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veggies

anytime arugula and grilled grape salad

by Jackie Newgent  |  July 15, 2019  |  0 Comments
One of my favorite anytime salads is this … baby arugula and pan-grilled grape salad with cashew cheese balls, toasted sliced almonds, and lemony-pepper grilled grape vinaigrette. Not only does it have one of the longest salad names ever, it’s seriously one of the tastiest ever. Luckily, so it won’t be so difficult to remember the name of this, I gave it a shortened-up nickname: “anytime arugula and grilled grape salad!” That better?!
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pasta salad with basil-coated cashew cheese balls

by Jackie Newgent  |  July 3, 2019  |  0 Comments
In the summertime, I thoroughly enjoy a fresh and flavorful Italian-style pasta salad. I often eat it as an entrée rather than a side salad at lunchtime. And I don’t just enjoy eating pasta salad … I love making it. It provides an avenue in which to use leftover grilled, roasted, or raw veggie scraps—and the result is always slightly different to keep me (and everyone else) intrigued.
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easy roasted beet dip

by Jackie Newgent  |  June 9, 2019  |  0 Comments
You can’t “beet” this! While I adore hummus and baba ghanoush, I whip up this simple roasted beet dip when I want a change of taste. I love that all it takes is four ingredients—beets, tahini, lemon juice, and sea salt. It’s got the perfect touch of savoriness and hint of natural sweetness, too. Plus, it’s beyond gorgeous to look at, don’t you think?
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lemony herb farro salad with avocado & grilled zucchini

by Jackie Newgent  |  May 22, 2019  |  0 Comments
It’s the time of year for showers, picnics, and other fun gatherings. So, this is also the time of year I create a new salad to serve for these joyful occasions. So, what’s in my new salad? Well, it’s a farro salad. But it’s way beyond just that. It’s full of refreshing ingredients, intriguing textures, lots of nutrition, and pops of color. It’s totally not one of those salad afterthoughts … it’ll be the star of the plate!
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