Roasted Carrot & Avocado Salad with Curried Chickpeas

Carrots might be my new favorite veggie of all time.  They're delicious raw or else roasted plain or with tons of spices.  Here is an awesome side salad of roasted carrots, avocado, and curried chickpeas that will have your guests coming back for more (so be sure to double the recipe).  The garam masala and curry undertones really make the salad interesting and then it's all tied together with a splash of creamy citrus vinaigrette.  It's the kind of salad you're served at a trendy yet quality farm-to-table restaurant.  Who needs to dine out when you can make it better at home?

PC: Hotforfood 

Healthy brownies

In an effort to stay in shape this Summer yet enjoy myself too, I found the perfect brownie to solve all of my problems... they're flourless, free of sugar and are divine. Go ahead and dive in and save your guilt for something else.

Recipe after the jump: 

PC: texanerin

Chicken Shawarma

Last night I made an oldie but goodie from my blog and it was even better than I remember-Chicken Shawarma.  This simple and delicious entree is perfect for a weeknight thrown on a store-bought Greek salad and a side of roasted carrots and/or cauliflower. Just marinate the chicken first thing in the morning and throw it on the grill when your kids go to bed.  Don't forget to serve it with store-bought tzatziki sauce. Pita optional.  

If you're roasting cauliflower, don't forget my trick: either buy it pre cut or else cut up one head of cauliflower for two people and drizzle it with EVOO and steak seasoning and if you have time for one extra step, toss in a sliced shallot or onion (whatever you have).  Roast at 425 for 20-30 minutes, tossing occasionally until brown and crispy.  

Recipe after the jump:

Honey-Horseradish-Mustard Salmon

My husband and I have been on a major grilling spree and here is our latest find that is 100% restaurant quality. Money back guaranteed. 

Grilled Glazed Salmon 

The glaze is a mixture of horseradish, honey, and dijon mustard that serves as the perfect topping to a meaty fish.  I served mine with roasted fingerlings with jalapeno and roasted asparagus (and a blueberry crumb cake for dessert). Don't forget to serve it with a glass of rose. 

PC: swinglykensvalley

Crunchy Kale Salad with Blood Orange Vinaigrette

Looking for a new salad in your Summer rotation? Look no further than Goop's Crunchy Kale Salad with Blood Orange Vinaigrette.  It combines two kinds of kale, one that is baked to make crunchy chips and the other that serves as the base of the salad layered with exciting toppings like dried cranberries, toasted walnuts, fresh mint, avocado, and quinoa and tossed with a sweet yet tangy blood orange vinaigrette. It's been a big hit with my friends since everyone and their Mother is eating well.

PC: Goop

Recipe after the jump:

Strawberry Rhubarb Crunch

Nothing screams Summer like a fresh berry crumble (or buckle or crisp)! Strawberry-Rhubarb Crunch is my current go-to for all dinner parties.  It's easy to prepare and I just throw it in the oven when my guests arrive (which makes the house smell divine).  Don't forget to serve it with a nice, round scoop of vanilla ice cream-the perfect complement and ending to an evening.

Recipe after the jump:

Herb-Roasted Pork Loin with Gremolata

Here is a delightful weeknight dinner that can be prepared in a pinch: Herb-Roasted Pork Loin with Gremolata.  This simple main is as easy to prepare as it is to gobble down.  The pork is flavorful and succulent scented by rosemary and garlic and the gremolata finishes it off with a splash of lemon.  I served mine with mustard roasted potatoes and veggies.  Most exciting, my son Wyatt couldn't get enough it. It will definitely become a weeknight staple. 

Recipe after the jump:

Image: Food Network