Pesto Sauce

There are lots of outstanding pesto sauce recipes online.  This is a marriage of several of them.  This pesto sauce is perfect served on top of some whole grain pasta, and topped with sliced black olives, halved cherry tomatoes, and a sprinkle of freshly ground parmesan cheese.  Also try it used as a sandwich spread!

Pesto Sauce-of-Life!
Makes 2 Cups
Prep Time: 10 Minutes

Ingredients:
2 c. lightly steamed baby spinach
2 c. fresh basil leaves
2 roma tomatoes
1/2 c. olive oil
1/2 c. walnuts
1/2 c. fresh grated parmesan cheese
2 t. garlic powder
3/4 t. salt
1/2 t. freshly ground pepper
1 T. fresh lemon juice

Directions:
Blend all ingredients into a blender until desired consistency is reached.

Grape Salad

This is another favorite breakfast of my family.  The coconut sugar on top melts into a decadent-tasting caramel-like topping that is to die for!

Grape Salad
Makes 8 Servings
Prep time: 15 minutes

Ingredients:

2 lbs. red or black seedless grapes

1 c. plain Greek yogurt

3 T real maple syrup

1 t. vanilla

1 t. lemon zest (opt.)

3 T coconut sugar

1 c. coarsely chopped pecans

Directions:

Put grapes into serving bowl or casserole dish of choice.  Combine yogurt, syrup, lemon zest, and vanilla, and pour over grapes, stirring to coat.  Sprinkle coconut sugar on top, followed by the chopped nuts.

Taco Salad

Taco salad is always a favorite in our family and can be easily modified according to your personal tastes and what you have on hand.  Forego the traditional chemical-laden storebought dressings on top, and try one of the tasty and simple variations here!

Taco Salad
Makes 11-12 cups Salad
Prep Time: 15 Minutes

Ingredients:
One large head romaine lettuce, chopped
3-4 c. crock pot beans (black, pinto, or a combination)*
1/2 c. onion, chopped (sliced green onions may also be used for a milder flavor)
1/2 cup olives, sliced
1 large avocado, chopped
1 large tomato, chopped
1/2 c. salsa or pico de gallo
1/2 c. plain greek yogurt
1/4 c. chopped cilantro
juice from one lime

Directions:
Lightly toss salad ingredients together. Serve in a taco bowl, or on a plate with a small handful of tortilla (non GMO) or bean and rice chips crushed on top.  Garnish with a sprinkling of shredded
cheese if desired.

*2 cans beans, drained and rinsed may also be substituted, but you will lose a lot of the flavor from the crockpot bean recipe

Quick, Pan Fried Croutons

We love croutons on our salads, but most of the commercial croutons are either made with a bazillion unpronounceable ingredients, or they are rock hard to where I fear for my teeth when I bite them!  These delicious, pan fried croutons are a quick solution to both problems!

Quick, Pan Fried Croutons
Makes 5 cups croutons
Prep time: 5 minutes

Ingredients:
5 slices whole grain bread of choice, cubed
3 T olive oil
sprinkle of salt, pepper, and garlic powder

Directions:
Place bread cubes in a large, ziplock bag.  Drizzle olive oil over bread, and sprinkle on salt, pepper, and garlic.  Toss until bread is lightly coated with the oil.  Fry in a frying pan over medium heat, stirring constantly until bread cubes are toasted, about three minutes.

Mediterranean Salad

I especially love this salad for lunch in the summer when cucumbers and tomatoes are in abundance in my garden or at the farmer's market!

Mediterranean Salad
Makes 7-8 Cups Salad

1 large bunch romaine lettuce

½ cucumber, sliced

½ c. crumbled feta cheese

1 c. halved cherry tomatoes

1 thinly sliced sweet red pepper

½ cup jumbo black olives

Directions:

Mix all in a large salad bowl.  Drizzle with Mediterranean dressing.

Candied Nuts (pecans, almonds, macademia nuts, or Walnuts)

Candied Nuts 
(pecans, almonds, macadamia nuts, or walnuts)

Ingredients:

1/4  c. real maple syrup

1/4 c. coconut oil

1/8 t. salt

1/8 t. cinnamon (opt.)

2-3 c. raw nuts of choice

Directions:

Heat a skillet over medium heat.  Melt the coconut oil, then pour in remaining ingredients, stirring to coat nuts evenly.  Cook for 3-5 minutes, stirring constantly.  Remove from heat just when mixture starts to caramelize and smoke just a bit.  Spread nuts out on a piece of parchment paper to cool.

Greek Summer Salad

I think I could live off this recipe in the summer time!  It is a perfect way to enjoy some of the summer bounty from your garden or local farmer’s market, and comes together in minutes.  This makes a perfect light lunch paired with some whole grain crusty bread, or soup. 

Greek Summer Salad
Prep Time: 20 Minutes
Makes 7 cups of salad

Salad ingredients:

2 large cucumbers, cubed

2 large tomatoes, cubed (or two pints of cherry tomatoes, halved)

2 bell peppers, sliced and cut (one green, and one red or yellow)

1/3 c. black olives

½ cup feta cheese

Dressing ingredients:

1 T. fresh squeezed lemon juice

3 T. red wine vinegar

3 T. olive oil

1 t. real or sea salt

½ t. freshly ground pepper

Directions:

In a large salad bowl, toss together cucumbers, tomatoes, peppers, and olives .  In a small cup, combine the lemon juice, vinegar, oil, salt, and pepper, then pour over the vegetables and toss.  Right before serving, sprinkle on the cheese and lightly toss.