18 Light Summer Dinner Recipes

Browse 18 light summer dinners, none of which require the oven! You'll find lots of fresh tacos, salads, and pastas. All meatless, many vegan/gluten free.

Alternative title for this post: eighteen summer recipes that boycott the oven! It’s ninety-one and counting outside, so I’m avoiding the oven as much as possible lately. I am surely not the only one, so I rounded up a collection of seasonal tacos , salads and pastas for you. They are light, so the only “trick,” if you want to call it that, will be to eat enough to fill you up. You can do it!

Find 18 fresh summer recipes that boycott the oven! Tacos, salads, pastas and more. cookieandkate.com

Gluten free, with vegan suggestion in notes

“OH my goodness Kate, I have loved every recipe I’ve made from your site….but I have to say the Sushi Bowl is the best yet, YUM!!” – Charlene

Gluten free and vegan

“I’m not vegan but this is delicious. I used leftover beans and it turned out great. My aunt (who is vegan) has asked me make it two nights in a row. Thanks for the recipe it was the only one I found that I had all the ingredients in hand.” – Emma

Gluten free and vegan

“We are volume eaters in my household and we need large quantities of food to feel full! This pesto was a total hit, my kids were shovelling down the whole meal and begging for more. VEGETABLES. MORE VEGETABLES? That’s a first! THANK YOU!” – J Marie

See notes for gluten free and vegan ideas

“I just had to come here to say that my husband LOVES this recipe. He begs for it every week and even told me he loves it just as much as pizza! haha 🙂 Of course I love it too – so easy and delicious!” – Erin

Gluten free and easily vegan

“I made this salad for our family and they LOVED it!!! I’m making it again this week on their request!” – Deb

Easily gluten free

“I loved this pasta! It was so easy and fast to make, and so fresh even when I heated it up the next couple of days. I’ll definitely be making this again.” – Rachel

Gluten free if you use a gluten-free tortilla

“So, so, so, so DELICIOUS!! I even made these for my husband who is NOT a fan of beans nor guac, and he loved it!!! The guacamole was soooo good!! This will definitely be on our “must make again” list! Thanks for sharing!” – Erin

Gluten free and easily vegan

“I made these last night and they were WONDERFUL! I loved the flavor; the lime adds a lot. I followed the recipe exactly and they are fabulous the next day for lunch!” – Laura

Easily gluten free and easily vegan

“I made this yesterday and it was soooo good! We have a heat wave here in Germany right now so this was the perfect balance between refreshing and something warm for lunch. Will definitely make again :)” – Sam

Gluten free and vegan

“These tacos are so good and filling! The sauce was super easy to make too. I live in Austin and have eaten a lot of tacos and salsa – these are one of the best I’ve tasted.” – Alice

Easily gluten free and easily vegan

“I made this last night to pack for lunches this week. Easy ingredients, simple to pull together, incredibly delicious, and so beautiful! I’ll definitely be bringing this as a side to summer cookouts!” – Lauren

Vegan

“This was amazing!! My husband and I made this for lunch today with your GG hummus recipe and we both loved it. The smoothness of the hummus did not fail. What an amazing tip. Thanks for another great recipe.” – Tara

Easily gluten free and easily vegan

“Made the double tomato pesto last night! Whoa–it was soooo delicious!! I served it to the fam with a combo of pasta and zoodles, but I had mine with all zoodles. The flavors were fresh and complex and everyone, even the teenager, loved it. Thanks for the great ideas!” – Michelle

Gluten free and easily vegan

“I made this last week. It was delicious! This was a hit with my entire family including two picky preschoolers.” – Brenna

Easily gluten free and easily vegan

“This recipe is divine! I’m a newlywed looking for easy, but delicious recipes and this was exactly it; my husband loved it! Plus I just planted basil…making a perfect excuse to make this all the time!” – Grace

Gluten free and vegan

“Wow, just wow! I made this for supper tonight with salsa chicken burgers, and I am SO glad that I made enough pico, avocado dressing and black bean puree to have leftovers, because this ROCKED!I didn’t add any crumbled feta, and I don’t think it needed any, it was soooooo flavourful. Thank you SO MUCH for developing and sharing this!” – Denise

Easily gluten free and vegan

“Not only was this delicious when I made it, the leftovers were just as good – a major plus for me because I always want to have good leftovers to bring to work for lunch. I added some roasted sweet potato to one of my portions of leftovers and the flavors worked well together. I know this has been up for awhile, but thanks for another great recipe Kate!” – Amanda

Easily gluten free and easily vegan

“This salad has been a hit with my family since I made it from day one! It’s so satisfying and delicious! Thank you ever so much! :)” – Dallas

P.s. More recipe roundups: 24 meatless recipes that carnivores will love and 12 vegetarian pasta recipes . You can shop my essential kitchen equipment here . Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!

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Source: Cookie and Kate

Grilled Vietnamese Lemongrass Cilantro Chicken Recipe

Vietnamese Lemongrass Cilantro Chicken - the marinade in this recipe is amazing! Delicious in salads, summer rolls, sandwiches or as a main course | http://jeanetteshealthyliving.com

Grilled Vietnamese Lemongrass Cilantro Chicken is deliciousin salads, sandwiches, summer rolls, or as a main course.

Vietnamese Lemongrass Cilantro Chicken - the marinade in this recipe is amazing! Delicious in salads, summer rolls, sandwiches or as a main course

I visitedVietnam many years ago as part of a corporate incentive trip, and I still remember how hot it was. Lunch was a cold buffet, nothing too memorable. It wasn’t until I met a local Vietnamese American woman that I tasted delicious pho and a cool Vietnamese noodle salad served with fresh herbs and fried Vietnamese spring rolls for the first time. I’ve been intrigued ever since. There are similaritiesbetween Vietnamese and Thai cuisine, but I find Vietnamese food more subtle in flavor.

The marinade for Vietnamese Lemongrass Cilantro Chicken is rich and flavorful. Lemongrass can be found at Asian grocers, but can also sometimes be found in the fresh herb section of supermarkets. Fish sauce is more readily available in the Asian section of supermarkets these days.

It’s important to marinate the chicken for several hours for best flavor.

To prevent sticking when grilling this chicken, drizzle oil on a piece of foil placed on a baking sheet and lay the chicken on top. Drizzle a little more oil on top of the chicken, and slide the whole piece of foil onto the grill. This is my favorite trick when grilling chicken and fish for non-stick cooking and easy cleanup.

5

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1 reviews

Vietnamese Lemongrass Cilantro Chicken

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This is delicious served with fresh salad greens, mint, cilantro and Asian rice noodles, along with Vietnamese dipping sauce, and chopped peanuts

Author: Jeanette

Cuisine: Vietnamese

Serves: 4-6

Ingredients

  • 1½ pounds skinless, boneless chicken breast

Marinade

  • 2 tablespoons minced lemongrass
  • 1 tablespoon minced shallot
  • 1 tablespoon minced garlic
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon organic sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon red pepper flakes
  • ¼ cup minced cilantro leaves

Directions

  1. Mix marinade ingredients together in a large bowl. Add chicken and toss to coat. Cover and refrigerate for at least 2 hours.
  2. Grill until cooked through.

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If you like this recipe, you might like:

Thai Satay Chicken

Stir-Fry Vietnamese Lemongrass Chicken

Vietnamese Chicken Noodle Soup

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Author: Jeanette

Cuisine: Vietnamese

Serves: 4-6

Ingredients

Marinade

Directions

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If you like this recipe, you might like:

Thai Satay Chicken

Stir-Fry Vietnamese Lemongrass Chicken

Vietnamese Chicken Noodle Soup

Source: Jeanette’s Healthy Living

Greek Wedge Salad Recipe

Beautiful Greek salad made with wedges of romaine lettuce, fresh tomatoes, olives and herbs piled on top, and a lemon tahini dressing. Easily vegan. cookieandkate.com

I sure hope you all enjoy salads as much as I do. I wasn’t kidding when I said they’re all I want to eat this time of year. Since they’re all I want to eat, they’re all I want to make, and therefore, all I want to post on this vegetarian food blog of mine. Who’s in favor of more summer salads? Aye!

Greek salad ingredients

These beauties were heavily inspired by a salad at The Mixx here in Kansas City. It’s my favorite salad place, and I find myself there when I come home from a trip to an empty fridge. They always have a fun seasonal salad.

A couple of months ago, the seasonal option was a Mediterranean wedge salad with an olive relish and everything else you see here. It was fresh, delicious, and fun to eat, so I took a photo and jotted down the ingredients.

I decided to simply halve my heads of romaine lettuce, but these salads remind me of iceberg wedge salads, so I kept the “wedge” in the title. My only mistake was mixing the feta into the tomato salad component, which muted the colors a little bit. They’re prettier when the feta is sprinkled on top, so that’s how I wrote the recipe. (The feta is optional, by the way.)

The salads are rather large, rather epic side salads as written. You can turn them into full meals by mixing chickpeas into the tomato salad, and/or serving them on quinoa. I’ve provided a little more detail in the recipe notes. Please let me know which kinds of salads you’re craving this summer! I’m open to all recipe suggestions, all the time.

  • Print

    Author: Cookie and Kate

    Recipe type: Salad

    Cuisine: Greek

    Prep time:

    Total time:

    Serves: 4 salads

    Ingredients

    Salad

    Lemon-tahini dressing

    Garnishes

    Instructions

    Notes

    Recipe inspired by The Mixx in Kansas City.
    Make it vegan: Skip the feta. You might like to make up for it by adding more olives.
    To make this salad a full meal: I think you could mix a can of drained and rinsed chickpeas into the tomato salad. And/or serve the salads on a layer of cooked quinoa, which I can confirm is tasty. I’d cook up about 1 cup of dried quinoa. Here’s how to cook quinoa .
    If you love this recipe: Check out my Mexican version here, and more fresh Mediterranean recipes here .

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

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    Source: Cookie and Kate

  • Thai Chicken Satay Recipe

    Thai Chicken Satay Skewers - these are perfect for summer barbecues as an appetizer or dinner. Serve with Thai peanut sauce | http://jeanetteshealthyliving.com

    Thai Chicken Satay Skewers are perfect for summer barbecues as an appetizer or dinner.

    Thai Chicken Satay Skewers - these are perfect for summer barbecues as an appetizer or dinner. Serve with Thai peanut sauce | http://jeanetteshealthyliving.com

    These chicken skewers make perfect party food during the summer, either as an appetizer or for dinner.

    The ingredients for this recipe are available in most supermarkets these days, including fish sauce (look in the Asian grocery section).

    The key to best flavor is letting the chicken marinate for a few hours.

    Soak bamboo skewers for thirty minutes before skewering the chicken pieces.

    These chicken skewers don’t take long to cook on the grill. I lay the skewers on a foil-lined baking sheet that’s oiled for easy cleanup.

    Serve with Thai Peanut Sauce.

    5

    from
    1 reviews

    Thai Chicken Satay

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    Serve with
    Thai Peanut Sauce

    Author: Jeanette

    Serves: 6

    Ingredients

    • 3 pounds skinless, boneless chicken thighs

    Marinade

    • 2 teaspoons fish sauce
    • 2 teaspoons organic sugar
    • 2 teaspoons curry powder
    • 1 teaspoon ground turmeric
    • 4 cloves garlic, minced
    • ? teaspoon ground coriander
    • ? teaspoon ground cumin
    • ¼ cup coconut milk
    • 2 tablespoons grape seed oil
    • bamboo skewers

    Thai Peanut Sauce, for serving

    Directions

    1. Cut chicken thighs into 1″ wide strips. Place in a large mixing bowl. Add Marinade ingredients and toss well to coat all pieces evenly. Refrigerate and marinate 2 hours.
    2. Soak bamboo skewers in water for ½ hour. Skewer chicken and grill until cooked through, turning over halfway through cooking.
    3. Serve with Thai Peanut Sauce .

    Notes

    Adapted from The Best of Vietnamese & Thai Cooking by Mai Pham

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    If you like this recipe, you might like:

    Thai Beef Satay

    Thai Barbecue Pork Chops

    Thai Barbecue Chicken

    5

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    Total time

    Author: Jeanette

    Serves: 6

    Ingredients

    Marinade

    Thai Peanut Sauce, for serving

    Directions

    Notes

    Adapted from The Best of Vietnamese & Thai Cooking by Mai Pham

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    Thai Beef Satay

    Thai Barbecue Pork Chops

    Thai Barbecue Chicken

    Source: Jeanette’s Healthy Living

    Double Tomato Pesto Spaghetti with Zucchini Noodles

    This fresh summer recipe features burst cherry tomatoes, cherry tomato and sun-dried tomato pesto, zucchini noodles, and spaghetti! It's light and delicious. cookieandkate.com

    Beep beep. Boop boop. One zero one zero zero zero one. I. Am. Recipe. Robot. Yeeeeesh, sorry, I am a little sleep deprived over here. I’ve been working almost around the clock on the cookbook manuscript, analyzing the logic and clarity behind every list and instruction, while trying to make the head notes as informative and entertaining as they can be.

    cherry tomatoes and spaghetti

    I read through all 115 recipes yesterday with a fine-tooth comb. My publisher wants Oxford commas in the book and I’m an AP style girl, so my commas are all mixed up right now. Among other things. Zero zero one boop.

    I took a break to share this recipe with you all. It was supposed to be a pretty straightforward riff on a recipe I found in July’s Bon Appetit magazine, a cherry tomato and walnut pesto . However, their recipe called for anchovies, and a lot of olive oil and Parmesan, andI need energizing meals right now.

    It also suggested cranking up the oven for the walnuts and cherry tomatoes, and I wanted to make it all on the stovetop since it’s so hot outside. When I made a lightened-up version of it without anchovies, on the stove, it turned out lackluster.

    I took Cookie on a walk after my disappointing pasta experience, and had a light bulb moment along the way: sun-dried tomatoes. Sun-dried tomatoes have lots of umami in them like anchovies and Parmesan do, and they seemed like an obvious fit with burst cherry tomatoes. Boom! We had ourselves a winner. My final adjustment was to replace some of the pasta with zucchini noodles, which makes it even more fresh. Make it for dinner tonight?

  • Print

    Author: Cookie and Kate

    Recipe type: Entree

    Cuisine: Italian

    Prep time:

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    Total time:

    Serves: 4 servings

    Ingredients

    Pasta and zucchini noodles (see notes for alternatives)

    Pesto

    Garnishes

    Instructions

    Notes

    Recipe adapted from Bon Appetit’s spaghetti with tomato and walnut pesto .
    Make it dairy free/vegan: Skip the Parmesan and add a sprinkle of nutritional yeast, if you’d like. The sun-dried tomatoes make it plenty savory.
    Make it gluten free: Use your favorite gluten-free pasta, or serve entirely with zucchini noodles.
    Make it nut free: Technically pine nuts are seeds, so if those work for you, try about ? cup pine nuts instead of walnuts. I often use pepitas in pestos, but I’m not sure they’d work well with the tomatoes here. You would still get a really tasty tomato sauce without any nuts/seeds at all.
    Change it up: You could make this with all zucchini noodles instead of spaghetti (I think you’d need about 3 large zucchini) or all spaghetti (you’d need a full 12 ounces). If you love this recipe: Check out my pasta archives here .

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

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    Source: Cookie and Kate

  • Thai Peanut Sauce Recipe

    Thai Peanut Sauce - this recipe is a staple in our house - serve it with Thai chicken satay or beef satay skewers | http://jeanetteshealthyliving.com

    This Thai Peanut Sauce is a classic dipping sauce for Thai Chicken Satay or Beef Satay.

    Thai Peanut Sauce - this recipe is a staple in our house - serve it with Thai chicken satay or beef satay skewers | http://jeanetteshealthyliving.com

    Thai Peanut Sauce is a classic sauce that’s served with Thai Chicken Satay or Thai Beef Satay . I make this throughout the summertime.

    Thai peanut sauce has all the sweet, spicy, salty and sour flavors that I love in this Southeast Asian cuisine. Fish sauce and red curry paste are two Asian ingredients that can now be found in the Asian section of grocery stores. Red curry paste comes in a little can, so I scoop teaspoonfuls of extra curry paste on a sheet of plastic wrap, roll it up and freeze it for future use.

    The key to making Thai peanut sauce is to have all the ingredients measured out before you start cooking it. The red curry paste and turmeric are briefly sauteed to bring out the flavor of the curry paste before the other ingredients are added. Be careful – you don’t want to burn the curry paste.

    The sauce starts out thin, but thickens up fairly quickly, so stir often.

    Thai peanut sauce gets thicker as it cools down, so if you make it in advance, just thin out with more water or coconut milk before serving.

    5

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    1 reviews

    Thai Peanut Sauce

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    This is a classic sauce served with Thai Chicken Satay or
    Thai Beef Satay

    Author: Jeanette

    Serves: 2 cups

    Ingredients

    • 2 teaspoons grape seed oil
    • 1 teaspoon red curry paste
    • ½ teaspoon ground turmeric
    • ½ cup peanut butter or other nut butter
    • ½ cup coconut milk
    • ¾ cup water
    • 2 teaspoons fish sauce
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon organic sugar

    Directions

    1. Heat oil in a small saucepan over medium heat. Add curry paste and turmeric, and stir until fragrant, about 1 minute. Add remaining ingredients and stir until thickened.
    2. Add more water as needed to reach desired consistency. As sauce sits, it will thicken, so you may need to add more water if you reheat it.

    Notes

    Adapted from The Best of Vietnamese & Thai Cooking by Mai Pham

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    Try this Thai Peanut Sauce with
    Thai Beef Satay :

    5

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    Author: Jeanette

    Serves: 2 cups

    Ingredients

    Directions

    Notes

    Adapted from The Best of Vietnamese & Thai Cooking by Mai Pham

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    Source: Jeanette’s Healthy Living

    Thai Beef Satay Skewers with Peanut Sauce

    Thai Beef Satay Skewers with Peanut Sauce - I made these for our cocktail party and they were devoured! I will double the recipe next time.

    These Thai Beef Satay Skewers with Peanut Sauce are perfect for a party.
    (This post has been updated to include more photos)

    Thai Beef Satay Skewers - these make great party food! ~ JeanettesHealthyLiving.com

    If you’ve ever had chicken satay with peanut sauce, then you know how addictively delicious they are. These Thai Beef Satay Skewers are a nice change from chicken satay and your guests will love them.

    The marinade for this Thai Beef Satay is the key – fish sauce, sweet soy sauce, fresh cilantro, curry powder, fresh garlic, coconut milk, organic sugar and black pepper.

    Marinate the beef overnight if possible, or for at least several hours for best flavor.

    Soak the bamboo skewers in water for 30 minutes before using; otherwise, they might burn off too quickly on the grill. I lay the skewers on an oiled foil-lined baking sheet and just slide the whole foil sheet onto the grill for easy cleanup.

    Quite honestly, I wasn’t sure I’d like the combination of beef with the peanut sauce, but I wanted to make something a little different for the party. Chicken satay has become so popularbut I don’t think I’ve ever seen beef satay served at a party with peanut sauce.

    I’m so glad I made these Thai Beef Satay Skewers for the party because they were all gobbled up. I actually didn’t have enough and should have doubled the recipe at least. As I tried to make my way to the table where all the appetizers were sitting, people along the way started grabbing them from the plate. Just goes to show you have to be quick around here if you want to eat ;).

    5

    from
    1 reviews

    Thai Beef Satay Skewers with Peanut Sauce

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    These skewers are fun party food. You can substitute chicken if you like.

    Author: Jeanette

    Ingredients

    Thai Beef Satay

    • 1 pound grass-fed skirt steak or flank steak
    • 1 tablespoon fish sauce
    • 1 teaspoon organic sugar
    • 1 teaspoon sweet soy sauce
    • ¼ teaspoon black pepper
    • ½ teaspoon curry powder
    • 2 teaspoons garlic, minced
    • 1 tablespoon cilantro stems and leaves, chopped
    • ¼ cup coconut milk

    Peanut Sauce Ingredients:

    • 2 teaspoons flavorless oil
    • 1 teaspoon red curry paste
    • ½ teaspoon ground turmeric
    • ½ cup peanut butter or other nut butter
    • ½ cup coconut milk
    • ¾ cup water
    • 2 teaspoons fish sauce
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon organic sugar

    Directions

    To make Thai Beef Satay Skewers

    1. Slice beef against the grain into thin slices, about ¼” thick. In a medium bowl, mix together fish sauce, sugar, sweet soy sauce, black pepper, curry powder, garlic, cilantro and coconut milk. Add beef strips and mix well to coat all pieces well; cover and refrigerate overnight. Skewer beef slices and grill on panini grill or on outdoor grill until just cooked through.

    To make Peanut Sauce:

    1. Heat oil in a small saucepan over medium heat. Add curry paste and turmeric, and stir until fragrant, about 1 minute. Add remaining ingredients and stir until thickened.
    2. Add more water as needed to reach desired consistency. As sauce sits, it will thicken, so you may need to add more water if you reheat it.
    3. To serve, spoon Peanut Sauce on top of Thai Beef Skewers

    Notes

    For gluten-free version, make your own sweet soy sauce by mixing together equal parts soy sauce and brown sugar and simmering until syrupy.

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    More Recipes

    If you like these Thai Beef Satay Skewers, then you might like these finger foods too:

    Thai Chicken Skewers with Sweet and Spicy Chili Sauce

    Spicy Ahi Tuna Avocado Cucumber Appetizers with Pickled Ginger

    Salmon Tartare Cucumber Appetizers

    Spicy Ahi Tuna Avocado Tartare

    Roasted Shrimp Cocktail

    Endive Stuffed with Old Bay Crab Salad

    5

    Print

    Author: Jeanette

    Ingredients

    Thai Beef Satay

    Peanut Sauce Ingredients:

    Directions

    To make Thai Beef Satay Skewers

    To make Peanut Sauce:

    Notes

    For gluten-free version, make your own sweet soy sauce by mixing together equal parts soy sauce and brown sugar and simmering until syrupy.

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    If you like these Thai Beef Satay Skewers, then you might like these finger foods too:

    Thai Chicken Skewers with Sweet and Spicy Chili Sauce

    Spicy Ahi Tuna Avocado Cucumber Appetizers with Pickled Ginger

    Salmon Tartare Cucumber Appetizers

    Spicy Ahi Tuna Avocado Tartare

    Roasted Shrimp Cocktail

    Endive Stuffed with Old Bay Crab Salad

    Source: Jeanette’s Healthy Living

    Mega Crunchy Romaine Salad with Quinoa

    This mega crunchy salad is super healthy and totally irresistible! Vegan and gluten free. cookieandkate.com

    See that salad? I just ate leftovers for breakfast. After my annual too-many potato chips session at the lake with my family, I’m craving fresh, bright, satisfyingly crunchy things. Surely I am not the only one!

    romaine and radishes

    I really want to tell you all about Oklahoma, and how the trees shrink into broccoli florets and the dirt turns red on that familiar drive south on I-35. I want to tell you about meeting my newest cousin and how she let me hold her for over an hour (maybe I hogged her a bit). And how extra-cute Cookie is after a few days apart. She’s snuggled up under my right elbow now.

    I just got the manuscript back for my cookbook, so I have a busy week of editing and drinking too much coffee ahead of me. I can finally see the finish line. I’m excited to wrap it all up and get back to hanging out with you guys in the comments and on Instagram. I’ve really been missing you.

    Anyway, this salad is inspired by one that I reached for at Trader Joe’s a couple of weeks ago. They call it the “ Mega Crunchy Salad with a Bite .” I grabbed one of the last ones before they closed, so it wasn’t quite as crunchy as it should have been, but I recognized the potential.

    Here is my version, which is not a dead ringer, but close. My salad features chopped romaine, radishes, carrots, toasty sunflower seeds, quinoa and dried cranberries. It packs great for lunch, if you just store the zippy cilantro-lime dressing separately. It’s a big, colorful bowl of healthy, crunchy goodness. Salads are pretty much all I want to eat this time of year, so I’ll be back with more salads soon.

  • Print

    Author: Cookie and Kate

    Recipe type: Salad

    Prep time:

    Cook time:

    Total time:

    Serves: 4 salads

    Ingredients

    Salad

    Zippy cilantro dressing

    Instructions

    Notes

    Make it vegan: Use maple syrup instead of honey.
    Change it up: This salad is really flexible. You could use your greens of choice instead of romaine (if using kale, which will hold up better to the dressing, be sure to remove the tough ribs and massage it before adding it to the bowl). You can also change up the chopped veggie components—you need about 2½ cups total.

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

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    Source: Cookie and Kate

  • Thai Barbecue Pork Chops Recipe

    Thai Barbecue Pork Chops - these chops are moist, juicy and so flavorful! Use bone-in pork chops for the best results

    These Thai Barbecue Pork Chops are moist, juicy and so flavorful.

    Marwin Farm Farmer Kenny Dahill

    I believe in knowing where our food comes from, and how it’s been treated. I strive to feed my family chemical-free, hormone-free food that’s been raised with care wherever I can. One of the best ways to ensure this is true for the foods I buy is talking directly with the farmers.

    This past weekend, I stopped by Warwin Farm ‘s stand at the farmer’s market and chatted with Farmer Kenny Dahill. Kenny is probably one of the funniest and most entertaining farmers I’ve met to-date. He sells chickens, ducks, rabbit, quail, Berkshire pigs and squab.

    Kenny feeds his animals a special blend of feed made exclusively for their farm by Hiland Naturals. Hiland is part of the Non-GMO verification project and tests their ingredients for not only the presence of GMO ingredients but also the top 100 most common residual synthetic herbicides and pesticides. He thinks his feed is “Better than Organic” because of the testing program that is completely lacking in the USDA Organic program. In addition, his feed is Omega 3 fortified.

    I ended up buying some pork chops from Kenny because he couldn’t stop raving about them, and making Thai Barbecue Pork Chops.

    The marinade is fragrant with lemongrass, garlic, curry powder and cilantro.

    I threw all the marinade ingredients in the food processor and let the pork chops marinate overnight. I’ve tried this recipe with boneless pork chops and they came out a lot dryer, so I highly recommend using bone-in pork chops.

    For ease of cleanup, I lined a baking sheet with foil, oiled it and laid the pork chops on top. Then, I slid the entire piece of foil directly on the grill.

    These Thai Barbecue Pork Chops are best served with Thai Sweet Chili Garlic Sauce on the side.

    We’re not big pork eaters, but we have already made this recipe several times this summer.

    Print

    Author: Jeanette

    Serves: 6

    Ingredients

    Marinade

    Directions

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    Source: Jeanette’s Healthy Living