliced tomatoes, cucumbers, red onion, and bell pepper.
Black Bean & Sweet Potato Burgers – In large bowl, mix together 1 can drained black beans, 1 can refried black beans, 2 peeled & grated sweet potatoes, 1 Tbsp cumin, 1 tsp salt, 4 cloves garlic (minced), 4 chopped green onions, 1 egg, 1/2 cup bread crumbs. Form into patties (aadd more crumbs if mixture is too wet to form into patties), place on well-oiled foil-lined baking sheet, and bake at 450 for ~20 minutes, flipping half way through. Serve alone or on buns with yogurt-lime sauce (mix 2 cups plain yogurt with juice & zest of 1 lime, salt, and 1 finely chopped jalapeno) and fresh cilantro leaves.
Herbed Grains Salad (this is everyone’s FAVE) — prepare Trader Joe’s Grains Medley (or Israeli couscous) according to pkg directions. Spread onto a plate to cool to room temp. In meantime, in bottom of large bowl whisk 1/4 cup apple cider vinegar, 1 Tbsp Dijon mustard, 3 Tbsp maple syrup, juice of 1 lemon, 1/4 cup olive oil. Add 1/3 cup dried cranberries, 1/4 cup sliced toasted almonds, large handful chopped fresh basil, large handful chopped fresh mint, 4 chopped green onions,1 chopped large apple, 1 sliced English cucumber (the kind in plastic). Toss to coat. Add grains to the mixture and let sit for at least 1/2 hour before serving. Best served at room temp or slightly chilled.
Fruit Salad – pick 3 (4 maximum) fruits of varying colors. Cut into large-bite chunks and gently mix together with the juice of 1/2 lemon. Cluttering up your fruit salad with too many fruits, or chopping the fruit too small will make the salad less beautiful. Combos I like:
Strawberries, pineapple, kiwi
Blueberries, mango, watermelon
Cantaloupe, cherries, pineapple
For a chance of pace, serve a Fruit Dip alongside your fruit salad, which can be used for dipping or dolloping. To make: mix 1.5 cups yogurt (any flavor) with zest of a lemon or lime. Gently fold in 1 cup whipped cream or Cool Whip. Add chopped fresh mint if you like. More fruit dip variations.
Fresh Strawberry & Mint Bruschetta — Spread goat cheese on toasted baguette slices, then top with strawberry slices, fresh mint leaves, and drizzle with honey.
When the only peanut butter you have is the little clumps stuck to the inside of the jar, it’s time to make Asian Peanut Dressing. Add these ingredients to your peanut butter container and shake:
a few Tbsp rice vinegar
a few dashes soy sauce
1 Tbsp minced fresh ginger (pinch of dried will do, as will leaving it out)
squeeze of lime (if you have it)
drizzle of sesame oil, or if you don’t have it, canola oil
1-2 Tbsp honey, maple syrup, or sugar
Then pour over a mixture of Asian-ish veggies such as:
Question: I have been wanting to try green smoothies and was wondering if you had any good recipes. I have been afraid to try them because I don’t want to have to hold my nose when I drink them. Thanks!
Answer: I’m a big fan of eating your greens, rather than drinking them. Unless you’re looking for a meal replacement, are on a weight gain diet (where you’d want to drink juices instead of water), or are one of the rare people who feels full from a liquid meal, I’d say eating veggies is the way to go. But if you still want to give a green smoothie a try, my friend Carl swears by this recipe. He says it’s delicious!
Green Smoothie
Handful each of kale & spinach, de-stemmed
Half handful of parsley
One banana
Ice
Juice – he likes the Dole Peach Mango Orange
Blend all ingredients until desired consistency and taste is reached.
Want to chew on your greens instead? Try one of my favorite salads, created by my brilliant friend Kari Lauritzen:
Paula Deen & Philadelphia Cream Cheese are co-hosting a cooking contest called “Real Women of Philadelphia.” Last week I submitted my recipe for Almond & Apricot Stuffed Pork Chops, one of my favorite go-to entrees. My brother did the camera work, so as you can see, he and Tyler reaped the rewards when we were finished. Check it out here:
This is a great way to liven up regular old pork chops in minutes. The creamy, sweet filling is sealed inside the chops by a crunchy, nutty crust. You can use any dried fruit or nuts you have on hand, and easily substitute chicken breasts or turkey cutlets for the pork chops. No matter what you use, this dish will be a big hit at your house!
Spring is here, and so are baby greens, strawberries, and flowers you can actually eat. Impress your guests (or yourself) by whipping up a simple yet striking salad with a few no-hassle ingredients. This is just one idea: More…
As much as I love tradition, this may be the perfect alternative to the yam-marshmallow-butter mixture that everyone serves on Thanksgiving…which is controversial at most family tables. If you don’t already love squash and sweet potatoes, you will after tasting this salad.
Here’s the rough recipe:
Cube some butternut squash and sweet potatoes (both peeled), and place on a nonstick baking sheet with an onion, cut into half moon slices. Toss with a little olive oil, salt, pepper, and cinnamon, then roast at 450 until fork-tender and browned on the edges.
In a large bowl, toss some baby spinach with a vinaigrette made from 2 parts apple cider vinegar, 1 part maple syrup, 1 part olive oil, and a small dollop of Dijon mustard. Lay coated spinach leaves on a large platter, then top with the squash mixture (while its still warm, so the spinach wilts a little) and sprinkle with toasted pecans and golden raisins. Yum!
Not much time left in fig season — eat up! Here’s the platter I featured in my last newsletter: halved figs, soft goat cheese, basil, prosciutto, and a drizzle of balsamic….YUM.
Looking for an alternative to the traditional calorie-laden potato salad that’s so popular during the summer months? Try this Sweet Potato Salad — it has fewer calories, less fat, and more nutrients — not to mention it’s flavor-packed and delicious!
Ingredients 3 lbs sweet potatoes 2 poblano peppers 4 scallions (aka green onions) Big handful of Italian parsley 3 tbsp white balsamic vinegar, or white wine vinegar squeeze of lemon juice 2 tbsp honey 4 tbsp extra virgin olive oil 1 tbsp Dijon mustard salt & pepper
Instructions Preheat oven to 400 degrees. Peel sweet potatoes and cut into chunks (size is up to you, just make sure the pieces are about equal sized so they cook evenly). Cover a large baking sheet with foil and spray with cooking spray. Place potatoes on baking sheet and toss with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Bake for about 30 min, or until potatoes are fork tender and edges have browned (toss potatoes 1/2 way through baking).
Meanwhile, whisk vinegar, remaining oil, lemon, mustard, & honey in a large bowl. Season with salt & pepper. Finely chop the scallions & Italian parsley and add to bowl. Then chop poblano peppers into 1/4 inch pieces and add.
When the sweet potatoes are ready, let them cool for about 5 minutes, then add them to the bowl with the veggies & vinaigrette and gently toss together. Serve warm or room temperature. Enjoy!
*adapted from a recipe by Bon Appetit magazine, July 2009
At the beginning of this summer, I had one of the best salads of my life at American Flatbread in Los Alamos, CA.
It was an heirloom tomato salad with freshly shelled fava beans, baby lettuces, burrata cheese, and some flavorful herb oil. It is something I will forever try to recreate!
Make a simpler, yet similar, salad at home this summer using heirloom tomatoes, sliced fresh mozzarella & fresh basil leaves, drizzled with extra virgin olive oil and good quality balsamic vinegar. Finish off with some freshly ground black pepper. YUM.
Lately, eating has become downright hard. So many questions about what to eat, when to eat, where to eat, how to cook, where to shop and what to buy. Eating Made Easy is your trusted resource for reliable, science-based nutrition information as well as practical tips to make healthy eating easier.
