I love fall and even though it’s not quite here yet I couldn’t resist making something with pumpkin. This is just the beginning, stay tuned for more pumpkin recipes or try these.
2T pumpkin puree
1/4 c apple cider vinegar
3 T olive oil
1 t honey
salt and pepper to taste
add all ingredients to a blender and mix until smooth ( you could also wisk by hand)
This is a pretty simple dish but it has a lot of flavor. I use a pre made greek dressing for my marinade but you could easily make your own. I also served it with a simple salad of romaine and pickled beets.
Greek Chicken with Tomatoes and Feta
3-4 chicken breasts
1/4 c greek vinaigrette or salad dressing ( I used a local favorite called Farmer Boy Greek Dressing)
3 small ripe tomatoes chopped
1/3 c feta cheese chopped
1 T fresh oregano chopped ( or 1/2 t dried)
salt and pepper to taste
Add chicken breasts to a large ziplock bag and add dressing. Mix to coat chicken and place in the refrigerator 2-12 hours. Pre heat oven to 350.
Add chicken to a baking dish and cook for 30-40 minutes or until chicken is done and no longer pink. Add chopped tomato, feta, oregano and salt and pepper to the top of chicken and bake 10 more minutes.
Lemon and Feta Orzo
12 oz orzo cooked according to package directions and drained.
1 T lemon juice
1/4 t lemon zest
2 T feta cheese
1 T chopped fresh parsley
2 t olive oil
Toss all ingredients together in a bowl add salt and pepper to taste.
This is an easy and quick side dish or weeknight meal that captures the season’s flavors.
Warm Apple, Bacon, and Spinach Salad
5 slices of bacon chopped into 1″ pieces
1/4 c chopped onion
1 apple, chopped into bite sized pieces ( I left the skin on)
2 T apple cider vinegar
2 t honey
6 c fresh spinach
1/4 c pepitas (roasted and salted pumpkin seeds)
In a large fry pan, cook bacon over med high, add onions and cook until crisp, add apples and cook for 2 min, add honey and vinegar until heated through ( if you bacon is very fatty drain off all but 2 T fat before adding the honey and vinegar)
Add warm apple mixture to spinach toss and sprinkle with pepitas and serve.
I love a good Cobb Salad, it is so easy and so versatile. I like to serve mine in a glass 9×12 pan and serve it family style so that everyone can pick and choose what toppings they like, it’s is kind of like a low carb taco night. Use the ingredients your family likes and serve with a vinaigrette or ranch dressing.
Family Style Cobb Salad
2 heads of romaine hearts chopped into bite sized pieces
2 tomatoes chopped
1 ripe avocado peeled and chopped ( sprinkle with lemon or lime juice to prevent discoloring)
2 cups cooked chicken or turkey chopped ( I used a rotisserie chicken from my stores deli)
6 slices of cooked bacon chopped
1/2 c blue cheese crumbled ( Use feta or even cheddar if that is your family’s preference)
3 hard boiled eggs chopped
Add lettuce to the pan, top with remaining ingredients, in rows. Sprinkle with salt and pepper if desired. Serve with dressing and tongs so that each person can get the ingredients they desire. This salad is also great for parties and pot lucks.
Easy Mustard Vinaigrette
2 T olive oil
3 T red wine vinegar
1 t dijon mustard
salt and pepper
whisk together all ingredients, serve over salad.
This healthy and refreshing Summer salad is punched up with a zip of lime. Delicious as a side to any dinner or add grilled chicken to make this the entrée.
2 c fresh spinach washed and torn into bite sized pieces
2 c romaine washed and torn into bite sized pieces
1 c fresh blueberries
1 cucumber peeled, halved and sliced
1/4 c sliced roasted almonds
Mix all ingredients in a large bowl
Juice of 2 limes, or about 2 T
1/4 c extra virgin olive oil
1 t sugar (or substitute)
1 t minced ginger
Whisk ingredients together in a small bowl, pour over salad, toss together