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.

i know that i’m about a month early, but i am already getting excited for valentine’s day. it is hands down my favorite holiday. yes, yes, i know that seems a little odd. and you could probably dive deep into years back to hear all my theories on love and valentine’s day. but i’ll sum up the moral of the story for you.

to me, love isn’t just about feeling all warm and fuzzy about your significant other. to me, that special day of love is all about showing love to your friends, your family and yourself. love is beautiful in it’s many forms and it should be celebrated a little bit EVERY day.

with all that love in mind, i’m spending the next few weeks focused on delicious and beautiful dishes that are perfect for celebrating love with anyone you love. dishes that are great for a crowd, an intimate gathering or enjoyed all on your own.

first up is an absolutely DELECTABLE and beautifully seasonal winter salad. citrus is at it’s BEST right now and are the brightest, boldest and most colorful deep in the winter. not only that, it is packed full of vitamins & minerals to keep your immune system pumped up during cold and flu season.

i prepped this salad for wes and i to enjoy together, but i gave him one bite to show him how amazing it was and then i ate the rest by myself. you know, showing myself some self love.

roasted beet & winter citrus salad

serves: 4

prep time: 15 minutes

cook/active time: 45 minutes

total time: 1 hour

ingredients: .25 cup olive oil. 4 cups arugula. 6-8 assorted citrus fruit, peeled and sliced into .25 inch thick slices (if you are not sure the best way to easily peel your citrus, follow THIS GUIDE. reserve the skins with any fruit on them to squeeze the juice out.i used 2 grapefruit, 2 blood oranges and 2 cara cara oranges because all but my blood oranges were pretty large. however, you can use any combination of citrus fruit that you enjoy eating straight. options like grapefruit, pomelo, blood, valencia, cara cara, and navel oranges as well as tangerines are all awesome options. get creative. the varied fruits give a lot of flavor and visual appeal). 1 smaller red beet (about the size of a tennis ball) peeled and sliced into 1 inch pieces. *note that i cut mine to big. make them a size that you can take in one bite so the salad is easier to eat and they cook faster. .25 cup crumbled goat cheese. .25 cup chopped pistachios. 1 small shallot, minced. the juice of 1 lemon. 1 tsp whole grain mustard. 1 tsp finely chopped chives. 1 tsp kosher salt. .25 tsp freshly ground pepper. baking sheet. parchment paper.

start by preheating your oven to 425 degrees f. line your baking sheet with parchment paper and place your beets on the pan in an even layer. drizzle them with about .2 tbs of the olive oil and season with half the salt and pepper. roast your beets till tender. about 30-40 minutes.

while your beets roast, set up the rest of your salad. in a large bowl or on a platter, lay out your citrus. sprinkle with half the remaining salt and pepper. top the citrus with the arugula, the goat cheese and the pistachios. in a small bowl, combine the rest of the oil, the shallot, any remaining citrus juice you got from your peels, the juice of your lemon, mustard, chives and the remaining salt and pepper. stir well till everything is combined. and set it aside.

when your beets are ready, spoon the nice and hot beets onto your salad. drizzle the salad with your vinaigrette.

serve and enjoy.

xo, a

roasted beet & winter citrus salad

serves: 4

prep time: 15 minutes

cook/active time: 45 minutes

total time: 1 hour

ingredients: .25 cup olive oil. 4 cups arugula. 6-8 assorted citrus fruit, peeled and sliced into .25 inch thick slices (if you are not sure the best way to easily peel your citrus, follow THIS GUIDE. reserve the skins with any fruit on them to squeeze the juice out.i used 2 grapefruit, 2 blood oranges and 2 cara cara oranges because all but my blood oranges were pretty large. however, you can use any combination of citrus fruit that you enjoy eating straight. options like grapefruit, pomelo, blood, valencia, cara cara, and navel oranges as well as tangerines are all awesome options. get creative. the varied fruits give a lot of flavor and visual appeal). 1 smaller red beet (about the size of a tennis ball) peeled and sliced into 1 inch pieces. *note that i cut mine to big. make them a size that you can take in one bite so the salad is easier to eat and they cook faster. .25 cup crumbled goat cheese. .25 cup chopped pistachios. 1 small shallot, minced. the juice of 1 lemon. 1 tsp whole grain mustard. 1 tsp finely chopped chives. 1 tsp kosher salt. .25 tsp freshly ground pepper. baking sheet. parchment paper.

start by preheating your oven to 425 degrees f. line your baking sheet with parchment paper and place your beets on the pan in an even layer. drizzle them with about .2 tbs of the olive oil and season with half the salt and pepper. roast your beets till tender. about 30-40 minutes. while your beets roast, set up the rest of your salad. in a large bowl or on a platter, lay out your citrus. sprinkle with half the remaining salt and pepper. top the citrus with the arugula, the goat cheese and the pistachios. in a small bowl, combine the rest of the oil, the shallot, any remaining citrus juice you got from your peels, the juice of your lemon, mustard, chives and the remaining salt and pepper. stir well till everything is combined. and set it aside. when your beets are ready, spoon the nice and hot beets onto your salad. drizzle the salad with your vinaigrette. serve and enjoy.