Move over croutons, cornbread tastes better with this hearty salad. Garlic lovers will love the sautéed garlic scapes along with tangy ranch, crunchy bacon and buttery lima beans. It’s a perfect meal to make with leftover cornbread and grilled chicken. If you have extra cornbread, store it in the freeze and defrost for future salads.
In less than 10 minutes, you can have a delicious plate of kohlrabi, bok choy, mushrooms and shrimp on the table. Earthy mushrooms compliment the farm-fresh, asian greens and kohlrabi in this low-sodium stir fry. For a vegetarian meal, substitute tofu for the shrimp. For a gluten-free option or to amp up the veggies, go for cauliflower rice instead of brown rice. This meal for two can be doubled to serve four and if you can’t find kohlrabi with greens attached, just add more bok choy.
You can skip the cheese plate and go straight for the salad, because this salad is served with creamy and decadent baked Brie with a sweet and nutty bourbon glaze. This salad is elegant enough to delight your dinner guests, but quick and simple to prepare. Add grilled shrimp or chicken to turn this side salad into a main dish.
Lettuce wraps are a creative way to enjoy the abundance of fresh spring lettuces and they are so fun to make, eat and serve. I love dishes that you can dive in and assemble at the table as you share a meal with family or friends. This one is super fast and easy to make and a light meal to enjoy on a sunny patio with your favorite frosted beverage.