today marks the ten week countdown to this little nugget’s tentative arrival date. it still cracks me up that she is due on a tuesday. although, if she is anything like her mother she will be no doubt be a little bit late.

i’m getting bigger, days are getting warmer, and i’m looking for food that is lighter, but still filling. this salad is one of those great meal salads. all the individual players bring their own, bright early summer vibe to the table, and a bite with everything together is DEVINE.

this bread crumb chicken is delicious on top of this salad, but would be great all on it’s own too. store bought bread crumbs are great, but blending up these seasoned croutons will take it to the next level.

strawberry & mixed green salad + bread crumb chicken

serves: 4

prep time: 10 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 8 cups mixed greens (i used a blend of arugula & romaine hearts for a crunchy, peppery blend). edible flower petals optional. 2 celery stalks, thinly sliced. 1 cup chopped strawberries. .25 cup gorgonzola cheese. .25 cup chopped pistachios. 1 lb chicken tenders (they are perfect because they cook up quick enough that your bread crumb crust wont burn and your chicken will be perfect). .5 cup dijon mustard. .5 cup bread crumbs (either extra croutons blended up or prepared from the grocery store). .5 cup olive oil. .25 cup balsamic vinegar. 1 tbs lemon juice. 1 tbs honey. 1 minced garlic clove. 1 tbs kosher salt. 1 tsp freshly ground pepper.

start by combining all but two tbs of the olive oil, the vinegar, the lemon juice, 1 tbs of the dijon, the honey, garlic, 1 tsp of the salt and half the pepper.

whisk everything together to make your vinaigrette and set it aside.

then season your chicken with the remaining salt and pepper (both sides) and then slather the remaining mustard on the chicken.

make sure all of it is lightly covered. coat the chicken tenders in the bread crumbs and set aside.

heat the remaining olive oil in a large nonstick pan over medium high heat. when the olive oil is hot (shiny but not smoking) add in the chicken. cook until the breading is golden brown on both sides. about 6 minutes total. flipping just once. set the chicken aside to cool and rest before slicing.

combine the greens, edible flowers if you are using, celery, strawberries, and gorgonzola together and toss well. sprinkle the pistachios over the top.

slice the chicken tenders into thin slices so they don’t need to be cut with a fork and place them on top of the salad. drizzle with your vinaigrette.

serve and enjoy.

xo, a

strawberry & mixed green salad + bread crumb chicken

serves: 4

prep time: 10 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 8 cups mixed greens (i used a blend of arugula & romaine hearts for a crunchy, peppery blend). edible flower petals optional. 2 celery stalks, thinly sliced. 1 cup chopped strawberries. .25 cup gorgonzola cheese. .25 cup chopped pistachios. 1 lb chicken tenders (they are perfect because they cook up quick enough that your bread crumb crust wont burn and your chicken will be perfect). .5 cup dijon mustard. .5 cup bread crumbs (either extra croutons blended up or prepared from the grocery store). .5 cup olive oil. .25 cup balsamic vinegar. 1 tbs lemon juice. 1 tbs honey. 1 minced garlic clove. 1 tbs kosher salt. 1 tsp freshly ground pepper.

start by combining all but two tbs of the olive oil, the vinegar, the lemon juice, 1 tbs of the dijon, the honey, garlic, 1 tsp of the salt and half the pepper. whisk everything together to make your vinaigrette and set it aside. then season your chicken with the remaining salt and pepper (both sides) and then slather the remaining mustard on the chicken. make sure all of it is lightly covered. coat the chicken tenders in the bread crumbs and set aside. heat the remaining olive oil in a large nonstick pan over medium high heat. when the olive oil is hot (shiny but not smoking) add in the chicken. cook until the breading is golden brown on both sides. about 6 minutes total. flipping just once. set the chicken aside to cool and rest before slicing. combine the greens, edible flowers if you are using, celery, strawberries, and gorgonzola together and toss well. sprinkle the pistachios over the top. slice the chicken tenders into thin slices so they don’t need to be cut with a fork and place them on top of the salad. drizzle with your vinaigrette. serve and enjoy.

valentine’s day is just weeks away. every year for valentine’s day, wes and i celebrate with grilled lobster tails and my lemon caesar salad. but this year, i thought it would be fun to add a twist to our lobster tradition.

wes has been working on adding freshly baked bread to our repertoire, so i’ve pretty much been using it for EVERYTHING. and it is the perfect base for a delicious appetizer take on one of the best lobster cob salads i’ve ever had.

these little toasts are packed full of flavor and decadence, and are great for a party with your gals, a dinner party with friends or a sexy night in.

butter poached lobster toasts

serves: 24 mini toasts

prep time: 15 minutes

cook time: 15 minutes

inactive time: 30 minutes

total time: 1 hour

ingredients: 6-8oz lobster tail. 1 stick butter (for extra flavor you could use THIS garlic herb butter). juice of 1 lemon. .25 cup white wine. 1 garlic clove, smashed. 1 small avocado. 1 tbs chopped chives. 10 arugula leaves finely chopped. 10 cherry tomatoes, thinly slice enough for each toast and roughly chop the rest. 3 tbs olive oil, divided. 1 tsp whole grain mustard. 1 tsp kosher salt. .5 tsp freshly ground pepper. 24 bread squares (about 1 inch squared) using your favorite crouton/toast bread).

start by preheating your oven to 375 degrees f. while your oven is preheating, lay your bread pieces on a baking sheet and lightly brush each with some of the olive oil. once your oven is preheated, toast the bread for 7-10 minutes till it is toasted but still a little soft on the inside.

heat the butter in a sauce pan until it has melted. once it has melted, add in the garlic clove, half the lemon juice and the white wine. bring the mixture to a soft boil.

cut the shell away from the lobster and slice the lobster tail in half.

season well with salt and pepper and when your butter is softly boiling, add in the lobster.

cook until the lobster is barely cooked through. cooking it too long, will give you a chewy lobster. 6-8 minutes should do it. use a spoon to continuously spoon butter over the lobster as it poaches.

once the lobster is cooked, remove it from the butter and allow it to rest and cool. once it has cooled to room temperature, place it in the fridge till it has chilled. combine the remaining olive oil, remaining lemon juice, mustard, remaining salt and pepper in a small bowl and whisk it till well combined.

once the lobster is chilled, slice it into small pieces and toss it in a bowl with the chopped tomatoes, arugula and the chives.

swipe just a little bit of avocado on each slice of toasted bread.

top the bread with a half teaspoon of lobster mix. top each lobster toast with a sliced tomato and drizzle with your vinaigrette.

serve and enjoy.

xo, a

butter poached lobster toasts

serves: 24 mini toasts

prep time: 15 minutes

cook time: 15 minutes

inactive time: 30 minutes

total time: 1 hour

ingredients: 6-8oz lobster tail. 1 stick butter (for extra flavor you could use THIS garlic herb butter). juice of 1 lemon. .25 cup white wine. 1 garlic clove, smashed. 1 small avocado. 1 tbs chopped chives. 10 arugula leaves finely chopped. 10 cherry tomatoes, thinly slice enough for each toast and roughly chop the rest. 3 tbs olive oil, divided. 1 tsp whole grain mustard. 1 tsp kosher salt. .5 tsp freshly ground pepper. 24 bread squares (about 1 inch squared) using your favorite crouton/toast bread).

start by preheating your oven to 375 degrees f. while your oven is preheating, lay your bread pieces on a baking sheet and lightly brush each with some of the olive oil. once your oven is preheated, toast the bread for 7-10 minutes till it is toasted but still a little soft on the inside. heat the butter in a sauce pan until it has melted. once it has melted, add in the garlic clove, half the lemon juice and the white wine. bring the mixture to a soft boil. cut the shell away from the lobster and slice the lobster tail in half. season well with salt and pepper and when your butter is softly boiling, add in the lobster. cook until the lobster is barely cooked through. cooking it too long, will give you a chewy lobster. 6-8 minutes should do it. use a spoon to continuously spoon butter over the lobster as it poaches. once the lobster is cooked, remove it from the butter and allow it to rest and cool. once it has cooled to room temperature, place it in the fridge till it has chilled. combine the remaining olive oil, remaining lemon juice, mustard, remaining salt and pepper in a small bowl and whisk it till well combined. once the lobster is chilled, slice it into small pieces and toss it in a bowl with the chopped tomatoes, arugula and the chives. swipe just a little bit of avocado on each slice of toasted bread. top the bread with a half teaspoon of lobster mix. top each lobster toast with a sliced tomato and drizzle with your vinaigrette. serve and enjoy.