This salad was created by White House chef Sam Kass when he visited the set of “The Biggest Loser.” It is known as the salad that no one can get enough of. I tested out this salad on a picnic with friends this past weekend and it is a winner! Simple ingredients paired with a super flavorful dressing.
1 head of fresh lettuce
2 fresh in-season tomatoes
1/4 red onion
1 bunch fresh basil
1/3 C olive oil
4 T lemon juice
1 t honey
Salt and pepper to taste
For the salad: tear the lettuce into bite size pieces, peel the cucumber and cut into bite sized bits, cut tomatoes and cut them into bite sized pieces, slice onion as thin as possible, chop basil into large pieces. Mix all together.
For the dressing: Place all ingredients in a container with a tight fitting lid. Cover the container and shake vigorously.
Toss and serve immediately.
A refreshing summer treat!
7 C ripe, seedless watermelon, removed from rind and cut into 2 inch cubes
1 C cold water
1 T lime juice
Combine approximately 1/3 of the watermelon cubes and 1/3 of the water in a blender. Blend until smooth. Using a fine mesh sieve, strain into a pitcher. Discard the solids from the sieve. Repeat this step twice more with the remaining watermelon and water. Add lime juice to watermelon liquid in the pitcher. Serve on ice.
I’ve never been a huge lemon bars fan, but this spring I had tons and tons of lemons from my CSA box so I decided to try something new. Oh my goodness. These are amazing! We enjoyed several batches ourselves as well as shared with friends who quickly devoured them. This is a new favorite dessert! They are so flavorful and light that you’ll want to eat the whole batch at once. Don’t, because these are so good, they are meant to be savored slowly, preferably with a good cup of tea. 🙂
1 1/2 C almond flour
1/2 t sea salt
2 T melted butter
1 T honey
1 T vanilla extract
1/4 C melted butter
1/4 C honey
3 large eggs
1/2 C freshly squeezed lemon juice
Preheat oven to 350 degrees. Grease an 8 inch square baking dish and dust with almond flour. To make the crust, combine almond flour and salt in a large bowl. In a medium bowl, whisk together butter, honey, and vanilla. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish. Bake for 15-20 minutes, until lightly golden.
While the crust bakes, make the topping. In a blender or food processor, combine butter, honey, eggs, and lemon juice. Process until smooth. Remove crust from oven. Pour topping over crust. Bake 15-20 minutes until the top is golden. Let cool in the baking dish for 30 minutes, then refrigerate for a minimum of 2 hours to set. Cut into bars and serve.
My comfort food prior to going gluten/grain free was pizza, particularly a Papa John’s pizza dipped in cheese sauce. Yummm! I don’t think anything will measure up to a Papa John’s pizza but this dish does a great job of capturing the flavors of pizza. We’ve now eaten this twice for dinner and have greatly enjoyed it.
Meat, could be a pepperoni slices, ground beef, or our favorite–turkey sausage
2 bell peppers, chopped or sliced
1 eggplant, diced
1 red onion, diced
6 oz mushrooms, sliced
Chili flakes, to taste
Black or green olives roughly chopped
Banana peppers, roughly chopped
Fresh basil, torn into small pieces
3 T pizza sauce
1 T red wine vinegar
Any other pizza-like topping you’d like… the “pie” is the limit (Haha!)
Over medium-high heat, saute the meat until crispy. Remove from the pan. Add olive oil, peppers, onion, eggplant, and mushrooms to the pan. Let all the ingredients cook until they’ve softened and caramelized. Add the veggie mixture to the meat, along with the chili flakes, olives, banana peppers, and basil.
For the dressing, whisk pizza sauce, vinegar, and 1/4 c of olive oil together. Drizzle over the pizza salad and toss to combine. Serve the salad hot, but cold pizza salad is good too!
This is a super fast and yummy crock pot dish! The pork was very tender and fell apart at a fork’s touch. The texture reminded me of the pulled pork BBQ my Mom makes in Virginia. Yum!
3 Sliced Apples
4 T Honey
2 T Cinnamon
Salt to taste
Lay the apple slices from 2 apples at the bottom of the crockpot and sprinkle with cinnamon. Cut slits in the pork loin (approx 1/2″-3/4″). Drizzle some honey into the slits and then place apple slices into the slits. Place the pork loin into the crockpot on top of the apples. Drizzle the top with the remainder of the honey. Place the rest of the apples on top. Then sprinkle the whole thing with cinnamon. Cook on low for 7 hours.