Greek Salad

Sometimes I crave coming home and cutting vegetables up. Is that strange? I love hearing the clap of the knife against the wood cutting board. And I love that my dog lies on her belly and watches my every move with her eyes. It relaxes me. This weekend I was especially excited to chop up these veggies because I went to a new farmers market in town and couldn't wait to taste them. They were perfect.

The great thing about a big salad is it's refreshing, juicy and makes you feel good inside. This classic greek salad does not have lettuce, which makes it easier to eat I think. Feel free to add any other vegetables you have. I added kalamata olives, slivers of red onion and chunks of feta. The dressing is simply lemon juice, olive oil and salt. I hope this inspired you to go home and make a BIG salad! You won't regret it.

Spicy Honey Chicken Thighs

This delicious chicken thigh dish is juiced with bold flavors and a hint of spice. The spice rub serves as a crust for the chicken which is broiled in the oven until a deep golden brown....and it doesn't stop there! The chicken is then brushed with a honey glaze which adds a layer of sweetness. This was such a delicious and easy dinner. I served it with roasted brussel sprouts and homemade garlic bread. And don't worry if you don't have all the spices. Any combination of spices will work, so be creative!

Spicy-Honey Chicken Thighs

via cooking light

2 tsp garlic powder (I ran out so I added some ground ginger instead)

2 tsp chili powder

1 tsp salt

1 tsp cumin

1 tsp paprika

1/2 tsp cayenne red pepper

8 skinless boneless chicken thighs

6 tbs honey

2 tsp apple-cider vinegar

1 Preheat broiler (I used my toaster oven because the chicken pieces were pretty small)

2 Mix the spices in a shallow bowl and press the chicken pieces onto the spices until covered, both sides. Continue with rest of chicken.

3 Broil the chicken under the broiler for 5 minutes on each side.

4 While the chicken is cooking, prepare the honey glaze by combining the honey and cider-vinegar in a small bowl.

5 Brush the chicken with the honey glaze and broil for an additional 1 minute, repeat with other side.

Monday Night Dinner

Have you ever had one of those dinners at home that came together so quickly but then eating it together with the person you love made you feel just so thankful? I had one of those dinners on Monday night.

It was a casual yet delicious meal of luscious scrambled eggs

crispy yukon golds

a sliced cucumber and tomato watercress salad and a whole roasted artichoke (not pictured).

We had the food on all separate plates and just grabbed a fork and ate off the plates on the table. It was such a fun way to eat and also delicious! What are some of your favorite dinners that you shared with your loved ones?

Butter Beans with Caramelized Shallots and Parmesan

This side dish took literally 5 minutes to make. It also took me literally 5 minutes to make up. I grabbed a can of butter beans (they are a wide lima bean), a shallot, some grated parmesan and that was it! I sauteed the shallots until they were sweet and caramelized then I threw the beans in with the shallots until warm and crisp on the outside. To top it all off, I grated fresh parmesan cheese on top as well as chopped parsley for some color. It may not be the prettiest dish, but it was SO good! The smoky shallots and crisped beans were a great combo and will definitely be made again. If you can't find butter beans, lima beans will work as well.

Butter Beans with Caramelized Shallots and Parmesan

1 can butter beans, or lima beans, washed and drained

1 shallot, sliced

Parmesan cheese, grated

Chopped parsley, optional

1 Heat a medium skillet with olive oil and saute the sliced shallot until light brown and sweet.

2 When the shallot is soft and browned, throw in the butter beans until lightly crisped on the outside. Add more olive oil if needed.

3 Garnish with grated parmesan and parsley. Enjoy!