Roasted Vegetable Salad

This is my take on California Pizza Kitchen’s salad. I think mine tastes better, though. Hehe. (Just kidding, corporate attorneys!)

This salad blends roasted or grilled veggies with crisp, fresh lettuces for a yummy variety of textures, flavors, and temperatures. You can add meat to make it a meal, or serve it on the side of your protein. Either way, this is no boring salad. Use prepackaged salad mix to make this even easier.

Roasted Vegetable Salad (cut everything into roughly the same size for even roasting)
1 eggplant or about half a dozen baby eggplants: sliced or quartered, respectively
1 bunch of asparagus (cut off woodsy ends)
1 zucchini, sliced or cut into coins
1 bell pepper, slices
1 shallot, sliced
Fat of choice
Sea salt, pepper, Italian herb blend
1-2 bags of salad mix (you can use a simple blend, spring mix, or just spinach)
Balsamic vinegar (optional)

Preheat oven to 400 degrees F.

Prep veggies and make sure they are completely dry.

Place all veggies in roasting pan, mix with fat of choice and seasonings. Toss.

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Keep in oven until veggies veggies are nice and roasted. This may take between 30-45 minutes. Once veggies are cooked, remove from oven.

Arrange your lettuce or salad mix of choice on a serving tray. Top with roasted vegetables and a drizzle of balsamic vinegar.

I topped mine with a cayenne pepper pan-seared chicken breast cut into pieces.

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I also added carrot sticks and fresh broccoli florets before serving.

Vegetarian Option
Serve as-is without meat.

Primal Option
Add a good blue cheese. The flavors work together really well.

Kabobs 2 Ways

It is getting way too hot here in Southern California. When the weather gets like this, I try to avoid cooking in the kitchen. These kabobs are ridiculously simple, you can transport them raw then take them to the backyard (or the beach) and grill them there. Also, the fact that you can eat these with your fingers means no silverware. I love it when I don’t have to do dishes.

Kabobs 2 Ways (Makes a lot)
-2 large chicken breasts, but into about 1-inch cubes
-about 2 lbs cubed stew beef
-apple cider vinegar
-gluten free soy sauce or coconut aminos
-honey or agave nectar
-juice from 1 lemon, 1 lime, and 1 orange
-1 shallot, minced
-3 cloves of garlic, minced
-dried oregano, red pepper flakes, pepper, sea salt, cayenne pepper
-lots of veggies, cut into pieces about the same size as your meat (I used cherry tomatoes, mushrooms, onions, zucchini, and bell peppers)

If your skewers are wooden, soak them so they don’t catch on fire while you’re grilling them. If not wooden, then no worries!

Get three large mixing bowls. In one, combine your beef with pepper, red pepper flakes, equal parts of honey (or agave) and apple cider vinegar, and a half part of soy sauce or coconut aminos. Set aside and allow to marinade.

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In the another bowl, combine your chicken with the shallots, garlic, citrus juice, oregano, salt, cayenne, and pepper. Allow to marinade.

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Place your prepped veggies in the other bowl.

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Set up your stations! I usually fully line a dish with foil twice. I put my raw kabobs there, then once they are on the grill, I remove the foil and use the same dish for the cooked kabobs.

Start shanking your meat. Just kidding, but start skewering your meat and veggies.

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You will have to forgive me, I don’t have photos of my chicken kabobs or the finished product. Grill until fully cooked. I served me leftover chicken kabobs with guacamole on top. Super good. Enjoy! It’s summertime (well, at least it feels like it), so start grilling!

Grilled Dry Rub Chicken

I know, another chicken recipe… Sigh. I’ve been so busy with school and my new research project. Coupled with the fact that  it’s almost pay day (I only get paid once a month), I have not yet made it to the grocery store (I also find that I am more creative right after pay day. There must be some correlation). Fear not, however, this recipe is part of an upcoming salad recipe that I think you’ll love. Anyway, the joy of this particular recipe is that you can make it on a budget. You should have the seasonings on hand and you can use thawed, previously frozen chicken.

If you wanted to do this another way, you could even cover a whole chicken in the rub, then throw it in the slow cooker (no liquid is necessary).

Grilled Dry Rub Chicken

  • Chicken Breast, or Another Cut, or another type of meat (I used about .75 lb)
  • Seasonings to taste: Chile powder, paprika, cayenne pepper, salt, garlic powder, onion powder, lemon pepper

In a large bowl, generously season your meat (I listed the seasonings in the order of quantity, from greatest to least). Flip over your meat and season the other side. Allow to sit in the dry rub for at least half an hour before grilling.

Grill until thoroughly cooked. I wrapped mine in lettuce and topped with avocado (though not pictured. I was starving. Also, I’m finding that meat in lettuce is my go-to meal).

 

Enjoy! Keep posted. I promise I’ll have more exciting recipes by next week. I’m thinking orange chicken, fried rice, and maybe even beef broccoli.