I try to make it a habit to eat veggies at least 3x per day.
That could mean breakfast-lunch-dinner, or it could just be lunch & dinner with a snack or two sprinkled in.
This is important, since the typical American diet is sorely lacking in fresh produce- especially green leafy veg! Did you know that nearly 1/4th of the general American public (22.6%) doesn’t even consume veggies once per day?? At the very minimum, you should aim for 2-3 cups of vegetables each and every day.
Vegetables are truly nature’s medicine.
They provide us with powerful phytochemicals that slash our risk of developing many chronic diseases like cancer, heart disease, and even dementia. We co-evolved alongside plants, and our body literally requires them for good health!
One of the easiest ways to include some veg at dinner is to serve a simple side salad.
Now I’m not talking anything crazy. No need to dice a zillion vegetables or labor over a complicated dressing.
In fact, my favorite simple side salad is just that.
It features fresh delicate baby greens tossed with a classic red wine vinaigrette.
And that’s it. No heavy vegetables or add-ins. Just lightly dressed baby greens.
And don’t be deceived. Although this salad is super simple, it’s also crazy delicious.
The homemade vinaigrette is the perfect complement to the slight bite of tender greens. The tang from the vinegar, creaminess from the Dijon, and delectable hint of garlic on the back end make this salad seriously addictive.
Try serving this Simple Side Salad alongside pasta dishes, grilled meats, or even at family gatherings. But watch out, it disappears quickly!
- 8 oz mixed baby greens
- ½ teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 ½ tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- salt & pepper, to taste
In a small bowl, whisk together the Dijon mustard, garlic, red wine vinegar, and olive oil. Season with fresh cracked salt & pepper to taste and whisk again until well combined.
Place the baby greens in a large serving bowl. Drizzle with just enough dressing to coat. (Be careful not to over-dress or you’ll end up with a limp salad!)
Every family has their go-to garlic bread recipe.
And there’s totally two different garlic bread camps.
- The soft, fluffy buttery garlic bread that is baked wrapped in foil, with the two halves of the loaf tightly wrapped together to steam & meld the flavors.
- The crispy, crunchy garlic bread that is baked open faced, to develop a nice crust & golden bubbly top.
I don’t know about you, but I fall into the crispy camp 🙂
There’s truly nothing better than warm buttery garlic bread with a soft center and crunchy flaky crust.
While there’s nothing wrong with the classic butter + garlic combination, I’ve recently been obsessed with this herbed variety.
When preparing the buttery garlic spread, you simply add a small handful of fresh parsley & basil. This creates a vibrant green delicious spread that takes garlic bread to a whole new level.
The herbs add a kick of flavor and freshness that traditional garlic breads lack.
Try this herbed variety next time you’re baking some garlic bread. And don’t be surprised if it turns into your new family favorite!
- 1 stick unsalted butter, softened
- 1/3 cup mixed herbs, I used half basil, half parsley, packed
- 6 cloves garlic, peeled
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 1 large sourdough or French bread load
Preheat the oven to 350 degrees Fahrenheit.
In a small food processor, blend together the butter, herbs, garlic, salt, and olive oil until evenly combined.
Cut the loaf of bread in half, lengthwise. Spread half of the herbed butter mixture on each side.
Place the loaves in the oven, buttered side up, directly on the oven racks (this makes for a crispier crust). Cook for about 15 minutes, or until golden and bubbly.
Remove from the oven, let cool slightly, and cut into slices.
When was the last time you enjoyed a garden fresh summer tomato?
Not the mealy, pale, flavorless grocery store tomatoes, but a juicy, vibrant, dribble down your chin, REAL tomato?
Cause that’s what this recipe is all about. TOMATO TOMATO TOMATO!
It uses 3 delectable types:
- fresh tomatoes
- sundried tomatoes
- tomato paste
These 3 ingredients marry into a rich, tangy sauce that you’ll go gaga over.
And even better? There’s no cooking required! Yep, this entire pasta sauce is made in a blender. Perfect for hot summer nights.
Serve it with a simple side salad & maybe some herbed garlic bread, and you’ve got Italy right in your living room 😉 So get your butt to the farmers market for some fresh tomatoes & try this recipe!
- 1 lb torchiette or other tubular or spiral pasta
- 2 large ripe tomatoes, roughly chopped
- 1/4 cup oil-packed sun dried tomatoes, drained
- 3 tablespoons tomato paste
- 1/4 cup fresh basil leaves, tightly packed
- 1 clove garlic, peeled
- 1/3 cup extra virgin olive oil
- Kosher salt & ground black pepper, to taste
- Grated parmesan cheese or fresh ricotta, for serving
Bring a large pot of salted water to a boil. Cook pasta according to package directions.
Meanwhile, add the fresh tomatoes, sun dried tomatoes, tomato paste, basil, garlic, olive oil, and a liberal sprinkle of salt and pepper to a blender. Cover & blend for 1 minute, or until smooth. If sauce is too thick, add more olive oil to thin. Taste, and season with additional salt and pepper if necessary.
When pasta is done cooking, drain, return to pot, and toss with pasta sauce. Serve immediately, with your choice of cheese on top.