vegetables

Part of my fun weekend that I described yesterday included a cookout with my friends Deb and Matt on Saturday night. They have the most fantastic “party patio” as they call it… which lends to fabulous entertaining and has also given me a backyard to aspire to if I ever decide to “grow u.”

They prepared kabobs for the night and introduced me to the most amazing curry sauce (which I’m sure I’ll introduce you to at some point.) My contribution was another amazing salad I’ve been eyeing.

This salad has officially knocked down all others, and is now my absolute favorite for potlucks. It’s loaded with baby greens, pasta, and the most flavorful, simple dressing. If you throw a party, don’t be surprised if this is what I bring!

This post would NOT be complete without me mentioning one other thing that showed up at this potluck: Key Lime Pie. My friend Alecia (who introduced me to the Watermelon Gazpacho recipe I shared last summer) brought a gorgeous Key Lime Pie, and I decided to try it.

How have I never tried Key Lime Pie?? Holy fresh deliciousness! I’m officially a fan and have since scoured the internet to find a healthier version of this pie. Stay tuned for more. My relationship with Key Lime Pie has just begun…

Summer Pasta Salad with Baby Greens

From Skinnytaste

Serves 4

INGREDIENTS

3 oz (about 4 cups) baby arugula and baby spinach mix

5 oz high fiber or whole wheat pasta

1/3 cup sun dried tomatoes, sliced thin

2 tbsp capers, drained

2 tbsp balsamic vinegar

1 1/2 tbsp extra virgin olive oil

salt and fresh pepper to taste

2 tbsp freshly shaved Parmigiano Reggiano

INSTRUCTIONS

1. Boil pasta in salted water according to package directions. When done, drain and rinse under cold water. Note: I used Barilla’s White Fiber Mini Rotini pasta and LOVED it! It only takes 3 minutes to cook… pretty sure it’s my new fave.

2. In a large bowl, combine the pasta, baby greens, and capers.

3. Add the balsamic vinegar, olive oil, salt, and pepper. Note: I used Black Fig Balsamic Vinegar instead of regular balsamic. It’s a little sweeter, and I really think it MADE this dish. I picked up this vinegar during my trip to Kristos a few weeks back.

4. Add the sun-dried tomatoes. Note: I re-hydrated my sun-dried tomatoes before adding them to the salad, and I’d definitely recommend this. I simply brought 1/2 cup of water to a boil in the microwave and added the tomatoes to the boiling water for about 30 seconds. This makes it MUCH easier to slice (and eat!)

5. Refrigerate until you’re ready to serve. Toss well then just before serving top with fresh shaved Parmigiano Reggiano. Note: I ended up using a Cracked Pepper Bellavitano, which I mistakenly picked up. It was SO good and ended up being a great mistake!

Per 1 1/2 cup serving:

CAL 169; CARB 30g; FAT 5g; PROT 6g; FIB 4g; WW Points Plus: 5

Healthier Cake (AKA "Diet Cake")

A Snow Day with My Crockpot

Fig-Prosciutto Pizza with White Truffle Oil

I guess it’s a week for salad recipes, huh?

With the weather getting nicer and grills fired up all over town it only makes sense that we start finding new side dishes to pair with our beautifully grilled meats and veggies!

Lauren and Greg invited me over for dinner on Sunday night, and I immediately asked what I could bring. When she suggested a side, I knew exactly which dish I would bring.

Once again, Gina has outdone herself! This dish combines fresh tomatoes, asparagus, israeli couscous (my favorite couscous!) and a light lemony vinaigrette to create an amazingly refreshing, summery side dish. Seriously, if you have a party coming up… you owe it to your guests to bring this one. It’s that good!

And, since I’m completely inspired by dinner on Sunday night… I’m thinking you should pair your couscous salad with kabobs and grilled sweet potatoes – - just sayin!

Lemon Asparagus Couscous Salad with Tomatoes

From Skinnytaste

Serves 5

INGREDIENTS

6 oz. whole wheat pearl couscous

3/4 lb thin asparagus spears, tough ends trimmed and chopped into small pieces

1 1/2 cups grape tomatoes, quartered

1/4 cup red onion, minced

1-1/2 lemons, juiced

1 tbsp extra virgin olive oil

2 tbsp fresh parsley, minced

Kosher salt, to taste

fresh cracked pepper, to taste

INSTRUCTIONS

1. Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 3 minutes.

2. Remove with a large slotted spoon and rinse in a colander in the sink under cold water to stop it from cooking.

3. Add the couscous to the boiling water and cook according to package directions. Note: I used a combination of regular and whole wheat couscous as that’s what I had on hand.

4. While the couscous cooks, chop your veggies!

5. Once done, drain the couscous and rinse under cold water. Note: Use a colander with smaller holes, if you have one, so that the couscous doesn’t slip through.

6. Add the chopped asparagus, tomatoes, red onion, lemon juice, and olive oil to the bowl.