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Salad for Every Meal (Even Breakfast)

This month, many students and teachers will return to the classroom after an extended break from school. For those who are looking to maintain a healthy diet to keep their immune systems strong, or those hoping to lose a few “quarantine pounds,” being prepared with healthy meals can help.

Salad for Every Meal (Even Breakfast)

Dinner: Summer Harvest Pasta Salad

Serves 6 to 8
Dinner: Summer Harvest Pasta Salad

Ingredients

1 medium zucchini, cut into 1/2-inch pieces
1 medium yellow squash, cut into 1/2-inch pieces
1 red bell pepper, stem and seeds removed, cut into 1/2-inch pieces
1/2 medium red onion, cut into 1/2-inch pieces
2 medium carrots, peeled and sliced into thin rounds
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons olive oil
8 ounces whole wheat penne pasta
2 garlic cloves, minced or grated
1 lemon
2 cups shredded kale
1/2 cup freshly grated parmesan cheese
1/4 cup fresh basil, cut into thin ribbons

Directions

Preheat the oven to 400°F. Arrange the chopped vegetables (not the kale) on two baking sheets lined with parchment or silicone liners. Drizzle with 2 tablespoons of the olive oil and season with 1 teaspoon of salt and the black pepper. Bake for 20 to 25 minutes, or until tender, stirring once during the baking time. Remove from oven and set vegetables aside to cool. To cook the pasta, fill a large pot 2/3 of the way with water. Place a lid on it and bring it to a boil over high heat. When boiling, add 2 teaspoons of salt and the pasta; stir. Cook to al dente, about 8 to 10 minutes. Strain pasta and chill. To the empty pasta pot, add 1/4 cup of olive oil, the garlic and the zest of the lemon. Cook over low heat for 2 minutes. Add the juice of the lemon and the kale. Cook over medium-low for 3 to 4 minutes until the kale is tender. Remove from heat. Stir in the pasta, vegetables and 1/4 cup of the parmesan cheese. Chill until serving. Garnish with the remaining 1/4 cup parmesan cheese and the basil. If desired, serve with grilled chicken. *Note: this pasta can be made with other fresh vegetables you might have in your garden or refrigerator: eggplant, broccoli, cauliflower, asparagus, mushrooms, etc.

 




Breakfast: Fruit Smoothie Bowl

OKL Bonus Content Bonus Content!

Serves 2-4
Breakfast: Fruit Smoothie Bowl

Ingredients

1 banana, peeled, sliced and frozen
1/2 medium avocado, peel and pit removed
2 cups loosely packed spinach
2 tablespoons natural peanut or almond butter
3/4 cup almond milk
Assorted fruits
Granola

Directions

To a blender, add the banana, avocado, spinach, peanut or almond butter and almond milk. Blend until smooth, adding additional almond milk as needed. Divide mixture between two bowls and top with fruit and granola.




Dessert: Peaches and Cream Salad

Serves 8 to 10
Dessert: Peaches and Cream Salad

Ingredients

8 ounces room-temperature cream cheese
3-ounce package instant vanilla pudding mix (unprepared)
1 cup milk
1 teaspoon vanilla extract
4 cups peeled, chopped fresh peaches
2 cups mini marshmallows
16 ounces whipped topping
1/2 cup chopped pecans

Directions

In a medium bowl, use an electric mixer to beat the cream cheese, pudding mix, milk, vanilla, and 2 cups of the peaches until well combined. Stir in the marshmallows and remaining peaches. Fold in the whipped topping. Chill until serving. Fold pecans in before serving




Side: Jalapeño-Corn Coleslaw

Serves 6 to 8
Side: Jalapeño-Corn Coleslaw

Ingredients

16-ounce bag coleslaw mix
2 ears fresh corn, kernels removed
3 green onions, thinly sliced
1 jalapeño pepper, ribs and seeds removed, minced
3/4 cup mayonnaise
2 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon dijon mustard
1/2 teaspoon kosher salt
Blue cheese, optional

Directions

In a large bowl, combine the coleslaw mix, corn, green onions and minced jalapeño. In a small bowl, whisk together the mayonnaise, lime juice, honey, dijon mustard and salt. Just before serving, pour mayonnaise mixture over cabbage and mix until well coated. Garnish with blue cheese, if desired. *Make your own slaw mix by finely chopping approximately half a large head of green or savoy cabbage, 1/8 a head of purple cabbage (if you have it), and shredding one (peeled) carrot (for a total of about 8 cups of slaw mix).




Lunch: Antipasto Salad

Serves 2-4
Lunch: Antipasto Salad

Ingredients

For the salad:
1 medium head romaine lettuce, chopped into thin shred (about 8 cups)
4 ounces fresh mozzarella pearls*
4 ounces salami or pepperoni, thinly sliced
1 cup halved grape tomatoes
2-ounce can sliced black olives (1/2 cup heaping)
1/2 cup sliced pepperoncini peppers
1/2 medium red onion, thinly sliced

For the creamy Italian dressing:
1/4 cup white wine vinegar
1/4 cup mayonnaise
3 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 1/2 teaspoons honey
2 tablespoons olive oil

Directions

Arrange the lettuce in a serving dish. Top with the remaining salad ingredients. For the dressing, combine all dressing ingredients, except olive oil, in a medium bowl. While whisking, slowly pour in olive oil; whisk until smooth. Dress salad just before serving. *Or substitute 4 ounces mozzarella cheese, cut into 1/2-inch cubes.