feta

Name: Crunchy Green Salad with Dilly Chickpeas and Avocado
Yield: 1 salad
Ingredients: 1 cup canned chickpeas (drained and rinsed); 2 tablespoons lemon-flavored olive oil (or regular olive oil with the zest and juice of 1/2 lemon); 1 tablespoon dried dill; 1/2 clove garlic (pressed); 1/8 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 3 cups chopped lettuce like red leaf or romaine; 1/2 cucumber (peeled and sliced); Handful of cherry tomatoes (sliced); 1/2 avocado (cut into chunks); Sliced shallot or red onion; Feta cheese; Fresh basil leaves

Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato

March 20, 2018

Chicken quinoa bowls have staked their healthy claim on quick and easy meal-prep dinners that are flexible enough to mix and match ingredients for take-to-work lunches that never get boring, too.

This quinoa bowl combines what seems to be my ever-lasting, default flavor combo, inspired by Mediterranean flavors ala Donny and Marie: it’s a little bit Italian, and a little bit Greek goddessness. And it all taste good to me.

Over the years I’ve found myself adopting more and more recipes inspired by the Mediterranean diet to my weekly eating plan. I eat more anitoxidant-rich vegetables and fruits (avocado all day!), healthy legumes and whole grains, and loads of fresh herbs. I don’t eat a whole lot of red meat, but chicken, turkey, and EFA-loaded fish like salmon are my friends and olive oil tinged with lemon is one of my favorite flavorings.

And wine. Yes, wine is heart-healthy too.

I’ve known about the heart-healthy benefits of the Mediterranean style of eating ever since my days designing health and wellness magazines, way back when you had to shop for quinoa in specialty health food stores and when my editors made sure I didn’t sound alike a complete goof when I said “kwin-O-aaa” instead of “KEEEN-wa.” Bless their hearts, they were always looking out for me.continue to the recipe… about Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato

Crunchy Green Salad with Dilly Chickpeas and Avocado

March 12, 2018

There are all kinds of salads. Dinner salads. Main-meal chef salads. Caeser salads. Caprese salads. Fruit salads. Seafood cobb salads. A list of salads you may never have enough days to make. Holy crap, does the salad train ever end??

I for one hope not. Because I am a salad QUEEN!

Thanks tp growing up with my mom’s nightly dinnertime routine, dinner simply can’t start without a crunchy green salad to get it all started with. Mom, you raised these tastebuds right!!!

And for lunch? If you ask me my druthers between a salad, a sandwich, or a burger? I’ll take the salad every.single.time.

Why? Because they’re easy to pull together, super fresh and super delicious, and when you make ’em right like this baby here, they just taste so good. And, they’re perfectly primed to make you summer time swimsuit ready in no time.

And this salad is exactly one of those salads I have for lunch more often than not. It’s one of those that doesn’t take much planning and you can really just pull together depending on what’s in the fridge. In fact, that’s how this salad was born.

If you’ve heard anything about the Mediterranean Diet, you’d know that vegetables and good fats are at its core, with leafy greens, tomatoes, and cucumbers all playing a part and avocados taking center stage.

And I ask, when did avocaodos EVER not take center stage?

The Mediterranean diet, Weight Watchers, and so many more nutrition programs promote the obvious health benefits of proteins that come from fresh fish and protein-packed-veggie-sourced proteins like chickpeas, a staple ingredient in my lunch time salad routine.

That’s why this salad has been—and still is—a staple in my lunch time routine.

And one of the reasons I love it so is there’s no dressing involved, just lemon-flavored olive oil (or olive oil with a squeeze of lemon) and an herby quick marination of the chickpeas with dried dill, garlic, the olive oil (and lemon) for some serious flavor.

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

Crunchy Green Salad with Dilly Chickpeas and Avocado

I use a lemon-infused olive oil for the dressing on this salad, or instead, you can use extra-virgin olive oil with the juice of 1/2 lemon.

Servings 1 salad

Ingredients

1 cup canned chickpeas drained and rinsed
2 tablespoons lemon-flavored olive oil or regular olive oil with the zest and juice of 1/2 lemon
1 tablespoon dried dill
1/2 clove garlic pressed
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cups chopped lettuce like red leaf or romaine
1/2 cucumber peeled and sliced
Handful of cherry tomatoes sliced
1/2 avocado cut into chunks
Sliced shallot or red onion
Feta cheese
Fresh basil leaves

Instructions

In a small bowl, mix the chickpeas with the olive oil, dried dill, garlic, and kosher salt and pepper, adjust the seasonings to taste, and set aside.
In a serving bowl, layer the lettuce, chickpeas, tomato, cucumber, avocado, shallot, and feta cheese. Drizzle with more lemon flavored olive oil and season with more salt and pepper and a few torn fresh basil leave and enjoy.

More Salads That Make a Meal

Citrus Shrimp and Avocado Salad (the best for using up leftovers from this shrimp recipe)
Chicken Caesar Salad Recipe
Autumn Cobb Salad
Southwest BBQ Chicken Salad Recipe
Chopped Mexican Kale Salad Recipe
Avocado and Greek Yogurt Chicken Salad (perfect for using up this meal-prepped chicken)
Roasted Beet, Avocado and Goat Cheese Spinach Salad with Chicken
Outrageous Herbacious Mediterranean Chickpea Salad
30 Days of Healthier Salads That Make a Meal

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Easy Broccoli with Feta Cheese

February 26, 2018

Everyone knows broccoli is healthy for your body and is a superfood powerhouse that’s high in fiber too. While it’s delicious served raw and steamed, my favorite way to eat it these days is roasted in the skillet.

Most often when I choose a recipe to feature here from a cookbook I love, I tend to skew toward the main dishes or maybe a dessert. But lately, I’ve been hearing my sister’s voice in my head, replaying her request to add more easy side dishes to my recipe list. Sides that aren’t complicated to make, or that call for too many unusual ingredients.

Just really good, simple food that compliments a variety of mains to pair it with.

So when I received the new cookbook A Couple Cooks Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food from my friends Sonja and Alex Overhiser, I found myself totally torn between several of the recipes within, and even took to Instagram stories to ask which you’d like to see between a simple broccoli side dish or Turmeric Cauliflower tacos.continue to the recipe… about Easy Broccoli with Feta Cheese

Heirloom Tomato, Zucchini, Caramelized Onion and Feta Galette

August 10, 2015

Caramelized onions and a spread of Dijon mustard make this rustic summer vegetable pie a favorite for an easy lunch, a light dinner or impressive appetizer.

Welcome, lazy dog days of summer. I’ve been waiting for you to show up.

The time of year I wish I was one of my favorite four-legged furry friends so that it would be perfectly acceptable to lie about the house and languish in the long shadows of the evening as the air conditioner kicks on and off before I wander down the hall to have someone else prepare my dinner, feed me and even get a little scratch on the old belly. And of course since I wouldn’t have thumbs, how could I possibly be expected to do the dishes?

It sounds pretty good. Except I wouldn’t want to eat dog food. No. Not at all. But rustic tarts loaded with summer veggies? That I will do. And friends, it is a FAR cry from dog food.

continue to the recipe… about Heirloom Tomato, Zucchini, Caramelized Onion and Feta Galette

Shrimp Pasta with Roasted Red Peppers and Artichokes

April 9, 2015

Mediterranean flavors of roasted red peppers, artichoke hearts, capers and feta cheese mix with a hint of cream and garlic to make a light sauce in this easy pasta dish.

My husband will attest that I am a shrimp pusher.

I love ’em. My husband? Let’s just say he’s more of a meaty guy as evidenced by this mess of a steak that almost makes me want to be a carnivore 154% of the time.

There are a few ingredients that perpetually live in my recipe rotation when it’s my turn to cook and shrimp is one of them. Routine? Sure. Rut? No way.

But that steak. It could change a woman.

When Better Homes and Gardens asked me to contribute a recipe to last spring’s SIP Better Homes and Gardens Top-Rated Recipes (SIP = special interest publications for anyone not familiar with acronyms for publishing speak) I only had one question. “Can I make shrimp?”

To whence they replied, “You can make anything you want.”

Ah, the joys of creative freedom.continue to the recipe… about Shrimp Pasta with Roasted Red Peppers and Artichokes

Mediterranean Mini Frittatas

December 2, 2013

Eggs just might be one of those miracle ingredients. You know, the kind that can easily morph into breakfast or brunch then slide onto lunch and slither into brinner. Yep, breakfast + dinner = BRINNER! Bring on the mini fritattas.

If breakfast + dinner = brinner maybe this recipe should be classified as a Brapp.

Breakfast + appetizer = BRAPP? Or a brappetizer? Or perhaps you prefer breaketizer?

Symantics my friends, merely symantics.

The real deal is that these Mediterranean Mini Fritattas will solve any party need. Party for all? These are your deal. Party for one? Sit down—or stretch out—and enjoy an entire muffin tin full.

Bite size and poppable, these babies are seriously addictive. But that isn’t the only reason I’m a fan.

continue to the recipe… about Mediterranean Mini Frittatas

Garlicky Swiss Chard and Chickpeas

April 18, 2013

**This giveaway is now closed.

There are few things I enjoy more than spending an afternoon cuddled up with:

A: A warm body I love (Smudge, G Dawg or one of the pups all take first place),

B: Either my iPad loaded with new online mags to scroll through or a fresh batch of my favorite print titles to savor,

C: A new cookbook to glean tasty inspiration from.

Lucky me, I have exactly three of those reasons to make a fresh iced coffee, kick off my shoes, and steal away for some “me” time but this time it’s with the debut cookbook from one of the web’s most popular food bloggers, Lori of Recipe Girl, appropriately titled The Recipe Girl Cookbook. Well said Lori.

Lori was one of the first food bloggers I discovered after being introduced to her blog by a friend of a friend. I had just started FoodieCrush and after blogging for a just a few months I boldly asked Lori if I could interview her. She was probably wondering what she got herself into, but graciously said yes to this newbie.

I got to know her a lot better on a blogger’s trip to visit Harry & David, and in person realized this girl not only knows food, but she’s generous and creative, offering advice when asked and encouraging others to reach their goals. Plus she likes a nice glass of wine. I can totally get down with a gal like that.

So when Lori asked me to take a look at her new cookbook, and cook and eat and share one of her recipes, it wasn’t hard to respond with an “Absolutely!” Send over the echo-sign, I’m in.

Lori paired my post with one from Amanda, who chose to make Lori’s Cheese Ravioli with Brown Butter & Fresh Tomato Sauce. My plan was to choose a side dish that would work with her choice, creating a complete—and simple—dinner. Oh but which recipe was would it be?

continue to the recipe… about Garlicky Swiss Chard and Chickpeas

Roasted Butternut Squash Butter Lettuce Salad with Spicy Avocado Dressing

February 28, 2013

Let’s talk about getting skinny. Ugh. The worst. Maybe we shouldn’t.

It’s been a winter of cocooning, hibernating and grazing. What else is one to do when its been one of the coldest and snowiest on record? We need to keep warm, right? we need strength to push the shovel through another 8 inches of snow. And what does that better than a little extra girth easily hidden—and ignored—under long sweaters and puffy coats? Ah, thank the Lord for the style Goddesses.

Well guess what peeps? The groundhog spoke and the style Goddesses listened and spring is right around the corner. Time to lose the bulk and take a look at those pops of colors and short shorts.

Last week I asked my Facebook peeps what you’d like to see more of on the blog: More ooey gooey or more healthy recipes? Your answer? Pretty much straight down the middle.

continue to the recipe… about Roasted Butternut Squash Butter Lettuce Salad with Spicy Avocado Dressing

Greek Lemon Pasta Salad Plus 5 Great Sides

May 25, 2012

Ah, Friday. Thank you for finally showing up on my doorstep.

It’s been a week of surprises and quick moves that have called for backbone, agility and patience. Some of the news has been trying for my family and some has given me drive and inspiration. For myself, things are a-changing and I’m totally ready for it. My dance card is filling up. But more on that soon enough.

Lately I’ve had a hankering for pasta. What’s my deal with carbo loading? I’ve been dreaming of salty plus crunchy the little pasta bowl in my head. Feta = salt. Kalamata olives = salt. I think I have it covered.continue to the recipe… about Greek Lemon Pasta Salad Plus 5 Great Sides

Strawberry Watermelon and Feta Salad

May 11, 2011

Strawberries. Watermelon. Arugula. Feta.

Sweet. Sweet. Bitter. Tang.

This super simple salad with somewhat oddly paired ingredients melds so perfectly together that it creates a total flavor explosion. And it tells every one of your senses: baby, summer is on it’s way. Strawberries. Watermelon. Yum.

With some easy chopping and zero time in front of the stove, this salad is a cool side to a spicy main like BBQ ribs or Thai skewered beef. Add a bit sliced grilled chicken for some protein and bang, you have a main course or double the recipe and you’ll have a great pot luck that will stun Aunt Audrey at the family reunion.

Print

Strawberry Watermelon and Feta Salad

Ingredients

3 cups seedless watermelon chopped into 1/2 inch pieces

3 cups strawberries sliced

1/4 red onion sliced very thinly

4 cups spicy arugula

3/4 C fresh basil chiffonade (optional)

1/2 C crumbled feta cheese or more to taste

1/3 C fruity extra virgin olive oil

1 1/2 T balsamic vinegar

1 tsp agave syrup or to taste

Salt and freshly ground pepper to taste

Instructions

In a large bowl, gently combine first five ingredients. Mix together olive oil, vinegar and agave and taste for sweetness and dress strawberry mixture. Top with feta cheese, salt and pepper and serve.

And for a few more strawberry watermelon combo flavor explosions, check out these food blogger’s delicious recipes.

photo > Trissalicious

Luscious layers of almond dacquoise, rose scented cream, sweet berries and pistachios that make up Trissalicious’ Watermelon Strawberry Cake with Rose Scented Cream is a totally impressive gluten free dessert for any special dinner party and Trissa promises it’s surprisingly easy to make.

photo > Doughmesstic

Paired with brown sugar and ginger toasted tortillas, Doughmessitc‘s watermelon and strawberry salsa gives a sweet alternative to the standard chips and salsa.

photo > American Yogini

American Yogini‘s dairy free, raw and vegan Watermelon and Strawberry Swirl Ice Cream uses ground cashews to create a milky alternative and a touch of agave nectar to sweeten up the fruit flavor.

Do you have a favorite melon/berry combo recipe from a foodie blogger? Let’s hear about them!

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter.

feta

Mediterranean Chicken Quinoa Bowl with Broccoli and Tomato

Crunchy Green Salad with Dilly Chickpeas and Avocado

Crunchy Green Salad with Dilly Chickpeas and Avocado

Ingredients

Instructions

More Salads That Make a Meal

Easy Broccoli with Feta Cheese

Heirloom Tomato, Zucchini, Caramelized Onion and Feta Galette

Shrimp Pasta with Roasted Red Peppers and Artichokes

Mediterranean Mini Frittatas

Garlicky Swiss Chard and Chickpeas

Roasted Butternut Squash Butter Lettuce Salad with Spicy Avocado Dressing

Greek Lemon Pasta Salad Plus 5 Great Sides

Strawberry Watermelon and Feta Salad

Strawberry Watermelon and Feta Salad

Ingredients

Instructions

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5 Quick and Healthy No-Sweat Simple Meals