Caesar salad has long been one of my favorites but can you believe I have never made my own dressing? This recipe was so easy to make, I can’t believe I waited this long to try!

My library Cookbook Club featured the book Small Victories by Julia Turshen this month and this recipe is adapted from the delicious Caesar dressing in the book.

The best part- it has no raw egg directly in the mix and instead uses another creamy substitute! 

Scroll down for the recipe.

Welcome to #BrunchWeek!

This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year! That’s 30+ delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers. From cocktails to baked goods and even sandwiches, there’s something for everyone.

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Homemade Creamy Caesar Salad Dressing

Serves 4

Equipment

• Serves 4

Ingredients

• 1-2 garlic cloves pressed or minced
• 2 tsp anchovy paste or 4 anchovy fillets
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• 2 tbsp mayo
• 1/4 cup Parmesan cheese grated
• sea salt/black pepper to taste

Instructions

• In a small bowl or jar, add the garlic, anchovies, lemon juice, vinegar, olive oil, and mayo.
• Using an immersion blender, food processor, or whisk puree until smooth.
• Add the Parmesan and blend again to incorporate the cheese.
• Season to taste with salt and pepper.
• Pour into a jar, screw on the lid, and store in the fridge until you are ready to add it to a salad.
• To assemble your Caesar salad: add chopped romaine to a bowl, then add shredded Parmesan, croutons, and drizzle with Caesar dressing. Toss to coat and serve.

Notes

Adapted from Small Victories by Julia Turshen.  

Feel free to substitute white wine vinegar or sherry vinegar in the recipe. 

In a small bowl or jar, add the garlic, anchovies, lemon juice, vinegar, olive oil, and mayo.

I like to use Duke’s mayo because it is creamier and richer. 

You can use anchovy filets for this recipe or take a shortcut like I did and just use anchovy paste. 

Using an immersion blender, food processor, or whisk puree until smooth.

Add the Parmesan and blend again to incorporate the cheese.
Season to taste with salt and pepper.

Pour into a jar, screw on the lid, and store in the fridge until you are ready to add it to a salad.

To assemble your Caesar salad: add chopped romaine to a bowl, then add shredded Parmesan, croutons, and drizzle with Caesar dressing. Toss to coat and serve.

We enjoyed ours we a bowl of red beans and rice with sausage for dinner.

Here are today’s #BrunchWeek recipes:

• Caramel Simple Syrup from Tara’s Multicultural Table
• Chipotle Tacos de Papa from Magical Ingredients
• Creamy Caesar Salad Dressing from For the Love of Food
• Guava and Cream Cheese Pastelitos from Karen’s Kitchen Stories
• Hibiscus Lemonade from Art of Natural Living
• Key Lime Curd Mousse from A Kitchen Hoor’s Adventures
• Lemon Poppy Seed Cheesecake Muffins from The Spiffy Cookie
• Orange Cream Scones from Hezzi-D’s Books and Cooks
• Peanut butter, Bacon and Banana Stuffed Waffles from Jolene’s Recipe Journal
• Spreadable Whipped Cream Cheese (for bagels) from Palatable Pastime

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Happy New Year!

This year my family and I have made a goal to eat healthier- smaller portions and more vegetables.

So I have decided to make a vegetarian meal once or twice a week for our dinner.  I am lucky that my whole family, kids included, loves vegetables

but I want them to know we can eat vegetarian meals that are more than just salads.

For encouragement, I put together this collection of over 85 hearty, healthy, and delicious meatless meals to try this year.

Here’s to a happy new year full of many new veggie filled meals and delicious dishes!

1. Quinoa and Mushroom Vegetarian Chili – For the Love of Food

2. Italian Lentil Soup – Zuppa Di Lenticchie – Xoxo Bella

3. Sweet Potato Chickpea Buddha Bowl – Whole Lotta Yum

4. Healthy Mushroom Soup – Aubrey’s Kitchen

5. Wild Mushroom and Pesto Linguine – For the Love of Food

6. BBQ Jackfruit Sandwiches – Cadry’s Kitchen

7. Vegetable Chickpea Teriyaki – Slow the Cook Down

8. Winter Salad with Butternut Squash – The Live-In Kitchen

9. Stuffed Portobello Mushroom Burger –  For the Love of Food

10. Kale, Butternut Squash & Farro Salad with Feta & Pomegranate – No Frills Kitchen

11. Vegetarian Gnocchi Soup – Through the Fibro Fog

12. Tofu and Edamame Pad Thai Noodles – For the Love of Food

13. Sicilian Eggplant Caponata – All That’s Jas

14. Creamy Tomato Soup (Dairy Free) – Bobbi’s Kozy Kitchen

15. Spinach Smothered White Bean Portobello Mushrooms – Eat Plant Based

16. Greek Baked Eggplant With Tomato & Feta – Scrummy Lane

17. Cream of Artichoke Soup – For the Love of Food

18. The Best Vegetarian Chili You’ll Ever Have – The Clean Eating Couple

19. Vegetarian Tortilla Soup with Black Beans and Rice – Razzle Dazzle Life

20. Vegan Taco Rice Bowls – Delightful Adventures

20. Vegetable Ramen Soup – For the Love of Food

21. Vegan One Pot Pasta with Spinach, Tomatoes and Broccoli – From the Comfort of My Bowl

22. Miso Noodles with Tenderstem Broccoli – The Veg Connection

23. Speedy Stuffed Cabbage Rolls with Zesty Sauce – For the Love of Food

24. Poached Eggs & Lentil Hash – Homemade and Yummy

25. Mushroom Ragu with Vegan Pasta Sauce – Xoxo Bella

26. Eggplant Manicotti – For the Love of Food

27. Instant Pot Red Lentil Soup with Kale – The Mama Maven

28. Spinach Tortellini Soup – What A Girl Eats

29. Oven Roasted Cauliflower Soup – All That’s Jas

30. Vegan Stuffed Butternut Squash – Chocolate Moosey

31. Four Cheese Broccoli Quiche – For the Love of Food

32. Vegan Stuffed Mushrooms with Ricotta and Spinach – Happy Kitchen

33. Bruschetta Pasta – Urban Bliss Life

34. Halloumi Fajitas – Maple and Mango

35. Wine and Mushroom Risotto – For the Love of Food

36. Vegetarian Thai Lettuce Wraps – Make it Skinny Please

37. Pan-fried Gnocchi With Cherry Tomato Sauce – Scrummy Lane

38. Vegetarian Burritos – Homemade and Yummy

39. Pumpkin Soup with Cinnamon Sugar Croutons – For the Love of Food

40. Roasted Carrot and Goats Cheese Salad – Goodie Goodie Lunch Box

41. Roasted Sweet Potato Taco Salad with Avocado Creme – For the Love of Food

42. Vegan Kung Pao with Tofu, Vegetables & Cashews – Xoxo Bella

43. Honey Ginger Wild Rice Salad – For the Love of Food

44. Southwest Sweet Potato, Black Bean and Rice Skillet – Recipe Runner

45. Mashed Vegetable Stew – All That’s Jas

46. Butternut Squash Soup – The Forked Spoon

47. Italian Spaghetti Salad – For the Love of Food

48. Instant Pot Quinoa Salad with Feta – The Mama Maven

49. Air Fryer Southwest Egg Rolls – The Dizzy Cook

50. Finger-Licking Veggie Fajitas – Happy Kitchen

51. Easy Sheet Pan Oven Baked Gnocchi with Roasted Vegetables – Frugal Family Times

52. Crockpot Bavarian Cabbage and Apples – For the Love of Food

53. Easy Tofu Stir Fry – Healthy My Lifestyle

54. Hearty Vegetarian Pasta e Fagioli – No Frills Kitchen

55. Instant Pot Vegetarian Burrito Bowl – Urban Bliss Life

56. Manwich Roasted Vegetable Stew – For the Love of Food

57. Vegetarian Greek Quinoa Salad – Money Wise Moms

58. Vegetarian Fajitas – Make it Skinny Please

59. Instant Pot Vegetarian Tortilla Soup – Eating in An Instant

60. Spaghetti Squash and Spinach Casserole – For the Love of Food

61. Lentil Bolognese – I Heart Eating

62. Vegetarian Taco Salad with Sweet Potato – Thai Caliente

63. Mushroom Steaks – Easy and Delish

64. Spinach Artichoke Grilled Cheese Sandwich – For the Love of Food

65. Vegetarian Instant Pot Moroccan Stew – Paint the Kitchen Red

66. Broccoli Cheese Soup – For the Love of Food

67. Tuscan Kale, White Bean and Pasta Soup – The Pasta Project

68. Pasta Alla Norma – Pinch and Swirl

69. One Pot Pappardelle Pasta Primavera – Craving Something Healthy

70. Mushroom Spinach Enchiladas – For the Love of Food

71. Curried Green Wrap – Veg Cook Book

72. Fennel Asparagus Salad – Noshing with the Nolands

73. Mushroom Aglio Olio – Aussie Home Cook

74. Italian Tricolore Salad – Flavor the Moments

75. P.F. Chang’s Buddha’s Feast Stir Fry – For the Love of Food

76. Sweet Potato Casserole with Black Beans, Kale and Quinoa – Happy Kitchen

77. Italian Chunky Vegetable Soup – The Rustic Foodie

78. Roasted Chickpea Salad – Quiche My Grits

79. Easy Butter Bean Soup – Neil’s Healthy Meals

80. Warm You Up Cheesy Broccoli Casserole – For the Love of Food

81. Basil Pesto Pasta with Spinach and Avocado – Suburban Simplicity

82. Spinach And Feta Omelette – The Littlest Crumb

83. Slow Cooker Lentil Soup – The Roasted Root

84. Creamy Parmesan Squash and Mushroom Pasta – For the Love of Food

85. Vegetable Sushi – Aubrey’s Kitchen

86. Curried Quinoa Salad with Spinach and Avocado – Indiaphile

87. Wild Rice, Asparagus, and Portobello Frittata – For the Love of Food

88. Spanish Vegan Paella – Health My Lifestyle

The post 85+ Meatless Meals for a Healthy New Year! appeared first on For the Love of Food.

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Creamy Seafood Salad

Ingredients

• 8 oz imitation crab shred or flake style chopped
• 1 8 oz can baby shrimp
• 1/2 cup Hellman's mayo
• 1 stalk celery diced
• 1/4 tsp Old Bay seasoning
• 1 1/2 tsp lemon juice
• salt/white pepper to taste

Instructions

• Add all ingredients to a large bowl and mix until combined.
• Chill for at least 30 minutes.
• Serve alone, on bread, or with crackers.

Mix until combined then chill until ready to serve.

Serve alone, on bread, or with crackers.

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In honor of Buddig’s 75th Anniversary they are having a #ThankYouMealMaker video contest. I made this fun dish, Chef Salad on a Stick,

Candidates must be 18 years or older at the time of entry. The promotion is open to applicants in all 50 states and the District of Columbia and is limited to one submission per household. The deadline for submission is Aug. 31 at 11:59 p.m. CST. 

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Chef Salad on a Stick

Makes 5 salad skewers

Ingredients

• 1/2 head iceberg lettuce chopped into 10 bite-size chunks
• 2 oz package Buddig Sliced Ham cut into 4ths
• 2 oz package Buddig Sliced Honey Roasted Turkey cut into 4ths
• 5 boiled eggs peeled and halved
• 10 cherry tomatoes
• 1 small cucumber peeled and sliced
• 10 chucks of cheddar cheese
• 10 large croutons
• Salad dressing for dipping

Instructions

• Using 5 large wooden skewers thread salad ingredients, about 2 of each.
• I started with croutons then added add cucumber, tomato, lettuce wedge, folded sliced ham {stack a few slices together}, cube of cheese, folded sliced turkey {stacked}, half a boiled egg, and then repeat.
• Repeat with four more skewers.
• Serve with a side of your favorite salad dressing to dip or drizzle.

This review was made possible by iConnect and Buddig.  I was provided compensation to facilitate this post, but all opinions stated are 100% mine.

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Ingredients:

• 2 broccoli crowns, chopped
• 6 slice bacon, cooked and diced
• 1 1/2 cups red seedless grapes, halved
• 1/2 cup golden raisins
• 1/2 cup sliced roasted almonds 
• 1/2 cup {about 2 stalks} green onions, diced
• 1/4 cup sunflower seeds
• 1/2 cup plain Greek yogurt
• 1/2 cup mayo
• 1/4 cup sugar
• 2 tbsp red wine vinegar

Directions:

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Please scroll down to see all the #CookoutWeek recipes shared today.

Today’s featured product, Lobster Oil, is from The French Farm.
www.thefrenchfarm.com

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Lobster and Avocado Salad

Makes 4 servings

Ingredients

• 2 large 1.5lb steamed Maine lobsters {or 3 small} cooled
• 2 large Hass avocados
• 1/2 tsp Lobster oil {or more to taste}
• 1 tbsp chives. finely diced
• butter lettuce for plating
• juice from one lemon
• salt/pepper to taste

Instructions

• Crack open the cooled steamed lobsters and remove meat from the tails and claws. Discard the shells {or save to make stock}.
• Chop up the lobster meat into large chunks.
• Peel and dice the avocados.
• Add the lobster and avocados to a medium bowl and squeeze lemon juice on top.
• Toss to coat.
• Add Lobster Oil, chives, and salt and pepper and gently mix.
• Place butter lettuce on a plate and scoop the Lobster and Avocado Salad on top.
• Serve immediately and enjoy!

Connect with The French Farm!

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Shredded Brussels Sprouts Salad with Maple Vinaigrette

Makes 2 large entree salads

Ingredients

• 16 oz bag of Brussels Sprouts
• 2 eggs cooked over easy {or desired doneness}
• 1/2 cup cooked bacon chopped
• 1/4 cup dried cranberries
• 1 small pear or apple sliced
• 1/4 cup chopped pecans or almonds toasted
• 1/2 cup cherry tomatoes
• 3 oz container goat cheese crumbles
• 1/4 cup croutons
• salt/black pepper to taste
• For the Maple Vinaigrette:
• 1/4 cup olive oil
• 1/4 cup Maple Syrup
• 2 tbsp apple cider vinegar
• 1 tbsp lemon juice
• salt/black pepper to taste

Instructions

• Wash and dry the Brussels Sprouts then trim off the rough ends.
• Thinly slice the sprouts, shredding them, and add to a large bowl.
• Now add remaining topping ingredients except the eggs and seasoning.
• For the Maple Vinaigrette whisk all ingredients together in a small bowl.
• Pour desired amount on top of the salad and toss all ingredients together and mix well.
• Portion onto two plates and add an egg on top of each.
• Season with salt and cracked pepper and serve.

 

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Happy Labor Day friends!

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Deviled Egg Macaroni Pasta Salad

Makes 8-10 servings

Ingredients

• 1/2 cup thinly sliced red onion
• 1/4 cup cider vinegar
• 1 tsp sugar
• 8 oz large elbow macaroni pasta
• 10 hard cooked eggs
• 1/2 cup mayonnaise
• 3 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 cup chopped sweet pickle {relish}
• salt/pepper to taste

Instructions

For the pickled onions:

• In a small saucepan combine onion, vinegar, and sugar.
• Bring to a simmer, stirring occasionally.
• Remove from heat and set aside.
• Meanwhile, cook macaroni according to package directions.
• Drain then rinse with cold water and set aside.
• Coarsely chop 2 eggs; set aside.
• Halve remaining eggs; separate yolks from whites.
• Coarsely chop egg whites; set aside.

For dressing:

• Place yolks in a bowl and mash.
• Add mayonnaise, mustard, and pickled onion mixture. Stir in smoked paprika, 1/2 tsp salt and 1/2 tsp cracked black pepper. Set aside.
• In a large bowl combine egg whites, pickles, macaroni, and dressing. Top with reserved eggs.
• Optional: top with a sprinkle of paprika.
• Chill until ready to serve.

Notes

Adapted from Better Homes and Gardens Magazine.

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Tortilla Chip Crusted Baked Fish Tacos with Avocado Mango Salsa

Makes 6 tacos, 3 servings

Ingredients

• 3 large Tilapia fillets split into 6 pieces
• 1 1/2 cups tortilla chips crushed (I used Guacamole flavored Food Should Taste Good brand)
• 1/4 cup flour
• 1 tbsp plus 1 tsp taco seasoning
• 1 egg beaten
• 1 can black beans rinsed and drained
• 6 small flour tortillas
• 1 tbsp lime juice
• cooking spray

Salsa:

• 1/2 mango peeled and diced
• 1/2 avocado peeled and diced
• 1 tbsp jalapeno seeded and finely diced
• salt to taste
• 1 tbsp lime juice

Instructions

• Preheat oven to 400 degrees.
• Line a large baking sheet.
• Add tortilla chips, flour, and 1 tbsp taco seasoning to a large ziploc bag. Shake to mix and crush chips with your hands.
• Make a breading station. Add beaten egg to one plate and chip mixture to another.
• Dip each fish piece in egg then coat and press in chip mixture.
• Lay on lined baking sheet and repeat with remaining fish.
• To make sure they get extra crispy spray fish lightly with cooking spray.
• Place in the oven for 12-15 minutes until cooked through and flaky and the coating is golden brown.
• Depending on the size of your fish fillets you may need to cut them lengthwise in half (I had 3 large fillets and cut them into 6 pieces) after they come out of the oven.
• Meanwhile, add rinsed black beans to a saucepan.
• Heat over medium low and add 1 tsp taco seasoning and 1 tbsp lime juice. Stir until warmed throughout.
• Mix together ingredients for salsa in a small bowl. Set aside.
• Optional: heat flour tortillas on a plate covered with a damp paper-towel in the microwave for 15 seconds.
• To assemble tacos: add one fillet to each tortilla, along with a few spoonfuls of beans, and then add salsa on top. I serve 2 tacos per person.
• Serve immediately and enjoy! I like to serve extra salsa and chips on the side.

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Southern 7 Layer Salad in a Mason Jar

Makes 6-8 mason jar salads (or one large 7 layer salad)

Ingredients

• 5 cups lettuce washed and chopped (I use romaine or butter lettuce)
• 8 slices thick cut bacon
• 1 yellow or red onion, diced
• 1 red bell pepper diced
• 2 cups frozen peas partially thawed
• 8 eggs hard boiled and peeled
• 1/2 cup mayo I like Duke's
• 1/2 cup sour cream
• 1 tbsp sugar
• 1/2 tsp black pepper
• mason jars 16-21oz work best for entree size or bowls for serving

Instructions

For dressing:

• In a small bowl mix together mayo, sour cream, sugar, and pepper.
• Chill until ready to serve.
• Meanwhile cook bacon in a skillet until crisp. Remove to a paper towel lined plate to cool then dice into bite size pieces.
• Dice eggs into bite size pieces with a knife or egg slicer.

To plate:

• I like to serve mine in large mason jars (21oz) for presentation as an entree. But can also be arranged in bowls or a large trifle dish.
• Add a couple spoonfuls of dressing in the bottom of the jar, top with chopped lettuce, onions, red bell pepper, peas, egg, and bacon. You can screw a lid on top of jar, shake, and then eat out of the jar or pour into a bowl and enjoy!

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