Introducing my most favorite dish to assemble – August. Isn’t she lovely. My mom inspired me to make this gorgeous veggie bowl.
She was served something like this (on a much smaller scale) at a restaurant in Arizona. She snapped a shot to send to me and waa laa … August was born. We went with all organic veggies but obviously that is a personal choice, choose what fits your lifestyle best. It was a blast to assemble, I know you will have fun too!
As seen in the picture, display the veggies from large to small, or honestly – just do it messy – its gorgeous that way too! There is no wrong way. I did not give measurements because it really just depends how many people you are making this appetizer for. Have fun and enjoy your veggies!
This is one of Rob and I’s most favorite salads. It is beautiful, sophisticated and yet shockingly filling. I love the asparagus and egg combo and the salty pistachios pair beautifully with the avocado. We named this elegant salad after the chic miss joys rose (soon to be Mrs. Groves, which we could not be more thrilled about!) She is as down to earth as one can be, while all the while capturing your heart with her own humble charm. She is lovely and present and just so satisfying to be with. We hope you can enjoy this salad with someone as inspiring as she!
My love and his amazing photography skills… I had to post a few extra. Thank you Natalie for the lovely floral arrangements. They made this meal feel a bit more Parisian, which you know I love.
The cherry tomatoes give this dish a burst of color. We love rotisserie chicken, it adds such fantastic flavor, is easy to use and we had plenty left over, which allowed for another easy meal. Stay tuned for what the other half of this bird created for the Wang’s this week.
For the Dressing:
1/3 cup pesto
1/3 cup olive oil
1 tablespoon balsamic vinegar
dash of garlic powder
dash of sea salt
1 tablespoon brown sugar
touch of black pepper
Add all ingredients in a salad bowl (reserving the rest of your rotisserie chicken for other meals!)
To make the dressing, combine all ingredients and whisk. Toss the salad before serving! Enjoy!
This salad is named after, my love, Rob. I could write pages about why I love this man so much but I will leave it with this. He is extraordinary. Lord willing, I will spend my lifetime discovering his greatness. This salad is his most favorite. It is filled with sliced grapes, goat cheese, caramelized pecans and rosemary chicken… truly divine, like him. We hope you enjoy!
This salad takes minutes to assemble and is quite a crowd pleaser!
Mix all the ingredients together and toss with dressing.
*I buy the already marinated rosemary chicken from trader joes. This is the best option (although you can marinate and grill your own) there are a few reasons that make this wonderful. I use the juice in the package to add to the dressing. This is mostly rosemary and oil (as the chicken has already been cooked so no worries there)…it adds such great flavor to the dressing. Further, I use the rosemary sprig in the package to finely chop and add to the dressing. One package of chicken feeds 2 as a main dish.
Awe…Summer… warm days, sundress, sandy toes (which I actually dont care for) and peaches… the best! “The mee mee” salad is named after my dearest friend, Meehan. She is quintessential “summer”… she comes alive in the sun, she is happiest on the sand and most at peace when things are simple. Meem’s is “California” thru and thru. She is elegant. One of those gals who can be at the beach all day and then throw on a long dress and look knock out gorgeous for dinner. Effortless beauty, this one. I should add that I tried to learn how to tan from her… big mistake…I must have had a moment of forgetfulness on that day, when I chose not to acknowledge that my red headed genes and milky white skin don’t exactly bronze like her olive goddess bod does… hours later, she looked more like a model (if at all possible) and I needed an aloe bath… for about three days. In any case…Time spent with her is like a dream… you just don’t want it to end.
After a lovely Saturday morning, Rob and I picked all the finest summer goods from local farmers at our market and came up with this delightful salad. Summer in a bowl really. It is so satisfying and very very delicious. I hope you make this salad and share it with someone as lovely as my dear mee mee.
Mix all the ingredients together and toss with dressing. ENJOY ENJOY ENJOY
Salads! I love salads! Not because they are a “low-calorie” food because most of mine are not “low-calorie” they are just full of healthy fruits, vegetables, nuts and sometimes grains. We hope you find the salads on Choppedandtossed.com to be nothing like the salads your probably thinking about ie: soggy watery lettuce, a big chunk of red onion (the kind where your breath smells the rest of the day because of it), and some fatty store bought, generic dressing. We want to re-create the “wish I didn’t have to “start” with this starter salad” and make something creative and most of all, filling! Rob and I decided that if we wrote a salad cookbook each salad would be named after a different friend or family member because they are the ones who inspire us. The summer squash salad is named after no one because it was a total accident. One of those “four o’clock… shoot better get something on the table” salads. And it worked. Beautifully. If I had an avocado I would have added it in and made this a total hit but hopefully you can do that… either way, its delicious.
You will notice I did not give specifics for how much, that is on purpose… this should be adapted to your personal needs. If you are serving this as a main meal you might want to consider going a little heavier on the squash and nut side or even add chicken. If you do not prefer your salads to be too sweet use a few less dried cranberries. Really, you can make it yours. I generally always use a lot, like, almost too many “toppings” on my salad. But that is just how Rob and I like it. Play around and find what suits your families needs. Remember, to chop everything to fit the fork and thinly slice the onion… really cant stress that one enough. It makes a difference!
*One note on the summer squash or confession, however you want to look at it. I bought mine from whole foods because I was tired and didn’t want to put any effort into it. In their salad section they usually have already roasted (in olive oil with salt and pepper) squash. For about a cup or so it cost a couple dollars. I find it worth it. On less lazy days you can easily grab a bag of already cut but not cooked summer squash from trader joe’s for $2.99 and that is very easy to just cut the bag open across the top, add a little oil, salt & pepper and shake the bag, carefully… and throw that on a pan and roast it that way. Or of course, for those of you who just love getting your hands dirty, you can buy a summer squash, cut it open, bake it, cut it into cubes, then roast again. #notmything