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Chicken Chasseur
Chicken chasseur—or chicken, hunter's style—features seared chicken thighs nestled in a delectable mushroom and tomato sauce.
Cheesy Tomato Baked Chicken Breasts
This is an easy recipe for baked chicken breasts from the Provence region of France that has a delicious flavor thanks to mustard, cherry tomatoes, fresh rosemary, thyme, and cheese.
Butternut Farro Salad with Blood Orange Vinaigrette
This nutty farro salad recipe is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it's hearty enough to eat on its own for lunch.
Lentil, Quinoa, and Mung Bean Salad
Packed with fiber, protein, and potassium and lightly dressed with fresh lemon juice and olive oil. This is a family favorite that is always requested for cookouts. I sometimes add a little honey as the acid in lemons can vary depending on the lemon that is used. Top each serving with a little feta, if desired.
Broccoli Slaw with Spicy Dressing
This is a tasty broccoli slaw with spicy dressing recipe with spices that pack a punch to it.
Red Quinoa and Avocado Salad
This quinoa avocado salad is flavored with cumin and lime juice for a delicious, veggie-packed meal.
Barley Lime Fiesta Salad
I got a barley salad at ShopRite and loved it so much that I had to make it. This easy recipe is what I came up with. I enjoyed this alongside my smoked chicken and bacon sandwich with avocado spread; it was the perfect complement! All the ingredients for the vinaigrette are by eye and to taste.
Caprese Salad with Grilled Flank Steak
This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in large portions as a main course or in smaller portions as an appetizer salad.
Whole Wheat Rotini Pasta Salad
This light, whole-wheat rotini pasta salad recipe with carrots, asparagus, tomatoes, and green onions is fabulous. It gets better the longer it marinates, so don't be afraid to prepare it ahead of time and stick it in the refrigerator for a few hours.
Cranberry Apple Pecan Quinoa Salad
This cranberry apple pecan quinoa salad is a beautiful and light take on a fall salad. The tastes mix well together, and it can be served hot or cold. I like to pair it with Dijon-crusted salmon!
Quinoa, Butternut Squash, and Kale Salad
This is a go-to type of recipe I use a lot. The seasonings are pretty great and can be used for sweet potato fries and a fish marinade too. You can vary this recipe by adding your favorite grain, or bean! You can also use whichever herb you enjoy.
Greek Flank Steak and Veggie Salad
Tomatoes, onions, and cucumbers (yes, cucumbers!) roast along with the Greek flank steak, creating a crunchy, juicy salad that just begs to be topped with feta.
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