3-4 sweet potatoes, peeled & diced
1 – 2 T maple syrup
4-5 pieces of bacon
1/4 c. walnuts
1/4 c. pumpkin seeds
1/4 c. dried cranberries
1/4 c. feta or goat cheese
6 cups baby spinach or mixed greens
1 T honey or agave
2 T lemon juice
2 T olive oil
1 t djjon mustard
Salt & Pepper to taste
Coat diced sweet potatoes in olive oil, salt and pepper. Roast sweet potatoes on baking sheet at 350 until tender and starting to brown (~15-20 minutes). Check part-way through cooking to turn. Add maple syrup to potatoes and coat, cook 10 minutes more. While the potatoes are cooking, fry bacon and let cool. Once cool, crumble bacon into bite-size pieces. Mix dressing ingredients with whisk or fork in a bowl or jar. Once sweet potatoes have finished cooking, assemble all salad ingredients in large bowl, toss with dressing and serve (no need to let the sweet potatoes cool).
The first time I had warm sweet potatoes on a green salad at a friend’s house, I was hooked! Really you can add cooked sweet potatoes to any salad, but I particularly like the mix with bacon and dressing in this recipe. For a hardier salad, you could also add 1 cup of cooked quinoa.
3 cups rice krispies (note: regular rice krispies are not gluten free, but you can buy GF rice crisp cereal if making these GF)
1 bag chocolate chips (use vegan choc. chips if making vegan/dairy free)
1 cup peanut butter
1/2 cup maple syrup or honey (use syrup if making vegan)
1/4 cup coconut oil
Mix chocolate chips, peanut butter, maple syrup/honey and coconut oil together and heat in microwave or on stove top until combined. Pour 3 cups rice krispies into large bowl, add chocolate mixture, and stir to combine. Press into 9×13 pan and refrigerate until set (~1 hour).
I found this recipe on Pinterest, and not only was it super easy, but it was also super delicious! A great party snack. They can also be made gluten free, dairy free, and vegan, which makes them even more appropriate for bringing to parties.
4 cups chopped kale
4 slices bacon, cooked and crumbled
1/2 cup chopped walnuts
1.5 cups leftover (or cooked) chicken breast, sliced
1/4 cup balsamic dressing
1/4 cup poppyseed dressing
Salt & Pepper
Toss all of the salad ingredients together in a bowl. Combine the balsamic and poppyseed dressings together in a jar, and either dress the salad to taste, or serve dressing on the side for people to dress their own. Season with S+P.
I found this recipe via Pinterest on the blog Neighbor Food and it has been a hit! It is a hearty enough salad that you can have it for dinner and actually feel full. Its great for the fall and winter when you are craving something more filling. Even people that don’t like kale will like this salad. Serve with some fresh baked bread.
12 oz. whole wheat spaghetti or GF spaghetti (we like quinoa or rice)
1 small can sliced black olives
1 can cooked chickpeas
2 T capers
1/2 large white or yellow onion, chopped
2 cloves garlic, minced
1 28 ounce can diced tomatoes
1 T. oregano
1 t. basil
1/2 t thyme
1/2 t red pepper flakes
S+P to taste
3 c. vegetable broth or water
Add all ingredients to a medium-large sauce pot or large fry pan. Make sure the pasta is covered by the broth (may need to break it in half). Bring the broth to a boil and then simmer on low-med heat until the pasta is cooked through.
This dish is not only great for its one-pot simplicity, but the technique of cooking the whole meal in the pasta water actually creates a creamy sauce that is delicious!
I found this recipe on Yup Its Vegan. The original recipe also has artichokes, but we aren’t huge fans so we leave them out. Hop on over to the original recipe for more details on this dish including great photos and some special notes, and to find some other delicious dinner options!
1 medium head broccoli, cut into florets
1 small head cauliflower, cut into florets
1/2 small red onion, finely chopped
1/2 cup dried cranberries
5 slices bacon, cooked and crumbled
1/2 cup mayo or Miracle Whip
1/2 cup sugar
2 T white vinegar
Mix dressing together in a small bowl. Combine remaining ingredients in large bowl. Toss with dressing to coat thoroughly. Refrigerate for at least 1 hour. Serve cold.
There are many variations of this recipe online. This is the version that my mom used to make and it is always a hit. It is quite possible this came from the back of the mayo container. It is a great side dish to bring to a potluck.
2 tablespoons apple cider vinegar
1 teaspoon Dijon or stone ground mustard
1 teaspoon maple syrup or other sweetener of choice (I used agave)
1 garlic clove, minced
½ teaspoon lemon zest
Sea salt & freshly cracked black pepper, to taste
½ cup cold pressed organic extra virgin olive oil
1 -16 ounce package of broccoli coleslaw mix (or 1-2 heads broccoli grated with stems & a few shredded carrots)
½ cup fruit sweetened dried cranberries
¼ cup chopped scallions
¼ cup chopped pecans
If using fresh broccoli and carrots, shred both, including the broccoli stalk and crowns (I used a food processor but by hand works also). If using the packaged coleslaw mix, add mix, cranberries, and scallions to a large bowl. Mix the dressing ingredients together in a separate bowl with a whisk. Pour over the salad ingredients and toss to coat. Refrigerate for at least 15 minutes before serving, or up to a few days.
This was a new recipe off pinterest, and made a great, healthy lunch option or just late-night snack.
3 to 4 lemons
8 ounces uncooked orzo pasta
1/4 cup minced shallot or red onion
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups cooked fresh or frozen peas
1 cup snow peas or sugar snap peas, blanched and chopped
1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)
1/2 cup sliced almonds, toasted
Grate zest from lemons to equal 2 tsp. Cut lemons in half; squeeze juice from lemons to equal 1/2 cup. Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste. Cover with plastic wrap, and chill 1 to 48 hours.
I came across the recipe in Southern Living when looking for vegetarian side dishes to serve at Easter. It is definitely a vibrant spring dish. And despite having loads of great dishes at Easter, this one definitely stole the show. I’ve made it a few times since. Because it is served cold, its a great meal to bring for a potluck or for new moms as it can be made the day before. Would also be great for lunches. You can easily add cooked chicken or fish to make this a main dish.