A dairy free take on your favorite summer salad. This Vegan Caprese Pasta Salad is the perfect minimal cook meal for these hot summer nights! Fresh tomatoes, basil, and vegan mozzarella tossed with balsamic vinegar and olive oil combined together in this easy dish. It is the flipping best combo have for a main meal or on the side of your BBQ.
Are you craving fresh, easy dinnertime recipes this summer? Me, too. This Caprese pasta salad recipe is just the ticket! This recipe has been one of my favorites for the past few weeks, but it is so delicious I cannot even handle it.
This pasta recipe really straddles the line between “pasta dish” and “pasta salad,” since it’s great whether you serve the noodles warm or cold. And y’all know I love a good pasta dish! It’s made simply with pasta, lots of cherry tomatoes, mozzarella, fresh basil and olive oil.
Oh ya know I’m excited
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Marinated White Bean Greek Salad is the perfect no cook lunch or side dish that you need for your summertime. So good especially when you do not want to turn on your oven.
Hello y’all! I have a new obsession, which is shocking I know.
I’m back again with another one of my stupidly simple recipes – one I’ve been enjoying as we finished up the last few weeks of studying for the prelim intensity. To be honest, I have been cooking so many crazy things lately in the kitchen – and LOTS of them all at once- just because I haven’t been there in so long. However, it’s been so nice to enjoy some of these reeeeeeally easy meals for lunches or mid-afternoon snacks.
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Getting ready for salad season a little early with this Italian Chickpea Chopped Salad. Chickpeas marinated in a simple vinaigrette take this salad to a whole other level. Serve alongside your favorite Italian dishes or have it straight up for lunch. Simply bomb.com!
By now I think you all know how I feel about salad. Here is the thing: I despise a boring salad (i.e lettuce and very little else). But I LOVE a GOOD salad (i.e one with greens…carbs and cheese). And if it’s a salad where the dressing is truly the star, then you know I am all about it.
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Honey Sesame Roasted Chickpeas are the perfect healthy way to start 2020. Make them at the beginning of the week for the most delicious snack, protein source, or salad topper you have ever had!
2020 is definitely the year of the chickpea. Or at least that is what I am declaring!
The new year always brings with it a tinge of diet culture. However, cutting foods out is not the way that I like to roll. It makes eating a balanced diet feel like a chore. Instead, I always approach the new year with ideas to ADD more foods: more veggies, more fruits!
And yes, let’s add more chickpeas
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We have having a major corn moment and I am in total love.
I used to shy away from corn, mostly because my only exposure to it was the frozen stuff my aunt would serve her kids at daycare. It was way too sweet, way too starchy, and had zero flavor. There are some veggies that I am totally for eating frozen, but corn just is not it. But, now that it’s summer and we have full exposure to the stuff on the cob, I am absolutely in LOVE with adding corn to absolutely everything in a way I never desired before.
Sorry if I’m getting too corny for ya.
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With summer tomatoes in full swing, this Shakshuka Panzanella Salad gives a fresh take on one of your favorite stew-ish delicious salads. Fresh tomatoes, roasted red peppers, and bread combined with herbs give you one heck of a fresh summer salad. Top with a poached, soft boiled, or fried egg for the perfect summer lunch or dinner!
Because if there was any day to make a salad that does not seem like a salad, it is today.
We love salads up in here, but, sometimes, you want that salad that is pretending to be something it should be. And a bread salad aka a panzanella definitely fits what we need for quick work week lunches and dins.
It’s a party up in here for sure!
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It’s salad season! Huzzah. And this Quinoa Salad with Feta and Strawberries is sure to be a straight lunchtime or BBQ winner. We LOVE!
Actually, if I am being COMPLETELY honest, the last thing I want to do this time of year is cook and this recipe has been a long time coming because I usually make it once a week every week during the summer. It has all my fav things and comes together in 30 minutes with MINIMAL cooking.
So who’s with me?! Let’s not cook together!
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It’s a fiesta over here!
I know kale always gets the short end of the stick in the “food” world. First, she was a garnish. Then, she was the ridicule of health food world. BUT, y’all, if you think you don’t like kale salads, then you haven’t LIVED until you tried marinating it in lime juice and lots of spice.
Trust me… I will convert you. That didn’t sound sketchy at all.
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There is nothing better in the middle of summer than a cold salad to cool you down. And this spicy Korean cucumber salad does just that. Cucumbers and radishes tossed in a spicy gochujang dressing. Y’all know I am ready to chow on this because it is too dang hot!
It is salad season! Are you ready for it?
I mean, my Instagram name is The Cutting Veg, so you know I was born ready! I have a feeling that this summer is going to be the summer of the dinner salad. It’s not even warm yet, and yet, I am already experimenting with all kinds of salads.
What a time to be alive.
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