I am in love with pretty much everything in this easy healthy recipe for shrimp farro salad. Tender shrimp, sweet cherry tomatoes and mint, tangy feta and capers and wonderful, chewy, nutty farro. A little olive oil and a few other things, and you are in delicious healthy lunch or supper heaven…and if you haven’t yet tried the scrumptiousness that is farro, boy are you in for a treat. Let’s make it!
This recipe for Cobb Salad frittata comes from two missions I have lately: first, to turn everything I can think of into frittata form, and second, to leave no leftover uneaten. On the day I made this, I had some leftover blue cheese and some leftover chicken in my fridge. You KNOW I always have bacon and eggs, and I also had about half a head of romaine lettuce. With all that hanging around, it felt like the universe was trying to tell me that I should make a good old Cobb salad for dinner, but as it turned out, that was also the weekend of the one significant snowstorm we’ve had all year, and I wanted WARM for supper. And since eggs are an essential part of the classic Cobb salad, that led me down the road of taking all the delectable elements of a Cobb salad, but taking a different route with the egg part. As in, frittata-sizing it. Let’s make it!
Are you one of those people who (like me) can’t say no to either shrimp cocktail or guacamole? Then you are going to LOVE this easy, summery shrimp avocado salad. Cool chopped shrimp, buttery avocado, salty crunchy cashews, sweet cherry tomatoes, tangy lime juice…I am running out of adjectives, so instead I will just say that not only is this a fun conglomeration of so many of my food crushes in one bowl, it also breaks all indoor speed records for making it. As in, you put everything together in a bowl, you mix it up gently, and you proceed directly with your fork in your hand to the dinner table. Does it get any better than this? Nor for us shrimp and avocado lovers it doesn’t!
This recipe for feta artichoke pizza came about once again from my “no ingredient left behind” rule, which stipulates that if I buy something for a recipe and don’t use all of it up, I need to figure out another recipe that uses up the rest of whatever it was. In this case, I had a lovely hunk of feta cheese in the fridge, and a bowl of cheery, sweet cherry tomatoes on my counter. And so my mind goes where it frequently does in “no ingredient left behind” situations, and that is directly towards pizza. Visions of pizza topped with feta cheese and pan-roasted cherry tomatoes began dancing in my head, and in the vision it was topped with marinated artichoke hearts and fresh chopped thyme and drizzled with olive oil. THE VISION HAD TO HAPPEN.
I have an enormous crush on antipasto. Or what I consider antipasto, which (with apologies to all my Italian friends out there) means a giant platter of cheese and smoked meats and veggies that you are encouraged to snack on to your hearts content. However, as I understand it, traditional antipasto usually includes a few things that I don’t like. Olives. Roasted red peppers. PICKLED MUSHROOMS. So I decided to go rogue and build an antipasto full of only things I like, and since I am breaking all kinds of antipasto rules anyway, to turn it into a salad. Because, why not?
Just when I think I can’t possibly come up with another way to slice and dice macaroni and cheese (and please, take a look at my related posts at the bottom of this post to see what I mean!), I somehow manage to come up with another way. My brother recently asked me if I had to pick a last meal what it would be, and after much thought I have picked…macaroni and cheese. (Side note: We get along just fine, andI am almost certain this was general curiosity and I have nothing to be worried about. 😉 ) Which maybe explains all my varieties of it, and this one has two great things going for it. Lots of colorful veggies, and the whole thing cooks all together in one pot all at the same time. If that is mac and cheese heaven, I don’t know what is!