Peach Salad with Roasted Beets, Goat Cheese, Pistachios, & Raspberry Orange Dill Dressing

“I went to the woods because I wished to live deliberately, to front only the essential facts of life, and see if I could not learn what it had to teach, and not, when I came to die, discover that I had not lived.” 
― Henry David Thoreau, Walden

Autumn, tinged in bittersweet emotion, is arriving on the familiar formation of goose wings. As a teacher and stepparent, next month I welcome the school routine and falling back into regular working, sleeping, and eating patterns. While I will miss late morning coffee sessions pond side with our three noisy and entertaining ducks — Lucky, Dante, and Beatrice — I am ready to embrace the next chapter. Living on a farm I find that I trust my senses more to announce the transition of seasons in the landscape. I analyze the birds circling the sky, measure the way the morning light radiates with a golden filter through the pasture, and I capture various spicy scents in the air. With a renewed concentration I anticipate watching our honeybees visit the gladiolas and sunflowers in our yard (they will be blooming soon) and imagine their amber honey in our mugs of tea this winter. I take nothing for granted. Every moment of beauty I witness becomes a fleeting reminder of nature’s last dash for vibrancy before everything is covered in white fleece.

Lucky, Dante, and Beatrice

The new pond that John is building. It has a “rushing river” (inspired from our honeymoon in Alaska) and a waterfall.

Weather wise, it has been a challenging Upper Peninsula summer. While the lake levels took full advantage of rain, I heard friends and family mourn lackluster gardens. On the contrary, my husband John and I grew the best garden we both have ever had. We were fortunate to acquire a hoop house last year with a grant from the USDA. John, always the industrious workaholic, braved icy fall and spring weather constructing its massive structure and we were able to start planting in April. We were thrilled to harvest broccoli, peas, and beans the first week of July (greens much earlier), and in addition to eating fresh produce, I have been canning, blanching, and freezing at a steady rate. Our goal is to put up enough vegetables to get us through until next summer. It has been a lot of work, but it is worth it knowing where our food comes from – our own backyard.

It’s been a dream come true to have this incredible hoop house.

It has been a dream come true to pick fresh greens daily for salads and have a variety of fresh kitchen herbs at my fingertips. While I always have felt that my happy place was my classroom, I also enjoy letting my creativity bloom in the kitchen. As I always say, there is a close relationship to cooking and writing poetry.

John and Avalon picking peas.

Lukas and John picking cabbage for sauerkraut.

The salad recipe that I am sharing with you today was created in celebration of a visit from my Muskegon in laws. While my husband John fired up the grill to prepare barbequed pork ribs (raised on our farm) I prepared sweet potatoes, cheese bread, broccoli, and assembled a salad with fresh greens that I hoped to be beautiful on both the eyes and the taste buds. I combined fragrant and rosy peaches with earthy and sweet roasted beets, plump and tart raspberries, crunchy and buttery pistachios, and creamy goat cheese and gorgonzola. The dressing honors my Scandinavian roots with the addition of tangy dill (beets and dill are a wonderful flavor combination). I think that I achieved my goal, but you will have to try it and see for yourself.

I made one large family style salad and it served five adults. This salad would also make a fantastic Mason jar salad (remember to layer the dressing first and the greens last so the salad does not get soggy).

Ingredients for salad:

  • Large bag or clamshell of greens (I used leaf lettuce, spinach, and baby kale)
  • 2 fresh sliced peaches
  • 1 pint of raspberries
  • 1 bunch of beets (3 or 4…salt and pepper and a couple Tablespoons of cooking oil)
  • ½ log of goat cheese
  • ½ of a small brick gorgonzola cheese
  • 1/2 cup of pistachios

Ingredients for dressing:

  • 1 cup white balsamic vinegar
  • ¼ cup of olive oil
  • 1 pint of raspberries
  • ¼ cup of dill
  • 1 clove minced garlic
  • 1 Tablespoon onion
  • Zest and juice of one orange
  • Salt and pepper to taste

Preparing beets can be a bit messy but their sweet flavor and silky texture makes them worth the mess.

Cut the beets into several pieces. Scrub well and leave the peelings on. If you have smaller beets you can cut in 1/2 or thirds. Once they are done roasting the peels will slide right off. Roast the beets for 40 minutes at 450 degrees (time may vary depending on your oven). After 20 minutes give them a toss. Let the beets cool before making the salad. The beets can be prepared the night before.                                                                                                                                                       

To make the dressing you can chop the berries, onion, and dill, finely mince the garlic and whisk all of the ingredients together. However, the best method that I have found is to put all the ingredients into the blender and give it a good pulse. If you want to make the dressing more visually pleasing you can add some chopped dill to the final product.

Store in the refrigerator in a cruet or Mason jar and give it a good shake before serving. Leftover dressing will last for a few weeks in the refrigerator.

Arrange the greens, beets, raspberries, peaches, and cheese in a large bowl or on a platter. Pour on the dressing and sprinkle with pistachios (the dressing could also be served on the side). I did not toss the salad since I wanted the lovely beets, peaches, and berries to be on the top. Serve and enjoy!

Printable recipe: Peach Salad with Roasted Beets, Goat Cheese, Pistachios, and Raspberry Orange Dill Dressing

I hope that your transition from summer to fall is a peaceful one. The Waldos will be celebrating a Marquette county autumn with apples from our orchard. Since our family time and being self-sufficient is important to us, we will be making apple crisp for weekend breakfasts to go along with John’s homemade waffles. I will be busy canning apple pie filling and applesauce for our winter table. I hope to squeeze out a few more front porch sessions watching our roosters Shakespeare and Hamlet strut around the yard as the sweet hens and Harriet the turkey warble and free range. Maybe you will join me for some virtual hot apple cider? Make sure that you stop by my Facebook page or leave a comment here for how you are celebrating the autumn and not forget to tell me what you think about this salad.

John bought me a pressure canner to preserve our harvest.

Green beans!

Our shelves are filling up fast.

Shakespeare and Harriet.

Our honey bees stopping to take a drink from the pond.

Advertisements

Lemony Tomato Sauce with Dill

Lemony Tomato Sauce with Dill by Produce with Amy“There is no technique, there is just the way to do it.
Now, are we going to measure or are we going to cook?”
― Frances Mayes, Under the Tuscan Sun

I haven’t read Under the Tuscan Sun in ages and this is my reminder to do so soon. It was one of my favorites when I first began teaching and I pulled out line-after-line to share with my creative writing students. The way that Mayes described the colors of Tuscany took my breath away. Mayes writes, ” When it rains or when the light changes, the facade of the house turns gold, sienna, ocher; a previous scarlet paint job seeps through in rosy spots like a box of crayons left to melt in the sun.” In my dreams, I see the valleys she writes about — like bowls of fog  — filled with fruit tress. I want sink my teeth into figs, pears, and apricots and navigate the ancient Roman roads. I want to be there right now, don’t you? (It was -2 on my commute to work today.)

When I met John I learned that he shares my love of travel. We have plans to visit Alaska this summer – and he will be the travel director – meaning the vacation will be on his terms. Alaska was never on my bucket list before I met John but he talked so passionately about a trip he took there with his uncle and father that I want to experience the real Alaska with him. We will not be taking a cruise or staying in touristy hotels. We will be roughing it – so to say. I am nervous and excited to venture out of my comfort zone. I promise plenty of blog posts from our adventures.

I can get lost in the beauty of our home and land.

I can get lost in the beauty of our home and land.

My friends and family have found themselves shaking their heads in amusement many times over the past year as John encourages me to embrace my true Yooper. This includes helping him split and stack wood to heat our log home, cleaning the chicken coop, weeding the garden in my Bog boots and bikini, and this winter I have even learned how to load the outside wood boiler with logs.

Because marriage is about compromise, John has agreed to visit Italy and Greece – on my terms – for my 50th birthday (that gives us a substantial amount of time to save) and I cannot wait to experience the colors and flavors of the Mediterranean. In my mind’s eye I imagine the magic that  Mayes describes come to life before my eyes. I am a goal setter and I love having my eye fixed on the future and knowing that John and I can reward ourselves for hard work. It also helps me live more frugally, knowing that being wise with our money will pay off with new experiences and the wisdom gained by travel.

In my last post, Time to Make Myself a Priority Again, I shared my struggles in finding time for myself and even for cooking healthy meals. I was waving the white flag at my picky family and relying on processed food  – in return I have been feeling less than healthy. Last weekend an abundance of fresh fruit, vegetables, greens, and berries found their way into my shopping cart and this week I plan a repeat performance. My favorite mid-day snacks at work this week were grapefruit – peeled like an orange. They were so sweet and juicy that sugar was not needed (though I don’t think I’ve put sugar on grapefruit since I was a kid).

I love having a bottomless fruit bowl at home. Our kids love bananas and cuties.

I love having a bottomless fruit bowl at home. Our kids love bananas and cuties.

On Tuesday I got home from work and whipped up a batch of homemade marinara for a pan of vegetarian lasagna (a great way to sneak vegetables into my family’s diet). I sautéed garlic, onion, celery, red bell pepper, mushrooms, carrots, and spinach, and added one jar of store-bought spaghetti sauce and a large can of crushed tomatoes along with oregano and basil. I layered up the sauce with lasagna noodles, cottage cheese, and added three cheeses to the middle layer and top (mozzarella, parmesan, and Colby jack). My husband and stepson LOVED it – though my stepdaughter picked around her plate. Oh well, more for us! 😉

Vegetarian lasagna is a great way to "trick" my family into eating vegetables. They love lasagna!

Vegetarian lasagna is a great way to “trick” my family into eating vegetables. They love lasagna! I am wild about our new Pioneer Woman dishes and accessories.

In recommitting to my health, I started thinking about all the meals that I used to enjoy but have not made in over a year because I know that John and the kids would not favor them. I have decided to cook them again. John is always willing to help in the kitchen and we will just have to eat two totally different things more often. This morning when I came downstairs after getting ready for work; not only had John made my coffee and pulled my vehicle out of the garage, but he had already put dinner in the crock pot for him and kids (ribs with BBQ sauce). On Monday I roasted potatoes, asparagus, and Brussels sprouts and made sure to make a double batch – so there was plenty for tonight. I had roasted vegetables with a GIANT dinner salad with a veggie patty and a dollop of hummus for extra protein.

My dinner salad.

My dinner salad.

After dinner I decided that I would prepare one of my favorite tomato sauces dishes to have for lunch tomorrow. As I chopped up the ingredients and juiced and zested the lemon – I could not help envision the Italy that Frances Mayes has fanned out for me in the pages of her writing. Oh, what a delight it would be to select a fresh lemon from a tree and allow its perfume to fill the kitchen.  Like the quote I shared at the top of the page – I am often a cook that creates without recipes. Of course, blogging has changed that slightly, but I always recommend that you let your own taste buds lead you. Add as much or as little lemon as you like and season with the amount of dill that satisfies you. My recipes are always a suggestion and I enjoy hearing the tweaks that individuals make to suit their family and their own tastes.

This sauce is great with a variety of olives and I have even been known to chop up some of my mom’s famous dill pickles to add to the sauce. It is fantastic over pasta or zucchini noodles  If you eat fish, tuna is a wonderful accompaniment (I have added a tin of tuna to the sauce – or topped with a piece of seared tuna steak). If you are vegetarian or follow a plant-based diet, tender white beans are a fine addition.

LEMONY TOMATO SAUCE WITH DILL

*2 cloves finely minced garlic
*1/4 cup chopped onion
*1/2 cup chopped celery
* 1 Tbsp olive oil
*32 ounces canned tomatoes (I used crushed tomatoes because that is what I had on hand. I often use whole tomatoes and break them apart a bit with a spoon or my hand. In the summer I have made this with fresh garden tomatoes and there is nothing that can compare to it.)
*10-15 olives (cut in 1/2 or chopped)
*2 Tablespoons of capers
*Fresh chopped dill (I use kitchen shears to snip and I used approximately 1/4 cup. A couple teaspoons of dried dill would work as well)
*Juice and zest from one lemon
*Black pepper to taste 
(I do not add salt since the olives and capers add enough of saltiness to the sauce)

image

 

Sauté the onions, celery, and garlic until soft. Add in the tomatoes and simmer for ten minutes. Stir in the olives, capers, dill, and lemon zest and juice – simmer a few minutes to incorporate the flavors. Spoon over pasta or zucchini noodles.

 

 

Print out the recipe here: LEMONY TOMATO SAUCE WITH DILL

I hope that you enjoy this sauce as much as I do. I cannot wait to have it for lunch tomorrow. Incidentally, after my sauce was finished bubbling on the stove – John, who was scrubbing the pans in the sink (he sweetly offered to help without my asking) – eyed the Lemony Tomato Sauce. “Try it,” I encouraged him, curious as to what he would think. “It’s good!” he responded in surprise. He thought it would be a great topping for pasta with seared tuna steak. It looks like I will be adding tuna to my shopping list. I wonder what the kids will think – I will have them try a bite (they love tuna steak).

Not only am I changing up my meals and snacks, but this weekend I am going to buy a new multivitamin and add in a vitamin D and calcium supplement. What are your favorite brands of vitamins? I am open to suggestions.

It is also at the top of my list to make more time for myself to read for pleasure, write, and focus on my photography. The Upper Peninsula of Michigan has dramatic landscapes in all seasons and I need to capture the beauty of our hobby farm in the winter.

Thank you for the comments and emails – it certainly is empowering to know that I am not alone in my struggles and I love that we can help encourage each other. As I like to say about my new role of motherhood – it takes a village – and I am happy that you are part of mine! ❤

Our kitten Trixie is getting big and Louie loves her so much. Not only do they snuggle together but he growls at the other dogs when they get "too close" to her.

Our kitten Trixie is getting big and Louie loves her so much. Not only do they snuggle together but he growls at the other dogs when they get “too close” to her.

Avalon and Lukas started a mutiny about school hot lunch so we bought them new lunch bags for Valentine's Day. I always send a snack with them to school but it's complicated because their school is nut free.

Avalon and Lukas started a mutiny about school hot lunch so we bought them new lunch bags for Valentine’s Day. I always send a snack with them to school but it’s complicated because their school is nut free. I will be scouring Pinterest for healthy cold lunch ideas.

 

Avalon’s Farm Fresh Crepes with Hazelnut Filling, Caramelized Pecans, and Berry Yogurt Sauce

Crepes with Chocolate Hazelnut Filling, Caramelized Pecans, and Berry Yogurt Sauce by Produce with Amy“Eating habits are learned behaviors; they’re not intuitive. So what your children learn to eat at home early in life sticks with them well into adulthood.”
-Ann Cooper and Lisa M. Holmes
The trees in the Upper Peninsula of Michigan have taken on an ethereal glow and the school year has kicked into gear. It was Homecoming last week, at the district in which I teach, and my step kids Avalon and Lukas dressed up each day for Spirit Week. They were excited that their Grandpa Waldo came to visit and we went to the football game. Since I am the co-adviser for the junior class, John and I chaperoned the Homecoming dance. While I thoroughly enjoyed my summer holiday, it feels great to be back to my work routine. I have an incredible group of 9th and 8th grade students this year and I am also working on an Education Specialist degree at Northern Michigan University (the program is a precursor to a Doctorate in Education – EdD). I am fortunate that my life is rich with opportunities and my heart is full of love and thankfulness.

The most precious gold

Some people drive miles to take a color tour and we just have to venture into the many acres that make  up our backyard.

I took Avalon and Lukas to Target for new shirts for Homecoming. The theme for the day was "Represent Your Favorite Sport" and they decided to support the Detroit Lions.

I took Avalon and Lukas to Target for new shirts for Homecoming. The theme for the day was “Represent Your Favorite Sport” and they decided to support the Detroit Lions.

The kids have made a remarkable transition to a new school. They both adore their teachers, are thriving with an early bedtime (8-8:30), have made new friends, and are progressing well in their studies. Avalon was excited about having her first locker – and I confess that I may have gone a little overboard on buying her locker swag – but it was worth it to see how excited she was. I know that my mom would have done this for me when I was a little girl too – if they would have had cool locker accessories back then. 😉

I think Avalon squealed all the way home after I bought her locker decorations!

I think Avalon squealed all the way home after I bought her locker decorations!

Check out the size of Avalon's locker!

Check out the size of Avalon’s locker!

We love to make apple crisp for brunch with apples from our orchard.

We love to make apple crisp for brunch with apples from our orchard.

John and I work hard to create structure and we focus on quality family time. We try to prepare homemade meals (with many ingredients that we raise ourselves on our hobby farm) and we eat around the table as a family. This time is precious in the stories and laughs we share and in the values and manners we are trying to instill in Avalon and Lukas. Avalon often goes grocery shopping with me and enjoys the time we share in the kitchen. As a parent I feel it is my responsibility to teach her how to take care of herself, inside and out, and as Lukas gets older I hope he takes interest in learning his way around the kitchen as well.

John and I have made several batches of homemade apple sauce this fall. We had an abundance of apples this year.

John and I have made several batches of homemade apple sauce this fall. We had an abundance of apples this year.

After attending the elementary school Open House, Avalon decided that she wants to earn a perfect attendance award. Therefore, I have been talking to the kids about staying healthy during the cold and flu season. Since we live in Michigan, winters are fierce and I believe in fortifying one’s immune system with whole foods, plenty of fruit and vegetables, and water. I admit that getting my family on board with healthy food has been a bit of a struggle but we have had many conversations about the difference between a snack (small portion of a healthy food) and a treat (sweets/dessert). I think that the key is balance and moderation – both of which I am working on encouraging in the coming months.

Avalon relaxing on our front porch in the beautiful dress that her Granny Barb made for her.

Avalon relaxing on our front porch in the beautiful dress that her Granny Barb made for her.

It was a victory last week when Avalon requested raw veggies for her school snack. Granted, it may have been short lived – and the vegetables may have found their way into my lunch bag – but I believe firmly that baby steps build up to big things.

Lukas and Avalon finally surrendered to the green smoothie and LOVE them.

Lukas and Avalon finally surrendered to the green smoothie and they LOVE them.

The kids were with us all but three weeks this summer and we tried to take full advantage of the beautiful weather by swimming and playing outside. We dined al fresco as much as possible and I tried to make breakfasts special. Since we have free range hens, farm fresh fresh eggs are never in short supply so we often add them to our plates. (We also pay Avalon’s incredible math tutor LeeLa Heinzel with fresh eggs…how lucky we are to have her brilliant help.)

Our sweet old dog, Ollie decided a dip in the pool would be refreshing.

Our sweet old dog, Ollie decided a dip in the pool would be refreshing.

The best of summer: lazy dogs and sheets on the line.

The best of summer: lazy dogs and sheets on the line.

Avalon and I talk about places we would love to travel. While adventures in Italy and Greece are at the top of my list, Avalon often dreams about France. She read a book this spring about a little girl who travels to France and the beautiful, romantic description went straight to her heart. Therefore, I thought that crepes would be the perfect dish for Avalon to create and help her explore her culinary skills – and I was correct. The final product was marvelous and fit for a princess (and prince).

Crepes by Produce with Amy

Avalon wanted to include her pretty tea set into this post. John bought it for her when he was working in Texas for the Air Force. What a precious keepsake for her to cherish.

Here is how we created this marvelous dish:

Our free-range eggs from our sweet little hens.

Our free-range eggs from our sweet little hens.

CREPES:

We used the Basic Crepes Recipe by Martha Stewart. We had 2% milk, so we substituted that for the whole milk and added a teaspoon of vanilla extract.

We processed the batter in our Vitamix blender and made sure to let it rest in the refrigerator (we let ours sit for approximately 1/2 an hour and not the two hours that the recipe suggests).

Nutella is one of Avalon's favorite spreads.

Nutella is one of Avalon’s favorite spreads.

In spite of how thin the crepes are, they are surprisingly easy to handle and we were able to spread them with nutella and roll them up.

Add a couple of teaspoons of the yogurt sauce over the top of the crepes, dollops of whipped cream, and a few caramelized pecans. Serve with sliced fruit on the side.

 

 

 

 

I think that John and the kids can eat their weight in strawberries.

I think that John and the kids can eat their weight in strawberries.

FILLING:
*Nutella hazelnut spread (a teaspoon – or more – per crepe)IMG_3898

TOPPING:
*Fold 1/2 cup fresh sliced strawberries into 1 cup of Honey Vanilla Greek Gods Yogurt (If you eat yogurt you HAVE to try the Greek Gods brands. My family chooses it over ice cream. Lukas and Avalon LOVE the black cherry flavor)
*After adding the yogurt berry sauce garnish with a couple dollops of whipped cream
*Sprinkle on a handful of caramelized pecans 

CARAMELIZED PECANS
*1 Tablespoon of butter

*1 Tablespoon of brown sugar 
–per 1/2 Cup of pecans–
*Cinnamon
*Nutmeg

Melt butter and add sugar along with a sprinkle of nutmeg and cinnamon (depending on how many pecans you are using. I usually make a large batch of pecans (4-5 cups) so I add a couple teaspoons of cinnamon and 1/2 teaspoon of nutmeg). Cook on medium heat, stirring constantly, for 3 minutes. Remove from heat. Add the pecans and stir to coat.

Spread the pecans out on a tinfoil lined cookie sheet and bake for 7-10 minutes in a 350 degree oven. Remove and cool. The nuts are indulgent and delicious and a few go a long way.

Caramelized pecans are a favorite of Avalon and John. I make huge batches of them and have a difficult time keeping them in the house.

Caramelized pecans are a favorite of Avalon and John. I make huge batches of them and have a difficult time keeping them in the house.

Pin this recipe HERE.

One of the beautiful things about crepes is that they are versatile. They can be a main course or serve as dessert and can be made sweet or savory (it is easy to make both to satisfy different tastes). One morning this summer Avalon and I divided the batter into two portions. We added fresh snipped chives from our garden to one batch and filled with ham and cheese for Lukas. The other batch we added cinnamon and vanilla extract and filled with fruit and drizzled with syrup for her. Lukas tends to be a purist when it comes to food and does not like extravagant flavors or condiments (not even ketchup) and Avalon is a little more experimental with flavors (and I think ketchup is her favorite food). As time progresses I hope that they both continue to try new things and I find that when they help prepare a meal – they are better eaters.

Princess Avalon

Princess Avalon

This recipe is Lukas approved! Look at the smear of Nutella on his face. :D

This recipe is Lukas approved!

I hope that you have access to farm fresh eggs like we do. If you do not raise your own hens, make sure that you support a local farmer. I never thought that I would have chickens, but as my friends and family would tell you, I have grown quite fond of them. They are sweet, gentle, and love to roam all over the farm. They have been feasting on the sweet apples that fall from our orchard and they wildly chase me to the compost pile to see what treats are in store for them.

Our hens love to feast on the fallen apples.

Our hens love to feast on the fallen apples.

Thank you to my friends for following my food journey and for the nuggets of advice and support that you give me. Your congratulations on our marriage and well wishes in my new role of being a mom and owning a hobby farm mean so much. My hope is that future posts will share gardening and canning tips as John and I follow our dream of growing more of our own food. It is exciting to have the opportunity to live in such a gorgeous place with plenty of land to plant, dream, and satisfy my passion for photography. I promise to keep sharing. Make sure you check out my Facebook page and Instagram (links on the upper right side of the page).

What delicious dishes are you preparing in your kitchen? How do you encourage your family to eat healthy? Have you tried any of my recipes? Avalon and I would love to hear from you!

For more kid friendly recipes, check out Avalon’s Kid Friendly Recipes

Our Vitamix really comes in handy.

Crepes are surprisingly simple to make.

Crepes are surprisingly simple to make.

We try to eat outside as much as possible.

We try to eat outside as much as possible.


Tea set

We took to our backyard and picked a bouquet of brown-eyed-Susans.

We took to our backyard and picked a bouquet of brown-eyed-Susans.

We have been working on quite a few projects around the house. My job has been to add some feminine touches to John's masculine cabin. Thankfully he loves the look of bright colors and my Fiestaware collection. He agreed that the cabin needed a feminine touch.

John has been working on quite a few projects around the house. My job has been to add some feminine touches to the cabin since it’s quite masculine. Thankfully, he loves the splash of bright colors that is inspired by my Fiestaware collection. He agreed that the house needed a woman’s touch.

 

Avalon curled her hair for the photo shoot and I told her it looked a little "crazy" but she insisted on wearing it this way. I love that she knows what she likes and has a strong sense of her own style. I think she will grow up to be a determined and creative young woman. I am so proud of her!

Avalon curled her hair for the photo shoot and I told her it looked a little “crazy” but she insisted on wearing it this way. I love that she knows what she likes and has a strong sense of her own style. I think she will grow up to be a determined and creative young woman. I am so proud of her and thankful that I get to be such an important part of her life!

This slideshow requires JavaScript.

 

Broccoli & Zucchini Jar Salads with Creamy Cucumber Dill Dressing

Broccoli & Zucchini Jar Salads with Creamy Cucumber Dill Dressing by Produce with Amy“We need space to be productive, we need places to go to be free.”
― Laure Lacornette

My promise to you, and myself, is that this post will be short and to the point. My weekend to-do list is lengthy and I have many new and healthy recipes to share.

Since I started posting Mason jar salad recipes a couple of years ago, they have been the most popular recipes on my blog. Weekly I receive comments, questions,  and messages of thanks. I love hearing from my readers and it fulfills me to know that my recipes are helping others eat more fruit and vegetables and embrace a healthy lifestyle. Believe me – you help me too!

Glowing Green Mason Jar Salad with Avocado VinaigretteIf you are new to Mason jar salads I recommend that you read this post for tips: Mason Jar Salads: Fresh, Visually Appealing, and Versatile.

I also have to give a huge shout-out and thanks to Tammy at Organize Yourself Skinny for linking my Glowing Green Mason Jar Salads on her post The Ultimate Mason Jar Salad Tutorial and Recipe Round Up. What an honor it is to be included in one of her posts.

For today’s salad I spiralized zucchini to add to the bottom layer and marinate in the dressing. While I am not a fan of kitchen gadgets, I love my spiralizer and this weekend I will be using it to cut ribbons of zucchini to incorporate into a vegetable lasagna (instead of pasta). Here is a link to the spiralizer that I purchased: Paderno World Cuisine Spiralizer.

The dressing in this salad is one of my favorites and I shared it in a previous post. The combination of cucumber and dill is one of my favorites: Creamy Cucumber & Dill Dressing.
Creamy Cucumber and Dill Dressing

BROCCOLI & ZUCCHINI JAR SALADS WITH CREAMY CUCUMBER DILL DRESSING

I divided the following ingredients in this order in 7 – one quart Mason jars:

*4 Tablespoons of Creamy Cucumber Dressing (link to recipe above)
*1 medium spiralized zucchini (you could also slice the squash)
*Sunflower seeds (I added 2 Tablespoons per jar)
*1 quart of halved cherry tomatoes
*1 head of chopped, blanched broccoli (to blanch broccoli I bring a pot of water to a boilBlanched Broccoli and immerse the chopped broccoli and cook for 3-4 minutes. I take out of the boiling water and instantly immerse in a bowl of ice water. The ice water shocks the broccoli and it is lightly cooks, turns bright green, and retains some of its crispness)
*Romaine lettuce
*Croutons (the croutons were an experiment. They did get soggy after sitting in the jars for a few days. I did not mind this since it reminded me of a panzanella salad. However, if you want your croutons crisp – I would recommend leaving them out and add them right before eating your salad)

Pin this recipe HERE.
Broccoli & Zucchini Mason Jar Salads with Creamy Cucumber Dill DressingThe dressing in this salad works well with the broccoli and zucchini and I hope that you enjoy it. I love being able to prep salads once and being able to eat healthy all week. This weekend I am creating a new jar salad recipe with an autumn theme. It will feature crisp apples and a glorious pear dressing – so stay tuned.

In the meantime, make sure you check out my other Jar Salad Recipes. Thank you for stopping by and please feel free to share my recipes with others. I would love to hear from you. Healthy food prep may take time but remember that we are worth all the hard work. Cheers to our health!

Produce with Amy