Roasted Artichoke & Red Pepper Salad

Roasted Artichoke Salad

Roasted Artichoke & Red Pepper Salad

Roasted Artichoke & Red Pepper Salad

Okay- I’ll admit it. I kinda sorta maybe love watching cooking shows on TV. Doesn’t everyone? Ina Garten is one of my favorites to watch because her recipes are pretty simple yet incredibly delicious. (Oh and in case you are confused so far- Ina Garten is otherwise known by the name of her show- Barefoot Contessa.)  The following recipe is based on hers but with a few little twists based on my own family’s taste preferences.  The dressing is yummy and the hardest part the recipe. That being said, I tend to make the dressing the day before just to make my day a little easier if I’m cooking for a large crowd. It saves a ton of time and makes your day easier! Also- the dressing is OMG delicious on its own. My husband likes to take slices of Italian bread and coat it with the dressing before tossing it in the oven for a few minutes. Delish!

Dressing:

  • 1 1/2 minced shallot
  • juice of 1 fresh lemons
  • 1 1/2 tsp dijon mustard
  • 1 1/2  tbsp white wine vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 12 fresh basil leaves
  • 3/4 cup extra virgin olive oil
  1. Place shallot, lemon juice, mustard, vinegar, salt, and pepper in a food processor and process for a few seconds.
  2. Add the basil and process again for an additional 5-10 seconds
  3. Slowly add olive oil while your food processor is running (if you’re using one without a pour lid, just make sure you process the dressing for a few seconds after adding the dressing to mix it well.

Roasted Red peppers

  • 3-4 red peppers
  1. Preheat the oven to 450.
  2. Place red peppers on a sheet pan and place in the oven for 20-25 minutes or until peppers are charred on all sides
  3. Remove from oven and allow to steam. You can place them in a paper bag and seal closed for 10 minutes, or take a large bowl and use it to cover peppers on the counter.
  4. Carefully remove skin from peppers
  5. Slice peppers
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 medium red onion, minced
  • 1tsp minced garlic
  • 1/2 cup fresh parsley, chopped
  • 1 tsp red pepper flakes
  1. Preheat oven to 350
  2. In a large bowl, add extra virgin olive oil, salt, and pepper. mix well
  3. Add artichokes to bowl and toss until well coated.
  4. Place artichokes on a sheet pan and place in the oven for 20 minutes. It is okay if they are touching, but make sure that there is only one layer of artichokes otherwise they will not roast evenly.
  5. Remove from oven and allow to cool for 5 minutes.
  6. Place in a large bowl and toss with dressing to lightly coat artichokes
  7. add red peppers, red onion, parsley, vinegar, and red pepper flakes.
  8. Let dish rest for 20-30 minutes to allow flavors to blend
  9. Serve at room temperature.

Enjoy!

xoxo

Caprese Salad

Caprese Salad

Caprese Salad

One of my friends asked which recipe was my “go-to” side dish when entertaining. She wanted something quick, easy, but that was going to impress her guests.  No problem! This caprese salad has always been a hit. Plus, there’s quick shortcut to this dish that I LOVE LOVE LOVE.

  • 1 container of grape or cherry tomatoes. Both work great!
  • 1 container of mozzarella bocconcini drained.  Just look by the mozzarella in your cheese department for the small balls of mozzarella. They are about 1/2 inch -1 inch round.
  • 3/4 cup extra virgin olive oil
  • 1 tsp oregano
  • 2 tbsp chopped parsley
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 tsp chopped thyme
  1. Combine extra virgin olive oil, oregano, parsley, salt, pepper, and thyme in a large bowl. Mix well
  2. Add mozzarella to completely coat. If you have time, allow mixture to marinate for a few hours with mozzarella
  3. Add tomatoes and toss.
  4. Serve immediately.

Okay ready for the easiest version ever? Most places will sell the mozzarella bocconcini already marinated in olive oil with all of these yummy spices. So grab yourself a large bowl. Empty the container of mozzarella and oil into the bowl, add tomatoes, toss gently, and serve. You’re done.

Enjoy!

xoxo

Honey Citrus Salad

honey citrus salad

honey citrus salad

Honey Citrus Salad

You can’t beat having fresh fruit available during the summer. It is one of the easiest snacks to grab on the go especially with the abundance of fresh fruit markets available during the summer months.  A fruit salad is an easy “go-to” treat to bring with for any summer party or even to keep on hand in your home!  The following recipe is super easy and quick to put together for those last minute parties or even for a snack for yourself. The dressing is easy to make and we keep it on hand in our refrigerator for a few days at a time since it keeps pretty well. I’m sure it would last longer than a few days but we’ve never made it past a week without running out!  All we have to do is grab a few handfuls of fruit and toss them with the dressing and you’re good to go! Now quick note- if you do not eat all of the salad in the first two days, things tend to get mushy and start to spoil. That is why we keep the dressing on hand and add it to fresh fruit as we need it!

Dressing:

  • 3/4 cup honey
  • zest of two limes
  • juice of two limes

Combine ingredients and mix well.  You can double this easily and save some for another day!

Salad

  • 2 cups strawberries- hulled & halved
  • 1 cup pineapple diced
  • 2 kiwis- sliced and quartered
  • 1 pint blueberries
  • 1 pint raspberries
  • mandarin oranges 12 oz

Combine fruit and toss with dressing. Add dressing slowly, making sure to cover fruit. If you add too much it will pool at the bottom of the bowl so be careful. Make sure to toss fruit before serving to allow juices to evenly disperse.

Enjoy!

xoxo