Looking back…I’m pretty sure that I grew up on this stuff.Well this, cheese, and chicken taquitos.
I have to sing my mom’s praise here though, because not only did she get my sister and I hooked on this as kids, but she would make my roommates and I a big batch whenever she came to visit me at college!I would literally have to fight off my friends in order to get more than one serving (yes I am talking to you Jesse).
So needless to say, this dish makes a regular appearance here at the Corna household.Especially during warm weather months when there is fresh basil galore!
Not going to lie…this is one of my all time favorite dishes to make AND eat (more-so eat). Here’s why I love this Orzo salad…
all the veggies make it fun and colorful, with a ton of flavor
it’s super simple to make
it’s light, but you feel like you’re eating substance (which is especially nice for tailgating)
won’t make you have to unbutton your jeans
I make my own vinaigrette that I mix in before serving, and I love using Banza Rice to make this a healthier gluten free orzo salad!One bag of Banza Rice, mixed with all the veggies, will be enough for 4-6 people…but I would definitely recommend erring on the side of overdoing it because the leftovers are just as good!
This is typically my go-to when we are headed to a friend’s house, or I need something quick to make for last minute house guests.It’s always a crowd pleaser and the best part is that you have the ability to craft it the way you like!Add in whatever veggies you think sound yummy, or add rotisserie chicken to make this a main meal instead of a side dish.
Tip for adding more color: use different colored bell peppers! One bell pepper is only required for each batch, so I like to use half an orange, and half a yellow pepper to add more color.
Can’t find Banza Rice at your local store? Click below to get a couple bags sent to your home! The plain Banza Rice goes quickly, but there is a tri-color rice that is just as delicious! Check which ones are in stock through the link below…
Truth be told, if I wasn’t so blatantly Irish, I would probably assume I’m of Mexican descent. ‘Cause daaaaaaamnnnn do I love to make some Mexican food. What I love about Mexican cuisine is that the ingredients are always so fresh, colorful, flavorful…and oh my lord CILANTRO.
Let’s just get this out of the way now…I.LOVE.CILANTRO.I know there’s some weird genetic thing that you either have the cilantro-loving gene, or you think it tastes like soap.Well…my deepest condolences for all those aboard the cilantro soap train, because this herb tastes like magic!
Now with that being said, I’m sure it comes to no surprise that this delicious Mexican Salad is topped with a cilantro-avocado dressing!I’m a huge fan of making my own dressings so I know exactly what’s in it.That way, nothing unwanted sneaks into my meal (like added sugars, inflammatory oils, or unnatural chemicals).Make in small batches, so not to waste any, because natural ingredients tend to be more perishable.
What’s great about this salad is that it uses simple ingredients and requires little hands on time from you!There are three main areas of focus, veggies, steak, and dressing.Everything else just needs to be dumped on at the end!
I use different colored mini bell peppers and a red onion, cut thinly with a mandoline
Coat in oil and spices…I’m a huge fan of using paprika and garlic on my mexi veggies
Marinate your top sirloin in oil and garlic cloves for as long as you can.I’ve done up to 24 hrs before.
Grill until cooked to your desired temperature, or cook on stove top over medium heat (high heat will burn the outside while leaving the inside uncooked).
Take all fresh ingredients and add to a blender.Blend until well combined!
Avocado, cilantro, garlic, lime, oil, and spices.
Chop your romaine lettuce, rinse a can of black beans, and as always…add a little somethin’ somethin’ for the CRUNCH!Feel free to have fun with this and mix up the ingredients as you please!Adding some cheese, quinoa, or different veggies can definitely add a fun twist to this Mexi Steak Salad 🙂
Need a quick side dish for your next dinner party?!Look no further my friends!The longest part of making this pasta salad is just waiting for the pasta to cook ( and if you like your pasta al dente, then you don’t even have to wait the full time on that)!
I love this pasta salad, because the dressing and mediterranean veggies give this it a fresh and light flavor.Although this recipe doesn’t call for cheese, don’t be afraid to add some goat or feta cheese if you really want to take it to the next level!
In order to make the best use of your time, chop veggies and prepare the dressing while pasta is cooking.Dump all ingredients into a large mixing bowl, and then stir in dressing right before serving (to avoid getting everything too soggy).
For this recipe, I used Banza Pasta, a gluten free alternative to regular wheat pasta, so I wouldn’t feel all that guilty going back for a second serving!You could really add any of your favorite mediterranean inspired veggies…my opinion is, the more the merrier!
For me…nothing beats fresh chopped basil (cue romantic background music).Sun-dried tomatoes add a deep savory flavor, while grilled artichoke hearts give it an awesome salty and smoky flavor.Add any sort of nut for crunch (a good crunch in any dish is a totally underrated quality) and call it a day!
The dressing is super easy, just a combination of 2 parts extra virgin olive oil, mixed with 1 part balsamic vinegar, along with dried Italian spices.If you’re feeling really fancy and have lemons on deck…don’t be afraid to throw some of that in too!
I think the best thing about this dish is that it looks super fancy, but really only requires you to have the right ingredients on hand, that can then be dumped in a bowl and mixed together.Give it a try, you guys will love it!