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My Big Fat Greek Salad

My Big Fat Greek Salad

In a previous post, I mentioned that we love to make a big salad on Monday nights to start our week off on a healthy note.  In my mind, having a big salad erases some of the poor decisions made over the weekend. This weekend was no different! Dan and I got back from New Orleans where we indulged in rich, delicious creole food and beverages. I have no regrets about the crawfish, bread pudding and cocktails, not even a little. 

Since we head back to work tomorrow and need a post vacation detox of sorts, we chopped up some veggies and enjoyed this chunky greek salad. It's crisp, fresh, filling, and BEAUTIFUL. Add an avocado on top and this is a hit main course. Plus, you made it through Monday - you deserve an easy meal. This takes about 10-15 minutes to put together.  Monday dinner has met it's match!

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You don't eat the meat? You don't eat the meat? That's ok....we're making a big fat Greek salad. 

Ingredients:

For the salad:

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  • Bed of greens (spinach or Spring mix, and if you are feeling some extra herbs, add fresh parsley)
  • Cherry tomatos (halved) 
  • Cucumbers (sliced and quartered)
  • Red onion (shaved)
  • Olives (halved) 
  • Chickpeas
  • Avocado

For the dressing

  • 2 1/2 tbsp. balsamic vinegar 
  • 1 teaspoon dijon mustard 
  • 1/2 lemon juiced
  • Salt and pepper to taste 

 

Instructions:

  1. Chop the cucumber, tomatoes, olives, and shave the onion. 
  2. Drain and rinse chickpeas
  3. Mix the ingredients for the dressing in a small bowl and whisk with a fork until well combined and smooth
  4. Toss all the chopped/shaved ingredients in a large bowl
  5. Serve plated over mixed greens and drizzle with the dressing 
  6. Add half of an avocado (sliced) to each plate (I sprinkled with my favorite topper "Everything but the Bagel" seasoning from Trader Joe's
  7. Enjoy! 

 

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