Remember my love for farmers’ markets?
Everything on this platter (except the seafood, of course) is fresh from the market, including this amazing head of radicchio.
The radicchio at my local grocery store is small and compact, not leafy with amazingly deep colors. I like this variety much better. It’s not nearly as bitter.
A trip to the farmers’ market is nothing short of torture for my husband, and total bliss for me.
For some reason, wandering from booth to booth and filling your basket with a variety of fruits and vegetables isn’t nearly as exhilarating for Mike, as it is for me.
At a recent trip to our local market a vender displayed bunches of carrots that caught my eye. There were lemony yellow and deep purple carrots bundled in with your typical orange variety. It didn’t take long for me to add them to my basket.
As you can see, my camera didn’t do these tasty vegetables justice, or maybe it was the photographer.
When I can serve the same dish two days in a row and there’s not a complaint to be heard about leftovers, then that’s a meal I’ll serve again.
This salad recipe was incredibly easy to pull together thanks to a carton of lemony yogurt and a container of pre-cooked salad shrimp.
We served our salad on a bed of fresh-from-the-garden red lettuce leaves with a handful of walnuts and celery tossed in for crunch.
Our shrimpy creation held up so well that we turned it into an appetizer scooped onto garlic toasts. You just can’t beat those double-duty meals.
Happy, healthy cooking!
- 6 ounces Low Fat Lemon Yogurt
- 1 small lemon, juiced and zested
- 2 tablespoons walnut oil
- 1 teaspoon garlic chili sauce
- 1 large red pepper, chopped
- 1 cup green onion, sliced
- ½ cup walnut pieces
- 1 ½ cups celery, chopped
- 3 cups cooked salad shrimp
- 8 cups salad greens
- Mix yogurt, lemon juice and zest, walnut oil, garlic chili sauce and a pinch of salt in a small bowl.
- In a larger bowl add red peppers, celery, green onion, toasted walnuts and shrimp. Combine well with yogurt mixture and chill.
- Serve over lettuce.
I bet you can get the seafood hater in your house to go for these spicy seafood tacos.
Before I move on to today’s recipe, I want to remind my blogging buddies to post their best berry recipes to my Very Berry Blog Hop. This is the perfect time of year to collect recipes for all those juicy berries we’re picking up at our local farmers’ markets.
On to today’s salmon recipe . . .
In days gone by I’d spend hours searching for chicken recipes. Chicken made an appearance on the table at least three times a week and finding creative ways to serve it was always a challenge.
My second thought was to amp up my favorite oatmeal cookie recipe. I wanted a healthy oatmeal cookie I could eat for breakfast with that first cup of steaming coffee.
This time of year I’m looking for any recipe that includes “barbecue” in the title. “Grilled” works for me too.
One of the best decisions I’ve made in recent years was to earn a certification in nutrition and wellness. And while I can’t say the economy of my household allows me to change careers, it’s certainly improved my life and expanded my creativity in the kitchen.
Years past, I wouldn’t have taken a second look at the packages of kelp noodles sitting on the store shelves, much less have any idea what they were or how to use them.
During a recent interview with Heather Robertson from Half Size Me, I was asked how I’ve maintained my 40 pound weight loss over the years.
Authoring this blog is a big part of the accountability piece – and my long time friend, the bathroom scale. When the dial on the scale reaches that magic number in the wrong direction, I’m stopped in my tracks.
When I stepped on the scale this morning and watched as the dial registered that dreadful number – I knew it was time to make some changes.
Looking back at recent months, I can see where those extra pounds have found their way in, so I’m going to shut them down starting with this tasty stir fry recipe.