yield: 4 SERVINGSprep time: 10 MINUTEScook time: 10 MINUTEStotal time: 20 MINUTES
INGREDIENTS:
4 slices bacon, diced
4 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and diced
1 cup cherry tomatoes, halved
1/2 cup corn kernels
1/4 cup crumbled goat cheese
FOR THE LIME VINAIGRETTE
1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lime
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar, or more to taste
DIRECTIONS:
To make the vinaigrette, whisk together olive oil, apple cider vinegar, lime zest and juice, and sugar in a small bowl; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a large bowl, combine romaine lettuce, avocado, tomatoes, corn, goat cheese and bacon. Stir in lime vinaigrette.
Serve immediately.
1 piece Toast (wheat, White, Sourdough, Rye, Cinnamon-raisin, Bagel, Etc)
Spread Of Your Choice (mayo, Mustard, Ricotta, Honey, Cream Cheese, Herbed Cream Cheese, Peanut Butter, Nutella, Marshmallow Creme, Sriracha)
Topping Of Your Choice (jam, Lettuce, Tomato, Cucumbers, Avocado, Scrambled Eggs, Fried Eggs, Banana Slices, Apple Slices, Strawberries, Etc)
INSTRUCTIONS
Spread and top the toast with whatever combination you'd like! Here are some suggestions:
Mayo + lettuce + tomato + basil leaf
Dijon + scrambled eggs + chives
Ricotta + jam
Whipped cream cheese + lettuce + fried egg + Sriracha
Nutella + strawberries
Nutella + marshmallow creme + sliced strawberries
Peanut butter + banana + honey
2 large zucchini
2 large eggs
1/2 c. breadcrumbs
1/2 c. ricotta
1/4 c. freshly grated Parmesan
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Vegetable oil, for cooking
DIRECTIONS
Grate zucchini on box grater then use a clean kitchen towel to ring out as much excess water as possible. Work in batches as necessary.
In a large bowl, combine zucchini, eggs, breadcrumbs, ricotta, Parmesan, garlic powder, and red pepper flakes. Season with salt and pepper.
In a large skillet over medium heat, add enough oil to come ½” up the sides. Scoop about a ¼ cup of mixture and add to skillet, carefully flatten with a spatula and cook until golden, about 2 to 3 minutes per side. Place on a paper towel plate and sprinkle with salt.
1 c. mayonnaise
1/4 c. apple cider vinegar
1 tbsp. dijon mustard
2 tsp. granulated sugar
2 tsp. celery seed
Kosher salt
Freshly ground black pepper
1/2 large head green cabbage, thinly sliced
3 large carrots, grated
DIRECTIONS
Whisk together mayonnaise, vinegar, dijon mustard, sugar, and celery seed. Season with salt and pepper to taste. Add cabbage and carrots and mix to thoroughly combine.
Cover with plastic wrap and refrigerate until ready to serve.
Wait To Dress It
We like to hold our shredded veggies and dressing separate in the refrigerator until serving (or transporting) time. That way, your vegetables will be fresh and crunchy instead of limp and laden with sauce.
1 lb. orecchiette
1/4 c. extra-virgin olive oil
1 tbsp. balsamic vinegar
kosher salt
Freshly ground black pepper
1 clove garlic, minced
1 pt. cherry tomatoes, preferably multi-colored, halved
1/4 c. torn basil, for garnish
DIRECTIONS
In a large pot of salted boiling water, cook orecchiette according to package directions until al dente. Drain and set aside.
In a small bowl, whisk together olive oil and balsamic vinegar, then season with salt and pepper.
To bowl, add pasta, garlic and tomatoes; toss with dressing to combine.
Garnish with basil and serve.
6 ears corn, shucked
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. milk
2 tbsp. cream cheese, softened
1/4 c. Shredded Monterey Jack
1 jalapeño, minced (optional)
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh cilantro
DIRECTIONS
Preheat grill or grill pan to high. Grill corn until kernels are charred and slightly softened, 10 minutes. Once cooled, cut kernels off the cob and set aside.
In a large skillet over medium-high heat, melt butter. Whisk in flour, 1 tablespoon at a time, and let cook until bubbly. Whisk in milk, cream cheese and Monterey Jack. Add jalapeño, if using. Cook for another 3 minutes.
Stir in corn kernels and toss to coat, then season with salt and pepper to taste.
Garnish with cilantro and serve.
FOR THE PASTA
16 oz. fusili pasta, cooked according to package instructions
8 oz. mozzarella balls, halved
4 oz. salami, quartered
2 c. baby spinach
1 c. cherry tomatoes, halved
1 c. artichoke hearts, chopped
1/2 c. pitted black olives, sliced
FOR THE DRESSING
1/3 c. olive oil
2 tbsp. red wine vinegar
1 garlic clove, minced
2 tsp. Italian seasoning
1 tbsp. freshly chopped parsley
Pinch red pepper flakes
Kosher salt
Freshly ground black pepper
DIRECTIONS
In a large bowl, toss together pasta, mozzarella, salami, spinach, tomatoes, artichokes, and olives.
To make the dressing, add olive oil, vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar and secure with a lid then shake to combine. Season with salt and pepper to taste.
Dress pasta with dressing and serve.
