Panzanella Salad – Serves 2

Ingredients – 
1/2 pint of ripe grape tomatoes, cut in half
4-5 sticks of grissini, broken into 1” pieces
6 kalamata olives, minced
1/8 cup crumbled feta
1 tbl of good olive oil
1 tsp of basil, minced
1 tsp of good balsamic vinegar
Optional – a couple of thin slices of red onion

Directions -
Mix all of the above ingredients, it is that simple!

Here is a simple, delicious salad with strawberries that is perfect for the summer!
(2 servings)
Ingredients:
1 bag of spring mix lettuce
1 clamshell of fresh Foxy strawberries, sliced
½ cup chopped deli honey ham
2 servings of pita chips
¼ cup low-fat mozzarella, shredded
2 tbl of low-fat honey mustard dressing
Preparation:
This is an easy salad to layer directly on your plate. Start with two plates. Start with the spring mix lettuce, followed by the mozzarella, then the chopped ham. Top with sliced Foxy strawberries, and drizzle with honey mustard dressing. Garnish with pita chips around the edges for a beautiful presentation. Enjoy!

Ingredients:
Half a pound of fresh shrimp, shelled and deveined
Bunch of swiss chard, chopped
1 fuji apple, diced
1/8 cup of low-fat feta cheese
1/4 cup of white wine (split)
2 Tbl of olive oil (split)
Tsp of balsalmic vinaigrette
Greek seasoning
1/4 tsp of sea salt
1/8  tsp of pepper

Instructions:
Shrimp: Heat non-stick cooking pan over a medium high heat with 1 tbl of olive oil. Season shrimp with greek seasoning and place shrimp into pan, making sure that all shrimp are touching the pan. Cook for 2-3 minutes on each side as soon as they turn pink on both sides. Do not overcook shrimp, as they will become tough.
Swiss chard and apples: Heat non-stick cooking pan over a medium high heat with 1 tbl of olive oil. Add swiss chard and sauté until slightly wilted. Add diced apples and sauté with chard for additional 5-8 minutes. Deglaze pan with 1/8 cup of white wine. Add salt and pepper. Toss with feta cheese and balsamic vinaigrette.

As promised, here is my recipe from my blog this week. Enjoy!
Chicken, Fava Bean and Kale Chips Recipe

Instructions:
To save time, buy a rotisserie chicken from the store, throw out the skin and break down for use in meals throughout the week.
Fava Beans: Shell bag of fava beans. Put beans in a small pot, just covered with water. Boil for 3-4 minutes or until skin is easily removed. Remove out skin from each bean. Easiest way is to use nail to open one end, then “pop” out the beans. Once removed from skin, pinch bean and it will easily break in half. Sautee beans in non-stick cooking pan with olive oil on medium high heat for 4-5 minutes. Deglaze pan with white wine. Cook wine off, and then add greek seasoning to taste and parmesan cheese.

Kale Chips: Heat oven to 400 degrees. Tear stem from leaves. Tear leaves into 1.5” size pieces.  Place on sheet pan, and spray with cooking spray. Sprinkle with sea salt. Bake for 5-10 minutes, checking often after the 5 minute mark. They should turn crispy but be careful, they burn easily. If they turn brown, they do not taste great! I have cooked these in several different ovens and the times vary with each.

Please check out our featured recipe this month, Spicy Broccoli and Cauliflower Salad. It is delicious! For more vegetable recipes, please visit http://www.foxy.com/recipe-ideas.php 

I N G R E D I E N T S
Peanut–Chili Dressing:
1/3 cup bottled chili sauce
1/3 cup crunchy-style peanut butter
3 Tablespoons water
1 1/2 Tablespoons honey
1/2 teaspoon lemon juice
1/4 teaspoon bottled hot pepper sauce
Salad:
1 bunch (3 cups) FOXY-brand broccoli, florets
1 small head (3 cups) FOXY-brand cauliflower,
florets
2 FOXY-brand green onions, thinly sliced
diagonally
1 1/2 cups peanuts, chopped

P R E P A R A T I O N
Dressing: In a small bowl, whisk together ingredients until well-blended; set aside.
Salad: In simmering water, blanch FOXY-brand broccoli and cauliflower florets for 2 minutes; remove, rinse in cold water and drain well.
Serve: Toss FOXY-brand broccoli and cauliflower florets with dressing. Top with FOXY-brand green onions and peanuts.