Pasta and Grilled Zucchini Salad

Lately, I've been obsessed with grilled zucchini. Sprinkled with a little Tony's and lightly brushed with olive oil is my favorite way to make it. I add grilled zucchini to veggie wraps, or just eat it by itself...I never tire of it's smokey goodness. When I saw this recipe on Smitten Kitchen, I knew immediately I had to try it. I also knew right away that I wanted to grill my zucchini instead of fry it. There's already a good bit of olive oil in the homemade pesto, and the flavor of grilling your veggies versus frying them can't be beat. 

It may seem like there's a lot of steps involved, but it actually came together pretty quickly. There's very little chopping, and it's pretty easy to multi-task. From start to finish, it only took me about 30 minutes. Not bad at all, and the end result is worth it! I'd like to say it gets even better the next day, but I went on a mini vacay the next day, and Chris ate the rest. Obviously, he thought it was pretty nummy. Can you blame him?

I didn't think so.

Pasta and Grilled Zucchini Salad

Ingredients

Cooking spray

3 medium (or 2 large) zucchini, cut into 1/4 inch thick slices

1 1/2 tablespoons red wine vinegar

3/4 cup fresh or frozen edamame or peas

2 cups basil leaves, coarsely chopped

1/4 cup parsley leaves

1/3 cup olive oil

9 ounces pasta (stozzapreti, penne, etc.)

Zest of 1 lemon

1 1/2 tablespoons capers, chopped (mine were pretty big)

7 ounces buffalo mozzarella, torn into chunks

Salt and pepper

Directions

Bring a large pot of salted water to a boil.

Meanwhile, lightly spray grill with cooking spray. Grill zucchini slices over medium high heat, about 3-4 minutes per side, turning once. Transfer to a large bowl, sprinkle with salt and pour vinegar on top. Set aside.

When the water is boiling, cook pasta until al dente, adding the edamame during the last 3 minutes of cooking if frozen, or during the last 1-2 minutes if using fresh. Drain and rinse under cold water; set aside.

While the pasta cooking, combine half of the basil and all of the parsley and olive oil in a food processor or blender. Process until smooth, then season with salt and pepper. 

Transfer pasta back to the empty pot, or a large bowl. Add zucchini and any juices, basil-parsley oil, lemon zest, capers, and mozzarella. Gently stir together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves.

Recipe source: adapted from Smitten Kitchen who adapted it from Plenty by Yotam Ottolenghi

Herby, Peanuty, Noodly Salad

I first fell in love with soba noodles when Chris and I were living in Beijing (as evidenced here and here). Made with buckwheat flour, it was unlike anything I'd ever had before, sparking a love for all things buckwheat. It was no surprise that the second I saw this noodly salad I had to make it. Full of green and crispy veggies and herbs, it's definitely a winner and perfect for summer! The only thing I may do differently next time is add a hair less lime juice, so taste the dressing as you go to make it to your liking. 

It's also not surprising that this recipe came from one of my favorite cookbooks, River Cottage Veg (note to self: must buy this cookbook). Enjoy this fresh salad, sweet friends!

Herby, Peanuty, Noodly Salad

Ingredients

For the salad:

1/2 cup raw unsalted peanuts

7 ounces soba noodles*

5 ounces sugar snap peas

1/2 cucumber

6 green onions

Small bunch of mint, coarsely chopped

Small bunch of cilantro, coarsely chopped

For the dressing:

2 tablespoons rice vinegar

Zest and juice of 1 lime (or 1/2 a lemon)-or to taste!

1 small fresh red chile, finely chopped

1 garlic clove, minced

1 teaspoon brown sugar

1 teaspoon sesame oil

1 1/2 teaspoons soy sauce or Tamari (what I used), plus extra to serve

Splash of sriracha (optional)

Splash of oyster sauce (optional)

Directions

Toast the peanuts in a dry pan until a little dark and fragrant. Remove and coarsely chop; set aside.

Cook noodles per package instructions. Drain and rinse under cold water. Drain again, and set aside

Meanwhile, make the dressing. Combine all dressing ingredients in a large owl and whisk to combine. Toss the cooked, cooled noodles with the dressing and leave to sit while you prepare the rest of the salad.

Add the sugar snap peas to rapidly boiling water for 2-3 minutes. Drain and rinse under cold water to stop them cooking longer. Drain again and then cut in half on the diagonal.

Thinly slice the green onions on the diagonal. Slice the cucumber in half lengthways and then slice into half moons.

Add the snow peas, cucumber, green onions, and chopped herbs to the bowl with the dressed noodles. Scatter the roasted peanuts on top.

Serve with soy sauce for Tamari at the table for people to add to their bowls.

*Soba noodles made only with buckwheat flour are gluten-free, however many are produced with whole wheat flour as an ingredient. Check the labels if you have a gluten sensitivity or intolerance!

Recipe source: seen here, originally from River Cottage Veg

Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Sesame Dressing

Is it bad that I look forward to holiday food year round? I've had recipes bookmarked from last January that I want to make this season, and I can't wait to get going! I'm also aching to put up my Christmas decorations, but I'm trying to restrain myself and wait until after Thanksgiving. Same goes for the holiday sweets and hearty holiday fare (except Indian food, Indian food doesn't count!).

In an effort to postpone all the holiday indulgence that will soon ensue, I did a quick search for something filling, seasonal, and healthy, and came across this recipe. This quinoa salad fit the bill perfectly! Several autumn veggies are roasted then tossed with cooked quinoa, green onions, and an Asian style dressing. For me, the cilantro is a requirement. You know I love my garnishes! I find it to be pretty filling on it's own, due to the quinoa, but it would also be nice served as a side to a piece of fish or chicken. Hopefully this will tide us all over until Thursday! I wish everyone safe travels and a happy Thanksgiving!

Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Sesame Dressing

Ingredients

For the salad:

1 medium sweet potato, peeled and cut into 1/2 inch pieces

6-8 medium Brussels sprouts, trimmed and quartered

1 medium parsnip, peeled and cut into 1/2 inch pieces

1 small turnip, peeled and cut into 1/2 inch pieces

3 tablespoons olive oil

1/2 teaspoon salt, plus more as needed

1/4 teaspoon freshly ground black pepper

1 1/4 cups quinoa, any color or variety

2 green onions, sliced (the whole onion)

1/4 cup coarsely chopped fresh cilantro, for garnish

For the dressing:

2 green onions, thinly sliced

3 tablespoons olive oil

3 tablespoons apple cider vinegar

2 tablespoons peeled and finely chopped fresh ginger (3-4 inches)

2 tablespoons soy sauce (I used gluten free for Chris)

1 teaspoon sesame oil

Directions

Preheat oven to 400F.

In a large bowl, toss vegetables, oil, salt, and pepper. Transfer vegetables to a baking sheet, and arrange in an even layer. Roast the vegetables, stirring every five minutes, until they're tender and cooked through 18-20 minutes. While the veggies roast, cook the quinoa according to the package's directions (I like to cook mine in a rice cooker...so easy!).

Meanwhile, make the dressing by whisking together all the ingredients.

When the veggies and quinoa are ready, toss in a large bowl with the green onions. Add the dressing, and gently stir to combine. Serve warm, and garnish with chopped cilantro.

Recipe Source: adapted from chow.com 

Tahini-Dressed Zucchini and Green Bean Salad

Apparently yesterday was National Zucchini Day. I don't usually celebrate food holidays, though I should really find out when national cookie day is (mmm...cookies). I made this yesterday for lunch, so apparently I just knew to celebrate one of my favorite summer veggies!

I found this recipe in one of my new favorite cookbooks River Cottage Veg. Guys, I adore this book, and am totally bummed it's nearly overdue at the library. It celebrates vegetables in such a fresh and beautiful way it makes me want to be vegetarian. Chris is going through an elimination diet right now, meaning he is essentially gluten free and vegetarian (also limiting his dairy...talk about tough) This was his pick from the book. 

There's a bit more prep then I usually care for in a salad, but the veggies become superstars by the end, making it well worth the effort. Full of delicious seasonal veggies, it's filling and satisfying!

I am submitting this salad to No Croutons Required, which is hosted by Jacqueline over at Tinned Tomatoes. This month's challenge is to come up with a soup or salad featuring seasonal ingredients. It's the perfect time to buy zucchini and tomatoes right now, so go ahead and make this beautiful salad!

I will also be submitting this recipe to Souper Sunday's over at Kahakai Kitchen! Enjoy!

Tahini-Dressed Zucchini and Green Bean Salad

Ingredients 

For the tahini dressing

1 small garlic clove, crushed with a little coarse sea salt

2 tablespoons light tahini (stir jar well first)

Finely grated zest and juice from 1/2 lemon

Juice of 1/2 orange

1/2 teaspoon honey

Sea salt and freshly ground black pepper

2 tablespoons olive oil

For the salad

About 1/2 pint grape or cherry tomatoes, halved

2 tablespoons olive oil

3 medium zucchini (about 14 ounces), sliced into 1/8-inch rounds

Sea salt and freshly ground black pepper

Juice of 1/2 lemon

1 fresh red chile, seeded and finely chopped

About 4 ounces green beans, trimmed

4 good handfuls of salad greens

Handful of mint, finely shredded (optional)

Directions

First, make the tahini dressing. In a small bowl, stir together tahini, lemon zest and juice, orange juice, honey, and grind or two of black pepper. The dressing may thicken and go grainy or pasty, but don't worry. Just thin it down by whisking in a little water, 1 tablespoon at a time, until you get a creamy, trickling consistency. Finally, gently stir in the olive oil. Taste and add a little more salt and pepper if needed. The dressing is now ready to use.

Now prep the veggies for the salad. Place tomatoes flesh side up on a lined baking sheet. Broil until the tomatoes start to shrivel and are bursting with juice, 5-10 minutes. Keep an eye on them!

Next, heat the olive oil in a large cast iron skillet over fairly high heat, and cook the zucchini slices in batches, tossing them occasionally, for a few minutes until tender and browned on both sides, transferring them to a bowl once cooked. Season generously with salt and pepper, add the lemon juice and chile, and toss together well.

Bring a saucepan of salted water to a boil. Tip in the green beans, return to a boil and blanch for 1 minute. Drain, then dunk in cold water to refresh. Drain again, pat dry with a clean kitchen towl, and toss the beans with the zucchini.

To assemble the salad, spread the salad greens in a large, shallow serving bowl and scatter over the dressed zucchini and beans, tomatoes, and shredded mint, if using. Drizzle tahini dressing and serve.

Recipe Source: adapted from River Cottage Veg

Grilled Peach, Chicken, and Goat Cheese Salad

I have a confession to make...I am addicted to peaches. I've been devouring about 5 pounds a week by myself. I've been eating them in my fruit salads, broiling them and topping them with vanilla cinnamon sugar (aka my daily dessert), raw (duh), and now grilled. No matter what, peaches are my summer candy (that is, until I grab a bag of cherries, my all time fave).

I love the idea of including fruit in my salad, and thought I would take advantage of the fact that I have so many peaches in my fridge. I remember seeing the original recipe on Eat Live Run about a year ago, and was stoked that I had nearly all the ingredients on hand. I substituted toasted pine nuts for toasted hazelnuts (yes, I slightly over toasted them...oops), and regular balsamic vinegar for white balsamic. I think I may have a thing now for balsamic vinegar and peaches. The pairing just works!

The end result was wonderfully simple and delicious, just how all summer dishes should be. The only thing missing was a chilled glass of white wine...mmm.

As usual, I will be submitting this salad to Souper (Soup, Salad and Sammies) Sunday at Kahakai Kitchen!

Grilled Peach, Chicken, and Goat Cheese Salad

Ingredients

Dressing

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey

Pinch of salt

Roughly 8 cups greens of choice (I used arugula, also my fave)

2 yellow peaches, slightly firm to the touch

1/4 cup toasted pine nuts

1 cup cooked chicken, shredded

2 ounces fresh goat cheese

Directions

First, make the dressing. Whisk together the ingredients and set aside while you prep the rest of the salad.

Preheat your grill to medium/high heat.

Slice peaches in half and discard pit. Place peaches, cut side down, on a preheated grill. Close the lid and grill about five minutes, checking occasionally. Alternately, you could broil them for the same amount of time. You want the peaches to soften and get char marks across the bottom. Remove peaches and thinly slice.

To assemble salads, divide greens into two bowls. Top greens with chicken, goat cheese, pine nuts and peaches. Drizzle dressing over the top and toss.

Recipe Source: adapted from Eat Live Run

Avocado and Strawberry Salad with Honey Dressing

Summer is a time for salad. Fresh beautiful produce is everywhere, and it's too enticing to pass up. The second I saw this salad on this month's round up of No Croutons Required, I knew it had to be mine. I had everything but the strawberries, so I added it to my grocery list before heading to the store that afternoon. I forgot how sweet and juicy fresh strawberries are when they are in season. They are like candy, and I adore them. Speaking of candy, I added some candied pecans, which took it to a whole other level. With a sweet and sour dressing, this is probably one of my new favorite salads! Plus, look how pretty it is!!

One doesn't need exact measurements for ingredients, as it's very much up to personal taste. Below, I've simply listing the ingredients I used, followed by the recipe for the dressing. Make this salad immediately!

I'm also submitting this to Souper (Soup, Salad, and Sammies) Sundays over at Kahakai Kitchen!

Avocado and Strawberry Salad with Honey Dressing

Ingredients

For the salad:

Avocado

Strawberries

Greens of choice (I used spinach)

Nuts of choice (I used candied pecans)

Dressing for two:

1 tablespoon lemon juice

1 tablespoon olive oil

1 tablespoon honey

Sea salt and freshly ground pepper, to taste

Directions

In a small bowl, whisk together dressing ingredients.

Peal avocado, and cut into chunks or wedges, then wash and slice strawberries.

Arrange greens in salad bowls. Top with avocados, strawberries, and nuts. Drizzle with dressing, and serve immediately.

Recipe Source: adapted from Jagruti's Cooking Odyssey

Mediterranean Eggplant and Barley Salad

A new goal of mine is to incorporate more whole grains into my diet, and this salad was the first of many in achieving that goal. I really like barley, though hardly ever make it! It's chewy, nutty, and super healthy, providing over 50% of one's daily fiber! 

Salads like this are also great to have around, and they keep very well, so you have a healthy meal/side dish in the fridge waiting for you whenever you want it. This recipe was pretty easy to make, though a bit time consuming. The end result is totally worth is though! Lots of veggies, tons of fresh herbs, you feel good eating it. Please keep in mind this recipe yields a lot, probably 8 full servings. Luckily, I was able to share with friends at a pizza making soirée last night, and still have plenty left for me! Enjoy!

Mediterranean Eggplant and Barley Salad

Ingredients

1 1/2 pound eggplant, cut into 1/2 inch cubes

3/4 pound zucchini, cut into 1/2 inch cubes

10 tablespoons extra virgin olive oil*

1 teaspoon salt

1 teaspoon pepper

1 cup chopped scallion

1 1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8-1/4 teaspoon cayenne (adjust to taste-I used about 1/8 teaspoon, I could've used a bit more)

1 1/4 cup pearl barley

2 cups vegetable or chicken stock

1/2 cup water

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/4 teaspoon sugar

1/2 pound cherry tomatoes, quartered

1/2 cup thinly sliced red onions

1/2 cup chopped fresh flat-leaf (Italian) parsley

1/4 cup chopped fresh mint

Crumbled feta to garnish (optional...I guess)-omit to make vegan or dairy free

Directions

Preheat oven to 425F. Put oven racks in upper and lower thirds of oven.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a large bowl, then spread in 2 baking sheets lined with foil and sprayed with cooking spray. Roast vegetables in oven, stirring occasionally, and switching position of pans halfway through baking, until vegetables are golden and tender, 20-25 minutes total. Combine vegetables in 1 pan and cool, reserving the other pan for cooling barley.

Meanwhile, cook the barley. Heat 2 tablespoons oil in a 3 to 4 quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add stock and water, and bring to a boil. Reduce heat and simmer, covered, until all of the liquid is absorbed and barley is tender, 30-40 minutes, adding more water if the pot dries out (I added a teensy bit). Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

While barley is cooling, make the dressing. Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add cooled barley, roasted vegetables, and remaining ingredients to bowl with dressing, and toss until well combined. Top with feta, if desired (you desire it).

*I hardly ever measure the amount of oil I use in cooking, I usually just drizzle until it looks right. That being said, I don't think I used 10 tablespoons of olive oil for this recipe.

Recipe Source: adapted from Gourmet 2006, via Epicurious.com

Apple Dijon Kale Salad

I told you I had more green recipes up my sleeve, and this one is awesome. It's fruity and full or superfoods (literally: walnuts and kale? c'mon!). A few commenters at Budget Bytes thought the dressing was too vinegar-y. I thought it was great as it was, but maybe start with half and add more until you get the right balance for you. 

This salad makes a fair amount, roughly four main courses, but fear not, it keeps really well thanks to the hearty kale. I just had leftovers for lunch today, and it was even better then last night. The dressing also prevents the apples from browning, so that's not an issue either! I just love eating salads like this one. I always feel so good, knowing I'm eating something good for my body. I must admit though, now that it's starting to cool down outside, I'm quite looking forward to hot soups and comfort food more than salad! Enjoy!

Ingredients

For the dressing:

1/3 cup olive oil

1/4 cup apple cider vinegar

1 clove garlic

1 1/2 tablespoons dijon mustard

1/4 teaspoon salt

10-15 cranks fresh cracked pepper 

For the salad:

1 bunch kale

1 medium granny smith apple

1/4 cup raisins

1/2 cup chopped walnuts 

Directions

Tear the kale leaves from the stems. Cut the leaves into thin slices and then rinse well under cool water (in a colander). Allow the kale to drain as you prepare the rest of the salad.

In a blender combine the olive oil, apple cider vinegar, dijon mustard, clove of garlic, salt, and pepper. Blend until the garlic is minced and the dressing is smooth.

Wash the apple and chop it into chunks. Make sure the kale is as dry as possible and then combine it in a large bowl with the apples, walnuts, and raisins. Pour the dressing on top, starting with half, and toss to coat. Add more dressing as desired

Recipe Source: Budget Bytes 

Summer Vegetable and Potato Salad

I am officially on staycation. I made it back to the states safe and sound last Sunday, and have thoroughly been enjoying my time at home. There's been swimming, cuddling with puppers, and of course eating. I've also done a little car shopping, am still figuring out my cell phone situation, and oh yeah, I'm sick. Thankfully I'm not the kind of sick where I have body aches and chills, but the pain in my lungs when I cough cannot be overlooked.

Though I've been eating well since I've been home, I haven't been doing any cooking. Call me lazy, but when my mom asks me if I want her to make biscuits and gravy, I let her. Needless to say, this salad is perfect for a lazy dinner. My mom and I made this together, so it took zero time to make, and was fresh and satisfying. Actually, it was doubly satisfying, as many of the veggies were homegrown. The corn was grown in a friends garden, and my mom grew the tomatoes and basil. Oh basil, I love you.

As we were eating, we were brainstorming about other additions or changes. I think grilling the corn would add some lovely char, and maybe even some grilled zucchini. Either way, this recipe is highly adaptable. We ate it as a main dish, and for me, it was quite filling. My sister was still a little hungry after, while I couldn't quite finish my serving. I was already thinking about my favorite chocolate chip cookies I was going to make, so maybe I was subconciously saving room for those. There will be ice cream sandwiches in my near future. I love summer.

*Update: I'll be submitting this recipe to a monthly food blog event No Croutons Required. This is a monthly event featuring vegetarian soups and salads. I've been following for a little while, but this is my first entry. This month's challenge was to come up with a dish that is especially suited for summer. I think this dish fits the bill perfectly!

Summer Vegetable Potato Salad

Ingredients

1 pound small yellow or red new potatoes, sliced

2 fresh ears of corn, cooked, or 1 cup frozen whole kernel corn, thawed

4 roma tomatoes, cut into thin wedges, or you can use 12-15 halved cherry tomatoes like we did

1/4 cup fresh basil, torn

1/4 cup olive oil

3 tablespoons balsamic vinegar

1 tablespoon finely chopped shallot or red onion

1/2 teaspoon Dijon mustard

1/4 teaspoon sugar

1/2 cup feta cheese

Fresh basil leaves

Directions

In medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes, or just until tender. Drain and cool. Cut corn from cob. On large serving platter arrange the potatoes and tomatoes. Sprinkle with corn and 1/4 cup basil.

For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture. Sprinkle salad with feta cheese and basil leaves. Makes 8-10 servings.

Serves 4 as a main, 8-10 as a side.

Recipe Source: All-Time Favorite Recipes from the 2012 Better Homes and Gardens Cookbook, a supplement to the Better Homes and Garden magazine.

Summer Vegetable Pasta Salad

I know it's not quite summer yet, but it sure feels like it in Beijing! Our apartment gets pretty warm throughout the day, and the last thing I want to do is stand over the stove for a meal. Let's just say, we've been eating a lot of sandwiches lately. This pasta salad however, I can handle. If you can stomach the thought of boiling water for pasta, then you have a pretty tasty lunch awaiting you. With real summer heat on the horizon, this salad would be great for barbecues and picnics, not to mention, a great way to take advantage of summer's wonderful produce. 

The recipe below indicates the veggies I chose to use, but you can really use any veggies you have on hand, as this is of course a highly adaptable recipe. Just try to make it as colorful as possible! The vinaigrette is also quite tasty, and is much lighter then it's creamy cousin, so it doesn't feel too heavy.

One a side note, I bought my plane ticket back to the states last night, and couldn't be more thrilled. I'll be home just in time for the 4th of July, and am looking forward to grilling, swimming, and being around family and friends. I've already demanded we have hot dogs, baked beans, and cake. It will be glorious. 

Summer Vegetable Pasta Salad

Ingredients

Pasta 

12 oz. pasta (smaller shapes work best)

2 medium Roma tomatoes

1 medium zucchini

1 medium broccoli crown

1/2 medium red onion

1 bell pepper (I used 1/2 red and 1/2 yellow, because that's what I had on hand)

1/2 bunch parsley (I used a good pinch of dry parsley, as I can't find fresh here)

Vinaigrette

1/4 cup vegetable oil

1/4 cup olive oil

1/3 cup red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon dried oregano, or herb of choice

1 large clove garlic, minced

3/4 teaspoon salt

Freshly ground black pepper, to taste

Directions

Bring a large pot of lightly salted water to boil. Add the pasta and cook al dente according to the package directions. Drain in a colander and let cool.

While the pasta is cooking, prepare the vegetables. Wash them, then cut into bite sized pieces (especially the broccoli). 

In a very large bowl, prepare the vinaigrette by simply whisking all the ingredients together until fully combined. Add cooled pasta and veggies, and stir until everything is coated in the vinaigrette. 

At this point you can either dig in, or put in the fridge to cool completely and let the flavors marry. I prefer my pasta salad cold. 

Recipe Source: adapted from Budget Bytes

Sesame Chicken Pasta Salad

After months of pinning recipes on Pinterest, this is my first one to actually make. Oddly enough, I found it only a few days ago, and thankfully had the perfect reason to test it out. Chris and Eloy have been playing soccer with other members of our orchestra the past few Saturdays. The game starts at noon, but they leave around 10am, because of the hour long commute and to catch a ride with a friend. The big question? When to eat lunch. There is no time for them between 10am and about 3pm to eat. Enter this amazing pasta salad.

I made the pasta salad the night before, but decided not to add the green onion and cilantro until right before. I didn't want it to get soggy, but looking back I think it would've been fine. This was perfect because they were able to get their carbs in before playing, and it traveled incredibly well. The next time I talked to Chris, he told me he loved the pasta salad, even before I had a chance to ask him. This is coming from a man who I have to bombard with questions after I make something to get some kind of concrete response. Am I the only girl out there who hates the word "sure" in response to a question?

Not only is this salad delicious, it takes no time to make. If you already have cooked chicken, this dish will take you all of 15 minutes to prepare. You can also use the sesame dressing recipe for other salads. I'll definitely be making this again, especially if I'm going back to graduate school next year. It's the perfect lunch!

Sesame Chicken Pasta Salad

Ingredients

1 (16oz) package bow tie pasta

1/4 cup sesame seeds

1/2 cup vegetable oil (I used 1/4 cup without any problems, though if you plan of having this last you a few days, maybe use the full amount of oil)

1/3 cup rice vinegar

1/3 cup soy sauce

1 teaspoon sesame oil

3 tablespoons sugar

1/2 teaspoon ground ginger

1/4 teaspoon black pepper

3 cups cooked chicken (shredded or cut up into small chunks)

1/3 cup cilantro (chopped)

1/3 cup green onion (sliced)

Directions

Heat a skillet over medium high heat. Add sesame seeds and cook while stirring until they are lightly browned. Remove from heat and set aside. Bring a large pot of water to a boil and cook according to package direction until Al Dente. Drain pasta and cool. Transfer to a very large bowl.

In a jar with a tight fitting lid, add the sesame seeds, vegetable oil, vinegar, soy sauce, sesame oil, sugar, ginger, and black pepper. Shake well. Pour the dressing over the noodles. Add the chicken and mix well. Add the green onions and cilantro and serve.

Recipe Source: Adapted from Blog Chef

Chickpea Salad

We have been eating a LOT lately. Two nights ago it was pizza, and last night was extreme burger madness at our favorite burger place in Beijing, The Blue Frog. Their burgers are awesome, there are always tons of expats there, and on Monday nights the burgers are buy one get one free!! We hadn't been in about a month and a half, so I was looking forward to going last night. As we were ordering we were informed that the drinks were also buy one get one free...double score! I can't remember the name of the drink I got, but I do remember it having vodka, cranberry juice, and orange juice. Oh yeah..and the name started with an 'M'. It was a bit strong for me, but nevertheless delish (and pretty!).

And what burger did I order? I was super close to ordering the Portobello burger. It had hummus, watercress, peppers, and of course a large portobello mushroom. I thought it would be healthier, but you wanna know what I got? The mushroom. Yes..loads of mushrooms and Swiss cheese over beef. But hey..the bun was whole wheat! ;) I think next time we go though, I'll give the portobello a try, because it did look super tasty.                                                                                                                                                                                                                    

The thing is though, between pizza and burgers, my body was craving something light and green for lunch today. I wanted to make a chickpea salad for a few days now, and this one fit the bill perfectly. It was refreshing, crisp, and light, not to mention the vinaigrette was also wonderful. I ate about one large bowl full, and two kiwis for "dessert". After eating this salad, I’m starting to get super excited about spring, and can’t wait to eat all the fresh produce!

In a way it almost seems silly to write out a recipe for a salad, but at the same time, I would've never made this if I hadn't seen this recipe first. Therefore, try and think of this as a guideline, and get creative! My changes were using cherry tomatoes instead of Roma (they're a little sweeter..and easier to cut!), and adding cucumber. I LOVE cucumbers in salad. They're so crisp and fresh, I just adore them. If feta weren't so insanely expensive, I would've loved to have added some! In the end, I just loved this salad, and my body felt full and happy. Enjoy!

Chickpea Salad

Ingredients

For the Salad

2 hearts of Romaine lettuce (or one big one)

1 bunch of green onions

1 red pepper

1 cup cherry tomatoes, halved

1 large cucumber

1 can chickpeas, rinsed and drained

2 large garlic cloves, finely minced or pressed

For the Dressing

1/8 cup olive oil

2 tablespoons red wine vinegar

1 ½ teaspoons brown sugar

A dash of salt

A dash of pepper

Directions

Wash and chop the lettuce, green onions, red pepper, cherry tomatoes, and cucumber. Add in the garlic and chickpeas and give it a toss.

In a small jar, add the olive oil, vinegar, salt, and pepper. Give it a shake, and drizzle over the salad to lightly coat. Add freshly ground salt and pepper.

Recipe Source: adapted from Beloved Green 

Blood Orange, Beet, and Fennel Salad

When I was younger I was a super picky eater. I wouldn't even eat spaghetti sauce or onions, let alone things like beets. Up until today, I don't think I'd every really given beats a shot, and I desperately wanted to change that. As my mom and I were perusing through a recent Bon Appetit magazine, we were both super excited to see this recipe. My mom was craving blood oranges, and I was wanting to try beets, and neither of us had ever tried fennel before. 

Let me tell you, this salad was incredible. In my first bite I wanted to be sure to get a bite with a little of everything, and I was so surprised as to how well each flavor complemented each other. The recipe below is a half recipe, and it made three perfect portions. I actually forgot to add the olive oil, and added a few drips to a bite later on, and I would be equally happy with or without it. This salad is so different from anything I've tried before, and I'll definitely be making it again!

Isn't that the prettiest salad you've ever seen? I think so!

Blood Orange, Beet, and Fennel Salad

Ingredients

2 medium red beets, tops trimmed

2 blood oranges

1 medium navel orange (preferably Cara Cara)

1 1/2 teaspoon fresh lemon juice

1 1/2 teaspoon fresh lime juice

1/4 small fennel bulb, very thinly sliced 

1/4 small to medium red onion, very thinly sliced

Good quality extra virgin olive, pumpkin seed, or walnut oil for drizzling (optional)

Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper

1/4 cup chopped fresh cilantro 

Directions

Preheat oven to 400°F. Thoroughly wash beets, leaving some water on skins. Wrap individually in foil. Place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, slice the blood oranges crosswise into thin rounds, and cut between the membranes of the naval orange to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Place sliced oranges in the bowl. Add lemon juice and lime juice; set aside. 

Carefully peel cooled beets. Slice crosswise into thin rounds. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad with oil if desired. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

Recipe Source: adapted from Bon Appetit