Pico De Gallo

When it comes to fresh, light, summery foods, really nothing comes close to some homemade pico. "Eat pico de gallo for dinner" you ask? Well, of course you can! Although it's preeeetty tempting to devour an entire bag of tortilla chips & a bowl of this goodness & call it dinner, I wouldn't always recommend that (although I sometimes would). 

We like to use pico as a fine, fine addition to our tacos (chicken, fish, steak, or bean). Usually we like to keep our tacos pretty simple: warmed corn tortillas (always corn, always warmed), protein of choice (best grilled with lime), pico, & cheese. If we're feeling particularly spunky, we'll add in some sliced avocado &/or Greek yogurt to top them off.

Tacos are great because they are so versatile, but also because they're a hearty, yet light meal, & they don't take much oven time at all. We like to use our grill as much as humanly possible in the summer, so that keeps this meal completely oven-free for us.

The pico, of course, doesn't use the oven at all, so you can whip up a batch without adding extra heat to your kitchen. And if you're actually into heat this time of year, you can play around with the amount of jalapenos or the amount of seeds you keep. I would recommend wearing some gloves while chopping the jalapenos so that when you're done chopping them & when you rub your eyes immediately after, they won't get smeared with hot jalapeno juice (is it just me that does that?)

Picco De Gallo

Ingredients

2 Roma tomatoes, seeded & chopped

1 medium white or red onion, chopped

1/2 red bell pepper, seeded & chopped

1 medium jalapeno, seeded (unless you like it hot) & chopped

2 cloves garlic, minced

A few handfuls of chopped cilantro

1-2 tsp lime juice

Salt & pepper to taste

Directions

It's very important that you take the extra time to seed the tomatoes so that the pico doesn't get really runny. We also patted the tomatoes with a paper towel to make sure they were extra dry. Once you've seeded & chopped everything, mix the veggies in a medium sized bowl. Mix in the cilantro & drizzle the lime juice on top of that. Mix until incorporated well. Season with salt & pepper to taste & serve with tortilla chips, tacos, or anything else you'd like.

Tomato, Avocado, & Mozzarella Salad

When it comes to summer cookin', there's no messing around with the oven at our house. We don't have central air or any kind of air conditioning on our main level, so turning on the oven literally makes our house sauna-like. I was painfully reminded of this the other night as I preheated my oven to 375 to pop in a pan of frozen alfredo lasagna that I had made a few weeks earlier & froze for future use. When I had made it originally I thought, "won't it be so nice to have a scrumptious meal that just has to be warmed?" I didn't really think through the fact that it would eventually get hot this summer & by cooking this lasagna, it would heat up our entire house while it baked for 45 minutes, thus making me a crabby, sweaty mess.

So that sort of kicked me in the pants & motivated me to dig deep into my "anti-oven" cooking collection.  I don't know how many times I've literally said out loud that I want to make a list of all our favorite non-oven meals so that we can eat in comfort & peace this summer, but now I'm finally getting to it. Over the next couple of weeks, I'll be posting mostly "anti-oven" meals & then I'll make one big list that you (& I) can refer to often, especially once we get into the really thick weather of July & August.

So today, I share with you one of our favorite side dishes- Tomato, Avocado, & Mozzarella Salad. It's a total crowd pleaser, full of flavor, & best of all, extremely nourishing. This salad works best when you make it & then immediately scarf it down because of the avocados (the lemon juice does help them keep their color, but it's still best if eaten sooner rather than later). Left-overs are not encouraged.

What I'm really going to love about this recipe this summer is that I'll get to use some of my fresh cherry tomatoes, basil, & parsley all from my own garden! Everything is growing so intensely right now, so I'm hoping to have a nice bounty of plump veggies & herbs to cook with this summer. I'm still dreaming of a lemon & avocado trees...maybe next year?

This salad can be quite adaptable, too. You can eat it simply as a side, or you can get all crazy & wrap it up with a tortilla or make it into a panini-type sandwich. You could even toss the ingredients into an omelette or with some pasta, but that would involve a bit of stovetop use. My favorite way to eat it is with a toasty baguette, maybe with a little meat somethin' somethin' on the grill. Mmmm....

It's simple, refreshing, & satisfying, my friends. So stay cool & eat your hearts out.

Tomato, Avocado, & Mozzarella Salad

Ingredients

1 container cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled & diced
1/3 cup basil, julienned
2 tablespoons fresh parsley
1/4 cup lemon juice
1/4 cup olive oil

Directions
In a large bowl, combine the tomatoes, mozzarella, basil & parsley & then set aside. In a small bowl, whisk the lemon juice, oil, salt & pepper & drizzle over the tomato mixture. Cover & refrigerate for 1 hour before serving. Just before serving the salad, mix in the chopped avocados, making sure everything is evenly coated.

Recipe adapted from Everything Fabulous

Dill Pesto Fettuccine

Last year I had the most massive basil plant known to humanity. I was literally making pesto every week, furiously pulsing oil, garlic, & basil leaves & freezing them into little ice cube trays. All of my effort paid off though, since I had fresh pesto all winter long. That stuff is pricey & it always tastes better when you make your own, especially since you can adjust it to your liking (extra nuts! more cheese! double, no, triple the garlic!)

Me? I like a good garlicy herby oily spread whenever I can get away with it (I am so in love with pesto grilled cheese sandwiches, it's almost embarrassing). And I've also enjoyed dill in the past on other things, especially on salmon, but I wasn't too sure how this dill pesto was going to turn out. I figured it would either be really good or a terrible mistake (& waste of olive oil!)

One distinct memory between me+dill is sneaking dill chunks out of the pickle jar as a child & secretly eating them. Yes, mouthfuls of pickle juice-soaked dill. I was just drawn to the intense herbiness of it I guess or I was quite possibly severely lacking sodium in my diet & this was my childish way of getting it? I'm not so sure.

All that to say, I'm really thankful that I planted not one, but four dill plants in my garden this year because this pesto rocks my world. No, I guess I planted two more inside... I guess I was just worried that they wouldn't survive or that I would need bushels of dill come August. You need quite a bit of dill for this recipe, but I think I'll be covered this summer & it looks like I'll be scouring the depths of the internet for more dill recipes.

Although pesto is traditionally made with basil, this might be the new best thing. Make sure that you use fresh dill because the dried stuff loses its flavor very quickly.

Do you like using fresh herbs in your cooking? Have any amazing dill recipes to send my way?

Dill Pesto Fettuccine
Ingredients
2 cups chopped dill, tightly packed
1/2 cup extra-virgin olive oil
3 tbsp pine nuts or chopped walnuts
2 large garlic cloves
3/4 cup freshly grated Romano
2 tbps unsalted butter, softened
8 ounces fettuccine noodles

Directions
Bring a pot of water to a bowl & cook the noodles according the the package. In a food processor, pulse the garlic cloves until minced. Add the dill, olive oil, & nuts & process until the mixture reaches a creamy texture. Add the cheese & butter & process for about 10 seconds more. Mix the pesto with the drained noodles & add additional cheese if desired.

Recipe taken from Vegetable Gardener

Broccoli & White Cheddar Mac 'n' Cheese

Some days just call for mac 'n' cheese. You know, the days when you just want your kid to eat something... anything. The days when you don't remember the last time you sat down apart from your 2-minute bathroom break. The days when it seems like you just need a little comfort in a bowl. These frustrating, busy, & weary days call for mac 'n' cheese & lots of it.

Contrary to popular belief, the boxed stuff isn't really any more convenient that this homemade luxury. Once I learned/remembered that you can use your food processor to shred the cheese, the time spent on making this meal was significantly lessened (basically my life was altered through this simple kitchen tool). It hardly takes any more time than the prized box stuff, but tastes SO much better & of course, is way better for you (don't get me started on the creepy ingredients in a certain blue box).

When I'm not making this crockpot mac 'n' cheese (which is even lazier than this recipe), I like to make this meal from scratch. We use whole wheat macaroni, whole milk, & high quality Wisconsin cheese. I've even started buying unsalted butter after reading a convincing blog post about why that's important. We're not about to skimp on something so sacred.

The white cheddar is the classy addition so that you don't feel like a toddler while you've scarfing it down, but feel free to sub with any other cheese if you're not in a super sophisticated mood. And of course, the broccoli addition is just my way of feeling better about eating loads of noodles & cheese. You can get all crazy & add whatever veggie additions you choose. I still need to try out this confetti mac 'n' cheese recipe soon (gouda+sharp cheddar+noodles+veggies? yes please!)

And speaking of "yes, please!" would you please head over to my fancy, shmancy new facebook page & give it a little likin'? If you like my page, I will buy you a pony. Not interested in ponies? Then I will send you a latte in the mail. Um, you're right, that would be messy. How about this-- you like my page & it will help you stay even more connected to my pics/recipes of more delish things, crazy projects we try to tackle, & sometimes adorbs pictures of my kid? OK, cool. Also make sure you check out my pinterest page, follow us on twitter & check out blog lovin' while you're at it, you savvy social media addict, you!

Broccoli & White Cheddar Mac 'n' Cheese
Ingredients
3 cups frozen baby broccoli florets
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons flour
1 1/3 cups milk
8 ounces sharp white cheddar cheese, grated
salt to taste

Directions
Fill a large pot with water & bring to a boil. Add elbow macaroni & frozen broccoli. Boil according to directions until al dente. Drain.

Meanwhile, melt butter in a saucepan over medium heat. Add the flour & whisk to form a paste. Cook 1-2 minutes. Slowly pour in milk, constantly whisking briskly to remove lumps. Continue cooking over medium heat, whisking constantly, until milk mixture thickens. Remove from heat & whisk in shredded cheese. Add salt to taste.

Add drained macaroni & broccoli back to pot. Pour cheese sauce over macaroni, & stir to combine. 

Recipe adapted from The Craving Chronicles

Creamy Avocado Pasta

All you avocado fans out there gotta know about this! And those on-the-fence or (gasp!) avocado haters, seriously need to wake up! Avocados have got to be on my top 10 food list for sure. I love slicing them up to put in turkey sandwiches, in fish & black bean tacos, on huevos rancheros, in smoothies, or simply on toast with sliced tomatoes. I love them on nachos, on enchiladas, in chicken tortilla soup, as guac, & even in cheesecake. They are da bomb.

I've unsuccessfully tried to grow my own avocado plant from a seed several times. Maybe one day I'll be diligent enough to do it, although I'd be doubtful that I'd even get one actual avocado since we live so far north. Who knows? Either way, I'm going to need a small farm of avocado plants due to my obsession with these little guys.

A fun site to check out is the amazing avocado. There are hundreds of recipes on this site (it's where I got the idea for the cheesecake), as well as all of the benefits of eating avocados. Read away & educate yourself!

This particular recipe I'm sharing with you today is one of our family favorites. We both like how creamy the consistency is (almost resembles a heavy cream type sauce) & of course, the earthy avocado-ness of it all, but I also love that it literally takes under 15 minutes to prepare. It's the perfect quick, yet satisfying meal for the nights when you have zero (or 15) minutes to cook.

You can be adventurous & add chicken or shrimp or any veggies that you like. We've made it with chicken & chopped red bell peppers before & it was delish. On this particular night that I made it, we were rushing out of the house to go to our local farmer's market, so there was no additions made & it was still quite yummy.

Do you like experimenting with avocados? What are some of your favorite recipes for them?

Creamy Avocado Pasta

Ingredients
1 medium sized ripe avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
1-3 garlic cloves, to taste
1/2 tsp kosher salt, or to taste
2 tbsp extra virgin olive oil
Your choice of pasta (we used whole wheat spaghetti)
Freshly ground black pepper, to taste

Directions
Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, & cook until Al Dente, about 8-10 minutes.

Meanwhile, make the sauce by placing the garlic cloves, lemon juice, & olive oil into a food processor. Process until smooth. Now add in the pitted avocado & salt. Process until smooth & creamy.

When the pasta is done cooking, drain & rinse in a strainer & place pasta into a large bowl. Pour on sauce & toss until fully combined. Garnish with lemon zest & black pepper. Serve immediately (this dish does not reheat well so eat it right away!)

Recipe adapted from Oh She Glows

Grill-able Vegan/Veggie Burgers

We're not vegetarians, but that doesn't mean that we don't enjoy a hearty veggie burger every now & then. Now that summer is (kind of) approaching, we are getting into grilling mode & thus, I wanted to find the most perfect veggie burger to meet our needs.

There haven't been many veggie burgers that I have eaten that have been completely satisfying. Usually when I really enjoy a veggie burger, it's not the "burger" itself that I enjoy, but the mounds & mounds of toppings that are layered on the burger to make it taste decent. And if you've ever tried grilling a veggie burger, you know how frustrating they can be. Heck, they usually aren't the greatest at keeping it together even on a frying pan!

I was delighted to find this recipe from Oh She Glows (you really need to check out her recipes- this recipe for creamy avocado pasta is one of our all-time favorites!) & now this will become our staple summer veggie burger. It is crunchy, hearty, satisfying, packed full of flavor, nutritious, & very tasty. What more could you want in a veggie burger?

There aren't any super strange ingredients either- in fact, I had everything I needed on hand to make these. I didn't end up pureeing the black beans, which I overlooked in the directions, & they still stayed together very well. I will, however puree them in the future because I think they would make the burgers even more moist & easy to shape.

A bunch of ladies are coming over to my house next week to have a massive veggie burger making party. We're planning to use this recipe & make over 100 burgers & freeze them for all of our church's summer BBQ's. I've already purchased most of the ingredients & I'm so excited to make these together! What could be more fun than a bunch of women in the kitchen, preparing some hearty, good-for-you foods to enjoy all summer long?!

Do you have any veggie burger recipes that stay together while grilling? Please share!

Grill-able Vegan/Veggie Burgers

Ingredients
1/2 cup onion, diced
1 large garlic clove, minced
Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
1 cup oats, processed into flour
1.5 cups bread crumbs
1 cup grated carrots
1 cup cooked black beans, rinsed & roughly pureed or mashed
Heaping 1/4 cup finely chopped parsley
1/3 cup almonds, chopped
1/2 cup sunflower seeds
1 tbsp. Extra Virgin Olive Oil
1 tbsp soy sauce
2 tsp chili powder
1 tsp. cumin
1 tsp. oregano
Kosher salt & black pepper to taste

Directions
Preheat oven to 350 (if baking or grilling). In a large skillet, sauté the onions & garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl & set aside for at least 10 mins while you prepare the rest of the ingredients.

Place all ingredients (except spices & salt) into a large mixing bowl & stir very well. Now, add seasonings & salt to taste.

With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together. I made 8 medium patties.

You can either fry, bake, or grill these burgers. You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side), until golden & crisp. For the the grill, pre-bake the burgers for about 10 minutes in oven before placing on a pre-heated grill until golden & crisp on each side. This will help them to stay together on the grill.

Recipe taken from Oh She Glows

Black Bean Spinach Enchiladas

I guess I never really knew that you could make your own enchilada sauce, but that's pretty naive, because you really can make most things from scratch. I've just always bought the green canned enchilada sauce because, well, it's easy & delicious. But then I found this recipe & now I am forever ruined.

Of course, we will still make our plain-Jane chicken enchiladas or our chicken enchilada pasta, probably with green canned enchilada sauce, but every now & then, I will "splurge" & take the extra 10 or so minutes it takes to prepare this sauce & I will oogle at the fact that it is both homemade & scrumptious.

These enchiladas are both (super) filling & very tasty. They are the perfect vegetarian meal, but still packed with protein from lots & lots of black beans & cheese. Plus, they are loaded--literally packed-- with spinach. Don't think they taste like you are eating a salad, though, because once they are doused with cheese & the sauce, they taste like something out of a dream.

I'm thinking that these babies would freeze quite well, too, for those lazy summer days when I hardly want to cook a piece of toast, let along gather together a whole meal. I would just freeze the sauce separately from the enchiladas & I think all would be well.

Enchiladas are kind of a big deal in our house (besides their taste, I kind of believe they helped make my labor begin). What are your favorite versions of enchiladas?

Black Bean Spinach Enchiladas

Ingredients 

(For the sauce)
3 cups vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt & pepper

(For the enchiladas)
15 oz. black beans, rinsed & drained
2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
3 cups shredded mozzarella, divided
8 whole wheat or flour tortillas
Additional thinly sliced green onions & chopped cilantro for garnish

Directions
Preheat the oven to 375. In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, cumin, garlic powder, onion powder, & chili powder. Cook for 1 minute, continually whisking. Whisk in broth & bring to a boil. Reduce to simmer, & cook until slightly thickened about 8 minutes. Salt/pepper to taste, & set aside.

Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted. In a large bowl, combine the beans, spinach, corn, green onions, cilantro, & 1 cup of cheese.

Pour a small amount of the enchilada sauce to coat the bottom of a 9x13 pan. Generously fill the tortillas with the spinach mixture, roll up tightly with ends tucked in, & place seam side down in dish.
Pour the remaining sauce over the enchiladas, coating evenly. Sprinkle the remaining cheese on top. Bake about 20 minutes & then broil on low for about 5 minutes until golden brown. Let sit for 5 minutes & then garnish with cilantro &/or green onions.

Adapted from The Garden Grazer

Cauliflower Alfredo

Let me just get this off my chest right now- I hate basically all things cauliflower. It has just always seemed tasteless & awfully smelly when cooked. It reminds of me one of those pointless veggies that are thrown into a mix of other vegetables, just because a different color is needed. Maybe you are someone who loooves the stuff, but I just can't find it in my heart to form that kind of relationship. Until I found this recipe. 

Heck, there is sauteed garlic & even a little bit of heavy cream (if I'm going to be real honest here, I'll admit that I bought double the amount of cream needed just in case the sauce was a bust & I needed to make "actual alfredo sauce.")

I'm sure this won't be music to my husband's ears, but now I am really excited to try a few other cauliflower recipes (like "mashed potatoes" or "pizza crust"). This might be the end of my cauliflower hate!!

You can read all about how this recipe evolved here & how it was supposed to be a lovely ravioli, but turned into just noodles & sauce. It was actually quite lovely & both my kid & husband scarfed it down. John was only hesitant because he knew it wasn't "real afredo." I think next time I just need to wise up & not tell him the ingredients ahead of time.

Do you like to hide veggies in your meals & have found recipes where this actually works? Please comment in the comments below!

Cauliflower Alfredo

Ingredients
1 lb. uncooked noodles
3 small heads cauliflower (about 3/4 of a normal bunch)
6 cups vegetable broth
6 cloves garlic, minced
1 tablespoon butter
1 teaspoon salt
pinch of black pepper
1 tablespoon olive oil
¼ cup heavy cream

Directions
Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat & add the cauliflower. Cook until cauliflower is soft, about 15 minutes (but the longer you cook it, the smoother the sauce will be).

Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic & saute for 4-5 minutes or until soft & fragrant. As the garlic & cauliflower are cooking, bring a large pot of water to boil & cook the noodles according to directions on package.

Transfer the cauliflower to a new pot with about 2 cups of the broth. I used my immersion blender to puree the cauliflower, broth, garlic, salt, & black pepper until very smooth, but you can definitely do this in the blender, too. Once the mixture is smooth, stream the olive oil in. Add more broth or water if the mixture is too thick. 

Add the cream & cook over low heat & keep warm until ready to serve. Combine noodles & sauce in a large pot or skillet & serve immediately.

Recipe adapted from Pinch of Yum

Portabello Sandwich with Caramelized Onions, Roasted Red Peppers, Eggplant, & Mozzarella

Spring is finally here! I saw a cardinal the other day while Ruby & I were longingly looking out the window. Neither one of us can wait to get outside, play in the yard & mess around in our gardens. I planted all of my (120) seeds this week, too. Someone please remind me why I'm doing this in July when it's a million degrees outside & when watering the garden seems like the last thing I want to be doing. Please tell me that it will save us tons of money, that it will help my daughter learn to enjoy eating more vegetables when she watches them grow, & that they will be down-right delicious. Please remind me.

I really can't wait to be outside more. My yard is screaming for attention & someday I'll get to it. I actually really get into doing yard work. I absolutely love raking our (mini) yard in the spring (probably because it's mini). I love making way for the fresh green grass to pop through & noticing all of the little bulbs that are sprouting into flowers. 

We even finally bought a table & chair set for our new-ish back patio. I can't wait to string up little white lights & fill the lattice with flowy vines & pretty little flowers & then have mini parties out there (because our patio, too is very mini). We can start eating dinner out there & not have to come in at 5:00 because it's dark or awkwardly stand around because we have nowhere to sit. We can linger late into the evening & enjoy the cool, fresh air.

Spring is the best.

Another wonderful thing about spring is that it's more appealing to grill again. Sure, we grill all throughout the winter, but it's so much more enjoyable when you don't have to immediately run inside after you get the grill going. You can putz around the yard or annoy your husband by attempting to organize the garage (again). You can sip a cool beverage & watch your kid move all of your carefully placed rocks. It's really great.

This sandwich is the perfect "it's spring! grill me!" sandwich. All of the smoky grill flavors paired with the bubbly cheese & roasty veggies will make your taste buds sing & warm your heart. I know that's a little dramatic-- to some people, it's just a meal, but to me, it kind of symbolizes that hopefulness that is spring.

What are your favorite springtime meals?

Served with a side of butter & almond tossed green beans

Portobello Sandwich with Caramelized Onions, Roasted Red Peppers, Eggplant, & Mozzarella
Ingredients

1 Tbsp butter
2 onions, thinly sliced
1 Tbsp demerara
1 tsp balsamic vinegar
2 portobello mushrooms
1 Tbsp olive oil oil
1/4 eggplant, sliced into thin rounds
1 roasted red pepper
4 oz sliced mozzarella
1 loaf focaccia or ciabatta bread

Directions
Melt butter in a large saucepan over medium heat. Add onion & cook until translucent, about 4 to 5 minutes. Mix in demerara & balsamic vinegar. Reduce heat to medium-low, cover pan, & cook for 30 minutes, stirring occasionally.

Meanwhile, get your *grill ready. Remove stems from mushrooms, brush with oil, & season with salt & pepper to taste. Place eggplant slices on grill, cook for 2 minutes per side, then set them aside. Add mushrooms to grill, stem sides down, & cook for 6 to 7 minutes. Flip mushrooms & cook for another 4 minutes.

Roast the red pepper by cutting it in half, seeding it, & placing the halves directly on the grill, cut side down for about 5 minutes  (or you can put the pepper in the oven on broil). The outer skin will become black & crispy, but that's what you want. Once it's successfully charred, remove it from the grill & place the pieces on a plate & in the fridge. After about 5 minutes you can remove the skin. Top the mushrooms with red peppers & mozzarella. Cook for 2 minutes or until cheese has melted.

Meanwhile, slice focaccia or ciabatta bread in half lengthwise down the side, then slice each half into squares. Toast squares on the grill, 2 minutes per side. Place mushroom/pepper/cheese pile on a the bread; top with onions, eggplant, & the other side of the bread.

*although we recommend using a charcoal grill for this meal, you can definitely pan fry the mushrooms, eggplant, & broil the red pepper & bread.

Recipe adapted from Women's Health Magazine

Tofu Stir Fry

Don't blow off tofu just because you were forced to eat it once & thought it was mushy & tasteless. I know it's not always prepared well & it does get mushy & tasteless, but really, in this stir fry, I bet you will be pleasantly surprised at how flavorful it really can be.

I had never really eaten tofu (on purpose) before I met John. I guess I just didn't know how to cook it & it wasn't very appealing (white, soggy, soaked in water). It always just seemed like something that all of the poor vegetarians had to eat because they couldn't eat steak. Now I know how wrong I was.

Before getting married I was also unaware how different Korean cooking is from other Asian cooking (my husband is 1/2 Korean). One of the noticeable differences is the roasty flavor of sesame oil & roasted sesame seeds. It's really quite exceptional. Korean cooking also uses a lot of green onions, which we didn't add to this particular meal, but they would be a nice touch.

Although you can use just any ol' soy sauce, we really, (REALLY) recommend that you buy this Korean brand of soy sauce (& sesame oil & roasted sesame seeds). We can get the sesame oil at our local Woodman's, but John's mom occasionally sends us a package with the soy sauce & sesame seeds because we don't have a Korean market in little La Crosse (I have links below so you can see these products, although I didn't shop around to see if these are the best prices). If you are fortunate to have a Korean market in town, go there. They should definitely carry everything you need to make amazing Korean food!

Tofu Stir Fry
Ingredients
Rice (we like to mix half brown, half white sushi rice)
Olive oil
Sesame oil (we like the Kadoya brand)
1 package extra firm tofu, drained, pressed with several paper towels, & cut into rectangular blocks
Soy sauce (we like the  Monggo Sun brand)
1 clove minced garlic
1 yellow onion, cut into petals
3 medium carrots, cut into sticks
1 red pepper, cut into strips
1 stalk broccoli, cut into bite-sized florets
2-3 cups fresh spinach
Roasted sesame seeds (we like the Assi brand)
Salt & pepper

Directions
Cook your rice. Warm up a large skillet to medium heat, add 1 tbsp of olive oil & 1 tsp of sesame oil until heated. Add the blocks of tofu & cook (without flipping) until the underside is lightly browned & slightly crisp. Then flip the tofu & drizzle with 1-2 tbsp of soy sauce. Continue to saute until both sides are browned & crisp.

Using a wok, heat up another tbsp of olive oil with a tsp of sesame oil. Once that is heated through, add  the minced garlic until just brown. Then add the "harder" vegetables (like onions, carrots, peppers, broccoli) & saute, covered, for 5 minutes. Add 1-2 tbsp soy sauce & then add "softer" vegetables (like spinach or mushrooms, if using). Toss & continue to cook until the vegetables are tender crisp or to your liking.

Uncover & toast with roasted sesame seeds, salt, & pepper to taste. Serve the vegetables & tofu with rice.

Crispy Quinoa Bake

The first thing I want when we've been away from home is usually vegetables. Besides the comfort of our usual routine & our amazing bed, just normal vegetables are really what I crave. I don't know if your travel habits are like ours, but when we travel, we don't usually eat too healthy-- I mean, it's really hard to do & who can resist all those fun extra perks when you're on vacation (coffee? dessert? wine? convenience foods?) Don't even get me started on the food selections in airports! If I have to eat any more empty carbs, I think I will scream.

We ate quite a bit of healthy seafood when we were in Florida, & we did actually eat a lot of veggie sides, but after a 12-hour day of traveling & another monumental trip to Ikea, I was bound & determined to make something loaded with veggies, but something more filling that "just" salad. I was threatening John with a week of salad, but I know I wouldn't even be OK with that.

This recipe is so good for you- it's loaded with all kinds of veggies & I bet you can experiment a bit with whatever's in season to make it even more scrumptious. I bet some cubed butternut squash or sliced mushrooms would be quite nice. Plus there's quinoa & it's covered in cheese, so it's packed with the protein that will really, truly satisfy you for hours.

And it is mighty comforting, too. I'll admit that it's been a bit harder for me being back in Wisconsin than I thought it would be (um, there was a 70 degree temp difference when we landed in Minneapolis). I mean, it was nice for winter to hang around until we got back from Florida so that it could say goodbye & everything, but now it can stop the awkward lingering & just leave already. In the meantime, we will comfort ourselves with this warm, hearty, & savory crispy quinoa, turn up the heat & maybe listen to some youtube ocean videos & call it a date.

Crispy Quinoa Bake
Ingredients
1 cup uncooked quinoa
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
2 cups vegetable stock
1 cup diced onion (about 1 medium)
1//2 chopped green pepper
2 finely chopped garlic cloves
1 cup cubed zucchini (about 2 small)
2 cups black beans
1 4 ounce can diced green chiles
1 28 ounce can diced tomatoes, drained
1 cup frozen corn
1/2 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon chili powder
1/2 lime, juiced
Salt
2 cups shredded monterey jack cheese
Cilantro (to top)
Greek yogurt (to top)

Directions
Preheat the oven to 375ºF. Place the quinoa in a fine mesh strainer & rinse throughly. In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat. Add the quinoa & cook, stirring, for about one minute. The quinoa should begin to dry out & pop a bit. Add the vegetable stock, stir & bring to a boil. Turn the heat down to low & cook, covered, for 15 minutes. Remove the pan from the heat & let stand, covered, for 5 minutes.

Meanwhile, in a large skillet, heat 1tablespoon olive oil over medium heat. Add onions & peppers & cook, stirring occasionally until soft, about 7 minutes. Add the garlic & zucchini & cook for about 3 more minutes.

Fluff the quinoa with a fork & place it in a large bowl. Add the onion mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice, & salt to taste. Mix thoroughly & transfer to a baking dish. Bake for 30 minutes, top with cheese, & bake 10 minutes more or until melted & just beginning to brown. I usually like to broil it for a few minutes so the cheese starts to get just a bit crispy.

Serve with Greek yogurt & cilantro.

Adapted from The Live-In Kitchen

Skillet Baked Stuffed Rigatoni

I knew last Tuesday was going to be a little epic right when I woke up. I got out of bed with a little bit of child-like wonder because, yes, we finally got a little bit more snow! I love snow. I love, love, love it & I always feel a need to be out in it, especially as it's coming down. John & I have this strange fascination for needing to be out "in the elements" when it's extreme outside (mostly just the cold or when it's snowing). Maybe it's because I'm from northern Minnesota, maybe it's because I have an amazingly warm down winter coat & mukluks. Who knows. Either way, when it's snowing or below zero, we might just be outside on a walk.

On this particular day, I had some errands to run, but instead of packing up my little one in the car, we piled on our layers of clothes (I'm a big fan of having the right winter gear to make it though happily), & I strapped her into the Ergo & away we went. We live just 4 blocks south of downtown, so most of our errands were within walking distance.

There's just something so special about being out during a snowstorm. Everything is so still & serene. It's challenging & exhausting (especially when you're carrying someone else!) but the effort is worth every bit of struggle.

My epic-ness carried on into my afternoon as I started to prepare dinner. This recipe seemed like such a cinch to make & although that's not far from the truth, the time it takes to put together was a big fat lie. I think it said it should take like 20 minutes. Now, I tend to be pretty quick in the kitchen, but really? 20 minutes? So maybe my piping skills are below average & maybe I had to go through a couple of baggies to get the hole size right. So what. It was a lot of work, but worth every effort.

Plus I had an epic mix of Sigur Ros & Alt-J playing to keep the high going even further, so the time was really precious (plus my kid was sleeping= epic all on its own).

What are the recipes you savor creating?

Served with salad (spring greens, grated carrots, roasted beets, sesame seeds, & balsamic vinaigrette)

Skillet Baked Stuffed Rigatoni
Ingredients
1lb whole wheat rigatoni pasta
8 ounces ricotta cheese
4 ounces goat cheese
Kosher salt
Fresh black pepper
3 cups spaghetti sauce
1 handful fresh basil leaves
½ cup finely grated Parmesan cheese

Directions

Preheat the oven to 350 degrees. Bring a large pot of water to a boil. Add the rigatoni & cook to 2 minutes shy of al dente. Drain them.

In a medium sized bowl, combine the ricotta cheese & the goat cheese & stir until well combined. Season with kosher salt & black pepper. Put the cheese mixture in a pastry bag or Ziploc & snip the end off (make sure the hole is smaller than the pasta opening). Pipe the room temperature cheese into the rigatoni noodles (it's way easier to handle at room temp).

Pour 1 cup of spaghetti sauce on the bottom of an 8-10” skillet. Follow that with the basil leaves. Line up all the noodles in concentric circles, 1 layer at a time. When all of the noodles are in the pan. Pour the remaining sauce over the top of the noodles. Sprinkle the Parmesan over the top of the sauce. Bake the pasta about 15 minutes until the edges are getting golden & the dish is very hot.

Recipe taken from Heather Christo Cooks

Crockpot Mac 'n' Cheese

I never really loved crockpot cooking until I got married. It's not that I didn't love the simplicity of it, it's just that I had a pretty strong distaste of all things kitchen applicaney, so I didn't own one. Since marriage, I have slowly come to the understanding that the right kitchen tools make all of the difference when it comes to cooking well. I now take great pleasure in finding a gadget that will make our creating more tasty & more efficient. You might laugh a little bit, but my current top kitchen appliances/gadgets are:

1. Kitchenaid mixer
2. Crockpot
3. Food processor
4. Cookie cutters (jungle animals, hearts, & alphabets)
5. Electric kettle

All of these items, minus the kettle, have been acquired post-wedding. I'm still a little new to using them, so I get a little giddy, especially when making bread or cookies because I used to seriously mix the ingredients by hand... & they hardly ever turned out as a result.

My problem with most kitchen appliances is that they can only be used for one thing & I'm way too practical for that. Why on earth people have pizza warmers & quesadilla makers is beyond me (don't you have an oven?) We'll probably never own a waffle maker (I don't really like them anyways) or a bread maker (you can totally make killer bread without one!) But we will always hold dear those on my top 5 list, especially our crockpot.

Lately, I've been very into making our own yogurt in the crockpot & made some hearty baked potato soup in there, too. We've made a batch of applesauce in the crockpot & I hear you can even make things like oatmeal or lasagne in there... crazy! A crockpot is really quite the magnificent invention, especially when you're beyond busy. Pair that with my complete devotion to homemade mac 'n' cheese & you've got a real crowd pleaser. 

What are your favorite crockpot meals? And have you ever tried mac 'n' cheese pizza? For real...

Crockpot Mac 'n' Cheese

Ingredients

2 cups whole milk
1 (12 oz.) can evaporated milk
1 egg
1 tsp salt
1/4 tsp. pepper
1 1/2 cups sharp cheddar cheese
2 cups uncooked whole wheat elbow macaroni

Directions
In a mixing bowl whisk together milk, evaporated milk, egg, salt & pepper. Pour milk mixture into the crock pot. Add cheese & uncooked macaroni. Stir gently to mix.

Turn slow cooker on low & cook 3 hours, or until the custard is set & the macaroni is tender. (Do not cook more than 4 hours, or the sides will begin to dry out). Serve at once.

*Note: this version of mac 'n' cheese is not like your averaged boxed kraft dinner. It's very thick & custardy & the noodles stick together more like a slice of pie than individual pieces. But don't let that scare you! If you like rich, cheesy things, you will love this recipe.

Easy Eggs, Rice, Spinach, & Cheese

I really struggle with making the right portions when cooking. For some reason, I have this great fear of running out of food, especially while entertaining guests. Although it's never happened to me, in my mind, I cannot think of many worse things when people are over (talk about a first world problem, huh?) OK, I'm sure there are tons of way worse situations we could face, like what if our plumbing went out or what if a meteor hit our house before I got to serve dessert, but those things aren't what cause me to over-compensate.

It's easy to really go crazy especially when making rice, & especially when you make it the way John & I do. We usually make a half brown/half white rice mixture, but there is no measuring involved. We just dump a bunch of rice in a pan, pour some water in it & then "measure" the amount of water in it by sticking a finger in the dish. If the water hits a certain sweet spot on the finger, then you're good to go. If it's too low, add more water. If it's too high, add more rice.

We almost always make way too much rice.

This recipe for eggs, rice, spinach, & cheese solves many of our rice problems. It's a great way to use up some of those left-overs instead of throwing them away or suffering through old crunchy rice. And it's really quite delicious & even better, Ruby loves it! I get a lot of strange satisfaction out of watching her shovel down mouth-fulls of spinach (do you even realize how healthy this is for you?)

I suppose I could learn to use some measuring cups for making rice, but what fun would that be?

Easy Eggs, Rice, Spinach, & Cheese

Ingredients

1 teaspoon butter

1 cup left-over (or fresh) rice

6 eggs, whisked

A few handfuls of fresh spinach

1 cup grated cheese (any kind, although feta is quite delightful)

Directions

If using fresh rice, first get the rice cooking however you like to cook it. Warm up a skillet with the butter on medium heat & place the cooked rice on the warmed pan & even out so it covers the whole pan, kind of like a crust. Layer the spinach on top of the rice & then add the whisked eggs. Top with the grated cheese.

Continue to cook on medium, covered. Turn the temp down to low once you start seeing the eggs bubble (you want to keep it on low with the cover on so that the bottom doesn't burn & that the eggs cook thoroughly). Remove from the heat once the eggs are no longer jiggly. Wait 5 minutes before serving.

Cheesy Broccoli Quinoa

We've been kind of busy lately. Not really the measurable or incredibly exciting kind of busy-- more like the "I have 2 batches of cookies ready to go in the oven & I'm trying to cook dinner" kind of busy. It's definitely a struggle to feed your family healthy home cooked meals & also eat healthy throughout the day, but that's what I really am loving about quinoa lately.

Sometimes I find it challenging to whip up something to go with the main meal. I don't want something that will steal all the glory, & at the same time, I don't just want to suffer through it. Quinoa's where it's at (although this recipe is pretty glorious, so it could definitely be eaten alone).

Have you tried quinoa? It's one of the trendiest foods out there & it's no surprise as to why. It's filling, it's deliciously roasty, & it's packed with good-for-you nutrients. We've been trying to eat more quinoa lately in place of rice, pasta or bread, because even though we eat mostly brown rice & whole wheat pasta/bread, quinoa is more nutritious. It's packed with fiber & it it's a pretty decent source of protein, as well as iron & potassium. It also takes a little less time to cook than rice, so that's a bonus on those nights that we need something really quick for dinner. It's naturally gluten-free & unlike a lot of other grains or seeds, it tastes great on it's own. 

But then I pack it with melty cheese & broccoli & then it tastes sensational.

If you haven't given quinoa a try, go for it! This recipe will win you over in no time. What are your favorite ways to eat quinoa?

Cheesy Broccoli Quinoa

Ingredients

1 cup quinoa, well rinsed
1 1/2 cups vegetable broth
2 cups broccoli, chopped
1 cup cheddar, shredded
salt & pepper to taste

Directions

Bring the quinoa, broth & broccoli to a boil over medium heat, reduce the heat & simmer covered until the broth has been absorbed & the quinoa is tender, about 13-17 minutes. Mix in the cheese, let it melt & season with salt & pepper. Devour.

Recipe taken from closetcooking.com

Roasted Vegetable Sandwich with Goat Cheese, Spinach, & Balsamic

There's really nothing like a crispy, cheesy, veggie-loaded, melty sandwich. Especially when said sandwich is made with a new (to us) sweet grill pan that came with a weighted glass press (I'm sure there's a more technical name, but that's what we're calling it, or "sweet new pan" for short). We found this baby at one of our many Salvation Army outings & it has already owned a good comfy spot in our pots & pan cupboard.

This pan has all the beauty of a Foreman grill, but with less clean-up & hassle. It's not quite as exciting as a panini grill, but it still (nearly) does the trick. If you know me well at all, yes, this is in fact Gillian Haas... the former hater of all things kitchen appliancey. I just wanted to let you know that I've changed my silly, stubborn ways (well, some of them). I now no longer can count all of the appliances I own on one hand & I actually kind of enjoy it. Heck, I just bought a manual lemon juicer the other day (what's happening to me?) I guess one day I just woke up & realized how not worth it it was to hand mix anything. My eyes were completely opened with my Kitchen Aid & now I'm diving in big time.

Back to the sandwich. There's nothing soggy or unsatisfying about this bundle of joy. The roasted vegetables are just barely crispy & bursting with flavor, the goat cheese & balsamic are the perfect double date, & the crispy ciabatta is the deal sealer. This sandwich can be made on the grill (with a veggie pan, which is in my "favorite things" on the right side), in a pan like our sweet new one, or you could simply bake the bread, roast the veggies, & then assemble, however grilling or pressing comes highly recommended.

Roasted Vegetable Sandwich with Goat Cheese, Spinach, & Balsamic

Ingredients
1/2 ciabatta demi baguette
1/2 small log of goat cheese
1 sweet bell peppers
1 zucchini, sliced into rounds (fairly thin, but not paper thin or they will burn)
1/2 pack of mushrooms, sliced
1/2 a red onion, sliced or white onions cut into petals
A splash of balsamic vinegar
Spinach
Butter
Salt & pepper

Directions
Pre-heat the broiler on your oven. Cut the pepper in half length-wise & remove the seeds. Place them skin side up, on a baking sheet covered in parchment or aluminum foil. Place under the broiler until the skin is bubbly & quite browned (10-15 minutes). Remove from the oven & place in the fridge for a few minutes but leave the broiler on.

Meanwhile, slice your onions, zucchini, & mushrooms. On a baking sheet, arrange the zucchini & mushroom slices in a single layer & sprinkle the onions on top. Sprinkle with a bit of salt & freshly ground pepper. Place under the broiler until the zucchini has dried & shriveled, but not browned too much (about 8-12 minutes). Remove from the oven & leave on the baking sheet to cool.

Take the peppers from the fridge & using the sharp edge of a knife, peel off the charred skin & discard. Place the peppers onto a paper towel & dry the surface off a bit.

Prepare your sandwiches: Cut the ciabatta into 2 pieces, then cut your ciabatta loaf pieces in half from the side & butter both sides. On the bottom half, place a generous layer of spinach. Top with a single layer of roasted pepper, then a layer of the zucchini & mushroom slices & a few onion pieces. Drizzle with some balsamic vinegar. Top with crumbled goat cheese, then place the top of the bun on top. Warm the entire sandwich in a panini press, on the grill, or if you're as fortunate as we were to find a sweet pan at the goodwill, use that!

Recipe adapted from Seasons And Summers

Roasted Vegetable Lasagna

Lasagna is the ultimate comfort food. It's obviously comforting while you eat it because of all the melty, bubbly cheese & other goodies that might be layered between the mounds of noodles. But I also tend to think that it's a comforting food to make. As much as some people don't like the amount of time that it takes to prepare, I actually enjoy the ritual of lasagna-making. I just make sure that it's prepared on a night when a little less is going on in our lives so I can enjoy creating it.

Ironically, I use no-boil lasagna when I make lasagna, unless they are lasagna roll-ups. I know, I know... I just have a terrible relationship with lasagna noodles that need boiling. The situation usually ends up like this: boil water, insert noodles, accidentally break a few, forget to put down parchment paper until the last second, boil noodles for too long because I was distracted by something menial, flop down noodles & huff as they stick together, then yell. Because I want to continue loving to make lasagna, I just go the easy route & save myself the stress of cooking the noodles.

This recipe is stolen from my friend Lindsay who has a very well-respected blog (The Live-In Kitchen). I completely enjoy all of the recipes that she posts because they're so easy to follow & down-to-earth. She inspires me to keep cooking wholesome, satisfying foods in the midst of having a busy life (she has 3 very young kiddos & still manages to whip up super creative dinners!) so make sure you check out her blog.

 Roasted Vegetable Lasagna served with a mixed green salad with balsamic vineigrette

Roasted Vegetable Lasagna
Ingredients
3 cups tomato sauce
4 cups shredded mozzarella cheese
2 medium zucchini

1 pack of mushrooms
3 small yellow onions

2 shredded carrots

a few handfuls of fresh spinach
1/2 cup olive oil
Salt & freshly ground black pepper
9 ounces no boil lasagna noodles
15 ounces ricotta cheese
2 large eggs

Parchment paper

Directions
Preheat the oven to 450ºF. Coat a 9x13 inch baking pan with butter. Cut the zucchini in half lengthwise, then into 1/2 inch slices. Slice the mushrooms (including stems). Peel & cut the onions into petals (first in half, then into thirds). 

Put all these vegetables into a bowl & toss with olive oil. Cover a baking sheet with parchment paper. Place the vegetables in a single layer on the parchment-covered baking sheet, making sure they are in a single layer. Salt & pepper the vegetables & roast them for 15 minutes. Toss & continue to roast, about 15 minutes more or until brown & soft. Remove from the oven & reduce the oven temperature to 375ºF.

In a medium bowl, mix ricotta, eggs, shredded carrots, & salt & pepper to taste until well combined.

Spread a thin layer of sauce in the bottom of the prepared pan. Cover with a layer of pasta. Spread with one-third of the ricotta mixture & a thin layer of spinach. Sprinkle one-quarter of the mozzarella & spoon one-third of the roasted vegetables on top & then 1/2 cup sauce. Add another layer of pasta & continue layering until you have 4 layers of pasta & 3 layers of filling. Spread the remaining sauce on top & sprinkle with the remaining mozzarella. Cover the pan with aluminum foil & bake for 30 minutes. Uncover & continue to bake until golden and bubbly, about 15 minutes more (you may need to broil for a few minutes to achieve a nice golden brown). Let stand for 15 minutes before serving.

Recipe adapted from The Live-In Kitchen

Falafel Salad

When I was in college, I had the opportunity to go to Greece for a J-term study abroad. I've always loved traveling, but being able to take a course (Greek Mythology & Ancient Art), call it college credit, & travel? Now that's what I'm talking about! The trip was, without a doubt, one of my very favorite jaunts I've ever taken. I was able to meet some incredible people that I am still connected to, I was able to experience a breathtakingly beautiful culture, & of course, I was able to feast upon authentic Greek cuisine.

Nearly every evening, we dined like kings & queens. We had dessert at every single meal. We sipped Greek coffee & splurged on Coca Lights (um, Diet Coke). We ate gyros like they were peanut butter & jelly sandwiches. Amazing doesn't begin to describe the trip, let alone the food that we consumed.

So when John & I got married, my first choice for a honeymoon was Greece. He had never been overseas before, & with all the raving that I had done over this country, he agreed that he needed to experience it. 

We were able to stay in Greece for about 2 weeks & this trip topped even my first. We went after we were married for about 5 months, so life had slowed down a bit. Plus, it was February & if you're from Wisconsin, you just know what I'm talking about... what a perfect time to travel! John & I had a blast, getting lost in places where 99% of the people only spoke Greek (I think it was coincedence), trying to work our way around massive cities (Athens), learning where to get the good Greek food, & trying to fit in with their  s l o w  way of doing nearly everything.

The first restaurant we ate at, we were borderline upset with our server. I remember he came to bring us our food, & then left. That was literally the last time we saw him. We had no water refills, he didn't ask us how the food was, nor if we wanted more. And dessert? It wasn't even offered. This was quite the different trip from when I went in college, but I learned that this was way more accurate. See, the first trip I took, they totally catered to us American students. They knew we would slam down glasses of water like we were in a contest. They knew if we didn't have portions the size of our faces, we would be grumpy. They just seemed to know us very accurately, which was kinda freaky.

So on our honeymoon, we really learned how to unwind in a really profound way. After we got used to this pace, man did we live it up! We would sit at a cafe near a seaside for hours & just stare at the water, people watch, & sip a Coca Light or coffee. It was incredible. I had never been so relaxed or satisfied in my life. This pace just felt right (previous to our honeymoon, I had sold my house in Duluth, John bought our house & got busy fixing it up before I moved down, I had been working 60+ hours a week, I moved to La Crosse, & oh yeah, we got married). Talk about a different pace of life.

So Greek food is really special to us. Sometimes when we're making something Greece-inspired, it just takes me back to the warmth & smell of the sea (we visited Athens, but mostly stayed in a town called Nafplio) & the overall contentment that we had with life. So here's a little special salad that I made on my birthday. I celebrated my 23rd birthday in Greece (on my first trip) & I guess I just needed to re-live that memory.

 John & I exploring the wonders of Athens

 A typical Greek hotel breakfast (note the Fage!)

 Nafplio, Greece

 Gyros & a Greek salad

Apples with honey & cinnamon

Oh, when can we go back to Greece? In the meantime, I guess we'll just have to feast upon some of our favorite Greek foods & visit Gracie's as much as we possibly can. What food from other countries inspires you to cook?

Falafel Salad

Ingredients for salad

falafel mix (I chose to buy a mix that I found in the natural section at Woodmans, but you can definitely make your own)
Romane lettuce, chopped
1 cucumber (with skin on), chopped
cherry tomatoes, halved
1/2 red onion, sliced

Ingredients for dressing

(makes a little more than 1/2 cup)

1/4 cup oil (canola, olive, safflower, or grapeseed)
2 tbsp lemon juice or 1 small lemon
1/4 cup yogurt
1 tsp sugar
1 tbsp apple cider vinegar
salt

Directions

Make the falafel according to the package or directions you find. In a mason jar or any jar with a lid, add all of the dressing ingredients. Shake until combined. To assemble the salad, add the lettuce, tomatoes, cucumber, & onion to a plate. Place a few falafels on top & drizzle with the dressing. The dressing will serve 4 people, so if you have more guests, double the recipe. Falafels are best eaten the same day, but if you happen to have leftovers, store them in the fridge for no more than 1 additional day.

Recipe adapted from flourishingfoodie.com