Recipe for Green Bean, Tomato, and Feta Salad Oreganato

I loved everything about this easy salad with green beans, tomatoes, and Feta!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this amazing Green Bean, Tomato, and Feta Salad Oreganato is something I would happily eat over and over all summer long.  If you have green beans in your garden, please make this salad right away before the beans are gone!)

Yes, I know there have been a lot of salads and garden vegetables around here lately, but when I made this salad with green beans, tomatoes, feta cheese, and a vinegary-lemony-oregano dressing, I loved it so much that I thought I should share the recipe while people still had garden green beans. I actually found this recipe in a Woman's World Magazine when I sat waiting for an appointment, and I got the receptionist to photocopy the page for me! I added the the Feta, which I thought was a perfect flavor with this salad, but what really makes this is the tangy dressing that has both red wine vinegar and fresh lemon juice. If you have garden beans or good fresh beans from the store, please make this salad!

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Kalyn's Kitchen Picks: Bel Gioioso Sliced Fresh Mozzarella

Make Caprese Salad prep a little easier with this mozzarella that comes already sliced!

I love fresh mozzarella, especially in the summer when it pairs so perfectly with fresh tomatoes and fresh basil in different takes on Caprese Salad.  For years the only thing I didn't like about this creamy summer cheese was how hard it was to slice.  Then sometime in the last couple of years I bought a two pack of Bel Gioioso Fresh Mozzarella (from Costco) and when I got it home I noticed the word "Sliced" on the package.   I guess it doesn't take too much to get me excited, because I was thrilled about discovering the pre-sliced mozzarella!  This year I've bought this sliced fresh mozzarella over and over and I decided it's time to officially give it the nod as one of my Kalyn's Kitchen Picks, the series of posts where I spotlight my favorite products.

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Sliced Tomato, Olive and Goat Cheese Salad with Onion-Caper Vinaigrette

I love this salad with sliced tomatoes, kalamata olives, goat cheese, and onion-caper vinaigrette!

(Updated with new photos and step-by-step directions, August 2013.)  At this time of year some people are thinking about fall foods, but I always start remembering how that fresh-from-the-garden produce will only be around for about another month, and I want to eat tomato salads and zucchini dishes as often as I can!  This year I don't have as much garden produce, which is making me savor it all the more when friends or family member share tomatoes, zucchini, and cucumbers with me.  This Sliced Tomato, Olive and Goat Cheese Salad with Onion-Caper Vinaigrette from 2006 is adapted from a recipe in The Low Carb Gourmet by Karen Barnaby, a fabulous cookbook whether or not you're into lower-carb eating. I think this combination of capers, chopped red onion, Kalamata olives, goat cheese, and balsamic vinegar goes perfectly with fresh tomatoes, but if one of those doesn't appeal to you, substitute ingredients to fit your own taste and this will still be delicious.  (And if you'd like to join me in stretching out summer, check after the main recipe for a lot more tomato salad ideas!)

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Baby Kale Caprese-Style Salad with Fresh Mozzarella, Tomatoes, and Basil

I loved this baby kale salad with fresh mozzarella, tomatoes, and basil.

School starts tomorrow in the district where I used to teach, so I'm definitely having that feeling of wanting to hang on to summer.  Besides the hot weather, I also love the fresh flavors of summer and every year I miss them when they're gone.  This Baby Kale Caprese Salad with Fresh Mozzarella, Tomatoes, and Basil is a spin-off on everyone's favorite summer Caprese salad that combines tomatoes, basil, and fresh mozzarella.  I marinated the mozzarella cubes in a balsamic and herb dressing and used a generous amount of fresh basil leaves mixed with the baby kale, and this was a salad that helped me capture those summer flavors for just a bit longer.

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Recipe for Spicy Cannellini Bean Salad with Tuna, Peperoncini, and Parsley

This slightly-spicy take on white bean and tuna salad is perfect to take to work for a tasty lunch!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this Spicy Cannellini Bean Salad with Tuna, Peperoncini, and Parsley is something I would enjoy for lunch any time of year.  If you have fresh parsley in your garden, give this a try!)

I made this Spicy Cannellini Bean Salad with Tuna over and over this summer, after I got infatuated with peperoncini, those slightly hot and spicy peppers that come in a jar with brine. It's definitely a variation of my White Bean Salad with Tuna and Parsley, and the first few times I made this, it was just for lunch, with no thought of blogging the recipe. Then when I realized I'd made it for the third time, I decided the the addition of peperoncini added such a kick to this salad that maybe some other peperoncini-lovers out there would like to try it. If you're a South Beach dieter who's looking for things you can make ahead and take to work for your lunch, this salad would be a perfect option for that too.

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Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta

This Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta was a definite winner!

Shrimp Salad is a family tradition with the Dennys, and my Shrimp and Macaroni Salad is something I used to make regularly for my dad, as well as making it for family parties for many years.  There are also other good shrimp salads on the blog, but I wouldn't dare substitute any of them for Shrimp and Macaroni Salad at a family gathering.  Until now.  This Lemony Shrimp Salad with Avocado, Heart of Palm, and Feta was so satisfying that I think most of my family would happily devour it.  (There are a couple of people in the family who hate avocados, go figure.)  The day I tested this recipe with Jake, we tried it out on a friend who stopped by, and she gave it two very enthusiastic thumbs up.  I'm sure I'll never stop making Shrimp and Macaroni Salad for my family, but when I want a phase one treat with shrimp, this is the salad I'll be making.

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Recipe for Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce

Julienned Zucchini Vegan Bowl with Peanut-Sriracha Sauce is a perfect Meatless Monday dinner.

Even though I recently posted my collection of 50 Amazing Zucchini Recipes, a wonderful friend keeps bringing me zucchini, so I keep experimenting with it.  Ever since I got a Julienne Cutter a couple of summers ago, I've been having fun with easy-to-make zucchini "noodles" and this was another recipe where I used thin little strips of zucchini as a stand-in for pasta, topped with peanut-Sriracha sauce this time.  I added some diagonally sliced sugar snap peas, thin strips of red bell pepper, cilantro, and a few chopped peanuts, but you could add most any type of raw vegetable that would taste good with a spicy peanut sauce.

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Hearts of Palm Salad Recipe with Tomatoes, Olives, Feta, and Basil Vinaigrette

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this Hearts of Palm Salad with Tomatoes, Olives, and Feta is something I'd happily eat all summer long.)

A few years ago Sun Pix Hearts of Palm appeared in big jars at my Costco, and I was overjoyed. I'd learned to like them while working at a French restaurant in college, but they were expensive in my regular grocery store, so I hadn't ever cooked with them much up to that point.  Since then the hearts of palm seem to appear every summer, and I always stock up when I see them.  Recently I bought some and made this favorite salad, definitely one of my favorites on the blog.

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Recipe for Grilled Chicken with White Barbecue Sauce (and Ten More Tasty Ideas for Grilled Chicken)

It's grilling season, so don't miss out on this recipe for Grilled Chicken with White Barbecue Sauce!

I love juicy grilled chicken breasts, (and that post with tips about keeping chicken breasts moist on the grill is one of the most popular posts on my blog.)   But I'm not a fan of grilling chicken with the skin on, so when I saw a recipe for Grilled Chicken with Big Bob Gibson's White Barbecue Sauce, I immediately started to ponder how to change this up to use grilled chicken breasts.  For my first attempt I marinated the chicken breasts in half of the mayo-based white barbecue sauce, and although that wasn't bad, I thought it could be improved.  The second time I mixed up seasoning ingredients for the white barbecue sauce; then I divided the mixture and turned half into a marinade for the chicken and the other half into the barbecue sauce.  If you're not sure about the idea of a mayo-based barbecue sauce, be open minded because this Grilled Chicken with White Barbecue Sauce is definitely something I'll be making again; check after the main recipe for more good ideas with grilled chicken breasts!

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Recipe for Salad with Tomatoes, Avocado, Feta, Shrimp, and Caper Vinaigrette

If you're a fan of capers, you'll love this Salad with Tomatoes, Avocado, Feta, Shrimp, and Caper Vinaigrette!

(Updated with new photos and step-by-step instructions, August 2013.)  One interesting thing about blogging is how it becomes a record of what foods you're craving at different times of the year.  I've confessed how my mid-winter craving for tomatoes leads to recipes like  Pinto Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro.  It happened again in 2009, when I spotted the recipe for Greek Salad with Avocado, Shrimp, and Caper Vinaigrette from Nick's Fishmarket Maui in the R.S.V.P. column in Bon Appetit Magazine, and tomatoes jumped into my basket the next time I was at Costco. I did enjoy those mid-winter tomatoes, but if you're making this in the summer with fresh garden tomatoes it will be even better!  Another ingredient that really made this salad special was the caper vinaigrette.  I adapted the restaurant's recipe a bit, but I'd never leave out the capers, which were a brilliant addition here.

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Recipe for Grilled Zucchini Caprese Stacks with Basil Vinaigrette

I savored every bite of grilled zucchini, fresh mozzarella, and tomato topped with basil vinaigrette!

There are some recipes that just symbolize summer, and Grilled Zucchini, Basil Vinaigrette, and Caprese Salad are summer standbys that I've been making for so many years that I can't imagine a summer without them.  So when I had the idea for Grilled Zucchini Caprese Stacks that combined all those summer faves into stacks of grilled zucchini with thick slices of ripe tomato and creamy fresh mozzarella, drizzled with basil vinaigrette, I knew it had to be a winner.  If you have fresh garden tomatoes and want something that will really impress your friends, you must make this before the summer produce is gone!

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Summer Tomato Salad Recipe with Avocado, Tuna, Cilantro, and Lime

Summer Tomato Salad with Avocado, Tuna, Cilantro, and Lime is the perfect lunch on a hot summer day.

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this simple Summer Tomato Salad with Avocado, Tuna, Cilantro, and Lime tastes amazing when it's made with ripe garden tomatoes.)

When it's truly hot outside, nothing tastes better to me than a salad like this one with juicy tomatoes, avocado, Italian tuna, cilantro, and a dressing with lime juice and olive oil. The salad started as a lunch inspired by the need to use up some cilantro, but it turned out to be a salad recipe I'm sure I'll be making over and over.

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Kalyn's Kitchen Picks: 5th Street Grill Italian Turkey Sausage

I've been loving these 5th Street Grill Italian Turkey Sausages in every recipe I've used them in.

I'm always excited when I find a new ingredient that's nutritious, flavorful, and convenient, and these 5th Street Grill Italian Turkey Sausages are a product I've loved since I discovered them earlier this year at Costco. In the first recipe I posted using these sausages, I mentioned how Jake and I were impressed by both the nutritional information and the flavor of the sausages.  I also love that they come pre-cooked, making them so convenient for a quick meal.  Since then I've shared a few recipes using these handy tasty sausages, and my friend Dara from Cookin' Canuck has also fall in love with them and come up with a couple of tasty idea for using them.  Of course, you can use any brand of turkey Italian Sausage in the recipes we've come up with using this sausage if you can't find these, but if you do see these at your neighborhood Costco, I'm officially giving them a nod as one of my Kalyn's Kitchen Picks.

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50 Amazing Zucchini Recipes (for Sneak Some Zucchini on to Your Neighbor's Porch Day)

If you have a surplus of zucchini, these 50 Amazing Zucchini Recipes can help you use it up!

(Originally posted with 20 Zucchini Recipes; updated with more favorites in August 2013.)  It may not be an official government holiday, but gardeners everywhere celebrate August 8 as Sneak Some Zucchini on to Your Neighbor's Porch Day.  Several years ago I did a zucchini round-up in honor of the day, but since then I've made so many more recipes with zucchini that I decided to give that post a make-over and update it with some of my new favorites.  You still have a few more days before you need to start sneaking the zucchini on to the neighbor's porch, so maybe these recipes can help, or at least you can leave the neighbors a recipe idea along with that zucchini!  I've divided the recipes into categories this time to help you find something you'll like.  There are lots of other bloggers who have good zucchini recipes too, so after my list I'll share a few links to other places to find them. Enjoy!

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Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta

I used my Ninja Cooker to make this savory Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta

Strangely enough, I used to be much better at eating breakfast when I had to go off to work every morning.  Back in those days I had to be organized, so I always made Egg Muffins or Breakfast Casseroles on the weekend to microwave during the week.  My breakfast habits had gotten more and more sporadic since I'd been working at home, and recently I vowed to get back to my healthy breakfast routine.  It was a combination of very hot weather and that commitment to a healthy breakfast every day that finally inspired me to try eggs in the slow cooker, and I was thrilled with this Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta.

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Summer Tomato Salad with Goat Cheese, Basil Vinaigrette, and Fresh Herbs

Nothing says summer like this Summer Tomato Salad with Goat Cheese, Basil Vinaigrette, and Fresh Herbs!

(Updated with new photos and step-by-step directions, August 2013)  This Summer Tomato Salad with Goat Cheese, Basil Vinaigrette, and Fresh Herbs is something that's been appearing on my table for as many summers as I can  remember, and as long as you have fresh tomatoes and goat cheese, there are several ways I've found to enjoy this salad. If you don't have fresh basil, I've even used store-bought basil pesto with vinaigrette dressing to make the basil vinaigrette, and the salad was still amazing. Of course, fresh basil and fresh herbs sprinkled on top will make the salad even better!

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Marinated Tomato Salad with Parsley and Marjoram Dressing (and Ten More Tomato Salad Recipes)

This Marinated Tomato Salad with Parsley and Marjoram Dressing is one of the best reasons I've found to grow Marjoram!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and I've been making this Marinated Tomato Salad every year since 2008, which is when my sister Sandee gave me the recipe.  And if you're not growing marjoram, this recipe is a good reason to plant some!)

When my sister Sandee heard I was growing marjoram in my new herb beds, she gave me this recipe for marinated tomato salad, from a compilation of recipes by her neighbors appropriately called Our Neighborhood Cookbook. That was in June, before Utah had the hottest summer in years and my heirloom tomatoes got stubborn and refused to ripen. Last weekend I had yellow heirloom tomatoes at last, so I made the salad and after one taste I understood why my sister is in love with this recipe. If you have fresh garden tomatoes, make this right away!  And summer doesn't last forever, so check after the recipe for ten more good ideas for summer tomato salads to enjoy before it's too late!

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