Vegetarian — Page 20

Fruit Salad with Honey-Lime Mint Dressing

June 16, 2014 By Erin Kennedy Leave a Comment

Fruit salad and summer go hand in hand. Especially in this house. When the temp reaches in the triple digits, and stays there for 3 – 4 months, we want to eat something cool and refreshing.

The mint lime dressing is the perfect accompaniment. It is almost like a fruit mojito. You have to try this dressing. It is so yummy and I can’t get enough of it on any kind of fruit. Not to mention that it is so simple, it is almost a crime not to add this dressing onto your fruit salad.

I made this salad for a tapas date night, so I used fruits that were tropical and my vibrant. I included pineapple, strawberries, kiwis and watermelon, but you can use any of your favorite fruits for this recipe. I just love the combination of the fruits I chose and I love how vibrant and bright these fruits are. I used a melon baller for the watermelon, but that was mostly just for presentation. It is optional obviously. But I have always loved a good melon baller to make my fruit in little bite size shapes.

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Chilled Tomato Basil & Roasted Garlic Soup with Avocado Yogurt

June 11, 2014 By Erin Kennedy Leave a Comment

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.

Sometimes a recipe can drop from the heavens and land in your lap. It can come from necessity, a craving, or just some creativity in the kitchen.

This recipe was made from all three. I have a deep love for tomatoes, and I was searching for some ideas for lunch and that would also fit into my clean-eating diet. I also wanted it to be something that I could easily make to take to work for lunch. It needed to be refreshing because I live in Phoenix, and the summers can be brutal. The last thing I want to eat is a hot and greasy lunch when the temperatures can reach as high as 120+ degrees in the middle of summer. This couldn’t be a more perfect summer recipe for any occasion.

My recipe criteria was:

1. Can make in a hurry
2. Easily take to work
3. Super healthy
4. Oh so delicious
5. #dinnerdone

I started to brainstorm recipe ideas and looked in my kitchen cupboard to try to put something together that was filling, low calorie and satisfying. I grabbed my Hunt’s diced tomatoes and basil from the fridge and thought I could experiment with making something yummy.

I choose to use canned tomatoes because they are already cooked, peeled and ready to go. Using peeled tomatoes keeps the texture of my soup the way I like it. I also must admit that I really like the flavor when it’s a premium brand like Hunt’s. I use their diced tomatoes and the main difference with Hunt’s to other brands is that they use a unique flashsteam peeling method. Hunt’s only uses steam and water to peel their tomatoes, unlike other brands that may use lye to remove the peel.

This recipe could not be easier. I make it all the time now and it is great because it just takes a few minutes, and you can make a large batch that can last you all week. I also love this recipe because you can add anything to change it up and add some crunchy texture. On occasion, I sometimes add anything from fresh corn kernels, avocado, diced cucumbers, radishes and peppers. The options are endless.

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Broiled Asparagus

May 29, 2014 By Madison Wetherill 1 Comment

I’ve never been a huge fan of asparagus. In fact, if I told my mom that I voluntarily made asparagus, she’d respond with “who are you?!” I was an extremely picky eater as a child but as I’ve gotten older my taste buds have changed so much and I love all of the new foods I am discovering. Asparagus is one of them!

It helps that this recipe is so incredibly easy. I had originally planned on baking the asparagus when my friend recommended broiling it. I wasn’t quite sure how it would turn out but man oh man, it was delicious. The prep time took maybe 5 minutes and the cook time is less than 10 depending on the thickness of the stalks.

Asparagus is one of those side dishes that perfectly accompanies so many meals. This particular asparagus was paired with a goat cheese risotto recipe that I whipped up. But it could go well with salmon, chicken, beef, more veggies, anything! Asparagus has so much natural flavor that you almost don’t need a lot of ingredients to make a great side dish. A drizzle of olive oil, a handful of minced garlic, and generous sea salt and cracked black pepper is really all you need. [Read more…]

Easy Restaurant Style Salsa

May 20, 2014 By Erin Kennedy Leave a Comment

Spring and summer is here and my favorite thing is chips and salsa. I really think that I have an addiction. I love eating it all summer long. This recipe is so good, and crazy easy to make. I made it with canned tomatoes, but if I could, I would use home grown tomatoes.

I wish I grew my own tomatoes, because there is nothing like the taste of fresh out-of-the-garden tomatoes. For real! Mmmm, my mouth is watering just thinking about it.

But, since I don’t have fresh, I just used canned, and this salsa was totally delicious. You can make a ton of it, and as long as it is refrigerated, it should last up to two weeks.

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