- Chicken Caesar Salad “Toast”
1/2 loaf Sourdough bread, sliced thick
2 tablespoons olive oil, for giant crouton (toast)
2 cups shredded chicken
4 cups Romaine lettuce, washed and chopped
4 tablespoons capers, no water
1/2 cup Parmesan cheese, shredded plus more for garnish
1 lemon, juice
3 garlic cloves, minced
1/2 can of anchovies, minced
1/4 cup apple cider vinegar (or red wine vinegar)
1 tablespoon mustard
1/2 cup mayonnaise
1/4 cup olive oil
Pepper to taste
1 lemon, thinly sliced for garnish
In a large saucepan heat olive oil, toast bread until golden brown, and set aside. In a
large mixing bowl add in your lettuce, capers, and chicken, and mix well. In a mason jar
add the juice of 1 lemon, garlic, anchovies, vinegar, mustard, mayonnaise, olive oil and
Parmesan cheese, mix well until incorporated. Toss your salad with Caesar dressing.
Now place salad over your giant croutons, add more parmesan cheese, capers, and
thinly sliced lemon for garnish, and serve and enjoy immediately
- Apple Cinnamon Pecan Muffins – recipe by Jane Beedle
Muffins: 1 large or 2 medium flavorful apples, chopped & peeled (150g)
4 ½ TB butter (60g)
½ cup pecans, chopped (65g)1 ¾ cups flour + 2 TB (225g)2 tsp baking powder½ tsp cinnamon¾ cup light brown sugar (150g)
3 ½ TB salted butter, melted (50g)1/3rd cup of Vegetable Oil (75g)¼ cup + 2.5 TB Sour Cream (100g)1/3rd cup of whole milk (80g)2 large eggs
Icing: 1 cup icing sugar1 TB Maple Syrup2 TB melted butter Enough whole milk to bring to the desired pourable consistency
BAKING: 350 degrees 25-30 min
- Pink Beet Pasta Salad
1 lb pasta of choice, cooked and cooled
1 raw beet, shredded
2 Persian cucumbers, shredded, remove moisture with a paper towel
2 garlic cloves, minced
1 lemon, juiced
1 tablespoon salt, (or 2 tablespoons flaky salt: Maldon or Nordur Salt)
4 tablespoons fresh dill, chopped, plus more for garnish
4 tablespoons fresh chives, chopped, plus more for garnish
2 tablespoons Jalapeño chile, minced (optional)
1/3 cup olive oil
2 cups Labneh (optional Greek yogurt, omit lemon if using this)
1/2 cup pine nuts, plus more for garnish
Salt and pepper, for seasoning
Instructions:
Grate the cucumber and remove excess moisture with a paper towel. Grate beets and DO
NOT remove moisture. Combine cucumber, beets, labneh, dill, chives, garlic, jalapeño
and olive oil, mix well season to taste, and set aside. In a medium saucepan over
medium-high heat toast pine nuts until golden brown and set aside. In a large bowl
combine your previously cooked and cooled pasta, our pink labneh sauce, a splash of
pasta water, toasted pine nuts and toss until fully coated. Top with fresh chives, fresh
dill, toasted pine nuts, and serve!
- Simple Greek Inspired Salad with Pita Chips
1/2 green cabbage, chopped
1 cucumber, chopped
1/3 cup green onion, chopped
1/2 cups feta cheese, crumbled (I recommend using a whole Feta block and crumbling
at home)
1 avocado, cubed (optional)
3 tablespoons lemon, juice
3 tablespoons olive oil
3 tablespoons fresh dill, minced
3 tablespoons fresh mint, minced
1 tablespoon salt, (or 2 tablespoons flaky salt: Maldon or Nordur Salt)
Salt and pepper, for seasoning
Pita Chips for dipping
Instructions:
In a large bowl combine cabbage, cucumber, green onion, and feta cheese, and toss. In a
small mixing bowl combine lemon juice, olive oil, dill, mint, salt, and pepper.
Dress the salad with homemade vinaigrette and mix well. This is where you would add your
optional cubed avocado for extra creaminess. Leave to rest for about 20 minutes so it
can soak up all those juices and now it’s ready to enjoy!
- Chicken Caesar Salad “Toast”
1/2 loaf Sourdough bread, sliced thick
2 tablespoons olive oil, for giant crouton (toast)
2 cups shredded chicken
4 cups Romaine lettuce, washed and chopped
4 tablespoons capers, no water
1/2 cup Parmesan cheese, shredded plus more for garnish
1 lemon, juice
3 garlic cloves, minced
1/2 can of anchovies, minced
1/4 cup apple cider vinegar (or red wine vinegar)
1 tablespoon mustard
1/2 cup mayonnaise
1/4 cup olive oil
Pepper to taste
1 lemon, thinly sliced for garnish
Instructions:
In a large saucepan heat olive oil, toast bread until golden brown, and set aside. In a
large mixing bowl add in your lettuce, capers, chicken, and mix well. In a mason jar
add the juice of 1 lemon, garlic, anchovies, vinegar, mustard, mayonnaise, olive oil and
Parmesan cheese, mix well until incorporated. Toss your salad with Caesar dressing.
Now place salad over your giant croutons, add more parmesan cheese, capers, and
thinly sliced lemon for garnish and serve and enjoy immediately!
