» lunchMy Site

Cobb Italiana Salad

Girlfriends, lunch, and a Diet Coke! Happy Friday ~Cobb Italiana – Romaine Treviso Mustard Green Arugula Pancetta Grilled Chicken Breast Avocado Ranui Farms Hard Cooked Egg Anchovy Aioli Gorgonzola Dolce Herb Crouton Grana Padano

Hummus Salad dressing

My girlfriend had me over for lunch the other day and made a salad with the most delicious dressing! She is the queen of salads and mine never taste as good. I tripled the dressing recipe so I’d have it for the next couple of weeks. And really, I’d eat it by the spoonful! 1/3 cup sugar 2 tbsp sesame seeds 1 tbsp poppy seed 1 1/2 tsp minced onion (I added a lot more and used purple onion) 1/4 tsp Worcestershire 1/4 teaspoon paprika 1/2 c veg oil 1/4 c apple cider vinegar (I used red wine and I think that’s fine too) Salad- Butter lettuce and Spinach Grilled chicken from last night Strawberries blueberries blood orange segments orange segments Avocado Sliced almonds

Proscuitto & Asparagus Toast

When all else fails, stack it! When I’m at a loss of what to make for dinner, I start stacking things on top of toast. They end up being some of our favorite dinners (or breakfast/lunch). Whole wheat sourdough toast *Arugula Pesto Burratta cheese Prosciutto Avocado with a dash of lemon juice Grilled asparagus Fried or poached egg *Arugula Pesto In a blender combine: 1/2 cup walnut pieces or toasted pine nuts 1 garlic clove, minced 2 cups packed arugula leaves 1/2 cup Parmesan cheese Kosher salt After blended slowly add: 1 cup extra-virgin olive oil

Chilaquiles

I just served this Chilaquiles dish to a group of friends and we devoured it! It’s a little time consuming but worth it! I’m thinking an Easter party or your next get together. Don’t wait until Cinco de Mayo! CLIFF NOTES (because this is a long recipe). Make a red chili sauce (time consuming, you could substitute canned red enchilada sauce.. but I wouldn’t it’s the best part). Drench tortilla chips or tostada pieces in red sauce and layer in a casserole dish with cheese and pulled pork (optional). Garnish with all the extra yummies! This recipe will make a 9 by 11 worth of Chilaquiles. I doubled the recipe to make 2. I added 4 pounds of pulled pork from a local BBQ shop which I think added a lot to the dish. Red Chile Sauce 7 dried New Mexico chiles 1 28-ounce can whole tomatoes, drained 1 medium white onion, chopped 5 garlic cloves, chopped 1 jalapeño, with seeds, chopped 1/8 teaspoon smoked paprika 2 tablespoons vegetable oil 2 teaspoons honey Kosher salt freshly ground pepper 10 tostada…

Spicy Mango Avocado Toast

I’m so in love with this! Toasted Wheat sourdough (I obviously love this bread from TJ’s because it really crisps up and can hold a lot of toppings) Layer- Adobo Mayo (for every 2 Tb of Light Mayo do 1 tsp of *chili sauce, it’s spicy!) Chopped avocado Chopped Mango Thinly sliced red onion Lime juice (squeezed over toppings) Lime zest Red pepper flakes Kosher salt *Chili in adobo sauce comes in a can at most grocery stores. I used just the sauce not the actual chills. Freeze the rest of the adobo sauce in a plastic bag to use for something else you want to add some spice to.

Pastrami Swiss Salad

Stay with me here… This was a low carb and lovin’ it type of dinner. We love Pastrami, Swiss, and oodles of thousand island dressing but went for a cleaner take in this salad. Mix of Arugula and romaine lettuce Trader Joes- Pastrami, sliced thinly Swiss cheese slices, sliced thinly Sauerkraut with pickled Persian cucumbers (yummo) Pretzel bagel sliced into 3 rounds and toasted (we each had one slice). Dressing: Mustard Vinaigrette 3/4 C EVOO 1/4 C Lemon juice 2 -3 Tb Dijon mustard (it’s very mustardy so you can do less, but with this salad it’s delish) 1 Shallot, diced S&P ONCE AGAIN, REMEMBER if you don’t have Pastrami use Turkey, if you don’t have shallots leave them out, if you hate sauerkraut don’t use it! Be flexible!

Macho Salad

I absolutely love this salad! It is my go-to for ladies lunches, showers, and feeding a crowd (I double this recipe). The cornbread croutons are the crowning glory. Serve it with the Bandera’s cornbread I posted awhile back and you’ll be in heaven! Salad 6 cups Romaine/red leaf Lettuce, Chopped 1-½ pound rotisserie chicken, shredded 1 avocado, chopped 1/4 cup goat cheese, crumbled 2 whole large Roma tomatoes, coarsely chopped ½ cup toasted almonds, coarsely chopped 1 cup corn 1 cup dates (about 12-14 whole dates, sliced 1 cup cornbread croutons ( *next post) Vinaigrette 1-1/2 tablespoons Dijon mustard 1/4 cup freshly squeezed lemon juice 1 teaspoon Balsamic Vinegar 2 teaspoons Brown Sugar ½ teaspoons kosher salt ¼ teaspoon freshly ground black pepper 2 cloves garlic, minced ¼ teaspoon dried basil 1/2 teaspoon dried oregano 3/4 cup extra virgin olive oil

Impossible Quiche

Who remembers the “Impossible Quiche”? Well, it’s back and tastier then ever. This picture does not do it justice. 1 C ham, bacon, sausage, or chicken 2 C fillings of your choice (I added chopped asparagus, mushrooms, and tomatoes. You can add any uncooked veggies you like. ) 1 C shredded Swiss cheese 1/4 C chopped onion 2 C milk 1 C Bisquick 4 eggs Heavy dash of garlic salt S&P Spray pie pan with cooking spray and add fillings, onions, and cheese in pan. Beat remaining ingredients until smooth and pour into pan. Bake 35 to 40 minutes at 400 or until a knife inserted comes out clean. Let stand 5 minutes before serving. Add this quiche to the yogurt parfait and baked french toast and you’ve got Easter brunch in the bag!

Beet, Mint, and Feta Salad

Loved this easy salad especially with mint, lemon, and feta! Spinach and Bibb lettuce Roasted Beets, quartered (I used TJs roasted beets) *Roasted carrots (found these awesome Heirloom baby rainbow carrots at Harmons) Mint leaves, torn Flat leaf parsley, chopped Feta Dressing – combine 2 tsp fresh lemon juice 2 tsp Sherry vinegar (or any vinegar you have) 1 tsp Dijon mustard 1 tsp Cumin 1/2 C EVOO 1 TB finely chopped fresh mint s&p *To roast carrots set oven to 425 and drizzle EVOO on carrots. Bake for 20-30 minutes or until caramelized.

Apple, Ham, and Onion Grilled Cheese

This grilled cheese is called grab everything you can think of in your kitchen (not much from being gone) and throw it in a sandwich. The result was the BEST grilled cheese I’ve ever had! Layer: Buttered sourdough bread Pepper Jack cheese Sliced Black Forest ham Sautéed onions (sauté EVOO and sliced onions for 20 minutes until brown and soft) Thinly sliced apples Goat cheese Roasted Pineapple Habanero sauce (Get it now at Costco! Very spicy very delicious.) Buttered sourdough Heaven!!