Some of the things that are awesome about this salad besides the brilliant flavors and show stopping good looks: since there is no mayo, you can bring it to pot-lucks and parties or leave it out on a hot table and not worry that you are going to give anyone food poisoning (always good). You can lose the bacon and have a Vegan dish (gotta have options). Aaaand my favorite: you can make this the day ahead,cover it in plastic wrap and call it a day- just pull it out to serve the next day (and it will taste even better. )
- 3 pounds small red, white and blue potato medley
- 6 slices thick cut bacon
- ½ cup red wine vinegar
- ½ cup olive oil
- ¼ cup grainy mustard
- 1 cup green onions, thinly sliced (green and white parts)
- 2 cups celery, thinly sliced
- .75 ounces fresh dill, roughly chopped
- kosher salt
- Add the potatoes to a large pot and cover with water. Add some salt and bring to a simmer, cooking the potatoes for about 20 minutes or until just fork tender. Drain the potatoes, briefly rinse them with cold water, drain and add them back to the pot.
- Meanwhile, cook the bacon in a large sauté pan over medium heat, flipping often until both sides are crispy and the fat has rendered, about 15 minutes. Remove the bacon, chop roughly and set aside.
- Over low heat, add the red wine vinegar to the pan and using a spoon, scrape up all of the browned bits from the bottom of the pan. Add the vinegar to a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes.
- Add the bacon, green onions, celery and dill. Toss everything well and season to taste with kosher salt.
- *If you desire, I also like the potato salad smashed up a bit, it tends to soak up the flavor.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8
For the Basil Butter
1 cup unsalted butter, at room temperature
1 cup loosely packed fresh basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
For the corn
8 ears corn, husked, washed and dried
1-2 tablespoons vegetable oil
Salt and pepper, to taste
- Preheat grill for medium-high heat.
- Place the ingredients for the basil butter in the bowl of a food processor and pulse until blended. Transfer to a small bowl and set aside.
- Brush the corn with vegetable oil and season with salt and pepper.
- Grill for about 10-15 minutes, turning frequently, until corn is charred and tender. Serve hot with basil butter.
This watermelon pizza will quench your thirst, is loaded with electrolytes, has some added protein from the yogurt, and topped with vitamin-rich fruit. It also comes together in less than 10 minutes! Serve this watermelon pizza at your next picnic, or serve it up for a healthy dessert.
Prep time: 10 mins
- 1 watermelon
- 1 cup coconut yogurt (or greek yogurt)
- ½ cup strawberries, sliced in half
- ½ cup raspberries
- ½ cup cherries
- ½ cup blueberries
- ½ cup pomegranate seeds
- honey or maple syrup (optional)
- Using a sharp knife, cut off a slice of watermelon right down the middle, about 2-3 inches thick.
- Using a spatula, spread an even layer of your yogurt around the watermelon leaving a bit of empty space at the top. (where your “pizza crust” is.)
- Layer your fresh fruit on top as you please. You can add as little or as many toppings as you like!
- Drizzle with honey or maple syrup for a little extra sweetness if desired.
*I like using fresh summer berries to top my watermelon pizza, but feel free to experiment with any fruit you like! (Passionfruit is a good choice!)
*I recommend using a very sharp knife to slice your watermelon. This will ensure that your slice comes out nice and even.
This delicious recipe is so good and pretty healthy. It is made with zucchini and carrots instead of noodles.
- 2 medium zucchini
- 2 large carrots, peeled
- 3/4 cup cashews
- 1 tablespoon fresh cilantro, chopped
- 2 heaping tablespoons peanut butter
- 1/2 tablespoon hoisin sauce
- 1/2 tablespoon sriracha sauce (or more if you like it spicy!)
- 1 teaspoon soy sauce
- Juice of 1/2 lime
- 2 cloves garlic, minced
- Spiralize the carrots on the thinnest setting, and spiralize the zucchini on the medium setting. Set aside.
- Add the peanut butter, hoisin sauce, sriracha sauce, soy sauce, lime juice, and garlic to a skillet on medium-high heat. Stirring constantly, cook it for about 2 minutes or until the garlic has just started to cook.
- Add the cashews, zucchini, and carrots. Using tongs or two large spoons, gently toss/lift up the pan contents every 10-20 seconds or so for about 4-5 minutes until everything is lightly cooked and heated through. The zucchini will release some liquid, which will help to make a n
Ingredients 4 servings
⅓ cup couscous, preferably whole-wheat1 cup chopped fresh parsley½ cup chopped fresh mint¼ cup lemon juice3 tablespoons extra-virgin olive oil
Pompeian Olive Oil Extra Virgin Regular$4.99Thru 07/23
Bertolli Olive Oil Extra Virgin$7.99Thru 07/23
2 teaspoons minced garlic¼ teaspoon salt, divided¼ teaspoon freshly ground pepper1 pound chicken tenders1 medium tomato, chopped
Tomatoes Regular, Red$1.79Thru 06/27
Tomatoes Organic Vine Ripe$1.99Thru 06/27
1 cup chopped cucumber
4 10-inch spinach or sun-dried tomato wraps or tortillas
Active 40 m Ready In 40 m
Bring water to a boil in a small saucepan. Stir in couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside. Meanwhile, combine parsley, mint, lemon juice, oil, garlic, ⅛ teaspoon salt and pepper in a small bowl. Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining ⅛ teaspoon salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked though, 3 to 5 minutes per side. Transfer to a clean cutting board. Cut into bite-size pieces when cool enough to handle. Stir the remaining parsley mixture into the couscous along with tomato and cucumber. To assemble wraps, spread about ¾ cup of the couscous mixture onto each wrap. Divide the chicken among the wraps. Roll the wraps up like a burrito, tucking in the sides to hold the ingredients in. Serve cut in half.
Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you’re on the go. That’s why we recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.
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Serving size: 1 wrap
Per serving: 510 calories; 18 g fat(3 g sat); 6 g fiber; 55 g carbohydrates; 32 g protein; 192 mcg folate; 63 mg cholesterol; 5 g sugars; 0 g added sugars; 2,027 IU vitamin A; 33 mg vitamin C; 165 mg calcium; 6 mg iron; 726 mg sodium; 564 mg potassium
Nutrition Bonus: Vitamin C (55% daily value), Folate (48% dv), Vitamin A (41% dv), Iron (33% dv)
Carbohydrate Servings: 3½
Exchanges: 3 starch, 4 lean meat, 2 fat