Leftover cooked chicken, how do I love thee? Let me count the ways…on the other hand, let me not, because we would be here all day. But one of the ways is definitely in this couldn’t-be-easier recipe for chicken soba noodle salad. Soba noodles, all kinds of fresh chopped veggies, a little of your favorite vinaigrette dressing, and that cooked chicken, torn into bite-sized shreds. It’s a healthy, hearty salad that helps welcome in spring with its colorful vegetables. Ready for some springtime salad deliciousness? Let’s make it!
I have so many reasons to love this recipe for paleo taco salad that I’m not really sure where to start. I think the best place is by saying this is a quick, easy, spicy conglomeration of ground beef sautéed up and then tossed with sweet cherry tomatoes and sassy chopped scallions and buttery chunks of avocado, and drizzled with an avocado lime dressing. There’s not a taco shell or a shred of cheese in sight, and you know what? I DON’T MISS THEM. It’s. A. Miracle. Let’s make it!
This easy shrimp dumpling stir-fry recipe was born out of my love and devotion to a certain chili sauce (more on that in a bit), but it also combines two of my very favorite things – shrimp and vegetable dumplings – with a whole lot of veggies and very little time. You can also customize it to your hearts content in terms of the ingredients, depending on what type of stir-fry you are in the mood for. Quick, flexible, good and good for you – what more could you ask for in a stir-fry recipe? Let’s make it!
One of the things I like about this recipe for grilled steak and scallions is that it gives scallions the proper love and respect they deserve. They are as good a veggie as their cousins the summer squash and the broccoli and the asparagus and all the other green things that tend to end up on our plates next to our grilled steak. Not that I have anything at all against any of those veggies, but I’m here to tell you that if you give a bunch of scallions a drizzle of olive oil and pop them on your grill until you get a nice char, and then pop them on the plate with some sea salt and some chopped onion and sliced grilled steak and a little glug of butter over the whole thing, you will be lining up next to me in the Scallion Appreciation Society. Ready to give some scallions some love? Let’s make it!
This super-simple recipe for shrimp fried farro is the result of one of my hard and fast kitchen rules, which is this: whenever you make something that can be repurposed into another recipe, MAKE EXTRA. Extra buttermilk rosemary grilled chicken turns into chicken soup the next day. Extra grilled steak turns into perfect steak Caesar salad later in the week. And extra nutty, chewy, gorgeous farro that you made for farro tomato salad turns into lickety-split shrimp fried farro. It’s got the same things you love about shrimp fried rice, except the egg is poached instead of scrambled, the shrimp is whole instead of chopped, and the rice is, well, farro. Because while shrimp fried rice is a beautiful thing, it’s also fun to shake things up now and then, don’t you think? Let’s make it!
Green Goddess dressing has the most perfect name EVER, because if ever there was a salad dressing that deserves to be called a goddess it’s this one. Because it is the perfect combo of spicy and creamy. Because it is full of fresh summer herbs that give it that gorgeous green color. Because you can whirl it up in your blender in about 10 seconds. Because it is not only your new favorite salad dressing, but it’s your new favorite dip and marinade. Do you need any other reasons to have a mason jar full of this wonderfulness in your fridge At All Times? Let’s make it!