I’ve decided to join in with the June Salad Challenge hosted by Oh She Glows this month. That means that I’ll be making salad for lunch or dinner every day in June.
The only difference between my salads and Angela’s will be that hers will be primarily vegan and mine won’t.
My plan is to embrace variety. Anything goes. Just think of the possibilities! Fruit, veggies, grains, protein, and noodles even! I’m also allowing myself to prepare something to go along with the salad- so the salad could actually be part of a greater meal.
We’re still going to be getting our bi-weekly Bountiful Basket for a couple more weeks, so it will be interesting to see how I’ll be able to use all the surprises in our basket to make the following weeks salads. I’m excited to get creative with it.
There’s only one thing that I’ve decided about this challenge- it won’t apply to dates. So if we go on a date, we can choose to get salad or not, depending on where we are eating at.
I’ll be kicking the challenge off this weekend. I’m already on the hunt for some great recipes, but if you have salads that you love, please share!
Last week I tried this Sweet & Spicy Peanut Soup out of my new recipe book
by Ellie Krieger
. Guys, I love this book. I’ve made several recipes from it already and everything has turned out so yummy! Did you know she has her own show
too? She’s really fun to watch!
I served the soup with salad and indian naan bread
that I had toasted with a little bit of olive oil and garlic powder. I’m hooked to naan right now and it was a perfect pairing. Of course I had to have my Dr. Pepper too! This made a lot more soup than just my husband and I could eat so I set out a couple of portions to take to work for lunch and then froze the rest for a rainy day.
I think I may have to get in the habit of making soup every weekend to take to work for lunch. It’s so cold right now that soup seems to be the only thing I’m craving.
I made this for our New Year’s Eve mini party at home and it was a big hit. I pretty much just eyeballed everything because I didn’t have a recipe and it actually turned out great! I served it with crostini that I picked up at the local grocery store but it’s also great with crackers and even bread sticks.
2 (8 ounce) packages cream cheese, softened
1/2 cup mayonnaise
1 cup grated Parmesan cheese
1 (12 oz) jar Marinated Artichoke hearts, drained & chopped
2 (4.5 ounce) cans chopped green chiles
10 ounces of chopped spinach
Preheat oven to 350 degrees. Mix cream cheese and mayonnaise together until well blended and smooth. Mix in Parmesan cheese, artichokes, chiles and spinach. Transfer to a baking dish and bake 30 minutes. Enjoy!
Notes- The amount of chiles you use is up to you depending on how spicy you want it. I used my mixer to blend all the ingredients minus the spinach. I mixed the spinach in by hand with a spoon. I like to sprinkle a bit of additional Parmesan cheese on the top of my mixture before baking because I think it gives it a nice crunchy top layer. That’s just personal preference and you don’t have to do it.
This is really quite yummy. I hope you like it!