Weeknight Green Salad with Balsamic Dressing
Friday, 24 November 2017 by Julie Lieber
This is our go to salad and dressing, which you can throw together while someone is setting the table. My favorite way to make this dressing (or any dressing) is to put all of the ingredients into a small jar with a lid and shake it well. Once you get the hang of it, you can switch up the vinegars, oils and spices and make it your own!
- Published in Vegan, Vegetarian
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Veggie Burgers
Friday, 20 October 2017 by Julie Lieber
I have been in search of a really delicious (and easy to make) veggie burger for a long time, and so far, this is the one. It has great smoky flavor, a nice variety of vegetables and best of all, it bakes in the oven or on the stovetop, so there’s no grilling involved. I like to make extra and freeze them on a parchment lined sheet tray. Once frozen, you can put them in a ziplock bag and rewarm for another dinner down the line.
- Published in Sandwich Night, Vegan, Vegetarian
Mexican Chicken Salad
Wednesday, 13 September 2017 by Julie Lieber
This is a great (almost) no cook meal! I throw this together if I have some leftover grilled chicken and the rest of the ingredients are pantry and produce staples. Arranging it on a platter makes it look as good as it tastes!
- Published in Chicken Night, Salad for Dinner
Salmon Burgers
Friday, 07 July 2017 by Julie Lieber
In my house growing up, salmon burgers (or croquettes as we called them in the 80’s) were made from cans of salmon mixed with some eggs, breadcrumbs and maybe a little something green or crunchy if we were lucky. Easy, but it was never my favorite dinner. When I came across this method for making salmon burgers in an issue of Cooking Light, I knew it would be a hit. Instead of canned salmon, this recipe uses fresh salmon that is par-baked and them mixed with fresh and punchy flavors that are a far cry from the dull croquets of my youth. Serve with Sweet and Tangy Cruciferous Slaw on the side.
- Published in Fish Night, Sandwich Night