Herb-Roasted Summer Vegetable Salad

Man oh man I just L.O.V.E. summer produce!  There is something about the fresh abundance of colors, flavors, shapes, and sizes of summer foods that I can't seem to get enough of.  I honestly think that I could eat fruits and vegetables for breakfast, lunch, and dinner all summer long and not get sick of them in the least.

HM...HMMM...GOOD!

Last night Bo and I headed over to a friend's house for a dinner party.  I was in charge of bringing a salad.  I'm not sure, but I suspect that the hostess was expecting a salad filled with the the traditional mixed greens, tomato, carrots, celery, etc.  But you know me, I had something totally unique in mind (go figure)!  Instead, there wasn't a piece of lettuce in sight, and in its place was a regular cornucopia of rainbow-colored vegetables, dried herbs, and a tangy-sweet vinaigrette.

Honestly, who wants to eat the same ol' boring dinner salad anyways?!

If you have a plethora of summer produce ripe and ready to be eaten, this salad is for you!  My kitchen was overflowing with squash, mushrooms, asparagus, and tomatoes - so that's what I used - but feel free to substitute any of the ingredients with what you have on hand.  Zucchini, green beans, and/or potatoes might be wonderful exchanges or additions.   Whatever vegetables you use, DON'T FORGET the herbs!  The sweet pine and citrus flavor of the marjoram is a must, and you can never go wrong with a little basil and thyme.

Herb-Roasted Summer Vegetable Salad
Serves 2-4

3 small crooked neck squash, cut into half moons
3 tomatoes, cut into cubes
1 packet of mushrooms, roughly chopped
1 bunch of asparagus, woody ends removed and cut in half
1 tsp salt
1/2 tsp pepper
1 tsp dried marjoram
1 tsp dried basil
1/2 tsp dried thyme
3T EVOO, divided in half
1T apple cider vinegar
1T Dijon mustard
1/2T lemonjuice

Directions:

• Preheat the oven to 425 degrees.
• Place the squash, tomatoes, mushrooms, asparagus, salt, pepper, marjoram, basil, thyme, and 1 1/2T EVOO into a large mixing bowl.
• Toss to coat.
• Pour onto a large baking sheet.
• Roast for 30-35 minutes.
• Meanwhile, whisk together the remaining 1 1/2T EVOO, apple cider vinegar, Dijon mustard, and lemonjuice.
• After the vegetables have finished roasting, pour over the dressing and toss to coat.
• Refrigerate until chilled.

I'm not sure, but I think my photography may be getting a teensy bit better.  What do you think?  Can you see any improvement?!


Question of the Day:


What are your favorite herbs to use in the kitchen (by the way, salt and pepper don't count as herbs)?


I tend to use a lot of basil, thyme, and oregano; but I also LOVE to experiment with new herbs...they really can take a so-so dish and change it to out-of-this-world status!

Blessings,
Ally and Bo

"Cheesy" Mustard Asparagus and Roasted Cauliflower "Steaks"

Simple, vegetable-filled suppers are definitely one of my favorite things about summer!  Last night was no exception.  With the 100+ degree temperatures (Which, of course, don't take into account the heat index that is well above 110 degrees!), I was in no mood to cook anything complicated, messy, or that would require the oven to be on for any more than thirty minutes TOPS!

Mission accomplished.

Fast.

Simple.

Easy.

Delicious.

This summertime meal was the perfect book-end to a relaxed Sunday evening.  

For the asparagus, if you don't have nutritional yeast on-hand, like I do (or you simply don't like the yellow flakes), feel free to replace it with finely shredded Parmesan cheese; and in a pinch, Dijon mustard can also replace the Deli mustard.  The texture and taste will be almost identical.

As for the cauliflower, I would suggest adding a side of either your favorite barbecue sauce (Stubb's gets our vote!), or cheese sauce (preferably homemade, of course, like this one), for dipping.  But even without a sauce to dip it in, thanks to the roasting process this cauliflower it succulent, tender, and incredibly flavorful.

HM...HMMM...GOOD!

Whaddya think?!  With the flash...or...

"Cheesy" Mustard Asparagus
Serves 2

1 bunch of asparagus, woody tips removed
1 1/2T EVOO
2T lemonjuice
1-2T nutritional yeast (I used two)
1 1/2T Deli mustard
1/2 tsp salt
1/4 tsp pepper

Directions:

• Heat a medium saucepan over medium-high heat.
• Once heated, add the asparagus, EVOO, and lemonjuice to the saucepan.
• Cook for 4-5 minutes until the asparagus turns bright green and begins to soften.
• Reduce heat to medium or medium-low.
• Add the nutritional yeast, Deli mustard, salt, and pepper to the saucepan.
• Toss to coat.
• Cook for an additional 2-3 minutes.
• Serve immediately.

Roasted Cauliflower "Steaks"
Serves 2

1 medium heat of cauliflower
2T EVOO
1 tsp salt
1/2 tsp pepper

Directions:

• Preheat the oven to 425 degrees.
• Cut the head of cauliflower straight down into thick slices (the way you would cut a ham).
• Note: The two slices on either end of the head of cauliflower may fall apart, but the remaining slices should hold together at the root forming steak-like slabs of the vegetable.
• Arrange the cauliflower steaks onto a large baking sheet.
• Drizzle the EVOO over the "steaks."
• Garnish with salt and pepper.
• Roast for 30 minutes.
• Serve immediately, as is, or with a sauce of your choice (I particularly love BBQ sauce alongside cauliflower).

...without the flash?!

I think I am going to ask for a new camera for Christmas.  Don't get me wrong, the one that I have now has served me very well (Thank you, again, Dad and Deb!).  I have exclusively used this camera for over three years, and in that time I have captured countless memories through its lens.  However, I think I am ready for something that will take my photography to the next level (i.e. something that allows me to control the shutter speed, gives me more options than "Automatic," "Flash On," and "Flash Off," etc.).

With that in mind, do any of you know more about cameras than me?  Do you have any suggestions for a camera that is easy to use, easy to learn on, and not exorbitantly priced?!  If so, please, pretty please, with a cherry on top, leave me a comment below!

Question of the Day:


What is your favorite summer vegetable or fruit?  What is your favorite way to enjoy it (i.e. a special recipe or way of preparing it)?!

Blessings,
Ally and Bo

Honey Dijon Potato Salad

I LOVE potato salad.  

Don't get me wrong, I love a potato just about any way you want to cook it, - baked, shredded, diced, fried, in a casserole, in soup, au gratin, etc. - but something about potato salad just says "summer" to me.  I grew up eating it at summer picnics, and something about the dish makes me daydream about picnic tables, backyard fires, and old friends and family (all the things that you should think about when it comes to the summer months, in my opinion).

The only problem is, I don't really like mayonnaise.

Truth be told...

...I actually hate the stuff.

I know that some of you are freaking out right now wondering how on Earth anyone could dislike mayonnaise, but what can I say?  I have tried the stuff time and time again, and time and time again it disappoints me, leaving me slightly disgusted and skeptical of the man-made slimy mixture.

I mean, I will eat the stuff on occasion - if I simply can't get around it - but never do I crave it.  Usually I avoid it.  Call it blasphemy if you must, but I prefer my potato salad sans the bottled white goo.  Instead, I like my potato salad with a kick of mustard, and in today's case, balanced out by the perfect sweetness of nature's sticky gift: honey.

Honey Dijon Potato Salad
Serves 6

2 stalks of celery, diced
2 large carrots, shredded
2 large Russet potatoes, diced and boiled until tender
1/2 red onion, diced
1 apple, diced
3/4 tsp salt
1/4 tsp pepper
1T (heaping) Dijon mustard
1T (heaping) honey
1T EVOO
1/2T apple cider vinegar

Directions:

• Add the celery, carrots, potatoes, onion, and apple to a large salad bowl.
• Season with salt and pepper.
• In a small jar or shallow bowl, shake/whisk together the Dijon mustard, honey, EVOO, and apple cider vinegar.
• Pour the dressings over the potato salad.
• Serve warm or cold, depending upon your preference.

Think what you will about mayonnaise - I'll not judge - but give this recipe a shot!  I would be willing to bet that you won't be disappointed; AND, if you make this recipe for your upcoming July 4th celebrations, I bet your friends and family will love it too!

Next time - a FABULOUS book review!  The book in question will encourage you to contemplate hurt, family, personal responsibility, and vulnerability in a whole. new. way.  

Trust me, WILL want to know more about this book!

Question of the Day:


How do you like to make (and eat) your potato salad?  I feel like potato salad is one of those recipes where everyone has their own "family recipe" and secret ingredient or two.  What's yours?!

Blessings,
Ally and Bo

Not Your Average Green Salad

Kermit the frog understood both the difficulty and the importance of being green.  In fact, he was famous for singing a song all about it(!):

It's not that easy being green,

having to spend each day the color of the leaves.

When I think it could be nicer being red, or yellow, or gold,

or something much more colorful like that.

It's not easy being green.

It seems you blend in with so many other ordinary things;

and people tend to pass you over

'cause you're not standing out

like flashy sparkles in the water,

or stars in the sky.

But green's the color of spring;

and green can be cool and friendly-like.

And green can be big like a mountain,

or important like a river,

or tall like a tree.

When green is all there is to be,

it could make you wonder why.

But why wonder, why wonder?

I am green, and it'll do fine.

It's beautiful, and I think it's what I want to be.

Ok, seriously?!  

How cute are these pictures of Kermit practicing yoga?!  

I simply couldn't resist incorporating them into the post too!

Well, I, too, think green is G.R.E.A.T. - in fact it is my favorite color - and green foods are even better!

Don't believe me?!  

Just check out these two posts (here and here) for more of my green recipe extravaganza!

Last night, in honor of my favorite color, I decided to create a delicious salad using only green ingredients (except for a few of the dressing components, that is).  It turned out really well, better than expected in fact, so I knew that I had to pop in this morning to share it with you all!

Not Your Average Green Salad
Serves 2

3 large handfuls of spinach, torn
2 scallions, chopped
1/2 green bell pepper, diced and sauteed
1 avocado, diced
1 heaping T veganaise
1 scant T Dijon mustard
1 T lime-juice
1 1/2 T water
1/2 scant tsp dried dill weed
pinch of salt
pinch of pepper

Directions:

• In a large salad bowl, mix together the spinach, scallions, and sauteed green bell pepper.
• In a small bottle or mixing bowl, shake/whisk together the veganaise, Dijon mustard, lime-juice, water, dill, salt, and pepper.
• Pour half of the dressing over the salad and mix to incorporate.
• Add the diced avocado and gently stir.
• Add more dressing, if necessary, until desired consistency is reached.
• Enjoy immediately!

Next time - all about my day at The Player's Championship golf tournament and Outfit #4!

(Yes, even though I know practically NOTHING about golf, I am going to one of the major PGA tournaments.  I was given a chance to go with my business partner for free...do you blame me?!)

Question of the Day:

What is your favorite green food (and don't say green eggs and ham...they don't exist!)?

Blessings,
Ally and Bo