Spinach Berry Salad with Curry Dressing

Tuesday night I attended an amazing yoga class (more on that tomorrow). I didn’t have too much time beforehand to eat a real dinner, so I left the class rejuvenated…and hungry! I was craving something light but flavorful, and remembered a recipe I found online a couple weeks ago but had never tried. Luckily my weekly farmer’s market visit’s ensured that I had all the ingredients.

 

I followed this recipe more or less, and was happy with the result. It yielded a dynamic and fresh salad. I liked the contrast between the lightness and sweetness of the berries with the deeper flavors of the curry dressing.

 

 

Today I am on the road again for client meetings. I am still so very sore from yoga, therefore  the goal of today is to not look like an eighty year old as I walk around. I think I will be okay as long as  I don’t need to kneel beside someone or have to reach for something high on a shelf.  🙂

Chunky Peach Salsa

After going to the Farmer’s Market on Saturday, I ended up with quite a few peaches. Unfortunately, they started to get a little mushy throughout the next couple days so I decided to use them up in a peach salsa. Other than eat this with chips, I have not decided what I will use it on…although I do have some frozen tilapia that might be great with this fresh, fruity salsa.

Peach Salsa

makes about 3 cups

Ingredients

3 peaches, peeled and diced

1 tomato, seeded and diced

2 Tbsp yellow onion, diced

2 Tbsp jalapenos, seeded and diced

1 Tbsp honey

1 tsp cumin

Combine all the ingredients in a bowl. Let sit for at least an hour before serving to allow the flavors to blend.

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Also can we talk about how weird this week has been?

It’s like yesterday was Monday, but now it’s Friday-but Tuesday was also Friday…

I don’t know what to think, but I’m happy second Friday is here!

I am really enjoying my work, however it is exhausting to be in the office all day. This week I have started working out in the mornings, which is great because I get my run/body rock in when I am the most fresh and energized. It also helps me not be as antsy during the day; sitting at a desk can drive me crazy if I have lots of energy. But my morning workouts help to curb my need to move a lot.

Summer Tabbouleh

As you can probably tell, I am on a serious tomato kick this summer. There is just something about fresh, juicy tomatoes that I love, especially in salads. In North Carolina, the tomatoes you can buy in the winter are shipped from way far away and tend not to have the flavor and texture of the homegrown version. Since we are currently enjoying a great tomato season, I just can’t help but eat my fill, and hope that it keeps me satisfied until next summer.

The recipe I am going to share today is my version of the Middle Eastern dish tabbouleh. Tabbouleh is a bulghar wheat salad that traditionally is packed with parsley, mint, and tomatoes. However, since I am not the biggest fan of parsley, my version is full of tomatoes and cucumbers with some lime juice and jalapenos. If you are looking for a traditional tabbouleh recipe, you will be misled by this dish. But if you want a hearty, fresh, and tart salad, and it definitely screams summer!

Ingredients

Serves 4

1 cup bulghar wheat

2 tomatoes, unpeeled and diced (seeding is optional)

2 cucumbers, diced

1 1/2 Tbsp lime juice

1/2 small jalapeno, seeded and finely chopped

2 Tbsp olive oil

1 tsp ground cumin

1 tsp dried crushed mint

Directions

Pour 1 cup of boiling water over the bulghar wheat and let sit for thirty minutes. Drain the excess water and let it cool. After the wheat has cooled, combine all the ingredients. Let it sit for about thirty minutes for the flavors to combine.

Healthy Summer Recipe Round-up

In honor of the upcoming holiday, I rounded up some of my favorite summer potluck recipes that have been featured on the blog. If you have other favorite summertime recipes, feel free to add a link in the comments.

Salads

Fresh Spinach and Barley Salad

Main Dishes

Greek Yogurt Chicken Salad

Lemon Edemame Pasta

Desserts

Summer Berry Terrine

Greek Yogurt Blueberry Muffins

Drinks

Kath’s Iced Coffee

Carrot Ginger Smoothie

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I am also a Featured Blogger on Fitblogger today! You can read the feature piece here

Apple Raisin Kale Salad

I have another great summer salad today!

I made kale chips earlier in the week, but I had over half the bag of kale left. I decided to give raw kale salads a second chance, and pulled together this apple raisin salad. A couple months ago I stopped forcing myself to eat raw kale because I just hated it. But every so often I think about giving it another chance, and I just happened to be in the mood for a heartier salad.

I actually don’t mind eating this kale salad, and tastes much better the second day-not a usual occurrence for salads! But the tough kale absorbs some of the oil and vinegar, and become a lot more palatable (this is coming from someone who does not prefer raw kale, can you tell? ;)).

Apple Raisin Kale Salad

Makes 4 side dish servings

Ingredients

2 cups raw kale, chopped

1/2 apple (use a sweeter variety like Fuji, Gala, or Honey Crisp), thinly sliced

3 Tbsp raisins

Dressing

1 Tbsp Olive Oil

2 Tbsp Apple Cider Vinegar

salt

Directions:

Look over the kale and remove any thick stems.  Wisk together oil, vinegar and salt. Pour dressing over salad, and massage it into the kale. Add apple slices and raisins; toss to combine. For best flavor and texture let sit overnight.

Are you a kale enthusiast? What’s the best way to prepare it?

Simple Greek Salad

Moving and settling into my new apartment in the Charlotte area is going well. Most of my ikea furniture has been assembled, and all of my clothes are out of the boxes. I’ll be back with a  settling in post on Sunday, because today I want to share a recipe for one of the summer staples at my home growing up. My mom would make this simple Greek salad almost weekly in the summer when we had access to delicious home grown tomatoes. Although we do have a chicken coop, unfortunately we don’t have anything but a herb garden in the yard. So we have to rely on neighbors and the farmers market for fresh, local produce. Since this recipe comes from my mom, I have to share her advice that this salad is exclusively for tomatoes in season. Don’t even think of making this recipe with store-bought vegetables shipped from miles away! It just won’t be the same.

The juice of the tomatoes combines perfectly with the drizzle of olive oil and feta crumbles for a flavorful, light dressing. The cucumbers add a nice crunch to the cool summer salad. Double the recipe and bring it for cookouts and barbecues.

Simple Greek Salad

serves 4 (side dish portions)

Ingredients

2 large tomatoes

1 cucumber, thinly sliced

1/8 onion (about 1/4 of a cup), thinly sliced

2 oz feta cheese, crumbled

1 Tbsp olive oil

salt and pepper

Directions:

Cut the tomatoes into bite size chunks. Combine the tomatoes, cucumber and onion in a large bowl. Mix in the olive oil and feta. Toss to combine. Add salt and pepper to taste. Chill until serving.

Greek Chicken Kabobs

Summertime makes me want to cook outside more often…Actually that’s a lie. Summertime makes other people want to grill and then they post their pictures on pinterest. Sometime when I am wistfully drooling over their delicious looking food, I remember that we have a grill and I should use it.

Prevention magazine had a recipe for Grilled Greek Salad Skewers this month, which inspired me to do something similar. I used feta for the photos but it kept crumbling all over the grill, so I would not recommend trying to cook it. However, I did like the flavor, and would suggest crumbling some cheese over the cooked chicken and vegetables after grilling.

Greek Chicken Kabobs

adapted from Grilled Greek Salad Skewers

makes 5

1 chicken breast (6 oz), cut into 1 inch cubed

1 14 oz. can of artichokes

10 pitted kalmata olives, halved

10 cherry tomatoes

Thread the above ingredients on soaked kabobs. Spray with cooking oil before grilling, grill for 4 minutes on each side. I tried to keep the internal heat around 350.

Serve on top of a salad or with toasted bread.

I am off on a mini road trip with my mom. Hopefully we can make time to stop by some outlets. All of this graduation money is burning a hole in my pocket, and I am dying for a linen blazer and other summery work clothes.

Also, are brightly colored pencil skirts professional? My office is pretty formal, and I don’t want to bust out a brilliant orange skirt when everyone else is in black, white, and light blue. But how cute is this skirt from Ann Taylor?

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