Caprese Orzo Salad with Arugula

Whilst deep into summer, your side game better be on point. Because let's be real, side dishes are the stars of the menu during these months. This recipe came together in minutes just based on what I had on hand to go with some grilled chicken. It was a way to highlight sweet summer tomatoes and peppery arugula that rounds out the dish. 

It would be perfect to bring to a party and can be made in advance to savor later. You can also easily make more or less based on how many mouths you are feeding. There is nothing fancy here, but it surely will look like you slayed it at home or amongst friends.

Caprese Orzo Salad with Arugula

Imperfect Polish 2018

serves 6-8 as a side dish 

1 lb of orzo or any small pasta, cooked to al dente, drained, and rinsed with cool water

1 cup of balsamic vinaigrette (home made or bottled)

6oz arugula 

1 pint of cherry or grape tomatoes, halved

1/4 cup of pine nuts (toasted if you would like)

10 oz of fresh mozzarella, cubed (you can use more if you want!)

Balsamic glaze (you can find this by the vinegars)

Place the cooked orzo in a bowl and pour 3/4 of the vinaigrette over it. Season heavily with salt and pepper and toss to combine well. Taste and add more vinaigrette to your taste. You want it to be heavily seasoned as this is the dressing for the entire salad. Set aside

Get out a large platter or shallow bowl and place the arugula in the bottom. Spoon the orzo over the arugula leaving a border along the sides. Then sprinkle the tomatoes, mozzarella, and pine nuts on top. Lastly, drizzle with the balsamic glaze and season with some fresh ground pepper and salt. 

*You can make this an hour or two ahead of time and refrigerate. Skip the salt and pepper at the end and wait until before you serve to add it. 

Enjoy! 

xo

Erin 

Greek Chicken & Quinoa Salad

When coming up with new recipes, the best ones always develop from a place of love and what looks great at the market. On this particular day I was filled with a lot of love and excitement as my beautiful friend, who just had a baby, was going to spend the day at our house. And when eyeing the cheese section this Bulgarian Feta had me at hello. I had tried it before and knew that a fresh Greek salad with it as the star would make the new mama very happy. It is light and creamy, with a very mild taste. If you cannot find it (Heinen's has it for you locals) any feta would be lovely. 

I added Chicken to this recipe, but you could easily leave it out if you are not into it. I use light mayo to thicken the dressing as it saves a few calories instead of all the olive oil. You could just use oil if you would like (I know there are a lot of mayo haters! Although I will never understand it, I respect it). I make the salad in a way that allows for leftovers, just keep the greens to the side. This was the perfect light, but filling lunch that I know will be a staple to make all summer long. And if it gets that sweet baby over to my house often, super bonus points. 

Greek Chicken & Quinoa Salad

Imperfect Polish 2018

serves 2-4 

Dressing: 

1/4 cup red wine vinegar

juice of 1 lemon

1 teaspoon dried oregano

2 garlic cloves, minced

1 teaspoon Dijon mustard

salt & pepper

1/4 cup light mayo 

3 Tablespoons olive oil 

Whisk all of the ingredients together until well blended. Taste and adjust for seasoning. If too tart, whisk in a little more olive oil. Set aside

Salad: 

(note: measurements are loose, you more or less of what you love)

1 cup cherry or grape tomatoes

1/2 cup diced cucumber 

1/4 cup chopped red onion

7 oz Garbanzo beans, canned, drained and rinsed

2 cooked chicken breasts, diced (rotisserie or leftovers work great)

1 cup quinoa cooked according to box, at room temp or chilled

handful of chopped kalamata olives

Crumbled Feta (Bulgarian if you can find it)

Salad greens of choice

Place all the ingredients, except the greens, cheese, and olives in a big bowl. Drizzle with half of the dressing and taste. Add enough dressing to your liking. Place a pile of greens on each plate and spoon the salad mixture over the greens. Top with some cheese and olives and serve. 

Enjoy! 

xo

Erin 

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Thai Chicken Chopped Salad

Not all salads are a meal. A real one. 

One that nourishes and satisfies the biggest appetites. 

This one fits the bill and has so many yummy ingredients that make it interesting. Plus, you can switch up the veggies and starch (or omit altogether) to make it your own. 

And because my little ones are not exactly diving into a salad bowl anytime soon, I just pull out the ingredients they like as I prep and everyone is happy. 

With lots of of my favorite comfort foods on the menu most nights, this is a nice way to break it up. 

Oh, and bonus points that we had leftovers that I threw in a wok with some brown rice the next day, added some more soy and it was delicious. 

Thai Chicken Chopped Salad

Imperfect Polish 2017

serves 6

For the dressing: 

1/3 cup olive oil 

3 cloves garlic, minced

4 tablespoons soy sauce

2 tablespoons honey

3 tablespoons white vinegar, I like rice

2 tablespoons sesame oil

1 tablespoon lemongrass paste (in produce case) or grated ginger

juice of one lime

couple splashes of fish sauce if you're into it

Place all ingredients in a small bowl and whisk to combine. Set aside. 

Can be made up to two days before. 

For the salad: 

14 oz thawed frozen edamame

5 cups kale or greens of choice, chopped 

3 large carrots, diced or julienned

2 red bell peppers, diced or julienned

1 can chopped water chestnuts

2 cups shredded or diced cooked chicken (I use rotisserie or leftovers)

1 cup rice noodles, softened and chopped (or quinoa, brown rice, anything you like)

handful of chopped cilantro

3 scallions, chopped

handful of peanuts, chopped

Place all ingredients in a large bowl. (This can be done a couple hours before and refrigerated if needed) Toss with the dressing a little bit of a time. You may use it all, you may not. Taste as you go until dressed to your taste. If it needs more seasoning, add more soy and lime juice. Top with sriracha if you like it spicy. 

Enjoy! 

xo

Erin 

Arugula, Burrata, and Lentils with Lemon

Sometimes what to make for dinner needs to stem from the question, "What do I want to eat for dinner." Now that seems obvious, but quite frankly what you are eating each evening is probably hinged on many other factors than that one simple question. Time is certainly a huge factor, then there are access to the ingredients, what everyone sitting at your table will actually eat, and any other dietary restrictions you may be under. This weekend though, I asked myself the question while at the market and this is the recipe that came out of it. Warm lentils spiked with vinegar and lemon, draped over fresh greens, with a heap of creamy burrata on top. That is what I want to be eating every meal right now. This will totally change and my kids may have only picked at the lentils (then ate chicken nuggets), but I am definitely going to keep asking myself the question if beauties like this come out of it. 

Arugula, Burrata, and Lentils with Lemon

Imperfect Polish 2017

makes 6-8 sides or 4 main dishes

1 cup lentils

juice of 1 lemon (or about 2 Tablespoons), plus some for serving

2 Tablespoons red wine vinegar

1 Tablespoon Dijon Mustard

olive oil

2 cloves of garlic, minced

1 bay leaf

1 cup chicken stock (or vegetable)

1/4 cup grated parmesan 

1 package of arugula or baby arugula

6 oz burrata, patted dry (you can used buffalo mozzarella as well)

Place the lentils in a heat safe bowl and cover with boiling water. Stir, then let stand for 15 minutes. Drain and set aside. 

Meanwhile, whisk together 2 tablespoons of lemon juice, vinegar, and mustard in a small bowl. Stream in 1/4 cup of olive oil while whisking. Salt and pepper to taste, then set aside. 

Place a large skillet over medium heat. Add 2 tablespoons of olive oil, then the garlic once hot. Cook for 30 seconds, then add the drained lentils. Stir to combine, then add the bay leaf, stock, and a bit of salt and pepper. Bring to a boil, then simmer for 20 minutes or until lentils are tender. Let cool for a bit, then add the parmesan cheese. Taste for seasoning, add salt and pepper if needed. 

To plate, place a pile of arugula on the plate. Top with some of the lentils, a portion of the cheese, a squeeze of lemon, and a few grinds of fresh pepper. 

To make in advance: Make the dressing and lentils up to a day before. Reheat the lentils over low heat on the stove. Then assemble as stated above. 

Enjoy! 

xo

Erin 

Roasted Vegetable Salad with Tahini Lemon Dressing

This salad is so simple and so unexpected. A nice departure from your usual rotation. If you brought this to your next backyard bbq, you would be judged as someone that clearly knows how to cook. And I promise it is all smoke and mirrors because it is so simple. Just a few ingredients and you have yourself a bright, healthy, nutty salad that took about 10 minutes of work. I roast extra vegetables so I can have it for lunch the next day. And extra dressing is perfect for dipping. So make more than you need, you will thank me. Oh, and tahini. Use the rest of the jar to make hummus or sesame noodles. 

Roasted Vegetable Salad with Lemon Tahini Dressing

Imperfect Polish 2016

makes 4 side portions or two entree portions

For the dressing: 

Juice of two lemons

1/3 cup of tahini (in Asian/middle eastern food section or in refrigerated section near the hummus usually)

1 garlic clove

1 teaspoon honey or agave

salt and pepper

2 tablespoons olive oil 

water to thin if needed

For the salad: 

1/2 sweet onion or 1 shallot, diced

1 zucchini, diced

1 yellow squash, diced

5 -6 asparagus spears, cut in 2 inch pieces 

1 eggplant, diced 

*Add or subtract and veggies you want! Anything works

olive oil

about 6 cups of greens/lettuce of your choice (use what you love best!)

handful of chopped cilantro or parsley if you have it 

Roasted pumpkin seeds, optional

Preheat the oven to 400 degrees. 

In a small bowl, whisk together all of the dressing ingredients expect the water. Taste and adjust for seasoning and thin with a bit of warm water if it is too thick. Continue to add a bit until it is the consistency you like. The more water you add the more salt and pepper you will need. Refrigerate until ready to use. Can be made up to 2 days in advance. 

Cover 1 or 2 large baking sheets with foil depending on how much vegetables you have. place the vegetables in one single payer on the sheet(s), drizzle with a bit of olive oil and season with salt and pepper. Toss with clean hands until well covered and spread out again. Roast in the oven for about 30 minutes, tossing once half way, until veggies are cooked and a bit golden brown. Place the cooked veggies on a plate or platter and let come to room temperature (the freezer or fridge helps move this along if needed). Can be made one day in advance. 

To assemble the salad, use a large bowl. Place the greens on the bottom, veggies on top, and dress with desired amount of dressing to taste. Sprinkle the chopped herbs and pumpkin seeds on top if using. 

Enjoy! 

xo

Erin 

Weeknight Dinner: Chicken Burgers & Lemony Kale Salad

This is my favorite dinner right now. You can prep it in advance, but it also can come together in 20 minutes and you have a fresh, healthy dinner that is beyond satisfying. I have written abut this salad before, but it is good enough for a repeat. The kids are not into salad, (weird I know) so I just give them some fruit and extra rice dressed with olive oil, salt, and pepper on the side. Anything with lemon feels like Summer, and I think it is actually happening. So cheers to that and I hope you like this one! Ingredients are in bold to help with your grocery list. 

              

Chicken Burgers & Lemony Kale Salad

Serves 4

Step 1, make the burgers: 

1 garlic clove, minced

1 tablespoon of Dijon mustard

1 egg

1/2 Tablespoon Worchestire sauce

1.5 lbs ground chicken (turkey would be fine too)

In a large bowl, mix together the first 4 ingredients with some salt and pepper. Add the chicken and combine softly, but well, with a fork. Form into patties (they will seem really wet, this is ok) and stick in the fridge to set for a few minutes or up to day before. 

Step 2, make the salad dressing: 

juice of one lemon

salt & pepper

1 minced garlic clove

1 teaspoon of Dijon mustard

2 tablespoons light mayo (leave out if you are not into it)

2 tablespoons olive oil (4 if not using the mayo)

Whisk all the ingredients except the oil together in a small bowl, then stream the oil in and whisk to combine well. Taste and adjust for seasoning. If you have a really juicy lemon, you may need more oil/mayo. Set aside in fridge hours or even days ahead. 

Step 3, prep the salad: 

6 cups chopped kale, I like to slice thin, but any way is fine

2 cups cooked brown rice, cooled (I cheat and buy the pouches of it, perfect every time)

handful of chopped almonds, Marcona are the best, but any are fine

Combine all three ingredients in a large bowl and set in the fridge. 

Step 4, cook burgers: 

Heat a skillet over medium high heat on the stove or heat your grill up. Cook burgers for a few minutes on each side. Depending on the thickness, it should be about 3-5 minutes per side. When it is firm, it is done. 

      

Step 5, plate: 

While the burgers are cooking, dress the salad with the vinaigrette to desired taste and toss until well combined. Place a big mound on each plate. Then add the burgers to the plate and enjoy! 

xo

Erin 

New Favorite Salad

I have a new obsession in the form of dates. Yep, it is strange but I swear you will to once you start adding them to salads. I love the combination of a tart dressing, sweet dates, crunchy nuts or seeds, and leafy greens. You get all those flavors in one mouthful and I swear you will want to eat salad way more than you ever thought. Here is the current combo: 

                        

Place leafy greens in a big bowl. 

Cut up a creamy avocado and add that in. 

Slice some hearts of palm and thrown them in because you're so fancy.

Add a palm full of nuts or seeds (pepitas, almonds, pine nuts). 

Chop up some sweet dates (remove pit if there) and sprinkle in.

 Dice or shred some chicken if you have it leftover from the other night. 

Drizzle on your favorite vinaigrette. 

Toss and enjoy. This is restaurant quality non-cooking here. 

Love you. 

xo

Erin 

Weeknight Dinner: Sausage & Sweet Potato Fries

This dinner is one we have A LOT. The reason being that everyone eats all the components and it takes very little time and brain power. So everyone wins. The oven fries feel like a cheat, even though they are not. And the crazy good variety of sausages available these days can bring some variety to this meal.  I serve a salad on the side most nights. Really throw together whatever salad ingredients you like (current fave: arugula, avocado, pepita) and either make your own dressing or grab a bottle. I cut up avocado for the kids, too. 

                     

Ingredients: 

Enough sausage for all the mouths in your house (love a spicy Italian and a sweet chicken sausage right now. Use whatever you like)

Sweet potatoes (about 1 per person)

olive oil

salt and pepper

cornstarch

brown sugar

Step 1:

Preheat oven to 375 degrees

Place some foil on three big baking sheets.

Step 2: 

Cut the sweet potatoes into fries. About 1/3 inch thick, but don't torture yourself about it. And place on 2 of the baking sheets. You want some space between each of them, hence the two pans. If you run out of space use an additional pan. Drizzle with some olive oil, again don't torture yourself on measuring. Just enough to coat all of the fries. Sprinkle generously with salt and pepper, a little brown sugar, and enough cornstarch that each fry gets some. Then toss with your hands so everything gets coated evenly. You cannot screw this up, just make sure to give the fries some space. Put in the oven and bake for about 45 minutes, tossing a couple times in between. They are done when they are browned on the outside and tender on the inside. Then let cool a bit to crisp/firm up. 

Step 3: 

Place the sausage on one of the other baking sheets. For regular sized sausage, roast in the oven for about 30 minutes. Smaller sausages, less time. When they are firm, they are done. You can also grill if you want! Grill over medium high heat until firm, about 20 minutes. 

Serve with salad and enjoy the very limited amount of dishes, hence the foil! 

xo

Erin 

Kale & Brown Rice Salad with Almonds

Oh Kale. How I wanted to be over you because everyone else was into you, but hopped knowingly and lovingly on the band wagon and haven't looked back since I made you into chips. And how you continue to nourish my pizza loving family one smoothie and salad at a time. Thank you for that. This salad might be my favorite version of you yet, I have eaten it pretty much every day for lunch that I could. Thank you for not wilting in the fridge like other lame lettuces. And for going so perfectly with lemon and Parmesan. Love, Erin 

             

Kale & Brown Rice Salad with Almonds

Imperfect Polish 2016

Makes enough for two heaping entrees, or four sides

Leftovers are good for a couple days

for dressing: 

juice of one lemon

salt & pepper

1 tablespoon minced shallot or 1 minced garlic clove

1 teaspoon of Dijon mustard

2 tablespoons light mayo (leave out if you are not into it)

2 tablespoons olive oil (4 if not using the mayo)

Whisk all the ingredients except the oil together, then stream the oil in and whisk to combine well. Taste and adjust for seasoning. If you have a really juicy lemon, you may need more oil/mayo. Set aside. 

for salad: 

6 cups chopped kale, I like to slice thin, but anyway is fine

2 cups cooked brown rice, cooled (I cheat and buy the pouches of it, perfect every time)

handful of chopped almonds, Marcona are the best, but any are fine

Good sprinkling of grated Parmesan cheese (feta and goat cheese would work too)

Combine all four ingredients in a large bowl. Dress with the vinaigrette to desired taste and toss until well combined and enjoy. 

This is such a winner. I love it for lunch or with roasted/grilled chicken at night. A fried runny egg wouldn't suck on it either. 

Enjoy! 

xo

Erin 

         

My House Dressing

Since we are getting deep into the season of eating, throwing in a salad most nights is usually a good idea. To make sure this actually happens and that we are eating healthy, I have been making big batches of salad dressing to keep on hand. This dressing is easy, uses ingredients that probably already have, and will last in the fridge a couple of weeks. Add to any salad, use as a dip for veggies, marinade chicken in it, the possibilities are endless. 

And an extra tip for making salads in advance, yes it is possible. As you can see in the picture below, I cut up the avocado or apples or any other fruit of veggie that will turn brown after cutting and mix it in with the dressing. I then add the other veggies/cheese/nuts, then the lettuce. Refrigerate and then toss when ready to serve. 

My House Dressing 

Imperfect Polish 2015

makes enough for 2-3 big salads

2 cloves of garlic minced or pressed

2 heaping Tablespoons of Dijon mustard

1/4 cup light mayo

1/4 cup red wine vinegar (really any vinegar would be ok)

2 teaspoons honey

salt and pepper

1/4 cup olive oil 

Combine all ingredients except oil in a bowl or mason jar. Whisk in the oil (or add in oil and shake if using a jar). Taste and adjust salt and pepper as necessary. 

Enjoy! 

xo

Erin 

Brussels Sprout & Almond Salad

Life has gotten busy. And unfortunately this little blog suffers first.

  Work has picked up, with closings and new clients. The season truly has brought out the buyers and people are ready for fresh starts in new homes. Lucky me. 

And then there are the little people. I thought I was busy when they were babies, but toddlers require much more attention (I basically walk around with four arms wrapped around my two legs). And with nap time disappearing with one of them (in serious mourning), the days longer. 

SO, free time for writing, reading a magazine, and watching garbage has gotten harder. And I hate to say that plowing through a Vogue in my half hour of "quiet time" with a diet coke feels really great. 

I have still been putting cooking on my priority list, so that gives me something to share with you besides great ways to entertain toddlers (combine this & this for hours of fun) and this salad is a real winner. Just a few ingredients with plenty of crunch and the perfect side for outdoor BBQs. 

Brussels Sprout & Toasted Almond Salad
Imperfect Polish 2015
serves 4

1/2 cup almonds chopped, slivered or sliced (marcona are best if you have them)
1/3 cup light mayo
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup apple cider vinegar
1/4 cup olive oil 
2 pounds Brussels sprouts, stems removed and thinly sliced
1/4 cup grated Parmesan cheese
salt & pepper

Scatter almonds on a pan over medium heat on the stove. Toast, tossing every minute or so, until lightly toasted on all sides. Remove from heat and let almonds cool on a plate. 

In a small bowl, whisk together the mayo, mustard, honey, and vinegar. Add salt and pepper to taste and whisk in the oil slowly until combined. Taste and adjust for seasoning. 

In a large salad bowl, add the Brussels sprouts, almonds, and cheese. Dress with desired amount of vinaigrette (you may have more than you need, use on any other salad that week) and toss to coat. 

Enjoy! 
xo
Erin 

Farro Salad with Walnuts and Parmesan

I had forgotten about this side until I came across it in the archives over at Forks & Amusement. If you are into brown rice and quinoa, farro is another grain you should try. It has a nutty taste and heartiness while having the consistency of pasta. You could swap out the farro for any grain or even pasta, but look for farro where the rice is in your market (if not there, check the Italian food section). It is delicious and this salad is filled with so many yummy ingredients. Make it as a side for dinner and enjoy for lunch the next day. It is even better. 

Farro Salad with Walnuts and Parmesan 
Forks & Amusement 2011
serves 6-8

1 lb farro
2 quarts chicken stock or water
salt and pepper
2 tablespoons dijon mustard
1/4 cup red wine vinegar
2 teaspoons chopped fresh oregano
1 tablespoon minced garlic, about 2 cloves
1 teaspoon crushed red pepper, more if you like it spicy
1/4 cup extra virgin olive oil
1/2 red onion, thinly sliced
1 red or yellow bell pepper, thinly sliced
3/4 cup chopped toasted walnuts (to toast, just place in a hot pan on the stove until toasted, flipping over the nuts every once in awhile)
1/4 cup grated parmesan cheese

Cover the farro with cold water and soak up to 25 minutes. Drain and place in a pot. Cover with the stock, add some salt. Bring to a boil. Turn down the heat to a simmer and cook uncovered about 25 minutes, of until tender. Drain and set aside to cool in the fridge or spread on a baking sheet first to cool faster. (can be done the day before)

Meanwhile, combine the mustard, vinegar, oregano, garlic, salt, pepper, and crushed red pepper in a small bowl. Whisk in the oil to make the dressing.

In a large serving bowl, add in the cooled farro. Add the onions, bell pepper, and walnuts. Pour the dressing over that and add the parmesan. Toss everything to coat evenly. Taste and adjust for seasoning. Serve at room temperature or cold. can be made 1 day in advance.

Enjoy!
xo
Erin

Banh Mi Salad

A Banh Mi is traditionally a Vietnamese meatball sandwich served with pickled vegetables, spicy mayo, and plenty of cilantro, which I made here. The flavors are so delicious together and all the components come together like magic. I have made a burger version of this as well. And now in an effort to simplify things with less steps and cut the carbs (Paleo friendly too. No I am do not follow Paleo, but have plenty of readers that do) a bit, I made a salad version that makes a super easy week night dinner. The meatballs can be made in advance and popped in the oven. And while pork is by far the best way to make these meatballs, you could sub in any ground protein. My toddler and baby even loved it, I just left out the hot sauce from the meatballs and dressing and served on the side for the adults. 

Banh Mi Salad

serves 4

Imperfect Polish 2014

For meatballs: 

1 lb ground pork

1/4 cup chopped basil

4 cloves garlic, minced

1 tablespoon fish sauce, in Asian food section

1 tablespoon hot chili sauce or sriracha (leave out if you do not like heat)

1 tablespoon sugar

2 teaspoons corn starch

1 teaspoon peppper

1 teaspoon salt 

1 tablespoon sesame oil

Combine all of the ingredients and mix gently until well combined. Form into golf ball sized meatballs and place on a rimmed baking sheet. (Can be made one day in advance, cover and refrigerate)

For the dressing: 

1/2 cup light mayonnaise

1/4 cup rice wine vinegar (use white if you need to)

2 green onions, finely chopped

1 tablespoon hot chili sauce or sriracha 

Whisk ingredients together. Season with salt and pepper to taste, add more heat if you like. Cover and chill until ready to use. Can be made day ahead. 

For salad: 

Chopped romaine

diced zucchini or cucumber

cut carrots

cilantro

limes

Preheat oven to 350 degrees. Bake meatballs until cooked through, about 25 minutes. 

To serve, arrange veggies for salad on a plate and add meatballs. Dress with the spicy mayo to your liking or serve on the side for dipping. garnish with some fresh lime juice. 

Enjoy! 

xo

Erin 

Brussels Sprout Salad

What a fantastic weekend. How was yours? The Fourth should always be on a Friday, it makes for the possibility to visit more people, laze around a bit, and the maximum opportunity for great food. We had friends over yesterday and opted to pick up some authentic barbecue from a local spot. But being me, something had to be homemade, so I made this simple Brussels sprout salad with crunchy toasted almonds, Parmesan, and a sweet/tart dressing. It was delicious and since most markets sell shredded Brussels sprouts now (by the lettuce), this will become another summer staple. 

Crunchy Brussels Sprout Salad with Toasted Almonds

Imperfect Polish 2014

serves 4 

1/4 cup of sliced or slivered almonds

1/4 cup apple cider vinegar

1 tablespoon honey 

1 tablespoon Dijon mustard

1 small shallot, minced

salt & pepper

1/4 cup of olive oil

1/4 cup of shaved or grated Parmesan cheese

1 bag of sliced Brussels Sprouts, or 24 Brussels Sprouts sliced thinly

Place a pan or skillet on the stove over medium high heat. Put almonds in the pan and toast (do not leave alone for too long, they burn easily!) flipping a few times. Remove from heat and put in a bowl to cool once just toasted on both sides. 

Whisk together the vinegar, honey, Dijon and shallot. Drizzle in the olive oil and continue to whisk until well combined. Season with salt and pepper to taste. Dressing should be tart, but sweet. 

(Almonds and dressing can be made in advance, even a couple days before, seal and store)

Place the Brussels sprouts, cooled almonds, and cheese in a large bowl. Dress the salad (to taste, there may be more than needed) with the vinaigrette and toss to coat well. Season with additional salt and pepper if needed. 

Serve and Enjoy! This holds up better than most salads since it will not wilt as quickly as lettuce. So perfect for company or to make slightly ahead for dinner time. 

xo

Erin 

Corn & Avocado Pasta Salad with Honey Lime Vinaigrette

This last weekend was probably one of the nicest we have had in any Memorial Day that I can remember. Perfect weather, burgers, and good vino was only trumped by watching the kids play together outside. We had family over for a BBQ on Monday and I made this pasta salad that I tried to make edible for everyone at the table (toddler, baby, dairy allergy, egg allergy) and it was enjoyed by all. This is a slightly different version of this orzo salad that is one of my previous food blogs highest hit recipes. I simply adjusted by not adding scallion, changing to a baby finger food friendly pasta shape, and sweetened it up the dressing. I recommend some heat if you like it, simple add in some chopped jalapeno or season with green Tabasco.

Corn & Avocado Pasta Salad with Honey Lime Vinaigrette
serves 8

1 lb elbow pasta (any shape will really do)
olive oil (1 tablespoon and 1/3 cup)
1 cup fresh corn (from two ears, sub frozen if necessary)
1/2 cup lime juice
2 garlic cloves, minced
1 1/2 teaspoon honey
4 avocados
1 bunch cilantro, chopped

Cook pasta according to package, drain and rinse with cold water. Set aside.

Meanwhile, in a pan, heat 1 tablespoon olive oil over medium high heat. Add corn and cook just until it starts to brown and char a bit. Remove from heat.

In a small bowl, whisk together the lime juice, 1/3 cup olive oil, garlic, and honey. Season well and to taste with salt and pepper.

Dice the avocados into cubes and add to a large serving bowl. Pour over some of the dressing and toss gently to keep them from turning brown. Add in the pasta, corn, and cilantro. Dress the salad to taste and toss gently until well combined. Serve cold or at room temperature.

Enjoy!
xo
Erin

Crispy Chicken with Lemon Vinaigrette

This recipe is a staple. Matt loves schnitzel, Tommy loves chicken fingers, and Mom needs some salad, so everyone is happy. The tartness of the lemon vinaigrette is so delicious with the crisp chicken. This is easy, fairly healthy, and a crowd pleaser. You can make the chicken in advance and keep warm in the oven (place directly on the racks of the oven or on a cooling rack placed in a cookie sheet to keep crispy), so it also works for company well. Feel free to use whatever bread crumbs you like, I am a panko girl, but now the options are endless. Whole wheat, gluten free, low carb, whatever you like will work. 

Crispy Chicken with Lemon Vinaigrette

Forks & Amusement 2011

serves 4

2 lbs boneless, skinless, chicken breasts pounded to 1/2 inch thick between two pieces of parchment

1/4 cup of flour

2 eggs beaten lightly

2 cups panko bread crumbs (or whichever you prefer)

salt and pepper

1 tablespoon butter

1 shallot, minced (garlic works too)

1 tablespoon Dijon mustard

juice of one lemon (about 1/4 cup)

1 tablespoon plus 1/4 cup olive oil

6 cups mixed greens

1 cup chopped tomatoes 

Warm oven. Set out three dishes in a row and a platter at the end. Place the flour in the first dish, the eggs in the next, and the breadcrumbs in the third. Season all the plates with salt and pepper. 

Place a large skillet on the stove at medium heat. Add the butter and oil. Using tongs or your hands, dredge each chicken breast in the flour (shake off excess), then coat in the egg, then cover in the breadcrumbs. Place each piece on the platter. (This can be done in advance and refrigerated as long as overnight)

Place a large skillet on the stove over medium heat. Add the butter and 1 tablespoon of olive oil, make sure there is enough coating the bottom of the pan well. Add more as necessary. Once hot, place the chicken in the pan to brown in stages, leaving enough room in the pan so there is lots of room around them. Flip once browned on one side, repeat on other side, then place in warm oven directly on the racks of the oven or on a cooling rack placed in a cookie sheet to keep crispy. Repeat with the rest of the chicken. 

Meanwhile, whisk together the shallot, mustard and lemon juice. Salt and pepper to taste, then whisk in the oil. Taste and adjust for seasoning. Pour in the bottom of a large bowl and place the greens and tomatoes on top. 

To serve, toss the salad to coat with the dressing. Place a chicken breast on each plate and mound the salad on top. 

This chicken does well the next day for leftovers. Just warm in the oven at 300 degrees for ten minutes placed directly on the racks of the oven or on a cooling rack placed in a cookie sheet to keep crispy. 

Enjoy! 

xo

Erin