Mediterranean Couscous Salad


Sometimes when I make dinner I look for an easy win.  Maybe it’s a one pan plan or in this case a salad that combines the starch, couscous, with veggies.  It leaves me with one less dish to make, yet you’re not wanting it because this side has it all in one.  Why make two when you can make one?

med couscous

Mediterranean Couscous Salad
1 c israeli couscous
2 tbs red wine vinegar
1 tbs extra virgin olive oil
1 c cucumber, chopped
1/2 c grape tomatoes, chopped
1/4 c red onion, chopped
1 tbs mint, finely chopped
1 tbs basil, finely chopped

Cook couscous according to package instructions.  While still warm stir in red wine vinegar and olive oil, let cook to room temperature.  Add cucumber, grape tomatoes, red onion, mint, and basil.  Stir to combine then serve at room temperature.


Corn Fritters


Sometimes I just need a taste of summer, and corn is the quintessential summer veggie. Sure I could have made a corn side dish, but why not make it the star of the show?  This dish is perfect for a light dinner or as an easy appetizer perfect for company.  Make them in advance then just reheat before serving.

corn fritters

Corn Fritters
1 avocado, chopped
1/2 pint grape tomatoes, chopped
1/4 c red onion, chopped
1 tsp apple cider vinegar
2 c corn
2 eggs, beaten
1/2 c red pepper, chopped
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp coriander
pinch of salt
1/4 c flour
1/2 tsp baking powder

Add avocado, grape tomatoes, red onion, and apple cider vinegar to a bowl.  Season to taste with salt and pepper.  Toss to combine, set aside.

In another bowl add corn, eggs, red pepper, cumin, chili powder, coriander, salt.  Mix until well combined, then add flour and baking powder.

Add 2 tbs olive oil to a skillet over medium heat.  Spoon out batter in 1/4 c scoops onto the skillet.  Cook on each side until golden and crisp, about 2 minutes per side.

To serve top corn fritters with avocado relish.

Kale and Brussels Sprout Salad


I love to eat salads all year round and add seasonal ingredients.  In the fall that may mean squash, pears, or apples, just to name a few.  Most of time I lay the fresh veggies over lettuce, but this time why not make the “lettuce” the star of the show?  I choose to use kale and brussels sprouts so thinly shaved that it resembles more of a coleslaw, with a few fun ingredients on top for added texture and color.  Try this salad for something outside the regular old salad box.


Kale and Brussels Sprout Salad

For the dressing:
juice of 1 lemon
2 tbs olive oil
1 tsp dijon mustard

For the salad:
6oz brussels sprouts, thinly shaved
3 c kale, thinly shaved
1/2 red onion, chopped
1/2 c craisins
1/2 c slivered almonds, toasted

In a large bowl combine lemon juice, olive oil, dijon mustard, and salt to taste; whisk to combine.  To the same bowl add brussels sprouts, kale, red onion, craisins, and slivered almonds.  Toss to dress salad then serve.