All the Green Salad: Green Lentils with Roasted Green Beans and Broccoli and Green Goddess Dressing

I have always loved the idea of Green Goddess dressings, but can't do a lot of dairy, so I found a way to make my own! I coupled that with this idea from Eating Well chock-full of green veggies and it makes the most hearty salad! It truly fills you up and is so yummy. And it's a salad you can save for leftovers by keeping the roasted veggies, dressing and lettuce separate. 

Green Lentils with Roasted Green Beans and Broccoli and Green Goddess Dressing

• 4 cups  broccoli florets cut into small pieces 
• 2 cups trimmed and halved green beans 
• 1 tablespoon extra-virgin olive oil
• salt and pepper
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon red pepper flakes
• 2½ cups water
• ¾ cup French green lentils, rinsed
• 8 cups  green leaf lettuce
• 2 cups thinly sliced dino kale

Dressing 

• ½ cup fresh tarragon leaves
• 1/4 cup fresh basil leaves
• 1 tablespoon olive oil 
• 1 cup nonfat Greek Yogurt
• salt and pepper to taste
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 1 teaspoon white miso
• 2 cloves garlic

1. Heat oven to 400 degrees. 
2. Toss broccoli and green beans with oil, lemon pepper, red pepper flakes, and salt and pepper on a large rimmed baking sheet. Roast, stirring once, until tender, about 20 minutes. 
3. While that cooks, bring water and lentils to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 25 minutes. Rinse with cold water to cool off and drain well. 
4. Combine dressing ingredients in a food processor. 
5. Layer lettuce and kale, then top with the roasted vegetables. Serve with the dressing.

Super Easy Black Bean Shrimp Salad

 It doesn't get easier than this. You can make this the night before and it's a great lunch salad. After seeing this recipe pop up on a million "Easy Lunch" lists from Eating Well, I knew I had to add to my rotation. I tweaked a few things and make it more "salad" like for my taste. But kudos to Eating Well for a great concept. Buying precooked shrimp makes this a breeze. This could make a good taco filling with corn tortillas too. 

Super Easy Black Bean Shrimp Salad

• 1 lb cooked peeled and de-veined shrimp, cut into bite sized pieces (I buy frozen and thaw quickly under cold water, it only takes a few minutes) 
• 1 bunch cilantro, roughly chopped
• 1 pint cherry tomatoes, quartered
• 1 poblano pepper, chopped
• 1 15 oz. can of black beans, rinsed
• 1 bunch green onions minced
• 4 cups mixed baby greens
• 1/3 cup apple cider vinegar
• 2 garlic cloves minced
• salt and pepper
• 2 tablespoons olive oil 
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon minced chipolte pepper in adobo sauce
• 1 avocado, diced

1. Whisk vinegar, oil, garlic, chipotle, cumin, chili powder and salt and pepper in a large bowl.
2.  Add shrimp, beans, tomatoes, poblano, green onions and cilantro; toss to coat. 
3. Serve over mixed baby salad greens, top with avocado.

Grilled Vegetable Salad with Fresh Tomatoes and Basil

We combined several recipes to come up with this hearty vegetable side. We based it on the bounty we picked up at the farmer's market, grilled most of the vegetables and served it with some fresh tomatoes and herbs. The simplicity was awesome. I could have made this my whole meal. You could certainly change out the veggies based on what looks good at the market. But the key here is grilling them to get a good char on it all. I used Japanese eggplant because that's what my market had, any small eggplant would work. And might I add that if you think you don't like okra, try it and grilled and get back to me. We have also added red onions to this mix too. 

Grilled Vegetable Salad with Fresh Tomatoes and Basil 

• 1/4 cup thinly sliced basil
• 6 Japanese eggplant (or small eggplant) halved
• about a cup of okra
• 2 heirloom tomatoes sliced 
• salt and pepper to taste (about a half a teaspoon of each)
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon garlic salt
• 4 tablespoons olive oil, divided 
• 1 tablespoon champagne vinegar
• 3 tablespoons apple cider vinegar 

1. Toss sliced eggplant and okra in about a tablespoon of olive oil, some salt and pepper and garlic salt and lemon pepper.
2.  Grill those vegetables on medium heat, turning 4-5 times as you grill about 10 minutes. We use a cast iron insert on our Weber to keep the veggies from falling through.
3. Mix together vinegars, remaining olive oil and season with a little salt and pepper. 
4. On a platter, layer tomatoes, grilled veggies and basil, then drizzle your dressing mixture over the top. 

Kimchi Cauliflower Fried Rice

If you read my blog a lot you know I love experimenting with the new trends in food. And right now it's "Cauliflower Rice." I've always been a big fan of using Cauliflower instead of meat in recipes (Buddha Bowls and on top of some Gnocchi and OMG with Indian Flavors Over Quinoa) , but this was an idea I never had and have to thank Pinterest for introducing me to. I saw a million ways to do it on there, as a side, trying it as "fried rice," roasted, in a pan, etc. So I decided to read all those, and come up with my own idea. My husband and I LOVE fried rice, so if there's a way to do it healthy - I AM IN. I was afraid it wouldn't have much flavor without some big FLAVORS added, so I followed a similar pattern as when I made Quinoa Fried Rice the first time (that recipe here) and decided to try  using the KIMCHI I have been saving too! It was awesome. Count me in on this new trend. What makes it even easier? Most grocery stores now sell cauliflower "riced" already. But if they don't, just throw it in a food processor and pulse until it's chopped, but not too fine. 

Kimchi Cauliflower Fried Rice

• Either 2 heads cauliflower "riced" in a food processor until rice shape - or one big bag of "Cauliflower Rice or Pearls"
• about 2 cups Broccoli cut into bite size florets
• 1 cup shelled Edamame (I buy the frozen bag where it steams right in the bag)
• 3 carrots chopped into bite sized pieces
• 1/2 yellow onion, chopped
• 1 egg
• 1 cup Kimchi, roughly chopped
• 2 cloves garlic, minced
• 1 teaspoon toasted sesame oil
• 1 tablespoon coconut oil
• 1/4 cup soy sauce
• 1 tablespoon grated ginger
• 1/2 teaspoon red pepper flakes
• 1 teaspoon honey
• 5 green onions, chopped. 

Heat a large wok (or skillet) over medium heat and then add coconut oil. Add onion and saute until tender, about 2 minutes. 

Add garlic, carrots and broccoli and saute until tender, about 5 minutes.

Meanwhile in a small bowl, whisk together soy sauce, honey, ginger and red pepper flakes; set aside.

Slide veggie mixture to one side of the wok and add in the beaten egg, scrambling until cooked through and then incorporate with the veggies.

Stir in cauliflower "rice" and pour your  sauce mixture over top. Stir well. 

Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.

Mix in Edamame,  Kimchi and green onions.  Cook until heated through. 

SUPER FAST: Black Bean Burger Turned Burrito

 You can tell from my blog, I am a big fan of fast meals. One night when I needed a hearty meal and hadn't had time to shop I threw this together. This is why my tips on keeping a stocked pantry help so much on those nights you might be tempted to order out or grab fast food. All of these items I used are on my staples list! I love Morning Star Farms Spicy Black Bean Burgers but this was my first experiment doing them any way other than as a burger and it was awesome! the Below recipe is to make one burrito. This is what I had on hand, but any salsa would be delicious and you could certainly add some Greek yogurt if you want a healthy alternative to sour cream. I also once added a few "salad topper" tortilla strips for a little crunch!

Black Bean Burger Turned Burrito 

• 1 Spicy Black Bean Burger (I love MorningStar Farms) 
• 1 whole wheat tortilla ( I keep Ole Xtreme Wellness High Fiber, Low Carb tortillas in my pantry constantly) 
• Olive oil cooking spray
• 1/4 of avocado diced
• Either shredded lettuce or mixed greens chopped
• 1 tablespoon crumbled queso fresco
• 3 tablespoons fresh pico or fresh refrigerated salsa
• 5 cherry tomatoes, halved

1. Spray a nonstick skillet with olive oil cooking spray. Heat on medium heat. 
2. Cook your black bean burger about 4 minutes each side until it crisps up. 
3. When you take the burger out of the pan, throw the tortilla in it to heat about 30-45 seconds each side. 
4. Slice the black bean burger into 4 pieces.
5. Layer your burrito with the black bean burger slices, cheese, lettuce, avocado, tomatoes and salsa. 
6. Fold in the sides and WRAP IT UP!

Spicy Mushroom and Tofu Soup

Y'all this spicy soup is just so delicious you'll be shocked at how easy it is. It tastes like the broth has been cooking for hours. The leftovers are delicious too. Don't worry if you don't think you like tofu, just try this dish. The idea comes from Eating Well . I just spiced it up and added more mushrooms. I also can never find "fresh lo mein" as suggested. But instead of using dried noodles,  I use Ka-Me "fresh-cooked" udon or stir fry noodles. So my version is below.

Spicy Mushroom and Tofu Soup

• 6 garlic cloves, minced 
• 2 teaspoons olive oil
• 1 tablespoon brown sugar 
• 14 ounces firm tofu, water-packed 
• ¼ cup reduced-sodium soy sauce 
• 1 tablespoon chile-garlic sauce, or to taste 
• 4 cups thinly sliced tender bok choy greens (a little of the white part too for bite)
• 10 ounces fresh Chinese-style noodles or freshly cooked noodles. Not dried. 
• 4 cups vegetable broth, or reduced-sodium chicken broth 
• 4 ounces fresh shiitake mushrooms, stemmed and sliced
• 4 ounces oyster mushrooms or other wild mushrooms 
• 2 tablespoons grated fresh ginger
• ½ cup chopped fresh cilantro 

1. Rinse the tofu and pat dry. Cut it into thin strips that almost mimmic the shape of the shiitake mushroom caps. About two inches long and thin.
2. Heat oil in a large pot over medium heat. Add ginger and garlic. Cook, stirring, until fragrant, about 1 minute. 
3. Add mushrooms and cook until slightly soft, 2 to 3 minutes. 
4. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. 
5. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. 
6. Remove from the heat and stir in cilantro.

Kale Caesar Salad

 I love Caesar salads but hadn't found a good way of making them healthy-ish until NOW. I also avoid eggs because of allergies, and you don't miss the egg in this dressing. We experimented with several recipes and this combo of them has been a HUGE hit. My family and friends now ask for it. Most of them are surprised to like Kale so much in it. The key here is the type of kale you use. Dino kale. You'll also see it labeled as Lacinato Kale and Tuscan kale. Cutting it into thin strips helps break down the toughness usually associated with kale too. This is so good, we don't even put croutons on it. It's healthier that way too. But my sister in law suggested using those "parmesan crisps" instead of croutons if you want a crunch and it was wonderful. The below recipe makes about 4 side salads. If you wanted to add chicken it could be a main dish for 2. 

Kale Caesar Salad

• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 1/2 teaspoons anchovy paste
• 4 garlic cloves
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons grated Parmigiano-Reggiano cheese
• 1/4 cup tablespoons either shaved parmesan to top, or parmesan crisps crumbled up for crunch
• 1 bunch dino kale, stems removed, leaves thinly sliced

1. Combine lemon juice, mustard, anchovy paste, garlic, olive oil, salt and pepper into a small food processor. Blend until smooth. 
2. Toss thin strips of kale with grated cheese. 
3. Add dressing to the kale, working in batches until it's just coated, about 5 minutes before serving so it sits on there a bit. This will take about 3/4 of the dressing. Put the rest of the dressing on the table in case people want more. 
4. Top with either shaved parmesan or parmesan crisps. 

***Makes ABOUT 4 sides salads.

***It takes a lot of dishes, but is worth it.