Sarah's Cowboy Caviar

SERVES: 12 (as an appetizer/side)

PREP TIME: 20 min

*Adapted from selfproclaimedfoodie.com.

INGREDIENTS

15oz can black beans (drained and rinsed)

15oz can black eyed peas (drained and rinsed)

2 medium tomatoes (seeds removed, diced) - about 1 cup once chopped

15 oz can corn (drained, can use 1-2 cups of fresh or frozen instead if available)

1 avocado (pit removed, peeled, chopped)

1 red bell pepper (seeds and stem removed, diced)

1/2 medium red onion (diced)

1/4 cup fresh cilantro (minced)

15 oz can olives, optional

CAVIAR

1/4 cup lime juice

1 Tbsp raw honey

1 tsp chili powder

1 tsp cumin

1 tsp kosher salt, or more if desired

1/3 cup olive oil

DIRECTIONS

1. Make the salad: Combine all ingredients except for those designated for the dressing in a very large bowl. Toss to combine.

2. Make the dressing: Combine all of the remaining ingredients except for the olive oil. While whisking, slowly pour a thin stream of olive oil in, whisking constantly, until it all has been added. Continue to whisk until fully emulsified.

3. Combine and serve: Add dressing to the salad and toss to coat. Transfer to a clean bowl for serving, if desired. Serve immediately or refrigerate to serve later. Best if served same day. If you want to make ahead, omit the avocado and keep dressing separate until you're ready to serve. Enjoy!

Tzatziki

*Adapted from Design Mom. Watch her kids make it here.

Serves: 10 (about 2 1/2 cups total)
Prep: 15 minutes

INGREDIENTS
1 large English cucumber
8 oz plain Greek yogurt
8 oz sour cream
1 Tbsp olive oil
1 clove garlic, minced

DIRECTIONS
Peel and grate cucumber. Squeeze the cucumber between paper towels or a clean tea towel to remove as much liquid as possible. (Don't skip this step or the tzatziki will be watery.) Combine all ingredients.

Serve on Slow Cooker Greek Gyros.

Turkey Cranberry Salad

*I got this idea from a pre-packaged salad that our grocery store, HEB, sells using their rotisserie turkey breast. I've never actually measured any amounts for this recipe, so if my guesses on amounts seem off as you combine them, taste and adjust as necessary.

Serves: 4
Prep: 15 minutes

INGREDIENTS
3 cups rotisserie turkey breast, chopped
1/4 cup mayonnaise
1/4 cup dried cranberries
1 stalk celery, diced finely
3 Tbsp red onion, diced finely
1 tsp fresh parsley, diced
salt & pepper

DIRECTIONS
Combine all ingredients and refrigerate for a few hours to allow flavors to combine. Store in refrigerator up to 3-4 days.

Serve on a sandwich or as a lettuce wrap (I prefer to use Bibb lettuce for wraps.)

Notes: Chopped nuts would be a welcome addition to this salad.

Clementine Mango Green Smoothie

*From New Nostalgia here.

Serves: 2
Prep: 5 minutes

INGREDIENTS
2 large handfuls of spinach (about 2 cups)
2 clementines, peeled
1 cup frozen mango (if fresh, use a frozen banana)
1 ripe banana (can be frozen)
1 1/2 - 2 cups water

DIRECTIONS
If using a high speed blender, add all ingredients together and blend until smooth.

If not, start with spinach and one cup of water. Blend well until spinach is in teeny tiny bits. Add the rest of the fruit and blend away. Add more water until a vortex forms in the middle and consistency is smooth.

Caprese Salad

*Adapted from For the Love of Cooking.

Prep: 10 minutes
Serves: 2

INGREDIENTS
1 cup of yellow and/or red grape tomatoes, sliced in half lengthwise
1/2 cup mozzarella balls, diced
2 Tbsp fresh basil, chopped
1 Tbsp white balsamic vinegar
1 Tbsp olive oil
1 clove garlic, minced
salt and pepper, to taste

DIRECTIONS
Add all ingredients in a bowl and toss together to mix. (Note: add the basil just before serving)

Chipotle Cheddar Chef's Salad

(I promise there's lettuce underneath all the delicious toppings!)

PREP: 15 minutes

INGREDIENTS:
iceberg lettuce, chopped
romaine lettuce, chopped
turkey, cubed
ham, cubed
tomato, chopped
cucumber, chopped
avocado, diced
mozzarella cheese, shredded (optional)
Brianna's Chipotle Cheddar salad dressing

DIRECTIONS:
Layer all ingredients in order and then drizzle with dressing. Yum!

*Notes: I am not typically a salad fan, but this made a delicious and very filling meal. The dressing adds lots of flavor and just a bit of heat. A great non-spicy alternative is blue cheese dressing--yum!

Hummus

SERVES: about 2.75 cups
PREP: 15 minutes

INGREDIENTS:
3 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 tsp. Kosher salt
1/3 cup tahini (sesame paste)
6 Tbsp. freshly squeezed lemon juice (2 lemons)
5 Tbsp. water or liquid from the chickpeas
1 Tbsp. olive oil

DIRECTIONS:
Mince garlic in a food processor or blender. Add the rest of the ingredients and process until the hummus is smooth. Serve chilled or at room temperature with toasted pita bread/chips, fresh veggies, or on a sandwich.

Caesar Pockets

*Adapted from kraftfoods.com.

INGREDIENTS:
4 cups torn romaine lettuce
6 oz. smoked turkey breast deli meat, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. grated Parmesan cheese
1/4 cup Caesar dressing
4 pita breads, warmed, cut in half
fresh ground pepper to taste

DIRECTIONS:
Toss lettuce with turkey, peppers, cheese, dressing, and pepper. Spoon into pitas.

Substitute: Prepare using ranch dressing instead of Caesar.