Here you’ll find two dishes that are packed with summer fruits & vegetables.
From my family to yours, I hope you enjoy.
We’ve made it to the final stages of summer and it’s officially my birthday month.
On August 14th I’ll be turning 33 years young.
I think back on the last 10 years of our lives and I simply cannot believe how much has changed.
Visiting Santa Monica Pier in 2007: 23 years old with BLONDE short hair…
We were living in Walnut Creek, California. I was in my junior year of college and working as a waitress at Pyramid Ale House, a brewhouse known for their Pale Ale, Hefeweizen, and IPA. It was here where I first gained my appreciation for beer and the brewing process. This was the year that we also adopted our first baby, a teeny-tiny Boston Terrier that we named Penny.
Penny’s first nap at her new home.
Fast forward 10 years to 2017:
We’ve explored most of the states with 3 cross-country road trips, adopted our cat – King Ramzy II, got married, moved to the east coast, and started a family of our own. Weekends are now spent doing family activities: visiting parks, exercising, and introducing our son Dylan to healthy food options. One of our favorite activities on Sunday mornings is to run a few miles down to our local Clean Juice Bar for breakfast, who I recently partnered with to create a healthy recipe to be featured in their stores this fall. They serve a variety of juices, smoothies, and smoothie bowls.
It’s a 2 mile run to the juice house, and another two miles back home. We usually make a pit stop at the playground before we head back on the trail, so by the time we get home all three of us are in need of a snack.
Low Carb Deli Spring Rolls:
These high-protein, low-carb rolls are the perfect afternoon pick-me-up to give you that energy to run around and chase your kid at the park. We collaborated with Roots Hummus based out of Asheville, North Carolina for this handheld snack. If you haven’t had the chance to try their delicious hummus flavors yet, I suggest you run (not walk) to your nearest Whole Foods and grab the biggest tub they offer. Some of my favorite flavors include Roasted Red Bell Pepper, Lima Bean, and Mango Sriracha.
- Deli-Style Turkey Breast
- Roasted Red Bell Pepper Hummus
- Carrots cut into matchsticks
- Sriracha (optional)
- Lay out a piece of Turkey Breast, top with desired amount of Hummus, Carrots, and Cilantro. If preferred, drizzle with Sriracha.
- Fold into a roll and enjoy immediately.
The moment we brought Dylan home from the hospital… Penny has been by his side.
She is his best friend and they are constantly playing with each other… sometimes even bickering like any other brother and sister pair. During the early evening hours, we have a bit of downtime while I cook dinner and they sit together on the couch.
Sunday dinner will usually consist of a hodgepodge of pantry items and produce from that weekend’s haul at the farmers market. I will often revamp classic recipes and make them our own, and today’s feature is no different.
Sheet Pan Wedge Salad with Taco Blue Cheese Dressing:
An easy dinner that you can whip up in less than 30 minutes. We serve ours with sliced baguette and garlic-herb butter.
For the Dressing:
- 1/4 cup Sour Cream or Greek Yogurt
- 1/4 cup Mayonaise
- 1/4 cup Blue Cheese Crumbles
- 2 Tbsp. Buttermilk
- 2 tsp. Taco Seasoning
- 1 Tbsp. Lime Juice
(Hint: You can also use store bought Blue Cheese and add the Taco Seasoning with Lime Juice and mix well.)
For the Salad:
- 1/2 Iceberg Lettuce Head, cut into to wedges
- 3 Sausages of choice, chopped into smaller slices
- 1 Sweet White Onion, thinly sliced
- 2-3 Baby Bell Peppers
- Olive Oil, as needed
- 4 strips Bacon, cooked & crumbled
- 8-10 Cherry Tomatoes, chopped
- 1/2 cup Chickpeas
- Blue Cheese Crumbles, garnish
- S + P, as needed
- Cilantro, optional garnish
- Preheat oven to 400F.
- Line a rimmed baking sheet with Aluminum Foil.
- Slice Sausages, Onion, and Bell Peppers. Place them into the baking sheet.
- Sprinkle with S+P and drizzle with Olive Oil.
- Cook for 25-30 minutes, stirring halfway through.
- While the Sausage mix cooks, make the dressing, cook the bacon, and prepare the rest of the vegetables & toppings.
- When it’s done cooking, assemble the salads: the base will be the Iceberg wedges, followed by a heavy drizzle of dressing, sausage mix, and the remaining ingredients. Serve immediately.
Note: For presentation, this salad is shown wedge style. When serving to your own family, it may be easier to chop the lettuce into smaller bite-sized pieces and mix all ingredients together in a large mixing bowl.
Cheers to turning 33!! 🙂
I simply cannot wait to see what this year will bring…. thank you for stopping by and I appreciate all of your support!
Photo Credit: My dear friend Julia Fain from Tag & Tibby.
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