Green Goddess Goodness

Quinoa and Kale Salad with Avocado Lime Cilantro Green Goddess Dressing
Okay, so technically "Green Goddess Dressing" is given its characteristic green hue from a variety of herbs, in particular, tarragon. Now . . . I've got absolutely nothing against the classic anchovy and sour cream-infused dressing/dip/amazing condiment, but I wanted to see how I did with a vegan version. This dressing is made creamy and satisfying with a nice, ripe avocado. Tossed together with fresh seasonal kale, crunchy cucumbers, and a hearty helping of quinoa, this is a salad truly fit for any green goddess!

Ingredients
- 3 Tbsp. white balsamic vinegar
- 2 Tbsp. minced fresh cilantro
- juice from one lime
- salt and pepper
- 1 ripe avocado, peeled and pitted, then sliced
- 1 shallot, minced
- 1 bunch fresh chives, minced
- 1 Tbsp. olive oil
- salt and pepper
- 14.5 oz. can garbanzo beans, drained and rinsed
- 1 medium cucumber, peeled and diced
- 1 c. uncooked quinoa
- 1 bunch fresh kale, leaves removed from stems and torn into 3" pieces

AVOCADO LIME CILANTRO GREEN GODDESS DRESSING
In a small dish or blender place minced shallot, chives, cilantro, lime juice, and white balsamic vinegar. Pulse to a puree with a blender or an immersion blender. Sprinkle with 1 tsp. of salt and several grinds of fresh ground pepper. Add avocado and blend until dressing becomes smooth and creamy. Thin out with olive oil and season to taste with additional salt and pepper if desired.

QUINOA AND KALE SALAD
In a medium sauce pan, combine 1 c. of uncooked quinoa with 2 c. of water. Bring to a boil over high heat, cover, and reduce to low. Simmer for 12-15 minutes until the quinoa has absorbed. Remove from heat and set aside to cool. Meanwhile, bring a skillet with about 2" of salted water to a boil. Add kale pieces to boiling water, cover, and blanch for 1-2 minutes until kale is bright green. Remove from heat and drain water in a colander over sink. Immediately rinse with cold water.

Combine cooked quinoa, garbanzo beans, cooked kale, and diced cucumber in a medium serving bowl. Toss ingredients to combine. Pour half of the dressing over the salad, toss ingredients together. Pour remaining dressing over the salad and toss thoroughly. Season to taste with salt and pepper. Serve at room temperature. This "side dish" makes for a great lunch on its own or perfect for dinner along side chicken or a tasty cut of seared salmon.

Sizzling September

Spinach Salad with Lemony-Peppery Chicken
Summer is not going down without a fight around here. After a rather mild and pleasant few dry months we were teased with a very Fall-like few days of chilly evenings. I thought it was about time to pull out my sweaters and stock pots of the long, wet months ahead . . . then BAM! This Labor Day weekend temperatures shot up into the high 90s and although my heart was turning towards concocting hearty soups and casseroles, my sweaty body tells me, "No, it's still salad weather." Very well, this quick spinach salad with grilled chicken breast is perfectly light meal for two to enjoy with your sweetie and a crisp glass of white wine during these remaining warm summer nights!

Ingredients
- 1 chicken breast, sliced in half down the center to create two thin fillets, then cut into four strips
- 5 oz. baby spinach leaves, rinsed and patted dry
- 1 avocado, peeled, pitted and sliced
- 1 Fuji apple, cored and sliced
- 2 Tbsp. chopped walnuts
- 1/4 c. crumbled Feta cheese
- 1/4 c. dried cherries
- juice from 1 lemon
- 1 large garlic clove, minced
- 1 Tbsp. honey
- 1 shallot, minced
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. olive oil, divided
- salt and pepper to taste
- lemon pepper 


LEMONY-PEPPERY CHICKEN BREASTS
In a small bowl, whisk together minced garlic, lemon juice, and 1 Tbsp. olive oil. Set aside. Lay out filleted chicken breast pieces in a shallow bowl and sprinkle both sides with salt and a generous amount of lemon pepper. Pour lemon mixture over chicken breasts, cover with plastic wrap, and marinate in refrigerator for at least 30 minutes.

After the chicken has marinated, heat the grill to high and cook chicken pieces for 4-5 minutes per side until grill marks appear. The chicken will cook quickly because it's sliced so thin. While chicken pieces are grilling, prepare the salad dressing and salad.

TANGY SHALLOT DRESSING
In a small bowl, whisk together shallots, honey, apple cider vinegar, and a sprinkle of salt and pepper until the honey has dissolved. Whisk in the remaining tablespoon of olive oil. Assemble two salads with spinach, apple sliced, dried cherries, avocado, apple slices, and walnuts. Divide dressing evenly among each salad. Sprinkle with crumbled Feta cheese then lay two cooked chicken breast pieces across each salad. Eat up! Fast, easy, and delicious! 

Dressing Up 1

Quick and Easy Steak and Salad with Balsamic Shallot Dressing

Here is another super fast, easy, and delicious meal. It's all about the salad dressing. I never buy salad dressing from the store. It's so fast and tasty to make it yourself because you can make it exactly the way you like and there are thousands of dressings and sauce variations that can be made from the simple oil and vinegar ratio (3 parts oil to 2 parts vinegar). This is Part 1 in my many, many part series on dressings. One of the great things about this meal is that it is so versatile. Greens and berries can be swapped for whatever is seasonal, steak can be swapped for sliced chicken breast or seared salmon . . . whatever! Trust your own taste buds and make it the way you like it. This is just one of my gazillion variations of this recipe. Yum.

Please note, I prefer my steaks bloody rare, but cook it to your desired doneness. I find that searing the meat and letting it rest under tented foil for about five minutes makes for a juicy steak even if I buy a really cheap cut of meat (which I usually do because I'm poor and I still like to eat good food).

Ingredients
- 2 7 oz. strip steaks (Or whatever is on sale. Really.)
- 1 5 oz. bag mixed baby greens
- 1 c. strawberries, hulled and sliced
- 1 medium avocado, peeled, pitted, halved, and sliced
- 1 small cucumber, sliced
- 5 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. balsamic vinegar
- 2 tsp. Dijon mustard
- 2 tsp. honey
- 1 large shallot, peeled and minced
- salt and pepper

Pat steaks dry with a paper towel then season both sides with salt and pepper. Heat 2 Tbsp. olive oil in medium pan over medium-high heat. Sear steaks in pan (1-2 minutes per side for rare). Remove steaks from heat, place on plate, and tent with foil. Let steaks rest about 5 minutes.

Toss together greens, avocado, strawberries, and cucumbers in medium bowl. Set aside. Put honey, vinegar, shallot, and mustard in a small bowl. Whisk in remaining 3 Tbsp. of olive oil. Season with salt and pepper. Pour about 2/3 of the dressing over salad mixture and toss to combine. Divide salad among two plates.

After steaks have rested (really this is an important step to keep them juicy), thinly slice across the grain. Top salad with sliced steak and then top each steak with remaining dressing. Eat. It's delicious. You'll love it.