Sweet, juicy tomatoes paired with fresh torn fragrant basil, olive oil, and flaky sea salt. Add creamy cheese such as torn buffalo mozzarella or burrata for an insanely simple and delicious salad. …
Salad for kids? You betcha ya. This salad is scrumptious and adaptable to suit your family’s taste preferences.
This BLT Rice Bowl with Avocado Lime Dressing post is sponsored by Minute Rice Canada as part of the #WeekdayWin campaign. My Kitchen Love has been compensated monetarily although all opinions and love expressed for this product are my own.
Here we go team. I’ve got another 15 minute meal to combat picky eaters featuring my pantry staple and meal rescuer Minute Rice. And what a way to do it if I might say. Bacon. My undeniable love for bacon. Now, bacon is one of my picky eaters favourite foods making this dish a welcome one at our dinner table. This BLT Rice Bowl with Avocado Lime Dressing is a total #WeekdayWin as it is made in under 15 minutes, has fresh tasty ingredients, and a dressing that just might be the best compliment to a salad yet.
I haven’t worked in my office for almost 4 years now (crazy!), but I remember the lack lustre lunches I would take. I’m fairly frugal I don’t think buying lunch everyday is a healthy or prudent thing to do (for myself, no judgment if it works for you!). I would take the same boring salad everyday and sometimes leave it in the fridge for the next day and go buy something more inspiring because I couldn’t take another day of the same old thing. It’s way better to take a variety of foods to fuel a more well-rounded nourished body. This Celery Lentil Salad would have been a total win back in the day. It currently is saving me on the extremely busy days when I’m running kids here, there, and everywhere.
As far as healthy eating goes the title of this post is screaming “I’m the healthiest”. Well it was until I decided that my husband would probably not eat it unless I somehow made it more appealing to him. Enter the cheating move of adding the tiniest bit of bacon. As in 4 strips. Crumble that bacon up, toss it in there and we have lift off of friends!
2017 has arrived and with it some big goals for my little family. I’d love to do better with food. I won’t label it “clean eating” as I find that term of phrase silly and totally hurtful towards anyone eating in any other fashion. What I’d like to do better with is eat less processed foods, have less wasteful packaging in the house, less sugar for my kids, and more fresh, nutritionally dense food. Since we’re a salad family I thought starting our new year with a salad would be totally fitting and a Kale Caesar Salad with Toasted Wheat Berries was created to ease our way into more fresh food.
This Fall Lentil Salad with a Lemon-Shallot Dressing came up as the result of a much too indulgent weekend. You know the one? Too much food that was ordered or packaged and not fresh. Perhaps a bit too much wine one night. All in all the weekend was packed with many calories and my pants either needed to be let out or I need some salad in my life stat. I actually become quite unhappy with consuming too many meals that are not home cooked. I realize that makes me super weird since most people are looking for reasons to eat out, but it really gets to me and I immediately notice a difference in the health of my family and to be perfectly frank, the behaviour of my kids.
There’s something so fulfilling about making tacos for supper. For me, it’s most likely the variety and large amounts of nutritious vegetables I can easily put into the meal without too much fuss from the crowd at the dinner table and the ability to change the protein to suit whatever I may have on hand. In this Sweet Potato Taco Bowl, the focus is on easy to love vegetables, black beans and a small amount of ground beef. Although basically a salad, I felt like I’d be cheating you with how satisfying and filling it is so I decided to call it a bowl.
It is a great feeling to walk away from the supper table and have the salad completely gone with everyone still talking about. This salad was such a success with the kids it makes me wonder why I’m not incorporating fruit into salads more. Homemade croutons also don’t hurt. Nectarine Panzanella Salad is one for summer, but also anytime to want to make sure everyone at the table is excited about a salad.
My kids generally like salad and are usually up for trying anything I’m eating, but this salad took me by surprise in that my pickiest eater loved it the most. I had to regulate her intake of the quick pickled red onion slices (I have no idea why she was so into them, but it got her really into the entire salad so I wasn’t about to fight it). They loved the croutons; they thought they were so fun and tasty. One of them actually kept saying “it’s yummy” and holding a crouton high above her head before popping them into her mouth. Sometimes spinning the littlest ingredients, like bread in this case, makes dinner so much more fun and have the kids dive into it.
The nectarines can easily be substituted for peaches if that’s more along your family’s taste. I know some people aren’t into savoury fruit, but this is a great way to incorporate into meals and everyone’s diet since there’s no real dressing on this salad. The vinegar from the pickled red onions and a drizzle of olive oil is all that is needed to make the nectarine and tomatoes shine.
Summery fresh panzanella salad with nectarines, homemade croutons, and quick pickled red onions.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 1/2 loaf (about 220 grams) French Bread, cut into 2" cubed pieces
- 1 garlic clove, minced
- 1 tsp dried basil
- 2 tbsp olive oil
- kosher salt and pepper
- 4 medium ripe nectarines, stones removed and sliced into 1/4" thick slices
- 1/2 pint cherry tomatoes, halves
- 1/4 red onion, thinly sliced
- 1/4 cup red wine vinegar
- 10-14 small fresh basil leaves
- drizzle olive oil
- flaky sea salt
- fresh ground pepper
- Preheat oven to 400°F.
- Line a baking tin with parchment paper and toss together bread pieces, garlic, dried basil, olive oil. Sprinkle liberally with salt and pepper. Turning pieces once halfway through, bake for 20-25 minutes, or until bread pieces are golden brown. Remove from oven and allow to cool.
- Pace red onion slices in a small bowl and cover with red wine vinegar. Allow to sit while croutons are baking.
- Place nectarine slices, tomato halves, croutons, drained pickled red onion slices, and fresh basil leaves in a large bowl. Drizzle with olive oil and lightly sprinkle with flaky sea salt and fresh ground pepper.
The post came about from a friend traveling back home to Canada from her year (or 2? – horrible friend over here) teaching English in Africa. She posted on social media about the first thing she ate when she arrived back onto Canadian soil (welcome home A!). It was Starbucks, but let’s not dwell on that. Her post made me think about the foods that resonate with you because of where they are from. It made me immediately think back tour honeymoon in Italy and this amazing salad we had there. This post was created … Melon, Fig and Prosciutto, a rift on the traditional melon, prosciutto and basil salad we ate throughout our honeymoon.
Melon, prosciutto and basil were a classic salad we saw all over Italy. And we loved it, we ordered it almost everyday. In this recipe I used a Tuscan Melon, which is a sweeter, softer version of cantaloupe, but either will work wonderfully. I added toasted pin nuts for some crunch and they compliment the figs very nicely. Truthfully, I really wanted to use burrata in this salad for it’s soft creamy texture, but the bocconcini is not to be under sold. It’s firm texture and flavour added to this dish immensely since the melon, fig and prosciutto are on the softer side. Fresh mozzarella or burrata are great alternatives if you’re not into bocconcini. I used a balsamic glaze as the “dressing” for this salad. It’s a light drizzle on top that provides a hint of extra acid to the dish, but still lets the ingredients speak for themselves. If you don’t have balsamic glaze and aren’t interested in buying some, mixing a small amount of balsamic vinegar with honey will work.
I could sit on the patio with a crisp glass of cold white wine eating this for supper everyday this summer. It’s a perfect way to dine alfresco and I’m looking forward to making it at a bbq soon. What’s your favourite way to dine alfresco?
Fresh Italian salad to brighten your summer patio fare.
10 minPrep Time
5 minCook Time
15 minTotal Time
- 1/4 pine nuts
- 1/2 cantaloupe or Tuscan melon, deseeded, skin removed and thinly sliced
- 3 figs, halved or quartered
- 100 gr / 6 thin slices prosciutto
- 100 gr / 4 small bocconcini balls, halved
- 8-10 fresh basil leaves
- drizzle of balsamic glaze (white or red)
- salt and pepper
- In a dry skillet, toast pine nuts over medium heat for about 5 minutes. As soon as they start to brown, remove from heat. (They will quickly go from slightly browned to burnt). Remove from heat and set aside.
- Arrange layers of melon, figs, prosciutto, bocconcini and basil on a platter. Top with toasted pine nuts and drizzle with balsamic glaze. Season lightly with salt and pepper.