Kale and Couscous Salad with Garbanzo Beans, Apricots and Vinaigrette Dressing

This kale and couscous dish is not just a salad, it's a meal! This super healthy salad is packed with a rainbow of colorful veggies to ensure you get your daily intake of vitamins and minerals. To round out the salad, it includes generous portions of garbanzo beans and pearl couscous ~ which makes the salad more filling ;o) If you don't care for the taste (or texture) of traditional couscous (i.e., moroccan), you might like pearl couscous... the round "pearls" are larger and heartier than traditional, and it come in three varieties ~ original, tricolor (my favorite) and whole wheat. And the dried apricots and splash of vinaigrette dressing give this salad a slightly sweet and refreshing taste, while the toasted walnuts provide a little punch of protein and nutty crunch. Seriously delicious! 😘

Servings: 4 main entrees or 8 1-cup side salads

Ingredients

• 1 cup uncooked pearl couscous (original, tricolor or whole wheat), plus extra virgin olive oil and salt and pepper to taste
• 4 cups kale, finely chopped
• 1 cup radicchio, finely chopped
• 1 cup brussel sprouts, finely chopped
• 1 can low salt garbanzo beans (or rinsed), drained
• 1/2 cup celery, finely diced
• 1/2 cup carrots, shredded
• 1/2 cups dried apricots, chopped
• 1/2 small red onion, thinly sliced
• 1/2 cup walnuts, roughly chopped
• Salt and pepper to taste

Dressing Ingredients

• 1/4 cup extra virgin olive oil
• 1 Tbsp apple cider vinegar
• 1/2 Tbsp cane sugar
• 1/2 tsp salt
• 1/4 tsp dry mustard
• 1/8 tsp pepper

1. Cook couscous according to package instructions. Lightly drizzle with extra virgin olive oil and season with salt and pepper to taste. Set aside.
2. While couscous is cooking, clean and cut veggies.
3. Heat a medium frying pan over medium high heat. Add the walnuts in a single layer and toast, stirring frequently, about 5 minutes, or until the walnuts start to brown.
4. Toss kale, brussel sprouts, radicchio, garbanzo beans, celery, carrots, apricots and onions in a large bowl until combined.
5. Add couscous and dressing to kale mixture and toss lightly.
6. Divide the kale mixture among 4 plates or bowls. Top with toasted walnuts. Season with salt and pepper, if desired.

Roasted Veggie and Lentil Spring Mix Salad

This is a well-balanced meal that will leave you satisfied. It includes some cruciferous veggies and brown lentils ~ and is served over spring mix seasoned with a light and slightly sweet vinaigrette dressing.

Serves 4

Roasted Vegetable Ingredients:

• 1 cup brussels sprouts, cut in half
• 1 cup carrots, large diced
• 1 cup red potatoes, large diced
• 1 cup parsnips, large diced
• 1 cup red onion, cut into 1-inch pieces
• 1 Tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

Lentil Ingredients:

• 1 cup brown lentils, rinsed
• 2 1/2 cups water
• 1/2 cup white wine
• 1 carrot, whole
• 1 celery, whole
• 1 bay leaf
• Salt and pepper to taste

Salad and Dressing Ingredients:

• 16 oz spring mix
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp raw honey
• 1/2 tsp salt
• Dash of black pepper

Directions:

1. Preheat oven to 400 degrees. Line two baking sheets with foil.
2. Vegetables: Peel and cut vegetables. Place veggies in large mixing bowl, along with olive oil and seasonings, and toss. Spread veggies on baking sheets, single layer, and place in preheated oven; roast about 30-40 minutes, or until veggies are tender. (Set aside large bowl for use in step 4.) 
3. Lentils: In a medium sauce pan, bring 2 1/2 cups of salted water, wine, lentils, carrot, celery and bay leaf to a boil; reduce heat and simmer for 30 minutes. Drain. Season with salt and pepper to taste. Add lentils and roasted vegetables to a large bowl; stir with wooden spoon until combined.
4. Salad and Dressing: Place spring mix in medium bowl. Whisk all salad dressing ingredients together in a small mixing bowl. Pour over spring mix and toss to evenly coat.
5. Arrange Plates: Divide the spring mix among 4 plates or bowls. Top with vegetable and lentil mixture, and serve🤗

Quinoa, Berries and Spinach Salad with Toasted Almonds and Goat Cheese

Just a light, easy, healthy and very delicious meal😋 

Serves 2

Salad Ingredients:

• 1 cup quinoa
• 4 cups fresh baby spinach
• 1/2 small red onion, thinly sliced
• 1 cup strawberries, halved
• 1/2 cup blueberries
• 2 Tbsp sliced almonds, toasted
• 2 Tbsp goat (or feta cheese), crumbled

Salad Dressing Ingredients:

• 1 Tbsp extra-virgin olive oil
• 1 Tbsp rice vinegar
• 1 heaping tsp honey
• Dash of salt and pepper

1. Rinse quinoa. Bring 2 cups water and quinoa to a boil in a medium sauce pan; reduce heat and simmer for 15 minutes, or until water is fully absorbed. Remove from flame.
2. Whisk all salad dressing ingredients together in a small bowl.
3. Prepare produce and toast almonds in dry skillet.
4. Just before serving, place quinoa, spinach and dressing in a large mixing bowl; toss until well combined.
5. Divide spinach and quinoa mixture between 2 salad plates or bowls. Divide onions, strawberries, blueberries, almonds and cheese among plates. 

Some Berry Delicious Favorites 😋

Butter Lettuce Salad with Pearled Farro and Avocado Dressing

Farro, a wheat that that has been used in Italian cuisine for centuries and becoming more popular in the US, is my new favorite protein. It has a chewy texture and nutty taste. It can turn any salad into a main entree. Farro is sold whole, semi-pearled or pearled, and whole, of course, is the most nutritious - but it also takes twice as long to cook. This recipe calls for pearled, but if you have the time, definitely go with the whole.  And if you can't find farrow, spelt berries or wheat berries would be good substitutes.

Serves 2 (as a main entree)

Farro Ingredients:

• 1 cup uncooked farro, rinsed
• 1/2 Tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/2 tsp salt
• Pinch of red pepper flakes

Dressing Ingredients:

• 1 ripe avocado
• 2 Tbsp water (more, if a thinner consistency is desired)
• 1 Tbsp extra virgin olive oil
• Juice of 1/2 lime
• 1/4 tsp hot sauce
• 1 clove garlic, peeled
• 1/4 tsp salt
• Pepper to taste

Salad Ingredients:

• 1 head butter lettuce, torn (or cut in 1/2)
• 1 small red onion, thinly sliced
• 1 mini cucumber, thinly sliced
• 2 radishes, shredded
• 1/4 cup mini sweet peppers (or regular), thinly sliced
• 2 Tbsp pine nuts, toasted, optional
• 2 Tbsp golden raisins, optional

Directions:

1. Farro: Cook farrow according to the package's instructions (or bring 5 cups of water to a boil; add farro; reduce heat and simmer about 20 minutes, or until tender (but still chewy ;o) Drain; add olive oil, garlic, salt and red pepper flakes. Set aside.
2. Dressing: Pulse all ingredients in a food processor or blender until smooth. Add more water, 1 tablespoon at a time, if a thinner consistency is desired.
3. Place pine nuts in dry skillet on medium heat and cook, stirring frequently, until nuts start to brown, about 4-5 minutes.
4. Salad: Clean vegetables and thinly slice onion, cucumber, and sweet pepper; shred radishes.
5. Divide the lettuce between 2 salad plates or bowls. Divide onion, cucumber, radishes and sweet peppers between the 2 plates. Drizzle with avocado dressing. Top with a large scoop of farro. Top with pine nuts and/or golden raisins, if desired.
6. Enjoy 😋

Peach and Blackberry Yogurt Popsicles

Ingredients:

• 1 pint fresh blackberries
• 1 pint fresh peaches, peeled, deseeded and cut into 1-2 inch pieces
• 24 oz whole milk kefir (or yogurt)
• 2 Tbsp raw honey
• 1/2 tsp vanilla

Directions:

Add honey and vanilla to a medium size skillet over medium heat; after honey starts to bubble around edges, add peaches. Cook, stirring frequently, until peaches start to soften, about 3 minutes. While cooking, gently smash peaches with potato masher or fork. Move peaches to one side of the pan; add blackberries to the other side. Cook fruit an addition minute or two, while gently smashing blackberries. Remove from heat and pour fruit into bowl or large glass measuring cup; let cool.

Add kefir to the fruit mixture and gently swirl with a knife for a marbled effect. Pour or spoon mixture into popsicle molds, leaving 1/4 inch (for expansion). And lastly, enjoy☺️

Raspberry Chocolate Chip Yogurt Popsicles

An adult version of popsicles! These luscious, creamy and healthy popsicles are a perfect treat for these hot summer months.

Ingredients:

• 1 quart fresh raspberries
• 24 oz strawberry whole milk kefir (or substitute full fat yogurt)
• 2 Tbsp raw honey
• 2 oz semi sweet mini chocolate chips
• 1/2 tsp vanilla extract

Directions:

Place raw honey and vanilla in medium size skillet over medium heat; after honey starts to bubble around edges of skillet, add raspberries. Cook, stirring frequently, until berries soften, about 3 minutes. While cooking, gently smash berries with potato masher or fork. Remove from heat and place in bowl or glass measuring cup and let cool. 

Add kefir and chocolate chips to fruit mixture and gently swirl with a knife for a marbled effect. Pour or spoon mixture into popsicle molds, leaving about 1/4 inch (for expansion). Top with a few extra chips, if desired ;o)

Cole Slaw with Granny Smith Apples, Golden Raisins and Sriracha Vinaigrette Dressing

This slightly sweet & slightly spicy cole slaw makes a refreshing side dish for almost any meal. It includes Sir Kensington's Sriracha Mayonnaise, but you can substitute a good quality mayonnaise with 2 teaspoons of Sriracha (a type of hot sauce made from a paste of chili peppers and vinegar) or any hot sauce.

Cole Slaw ingredients:

• 1 small head cabbage, finely shredded
• 3 stalks celery, finely shredded
• 3 medium carrots, finely shredded
• 1/4 cup radishes, finely shredded
• 1 large granny smith apple, small diced
• 1 bunch green onions, chopped
• 1/2 cup golden raisins

Dressing ingredients:

• 1/2 cup Sir Kensington's Sriracha Mayonnaise 
• 1/4 cup rice vinegar
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp raw honey
• 1 tsp salt
• 1/2 tsp pepper

1. Clean produce; peel carrots and apple. Cut cabbage, celery and carrots in 2 inch pieces and shred, along with the whole radishes, in a food processor (or grater or chef's knife). Transfer the shredded veggies to a large bowl. 
2. Small dice deseeded granny smith apple; add to slaw mixture.
3. Finely chop white part of green onion; and more coarsely chop green part. Add onions and raisins to the cole slaw mixture.
4. Whisk all dressing ingredients in a medium bowl. Pour dressing over cole slaw and mix well. Cover and refrigerate at least 30 minutes or up to a day. 

Potato Salad with Cucumbers and Red Bell Peppers

It wouldn't be a picnic without potato salad! This is a bit healthier than traditional potato salad... in addition to potatoes, eggs, celery and onion, it includes cucumbers and red bell peppers  ~ and it's not drenched in mayonnaise. Instead of using a low-fat mayo or salad dressing, I prefer using a smaller amount of a good quality mayonnaise, such as Sir Kensington's. And the spiracha gives the potato salad a slightly spicy kick.

Ingredients:

• 2 pounds yukon potatoes, peeled and quartered
• 6 large eggs
• 1/2 large cucumber, medium diced
• 1/2 large red bell pepper, small diced
• 1/2 small onion, small diced
• 3 stalks of celery, small diced
• 2 Tbsp sweet relish
• 1/2 cup good quality mayonnaise (more, if desired)
• 2 tsp spiracha or other hot chili sauce
• Salt and pepper to taste
• Dash of smoked paprika

Directions:

1. Place peeled potatoes into a large pan and cover with salted water; bring to a boil. Reduce heat to low, cover pan with lid and cook potatoes in gently boiling water until tender, about 20 minutes. Drain potatoes in colander, cool, then cut into bite-sized pieces; place potatoes in a large bowl.
2. While potatoes are cooking, place eggs in a medium saucepan and cover with cold water about 1" above the top of the eggs; bring to a full boil. Remove from heat, cover with lid and let egg continue to cook an additional 15-17 minutes, or until hard boiled. Run cold water over pan to stop the eggs from cooking. Peel the eggs and cut into bite-sized pieces. Add eggs to bowl of potatoes.
3. Add diced cucumber, red bell pepper, onion, relish, mayonnaise, spiracha and salt and pepper to bowl of potatoes and eggs. Mix together well; place in serving dish and sprinkle with smoked paprika. Refrigerate until chilled.

Watermelon Rice Krispies Treats 🍉

I haven't made Rice Krispies Treats for years, but had to try this watermelon version from Dine & Dish. They added flavorings (i.e., strawberry flavored marshmallows, watermelon-cherry drink mix, lime drink mix), but I stayed with the original Rice Krispies Treats version and food coloring. Bring this easy-to-make fun treat to a summer picnic and the kids will love you ~ guaranteed ❤️

Ingredients:

Green rind:

• 4 cups Rice Krispies cereal
• 4 cups mini marshmallows
• 3 Tbsp butter
• Green food coloring

Red center:

• 5 cups Rice Krispies cereal
• 5 cups mini marshmallows
• 3 Tbsp butter
• Red food coloring

• Carob or chocolate chips

Green rind: Melt butter in a large pan over low heat. Add marshmallows and stir until completed melted; add food coloring and stir until blended. Remove from heat; add Rice Krispies and stir with a greased wooden spoon, until fully incorporated.  

With buttered hands, divide mixture into 4 pieces and place pieces, evenly-spaced, near inside edges of a lightly greased 9 inch cake pan. Working quickly, press mixture along the sides of the pans until you have formed an even ring around the cake pan.

Red center: Repeat process except use 5 cups of Rice Krispies and marshmallows and red food coloring. 

With buttered hands, place red-colored Rice Krispies into the center of the pan. Firmly press mixture until it is firm and even with the green rind. If another cake pan is available, place plastic wrap over Rice Krispies and press down with 2nd cake pan.

After cooled, cut into desired number of slices. Press several Carob or chocolate chips firmly into the center of each piece (red sections). If desired, carefully press a popsicle stick in the middle of each watermelon slice.