If that’s the case, try making this salad. You can even eat it it with a large marg if it’s that kind of day.

One of the best things about this salad – besides the amazing color and dance party of flavor is the fact that you probably have most of the ingredients right now. So there is no need to make an extensive grocery list with 50 items.

Run over to your pantry and check for the following basics:

canned corn – black beans – salsa – chili pepper sauce – cumin

Then head to your fridge and look for these everyday foods:

an avocado – a frozen bag of shrimp – romaine lettuce – carrots – fat free greek yogurt – a few tomatoes

If you’ve got them then you are ready to go.

Southwest Shrimp Salads

• 1 lb. frozen shrimp, already cooked when you buy it, remove tails if needed
• 2-3 T. red chili pepper sauce (depending how hot you like it)
• 2 t. cumin

• large bed of romaine lettuce, chopped
• 1/2 can of no-salt corn, drained and rinsed
• 1/2 can of low-salt black beans, drained and rinsed well
• handful of carrots, chopped
• 3 roma tomatoes, chopped
• 1/2 avocado, diced

• 2/3 c. salsa
• 1/4 c. greek yogurt
• a dash of cumin

For the shrimp:

1. Thaw or simmer the frozen cooked shrimp until it has just thawed.
2. Drain the water left from thawing or simmering the shrimp.
3. Mix the shrimp with chili pepper sauce and cumin and simmer for about 3-6 minutes on medium heat.
4. The shrimp should firm up and be coated in sauce.
5. Set aside to cool.

For the salad:

1. Chop the lettuce.
2. Layer beans, corn, carrots, tomatoes and avocado onto lettuce.
3. Place cooled shrimp on top.

For the dressing:

1. Mix greek yogurt with salsa and cumin.
2. Stir to combine.

That’s it. There is no way to mess it up.

Once you have loaded up on fresh veggies and tasty shrimp, find your favorite baker and ask them to bake you a fresh batch of cookies.

Make sure they mix the cookies and frosting in the bowl together and that they store their mixer in the oven. Once you find that, you are all set. If you can’t find your own special baker, I am sure I can share mine.

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It had spinach, black quinoa, roasted beets, goat cheese and almonds. So tonight when I re-created it.

De-LUXE Salad

• spring mix greens
• goat cheese
• roasted, salted almonds, cut into pieces
• diced beets, I used canned – drained and rinsed but next time I would roast fresh beets
• cooked quinoa

Then I drizzled House of Balsamic Saporoso Riserva and a little Prelibato-White Balsamic Vinegar for dressing. It was fantastic.

Have you ever roasted canned beets? Would that work?

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Today the plan is to head to the Ferry Building to walk around the farmer’s market after we go on a run to explore Cal Berkley. Not sure what the rest of the day will bring!

One thing I do know is there is going to some major clean eating going on next week after this Foodbuzz Festival weekend of indulgence! Here is one thing that will be on my menu.

Roasted Squash Salad

• 1 head of romaine, chopped
• 2 cups of fresh baby spinach, chopped
• 1 butternut squash, diced and roasted
• 1 T. Mrs. Dash
• 1/3 cup honey roasted peanuts
• 1/2 avocado, diced
• 1/3 block of sprouted tofu, diced

Champagne Vinaigrette

• 1/4 cup champagne vinegar, or white-wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tsp. honey
• 3/4 teaspoon salt
• 1/4 teaspoon ground pepper

1. Peel the butternut squash then dice it into small pieces.
2. Place squash on a olive oil sprayed cookie sheet and sprinkle with Mrs. Dash.
3. Roast the diced squash at 450 for about 30 minutes.
4. While the squash is roasting, chop romaine and spinach and put in a large bowl.
5. Add avocado, tofu and peanuts.
6. Make dressing by combining all dressing ingredients and whisking together until well combined. Allow dressing to sit for at least 30 minutes before serving.
7. When squash is done, add it to the salad and dress!

This would be great with the addition of diced beets and goat cheese – like the Northstar winter salad!

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This roasted squash orzo salad was way better than I thought it was going to be. When I was trying to think about what to have for a side dish to go with the fish I was making for John and Hallie, I knew I wanted to use butternut squash. After glancing at my produce drawer, I quickly saw I needed to use a few straggling summer squash and zucchini that I didn’t want to go bad. This is how the Triple Squash salad was born.

Warm Roasted Squash Orzo Salad with Feta

• 1 box of orzo, cooked according to directions
• 2 med. yellow squash, diced
• 2 med. zucchini, diced
• 1 4oz. container of feta cheese, crumbled
• 1 lg. butternut squash, peeled and diced
• 2 tsp (broken into 2 – 1 tsps.). all purpose spice mix (I LOVE Two Brother’s spice from Heinens)
• 2 T. EVOO
• salt and pepper

1. Cook orzo according to the package. Drain and set aside.
2. In a large frying pan, heat 1 T. EVOO with all of the diced zucchini and summer squash. Simmer with 1 tsp (or more) of spice mix and until softened and golden brown.
3. While yellow squash and zucchini are cooking, place the diced butternut squash on a cookie sheet with 1 T. EVOO and the rest of the spice mix. Make sure all squash is coated with EVOO and spice.
4. Bake at 425 for about 30 minutes or until squash is roasted and soft.
5. Mix butternut squash, zucchini and summer squash into the orzo.
6. Add the container of feta and mix well.
7. Serve warm!

This was one of Anna’s favorite meals lately!

Don’t forget, just a few more days:

Leave a comment on my 6 ingredient meal (Macadamia Crusted Wild Cod with Coconut Black Bean Brown Rice) for a chance to win a $100 giftcard from American Express

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This roasted squash orzo salad was way better than I thought it was going to be. When I was trying to think about what to have for a side dish to go with the fish I was making for John and Hallie, I knew I wanted to use butternut squash. After glancing at my produce drawer, I quickly saw I needed to use a few straggling summer squash and zucchini that I didn’t want to go bad. This is how the Triple Squash salad was born.

Warm Roasted Squash Orzo Salad with Feta

• 1 box of orzo, cooked according to directions
• 2 med. yellow squash, diced
• 2 med. zucchini, diced
• 1 4oz. container of feta cheese, crumbled
• 1 lg. butternut squash, peeled and diced
• 2 tsp (broken into 2 – 1 tsps.). all purpose spice mix (I LOVE Two Brother’s spice from Heinens)
• 2 T. EVOO
• salt and pepper

1. Cook orzo according to the package. Drain and set aside.
2. In a large frying pan, heat 1 T. EVOO with all of the diced zucchini and summer squash. Simmer with 1 tsp (or more) of spice mix and until softened and golden brown.
3. While yellow squash and zucchini are cooking, place the diced butternut squash on a cookie sheet with 1 T. EVOO and the rest of the spice mix. Make sure all squash is coated with EVOO and spice.
4. Bake at 425 for about 30 minutes or until squash is roasted and soft.
5. Mix butternut squash, zucchini and summer squash into the orzo.
6. Add the container of feta and mix well.
7. Serve warm!

This was one of Anna’s favorite meals lately!

Don’t forget:

Leave a comment on my 6 ingredient meal (Macadamia Crusted Wild Cod with Coconut Black Bean Brown Rice) for a chance to win a $100 giftcard from American Express

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I was in the middle of making Roasted Vegetable Harvest grains to go with our salmon so I didn’t actually mind.

This dish was so easy and so colorful.

Roasted Vegetable Harvest Grains

1. Chop all of the veggies you have lying around.
   • zucchini
   • squash
   • onions
   • mushrooms
   • red peppers
   • yellow peppers
   • green peppers
   • tomato
   • (you could also use butternut squash or sweet potatoes)

   2. Marinate the veggies in a big drizzle of EVOO and red wine vinegar. Toss with tons of salt and pepper. (I don’t measure this step but I just make sure all the veggies have a little coat but there is hardly any oil at the bottom of my bowl.)

   3. Spread veggies in a layer on a cookie sheet and bake at 425 for 30-40 min. or until soft (but not mushy) and roasted!

   4. Make a package of Harvest Grains (Israeli couscous + red quinoa, and baby chickpeas) from Trader Joes according to the directions. Or you could make a big batch of quinoa, brown rice, orzo or bulgur.

   5. When the veggies are done roasting, mix them while they are warm into the grain mix. Add salt and pepper and fresh parmesan cheese.

   
   

   If you need to reheat this dish, I suggest you dribble a little water on it and microwave it. I reheated this in the oven last night and it dried out a little bit. It’s best when served fresh!

   After dinner Anna had so much fun playing with Allison and Heather! I don’t know why I didn’t take more pictures!

   1. • 

I think she needs some new black heals for Christmas!

I am working on getting Heather’s amazing carrot cupcake recipe from her so I can share it!

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The salad consists of the following:

• romaine lettuce
• honey roasted peanuts – Trader Joe’s makes the best
• a few black beans
• tofu – drained then cubed or crumbled
• fresh basil strips
• a few pieces of avocado

Chop everything up drizzle with this: liquid gold.

It’s to die for.

What is your favorite salad combo? I need some new ideas!

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Totally customizable.

Totally fresh.

Totally colorful.

Aunt Marilyn made this salad for two different occasions this weekend and both times it was amazing. She found the original recipe from her wonderful grocery store: Wegmans. Something similar can be found in Cooking Light, too.

Fresh and fun to chew! Anna loved all of the textures of the couscous.

Israeli CousCous Summer Salad

• 1 box of Israeli Couscous mix from Wegmans (their brand contains orzo, quinoa and baby garbanzo beans) you could also use Trader Joe’s mix, made as directed
• 3 tomatoes, diced

• 1/2 cup diced red onions

• 1/2 cup diced kalamata olives

• 1/2 cup crumbled feta

• 1cup of fresh spinach, roughly chopped

• 1/3 cup lemon vinaigrette dressing, Wegmans brand or recipe below

1. Make couscous as directed.
2. Mix with veggies and feta.
3. Add dressing and put salad in the fridge for about an hour before eating so flavors can meld.

Lemon Vinaigrette

• 1/4 cup lemon juice
• 1/4 cup fresh basil leaves
• 2 cloves garlic, or 2T minced garlic
• 2 tsp. lemon zest
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/3 cup extra-virgin olive oil

1. Blend lemon juice, basil, garlic, lemon zest, salt and pepper together in a blender.
2. Slowly add oil while blending.
3. Serve!

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Something to make this week: Our favorite caesar salad. My mom makes this for every family function and it’s always a hit. The recipe comes from her BFF ( ) Laura, one of my cooking idols!

Classic Caesar Salad

• lots of fresh romaine lettuce
• croutons
• fresh parmesan cheese

• 1 c. olive oil
• 3 garlic cloves, crushed
• 1 lemon – squeezed for juice
• Worcestershire – count to 4
• 1 tsp. dry mustard
• 1 tsp. pepper
• 2 tsp. red wine vinegar
• salt to taste

1. Chop lettuce and mix with croutons and cheese
2. Make dressing by combining all ingredients in a blender until smooth.
3. Dress salad just before serving!

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We had a really fresh dinner of grilled veggies, chicken, Greek quinoa and salad.  The salad was so good!  I love that you can eat salads for every meal in the summer.  The possibilities are endless-  from adding chicken or steak, to lentils and pineapple!

• Romaine
• Red cabbage
• Cherry tomatoes
• Red onion, sliced thin
• Artichoke hearts
• Kalamata olives
• Feta

• 3/4 c. EVOO
• 2 Tbsp. Italian seasonings
• 1/3 c. lemon juice
• 2 garlic cloves, pressed
• lots of fresh pepper + salt

1. Make salad with lots of ingredients.

2. Toss with dressing and serve!

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