Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, Salad

Copycat Sweetgreen’s Curry Cauliflower Quinoa Bowls

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I love sweetgreen. I love their salad dressings, locally sourced ingredients, clean eating philosophy, and the ease to grab a meal. The only downside is that a salad or bowl runs $10-12. I’ve been craving a sweetgreen, but on a budget. I decided to try my hand at their curry cauliflower bowl that’s offered during the fall; the bowl is: quinoa/farro, arugula, roasted curry cauliflower, cilantro, dried cranberries, roasted chicken, sriracha, & cucumber tahini dressing. While not quite the same since their dressings seem to be top-secret, I basically nailed this with my version of Curry Cauliflower Brown Rice Bowls. I used my own homemade dressing, leftover brown rice from sushi stacks, and roasted cauliflower and chicken. If you make the dressing and rice ahead of time, it’s really an easy meal prep.

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Entrée, Gluten-Free, One Pot Dish, Vegetarian

Simply Pesto Sweet Potato Pasta

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I love spiralized sweet potato. It makes the most under-rated noodles. I saw a write-up for easy pasta dishes on BuzzFeed for one with arugula, EVOO and parmesan from Gimme Some Oven. (At this point, we can admit I’m a BuzzFeed addict. I receive a biweekly food letter from them, so that never discourages my addiction.) I still have quite a bit of arugula from Arugula Cilantro Pesto, so I decided to make this with arugula, pesto, cannellini beans and sweet potato noodles. It’s easy and savory. Drizzle a little extra EVOO and toss with parm and this Arugula & Parmesan Sweet Potato Pasta is your next Meatless Monday dinner.

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Entrée, Gluten-Free, Salad, Vegetarian

Move Over, Caprese

Spring Avocado & Cucumber Salad

I used to make salads all the time last year and they always involved fresh mozzarella, avocado and some sort of fruit. Usually over spinach, toss in some walnuts or almonds and add some chicken or turkey. This salad needed less; it needed to be simple and basic, but not in taste. I wanted a spin on a caprese-like salad but chopped and easy to eat. Fresh ingredients prepared in an obvious way creates the Spring Avocado & Cucumber Salad.

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Dairy-Free, Gluten-Free, Lightened Up, Salad, Side, Vegan, Vegetarian

Make a True Salad From Your Potato Salad

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Ok, I have a confession. I stole this recipe from my mom because it was that good. This Arugula Potato “Salad” was entirely her idea, but it was too good not to share! A perfect side for one of those last BBQs or a hot day in September before summer truly ends. This is exactly what you need when you want all the fixings of a potato salad without all the mayo and additives. This salad would pair quite well with fish, chicken, burgers, ribs, steak — anything you’d serve for a classic BBQ or even an untraditional BBQ, like one with veggie or black bean burgers.  You’ll definitely want seconds of this arugula potato salad and hope you leave enough for leftovers!

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Dairy-Free, Entrée, Local Finds, Salad

Green with Envy Ravioli

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This “green” ravioli is a break from the standard marinara sauce, pesto or Alfredo sauce. I made this two ways: 1) sautéed the vegetables, placed them over arugula and tossed everything with white balsamic vinegar and then 2) sautéed the whole mix — all vegetables, arugula and white balsamic included. I preferred the first; the taste of both the arugula and the white balsamic was more prominent. The chicken marsala ravioli had enough flavor of its own that there was no need to any a “sauce”; instead, the flavors from the vegetables worked on their own and were enhanced by the acidity of the white balsamic.  All that green may look intimidating, but Ravioli with an Arugula, Kale & Craisin Salad is absolutely delicious!  Continue reading “Green with Envy Ravioli”