I’ve always wanted to try Hawaiian roll sliders, but the rolls’ sweetness has kept me from doing so until I found their less-sweet version–savory, buttery Hawaiian rolls. I made these turkey bacon sliders a little more special by preparing & using a garlic-basil mayonnaise instead of plain old mayo. The sandwiches were a hit with my busy family, who grabbed them on the go, and I loved how easy they were to make. I served these tasty mini sandwiches with baked sweet potato chips and a dill cucumber salad.

Turkey Club Sliders

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil, finely chopped
• 1 clove of garlic, finely grated
• Freshly cracked black pepper, to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls, sliced in half horizontally
• 6 slices of Havarti cheese (or cheese of your choice)
• 8 oz deli turkey, sliced
• 2-3 Roma tomatoes, sliced
• 2 cups iceberg lettuce, finely shredded
• ¼ red onion, sliced thinly  ***Soak the slices in ice water if they’re too strongly flavored
• Sea salt and freshly cracked black pepper, to taste

How to Make Turkey Club Sliders:

Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.

Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.

Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.

Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.

Layer the Havarti cheese on the bottom half of the rolls.

Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider. 

Next, layer the cripsy bacon slices.

Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.

Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.

Finish the sliders by topping with the top layer of slider rolls.

Slice into sliders. Serve and enjoy.

Print

Turkey Club Sliders

Course Appetizer, Lunch, Main

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 Sliders

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Garlic-Basil Mayonnaise:

• ¼ cup of mayonnaise
• 2 tbsp fresh basil finely chopped
• 1 clove of garlic finely grated
• Freshly cracked black pepper to taste

Turkey Club Sliders:

• 6 slices of bacon
• 1 package of savory buttery Hawaiian rolls sliced in half horizontally
• 6 slices of Havarti cheese or cheese of your choice
• 8 oz deli turkey sliced
• 2-3 Roma tomatoes sliced
• 2 cups iceberg lettuce finely shredded
• ¼ red onion sliced thinly ***Soak the slices in ice water if they're too strongly flavored
• Sea salt and freshly cracked black pepper to taste

Instructions

• Make the garlic-basil mayonnaise by combining the mayonnaise, finely chopped basil, garlic, and freshly cracked black pepper to taste. Stir until well combined and set aside to let the flavors mingle.
• Cook the bacon in a large skillet until both sides are golden brown & crisp, about 10 minutes. Place on paper towels to drain the grease.
• Prepare the rolls by slicing them in half horizontally and placing them both cut-side up.
• Prepare the turkey club sliders by spreading the garlic-basil mayonnaise evenly on both halves of the Hawaiian rolls.
• Layer the Havarti cheese on the bottom half of the rolls. Next, layer the turkey slices.  Side Note: Loosely fold or ruffle the slices to create airy layers for the slider.
• Next, layer the cripsy bacon slices. Next, layer the tomato slices, then season them with sea salt and freshly cracked black pepper to taste.
• Finally, layer with the shredded lettuce and thinly sliced onions, and season with freshly cracked black pepper to taste, if desired.
• Finish the sliders by topping with the top layer of slider rolls, and slice into sliders. Serve and enjoy.

We’ve been having a load of hot weather, which makes me want to make simple dinners that don’t heat the house. I used a combination of greens that we had in the fridge, and kept it simple with just a few toppings. The citrus vinaigrette paired well with the other ingredients, and the salad was delicious. This healthy, quick, and simple salad paired nicely with some spicy chicken sandwiches and a fruit salad.

Simple Mixed Greens Salad with Citrus Vinaigrette

Citrus Vinaigrette:

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar (white wine vinegar will also work)
• Zest from half a lemon + 1 tbsp fresh lemon juice
• Zest from 1 mandarin + 1 tbsp fresh mandarin juice (can also use a Clementine)
• 1 tsp Dijon mustard
• ½-1 tsp honey, to taste
• 1 small clove of garlic, finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper, to taste

Simple Mixed Green Salad:

• 2 cups romaine lettuce, chopped
• 1 cup baby spinach
• 1 cup baby arugula
• 3 tbsp pine nuts, toasted
• Parmesan, shaved, to taste  ***Vegetable peeler works well to shave the cheese
• Freshly cracked black pepper, to taste

How to Make a Simple Mixed Greens Salad with Citrus Vinaigrette:

Make the citrus vinaigrette by combining the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.

Set aside to let the flavors mingle for at least 15-30 minutes before using.  Side Note: You won’t need all of the salad dressing for this salad. Store the remaining vinaigrette in an airtight container in the fridge for up to a week. 

Make the salad by combining the romaine lettuce, baby spinach, and baby arugula in a large bowl.

Drizzle some of the well-shaken citrus vinaigrette over the greens and toss to coat them evenly. Pour the salad on a serving plate, if desired.

Sprinkle the top with toasted pine nuts, shaved Parmesan cheese, and lots of freshly cracked black pepper to taste.  Side Note: Toast the pine nuts in a small, dry skillet over low heat for a few minutes, tossing them occasionally, until golden brown. 

Serve immediately with additional vinaigrette on the side. Enjoy.

Print

Simple Mixed Greens Salad with Citrus Vinaigrette

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small glass jar
• Large Bowl

Ingredients

Citrus Vinaigrette:

• ¼ cup olive oil or vegetable oil
• 1 tbsp white balsamic vinegar white wine vinegar will also work
• Zest from half a lemon + 1 tbsp fresh lemon juice
• Zest from 1 mandarin + 1 tbsp fresh mandarin juice can also use a Clementine
• 1 tsp Dijon mustard
• ½-1 tsp honey to taste
• 1 small clove of garlic finely grated
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper to taste

Simple Mixed Green Salad:

• 2 cups romaine lettuce chopped
• 1 cup baby spinach
• 1 cup baby arugula
• 3 tbsp pine nuts toasted
• Parmesan, shaved, to taste ***Vegetable peeler works well to shave the cheese
• Freshly cracked black pepper to taste

Instructions

• Make the citrus vinaigrette by combining the oil, vinegar, zest & juice from the lemon & mandarin, Dijon, honey, garlic, onion powder, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with a lid and shake well. Taste & re-season if needed.
• Set aside to let the flavors mingle for at least 15-30 minutes before using. 

  Side Note: You won't need all of the salad dressing for this salad. Store the remaining vinaigrette in an airtight container in the fridge for up to a week.
• Make the salad by combining the romaine lettuce, baby spinach, and baby arugula in a large bowl.
• Drizzle some of the well-shaken citrus vinaigrette over the greens and toss to coat them evenly. Pour the salad on a serving plate, if desired.
• Sprinkle the top with toasted pine nuts, shaved Parmesan cheese, and lots of freshly cracked black pepper to taste. 

  Side Note: Toast the pine nuts in a small, dry skillet over low heat for a few minutes, tossing them occasionally, until golden brown.
• Serve immediately with additional vinaigrette on the side. Enjoy.

I made this tasty Italian bean salad recipe, which I found on Two Peas and Their Pod, to pair with some lemon butter chicken, roasted asparagus, and crusty bread loaded with roasted garlic I was making for dinner. This protein-packed bean salad was easy to make and tasted fantastic with the rest of the meal. Flavorful, healthy, and delicious.

Italian Bean Salad

Vinaigrette:

• ½ cup olive oil
• 2-3 tbsp red wine vinegar, to taste
• 2 tbsp Parmesan cheese, finely grated
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, finely grated
• ½ tsp Italian seasoning
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste

Salad:

• 1 (15-oz) can chickpeas, rinsed and drained, remove as many skins as possible
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1 cup Persian cucumber, diced
• 1 cup cherry tomatoes, diced
• 1 cup orange bell pepper, diced
• ½ cup pepperoncini, chopped
• ¼ cup red onion, diced   ***Soak the diced onion in ice-water for 10 minutes if the flavor is too strong
• ¼ cup parmesan cheese, finely grated
• ¼ cup fresh basil leaves, hand torn
• 2 tbsp parsley, finely chopped

How to Make an Italian Bean Salad:

Prepare the vinaigrette by combining the olive oil, red wine vinegar, parmesan, Dijon, honey, garlic, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with an airtight lid and shake very well. Set aside to let flavors mingle.

Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional.

Prepare the salad by combining the rinsed chickpeas, cannellini beans, cucumber, tomatoes, bell pepper, pepperoncini, red onion, parmesan cheese, basil, and parsley.

Dress the salad by pouring the well-shaken vinaigrette over it and tossing until everything is evenly coated.

Serve, or for the best flavor, chill for 30–60 minutes to let the flavors mingle.

Print

Italian Bean Salad

Course Salad, Sides

Cuisine Italian

Prep Time 15 minutes minutes

Allow flavors time to mingle: 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Glass Jar with Lid
• Sharp Knife

Ingredients

Vinaigrette:

• ½ cup olive oil
• 2-3 tbsp red wine vinegar to taste
• 2 tbsp Parmesan cheese finely grated
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic finely grated
• ½ tsp Italian seasoning
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste

Salad:

• 1 (15-oz) can of chickpeas, rinsed and drained, remove as many skins as possible
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1 cup Persian cucumber diced
• 1 cup cherry tomatoes diced
• 1 cup orange bell pepper diced
• ½ cup pepperoncini chopped
• ¼ cup red onion diced ***Soak the diced onion in ice-water for 10 minutes if the flavor is too strong
• ¼ cup parmesan cheese finely grated
• ¼ cup fresh basil leaves hand torn
• 2 tbsp parsley finely chopped

Instructions

• Prepare the vinaigrette by combining the olive oil, red wine vinegar, parmesan, Dijon, honey, garlic, Italian seasoning, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small glass jar. Seal with an airtight lid and shake very well. Set aside to let flavors mingle.
• Remove the chickpea skins by placing the drained & rinsed chickpeas in a large bowl filled with water. Gently rub and pinch the beans together between your hands and fingers, which will allow the skins to slide off the beans and float to the surface.  Side Note: This step is optional.
• Prepare the salad by combining the rinsed chickpeas, cannellini beans, cucumber, tomatoes, bell pepper, pepperoncini, red onion, parmesan cheese, basil, and parsley.
• Dress the salad by pouring the well-shaken vinaigrette over it and tossing until everything is evenly coated.
• Serve, or chill for 30–60 minutes to let the flavors mingle for the best flavor.

I made this Italian pastina soup recipe (aka pastina en brodo or Italian Penicillin Soup) because my daughter has a terrible cough and cold right now. I’ve seen so many versions of this viral Italian penicillin soup recipe, but I decided to try one from The Menu Maid because it sounded amazing. I cooked the pasta separately from the broth, so my daughter can make bowls of it in the coming days without the pasta becoming gummy. She had two bowls, along with some crusty bread, and said it was comforting and delicious.

Italian Pastina Soup

Ingredients:

• 1½ tbsp butter
• 4 small carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium yellow onion, chopped
• 3 whole garlic cloves, peeled & smashed
• Sea salt and freshly cracked black pepper, to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind, optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe, or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley, finely minced
• Parmesan, freshly grated
• Fresh lemon wedges

How to Make an Italian Pastina Soup:

Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.

Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.

Remove and discard the Parmesan rind and bay leaves.

Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.

Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.

Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.

Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.

Serve with fresh parmesan cheese, parsley, and lemon wedges.

Print

Italian Pastina Soup

Course Lunch, Main, Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven or Large Soup Pot
• Blender
• Large saucepan

Ingredients

• 1½ tbsp butter
• 4 small carrots peeled and chopped
• 2 celery stalks chopped
• 1 medium yellow onion chopped
• 3 whole garlic cloves peeled & smashed
• Sea salt and freshly cracked black pepper to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley finely minced
• Parmesan freshly grated
• Fresh lemon wedges

Instructions

• Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.
• Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.
• Remove and discard the Parmesan rind and bay leaves.
• Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.
• Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.
• Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.
• Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.
• Serve with fresh parmesan cheese, parsley, and lemon wedges.

When I was a kid, my parents would drive an hour to the “big city” for grocery trips, and they would almost always bring home KFC with all the fixings. I had a recent craving for KFC, so I decided to look for some copycat recipes. I found this easy KFC coleslaw recipe on Bellyfull that looked and sounded just like Kentucky Fried Chicken’s coleslaw. I adapted it to use less sugar, and it was plenty sweet. This KFC coleslaw recipe was super simple to make and tastes just like the real deal. This slaw paired nicely with some oven-fried chicken, creamy mashed potatoes, and chicken gravy.

KFC Coleslaw Recipe

Coleslaw:

• 8 cups green cabbage, core discarded and finely chopped in a food processor
• ¼ cup carrot, finely shredded
• 2½ tbsp yellow onion, very finely minced

Dressing:

• ½ cup mayonnaise
• 2-4 tbsp white sugar, to taste (I used 2, which was plenty sweet for us!)
• ¼ cup whole milk
• ¼ cup buttermilk
• 2½ tbsp fresh lemon juice
• 1½ tbsp white vinegar or apple cider vinegar
• Sea salt and freshly cracked black pepper

How to Make a Copycat KFC Coleslaw Recipe:

To achieve the right texture, finely chop the green cabbage using a food processor.

Place chopped cabbage on a few tea towels and squeeze as much moisture as you can. Place in a large bowl.

Grate the carrots and place on a few paper towels (don’t use tea towels, as they will be stained), and squeeze to remove as much juice as possible.  Side Note: This prevents the coleslaw from becoming pinkish. 

Add the carrots and minced onion to the bowl of cabbage and mix until combined.

Prepare the dressing by combining the mayonnaise, sugar, whole milk, buttermilk, lemon juice, vinegar, sea salt, and freshly cracked black pepper in a glass jar. Whisk until creamy and smooth.

Pour the dressing over the cabbage mixture and mix until everything is thoroughly coated.

Cover and refrigerate for 2-24 hours, stirring occasionally if possible.

Stir again right before serving and enjoy!

Print

KFC Coleslaw Recipe

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Allow flavors time to mingle: 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 10

Author Pam - For the Love of Cooking

Equipment

• Food Processor

Ingredients

Coleslaw:

• 8 cups green cabbage core discarded and finely chopped in a food processor
• ¼ cup carrot finely shredded
• 2½ tbsp yellow onion very finely minced

Dressing:

• ½ cup mayonnaise
• 2-4 tbsp white sugar, to taste I used 2, which was plenty sweet for us!!
• ¼ cup whole milk
• ¼ cup buttermilk
• 2½ tbsp fresh lemon juice
• 1½ tbsp white or apple cider vinegar
• Sea salt and freshly cracked black pepper

Instructions

• To achieve the right texture, finely chop the green cabbage using a food processor.
• Place chopped cabbage on a few tea towels and squeeze as much moisture as you can. Place in a large bowl.
• Grate the carrots and place on a few paper towels (don't use tea towels, as they will be stained), and squeeze to remove as much juice as possible.  Side Note: This prevents the coleslaw from becoming pinkish.
• Add the carrots and minced onion to the bowl of cabbage and mix until combined.
• Prepare the dressing by combining the mayonnaise, sugar, whole milk, buttermilk, lemon juice, vinegar, sea salt, and freshly cracked black pepper in a glass jar. Whisk until creamy and smooth.
• Pour the dressing over the cabbage mixture and mix until everything is thoroughly coated.
• Cover and refrigerate for 2-24 hours, stirring occasionally if possible.
• Stir again right before serving and enjoy!

My family loves Japanese cucumber salad and often orders it. I had a craving for it recently, but didn’t want to leave the house, so I whipped up this quick and easy cucumber salad recipe adapted from one found on CJ Eats. It has a few ingredients and was ready within 15 minutes. This refreshing salad pairs nicely with chicken Katsu and garlic rice.

Japanese Cucumber Salad

Ingredients:

• 1 English cucumber, scrubbed
• 1 tsp kosher salt
• 2 tbsp rice vinegar
• ½ tbsp soy sauce
• 1½ tsp sugar
• ¼-½ tsp toasted sesame oil, to taste
• Toasted white and black sesame seeds, to taste

How to Make a Japanese Cucumber Salad

Using the thinnest setting on your mandolin, carefully slice the cucumber.

Place the slices in a colander and season evenly with the kosher salt. Allow the cucumber to sit for 5-10 minutes.

Squeeze out excess liquid from the sliced cucumbers, then gently rinse under cold water to remove the salt.

Place them on a towel and squeeze them very well to remove all liquid.

Combine the rice vinegar, soy sauce, sugar, and toasted sesame oil in a serving bowl.

Add the cucumbers and mix very well until evenly coated and saturated.

Sprinkle with toasted sesame seeds and serve and enjoy.

Print

Japanese Cucumber Salad

Course Salad, Sides

Cuisine Asian

Prep Time 5 minutes minutes

Salting Time: 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 - 4

Author Pam - For the Love of Cooking

Equipment

• Mandolin Slicer or Sharp Knife

Ingredients

• 1 English cucumber scrubbed ***You can also use Persian cucumbers
• 1 tsp kosher salt
• 2 tbsp rice vinegar
• ½ tbsp soy sauce
• 1½ tsp sugar
• ¼-½ tsp toasted sesame oil to taste
• Toasted white and black sesame seeds to taste

Instructions

• Using the thinnest setting on your mandolin, carefully slice the cucumber.
• Place the slices in a colander and season evenly with the kosher salt. Allow the cucumber to sit for 5-10 minutes.
• Squeeze out excess liquid from the sliced cucumbers, then gently rinse under cold water to remove the salt.
• Place them on a towel and squeeze them very well to remove all liquid.
• Combine the rice vinegar, soy sauce, sugar, and toasted sesame oil in a serving bowl.
• Add the cucumbers and mix very well until evenly coated and saturated.
• Sprinkle with toasted sesame seeds and serve and enjoy.

I served this light & fresh little gem salad recipe I found on Recipe Tin Eats, to serve with crispy chicken parmesan, steamed artichokes, and garlic bread for my husband’s birthday dinner. This baby gem bistro salad recipe was a big hit with all of us, and we thought it tasted great with the creamy dressing. I’ll be making this one again–soon!

Little Gem Salad

Creamy Dressing:

• 2 tbsp mayonnaise
• 2 tbsp extra virgin olive oil
• 1 tbsp vegetable oil, or other plain-flavored oil
• 1 tbsp white wine vinegar
• 2 tsp water
• 1 tsp Dijon mustard
• 1½ tbsp chives, finely chopped
• Sea salt and freshly cracked black pepper, to taste
• Pinch of sugar, to taste

Croutons:

• 1 tbsp butter or olive oil
• ½ baguette, French bread, or sourdough bread, cut into small cubes
• Sea salt and freshly cracked black pepper, to taste
• Garlic powder, to taste
• Dried parsley, to taste

Salad:

• 4 cups of little gem salad leaves (aka baby gem)
• 1 cup tiny, baby tomatoes
• 1 small shallot, sliced thinly  ***Soak the slices in ice water for 10 minutes if the flavor is too strong
• 1½ tbsp fresh chives, snipped

How to Make a Little Gem Salad

Make the creamy dressing by combining the mayonnaise, olive oil, vegetable oil, white wine vinegar, water, Dijon mustard, chives, sea salt, freshly cracked black pepper, and sugar in a small glass jar. Seal with an airtight lid and shake to combine. Set aside to allow the flavors time to combine.

Make the croutons by melting the butter or olive oil in a large skillet over medium-high heat. Add the bread and season with sea salt, cracked black pepper, garlic powder, and parsley to taste. Cook, stirring often, for 15-20 minutes. Taste and re-season, if needed. Set aside to cool.

Prepare the salad by tossing the little gem salad in a small amount of the creamy dressing to taste.

Place the lettuce on a serving plate and top with tomatoes, shallot, and chives. Drizzle with a bit more creamy dressing and serve the remaining on the side.

Serve immediately. Enjoy.

Print

Little Gem Salad

Course Salad

Cuisine French

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small glass jar
• Large skillet

Ingredients

Creamy Dressing:

• 2 tbsp mayonnaise
• 2 tbsp extra virgin olive oil
• 1 tbsp vegetable oil or other plain-flavored oil
• 1 tbsp white wine vinegar
• 2 tsp water
• 1 tsp Dijon mustard
• 1½ tbsp chives finely chopped
• Sea salt and freshly cracked black pepper to taste
• Pinch of sugar to taste

Croutons:

• 1 tbsp butter or olive oil
• ½ baguette French bread, or sourdough bread, cut into small cubes
• Sea salt and freshly cracked black pepper to taste
• Garlic powder to taste
• Dried parsley to taste

Salad:

• 4 cups of little gem salad leaves aka baby gem
• 1 cup tiny baby tomatoes
• 1 small shallot sliced thinly ***Soak the slices in ice water for 10 minutes if the flavor is too strong
• 1½ tbsp fresh chives snipped

Instructions

• Make the creamy dressing by combining the mayonnaise, olive oil, vegetable oil, white wine vinegar, water, Dijon mustard, chives, sea salt, freshly cracked black pepper, and sugar in a small glass jar. Seal with an airtight lid and shake to combine. Set aside to allow the flavors time to combine.
• Make the croutons by melting the butter or olive oil in a large skillet over medium-high heat. Add the bread and season with sea salt, cracked black pepper, garlic powder, and parsley to taste. Cook, stirring often, for 15-20 minutes. Taste and re-season, if needed. Set aside to cool.
• Prepare the salad by tossing the little gem salad in a small amount of the creamy dressing to taste.
• Place the lettuce on a serving plate and top with tomatoes, shallot, and chives. Drizzle with a bit more creamy dressing and serve the remaining on the side.
• Serve immediately. Enjoy.

I made this tasty kale salad with roasted sweet potato & chickpeas, along with crisp apple, red onion, and toasted pumpkin seeds, all tossed in a delicious vinaigrette that was inspired by a recipe I found on Two Peas and Their Pod. My husband and I loved this healthy salad and devoured our portions, but my son wasn’t as big a fan and didn’t like the chickpeas. I say, more for my husband and me! This delicious salad pairs nicely with caramelized onion & roasted garlic soup and some dinner rolls or crusty bread.

Sweet Potato Kale Salad

Sweet Potato & Chickpeas:

• 1 large sweet potato, cut into ½ inch cubes (about 2 cups)
• 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp ground cumin
• Sea salt and freshly cracked black pepper, to taste

Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp pure maple syrup, or more to taste
• 2 tsp Dijon mustard
• 1 clove of garlic, minced
• Sea salt and freshly cracked black pepper, to taste

Salad Ingredients:

• 3 cups kale, finely chopped
• 1 cup romaine, finely chopped
• 1 honeycrisp apple, chopped
• ¼ cup red onion, sliced
• ¼ cup pumpkin seeds (pepitas), toasted

Optional Ingredients Ideas:

• Cooked quinoa or farro (for added protein, grains, and texture)
• Goat cheese or Feta cheese, crumbles

How to Make a Sweet Potato Kale Salad

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Prepare the sweet potato and chickpeas by spreading them out onto the prepared baking sheet.

Drizzle with olive oil and toss until well coated.

Sprinkle with paprika, garlic powder, cumin, sea salt, and freshly cracked black pepper to taste. Toss again until well coated.

Roast for 20 to 25 minutes, stirring halfway through, or until the sweet potatoes are tender and the chickpeas slightly crispy.

Remove from oven and set aside to cool to room temperature.

Meanwhile, prepare the vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon, garlic, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside.

Prepare the salad by combining the finely chopped kale and romaine in a large bowl.

Top with the apple, onion, pumpkin seeds, cooled sweet potato, and cooled garbanzo beans.

Serve the salad by drizzling some of the well-shaken vinaigrette over it to taste, and tossing to coat evenly. Season with freshly cracked black pepper to taste.

Serve immediately and enjoy.

Print

Sweet Potato Kale Salad

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Small Jar

Ingredients

Sweet Potato & Chickpeas:

• 1 large sweet potato cut into ½ inch cubes (about 2 cups)
• 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• ¼ tsp ground cumin
• Sea salt and freshly cracked black pepper to taste

Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp pure maple syrup or more to taste
• 2 tsp Dijon mustard
• 1 clove of garlic minced
• Sea salt and freshly cracked black pepper to taste

Salad Ingredients:

• 3 cups kale finely chopped
• 1 cup romaine finely chopped
• 1 honeycrisp apple chopped
• ¼ cup red onion sliced
• ¼ cup pumpkin seeds pepitas, toasted

Optional Ingredients Ideas:

• Cooked quinoa or farro for added protein, grains, and texture
• Goat cheese or Feta cheese crumbles

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Prepare the sweet potato and chickpeas by spreading them out onto the prepared baking sheet.
• Drizzle with olive oil and toss until well coated.
• Sprinkle with paprika, garlic powder, cumin, sea salt, and freshly cracked black pepper to taste. Toss again until well coated.
• Roast for 20 to 25 minutes, stirring halfway through, or until the sweet potatoes are tender and the chickpeas slightly crispy.
• Remove from oven and set aside to cool to room temperature.
• Meanwhile, prepare the vinaigrette by combining the olive oil, apple cider vinegar, maple syrup, Dijon, garlic, sea salt, and freshly cracked black pepper to taste in a small jar. Seal with a lid and shake well. Set aside.
• Prepare the salad by combining the finely chopped kale and romaine in a large bowl.
• Top with the apple, onion, pumpkin seeds, cooled sweet potato, and cooled garbanzo beans.
• Serve the salad by drizzling some of the well-shaken vinaigrette over it to taste, and tossing to coat evenly. Season with freshly cracked black pepper to taste.
• Serve immediately and enjoy.

I’ve seen the viral Asian spiral cucumber salad videos and recipes online for a while now, and when I had all the ingredients on hand, I made it. The spiral was easy to create when using cheap chopsticks as a guide. The punch of spicy, bold flavors from the dressing makes this cucumber salad extra delicious, while the spiral makes it fun to eat. I served this delicious & easy spicy Asian cucumber salad recipe with Asian chicken sandwiches and some edamame.

Spiral Cucumber Salad

Cucumbers:

• 5 Persian cucumbers
• 1 tsp sea salt

Dressing:

• 1 tbsp soy sauce
• 1 tbsp Chinese black vinegar or rice vinegar
• 1 tbsp spicy chili oil
• 1½ tsp toasted sesame oil
• 1 tsp white sugar
• 2 cloves garlic, finely grated

Serving:

• 2 tbsp green onion, finely sliced
• Toasted sesame seeds

How to Make a Spiral Cucumber Salad

Prepare the spiral cucumbers by cutting the ends of each Persian cucumber.

Place one cucumber between two cheap takeout chopsticks. Make thin diagonal slices on the top. Flip the cucumber over and do the same on the other side.  Side Note: Do not cut them at a straight angle, or the spiral will not work.

Cut the cucumber in two. Repeat for the remaining cucumbers.

Salt the cucumbers by transferring them to a large strainer and sprinkling sea salt evenly over them. Set aside for 10-15 minutes to allow the cucumber to release excess liquid.

Gently rinse the cucumbers with water to remove the salt, then place them on a towel or paper towels and dry thoroughly.

Meanwhile, make the dressing by combining the soy sauce, black vinegar, chili oil, sugar, and garlic in a large bowl.

To serve, pour the well-whisked dressing over the salad, and gently toss to coat evenly. Top with sliced green onions and toasted sesame seeds.

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Spiral Cucumber Salad

Course Salad, Sides

Cuisine Asian

Prep Time 15 minutes minutes

Salting Time: 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Two Cheap Takeout Chopsticks
• Sharp Knife

Ingredients

Cucumbers:

• 5 Persian cucumbers
• 1 tsp sea salt

Dressing:

• 1 tbsp soy sauce
• 1 tbsp Chinese black vinegar or rice vinegar
• 1 tbsp spicy chili oil
• 1½ tsp toasted sesame oil
• 1 tsp white sugar
• 2 cloves garlic finely grated

Serving:

• 2 tbsp green onion finely sliced
• Toasted sesame seeds

Instructions

• Prepare the spiral cucumbers by cutting the ends of each Persian cucumber.
• Place one cucumber between two cheap takeout chopsticks. Make thin diagonal slices on the top. Flip the cucumber over and do the same on the other side.  Side Note: Do not cut them at a straight angle, or the spiral will not work.
• Cut the cucumber in two. Repeat for the remaining cucumbers.
• Salt the cucumbers by transferring them to a large strainer and sprinkling sea salt evenly over them. Set aside for 10-15 minutes to allow the cucumber to release excess liquid.
• Gently rinse the cucumbers with water to remove the salt, then place them on a towel or paper towels and dry thoroughly.
• Meanwhile, make the dressing by combining the soy sauce, black vinegar, chili oil, sugar, and garlic in a large bowl.
• To serve, pour the well-whisked dressing over the salad, and gently toss to coat evenly.
• Top with sliced green onions and toasted sesame seeds. Serve and enjoy.

I’ve been fighting a cold, and it was a rainy, dreary day, so I decided to make a pot of soup for dinner. I’ve seen recipes for Greek avgolemono soup for years, and I finally decided to make it. This Greek chicken lemon soup recipe, adapted from Carlsbad Cravings, is a delicious chicken and rice soup thickened with a mixture of fresh lemon juice and eggs. Hearty, healthy, comforting, and ready in less than 45 minutes. This tasty soup pairs nicely with crusty roasted garlic bread and a simple salad.

Greek Chicken Lemon Soup (Avgolemono Soup)

Soup:

• 2 tbsp butter or olive oil
• 1 yellow onion, diced
• 3 large or 4-5 smaller carrots, peeled and sliced or diced
• 3 large cloves of garlic, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 8 cups chicken broth
• 1 tbsp fresh lemon zest, divided
• 2 tsp chicken bouillon
• 1 bay leaf
• 2 chicken breasts, trimmed of fat (about ¾-1 pound)

Other Ingredients:

• 1 cup uncooked long-grain jasmine rice
• ¼ cup fresh lemon juice
• 2 whole eggs
• 2 egg yolks
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill fronds, chopped
• Lemon wedges, for serving

Greek Chicken Lemon Soup (Avgolemono Soup):

Prepare the soup by heating the butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, for 4-5 minutes, until tender.

Add the minced garlic, oregano, basil, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir constantly for 1 minute.

Add the chicken broth, scraping up any bits on the bottom of the Dutch oven.

Add ½ tablespoon of fresh lemon zest, the chicken bouillon, a bay leaf, and the chicken breasts, then bring to a boil. Reduce to medium and simmer, stirring occasionally, for 15 minutes.

Remove the poached chicken breasts and set aside to cool. Shred with two forks, and season the meat with a little sea salt and freshly cracked black pepper to taste.

Meanwhile, add the rice to the soup and simmer, stirring occasionally, for 10 minutes.  Side Note: If you don’t plan on eating the whole batch of soup right away, I recommend cooking the rice separately and adding it to the serving bowls to prevent the rice from soaking up all the delicious liquid. 

Meanwhile, make the avgolemono by whisking together the lemon juice, eggs, and egg yolks until well combined.

Temper the eggs by slowly drizzling a ladleful of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat 3-4 times until the egg mixture is tempered.

Add the tempered egg mixture, along with the chicken, fresh parsley and dill, and the remaining ½ tablespoon of fresh lemon zest to the soup, and stir to combine. Taste and re-season if needed.

Ladle into bowls and serve immediately with lemon wedges. Enjoy.

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Greek Chicken Lemon Soup (Avgolemono Soup)

Course Soup

Cuisine Greek

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Soup:

• 2 tbsp butter or olive oil
• 1 yellow onion diced
• 3 large or 4-5 smaller carrots peeled and sliced or diced
• 3 large cloves of garlic minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• 8 cups chicken broth
• 1 tbsp fresh lemon zest divided
• 2 tsp chicken bouillon
• 1 bay leaf
• 2 chicken breasts trimmed of fat (about ¾-1 pound)

Other Ingredients:

• 1 cup uncooked long-grain jasmine rice
• ¼ cup fresh lemon juice
• 2 whole eggs
• 2 egg yolks
• 2 tbsp fresh parsley chopped
• 2 tbsp fresh dill fronds chopped
• Lemon wedges for serving

Instructions

• Prepare the soup by heating the butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, for 4-5 minutes, until tender.
• Add the minced garlic, oregano, basil, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir constantly for 1 minute.
• Add the chicken broth, scraping up any bits on the bottom of the Dutch oven.
• Add ½ tablespoon of fresh lemon zest, the chicken bouillon, a bay leaf, and the chicken breasts, then bring to a boil. Reduce to medium and simmer, stirring occasionally, for 15 minutes.
• Remove the poached chicken breasts and set aside to cool. Shred with two forks, and season the meat with a little sea salt and freshly cracked black pepper to taste.
• Meanwhile, add the rice to the soup and simmer, stirring occasionally, for 10 minutes.  Side Note: If you don't plan on eating the whole batch of soup right away, I recommend cooking the rice separately and adding it to the serving bowls to prevent the rice from soaking up all the delicious liquid!!!!
• Meanwhile, make the avgolemono by whisking together the lemon juice, eggs, and egg yolks until well combined.
• Temper the eggs by slowly drizzling a ladleful of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat 3-4 times until the egg mixture is tempered.
• Add the tempered egg mixture, along with the chicken, fresh parsley and dill, and the remaining ½ tablespoon of fresh lemon zest to the soup, and stir to combine. Taste and re-season if needed.
• Ladle into bowls and serve immediately with lemon wedges. Enjoy.