Posts tagged summer meals
Roasted Veggies with Green Goddess Dressing
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Roasted Veggies with Green Goddess Dressing

I'm always looking for new ways to get more veggies into my diet. I like the idea of playing with roasting veggies and complimenting it with a refreshing herb packed dressing. These are veggies I just had on hand but honestly you could use just about anything! Peppers, onions, cabbage, or sweet potatoes are all great options. I used egg plant and cauliflower because they are a hearty veg that fills me up. 

 

Servings – 2

1 head of cabbage cut into pieces

1 Eggplant cut into 1" chunks

1 bunch Asparagus

Head of Romaine (any lettuce would work)

1/4 cup feta cheese

Pumpkin Seeds

Olive Oil

Salt & Pepper


Green Goddess Dressing Ingredients -

1 bunch green onions

1 bunch cilantro

1/2 bunch mint

1/2 bunch parsley

1 c Spinach

1/4 c Plain Greek Yogurt

1 Avocado

1/2 C Olive Oil

Lemon Juice from 1/2 Lemon

Salt & Pepper

 

Directions-

Preheat oven to 400 degrees F or 185 degrees C. 

Wash veggies and chop as directed above.

Place Cauliflower on baking sheet and drizzle with olive, salt and pepper. Use hands to toss and distribute.

Place in oven to brown for 15 minutes. Take out and turn.

While cauliflower is roasting, place all ingredients of goddess dressing in blender or food processor and blend. Continue to add as much olive oil as you like to create the consistency you want. More oil, more liquid, less more creamy dip. 

Add eggplant, drizzle with oil, salt l& pepper, and place back in oven for 10 minutes.

Remove and take cauliflower off sheet. Add asparagus and drizzle with oil, salt & pepper. 

Place back in oven for addtional 10 minutes. 

Take out and assemble veggies. Drizzle with dressing, sprinkle with pumpkin seeds and feta cheese. Squeeze with additional lemon juice and Enjoy!

 

 

Green Goddess Dressing
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Green Goddess Dressing

This delicious dressing can serve as a dressing or a dip. It's packed full of fresh herbs that give it a crazy amount of flavor. Avocado and Greek Yogurt give you a creamy texture while giving you ample healthy fat. It kind of has a guacamole flavor but keeps longer. Feel free to experiment with different fresh herbs. I am sure that basil would be tasty or even lemon grass?! 


 

Servings – 1.5 cups

Green Goddess Dressing Ingredients -

1 bunch green onions

1 bunch cilantro

1/2 bunch mint

1/2 bunch parsley

1 c Spinach

1/4 c Plain Greek Yogurt

1 Avocado

1/2 C Olive Oil

Lemon Juice from 1/2 Lemon

Salt & Pepper

 

Directions-

Place all ingredients of goddess dressing in blender or food processor and blend. Continue to add as much olive oil as you like to create the consistency you want. More oil, more liquid, less more creamy dip. 

I used this dressing for my roasted veggie salad that you can find in mains of recipes. But would be delicious as a dip for fresh veggies or even with hot wings!

American Shrimp Boil
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American Style Shrimp Boil

An amazing meal that brings people together with minimal clean up!

I love a good shrimp boil! It tends to be a southern American summer feast. I love to make it when we have guests as it's delicious, easy, and perfect for sharing. Traditional shrimp boils are meant to be thrown across a picnic table over a bunch of newspapers. Everyone just grabs what they want and eats with their hands! This may gross some people out but I personally love it. This is not for the clean freaks. I think a messy meal like ribs, hot wings, or a good shrimp boil makes true friends out of people! 

This meal takes about 30 minutes to make with 10 minutes of prep. Not to mention you aren't messing with stuff as you have guests. It's a one pot wonder meal! Old Bay seasoning is what offers all the delicious flavor. For your Brit's you will likely need to purchase off of Amazon. This is the one I got.

 

Servings – 4

1.5 lb Shell on Shrimp or Prawns

1 lb Keilbasa Sausage (can be found at polish markets)

1 Large Yellow Onion, quartered

4-6 Cobs of corn cut into quarters

1 12 oz Can of Beer

4 Large Red Potatoes cut into quarters

1/4 Cup Old Bay Seasoning + more for sprinkling before serving

1 Tsp Salt

8 Cups Water

Directions-

Add water, beer, Old Bay seasoning, and salt to large pot and bring to a boil. 

Toss in potatoes and onion and boil for 6 min.

Add sausage for another 4 min

Add corn for 5 min.

Add Shrimp for another 5 min. (once shrimp is pink and starting to curl, it's done) Don't over cook!

Remove from heat and drain liquid. 

Throw onto a baking pan or cover table with paper and sprinkle shrimp boil across paper. Sprinkle with addtional Old Bay seasoning and have everyone grab what they want and go to town! Serve with cornbread (see additonal recipe).

 

 

New Recipe! Grilled Halloumi and Veggie Salad
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Ok- for all the Brits reading my blog, Halloumi ain't no thang. It's seems to be used regularly as a substitute for an animal protein. For those Americans reading my blog, the best way I can describe Halloumi is it's like a large cheese curd. It's squeaky, salty, and AMAZING. I am not sure if it's readily available in the States as I never knew what it was when I was still living there but I would imagine a more high end grocery store with a strong cheese section may have it. Otherwise any protein is a great choice. My husband doesn't believe it's a meal unless meat is included so I also made with grilled chicken. 


Recipe Serves 4

Ingredients-

2 250g package of Halloumi, cut into 1/2" thick slices

1 Eggplant, cut into 1/2" slices

1 Zucchini, Cut with mandolin

8 Sprigs Asparagus

1 Portabello Mushroom, 1/2" slices

1 Red Pepper, Cut into Large Chunks

1/2 Red Onion, 1/2" slices

2 Garlic Cloves, minced

1/4 c Olive Oil

1/4 c Balsalmic Vinegar

1 Tsp Dried Oregano

1 Tsp Dried Basil

1 Tsp Dried Parsley

1/2 Tsp Pepper

1/2 Tsp Salt


Directions-

Add olive oil, vinegar, and dried herbs, minced garlic, and S&P to gallon ziplock bag. 

Add sliced veggies to marinate. Allow to marinate for an hour.

After an hour, place veggies on heated grill. Watch closely. Turn veggies after 3 minutes or until they have begun to have a nice grill mark on one side.

Grill for another 3 minutes on opposing side. 

As soon as you turn over veggies, add Halloumi to grill. Cook each side 3 minutes. 

Remove everything from grill and place variety of veggies on a bed of mixed greens. 

Top with Halloumi and add additional oil and vinegar to taste and enjoy!

 

 

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