Love this Chicken Salad! Ditch boring mayo and try a lively olive oil, garlic, and lemon dressing that hugs every leaf. Extra-crisp romaine, grilled chicken, and crunchy croutons deliver savory satisfaction with bright, zesty punch. Serve it as a starring entrée or a playful side—perfect for warm summer evenings when you want a light, yet wildly delicious meal.
Ingredients
Dressing
2 cloves of garlic, minced or pressed
1/3 cup extra virgin olive oil
2 tablespoons of fresh-squeezed lemon juice
1 tablespoon Dijon mustard
1-1/2 teaspoons Worcestershire Sauce
Put dressing ingredients in a small food processor or blender and blend. Set aside.
Marinade
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
Mix the marinade ingredients together in a bowl or a sealed bag.
Marinade chicken breasts for 20 – 30 minutes.
Discard the marinade and grill the chicken until the thickest part reaches 165°F (fully cooked).
Salad Ingredients
Use the listed options or add your own; all choices are optional.
Romaine Lettuce torn into bite-size pieces
2 hard-boiled eggs
Crumbled Feta or Goat Cheese
Black olives, sliced
Thinly sliced scallions
1 can baby corn on the cob, drained
Roasted red pepper, sliced
Garlic croutons
1/3 cup Freshly grated Parmesan cheese
Process
Put lettuce and other salad ingredients in a large salad bowl.
Add sliced grilled chicken.
Mix with the olive oil and garlic dressing
Top the salad with garlic croutons and 1/3 cup grated Parmesan cheese.
Juicy tomatoes, pillowy mozzarella and basil shimmy together. Add peppery arugula, drizzle tangy balsamic or basil pesto, or stack these flavors into a ciabatta for a grab-and-go Caprese sandwich. Fold in prosciutto, creamy avocado or charred peppers for surprising textures. Thread ingredients onto skewers for a party-ready bite — bright, fresh, and totally irresistible. Try four fun Caprese variations and even a cheeky eggs Benedict twist with mozzarella, tomatoes, and pesto for a brunch surprise.
Version #1
Classic Caprese layered salad
INGREDIENTS
Fresh Spinach, or arugula (optional)
4 medium sized juicy, ripe tomatoes, sliced in ¼ inch slices
6 ounces of fresh mozzarella cheese, sliced
1 bunch of fresh basil, rinsed and pulled apart into individual leaves
PROCESS
Line a plate or platter with washed spinach leaves, stems removed.
Arrange the tomato slices on top of the spinach
Sprinkle with ½ teaspoon of kosher or sea salt
Layer half of the basil ribbons on top of the tomatoes
Layer the mozzarella cheese on top of the basil
Sprinkle remaining basil on top of the cheese
Pour the Balsamic vinegarette on top of layers
Serve at room temperature
Balsamic Vinegarette
2 Tablespoons of extra-virgin olive oil
2 Tablespoons of good balsamic vinegar
2 cloves of garlic sliced into slivers or grated
½ teaspoon of cracked pepper
1 teaspoon Kosher or Sea salt, divided
In a small bowl with a lid mix the extra virgin olive oil, balsamic vinegar, ½ teaspoon cracked pepper, ½ teaspoon salt, and garlic. Mix together and set aside for at least 15 minutes to blend flavors.
Version #2
Chopped Tossed Salad
A vibrant spinach salad with cherry tomatoes, mozzarella balls, and balsamic drizzle
Chop or dice the tomatoes and the mozzarella and tear up the spinach or arugula, and basil leaves to make the Caprese salad more like a traditional salad served in bowls. This is a nice option if you’re serving the Caprese as a side dish. Serve the Balsamic vinaigrette at the table to let guests choose how much to add.
Version #3
A delicious caprese sandwich served with a fresh salad and balsamic drizzle
Caprese sandwiches capture the flavors of a Caprese salad in a handheld form. On ciabatta or a baguette split horizontally, drizzle balsamic vinaigrette, then layer tomato slices, fresh mozzarella, basil leaves and a smear of basil pesto. Serve toasted so the cheese melts. For more flavor, add sun-dried tomatoes and a handful of arugula before serving.
Version #4
Caprese Skewers
Fresh Caprese skewers with cherry tomatoes, mozzarella, and basil drizzled in balsamic glaze.
Ingredients
Small wooden skewers (or toothpicks)
Grape tomatoes
Fresh mozzarella cheese pearls
Fresh basil leaves
1 tablespoon Extra Virgin Olive Oil
1 teaspoon of Balsamic Glaze
Sea salt (to taste)
Cracked black pepper
Process
Thread one cherry tomato, followed by a fresh basil leaf (fold in half if large), then a mozzarella pearl. Repeat until all skewers are assembled.
If not using it immediately, cover with plastic wrap and refrigerate for up to 2 hours.
Right before serving, plate the skewers and drizzle with olive oil, and balsamic glaze.
Finish with a pinch of sea salt and cracked black pepper.
Version #5
Caprese Eggs Benedict
Delicious poached eggs with pesto on toast and fresh tomato slices
Ingredients
1 tablespoon distilled white vinegar
1 ounce of mozzarella cheese, sliced into 4 pieces
Fill a large saucepan with 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer.
While waiting for water to simmer, place 1 mozzarella cheese slice and 1 tomato slice onto each English muffin half.
Cook in a toaster oven until cheese softens and the English muffin has toasted.
Crack an egg into a small bowl. Holding the bowl just above the simmering water’s surface, gently slip egg into the water. Repeat with the remaining eggs.
Poach eggs until whites are firm, and yolks have thickened but are not hard, about 3 – 3 ½ minutes.
Remove eggs from water with a slotted spoon and dab them on a paper towel to remove excess water.
Place a poached egg on top of each English muffin. Spoon 1 teaspoon of pesto sauce onto each egg and sprinkle with salt.
Dive into a playful summer salad pitch! This Ambrosia remix swaps sour cream for tangy Greek yogurt, then tosses in strawberries and blueberries for bright color and punchy texture. Try colored mini-marshmallows or toasted coconut for whimsy, or a splash of citrus to brighten flavors—happy experimenting!
Enhancing this rustic treat is a spread of vanilla butter, which adds a layer of creamy richness and aromatic sweetness. The vanilla butter melts gently over the warm muffins, infusing each bite with a fragrant vanilla essence that elevates the overall flavor experience. This combination of textures and flavors makes blueberry cornbread muffins with vanilla butter an ideal choice for breakfast, brunch, dinner side dish, or a cozy snack.
Ingredients
1 cup of yellow cornmeal
1 cup all-purpose flour
2 teaspoons of baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup unsalted butter, melted and cooled
2 tablespoons vegetable oil
1⁄2 cup granulated sugar
2 large eggs
1 cup of buttermilk
1 teaspoon vanilla extract
1 cup fresh blueberries or frozen (not thawed)
Instructions
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or grease the cups with cooking spray.
In a large bowl, mix the dry ingredients together until well combined. Set aside.
In a separate mixing bowl, beat the melted butter, oil, and sugar until smooth and thick. Add the eggs one at a time and mix until combined.
To add the dry ingredients to the buttermilk mixture, start and end with the flour. Mix gently by hand until about halfway combined. Add the blueberries and stir just until no streaks of flour are visible.
Divide the batter evenly between the muffin cups, filling each all the way to the top.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the muffins cool in the pan for 5 minutes before removing them to a cooling rack.
Vanilla Butter
Ingredients
1 cup of good unsalted butter
2 vanilla pods
3 tablespoons powdered sugar
½ teaspoon flakey sea salt (Maldon)
Process
Let the butter come to room temperature.
Using a very sharp knife, cut the vanilla pods in half lengthwise, exposing the seeds. Using the knife, scrape out the seeds and add to the butter.
Combine the butter, vanilla seeds, sugar and salt to a mixing bowl and whip until light and fluffy.
Cooking with fresh ingredients is a delightful adventure that sparks joy and creativity. Making a spinach salad with candied pecans turns mealtime into a fun, vibrant experience, filling my kitchen with warmth and happiness. It’s a simple way to add excitement and flavor to everyday meals.
Ingredients
1 tablespoon butter
½ cup pecan halves
2 tablespoons brown sugar
2 tablespoons of balsamic or white wine vinegar
2 tablespoons of olive oil
1 6-ounce package of baby spinach, long stems removed
1 Pomegranate, seeded
¼ cup feta or Gorgonzola cheese
Directions
Melt butter in a small frying pan over low heat.
Add pecans and 1 tablespoon of the brown sugar.
Cook for 2 to 3 minutes, stirring constantly until nuts are caramelized.
Spread out on wax or parchment paper to cool.
In a jar with a lid, combine the remaining brown sugar, olive oil and vinegar, shake until sugar is melted.
Place spinach in a large salad bowl and coat with the dressing, mix.
Stir in pecans and pomegranate seeds, sprinkle with feta cheese or Gorgonzola cheese
This salad is light, refreshing, and delicious, perfect for summer barbecues or dinners. It features a satisfying crunch from toasted ramen noodles, sesame seeds, sunflower seeds, and almonds. Feel free to customize the ingredients to suit your taste preferences, making it a versatile dish.
Ingredients
1 16-ounce package of coleslaw mix
4 scallions, sliced or 1/8 cup chopped red onion
½ cup slivered almonds
½ cup sunflower seeds (hauled)
2 tablespoons sesame seeds
2 packages of Ramen Noodles, broken (chicken or pork flavor, keep flavor packet)
Dressing Mix
½ cup olive or vegetable oil
3 tablespoons seasoned rice vinegar
3 tablespoons white vinegar
1 teaspoon soy sauce
Seasoning from the ramen packets
2 tablespoons granulated sugar
Process
Preheat the oven to 350°F. (175°C).
Spread broken ramen noodles, sunflower seeds, and almonds onto a baking sheet.
Bake noodle mixture in the preheated oven until fragrant and toasted, 10 minutes. Set aside to cool to room temperature.
In a large serving bowl, combine shredded cabbage, onion, cooled almonds, sesame seeds, sunflower seeds, and Ramen Noodles.
To make the dressing: In a jar with a lid combine oil, reserved ramen seasoning packets, vinegar, soy sauce, sugar, and black pepper together in a jar and shake until the sugar is melted.
Add grilled chicken or shrimp to make it a full meal.
Finely chop and add in other veggies like broccoli, cauliflower, or thinly sliced bell peppers.
Make your ramen noodle salad at least two hours ahead so the noodles can soften in the refrigerator.
Leftovers can be stored in the fridge for up to 2 days. Stir them before reserving to refresh the flavors again.
Popcorn salad comes across as one of those dishes that sounds quirky at first, then wins you over the moment you take a bite. It’s the contrast that makes it so delicious: crunchy, lightly salted popcorn folded into a creamy, tangy dressing, brightened with fresh veggies like snap peas, celery, or scallions, and often finished with herbs and a touch of sharp cheddar. Every forkful its a different note—crisp, cool, savory, and just a little indulgent, and a great way to get your kids to eat vegetables!
What makes it memorable is how unexpectedly balanced it is. The dressing softens the popcorn just enough to cling without turning soggy, the vegetables keep everything fresh, and the whole bowl feels like a playful twist on a classic potluck salad. It’s comfort food with personality, and it tends to disappear faster than anyone expects.
Ingredients
1 bag of microwave buttered popcorn popped (about 6 cups)
1 cup grated cheddar cheese
½ cup of diced green pepper or bell pepper
6 – 8 strips of cooked bacon crumbled (or substitute 1/3 cup bacon bits)
1 cup of roasted corn cut off the cob, or a can of corn, drained
1 cup of the following vegetables can be mixed in for color and flavor:
Shredded iceberg lettuce for crunch
Cherry tomatoes, sliced or quartered
Celery, sliced thin
Baby peas
Snap peas
French cut green beans
Grated carrot
Sliced water chestnuts, excellent crunch factor
Tiny little broccoli flowerets that have been steamed until crunch tender
Pomegranate seeds
Shredded cabbage, red or white
Shallots
½ cup of lite mayonnaise or plain full fat Greek yogurt
1 clove garlic, peeled and grated
2 teaspoons of Dijon mustard
2 tablespoons of white wine vinegar
1 teaspoon of Worcestershire sauce
Salt and Pepper to taste
Process
Make Dressing
In a blender combine the following and blend until fully incorporated.
Lite mayonnaise or plain full fat Greek yogurt, garlic, Dijon mustard, white wine vinegar, Worcestershire sauce, salt and pepper to taste.
Salad
Mix salad options together in a large bowl:
6 cups of popcorn, green onion or red onion, green or bell pepper, bacon, additional vegetables of choice.
Pour dressing over salad and top with finely grated cheddar cheese.
How to cook endive. Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. I am talking about the little bullet shaped endives, not the curly leaf or chicory. Endives are rich in many vitamins and minerals, especially in foliate and vitamins A and K, and are high in fiber. Endive has a bitter-sweet taste, but I thought it was very savory, almost nutty. I served it up with my baby potatoes and flounder; it made a very filling side dish. Let your kids eat these little “boats” with their fingers. Make it fun.
Here are a few suggestions on how to enjoy your endive:
Baked endive:
Preheat oven to 375° F.
Slice endive lengthwise, remove core. Keep the root end intact as it will hold the leaves together after slicing.
Brush both halves with olive oil.
Slice a fresh garlic clove into very thin slices and place the slices in between the endive leaves.
Sprinkle with kosher salt and pepper, and a little garlic powder.
Bake at 375°F. for 20 minutes.
Remove them from the oven and sprinkle balsamic vinegar over them.
Pan braised endive:
Slice your endives in half.
Sprinkle cut side with kosher salt and pepper, and any other seasoning you might like.
Melt 1 tablespoon of butter in a heavy pan along with 1 tablespoon coconut oil.
Place the endive halves cut side down in the pan, cook on medium-high heat until they are brown.
Add ½ cup chicken broth and simmer until almost all liquid is gone. Remove from pan sprinkle with Kosher salt, and drizzle with balsamic vinegar
Maple glazed endive:
Preheat oven to 350°F.
Halve 6 small endives, remove as much of the core as possible.
Arrange endive into one layer on a baking sheet with raised edges.
In a small saucepan, melt 2 tablespoons of butter then stir in 2 tablespoons of real maple syrup, 2 teaspoons of thyme and ¼ teaspoon salt. When hot, pour over the endive and bake until tender and the edges begin to brown, 20 to 25 minutes.
This recipe involves wrapping a tasty filling in lettuce leaves, creating a satisfying vegetable and shrimp wrap. A store-bought rotisserie chicken, shredded, can substitute for the shrimp. For variety, consider experimenting with other vegetables such as snow peas, mushrooms, or canned bamboo shoots. These additions can enhance the dish’s flavor and texture, making it more exotic and satisfying. The preparation is simple, and the result is a healthy, flavorful wrap that can be enjoyed as a snack or light meal. Feel free to customize the ingredients to suit your taste preferences and create new flavor combinations.
Ingredients:
1 tablespoon of sesame oil to coat pan
2 tablespoons low sodium soy sauce
1 tablespoon dry sherry or apple cider vinegar
1 tablespoon hoisin sauce
1 teaspoon rice vinegar
¼ teaspoon red pepper flakes
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
1 (14 oz) bag of coleslaw
1/2 cup sliced scallions
1 small, peeled zucchini, sliced very thin with a vegetable peeler
About 12 Bibb lettuce leaves rinsed, and dried, or Boston lettuce.
1 lb. of deveined and peeled medium shrimp
1/4 cup chopped cashews or peanuts
Process
In a bowl, mix soy sauce, dry sherry, hoisin sauce, red pepper flakes, and rice vinegar. Set aside.
In a small bowl combine minced garlic and minced ginger. Set aside.
In another bowl, combine coleslaw, scallions and zucchini, set aside
Directions:
Heat a large wok or frying pan on medium-high heat, add 1 tablespoon of sesame oil and swirl oil to coat pan or use a pastry brush.
Add garlic and ginger, cook for about 30 seconds, stirring to prevent burning.
Add soy sauce mixture, coleslaw, and vegetables. Cook for 1 minute stirring.
Add shrimp and stir fry until shrimp is pink and cooked through. Coleslaw and veggies should be crisp tender at this point.
Divide mixture among lettuce leaves, sprinkle with cashews and enjoy.
I received three baby Bok Choy, also known as Chinese cabbage in my Bountiful Basket (a local food co-op) today. I was stumped as to how I was going to prepare them since I have only eaten this cabbage in stir fry or marinated. I decided to experiment tonight with an oven cooked bok choy.
A little about boc choy that you may not know; this vegetable contains glucosinolates. These compounds have been reported to prevent cancer in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill. Cultivated in China since ancient times, bok choy is found in soups and stir-fries, appetizers and main dishes. Bok choy’s popularity comes from its light, sweet flavor, crisp texture and nutritional value. Not only is bok choy high in Vitamin A, Vitamin C and calcium, but it is low in calories.
Preheat oven to 350 degrees
Ingredients
1 baby Bok Choy
Olive Oil
4 cloves of fresh garlic, grated or chopped very fine
Kosher salt
Pepper
Parmesan cheese
Directions
Bok Choy
Remove outer leaves if they look torn or bruised, or just cut short with scissors.
If leaves are overly long you can trim them with scissors, otherwise leave long, they will crisp up when cooked.
Wash with cool water and drain and dry on paper towels.
Slice the Bok Choy lengthwise into 4 quarters leaving the stem on each piece to hold leaves together.
Drizzle with olive oil, rub the olive oil into the leaves
Grate the garlic cloves and spread all over the Bok Choy and into the leaves
Sprinkle with kosher salt, pepper and Parmesan cheese
Place on a flat baking sheet covered with aluminum foil – do not use a pan with a lip, you want them to roast not steam.
Bake in 350 F. oven for 20 minutes, turn over and let bake for another 5 minutes
Be careful not to overcook, the Bok Choy should be crisp tender, at this point you can cut into chunks and serve or drizzle with a good quality balsamic vinegar and serve.
Kitchen Moxy 