Late summer means it’s too hot to cook and you likely have a bushel of zucchini to get through – this Marinated Zucchini Chicken Salad recipe remedies both!
Continue Reading: Marinated Zucchini Chicken Salad with Marcona Almonds →
I tell myself salad rights all wrongs. That it’s the great dietary equalizer.
That no matter how many baby bites I ate, plane food I consumed hopping back-and-forth across the country in 48 hours, how much BBQ I ate in Alabama, or how many workouts I missed, salad will fix it. But it needs to be a serious salad like this Spinach Salad With Spiced-Walnut Salmon And Cilantro-Mint Dressing. A big ol’ entree salad with some combo of dark greens, whole grains, healthy fats, and something that’ll keep me full for hours (no dainty side salads need apply).
Continue Reading: The Great Equalizer: Spinach Salad With Spiced-Walnut Salmon And Cilantro-Mint Dressing →
An update to the classic, asian chicken salad recipe combines shredded chicken, toasted almonds, and crisp vegetables with a mustard-miso dressing.
Continue Reading: Asian Chicken Salad with Creamy Mustard-Miso Dressing →
Even on my busiest, most jam-packed days, even when it’s early to rise and nonstop from the moment my feet leave the bed, I always make sure I’ve got a good, delicious, healthy lunch to look forward to so I’ve got energy to make it through it all! So today, The Kitchn featured some of my…
Continue Reading: SEPT 2013 – The Kitchn – Aida Mollenkamp’s 10 Minute Lunch Recipes →
A recipe for a classic BLT sandwich made with chipotle-flavored mayonnaise and caramelized onions.
Continue Reading: Pretty. Easy. BLT with Chipotle Mayo and Caramelized Onions →
Check out this week’s episode on my Yahoo! Shine show, “In The Pantry” where I show you a few super easy breakfast ideas.
Continue Reading: In The Pantry: Easy Breakfast Ideas →
This Watermelon, Tomato, and Feta Farro Salad Recipe comes together for a perfect summer dish that’s great as a vegetarian main or a midsummer side.
Continue Reading: Crossed Wires: Watermelon, Tomato, and Feta Farro Salad →