Category: Mediterranean

Cherry Oatmeal Bars

Cherry Oatmeal Bars

Posted on by Amy MS, RD, LDN

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Cherry Oatmeal Bars

Cherry Oatmeal Bars
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Cherry Oatmeal Bars

Cherry Oatmeal Bars

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  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 32 1x
  • Diet: Vegan
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Description

Fresh cherry and oatmeal bars. The perfect dessert or grab & go snack that is packed full of antioxidants and fiber! This recipe was developed for the Park Union Farmer’s Market.

Ingredients

Units Scale

Oatmeal Crumb:

  • 1 3/4 cup Oat Flour
  • 1 1/4 cup Old Fashioned Oats
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/4 tsp Baking Powder
  • 1/2 cup Coconut Oil
  • 1/2 cup Applesauce
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Zest

Cherry Filling:

  • 3 cups Pitted Cherries
  • 2 tbsp Maple Syrup
  • 1 tbsp Lemon Juice
  • 2 tsp Cornstarch

Instructions

  1. Preheat oven to 350° F. Grease a 9×13 dark pan with nonstick spray. Set aside.
  2. In a small sauce pan, add the cherry filling ingredients, pitted cherries, maple syrup, lemon juice and cornstarch. Turn the heat to medium and bring the mixture to a low boil.
  3. In a large mixing bowl, add the oat flour, oats, cinnamon, baking powder and salt. Whisk together to combine.
  4. Next add the liquid ingredients, coconut oil, applesauce, maple syrup, vanilla extract and lemon zest.
  5. Using a spatula, stir the crumb mixture together.
  6. Set 3/4 cup of the mixture aside for the topping.
  7. Pour the remaining mixture into your prepared pan and spread evenly, pressing down with a spatula to ensure crumb crust cooks evenly.
  8. Par bake the crumb crust! Pop into the oven and bake for 10 minutes. This helps to get a slightly crispy bottom to your bars.
  9. After 10 minutes, remove the pan from the oven and spread the cherry filling evenly over top of the crumb crust. Top with the remaining filling by dropping small teaspoon size bits over top the cherry filling.
  10. Place the pan back into the oven and bake for an additional 20-25 minutes.
  11. Remove from the oven and allow to cool fully before slicing. Enjoy!

Equipment

  • Prep Time: 15
  • Cook Time: 20
  • Category: Dessert, Snack
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bar

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Zucchini & Yellow Squash Rosettes

Zucchini & Yellow Squash Rosettes

Posted on by Amy MS, RD, LDN

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Zucchini & Yellow Squash Rosettes

Zucchini Rosette
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Zucchini Rosette

Zucchini & Yellow Squash Rosettes

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  • Total Time: 15 minutes
  • Yield: 40–50 Rosettes 1x
  • Diet: Vegetarian
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Description

Zucchini and Yellow Squash Rosettes are a recipe that’s as beautiful as they are delicious. Packed with tangy goat cheese, sweet cranberries and crunchy pine nuts. This appetizer is perfect for impressing guests or adding elegance to any meal. This recipe was created for the Park Union Farmer’s Market.

Ingredients

Units Scale
  • 1 Medium Zucchini
  • 1 Medium Yellow Squash
  • 2 oz Goat Cheese
  • 1/2 tsp Lemon Zest
  • 1/2 tbsp Lemon Juice
  • 1/4 cup Dried Cranberries
  • 1/4 cup Pine Nuts

Instructions

  1. Trim the ends of the zucchini and squash. Then, using a vegetable peeler, peel long ribbons of both the zucchini and squash.
  2. Mix the goal cheese filling. Using a microplane zester, zest and juice the lemon. In a small mixing bowl combine the goat cheese, lemon zest and lemon juice, Mix together with a fork to fully incorporate.
  3. Toast the pine nuts. Place the pine nuts into a dry skillet, in a single layer. Turn the heat to medium-low and toast for 2-3 minutes, continually stirring or tossing the skillet to
  4. Place the zucchini and squash ribbons onto a cutting board or work surface. Using a butter knife or small spatula, spread 1/2 to 1 tsp of goat cheese mixture onto each ribbon. Top the goat cheese with a few cranberries and pine nuts. Roll up. Continue until all the ribbons have been filled. Enjoy!

Equipment

  • Prep Time: 15 minutes
  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 3
  • Calories: 32
  • Sugar: 2g
  • Sodium: 12mg
  • Fat: 2g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 2mg

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Blackberry Tart

Blackberry Tart

Posted on by Amy MS, RD, LDN

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Blackberry Tart

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Blackberry Tart

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  • Author: Amy MS, RD, LDN
  • Total Time: 40 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegan
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Description

This healthy blackberry tart features a delicate olive oil crust, tart blackberries and fresh lemon for a show-stopper summertime treat!

 

Ingredients

Units Scale

Tart Dough:

  • 1/2 cup Whole Wheat Flour
  • 3/4 cup All Purpose Flour
  • 2 tbsp Brown Sugar
  • 2 tsp Lemon Zest (zest from 1 medium-sized lemon
  • 1/3 cup Olive Oil
  • 1 Egg
  • 1/4 tsp Kosher Salt
  • 3–4 tbsp Ice Water (as needed to bring dough together)

Tart Filling:

  • 16 oz Blackberries (fresh or frozen)
  • 5 tsp Lemon Juice
  • 3 tbsp Sugar
  • 1 tbsp All Purpose Flour
  • 1 tbsp Coarse Sugar (optional for topping)

Instructions

  1. Preheat your oven to 400°F
  2. Spray a tart pan or pie pan with nonstick spray, set aside.
  3. In the bowl of a food processor add all the dough ingredients except water. Pulse together for 10-15 seconds to mix the dough. If the dough seems very crumbly, add ice water, 1 tablespoon at a time to bring the dough together. It should stay together when you pinch with your fingers.
  4. Grab you pie or tart pan and place your dough into the pan. Using your hands or the bottom of a measuring cup, press the dough evenly into the pan. Start at the center of the pan and work your way out to evenly distribute the dough around the entire pan and slightly up the edges, just as you would a pie crust. Refrigerate your dough while you mix up the filling.
  5. In a medium size bowl, add the blackberries, lemon juice, sugar and flour. Mix together gently with a spatula.
  6. Remove your tart crust from the refrigerator and pour the blackberry filling into the crust. Give the pan a gentle shake back and forth to evenly distribute the blackberries. Top the berries with 1 tablespoon of coarse sugar.
  7. Place the tart pan onto a sheet tray (this is a must if you do not want to spend the next day cleaning your oven!) and place into the oven.
  8. Bake at 400° F for 30 minutes.
  9. Remove from the oven and allow to cool at least 10 minutes before digging in. Enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 30
  • Category: Dessert
  • Method: Bake
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 Slice
  • Calories: 223
  • Sugar: 11g
  • Sodium: 83mg
  • Fat: 10g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 23mg

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Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

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Roasted Turnips & Garlic Scape Chimichurri on Baked Potato Chips

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  • Author: Amy MS, RD, LDN
  • Total Time: 1 hour 30 minutes
  • Diet: Vegetarian
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Description

Market fresh produce turn these simple ingredients into a show-stopper appetizer, Roasted Turnips with Kale & Garlic Scape Chimichuri on top oven Baked Potato Chips! This recipe was created for the Black Forest Farmer’s Market.

Ingredients

Units Scale

Roasted Turnips

  • 1 lb Turnips (4 cups) Trimmed, scrubbed and diced into 1/2-inch pieces
  • 2 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Paprika
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ground Black Pepper

Kale & Garlic Scape Chimichuri

  • 1 cup Baby Kale
  • 5 Garlic Scapes
  • 1/2 cup Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp Lime Juice
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Red Pepper Flakes (Optional)

Oven Baked Potato Chips

  • 1 lb Russet Potatoes (2-3 potatoes), Scrubbed
  • 3 tbsp Olive Oil
  • 1 tsp Kosher Salt

Instructions

Roasted Turnips:

  1. Preheat oven to 400° F. Get out a sheet tray. Set aside.
  2. In a large bowl, toss together the turnips, olive oil, spices, salt and pepper.
  3. Spread the mixture out onto your sheet tray in an even layer.
  4. Roast for 25-30 minutes, stirring halfway through roasting until the turnips are nicely golden brown and slightly crispy.

Kale and Garlic Scape Chimichuri:

  1. Into the bowl of a food processor, add all the ingredients, kale, garlic scapes, olive oil, red wine vinegar, lime juice, salt, pepper and red pepper flakes.
  2. Process on 15 second intervals until the chimichuri reaches your desired consistency. (Traditionally chimichuri is not blended until smooth but left slightly chunky.)
  3. Taste and adjust seasonings as needed.

Oven Baked Potato Chips:

  1. Preheat oven to 375°F Convect or 400°F regular. Get out a large sheet tray and set aside.
  2. Using a mandoline or a sharp knife, slice the potatoes into 1/8″ slices. Place the slices into a large bowl of warm water. This helps to remove some of the starch from the potatoes.
  3. Drain the potato slices and pat them dry with a clean dish towel or paper towel.
  4. In a large bowl toss the potato slices with the olive oil and salt.
  5. Place the potato slices onto your sheet tray in one single layer. This make take a few rounds, do not overlap or the chips will not cook evenly.
  6. Bake for 10 minutes, then using a spatula, flip the chips over and bake for another 10 minutes on the other side. Take care in the last few minutes to watch so that the chips do not burn!
  7. Remove from the oven and allow to cool on a wire rack.

Assembly:

  1. Place one chip onto a plate, top with a tablespoon of roasted turnips, then top with a drizzle of chimichuri. Continue with remaining ingredients. Enjoy!

Equipment

  • Prep Time: 30
  • Cook Time: 60
  • Category: Appetizer
  • Method: Roast
  • Cuisine: Mediterranean

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Whole Wheat Naan Bread

Whole Wheat Naan Bread

Posted on by Amy MS, RD, LDN

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Whole Wheat Naan Bread

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Whole Wheat Naan Bread

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  • Author: Amy MS, RD, LDN
  • Total Time: 2 hours 25 minutes
  • Yield: 16 1x
  • Diet: Vegetarian
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Description

Whole Wheat Naan Bread is soft, fluffy, and lightly charred, it’s the perfect accompaniment to Greek Chicken & Chickpeas.

Ingredients

Units Scale
  • 1 1/2 cups Warm Water
  • 2 tsp Honey
  • 2 tsp Dry Active Yeast
  • 2 tbsp Olive Oil
  • 1 1/2 tsp Kosher Salt
  • 1 1/2 cups Whole Wheat Flour
  • 3 cups All Purpose Flour
  • 3/4 cup Greek Yogurt

Instructions

  1. Make the Dough. In a large bowl or stand mixer, add the warm water, honey and yeast. Allow the yeast to bloom for 4-5 minutes.
  2. When the yeast is bubbly, add the remaining ingredients. Using the dough hook attachment or a spatula, mix everything together until the dough is smooth and elastic (approximately 2- 4 minutes).
  3. Cover and allow to rise until doubled in size, about 2 hours.
  4. Roll & Cook Naan Bread.  Remove the dough from bowl and divide into 16 equal portions.
  5. Preheat a cast iron pan over medium high heat.
  6. With a rolling pin, roll one portion of dough out into an 8-inch circle.
  7. Place onto preheated pan and cook for 1 minute on each side. Then set aside to cool.
  8. Repeat until all dough has been cooked!

Equipment

  • Prep Time: 10 minutes + 2 Hours
  • Cook Time: 15 minutes
  • Category: Bread, Mediterranean
  • Method: Stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 149
  • Fat: 2g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 5g

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Greek Chicken & Chickpeas

Greek Chicken & Chickpeas

Posted on by Amy MS, RD, LDN

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Greek Chicken & Chickpeas

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Greek Chicken & Chickpeas

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5 from 1 review

  • Author: Amy MS, RD, LDN
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Description

Flavorful and flexitarian this dinner will impress your guests and family!

Ingredients

Scale
  • 2 lbs Chicken Breasts, diced into 1-inch pieces
  • 2, 15oz Cans Chickpeas, drained and rinsed
  • 1 Large Onion, diced
  • 2 Lemons, zested and juiced
  • 4 Garlic Cloves, minced
  • 3/4 cup Olive Oil
  • 3 tsp Oregano
  • 2 tsp Kosher Salt
  • 1 tsp Ground Black Pepper

Instructions

  1. Set out two separate mixing bowls, one will be for the chicken, the other for the chickpeas. (Note: If you do not mind the meat and chickpeas mixed together then feel free to use one large bowl!)
  2. To one bowl, mix up the marinade. Add the olive oil, diced onion, garlic, lemon zest and juice, oregano, salt and pepper. Whisk together to combine.
  3. Pour half of the marinade into the other bowl. You should have half of the marinade in each bowl.
  4. Add the chickpeas to one bowl and cover then add the chicken to the other bowl and cover it. Place both bowls into the refrigerator to marinate for at least 1 hour and up to 6 hours.
  5. When you are ready to cook. Heat two large cast iron pans over medium high heat. Add 2 tsp olive oil to each pan.
  6. When the pans are heated, add the chickpeas to one pan and the chicken to the other.
  7. Cook the chicken and chickpeas, stirring frequently, for 15-20 minutes until the chicken is cooked through and the chickpeas are crispy. The cast iron pan will help to crisp and slightly char the chicken and chickpeas. This is good flavor! (Note that the chicken should be cooked through to 165 F).
  8. Serve the chicken and chickpeas over whole wheat naan bread, tzatizki sauce, tomato and cucumber salad and top with feta and kalamata olives. Enjoy!

Equipment

Notes

  • Eat this with Whole Wheat Naan bread topped with Tzatziki Sauce and Tomato & Cucumber Salad
  • Top with feta cheese and kalamata olives

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Tomato & Cucumber Salad

Tomato & Cucumber Salad

Posted on by Amy MS, RD, LDN

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Tomato & Cucumber Salad

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Tomato & Cucumber Salad

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  • Author: Amy MS, RD, LDN
  • Total Time: 5 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegetarian
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Description

Tomato and cucumber salad is bright and fresh, the perfect topping for Greek Chicken and Chickpeas or simple side dish to add to any meal.

Ingredients

Units Scale
  • 1 pint Cherry Tomatoes
  • 1 English Cucumber, seeded and diced
  • 1/2 Small Red Onion, thinly sliced
  • 1 tbsp Dill, minced
  • 1/2 tbsp Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper

Instructions

  1. In a medium-sized mixing bowl, combine all ingredients.
  2. Gently mix together with a wooden spoon.
  3. Taste and adjust seasonings to your preference. Enjoy!

Equipment

  • Prep Time: 5 minutes
  • Category: Salad
  • Method: No Cook
  • Cuisine: Greek

Nutrition

  • Serving Size: 1/4
  • Calories: 36
  • Sugar: 2g
  • Sodium: 179g
  • Fat: 2g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

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Tzatziki Sauce

Tzatziki Sauce

Posted on by Amy MS, RD, LDN

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Tzatziki Sauce

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Tzatziki Sauce

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  • Author: Amy MS, RD, LDN
  • Total Time: 8 minutes
  • Yield: 16 Servings 1x
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Description

Creamy homemade Tzatziki sauce is filled with cucumber, dill, lemon and garlic. The perfect accompaniment to your next Mediterranean meal.

Ingredients

Units Scale
  • 2 cups Greek Yogurt
  • 1 Cucumber, grated
  • 2 tbsp Lemon Juice
  • 2 Gloves Garlic, minced
  • 1 1/2 tbsp Dill, minced
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper

Instructions

  1. Set out a medium sized mixing bowl and place a clean dish towel over top.
  2. With a box grater, grate the entire cucumber right over the towel and bowl. Then, wring out the moisture from the cucumber using the towel. Discard the liquid and place the grated cucumber into the empty bowl.
  3. Add the remaining ingredients to the bowl and give it a thorough stir with a spoon or whisk.
  4. Cover and place into the refrigerator until ready to serve. The flavors will enhance with a little time in the fridge!

Equipment

  • Prep Time: 8 minutes
  • Category: Sauce
  • Cuisine: Greek

Nutrition

  • Serving Size: 1/16
  • Calories: 22
  • Sugar: 1g
  • Sodium: 92mg
  • Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 2mg

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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

Posted on by Amy MS, RD, LDN

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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

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  • Author: Amy MS, RD, LDN
  • Total Time: 25 minutes
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Description

Mediterranean Pesto Pasta is fresh, vibrant and satisfying! This dish is infinitely adaptable with your favorite veggies or in-season produce.

Ingredients

Units Scale
  • 1 lb Whole Wheat Penne Pasta
  • 1 lb Chicken Breast, cut into 1 1/2 inch dice
  • 2 Medium Zucchini
  • 2 Bell Peppers (Orange, Red or Yellow)
  • 1 pint Cherry Tomatoes
  • 2 Tbsp Olive Oil
  • 1 15 oz Can Chickpeas, drained and rinsed
  • 4 Tbsp Spinach Pesto

Instructions

  1. Make your pesto and then set aside to cook the rest of the dish.
  2. Cook your pasta according to the box directions.
  3. While the pasta cooks, cook your chicken and veggies
  4. Heat a large skillet (cast iron pan if you have it!) over medium high heat, add 1 tbsp of olive oil
  5. When your pan is hot, add the chicken. Cook for 8-10 minutes until nicely browned and cooked through. Place cooked chicken on a plate and set aside.
  6. While the chicken cooks, prep your veggies. Rinse your veggies and get ready to chop!
  7. Dice the vegetables into 1 1/2 inch pieces
    1. Zucchini: Slice in half length-wise, then dice into half moon shape
    2. Bell Pepper: Cut around the pepper and remove the core, then slice into strips, then dice
    3. Cherry Tomatoes: Slice in half lengthwise
  8. Add another tablespoon of olive oil to the skillet and adjust skillet heat to medium. Add the chickpeas to the skillet.
  9. Next add the zucchini and bell pepper to your pan. Cook for 5-7 minutes, stirring occasionally and turning over the veggies to cook evenly on each side.
  10. Now its time to put the dish together!
  11. In a large bowl, add the 3-4 tablespoons of pesto to the bottom. Next, add the pasta, chicken and veggies, including the cherry tomatoes you chopped earlier. Top with another tablespoon of pesto. Using a large spoon, mix the dish together, taking care to not mash your veg!
  12. Taste the pasta and add additional pesto per your preference.
  13. Serve immediately and enjoy a taste of a Mediterranean Summer!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Mediterranean
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6
  • Calories: 460
  • Sugar: 7g
  • Sodium: 625mg
  • Fat: 14g
  • Carbohydrates: 77g
  • Fiber: 39g
  • Protein: 40g
  • Cholesterol: 74mg

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Turmeric Pickled Onions

Turmeric Pickled Onions

Posted on by Amy MS, RD, LDN

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Turmeric Pickled Onions

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Turmeric Pickled Onions

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  • Author: Amy MS, RD, LDN
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Description

Packed with anti-inflammatory benefits and delicious flavor, Turmeric Pickled Onions are a great topping for any meal!

Ingredients

Units Scale
  • 1 Large Sweet Onion
  • 1 cup Distilled White Vinegar
  • 1/2 cups Water
  • 1 tbsp Kosher Salt
  • 1/4 cup Sugar
  • 1/2 tsp Turmeric

Instructions

  1. Combine all the ingredients into a mason jar or a glass container with a lid.
  2. Allow to marinate for at least 12 hours, ideally 24 hours.
  3. Serve on top of fajitas, tacos, sandwiches, salads, so many ways!

 

Equipment

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Pesto Garlic Knots

Pesto Garlic Knots

Posted on by Amy MS, RD, LDN

Pesto Garlic Knots

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Pesto Garlic Knots

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  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 6 1x
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Description

Pesto Garlic Knots are delicious bites packed with spinach pesto, garlic and cheese. Perfect as an appetizer or side dish!

Ingredients

Units Scale

Instructions

  1. Start by making the Whole Wheat Pizza Dough and Spinach Pesto.
  2. Roll the pizza dough into a square, roughly 12×12 inches.
  3. Using a spatula, spread the pesto onto the dough, leaving about a 1/2 inch border around all sides.
  4. Evenly sprinkle the mozzarella over the pesto.
  5. Next, take the top half of the dough and fold down to meet the bottom. You are basically folding the dough in half here. (Check out the video for a play-by-play!)
  6. Then, using a knife or bench scraper, cut the dough horizontally into 6 sections. You should have 6 rectangles at this point.
  7. Now, take one of your rectangles and vertically cut two slits into the dough, keeping the top portion intact. Continue with remaining rectangles.
  8. Next it’s time to braid! Take one of your rectangles and fold the left dough portion over the middle section then repeat with the left side. Continue braiding until you reach the end of the dough. Then, pinch the bottom of the dough to seal. Now take the end you sealed and roll it up towards the other end. You will now have a braided pesto knot! Continue with the rest of the rectangles.
  9. Place the knots into a 9×9 baking dish and brush with a little olive oil.
  10. Place into the oven and bake for 20-25 minutes until golden brown. Allow to cool slightly and serve with marinara sauce. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer, Dinner
  • Method: Bake
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 216
  • Sodium: 406mg
  • Fat: 7g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 6mg

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Greek Chickpea Salad in a Jar

Greek Chickpea Salad in a Jar

Posted on by Amy MS, RD, LDN

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Greek Chickpea Salad in a Jar

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Greek Chickpea Salad in a Jar

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5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 8 minutes
  • Yield: 2 Salads 1x
  • Diet: Vegetarian
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Description

Chickpea Greek Salad is the easiest and tastiest plant-based meal prep!

Ingredients

Units Scale

Chickpea Greek Salad:

  • 1 Can, 15 oz Chickpeas, drained and rinsed
  • 1 Cucumber, Peeled, Seeded and Diced
  • 1/2 cup Cherry Tomatoes, sliced in half lengthwise
  • 1/4 cup Kalamata Olives
  • 1/4 cup Banana Peppers
  • 1/2 cup Feta Cheese
  • 1 cup Mixed Greens

Greek Salad Vinaigrette:

  • 1/3 cup Red Wine or Balsamic Vinegar
  • 1/3 cup Olive Oil
  • 2 tsp Dijon Mustard
  • 2 tsp Honey
  • 1 tsp Oregano
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Add all the Greek Vinaigrette ingredients to a small bowl or mason jar and whisk to combine.
  2. Get out two large mason jars for the salads.
  3. Add 2 tbsp Greek Salad Vinaigrette to the bottom of each of the jars.
  4. Next, add the salad ingredients. 1/2 can of the drained, rinsed chickpeas to each jar.
  5. Then half the diced cucumber, half the cherry tomatoes, half kalamata olives and half banana peppers.
  6. Top with 1/4 cup feta cheese in each jar and finally 1/2 cup of Mixed Greens on top.
  7. Put the mason jar lid on and store in the refrigerator until you are ready to dig in!

Equipment

  • Prep Time: 8 minutes
  • Category: Salad
  • Method: No Cook
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 Salad
  • Calories: 204
  • Sugar: 3g
  • Sodium: 643mg
  • Fat: 12g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 33mg

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Almond Lemon Cookies

Almond Lemon Cookies

Posted on by Amy MS, RD, LDN

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Almond Lemon Cookies

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Almond Lemon Cookies Gluten Free

Almond Lemon Cookies

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  • Author: Amy RD, LDN
  • Total Time: 22 minutes
  • Yield: 11–12 cookies 1x
  • Diet: Gluten Free
Print Recipe

Description

Lemon almond cookies are moist, light and gluten-free goodness!

Ingredients

Units Scale
  • 1 1/2 cups Almond Flour
  • 1/3 cup Honey
  • 1/8 tsp Baking Soda
  • 1 Medium Sized Lemon, Zested and Juiced
  • 1 Large Egg White
  • 2 tbsp Powdered Sugar
  • 2 tbsp Slivered Almonds (optional)

Instructions

  1. Preheat oven to 350° F. Get out a baking sheet and set aside.
  2. Place the egg white into a small bowl and beat with a fork until slightly frothy. Set aside.
  3. In a medium-sized mixing bowl add the almond flour, lemon zest, lemon juice, honey, baking soda, and egg white. Stir together with a spatula. The mixture should resemble wet sand.
  4. Using a 1 1/2 inch scoop, scoop the dough and place onto the baking sheet. Continue until all dough has been used.
  5. Sprinkle each raw cookie with a few slivered almonds and gently press the cookies with your hands to flatten them every so slightly.
  6. Place the tray into the oven and bake the cookies for 12 minutes until just golden on the edges. You do not want to over cook!
  7. After 12 minutes, allow the cookies to cool on a wire rack for at least 10 minutes.
  8. Sprinkle with powdered sugar and enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 124
  • Sugar: 10g
  • Sodium: 20mg
  • Fat: 8g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

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Breakfast Granola Cups

Breakfast Granola Cups

Posted on by Amy MS, RD, LDN

Breakfast Granola Cups

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Granola Cups

Breakfast Granola Cups

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  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 8 cups 1x
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Description

Homemade granola cups are a wholesome and nutritious breakfast or snack. Fill them with Greek Yogurt and berries for more protein, antioxidants and flavor.

Ingredients

Units Scale
  • 2 cups Old Fashioned Oats
  • 1/4 cup Ground Flaxseed
  • 3/4 tsp Ground Cinnamon
  • 1/4 cup Maple Syrup
  • 1/4 cup + 1 tbsp Peanut Butter
  • 1 Egg White

Instructions

  1. Preheat oven to 350° F. Grease a muffin tin with nonstick spray or coconut oil, set aside.
  2. In a large bowl, combine the oats, flaxseed and cinnamon and stir together with a spatula.
  3. To a small microwave safe bowl, add the maple syrup and peanut butter. Microwave for 20-25 seconds just to soften the peanut butter so it is easy to stir.
  4. Next, pour the peanut butter mixture into the oat mixture. Stir together with a spatula, making sure that all dry ingredients are coated in the wet ingredients.
  5. Whisk the egg white with a fork until slightly frothy then pour into the oat mixture and stir together.
  6. Divide the oat mixture into 8 muffin cups. Using your fingers, press the the mixture into the muffin tin to form cup shapes. Continue with the remaining granola cups.
  7. Place muffin tin into the oven and bake for 15-18 minutes until the granola cups just start to turn golden brown.
  8. Allow the cups to cool in the muffin tin for at least 15 minutes. This is KEY, otherwise they will fall apart! Then, run a spatula or butter knife around the edge of each cup to gently release from the muffin tin.
  9. To serve, fill each cup with a spoonful of Greek Yogurt and top with fresh berries. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 194
  • Sugar: 8g
  • Sodium: 53mg
  • Fat: 8g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 0mg

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Mediterranean Egg Wrap

Mediterranean Egg Wrap

Posted on by Amy MS, RD, LDN

Mediterranean Egg Wrap

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Mediterranean Egg Wrap

Mediterranean Egg Wrap

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  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 1 Serving 1x
Print Recipe

Description

This Mediterranean Egg Wrap is a mix between an omelet and a breakfast burrito but it is so much better than both of those! Plus, it packs in 31 grams of protein per serving!

Ingredients

Units Scale
  • 3 Eggs
  • 1 Tbsp Greek Yogurt
  • 2 Tbsp Unsweetened Soy Milk
  • 2 tsp Olive Oil
  • 3 Tbsp Red Bell Pepper, diced
  • 1 oz Baby Bella Mushrooms
  • 1/4 cup Raw Baby Spinach
  • 3/4 oz Cheddar Cheese, grated
  • 1 Whole Wheat Tortilla

Instructions

  1. Heat a nonstick skillet to medium heat. Add 2 tsp olive oil.
  2. When the pan is heated up, add the peppers and mushrooms and sautee for 1-2 minutes until the mushrooms are nicely browned.
  3. Next add a handful of spinach and sautee for 1 minute.
  4. While the spinach and veggies cook, whisk up the eggs, milk, Greek Yogurt and salt and pepper in a bowl.
  5. Then, pour the egg into the pan, over top of the veggies. Give the pan a little shake to spread the eggs out evenly.
  6. Place the tortilla on top of the egg mixture and allow to cook for 4-5 minutes.
  7. After 5 minutes, run your spatula around the outside edge of the egg to make sure it will easily release and that it is cooked through.
  8. Using a large spatula, flip the mixture over so that the tortilla is now on the bottom. Add the grated cheese and allow the tortilla to brown for 1 minute.
  9. Finally, roll or fold the tortilla egg up. I find that folding into thirds like a letter works well. Then, give the roll up a little press with your spatula to fully crisp the bottom.
  10. Now, slide it onto a plate, cut in half on a diagonal and dig in!
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 461
  • Sugar: 2g
  • Sodium: 364
  • Fat: 25g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 31g
  • Cholesterol: 580mg

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Greek Yogurt Ranch Dip

Greek Yogurt Ranch Dip

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Greek Yogurt Ranch Dip

Greek Yogurt Ranch Dip
Greek Yogurt Ranch Dip
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Greek Yogurt Ranch Dip

Greek Yogurt Ranch Dip

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  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 2 Servings 1x
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Description

This protein-packed take on classic ranch dip is the perfect appetizer or snack.

Ingredients

Units Scale
  • 1/2 cup Greek Yogurt
  • 1 tsp Nutritional Yeast
  • 1 tsp Dried Parsley
  • 1/4 tsp Dried Chives
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/8 tsp Dried Dill
  • 1/8 tsp Salt
  • 1 1/2 tsp Apple Cider Vinegar

Instructions

  1. Add all ingredients to a bowl or mason jar.
  2. Whisk together until all spices are incorporated into the yogurt.
  3. Enjoy as a dip for veggies, a spread on wraps and sandwiches, whatever combination you like!

Equipment

Notes

  1. To make this into a salad dressing, thin it out with 2-3 tablespoons of water and whisk together.
  • Prep Time: 5 minutes
  • Category: Dips
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 45
  • Sugar: 2g
  • Sodium: 171mg
  • Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 3mg

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Mini Rosemary & Parmesan Foccacia Bites

Mini Rosemary & Parmesan Foccacia Bites

Posted on by Amy MS, RD, LDN

Mini Rosemary Foccacia Bites

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Mini Rosemary & Parmesan Foccacia Bites

Mini Rosemary & Parmesan Foccacia Bites

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No reviews

  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 12 1x
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Description

Mini Rosemary & Parmesan Foccacia Bites make the perfect pair with a cozy soup or a flavorful appetizer for your next dinner.

Ingredients

Units Scale
  • 1 cup Greek Yogurt
  • 1/2 cup All Purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1 1/2 tsp Baking Powder
  • 1/8 tsp Kosher Salt
  • 1 tbsp Rosemary, Minced
  • 1/4 cup + 1 tbsp Parmesan Cheese, Grated
  • 6 tsp Olive Oil
  • Flaked Sea Salt for topping, Optional

Instructions

  1. Preheat oven to 400°F.
  2. Get a muffin tin out and prep for the foccacia bites by pouring 1/2 tsp olive oil into each muffin tin section.
  3. Then, make the dough. To the bowl of a stand mixer, add the Greek Yogurt, flours, baking powder, 1/4 cup Parmesan and salt. Mix on low until all ingredients are incorporated. (Alternatively you can add to a large bowl and mix by hand with a spatula.)
  4. Remove the bowl from the mixer and divide the dough into 12 equal portions.
  5. Then, take each dough portion and flatten slightly with your hands and place into the prepared muffin tin sections.
  6. Top each dough section with the minced rosemary and 1 tbsp grated Parmesan. Then top with a pinch of sea salt on each.
  7. Bake for 12-15 minutes until slightly golden.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 84
  • Sugar: 1g
  • Sodium: 114mg
  • Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 4mg

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Quinoa Greek Salad

Quinoa Greek Salad

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Quinoa Greek Salad

Quinoa Greek Salad
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Quinoa Greek Salad

Quinoa Greek Salad

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  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 8 Servings 1x
  • Diet: Gluten Free
Print Recipe

Description

One of my most popular recipes! Quinoa Greek Salad is a great side dish, lunch and excellent to bring to potlucks!

Ingredients

Scale
Salad Ingredients
  • 1 1/2 cups Quinoa
  • 3 cups Water
  • 1 pt Cherry Tomatoes
  • 1 Cucumber
  • 1/2 cup Kalamata Olives
  • 1/2 cup Feta Cheese
Balsamic Dressing Ingredients
  • 1/2 cup Olive Oil
  • 2 tsp Dijon Mustard
  • 1/4 cup Balsamic Vinegar
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

For the quinoa and veggies
  1. Rinse the 1 1/2 cups quinoa in a fine mesh strainer. In a medium saucepan, heat 3 cups of water over high heat. Add the rinsed quinoa. Bring quinoa and water to a boil then reduce heat to low and simmer for 15 minutes. The quinoa is done cooking when all the water is absorbed and it is light and fluffy.
  2. Prep and slice veggies.
  3. Peel cucumber and slice off the ends. Cut the cucumber in half lengthwise. Using a small spoon scoop out the seeds. Next, slice each half lengthwise into 1/2 inch long sections. Then stack your long sections together to dice into 1/2 inch dice. Place diced cucumber into a large bowl.
  4. Rinse your cherry tomatoes. Slice each tomato lengthwise (its prettier!). Place into bowl with cucumber.
  5. Slice kalamata olives in half. Place into bowl with cucumber and tomato.
 
For the balsamic dressing
  1. Into a small mixing bowl or mason jar add all dressing ingredients. Whisk until the dressing is fully emulsified. Taste the dressing and adjust seasonings per your preference
Putting the salad together
  1. Once the quinoa has finished cooking add 3/4 of the dressing to the hot quinoa and stir to mix well. This will allow the quinoa to really absorb the dressing.
    Place the quinoa into the refrigerator for at least 1 hour.
  2. Once the quinoa has cooled, place it into a large bowl. Add the cucumber, cherry tomatoes and kalamata olives. Next add the feta and mix together, taking care not to smash your tomatoes. Add the remaining 1/4 of the dressing and mix together. Place the salad back into the refrigerator for 1 more hour. Serve chilled, enjoy!
 

Equipment

  • Prep Time: 10
  • Cook Time: 15
  • Category: Salad, Mediterranean, Lunch, Sides
  • Cuisine: Greek

Nutrition

  • Serving Size: 1
  • Calories: 173
  • Sugar: 3g
  • Sodium: 392mg
  • Fat: 11g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 4g

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Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze
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Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze

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  • Author: Amy RD, LDN
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x
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Description

Roasted Brussels Sprouts become crispy and delicious, topped with a sweet balsamic glaze. This is a great holiday side dish!

Ingredients

Scale
Roasted Brussels
  • 1 1/2 lbs Brussels Sprouts
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
Balsamic Glaze
  • 1/2 cup Balsamic Vinegar
  • 1 tbsp Sugar

Instructions

For the Brussels Sprouts
  1. Preheat your oven to 400° F. Set a large sheet tray out for roasting the Brussels sprouts.
  2. Rinse the Brussels sprouts. Trim the root end off and discard. Slice each sprout in half and place on the sheet tray. Some leaves will fall off, this okay simply add them to the sheet tray too. Discard any outer leaves that are yellow and not green.
  3. Pour one tablespoon of olive oil, 1 tsp kosher salt and 1/2 tsp ground black pepper over the Brussels. Using your hands mix it all together to coat the Brussels. Place the tray into the oven and roast for 25-30 minutes, stirring halfway. Watch them carefully for the last few minutes as the leaves can burn easily.
For the Balsamic Glaze
  1. While the Brussels sprouts roast, make the balsamic glaze. Heat a sauce pan over medium heat.
  2. Add the balsamic vinegar and sugar. Turn the heat up to medium high and bring the mixture to a low boil.
  3. Once it has reached boil, turn it down and simmer on low for 15-20 minutes. The mixture will cook down and get slightly thicker. You will know its done when the liquid will coat the back of a spoon.
  4. After the 20 minutes turn the heat off and allow the glaze to cool slightly. It will thicken and become glaze like as it cools.
To Serve
  1. Using a spoon drizzle the balsamic glaze lightly over the roasted Brussels sprouts. Enjoy hot!
 

Equipment

  • Prep Time: 5
  • Cook Time: 30
  • Category: Dinner, Sides, Holiday Sides
  • Method: Roast

Nutrition

  • Serving Size: 1/6
  • Calories: 96
  • Sugar: 9g
  • Sodium: 352mg
  • Fat: 3g
  • Carbohydrates: 16g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

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Delicata Squash & Apple Fritters with Caramelized Onion

Delicata Squash & Apple Fritters with Caramelized Onion

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Delicata Squash & Apple Fritters with Caramelized Onion

Delicata Squash & Apple Fritters with Caramelized Onion
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Delicata Squash & Apple Fritters with Caramelized Onion

Delicata Squash & Apple Fritters with Caramelized Onion

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  • Author: Amy RD, LDN
  • Total Time: 55 minutes
  • Yield: 40 Servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delicata Squash and Apple Fritters are a fun and delicious appetizer, created for the Black Forest Farmer’s Market.

Ingredients

Scale
Fritters
  • 1 Delicata Squash, Peeled, Seeded and Shredded
  • 2 Apples (Gala, Honeycrisp), Cored and Shredded
  • 8 oz Cheddar Cheese
  • 1 Egg
  • 1/2 cup Feta
  • 1/2 cup All Purpose Flour (or Gluten-Free Flour)
  • 2 tbsp Pear & Beet Shrub or Apple Cider Vinegar
Caramelized Onion & Apple Topping
  • 2 Onions
  • 2 tsp Canola Oil
  • 1 tsp Kosher Salt
  • 1 Apple, Julienned
  • 1 tbsp Pear & Beet Shrub or Apple Cider Vinegar
Cheddar Crisps
  • 1 cup White Cheddar Cheese, Shredded

Instructions

Make the onions
  1. Heat a large cast iron pan to medium-high heat, add the oil, then the onions and salt. Cook on medium-high for about 2 minutes then lower the heat to low and cook for 30-45 minutes until the onions have cooked down and caramelized.
Make the fritters
  1. In a large bowl combine all the ingredients for the fritters, squash, apples, cheddar cheese, eggs, feta, salt, pepper and vinegar.
  2. Heat a large skillet over medium heat. Using a tablespoon, scoop your fritter mixture and then place into the hot skillet. With a spatula press the fritter batter to flatten slightly so it cooks evenly. Cook for 3 minutes on one side and then flip and cook for an additional two minutes. Continue this with the remaining batter.
  3. In a small bowl combine the caramelized onions, julienned apples and vinegar.
Make the cheddar crisps
  1. Preheat your oven to 400° F. To make the cheddar crisps, line a baking sheet tray with parchment paper or a baking silpat. Place teaspoon size portions of shredded cheddar onto the tray, spacing one inch in between each pile of cheese. Bake for 7 minutes, remove from the oven and allow to cool for 5 minutes to set.

To Serve

  1. Top each fritter with 1 tablespoon of the onion and apple mixture. Enjoy hot!

Equipment

  • Prep Time: 15
  • Cook Time: 40
  • Category: Appetizer
  • Method: Stovetop

Nutrition

  • Serving Size: 1 Fritter
  • Calories: 65
  • Sugar: 2g
  • Sodium: 137mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 15mg

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Chickpea Blondies

Chickpea Blondies

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Chickpea Blondies (Gluten Free)

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Chickpea Blondies

Chickpea Blondies (Gluten Free)

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  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 16 Servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Flourless and gluten-free and naturally sweetened, chickpea blondies will become a family favorite dessert!

Ingredients

Scale
  • 1 can, 15 oz Chickpeas, drained and rinsed
  • 1/2 cup Peanut Butter
  • 1/3 cup Maple Syrup or Honey (or a combination)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Cinnamon, ground
  • 1 Egg
  • 1/3 cup Chocolate Chips +2 tablespoons for top
  • Cooking Spray

Instructions

  1. Preaheat oven to 350° F. Spray an 8×8 inch pan with nonstick cooking spray and set aside.
  2. In a food processor, add all of the ingredients except chocolate chips and process until batter is smooth. This will take a few minutes to get the batter to a smooth consistency.
  3. Using a spatula, fold in the 1/3 cup of chocolate chips.
  4. Spread the batter evenly into the prepared pan. Tap the bottom of the pan onto the counter a few times to get the batter level. Sprinkle 2 tablespoons of chocolate chips on top of the batter.
  5. Bake for 20-22 minutes or until a toothpick comes out clean and the edges are slightly browned. Take care to not over cook! The blondies may look slightly underdone and that is okay.
  6. Allow blondies to cool for at least 10 minutes. Cut into squares and enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 20
  • Category: Dessert, Gluten-Free
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 127
  • Sugar: 9g
  • Sodium: 203mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 13mg

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Spinach & Cheddar Popovers

Spinach & Cheddar Popovers

Posted on by Amy MS, RD, LDN

Spinach & Cheddar Popovers

Spinach & Cheddar Popovers
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Spinach & Cheddar Popovers

Spinach & Cheddar Popovers

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  • Author: Amy RD, LDN
  • Total Time: 35 minutes
  • Yield: 16 Popovers 1x
Print Recipe

Description

Spinach & Cheddar Popovers are a fun appetizer or side dish to any dinner!

Ingredients

Scale
  • 4 Eggs
  • 1 1/2 cups Almond Milk (or milk or your preference)
  • 1/2 cup Whole Wheat Flour
  • 1 cup All Purpose Flour
  • 1/2 tsp Kosher Salt
  • 3 tbsp Unsalted Butter, melted
  • 1 cup Spinach, raw
  • 1/2 cup Cheddar Cheese, grated

Instructions

  1. Heat oven to 400° F. Grease a muffin tin with butter and place into oven to preheat.
  2. In a blender, combine all ingredients EXCEPT, cheddar cheese. Blend until smooth.
  3. Using a spatula, stir the grated cheese into the batter in the blender.
  4. Remove the muffin pan from the oven (careful, it’s hot!). Pour the batter into each muffin tin, filling 3/4 of the way full.
  5. Place muffin pan into the oven and bake for 30-35 minutes until popovers are puffed and slightly golden. Serve hot and enjoy!
  • Prep Time: 5
  • Cook Time: 30
  • Category: Appetizers, Sides, Snack
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 99
  • Sugar: 0g
  • Sodium: 123mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 56mg

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Buffalo Salmon Quinoa & Chickpea Salad

Buffalo Salmon Quinoa & Chickpea Salad

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Buffalo Salmon Quinoa & Chickpea Salad

Buffalo Salmon Quinoa & Chickpea Salad
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Buffalo Salmon Quinoa & Chickpea Salad

Buffalo Salmon Quinoa & Chickpea Salad

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  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 6 Servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Buffalo Salmon Quinoa & Chickpea salad takes just a few pantry staples to bring this high protein, healthy and spicy grain salad together!

Ingredients

Scale
Salad
  • 1 cup Quinoa
  • 1 Can Salmon, drained
  • 1 Can Chickpeas, drained and rinsed
  • 2 Celery Stalks
  • 1 Orange Bell Pepper
Dressing
  • 1/4 cup Greek Yogurt
  • 3 tbsp Hot Sauce
  • 1 tbsp Water
  • 1 tsp Onion Powder
  • 3/4 tsp Garlic Powder
  • 1 tsp Smoked Paprika

Instructions

  1. Cook the quinoa according to the package directions.
  2. While the quinoa cooks, combine the dressing ingredients and whisk together. Set aside.
  3. Dice the celery and bell pepper and place into a large mixing bowl. Add the chickpeas, salmon and cooked quinoa. Pour the dressing over top and mix together.
  4. Refrigerate the salad for at least 30 minutes before serving. Serve with extra hot sauce, depending on how spicy you like your food!
 

Equipment

Notes

Tip: If you want to amp up the “buffalo” flavor, add 1/4 cup of feta or blue cheese.

  • Prep Time: 5
  • Cook Time: 15
  • Category: Salad, Sides, Lunch, Dinner, Mediterranean
  • Method: Stovetop

Nutrition

  • Serving Size: 1/6
  • Calories: 212
  • Sugar: 1g
  • Sodium: 582mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Carbohydrates: 31g
  • Fiber: 6g
  • Protein: 13g
  • Cholesterol: 12mg

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Raspberry Mango Sorbet

Raspberry Mango Sorbet

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Raspberry Mango Sorbet

Raspberry Mango Sorbet
Raspberry Mango Sorbet
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Raspberry Mango Sorbet

Raspberry Mango SorbetRasp

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  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 8 Servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Refreshing, delicious and naturally sweet. Raspberry Mango Sorbet is the perfect summer treat!

Ingredients

Scale
  • 16 oz Frozen Mango
  • 16 oz Frozen Raspberries
  • 2 tbsp Fresh Lime Juice (Juice from 1 whole lime)
  • 3 tbsp Honey
  • 5 tbsp Warm Water

Instructions

  1. In the bowl of a food processor add the frozen fruit, lime juice, honey and 2 tablespoons warm water.
  2. Process for 1-2 minutes then stop and scrape down the bowl. At this point you will likely need to add a few more tablespoons of warm water to help break up the frozen fruit.
  3. Process again for another 1-2 minutes until the fruit mixture becomes smooth.
    Tip: A little patience is key with this recipe! Sometimes it is helpful to let the mixture thaw for a minute or two and then process again to get the smooth consistency of a sorbet.
  4. After the mixture becomes smooth and cohesive, put the sorbet into a freezer container and place into the freezer for at least 30 minutes (if you can wait that long!)
 

Equipment

  • Prep Time: 10
  • Category: Dessert, Snack, Mediterranean, Gluten-Free

Nutrition

  • Serving Size: 1/8
  • Calories: 64
  • Sugar: 13g
  • Sodium: 1g
  • Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 5g
  • Protein: 0.7g
  • Cholesterol: 0mg

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Simple Greek Salad

Simple Greek Salad

Posted on by Amy MS, RD, LDN

Simple Greek Salad

Simple Greek Salad
Simple Greek Salad
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Simple Greek Salad

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  • Author: Amy RD, LDN
  • Total Time: 7 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Simple Greek Salad is a great dinner side dish or lunch, its quick to prepare and full of flavor.

Ingredients

Scale
  • 5 oz Fresh Spinach
  • 1 Cucumber, peeled, seeds removed and sliced
  • 8 oz Cherry Tomatoes, halved lengthwise
  • 1/4 cup Kalamata Olives
  • 3 oz Feta Cheese
  • 1/4 cup Balsamic Vinaigrette

Instructions

  1. Prepare your veggies by slicing the cherry tomatoes and peeling, removing seeds and slicing the cucumber
  2. Place the spinach into a large bowl. Add the cucumber, tomatoes, kalamata olives and feta cheese.
  3. Drizzle the balsamic dressing over top. Using two large spoons mix the salad together. Enjoy!
 
  • Prep Time: 7
  • Category: Salad, Mediterranean, Sides, Lunch
  • Cuisine: Greek

Nutrition

  • Serving Size: 1/4
  • Calories: 173
  • Sugar: 5g
  • Sodium: 596mg
  • Fat: 8g
  • Carbohydrates: 19g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 13mg

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Sunrise Tropical Smoothie

Sunrise Tropical Smoothie

Posted on by Amy MS, RD, LDN

Sunrise Tropical Smoothie

Sunrise Tropical Smoothie
Sunrise Tropical Smoothie
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Sunrise Tropical Smoothie

Sunrise Tropical Smoothie

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  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A smoothie to brighten your morning with tropical fruit, spinach and protein powder.

Ingredients

Scale
  • 2 cups Frozen Tropical Fruit (Such as Pineapple, Mango, Strawberry, Peach)
  • 2 cups Almond Milk (or your preferred milk)
  • 1 cup Raw Baby Spinach
  • 1/4 cup Vanilla Protein Powder

Instructions

  1. Add all ingredients to blender. Blend until smooth. Enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 5
  • Category: Breakfast, Smoothie, Sides, Snack
  • Method: Blender

Nutrition

  • Serving Size: 1/4
  • Calories: 208
  • Sugar: 7g
  • Sodium: 106mg
  • Fat: 4g
  • Saturated Fat: 2.5g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 1mg

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Chocolate Dipped Fruit

Chocolate Dipped Fruit

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Chocolate Dipped Fruit

Chocolate Dipped Fruit
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Chocolate Dipped Fruit

Chocolate Dipped Fruit

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  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Chocolate dipped fruit is a simple dessert with the wow factor! Pick your favorite fruit and dip away!

Ingredients

Scale
  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Coconut Oil
  • 1 lb Fresh Fruit (Strawberries, Kiwi, Blueberries, Whatever you like!)

Instructions

Prep your Tray
  1. Cover a sheet tray or plate with a silpat or parchment paper and set aside.
Melt Your Chocolate
  1. In a medium sized microwave safe bowl, add the chocolate chips and coconut oil. Microwave for 25-second intervals, stirring after each interval until the chocolate and coconut oil are melted.
Rinse, Dry and Peel Your Fruit
  1. Rinse the strawberries and pat them dry with a clean cloth or paper towel. Peel and slice the kiwis into 1/4 inch slices.
Dip Your Fruit
  1. Holding the stem of the strawberry, dip half of the fruit into the chocolate and then set onto parchment paper. For the kiwis, dip half of each slice into the chocolate and then place onto parchment paper.
  2. For blueberries or other small berries, use a spoon or fork to help cover the fruit in chocolate and then place onto parchment paper.
Set the Chocolate
  1. Once all the fruit has been dipped, place the fruit into the fridge to chill and allow the chocolate to set and harden for 15 minutes.
  2. Dig in and enjoy a sweet and delicious treat!

Equipment

  • Prep Time: 5
  • Cook Time: 5
  • Category: Dessert, Snack, Mediterranean
  • Cuisine: American

Nutrition

  • Serving Size: 1/8
  • Calories: 83
  • Sugar: 8g
  • Sodium: 2g
  • Fat: 5g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg

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Easy Trail Mix

Easy Trail Mix

Posted on by Amy MS, RD, LDN

Easy Trail Mix

Easy Trail Mix
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Easy Trail Mix

Easy Trail Mix

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  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 8 Servings 1x
Print Recipe

Description

This easy trail mix takes just a few minutes to mix together and is a great snack!

Ingredients

Scale
  • 1 cup Pecans, Raw
  • 1/2 cup Sliced Almonds
  • 1/2 cup Dried cranberries
  • 1/2 cup Chocolate Chips
  • 1/4 cup Shredded Coconut

Instructions

  1. Add all the ingredients into a bowl. Mix together and enjoy!

Notes

Tip: Portion out the trail mix into small containers or bags so that you have a quick, on-the-go snack!

  • Prep Time: 5
  • Category: Snack, Dessert, Appetizer
  • Method: No Cook

Nutrition

  • Serving Size: 1/8
  • Calories: 185
  • Sugar: 10g
  • Sodium: 1.5mg
  • Fat: 15g
  • Saturated Fat: 2.9g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

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Mediterranean Panzanella Salad

Mediterranean Panzanella Salad

Posted on by Amy MS, RD, LDN

Mediterranean Panzanella Salad

Mediterranean Panzanella Salad
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Mediterranean Panzanella Salad

Mediterranean Panzanella Salad

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  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Fresh veggies, sourdough croutons, feta and vinaigrette, savory, sweet, and crunchy Mediterranean Panzanella Salad.

Ingredients

Units Scale

Salad

  • 1 pinch Pint Cherry Tomatoes, sliced in half lengthwise
  • 1 Large Cucumber, peeled, seeded & diced into 1– inch pieces
  • 1 Yellow Bell Pepper, seeded and diced into 1-inch pieces
  • 1 Orange Bell Pepper, seeded and diced into 1-inch pieces
  • 1/4 cup Kalamata Olives, sliced in half lengthwise
  • 1/4 cup Basil, juilenned
  • 1/4 cup Feta Cheese
  • 4 Slices Sourdough Bread, diced into 1-inch pieces
  • 1/2 cup Olive Oil

Vinaigrette

  • 1/2 tsp Dijon Mustard
  • 1 tsp Minced Garlic
  • 1 tsp Honey
  • 3 tbsp Red Wine Vinegar
  • 4 tbsp Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

Make the Vinaigrette
  1. Combine all ingredients into a mason jar or small bowl. With the lid on, shake the mason jar to mix together, or whisk together in the bowl. Set aside.
Make the Salad
  1. Heat a large saute pan over medium heat. Add 4 tablespoons olive oil to pan. Add the bread cubes to the pan and cook until golden brown, tossing occasionally. Remove from heat and all to cool.
  2. In a large bowl, add the tomatoes, bell peppers, basil, feta, cucumber and olives. Next add the bread cubes to the veggies.
  3. Mix the vinaigrette one more time then pour half of the dressing over the salad. Stir the salad together with a large spoon.
  4. Taste the salad and add more of the vinaigrette if needed. Enjoy!

Notes

*Make this salad your own, add your favorite veggies, cheese and enjoy!

  • Prep Time: 15
  • Category: Salad, Sides, Lunch, Dinner, Mediterranean
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 302
  • Sugar: 2g
  • Sodium: 436mg
  • Fat: 25g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 4mg

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Watermelon Granita (Just 3 Ingredients!)

Watermelon Granita (Just 3 Ingredients!)

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Watermelon Granita (Just 3 Ingredients!)

Watermelon Granita
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Watermelon Granita

Watermelon Granita (Just 3 Ingredients!)

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  • Author: Amy RD, LDN
  • Total Time: 0 hours
  • Yield: 6 Servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Watermelon Granita, a simple and refreshing dessert with just 3 ingredients!

Ingredients

Scale
  • 5 cups Watermelon, Seedless, cubed
  • 1 Lime
  • 1/4 cup Sugar

Instructions

  1. In the bowl of a food processor or blender, add the 5 cups of watermelon and blend on high until smooth.
  2. Zest the lime and add 1/2 tsp lime zest to the watermelon. Then, juice the entire lime (you should have about 2-3 tbsp) and add all the juice to the food processor.
  3. Add the sugar and blend the mixture again on high until smooth.
  4. Pour the mixture into a 9 x 13 pan and carefully place into the freezer. (Make sure you have a flat space in your freezer for the pan to sit on, otherwise you will have granita stuck to your freezer!)
  5. Freeze for 2 hours and then remove from freezer. Using a fork, scrape the mixture, creating little crystals. Pop your pan back into the freezer for another hour.
  6. Remove from the freezer and give the granita another rake with a fork to break up the entire mixture. Serve in a pretty glass or bowls, enjoy the slushy, refreshing crunch of watermelon granita!
 

Equipment

  • Prep Time: 10
  • Cook Time: Freeze 2 Hours
  • Category: Dessert, Gluten-Free, Mediterranean, Snack
  • Method: No Cook

Nutrition

  • Serving Size: 1/6
  • Calories: 74
  • Sugar: 16g
  • Sodium: 1.5mg
  • Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

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Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing

Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing

Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing
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Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing

Black Bean, Corn & Tomato Salad with Spicy Avocado Lime Dressing

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  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegan
Print Recipe

Description

Black Bean, Corn & Tomato Salad is a simple summer salad with fresh flavors and a spicy avocado lime dressing.

Ingredients

Scale
Black Bean, Corn & Tomato Salad
  • 2 Ears Fresh Corn
  • 1 pt Cherry Tomatoes
  • 1 Cucumber
  • 1/4 cup Scallions
  • 1 Can Low-Sodium Black Beans (15oz), drained and rinsed
Spicy Avocado Lime Dressing
  • 1 Avocado
  • 1 Garlic Clove
  • 1/4 cup Basil
  • 1/4 tsp Kosher salt
  • 1/4 tsp Ground Black Pepper
  • 1/4 cup Greek Yogurt
  • 1 1/3 cups Water
  • 2 tbsp Olive Oil
  • 2 tbsp Jarred Jalapeño (add up to 1/4 cup for extra spice!)

Instructions

Make the Dressing:
  1. Place all ingredients into a food processor (or blender). Blend until smooth. You may need to add additional water to get the dressing to the consistency you like. Taste the dressing and add additional jalapenos if you like some heat! Using a spatula, scoop the dressing into a mason jar or a container with a lid. Set aside.
Make the Salad:
  1. Prep your veggies. Start with the corn, shuck and rinse each corn cob. Stand the corn cob up on a cutting board and using a knife slice down against the cob, cutting the kernels off. Rotate the cob to cut off the next section of kernels, repeat for both ears of corn then place the corn into a large bowl.
  2. Slice the cherry tomatoes in half and place into the mixing bowl with the corn. Peel the cucumber, slice in half lengthwise and using a spoon, remove the seeds. Then half lengthwise into thirds, line up your thirds and cut horizontally making 1/2 inch cuts. Place cucumber into bowl with corn and tomato. Trim the ends off the scallions and then mince and add to your other veggies.
  3. Add the black beans to the corn, tomatoes and cucumber. Mix together with a large spoon. Add 1/4 of the dressing to the salad and mix together. Taste and add additional dressing to your preference. Enjoy!
 

Equipment

  • Prep Time: 15
  • Category: Salad, Appetizer, Lunch, Mediterranean, Sides, Snack
  • Method: No Cook

Nutrition

  • Serving Size: 1/8 Serving
  • Calories: 172
  • Sugar: 3g
  • Sodium: 230mg
  • Fat: 9g
  • Carbohydrates: 19g
  • Fiber: 6.5g
  • Protein: 6g
  • Cholesterol: 0mg

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Creamy Zucchini Pasta

Creamy Zucchini Pasta

Posted on by Amy MS, RD, LDN

Creamy Zucchini Pasta

Zucchini Pasta
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Creamy Zucchini Pasta

Creamy Zucchini Pasta

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  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 7 Servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Simple, fast and delicious! Creamy melted zucchini pasta cooks up in no time and delivers a meal that the entire family will enjoy.

Ingredients

Scale
  • 3 Medium Zucchini
  • 1 lb Spaghetti Pasta (Look for Bronze, Die-Cut Pasta)
  • 1/2 cup Olive Oil
  • 3 Garlic Cloves, Whole
  • 1 cup Parmesan Cheese, Grated
  • 1/2 tsp Lemon Zest
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper

Instructions

  1. Cook the pasta according to the package directions. Take care to not over cook, we want al dente pasta here! But, DO NOT DRAIN THE PASTA WATER! We will use some of the pasta water for our sauce.
  2. While the pasta cooks, work on the sauce and zucchini.
  3. Heat a large skillet over medium heat. Add the olive oil and allow to heat up for 1 minute, then add the whole garlic cloves and cook for 4-5 minutes to infuse the oil with the garlic.
  4. While the garlic cooks, grate the zucchini. Set a clean dish towel out on a counter or cutting board. Over top the towel, grate the zucchini using a box grater. Gather the towel by the ends and then, over the sink or a bowl, squeeze the liquid out of the shredded zucchini.
  5. Slowly, in batches, add the shredded zucchini to the olive oil skillet. (Take care and go slow because the oil is hot!) Cook the zucchini in the oil for 10-12 minutes, stirring occasionally with a wooden spoon or spatula. The zucchini will start to break down and “melt” into the oil, this is when it is done. Remove the garlic cloves from the zucchini, discard.
  6. Using tongs, remove the pasta from the pot directly into the skillet with the zucchini. Add the Parmesan cheese and lemon zest, and using the tongs, stir together the pasta, cheese, zest and zucchini. The cheese will melt into the mixture, creating the sauce for this dish. If the pasta seems dry, add a few tablespoons of pasta water to loosen up the pasta and create more of a sauce.
  7. Add salt and pepper and adjust seasonings based on your preference. Serve hot and enjoy!
 
  • Prep Time: 5
  • Cook Time: 15
  • Category: Dinner, Lunch, Mediterranean, Sides, Vegetarian
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/7
  • Calories: 442
  • Sugar: 4g
  • Sodium: 326mg
  • Fat: 21g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 13g
  • Cholesterol: 12mg

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Beet Pizzette with Broccoli Pesto, Sugar Snap Peas & Turmeric Pickled Onion

Beet Pizzette with Broccoli Pesto, Sugar Snap Peas & Turmeric Pickled Onion

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Beet Pizzette with Broccoli Pesto, Sugar Snap Peas & Turmeric Pickled Onion

Beet Pizzette
Beet Pizzette
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Beet Pizzette

Beet Pizzette with Broccoli Pesto, Sugar Snap Peas & Turmeric Pickled Onion

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  • Author: Amy RD, LDN
  • Total Time: 2 hours 10 minutes
  • Yield: 35 Servings 1x
Print Recipe

Description

A fun and flavorful appetizer, this recipe was developed for the Black Forest Farmer’s Market.

Ingredients

Units Scale
Turmeric Pickled Onion
  • 1 Large Sweet Onion
  • 1 cup Distilled White Vinegar
  • 1/2 cup Water
  • 1 tbsp Kosher Salt
  • 1/4 cup Sugar
  • 1/2 tsp Turmeric
Roasted Beets
  • 3 Beets
  • 3 tsp Olive Oil
  • 2 pinches Kosher Salt
Broccoli Pesto
  • 1/2 lb Broccoli Florets, Steamed
  • 2 Garlic Scapes
  • 1/2 cup Basil, Parsley or Spinach
  • 1/2 cup Olive OIl
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Kosher Salt
  • 1/4 cup Parmesan Cheese, Shredded
  • 1 tbsp Balsamic Vinegar
Beet Pizza Crust
  • 1 cup Warm Water
  • 1 tsp Sugar
  • 2 1/4 tsp Dry Active Yeast
  • 1 1/2 tsp Kosher Salt
  • 3 3/4 cups All Purpose Flour
  • 3/4 cup Beet Puree

Sugar Snap Peas

  • 1/2 lb Sugar Snap Peas

Instructions

Make the Turmeric Pickled Onions
  1. Combine all the ingredients into a mason jar or a glass container with a lid. Allow to marinate for at least 12 hours, ideally 24 hours.
Roasted Beet Puree
  1. Preheat your oven to 400 F.
  2. Scrub the beets to remove any dirt then cut off the tops and bottom and peel the beets. Place each beet into a square of aluminum foil, top with olive oil, salt and pepper. Pinch and seal the foil then place each parcel onto a large sheet tray. Place the sheet tray with beets into the oven and roast for 40-50 minutes until the beets are very tender.
  3. Place the roasted beets into the bowl of a food processor with 1/2 cup water. Puree until mixture is smooth.
Beet Pizza Dough
  1. In the bowl of a stand mixer add 1 cup of warm water, sugar and yeast. Allow the yeast to bloom for 5 minutes.
  2. Next, add the salt, flour and beet puree. Mix on low to incorporate all the ingredients, then increase the speed to medium. Add additional flour as needed to form a soft and spongy dough. Cover the bowl and allow dough to rise for 1 hour.
  3. Get ready to roll and cook the dough! Preheat your oven to 475 F.
  4. Flour a countertop or large board to roll out the dough. Using a rolling pin, roll to 1/4 inch thick. Then, using a small 2 inch cutter, cut out the dough and place onto a large sheet tray. Continue to cut out the rest of the dough, place on the tray and then bake at 475 F for 5 minutes. Allow to cool on a wire rack.
Broccoli Pesto
  1. Combine the broccoli and garlic scapes into the bowl of a food processor and process for 1 minute.
  2. Add the salt, pepper and balsamic vinegar and pulse again to mix. Next, with the processor on, drizzle the olive oil in through the feed tube. Then add the Parmesan cheese and process once more to fully incorporate all ingredients. Taste the pesto and adjust seasonings to your preference.
Assembling the Pizzettes
  1. Heat a large skillet over medium heat. Add 1 tsp olive oil. Crisp a pizzette in the oil, turning over after 1 minute and then cooking the other size for 1 more minute.
  2. To the pizzette, add 1 tsp broccoli pesto, top with 1 tsp julienne sugar snap peas and two small, pickled onions. Finally top with a sprinkle of sea salt. Serve immediately, enjoy!
 

Equipment

  • Prep Time: 2 Hours
  • Cook Time: 10 Minutes
  • Category: Appetizers, Black Forest Farmer’s Market, Dinner

Nutrition

  • Serving Size: 1 Pizzette
  • Calories: 91
  • Sugar: 3g
  • Sodium: 281mg
  • Fat: 4g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 1mg

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Edamame with Everything Bagel Seasoning

Edamame with Everything Bagel Seasoning

Posted on by Amy MS, RD, LDN

Edamame with Everything Bagel Seasoning

Everything Bagel Edamame
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Everything Bagel Edamame

Edamame with Everything Bagel Seasoning

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  • Author: Amy RD, LDN
  • Total Time: 4 minutes
  • Yield: 1 Serving 1x
  • Diet: Vegan
Print Recipe

Description

Everything bagel edamame is a quick and protein packed savory snack.

Ingredients

Scale
  • 1/2 cup Frozen Edamame (in the pod)
  • 1 tbsp Water
  • 1 tsp Everything Bagel Seasoning

Instructions

  1. In a microwave safe bowl, add 1/2 cup frozen edamame and 1 tablespoon water. Microwave for 3 minutes to steam the edamame and it has cooked through.
  2. Using pot holders, carefully remove from the microwave and drain off any extra water. Sprinkle 1 teaspoon everything bagel seasoning over top and stir together with a spoon so that the seasoning gets onto all the edamame.
  3. Serve hot and enjoy!
 
  • Prep Time: 1
  • Cook Time: 3
  • Category: Appetizers, Gluten-Free, Lunch, Mediterranean, Sides, Snack, Vegan, Vegetarian
  • Method: Microwave

Nutrition

  • Serving Size: 1
  • Calories: 120
  • Sugar: 1g
  • Sodium: 350mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Carbohydrates: 9g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 0mg

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Savory Pumpkin & Lentil Quesadillas

Savory Pumpkin & Lentil Quesadillas

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Savory Pumpkin & Lentil Quesadillas

Lentil Pumpkin Quesadillas
L
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Lentil Pumpkin Quesadillas

Savory Pumpkin & Lentil Quesadillas

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  • Author: Sam PharmD
  • Total Time: 15 minutes
  • Yield: 1 1x
  • Diet: Vegetarian
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Description

Flavorful, filling & fast! These savory pumpkin and lentil quesadillas are the perfect lunch, dinner or appetizer. Plus they are great for using up that little bit of leftover pumpkin!

Ingredients

Scale
  • 1/2 cup Canned Lentils (drained and rinsed)
  • 1/4 cup Pumpkin Puree
  • 1/4 cup Baby Spinach
  • 1/4 cup Bell Pepper, Diced
  • 1/4 cup Reduced Fat Mexican Shredded Cheese
  • 1/8 tsp Ground Cumin
  • 1/8 tsp Onion Powder
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Paprika
  • Chili Powder
  • 2 Whole Wheat Tortillas
  • 1 tsp Olive Oil

Instructions

  1. Heat a skillet or cast iron pan to medium heat. Add 1 tsp olive oil, then add bell pepper and cook until tender.
  2. Next to the skillet add the lentils, pumpkin, spinach and spices. Cook until spinach slightly wilts.
  3. Heat a separate pan to medium heat. Place one tortilla down into skillet, add half the cheese, top with the lentil pumpkin filling then add remaining cheese to top of filling. Place second tortilla over top to make your quesadilla. Cook for 2-3 minutes then flip and cook another 2-3 minutes until the cheese has melted.
  4. Serve with Greek yogurt, salsa and hot sauce (if you like spicy!)
 

Equipment

  • Prep Time: 10
  • Cook Time: 5
  • Category: Appetizers, Lunch, Dinner, Vegetarian
  • Method: Skillet
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 376
  • Sugar: 7g
  • Sodium: 456mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Carbohydrates: 50g
  • Fiber: 12g
  • Protein: 19g
  • Cholesterol: 17mg

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Sunrise Banana Pancakes

Sunrise Banana Pancakes

Posted on by Amy MS, RD, LDN

Sunrise Banana Pancakes

Sunrise Banana Pancakes
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Sunrise Banana Pancakes

Sunrise Banana Pancakes

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  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 12 Servings 1x
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Description

Sunrise Banana Pancakes are the perfect healthy weekend breakfast! Filled with fiber and potassium, plus the anti-inflammatory benefits of turmeric, top with a little maple syrup and enjoy!

Ingredients

Scale
  • 2 Ripe Bananas
  • 2 Eggs
  • 1 cup Almond Milk
  • 2 cups Oat Flour
  • 3 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Turmeric
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 1 tbsp Maple Syrup

Instructions

  1. Add all ingredients into a blender and blend until smooth.
  2. Allow the batter to sit for 5 minutes while you heat up your pan or griddle. (Oats absorb moisture!)
  3. Preheat a griddle to 325° F or a skillet to medium heat. Spray your pan with nonstick spray, or alternatively add 1 tbsp butter or oil to pan.
  4. Pour 1/4 cup of batter onto griddle or pan, then, leaving about 1-inch between, make additional pancakes to fit within your pan.
  5. Allow pancakes to cook 1-2 minutes until the bubbles that have formed on top begin to burst. Then flip and allow to cook an additional 1 to 2 minutes.
  6. Remove pancakes from pan and serve immediately. Or, place on a sheet tray and keep warm in a 180° F oven until you are ready to serve. Enjoy!
 
  • Prep Time: 5
  • Cook Time: 15
  • Category: Breakfast, Snack, Anti-Inflammatory
  • Method: Griddle
  • Cuisine: American, Mediterranean

Nutrition

  • Serving Size: 2
  • Calories: 220
  • Sugar: 8g
  • Sodium: 6mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 62mg

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Fall Flavors Salad with Spinach, Sweet Potato & Pomegranate

Fall Flavors Salad with Spinach, Sweet Potato & Pomegranate

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Fall Flavors Salad with Spinach, Sweet Potato & Pomegranate

Spinach Sweet Potato Pomegranate Salad
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Spinach Sweet Potato Pomegranate Salad

Fall Flavors Salad with Spinach, Sweet Potato & Pomegranate

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  • Author: Amy RD, LDN
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Diet: Vegetarian
Print Recipe

Description

This salad hits all the notes, sweet and savory, tart and crunchy and is the perfect fall side dish!

Ingredients

Units Scale

Salad:

  • 1 Sweet Potato
  • 4 cups Baby Spinach
  • 1/4 cup Pecans, Chopped
  • 1/4 cup Pomegranate Arils
  • 1/8 cup Parmesan Shavings
  • 1 tbsp Olive Oil
  • 1/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
Dressing:
 
  • 1/4 cup Balsamic Vinegar
  • 1/4 cup Olive Oil
  • 1/2 tsp Dijon Mustard
  • 1 tbsp Honey
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Start by roasting your sweet potato. Preheat oven to 400° F, get a large sheet tray out and set aside. Peel and dice the sweet potato into 1-inch dice.
  2. Place the diced sweet potato onto your sheet tray and top with 1 tbsp olive oil, kosher salt and pepper. Place into the oven and roast for 25-30 minutes until just starting to brown and crisp, stirring halfway. Allow the sweet potato to cool for at least 10 minutes before adding to the salad. (If it is hot it will wilt the spinach!)
  3. While the sweet potato roasts, prepare the rest of the salad. Place the baby spinach into a large bowl. Add the pomegranate arils and pecans and using two spoons, toss together.
  4. Next, mix up the dressing. Add all the ingredients into a mason jar, pop a lid on and give it a shake. Or, add the ingredients to a small bowl and whisk together. Set aside.
  5. After the sweet potato has cooled, add to the salad mixture.
  6. Next, pour over 3/4 of the dressing and toss the salad together. Taste for seasoning and add more dressing if you’d like.
  7. Lastly, using a peeler, shave thin pieces of Parmesan cheese to top the salad. Enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 30
  • Category: Dinner, Salad, Gluten-Free, Holiday, Mediterranean, Sides, Vegetarian
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 170
  • Sugar: 7
  • Sodium: 304
  • Fat: 14
  • Saturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 11
  • Fiber: 2
  • Protein: 1
  • Cholesterol: 1

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Spinach Pesto

Spinach Pesto

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Spinach Pesto

Spinach Pesto
Spinach Pesto
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Spinach Pesto

Spinach Pesto

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  • Author: Amy RD, LDN
  • Total Time: 5 minutes
  • Yield: 8 Servings 1x
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Description

Spinach pesto is the ultimate condiment, use it to top pasta, sandwiches, chicken, fish and grain salads.

Ingredients

Scale
  • 6 cups Spinach
  • 2 Garlic Cloves
  • 2/3 cup Almonds or Walnuts (or pine nuts if you’re feelin’ fancy!)
  • 1/4 cup Grated Parmesan Cheese
  • 3/4 tsp Salt
  • 1/4 tsp pepper
  • 2 tbsp Balsamic Vinegar
  • 1/2 cup Olive Oil

Instructions

  1. In the bowl of a food processor, add the spinach and garlic cloves. Process until the spinach and garlic are broken down into small pieces.
  2. Add the Parmesan cheese, nuts, salt and pepper. Pulse again until combined but not totally smooth.
  3. Add the balsamic vinegar and pulse again.
  4. Next turn on the food processor and slowly pour in the olive oil through the feed tube.
  5. Taste your pesto and adjust any seasonings as needed.
  6. Serve over roasted vegetables, fish, chicken, on sandwiches or salads its delicious!
 

Equipment

Notes

For nut allergies, you can omit the nuts completely or substitute sunflower seeds for the almonds.

  • Prep Time: 5
  • Category: Sauces, Condiment
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/8
  • Calories: 167
  • Sugar: 1g
  • Sodium: 234mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 13g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 2mg

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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Roasted Tomato and Red Pepper Soup

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Roasted Tomato and Red Pepper Soup

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  • Author: Amy RD, LDN
  • Total Time: 1 hour 20 minutes
  • Yield: 6 Servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Healthy, flavorful and comforting, this is the BEST tomato soup recipe out there!

Ingredients

Scale
  • 10 Roma Tomatoes, halved and seeded
  • 2 Red Bell Peppers, quartered and seeded
  • 1 Onion
  • 8 Cloves Garlic
  • 2 Carrots, peeled and sliced into 2 inch pieces
  • 4 tbsp Olive Oil, divided
  • 2 tbsp Balsamic Vinegar
  • 6 oz Tomato Paste
  • 1/4 cup Basil Leaves, julienned
  • 6 cups Vegetable Stock
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper

Instructions

  1. Preheat oven to 400° F degrees. Prep vegetables as listed above.
  2. On a sheet tray toss together tomatoes, red pepper, onion, garlic, 2 tablespoons olive oil, balsamic and salt and pepper. Arrange tomatoes and peppers skin side up. Roast for 45-50 minutes until lightly charred.
  3. In a large pot, warm the remaining 2 tablespoons olive oil, stir in the tomato paste and mix well. Add the roasted vegetables including juices and stir to combine with tomato paste. Stir in the stock, cover and bring to a boil. Reduce heat to low and simmer for 20 minutes.
  4. Transfer soup to a blender in batches so that soup fills blender only halfway. Place kitchen towel over blender lid and puree soup to desired consistency. Blend remaining soup and return to soup pot.
  5. Heat the pureed soup to warm through. Ladle soup into bowls, top with basil and enjoy.
 

Equipment

  • Prep Time: 20
  • Cook Time: 60
  • Category: Dinner, Soup, Mediterranean
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 143
  • Sugar: 17g
  • Sodium: 718mg
  • Fat: 3g
  • Carbohydrates: 28g
  • Fiber: 8g
  • Protein: 5g
  • Cholesterol: 0mg

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Cozy Fall Harvest Soup

Cozy Fall Harvest Soup

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Cozy Fall Harvest Soup with Roast Squash, Apples & Jalapeño

Cozy Fall Harvest Soup
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Cozy Fall Harvest Soup

Cozy Fall Harvest Soup with Roast Squash, Apples & Jalapeño

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  • Author: Amy RD, LDN
  • Total Time: 1 hour 20 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Sweet and savory fall flavors with a kick of heat. Cozy up this fall with a soothing bowl of Harvest Soup. Roasted squash and apples along with a jalapeno for surprising heat make this the perfect fall soup!

Ingredients

Scale
  • 2 Large Apples
  • 2 Yellow Onions
  • 6 Cloves of Garlic
  • 3 lbs Squash (Buttercup, Carnival, whatever you like!)
  • 2 tbsp Olive Oil
  • 2 tsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • 4 cups Vegetable Stock
  • 1 Jalapeno
  • 1 tsp Apple Cider Vinegar

Instructions

  1. Preheat oven to 400°F. Get out two sheet trays and set aside.
  2. Prep the veggies. Peel and chop onion, garlic cloves, apple and squash into large chunks
  3. Place vegetables evenly on both sheets and drizzle each with 1 tbsp olive oil.
  4. Season with salt and pepper and toss gently with your hands. Add the whole jalapeno to one of the sheets. Roast for 50 minutes to 1 hour until the squash is fork tender. Remove from the oven and allow to cool.
  5. Once the vegetables are cool enough to handle, remove the skins from the apples, jalapenos, and squash and de-seed the jalapenos.
  6. In a large soup pot, add roasted vegetables and vegetable stock. Let simmer for 20 minutes.
  7. Turn off the heat, and puree the soup a blender in batches until smooth – be sure not to overfill your blender!
  8. Place pureed soup back into pot over stove, stir in the apple cider vinegar and warm through. Serve with toasted sourdough bread, croutons or gluten-free bread.
 

Equipment

  • Prep Time: 10
  • Cook Time: 70
  • Category: Black Forest Farmer’s Market, Dinner, Gluten-Free, Mediterranean, Vegan, Vegetarian
  • Method: Roast
  • Cuisine: Soup

Nutrition

  • Serving Size: 1
  • Calories: 153
  • Sugar: 14g
  • Sodium: 498mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 2g
  • Cholesterol: 0mg

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Sauteed Green Beans with Dried Cranberries and Almonds

Sauteed Green Beans with Dried Cranberries and Almonds

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Sauteed Green Beans with Dried Cranberries and Almonds

Green Beans with Cranberries and Almonds
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Green Beans with Cranberries and Almonds

Sauteed Green Beans with Dried Cranberries and Almonds

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  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Diet: Vegan
Print Recipe

Description

This simple and delicious veggie side dish will make a great addition to any family feast.

Ingredients

Units Scale
  • 12 oz Fresh Green Beans
  • 1 tbsp Olive Oil
  • 1/4 cup Dried Cranberries
  • 2 tbsp Slivered Almonds
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

Instructions

  1. Rinse and trim your green beans. Line up several green beans and trim off about 1/4 inch on each end.
  2. Heat a saute pan or cast iron pan over medium heat. Add olive oil to pan.
  3. Add the green beans to your warmed pan. Season with salt and pepper. Cook stirring occasionally, for 7-10 minutes, depending on how soft you like your green beans. (Tip: Put a lid over your pan to cook the beans quicker!)
  4. In the last 2 minutes of cooking, add the dried cranberries and almonds. Continue to stir to warm the cranberries and almonds. Taste your green beans and adjust seasoning as needed.
  5. Serve hot or warm, enjoy!
 

Equipment

  • Prep Time: 5
  • Cook Time: 10
  • Category: Gluten-Free, Sides, Holiday, Vegan, Vegetarian
  • Method: Sautee
  • Cuisine: French

Nutrition

  • Serving Size: 1
  • Calories: 82
  • Sugar: 10
  • Sodium: 249
  • Fat: 2
  • Saturated Fat: 0
  • Carbohydrates: 15
  • Fiber: 3
  • Protein: 2
  • Cholesterol: 0

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Pink Beet Pizza Dough, Barbie-Inspired!

Pink Beet Pizza Dough, Barbie-Inspired!

Posted on by Amy MS, RD, LDN

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Pink Beet Pizza Dough, Barbie-Inspired!

Pink Beet Pizza Dough
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Pink Beet Pizza Dough

Pink Beet Pizza Dough, Barbie-Inspired!

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  • Author: Amy MS, RD, LDN
  • Total Time: 2 hours 50 minutes
  • Yield: 8 Slices 1x
Print Recipe

Description

Beet Pizza Dough is a fun, naturally colored pink pizza dough, Barbie-Inspired!

Ingredients

Scale
Roasted Beet Puree
  • 1 Beet
  • 1 tsp Olive OIl
  • 1 pinch Kosher Salt
Beet Pizza Crust
  • 1 cup Warm Water
  • 1 tsp Sugar
  • 2 1/4 tsp Dry Active Yeast
  • 1 1/2 tsp Kosher Salt
  • 3 3/4 cups All Purpose Flour
  • 3/4 cup Beet Puree

Instructions

Roast Beet & Make Puree
  1. Preheat your oven to 400 F.
  2. Scrub the beet to remove any dirt then cut off the tops and bottom and peel the beet.
  3. Place the peeled beet onto a square of aluminum foil, top with olive oil, salt and pepper. Pinch and seal the foil around the beet then place the parcel onto a large sheet tray. Place the sheet tray with beet into the oven and roast for 40-50 minutes until very tender.

  4. Place the roasted beet into the bowl of a food processor with 1/4 cup water. Puree until mixture is smooth. Next, make Beet Pizza Dough.

Make Beet Pizza Dough
  1. In the bowl of a stand mixer add 1 cup of warm water, sugar and yeast. Allow the yeast to bloom for 5 minutes.
  2. Next, add the salt, flour and beet puree. Mix on low to incorporate all the ingredients, then increase the speed to medium. Add additional flour as needed to form a soft and spongy dough. Cover the bowl and allow dough to rise for 1 hour.
  3. Get ready to roll and cook the dough! Preheat your oven to 475 F. Sprinkle cornmeal onto your pizza stone or sheet tray. Set aside.
  4. Flour a countertop or large board to roll out the dough. If using a round pizza stone, divide the dough into 2 and using a rolling pin, roll out each portion into a circle. If using a large sheet tray use the entire dough and roll into rectangle shape.
  5. To roll the dough, flour the rolling pin, start at the center of the dough and roll outwards, continue rolling around the dough until you have made your circle or rectangle. Place on your pizza stone or sheet tray.
  6. Place your pan into the oven and par bake the crust for 8 minutes. Then your pizza crust is done!
 

 

Equipment

Notes

*To continue making a pizza. Add your choice of sauce and toppings and then place back into the oven for 10-12 minutes. Enjoy!

  • Prep Time: 2 Hours
  • Cook Time: 50 Minutes
  • Category: Dinner, Pizza, Snack, Appetizer
  • Method: Bake
  • Cuisine: Pizza

Nutrition

  • Serving Size: 1/8
  • Calories: 196
  • Sugar: 1g
  • Sodium: 255mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

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Maple & Olive Oil Granola

Maple & Olive Oil Granola

Posted on by Amy MS, RD, LDN

(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)

Maple & Olive Oil Granola

Maple Olive Oil Granola
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Maple Olive Oil Granola

Maple & Olive Oil Granola

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  • Author: Amy RD, LDN
  • Yield: 10 Servings 1x
  • Diet: Gluten Free
Print Recipe

Description

Maple & Olive Oil Granola is an antioxidant fueled breakfast that goes great over Greek Yogurt or eaten plain as a snack.

Ingredients

Scale
  • 1/2 cup Olive Oil
  • 1/2 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 3 3/4 cups Old Fashioned Oats (Use 3 3/4 cups for more granola clusters, use 4 cups for “crumbly” granola)
  • 1/4 cup Flaxseed
  • 1 tsp Ground Cinnamon
  • 1/8 tsp Cardamom (Optional)
  • 1 1/2 cups Raw Nuts (I used Pecans and Sliced Almonds)
  • 1/4 tsp Kosher Salt
  • 1/4 cup Dried Cranberries (Or your favorite dried fruit)

Instructions

  1. Preheat oven to 325° F.
  2. To a large mixing bowl add the oats, nuts, cinnamon, cardamom (if using), and salt. Stir together with a spatula and set aside.
  3. In a liquid measuring cup add the olive oil and maple syrup. Mix together and then add the vanilla extract.
  4. Pour the liquid mixture over the oats mixture and stir together thoroughly with a spatula.
  5. Spread the granola mixture evenly onto a large sheet tray and bake for 25 minutes, stirring every 10 minutes.
  6. After 25 minutes remove the granola from the oven and add the dried cranberries. Mix together and then allow the granola to cool before serving.
  7. Tip: If you want your granola to have large clusters (which I do!) after you add the dried cranberries, press the granola down with the back of a spatula, then allow to cool fully.
  8. Serve over Greek Yogurt or enjoy plain as a snack!
 

Equipment

  • Category: Breakfast, Snack, Gluten-Free, Vegetarian
  • Method: Bake

Nutrition

  • Serving Size: 1/10
  • Calories: 353
  • Sugar: 9g
  • Sodium: 61mg
  • Fat: 23g
  • Saturated Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 0mg

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Farmer’s Market Panzanella Salad

Farmer’s Market Panzanella Salad

Posted on by Amy MS, RD, LDN

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Farmer’s Market Panzanella Salad

Farmer's Market Panzanella
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Farmer's Market Panzanella

Farmer’s Market Panzanella Salad

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  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegetarian
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Description

Fresh, flavorful and full of nutrients this salad is always a crowd-pleaser. Add your favorite vegetables to make it your own!

Ingredients

Units Scale

Salad

  • 1 pt Cherry Tomatoes, sliced in half lengthwise
  • 1 Red Bell Pepper, diced into 1-inch pieces
  • 1 Yellow or Orange Bell Pepper, diced into 1-inch pieces
  • 1 Large Cucumber, peeled, seeded and diced into 1-inch pieces
  • 1/2 Red Onion, sliced thinly
  • 10 Basil Leaves, torn
  • 1 Ear of Corn, kernels removed
  • 1/2 Loaf of Sourdough Bread
Vinaigrette
  • 1 tsp Minced Garlic
  • 1/2 tsp Dijon Mustard
  • 3 tbsp Red Wine Vinegar
  • 1/2 cup Olive Oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 1 tsp Honey

Instructions

Prepare the Vinaigrette
  1. Combine all vinaigrette ingredients into a mason jar or medium mixing bowl and whisk all the ingredients together. Set aside.
Salad Directions
  1. Slice bread into 1-inch cubes.
  2. Heat large sauté pan over medium heat. Add 4 tablespoons olive oil to pan. Add bread cubes to pan and cook until golden brown, tossing occasionally. Remove from heat and allow to cool.
  3. In a separate bowl add the tomatoes, bell peppers, red onion, basil, and corn. Add the bread cubes to the mixture.
  4. Stir in half of the vinaigrette and mix together. Taste the salad and add more vinaigrette as needed. Enjoy!
 

Equipment

Notes

*Make this salad your own! Use your favorite vegetables, add feta, fresh mozzarella, whatever you like!

  • Prep Time: 15
  • Category: Mediterranean, Dinner, Salad, Appetizer, Side, Black Forest Farmer’s Market
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 230
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 14g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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