BLT Pasta Salad

BLT Pasta Salad

Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" I have a confession to make….until very recently I’d never had a BLT sandwich. Weird, right!? I know, I know, it doesn’t make any sense. I like bacon. I like tomatoes. I like lettuce. And I love me some mayo, but BLT’s weren’t something I grew up with so it wasn’t really on my radar. My mom made me bologna sandwiches and peanut butter with mayo (hey, don’t knock it until you try it!), but never a BLT. A few months ago I made a BLT with Sriacha-Mayo for a recipe testing project at work and it pretty much blew my mind. BLT’s are definitely on the radar now and I decided to put a little spin on it and make it into a pasta salad for a party I went to recently. Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" This crowd-pleasing salad is a fun twist on the classic sandwich. It’s the perfect dish to take with you if you’re a guest at a party, like I did, because you can make it in advance. I recommend waiting to add the avocados and salad dressing at the last minute though to prevent the avocados from turning brown and the lettuce from wilting.   BLT Pasta Salad   Save Print Author: The Krave Ingredients ½ lb. bowtie pasta ½ lb. bacon, cooked and crumbled 1 pint cherry tomatoes, halved 4 cups sliced romaine lettuce 1 avocado, pitted and diced 1 cup blue cheese dressing ½ cup crumbled blue cheese Instructions Bring a large pot of salted...
Grilled Chicken Wraps with Apple and Brie

Grilled Chicken Wraps with Apple and Brie

Hi friends! How was your 4th of July weekend? After a cold and rainy June we were blessed with absolutely perfect weather all weekend. Hooray! We spent the entire weekend outside enjoying everything our town had to offer – festivals, live music, carnivals, pool parties, neighborhood barbecues, a parade and, of course, fireworks. We were actually so close to the fireworks that big pieces of cardboard were raining down on us and we were covered in ash! The kids thought it was awesome. I have to admit I was pretty sad Sunday night when all the festivities came to an end. We went to a friend’s house for a BBQ on Friday and it was such a treat to leave most of the cooking to someone else for once. I love to cook, obviously, but between my full-time job running the test kitchen at Weber and running this blog, I always appreciate it when someone else cooks for me! I couldn’t bear to show up empty handed so I made these Grilled Chicken Wraps with Apples and Brie and they were a huge hit with both the kids and adults! With savory grilled chicken, sweet fig jam, crunchy apples and creamy brie cheese, these wraps are delicious and healthy, too. They’re a great swap when you’re tired of the same old, boring turkey sandwich and they pack easily which makes them great for picnics, potlucks or school lunches – but I’m not ready to think about school lunches just yet!  If you want to save a little time, you can substitute deli turkey for the grilled chicken. If you’ve been following this blog you...
Texas Caviar with Lime Vinaigrette

Texas Caviar with Lime Vinaigrette

  With Memorial Day weekend just around the corner, you will definitely want to put this make-ahead, crowd pleasing dish on your menu. I like to serve this as an appetizer with tortilla chips or as a side dish with grilled shrimp, chicken or flank steak. Top it with sour cream and crushed tortilla chips or even stir in some of your favorite salsa. Plan to make it in advance because it tastes best when it’s had a chance to sit for an hour or so to let the flavors develop and absorb into the vegetables. If you want to kick this dish up a notch and make it even better – use grilled corn instead of canned. If the flavor of raw onion is too intense for you, you can remove the pungent bite by rinsing the chopped onions in cold water for a couple minutes. Be sure to pat the onions dry before adding them to the salad. This recipe is easy to double or triple for a crowd and it makes great leftovers! Eat it with rotisserie chicken from the grocery store or spoon it between a couple tortillas with some shredded cheese and put it on the grill for a delicious quesadilla.   Texas Caviar with Lime Vinaigrette   Save Print Prep time 15 mins Total time 15 mins   A bright, healthy and slightly spicy salad perfect as a side dish or scooping with tortilla chips. Ingredients Salad 1 14-oz can black beans, drained and rinsed 1 14-oz can sweet corn, drained and rinsed 1 cup grape tomatoes, halved 1 jalapeño, seeded, deveined and minced ½ small red...
Mediterranean Chickpea and Feta Salad

Mediterranean Chickpea and Feta Salad

  Isn’t it the best when you can go ages without seeing a friend, and the next time you see them pick right up where you left off? My college roommate lives in Sacramento so when work took me to Napa last week, I took advantage of the opportunity and spent the weekend with her and her family. We hadn’t seen each other in four years, but when I walked through her door, it was as if not a minute had passed. When we were in college, I didn’t know how to cook a thing. If it weren’t for Jenny I would have lived on mac and cheese and frozen pizza. One night I invited a couple of football players to our apartment for dinner and Jenny made crab legs. Crab legs. In college. Who does that?! Fast forward 15 years and Jenny was cooking for me again. Only this time the boys joining us for dinner were more of the pint-sized variety than varsity. My first night there she made a salad with Israeli couscous, olive tapenade, feta and tomatoes. It was bright, fresh and healthy, and I wanted it again immediately when I got home. I didn’t have Israeli couscous on hand so I used chickpeas and I added pepperoncini peppers for added flavor and crunch. This is the perfect salad for weekday lunches and it tastes even better after sitting for a day or two. Serve it over a bed of lettuce with pita and hummus for a healthy, filling meal!   Chickpea and Feta Salad   Save Print Prep time 10 mins Total time 10 mins   This salad...
Citrus Couscous Salad

Citrus Couscous Salad

Winter is a great time for citrus and I’ve been craving something bright and fresh so I came up with this citrus couscous salad.  Like many of my favorite recipes it’s quick, easy, healthy and full of flavor. This couscous dish is great for a make-ahead weekday lunch and it goes really well with salmon, chicken or pork. Mix the vinaigrette into the couscous while it’s still warm to help it really soak into the couscous. Enjoy! Citrus Couscous   Save Print Prep time 15 mins Cook time 5 mins Total time 20 mins   Author: The Krave Serves: 4 servings Ingredients 1¼ cup water ¼ teaspoon salt 1 cup whole wheat couscous ⅓ cup slivered almonds, toasted 1 small shallot, diced 1 handful parsley, chopped Zest of 1 lemon Segments of 1 orange, chopped Vinaigrette: 2 tablespoons orange juice 2 tablespoons lemon juice ½ teaspoon cumin ¼ cup olive oil Instructions In a medium sauce pan bring water and salt to a boil. Stir in couscous. Turn off heat, cover pan with lid and let sit 5 minutes or until water has been absorbed. Fluff couscous with a fork breaking up any lumps. Stir in almonds, shallot, parsley, lemon zest and oranges. In a small bowl whisk vinaigrette ingredients until thoroughly combined. Pour the vinaigrette over the couscous and stir gently being careful not to crush the orange segments. Can be served warm, room temperature or chilled. 3.2.2807...
Curried Lentil Soup

Curried Lentil Soup

Ahhh, lentils. The unsexiest of foods. Like a Honda Accord they’re practical, reliable and economical, not sexy or exciting. Except for my boyfriend’s Honda Accord which is totally sexy and exciting. Promise, babe! I like to cook with lentils because they’re healthy, inexpensive, filling (hello, protein) and one batch makes almost a week’s worth of lunches. Left to themselves lentils can be a little meh, but with the addition of curry powder they’re so much more interesting. Exciting even! This soup is really easy to prepare and will keep for several days in the fridge. I suggest undercooking the lentils slightly so they still have some bite to them. And take the soup off the heat when it still looks a little watery or soupy. The lentils will continue to absorb the liquid so if it looks perfect on the stove top you’re going to have to add water or stock a day or two down the road. I use chicken stock but if you want to make this vegan you can absolutely substitute vegetable stock. If you can find the French green Le Puy lentils use those because they’re firm and really hold their shape. However, they can be hard to find so I usually end up using regular brown lentils which work just as well. I take this to work for lunch with some whole grain bread and fruit salad. It’s the perfect lunch that keeps me full until dinner time. Curried Lentil Soup   Save Print Prep time 10 mins Cook time 30 mins Total time 40 mins   Author: The Krave Serves: 6-8 Ingredients 2 tablespoons olive oil 1 large...


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