You know that delicious ginger-y/miso-y/carrot-y salad dressing you order with your salad at Japanese steak houses? And likely ask for extra? This is that. Simple, fresh, clean, and oh-so tasty. Put it on your salad, marinate your chicken in it, drizzle it over a grain bowl...it's surprisingly versatile.
Seasonal flavors are often deemed "basic". Consuming pumpkin-, cranberry- or peppermint-flavored anything between the months of October and January make you "basic AF." Turns out, I'm v basic. I'm pretty much on a pumpkin, cranberry and peppermint-flavored diet in the fall and winter. I would probably use pumpkin-flavored toothpaste if I ever crossed its path.
Pad thai doesn't have to be an extravagant creation. It also doesn't have to be hot to be totally delicious. And finally, it doesn't have to have an ingredient list that calls for shi* like mirin or Chinese cooking wine that you can only order online or five spiced tamarind paste flavored with unicorn tears.
Won't lie - this one isn't completely original. One of my gal pal's used to make it all the time when she lived in Charlotte and it became a total obsession of mine. This rendition features feta and kale, but it's also delicious with blue cheese (assuming you're into the moldy cheese biz) and spinach.
This salad is as tasty and refreshing as it is healthy and nutrient-dense. I've made it several times now for big groups and it's a hit every time. It's easy to prepare in bulk, making it the perfect dish to bring along to your next group bbq or get together. It might be considered a side dish, but make no mistake, it'll be the star of the show. You'll feel like the Regina George of your next pot luck (minus the whole mean girl, getting hit by a bus bit...).
This is the most delicious fall salad. Pears, bacon, walnuts, goat cheese....UGH! Onnnnn point. Throw some grilled chicken or flank steak on top, and you've got yourself a complete meal. Otherwise, enjoy this as a side to just about any fall meal! It's a definite crowd pleaser, so it makes for a good addition to pot lucks and family dinners. That's all!
This salad dressing is brought to you in an attempt to recreate my favorite dressings from one of Charlotte's gourmet salad joints. I'm pleased to egotistically announce that mine is better. And probably better for you too...you never know what kind of vegetable oils or sugars are loaded into restaurant salad dressings.
Though I'm typically partial to the granny smith apple, a new favorite snack combo of mine is a gala or pink lady apple with fresh squeezed lemon on top. The tart lemon juice over the sweet apple is so refreshing (which is why it doesn't really go with the granny smith...tart + tart = tart....yay math!). SO, the foodie in me wanted to transfer this delicious snack into something I could shovel into my face as a meal side. Hence, the salad. This salad features the delicious combo of apple and lemon, as it uses my super simple lemon vinaigrette recipe. Throwing in some toasted almonds and goat cheese (omit if you're dairy intolerant) just sets it over the top.