This salad was so pretty and so delicious. I had all the ingredients in my pantry when I found the recipe and the picture called to me. Eat as is or add to tacos.

Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette
Adapted from
http://www.onceuponachef.com/2010/08/black-bean-salad-with-corn-red-peppers-avocado-lime-cilantro-vinaigrette.html
 

Servings: 6-8

Ingredients

• 2)15-ounce cans black beans, rinsed and drained

• 3 ears fresh cooked corn, kernels cut off the cob

• 2 red bell peppers, diced

• 2 cloves garlic, minced

• 2 tablespoons minced shallots, from one medium shallot

• 2 teaspoons salt

• 1/4 teaspoon cayenne pepper

• 2 tablespoons sugar

• 9 tablespoons extra virgin olive oil

• 1 teaspoon lime zest (be sure to zest limes before juicing them)

• 6 tablespoons fresh lime juice

• 1/2 cup chopped fresh cilantro, plus more for garnish

• 2 Hass avocados, chopped

Instructions

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. 

I think I have posted this steak salad recipe before but it is so good and easy to put together why the heck not. The flavors of all the ingredients go so well together. Next time I think I will get premade ranch already as this one a bit too salty. Or use much less of the packet. Or even a different dressing would be fine. Heck I might throw in some avocado in there also next time. Yum.

 Steak Salad with Crumbled Blue Cheese
Adapted from
http://richestoragsbydori.blogspot.com


Ingredients
Sliced Steak Tomato slicesChopped green onionsLettuce of choiceCrumbled Blue CheeseHidden Valley Ranch from the packetCilantro (optional)Salt and Pepper to taste
Directions
This is really self explanatory. I sliced up the steak that was in the fridge and heated it for about 25 seconds. I didn't want it hot but I didn't want it cold either. Put some lettuce in a bowl, then the steak, add some sliced tomatoes, crumble desired blue cheese and then pour some ranch dressing on top. Salt and Pepper to taste. Top with a few more onions and cilantro.

I made paella using quinoa, chorizo, shrimp, scallops and chicken.

First I cooked a cup of quinoa in 2 cups of beef broth. And when the broth was just about gone I added the seafood, green olives, chicken and chorizo. The chicken was precooked. I also threw in some saffron threads, salt and pepper for good measure. Pretty tasty.

I got this breakfast parfait recipe from my coworker who was happy to share. Of course it can be eaten as a snack. Mix a small container of your favorite yogurt,(used Chobani fat free Greek fruit based yogurt), a sprinkle of 5 minute oatmeal(uncooked), a few berries and enjoy. She also adds nuts and dry fruit. I didn't. But it was very tasty and also healthy. The plain non greek yogurt does get a bit more watery so just empty out the excess.

This salad has been on my radar to make for a while now. Skinny Taste and Stacy Snacks are my favorite sites for great salad meals. And the zesty lime shrimp and avocado salad is a taste explosion. All the ingredients are so fresh and flavorful. A winner of a recipe. 

Zesty Lime Shrimp and Avocado Salad
Adapted from Skinny Taste

Ingredients

• 1 lb jumbo cooked shrimp, peeled and deveined, chopped*
• 1 medium tomato, diced
• 1 hass avocado, diced
• 1 jalapeno, seeds removed, diced fine
• 1/4 cup chopped red onion
• 2 limes, juice of
• 1 tsp olive oil
• 1 tbsp chopped cilantro
• salt and fresh pepper to taste

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

Directions
In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste. Makes 3 1/2 cups.

Sometimes a meal creates itself. I had tortilla in the fridge, a half a bag of coleslaw, avocado, some shrimp and Sriracha sauce. So I made a shrimp soft taco using those ingredients. It was very good.

The weather is teasing us with more warmer months ahead and I like to make a non heavy dish for dinner. This salad recipe had a lot of my favorites: Salmon and avocado. It was sort of sushi but without the rice. And I made it a bit ceviche like instead of a tartar as the recipe called for, because I had marinated the salmon for a few hours in a citrus marinade instead of just before serving. I didn't have a ring mold so I just topped the ingredients on top of one another. The horseradish cream and the cilantro oil are a must. 

Salmon & Avocado Tartare w/ Horseradish Cream & Cilantro Oil

Adapted from 

http://www.staceysnacksonline.com/2013/03/salmon-avocado-tartare-w-horseradish.html

For the Cilantro Oil:
Mince about 2 tbsp of fresh cilantro. Try and make the herbs verysmall if you can.Warm 3 tbsp of olive oil in a saucepan, just until hot, not to boil.Pour the warm oil over the herbs and set aside.If you have leftover oil, use it on a chicken before roasting it, like I did.

For the Horseradish Cream:
3 tbsp sour cream1 tbsp prepared horseradishsqueeze of a fresh lemon

For the Tartare:
1/2 lb. piece of FRESH salmon, 1" thickness or more1 large, ripe avocado, skin removed and dicedkosher salt & pepperjuice of a lemon or limehandful of fresh chopped cilantro2 tbsp fresh dill, chopped1 small shallot, minced1 tbsp olive oil

Cut the salmon with a sharp knife into 1/4" chunks. Mix gently withall ingredients except the avocado.
Add in the diced avocado last, so it doesn't fall apart. Gently toss together.
Set a ring mold in the middle of a plate and spoon in the salmonavocado mixture. Pack down with a spoon to form a tight mold.
Place in the fridge until ready to unmold (can be made 3 hours ahead).
Just before serving, remove the ring carefully, making sure the salmonis a nice shape.
Spoon the horseradish cream around the tartare and drizzle w/ the cilantro

This is another common lunch/dinner meal my kids like. I make mac and cheese and serve with fruit.

Can I just say how much I love Jamba Juices Mango A go go. I like mine with the lime sherbert option instead of the pineapple. But $5 a pop it can get pricey. Since I started making my own iced coffee I tried to replicate the recipe. It was a good start in terms of consistency. But color wise I either have to find another lime sherbert or make my own. It came out green instead of orange. Plus I think instead of orange juice I have to try the passion fruit. It was a bit too acidic and not as sweet.

This is a salad my mom has been making for years so it is funny I found a recipe for it. I guess it is more common then I thought. And since today would have been my dad's 68th birthday it is appropriate. I only omitted the parsley as my mom did and added red instead of sweet. I just like it better. 

Cucumber and tomato salad 
Adapted from 
http://www.laaloosh.com/2012/07/03/cucumber-tomato-salad-recipe/

Ingredients

• 4 Persian cucumbers, chopped

• 3 Roma tomatoes, chopped

• 1 small yellow onion, finely chopped

• 1/4 cup flat leaf parsley, finely chopped

• Juice from ½ a lemon

• 1 tbsp olive oil

• Salt and pepper to taste

Instructions
Combine all ingredients in a large bowl and mix well. Serve immediately.

Salad can be a meal and if you eat a large portion of it there isn't that guilt there. And this Cilantro lemon salad is a pleaser. It sort of reminds me of Tabuleh but with quinoa. It was so light but there were so many flavors happening. I would perhaps maybe not put as much cilantro or replace it with mint, perhaps take out the cumin and mustard altogether and I forgot the garlic and it was not missing. Plus I used a red onion instead of a sweet one. 

Cilantro Lime Chickpea Salad

• One 15-oz can chickpeas (2 cups cooked), drained and rinsed

• 2 cups spinach

• 1/4 cup sweet onion, chopped finely

• Juice from 1.5 lemon

• 3/4 cup fresh Cilantro

• 1/2 tsp sugar (or to taste)

• 2 tsp Dijon mustard

• 1 garlic clove

• 1 tsp extra virgin olive oil

• 1/2 tsp ground cumin

• 1/2 tsp kosher salt + ground pepper

Read more: http://ohsheglows.com/2011/05/27/cilantro-lime-chickpea-salad-sweat-wicking-workout-wear/#ixzz2TIWkM6gc

Adapted from Oh She glows

Yield: 1-2 servings.

Ingredients:

Directions:

1. In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.

2. In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil. Process until smooth, scraping down the sides of the bowl as needed.

3. Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavours develop (optional- I didn’t!). Serve over a bed of grains, like brown rice. Serves 1-2.

Note: The dressing has quite a bite to it, thanks to the lime and oil that I cut down, so please feel free to adjust the dressing to your taste buds preference! You may want more oil, less lime, etc.

As the months get warmer in the North East and barbecues become more common I like to find salad recipes to accompany the grilled veggies and meats. I saw some gorgeous and large brussels sprouts at my Italian grocer and decide to incorporate them into a salad. When I found the following recipe I knew it was a winner. The vinaigrette was so light and refreshing. And the bacon and almonds added crunch, depth and flavor to it. I will definitely make it again. Perhaps throw some avocado in there.

Bacon and Brussel Sprout Salad

Adapted from a Pinch of Yum, 

Prep time:  40 mins

Total time:  40 mins

Serves: 8-14

Ingredients

• 1 lemon
• 1 orange
• 1 large shallot, minced
• ½ cup olive oil
• salt and pepper
• 6 slices cooked bacon, crumbled or chopped
• 4 dozen brussel sprouts
• 1 cup almonds
• 1 cup grated Pecorino-Romano cheese

Instructions

1. Cook and crumble the bacon.
2. Squeeze the juice of the lemon and orange into a large bowl with the shallots. Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent). Season generously with salt and pepper. Refrigerate until ready to use.
3. Using a mandoline, shave the brussel sprouts (not including the stems) into thin slices to make a shredded/slaw texture. I rinsed and dried mine again after shaving them just to be sure they were totally clean.
4. Place the almonds in a food processor and pulse until chopped coarsely. Add ¾ of the almonds, cheese, and bacon to the shredded brussel sprouts; toss to combine. When ready to serve, toss with the dressing and sprinkle remaining almonds, cheese, and bacon over the top. If needed, add a few more tablespoons of olive oil and toss.

Notes

The serving size depends on how you are eating it. If it’s for an entree sized portion, you’ll get about 8-10 servings. If it’s a side, it could be closer to 14. We served this on Mother’s Day with eleven people and we had some left over. Keep in the fridge for 1-2 days.

My eldest tried Gryro meat for the first time and absolutely loved the meat. Also liked pita which they had tried before. Didn't care for the lemony rice and doesn't really care for fries these days. Not really complaining about the last two. And devoured the corn. Asked for more Gyro meat and corn.

Several years ago I went to a family gathering for my a relative of my in laws. I had pasta salad for the first time. I really like it and for a long time after I made a boxed version of it. But then I decided to make a recipe myself. I really love pesto so decided to make home made basil pesto as the sauce, tri colored pasta, canned olives and fresh mozzarella, cherry tomatoes. Pretty much add everything you like to see in a pasta salad. I love the saltiness of the olives, the freshness of the mozzarella, and the pop of cherry tomatoes.

There are countless ways to make a tasty bbq sauce for meats. This time I used adobo sazon and Sweet Baby Ray's for pork ribs. And it was excellent. My four year old ate two large ribs. And there was none left over.