The restaurant Lemonade is pretty popular in Southern California and is sometimes our only option for a quick lunch while on the go. One of our favorite salads at Lemonade is the Mushroom & Israeli Couscous salad. So instead of paying money each time for it, we decided to try and recreate it. Check out the recipe below:
Continue reading “Mushroom & Israeli Couscous Salad”
With the holidays approaching, T.W.O. spent some time experimenting with recipes this weekend to make sure we have the perfect menu for our Holiday meals. This recipe is a great option for your Friendsgiving feast! It’s non-traditional, but festive and will add a refreshing dish to your table. Find out how to make this easy recipe in just a couple steps! Continue reading “Quinoa and Pomegranate Salad”
Schools back in session and the weather is still hot, so no need to spend hours in the kitchen whipping up meals – try this simple, quick and flavorful salad. It’s a great idea for weeknight side dishes or your Saturday barbecue. T.W.O. calls it the ‘kitchen sink’ because it contains such a variety of vegetables and ingredients that you have in your pantry or refrigerator. Enjoy! Continue reading “Kitchen Sink Summer Salad”
Salads don’t have to be boring…especially Summer Salads. T.W.O. loves combining new ingredients to make a delicious, savory, light dish that can be enjoyed at gatherings. In this post, we will be combining Israeli couscous, corn and Halloumi cheese to make a light, refreshing healthy salad! Continue reading “Corn and Couscous Salad with Grilled Halloumi Cheese”
Harvest Salads are officially in season and you know what that means? Turn on those ovens and start to roast your vegetables! Exchange your strawberries for dried cranberries or pomegranate seeds and add some candied pumpkin seeds. It’s like a party salad – so much fun! Since everyone has their favorite harvest salad ingredients, T.W.O. decided to focus on how to perfectly roast your vegetable – specifically sweet potatoes. It’s an easy recipe that will add so much flavor to your salad without a ton of work. Grab your apron and let’s start roasting!
– 2 sweet potatoes, washed and cubed
– Olive oil
– Sea Salt
1. Preheat oven to 415⁰F.
2. Wash and cut the sweet potatoes into small cubes. Place in a bowl.
3. Season the potatoes with olive oil, salt, pepper, cinnamon and nutmeg. Mix well.
4. Place sweet potatoes on a cookie sheet that is lined with parchment paper.
5. Put into heated oven for 25-30 minutes, flipping the sweet potatoes at 15 minutes.
6. Remove from oven. The sweet potatoes should be a little brown and slightly crispy.
T.W.O. included the following in their salad:
– Baby Romaine
– Pomegranate seeds
– sugar coated pumpkin seeds (from Trader Joes)
– BBQ Honey Glazed Chicken Breasts*
– Granny Smith Apples
– baby heirloom tomatoes
*BBQ Honey Glazed Chicken recipe is coming soon to the blog. Stay tuned!
T.W.O. created this Arugula Salad to complement their surf and turf dinner. It’s a simple recipe that includes green apples and shaved parmesan reggiano cheese with a homemade lemon dijon vinaigrette.
Arugula Salad with Sliced Green Apples
– 6 cups arugula
– ¼ cup lemon juice
– ¼ cup white vinegar
– 4 Tablespoons olive oil
– 1 Tablespoon Dijon mustard
– 2 green apples, diced
– 1 cup shaved parmesan reggiano cheese
– 2 teaspoon garlic powder
1.Add the arugula to a bowl. Thinly slice the green apple and add to the lettuce. Top with shaved parmesan.
2.For the dressing: mix the olive oil, lemon juice, Dijon mustard, garlic powder, salt and pepper. Make sure all the ingredients are mixed well.
3.Once the dressing is done, add to the salad mixture. Toss and serve!
It’s not officially Fall, but that isn’t stopping T.W.O. to slowly start introducing Fall Foods into their recipes. Since it’s still warm out, we decided to take this semi-Fall dish and throw it over a bed of lettuce. Check out how we created this delicious, sweet tasting transitional salad.
Grilled Chicken Salad with Roasted Squash & Cranberries
– 4 cups spinach
– 2 boneless chicken breasts
– 2-3 Persian cucumbers
– 1/2 cup dried cranberries
– 3/4 cups mini heirloom tomatoes, halved
– 1/2 cup crimini mushrooms, diced
– 1 small butternut squash
– 2 Tablespoons olive oil
– 1 Tablespoon cinnamon
– 1 Tablespoon nutmeg
– 1 Tablespoon garlic powder
– I Tablespoon chili flakes
– pear champagne vinaigrette dressing
– Krazy Salt
1. Preheat the BBQ to medium heat.
2. Season the chicken breasts with garlic powder, chili flakes, Krazy Salt and pepper. Set aside.
3. Cut the butter butternut squash into flat slices so they can be put on the grill. Season with olive oil, cinnamon, nutmeg. Set aside.
4. Once the BBQ is heated, place the butternut squash on the grill along side the chicken. Make sure not to turn the heat up too much, you don’t want to burn your squash. Cook for 20 minutes or until done.
5. While the chicken and squash are cooking, chop all the vegetables for your salad. Plate and add dried cranberries.
6. Remove the chicken and squash from the grill. Slice the chicken and cube the squash. Add to the salad topped with the pear champagne vinaigrette.
7. Grab your utensils and enjoy!
Summer is coming to an end, but that doesn’t mean you have to start eating Fall food. T.W.O. loves making this Chickpea Salad for a side-dish, an entrée, a topping to a salad or even an appetizer. (Great idea for a modified version of a bruschetta.) How ever you want to serve it – this recipe will sure be a hit!
– 2 cans Garbanzo beans, rinsed & drained
– 1 ½ cups red tomatoes, chopped
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 4 green onions, chopped
– 1 garlic clove, diced
– 2 Tablespoon olive oil
– ¾ cup balsamic vinegar
– 1/3 cup lemon juice
– Garlic Powder
– Salt & Pepper
1. Place the beans and vegetables into a large bowl and toss.
2. Mix in the olive oil, balsamic, lemon juice.
3. Season with garlic powder, salt and pepper.
Fruit in salads not only add flavor, it also helps cleanse your system. Blueberries are rich in antioxidants so there is no reason not to add this to your greens. (Antioxidants are essential to optimizing health by helping combat the free radicals that can damage cellular structures as well as DNA.) Blueberries also help improve memory! Hope you enjoy this salad as much as T.W.O. did!
Detox Tri-tip Salad
-2 cups butter lettuce, chopped
– 2 cups baby romaine, chopped
-1 cup hearts of palm
-2 cups blueberries
– 3/4 cups dried cranberries
– 2 cups Persian cucumbers, diced
– 1/2 cup goat cheese
– Tri-tip season with Montreal Steak Seasoning
– Trader Joes Cilantro lime dressing
1. Place the tri-tip on a heated barbeque. Cook for 30 minutes or until done.
2. While the tri tip is cooking, chop all the vegetables. Leave blueberries and cranberries whole.
3. Plate veggies, top with fruit and goat cheese.
4. Once the meat is done, let it sit for 5 minutes before cutting. Slice thinly and add to the top of the salad. Pour dressing as needed.