AVOCADO + CHIPOTLE + SWEET CORN CAESAR SALAD

I have been MAJORLY slacking in the new-blog-recipe department, so it's time to share this SUPER easy vegetarian recipe.

You know when you find something you love at a restaurant, and so you get it each time you go there? Well this is a version of a salad I order every time I go to a local place in Madison called Cooper's Tavern. The recipe is slightly different there- their version has hard boiled eggs, croutons, and poblano peppers...but the tast is JUST as delicious!

This recipe is the perfect balance of fresh, crunchy, spicy, and sweet:

What you'll need to make it happen:

- Romaine Lettuce, chopped

- Parmesan Cheese- shaved or shredded

- Avocados, sliced

- Red pepper, diced

- 1 ear of Sweet Corn

- Caesar Dressing

- Chipotle Peppers (canned)

- Food processor or blender

How to make it happen:

Step 1: Clean off your ear of sweet corn and boil in a pot of water for 2-3 minutes, or until bright yellow. Put in refrigerator to cool. 

Step 2: Using a food processor or blender, blend 1 chipotle pepper (~2 inches long) with 3/4 cups Caesar dressing. If you're looking for less spice, add more dressing, or a smaller pepper!

Step 3: Remove cooled corn from the refrigerator  and cut kernels off the cob

Step 4: Assemble your salad! On a bed of romaine, top with red peppers, corn, avocado, and cheese. Finish with your chipotle caesar dressing, and enjoy!

 The dressing is spicy, the red peppers are tangy, the avocados are creamy, and the sweet corn..is..well..sweet..duh.

What go-to dish do you have at a restaurant?

I bet you can recreate it at home & it'll taste even better!

xo,lp

Want more easy recipes? Go HERE!

PSSSSSSSST: Are we friends on Instagram yet? If no, why not?! Find me here--> @lpodlich

BEST BITES: QUINOA CAPRESE SALAD

I can't believe I haven't shared this recipe yet.

Ridiculous.

It's one of my vegetarian, healthy recipes that even the carnivores in my life love. 

It's ridiculously easy to make, and it's full of protein and fiber. The mozzarella is creamy and salty, the sundried tomatoes are slightly sweet, and the quinoa is super filling!

What you need to make it happen:

- 1 cup quinoa

- Basil leaves

- 1/2 cup sundried tomatoes

- 1/2 cup mini mozzarella balls

- olive oil (preferably garlic or basil infused!)

- salt & pepper to taste

How to make it happen:

Step 1: Cook your quinoa to the directions on the package, and set aside to let cool.

Step 2: Once cooled, stir in your basil, sundried tomatoes, mozzarella, and 2 tablespoons olive oil.

Step 3: Season to taste with salt & pepper.

Keep in refrigerator until ready to serve!

 Garnish with a few basil leaves:

Do you have a favorite healthy recipe to make?

Leave the recipe in the comments, I'd love to try it out!

xo, LP

Looking for more Quinoa recipes?

Try my Garlic Parm Quinoa or my Quinoa Stuffed Peppers!

ALSO:

Follow me on Instagram for more food photos!

Find me here ---> @lpodlich

THE MOST ADDICTING (healthy) SNACK: FLAVORED ROASTED EDAMAME THREE WAYS

*psst! thanks for stopping by B&B! 

for more recipe ideas or colorful images, find me on instagram--> @lpodlich!*

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Let's talk edamame:

It's a great source of protein, fiber, and a bunch of other good stuff...and it's delicious!

If you're already an edamame lover, I'm hoping you'll dig one of these 3 recipes...and if you're not an edamame lover, I hope one of these will convert you!

On today's post I've got parmesan garlic, cracked pepper and sea salt, and a smoky & spicy mix!

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I'm not going to tease you here with some "before" pictures, I'm jumping RIGHT into the "after" pictures of this edamame:

Looks good, right?

First things first, you'll need some edamame. I buy mine organic and in bulk frozen in the pods. I cook them in boiling water and then just pop them out of the pods. I'ts a super fast process!

 What you'll need to make them happen:

Parm & Garlic: 

 1/4 cup edamame /// 1/4 teaspoon garlic powder /// 1 tablespoon powdered parmesan cheese /// 1 teaspoon olive oil

Pepper & Sea Salt:

 1/4 cup edamame /// 1/4  teaspoon black pepper /// 1/2 teaspoon sea salt  /// 1 teaspoon olive oil

Smoky & Spicy:

 1/4 cup edamame /// 1/4 teaspoon cayenne pepper /// 1/4 teaspoon paprika /// 1 teaspoon olive oil

**add 1/2 teaspoon dried chives to any of these if you're feeling like you need some more green in there:)

How to make it happen:

Step 1: Mix each of the above combos in individual bowls (hard, right?)

Step 2: Spread out on a tinfoil lined baking sheet

Step 3: Roast in a 350 degree oven for 20 minutes, or until crispy

 And now, for their close ups (pin your favorite!):

 With the directions being this easy, you have no reason NOT to try these!

Have a favorite flavor combination you think I should try?

Let me know folks- I'd love to try new flavors for another recipe...and give you full credit, obviously ;-)

xo, lp

for more food recipes go HERE

for more B&B, find me on instagram: @lpodlich

WINTER VEGETABLE SOUP [even carnivores will love it]

I'm the pickiest soup eater ever.

I either like pureed soups, or chunky soups that only have specific veggies in them. I don't like beans, celery, or tomatoes in soup. Like I said : pickiest. soup. eater. ever. 

Thus, this soup HAS to be awesome for me to love it. Trust me.

What's even better is that it's a crock pot recipe, so work is minimal!

Now, let me say first Michael did most of the work in this soup. I supervised, and we both made seasoning decisions (crucial, of course). Just had to give him credit as the real soup maker in the house...

What you'll need to make it happen:

32 ounces of vegetable stock // 8 ounces water // 6 ounces tomato paste

2 cups chopped carrots // 2 cups chopped cauliflower // 2 cups chopped red potatoes

2 cloves garlic, minced // 2 small onions, chopped // 3 tablespoons pesto

1 tsp salt // 2 tsp black pepper // 2 tsp dried oregano // 2 Tbsp olive oil

dried parsley for garnish

How to make it happen:

Step 1: Throw your vegetable stock, water, tomato paste, olive oil, pesto, carrots, and potatoes in your crock pot (let cook for 30 minutes).

Step 2: While that cooks, sautee your onions in a little oil or butter and set aside.

Step 3: Throw in your cauliflower, onions, and seasonings, and let it go!

* You can absolutely throw all your veggies in at once, I just wanted to keep the cauliflower from getting too cooked down

** As it is with crockpots, either let it on all day on low so it's ready for dinner, or cook it on high so it's ready to enjoy in a few hours

 Crunchy bread is also absolutely necessary! 

 Enjoy!

Easy, right?

Nothing like a warm, flavorful soup to get rid of the chill of winter (Yes I can say winter- it was snowing again today)!

What's your favorite winter soup?

Email me your recipes/ideas: beautyandbeard@gmail.com!

xo, lp