recipes

Classic Macaroni Salad

A bowl of classic macaroni salad with tender elbow macaroni, creamy mayonnaise-based dressing, diced celery, red bell pepper, and finely chopped red onion on a rustic wooden table. Garnished with fresh parsley and a sprinkle of paprika, with a serving spoon lifting a portion. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Classic Macaroni Salad

Portions:8
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Ingrediënten

FOR THE PASTA SALAD

  • 1 lb. elbow pasta cooked
  • 2 stalks celery chopped
  • 1 red bell pepper chopped
  • ½ c. black olives sliced
  • parsley chopped for garnish

FOR THE DRESSING

  • ¾ c. mayonnaise
  • 2 tbsp. red wine vinegar
  • 1 tsp. sugar
  • kosher salt
  • Freshly ground black pepper

Instructies

  • In a large bowl, combine elbows, celery, bell pepper and olives.
  • Make dressing: In a medium bowl, combine mayonnaise, vinegar, and sugar.
  • Season with salt and pepper and stir until combined.
  • Pour dressing over pasta mixture and toss.
  • Garnish with parsley and serve.
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Recipe Category Pasta / Salad

Zesty Mediterranean Quinoa Salad

A bowl of zesty Mediterranean quinoa salad with fluffy quinoa, cherry tomatoes, cucumber slices, Kalamata olives, red onion, and crumbled feta cheese on a rustic wooden table. Dressed in a light lemon-herb vinaigrette and garnished with fresh parsley and black pepper, with a serving spoon lifting a portion. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Zesty Mediterranean Quinoa Salad

Portions:4
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Ingrediënten

FOR THE SALAD

  • 3 c. cooked quinoa
  • 2 medium cucumbers chopped
  • 1 pt. cherry tomatoes halved
  • ½ red onion finely chopped
  • ½ avocado chopped
  • ½ c. crumbled feta
  • 2 tbsp. freshly chopped parsley plus more for garnish

FOR THE DRESSING

  • ⅓ c. extra-virgin olive oil
  • ¼ c. red wine vinegar
  • 1 tsp. honey
  • 1 clove garlic minced
  • kosher salt
  • ½ tsp. crushed red pepper flakes
  • 1 tsp. oregano

Instructies

  • In a large bowl combine quinoa, cucumber, tomatoes, onion, avocado, feta and parsley.
  • Make dressing: In a medium bowl, combine olive oil, vinegar, honey and garlic.
  • Season with salt, red pepper flakes and oregano and whisk until combined.
  • Pour dressing over salad mixture and toss until salad is coated in dressing.
  • Garnish with more parsley and serve.
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Recipe Category Salad
Country Mediterranean

Tuna Salad Pickle Boats

A plate of tuna salad pickle boats with crisp dill pickle halves filled with creamy tuna salad made with mayonnaise, celery, and red onion on a rustic wooden table. Garnished with fresh parsley and black pepper, with a serving fork lifting a pickle boat. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Tuna Salad Pickle Boats

Portions:6
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Ingrediënten

  • 2 5- oz. cans tuna drained
  • ¼ c. mayonnaise
  • 1 tbsp. Dijon mustard
  • 2 stalks celery finely chopped
  • Juice of 1/2 a lemon
  • 1 tbsp. chopped dill plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 6 dill pickles
  • Paprika for garnish

Instructies

  • In a large bowl, combine tuna, mayo, Dijon, celery, lemon juice, and dill.
  • Mix until combined and season with salt and pepper.
  • Slice pickles in half lengthwise.
  • Using a spoon, scoop out the seeds to create boats.
  • Fill boats with tuna salad and garnish with paprika and more dill.
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Recipe Category Fish / Seafood / Salad

Classic Chicken Salad

A bowl of classic chicken salad with shredded chicken, creamy mayonnaise dressing, diced celery, red onion, and sliced grapes on a rustic wooden table. Garnished with fresh parsley and black pepper, with a serving spoon lifting a portion. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Classic Chicken Salad

Portions:8
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Ingrediënten

  • 3 chicken breasts
  • 1 green apple chopped
  • ½ red onion finely chopped
  • 2 celery stalks finely chopped
  • ⅔ c. mayonnaise
  • 2 tbsp. lemon juice
  • kosher salt
  • Freshly cracked black pepper
  • 1 tbsp. chopped dill for garnish
  • 6 slices lemon optional
  • 6 sprigs dill optional

Instructies

  • Poach chicken: In a large pot, arrange the chicken breasts in a single layer.
  • If using, place lemon slices and dill sprigs on chicken.
  • Pour water over the chicken breasts, covering by at least an inch.
  • Bring water to a boil, then reduce to simmer and cook for 10 or until the center of the chicken reaches 165° with an instant read thermometer.
  • If you don’t have a thermometer, check that the thickest part of the chicken is opaque.
  • Slice chicken into bite-sized pieces.
  • In a large bowl, combine chicken, apple, onion and celery.
  • In a medium bowl, combine mayonnaise and lemon juice and season with salt and pepper.
  • Whisk until combined.
  • Pour dressing over chicken mixture and toss.
  • Garnish with dill and serve.
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Recipe Category Chicken / Fruit / Salad

Vegan Kale Caesar Salad

A bowl of vegan kale Caesar salad with tender kale leaves, creamy vegan Caesar dressing, crispy roasted chickpeas, sliced avocado, and dairy-free Parmesan shavings on a rustic wooden table. Garnished with black pepper and nutritional yeast, with a serving fork lifting a portion. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Vegan Kale Caesar Salad

Portions:4
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Ingrediënten

FOR THE DRESSING

  • 1 ½ tbsp. Dijon mustard
  • 1 ½ tbsp. nutritional yeast
  • 1 tbsp. hummus
  • 3 cloves garlic minced
  • ¼ c. water
  • Juice of 1 lemon
  • 2 tsp. soy sauce
  • 1 tbsp. extra-virgin olive oil
  • ¼ tsp. cayenne pepper

FOR THE SALAD

  • 1 bunch kale stems removed and roughly torn
  • 1 head romaine cut into bite-sized strips
  • 1 c. cooked quinoa
  • 1 avocado sliced

Instructies

  • Make the dressing: In a small bowl, mix mustard, nutritional yeast, hummus and garlic, forming a paste.
  • Whisk in the water, lemon juice, soy sauce, olive oil and cayenne until thoroughly combined.
  • Set aside.
  • Make the salad: Combine kale, romaine and quinoa in a large bowl.
  • Toss with dressing.
  • Place into bowls and serve with sliced avocado.
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Recipe Category Salad
Diets Vegan

Santa Fe Corn Salad

A bowl of Santa Fe corn salad with sweet corn, black beans, diced red bell peppers, cherry tomatoes, and avocado, coated in a zesty lime-cilantro dressing on a rustic wooden table. Garnished with crumbled cotija cheese and chopped green onions, with a serving spoon lifting a portion. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Santa Fe Corn Salad

Portions:4
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Ingrediënten

  • 3 c. corn
  • 1 can black beans drained and rinsed
  • 2 red bell peppers chopped
  • 1 avocado chopped
  • ½ red onion finely chopped
  • 2 tbsp. extra-virgin olive oil
  • Juice of 2 limes
  • ½ tsp. cumin
  • 2 tbsp. Green onions sliced, for garnish

Instructies

  • In a large bowl, combine all ingredients.
  • Stir until ingredients are completely mixed and coated in dressing.
  • Garnish with herbs, if desired, and serve.
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Recipe Category Salad
Diets Vegetarian

Caprese Corn Salad

A bowl of Caprese corn salad with sweet corn, cherry tomatoes, fresh mozzarella balls, and basil leaves, drizzled with balsamic glaze on a rustic wooden table. Garnished with black pepper and sea salt, with a serving spoon lifting a portion. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Caprese Corn Salad

Portions:4
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Ingrediënten

  • 3 c. corn
  • 1 ½ c. halved grape tomatoes
  • 1 c. small mozzarella balls quartered
  • ½ c. sliced basil
  • 3 tbsp. red wine vinegar
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. Italian seasoning
  • ½ tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper

Instructies

  • In a large bowl, combine all ingredients.
  • Stir until ingredients are completely mixed and coated in dressing.
  • Garnish with herbs, if desired, then serve.
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Recipe Category Salad
Diets Vegetarian

Bacon Jalapeño Corn Salad

A bowl of bacon jalapeño corn salad with sweet corn, crispy bacon, diced jalapeños, red bell pepper, and a creamy dressing on a rustic wooden table. Fresh cilantro and crumbled cotija cheese garnish the dish, with a serving spoon lifting a portion to reveal the fresh ingredients. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Bacon Jalapeño Corn Salad

Portions:4
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Ingrediënten

  • 3 c. corn
  • 6 slices cooked bacon
  • 1 tbsp. cilantro
  • 1 jalapeño minced
  • ⅓ c. mayonnaise
  • Juice of 2 limes
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper

Instructies

  • In a large bowl, combine all ingredients.
  • Stir until ingredients are completely mixed and coated in dressing.
  • Garnish with herbs, if desired, then serve.
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Recipe Category Pork / Salad / Vegetables

Broccoli Bacon Salad

A bowl of broccoli bacon salad with fresh broccoli florets, crispy bacon, shredded cheddar cheese, red onion, and sunflower seeds, coated in a creamy dressing on a rustic wooden table. Extra bacon crumbles and black pepper garnish the dish, with a serving spoon lifting a portion to showcase the fresh ingredients. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Broccoli Bacon Salad

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Ingrediënten

FOR THE SALAD

  • kosher salt
  • 3 heads broccoli cut into bite-size pieces
  • 2 carrots shredded
  • ½ red onion thinly sliced
  • ½ c. dried cranberries
  • ½ c. sliced almonds
  • 6 slices bacon cooked and crumbled

FOR THE DRESSING

  • ½ c. mayonnaise
  • 3 tbsp. apple cider vinegar
  • kosher salt
  • Freshly ground black pepper

Instructies

  • In a medium sauce pan, bring 4 cups of salted water to a boil.
  • While waiting for the water to boil, prepare a large bowl with ice water.
  • Add broccoli florets to the boiling water and cook until tender, 1 to 2.
  • Remove with a slotted spoon and place in the prepared bowl of ice water.
  • When cool, drain florets in a colander.
  • In a large bowl, combine broccoli, carrots, red onion, cranberries, nuts and bacon.
  • In a medium bowl, whisk together mayonnaise and vinegar and season with salt and pepper.
  • Pour dressing over broccoli mixture and stir to combine.
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Recipe Category Pork / Salad

Watermelon Caprese

A plate of watermelon Caprese salad with juicy watermelon cubes, fresh mozzarella balls, and basil leaves, drizzled with balsamic glaze on a rustic wooden table. A serving fork lifts a portion to showcase the fresh ingredients. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Watermelon Caprese

Portions:4
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Ingrediënten

  • 1 small watermelon sliced
  • 1 mozzarella ball sliced
  • 2 tbsp. sliced fresh basil
  • Flaky sea salt
  • Freshly ground black pepper
  • extra-virgin olive oil
  • balsamic glaze

Instructies

  • Slice watermelon into 1/2” thick squares, about 3”-x- 3”.
  • Slice mozzarella into 1/2” slices.
  • On a serving dish, alternate slices of mozzarella and watermelon.
  • Sprinkle with basil, flaky sea salt and pepper.
  • Drizzle with olive oil and balsamic glaze and serve.
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Recipe Category Salad
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