Easy Weeknight Caprese Salad

 This one has surpassed our go-to buffalo chicken cobb salad for an easy weeknight option. 

1 rotisserie chicken, pulled and chopped

bib / butter  / leafy romaine lettuce / arugula

pearl mozzarella balls

2-3 scallions, chopped

1 pint heirloom or small yellow/orange/red tomatoes

pancetta cubes - air fried til crispy

for the dressing: 

1/4 cup balsamic vinegar

1/2 cup olive oil

1 tbsp mustard of choice

chopped shallot

garlic powder

1/2 tsp salt and pepper each

1 tbsp dried rosemary

1 tsp sugar

Golden Beets

 Found these as a side once fresh in farmer's market, and haven't gone back to red beets!

Ingredients:

3-4 big golden beets, trimmed, peeled, large chunks

1 bag shishito peppers, cut into thirds for large chunks

white onion, roughly chopped

pistachios, a handful, maybe cut once or left whole

goat cheese crumbles

In oven around 400-450 degrees, put sheetpan in with beets tossed in olive oil, S&P.  Roast for about 10 minutes.

Bring sheetpan out and put the chopped shishitos and onion in, tossing to coat with olive oil.  Return to oven for about 10-15 more minutes.

Add pistachios in for about last 5 minutes of cooking.

Toss with goat cheese before serving.  Good spritz of lemon juice on top is nice too.

Low Carb Sausage mushroom "pasta"

 This is one to hit those savory notes and skip on the gluten.

Ingredients:

2 cans hearts of palm noodles - lasagna cut into small rectangles like papperdelle 

2 pints various mushrooms - rough chop

1-2 packs of Italian spicy ground sausage - casings removed (or sausage of choice)

1 bunch kale, rough chopped

1 yellow onion, rough chopped

garlic cloves, rough chopped

White wine - about a cup

4 oz butter or more

grated fresh parmesan

goat cheese crumbles

Brown sausage in pan. Remove, leaving fond behind.  
Add onion and stir in remnants for about 3-5 minutes.  Add garlic, stir 1 minute.  Then add mushrooms and toss around to coat, then leave alone without disturbing til browned slightly.  Deglaze with white wine and add butter and kale.  Stir back in sausage and the precut hearts of palm noodles.  Stir until combined.  

Serve with fresh parmesan and goat cheese crumbles.