Homemade Coleslaw
INGREDIENTS
1 LB green cabbage/red cabbage mix , finely shredded
1 Carrot (shredded)
2 tablespoons white vinegar
3/4 cup best-quality mayonnaise
1 tablespoon sugar, or to taste
2 tablespoons white vinegar
1 tablespoon honey mustard
Salt and freshly ground pepper
INSTRUCTIONS
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, , sugar, vinegar, mustard, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Shrimp Salad
INGREDIENTS
1 pound large shrimp in the shell (fully cooked and cooled)
1 cup mayonnaise
1 tsp old bay
1/2 teaspoon Dijon mustard
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1/2 cup minced red onion
INSTRUCTIONS
Add all ingredients into a large bowl. Fold the mixture together with a spoon or rubber spatula until the mixture is completely.
Refrigerate for 1 hour or over night. Serve alone, over salad or with crackers
Mediterranean Salad Bowls
I bring my lunch to work with me about 90% of the time but for that other 10% when I don’t bring my lunch, I grab food at a local eatery in the city. My top choice for a quick meal out is Cava! Cava is a fast-casual mediterranean restaurant . At Cava you can choose a salad, grain bowl or pita in which you then top or fill with a multitude of healthy delicious topping options (as seen in the images below).
When I go to CAVA, I get a…
Salad Bowl with Super Greens (no grains), Crazy Feta, Roasted Red Pepper Hummus, Tzatziki , Falafel, pickled onions, tomato and cucumber salad, olives, pickled banana peppers, feta and a lemon slice with greek vinaigrette and yogurt dill sauce on the side (IN THAT ORDER!!) The last time I visited Cava, I tried the Lemon Herb Tahini which I surprisingly loved (not a tahini fan).
Sometimes I crave the taste of Cava at home. This salad bowl recipe is inspired by my Cava order. And if you wanna try the real thing first, here is CAVA’s menu . Hopefully there is a CAVA location in or near your city!
If you end up trying it, be sure to let me know what you think. Thank me later!
In love, peace and style,
Lonnie
INGREDIENTS:
Baby Spinach
1 Lime (quartered)
12 oz Black of Kalamata Olives
1 can Sweet Corn
10 oz container Pepper Pepper Hummus
1 small/medium Cucumber (diced)
Banana Peppers (Optional)
1 Can Sliced Beets
1 6 oz container Feta Cheese
1 large Red Onion ( thinly sliced)
1/2 Cup Water
1/2 Cup Red Wine Vinegar
1 can chickpeas
2 tsp smoked paprika
3 tbls olive oil
1/2 tsp cayenne pepper
INSTRUCTIONS
Quick Pickled Onions
Bring water and vinegar to a simmer inn a small sauce panand add onions and stir. COntinue to cook for 3-5 mins until most of the liquid has reduced. Remove from heat.
Crispy Chickpeas
Combine paprika and cayenne in a small bowl and set aside.
Heat oil in a 12" skillet over medium-high heat. Add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 8-10 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over; toss to coat. Season to taste with salt.
ASSEMBLE YOUR BOWL
Add spinach to a bowl or container. Add desired combination of toppings to best suite your taste. Top with your favorite dressing, tahini, or Tzatziki.
Kale + Carrot Salad
INGREDIENTS
1/2 pound carrots, peeled and thinly julienned
2 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
3 cloves minced garlic
2 cups thinly sliced kale
1 teaspoon honey
1/4 cup extra-virgin olive oil
salt and pepper to taste
grated parmesan (optional)
INSTRUCTIONS
Combine carrots and kale in a large bowl.
In a small bowl, whisk together lemon juice, honey, garlic, and Dijon.
Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper.
Drizzle vegetables with dressing; adjust seasoning as desired.
Top with grated parmesan if desired
Semi Homemade Greek Salad
INGREDIENTS
4 Cups Baby Spinach
1 Small Red Onion (thinly sliced)
1 package Feta Cheese
1 Cucumber (thinly sliced)
1 package Grape Tomatoes (sliced in half)
Optional: Olives, Roasted Red Pepper
Dressing
Your favorite store bought Greek Vinaigrette
INSTRUCTIONS
Add greens to a bowl.
Add toppings as desired.
Serve with dressing on the side or toss together
Mediterranean Buddha Bowls
Buddha Bowls are buildable bowls consisting of a base such as a grain or greens topped with a variety of yummy ingredients. A “Buddha Bowl,” as defined by urban dictionary, is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.” The recipe below is for my Mediterranean Buddha Bowls which are packed with lots of flavor... and it's vegan friendly. Give it a try and let me know what you think.
Crispy Baked Falafel
Ingredients
1 can chickpeas drained
1/2 cup medium red onion chopped
1 cup fresh parsley or cilantro chopped or a mix of both
3 cloves garlic peeled
1 tablespoon ground cumin
1/2 teaspoon kosher salt
1 teaspoon baking powder
2 teaspoons lemon juice
2 tablespoons extra virgin olive oil
INSTRUCTIONS
Preheat the oven to 400°F and grease a baking sheet with oil.
Drain the chickpeas and add them to a food processor along with the onion, parsley, garlic, cumin, salt, baking powder, sesame seeds, and lemon juice. Pulse the mixture just until the ingredients are minced but not pureed, scraping down the sides as needed.
Using an ice-cream scoop or your hands, form small 2 inch balls and gently flatten them to form falafel shape. Arrange the falafel on the greased baking sheet and brush the top of the falafel with oil.
Bake the falafel for 20 minutes, flip halfway, until golden and crispy on the outside.
Toppings
1 cup grape tomatoes (diced)
1/2 Red onion (thinly sliced)
1/2 Cucumber (diced)
Alternatives: Radish, Beets, Olives, Feta Cheese
Roasted Red Peppers
Olive Oil
2 Red Peppers
INSTRUCTIONS
Heat oven to 450F degrees.
Wash peppers and cut in half.
Remove seeds and stems.
Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
Bake for 10-15 minutes or so, until skin of pepper is seriously black
Let cool so you can touch them.
Skin will peel off easily.
Slice into desired thickness
Grilled Eggplant
1 medium eggplant
olive oil
salt & pepper
Slice eggplant lengthwise into 1/2 inch slices
Brush each side with olive oil
add salt and pepper to taste
Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.
Remove from grill and let cool
ASSEMBLY
In a bowl, add greens or grains as a base.( I used baby spinach but you can use any leafy green). Arrange the toppings to your liking and serve immediately. Alternatively you can present these ingredients buffet style to your guests and let them assembly their own bowls. You can also add your favorite tzatziki or Tahini sauce.
Salmon + Shrimp Garden Salad With Chile Lime Vinaigrette
INGREDIENTS
2 Trader Joe's Wild Salmon Burgers (link)
2-4 Jumbo Shrimp (steamed)
1 lb bag or Baby Spinach
I can sweet corn (drained)
5 white mushrooms (rinsed and thinly sliced)
1 small red onion (thinly sliced)
Old bay Seasoning
2 Tbsp Extra Virgin Olive Oil
Salt
Pepper
INSTRUCTIONS
Cook the salmon burgers on a grill or grill pan according to package directions (set aside)
Sprinkle shrimp with light dusting of Old Bay seasoning and steam for 3-4 minutes (set aside)
Add olive oil, mushrooms and onions to skillet and saute until soft, add salt and pepper to taste (remove from heat and set aside)
Assemble Salad:
Add a layer of baby spinach
sprinkle on corn and onion/mushroom mixture
Add Salmon Burger and Shrimp and drizzle with dressing (recipe below)
Chile Lime Vinaigrette
INGREDIENTS
6 Tbsp Extra Virgin Olive Oil
2 Tbsp honey
The juice of 1 lime
Salt + Pepper to taste
INSTRUCTIONS
Add ingredients to a jar or bowl. Add lid and shake or whisk to combine.
