Quinoa Super Salad with Grilled Shrimp

Okay, so after my last post this screams healthy!

This quinoa salad from Iowa Girl Eats:

was AMAZING!

Especially with the grilled shrimp:

You can click here and get the recipe, which is just for the salad and lemon vinaigrette. I marinated the shrimp in the vinaigrette (I made extra) and then grilled them off. So easy, yummy, and healthy! And so perfect for a meal train delivery or picnic. 

Hail to Kale

No, this is not a New Year's Resolution. I really don't believe in making those commitments. And if you really know me, you know there is no way I am going to make a change in my eating habits. I rarely eat breakfast and I like to have a snack at around 10 pm (usually something sweet followed by something salty - like McConnell's ice cream chased with a handful of chips). Sue me. I love what I love, whether it be a tasty salad or a rib eye steak or roasted chicken or Flaming Hot Cheetos or Tapatia Doritos (my new found friend). Moderation is always the key, not deprivation.

In fact, if I was going to make a NY resolution it would be to:

Drink more bubbly!

Now on with the kale. I have been addicted to kale lately. Salad form has been my way of consumption. I don't like tons of ingredients with the kale either. I think it takes away from it when you start adding tons of other veggies. So I guess that's why the picture below looks pretty blah. But I promise you, it is a very tasty salad! You can really add whatever your heart desires.

This is what I used:
4 cups chopped kale (remove the tough stems)
shredded carrots
1 cup roasted corn
1 small Granny Smith apple, diced

Dressing:
1/4 cup fresh lemon juice (about 1/2 large lemon)
3 Tablespoons extra virgin olive oil
3 Tablespoons balsamic vinegar
Pecorino cheese, grated (I would say about less than 1/4 cup - sorry I don't measure)
1 clove garlic, mashed and chopped
1/4 teaspoon salt
fresh cracked black pepper, to taste

You can make the dressing in a large bowl then add all the salad components on top and then toss. Let it sit in the fridge for at least 2 hours so all the flavors will merry. Then enjoy!

Karpouzi (Watermelon) Salad

We had a double date night last Friday at Petros. I fell in love with the karpouzi salad! This salad is so light and refreshing. The perfect pairing with summer and a cocktail or two. ; )

I loved it so much, I just had to recreate it on Sunday. I think I did a pretty good job, considering I didn't have Greek honey only regular. I hymned and hawed over using honey or agave nectar. Either one would have worked. But there is something about the floral taste of honey that goes well with this salad.

Karpouzi Salad:
seedless watermelon, cubed
tomatoes, diced heirlooms or small grape halved
feta
extra virgin olive oil
mint
honey
wedge of honey gouda goat cheese (this was my substitute for manouri - type of greek cheese)

Lightly toss everything in a bowl, except for the honey and cheese wedge. Drizzle honey on plate and plate salad. Drizzle more honey on top and garnish with cheese wedge.

Harvest Grain Salad

Although I haven't posted a recipe in a long time, you can still find me in the kitchen : ) I've just been a little busy and the meals have been kind of routine, but still yummy . . . I think ; )

Anyway, Darling Hubby told me about this blend of grains at Trader Joe's:

It's super pretty with the different colors. 

1 3/4 cups chicken stock
1 1/4 cups Harvest Grains
Olive Oil
1/2 Hot House Cucumber, diced
1 Fuji Apple, unpeeled and diced
1/2 small red onion, diced

No real measurements. Just taste as you go : )
Olive oil,
Red Wine Vinegar
Agave Nectar
salt & pepper

Bring chicken stock to a boil, add olive oil and grains. Let simmer with lid on for 10 minutes.
Fluff with fork and add cucumber, apple, and onion.
Mix oil, vinegar, and agave nectar. Season with salt & pepper.
Pour over salad while warm.
Serve at room temperature.