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salads



You’ll Fall in Love with This Harvest Chopped Salad with Orange Ginger Vinaigrette

Summer is over but my salad bowl is still full! I’m a big fan of the big a– salad trend. Just a plate piled high with greens, veggies, berries, nuts and frankly anything else you want – it’s an entree that never disappoints. I always finish feeling full, satisfied, and not weighed down.

With Autumn as my muse, and my refrigerator quickly filling with the early seasonal produce, I crafted an entirely new entree salad. And it’s gooooood.

beet quinoa salad

“How is this even real?” was our photographer’s reaction upon tasting hers. And then she proceeded to demolish the rest of the food props.

Our Harvest Chopped Salad is like a farmers market truck unloaded in your kitchen. And then it rained down this homemade vinaigrette and what bloomed was just the best darn thing you’ve eaten in a while!

fall salad ginger vinaigrette

With red beets, carrots, quinoa, and ginger, this salad is not only hearty and satiating, but it’s also a great way to get your food experimentation on. If it’s been a while since you’ve tried some of these ingredients, or presents the first time, get after it! All of the complementary flavors blend perfectly together and it’s so darn pretty you won’t have any choice but to want to eat it.
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5 Ways to Add Big, Low-Calorie Flavor with Roasted Red Peppers

By Janis Jibrin, M.S., R.D., Best Life lead nutritionist

Both smoky and sweet, roasted red peppers add instant oomph to any dish. While it’s easy to make your own (remember to turn on the hood fan as even sweet red peppers can make your eyes sting), the jarred versions can also be good. For instance, I just discovered Trader Joe’s house brand, which are dead ringers for homemade.

Here are five ways I like to use them, and you’ll no doubt enjoy, too!

roasted peppers
Add to salads, just as you would any other vegetable. This Balsamic Tomato and Red Pepper salad recipe includes instructions for roasting the peppers.

Purée in dips, like the red pepper and walnut-based muhammara from Syria that’s popping up in Middle Eastern restaurants, or this lower calorie Roasted Red Pepper Dip.
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Finish Summer with a Tabbouleh-Inspired Freekeh Salad Using Garden-Picked Ingredients

It’s very encouraging that we all continue to demand fresher, simpler, healthier recipes, and that they actually exist! Summer tends to inspire this more than other seasons, with the bounty of fruits and vegetables in season this time of year. As we stand to enjoy a few more sweltering weeks of summer sun before the first day of fall on September 22, we present a recipe that meets all of the aforementioned criteria.

freekeh taboulleh

This Tabbouleh-Inspired Freekeh Salad, crafted by guest chef Adriene Rathbun, is a fantastic way to use up the last of your summer garden harvest, as most of these ingredients could be plucked right out of your backyard (or even the farmers market).

We start with all-natural freekeh, pronounced free-kah, a roasted green wheat with a heartier, nuttier taste than bulgur with a texture and appearance similar to other whole grains like rice. It’s as easy to prepare as a pot of rice – you’ll just need a half-cup for this recipe boiled with water (or broth for more flavor) for about 20 minutes. We like ours on the chewier, al dente side, so we reduce the cooking time by a few minutes.

freekeh


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Summery Peach Caprese Salad is Simple Yet Refined

Juicy, flavorful, ripened peaches are a lovely summer treat often used in desserts. Peaches and cream. Peach pie. Peach cobbler. Naturally sweet, dessert is the easy and obvious choice for this warm-weather fruit.

peaches
We don’t take peaches in a savory direction often enough, and that’s exactly where we’re headed today.

the peach caprese
One of my favorite uses of peaches is making a Caprese salad with a twist. Using peaches instead of tomatoes is a mouthwatering, savory way to enjoy one of summer’s best fruits in a fresh, new way.
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This Lighter Chicken Caesar Salad with Grilled Croutons Embodies a Local, Fresh Summer

We spent Mother’s Day a little differently this year. My family and I spent the evening at a local farm planting 150 herb seedlings. It felt good to dig in the earth, watch the warm sun set over the vast Kansas prairie, and spend some truly quality time with my husband and daughter.

grilled chicken caesar salad
We left MG Honor Farms with a promise to return and lend our hands to the tomato harvest, and with a lot of fresh greens and veggies. Clint Brauer built the farm on his late grandmother’s land as an homage to her memory. As well, to serve the people of our community, saying, “MGHonor Farms was created to help those who have realized their true priorities, have an option to purchase healthy food for themselves and their families without any herbicides and only organically certified pesticides.”

Every community deserves a resource like this.

kale and greens
The next evening we enjoyed the fresh spring greens and crisp kale in a salad that paid us well for our hard work the night before and reminded us of a promise to enjoy this summer more than any other. Escaping from the confines of winter, a big entree salad that is light and satisfying always feels so refreshing on these warmer days. That’s exactly what we made.
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