Here are a few recipes that I’ve made in the past that are favorites, so I’m showing them off again as a reminder to you to make them.
Because it’s not summer without this melon poppyseed salad!
Next up we have the cauliflower tabbouleh recipe from Run Fast Cook Fast Eat Slow, which is far better than you’d think such a simple dish could be.
The feta and walnuts are what make the dish. Or maybe it’s the fact that you roast the cauli first.
Or maybe it’s the fresh herbs. I used whatever we had on hand which was chives, basil, and mint.
I served it with baked chicken thighs.
Four happy bellies.
Finally there was this curry chicken salad from Danielle Walker’s first cookbook Against All Grain.
I served them in lettuce cups – but some needed corn tortillas for extra support.
I love this recipe because I usually have most of the stuff on hand (except grapes, which I have subbed for dried cranberries or raisins in the past).
You could also swap the cashews for slivered almonds or sunflower seeds.
Honestly, it’s super versatile.
I just cook the chicken in the instant pot, shred it up, add mayo and curry powder, veggies, herbs, and top it with the nuts and fruit…and voila!
Hope you enjoy these classic repeats as much as we do!
