This post was created in partnership with Stonyfield and Wayfair. As always, all opinions are 100% my own.
Summers are all about the salads for me. Regardless of what we have growing in our garden, summer is the time to spend more at the farmer’s market than at the grocery store, buying up all the fresh produce you can.
We’ve been eating our way through pounds of peaches, tomatoes, greens, zucchini, okra, herbs, berries…you name it, I’ll put it in my salad!
But out of all the salads we’ve made so far this summer, this one has been my favorite.
It’s simple. You don’t need tons of ingredients. It’s easy to customize, and the dressing will pretty much go with any topping you like.
No matter what I have in my salads, I like to make sure that there are at least 3 different textures and at least 1 source of healthy fat and/or protein, if not more! Especially if your salad is going to be your meal and not just a side.
This mix is torn romaine, arugula, halved cherry tomatoes, sliced avocado, hard boiled eggs, and some salted rosemary marcona almonds (AMAZING).
But the dressing is the best part. Thick, tangy Stonyfield greek yogurt mixed with bright pesto, a little extra olive oil, salt, and pepper. It’s one of the easiest homemade dressings you can make and so delicious that you’ll want it on everything this summer!
And when it comes to serving big summer salads, I love putting everything on a big platter, adding some dressing, and then letting each person take what they want. This is a great way to do salads for big parties because it lets everyone choose how much of each topping they want, or they can also pass on something if they’re not a fan. I’ve never really had the space before to have larger serving platters, so when Stonyfield and Wayfair paired up together for this summer salad combo, I knew exactly what I wanted to get!
This salad is best with classic romaine, peppery arugula, bright tomatoes, creamy avocado, and crunchy almonds, but feel free to customize your mix-ins for whatever you like. I love the balance of the summery pesto with the tomatoes and crunch of the nuts.
2 cups torn romaine lettuce
2 cups arugula
1 cup cherry tomatoes, halved
4 hard boiled eggs, halved
1 avocado, sliced
1/2 cup marcona almonds
1/4 cup Stonyfield greek yogurt
2 Tbsp pesto
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
Place all the salad ingredients on a large platter.
In a small bowl, mix the yogurt, pesto, olive oil, salt, and pepper together.
Drizzle the dressing over the platter.
Divide the salad ingredients on separate plates or bowls, toss with more dressing (optional), and serve.
The book comes out in November (officially), but seeing the cover and listing online is UNREAL. I mean, I know I submitted everything months ago and did the edits, but seeing it up online truly makes it feel like it’s completed.
The timing of this book could not have been crazier.
I think I signed the contract the month before finding out we were pregnant, so pretty much everything was tried, tested, shot, written, and edited before little man’s arrival. Whew! It was a crazy 9 months, to say the least.
Despite all the late nights and weekends that were completely consumed with cooking dishes and brewing coffee, it was totally worth it.
I may cry when I first get to hold this book in my hands. To actually see it printed and bound and all put together. I had such a fantastic experience working with my editor and the publishing company, and I CANNOT wait for you guys to see it!
Cooking with Coffee: Brewing Up Sweet and Savory Everyday Dishes is now up for pre-order just about everywhere!
I wasn’t planning on sharing these yet (and only have one picture!), but I got so many comments on Facebook and Instagram that I figured, what the heck?
Get ready for the quickest post ever.
I’d been wanting to try making some homemade breakfast sandwiches for a while now, and finally made some time earlier this week to make a batch.
I had my first one this morning for breakfast at work, and man, was it good. These barely took any time to make (most of it was hands-off), and now we’re stocked with a few quick breakfasts for crazy weekday mornings!
I don’t know how things have been for you this year, but summer has been BRUTAL. It’s either pouring down rain or so muggy that you’re immediately sweating when you step outside.
These hot and muggy nights mean one thing in our house: we’re eating a lot of salads.
I know I’ve talked about this before, but the bad thing about living in a small town is that there aren’t many shopping options. I mean, my town has one stoplight, so there’s definitely no mall nearby.
Thankfully, one of the options we have is a really nice Food Lion and it has a pretty rockin’ produce section. Have you been in one lately? They redid ours a few years ago, and it’s so nice and bright. It makes grocery shopping a little more fun, for sure.
This month, I had a chance to work with Food Lion and Clever Girls to try out Food Lion’s recipe portal and share my experience. Since I already love grocery shopping and cooking, this was a no brainer! Go shopping – make a meal – submit a recipe – easy!
I’ve used other online recipe sites in the past, and I think the Food Lion recipe portal is one of my favorites already. It is really easy to use and has tons of options for searching to find exactly what you’re looking for. Plus, entering and sharing recipes is crazy simple! Some other options I’ve tried before make it so tough to upload a recipe, but not here. You don’t have to enter ingredients separately or take 12 different steps to submit anything. They made the system extremely user friendly.
For my recipe, I chose to do one of our favorite salad mixes right now.
This is so easy on a hot weeknight or as a light, late dinner on a weekend after doing things around the house all day and – ahem – taking care of a 3 month old. Sometimes, dinner isn’t the first priority! But meals like this make it easy to still eat well.
We love arugula, so we used that as a base, and then topped it with some of our favorites: a marinated and grilled chicken breast, tomatoes, green olives, red onion, artichoke hearts, and feta or goat cheese. If you’re not making a salad like this yet, do it!