Inspiring healthier eating one dish at a time

Summer Green Bean Salad with Grilled Halloumi

Oh hi, and happy second day of summer!  I hope your days are already full of warm sunshine, deep blue skies and sleeping in a bit later than usual 🙂  I ran into my old friends Green Beans and Halloumi the other day when I was at Whole Foods, and we decided to have a lovely summer salad for dinner.

Have you ever had grilled Halloumi?  If you’re not quite sure what I’m talking about, I’ll explain, because I remember the first time I ever saw it on a menu and thought, WT (heck) and I just jumped in and tried it.  I ordered it in a restaurant and honestly, I thought maybe it was a type of fish… I didn’t want to appear un-foodie-like, so I just went with it, and pretended I’ve eaten it all of my life.  Turns out it’s cheese.   Continue Reading..

Sensational Summer Salads

So next weekend is the unofficial start of summer and I think I saw a few people in Chicago posting pictures of snow the other day on Facebook. Whaaaat is going on here? One of these days it will be warm enough for shorts and maybe even beach weather… Hopefully before fall… Beach weather or not, at least salads are in season. I’m seeing lots more fresh colorful produce at the grocery store, and farmers markets will be in full swing soon, even in Chicago 🙂 Continue Reading..

Mediterranean Grilled Vegetable Salad

What’s that saying… “If you build it, they will come”?  Well, I think it’s that way with vegetables.  I’m pretty sure most of us don’t eat enough because of the prep work and cooking involved.  Sure, there’s always raw carrots, and peppers, and cucumbers, but don’t they just get old after a while?  But if you could have delicious cooked and seasoned vegetables all ready to go, you’d eat them, right?

In the winter, I try to roast a big pan of vegetables, so I’ll have them for a few nights. I love the Brussels sprouts and squash combo for fall, and the lemon and garlic roasted vegetables for late winter.  But in the late spring through summer, the oven is off, and the grill is on, so that means grilled vegetables, which are so easy.  My favorite is always asparagus, but when I have a good variety of vegetables available, I think it’s worth it to cut them all up, brush them with a little olive oil and Italian seasoning, and grill away for the week.  A delicious way to eat a few extra servings of vegetables. Continue Reading..

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