Roasted Carrots & Green Beans
Makes 4-5 servings
Ingredients
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1 small red onion, sliced
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10 ounces french green beans, trimmed and halved
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10 ounces carrots, cut into 2-inch sticks
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2 tablespoons olive oil
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3 large cloves garlic, minced
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1 tablespoon minced fresh rosemary
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½ teaspoon fine sea salt
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¼ teaspoon pepper
Instructions
Preheat the oven to 400ºF.
Add the red onion, green beans and carrots to a large rimmed baking sheet. Drizzle with olive oil and sprinkle with garlic, rosemary, salt and pepper. Toss to combine then spread in an even layer.
Bake for about 25 to 30 minutes, stirring once halfway through, or until the veggies are tender to your liking.
Season with additional salt and pepper to taste if needed. Serve!
Recipe from Cook, Nourish, Bliss
Grilled Watermelon Salad
Makes 8 servings
Ingredients
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2 1-inch-thick slices watermelon
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10 cups chopped romaine lettuce
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3 cups cooked quinoa
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1 recipe Pickled Radishes
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1 recipe Honey-Lime Vinaigrette
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2 medium avocados, seeded, peeled, and sliced or coarsely chopped
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¼ teaspoon chili powder
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½ cup crumbled queso fresco or feta cheese (2 ounces)
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2 tablespoons snipped fresh cilantro
Instructions
For a charcoal or gas grill, place watermelon on the rack of a covered grill directly over medium-high heat. Grill about 4 minutes or until watermelon is lightly charred, turning once halfway through grilling.
Spread lettuce on a large serving platter. In a large bowl combine quinoa and pickled radishes. Add 2/3 cup of the Honey-Lime Vinaigrette; toss to coat. Spoon quinoa mixture on top of lettuce.
Cut each watermelon slice into four wedges. Arrange watermelon wedges and avocados on salad; sprinkle with chili powder. Top with queso fresco and cilantro. Serve salad with the remaining vinaigrette.
Recipe from Better Homes and Gardens
Tomato, Peach & Burrata Salad
Makes 6 servings
Ingredients
Vinaigrette
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1/2 cup extra virgin olive oil
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1/4 cup balsamic or champagne vinegar
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1 tablespoon honey
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1 clove garlic, grated
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1 teaspoon lemon zest
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1/4 cup chopped fresh basil
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1 tablespoon chopped fresh dill
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1 tablespoon chopped fresh thyme
Salad
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1 1/2 -2 cups cherry tomatoes, halved if large
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2-3 peaches, sliced into wedges
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1 cup pitted fresh cherries
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8 ounces burrata cheese, at room temperature
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1/4 cup toasted pumpkin seeds (or other nut/seed) (or other nut/seed)
Instructions
To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper.
In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge.
Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.