Candied Bacon Panzanella Salads with Rye Bread Croutons

If you can’t tell by now, we are totally feeling the panzanella lately! Last week, it was the salmon panzanella, this week, BLT’s! These are kicked up a notch with candied bacon and I used rye bread for the croutons. Let me tell you. That rye bread is killer in this salad!

Candied bacon is simple to make – just a bit of brown sugar and some maple syrup. I used Bushwick Kitchen’s Spicy Maple for this batch – so good! If you follow on Instagram, you know how hard I stan for Bushwick Kitchen. Scroll towards the bottom of the post for all my favorite BK.

Basil Lemon Vinaigrette Dressing

I hope you’re all ready for a lot of recipes with basil and lemon. You should see the list of recipes I have coming! Lots of fresh herbs, especially basil. This vinaigrette has been on repeat here, from salads to sandwiches to drizzling over roasted veg. We’ve even used it as a marinade for chicken.

And you can’t go wrong having a few vinaigrette recipes in your back pocket!

Oven Roasted Salmon Panzanella Salad

Anytime I make a Panzanella salad I always wonder why I don’t make them more. This salad was no exception – the salmon came out perfectly and it was a fun weeknight dinner. I’ve been trying to make our weeknight dinners more interesting during quarantine and this one is definitely one we’ll be having again soon.

The salmon was so simple to roast – just a bit of butter, olive oil, garlic, salt, pepper and fresh basil. It was ridiculously delicious!

Deviled Egg Salads

I think my obsession with deviled eggs started in college, when I would just grab a few hard boiled eggs, a packet of mayo and a packet of mustard and make deviled eggs in the cafeteria. You know I love salt, and I also love mustard, so deviled eggs really became a vehicle for salt and mustard to get in my mouth.

I started making this deviled egg salad, because, lets be honest, peeling and making deviled eggs look pretty is so tedious. And what is more frustrating that eggs that don’t peel well when you’re trying to make some deviled eggs? Even when you put baking soda in the water (more on that later).

Cucumber Salad with Mint, Basil and Trader Joe’s EBTB Seasoning

Guys, I am so into mint and basil chopped up on and in everything (see: herbed turkey meatballs). One of my 2019 Bucket List items was finishing dishes with fresh herbs or lemon/lime, and I’ve been all over it all year, but especially so now that the weather has finally broken.

This time of year begs for fresh flavors, crisp veggies, and overall light and quick meals. Really, who wants to turn on the stove anyway?! And less time in the kitchen means more time outside, or at the beach, lake or pool. Sign me up!

Cobb Salad with Homemade Ranch Dressing Recipe

Don’t you find it so absolutely easy to fall into a salad rut? Especially if it’s something you have basically every day for lunch. How many times can you have chicken + lettuce + some kind of veg? Too many! So, I’m working in these cobb salads to help shake things up a bit. Plus, homemade ranch dressing doesn’t hurt either.

It’s all about the toppings with a good salad, isn’t it? For these, I just went with tomatoes, bacon, gorgonzola, hard boiled eggs, marinated grilled chicken and Trader Joe’s chili corn salsa (because I’m 100% obsessed with the stuff, but also because I forgot to buy an ear of corn). I’d also recommend throwing avocado slices on this guy, too!

Quick & Easy Pesto Pasta Salad

There are so many reasons I love warmer weather, but for sure I love the change of food. The things that are in season and the foods we start to crave as the temperatures rise changes so much, doesn’t it? There are two things that feel like the true start of the warmer months to me: a cheeseburger and a cold pasta salad. Today, we’re talking about a quick and easy pesto pasta salad with just a few ingredients and almost no effort.

If you entertain a lot during the summer months, or even go to friends’ and family a lot in the summer months, a solid pasta salad is perfect to have in your back pocket. With the right ingredients a pasta salad can be so refreshing and the perfect side dish for grilling.

Burrata & Sugar Snap Pea Salad

Anytime I share a salad “recipe” I really question whether or not this can even be called a “recipe.” I mean, yes, there’s a list of ingredients and a “method,” and therefore it is, but really this is just some straight up #saladporn right now. I love burrata, and in fact I’ve tried on several occasions to make it and failed miserably. But guys. Let’s just put this shit on everything. On salads, sandwiches, on it’s own, on pasta, on pizza. It’s just so freaking good.

I think I love the creaminess of the burrata – doesn’t it just feel so decadent? Not to mention, it’s an excellent vehicle for salt, pepper and balsamic glaze. And for the people in your life that might not be huge fans of salad (looking at you, hubby), it seems that popping a nice ball of burrata on top will convert them – at least for that meal.

Israeli Couscous Tabbouleh Recipe

I’ve never really liked tabbouleh. To be honest, it’s a texture thing and it always made me feel like I was just gnawing on a literal bunch of parsley. Furthermore, I was never a big fan of the flavor, because, again, parsley. I like parsley, but like a little bit. And there’s nothing in a tabbouleh that says “a little bit of parsley.” Except this one. Well, kind of. Okay, I use the mint to balance the amount of parsley. Stick with me.

In a more traditional tabbouleh, you’ll find bulgar, parsley, mint, lemon, onion, olive oil, tomatoes and cucumber. I’m also not a fan of bulgar, and the owner of quite a large bag of Israeli couscous. So, this Israeli couscos tabbouleh is born!

Let’s start with the greens.

Smoked Salmon Niçoise Salad Recipe

Apparently I’m very much into salads the past few weeks! The idea for this one came out of thinking about a fun menu for a girls’ brunch and something that you could put on a huge platter for everyone to take for themselves. I do love a niçoise salad and thought that with a few tweaks, we could make it a solid brunch salad recipe.

A niçoise salad, originally from Nice, France, often includes tomatoes, eggs, olives, string beans, potatoes and tuna. Since the tomatoes aren’t great this time of year, I used fresh persian cucumbers that have a to-die-for crunch. They feel so fresh! Then, I made breakfast potatoes instead of just boiled potatoes, to really bring that brunch vibe to the plate.

I didn’t like the idea of tuna at a brunch, so smoked salmon is the obvious choice here! I topped the salmon with a bit of the Trader Joe’s Everything Bagel Seasoning – it totally works for this. Very brunchy vibe.