Caramelized Peach Salad Recipe

I recently recreated a dish from one of my favorite spots in Los Angeles. Call me hokey, but I LOVE Villa Blanca in Beverly Hills. Sure, their food isn't as stellar as it used to be which if you're a fan of Real Housewives of Beverly Hills, you would know that there was a huge blow-out between Lisa Vanderpump, the restaurant's owner and their head chef. You can get filled in on that drama via Bravo.

Anyway, there used to be a salad on their menu that was out of this world. It had everything I loved, fruit, fresh mozzarella, prosciutto, and a dressing with some serious spice! It was the perfect combination of flavors. 

Spotlight on Salads with Foodie.com!

Gone are the days where salads are served as a starter or side, now they are taking center stage! With beach season right around the corner it was a natural choice to showcase some fresh concoctions that encompass seasonal flavors full of bright fruits, robust vegetables, and even a few surprise ingredients! Take a look at the collection above that I made on Foodie.com, it's full of great ideas for delicious salads but don't be afraid to try your own twist!
Some of my favorites from the collection include the Caribbean Grilled Scallop Salad, Thai Style Radish and Watermelon Salad and the Butternut Squash Pasta Salad, which may look a tad familiar!

Here are few of my favorite things to add into a salad that gives it an unexpected punch!
- Toasted Coconut Chips
- Dried Cranberries
- Use leftover chicken, turkey, or steak to top salads
- Pistachios
- Avocado
- Burrata Cheese.... mmmm Burrata.

Want to learn more about Foodie.com and how it will quickly become your go-to resource for all things yummy? Click here! Don't forget to download the app too! It's full of delicious findings and maybe a few familiar recipes ;-)

Disclosure: This post was written as part of my partnership with Foodie.com, all opinions are my own.

Roasted Beet Salad with Meyer Lemon Honey Dressing

With the New Year upon us, we've all made deals with ourselves to start off on a healthier foot... yet, come February there's a good chance we'll cave at the first site of a chocolate heart. So while we are putting our best fork forward, why not take a stab at this insanely easy roasted beet salad.

This recipe uses the natural sweetness that comes from roasting beats. Pair it with the a dressing packed with citrus and a hint of honey and you're sure to have a crowd-pleaser.

Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4
By: Kasey Potts of Kasey's Kitchen

Ingredients:

6-8 whole beets (golden and red)
olive oil
sea salt
1 stalk of fennel

Caprese Pasta Salad

It's no secret that one of my favorite ingredient combinations is fresh tomato, mozzarella and basil. Add a little balsamic glaze to that, and now we're in business! Oh, it's also a well known fact that I am a serious "pasta-holic", so when I was asked by The Mr. (last minute, of course) to whip up a dish for one of his office cookouts, I decided to stick to my faves!

This recipe can be put together in 30 minutes, tops. Yes, even including the pasta!

Summer Salads and a $25 Panera Bread Gift Card Giveaway!

So I have a bit of a foodie confession... I LOVE Panera Bread. I know, I know, in a land of gourmet and gastopubs I admire what some consider to be "fast food". I just want to clear that up... it's NOT fast food. Panera is fresh food, fast. Do they use that in their marketing already? If not, they should! 

I recently got word that there are new items on the menu for summer. Some old favorites and some soon to be staples are back on the boards at Panera Bread. Their ever-popular Strawberry Poppyseed and Chicken Salad is back after much demand. The fresh strawberries and blueberries compliment the yummy Mandarin oranges and pineapple, oh, and those good old pecans for a bit of crunch, topped with all-natural, antibiotic-free chicken and a drizzle of their fat-free poppyseed dressing. I mean that's pretty much summer in a bowl! 

This summer they are also introducing a new salad offering, the Chilled Shrimp and Soba Noodle Salad. Combine soba noodles tossed with Napa cabbage and peanut sauce alongside fresh baby spinach tossed with orange miso dressing and top it off with tender cooked shrimp and sesame seeds for a new favorite! Panera’s farm raised white shrimp is natural and free of additives. It is cooked with the shell on for best flavor, before being peeled and cut.  \

Cool off with two new sweet sippers too! Try the new Frozen Cherry Limeade or the Tropical Hibiscus Iced Tea. 

*NEW LOCATION OPENING*
Panera Bread is celebrating the grand opening of its newest bakery café in Sherman Oaks on Tuesday, May 28 from 6 a.m. – 9 p.m. and you are invited! The first 100 guests will receive certificates for free loaves of bread for one year!

14708 Ventura Blvd 

Sherman Oaks, CA 91403  
  

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a Rafflecopter giveaway

Mango Cilantro Shrimp Salad

I put my dining fate in your hands last night and asked which ingredients I should add to my shrimp dish. Your vote was cilantro and lime, here's what I came up with! 

Ingredients

Shrimp, peeled 

Mango

Cilantro

Limes

Jalapeño

Tomato

Couscous, about 1 cup

Avocado

Shallot or red onion

Salt and Pepper

Oscar Recipe: Crab Louie

Ingredients:
8 ounces jumbo lump crab
3 tablespoons Thousand Island or Russian dressing
2 tablespoons chives
1 vine-ripened tomato, diced and well drained
¹/₄ red onion, finely diced
2 tablespoons olive oil
Salt
Pepper
1 Pinch of sugar
1 teaspoon chopped parsley
16 endive leaves
1 whole avocado, diced 

Restaurant Recipe: Greenleaf Antioxidant Orchard Salad

Here's a super fresh, super yummy recipe I picked up after a stop at one of my favorite lunch-spots in Los Angeles! Try it for yourself! 

Greenleaf Gourmet Chopshop

Antioxidant Orchard Salad

[Restaurant Recipe] Apple Fennel Salad - Public Kitchen & Bar

Apple Salad Recipe

1 Granny Smith Apple

1 Honey Crisp Apple

1 Gala Apple

1 small head of fennel

1 small handful of celery leaves

3 sprigs of fennel fronds

½ cup Verjus Vinaigrette

½ cup Curry Granola

2T honey

VERJUS VINAIGRETTE

1 cups olive oil

1/2 cup grapeseed oil

1/4 cup champagne vinegar

1/4 cup white verjus

1/8 cup champagne vinegar

1t Dijon mustard

1/2T salt

1/2t ground black pepper

Curry Granola

1 cup granola

2T curry powder

1t honey

2t water

Combine honey and water, add curry powder and toss with granola, dry granola in a very low oven.

TO FINISH

Combine mustard, white balsamic, champagne vinegar, verjus and mix

Whisk in oil to emulsify, add salt, pepper

Cut and core the apples

Slice them, slice the fennel and pick the celery leaves

Combine all in a bowl, add vinaigrette, enough to coat the salad completely.

You can overdress the salad, the apples need it.

Once tossed and seasoned, plat and top with granola and drizzle with honey

Butternut Squash Pasta Salad

The air is getting cooler, the jeans are getting tucked into knee-high boots, and everything pumpkin-flavored has resurfaced. That's right, it's Fall!

Today I want to share one of my favorite recipes that was actually created out of desperation. Ok, I'll admit, most of my recipes are created that way, but this one turned into an instant hit! I was asked to make a side dish for a cookout at my hubby's co-worker's place (last minute, of course) and I seriously had no idea what to make.
Being the "pastaholic" that I am, my brain instantly went to carbs. I wanted to incorporate the flavors of the approaching season as well, so this is what I came up with!

Ingredients:

1 box of whole-wheat rotini pasta, cooked and cooled

1/2 butternut squash, cubed

1/2 stick of butter (optional)

2 tbsp brown sugar

cinnamon

sea salt

dried cranberries

1/2 red onion, chopped

olive oil

balsamic reduction

fresh mozzarella, sliced

fresh sage (optional)

What To Do:

Preheat oven to 425 degrees

In a small brownie pan or cookie sheet, lay out the butternut squash cubes. Add a small handful of brown sugar, butter, a generous drizzle of olive oil and a sprinkle of cinnamon to the squash and toss with your hands. Sprinkle salt on top, salt helps the roasting process. Let cook for about 25-30 minutes until tender.

When your squash is done, add it to the cold pasta (roasting oil and all) with chopped red onion, some dried cranberries and a sprinkle of fried sage if you have it on hand. Top with mozzarella and drizzle on some balsamic reduction right before serving.